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Dessert for 14ppl, any suggestions?

kitchengoddess's picture

I need to make a dessert for this Saturday Feb 20th for a party of 14ppl. My MIL is attending and I am to help her with it. since they are serving chili at the party she thinks that a "light" dessert is what would be best.
I won't have much time during the day to make something elaborate. I was thinking apple tarte tatin but I fear that making the pastry will be too much work...any other ideas?

Adele's picture

Make a cookie a night. (post #69296, reply #1 of 23)

Make a cookie a night. Chocolate chip, meringues are nice and easy to do if you pipe them it saves even more time. Need I say brownines? You can make the Tappan recipe which is here somewhere-it makes a large pan full. Bar cookies? I'm sure there would be a recipe for something apple.

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

Make a Texas sheet cake. (post #69296, reply #2 of 23)

Make a Texas sheet cake. Good ole chocolate and just a delicious cake that everyone loves. Can make it in less time than it takes to go to a store--not that you were suggesting that--but it is a quick and easy cake, done in a 9X13 pan with the frosting just put on that. No layers, etc.
I don't think there is much about chili that demands "light". ;o)

MEANCHEF's picture

Chocolate Bread Pudding with (post #69296, reply #3 of 23)

Chocolate Bread Pudding with Bourbon-pecan sauce

Source of Recipe

Recipe Introduction
I hardly ever make the sauce. Usually serve with whipped cream.
List of Ingredients
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb unsliced egg bread or brioche bread or challah, crusts trimmed,cut into 1-inch pieces

Note: I rarely make the sauce.
Although it is wonderful, I prefer to use unsweetened whipped cream.
Since this recipe is all about the chocolate, DO NOT USE Low quality.
FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
Mix in corn syrup and lemon juice.
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
Remove from heat.
Pour in cream (mixture will bubble up).
Stir over low heat until caramel is melted and smooth.
Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
Remove from heat.
Mix in pecans and bourbon.
(Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
Stir until sugar dissolves and mixture comes to boil.
Remove from heat.
Add chocolate; stir until smooth.
Beat eggs and vanilla in large bowl to blend.
Gradually whisk in chocolate mixture.
Add bread cubes.
Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
Transfer mixture to 13x9x2-inch baking dish or 2" half hotel pan.
Cover with foil.
Bake until set in center, about 45 minutes.
Uncover; cool at least 15 minutes.
Serve pudding warm or at room temperature with warm sauce.

StevenHB's picture

Sounds really good but I'm (post #69296, reply #4 of 23)

Sounds really good but I'm not sure that it meets the "light dessert" requirement.

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
kitchengoddess's picture

Oh my! does this ever sound (post #69296, reply #6 of 23)

Oh my! does this ever sound good. I'll have to keep this recipe for another occassion...

AmateurCook's picture

Ina Garten's Frozen Key Lime (post #69296, reply #5 of 23)

Ina Garten's Frozen Key Lime Pie is quick, easy and make ahead (I use regular limes). You could cut small slices so it is not too filling, but it is delicious and people might want more, so make two! :-)

kitchengoddess's picture

I love her recipes...and I (post #69296, reply #7 of 23)

I love her recipes...and I know her pastry will be very easy to make...
Thanks will keep it in mind. Since it isn't my decision I have to keep my options open.

thecooktoo's picture

I have not made a pastry for (post #69296, reply #8 of 23)

I have not made a pastry for a tatin in years.  I make Pear and Walnut tatins and Apple and I always use either frozen puff pastry (my preference) or Pillsbury's refrigerated pie dough.  Both work like a charm, but the puff makes a better presentation.


kitchengoddess's picture

Yeah I was considering (post #69296, reply #9 of 23)

Yeah I was considering cheating and making it with puff pastry which I think will be my best option.  Although the lime tart sounds very tempting too.

Gretchen's picture

The tart tatin we made in a (post #69296, reply #10 of 23)

The tart tatin we made in a French J&W class used puff pastry. It was delicious. But making it for 14 seems a bit daunting.

kitchengoddess's picture

I started to reply to this (post #69296, reply #11 of 23)

I started to reply to this earlier so I appologize if there is a double posting.


What about if I make 2??? In 2 pie plates I figured that should be enough...

Pielove's picture

That sounds like plenty!  Do (post #69296, reply #12 of 23)

That sounds like plenty!  Do you serve it with ice cream?


Gretchen's picture

You would certainly need two, (post #69296, reply #13 of 23)

You would certainly need two, but maybe it is just me, but tarte  tatin particularly with puff pastry just doesn't seem to "go" with chili.  Of course, ANYthng is possible, but just not too congruent for me.

Lemon bars, brownies with fudge sauce and ice cream, chocolate cake?

kitchengoddess's picture

Well, I didn't really know (post #69296, reply #14 of 23)

Well, I didn't really know what would go well with chilli quite frankly.  And since I was supposed to make something light that made it even more difficult.    It was a potluck and my MIL only knew that one of the main dishes was.

Apparently it was an absolute hit.  I didn't get a chance to take a picture to post but it did look wonderful.  My MIL chose not to serve ice cream with it but only serve whipped cream.  Appartenly only about 2 servings of the second one were maybe I'll get to have a piece for dessert tonight.


Thanks for all your help

Gretchen's picture

I'm positive it was a (post #69296, reply #15 of 23)

I'm positive it was a hit--and a potluck is a lot different from a "chili dinner".  ;o)

ytuck's picture

You could make a Lemon (post #69296, reply #16 of 23)

You could make a Lemon Posset.  Favorably Impressed posted it a while ago.  It's easy, light - basically a lemon pudding.

Lemon Posset

Serves 4 

2 cups heavy cream

3/4 cup sugar

Juice of 2 lemons


Bring the cream and sugar to a boil in a medium, heavy non-reactive saucepan, stirring constantly.

Reduce the heat to a gentle boil and stir vigorously for approximately 5 minutes, or until thickened. Off the heat, whisk in the lemon juice. Pour the cream into small cups or glasses, let cool slightly, cover with plastic wrap, and refrigerate until set, about 4 hours. Serve slightly chilled or at room temperature, garnished with raspberries and a dusting of confectioners' sugar. 

This looks best presented in cut glass. 

Posset will keep overnight in the refrigerator. Let it sit for a while at room temperature before serving so that it's not too cold.

Source:  "The 150 Best American Recipes"

NOTES : Don't worry that the cream doesn't really thicken. It will solidify when it's chilled.

Gretchen's picture

It really will set? What (post #69296, reply #17 of 23)

It really will set? What makes it do so?  That is just too easy--and RICH, of course.

You know, this could be one of those "spoon" desserts--in the Asian soup spoon--if it sets!  ;o)

KarenP's picture

 I would tink the pectin from (post #69296, reply #18 of 23)

 I would tink the pectin from the lemons. I make Claire Clark's.    Here is a video of her making it at a Copia event a few years ago.
This also has her changes in that she reduces the lemon juice.

Gretchen's picture

I don't think there is much (post #69296, reply #22 of 23)

I don't think there is much pectin in lemon JUICE.  Surely it is in the peel.  It could be a coagulation process as Pielove says, with the acid.

Pielove's picture

This does sound easy and (post #69296, reply #19 of 23)

This does sound easy and rich!  My guess is that the heat, combined with the acid from the lemon juice makes the cream proteins congeal so it sets like a soft cheese or a yogurt.  There are some "lemon cheese" recipes that are similar, but made with milk and the curd is then drained.  We could ask the Food Geek.  Isn't the pectin in lemons all in the peel?


KarenP's picture

Citrus is  rich with pectin.  (post #69296, reply #20 of 23)

Citrus is  rich with pectin.  I learned this from June Taylor.  She had us make our own pectin bags with membranes and seeds of lemon, orange. I watched the video again,it's been a while and Claire says there that it has to do wtih the chemical reaction of the cream and the lemon.

AmateurCook's picture

Ohh, I made this lemon posset (post #69296, reply #21 of 23)

Ohh, I made this lemon posset recipe a few years ago.  It was yummy.  :-)

Glenys's picture

For easy service, I like the (post #69296, reply #23 of 23)

For easy service, I like the idea of a pudding or posset.  Portions are easier, one or two large dishes make it easy.  I never make anything pastry related if it has to sit until later, but that's just me.  Pastry has a shelf life just past croissants and baguettes.  Crust sitting for hours ain't my idea of casual or delicious.  But that's just me.

Good thing, there's any number of desserts including MC's bread pudding that made a day ahead will be lighter in texture and better flavour.