Fancy non-chocolate dessert needed
Charged with making a non-chocolate dessert for a dinner party of friends and professors. Need something that will impress. I am a pretty capable baker and would appreciate any and all suggestions. Thanks in advance
bread pudding with a simple sauce of pureed strawberry. If you have enough ramekins, they can be single serve. Warm or cold. Easy, and always a winner. Caramel sauce as well. Half on each side might be interesting.
APPLE CRISP! (when you make it with real butter, of course ;-)
Desert Tamales. Non-chocolate flavors - strawberry, pineapple, cinnamon.
Probably boring ideas. I always find that the simple things done RIGHT are always impressive. A lot of ppl are so used to pre-packaged, processed, average crap these days that a simple apple crisp made from scratch turns heads.People go nuts when they actually eat real food instead of things stuffed with 25 letter ingredients.
Val, is that the one by Fleming (sp?) that has Oatmeal Stout in it? If so, it's truly deelish, but a bit "weird" for guests unless you know they love a bit of "weird".
I suggest the Creamy Pumpkin Custard with whipped cream or creme fraiche and Golden Raisin Compote from Gina de Palma's Dolce Italiano. I can post a restating of the recipe if you're interested. It's fab. Prepared in ramekins and served with a dollop of whipped cream and the raisin compote (cooked with orange juice) it's tres elegante.
In Pure Dessert, by Alice Medrich, there are several wonderful and unusual desserts (which I've tried with success). You can find her recipes on the internet by searching. The coconut cake with whipped cream is amazing.
David Lebovitz has a great website with lots of his recipes for dessert.
Another favorite is Rose Bakery's pistachio cake made with butter, ground almonds and pistachios, lemon zest and vanilla. Moist and rich. She tops it with a syrup of pistachios, lemon juice and zest and sugar. Really good served with creme fraiche or ice cream.
Another fave of mine (which I've made for many dinner parties) is an orange/chocolate/ricotta and mascarpone tart which I found in J. Oliver's Kitchen book. It is beautiful and delicious. It's topped with a rough lattice-work of pie dough and then sprinkled with small chunks of chocolate which melt into the crust and make it gorgeous.
Hey, oakjoan...you know what? You are probably right about that...yes, it's Claudia Fleming's recipe! Unless you know for sure that everyone loves ginger, it might not be appropriate...then again, if there are going to be other desserts besides the one atticus is bringing, it may work.
more distinct guidelines re: preferred preparation methods - or at least flavors - might help. there are so many ways you can go! do you know what the other dishes of the meal will be?
custard-based desserts - panna cotta, creme brulee, bread pudding, tiramisu, trifle, zabaglione with fresh fruit
meringue-based desserts - baked alaska, pavlovas
profiteroles filled with custard or ice cream
homemade ice cream or sorbet with various sauces
poached fruit in wine sauce
italian rainbow cookies
baklava or a sweet napoleon
Those are all good ideas (my first thought was pavlova), but for custard-based desserts you forgot pot de creme. I have a recipe for lemon pot de creme that I make with Meyer lemons and it's fabulous. I serve it in ramekins, but if you got real pot de creme "pots" it would be very fancy. You can serve it with some biscotti or other fancy cookie and maybe some raspberries on the side.
Yeah, actually I did, but there was a rather disasterous typo in it, so I'll post it again (corrected)
Meyer lemon pot de creme (from a recipe in Fields of Greens)
2 whole eggs
8 egg yolks
2 1/2 cups heavy cream
1 1/4 cups sugar
1 cup Meyer Lemon juice (about 6-8 lemons)
1 tsp. lemon zest (about one lemon)
Preheat the oven to 325 degrees. Whisk the eggs, yolks and sugar thoroughly, and then whisk in the cream and finally the lemon juice. Strain though a fine wire mesh or cheesecloth (if there's no pulp or seeds in your lemon juice you don't have to do this, but you'll get a more "refined" product), then stir in the lemon zest. Place ramekins (or custard cups) in a larger baking pan, fill with mixture, add water to pan until it's halfway up the sides of the cups, place in oven and bake 45 minutes or until custard is almost set in the center (it will continue to cook after it comes out of the oven). Although the recipe calls for this to be served at room temperature or even chilled, I think it's best still warm from the oven -- like fragrant lemon clouds. I put it in the oven when I serve the first course and its usually ready to come out of the oven when I'm clearing the table from the mains. The dishes come to serving temperature while you're making coffee (or tea, or whatever) -- perfect timing! You can garnish with a little extra zest, or some candied citrus peel, and I usually put some kind of cookie (shortbread, amaretti -- something buttery and/or nutty) on the side. Listen to your guests swoon and watch them scrape their dishes!
Makes 8 six-ounce servings.
You can use regular lemons (although it won't be as fabulous) -- just increase the sugar by 1/4 cup.
Also, Joan, a few weeks ago someone posted a link to an LA Times article -- 100 things to do with a Meyer lemon that had some great ideas and recipes -- you might want to search for that.
Bread souffle pudding from Commander's Palace will hit the spot perfessor
A rustic fruit tart from the Baking with Julia and Jacques comes together really quickly. With a little cream anglaise,almost as good as the above
All of the suggestions sound delicious, but some need to be done at the last minute, like bananas foster, and I'm guessing that you won't be in your own kitchen. I'm loving the idea of individual servings, whether pots de creme or ramekins. That pistachio cake mentioned by oakjoan really caught my eye. Sounds amazing. Could it translate to mini cakes? I'm envisioning bundtlette pans because I have them, but you could certainly use 6-oz Pyrex dishes or even tiny loaf pans. I love anything with a soaking syrup.
Yes it can! Rose Carrarini even suggests using small pans. I've made almost all the cakes in her book and several of them in the small pans. They look really good on a tray. My round pans are 4" across and 2" deep.
The texture of the pistachio cake is also great. It's very moist and spongy, yet dense and very rich.