More Yummy Dinner Party Recipes!

Here are some easy and simply gorgeous fruit desserts that are sure to leave your guests wondering how you got so awesome! Enjoy!

(All photo's and recipes were found here)

Melon-and-Strawberry Salad with Spicy Lemongrass Syrup

© Hallie Burton

 

Contributed byGrace Parisi

• ACTIVE:20 MIN
• TOTAL TIME:45 MIN
• SERVINGS:6

• •FAST
• •HEALTHY
• •VEGETARIAN

Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.

 

1. 2 plump lemongrass stalks, bruised and coarsely chopped
2. 2 fresh hot red chiles, quartered lengthwise
3. Finely grated zest of 1 lime
4. 1 cup sugar
5. 1 pound strawberries, halved or quartered if large
6. 1 pound cubed (3/4-inch) peeled yellow or white-fleshed melon such as Canary or Crenshaw
7. 2 tablespoons slivered mint leaves
8. 2 teaspoons minced crystallized ginger
9. 1/2 cup crème fraîche

1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.
2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.
3. In a bowl, stir the ginger into the crème fraîche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.

• FromDinner Party Fruit Desserts
• PublishedJuly 2009

Plum Puff Dumplings

© Hallie Burton

 

Contributed byGrace Parisi

• ACTIVE:15 MIN
• TOTAL TIME:45 MIN
• SERVINGS:6

• •FAST
• •MAKE-AHEAD
• •STAFF-FAVORITE

For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.

1. All-purpose flour, for rolling
2. One 14-ounce package all-butter puff pastry, thawed and cold
3. 5 large purple plums, cut into 1/2-inch wedges
4. 1/4 cup sugar, plus more for sprinkling
5. 1 1/2 teaspoons cornstarch
6. 1/4 teaspoon ground cardamom
7. 1 large egg, beaten
8. Vanilla ice cream, for serving

1. Preheat the oven to 375° and line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Cut the pastry into six 6-inch squares and transfer to the baking sheet; freeze for 5 minutes.
2. In a bowl, toss the plums with the 1/4 cup of sugar and the cornstarch and cardamom. Spoon the fruit and juices onto the center of each puff pastry square. Working with 1 square at a time, bring up all 4 corners and pinch them together in the center. Pinch the seams closed at the bottom corners to trap any juices, leaving the tops open to vent steam. Brush the pastries with the egg and sprinkle with sugar. Bake in the center of the oven for about 30 minutes, until puffed and golden. Let cool slightly and serve with scoops of vanilla ice cream.

• FromDinner Party Fruit Desserts
• PublishedJuly 2009

Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

© Hallie Burton

 

Contributed byGrace Parisi

• ACTIVE:
• TOTAL TIME:30 MIN
• SERVINGS:6

• •FAST

This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.

1. 4 tablespoons unsalted butter
2. 8 ounces all-butter pound cake, cut into 1/2-inch cubes
3. 6 firm, ripe yellow nectarines, cut into thin wedges
4. 1/2 cup light brown sugar
5. 1/3 cup bourbon
6. 1 tablespoon fresh lemon juice
7. 2 pints vanilla ice cream

1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.
2. Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
3. Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.

• FromDinner Party Fruit Desserts
• PublishedJuly 2009

Parisi, Grace. "Dinner Party Fruit Desserts." Food & Wine. American Express Publishing Corporation, July 2009. Web. 18 Jan. 2013.