Without dessert, a dinner party would not called a complete dinner. I remembered a funny story...one time I hosted a dinner at my close friend Ronnie's house. We invited 2 French friends to join us. I made a mixed green salad with French vinaigrette, a great loaf of bagette, cream of kabocha soup, roasted rack of lamb with sun-dried tomato crust and serve with roast root vegetables. They told me that the excitement was stepping up on each dish, almost to a climax when I pulled out the rack of lamb. They were waiting for my dessert as the finale. But I didn't have enough time to make dessert ahead. Sabri and Camille thought that I was joking. They said, "C'mon, Alice! Don't hide the dessert...bring it out!". So sorry that I disappointed them! It was pretty hilarious that the way they talked about food as if they are having some intimate moment with girls! From that experience, I realize that how important the dessert is for some people. I found a few recipes for dessert which is easy and fast to make. It helps those last minute call situations.
MIXED SUMMER BERRIES COMPOTE
16 oz (1 lb) fresh strawberries, hulled, halved/quartered
6 oz fresh raspberries
6oz black berries/blue berries
zest of 1/2 lemon
2 tsp fresh lemon juice
1/4 cup sugar
1 cinnamon stick
1/4 tsp vanilla extract
1 tbsp Cointreau/Grand Marnier/any orange liquor
2 tsp cornstarch + 2 tbsp water
- Put all the berries in a large sauce pan. Add in the sugar, lemon juice & zest, cinnamon stick, vanilla extract and liquor and heat in medium-low heat. When it boils, turn the heat down to low and let it simmer for 15 minutes, stir occasionally, until the berries and softened.
- Mixed 2 tsp cornstarch with 2 tbsp water. Stir the cornstarch water into the sauce, and the sauce will be thickened. Turn off the heat and pour the berries sauce in a pan or glass bowl (keep the cinnamon stick in the sauce) until it completely cool down.
- Remove the cinnamon stick before you chill the berries compote in the fridge or serve it warm.
Remarks:-
- If berries are not in season, use frozen mixed berries instead.
- You can make it a day ahead before serve. Can keep in the fridge for a week.
- It's great with vanilla ice-cream, angel food cake, pound cake or for making English trifles.
- Put in 2-3 tbsp sugar first and then taste the level of sweetness before you add the remaining 1 tbsp. Add more or less of sugar according to your taste.
3 comments:
Yummy with your chocolate pound cake!
I made that faux pas as well. I'm the same way, not that big into dessert, much more of a savory gal but your observation opened my eyes too! It needs to end with something sweet, gotcha! *taking notes*
Christine, I'm not into super sweet food. Dessert doesn't mean you have to put tons of sugar in. Sugar is a very powerful ingredient, sometimes a bit over-power if you cross the line. I always like to have moderate amount of sugar to get balance with other ingredients in the dessert.
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