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Dessert Ideas

gridder Jan 17, 2007 09:29 PM

I'm looking for a clever, low-fuss dessert (for 6 adults and 3 kids) to serve with homemade anise-almond biscotti that I make. The biscotti is chunky and substantial, but I was looking for something to serve with it. For dinner we are having an artichoke/mushroom lasagne and an astringent-y salad of some sort. Zabaglione seems a little fussy, and I'd prefer not to use raw eggs. I do happen to have a big honkin' bottle of Grand Marnier, if that sounds like something that could go in something.

Any ideas?

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  1. Andiereid RE: gridder Jan 17, 2007 09:31 PM

    Vanilla ice cream with Grand Marnier.

    1 Reply
    1. re: Andiereid
      RiJaAr RE: Andiereid Jan 17, 2007 09:34 PM

      just what i was thinking as you posted it! Some good vanilla ice cream with grand marnier over top, and biscotti, for the kids, maybe crumble the biscotti onto the ice cream and leave off the Grand Marnier.

    2. Candy RE: gridder Jan 17, 2007 09:38 PM

      This Black Bottom Cappicino is really good. Serve it up in coffee cups with saucers and a biscotti on the side. It is fun too.


      1. gridder RE: gridder Jan 17, 2007 09:49 PM

        Ooh - good ideas already. I was thinking maybe a rich hot chocolate, but it seems kind of wrong, somehow.

        1 Reply
        1. re: gridder
          Andiereid RE: gridder Jan 17, 2007 10:33 PM

          Have mercy, no! That would be great! Especially with homemade marshmallows! Just as good as ice cream!

        2. k
          Kater RE: gridder Jan 17, 2007 10:35 PM

          Your biscotti sound wonderful - why not offer a very simple accompaniment like macerated fruit?

          While you're assembling it, just set some fruit aside for the children then macerate the cut fruits in a few tablespoons of Grand Marnier combined with a little vanilla and honey. Citrus supremes are beautiful this way, or if you don't have the patience just peel your oranges with a knife and slice horizontally. We're able to get excellent sweet strawberries at our produce market and they are great this way. You can also use melon, peaches, blueberries, pineapple or really whatever looks good at the market.

          I would suggest that you mix this up just before your guests arrive so that it will have enough (but not too much!) time to macerate.

          1. gridder RE: gridder Jan 17, 2007 11:11 PM

            I like the macerated fruit idea because I am feeling guilty about serving such a heavy meal after the holidays.

            What is (are) citrus supremes?

            2 Replies
            1. re: gridder
              Kater RE: gridder Jan 18, 2007 01:36 PM

              Supremes are basically citrus segments with the membrane removed. I found the following blog that gives a nice demo to explain the technique.


              1. re: Kater
                gridder RE: Kater Jan 19, 2007 06:09 PM

                I felt a little dorky not knowing that one. I thought it was some weird citrus varietal. Thanks!

            2. Notorious EMDB RE: gridder Jan 17, 2007 11:15 PM

              Dip the biscotti in warmed-up dulce de leche, or melted chocolate.

              1. chowser RE: gridder Jan 17, 2007 11:37 PM

                How about orange sorbet with grand marnier? There's a recipe at the bottom for blood orange sorbet but the one right before sounds just up your alley because it's served w/ almond biscotti.


                1. flipss RE: gridder Jan 17, 2007 11:43 PM

                  chocolate mousse?

                  1 Reply
                  1. re: flipss
                    BobB RE: flipss Jan 19, 2007 07:36 PM

                    Chocolate mousse with Grand Marnier!

                  2. q
                    Querencia RE: gridder Jan 18, 2007 01:57 PM

                    I second Kater about the citrus and will add that I always get raves from an embarrassingly simple dessert: a big bowl of segmented grapefruit. It's that nobody nowadays goes to the trouble so people perceive this as very special. It's not that much of a hassle---just put on some good music and use a sharp serrated knife to peel the grapefruit and remove all the membrane, trying to keep segments as intact as you can. The super-sweet Texas grapefruit are in season now, the Ruby Reds which don't even need sugar but of course you may want to sweeten according to your taste. Also, if your group includes children as well as adults, keep the liqueur on the side to be added by grownups. I remember the breakfast buffet at a very luxurious hotel in Argentina where perfect sweet pink grapefruit segments were piled in champagne glasses: really, really nice.

                    1. f
                      foiegras RE: gridder Jan 18, 2007 08:19 PM

                      A simple pudding or custard would be nice ...

                      1 Reply
                      1. re: foiegras
                        DistrictFoodie RE: foiegras Jan 19, 2007 08:56 PM

                        If you're looking chocolate pudding, this is the best and easiest I've found - I swear it is the miracle dessert!

                        4 oz bittersweet chocolate, chopped (best if you use high-quality
                        chocolate - callebaut or ghiradelli)
                        1/2 cup sugar
                        2 tbsp corn starch
                        1 egg, lightly beaten
                        1 1/3 cup milk
                        1 tbsp butter
                        1/4 tsp vanilla

                        Combine all ingredients in a heavy saucepan over medium-low heat.
                        Stir occasionally until chocolate starts to melt, then use a whisk to
                        combine. Bring to a boil, whisking occasionally, and reduce heat to
                        low. Let boil for 1 minute. Remove from heat, whisk in butter and
                        vanilla. Serves 4.

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