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What dessert would you serve after this pasta?

t
TatyanaG Jan 19, 2014 02:34 PM

I'm making tagliatelle with braised veal ragu for company. It's a very hearty dish. Can't figure out what type of dessert would be good to serve after such a filling meal. Any ideas?

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  1. linguafood RE: TatyanaG Jan 19, 2014 02:35 PM

    Panna cotta with berries? Or a nice sorbet or parfait?

    1 Reply
    1. re: linguafood
      humbert RE: linguafood Jan 20, 2014 08:23 AM

      Grilled pineapples with brown sugar and chaat masala or tajin spice, served with homemade vanilla ice cream

    2. Paprikaboy RE: TatyanaG Jan 19, 2014 02:41 PM

      i would also suggest sorbet. I remember having a scoop of espresso sorbet and scoop of lime sorbet after a v. rich Italian meal and it was the perfect finish.

      1. perk RE: TatyanaG Jan 19, 2014 02:52 PM

        I love serving sorbet after an Italian meal. I often grill some fruit to put on top and drizzle with a bit of balsamic glaze.

        1. sunshine842 RE: TatyanaG Jan 19, 2014 03:05 PM

          In the winter, a favorite dessert at my house is pears poached in red wine. I peel them, core with a melon baller, and cut the bottom so they'll sit flat.

          Sit them carefully in a saucepan to which you've added about an inch of red wine, a spoonful or two of honey, and a sprinkle of cinnamon if you wish. Let simmer gently for 15-20 minutes, or til you can easily pierce the pears with a fork or the tip of a knife.

          Stand them on a plate or in a shallow bowl, and spoon a little of the poaching liquid over the top.

          They come out absolutely beautiful --- they fade from the pale yellow near the stem to a blushing red at the bottom.

          Warm, sweet (but not too sweet) and light. If you're feeling decadent, a small spoonful of creme fraiche will do.

          (ETA better cooking instructions)

          1. m
            magiesmom RE: TatyanaG Jan 19, 2014 03:19 PM

            I would do poached pears or a blood orange olive oil cake with blood orange compote.

            1. sgogo RE: TatyanaG Jan 19, 2014 03:57 PM

              Pavlova! Saw it on Martha Stewart's baking show yesterday. What about with segmented oranges and grapefruits on top?
              (The tagliatelle sounds delicious, BTW)

              1. r
                rainey RE: TatyanaG Jan 19, 2014 04:09 PM

                My choice would be something crisp and lemony. A lemon shortbread with maybe some vanilla ice cream. Or a lemon curd tart in a shortbread shell.

                6 Replies
                1. re: rainey
                  Ttrockwood RE: rainey Jan 19, 2014 04:55 PM

                  I was thinking lemony as well- i just saw this for blood orange brown butter bars which would be another light citrusy dessert
                  http://whiteonricecouple.com/recipes/...

                  1. re: Ttrockwood
                    r
                    rainey RE: Ttrockwood Jan 20, 2014 08:13 AM

                    Oh how pretty!

                    I'm saving that one for sure especially since I have a blood orange tree. I also just love how much flavor browning butter adds. Thanks so much for that link!

                    1. re: rainey
                      Ttrockwood RE: rainey Jan 20, 2014 03:13 PM

                      I also love the rectangular fluted edge she used- but the last thing i need is another baking pan!

                      1. re: Ttrockwood
                        r
                        rainey RE: Ttrockwood Jan 20, 2014 03:28 PM

                        I have a long pan like that but did you read the recipe? It makes a 9"x13" pan -- which is good since it uses 1 dozen eggs + 4 yolks and half a pound of butter! Too much for my single tart pan!

                        But I'm thinking what doesn't fit in any size pan you have could go in individual tartlet pans. More of the lovely fluted edges. ;> And whatever excess curd there may be can just be spread on biscuits or scones.

                    2. re: Ttrockwood
                      LindaWhit RE: Ttrockwood Jan 20, 2014 08:25 AM

                      Wow, those look amazing!

                      1. re: Ttrockwood
                        hotoynoodle RE: Ttrockwood Jan 20, 2014 09:02 AM

                        ooh, those look lovely!!!!

                    3. t
                      TatyanaG RE: TatyanaG Jan 19, 2014 05:08 PM

                      Wow, really great suggestions here! I love the idea of something lemony after a big meal but the poached pears and/or sorbet sounds lovely as well. Hmmmm, lots to think about!

                      1. Monica RE: TatyanaG Jan 19, 2014 05:48 PM

                        yes, lemony something...lemon curd tart as suggested by rainey sounds wonderful. panna cotta with strawberry balsamic vinegar from Mario Batali sounds good too.

                        1. ipsedixit RE: TatyanaG Jan 19, 2014 06:38 PM

                          Affogato

                          1. greygarious RE: TatyanaG Jan 19, 2014 06:52 PM

                            The Tarocco variety of blood orange (as opposed to the more acid Moro variety) should be around now, or soon. Same for the Sky Valley heirloom navels, which have a short span of availability at Trader Joe's. Either would be wonderful as sorbet, but I especially like to peel, slice into thin discs, fan in a circle on a plate. Then top with a scoop of honey-sweetened mascarpone and drizzle with pomegranate molasses/syrup/glaze. It's refreshing and gorgeous.

                            1. s
                              sandylc RE: TatyanaG Jan 19, 2014 07:27 PM

                              About thirty years ago, I used to serve this super easy dessert:

                              One scoop of premium vanilla ice cream, one scoop of raspberry sorbet, and a topping of kiwi slices and raspberries.

                              Now, from today's perspective I don't know if it would still be as delicious as it was then, but it is simple and colorful.

                              Maybe a small wafer cookie could be added.

                              1. b
                                bob96 RE: TatyanaG Jan 20, 2014 01:33 AM

                                This might not be a dessert as such, but I enjoy first some sliced raw fennel, maybe some cheese ( a young pecorino or shards of good parmigiano-reggiano) , then fresh fruit--a simple berry, orange, pear salad with lemon juice/sugar or a bowl of ripe, fresh whole fruits of the season--and a little later some smallish almond biscotti or the Sicilian sesame biscotti called "regina" to dunk in a glass of sweet wine (vin santo, malvasia, moscato passito, or an amaro.

                                1. alkapal RE: TatyanaG Jan 20, 2014 03:35 AM

                                  Limoncello cake served atop raspberry coulis.

                                  1. LindaWhit RE: TatyanaG Jan 20, 2014 08:19 AM

                                    Something light and lemony, perhaps a lemon mousse with fresh berries?

                                    1. h
                                      Harters RE: TatyanaG Jan 20, 2014 08:22 AM

                                      Citrus flavoured sorbet sounds great after the richness of the ragu.

                                      1. cassis RE: TatyanaG Jan 20, 2014 08:56 AM

                                        Very Italian would be good quality lemon sorbet with a few berries and a splash of vodka.

                                        2 Replies
                                        1. re: cassis
                                          hotoynoodle RE: cassis Jan 20, 2014 09:00 AM

                                          am thinking lemoncello, not vodka. :) and some nice crispy cookies, like pignoli, after a soft-textured meal.

                                          i would not serve anything creamy after such a rich dinner.

                                          1. re: hotoynoodle
                                            h
                                            Harters RE: hotoynoodle Jan 20, 2014 10:14 AM

                                            Had a lemon and limoncello sorbet in an Italian restaurant some months back. Lovely and refreshing end to the meal.

                                        2. r
                                          rainey RE: TatyanaG Jan 20, 2014 09:28 AM

                                          How about a basket of those fried Italian cookies with a pot of lemon curd or that gorgeous blood orange curd to dip them in.

                                          Here's a recipe. I've never tried it. I just needed to see if there was a name for these things. I'd dial waaaaay back on the powdered sugar if you served them with the citrus curd.

                                          http://www.mysteryloverskitchen.com/2...

                                          After considering everything I think these would be my choice. Same culinary tradition. Light. Crisp. Just a touch sweet. A citrusy note. And everyone portions according to their own preference after a large meal. Plus you could have it all prepared well ahead.

                                          3 Replies
                                          1. re: rainey
                                            b
                                            bob96 RE: rainey Jan 20, 2014 10:37 AM

                                            Variously called guanti, chiacchieri, stracci, cenci in different Italian regions. Taiglach in Yiddish.

                                            1. re: rainey
                                              t
                                              TatyanaG RE: rainey Jan 20, 2014 11:20 AM

                                              Oh, what a lovely idea! Since I'm definitely going with a lemony dessert, I'm putting this one on my list. There have been some wonderful ideas in this thread :-)

                                              1. re: TatyanaG
                                                r
                                                rainey RE: TatyanaG Jan 20, 2014 11:27 AM

                                                If you go that way and you want a curd recipe this is the easiest one I know of. It has wonderful sweet-tart flavor that isn't compromised one tiny bit despite how insanely easy it is to whip up.

                                                If you wanted that beautiful rosy color you could sub blood oranges for the lemon.

                                                Super Easy Lemon Curd
                                                Yield: about 1 3/4 cups

                                                • 1 teaspoon finely grated fresh lemon zest
                                                • 1/2 cup fresh lemon juice
                                                • 1/2 cup sugar
                                                • 3 large eggs
                                                • 1/4 cup unsalted butter, cut into small pieces

                                                1. Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

                                                2. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper or plastic wrap making as much contact as possible. Cool completely, stirring occasionally, about 30 minutes.

                                            2. njmarshall55 RE: TatyanaG Jan 20, 2014 11:11 AM

                                              Fresh ricotta, sprinkled with fresh fruit, drizzled honey, and a dusting of cocoa.

                                              2 Replies
                                              1. re: njmarshall55
                                                Monica RE: njmarshall55 Jan 20, 2014 11:22 AM

                                                I like to serve that as a hors d'Oeuvres without the fruit of course. Homemade full fat ricotta is so so good on a toasted country bread drizzled with honey or fig preserve...yumm...

                                                1. re: Monica
                                                  njmarshall55 RE: Monica Jan 20, 2014 03:41 PM

                                                  I love figs with just about anything..

                                              2. z
                                                zackly RE: TatyanaG Jan 20, 2014 11:43 AM

                                                I had blood orange panna cotta after cavatelli Bolognese yesterday @ an upscale Italian restaurant and it worked well, I thought. It was served with a blood orange syrup with a paper thin slice of the orange poached in it. I would have added something crunchy to the plate like biscotti or other cookie. Lemon tart, key lime pie or Italian cheesecake would also be nice.

                                                1. p
                                                  pine time RE: TatyanaG Jan 20, 2014 12:45 PM

                                                  I'll soon be making a heavy, rich Indian meal for guests, and I've decided for dessert to make a mango-mint sorbet. Should be light & refreshing after all the indulgences.

                                                  1 Reply
                                                  1. re: pine time
                                                    Ttrockwood RE: pine time Jan 20, 2014 03:20 PM

                                                    I always love those candied fennel seeds that come with the check at my favorite indian place- really refreshing
                                                    Like these:
                                                    http://www.nuts.com/snacks/indian/fen...

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