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light dessert for steak dinner?

Anu's picture

In-laws coming this weekend.   Dh wants to do steaks on the grill.  Any suggestions for a light, refreshing dessert so everyone doesn't groan when I bring it out? :)


cheers,


Anu

PPH's picture

(post #33782, reply #1 of 31)

What about poached or grilled fruit with a vanilla cream sauce or a scoop of vanilla ice cream?   .. or an almond torte?   I always like creme brulee after a steak dinner.  I know it's not a light dessert but for some reason I'm never too full for it.  I like to put fresh pineapple and strawberries on top of mine, too. 

 

I'll keep thinking.

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

Jean's picture

(post #33782, reply #2 of 31)

How about something citrus-y.  Chill mixed citrus segments-as many different kinds as you can find. Splash with pomegranate juice or a sparkling wine just before serving.



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Marie Louise's picture

(post #33782, reply #3 of 31)

I'm not a big dessert eater, and neither are many of my friends. So, I like to move people back into the living room & serve coffee and a plate of cookies. I often add a little plate of chocolate, too. We have a shop nearby that makes one-bite truffles in lots of flavors; See's candy makes some chocolate-dipped ginger that's good, too.

Everyone has room for a cookie or two, and if not, they can relax w/ a cup of coffee.

Gretchen's picture

(post #33782, reply #4 of 31)

I like the idea of creme brulee or even a panna cotta. With some fruit. 


Or just sherbet and a little cookie?


Gretchen
Gretchen
Anu's picture

(post #33782, reply #5 of 31)

thanks everyone for your ideas.  I think something citrus-y would be nice.  I like the sherbet and a cookie idea.  Edys has a flavor - swiss orange or something like that.  Its orange sherbet with little bits of dark chocolate.   What type of cookie would be nice with that? 

PPH's picture

(post #33782, reply #6 of 31)

I like those really thin and crispy gingersnaps.  I think those would be good - refreshing, too.

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

PPH's picture

(post #33782, reply #7 of 31)

I don't know if you like to make ice cream but if you do, I have the best recipe for lemon ice cream I'd be happy to share.   I always serve it with those little crispy ginger cookies.  Sometimes I make "ice cream sandwiches" out of them.  If you're interested in the recipe, let me know. 

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

Anu's picture

(post #33782, reply #8 of 31)

lemon ice cream sounds wonderful.  I would like the recipe.  thank you. 

Gretchen's picture

(post #33782, reply #9 of 31)

OH, how about ginger ice cream? It is in the Weekend Cooking book (just outed myself, yes!) so it is somewhere in FC.

Gretchen

Gretchen
PPH's picture

(post #33782, reply #10 of 31)

This has become one of my favorite ice cream recipes.   I love to get people to try it who claim they hate anything lemon - they always change their minds.



                             Lemon Ice Cream

  1         tablespoon  freshly grated lemon zest
     1/2           cup  fresh lemon juice
  1                cup  sugar
  3              large  eggs
  2               cups  half and half
     1/2      teaspoon  vanilla

In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.


 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

dlish's picture

(post #33782, reply #11 of 31)

that recipe sounds really good. Is the flavor more like creamy lemon or is the flavor more sharp lemon?

Thanks!


Edited 1/25/2007 1:18 pm by dlish

PPH's picture

(post #33782, reply #12 of 31)

It's definitely a creamy lemon - great way to put it, btw!

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

dlish's picture

(post #33782, reply #13 of 31)

mmmm ... that sounds good. I want some RIGHT NOW!

PPH's picture

(post #33782, reply #14 of 31)

I made it for a girl's get together and the next day 2 of them stopped by after lunch and said, "you got anymore of that stuff?"  They said they went to bed thinking about it and got up thinking about it.  It really is addictive - esp with those ginger cookies. 

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

JillElise's picture

(post #33782, reply #15 of 31)

How about little pavolovas? Made with lemon curd and fresh fruit.

Jill Elise Vancouver BC

Anu's picture

(post #33782, reply #16 of 31)

thanks everyone for the ideas.  I think I'm going to go with sherbet and the double ginger crackles from the t&t website.  I'm def going to try that lemon ice cream sometime though :)


 

PPH's picture

(post #33782, reply #19 of 31)

Sounds like a plan!  Hope it's great grilling weather!

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

Anu's picture

(post #33782, reply #22 of 31)

thank you so much for your help.  it pretty much is always good grilling weather in South Florida :)

MadMom's picture

(post #33782, reply #17 of 31)

I like the idea of something lemony.  Someone here posted a really delicious recipe for lemon crepes with a lemon curd filling.  I've made them quite a lot and always enjoyed them.  Schnitzel or someone could probably find them if that sounds good.  As much of a fan of creme brulee as I am, that definitely doesn't seem "light" to me.



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PPH's picture

(post #33782, reply #20 of 31)

No, creme brulee isn't light in theory - don't know why I always have room for it but I think that's why it falls in the "light" category in my mind.  .. maybe bc the portions are usually small?

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

MadMom's picture

(post #33782, reply #21 of 31)

Could be - my recipe calls for egg yolks, whipping cream, etc., so it sort of jumps out of the "light" category...but I can usually find room for it, too!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

TracyK's picture

(post #33782, reply #23 of 31)

It's not light in terms of low-calorie or low-fat, but it's generally not heavy on the palate or the stomach... if that makes sense, LOL.

CT poster in bad standing since 2000.

PPH's picture

(post #33782, reply #27 of 31)

Makes perfect sense to me.  :)

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

plantlust's picture

(post #33782, reply #28 of 31)

Panne cotta would be light but still creamy & can be made ahead...
tho whipping out the ol blow torch is a real impress-your-friends kindof move.

And then one dayyyy the police came by..singing rikiti tikiti tin

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

PPH's picture

(post #33782, reply #29 of 31)

.. and since it's the in-laws, might get you some bonus points.  Then again, if you're lucky - you don't need bonus points.  :)

 


"Forgive your enemies, but never forget their names."  ... J.F.K.

 

"Forgive your enemies, but never forget their names."  ... J.F.K.

Gretchen's picture

(post #33782, reply #25 of 31)

But there isn't a whole huge glob of it either--like cake or pie. Having it tonight and it looks scrumptious.  vanilla lavender.

Gretchen

Gretchen
evelyn's picture

(post #33782, reply #18 of 31)

http://www.recipezaar.com/166623 Greek Yoghurt and Fruit Salad

http://www.recipezaar.com/106035 Oranges in Caramel Syrup

http://www.recipezaar.com/67176 Crushed Strawberries and Cream

 

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Ricks503's picture

(post #33782, reply #24 of 31)

I like a nice lemon sherbet - light and palate cleansing

 


 


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" There'll be no living with her now" - Captain Jack Sparrow

butterfingers's picture

(post #33782, reply #26 of 31)

I like to do a zabaglione /sabayon over sectioned citrus. If you want to get fancy, make a gratin out of it by putting it under the broiler for a few minutes, and then crunching some amoretti over it. Yum. Yum. Good with berries in the summer, too. I've also done sauteed bananas with rum sabayon and amoretti. That was PDG, too.

Marcia's picture

(post #33782, reply #30 of 31)

I'm not a dessert person and one of the best desserts I ever had was a pink grapefruit sorbet. I wish I had the recipe, but I savored every bite and it was light and very refreshing.


If you want to go the sorbet route and use store-bought, Sharon's Sorbet (if available) is the best I've found. You could serve a scoop of lemon and another of wild berry or raspberry.