Still trying to finalize two of my dessert choices and could use your opinions:
1) Cheesecake--I'm going to make an eggnog cheesecake and need a non-berry fruit suggestion to complement the eggnog. Originally, I was planning to make a plain cheesecake with a passed plum-cranberry-walnut compote. Would that go well with the eggnog flavor, IYO?
2) Drunken cake--This is the dessert that's going to be the Christmas centerpiece on the sideboard. It's going to be iced with a poured fondant recipe I have that sets up beautifully for subsequent decorations. That first calls for a crumb-coat. I'll probably do a preserve-syrup coat, a thin layer of buttercream and then the mock fondant.
Obviously, there are many sweet elements here. I can "dial back" the sweetness of the crumbcoat syrup and the buttercream, and even the cake, but poured fondant --well, I can't do much about that. It is what it is.
I'm looking for a liqueur to soak the cake, or maybe a fortified wine, that is not extremely sweet but still appealing to a couple of the guests whom I know have...um....how do I put this?...well, less sophisticated palates. I know for example that Amaretto would appeal to them, but I think that's far too cloying together with the other elements. Would something like Irish Mist or perhaps a medium Sherry or a Marsala help to cut the sweetness? Would they appeal to those who have non-exotic tastes?
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