Oh great f-list, give me advice!
Dec. 12th, 2007 08:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I need a dessert to follow our lunch on Christmas day. Lunch will be a spiral sliced ham, sweet potatoes, a green bean casserole, and probably some kind of rolls. What would make a good dessert with this meal? I'd prefer something that can be made ahead (and am not averse to buying something already made, LOL, so if you have a specific suggestion along those lines, that'd be cool, too!)
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Date: 2007-12-13 01:57 am (UTC)no subject
Date: 2007-12-20 03:02 pm (UTC)no subject
Date: 2007-12-13 02:02 am (UTC)If you can get ahold of a copy of Nigella Lawson's Feast, there's an outstanding tasting and easy version.
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Date: 2007-12-20 03:02 pm (UTC)no subject
Date: 2007-12-13 02:03 am (UTC)no subject
Date: 2007-12-20 03:03 pm (UTC)no subject
Date: 2007-12-13 02:44 am (UTC)I tend to like light desserts this time of year because even if the meal wasn't heavy people have probably been going to parties for weeks and may be kind of stuffed.
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Date: 2007-12-20 03:05 pm (UTC)no subject
Date: 2007-12-13 02:49 am (UTC)no subject
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Date: 2007-12-13 03:09 am (UTC)no subject
Date: 2007-12-20 03:06 pm (UTC)no subject
Date: 2007-12-13 03:16 am (UTC)You could also go with something chilled, like an Egg Nog ice cream or something of that nature. If you want a yule log but don't like the hassle of making one, Baskin Robbins sells a Yule Log Ice Cream Cake that's really good.
Fruit is also generally a good choice. You could do something like Poached Pears with a Cardamom Topping.
Hope some of that helps! If you need specific recipes for something let me know. My mother in law collects cookbooks and I have yet to need a recipe that she couldn't find for me.
~Lisa
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Date: 2007-12-20 03:06 pm (UTC)no subject
Date: 2007-12-13 03:51 am (UTC)no subject
Date: 2007-12-20 03:10 pm (UTC)no subject
Date: 2007-12-13 04:41 am (UTC)But that could just be me.
:D
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Date: 2007-12-20 03:10 pm (UTC)no subject
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Date: 2007-12-13 05:23 am (UTC)no subject
Date: 2007-12-20 03:11 pm (UTC)no subject
Date: 2007-12-13 05:32 am (UTC)Everyone loves this, and it is great for breakfast the next day.
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Date: 2007-12-20 03:13 pm (UTC)no subject
Date: 2007-12-21 09:28 am (UTC)2 bags marshmallows - some use miniature ones
2 x pint sour cream
tinned fruit - buy two tins of each of pitted cherries, mandarin pieces, pineapple pieces, passionfruit - you might find you won't need them but better to have them than not. If you don't like the fruit chosen, choose others (such as mango pieces)
Drain fruit, add cherries last. Pour 1 pint of sour cream into the bowl and add some of each of the drained fruit. Cut the marshmallows in half and add to the mixture. Basically you want a an even mix if everything. Add some shredded coconut (if you like it).
Put in the refrigerator and let stand for 2 hours (or longer) The cherries will colour the mixture a pink-purple look (depending how much you use) and the marshmellow will swell and the mixture will take on a trifle look.
Enjoy!!!
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Date: 2007-12-13 11:30 am (UTC)Dark chocolate tart with gingersnap crust
Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt
Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate.
Bring to room temperature before serving.
Cut tart into thin wedges and serve.
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Date: 2007-12-20 03:14 pm (UTC)no subject
Date: 2007-12-13 01:31 pm (UTC)By the way, the refrigerator cookies I posted last week came out great! The cranberry pistachio are great and the maple ones were good but maybe need a bit of cinnamon and would love a bit of a sugar glaze.
I'll post more later... or this weekend. Cool thing is that you can spend an hour or so, make a ton of raw dough and then when it's convenient, it's basically slice and bake.
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Date: 2007-12-20 03:15 pm (UTC)no subject
Date: 2007-12-14 03:22 am (UTC)It's sugar cookie dough crust (the sugar cookie dough you buy in a tube), cut into thin slices, and press into a 12' pizza pan (disposable is fine).
Press the edges together to make sure that it's spread completely. Bake at 350 until light brown. Cool.
Melt one package of white chocolate chips with 1/4 cup heavy cream. Mix in softened cream cheese, 8oz. Spread over cooled cookie dough crust.
Cover with fresh fruit of your choice. Stawberries and kiwi would be festive.
Doesn't keep too long, so it's best to make the morning of when you intend to serve it.
Trust me--wonderful and your guests/family will love it.
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Date: 2007-12-20 03:15 pm (UTC)