HOME > Chowhound > Home Cooking >

Suggestions for a dessert to serve with fried seafood.

annfaulkner Aug 9, 2012 11:10 AM

I've offered to bring a dessert for 40 for a meal of fried shrimp, fried cod, coleslaw, and baked potatoes.
I was planning on basic carrot cake/chocolate cake, but that sounds too heavy.
Any advice? Ann

  1. Click to Upload a photo (10 MB limit)
  1. f
    FrankJBN RE: annfaulkner Aug 9, 2012 11:12 AM


    4 Replies
    1. re: FrankJBN
      KSlink RE: FrankJBN Aug 9, 2012 12:03 PM


      1. re: FrankJBN
        weezieduzzit RE: FrankJBN Aug 10, 2012 09:49 AM

        Not everyone likes watermelon but I agree with fresh fruit to offset all the greasiness of the fried foods.

        1. re: weezieduzzit
          wonderwoman RE: weezieduzzit Aug 10, 2012 06:24 PM

          for summer entertaining, my mother always served a big bowl of cut up melon: seeded watermelon, cantaloupe, honeydew, with cherries, strawberries and grapes. she served it with dinner, but there was always some left for dessert.

          for that many people after a fried main, a fruit salad and maybe some pound cake would be perfect.

          1. re: wonderwoman
            njmarshall55 RE: wonderwoman Aug 15, 2012 12:54 PM

            Agree that fruit would be a great ending...and how about something alcoholic to soak them in? Maybe in a squeeze bottle so people can add it or not. Desert wine? Brandy over the fruit?

      2. f
        Fydeaux RE: annfaulkner Aug 9, 2012 11:17 AM

        This might sound a little strange, but I remember having a big fried seafood dinner at a place in Cincinnati maybe 30 years ago. the restaurants served complimentary warm cinnamon rolls with a brandy sauce. They were delicious after that meal!

        And suddenly that has me thinking that bread pudding might be a possibilty for you.

        1. greygarious RE: annfaulkner Aug 9, 2012 11:27 AM

          Sorbet or sherbet (even ice cream is too rich when there's a fried entree).
          Fruit salad
          Upscale jello - google "sea glass jello", which would fit the theme of the meal, or look for other creative gelatin preparations.

          1. tiffeecanoe RE: annfaulkner Aug 9, 2012 11:33 AM

            I say a light and airy pie... lemon meringue or even coconut cream pie.

            Or what about a nice banana pudding?

            1. a
              adido RE: annfaulkner Aug 9, 2012 11:39 AM

              i think lemon squares or raspberry cookie bars of some sort would be nice; an acidic dessert after a fried meal.

              1. jmcarthur8 RE: annfaulkner Aug 9, 2012 11:54 AM

                I'm thinking key lime parfaits or pie. Shrimp makes me think of Charleston, which makes me think of key lime pie, because that's the first place I had it years ago.

                And I agree with others that the citrusy/ acid thing goes well after seafood.

                1 Reply
                1. re: jmcarthur8
                  Emme RE: jmcarthur8 Aug 10, 2012 09:30 PM

                  Key Lime Pie was one of my first thoughts too...

                  Maybe even a key lime gelato with graham cracker bits...

                2. annfaulkner RE: annfaulkner Aug 9, 2012 11:55 AM

                  The last lady made nana with nila wafers with pudding mix and it wasn't a hit. I like lemon bars or pies...I would have to make 4 or 5 pies I would think, right?

                  4 Replies
                  1. re: annfaulkner
                    biondanonima RE: annfaulkner Aug 9, 2012 07:43 PM

                    10000000000000% agree with those who suggested lemon meringue or key lime pie - citrus is PERFECT after a rich fried seafood meal. 5 pies will give you 40 slices if you cut 8ths - if you want to cut 6ths (which is a nice generous slice), you'll need 7 pies. Is this a buffet or a plated meal? You may want a few extra slices if it's a buffet or other format where people can request seconds.

                    1. re: annfaulkner
                      Ama658 RE: annfaulkner Aug 9, 2012 07:53 PM

                      Just a thought... I have done large amounts of lemon/lime type pie in 9x13s. I sometimes leave off the meringue (the pie is a favorite request, but the meringue doesn't always last well when made in advance), but find that it goes really well in a square form as well. , I have not had great success with serving actual pies to large crowds. My guests never want to take a big slices of things, be they pies or cakes. Cut it into bars/make it into cupcakes and everything goes!

                      1. re: Ama658
                        valerie RE: Ama658 Aug 9, 2012 08:15 PM

                        Agree on bars. You can do key lime bars (though I have never made this specific recipe) and I'd also do some 7 layer bars.


                        These 7 layer bars are always a hit when I bring them places.


                        1. re: Ama658
                          annfaulkner RE: Ama658 Aug 10, 2012 06:07 AM

                          Great idea.....Plop a can of redi whip next to the table???

                      2. c
                        critter101 RE: annfaulkner Aug 9, 2012 12:00 PM

                        How about a mixed berry shortcake made with fresh berries, angel food cake, and whipped cream?

                        1. dordalina RE: annfaulkner Aug 9, 2012 12:05 PM

                          What about a fresh fruit tart, using whatever fruit is in season...blueberries, strawberries, nectarines, and peaches? You could do a refreshing lemo curd filling and even make it in a larger casserole to serve more people.

                          1 Reply
                          1. re: dordalina
                            jmcarthur8 RE: dordalina Aug 9, 2012 12:23 PM

                            Love it!

                          2. alliegator RE: annfaulkner Aug 9, 2012 12:22 PM

                            A granita. So easy to make, and very refreshing after a big dinner. Watermelon is my favorite :) You'll just need to work with a few pans if you're doing it for 40.

                            1. todao RE: annfaulkner Aug 9, 2012 12:36 PM

                              You leave me wondering who planned that dinner with baked potatoes. But that's a bit off your topic.
                              I agree, Ann, that the cake strikes me as a bit too heavy. I'd suggest this:
                              Prepare some fresh or frozen fruit (thawed of course) in partially set fruit gelatin (fruit added at mid set so it the fruit floats) and allow it to set up. Put a layer of sour cream over that layer and add another layer of the prepared fruit gelatin (either identical to the firs or a contrasting flavor/fruit combination) that has cooled to room temperature.
                              Chill to set. Cut into squares. Serve with a dollop of sour cream and perhaps a spring of mint on top.
                              I realize that sour cream doesn't sound like a dessert ingredient but, when used in this way, it's very refreshing and doesn't overload the tummy. It makes a lovely presentation.
                              If sour cream doesn't appeal to you it can also be prepared using whipped cream but I like the delicate acerbic character that the sour cream contributes to the fruity gelatin and fruit mixture.

                              4 Replies
                              1. re: todao
                                jmcarthur8 RE: todao Aug 9, 2012 12:39 PM

                                That's the one I make that has strawberries, bananas and walnuts in red Jello. The sour cream is wonderful in the middle. Got that from a coworker back in the 80's, and still make it now and then.

                                1. re: todao
                                  cayjohan RE: todao Aug 9, 2012 06:09 PM

                                  I like the gelatin approach a lot. Personally, I think gelatin desserts are too often overlooked.

                                  I rather neutral-to-negative on the pre-flavored gelatins, so I generally opt for gelling various juices with Knox. (I admit to gelling a lot of things...the whole food subset fascinates me.) The sky's the limit then. Find a delicious juice, some appropriate fruit, top with something creamy or with some more fruit. So easy, and it sounds rather good with the menu, to me.

                                  Making gelatin for so many takes some fridge space. And if the dessert will be self-served by guests, know this: people eat a lot of jello (There's always room for Jello). Make a lot in such a case. Believe me. Or if you go the gelatin route, consider individual clear plastic cups to manage the servings. Individually garnished, they could be very pretty, I think.. Fridge space, again, though.

                                  1. re: cayjohan
                                    greygarious RE: cayjohan Aug 10, 2012 07:01 AM

                                    Upthread, I already suggested Sea Glass Jello, which has the advantage of being cut into squares that are eaten with the hand. But for citrus, one of my best jello creations was a serendipitous one. I had mistakenly purchased a packet of sugar-free lemon jello, and had dregs of a can of coconut milk and a jar of lemon curd. I think I used the standard cup of boiling water to dissolve the powder, and roughly equal parts water, curd, anc coconut milk
                                    to make up a cup of cold liquid. This was creamy, sweet, tart, and refreshing. I did it in individual dishes but it was probably firm enough to be finger food.

                                    1. re: greygarious
                                      cayjohan RE: greygarious Aug 14, 2012 02:02 PM

                                      I missed that...and I so want to put the effort into a spectacular sea glass jello! Thanks for the mental jog.

                                      Your lemon gelatin serendipity sounds incredible; lemon curd as an addition is inspired. Hmm...maybe some sea glass gelatin with the lemon/coconut milk/lemon curd as a base? Mmmmm.

                                2. k
                                  KJensen929 RE: annfaulkner Aug 9, 2012 06:11 PM

                                  It may seem a little heavy but I see bread pudding a lot with seafood ... particularly if it's cajun style

                                  1. g
                                    ginaatcateror RE: annfaulkner Aug 10, 2012 07:17 AM

                                    I'm on the citrus page after all that fried food. People might want something refreshing, but small. What about something bite-sized, like these snickerdoodle key lime bites? with whipped cream, they'd be even "lighter" tasting, I think. http://blogs.babble.com/family-kitche...

                                    1. LaLa RE: annfaulkner Aug 10, 2012 07:59 AM

                                      I live in a coastal community and the go to dessert for this type of thing is hummingbird cake with cream cheese icing. It holds very well and you can do it sheet cake style for smaller pieces.

                                      1. ipsedixit RE: annfaulkner Aug 10, 2012 08:17 AM

                                        Sorbet or granita.

                                        1 Reply
                                        1. re: ipsedixit
                                          PHREDDY RE: ipsedixit Aug 10, 2012 03:14 PM

                                          +1....you could use a store bought sorbet, to act as a cleanse, then after wards your cake with some beverages.....

                                        2. k
                                          katecm RE: annfaulkner Aug 10, 2012 09:33 AM

                                          If making 40 of these wouldn't make you nuts, I highly recommend them. I wonder if you could find a disposable container that you could make them in? They're light, citrusy, refreshing, and you don't need to use meyers for them. They also make ahead well (better than a souffle). http://www.epicurious.com/recipes/foo...

                                          2 Replies
                                          1. re: katecm
                                            jmcarthur8 RE: katecm Aug 10, 2012 01:49 PM

                                            katecm, this looks delicious! It's going on my 'must make soon' list.

                                            1. re: jmcarthur8
                                              scunge RE: jmcarthur8 Aug 10, 2012 04:41 PM

                                              Italian style(granita) ice or sherbet of course lemon or lime .I make an espresso granita in my Ninja .

                                          2. annfaulkner RE: annfaulkner Aug 10, 2012 09:08 PM

                                            I DID THE OLD STAND BY LEMON BARS-USED KEY LIME JUICE/ZEST FROM THE FREEZER. Sorry, didn't see caps was on!!! Thanks! Ann

                                            1. Bacardi1 RE: annfaulkner Aug 15, 2012 01:36 PM

                                              Did you see the recent CHOW recipe e-mail for a simple butter cake with whipped cream & fresh berries? While the recipe just made one 8" cake, the recipe looked easily adaptable to sheet cakes. Super simple & two of these should easily satisfy 40.

                                              Show Hidden Posts