Most impressive dessert you make

[Anonymous]

Anonymous wrote:Tiramasu

Super easy! (But I won't tell anyone)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How many people are you serving?

Hypothetical. Just gathering ideas. I entertain a lot - sometimes for one other couple, sometimes for 20 people... I'm always trying to top myself.

I make apple matzoh pudding with homemade whipped cream. Always a huge hit. And yes, I make it during non-Passover times when entertaining people who are all members of the tribe.

Oh man, that sounds amazing. I bet your non-Jewish friends would love it too.

[Anonymous]

I go to a great bakery and by a few options. I give full credit to the bakery. If I got into dessert making I'd be obese because I have no self control around a good dessert. I cook meals, but not desserts.

[Anonymous]

Strawberry Bavarian. I take large wine glasses, line the sides with slices of fresh fruit (strawberries, kiwi and banana work), then put the Bavarian in the glass sprinkling blueberries and raspberries in the middle.

I love it because I make it the night before, put them in the fridge and when it's dessert time, just take them out and serve.

[Anonymous]

Fresh apple cake with cream cheese icing.

[Anonymous]

Chocolate layer cake with ganache.

[Anonymous]

Better than sex cake

[Anonymous]

Can ppl post their recipes please? Tiramisu, Boston cream --- yum!!

[Anonymous]

Cheesecake, I think that's how I won over my father in law. I make a crust from ginger snaps and use sour cream and cream so its super fluffy.
I use the recipe below as a start but omit the ginger (you can swirl in some melted chocolate or make it plain an layer cut strawberries on top). For small parties I make two little ones using 4" pans and they never crack!
http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Cheesecake-108255

[Anonymous]

Anonymous wrote:Cheesecake, I think that's how I won over my father in law. I make a crust from ginger snaps and use sour cream and cream so its super fluffy.
I use the recipe below as a start but omit the ginger (you can swirl in some melted chocolate or make it plain an layer cut strawberries on top). For small parties I make two little ones using 4" pans and they never crack!
http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Cheesecake-108255

Ha, op here, I won over the FIL with homemade jelly donuts. Maybe that's why I keep looking to expand my reportoire...keeping the family peace.

[Anonymous]

We're from Georgia. I make really great peach pies. They're my go-to dessert when we host people for dinner and people always love them.

[Anonymous]

Anonymous wrote:Strawberry Bavarian. I take large wine glasses, line the sides with slices of fresh fruit (strawberries, kiwi and banana work), then put the Bavarian in the glass sprinkling blueberries and raspberries in the middle.

I love it because I make it the night before, put them in the fridge and when it's dessert time, just take them out and serve.

Shows how good my memory is...it's actually a raspberry bavarian (although it's easy enough to sub strawberries for raspberries):
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/RaspberryBavarianCream.html

And I do something like this for the wine glasses (I stole the idea from a coworker who brought a homemade trifle to a potluck)


I make whipped cream up and give everyone the option of having it on top or not.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How many people are you serving?

Hypothetical. Just gathering ideas. I entertain a lot - sometimes for one other couple, sometimes for 20 people... I'm always trying to top myself.

I make apple matzoh pudding with homemade whipped cream. Always a huge hit. And yes, I make it during non-Passover times when entertaining people who are all members of the tribe.

MOTT here - would you please share this recipe?!

[Anonymous]

Cherries jubilee! Best part is setting it on fire! ; )


Cherries Jubilee

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch or cognac, warmed
2 pints vanilla ice cream

In a small dish, combine a little cherry juice with sugar and cornstarch.

In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through.

Pour in warmed liqueur, then flame the pan to burn off alcohol.

Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

enjoy!

[Anonymous]

I love to make desserts. Some of the greatest hits have been:

roasted stone fruit
Victoria sponge with jam, strawberrie & whipped cream
sticky toffee pudding