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Need a fabulous Christmas dessert for 2

krisrishere Dec 21, 2009 08:23 AM

Due to circumstances out of our control, this will be the first time ever that my husband and I have not spent the holiday with family.

Christmas dinner is a spiral sliced ham with some kind of glaze - I'm thinking maybe something utilizing root beer, roasted greens beans wrapped in pancetta, and maybe au gratin potatoes. The menu is still up in the air, but I have the basics down.

I need a spectacular dessert that will cap off our Christmas night. Desserts for just 2 are welcome, however leftovers are good too :)

  1. d
    Delphine Dec 23, 2009 08:31 AM

    My husband and I are in the same position as you for Chritmas dinner - the two of us. This year we are having individual Beef Wellingtons' and individual Baked Alaskas for dessert. It's special and a lot of the steps can be done ahead of time, with assembly at the last minute.
    Merry Christmas and Bon Appetit

    1 Reply
    1. re: Delphine
      krisrishere Dec 25, 2009 07:51 AM

      Sounds great!

      I sort of went the chocolate lava cake route. It's called a Truffle Pie; it's not molten in the center, just very moist. It looks and smells divine.

      Thanks everyone and Merry Christmas! :)

    2. Funwithfood Dec 23, 2009 07:24 AM

      Creme brulee, choclate lava cake, or bread pudding say Christmas to me.

      1. Emme Dec 22, 2009 09:43 PM

        My instinct is to say souffle... a lovely Chocolate Souffle with a Vanilla Bean or White Chocolate Creme Anglaise, but my fear is that you don't want to have a dessert that has to be done at the last minute... but if you do, that's my recommendation.

        something else fun and a bit different and decadent is Sticky Toffee Pudding. with a delicately caramel ice cream on the side.

        Of course, if you want something lighter but romantic, you can't go wrong with Tuxedo Strawberries.

        1. mcel215 Dec 22, 2009 01:57 PM

          This is a dessert that gets raves from company and it's so easy. And when I make it, I cook the pears and let them cool early in the day, that way when I am done with dinner, I throw the crust on top and bake, No fuss at all. I added a picture.

          Caramelized Upside-Down Pear Tart

          4 large firm ripe Bosc pears
          1/2 stick (1/4 cup) unsalted butter
          1/2 cup sugar
          1/2 teaspoon cinnamon
          1 Tbsp finely minced ginger (optional)
          Puff Pastry Sheet, or any refrigerated pie crust
          vanilla or ginger ice cream for serving

          Peel, halve, and core pears.

          In a 9- to 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet. Sprinkle with cinnamon and ginger.

          Preheat oven to 425°F and set a rack in the upper third of the oven.

          On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears. Tuck edges into the skillet around pears. Bake tart in the upper third of the oven until pastry is golden brown, 30 to 35 minutes. I check it after 25 minutes. Remove from the oven and let rest 5 minutes, but not longer.

          If using a puff pastry sheet, defrost overnight in refrigerator. Put package on kitchen counter still in package for 30 minutes. Put some flour on the surface. Gently take puff pastry sheet from package, unfold on top of floured surface. With a rolling pin, roll to 1/8 inch thick. Place on top of skillet around pears. Let sides droop over. Cut square off sides, to resemble a roundish crust. Crust should still overlap pan. Tuck edges into the skillet around pears.

          Have ready a rimmed serving plate slightly larger than skillet. Invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion.

          Let cool until warm, 10-15 minutes. Serve tart warm with whipped cream or ice cream.

           
          1 Reply
          1. re: mcel215
            k
            karykat Dec 25, 2009 09:41 AM

            Your tart is beautiful. And leftovers would be great for breakfast with coffee.

          2. Caitlin McGrath Dec 22, 2009 01:38 PM

            Molten chocolate cakes aren't spectacular as in fancy, but they are spectacularly delicious when made fresh, and can be flavored with a liqueur (Kahlua is wonderful), and/or served with fruit sauce and ice cream, flavored creme anglaise, or whipped cream. The batter can be prepared ahead, and they can be baked after dinner. The recipe I use makes two (and can be multiplied if you want to serve more people).

            Recipe posted here: http://chowhound.chow.com/topics/6141...

            1. n
              normalheightsfoodie Dec 22, 2009 01:22 PM

              cherries jubilee over vanilla ice cream, and a cognac or kahlua.

              1. LindaWhit Dec 22, 2009 08:57 AM

                Pumpkin mousse parfaits?

                http://www.foodnetwork.com/recipes/in...

                1. todao Dec 22, 2009 08:52 AM

                  Not fancy, but delicious and might even be romantic, depending on plating.
                  Buttery baked apples, sliced open and fanned out with a raspberry sauce and a dollop of creme fraiche. Garnish with raspberry and a mint leaf.

                  1. folprivate Dec 22, 2009 06:50 AM

                    Your menu sounds great - my romantic dessert suggestion is
                    Warm Sabayon over fresh fruit - there are many recipes on the internet but my basic recipe is
                    4 Tbl sugar
                    4 egg yolks
                    1/3 cup marsala or (any sweet flavored wine or if you use rum cut back because of the higher alcohol
                    Whisk constantly in a double boiler over simmering water until the yolks lighten in color, triple in volume or form soft peaks. Pour over fresh berries in a martini glass. Can be made ahead and chilled but I prefer it warm. If you chill it, you should whip heavy cream and fold it into the sabayon before serving.

                    1. p
                      pengcast Dec 21, 2009 09:21 AM

                      I would buy a small panetone and make a trifle. Use lots of shaved good chocolate and liquer. it could be very decadent.

                      1. monavano Dec 21, 2009 08:33 AM

                        This one is so easy-chocolate cups. They're easy and DECADENT! I use RR's recipe. You can really take it up a couple notches with very good chocolate, a splash of framboise or gran marnier.
                        Make ahead and take out cups as you want them. Have chilled whipping cream on hand to whip up just before serving.
                        Top with more chocolate shavings and/or berries.
                        http://houndstoothgourmet.com/chocola...

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