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A nut or lemon tart.
Thanks! Both sound good.
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.
A fruit crostata - so simple to make, just use whatever fruit is in season (all we really have here in NYC are apples...)
Thanks, everyone, for the great suggestions!
Chops is a trusted home cook.
Tiramuso? Cheesecake or biscotti with coffee?
My first thought was tiramisu. Or you could do cappuccino cupcakes.
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...
amysarah is a trusted home cook.
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.
Just realized I forgot to say to peel the fruit. That's probably obvious, but just in case.
All of these suggestions sound so good I'm going to have to make them whether I make manicotti or not! Thanks!
AntoniaJames is a trusted source on Bread/Baking.
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)
Macerate fruit in some wine or sweet liqueur
Limoncello tiramisu. Yummy, easy and a hit!
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!
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.
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