Help with a dessert for an Asian dish...

[nlh]

We're going to dinner at a foody friend's house on Saturday and I've volunteered to bring dessert but I'm stumped as to what to bring.

This is how he described the main dish "It's got coconut milk, peanut butter and a few jalapeno and a few other yummies to make it a nice spicey asian peanut sauce with some chicken and is served over pasta". So, to me, it sounds like it's going to be spicy, right? I'm stumped for dessert. When I make something spicy (non-asian) I usually lean toward something citrusy and palate cleansing like maybe a key lime pie or something. Would that work?

Any help you can give would be appreciated! TIA!
Linda

[Kathy B]

Linda, I was thinking something citrusy as well (although my thoughts were lemony!), so I think you are on the right track. If it doesn't have to be an Asian dessert, but rather just complement the flavors of that spicy entree, then I think you could do the key lime pie or any other citrus flavored choice and come out just fine.

[Chelle D]

I agree. I tend to lean citrusy after a spicy meal of any sort. I like the two-layer Key Lime pie from the BB. It's really good!




* Exported from MasterCook *

Two-Layer Key Lime Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : No Bake pies and tarts Pies/tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
3/4 cup granola -- with no raisins or other dried fruit
3/4 cup graham cracker crumbs -- from about 6 whole graham crackers
1/4 cup unsalted butter -- melted
3 tablespoons sugar
Baked Layer
1 can sweetened condensed milk -- (14 ounce)
1/2 cup fresh lime juice -- Key limes or regular
3 large egg yolks
Chilled Layer
8 ounces cream cheese -- room temperature
1/2 cup sweetened condensed milk
1/4 cup fresh lime juice -- Key lime or regular
2 tablespoons sugar
1 teaspoon vanilla extract
Whipped cream -- sweetened

For Crust: Preheat oven to 350 degrees Using on/off turns, blend granola in
food processor until coarsely ground. Transfer granola to medium bowl. Mix
in graham cracker crumbs, melted butter, and sugar. Press crumb mixture over
bottom and up sides of 9-inch-diameter deep dish glass pie dish. Bake until
crust is golden brown, about 8 minutes. Reduce oven temperature to 300 deg.
Remove crust from oven and cool completely.

For Baked Layer: Whisk condensed milk, lime juice, and egg yolks in medium
bowl to blend. Pour into crust. Bake until custard is set, about 25 minutes.
Cool to room temperature.

For Chilled Layer: Using electric mixer, beat cream cheese, condensed milk,
lime juice, sugar and vanilla in a large bowl. Pour over cooled baked layer;
smooth top. Cover and chill until firm, at least 4 hours. (Can be made 1 day
ahead. Keep refrigerated.)

Pipe sweetened whipped cream decoratively around edges of the pie. Cut into
wedges and serve.

Source:
"April 2004 Bon Appetit from Keylime Bistro at Captiva Island Inn, Florida"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3865 Calories; 212g Fat (48.1% calories from fat); 79g Protein; 436g Carbohydrate; 12g Dietary Fiber; 1166mg Cholesterol; 1674mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Fruit; 40 1/2 Fat; 20 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Canice]

Another vote for lime and chilled! Chelle's recipe looks awesome! Another consideration might be something with mango. I think borrowing from the dinner theme is the way to go.

[Middydd]

I've made this Mango Orange Mousse Cake from Epicurious, it's excellent and sounds like it would fit your theme. Of course, Key Lime Pie is always good, as well.

Mango Orange Mousse Cake:

http://www.epicurious.com/recipes/recipe_views/views/2100

[nlh]

Thank you, Chelle. That 2-layer key lime pie sounds wonderful! And I like that I can make it the day ahead. Middydd, I'm going to print out the mango orange mousse cake for another time. It, too, sounds wonderful. Thanks all!
Linda