Impressive dessert for dinner party

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My favorite thing to bake is the plum torte from NYT. I’ve heard it is their most requested recipe of all time.

It is incredibly good. And it is as easy as it gets. The only things I’d mention is that it really is best to use an springform pan (although if you don’t have one a regular cake pan can work), and do remember to sift the flour. Oh, and don’t feel like you did something wrong when the batter is thick like cookie dough and only makes a thin layer in the pan. Plums are perfect but you can use any fruit you want—I used frozen blueberries recently.

For guests I’d serve with vanilla ice cream.

I make this recipe also. Agree it’s wonderful.

The Burros plum torte is delicious but it’s not impressive - it’s a single layer quick bake that has a rustic appearance.

OP is not an experienced baker, and this is easy to make. It is going to taste 1000x better than any cake from Whole Foods or Wegmans. It’s delicious. That’s a lot more impressive than having picked something up at the store, which people on here keeps suggesting (along with Pavlova, which makes no sense given that it’s February). In fact, I can’t stand it when my sister-in-law shows up to my house for dinner with a grocery store cake that she insists we serve for dessert. I find it kind of insulting.

OP You can’t go wrong with this plum tort. Yes, it is rustic looking. But it’s more delicious than just about anything else you can make. That is impressive. Wow, to anyone with taste buds anyway.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My favorite thing to bake is the plum torte from NYT. I’ve heard it is their most requested recipe of all time.

It is incredibly good. And it is as easy as it gets. The only things I’d mention is that it really is best to use an springform pan (although if you don’t have one a regular cake pan can work), and do remember to sift the flour. Oh, and don’t feel like you did something wrong when the batter is thick like cookie dough and only makes a thin layer in the pan. Plums are perfect but you can use any fruit you want—I used frozen blueberries recently.

For guests I’d serve with vanilla ice cream.

I make this recipe also. Agree it’s wonderful.

The Burros plum torte is delicious but it’s not impressive - it’s a single layer quick bake that has a rustic appearance.

OP is not an experienced baker, and this is easy to make. It is going to taste 1000x better than any cake from Whole Foods or Wegmans. It’s delicious. That’s a lot more impressive than having picked something up at the store, which people on here keeps suggesting (along with Pavlova, which makes no sense given that it’s February). In fact, I can’t stand it when my sister-in-law shows up to my house for dinner with a grocery store cake that she insists we serve for dessert. I find it kind of insulting.

OP You can’t go wrong with this plum tort. Yes, it is rustic looking. But it’s more delicious than just about anything else you can make. That is impressive. Wow, to anyone with taste buds anyway.

I agree that it’s delicious but it’s not impressive in terms of presentation, and it sounds like OP is looking for to bring something that makes an impression. The plum torte is something you might have with breakfast…

[Anonymous]

This is easy and super good. Fresh sliced strawberries with balsamic vinegar. Let it sit for a day or less. Serve that over vanilla ice cream, must be vanilla. For some reason this tastes SO GREAT. You can add some sugar if you think that's necessary but I usually don't.

[Anonymous]

Anonymous wrote:What is with all of the people suggesting pavlova? That is not seasonally appropriate. That is a spring or summer dessert — it’s nice at Easter but not now. I’d say the same to the person who recommended strawberry shortcake.

You just change the fruit on top of a pavlova so it’s fruit you can find now. No need to be berries. Egg whites, heavy cream, and sugar are always in season.

[Anonymous]

What about something like this?

https://tutti-dolci.com/easy-chocolate-bites/

[Anonymous]

What about Tiramisu. Easy to make, you can skip the alcohol

[Anonymous]

Anonymous wrote:What is with all of the people suggesting pavlova? That is not seasonally appropriate. That is a spring or summer dessert — it’s nice at Easter but not now. I’d say the same to the person who recommended strawberry shortcake.

NP. I had no idea there was an inappropriate season to serve a pavlova. Or frankly that any dessert has a strict season, with maybe the exception of a decorated yule log or pumpkin pie.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I made an almond flour olive oil cake for Christmas desert and it was easy to make and a big hit! I served it with powdered sugar and macerated blackberries.

Recipe?

This is the recipe I used.
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

[Anonymous]

Mango sticky rice is very easy and impressive. Everyone always loves it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Profiteroles (cream puffs with ice cream and chocolate sauce) are simple but impressive. Flourless chocolate cake is also a good option. There are a bunch of desserts you can easily make with frozen puff pastry. Personally, I wouldn’t bring anything that had an easily recognizable grocery ingredient (e.g., Cool Whip, low end bakery cake, boxed cake mix, etc.). If you don’t want to cook, a fruit tart from someplace like Wegmans should be fine. I wouldn’t worry about the kids; they’re not going to be picky. Something like brownies should make them happy.

Making profiteroles is a non-trivial endeavor for someone that doesn't bake. Choux is not your typical cake base, and once filled, they don't keep for long at all.

but they freeze well! Freeze before filling and could even freeze filled if needed.

[Anonymous]

Anonymous wrote:Mango sticky rice is very easy and impressive. Everyone always loves it.

this is very cultural and I don’t think your universal audience in the US really likes this. I do, but I wouldn’t serve it in my home unless there was a theme or reason associated with it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What is with all of the people suggesting pavlova? That is not seasonally appropriate. That is a spring or summer dessert — it’s nice at Easter but not now. I’d say the same to the person who recommended strawberry shortcake.

NP. I had no idea there was an inappropriate season to serve a pavlova. Or frankly that any dessert has a strict season, with maybe the exception of a decorated yule log or pumpkin pie.

I think that seasonality is a little old fashioned. Other than the tule log and a couple of other desserts most of them can be year round
- even a summery pavlova.

[Anonymous]

To the plum torte booster -- as much as I love a plum torte, I don't know where you will find ripe plums in February in the dc area.

I guess it depends on your definition of "impressive". To me, impressive is something that is homemade, tastes amazing, and looks charmingly rusting or somewhat colorful. Something a bit unusual, be delicious and can look pretty with a dusting of powdered sugar and scattered raspberries: https://www.bonappetit.com/recipe/ruffled-milk-pie-with-raspberries
Bread pudding may not sound "impressive", but trust me, this version is one of the best desserts I have ever had: https://www.epicurious.com/recipes/food/views/chocolate-praline-bread-pudding-with-cinnamon-cream-388258#:~:text=When%20an%20occasion%20calls%20for,it's%20a%20%E2%80%9Cwow%E2%80%9D%20dessert.
And sometimes simple is best - pound cake served with whipped cream and macerated berries or berry compote: https://grandbaby-cakes.com/cream-cheese-pound-cake-recipe/

[Anonymous]

Where are you located? If you want impressive, buy one. Stella’s, Les Delices, Fresh Baguette, Classic Bakery are all in the Rockville but you can find nice bakeries with impressive cakes anywhere in the DMV.

[Anonymous]

If you like retro and have a kitchen aid mixer, baked Alaska is really easy. The New York Times recipe actually has you use store bought pound cake lol. You can use any cake. The stand mixer makes making meringue really easy. The one important thing with meringue is to make sure no yolk gets into your egg whites.