Can't name one, but will give something g I never go tired of Trader
Joes Key Lime Pie, seasonal offering but good.
Joes Key Lime Pie, seasonal offering but good.
Favorite Desserts?
- Thread starter Eric_75
- Start date
Good bread pudding is something I used to not like that I have come to love. I do not know why the combination works so well, but it does. Bad bread pudding is a horror.
Two come to mind: 1) fresh baked bread and molasses and, 2) fresh baked biscuits and apple sauce.
Damn Spell-check!
warm apple strudel with vanilla ice cream
Fresh ripe mango cheeks blitzed with a good authentic Greek yogurt in a blender for 15 seconds. 4 parts mango to 1 part yogurt. Pour into bowls, and allow to set in the fridge. Hard to beat in summer.
Or...both! Mrs. Hippie had some storage apples that were beginning to soften a little. She cut them up and made apple butter; a recipe that includes molasses as well as dark maple syrup. Fantastic! Also dangerously tasty, which makes me go back for more toast or biscuits than I normally eat. I'm sure there are many non-food items whose edibility would be substantially improved with a spoonful of it.
O.H.
Bananas Foster or pineapple upside down cake or pecan pie.
Tres Leches, but we have the Miami thing going on.It's a traditionally Nicaraguan dessert, but other cultures stole/adopted it after one taste!
AA
- Thread starter
- #132
One of my dad's favorites.
Eric:
Cheesecake gets my vote (recipe to follow)!
NY Style w/ Strawberry & Mango Sauce
"Cheesecake is happiness in a slice". Author Unknown
Cheesecake gets my vote (recipe to follow)!
NY Style w/ Strawberry & Mango Sauce
"Cheesecake is happiness in a slice". Author Unknown
How about some baklava with a nice cup of Greek diner coffee!
I can’t say no to ice cream.
Notes from the Chef’s Desk – Panna Cotta
This is one of my favorite desserts for easy Panna Cotta (a traditional Italian Piemontese pudding), that you can do at home
Panna Cotta - Eight (8) servings
4 cups heavy cream
1/2 cup sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
4 tablespoons cold water
2 tablespoons Anisette, Brandy or Rum
Fruit Purees
1 ea Mango (peeled, pitted & cubed).
2 lbs Strawberries (reserve eight [8] for 'fans')
2 lbs Blackberries (reserve a few for garnish)
Garnish
a) Strawberry 'Fans' (with a paring knife, slice strawberry from a point slightly below the top stem to the bottom. Continue making thin slits from one end of the strawberry to the other. Gently push down with your finger thus spreading the strawberry apart creating a fan.
b) 'reserved' Blackberries
c) Fresh Mint Sprigs
Method
1. Warm the heavy cream and sugar in a saucepan over low heat. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean and discard. Then add the bean pod into the cream. Cover, and let infuse for 30 minutes. Remove the bean pod and discard.
2. Very, very lightly oil eight custard (or decorative tins...say like heart shapes), cups with spray neutral-tasting Pam.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Then mix the gelatin with your fingers to completely dissolve the gelatin. Add the Anisette, Brandy or Rum and re-mix.
4. Pour the cooled Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, and then chill them until firm, which will take at least three (3) hours.
6. Carefully run a sharp knife around the edge of each Panna Cotta and unmold (invert) each onto a serving plate.
7. Puree each of the fruits in a Cuisineart, (strain blackberries and strawberries through sieve to remove seeds, ect..), reserve and chill.
Plate Set-up
1. Ladle a small amount of each of the Purees onto 'chilled serving 8 inch dinner plates (for a tri-color affect).
2. Slide the unmolded Panna Cotta in the center of the Purees, and garnish with a Strawberry 'fan', reserved Blackberries and a fresh Mint sprig on top. Enjoy!
A man after my own heart - love most of them. My wife makes an outstanding Carrot Cake with a very generous amount of cream cheese frosting. The very center always sags a bit, and that's why my daughter waits and requests a very specific piece. I do love a good Key Lime Pie, but it must hit that perfect "sweet spot" between pucker and sweet. The Red Parrot in Newport RI has great KLP if you're ever in that neck of the woods. Dark Chocolate - in any form. Cream Cheese Brownies with a chocolate ganache! Darn, now I'm hungry!!!There's not many desserts I don't like.
Usually I don't want a heavy dessert after dinner. Last night we had plain but delicious blackberries. A Harry and David pear with a bit of cream cheese is pretty hard to beat. A go to for dinner parties is buttermilk panna cotta with raspberries. When I do feel decadent, a Napoleon is hard to beat.
The closest I've come to enjoying a good slice of Dobos Torta in a nice Hungarian restaurant overlooking the Danube is enjoying a good slice of Dobos Torta in a nice Hungarian restaurant near my hometown. There's a mural of Budapest on the wall.
O.H.
O.H.
TheShaun
Bejeweled
I'll take a bucket of creme brule, thank you.
