I need to make an impressionable desert for thanksgiving any ideas?!
I need to make an impressionable desert for thanksgiving any ideas?
Answers:
Pumpkin cheesecake. It has the pumpkin with a twist.Happy Baking.
lemon tart it is so amazing! its pretty much the same in every cook book. that would be impressive.
pecan pie
I suggest a Cherry Cheese Trifle. Everyone in my family loves it and it is so easy to make. You can use any large bowl if you don't have a trifle dish.
Cherry Cheese Trifle
Makes 12 to 15 servings
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, thawed and divided
1/2 teaspoon almond extract (I forgot this once and it still tasted delicious.)
1 13-ounce prepared angel food cake (I used pound cake.)
2 21-ounce cans cherry pie filling
Additional cherry pie filling, sliced almonds (optional)
In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside.
Tear angel food (or pound) cake into 1-inch pieces. Place 1/3 of cake in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds, if desired.
After a huge thanksgiveing feast, I really enjoy a lighter style dessert. If it is a plated dessert-Poached Pears with a marscopone creme or here is a recipe that looks tasty-havent tried it though, but it got nice reviews.
1 1/2 cups dry red wine
1/3 cup sugar
1/4 cup orange juice
1 3x3/4-inch strip lemon peel (yellow part only)
1 whole clove
2 firm but ripe medium-size pears, peeled, stems left attached, halved lengthwise, cored
1 tablespoon crème de cassis (black-currant-flavored liqueur; optional)
8 ounces triple-crème cheese (such as Explorateur, Saint André, boursault or Brillat-Savarin), cut into 4 wedges
Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add pear halves to saucepan. Cut out round of parchment paper same size as saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to 3/4 cup, about 14 minutes. Cool syrup to room temperature; stir in crème de cassis, if desired. Pour syrup over pears. Cover and chill at least 12 hours, turning pears occasionally.
Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon generous 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese.
I'm sure you can find plenty of recipes online. If you feeling a little more advanturous, I would try a napolean or a Panacotta, Creme Brulee is always nice. Especially, with the winter citrus fruits around-you can try a meyer lemon or blood orange creme brulee. You can pick up a blow tourch at your local hardware store (cheaper, better, refillable and its what we use in the industry) to caramilze the sugar.
Also, a nice apple spiced cheescake (new york or italian style) with some pumpkin brittle and a cider reduction syrup would woo woo your gets. The cider reduction will provide a nice acid to compliment the richness of the cheesecake.
Trifle served in Martini glasses is nice too-cuz then all you have to do is pull them out of the fridge for dessert.
Good luck.
Autumn Trifle With Roasted Apples, Pears, And Pumpkin-Caramel Sauce
Cinnamon pastry cream:
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce:
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit:
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly:
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes.
Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
Makes 12 servings.
Peach or apple enchiladas
1 can of crescent rolls
1 peach or apple cut into 8 pieces
1 cup sugar
1 tablespoon of cinnamon
1 stick of butter
10 oz of Mountain Dew
In a saucepan combine sugar, cinnamon and butter. Heat until sugar is dissolved. Next wrap fruit of your choice with crescent rolls and place in a baking dish. Next pour melted sugar mixture over rolls then pour Mountain Dew over this mixture. Bake in a preheated 350 degree oven until golden brown. This is so delicious and it makes the house smell wonderful
Hint: I don't slice my fruit too big because you want it to be soft and sometimes the rolls will brown and the fruit not be tender.
Easiest and lightest dessert for after a big meal like thanksgiving is Chocolate Fettucine .....sounds terrible right?
Buy a pkg of filo dough, remove package and work fairly fast. Have a dish of 2 Tbsp. of melted butter and another dish of 3 Tbsp. of cocoa podwer mixed with 3 Tbsp. of Icing sugar. Slice Filo across the end in approximate width of a fettucine noodle (1/2 inch) and take each slice and seperate between your fingers as you drop into a loose tall pile on a baking sheet. Drizzle some butter over this nest of filo and sprinkle with cocoa/icing mix. Continue to add filo to the baking pan make stacks as large and as high as you desire. bake according to package directions or in a 350 degree oven for approx. 15 minutes or until slightly brown. Cool. Serve Chocolate Fettucine on individual plates that you have poured a round of raspberry coulis on the bottom (see plate topper in store) Place stack on top of coulis and drizzle chocolate sauce lightly over top. Place two mounds on either side of stack of whip cream (be extra decadent and use chocolate whip cream) You can also serve this on top of vanilla ice cream instead of whip cream. Easy and very yummy!
This is Called Pumpkin Double Take!
Very easy to make.. Prep: 30 Min Total 4Hrs. 30 Min (including Refrigerating)
You'll Need Items:
4oz (Half Of a 8oz pkg) Philadelphia Cream Cheese,Softened
1 Cup Plus 1Tbsp Milk, Divided
1Tbsp Sugar
1 Tub 8oz Cool Whip, Thawed
1 Gram cracker Pie Crust I get 2
1 can (15 oz) Pumpkin
2 box's (The 4 serving size each) Vanilla flavor Pudding Instant
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground cloves
Directions:
Mix: Cream cheese (half the blck) 1Tbsp Milk and sugar in a large bowl with wire whisk until well blended. Gently stir in Half the Cool Whip. Spread this into pie crust.. HINT: Reason i get 2 pie crust is because it will fill 1 whole with mixture just fill your pie crust half way don't use all the mixing in one.. Portion it out..
Pour: 1cup Milk into a Large bowl Add pumpkin,Pudding,and spice mixes,Beat with Wire whisk about 2 min or until well blended (mixture will be thick).. Spread over your Cream cheese layer.
Refrigerate 4hrs or overnight.. Have the Guest garnish there slice with left cool whip in tub...Makes 6-8 serving's a pie you'll only need a very slim piece very filling and delicious, Sweet,
Enjoy, everyone i make it for makes me make a special pie for them threw out the yr...
Bread pudding with cling peach slices.
Raspberry Tiramasu_ Everyday Italian_foodnetwork.com or
Pumpkin Flan_Sarah Moulton_same website
It has to be Queen of Puddings for me:
http://www.gourmet-food-revolution.com/b...
But if you're looking for something more traditional, how about this recipe for Pumkin Pie:
http://www.gourmet-food-revolution.com/t...
Happy Holidays!
cookies or a choco cake
pecan pie or apple crumble