Dessert Ideas?

[FoxyBlue]

I'm cooking a chicken terryaki stirfry with fried rice for BF. Since it's a 'homecoming' meal (he's been traveling), I would like to have a complete meal with coordinated appetizers and dessert.

We have frozen mini eggrolls, so that's taken care of. I would really like to have a nice, possibly lite, dessert that goes with the asian theme.

Any ideas? I'm trying to get a finger on a certain flavor combination that will go with these food flavors.

Also, any alcohol ideas? I may skip it b/c of cost, but suggestions nonetheless appreciated!

Thanks!

[Katy]

moshi (from the freezer), green tea ice cream, rice pudding

Chinese beer? Jasmine tea? Spiked (?) Jasmine tea?

[houseblend]

This is one I often serve when I cook Asian style. It's very light and refreshing!


Ginger Simple Syrup for Fresh Fruits

3/4 cup sugar
1/2 cup water
2 inches fresh ginger root, peeled
4 to 6 cups fresh fruit chunks



Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations.

It's very quick and I usually make it before I start on dinner so that the syrup has more time to soak in the flavor. ETA: I usually pour the sauce over oranges, but other fruits taste good as well.

For drinks, you could serve saki. It's a very sweet drink, kind of like a wine.

[sublime311]

Kirin Ichiban is a Japanese beer. It's also sold as a light. You may have to go to a liquor store to find it.

ETA: Ok, this is not at all what you had in mind, but I thought this was SUPER cute!

http://www.twinkies.com/images_recipes/twinkiesushi.jpg

Hostess Twinkies Sushi

Japanese animation, Hello Kitty, samurais, ninjas, and Sushi are really popular right now! Here"s a wild recipe that"s super easy to make and super fun to eat as a light and fruity snack! This recipe transforms the much loved Twinkie into a hip and tropical flavored treat.

Items Needed:
3 Hostess Twinkies
Assorted dried fruits
Assorted fruity candies
2 green fruit roll ups
Dried mangoes (looks like pickled ginger)

DIRECTIONS:
Slice Hostess Twinkies into pieces about an inch tall. Slice fruit roll ups in strips to the long enough and wide enough to wrap around the Hostess Twinkie pieces. Wrap the fruit roll ups around the Hostess Twinkie pieces. Place dried fruits and candies into the cream filling. Place Twinkie rolls on a plate or in a bento box. Garnish with strips of dried mango to resemble pickled ginger if you wish! Serve with chopsticks if you wish.

© 2004 Clare Crespo

[sublime311]

I've just read that most Asian meals end with fruit, but if you want to bake, this cake sounds pretty yummy:

Chop Suey Cake

Submitted by: Deborah Westbrook
Rated: 4 out of 5 by 11 members Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 55 Minutes
Yields: 24 servings

"An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination. "

INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs 1 (20 ounce) can crushed
pineapple with juice
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons milk

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
3. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/5/2005

[Missy2U]

How about this?

Wolfgang Puck's Lemon Granita

6 lemons
4 cups water
Sugar, to taste
3 sprigs thyme
2 tablespoons limoncello

Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.

Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.

Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.

When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

[FoxyBlue]

Thanks for all the help!

I'm thinking maybe granita, or something with pear...

Glad to have lots of options!

[karina]

Recipe from celebrity chef, Nobuyuki Matsuhisa, owner of Nobu, Matsuhisa and Ubon restaurants.

Ingredients
3 egg yolks
1/3 cup white caster sugar
8 ounces mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla extract
Cointreau liqueur or any orange-flavored liqueur
green tea powder
1-2 cup brewed green tea, cooled
3 egg whites
ladyfingers

2 servings


beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy.
in a separate bowl, whip the cream. add vanilla and orange liqueur.
in yet another bowl, beat the egg whites to stiff peaks.
fold the mascarpone mixture into the cream until blended.
add egg whites and fold gently until blended. (obv also optional).
dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers.
refrigerate at least a couple of hours; 24 is nice.
dust with powdered green tea just before serving.

[singerwife]

Spicy mulled pears

1 large or 2 small cans of pear halves in juice
Couple spoons of brown sugar
Cinnamon and nutmeg

Dump pears and juice in a saucepan, add brown sugar and nutmeg. Heat until juice reduces to a syrup. Serve warm.