BBQ dessert ideas
March 16, 2010 5:25 AM Subscribe
BBQ dessert ideas?
Hi all. We're having a BBQ this Saturday for my parents to meet my boyfriend and I'm bringing dessert. The only ideas I have seem boring or too wintery (we're in Texas so it's definitely spring) or don't go very well with BBQ. I'm a pretty capable cook/ baker and I want to use this opportunity to impress my boyfriend with my domestic skills :)
Any ideas???
Hi all. We're having a BBQ this Saturday for my parents to meet my boyfriend and I'm bringing dessert. The only ideas I have seem boring or too wintery (we're in Texas so it's definitely spring) or don't go very well with BBQ. I'm a pretty capable cook/ baker and I want to use this opportunity to impress my boyfriend with my domestic skills :)
Any ideas???
Banana pudding, especially Paula Dean's Not Yo' Mama's Banana Pudding.
posted by CathyG at 5:34 AM on March 16, 2010 [1 favorite]
posted by CathyG at 5:34 AM on March 16, 2010 [1 favorite]
If people are really stuffed on meat, then simply cutting open bananas in their skins, sticking some decent chocolate in the gap, and wrapping the each banana in tin foil is tasty. It doesn't showcase your cooking skills, but it might endear you to barbeque enthusiasts. You could maybe divert your efforts to producing some super-duper ice cream.
Another good option is Eton Mess. You get added marks for making your own meringues. If you want an unreconstructed version then go for pavlova.
Or lemon drizzle cake? It is the top rated, all time crowd-pleasing cake on the BBC's Good Food website. Their baked raspberry cheesecake is pretty popular too, as is Raspberry Bakewell cake.
posted by MuffinMan at 5:35 AM on March 16, 2010 [1 favorite]
Another good option is Eton Mess. You get added marks for making your own meringues. If you want an unreconstructed version then go for pavlova.
Or lemon drizzle cake? It is the top rated, all time crowd-pleasing cake on the BBC's Good Food website. Their baked raspberry cheesecake is pretty popular too, as is Raspberry Bakewell cake.
posted by MuffinMan at 5:35 AM on March 16, 2010 [1 favorite]
Cherry cobbler with vanilla ice cream has always been the quintessential BBQ dessert for me.
posted by minimal at 5:40 AM on March 16, 2010
posted by minimal at 5:40 AM on March 16, 2010
A basic key lime cheesecake with a rum simple syrup (infuse with fresh mint leaves, chopped) and you have the makings of a mojito cheesecake, which is very spring!
posted by Hiker at 5:50 AM on March 16, 2010 [1 favorite]
posted by Hiker at 5:50 AM on March 16, 2010 [1 favorite]
Banana pudding is the traditional accompaniment to Texas barbecue. Also seen are Blue Bell Ice Cream and cobblers (preferably with Blue Bell on top).
posted by grouse at 5:56 AM on March 16, 2010 [2 favorites]
posted by grouse at 5:56 AM on March 16, 2010 [2 favorites]
Peach cobbler, if you can find peaches. Berry cobbler if you can't. Cobbler is so traditional with barbeque.
posted by devinemissk at 6:02 AM on March 16, 2010 [1 favorite]
posted by devinemissk at 6:02 AM on March 16, 2010 [1 favorite]
Banana pudding is definitely traditional. My mom recently made the pudding CathyG linked, and it definitely tasted better after a night in the fridge.
If you have access to an ice cream maker, homemade ice cream is another traditional BBQ dessert. Vanilla or chocolate chip made with Mexican vanilla extract is awesome.
posted by transporter accident amy at 6:03 AM on March 16, 2010
If you have access to an ice cream maker, homemade ice cream is another traditional BBQ dessert. Vanilla or chocolate chip made with Mexican vanilla extract is awesome.
posted by transporter accident amy at 6:03 AM on March 16, 2010
Traditional Australian desserts for barbecues are pavlova or lamingtons but I like trifle. (I only suggest Australian desserts because I'm here, and it's a generally warm place). Once my daughter made tiramisu and that was a big hit.
posted by b33j at 6:04 AM on March 16, 2010
posted by b33j at 6:04 AM on March 16, 2010
Pie.
According to this peak season map, a sweet potato pie might be good.
posted by Pollomacho at 6:06 AM on March 16, 2010
According to this peak season map, a sweet potato pie might be good.
posted by Pollomacho at 6:06 AM on March 16, 2010
When I think barbecue I think pie. Pie and lemonade. Nothing says "I am a domestic goddess" like a properly handmade fruit pie. Something like strawberry rhubarb would be delicious and tart and a refreshing finisher to heavy, rich, smokey meat. Also, if you can, find the really quality vanilla ice cream with actual flecks of vanilla bean in it, this seems to make all the difference when you're doing up the pie a la mode.
Pie might seem a little scary if you're used to cakes and brownies, but I promise that pie is highly forgiving and ultimately rewarding. The most important bit when making the crust is to not let the dough get too warm when you're working with it. So, mix up your dough and then chuck it in the fridge for at least half an hour before rolling it out. This ensures that the butter in the dough doesn't melt before it's in the proper shape, and you have a flaky crisp result. Over the years, my family has determined that the less perfect-looking your top crust is, the more charmed the guests are when the pie is eaten and determined to be super delicious, so don't sweat the whole fancy woven crust thing, unless you really want to.
The trick to strawberry rhubarb pie is not to make it too sweet. You might want to, if your strawberries don't seem that great, or the rhubarb intimidates you with its vegetableness, but seriously, it should be a little tart and a little herbal. If you want to get fancy, cardamom is a killer secret ingredient that's not always in every recipe, but definitely matches well with most versions.
posted by Mizu at 6:15 AM on March 16, 2010
Pie might seem a little scary if you're used to cakes and brownies, but I promise that pie is highly forgiving and ultimately rewarding. The most important bit when making the crust is to not let the dough get too warm when you're working with it. So, mix up your dough and then chuck it in the fridge for at least half an hour before rolling it out. This ensures that the butter in the dough doesn't melt before it's in the proper shape, and you have a flaky crisp result. Over the years, my family has determined that the less perfect-looking your top crust is, the more charmed the guests are when the pie is eaten and determined to be super delicious, so don't sweat the whole fancy woven crust thing, unless you really want to.
The trick to strawberry rhubarb pie is not to make it too sweet. You might want to, if your strawberries don't seem that great, or the rhubarb intimidates you with its vegetableness, but seriously, it should be a little tart and a little herbal. If you want to get fancy, cardamom is a killer secret ingredient that's not always in every recipe, but definitely matches well with most versions.
posted by Mizu at 6:15 AM on March 16, 2010
I read this originally as asking for desserts that can be made on a grill, for which I always halve and salt apples, cook them cut side down, and add some homemade whipped cream. Since I'm apparently wrong, I'll go with the flow and say 'pie'. My wife made a sweet potato pie the other and it was awesome.
posted by monkeymadness at 6:35 AM on March 16, 2010
posted by monkeymadness at 6:35 AM on March 16, 2010
Since you're in Texas, you're no doubt seeing all the strawberries we have right now. I'd suggest strawberry shortcake.
posted by Gilbert at 6:42 AM on March 16, 2010
posted by Gilbert at 6:42 AM on March 16, 2010
White trash pie - the delicious dessert with the unfortunate name.
Prepare Jell-O to the point where you have hot liquid. Combine with a tub of Cool Whip until homogeneous. Pour into a store-bought graham cracker crust. Refrigerate until set.
Bonus points: Black Forest WTP - use chocolate Cool Whip and crust, with Cherry Jell-O.
posted by dirtdirt at 7:00 AM on March 16, 2010 [1 favorite]
Prepare Jell-O to the point where you have hot liquid. Combine with a tub of Cool Whip until homogeneous. Pour into a store-bought graham cracker crust. Refrigerate until set.
Bonus points: Black Forest WTP - use chocolate Cool Whip and crust, with Cherry Jell-O.
posted by dirtdirt at 7:00 AM on March 16, 2010 [1 favorite]
Holy cow, dirtdirt. That's a heck of a recipe. Not sure why, but it makes perfect sense to me that it would be called White Trash Pie.
posted by ThatCanadianGirl at 7:15 AM on March 16, 2010
posted by ThatCanadianGirl at 7:15 AM on March 16, 2010
Since it's a barbecue, grill some fruit. Small fruit can be done kabob-style on a skewer, but I love grilling pear halves and pineapple rings and serving them warm with ice cream.
posted by rocket88 at 7:19 AM on March 16, 2010 [1 favorite]
posted by rocket88 at 7:19 AM on March 16, 2010 [1 favorite]
I devised a BBQ method of making apple crisp after moving to a house with a backyard apple tree. Basically, you just put tin foil in a single-serving size form (like a ramekin or a shallow bowl or whatever) and layer in your apple crisp layers (butter, sliced apples, cinnamon and nutmeg and allspice and ginger or whatever spices are to your liking, brown sugar) and top with crisp topping (butter, brown sugar and spices mixed together with rolled oats). Then you can just grill it while you cook your other bbq items. Leave the top slightly open so that moisture can escape.
Serve as is, or à la mode.
posted by Kurichina at 7:46 AM on March 16, 2010
Serve as is, or à la mode.
posted by Kurichina at 7:46 AM on March 16, 2010
Well, since you are in a BBQ state, I'll assume you are actually barbecuing and not grilling.
A friends told me (and I havn't tried it) that pies baked in the smoker are spectacular. Make as usual and crank the heat up after the meat is done. It will bake while you are eating.
posted by Seamus at 7:51 AM on March 16, 2010
A friends told me (and I havn't tried it) that pies baked in the smoker are spectacular. Make as usual and crank the heat up after the meat is done. It will bake while you are eating.
posted by Seamus at 7:51 AM on March 16, 2010
2nding homemade ice cream. Vanilla is best, as it seems to go best with the pies and cobblers mentioned above.
posted by jquinby at 8:24 AM on March 16, 2010
posted by jquinby at 8:24 AM on March 16, 2010
If you're feeling ambitious, maybe try these cupcakes? I haven't tried these in particular, but I've tried others from this blog that have been delicious.
posted by joan cusack the second at 8:42 AM on March 16, 2010
posted by joan cusack the second at 8:42 AM on March 16, 2010
Strawberry pie.
Best method I've found for berry pies is to cook half the fruit with ~4-6T of cornstarch, a little water and a scant cup of sugar until boiling and thick. Puree with an electrical gizmo, possibly strain if you're one of those people, then mix the cooked with the uncooked fruit, put it in a homemade pre-baked crust and chill for a couple of hours. You get thick, mellow cooked fruit action with the firm texture and brightness of the uncooked berries. Top with good quality whipped cream (ie, go find a real dairy) and you'll be a hero. The basic recipe is in Joy of Cooking under one of the strawberry or raspberry pie recipes.
I love fruit pie, make it multiple times a week in the summer, eat it for breakfast and dessert almost every day, and this is without a doubt the pie I'd eat at my last meal. Strawberries, raspberries and ripe peaches all do really well with this method. I suspect cooking rhubarb with some candied ginger and mixing it it would be pretty awesome, too.
Incidentally, the half-cooked half-uncooked thing is the secret to a really good tomato sauce, too.
posted by paanta at 8:57 AM on March 16, 2010 [3 favorites]
Best method I've found for berry pies is to cook half the fruit with ~4-6T of cornstarch, a little water and a scant cup of sugar until boiling and thick. Puree with an electrical gizmo, possibly strain if you're one of those people, then mix the cooked with the uncooked fruit, put it in a homemade pre-baked crust and chill for a couple of hours. You get thick, mellow cooked fruit action with the firm texture and brightness of the uncooked berries. Top with good quality whipped cream (ie, go find a real dairy) and you'll be a hero. The basic recipe is in Joy of Cooking under one of the strawberry or raspberry pie recipes.
I love fruit pie, make it multiple times a week in the summer, eat it for breakfast and dessert almost every day, and this is without a doubt the pie I'd eat at my last meal. Strawberries, raspberries and ripe peaches all do really well with this method. I suspect cooking rhubarb with some candied ginger and mixing it it would be pretty awesome, too.
Incidentally, the half-cooked half-uncooked thing is the secret to a really good tomato sauce, too.
posted by paanta at 8:57 AM on March 16, 2010 [3 favorites]
Smoked pies ARE really good, too. Mesquite + raspberry is a nice combination. Cherry smoke + blueberry is good. Hickory smoke, apple and bacon is another one.
posted by paanta at 8:59 AM on March 16, 2010
posted by paanta at 8:59 AM on March 16, 2010
grilled or baked pineapple sprinkled with sugar and a little cinnamon. mmmm, so tasty.
posted by Neekee at 9:50 AM on March 16, 2010
posted by Neekee at 9:50 AM on March 16, 2010
Slice pineapple into rings, marinade in honey and lime, grill.
posted by madmethods at 11:19 AM on March 16, 2010
posted by madmethods at 11:19 AM on March 16, 2010
(In the interest of full disclosure, there are all self links and all really delicious.)
If you have access to a fridge, I'd go with these Mini Bite-sized Cheesecakes. You can top them with just about anything to dress them up - fresh fruit, pureed fruit, chocolate sauce, whatever floats your boat. You can make them up to a day ahead of time, too, in case you have other things to worry about the day of.
OR... if you're into cupcakes, these Perfect Party cupcakes via Dorie Greenspan are awesome.
OR... these Lemon Blueberry Crumble Bars are amazing. Kinda like lemon bars taken to a new level.
Now I want to have a BBQ. :)
posted by geeky at 11:37 AM on March 16, 2010
If you have access to a fridge, I'd go with these Mini Bite-sized Cheesecakes. You can top them with just about anything to dress them up - fresh fruit, pureed fruit, chocolate sauce, whatever floats your boat. You can make them up to a day ahead of time, too, in case you have other things to worry about the day of.
OR... if you're into cupcakes, these Perfect Party cupcakes via Dorie Greenspan are awesome.
OR... these Lemon Blueberry Crumble Bars are amazing. Kinda like lemon bars taken to a new level.
Now I want to have a BBQ. :)
posted by geeky at 11:37 AM on March 16, 2010
My aunt's go-to recipe. Combine yellow cake mix with what it says on the package plus a bunch of poppyseeds (1/2 c.). Cook. Cool. Top with vanilla (or lemon) pudding and cool whip. Yum.
posted by eleanna at 11:56 AM on March 16, 2010
posted by eleanna at 11:56 AM on March 16, 2010
Cut pears in half length-wise and scoop out the seeds. Fill the resulting bowl in the fruit with butter and sprinkle liberally with cinnamon and sugar. Grill until the butter is melted (and the pear is very tender). Serve right off the grill. Apples can be used as well, but don't work quite as well.
posted by Barry B. Palindromer at 12:19 PM on March 16, 2010
posted by Barry B. Palindromer at 12:19 PM on March 16, 2010
This thread is closed to new comments.
posted by ian1977 at 5:30 AM on March 16, 2010