Thanksgiving Fingerfood Dessert Buffet...

REC: Chocolate Seashells

20 clean clam shells

Cut pieces of foil large enough to more than cover the back of each shell. Cover the outside of each shell with foil, folding it over the rim to hook it tightly to the shell. Press the foil against the surface, rubbing to smooth it so that it is like a skin for the shell. Put the wrapped shells on a pan so that the wrapped side faces up.

Melt 8 oz. of semisweet chocolate. Spoon 1-2 Tbsp. of chocolate onto the wrapped side of one shell, spreading it with the back of the spoon to cover the shell all the way to the edge. As needed, add more chocolate until the entire back of the whell is well coated. Refrigerate the shells until set- 20 - 30 min.

Once the chocolate is set, carefully unhook the foil from all around the rim. Lift the real shell out of the foil, leaving the chocolate covered foil cups. Carefully peel the foil back to reveal the chocolate shell. Repeat with remaining.
Store airtight until ready to serve. May be made one week in advance.

I didn't so this part but the serving suggestion is to pour raw sugar on a platter to look like sand. Place a scoop of ice cream into each shell and rest the shell on the "sand"

 
The Lemon Daisys are puff pastry cut into a flower shape and filled with lemon cream. If you want

recipe I would be happy to post it for you, Richard. It's basically a simple lemon mousse.

 
Also found this idea interesting. Make your own jello out of fruit juices, and layer them

in shot glasses. She calls them striped juice shots. They look pretty and some people really LIKE jello!

 
As a chocolate junkie I would probably >>>

break down and make brownies/mint brownies (they are soooooo goooody!!!) and cut them into fingerfood sized bits (except the 10" x 10" piece I'd make for myself! *LOL* smileys/wink.gif) and decorate them with melted chocolate and half a strawberry on the top (-for the chocolate one. When I make the mint chocolate brownies I don't put anything on top as a glaze or decoration because I haven't found anything that will work on these yet - except for more chocolate, kwim? smileys/bigsmile.gif )

 
Sandi's Lemon Tassies up in T&T desserts are terrific. Only easier tart shells are to buy them.

Oreo truffles are always a hit, but maybe not fancy enough for your buffet? How about a bowl of sweet spiced or glazed nuts. small meringues filled with creme anglais and fruit or lemon curd.

 
Your favorite brownie recipe baked in mini muffin cups, then press 2 Jr Mints into the top while hot

sprinkle with powdered sugar. Nice minty surprise!

 
I don't know if it would be an easier tart shell method,

but you could turn the muffin tin upside down, drape a little dough over each mound, and cut around them neatly, with a ravioli cutter if possible, to get a nice fluted rim. The dough would have to have some egg in it to keep it from sliding off in the oven. I have Julia's formula somewhere. (I've never done this myself.)

Little sweet potato pies with nuts would be nice.

 
REC: Lemon Cream

2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice
Freshly grated zest of 1/2 lemon
2 Tbsp. unsalted butter, slightly softened at room temperature
1/2 cup chilled heavy cream

Bring about 2 inches of water to a simmer in a large pan. In a mixer fitted with a whisk attachment, or using a hand mixer, whip the eggs and sugar together until very light yellow and fluffy, Mix in the lemon juice and zest. Rest the mixing bowl in the saucepan, with the bowl's base resting above-not in- the simmering water. Cook, whisking occasionally, until the mixture is thickened and custardy (about 10 min)
Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl with the curd in it from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let the curd cool, folding the mixture to cool and thicken it.
In another bowl, whip the cream to stiff peaks. Fold it into the cooled lemon curd. Cover and refrigerate the lemon cream until ready to serve.
May be made up to 3 days ahead.

 
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