Bringing Dessert
I’ve mentioned the Australian “bring a plate” expression before, and at the moment I’m trying to think what to bring on Sunday for the first of my Christmas gatherings. It’s a smaller than usual group as several people can’t come — it’s a busy time of year — and I’m bringing dessert.
I’ve been tossing various ideas around in my head. It’s going to be hot, too — around 30+ (90’s F), so nothing that will melt in the car on the way there.
Last time I made dessert for our Christmas get-together I made a pavlova. That’s it on the right. I did think I might make another one — pavs are perfect for the hot summer weather we have here at the moment. But I don’t really want to make a whole pav for our small group and have all the leftovers. The hostess is flying out the next morning, so I’d have to take the rest of the pav home, and I’m trying to lose weight — yes, I know, crazy to try at this time of year.
So I kept tossing ideas around — trifle? But not everyone likes trifle. And there’s the same problem with leftovers. Coconut creme caramel pie? Little fruit tartlets? I enjoy making fiddly desserts and don’t often get the chance. But then I thought, what about chocolate mousse. We’re all chocoholics, and mousse would be relatively easy to transport — I’ll make individual bowls, so no leftovers, and I’ll also bring some whipped cream and a fresh berry fruit salad.
Chocolate mousse used to be a favorite dessert to make, but I haven’t made it for years. I always made the Elizabeth David recipe, which is incredibly straightforward and utterly delicious. It’s also good for entertaining — you make it the day before and the flavor intensifies in the fridge. Elizabeth David’s recipe is just 4 eggs, and dark cooking chocolate. There’s a version of it here, though she adds sugar. The recipe in my battered and beloved old Elizabeth David French Provincial Cookery doesn’t have sugar, and I always found it perfectly sweet enough.
Another good recipe is here, at Recipe Tin Eats. Nagi’s recipes always work really well, and she takes you through step by step, with a video as well as a description and recipe. The photo above is from her site.
I might even bring a plate of little strawberry Santas. They’re cute and perfect for this season. A friend usually has an Orphans Christmas Breakfast, for those of us who don’t have family in the state, and I usually bring strawberry Santas, though mine usually aren’t as perfect as these ones.
What is your favorite dish to bring to a gathering of friends or relations?
I’m afraid I’m not much of a cook, but a cheese plate with some interesting crackers and grapes usually goes over well.
I love the little Santas, never saw that before! I wonder if the Pavlova could be made as little tarts and just the right number for your party, to avoid the soggy leftovers?
Merry Christmas and Happy New Year Anne and Happy Holidays to all of you other readers too!
Oh, and I forgot to say, the RecipeTinEats site also has a recipe for mini individual pavlovas.
Thanks, Robin — yes a grazing plate with cheese and crackers etc is a good one to bring. The little Santas are cute, aren’t they? We might not have the snowy cold Christmas that people in the Northern Hemisphere do, but we make up for it a little with all the gorgeous summer fruits.
The lovely Pavlova is always my favourite.
I know, Patricia — I suspect it’s most people’s favorite. And I still might change my mind and make a pav. But it’s going to be very hot — low 30’s (low 90’s F), and I don’t think a pav would survive a half hour trip in the car. But we’ll see.