Showing posts with label dessert. Show all posts

Choosing The Perfect Dessert For Your Party

Everyone loves a good dessert. It can make or break the perfect ending to a meal. Most dinner parties start with a starter, continue with a main course and finish with a dessert, sometimes followed by a cheeseboard and / or coffee as well.

Desserts for parties are just one of the services offered by Bertrand Munier. The French provide a range of fantastic desserts, both indulgent and healthier options to choose from. Sweet treats are the perfect way to finish off a great meal and can provide a show stopping finale to impress any guest.

Cheesecakes, tartes, fruit salads, truffles, brownies, tiramisu and mousses are popular dessert dishes on offer. Desserts can be ordered to cater for a number of people so check the specifications to see how many it covers before purchasing. It may be a good idea to order a selection of different desserts to cater to varying tastes and dietary requirements. It allows people to choose which they prefer or even try a little of both if they fancy!

It is possible to order top quality, readymade desserts from Bertrand Munier which can be delivered straight to your door. This allows you to focus on your party and not worry about the catering as it's all in hand. Saving you time and removing stress, you can concentrate on other aspects of the event. The service is convenient and great value for money, so you just need to chill or heat up any desserts before serving to your excited guests.

It is important to have a professional, quality caterer involved in your dinner party so that your mind is completely at ease. You can place your trust in Bertrand Munier as his dishes are to die for. His caterers provide a wide range of tasty meals to choose from that use the finest ingredients to produce mouth-watering flavours and textures. If you are unsure which desserts to choose, ask for advice on the right choices for your event. It is a good idea to opt for a healthy option such as a fruit salad and a more indulgent choice like a chocolate tarte. You may want to choose a hot dessert in the winter months to help warm up your guests, while a refreshing fruit dish or cheesecake can be ideal for summer events. It is completely up to you and what you feel your guests will appreciate the most.

If you are organising a sit down meal, it is easy to go for a cake or tart that can be cut into several pieces. If you have a less formal party planned, then canapes and finger foods are more ideal. It is possible to order canape desserts which can come in individual portion pots, which can easily be consumed whilst standing up and mingling with other guests.

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Holiday Cake: Chocolate Chip Gingerbread

From Denny: Would this make a beautiful holiday food gift or what? Who doesn't like chocolate or gingerbread during the holiday season? The winter white vanilla glaze gives a strong visual contrast for presentation. We do eat with our eyes...

This beautiful cake would be great for those holiday gatherings to beautify the dessert table. Come on; if you are able to slightly warm the servings, melting the chocolate chips, then one whiff of that gingerbread and chocolate and this cake will go fast!

Santa Jingle Picture Ornament

Make some merry this holiday season! Jingle Jingle! This design also available in teapots, cocktail platters, serving trays, lots of bedding, area rugs, blankets, pajamas, pillows, clocks and so much more; come see!

Chocolate Chip Gingerbread

Servings: Makes 16 servings

From: McCormick spices

Preparation Time: 15 minutes

Cook Time: 40 minutes

Chocolate chips and cocoa added richness to traditional gingerbread. For an elegant touch, bake the cake in a Bundt pan instead of the typical square.

Ingredients:

2 1/2 cups flour

1/3 cup unsweetened cocoa powder

2 tsp baking powder

2 tsp McCormick® Ginger, Ground

1 tsp baking soda

1 tsp McCormick® Cinnamon, Ground

1/2 cup (1 stick) butter, softened

1/2 cup firmly packed brown sugar

1 cup molasses

1 egg

1 cup boiling water

1 cup chocolate chips

Vanilla Butter Glaze (recipe follows)

Directions:

Preheat oven to 350°F. Spray 10-cup Bundt pan with no stick cooking spray with flour. Mix flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl. Set aside.

Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth. Beat in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chocolate chips. Pour into prepared pan.

Bake 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan. Cool completely on wire rack.

Prepare Vanilla Butter Glaze. Spoon over cooled cake. Let stand until glaze is set.

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in medium bowl until well blended and smooth. Let stand 5 minutes.

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Holiday Recipe: Frozen Grasshopper Pie

From Denny: This retro recipe is a blast from the past - with updates! The decade of the 1950's sported the food trend of frozen desserts, especially for entertaining and the holidays.

Historically, it was in the 1950's when freezers were first mass manufactured as separate from refrigerators. This new appliance trend created some serious creativity in the cooking arena with frozen desserts offered.

This Christmas holiday favorite has survived the test of time, in this decade with a couple of tweaks as options for ingredient substitutions - like frozen yogurt or reduced-fat ice cream for the original full fat ice cream in the filling. Using canola oil reduces the saturated fat in the original crust that used butter - later in the 1960's and 1970's it was worse, using solid shortening like Crisco for the crust.

Basically, this is a type of frozen mint ice cream pie with a delicious chocolate cookie wafer or chocolate graham cracker crust. It's a very easy recipe to make which also makes it a big hit. This recipe is an easy one for beginners.

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Frozen Grasshopper Pie

Yield: 8 servings

Serving size: 1 slice

From: CanolaInfo

Ingredients:

canola oil cooking spray
1¼ cup finely crushed chocolate wafer cookies or chocolate graham cracker crumbs (310 mL)
3 Tbsp canola oil (45 mL)
4 cups mint chip reduced-fat ice cream or frozen yogurt, softened* (1 L)
1/3 cup chocolate shavings (1 oz (30 g) chocolate)* (60 mL)

Instructions:

Preheat oven to 350°F (180°C). Spray 9-inch (22-cm) pie dish with canola oil cooking spray.
In medium bowl, combine cookie crumbs and canola oil and mix until combined, then press mixture into prepared pie dish. Bake until fragrant, 6 to 8 minutes. Allow to cool completely.
In large bowl, place softened ice cream and mix well until uniform texture forms, similar to soft-serve ice cream. Fill cooled pie crust with ice cream, smoothing out top. Garnish with chocolate shavings, cover with plastic wrap and put back in freezer until solidly frozen, at least 4 hours.
When ready to serve, heat knife under hot water and use it to cut pie into slices.

* Notes: An ice cream or frozen yogurt without green food coloring is recommended. To make chocolate shavings, use a vegetable peeler to peel strips from a thick block of chocolate. If the chocolate crumbles as you make the shavings, put it in the microwave at 10-second intervals to soften it slightly.

Per Serving
Calories	290
Total Fat	14	g
Saturated Fat	5	g
Cholesterol	15	mg
Sodium	190	mg
Carbohydrates	36	g
Fibre	1	g
Protein	5	g

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Decadent Chocolate Recipe: Chocolate Brownie Sundae

Photo by Cynthia L. NoblesThe Chocolate Brownie Sundae is a decadent combo of a souffle-like brownie served warm, ice cream and homemade chocolate sauce.

Photo: Cynthia L. Nobles/The Advocate newspaper, Baton Rouge, Louisiana

From Denny: Love brownies and vanilla ice cream? Enjoy this brownie that is so much like a chocolate souffle and serve it warm with melting ice cream, smothered in a homemade chocolate sauce. There is a lot of chocolate in this recipe, so stock up before the world chocolate prices go up! This is a dessert that would appeal for entertaining during the holidays, making you their favorite relative!

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Chocolate Brownie Sundae

Recipe is from Brendan Coughlin, of Lincoln, Mass., who thinks he may have found it years ago in a food magazine.

Serves: 6

Ingredients:

6 ounces bittersweet chocolate

6 Tbls. unsalted butter

4 large eggs

2/3 cup sugar, divided

1 tsp. vanilla extract

1-1/2 pints vanilla ice cream

Chocolate Sauce

Directions:

1. Preheat oven to 350 degrees. In a medium glass bowl, melt chocolate in microwave. Add butter and whisk until smooth. Let mixture cool slightly.

2. Separate yolks from whites of 3 eggs. In a large bowl, whisk yolks, the remaining whole egg, and 1/3 cup sugar until blended. Add melted chocolate and vanilla and whisk until smooth.

3. In a medium bowl or bowl of an electric mixer, whisk reserved egg whites on medium-high until soft peaks form. Add remaining 1/3 cup sugar, one tablespoon at a time, beating 10 seconds between additions. Continue beating until whites are firm and glossy.

4. Whisk one quarter of the meringue into the chocolate mixture until well-blended. Fold remaining meringue into chocolate mixture until no streaks remain.

5. Scrape mixture into an ungreased 9-inch round pie plate. Bake 35 minutes or until the souffle is cracked and no longer wobbles.

6. Cut into serving-size pieces and put into individual dessert bowls. Top with scoops of ice cream. Drizzle with Chocolate Sauce.

Chocolate Sauce

From: Brendan Coughlin, of Lincoln, Massachusetts, who can't remember what food magazine she found featured in years ago.

Makes: 2-1/2 cups

Ingredients:

1/2 lb. semisweet chocolate

2 cups milk

3 Tbls. sugar

3 large egg yolks

Directions:

1. Combine first three ingredients into saucepan. Bring to a boil over medium heat, stirring constantly.

2. In a medium bowl, whisk egg yolks until smooth. Add boiling chocolate in thin stream, whisking continually.

3. Strain sauce through a fine sieve. Cool slightly before serving.

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Refreshing best Ramadan dessert

Temptation of gelatine:

Although jellies are a favorite in the majority of households a year, certainly come into their own during the summer. And with a little imagination, they can become very special desserts. So stop thinking that jellies are only enjoyed by children or that they are too common and uninteresting appearing on party menus. They can in fact be quite exotic, in varied flavors and nuances, as adults or children as you choose, can even incorporate the eggs and milk, which makes them more nutritious than their bottled counterparts. Everything you need, is actually an introduction to gelatine. Once you are familiar with it, I am sure that you will feel confident enough to unmold many new variations.

A cake tin, any container of metal or porcelain beautiful, individual metal bowls or cups plastic ice cream even empty can set jelly in a mound of special jelly. You can buy gelatin molds which are good idea for children's parties. However, it is easier to unmold metal.

French silk pie:

French silk pie commented on the first bite. In fact, it was a classic reminiscent of chocolate pudding jelly, but with a layer of foam on top. Frankly, I expected more: wanted to be richer, with a more intense flavor and real chocolate. You know just like regular milk

Chocolate Cake with double:

This selection was noticeably tastier. He was convinced that the chocolate item was different in this Cup, since it had a deeper, darker, more authentic flavor. In fact, I was not wrong. My palate was back and forth between the French silk and flavours of Chocolate Cake with double; It was the only drink that has no "artificial flavors" on the label. That says something there. He was also very sweet.

Apple cream cake:

It was surprising points real pieces of Apple in the top (although lean four-seater). Try all the flavors that is described, but it was not fan of the sweetness aggressively as a syrup and caramel Apple jelly topping and custard Aguado left much to be desired in the texture Department.

Dish on a plate to serve:

To unmold professionally invert the Bowl onto your plate or plate. If neede, wrap the pan with a hot towel for a few seconds, which should help the jelly to escape easily. Carefully lift the mold and refrigerate. If wet the dish slightly before unmolding, help to move after it unmolded, jelly to the Center, if necessary.

Fresh pineapple jelly favorite:

Some of you may be particularly interested in some special recipes for the calorie-conscious favorite classic simple tri color of my family.Fresh pineapple is the only fruit that is not open to the gel. In fact, in makes a scandal large enough to avoid that the gelatin at all. Enough to avoid that the gelatin at all. With this information to ensure perfect results, I am sure that it will soon be be inventing many exciting barrels for creations. Three layers of dessert, with a crust of cookies on the bottom, custard with fruit in the middle and your favorite jam on top. Simply delicious famous in Ramadan sweet recipes.

Hello Lukman Ahsan and I like to share interesting news to post some things really interesting food recipes and drinks.You can follow me on twitter. If you are looking for a cooking recipes and food and drink recipes, recipes Ramadan sweets.

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Easy Holiday Recipe: Daydream Dessert of Cake, Ice Cream, Slow-Cooked Apple Topping

Advocate staff photo by PATRICK DENNISChoose your favorite dessert ingredients and toss into a slow cooker for your own Daydream Dessert. This one is made with apples, coconut and almonds and served over ice cream.

Photo: Patrick Dennis/The Advocate newspaper, Baton Rouge, Louisiana

From Denny: This is an easy recipe to throw together when you are pressed for time or too tired to make something more elaborate. The slow cooker crock is to the rescue. Make this easy topping - which only takes a couple of hours to cook on Low on its own - while you prepare dinner and get the kids organized for school the next day or help with homework.

Remember strawberry shortcake every summer and how easy it is to put together in a snap? Well, this recipe is just as easy. While the slow cooker does its work just hop on over to the grocery store and pick up those same pre-made individual sponge cakes and your favorite vanilla ice cream.

This simple cooked topping involves only two apples, a handful of coconut, a small handful of sliced almonds, butter and brown sugar. Serve on your most decorative dessert plate. Build with a foundation of an individual sponge cake, a generous dollop of vanilla ice cream and then topped with the hot apple-coconut topping. Garnish with more almonds and sprinkle with coconut...

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Daydream Dessert

From: Julie Kay, food editor at The Advocate newspaper, Baton Rouge, Louisiana

Serves: 4

Ingredients:

2 apples of choice, chopped

1/2 cup coconut

1/4 cup almonds

4 Tbls. butter, melted

1/4 cup brown sugar

Vanilla ice cream

Individual sponge cakes from grocery store

Directions:

1. Put apples, coconut and almonds into slow cooker. Mix together melted butter and brown sugar.

2. Pour butter and sugar over apples, coconut and almonds.

3. Cook on Low for 2 hours.

4. Place a spoonful of ice cream into each sponge cake and quickly top with slow-cooked mixture. Serve immediately.

Calligraphy Bird Thank You Greeting Cards (10 pck)

Calligraphy Bird Thank You Greeting Cards (10 pack)

Elegant calligraphy scroll design decorates this awesome card!

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Cookies: Coconut-Almond Macaroons

Advocate staff photo by ARTHUR D. LAUCK -- Guests will be asking for more when you serve Coconut-Almond Macaroons.

Photo: Arthur D. Lauck/The Advocate, Baton Rouge, Louisiana

From Denny: Raise your hand if you enjoy coconut macaroons. Yeah, me too! They make some stellar ones on their seasonal menu, dipped in the best dark chocolate, over at the French restaurant bistro chain, La Madeleine.

But if you can't get ones as good as theirs locally, and the ones at the grocery store leave you yawning, well, make them yourself! These lovely cookies are easy to make.

Yet another easy recipe from my local Louisiana newspaper, The Advocate. They have an award-winning food section as Louisiana people love to cook and share our recipes for publication, especially when it comes to tail-gating season and the holidays...

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This would make a wonderfully tasty addition to your cookie tray for the holidays or a festive birthday celebration. The almond flavor is delivered courtesy of the almond paste. In case you didn't already know this: almond paste is made from blanched and ground almonds, white sugar and glycerine, or another liquid. Usually, almond paste comes in a tube roll or can be packaged in an oblong box. You can find it in the baking section of the grocery store, ranging from 6 to 8 ounces. The 8-ounce size is used for this recipe.

You can quickly mix up this recipe in a mixer or by hand. It's the egg whites that give the finished macaroons their shine. Please note that the coconut in this recipe was the sweetened flaked coconut. If you want to reduce the sugar level a bit just use the unsweetened flaked coconut.

The key to making good macaroons is to bake them on bakers' parchment paper or good quality brown paper (think brown paper grocery bag) on a cookie sheet. Since there isn't any oil in this cookie it is dependent what little is in the almond paste and the coconut. The sugar tends to make the cookies stick and it's just easier to get them off the parchment paper than a metal cookie sheet.

Photo: Arthur D. Lauck/The Advocate, Baton Rouge, Louisiana

Coconut-Almond Macaroons

From: Corinne Cook, food editor of The Advocate newspaper in Baton Rouge, Louisiana.

Makes: about 40 macaroons

Ingredients:

1 (8-oz.) can or package almond paste

3/4 cup sugar

3 egg whites

1/3 cup confectioners’ sugar

1 1/2 cups sweetened flaked coconut (you could use the unsweetened type if you prefer)

Directions:

1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper, waxed paper or brown kraft paper.

2. Crumble the almond paste in mixer bowl. Add the sugar and with mixer, on low speed, mix it until partially combined and broken into small pieces.

3. Add the egg whites and on medium-high speed mix until blended. Stir in the confectioners’ sugar and blend until almost smooth.

4. Remove from mixer and stir in coconut.

5. Drop batter by rounded demitasse spoonful onto the parchment paper. Bake 12 to 15 minutes or until lightly browned on the top.

6. Remove from oven and carefully slide the paper and cookies from the baking sheet, so the cookies can cool on the counter without the pan underneath. When they have cooled 1 or 2 minutes, move cookies around slightly to prevent them from sticking.

Christmas Diva Cat Greeting Cards (20 pack)

Christmas Diva Cat sending you a giggle, a smirk, a full blown laugh! Happy Holidays!

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ambrosia dessert

Pages

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Choosing The Perfect Dessert For Your Party

Holiday Cake: Chocolate Chip Gingerbread

Santa Jingle Picture Ornament

Christmas Confetti Round Ornament

Holiday Recipe: Frozen Grasshopper Pie

Celebrate Chocolate Queen Duvet

Celebrate Chocolate Earring Circle Charm

Celebrate Chocolate Necklace Circle Charm

Decadent Chocolate Recipe: Chocolate Brownie Sundae

Merry Christmas Star Earring Circle Charm

Christmas Diva Cat Square Compact Mirror

Refreshing best Ramadan dessert

Easy Holiday Recipe: Daydream Dessert of Cake, Ice Cream, Slow-Cooked Apple Topping

Plum Swirls Clasp Wallet

Calligraphy Bird Thank You Greeting Cards (10 pack)

Cookies: Coconut-Almond Macaroons

Happy Holidays Poinsettia Greeting Cards (20 pack)

Christmas Diva Cat Greeting Cards (20 pack)