RECIPE: Recipes that 'Wow' your Company

franny_2009January 13, 2010

Just wondering if anyone has any recipes that they serve to company that make everyone go "Wow"...this is one recipe that when I make it, everyone raves about....I put it all on a huge platter and serve at the table and everyone who has had it says it looks wonderful, and comment on the presentation...I double the vinaigrette part since I make a huge bowl of the salad part..

Thank you for reporting this comment. Undo

This sounds wonderful - I'm putting it in my To-Do file. Thanks!

    Bookmark   January 13, 2010 at 7:57PM
Thank you for reporting this comment. Undo

I served cream puffs filled with peppermint ice cream and topped with fudge sauce. This year I couldn't find the peppermint ice cream anywhere so I created my own by softening vanilla ice cream, mixing in some crushed peppermint candy and letting the ice cream harden. It was delicious and a hit with our guests. Ann

Cream Puffs

1 cup water
½ cup of butter (1 stick)
¼ tsp salt
1 cup all purpose flour
4 large eggs
Sublime Hot Fudge Sauce
1 qt vanilla ice cream, slightly softened

Preheat oven to 400 degrees. Grease and flour a large cookie sheet.

Prepare choux pastry: In 3 qt saucepan, heat water, butter and salt to boiling over medium heat until butter has melted. Remove from heat. With wooden spoon, vigorously stir in flour all at once, stirring until mixture leaves the side of the pan and forms a ball. Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny.

Drop pastry by slightly rounded ¼ cups in 8 large mounds, 3" apart on prepared cookie sheet. With moistened finger, gently smooth tops. Bake until deep golden, 40-45 minutes. Remove puffs from oven; with tip of knife, make small slit in side of each puff to release steam. Turn off oven. Return puffs to oven and let stand 10 minutes. Transfer puffs to wire rack to cool completely.

Meanwhile prepare Sublime Hot Fudge Sauce. With serrated knife, cut each cooled puff horizontally in half; remove and discard any moist dough inside puffs.

To serve, place ½ cup scoop vanilla ice cream in bottom half of each cream puff; replace tops of cream puffs. Spoon fudge sauce over puffs.

Sublime Hot Fudge Sauce

1 cup heavy or whipping cream
¾ cup sugar
4 squares (4 oz) unsweetened chocolate, chopped
2 Tbsps light corn syrup
2 Tbsps butter
2 tsps vanilla extract

In heavy 2 qt saucepan, combine cream, sugar, chocolate and corn syrup. Heat to boiling over high heat, stirring constantly. Reduce heat to medium. Cook at a gentle boil, stirring constantly, until sauce has thickened slightly, about 5 minutes.

Remove from heat; stir in butter and vanilla until smooth and glossy. Cool completely. Makes about 1-3/4 cups.

Source: Great American Classics Cookbook

    Bookmark   January 13, 2010 at 11:18PM
Thank you for reporting this comment. Undo

I scaled this recipe to fit my Tuperware mold. The one with a removable bottom design piece and wide upper lid ~ which is easy to unmold. When you slice it at the table you'll hear a gasp. I used mint leaves as garnish - must be a better idea? Maybe some lemon peel curls as well.

*** Raspbery Vanilla Bombe

Line tuperware (4 cup) mold w/ vanilla ice cream 3/4" thick. Cover & place in freezer while preparing filling.

10 oz. box frozen raspberries*, thawed, pureed, strain if desired
1/4 c. sugar
2 egg yolks
1 scant Tb. Kirsch**
1 tsp. lemon juice
1/3 c. heavy cream

Boil (light boil) raspberry puree & sugar 5 min.
Beat yolks til ribbon forms; slowly beat in hot raspberry syrup; beat til cool.
Stir in Kirsch & lemon juice.
Whip cream til soft peaks form; fold into cool syrup mixture.
Pour into lined mold. Cover tightly.
Freeze 4 hours or overnight.
Serves 6-10.

Gourmet Sept.75

*frozen raspberries used to come in a cardboard box with metal ends. They were in their own slightly sweet liquid.

**only Kirschwasser is available here. It's a very potent cherry liquor.

    Bookmark   January 14, 2010 at 2:44AM
Thank you for reporting this comment. Undo

These will both go in my recipe file...sound wonderful...iris gal, I have had that Tupperware mold for years...has the Christmas Tree, Tulip and Star design piece on the bottom...will pull it out, dust it off and make this soon! Thanks for sharing!

    Bookmark   January 14, 2010 at 12:44PM
Thank you for reporting this comment. Undo

That's the exact mold & this is the perfect use. Hope you love this recipe as much as I!

    Bookmark   January 15, 2010 at 12:30AM
Sign Up to comment
More Discussions
LOOKING for: Sweet potato recipes : not pureed or sweet
I love sweet potatoes. I would like to incorporate...
LOOKING for: Toddle House strawberry cream pie
If anyone remembers the Toddle House from way back,...
RECIPE: Quick Red Thai Curry Noodle Soup
Ingredients: 1tbsp oil 300g mixed stir-fry vegetables...
RECIPE: Oven Canned Tomatoes
Since 1974 I've used this recipe to process/can my...
LOOKING for: Christmas Cookies
Is it time to start posting Christmas Cookies yet???...
Sponsored Products
Yonanas Elite Frozen Healthy Dessert Maker
$119.95 | FRONTGATE
Sea Salt Caramel Truffles
$26.00 | Horchow
GG Antique Copper Cookbook Holder
Classic Hostess
Breville Custom Loaf Bread Maker
$249.95 | FRONTGATE
"Top Hat" with Six Truffles
$17.00 | Horchow
Blendtec Blender
$499.95 | FRONTGATE
Antique White Scroll Message Tile
Classic Hostess
Three Kringle
$110.00 | Horchow
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™