Birthday for the Boss
- cremebrulee Mar 28, 2008 09:17 AM
I am making the birthday dessert for my boss. Her birthday is on Wednesday and I need to make something super special because she is a wonderful boss who deserves the best.
She likes fruity desserts like apple crisp pies, fruit tarts, and jello cakes which are all very god but we have already been there and done that. We need something new and exciting.
What should I make for her that would be really classy and yummy for a birthday? Any Ideas?
I assume this is to be brought into work? or is someone hosting an evening dinner at home? you could do wine poached pears -- which travel very well if this is an at-office event (of course the wine cooks off, so you won't be left all boozed up for the afternoon...too bad). Or you could do zabaglione or panna cotta with a nice berry compote for a topping. both of those would travel easily if you don't live too far from the office. you could make it tuesday night, fridge it and put it in a cooler in the car on the way to the office. come birthday celebration, you could scoop it (if doing zabaglione) into plastic champagne glasses and top with fruit compote. tons of recipes. and the zabaglione is a very easy thing to whip up (it takes some brute strength with the whipping, but it's really easy).
I had a similar situation last year and made a big pavlova for my (former) boss. He loved fruit desserts and also I noticed that whenever there was a merengue on a dessert menu he always ordered it so it was sort of a no brainer. The great thing is that you can bake it the night before, let it sit uncovered and transport it on a cookie sheet to work. Then just assemble before serving with a flavored whipped cream and toppings. I did fresh berries and toasted almonds... and amaretto in the whipped cream (because a few Tbs of booze at work never hurt anything.
I've had my eye on the lemon buttermilk pudding cake from the Tartine cookbook. Once you bake it, you get a layer of lemony pudding on the bottom.
Oh, this just caught my eye on the sidebar, the almost summer pudding:
It looks perfect for a fruit lover.
This rhubarb pudding cake is wonderful, and rhubarb is coming into season now, so you may be able to find some very nice stalks. It doesn't make a ton, though, as it's in an 8x8, so if you have to cook for a big group, consider making two.
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup 1% low-fat milk
4 cups (1-inch-thick) slices rhubarb (about 1 pound)
1 teaspoon powdered sugar
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.
Apple-Walnut Upside-down Cake with Calvados Caramel Sauce is a standout. I usually substitute pecans for walnuts because I don't care for walnuts, and fail utterly at making caramel so I just serve it with softly whipped cream. But this cake is super, and never fails to elicit compliments, and it looks beautiful on the plate:
I also use half as much ginger as the recipe calls for, and a bit more cinnamon. Try this cake, you fruity-dessert-loving boss will love it.
I think I might do a deep fried cheesecake with an apple cinnnamon sauce served slightly warm. Anyone have a fool proof recipes. I found one online that i think will due.
It calls for veggie oil though an other call for peanut oil. Which is better?