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Christmas Dessert Ideas

FoodChic Dec 7, 2011 03:21 PM

For Christmas dinner we have a seafood extravaganza with Maine lobster, dungeness crab, seared scallops, clams, parmesan halibut fingers, shrimp fried rice and asparagus. It's a fabulous meal that is incredibly rich, and needs an equally fabulous dessert,

I don't want to serve something too heavy, as dinner will be heavy enough. I'm thinking of something that will cut the richness but still be memorable.

Thanks for your wonderful ideas!

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  1. l
    laliz RE: FoodChic Dec 7, 2011 03:27 PM

    I'm making spiced oranges.

    its a fruit cup served cold.

    1 Reply
    1. re: laliz
      t
      tigerwoman RE: laliz Dec 7, 2011 03:53 PM

      How about an ice wine panna cotta with fresh raspberries

    2. d
      Dcfoodblog RE: FoodChic Dec 7, 2011 04:00 PM

      What about mousses? A pumpkin mousse is great. Cranberry might be better to cut through the richer flavors. Lemon souffle would work really well considering all of the seafood.

      1. Hank Hanover RE: FoodChic Dec 7, 2011 05:00 PM

        How about poached pears? As someone else suggested a mousse or souffle would be nice.

        They may not be as elegant as you want but I like this new restaurant trend where they are making small individual desserts. You could make almost anything, even if it were heavy, if it is in a 4 ounce ramekin. A pot de creme would work nicely here.

        I know... how about a mousse in a small chocolate cup. You can make the cup with foil muffin liners. Paint 3 or 4 layers of chocolate on the inside and then peel away the foil. Pipe the mousse into the cup, garnish with a raspberry. Very elegant to live up to your dinner but small enough to be able to eat after such a meal.

        1. biondanonima RE: FoodChic Dec 7, 2011 06:29 PM

          I like the idea of something citrusy with all that seafood - what about a key lime pie or cheesecake? Or the famous Brown Derby Grapefruit Cake? http://familyfun.go.com/recipes/grape...

          1. s
            sedimental RE: FoodChic Dec 7, 2011 06:42 PM

            I served a sabayon (made with Sauternes) "trifle style"over a pound cake/cream/Huckleberries at Thanksgiving. Very nice and adapts to whatever fruit and wine is your favorite at that moment. If you fold in whipped cream in the sabayon sauce- it will keep in the fridge to be put together fresh when needed. Elegant and works well.

            1. k
              katecm RE: FoodChic Dec 8, 2011 09:56 AM

              I can't recommend enough this lemon budino recipe (you don't need meyers if you can't find them). It's light, it's refreshing, it's reasonably healthy, and it can't be made ahead! http://www.epicurious.com/recipes/foo...

              1 Reply
              1. re: katecm
                GretchenS RE: katecm Dec 8, 2011 12:00 PM

                That's a lovely one. I agree that lemon is the perfect flavor to follow all that gorgeous seafood.

              2. Jay F RE: FoodChic Dec 8, 2011 11:56 AM

                I've been craving croquembouche, but it's a lot of work. Do you have a bakery nearby that could make you one?

                1. v
                  vafarmwife RE: FoodChic Dec 8, 2011 12:07 PM

                  How about a cranberry sherbet?

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