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CRAVE: Just desserts - Just Desserts |
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Written by Holly Bea
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Thursday, 17 May 2007 |
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Page 1 of 2  When I was a kid, the only reason I ate dinner was to get to dessert. Just knowing there was a big scoop of vanilla ice cream or banana pudding or cookies waiting for me, made everything (except broccoli) worthwhile. As an adult, desserts are even more of a treat because I can’t scarf them down like I used to, thanks to a slower metabolism and the desire to continue to fit into my favorite jeans. That’s why I LOVE throwing a dinner party, because I always include dessert.
Fancy Schmancy
While restaurant desserts seem to get more and more exotic and complicated, you don’t have to go overboard with dinner party desserts.
The reality is, you’ve probably already overindulged your guests with the fabulous meal you’ve prepared, and you’ve probably worn yourself out getting ready for the dinner party.
So the last thing you want to do is kill yourself trying to prepare a flaming gourmet soufflé or triple threat flourless chocolate cake.
I’ve found that the desserts my guests enjoy the most are the ones that are the easiest to prepare. Some require only two or three minutes to prepare, but serve up a great big WOW factor. Invest in some glass dessert bowls. They’re not expensive, will last forever and will always make your desserts look terrific.
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Basic Homemade
Whipped Cream
It’s so easy to make whipped cream yourself, and it gives you “bragging rights,” too. Serve it over fresh berries.
1 cup cold heavy cream
2 teaspoon sugar
Chill your bowl and beaters before you begin whipping. Pour the cream in your mixing bowl and use your electric mixer to beat it until it begins to thicken. Then gradually add the sugar until it forms soft peaks. When it’s perfect, cream will begin to gather around the beaters. Do not whip too long or it will turn to butter! It’s that easy-and so much better than store-bought.
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Sorbet & Fresh Berries
Prep Time: 2-3 minutes
I buy two flavors of Ben & Jerry’s sorbets — usually mango, lemon or raspberry. Put one scoop of each flavor in a glass bowl, and top with whatever fresh berries. Blackberries, raspberries and blueberries are great. It’s a colorful, refreshing dessert, and takes minutes to put together. Pop your sorbet containers in the microwave for 15 seconds. It’ll make it easy to scoop out. And use an ice cream scoop so your scoops look pretty.
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Pineapple Pepper Sauce over Coconut Ice Cream
2 cups pineapple, cut into small pieces (can be canned)
1/2 cup sugar
1 teaspoon coarsely ground pepper
Combine over high heat, reduce to simmer, 30 minutes.
Serve over coconut ice cream.
Again, this looks great in a glass serving dish, unusual, flavorful, a winner.
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Cherry Pineapple Dump Cake
1 15-1/4-ounce can of unsweetened crushed pineapple, undrained
1 can (20 ounces) light cherry pie filling
1 package of white cake mix
1 cup water
1/4 cup canola oil
1/4 cup chopped pecans
Lightly grease a 13 X 9-inch glass baking dish. Spread crushed pineapple evenly on the bottom.
Dollop cherry pie filling over the pineapple.
Stir together the cake mix, water and oil until just blended.
Batter will be lumpy.
Pour over the pineapple/cherry mixture. Sprinkle the pecans on top.
Bake at 350 degrees for 40-50 minutes, or until cake is golden.
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Ginger Snaps & Lemon Curd
Prep Time: 2 minutes
Buy a package of good ginger snaps. Buy a jar of authentic Lemon Curd from a gourmet kitchen store, like The Cupboard in Fort Collins or even Whole Foods.
Place three cookies on a small plate, complete with a dollop of lemon curd for dipping. It’s delicious, very British, light and memorable.
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Drink Your Dessert
Prep time: Just open the bottle and pour!
Another simple idea is to serve a wonderful dessert wine for dessert. Go to your favorite wine store and ask for an ice wine, Italian Muscato dessert wine or my favorite, the Bonny Doon Vineyards Muscat Vin de Glacier. Serve ice cold in a dessert wine glass or champagne flute. It’s light, crisp and just plain yummy.
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