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Choosing a Dessert

Hello,
I'm new to this, but I just wanted to see if anyone could help me with deciding about a dessert

I'm 20, and I'm going to be making dinner on Saturday (in 3 days time), for 4 other family members,
And I was thinking I could steak, with two salads:

Salad 1:
Orzo salad with carrot and beetroot, also got pine nuts, and maybe currants or raisins in the salad too, and also a touch of feta on top

Salad 2:
Sort of a mini salad in a lettuce cup shape, so the family members can just put their own salad in their lettuce. It will consist of capsicum and cucumber and tomato and avocado and either apple or corn

But I'm not sure what I can do for a dessert
Would anyone have any ideas on what type of dessert would be good, since it'll be steak and salad?

Thanks

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    1. re: kseiverd

      Yea, I was thinking,
      But I would need to be careful not to make it too filling or something, if you know what I mean

      But, yea that would be great, but not sure what it could be, if it was something to do with chocolate

      1. re: Alex12

        I think you should make the fruit cobbler for this dinner, but I wanted to share a very easy, decadent, and impressive chocolate recipe you might want to try another time. If you can get puff pastry shells similar to these:

        http://www.puffpastry.com/products

        Bake the shells and remove the inner pastry according to the package directions. Fill with chocolate chips or chopped chocolate (maybe nuts) and pop back in the warm, turned off oven for just few minutes until the chocolate melts. It will be melted before it looks melted. Give it a stir after three or four minutes. Even easier - fill with Nutella. Top with whipped cream or ice cream.

    2. I made a peach cobbler served with vanilla ice cream recently. Nice summertime dessert. If you wanted, you could even drizzle a little chocolate sauce over it. Cobbler is ridiculously easy and you can make it ahead of time.

      15 Replies
      1. re: c oliver

        Oh yum, seriously that does look nice as

        And, yea it is Winter here, but that does sound good

        Thanks

        1. re: Alex12

          By the way, you can choose to have a different fruit, if you wanted to, for the peach cobbler, so like instead of peach you could choose, lets say, apple?

          I am just wondering

          1. re: Alex12

            Yea, you can have a different fruit in it

            Either:
            Peach
            Apple
            Strawberry
            Blackberry
            Blueberry

            Thanks, that will definitely be the dessert

            Thanks so very much :) :)

            1. re: Alex12

              Here's the recipe I used:

              http://www.marthastewart.com/333853/m...

              I used peaches instead of blackberries :) so, yeah, I'd think you could use (already cooked) apples or other seasonal fruit. Soooo easy.

              1. re: c oliver

                Thanks so much

                Will definitely try that out, just need to make sure I read the instructions properly and understand it, lol

                But Thanks :) :)

                1. re: Alex12

                  It was SO easy. And she's a renowned Southern US chef so this is an old family recipe.

                  I adore creme brulee but it can have its twists and turns and does take some kinda last minute work. At 20, only you know if you're up to that.

                  1. re: c oliver

                    Ah ok, that is so cool

                    Thats great
                    Ah ok, I see, because this'll be my first time making a dessert, for 4 other people

                    So, what type of ice-cream would be best to join with the cobbler and what other things would be good to add the cobbler,

                    Just want to see what you think of things that can be added with the cobbler

                    1. re: Alex12

                      I just did very good vanilla but I can chocolate being good also. But then I wouldn't put chocolate sauce over it. But that's just me.

                      1. re: c oliver

                        Ah ok, yea true
                        Same, wouldn't want to put chocolate sauce on top, lol

                        Its alright though

                      2. re: Alex12

                        Vanilla ice cream. Fruit cobbler is easy, holds well, can be and pretty much everyone loves it.

                  2. re: c oliver

                    Ina's Apple Pear crisp never fails. She's got several variations to the same recipe ~ just apple, apple pear cranberry ~ do a search. Easy to have everything ready to go and pop it in the oven when dinner is ready, then serve warm. http://www.foodnetwork.com/recipes/in...
                    For something super simple, not filling and very rich would be a basic chocolate ganache served in wine glasses (only about 1/3rd) with and orange scented whipped cream or Chantilly cream.

                    1. re: c oliver

                      Thanks, c oliver. I'm going to make a peach version of this for my Mom's birthday.

                      Can you please tell me, am I understanding correctly that you put the flour mixture into the skillet first, and then the fruit into the middle of that, on top?

                      And do you think the crust won't be right, or it won't be sweet enough, if I only use 1/2 a cup of sugar in it? The peaches we get here will be very sweet at that time.

                      Thanks again,
                      ninrn

                      1. re: ninrn

                        Yes, add the batter first and then the fruit. Seemed counter-intuitive to me but worked great. I cheated and spread the fruit throughout the batter. Don't tell Ms. Willis :) I'll admit here and now that I don't bake and had never made a cobbler. It won't be the last.

                        I definitely think you'd be fine reducing the sugar. I'm even wondering if I could make a "savory cobbler."

              2. Steak dinners always put me in the mind of creme brulee.

                I love the idea of a seasonal fruit cobbler.

                Nothing wrong with some good ice cream.

                2 Replies
                1. re: Tara57

                  Oh thats great

                  From what I am seeing, a fruit cobbler is common is it?

                  1. re: Alex12

                    Cobblers are very popular and sound just right for your dinner. I think everyone will love it.

                2. How long do you think would it take, if making a fruit cobbler

                  7 Replies
                  1. re: Alex12

                    By the time the oven was up to temp and the butter in the pan melted, I was ready to put it all together (that took about two minutes) and mine was done in 50 minutes. As the recipe said you can serve it hot, warm or at room temp. I made this in the midafternoon and we had it at room temp around 8PM

                    1. re: c oliver

                      Ah ok, I see

                      Thanks
                      So, I can basically make the dessert just before dinner is served and then by the time we finish dinner, we can have sometime to wait for the dessert and then have the cobbler?

                      1. re: Alex12

                        Yep. If you have the time while getting everything else together. I covered mine with foil and it was still a little warm a couple of hours later. I'm sure using the cast iron skillet contributed hugely to that.

                        1. re: c oliver

                          Ah ok, I see
                          Thats great, yea I can do many things at the same time, lol

                          But thanks

                          1. re: Alex12

                            That's cause you're 20 and I'm 67 :) Plus once my guests arrive, I get rather chatty so try to do as much ahead of time as I can.

                            What's also nice about that recipe is you can have everything measured out, the butter in the pan, the dry ingredients mixed and then you're really good to go.

                            1. re: c oliver

                              Oh sorry about that

                              Ah ok, I see, thats great, cool :) :)

                    2. re: Alex12

                      Though I normally prefer a fruit dessert to chocolate, and white wine to red, a steak meal, to me, demands a glass of red wine and a chocolate dessert. If you are not serving a starchy side (IMO you should) or other vegetable side, there is no chance of chocolate being too filling.

                      A fruit cobbler can be on the table within an hour of starting to measure the ingredients. It is best served quite warm, topped with ice cream. Vanilla is the classic but cousins like butter pecan, caramel swirl, or dulce de leche ice cream are good too.

                      Here are my preferred two of the four styles of cobbler from Cook's Illustrated's article on Master Cobbler recipes. (The others are biscuit topping and pie dough topping.) The first one is the easier of the two, if you have no baking experience:

                      BATTER-STYLE FRUIT COBBLER
                      6 T unsalted butter (3/4 stick)
                      3/4 c each AP flour, sugar, and milk
                      1 t baking powder
                      1/4 t salt
                      2 c sliced fruit or berries

                      Middle rack of oven, preheated to 350. Put butter into 8"sq or 9"round pan and set into oven to melt. Meanwhile, whisk together dry ingredients, then whisk in the milk till blended.
                      Remove pan from oven and pour batter into the pan without mixing it into the butter. Arrange the fruit evenly over the batter, and sprinkle with an additional Tbsp of sugar. Bake until browned, 40-50 min. ( I use a 7x11 pan, bumping up the butter to a whole stick and the milk, flour, and sugar to 1 c each, with a heaping tsp baking powder - so this is one recipe that's permanently in my head.)

                      The other one, which I prefer, is:

                      COOKIE DOUGH FRUIT COBBLER
                      1/2 c AP flour
                      1/4 t baking powder
                      pinch salt
                      8 T butter, softened
                      1/2 c sugar
                      1/2 large egg or 1 yolk
                      1/4 t vanilla

                      Preheat oven to 375. Mix and set aside the dry ingredients. Cream butter and sugar, beat in egg and vanilla, then stir in the dry ingredients till combined.
                      Use about 2 pints of berries and/or sliced fruit, or 24 oz defrosted frozen. Mix into the fruit about 1 T cornstarch for berries, 1-1/2 T for sour cherries, but only 2 t for other fruit. Add 1/3 to 1/2 c sugar, depending on type and tartness of fruit. 1 t vanilla, 1/2 t almond extract, 1/2 t cinnamon, and/or liqueur, depending on fruit and your preference.
                      Put fruit mixture into 8"sq or 9" round pan, drop dough onto fruit by heaping Tbsps, bake 45-55 min.
                      Note: This recipe is forgiving - I have used 1/3 c white whole wheat flour plus 1/3 c almond meal, bumping up the baking powder to a heaping 1/4 t, and using a whole egg. If using apples, I'd sub real maple syrup for the vanilla.

                    3. How about a nice, dark chocolate mousse, maybe served with a little unsweetened whipped cream or chocolate shavings? It's easy and can be made ahead, but it has a special occasion feel about it. And it's rich, but feels light. I think it would go nicely with your meal.

                      http://www.nigella.com/recipes/view/d...

                      Best of luck!

                      5 Replies
                      1. re: ninrn

                        Yum, that does sound so yummy

                        Thanks

                        So many choices now, thanks guys :) :)

                        1. re: ninrn

                          Hey, in the recipe, it says:
                          1 medium egg (separated)

                          Sorry, what does that mean, separate the egg from the chocolate part, basically?

                          Or is it just the whites and yolk that needs to be separated?

                          1. re: Alex12

                            It means separate the white from the yolk, but save both because you'll be using each at different points. (Even though it says it serves 2, you should probably multiply this recipe by 4 to be sure to have enough for everyone. After all, leftover chocolate mousse is not a bad thing.)

                          2. re: ninrn

                            That sounds terrific and it just got saved :)

                              1. re: Alex12

                                And crazy easy, and definitely better if you make it the day before so the chocolate wafers soften.

                            1. Thanks guys,

                              A lot of choices to choose from :) :) :)

                              1. i like cobbler with a pie type crust but a crisp with oatmeal is very good and very easy. ina garten one is excellent.

                                1 Reply
                                1. re: divadmas

                                  The cobbler recipe I linked to makes its own crust.

                                    1. re: greygarious

                                      But that's 60'ish F. Not too cold for me :)

                                  1. i like gulabjamun in dessert.......

                                    1. Chocolate Mousse is SO easy to make, and so impressive. Everyone likes it, and you have to make it ahead of time.

                                      Here's my "stupid" easy recipe:

                                      Chocolate Mousse

                                      makes 6 to 8 servings

                                      1/2 pound best quality semi-sweet chocolate
                                      6 ounces (1 1/2 sticks) unsalted butter, cut in small pieces
                                      6 large eggs, separated
                                      1/2 cup plus 2 tablespoons superfine sugar
                                      1/8 teaspoon sea salt

                                      1. Cut the chocolate into one-inch pieces and place in the top of a double boiler. Over shimmering water, melt the chocolate over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
                                      2. Place the egg yolks and the sugar in a large mixing bowl. With a large wire whisk, beat well for about 4 minutes, until the mixture is very thick and lemon-colored.
                                      3. Add the chocolate mixture to the yolks and blend well with a rubber spatula.
                                      4. Beat the egg whites with the salt and 2 tablespoons sugar until stiff. Do not overbeat. The mixture should be shiny and hold a peak. Fold them into the cooled chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.