Meaty dessert ideas needed
My friend makes a yearly meat-fest. A meal where every single dish contains meat or poultry of some sort. I have foolishly volenteered to make the dessert, but have since realised how difficult the challenge is.
My friend is lactose intolerant and there will be a few non pig-eaters a the meal, so a bacon-caramel icecream is out. Also, last year I made mince pies (yummy dried fruit/goo filled Christmas-time goodies in Britain, which are normally meat-free) with actual minced meat in them. They were delicious but most of my American friends wouldn't et them.
Can anyone help me?
Thanks for all of your ideas. The meat baklava particularly appealed to me. Sadly my hostess has foolishly invited vegitarians to the meal this year , so she is making a meat-free dessert. I will be bringing the bread; one loaf with pastrami braided into it, and one without.
There is a Turkish dessert called tavuk gögsü that is made of chicken breast, cinnamon, milk and sugar bound with a thickener such as rice. While it might sound foreign now, a similar pudding, blancmange, was once a very popular European dessert for the upper classes during the Middle Ages. Looking up recipes for blancmange utilizing chicken and almond milk will give you a dairy-free option.
I have made this Beef Brownies recipe for a niece who loves brownies with walnuts, but is now allergic to nuts: This is kosher Non-Dairy
2 cups Granulated Sugar
1 ½ cups all purpose flour
1/3 cup cocoa powder
1 teaspoon salt
1 cup pareve margarine (unsalted sticks)(Brands such as Mother's or Miller's)
4 large eggs (room temp)
2 teaspoons vanilla extract (not imitation)
½ cup cooked ground lean beef, broken up in very small pieces (well drained and cooled to room temp)
1. Mix (use a a hand pastry cutter to cream if you have one), sugar, vanilla, cocoa and margarine
2. Add eggs, one at a time, mixing slightly
3. Mix well adding in flour and salt
4. Fold in the ground beef
5. Place in 10x15 greased and floured baking pan
6. Bake in a preheated 375 degree F oven for 25 minutes (don’t overbake)
This does NOT work well with other ground meats, it needs the boldness of the beef to substitute for walnuts