SWEETEN THE DEAL:
UNIQUE DESSERT
OPTIONS FOR ANY EVENT
Photo from A Secret Forest
UNIQUE DESSERT
OPTIONS FOR ANY EVENT
Photo from A Secret ForestSo you're at an event -- be it a wedding, an anniversary, fundraising gala, whatever -- and you've just finished the fourth (or fifth, or sixth) course. It was delicious and now you're stuffed. And yet strangely you're still looking forward to that last course of decadence -- dessert. You're excited. You're curious. And when the waiter plops down a sorbet in front of you...you're deflated.
Sound familiar?
I've never understood why so many people put emphasis on all the prime courses of their menu, ensuring that the first three or more courses "wow" their guests' taste buds, only to fall flat when it comes to the dessert. Perhaps it's a cost factor in which anything customized costs a pretty penny. Or perhaps hosts assume that by the time dessert rolls around, their guests will be so stuffed that no one will notice when that generic tartufo is dropped in front of them. What many hosts don't understand is that dessert -- being the last course of the meal -- is what will linger on their guests' tongues. And if that's the case...Where's that lasting impression?
Here are just a few alternatives to the usual ice cream, tartfufo, sorbet, cake and every other dessert that leaves us whining "again?"
Yes many enjoy that cup of java or tea with their sweet endings, but why not shake things up for your guests. Before the coffee and tea cart rolls around, why not pair a delectable dessert with a sweet, full-bodied ice wine? For eye candy, place the dessert on a long rectangular plate alongside a shot glass of ice wine. The combination is to die for on the palate and for some, it will be a completely unique experience.
This Planner's fave? Naked Grape Vidal Ice Wine! With a hint of honey and apricot aromas, this full bodied baby is as sweet as it sounds.
The Europeans know how to eat well and when it comes to after-dinner fare they have it down! Rather than go with the usual blah blah blah for dessert, why not borrow from the French or Italians and offer a clever combo that is sure to not disappoint. A variety of grapes and cheese served on a platter for the table to share is actually one of the most harmonious pairings for apres dinner. The crisp, sweet taste of the grapes compliment the complex flavours of the variety of cheese. Some of our fave combinations? Black Cornith grapes with Pecorino and Grana Pedano cheese. Perlett grapes with Brie. And Concord grapes with Goat cheese. Light, with a sweet-and-savory influence, grape and cheese platters are an unusual ending to any four-course meal.
This Planner stumbled across this site and happily discovered two incredibly unique dessert options that just make your taste buds swoon. Want to take that boring old dessert and make it fresh, funky and new (not to mention delish)? How's a Tomato Sorbet served with a mozzarella shortbread cookie or Wasabi cheesecake (in the shape of ice cream) served with ginger ice cream (in the shape of cheesecake)!
This Planner is a big fan of Poached Wine Pears. The tartness of the wine coupled with the sweetness of the pear makes for a delicious and belly-warming experience. Not to mention the deep colour of the wine basks the pear in elegance.
Or how about this Mixed Berry Soup with Floating Island Meringue by Food in Focus editor Camilla Van Beuningen? The subtle sweetness of the berry soup with the fluffy texture of the meringue makes for an interesting and delicious pairing.
Opting for something a little different as your last course will make an already creative and tantalizing meal cross the line into absolutely imaginative and incredible. If you want your guests to leave their tables with a lasting impression of their meal, switching up the blase for the unusual will hit their palate in all the right places and keep their tongues wagging long after your event is over.
Sound familiar?
I've never understood why so many people put emphasis on all the prime courses of their menu, ensuring that the first three or more courses "wow" their guests' taste buds, only to fall flat when it comes to the dessert. Perhaps it's a cost factor in which anything customized costs a pretty penny. Or perhaps hosts assume that by the time dessert rolls around, their guests will be so stuffed that no one will notice when that generic tartufo is dropped in front of them. What many hosts don't understand is that dessert -- being the last course of the meal -- is what will linger on their guests' tongues. And if that's the case...Where's that lasting impression?
Here are just a few alternatives to the usual ice cream, tartfufo, sorbet, cake and every other dessert that leaves us whining "again?"
COFFEE, TEA OR...WINE?
Yes many enjoy that cup of java or tea with their sweet endings, but why not shake things up for your guests. Before the coffee and tea cart rolls around, why not pair a delectable dessert with a sweet, full-bodied ice wine? For eye candy, place the dessert on a long rectangular plate alongside a shot glass of ice wine. The combination is to die for on the palate and for some, it will be a completely unique experience.
This Planner's fave? Naked Grape Vidal Ice Wine! With a hint of honey and apricot aromas, this full bodied baby is as sweet as it sounds.
EUROPEAN FLAIR!
YOU DID WHAT WITH WHAT???
This Planner stumbled across this site and happily discovered two incredibly unique dessert options that just make your taste buds swoon. Want to take that boring old dessert and make it fresh, funky and new (not to mention delish)? How's a Tomato Sorbet served with a mozzarella shortbread cookie or Wasabi cheesecake (in the shape of ice cream) served with ginger ice cream (in the shape of cheesecake)!
This Planner is a big fan of Poached Wine Pears. The tartness of the wine coupled with the sweetness of the pear makes for a delicious and belly-warming experience. Not to mention the deep colour of the wine basks the pear in elegance.
Or how about this Mixed Berry Soup with Floating Island Meringue by Food in Focus editor Camilla Van Beuningen? The subtle sweetness of the berry soup with the fluffy texture of the meringue makes for an interesting and delicious pairing.
Opting for something a little different as your last course will make an already creative and tantalizing meal cross the line into absolutely imaginative and incredible. If you want your guests to leave their tables with a lasting impression of their meal, switching up the blase for the unusual will hit their palate in all the right places and keep their tongues wagging long after your event is over.
No comments:
Post a Comment