Special desserts?
I'm hoping someone else can do the obligate cake with baby stuff decoration and I can get away with alternate item. |
|
|
| So you need a durable dessert item that starts with "C"? |
| C??? I get it. Oh, too many c's. No, just a dessert. Something transportable, not cupcakes, tired of cupcake mania. Something a bunch of women would go nuts over.....maybe chocolate gooey, lemon or lime? Apricot glazed something. Local funky restaurant noted for their extreme desserts...could order one of theirs but they also share the recipes. Their Death by Lemon may win out......maybe I could make it death by lime......??? hmmm. My special here for DH is key lime pie, margarita pie, etc. Or my to die for brownies......but it takes 3 different chocolates..... for anyone who has read the Jan Karon books, I do have the recipe for that orange cake.......somewhere. Not high altitude converted but that should not be hard. |
| It's escaping me now what it's called....but it's a fresh fruit mix (melons, blueberries, maybe strawberries) with a light glaze/sauce over it. Some sort of compote. I know I have the recipe in a B&B cookbook at home, but I'm at work! |
| Trust the nurse to be healthy, LOL! Actually a very good idea, could I cover it with ganache? |
SheepieBoss wrote: Trust the nurse to be healthy, LOL! Actually a very good idea, could I cover it with ganache?   I was thinking with everyone going with rich desserts, the fruit would be appealing and refreshing. And be really easy to travel with and keep fresh. I will look up the recipe when I get home - it was at a B&B just south of Madison, WI that LeAnne and I stayed at several years ago - and we bought the cookbook! If I remember right it had honey in it - was a real amazing taste. |
| Rereading the announcement, there will be a cake, so the fruit dessert sounds perfect. Honey makes me think of the fruit salad I make here, honey and yogurt dressing. ummm, that's sounds good for dinner tonight. Getting new roof today/tomorrow so want to be away from home as much as possible. Would rather fruit than drive through |
I have a REALLY REALLY good recipe for a chocolate cheesecake. I have brought it to work and it doesn't last very long  I keep them in the freezer and take out aprx 1 hr b/4 serving. |
| OK, trying to find the recipe. Can't find the cookbook. LeAnne thinks it may be at her house (we both stayed at the B&B for a horse event). I did call the B&B and left a message too. |
dogmom wrote: I have a REALLY REALLY good recipe for a chocolate cheesecake. I have brought it to work and it doesn't last very long I keep them in the freezer and take out aprx 1 hr b/4 serving.We need this recipe!  Susan, how about a trifle? That has fruit and custard and a bit of cake. |
| Meringue Shells with Fruit ( like Pavlova but less fussy ) This recipe only makes 6 shells so can be doubled or tripled for a crowd. Can be assembled when you get to your destination . Meringue shells can be frozen after baking and defrosted on the way to your party. 2 egg whites 1/2 teaspoon good vanilla 1/8 teaspoon cream of tartar (don't leave out ) 1/2 cup sugar fluffy lemon filling ( in a bowl mix together one 10 ounce jar lemon or lime curd and 1/2 of an 8 ounce carton frozen whipped topping or fresh whipped cream if you prefer ) 3 cups of any cut-up fresh or frozen fruit ( I usually use strawberries or raspberries ) Allow egg whites to stand at room temp for at least 30 minutes. Line a large baking sheet with parchment or foil or silpat. Draw a 3 inch circle 3 inches apart on the parchment or foil. Preheat oven to 300 degrees. To make meringue , in a bowl beat egg whites, vanilla, cream of tartar until soft peaks form. Then add sugar one tablespoon at a time until stiff peaks form. This takes about 5 minutes with the mixer on high speed . Spoon or pipe meringue over circles on paper , build up sides to form shells . Bake for 35 minutes . Turn off oven and let them sit for one hour with oven door closed. Lift meringues off paper , put on wire rack to cool. TO assemble meringue , lemon filling top with fresh fruit and if you want to be really decadent you can add shaved chocolate or a dollop of whipped cream or both. |
I'll post the cheesecake recipe tomorrow. I'ts my own recipe and you would think I would remember it by heart. But not so Good thing I wrote it down  |
Quote: have a REALLY REALLY good recipe for a chocolate cheesecake. I have brought it to work and it doesn't last very long I keep them in the freezer and take out aprx 1 hr b/4 serving. Cheesecake and chocolate....how does it last long enough to get into the freezer? Looking forward to recipe. Have 6 weeks before event so plenty of time to make and judge all recipes  |
| the Meringue shells sound good to me. |
| I rather like that lemon curd and whipped cream.....or tub topping. Fresh blueberries, this lemon cream in the shells.......yum. Will have to whip those up here soon.....great idea for something special but also easy. |
| Sorry I am such an airhead sometmes. Here is my recipe for my cheesecake. I do cheat and use a Keebler ready made chocolate pie crust. 2 - 8 oz pkgs of cream cheese softened 1/2 cup sugar 2 eggs 1 tsp vanilla 4-6 squares of semi sweet baking chocolate melted (let it cool a little bit) 1/2 - 1 cup of chocolate chunks or chocolate chips Mix cream cheese , sugar and vanilla @ medium speed until blended. Add eggs and blend then the melted chocolate. Then stir in the chocolate chunks until nicely blended (yum) Pour into crust and bake @ 350 for aproximately 40 minutes, until the center is ALMOST set. let it cool then refrigerate for about an hour or so. Then I warm Mrs. Richardsons Hot Fudge and Mrs. Richardsons carmel. (As much as you want!) I spread the hot fudge first then I swirl the carmel. I usually all chopped pecans and chocolate chunks on top of that. Once that sets up I refrigerate and after it is really cold, I cover it it with the plastic lid (the one from the pie shell) Wrap with a coulpe of layers of foil and freeze. Take it out of the freezer a couple hours b/4 serving and put in fridge. Nancy G |
| Easy, easy and I like the part about keeping in freezer. Perfect for a quick take along. Thanks for the recipe. |
| As I've been thinking about this project, I've considered the following in addition to all of your suggestions: fruit salad with special dressing as there is no other fruit on the menu, or one of the following as developed at a local restuarant: Life by Chocolate which consists of four layers of different types of chocolate mousse covered with genache (I'll print recipe if someone is enthusiatic enough to want to try this) or "Life by Lemon" a puckery yummer in a springform pan traditional crust which starts out with 5 lemons and their rind, 11 eggs, etc. (also recipe if someone wants to take the time). Knowing me I might even take the above recipe and go to limes and orange and call it something like Margarita Death. hmmm ooop, I just realize I'll have remodelers here at that time! hmm, wonder how these yummers would freeze. Fruit salad is quick and easy. |
 Yes Susan, PLEASE post those recipes!!  Nancy G |
| Recipes from Range Cafe: Bernalillo and Albuquerque Life by Chocolate You have to make two, one just doesn't work out when working with mousse. If you are going thru the bother, why not? Looks long, but you keep repeating a step with the various chocolates White chocolate mousse layer: 6 ounces white chocolate coarsley chopped 1/4 cup water 1 cup whipping cream Raspberry White Chocolate layer 6 ounces white chocloate coarsley chopped 1/4 cup raspberry puree (about 1/2 to 1 cup fresh or fresh frozen berries, pureed and strained to remove seeds) 1 cup whipping cream Mocha layer 6 ounces milk chocolate, like above 1/4 cup strong coffee 1 cup whipping cream Dark chocolate layer (yum) 6 counces bittersweet or semisweet chocolate, like above 1/4 cup water 1 cup whipping cream Genache cover 1 cup whipping cream 1/4 cup light corn syrup 1 lb. chocolate, coarsely choped 4 tb. butter You'll need two loaf pans. For each layer, procedure is the same: Put the cholocate in a microwave bowl, pour the liquid required (water, raspberry pureee or coffee) over chocoate. Microwave for about 15 seconds, stir until melted. Don't let it get overly hot. Transfer to larger bowl. In separate bowl whip heavy cream to medium stiff peaks. Carefully fold the whipped cream to the chocolate mixture. To form dessert, start with the white chocolate layer. Divide the mousse between the two loaf pans. Hold the pan at a 45 degree angle and using a spatula, smooth the mouse onto one side of the pan, creating a angled layer of mousse. Set the pans in the freezer, keeping the pan at the desired angle while you make the next layer. (if doing this flat is easier, fine, just not as showy) The mousse should set in 20 minutes giving you time to wash bowls, beaters, etc. Repeat with the three remaining layers. (I like a bit more color in my raspberry layer so have been know to put a drop of red food coloring, other wise it is very close in color to the white chocolate layer). Allow 20 minutes at least for each layer to set After all four layers are in the pans, cover and freeze overnnight Genache layer: combine all in a microwave safe container, heat for 20-30 seconds, stirring often until melted. Should be pourable.....don't over heat, chocolate burns easily Get a baker's screen or rack over a drip pan. Loosen the mousse from the pan by holding in warm water or over a flame. Be quick, you don't want it to melt. Turn onto the rack. Pour genace over dessert, smooth with saptula. Transfer to serving platter and refrigerate 20 minutes. Will hold 2-3 days in refrigerator, or you can return it to the freezer. To serve, dust with powdered sugar, whipping cream or whatever. |
| Range Cafe: Bernalillo and Albuquerque Life by Lemon 9" springform pan Crust: 1/2 cup ap flour..all purpose 3/4 cup powdered sugar 1 large egg 1 stick unsalted putter, chilled and cut into 1/2 inch pieces Filling: Rind grated and juice of 5 lemons (you really need the rind) 11 large eggs 2 cups sugar 1 1/2 cups whipping cream 1/2 cup apricot preserves, melted for glaze toasted silvered almonds for top For crust, combine flour, sugar, butter until mixture resembles coarse oatmeal. Add egg and mix until blended. Cover and chill 1 hour. Butter a springform pan, press the crust along bottom and 2/3 up sides. Set aside preheat oven to 325. Whisk eggs and sugar until well mixed. Add cream, lemon juice and rind, stir well but don't go crazy in mixing. Pour into the prepared crust. Bake 35 minutes until slightly golden and firm to touch. Cool completely, spread with melted apricot preserves and slivered almonds. Serve with whipped cream......I thought Lemoncello in the whipping cream would be good, but just plain cream is better. |
| Susan, if there is no other fruit on the menu, I'd make the fruit salad with the special dressing. I love rich desserts but everybody brings those. Bring the fruit salad and be noticed! |
| I agree Paula. Simple dressing is yogurt, honey and toasted walnuts over fresh fruits. Special dressing would be cooked or creamed. Come mid July I think I'll be in yogurt mode. |
Sorry - I never got my recipe  |
| This all sounds so good! I've been having fun making hand-pies -- individual pies stuffed with a bit of fruit filling (they don't hold much). Very transportable, serve at room temperature. I make mine with white whole wheat flour (for hidden nutrition). http://www.marthastewart.com/900633/blu ... -hand-pies |
| I would like the fruit salad! I'm not much of a dessert eater so I like having a lighter option. |
| and the brit suggests Eaton Mess. This recipe, inspired by the strawberry-and-cream dessert traditionally served at Eton College on 4 June, is great for nervous meringue makers – because the meringues are broken up, it simply doesn't matter if they weep, crack or collapse. So, you can practise making them over and over with this dish until you get them perfect and, at the same time, enjoy this amazingly good summer dessert. Don't forget, though, to make the meringues the day before you want to serve the pudding. Serves 6 Ingredients: 6 oz (175 g) golden caster sugar 3 large egg whites 1 lb (450 g) fresh strawberries, hulled 1 rounded tablespoon unrefined icing sugar 1 pint (570 ml) double cream Pre-heat the oven to gas mark 2, 300°F (150°C). Conversions You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm), lined with non-stick silicone paper (parchment). This recipe is taken from How to Cook Book Two and has also appeared in Sainsbury's Magazine (Dairy Collection). Method First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. Next, add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in. Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour. After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold. When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the icing sugar. Whiz the whole lot to a purée, then pass it through a nylon sieve to remove the seeds. Now chop the rest of the strawberries and whip up the double cream to the floppy stage. All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them. After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible. LIZ AND DIGBY XXX |
| The recipe sounds great but since I live in the US i need to translate the ingredients into those we find here. Is golden caster sugar like granulated sugar or is it some type of brown sugar? How about unrefined icing sugar? Maybe confectioners sugar? Is double cream whipping cream? And we both speak english. Well here I guess we speak American. I had a problem like this with a cookbook my husband bought me years ago. I was unable to find any of the ingredients. This recipe sounds really tasty though and I would love to try and make it. Bonnie/Carley's Mom |
| schoolmarm, yes, those are appropriate substitutions. |
| Caster sugar is superfine sugar. I don't think you need to worry about it being golden. You're making meringue for which I've never used anything but ordinary sugar. Icing sugar would be confectioners sugar. And please let me know when dessert is being served. It sound delicious! |
| Hello, I think Golden caster suger is light brown in colour and the whipping cream is thick extra whipped with a fork or a blender if you are posh. Icing suger can be any. Hope this helps Liz and Digby xxx p.s. also if you drop the destert on the way it does not matter as this is how it originated in the first place x |
| Golden caster is not as sticky sweet as even light brown sugar. It has just a hint of molasses left in it. It's easier just to go with sugar but if you want to get close sub out a tablespoon or two with brown sugar. |
| Did not want to let on, but we in the uk tend to substitute anything for anything. Eaton Mess is always a winner no matter what you use love from Liz and Digby Spirit dog extraordinaire xxx |
| Me too! But apparently you have more sweeteners that we do......folks down South have cane syrup as well. It's fun to mix and match. I'm not above using a dab of honey or maple syrup as necessary. |
| ooh will try that it sounds fabulicious Liz xxx |
| One of my favorite subs is maple syrup on oatmeal cookies......or I'll use immitation maple flavoring.....with brown sugar......maybe walnuts in the cookies........oh no I feel a baking spree coming on...........NOT IN THIS HEAT!! hold on, hold on susie |
| Bake Bake and eat eat and be happy xxx |
| I made cake pops for a friend's baby shower - they were a hitt, gone before everything else!! Really yummy and easy to make! I used strawberry cake mix instead of chocolate. http://divascancook.com/2012/04/how-to- ... -best.html |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|