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Wedding-worthy paleo desserts

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  • Wedding-worthy paleo desserts

    Does anyone know some super delicious desserts that would do well in a wedding setting? Nothing too fancy, just for a casual outdoor summer evening.

    Something slightly more interesting than avocado chocolate pudding, though I'm not opposed to having some for the kids!

    I've read Mark's article, Primal Wedding Menu, which was a great read (and aren't Mark's articles always great reads?) but didn't have desserts. Through the comments, I found a paleo blog that has some desserts, but I'm sure people here might have some secrets up their sleeves!

    (*) paleo/primal, whatever. Doesn't have to 100% strict. Thanks in advance

    I'm sure the boyfriend would make his famous cheesecake... so that's one dessert.

    These berry yogurt cuties would probably not hold their shape for very long, but could work in small shot glasses or wide candle cups. And wouldn't they look great surrounding a silky chocolate (cheese?) cake?
    What else, what else...
    Last edited by abstractpersona; 06-12-2011, 05:38 PM. Reason: scrumptious!
    My smartphone makes me about $100 per month
    Updating my journal again after a 2 year break.

  • #2
    How about a mix of fresh strawberries, blueberries, raspberries and blackberries with whipped cream and vanilla sauce?
    Norak's Primal Journal:
    2010-07-23: ~255lbs, ~40.0"
    2011-11-03: ~230lbs, ~35.5"
    2011-12-07: ~220lbs, ~34.0"

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    • #3
      Following from Norak's idea, you could turn the fresh fruit, whipped cream, and vanilla sauce into a beautiful trifle with the addition of some coconut cake. In a large footed clear glass bowl it would be beautiful.
      Newcomers: If you haven't read the book, at least read this thread ... and all the links!
      http://www.marksdailyapple.com/forum/thread17722.html

      F/49/5'4"
      Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
      CW: 146.8 lbs
      GW 140 lbs
      A proud member of PETA: People Eating Tasty Animals

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      • #4
        It depends on the direction in which you want to be less strict.

        If a fruit heavy course is fine: One of my favorite desserts is spicy roasted apricots and nectarines. With orange juice+zest, butter, a bit of both sugar and honey, star anise, cinnamon, vanilla, bay leaf, pepper. It's pretty much this recipe (ignore the advertising): http://www.schwartz.co.uk/recipedetail.cfm?ID=11466
        The spices and the roasting turn even ordinary fruit into a special treat with an elegant and complex taste.
        Last edited by PatrickF; 06-12-2011, 03:07 PM.

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        • #5
          Dairy, nuts, fruits, yes, all allowed for wedding day (since guests won't be Paleo, I don't think it would be right to be so strict).

          Nice, Patrick, that sounds real savoury. My family would love that.

          Hmm, who can say no to a trifle? :-) Could skip the cake though, and turn it into a parfait. Could even use chopped nuts. Hmm, dreaming about pistachios, now! Maybe even a quick strawberry syrup. Hmm, I wonder if it's possible to make lemon curd without sugar... lemon curd would be great with a trifle/parfait too.

          Chocolate covered strawberries.
          Oh, and check out these pretty raspberry cheesecake bites I found!

          Non-dessert idea: strawberry-kiwi-spinach-shrimp-bacon-pecan-salad? (note to self: give it a try :P)

          Strawberry kiwi-something dessert sounds good.. maybe simply add whipped cream.
          Last edited by abstractpersona; 06-13-2011, 07:34 AM.
          My smartphone makes me about $100 per month
          Updating my journal again after a 2 year break.

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          • #6
            Primal Almond Butter Pumpkin Brownies | This Primal Life <- just made these last night, yummy
            Stuff I Make My Husband: Pumpkin Tiramisu perhaps the ladyfinger recipe here might work for a lighter trifle.
            maple cheesecake with boar bacon! | batty.us <-- had to be mentioned

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            • #7
              If you blend full fat coconut milk together with dehydrated blueberries, it turns out the most delightful shade of purple and sets up the consistency of mousse in the fridge. You could stevia sweeten it for non-primals. This mousse could be used in parfaits or other layered creations or just by itself.

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              • #8
                Haha, I think we'll be all set with cheesecake!
                I think those ladyfingers will work nicely on a trifle, good eye spotting them.
                Hmmm layered bloobewwy poooddddiiiiinnnnng! Thanks all for the suggestions, this sure is looking good!
                My smartphone makes me about $100 per month
                Updating my journal again after a 2 year break.

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                • #9
                  Strawberry cheesecakes bites are very pretty and tasty. Many different variations on the filling - most call for splenda or sugar, but you could easily use honey or maple syrup and make them primal. Very wedding-ish looking.
                  My journal

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                  • #10
                    Check out the recipes in the Cafe Gratitude cook book. Raw food sites are great for paleo/primal. Grains need cooking! So... the Tiramisu (be careful preparing the "cake" part, I think the measurements are off) is absolutely unbelievable, same with the Lemon Cheese Cake. Prepared with Agave but if your letting loose a little, this is where it's at! I brought both to work and people could not believe it. Congratulations!
                    Strong is the new Skinny!

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                    • #11
                      coconut maccaroons & meringues
                      they're pretty AND delicious
                      --Trish (Bork)
                      TROPICAL TRADITIONS REFERRAL # 7625207
                      http://pregnantdiabetic.blogspot.com
                      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                      • #12
                        I posted this on another thread a while back:

                        Originally posted by yodiewan View Post
                        I've made a flourless chocolate cake a couple times and it's delicious. Yeah, it's not really cake-y, but it's awesome. You can control the sugar content by what kind of chocolate you use, but I'll take a little sugar over gluten any day.

                        From America's Test Kitchen:
                        Flourless Chocolate Cake
                        Serves 12 to 16
                        Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

                        8 large eggs, cold
                        1 pound bittersweet or semisweet chocolate, chopped
                        1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch chunks
                        1/2 cup strong coffee or liqueur (optional)
                        Confectioners' sugar or cocoa powder for decoration

                        1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

                        2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

                        3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

                        4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

                        5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners� sugar or unsweetened cocoa powder over cake to decorate, if desired.

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                        • #13
                          Great resource:The Food Lovers' Primal Palate: Recipes
                          This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

                          Any given day you are surrounded by 10,000 idiots.
                          Lao Tsu, founder of Taoism

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                          • #14
                            I made this poppyseed cake a few weeks ago for my beloved's birthday. He loves lemon poppyseed things, so I substituted lemon zest for the vanilla sugar, and I baked it in a normal cake pan rather than in a loaf pan. It was absolutely delicious and a nice alternative to the usual flourless chocolate cake. The recipe does use sugar, but you could substitute another sweetener if you wanted. Just a note: the recipe is in French (hooray for cooking in a second language!).

                            Cake aux graines de pavot - Cuisine Campagne
                            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                            Owly's Journal

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