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Spanish Dessert

What dessert to go with Spanish meal?

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What dessert to go with Spanish meal?

Dev | Jan 18, 2006 10:20 PM

We are having friends over on Saturday night for a Spanish-themed dinner and I have the menu fairly set, with the exception of dessert. It'll be a fairly casual gathering with a heavy emphasis on tapas and I'm using my new "The New Spanish Table" by Anya von Bremzen for inspiration. We're having:

Appetizers
Almond-stuffed dates wrapped in bacon
Jamon Serrano
Assorted Olives
Marcona Almonds
Manchego Cheese/Tetilla Cheese
Membrillo
Assorted crackers
Baked bread stuffed with Drunken Goat cheese - Cabra al Vino
(I know this sounds very heavy on the cheese, but we have 2 ovo-lacto vegetarians attending and everyone loves cheese, so it will be a sort of cheese tasting to start)

Mains
Cabrales topped Portobello Caps
Tortilla Espanola
Roasted Asparagus
Roasted Potatoes with Aioli
Camarones al Ajillo (with bread to accompany)
Canneloni with Spinach, Raisins and Pine Nuts (creamy sauce, but no cheese in this one!)
A pork dish brought by one of the friends

We'll have dry sherry with the appetizers and Rioja and a white sangria (with pear liquor and fruit - idea from a thread on this site last year) and sparkling apple juice for the non-drinkers. Plus we have Quarenta y Tres with dessert.

For dessert, I am a bit stumped. I can't make the almond flan I had planned because my husband doesn't like it. (I just discovered he doesn't like Billy Joel -- this didn't come up while we were dating -- and now I find out that my Venezuelan husband doesn't like flan/quesilla. It's a good thing he's so wonderful!) It can't have raw eggs or honey b/c one of my guests is pregnant. I'm thinking of making either a flourless almond cake with a chocolate ganache frosting, or a pionono. For the pionono, I would make an almond roulade base (from the Cake Bible) and roll it with either a chocolate mousse or dulce de leche filling, perhaps covering with chocolate ganache if I make the latter. I'd rather the dessert not be too heavy b/c of all the cheese in the first course, which is why I'm not convinced on the pionono, even though it'd be a snap to make.

Does anyone have a better idea for a dessert, or a preference b/w the ones listed? Any advice would be appreciated!

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