Quizzes & Puzzles21 mins ago
Pudding, Dessert, or Afters.!!!
10 Answers
How do you finish off a cooked evening meal.? Coffee and Liqueurs perhaps.!! We do not have any set rules and, as O.A.Ps, it came as a suprise to us that our niece and husband (both in their 30s) enjoyed red wine with chocolate, as we do, but were regarding the fact as if it were sacrilegious. This evening we have settled for red wine and shortcake biscuits. What did you have.?
Viv & Ron. .
Viv & Ron. .
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Thanks all for your replies.
We always finish the bottle; or should that read two.
Strong black coffee and chocolate sounds o.k. We must try it.
Port is excellent, especially with some Stilton cheese and bicuits.
Liqueur coffee; that's great, although we haven't tried chocolate for breakfast. It could be a change from ours which can involve blue cheese on toast with a topping of marmalade.
Bon appetit.....V & R.
We always finish the bottle; or should that read two.
Strong black coffee and chocolate sounds o.k. We must try it.
Port is excellent, especially with some Stilton cheese and bicuits.
Liqueur coffee; that's great, although we haven't tried chocolate for breakfast. It could be a change from ours which can involve blue cheese on toast with a topping of marmalade.
Bon appetit.....V & R.
Don't know about a desert Ron (strawberry yogurt these days lol) but pears in red wine springs to mind .Many years ago we had a memorable meal at someones house .The only time I have been tipsy without actually having a drink !
The starter was rolled plaice fillets cooked in wine ..we then progressed to chicken ...cooked in wine ....then the pears ..in wine ...which were served with lashings of cream with brandy in it ! All topped off by Irish coffee ..with loads of whisky in it and brandy snaps !
We still talk about it to this day .
The starter was rolled plaice fillets cooked in wine ..we then progressed to chicken ...cooked in wine ....then the pears ..in wine ...which were served with lashings of cream with brandy in it ! All topped off by Irish coffee ..with loads of whisky in it and brandy snaps !
We still talk about it to this day .
Hi Shaney....Thanks for keeping in touch. Hope you and family are all o.k.( Carnivores and the herbivore.!)
You must have had a really good shot of brandy with the cream and perhaps more than a single liqueur coffee. The meal does sound like one to remember.
We sometimes serve a supposed speciality sweet to friends....'Banana Flambe'.(Ron's original recipe.)
Gently heat at least an oz of butter in a heavy duty frypan. Cut into halves a few bananas and slice them down their centres. Place into melted butter and sprinkle each with a tsp of demerara sugar and 'baste' with the butter. Pour over a sherryglass full of orange juice, another of med or sweet sherry and a further glass of cointreau. Turn up the heat, keep 'basting' so the bananas soften and and the syrup reduces a bit. Finally, heat a ladle in the centre of the pan, pour into it a good quanity of brandy (ladleful is great), strike a match and set it alight; pour over the bubbling bananas..Serve with fresh cream.
It's difficult to be exact about the actual ingredients, but it is important to make sure that your home is insured for fire damage. We invite guests into the kitchen to see the spectacle of the flames which burn off the butter oil.
Everyone seems to enjoy the dessert, except Ron; whom you may have thought was a sweet chap!
You can do a similar thing with peach halves.
Go on..Fire away....lol..V & R.
You must have had a really good shot of brandy with the cream and perhaps more than a single liqueur coffee. The meal does sound like one to remember.
We sometimes serve a supposed speciality sweet to friends....'Banana Flambe'.(Ron's original recipe.)
Gently heat at least an oz of butter in a heavy duty frypan. Cut into halves a few bananas and slice them down their centres. Place into melted butter and sprinkle each with a tsp of demerara sugar and 'baste' with the butter. Pour over a sherryglass full of orange juice, another of med or sweet sherry and a further glass of cointreau. Turn up the heat, keep 'basting' so the bananas soften and and the syrup reduces a bit. Finally, heat a ladle in the centre of the pan, pour into it a good quanity of brandy (ladleful is great), strike a match and set it alight; pour over the bubbling bananas..Serve with fresh cream.
It's difficult to be exact about the actual ingredients, but it is important to make sure that your home is insured for fire damage. We invite guests into the kitchen to see the spectacle of the flames which burn off the butter oil.
Everyone seems to enjoy the dessert, except Ron; whom you may have thought was a sweet chap!
You can do a similar thing with peach halves.
Go on..Fire away....lol..V & R.
It comes as an afterthought that some friends of ours, who unfortunately have gone to live in Spain,were excellent hosts when it came to BBQs; which could last from mid-day to mid-night.
On one ocassion the extended meal included what had been labelled as 'Barbecued Boozy Bananas'.
The bananas had been split in their skins; wrapped in foil and then cooked on the BBQ for(we are guesing) about 15/20mins and then served with a liqueur of choice being poured into their centres, with a 'help yourself to cream' and a topping-up of all glasses on the table.
You'll appreciate, therefore, that it's difficult to remember if the dessert was served at the end of the day or prior to the BBQ being re-lit at about six o'clock. Anyway they were good.(Hosts and their boozy bananas.)
Perhaps our reflecting on times past is an indication that we are getting really old and are 'sweetly' going bananas.....V & R.
On one ocassion the extended meal included what had been labelled as 'Barbecued Boozy Bananas'.
The bananas had been split in their skins; wrapped in foil and then cooked on the BBQ for(we are guesing) about 15/20mins and then served with a liqueur of choice being poured into their centres, with a 'help yourself to cream' and a topping-up of all glasses on the table.
You'll appreciate, therefore, that it's difficult to remember if the dessert was served at the end of the day or prior to the BBQ being re-lit at about six o'clock. Anyway they were good.(Hosts and their boozy bananas.)
Perhaps our reflecting on times past is an indication that we are getting really old and are 'sweetly' going bananas.....V & R.
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