What make-ahead dessert should I make to bring to a weeknight holiday party? My criteria are:
It can't take more than 4 hours total (preferably not all active) on the evening before. Some advance prep could be done a day or two before that evening-before-the-party, if necessary.
I'll have about 30 minutes on the evening of the party to assemble, add finishing touches, etc.
Transporting is no issue - just walking up the street.
I wish to bring something unexpected, so no Buche de Noel.
No Paris-Brest, as I'm serving that a few days later, on Christmas Day.
No out of season fruit, though I might consider frozen raspberries for a filling.
No steamed pudding. That's already accounted for.
Your thoughts? Thank you, everyone. ;o)
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So here's what I ended up doing:
I checked in with the hostess to get more details - 30 people with others bringing dessert. She didn't know at the time what all of the contributions would be.
I went back and forth and back and forth over what I thought I'd make, based on the suggestions here.
I knew that one person there would appreciate a dairy-free dessert, and chocolate had not been accounted for; even if someone else brought chocolate, nobody would complain. I decided that it would be most courteous to all involved not to bring an elaborate show-stopper (much as I would have loved to do so).
I ended up adapting the Alice Medrich cocoa brownies (posted here on Food52) to make them with olive oil - a great idea, as it makes them so fudge-y and they taste so good. I simmered dried sour cherries in brandy, and pressed the liquid out, reserving it. I added the cherries with the nuts at the end. When the brownies were out of the oven, I cut off one for the non-dairy person and brushed it liberally with the reserved cherry brandy (lucky her).
About 30 minutes before going to the party, I made a standard ganache frosting - 6 ounces of dark chocolate, 1/2 cup of heavy cream. Meanwhile, I reduced to 1 tablespoon another 1/4 cup of brandy; I stirred that, with the leftover cherry-soaking brandy, into the ganache and cooled it down in a small metal bowl sitting in ice water, and then popped that in the freezer.
I took the brownies - still uncut, except for the one mentioned above -- out of the fridge and iced them with the ganache. I put them back in the freezer for a few minutes, finished dressing for the party, and at the last minute, cut and arranged the brownies on a plate.
Everyone loved them.
Thanks again, for all your help. ;o)
It's a shame that many people who post in Q&A forums do not care to share the outcome of their various dilemmas. It would be educational and helpful to know what worked (or what did not).
This is not a dig specifically at Food52 posters, it happens in all types of Q&A forums on the Internet.
Anyhow, glad to here it worked out and you have plenty of other suggestions for future events!
http://www.davidlebovitz.com/2013/04/orange-syrup-cake-recipe/
I've not made it (yet), but I've never been let down by an Anya von Bremzen recipe.
My other go-to is Palmiers (store bought puff pastry saves you here), whipped cream, and macerated berries. Never fails to delight people, (like, licking their bowls) and all of the components can be made in advance, kept separate, and then served out of bowls and passed around the table. I've successfully made the whipped cream the day before, and had it hold fine overnight in the refrigerator. But it doesn't take too long to make day of if that's possible. A healthy dose of vanilla in the whipped cream always goes far
I also often make a kahlua reduction to serve in lieu of or alongside the berries. !
If she wants to go for a fruit based dessert, she should focus on locally available produce that is in season, not something that is in season on the other side of the planet.
Around NorCal, that would mean: citrus (oranges, mandarins, etc.), apples, late season pomegranates, persimmons.
It's crazy to suggest something based on strawberries, something that is available but six months removed from its June peak.
https://food52.com/recipes/25541-gran-s-gifted-cheesecake
Tiramisu would also work. Likely more unexpected than trifle.
The chocolates, from densest to lightest:
Chocolate mousse cake (mousse between cake layers, finish with a chocolate glaze over all)
Black Forest Cake...I know, I know, it's not so much in fashion. And commercial versions are often dreadful. But made at home, with a light chocolate sponge cake, quality cherries and kirsch, it's a winner.
Hazelnut dacquoise torte with chocolate garnishes
The not-Chocolate: use this occasion to make the Alice Waters Olive oil with Sauternes cake. :) Holiday worthy and yet a surprise. If you want to use only seasonal fruit, substitute pears or candied citrus for the peaches in the original.
Another dessert I've been dreaming of lately is a classic Creme Caramel. You don't see them so much these days! I like to make one big one, served in thin wedges. Pretty simple, and must be made ahead. It doesn't scream "Christmas" - but it would be unexpected and looks really elegant sitting on a lovely platter, surrounded by caramel sauce. (I'd bring a platter, then unmold in situ, before dessert.)