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Dessert for sort of Mardi Gras meal....please help me decide

Cooking a casual dinner for four tomorrow night...thinking Mardi Gras is a good theme....making mufflettas, and shrimp gumbo. Trying to decide on a dessert...torn between chocolate bourbon pecan pie and a sour cream pound cake with berries and/or a caramel bourbon sauce. Have also considered Bananas Foster. Please help me decide. Thanks in advance!

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  1. I was going to suggest a bread pudding based on the title of the post - a chocolate one with a praline creme anglaise

    But - of your suggestions I'm voting for the chocolate bourbon pecan pie (you could even use the caramel bourbon sauce with that if you wanted). Sounds lovely.

    2 Replies
    1. re: thimes

      Thanks, thimes, I'm pretty sure I'm going with the pie AND the pound cake with berries and the caramel bourbon sauce:) The cake will freeze. I thought about bread pudding, too, and like that idea, but am trying to make something that I can freeze the leftovers of, so that I don't overindulge. If its here, I will be tempted to eat it.

      1. re: sunflwrsdh

        A bread pudding with a bourbon sauce would be right in keeping with one of my favorite Commander's Palace desserts.
        Bob

    2. All good choices, but for just 4 people I'd go with bananas Foster because it's so much easier than pie or pound cake or bread pudding.

      1 Reply
      1. re: Zeldog

        Yes... and Bananas Foster is so much more festive. I mean... have you ever had a flambeed dessert at someone's house?

      2. Bananas Foster is first choice; Creme Brulee is second, and Bread Pudding is third.

        Bread Pudding means you need to know that the oven you're using is dependable. Creme Brulee means you need to be sober enough to flame it. Bananas Foster also requires sobriety for the cook.

        We lived in New Orleans in Algiers Point and the French Quarter for about a decade. Desert wasn't a part of Mardi Gras day.

        1 Reply
        1. re: shallots

          This is too funny! I went with the Bananas Foster, based on Hank's post (above) but we actually had a "designated flambe person" (soberest one:) It turned out great, and we also had Brandy Alexanders for dessert:)

          1. re: chefj

            Do you have a good King Cake recipe, chefJ? My King Cake was very disappointing last night. Not all the yeast activated, and the texture resembled Bajan Lead Pipe rather than Brioche. I wish I'd made bread pudding as a back-up dessert, or started my King Cake early enough so I would have had time to make Bananas Foster once I'd realized my King Cake was a flop.

            1. re: prima

              Sorry I do not have a tested recipe to share,but there are many well vetted sources on the www.
              Never a good idea to do a recipe the first time when you are counting on it for guests. I try to stick to tried and true cuts way down on the pressure, I have plenty of that at work already. ( - :

              1. re: chefj

                I rarely have time to test recipes, so my guests often end up trying my first attempts. Most of them know that's how I roll.

                ;-)

            2. re: chefj

              King cake is not really a desert. It's basically an overgrown cinnamon roll with artificially colored icing and sprinkles (not that there's anything wrong with that). I lived in New Orleans for most of my first 30 years and never had anyone serve me a king cake after dinner. Go with a proper desert. You could make creme brulee the day before, and if you screw it up, fall back on bananas foster.