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I am looking for dessert ideas following a dinner of manicotti, salad, etc. Tired of gelato, etc. Ideas?

asked by ATL about 4 years ago
16 answers 4159 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

A nut or lemon tart.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added about 4 years ago

Thanks! Both sound good.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added about 4 years ago

This tart goes well with an after dinner coffee...not as sweet as gelato. Be careful not to overtake. I t should be "tacky/sticky" not dry.

http://www.food52.com/recipes...

7fba4658 4c6a 4dae 97c8 fa7edf75336e  rkm profile
added about 4 years ago

A fruit crostata - so simple to make, just use whatever fruit is in season (all we really have here in NYC are apples...)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added about 4 years ago

Thanks, everyone, for the great suggestions!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added about 4 years ago

Tiramuso? Cheesecake or biscotti with coffee?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

My first thought was tiramisu. Or you could do cappuccino cupcakes.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Make this! David Lebovitz' jam tart. Outstanding. And actually gets better after a day or two, so you can make it in advance. http://www.davidlebovitz...

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 4 years ago

Not a precise recipe, but...

Cut firm pears or apples in half, scoop out the cores and put them in a baking dish cut side up. You may need to level their bottoms slightly, so they don't tip. Squeeze lemon over them, then pour some Marsala over their tops - enough to cover well and pool in pan. Sprinkle with brown - or white - sugar (about 1 T each,) then stuff each cavity with about 1-2 T of smashed amaretti cookies. You can add some sliced almonds too, but not essential. Top each with a (generous) pat of butter and a (tiny) pinch of salt. Bake at 375 for about 45 minutes, or until they're soft, basting with the wine in the pan every 10 minutes. Serve warm or at room temp, with the delicious syrup that will have formed in the pan spooned on top and a hit of creme fraiche, if you feel like living a little.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 4 years ago

Just realized I forgot to say to peel the fruit. That's probably obvious, but just in case.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added about 4 years ago

All of these suggestions sound so good I'm going to have to make them whether I make manicotti or not! Thanks!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 4 years ago

Ambrosia made with at least two types of orange, mandarin, tangerine, etc., + some unsweetened grated coconut + a few tablespoons of a nice orange-based brandy or liqueur, such as Grand Marnier, Cointreau or Triple Sec. Courvoisier also works. Let it sit for at least 1/2 hour before eating. Light, refreshing, just sweet enough . . . and nice after the menu you describe. I posted a recipe here called "Ambrosia,: but the description above pretty much says it all. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Macerate fruit in some wine or sweet liqueur

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Limoncello tiramisu. Yummy, easy and a hit!

C1f1c9c9 4ee8 480d b079 4d19c38b400a  cimg0525
added about 4 years ago

A friend made this for a dinner party last weekend and macerated fruit (raspberries and strawberries) to put on top and it was delicious. Very light and flavorful!
http://www.foodnetwork...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

S'groppinos--these are slightly boozy, Italian lemon flavored icre-cream drinks. Don't have the recipe (but you can find one on the net): use 1) good quality lemon sorbet, 2) limoncello or citron vodka & 3) prosecco--blended. We like it milkshake thick but it can be more like a slushy--if you use more booze, less sorbet. Serve in small glasses. It is an amazing and truly Italian last course.