Looking for Valentine's Dessert Ideas.

Why don't I believe a word of this.

Greg god damn it, WAKE UP

R1 Imean, why would I make any of this up? It's not glamourous -- I'm spending V-Day alone. I'm not rich, otherwise I'd be eating out or having my staff make dessert. I'm just a simple rando looking for an idea for a dessert.

Something about the "fly to the east coast", "going away dinner", and "bearnaise sauce". I'm trying to locate the cosplay. "crisps, buckles." Anyone else hazard a guess?

Because your life is THAT small and lonely, R1?

Suck your cheeto-stained fingers clean and put this link to use. I promise there's a whole exotic, magical world out there with baked potatoes and husbands and domestic flights just waiting for you. Yes, even you.

[quote] Greg god damn it, WAKE UP

I am awake, R2.

OP, that sounds lovely.

For dessert, how about berries in a stemmed glass with either lemon mousse or a sabayon (zabaglione) atop the berries?

Lol that's more like it Greg. You're supposed to respond to our every recipe/request for food suggestions 24/7.

America's Test Kitchen Lemon Posset with Berries, easy and no bake.

[quote] Lol that's more like it Greg. You're supposed to respond to our every recipe/request for food suggestions 24/7.

I know it, R8!

I slept late this morning!

I suggest topping your cock (and I do hope it is a cock) with whipped cream and a drizzle of chocolate ganache (let's be civilized, people, no syrup), berry on top, and letting your husband traipse off to his family a happy, happy man.

This Eaton Mess is delicious.

OP- Are you a FAT WHORE?

Make him a dump cake.

One popular Thai dessert that incorporates fish, prunes, and tomatoes is called "Ho Mok Pla."

To make Ho Mok Pla, you will need the following ingredients: - 500g white fish fillets, such as cod or tilapia - 1 cup coconut milk - 2-3 tbsp red curry paste - 1 tbsp fish sauce - 1 tbsp sugar - 1/2 cup sliced tomatoes - 1/4 cup chopped prunes - Banana leaves or aluminum foil for wrapping

Instructions: 1. Preheat the oven to 350°F (180°C). 2. In a blender, combine the fish fillets, coconut milk, red curry paste, fish sauce, and sugar. Blend until smooth. 3. Fold in the sliced tomatoes and chopped prunes into the fish mixture. 4. Cut the banana leaves or aluminum foil into small squares. Place a spoonful of the fish mixture onto each square. 5. Fold the banana leaves or aluminum foil to form a small parcel, sealing the fish mixture inside. 6. Place the parcels on a baking sheet and bake in the oven for 20-25 minutes, or until the fish is cooked through. 7. Serve the Ho Mok Pla parcels hot, either on their own or with steamed rice.

This sweet and savory Thai fish custard dessert is sure to impress your family and friends with its unique flavors and ingredients. Enjoy!

Chocolate mousse with a few raspberries on top. It’s simple, always impresses and is delicious.

2nd for Eton Mess or any kind of trifle, especially if they're served in individual glasses.

I love the zabaglione idea with fresh berries, or the chocolate mousse topped with raspberries. I will add a warm, flourless chocolate cake, or a chocolate lava cake, with raspberries and whipping cream? (or without whipping cream.) of course there are sorbets to consider, and my favorite coffee ice cream (Talenti is my preferred choice.) The meal is divine but it is a heavy meal, so go with something light.

I don't care what anyone says. Greg 2116 is dear!

[quote] I don't care what anyone says. Greg 2116 is dear!

Mwah, R19!

Many people will make negative comments about this, but a really good, dark chocolate ice cream or gelato is delicious with a jigger go Scotch poured over it. It's absolutely delicious.

Here is something written about the classic dessert I mentioned in R20, only Marcella calls for vanilla ice cream.

Another article about this simple and enchanting dessert:

R14 Yes, a proud one.

Thanks everyone for the suggestions!

Why not get something decadent from a bakery? Ice cream is not for a special occasion.

Baked Alaska Flambé is my favorite dessert for a special occasion. Just be sure to have a fire extinguisher on hand in case things take a turn. I made it for my husband last year, on our anniversary. He wanted Chocolate Chiffon Cake, so we had quite a fight, but once he saw the impressive presentation of the Baked Alaska he begrudgingly admitted he was excited to try something new.

This lemon-pistachio variation received good notices from NYT readers.

A box of candy and you’re done,

Cranachan is delicious. Small servings as it is very rich.

After that meal he’d need an industrial strength enema.

We're just simple folk who eat filet mignon with bearnaise sauce at home.

[quote] We're just simple folk who eat filet mignon with bearnaise sauce at home.

To be honest, filet mignon and béarnaise sauce is not that difficult to prepare at home.

What could be easier than pan searing filet mignon?

And béarnaise sauce is an offspring of hollandaise—one of the five mother sauces of French cuisine (béchamel, velouté, Espagnole, hollandaise, and tomato).

Béarnaise sauce is simply an emulsification—egg yolks and butter cut through with white wine vinegar flavored with tarragon and shallots and a bit of black pepper. It is similar to a loose mayonnaise.

Anyone who is comfortable in the kitchen can make this.

Buttercream frosting (3 lbs.) eaten with a spoon straight from the bowl makes the perfect Valentine's Day dessert

[quote] Why not get something decadent from a bakery? Ice cream is not for a special occasion.

It is in my house. I almost never have it. Then again, I almost never have dessert.

Look no further than Martha Stewart's sweet ideas...

R33 Thanks for over-informing me about things I already know.

You're gonna pay for that R37, unless you've got psycho chef on block.

R38 I mean, who asked Graham Kerr for his opinion?

Chocolate pots de creme.

[quote] You're gonna pay for that [R37], unless you've got psycho chef on block.

Thank you, Mary.

[quote] [R33] Thanks for over-informing me about things I already know.

You are entirely welcome, R37.

You hide your knowledge well.

[quote] [R38] I mean, who asked Graham Kerr for his opinion?

R39, you might not know this, but on DL, people offer their opinions all the time.

Do you believe that people's opinions need to be solicited?

If so, who asked you for yours?

Are you aware that I am quite often the recipient of unsolicited opinions?

R40, chocolate pots de crème is a very good idea.

They need to be made well in advance in order to chill in the refrigerator.

When I used to occasionally make them for catered dinners, I served them in demitasse cups and would garnish them with candied violets (which, by the way, look much nicer than they taste).

I recently wrote to someone in France from whom I purchased white porcelain oyster plates, to ask him to be on the lookout for proper lidded pot de crème cup sets.

They are very cute.

R27 is Betty Draper, writing in from 1957.

R42 So do you.

You can't go wrong with Kraft TV recipes, OP.

[quote] [R42] So do you.

False.

Chocolate soufflé.

R48 My original post was said jokingly. I rolled my eyes as you proceeded to give me a high-handed lesson in how to cook, something I never asked for.

OMG, Greg... SHUT UP.

[quote] OMG, Greg... SHUT UP.

No.

[quote] My original post was said jokingly. I rolled my eyes as you proceeded to give me a high-handed lesson in how to cook, something I never asked for.

Think of it as a gift.