Anything CHOCOLATE - including a chocolate cheesecake!

Seriously - that's what I love to order (if I get any dessert) at Red Lobster. (Usually with a "free dessert" coupon!)

DonnaR/CA

The first thing that popped into my mind was chocolate too. I think you need something with a big taste to outdo the seafood.
What seafood/fish main course are you talking about? Some are not as strong as others so you could go with something more delicate in a dessert like Creme Burlee.
Clare

I may not be the best person to answer this, since sweets are not my weakness and I often skip them. But, to tell you the truth, citrusy things are the only kinds of desserts that my tastebuds think "go" with seafood. If you don't like lemon, would you consider lime?

Thanks Clare. You're right -- I should have given a better idea of the main foods. The menu is still in the rough stages but it's looking something like this:

Antipasti Freddo: Antipasti Misto (with cocktails)
(mixed antipasto) OR carpaccio (salmon or steak) AND/OR scampi soffriti.

Zuppa: xxxx????

Antipasti Caldi: Baked sausage and scallop with mushrooms,
in ramekins topped with puff pastry

Primi: Pasta with fish OR Ravioli/a (crab/lobster)

Intermezzo: Granita de Lim (Meyer Lemon and white wine)

Entrée /Segundi: Roasted ?????
Side: Seafood Risotto?????

Dolci: ??; OR maybe just Cheese and fruit and wines

Joe

IMO, with such an elegant menu, I would offer cheese, fruit, wine, and some special cookies/biscotti with vin santo for the Dolci.
Teresa

What a lovely menu.....

I'm thinking that pears in port with gorganzola whipped cream would be sinful. Happy to post the recipe if it intrests you

chase: Post, please.

steelmag: Lime could work. I was staying away from lemon/ citrus because it sounded too easy, too cliche. But it may be the right thing.

Joe

Having such an elegant dinner with all those varied flavors, I am now thinking something simple and light for dessert too.
Clare

My choice would be a classic Tiramisu made with Marsala wine - not rum.

What about fresh fruit (strawberries maybe) with zabaglione? It would be light and still pick up some of the flavors from the meal.

My first thought was a key lime pie, clean and tasty and would work very well as a finish to a seafood menu.

Why not stay with something Italian?

Home Cookin Chapter: Recipes From Thibeault's Table

Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto

Cake Base

1 cup unsalted butter
1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange ligueur or Amaretto)

Preheat oven to 325°F. Butter a 9 x 5 loaf pan.

Cream butter until light and add sugar gradually.

Beat eggs in one at a time.

Add vanilla and falvourings

Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

Note: This cake improves with age and freezes well.

Filling, Icing and Final Assembly

1 pound ricotta cheese
2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit

Icing,

2 cups whipping cream
1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

Slice the cake into 3 or 4 layers and spread each with some fo the cheese mixtuer reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

Spread a coating of cream ocer the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.

Notes: This cake ban also be iced with chocolate icing and it can be made into a round instead of in a loaf.

My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.

Home Cookin Chapter: Recipes From Thibeault's Table

Carmelized Pears with Tiramisu Cream
====================================
Carmelized Pears with Tiramisu Cream

This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive.
http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html

Ingredients:
4 medium pears, firm but ripe (preferably bartlett or bosc)
2/3 cup (150 mL) granulated sugar
2 tablespoons (30 mL) chopped candied ginger
1 lemon, sliced very thin

Filling
1/2 cup (125 mL) part skim ricotta cheese, drained (see note)
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) vanilla extract
2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee
2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate
1 tablespoon (15 mL) icing sugar, sifted
. Preparation:
Cut pears in half lengthwise. Scoop out cores (a melon baller works
well).

Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy
frypan that will hold all the pears in one layer. Cook, uncovered, on
medium-high heat for 2 minutes or until sugar begins to brown and melt,
stirring occasionally (be careful not to let burn).

Remove frypan from heat. Add pears cut side down. Sprinkle with ginger
and arrange lemon slices over top. Place over low heat and cook for
about 10 minutes. Cover and remove from heat; let rest for 30 minutes.

Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2
tablespoons (30 mL) granulated sugar, vanilla and rum.

Place chopped chocolate in strainer to remove any chocolate "dust"
(this prevents the ricotta from discolouring). Stir chocolate pieces
into filling.

To serve, place a pear half, cut side up, on each plate. Spoon about 1
tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and
plate with any syrup remaining in frypan. Arrange a cool lemon slice on
each and dust with icing sugar.

Makes 8 servings.

Note: Put ricotta cheese in sieve set over bowl and let drain for 1
hour before using.

Fresh raspberry topped cheese cake...in a mini tart pan...served in a puddle of dark chocolate sauce.
Linda C

Here is another possibility.

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate - Pate Du Chocolate With Creme Anglaise
=================================================
4 Ounces semisweet chocolate
1/2 cup butter
5 egg yolks
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups whipping cream

Creme Anglaise (recipe follows)

Toasted sliced almonds
. Melt chocolate with butter; let cool. In bowl, beat egg yolks with
sugar until thick and pale in colour; beat in cocoa. Beat in cooled
chocolated mixture Whip cream and fold into chocolate mixture. Turn
into 8 X 4 inch loaf pan lined with plastic wrap. Cover and refrigerate
for 2 hours. To serve unmould pate and remove plastic wrap. spoon Creme
Anglaise onto dessert plates. Top each with 1/2 inch slice of chocolate
pate. Sprinkle with toasted almonds.

Creme Anglaise

5 egg yolks
1/3 cup granulated sugar
2 cups hot milk
1 tsp vanilla.

In bowlw beat egg yolks with sugar until thick and pale in colour;
gradually whisk in hot milk. Transfer to very heavy saucepan; cook over
medium heat, stirring constantly with wooden spoon, for 5 minutes or
until thickened slightly and sauce coats the back of a spoon. Be
careful not to boil. Stir in vanilla. Strain through fine sieve into
bowl. Let cool; cover and refrigerate until chilled or for up to 1 day.
Makes about 2 cups.

Ann - WOW!!!

Key Lime Pie would be what I'd hope for after a feast like yours!

Joe, I thought I had my recipe files here at the cottage but I don't. Sorry

It is very easy though The pears are cut in 4 slices(teo from each side of the pits) and then carmelized in port and sugar. One pear per serving.

The whipped cream is whipped then crumbled blue cheese is folded into the whipped cream. The pears are served warm on top of some of the sauce and then topped with the whipped cream

I'll be darned! I thought I'd take a flyer and do a web search and by gosh an old post of mine showed up!!!

Here is the recipe.

Pears In Port With Stilton Whipped Cream

1/4 Cup crumbled Stilton or any good blue cheese
1/2 Cup plus 2 Tbsp whipping cream
4 ripe but firm pears
1/4 Cup butter
1/4 Cup sugar
1 Cup tawny port

With a fork mash cheese with 2TBSp of the whipping cream. Beat remaining cream until soft peaks form. Fold the cheese mixture into the whipped cream. The cream should be stiff with cheese pieces visable. Refregierate until ready to use.

Wash pears but do not peel. Slice in 4 slices lenghtwise. Melt the butter in a saucepan and saute pears until lightly browned on both sides.

Remove pears and keep warm.Add sugar and port to the pan. Stir and dissolve the sugar, losen the brown bits, bring to a boil. Reduce to a carmel sauce ( be careful the
port could ignite!)Return pears to the pan , coat with the carmel. Serve warm with a dollop of the stilton whipped cream!

Note: the pears can be made ahead and reheated in a 350 oven for 10 minutes, turning once.~

How about some fresh figs topped with marscapone cheese with a little orange zest mixed in?

This is excellent!

Pistachio Cardamom Cake with Lime Glaze

1 cup unsalted pistachios or salted, rinsed, dried (I couldnt find unsalted)
1/2 teaspoon ground cardamom
1 1/2 cups granulated sugar (divided use)
1 1/2 cups self-rising flour
11 tablespoons butter, room temperature or slightly soft
3 large eggs, room temperature
1/2 cup plain yogurt
1 lime
Water (see below)

Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper.

Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly.

In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. Dont overprocess, but make sure ingredients are uniformly moist

Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy.

Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick.

Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectioners sugar over the top.

SharonCB's LEMON GRAHAM SLICE is so good and one of our favorites!!

LEMON GRAHAM SLICE (Sharon)

1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine

10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer.
Bake in 350°F (180°C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Paré

My Note: I make this in a smaller pan so it is thicker.

Here's another of our favorite lemon desserts

COLD LEMON CUSTARD SOUFFLES (serves 8)

1 cup sugar
1/4 cup flour
1/8 tsp salt
2 TBL butter, melted
5 TBL lemon juice
Grated zest of 1 lemon
3 egg yolks, well beaten
1 1/2 cups milk, scalded
3 egg whites

Preheat oven to 325°. Generously butter 8 custard cups.
Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the egg whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~

NOTE: I serve with fresh strawberries and whipped cream.

Here's one that I want to try.

Mini Lime-Syrup Sponges

Recipe by Nigella Lawson

125g unsalted butter, softened
175g caster sugar
2 large eggs, lightly beaten together
Zest of 1 lime
175g self-raising flour
Pinch of salt
4 tbsp milk

Syrup
4 tbsp lime juice
Zest for 1 lime
100g icing sugar

1. Preheat oven to 180 degrees C, and butter a mini loaf tin and lightly dust with flour and set aside.

2. Cream together the butter and sugar, then slowly add the eggs and lime zest, beating well after each addition.

3. Fold in the flour and salt, then the milk, then spoon into the loaf tins and bake for 20-25 minutes or till a skewer inserted into the middle comes out with a few moist crumbs stuck. Once baked, remove from the oven, set onto a cooling tray and prick all over with a toothpick/skewer.

4. Once the cakes have left the oven, prepare the syrup by putting the zest, lime juice and sugar into a small saucepan and heat gently till the sugar has completely dissolved. Boil for another 2-3 minutes, then remove from the heat and strain out the lime zest.

5. Carefully place the lime zest on each of the cakes, then use a tablespoon to pour syrup evenly over each of the cakes to soak each one through. Leave to sit for about 5-10 minutes or till the syrup has been completely absorbed by the cakes, then remove and place onto a piece of baking paper inside an airtight container (but remember to save one to enjoy while still warm).

Michelle

JOOOOOOEEEEEEEEE !!!!!!
I'll eat Ann's desserts.

Try " Lou's Fluffy Cheesecake " topped with Pineapple or Strawberry topping ?????

I'm in trouble. EVERYBODY's idea looks and sounds good.

Thanks for not making it easy for me.

Joe

I know you requested something besides a citrus dessert but the ones I posted are just so flipp'n good, I could not let it go!

If I've having a special dinner, I usually make more then one dessert. If you did want to make something chocolate, the Lemon Custards I posted are a very light dessert and I'm pretty sure your guests will try both.

OR you could try the Lime Sponges and let me know what you think? LOL!!

Michelle

I had a chocolate cup with crème Anglaise and raspberries after a meal of grilled Marlin with crab sauce the last day I was in Austin (Dec 28), and it was delightful. My sister made me give her the handle to the cup, however, although I could have eaten the whole dessert myself. Unfortunately, crème Anglaise does not agree with my stomach, but it was worth it anyway.

If I were making dessert, I would make a mango sorbet or else serve apple slices or strawberries drizzled with an 8-12 year old Balsamic vinegar.

{{gwi:1488037}}

Lars

Wow, lots of really good options here. So I may as well add another! LOL

Actually this is in my "to try" file. i haven't made it but plan to.....soon. Start making the day before, they have to chill overnight.

COCONUT CREME BRULEE

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk*
2/3 cup flaked sweetened coconut

Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.
Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)

*Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

Makes 6 servings.

Bon Appétit
January 2000

Linda

Or you could try:
Belgium Waffles with Ice Cream , Bannana's
Whipped Cream, Walnuts, Strawberry Preserves, and
Drizzled with Chocolate Syrup.

Everything Bad but GOOOOODD !!!

{{gwi:2096855}}

After a meal like that, I usually want something cold or frozen, ice cream or sherbet, so I would have an offering of those on hand, or spumoni or tartuffo would be great also. A plate with small biscotti and other cookies could complete the dessert, a bowl of strawberries to nibble on can be added.

I'm with mitchdesj - I often keep dessert simple by serving a special ice cream or sherbet with a biscotti and fruit. I normally don't have time to bake a special dessert if I am serving a dinner, so I have to keep dessert simple.

I think I cut off part of my response. I added that my cousin made a wonderful neapolitan dessert at one of her dinner parties. She didn't like to bake, but made some very nice desserts. She baked some won ton wrappers until crispy, and made a sweetened mascarpone cheese filling. She made layers with the won ton wrappers, cheese filling and fresh berries - topped it with whipped cream and a whole berry. Very simple but elegant dessert.

My vote would be for zabaglione or simply cheeses, fruit and wine.