Richard in Cincy: I would like to make The Pommes Dauphin for a party. Want to make sure I get

B

barb

Well-known member
this correct. I mix the pastry in the potato mixture? Also, is it ok if they are at room temperature? I'd like to put them on a buffet table.

Do you have another t&t appetizer recipes that are easy? I'm also looking for a dessert that 'pops' (like a wow!)

Thank you very much for your help.

 
Barg,

Yes, the pastry is mixed into the potato mixture. They are so good and will disappear as fast as you can put them out, so I don't think you'll have to worry about them being room temp.

Something that I also love is the Smoked Oyster Roll that Sylvia posted a long time ago at the old Gail's. I think she may have posted it here too. It's so simple and so tasty. I don't have it here with me, Sylvia, you around?

As for desserts that pop, we always go for the grand over the top Central European tortes that take a day to make and assemble. I've posted several here, the Mozarttorte is our usual "pull out all the stops and knock 'em dead" dinner party dessert. The shortbread layer, while simple, really just takes the torte to another level.

Another really good one, and not that hard, is a French Concord Cake. I don't have the recipe here, but you make chocolate meringue and pipe out 3 Layers onto parchment lined sheets, filling them in with concentric circles. Bake these. Also pipe out long thin strips of the chocolate meringue, bake these and set aside.

Now pull out your Julia Child and make a nice Mousse au chocolat (probably need two recipes or so). Now assemble the layers with the mousse, cover the whole with more mousse. Break up the meringue strips and cover the concord with the meringue pieces. Refrigerate until ready to serve. This one is killer : ) I can get you the actual recipe later if you'd like more specific directions.

 
Thanks Richard, I'm looking forward to making the Pommes, also

I'll do some research and try to find Sylvia's Oyster Roll, I'll have time tomorrow for that.
The French Concord Cake sounds fabulous, and I've decided to do that too. It's fun having things to eat that people don't expect! For years I was in a rut. (but I found Gails!!) The Concord Cake will be fun to make, and I've had experience with meringues, but hoo boy, with chocolate mousse, this sounds over the top!!
It's easier for me to cook/bake everything days in advance so on the day of, all I have to do is decorate, etc. (or pop things in the oven.) I'm not good at multi-tasking, so I don't like being in the kitchen while entertaining.
I'll let you know how things work out!
Again, thanks SO MUCH!!

 
Yay! Here's a link to the smoked oyster roll and...

the concord cake can definitely be made in advance. Personally I prefer it after a day or two. It changes as it ages. The meringues are crisp the first day, which is nice, but as it ages, the meringues begin to soften and it evolves into something very different. It's fun eating through the days that you can manage to keep it to watch this process! Let me know how it turns out for you. People love this one, and you're right, it's very different and unusual.

PS. You can be creative with your meringue layers. Select a patten and trace it on the back of your parchment paper to guide you in piping it out. Oval is traditional. Circles are fine. But what the heck, how about a diamond or heart?

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16349

 
Richard beat me to the oyster roll link. Julia's Bombe aux trois chocolat is also stunning

And really not too complicated and I made the whole thing 2 weeks in advance and froze it, then thawed the day before and iced it. Voile!

 
Thanks Richard and Ang. I found Julia's Mousse recipe, too. I'm set!

Can I freeze the meringues?

 
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