281616 Fri Dec 09 16:57:00 -0800 2005 9 31 Home Cooking 0 1498827 Hi there, Our traditional Christmas dinner is prime rib and Yorkshire pudding. The dessert(s) change from year to year. I've done different kinds of trifle, but want to do something different this year...and something knock-em-dead fabulous, if possible. Any tried-and-true favorites out there that might fit the bill? Thanks... Fri Dec 09 16:57:00 -0800 2005 0 wyf4lyf 1 1498842 Poires Belle-Hélène. Easy to do, and absolutely delicious. Fri Dec 09 18:10:57 -0800 2005 1498827 0 Das Ubergeek 1 1498843 I recommend the buche de noel from the Cake Bible. Delicious, impressive and not all that difficult. Be sure to make the "mushrooms"! Fri Dec 09 18:12:26 -0800 2005 1498827 0 Susan Hope 1 1498851 If you have the time (it's at least a two day process), the chocolate damnation cake from Michel desAulniers' Trellis Restaurant cookbook is fabulous. It's not difficult to make; the cake involves a layer of chocolate cheesecake in a chocolate cookie crust, a layer of chocolate cake, chocolate mousse, raspberry coulis, and ganache - each step is easy, it's just that there are a lot of them. Fri Dec 09 19:18:38 -0800 2005 1498827 0 LBQT 1 1498852 If you have the time (it's at least a two day process), the chocolate damnation cake from Michel desAulniers' Trellis Restaurant cookbook is fabulous. It's not difficult to make; the cake involves a layer of chocolate cheesecake in a chocolate cookie crust, a layer of chocolate cake, chocolate mousse, raspberry coulis, and ganache - each step is easy, it's just that there are a lot of them. Fri Dec 09 19:18:38 -0800 2005 1498827 0 LBQT 1 1498858 Julia Child's Queen of Sheba cake. Always impressive. Fri Dec 09 19:37:34 -0800 2005 1498827 0 farmersdaughter 1 1498980 Last year I made a variation of this tart from the SF Chronicle of December 2004. It was a smash hit....HOWEVER, I changed it quite a bit. I made NO hazelnut brittle and I made a ground walnut/sugar/ butter pie shell and followed the recipe for the filling. The full recipe is below- it's pretty involved, but I think the end result is worth it. Dark Chocolate Truffle Tart With Hazelnut Brittle Hazelnut Brittle (optional) 3 ounces hazelnuts, toasted and as much of skins removed as possible 1/4 teaspoon baking soda 1/4 cup water 1/2 cup granulated sugar 2 tablespoons unsalted butter Pastry 1 1/2 cups unsifted all-purpose flour 1/3 cup unsifted powdered sugar 1/8 teaspoon salt 1 large egg yolk 1 teaspoon pure vanilla 1 teaspoon water 4 ounces unsalted butter, chilled and cut into 1/4-inch slices Truffle Filling 9 ounces bittersweet chocolate, finely chopped 3/4 cup heavy cream 1 tablespoon brewed coffee 1/3 cup Nutella (see Note) Hazelnut Brittle: Using a paper towel, spread a thin film of unflavored vegetable oil on a baking sheet; set aside. Pour the nuts into a food processor fitted with the metal blade, and process with on/off bursts until you have 3/4 cup coarsely chopped nuts. Pour into a small bowl, sprinkle with the baking soda, and toss briefly just to combine. Pour the water, then the sugar into 1 1/2-quart heavy-bottomed saucepan. Place over low heat and swirl to moisten the sugar. Heat until the sugar dissolves. Add the butter, raise heat to medium and boil the mixture until it registers 280° on a candy thermometer, about 5 to 7 minutes. Remove from heat, immediately add the nuts and stir briefly just to combine. The mixture will foam because the heat activates the soda, which lightens the brittle's texture. (Too much stirring will deflate the brittle.) Pour the mixture onto the baking sheet; set aside to cool and harden. When the brittle is completely cool, store at room temperature in an airtight metal container for up to 1 month. Chop the brittle into coarse pieces by putting it in a plastic bag and tapping it with a rolling pin. Yields about 1 cup Pastry: Adjust rack to lower third of oven; preheat oven to 350°. Set a 9- inch quiche pan with removable bottom nearby. Place the dry ingredients in a food processor fitted with the steel blade. Process with 2 or 3 short on/off bursts to blend. Whisk the egg yolk, vanilla and water in a small bowl just to combine; set aside. Scatter the butter pieces over the dry ingredients. Process until the butter seems to disappear, about 15 to 20 seconds. Then, with the processor running, pour the egg mixture down the feed tube in a steady stream and continue to process until the ingredients just come together in a smooth, cohesive unit. Remove the dough and flatten into a disk. (At this point, the dough may be wrapped in plastic and refrigerated for up to 3 days, or frozen for up to 1 month. If you refrigerate the tart dough, let sit at room temperature for 40 to 60 minutes before you roll it. (Because it is high in butter, you must wait until it is softer and more workable.) On a lightly floured work surface, roll the dough into a circle about 12 inches in diameter and 3/16 inch thick. Lay the rolling pin across the upper third of the circle of dough. Lift the edge of that section and fold it toward you, draping it over the pin. The ends of the rolling pin will remain exposed. Roll the pin toward you, wrapping the remaining dough loosely around the pin. Lift the rolling pin, and suspend it 1 inch above the farthest edge of the tart pan. Allowing for a 1-inch overhang, unroll the dough toward you, easing it into the pan's contours as you go. (Unrolling the dough toward you, rather than away from you, is better because you can see the pan and guide the dough precisely.) When the dough is completely unrolled, mold it into the crevices of the pan, pressing down slightly with fingertips until it fits snugly against the sides and bottom. If it tears, patching is easy: Press the two torn edges together. Rest the rolling pin on top of the pan and roll across with enough pressure to cut off the overhang on all sides. Scraps are reusable. (At this point you may bake the unfilled shell or cover the surface of the dough with plastic wrap and refrigerate it for up to 3 days, or over wrap in foil and freeze for up to 1 month. Don't forget to label it with the contents and the date. Defrost before proceeding.) Bake in a preheated 350° oven for 30 to 35 minutes, or until the shell appears golden, looks done and contracts from the sides of the pan. Remove from oven to a cooling rack. After 5 minutes, place on top of a can smaller than the baking pan, releasing the pan's metal rim from the baked crust. Fill and serve the day it is baked. Dark Chocolate Truffle Filling: Place the chocolate in a medium bowl. Heat the heavy cream and coffee in a small saucepan just until boiling. Pour the cream over the chocolate and let sit for 30 seconds, then stir gently with a rubber spatula until smooth and creamy. (A whisk is not appropriate for stirring this mixture because it would trap air in the mixture, which would make the surface of the tart look bubbly.) Stir in the Nutella. Pour into the cooled shell. Set aside at room temperature for about 2 hours, or until the filling cools and thickens. Resist placing the tart in the refrigerator because chilling changes the texture of the filling and the unctuous chocolate flavor is not as intense. If desired, sprinkle Hazelnut Brittle pieces over the tart just before serving. Serves 12 Note: This chocolate-hazelnut spread is available at most specialty food stores and supermarkets. Sun Dec 11 02:47:40 -0800 2005 1498827 0 oakjoan 1 1499056 I suggest the chocolate mousse cake from "Rosie's all butter fresh cream sugar packed baking book". It is a layer of flourless chocolate cake topped by mousse, then whipped cream. Although I never shy away from difficult recipies, it's really easy and convenient because it is all done the day before, ecxept for the whipped cream. I usually make tons of food for Xmas dinner and I like this dessert because it is beautiful and all, but it is really only one flavor: chocolate. Our palates are all a bit weary by dessert. Also, one cake (as opposed to individual desserts) gives the option of just having a "sliver" and the leftovers won't go to waste. The recipie is pretty simple but you can improve the presentation by including chocolate or fruit sauce, or chocolate shavings, or pressing amaretti crumbs onto the sides. Sun Dec 11 18:23:05 -0800 2005 1498827 0 cleo 1 1499271 If you are up for something very chocolaty and rich that you can enjoy a small piece of, I recommend the linked Black Forest Boule de Neige. It's a gorgeous creation, must be baked a day in advance, and leftovers keep well. If you don't have enough people for this recipe, a half-size one works well, too. Link: http://www.epicurious.com/recipes/recipe_views/views/108966 Mon Dec 12 19:32:13 -0800 2005 1498827 0 Caitlin McGrath 1 1499336 Thanks, everyone! Great ideas. Now I just have to choose.. Tue Dec 13 09:41:12 -0800 2005 1498827 0 wyf4lyf