Need a french-type dessert

[AngryAmish]

I am making dinner tomorrow. I am making a French themed meal and need a dessert. Any suggestions? Recipes?

[Sannum]

1. You Unamerican, You!

Report to the nearest Patriot Center for re-education!

[Fridays Child]

2. Cherries Jubilee.

[RagingInMiami]

3. Here's a recipe for creme brulee

http://www.cookinfrance.com/Classic%20French%20recipe.htm

If you serve it, call it "freedom flan."

[AngryAmish]

12. I lack a blowtorch, unfortunately

[nothingshocksmeanymore]

25. you can do a couple minutes under the broiler instead

[AngryAmish]

28. d'oh

[CatBoreal]

4. Crepes Suzette? Napoleons?

Edited because I'ver brought shame on my fore-mothers.

[Fridays Child]

5. And lookie here.

http://www.ffcook.com/pages/ddess-p.htm

[laheina]

6. An easy one

would be chocolate mousse. I put Kahlua in it for flavor.

[Kali]

7. just make any ordinary desert and then

cut it into very very small portions, place in the center of a really large plate, poof some powder sugar over the whole plate (so your guests will find it impossible to breathe without making a mess) drizzle some chocolate on it and garnish with a leaf from your yard.

:evilgrin:

[Rochambeau]

24. lol good one! Accurate pic ! n/t

[bettyellen]

8. crepes you can get them ready made and just heat w/ filling... yum!

[bettyellen]

10. calvados (french apple brandy) is yummy alone or

as a spike in a fruit filling. it's a traditional after dinner apperitif, not cheap, but soooo good!

[sir_captain]

9. chocolate souffle

best dessert ever

[Skink]

11. French....... AREN'T ALL ABOUT DESERT....

They love justified warfare. Especially if they can back the Americans s in a just war.

[sir_captain]

13. what are you talking about?

[Sgent]

15. Would avoid...

Creme Brulee unless you have experience carmalizing sugar with a kitchen torch. It can be fairly tricky, and you can ruin it if you don't watch out.

The crepe's etc were good ideas. Also, a Creole (although I don't think actually French) dessert that's excellent is Banana's Foster. You should be able to find the recipe online...

[Ellen Forradalom]

14. I'll post a link to this in the Groupe Francophone

where real live French people hang out :-)

[AngryAmish]

19. gracias

[fluffernutter]

16. chocolate mousse

[fluffernutter]

18. recipe:

6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons sugar

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.


Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

[AngryAmish]

17. How hard are crepes to make?

I am leaning toward that or Clafoutis aux Abricots.

Also, can one pick up crepes in any grocery store? I am making a stop at my favorite grocery (Caputo's f'n rocks) as well as Trader Joes.

[bluntchef]

20. Tart Tatin

http://frenchfood.about.com/cs/dessertcoffee/a/tarttatin.htm

easy, seasonal, very tasty. What is the rest of the menu if I may ask?



good luck,
chef

[AngryAmish]

22. Potatoe-leek soup, chicken provencal

And some store bought salad. I am ambitous but lazy.

[Rochambeau]

27. OUI, a tarte tatin is a very good choice in that season.

It'll be très français and the link given by bluntchef gives a good recipe (the 1st one http://frenchfood.about.com/library/bltarttatin1.htm)

Anyway, in the end it says "Rearrange any apples that may have fallen out. Serve warm."
But
1st: it MUST be served with fresh cream (in a separate plate, people choose the amount they want. The fresh cream must be at the room temperature (or a bit chilled out by the fridge but not too much) to contrast with the gently warm pie. Normandy fresh cream would be perfect but I guess US fresh creams (cow milk) are ok too certainly.)

2nd: If apples have fallen out something got wrong (maybe not enough sugar or butter but certainly more because the pie is still too warm . On the other hand if the pie doesn't seem a bit "fragile" so it is too cold) ;) Anyway it can be delicious even if it's not perfect!:).

Bon diner à toi et tes invités.

[Blue State Blues]

21. creme caramel ?

same general idea as brulee, but no torch required.

[WritersBlock]

23. Does Bananas Foster Count? (Is Brennan's in the French Quarter?) :-D

That way you avoid any pesky political incorrectness.

Or you could do a cheeseboard with a really good French Brie, maybe some Camembert, topped off with a nice wine - French, of course! That would be MY choice. :evilgrin:

[TXlib]

26. How 'bout this:

I'd eat that. :evilgrin:

[Kellanved]

29. île flottante

But it his pretty hard to get right:


To be honest: I've never tried to make it myself, it is just my favourite, when in Bourgogne.

http://www.recipesource.com/desserts/06/rec0694.html