Dessert to go with Meat Loaf
bottle white wine
bottle red wine
1/2 cinnamon stick
200g caster sugar
tub of Mascarpone to serve (or whipped cream)
Halve, peel and core the pears and squeeze the lemon juice over to stop them turning brown. Pour the white wine into one saucepan, and the red wine into the other. Put half the rest of the ingredients into the white wine, and half into the red. Heat slowly, stirring until the honey and sugar is dissolved. Put eight pear halves into each pan and bring to boil, simmering for twenty minutes. Let the pears cool in the liquid (for about an hour). If you are cooking this recipe for a dinner party, you can do all this preparation beforehand, then after the main course, pick the recipe up again here. Remove the pears from the sauces. Boil each sauce until reduced. Put a white and a red pear half on each plate and pour over some wine syrup. Serve with mascarpone or whipped cream.
Optional:You can core out whole pears then fill the center with the cream.
Even though I too make meatloaf, I really went back to childhood memories when I read your post. My mom a pretty good cook, only made a few different desserts.
And the ones she made for meatloaf night were either a cooked chocolate tapicoa pudding or what she referred to as "French Apple Pie". I don't know if it is French, but it is your basic pie with crust on the bottom, and a mixture of flour, butter, cinammon, unsure what else was in that crumbly like topping but she served it with vanilla ice cream. Pies might be easier for a large a crowd.
Sorry! Just saw that you made your choice! Durh!
Funny thing, as soon as I saw the question, I thought apple crisp and vanilla ice cream. Something I experimented with a couple of summers ago, and it turned out great, was drizzling pomegranate molasses over vanilla ice cream. The colour contrast is dramatic, and the flavour...yummmmm. I think that it would be OK with your apple crisp, but you might want to try that before you serve it to the family.
Jfood goes back to basics on this one and says, "Hmmm, what would my cooking mom, Mrs. Swanson, make with meatloaf." So jfood agrees on an apple something to remind him of the little square from childhood memories.
A regular apple pie doesn't seem to get there because you need some sugary-cinnamony taste. So jfood would agree that a apple crisp or a piece of mrs jfood's apple crumb pie would go great as an ending to this. But you also need something on top (and no jfood is not stepping into the cool whip debate again). So jfood would also add a nice generous scoop of great vanilla ice cream. If you have Turkey Hill near you, it's a must try. It is creamy, flavorful and has a great feel with apple pie.
and with a not too expensive Cuisinart ice cream maker (named frozen yogurt maker?!) you can make your own vanilla ice cream in a snap (though 2 hrs in the freezer is a good idea) You could even add cinnamon or another spice that compliments the crisp.
Let us know what your menu ended up to be!
Meat Loaf w/ Sweet Ketchup topping (Ketchup and brown sugar)
Sweet Corn on the Cob w/ Lime juice and Paprika butter
Sourdough bread (toasted under the boiler) with Garlic/Parmesan butter
Mashed Potatoes and Red Wine/Mushroom Gravy
Homemade Apple Crisp w/ Vanilla Bean Ice Cream (store bought)
I just have to say I felt ill after eating all of that...I could have eliminated from the menu the mashed potatos/gravy and been just fine!! I was making an After Mothers Day Mothers Day Dinner!!
Thanks to all who posted suggestions!!
The Ultimate companion to a meatloaf based meal
Chocolate Tunnel of Fudge Cake
Time: 2 hours plus 2 hours to cool
2 1/2 cups roasted walnuts or walnuts and pecans, chopped
2 tablespoons butter
5/8 teaspoon salt
Nonstick cooking spray
1 3/4 cups butter, cut into tablespoon-size pieces
1 cup sugar
3/4 cup dark brown sugar, packed
1 teaspoon vanilla
1/2 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners' sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder.
1. Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees.
2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside.
3. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan.
4. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.
6. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
7. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
8. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
9. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time.
10. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.
jfood read with great interest this recipe. Would have to nix the nuts tho because of allergies but have a question on what appears to be a bundt lava cake.
You mention taking out of the oven and waiting 30 before the big squeeze. When do you take the cake out of the pan, before the squeze and the bring the sides "down and in" or do you push down on the cake while in thepan after 30 and then invert?
I've read that the structure of this cake (which does not bake up solid all the way through) really depends on those nuts. See tips in the cooks.com version below, and comments from Pillsbury (it was a Bake-Off recipe)