Dessert suggestions?

2 years ago

I'm getting old and lazy. I'm having 2 couples over for lunch next week...a casual one. Hopefully the weather will be good and we can sit outside. Rather than cook, I'm letting everyone select their own soup and sandwiches from a local restaurant and DH will be the door dash. But I'd like to serve dessert...suggestions? Maybe something with fresh fruit? These are older folks and some are no alcohol due to meds and such.

Featured Answer

mtnrdredux_gw

2 years ago

On the GBBO they were talking about peach melba, so I did a riff on that for a luncheon last Saturday, then a version for family Sunday, and finally breakfast for me Monday. So good!

I used canned peach halves (these, in white grape juice, from TJ are very good).

I put the peach halves outside down on a rack for a few hours to make them dry. Then I turned them over and bruleed them. Brushed with melted butter, sprinkled brown sugar over them, and broiled them on high.

Next.I made the classic raspberry sauce. Two boxes of fresh raspberries, a T of 10x sugar, good squeeze of lemon. (I added dragon fruit puree just to be extra). Puree the mixture, then when it is smooth put it thru a sieve to remove the seeds. You may add Chambord here.

The next step involves choices. The first time, I used a dollop of creme fraiche (could be mascarpone) for my guests. For family, Arethusa vanilla, and for my breakfast, greek yogurt. Whipped cream is another option/addition.

Put the bruleed peaches on top of or under a pool of raspberry sauce, fill the peach with CF/ice cream/yogurt/WC ... anything white and rich, LOL.

Finally, sprinkle crushed amaretti on top.

Here is the one I made myself for breakfast.

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Comments (64)

Bumblebeez SC Zone 7
2 years ago
Not what you're looking for, but I used to take my homemade corn tortillas and fry them in butter and sugar and then roll them up with ricotta cheese and blueberries and pour all the drizzle butter pan sauce over it and it was one of the best desserts I've ever eaten.
Annie Deighnaugh thanked Bumblebeez SC Zone 7
Funkyart
2 years ago
who doesn't love strawberry shortcake? We like the drop biscuit shortbreads in my house-- but please please consider adding raspberries and blueberries too. They are really very nice right now! (I have plain oatmeal, butter and raspberries almost every morning for breakfast)
Annie Deighnaugh thanked Funkyart
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Jilly
2 years ago
last modified: 2 years ago
Bumble, that sounds amazing! If I could marry corn tortillas, I would. I need to try your homemade ones immediately.

I like to make things most people don’t make for themselves at home, or when they have guests. I feel it’s a bigger treat that way.

I forgot to post this one:

https://www.southernladymagazine.com/mini-almond-bundt-cakes-with-lavender-glaze-recipe/
Annie Deighnaugh thanked Jilly
nekotish
2 years ago
Pavlova (either plain or chocolate) with fresh berries and slightly sweetened whipped cream is a go to for me when there are good berries. Pavlovas can be done a couple of days ahead.
Annie Deighnaugh thanked nekotish
Annie Deighnaugh
Original Author
2 years ago
You guys are tickling my sweet tooth....

I haven't made cream puffs in a long time and using that as a shell for berries might be good...but then I'm remembering the last time I had profiteroles too....with our creamery's luscious ice cream? Yum.
Annie Deighnaugh
Original Author
2 years ago
olychick, do you use just one meringue cookie or several and then douse them with berries?
User
2 years ago
Eton Mess is easy, scrumptious, and looks lovely in footed crystal dessert bowls!
Annie Deighnaugh thanked User
Annie Deighnaugh
Original Author
2 years ago
last modified: 2 years ago
Hmmm...or maybe I can make a blueberry buckle to serve with the ice cream....or a mixed berry buckle...
olychick
2 years ago
Annie, they are a little small, so I use more than one if I don't want a too dainty dessert.
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Bunny
2 years ago
I love mixed berry crumble. So easy. You can fancy it up with a little ice cream.
Annie Deighnaugh thanked Bunny
petalique
2 years ago
Not simple, so delicious and I’ve made it on two different occasions, all from scratch.

Chocolate bottomed Banana Cream Pie (or black bottom banana cream pie).

Real home made pie crust, great chocolate melted in bottom, perfect bananas and yummy banana custard cream. Real hand whipped cream atop is optional.

The cake and berries sounds good and not complicated. Pretty and spring welcoming as well. Have fun.
Annie Deighnaugh thanked petalique
l pinkmountain
2 years ago
last modified: 2 years ago
AD I initially thought of a crumble/crisp. I love that dessert, particularly with whipped cream or ice cream or even yogurt. But it does require some prep, assembly and baking, which is why I didn't mention it. Not terribly onerous to me, particularly if it is a berry crumble that doesn't require peeling and dicing the fruit like a peach, pear or apple one.
Annie Deighnaugh thanked l pinkmountain
Bunny
2 years ago
Pink, I've been making berry crisp/crumble for years. I'd always used fresh or thawed frozen berries. Then I found a recipe where you take the frozen berries--do not thaw--to which you add sugar and a bit of flour, etc. Then the topping. They come out perfect. You can make the topping a day or two ahead of time and keep in the fridge. Then it takes a few minutes to assemble. The house will smell amazing!
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Bunny
2 years ago
It's like pie without fear of failure.
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Annie Deighnaugh
Original Author
2 years ago
Bunny would you be able to share the recipe?
l pinkmountain
2 years ago
Yes, my biggest hit of a crisp calls for frozen sweet cherries and cranberries, which I buy on sale and freeze, combined with dried cherries and cranberries. Great flavor. Also a hint of almond extract and almonds in the topping. So good and so easy. Here's the recipe, but I double the topping. It's a "light" recipe but only has that designation because they skimp on the topping . . .

https://www.myrecipes.com/recipe/cranberry-cherry-crumble
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Bunny
2 years ago
last modified: 2 years ago
Easiest Triple Berry Crumble (made with frozen fruit)

I tend to tweak recipes a bit. I used 1 tsp of lemon juice in the berries instead of lemon zest.

I added a pinch of salt and cinnamon to the topping. Kinda to taste.

If you don't feel like mixing the butter in with your fingers, it works fine if you melt the butter and pour it in. It's a very forgiving recipe. It's easy to halve or double. The aroma of the bubbling berries will drive you wild.
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texanjana
2 years ago
Jinx, Southern Living just had a whole series of banana pudding recipes. I loved my mom’s banana pudding.
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l pinkmountain
2 years ago
Oh Bunny your recipe reminds me of a much more complicated one I used to do for blackberry cobbler using frozen blackberries. Your recipe has all the flavor, none of the rolling of the shortcrust dough and then wrapping it around the berries, slicing it and then covering with sugar glaze. So all the flavor, none of the fuss! I will be doing this one some day soon . . . this year I am hoping to get some blackberries planted. Won't get many berries at first, but a gal can dream. I planted black raspberries two years ago, theoretically this year should be good for them, although so far I only have two bushes established. I almost always buy frozen blackberries. The few times I have splurged on fresh ones they were bitter and didn't keep well. Too far from the source in the store versions of fresh.
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OutsidePlaying
2 years ago
This time of year I love I love fresh strawberries with anything. For our Easter dinner my brother made a cream cheese pound cake and served macerated fresh berries with whipped cream. Yummy and easy. You could bake the cake the day before and prepare the berries in the morning.

If you can’t get good berries, maybe the banana puddings would be a good idea.
Annie Deighnaugh thanked OutsidePlaying
Bunny
2 years ago
Pies are my specialty, esp blackberry. But there's mixing the dough just right, letting it rest, rolling out out, crimping edges, etc. And the crapshoot of getting the thickening just right for the juiciness of the berry. With a crisp/crumble there's none of that. What the thickener in the berries doesn't thicken, the topping will take care of things.

Apple crisp is also divine, but berries win the day.
Annie Deighnaugh thanked Bunny
Jilly
2 years ago
I just saw this and it looks so cute and tasty. Mini pineapple upside down cakes. (Lots of recipes out there.) Retro with a twist!
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Kswl
2 years ago
I’ve been experimenting with icebox cakes lately, using different layers. Chocolate wafers layered with whipped cream or custard or whipped cream mixed with whipped cream cheese or marscapone, a layer of ganache, repeat three times. It’s good, and essentially made like tiramisu. I also made one version with graham crackers layered with lemon curd and whipped cream that had powdered lemon juice (from KingArthur baking) mixed in, and sliced bananas and strawberries in each stack of layers. That could be made with vanilla wafers or Danish butter cookies or shortbread. These are quick and require no baking, and fun!
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jojoco
2 years ago
Btw, Annie and other Nutmeggers, Wegman's is coming to CT. They are going to build a huge story with parking garage in Norwalk.
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Lars
2 years ago
last modified: 2 years ago
This is what I frequently make, especially since I always have lemons:

Lemon curd tarts. I especially like it with kiwi, but you can use whatever fruit or berries you prefer. The only trick to this one is that you really need a tart pan. In addition to this size, I also have smaller ones that are about two servings each, but that's a bit more work, since you have to bake more shells.
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Mimou-GW
2 years ago
I had to come up with a last minute Easter meal and perused the threads (I borrowed lots of ideas). For dessert I made a berry trifle (thanks to mtnrd). Everyone loved it and it was easy to pre-assemble.
Annie Deighnaugh thanked Mimou-GW
ajuju
2 years ago
This one has been around for a while - but is still a "go-to" for me! Lemony goodness served with unsweetened whipped cream and fresh berries. Easy, pretty, and yummy!

https://www.foodnetwork.com/recipes/ina-garten/lemon-poppy-seed-cake-6589343
Annie Deighnaugh thanked ajuju
pricklypearcactus
2 years ago
I don't have the actual recipe that my mom uses, but I think this is close. She often makes a quick batch of Ricotta Mousse and it is so delicious. I think it would be phenomenal with fruit. I would probably chop up some strawberries and put a little sugar on them and let them sit in the fridge for 15 minutes or so and then serve them over the mousse.

https://www.foodandwine.com/recipes/honey-ricotta-mousse-with-strawberries
Annie Deighnaugh thanked pricklypearcactus
lisaam
2 years ago
After frequently lingering over an image of Far in a little book on boulangeries, I finally got around to making one, also called Breton Flan. it is super quick to put together. some recipes use prunes, some raisins, i used craisins for the tartness. Not too sweet, great for breakfast or tea, and so very easy.

https://www.davidlebovitz.com/far-breton-flan-french-pastry/
Annie Deighnaugh thanked lisaam
l pinkmountain
2 years ago
Oy, now I want to design causal dinner parties around these deserts!! Especially "Eton Mess" which I heard about here and have yet to manage an occasion to serve, even though I have the perfect serving bowl for it . . .
Annie Deighnaugh thanked l pinkmountain
mtnrdredux_gw
2 years ago
Honestly, Eton Mess is my number one fave for taste, lightness, ease, and the fun name/history. It's pavlova-ish but you don't have to worry if your meringues fail. : )

If It weren't for the fact that I don't like repeating menus, Id make it a lot more!
Annie Deighnaugh thanked mtnrdredux_gw
pricklypearcactus
2 years ago
last modified: 2 years ago
@l pinkmountain this is absolutely also making me want to create some kind of get together centered around one (or multiple?) of these desserts. Yum.

Out of curiosity, do you guys always make a dish before making it for company? Or do you sometimes (or often) experiment on company? I find I'm in the latter category. I think I take after my mother. While I am often trying new recipes for myself, I often find myself making a new recipe when I have guests coming over.
Annie Deighnaugh thanked pricklypearcactus
Bunny
2 years ago
last modified: 2 years ago
Based on a review here (Mtn IIRC), I made a caramelized onion galette with mascarpone cream without testing it first. I took it to a choir potluck and it brought down the house, in a good way. Ordinarily I will do a test run of something I'm unsure of.

Just thinking about the thread re Annie and the new neighbor. Some people would NOT eat anything a friendly neighbor they didn't know brought over to share. How about at a potluck when you don't know who brought each dish?
Annie Deighnaugh thanked Bunny
mtnrdredux_gw
2 years ago
Prickly, although my friends say I entertain "effortlessly," (My DH guffawed at this), I don't do much of anything effortlessly. Unless it is a riff on something I have done, super easy or super obvious, I test recipes first. Especially baking. I make banana choc chip muffins for my kids all the time. Yesterday I made them in Maine. The optimal oven temp and time were both different than here in CT!
Annie Deighnaugh
Original Author
2 years ago
I'm just the opposite. I usually serve at least one dish I've never made before. And if it's successful, I may make it again. But I can't tell you how many times the first time is delish and the 2nd, not so much.
Tina Marie
2 years ago
I prefer to try a dish before serving to guests.
OutsidePlaying
2 years ago
Same. I try it first before serving to guests. Especially if it is a new to me recipe, not one shared and made by someone else with notes in the margins about more or less this or that.
Annie Deighnaugh
Original Author
2 years ago
Many years ago I used to subscribe to Cooking Light magazine. I eventually threw them all out. Every single issue had "errata" in the front of the magazines about typos and mistakes in recipes from prior issues. I wasn't about to try to go back through them and transfer the corrections. I presume that cookbooks have been assembled more diligently and more error free.
mtnrdredux_gw
2 years ago
I presume that cookbooks have been assembled more diligently and more error free.

Not reliably; but that's what online recipes and comments are for in my book.
Annie Deighnaugh
Original Author
2 years ago
Yum! DH bought some hydroponic strawberries today and they are delish!

Full confession, I have never had creme fraiche, so I bought some today to try it. It's like a very soft cream cheese with more tang. Not my favorite, not as much like cream as I'd hoped. But now what do I do with it? I'm open to suggestions.

I'm not sure this luncheon is going to happen as the guy we were getting together for... has terminal cancer... now has pneumonia and may not be able to make it...
Oakley
2 years ago
Jinx, you read my mind. For some reason Banana Pudding was the first thing I thought of. Now I wouldn't do a homemade pudding, but I do use sweetened condensed milk & whipping cream.

Did I read someone mentioned corn tortillas? When we make tacos, we fry our corn tortillas. Now I'm starved.
Annie Deighnaugh thanked Oakley
pricklypearcactus
2 years ago
Oh @Annie Deighnaugh I'm so sorry to hear that.

If a recipe looks delicious and has good reviews (if I found it online) I've definitely been known to experiment on close friends and family. I probably wouldn't do that to guests I don't know as well. Sounds like that's not normal though, so maybe I should rethink before disaster strikes.
Annie Deighnaugh thanked pricklypearcactus
nekotish
2 years ago
I often try out new recipes on guests (which is normally a casual group of close friends) but after all my years of cooking, I seem to have a pretty good sense for what something will taste like or if the instructions or ingredients seem out of whack. My husband marvels at the fact that I can "taste things in my head" before I eat them. I think a lot of experienced cooks can.
Annie Deighnaugh thanked nekotish
mtnrdredux_gw
2 years ago
If a recipe looks delicious and has good reviews (if I found it online) I've definitely been known to experiment on close friends and family.

Experiment on family -of course!

I guess if you are not expecting the tang, creme fraiche could be surprising. Use it any place you would use sour cream. I like the tang in contrast to the sweetness of the raspberry puree and peaches,

.

Hydroponic strawbs, yum!
Annie Deighnaugh thanked mtnrdredux_gw
olychick
2 years ago
last modified: 2 years ago
Creme Fraiche is wonderful to dip a whole strawberry in, then dip in a bit of brown sugar. As you eat it, not make ahead. Not much of either is needed. The tangyness of the creme, with the sweet of the brown sugar, combined with a luscious strawberry is wonderful!
Annie Deighnaugh thanked olychick
mtnrdredux_gw
2 years ago
Yes, I second that, Oly! I used to get that in Polynesian restaurant in Philly when I was growing up,only w sour cream. Dedtired, remember Kona Kai? LOL They called ot "Ming Strawberries," goodness knows why. It was the 80s, who knew from Ming?
Annie Deighnaugh thanked mtnrdredux_gw
Tina Marie
2 years ago
@olychick that sounds soooo good! We will be able to pick strawberries here soon! YUM!

@Jilly My grandmother made the best (homemade) banana pudding. It was best just a bit warm. Oh, what I would do for a taste of it!! My sister and I were talking about her banana pudding this week. : )

I'm sorry about your friend Annie; I hope you all are able to get together.
Annie Deighnaugh thanked Tina Marie
chinacatpeekin
2 years ago
Olychick, that strawberry dessert, often served by my mother in the 60’s (using sour cream), is a long time favorite in my family! Whenever I serve it, people love it. So easy and delicious. Greek yogurt works well too.
Annie Deighnaugh thanked chinacatpeekin
Annie Deighnaugh
Original Author
2 years ago
DH bought hydroponic strawberries the other day and they are so good! So I've decided to make a strawberry cobbler...maybe with blueberries too. I'll serve it with ice cream from the creamery....quick and easy...and it's supposed to look messy!
Annie Deighnaugh
Original Author
last year
Thanks to all of you for the wonderful dessert inspirations. I made the strawberry/blueberry cobbler this morning and served it with vanilla ice cream. It was delish and got rave reviews. Now, time for a nap!!