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I am just not feeling creative and have been asked to provide dessert for a large party, 30ish, for tomorrow, New Years Eve. Sheesh. Plain old vanilla and 3 toppings at the table to play with. Should be elegant and yet a little surprising but crowd pleasing. Choc hazelnut and blackcurrent... Ho hum? Tweeks to those flavors; a little spice or alcohol? (texture and recipes I will create myself) |
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This forum is for questions on the following types of topics: •Cooking & food preparation methods •Kitchen equipment •Food handling and storage •Ingredient selection and use •Recipe comprehension, improvement, and repairs A question on how to get away with not cooking isn't appropriate. If you're looking for some last-minute recipes that are fast and relatively low on labor, consider these: (1) Trivial trifle. Layer whipped cream, granola, and fresh berries in a large glass bowl. If you are making fresh whipped cream, you can integrate flavors into it, such as almond extract or rum. (2) Fast fudge. 1 package chocolate chips, a 14-oz can sweetened condensed milk (not evaporated), 1 TBSP butter, 1 TBSP heavy cream. Microwave the chips and milk 2 minutes, stir, then 1-minute/stir cycles until the chips start to melt, then 30-second/stir cycles until entirely melted. (You can also do this in a double-boiler.) Stir in butter and cream until integrated, pour into a greased 8" cake pan or its equivalent, and cool. Cut into squares or diamonds. (3) Pretzel turtles. 20 mini pretzels, 20 chocolate-covered caramel candies, 20 pecan halves. Arrange pretzels on a cookie tray in a single layer; place a candy on top of each. Bake 300F/150C until the candy melts (about 4 minutes), then press a pecan into each candy. Cool completely. (4) Caramel-glazed grilled figs. 2 oz (half a stick) butter, 1/4 cup packed brown sugar, 8 fresh figs cut in half. In a saucepot, heat butter and sugar until the sugar dissolves. Coat fig halves in glaze, then cook the figs on a grill (or cast-iron grill pan) until softened, about 3-4 minutes. Let cool completely. I suggest using salted butter, or adding a pinch of salt to this recipe -- a tiny bit of salt makes caramel sing. |
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