I am having people over for dinner on Friday. I am making couscous - 7
vegetable with beef. I have never made it for anyone other than my
immediate family and it has never been a special occasion type meal. I
just make it and we eat it.

Friday is different - I am making it for some friends who have never had
it.

Since it such a big meal - with cocktails I was going to serve maybe
some nice olives, nuts and maybe a white bean dip. I saw a recipe for
"mushroom caviar" on simply recipes.com and I might make that too.

I am stumped for dessert. I am thinking lemon bars with fresh whipped
cream. Moroccans tend to do just fruit for dessert and plus I have about
a gallon of lemon juice in my freezer from all the lemons I peeled over
the summer to make limoncello.

So, I am thinking something easy easy easy.

Tracy

Tracy wrote:
> I am having people over for dinner on Friday. I am making couscous - 7
> vegetable with beef. I have never made it for anyone other than my
> immediate family and it has never been a special occasion type meal. I
> just make it and we eat it.
>
> Friday is different - I am making it for some friends who have never had
> it.
>
> Since it such a big meal - with cocktails I was going to serve maybe
> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> "mushroom caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> cream. Moroccans tend to do just fruit for dessert and plus I have about
> a gallon of lemon juice in my freezer from all the lemons I peeled over
> the summer to make limoncello.
>
> So, I am thinking something easy easy easy.
>
> Tracy

Except for the fact that it would be puttery, how about the Middle
Eastern dessert with a rose-flavored filling, which someone posted
here a while ago?

--
Jean B.

On Oct 7, 3:20�pm, Tracy > wrote:
> I am having people over for dinner on Friday. I am making couscous - 7
> vegetable with beef. �I have never made it for anyone other than my
> immediate family and it has never been a special occasion type meal. I
> just make it and we eat it.
>
> Friday is different - I am making it for some friends who have never had
> it.
>
> Since it such a big meal - with cocktails I was going to serve maybe
> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> "mushroom caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> cream. Moroccans tend to do just fruit for dessert and plus I have about
> a gallon of lemon juice in my freezer from all the lemons I peeled over
> the summer to make limoncello.
>
> So, I am thinking something easy easy easy.

Don't Moroccans enjoy eating and stuffing their dates.

On Tue, 07 Oct 2008 15:20:20 -0400, Tracy > wrote:

>I am having people over for dinner on Friday. I am making couscous - 7
>vegetable with beef. I have never made it for anyone other than my
>immediate family and it has never been a special occasion type meal. I
>just make it and we eat it.
>
>Friday is different - I am making it for some friends who have never had
>it.
>
>Since it such a big meal - with cocktails I was going to serve maybe
>some nice olives, nuts and maybe a white bean dip. I saw a recipe for
>"mushroom caviar" on simply recipes.com and I might make that too.
>
>I am stumped for dessert. I am thinking lemon bars with fresh whipped
>cream. Moroccans tend to do just fruit for dessert and plus I have about
>a gallon of lemon juice in my freezer from all the lemons I peeled over
>the summer to make limoncello.
>
>So, I am thinking something easy easy easy.
>
Yesterday, I picked up a dollar bag of mostly past it fruit at the
store. In the bag were four over ripe but still edible pluots, among
other things. Since they were far too ripe to expect them to survive
abother day, I cut them into wedges, dusted them with a little sugar
and splashed a wee bit of some really good vanilla extract (a gift
from a friend who deserves better from me). The little plum wedges
went into a low oven for about 30 minutes before I finished them under
the broiler.

The were excellent: tart, still juicy and firm, and perfumed with the
vanilla. The only thing missing was vanilla ice cream.

Something like this maybe?

--

modom
** Posted from http://www.teranews.com **

On Tue, 07 Oct 2008 15:20:20 -0400, Tracy > wrote:

>I am having people over for dinner on Friday. I am making couscous - 7
>vegetable with beef. I have never made it for anyone other than my
>immediate family and it has never been a special occasion type meal. I
>just make it and we eat it.
>
>Friday is different - I am making it for some friends who have never had
>it.
>
>Since it such a big meal - with cocktails I was going to serve maybe
>some nice olives, nuts and maybe a white bean dip. I saw a recipe for
>"mushroom caviar" on simply recipes.com and I might make that too.
>
>I am stumped for dessert. I am thinking lemon bars with fresh whipped
>cream. Moroccans tend to do just fruit for dessert and plus I have about
>a gallon of lemon juice in my freezer from all the lemons I peeled over
>the summer to make limoncello.
>
>So, I am thinking something easy easy easy.

Something with phyllo dough sounds like it would go with the menu --
maybe lemon filling between layers of phyllo or in little phyllo cups.

Tara

Tracy wrote:
>> Since it such a big meal - with cocktails I was going to serve maybe
> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> "mushroom caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> cream. Moroccans tend to do just fruit for dessert and plus I have about
> a gallon of lemon juice in my freezer from all the lemons I peeled over
> the summer to make limoncello.
>
> So, I am thinking something easy easy easy.

Since it is a Mediterranean theme how about something with figs. A few
months ago I had a dessert I had in Copenhagen, figs mascerated in
brandy with Marsapone cheese. While I had it in in Scandinavia it was
Mediterranean..... and delicious

Tara wrote:

>> I am stumped for dessert. I am thinking lemon bars with fresh whipped
>> cream. Moroccans tend to do just fruit for dessert and plus I have about
>> a gallon of lemon juice in my freezer from all the lemons I peeled over
>> the summer to make limoncello.
>>
>> So, I am thinking something easy easy easy.
>
> Something with phyllo dough sounds like it would go with the menu --
> maybe lemon filling between layers of phyllo or in little phyllo cups.
>
> Tara

I agree. How about lemon curd inside little phyllo cups?

Goomba wrote:
> Tara wrote:
>
>>> I am stumped for dessert. I am thinking lemon bars with fresh whipped
>>> cream. Moroccans tend to do just fruit for dessert and plus I have
>>> about a gallon of lemon juice in my freezer from all the lemons I
>>> peeled over the summer to make limoncello.
>>>
>>> So, I am thinking something easy easy easy.
>>
>> Something with phyllo dough sounds like it would go with the menu --
>> maybe lemon filling between layers of phyllo or in little phyllo cups.
>>
>> Tara
>
> I agree. How about lemon curd inside little phyllo cups?

This does sound good and easy. I found an easy lemon curd recipe
recently...I just have to find it.


Thanks.

Tracy

Tracy wrote:
> I am having people over for dinner on Friday. I am making couscous - 7
> vegetable with beef. I have never made it for anyone other than my
> immediate family and it has never been a special occasion type meal. I
> just make it and we eat it.
>
> Friday is different - I am making it for some friends who have never had
> it.
>
> Since it such a big meal - with cocktails I was going to serve maybe
> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> "mushroom caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> cream. Moroccans tend to do just fruit for dessert and plus I have about
> a gallon of lemon juice in my freezer from all the lemons I peeled over
> the summer to make limoncello.
>
> So, I am thinking something easy easy easy.
>
> Tracy


Lemon meringue pie? Lemon chiffon pie?

gloria p

Gloria P wrote:
> Tracy wrote:
>> I am having people over for dinner on Friday. I am making couscous - 7
>> vegetable with beef. I have never made it for anyone other than my
>> immediate family and it has never been a special occasion type meal. I
>> just make it and we eat it.
>>
>> Friday is different - I am making it for some friends who have never
>> had it.
>>
>> Since it such a big meal - with cocktails I was going to serve maybe
>> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
>> "mushroom caviar" on simply recipes.com and I might make that too.
>>
>> I am stumped for dessert. I am thinking lemon bars with fresh whipped
>> cream. Moroccans tend to do just fruit for dessert and plus I have
>> about a gallon of lemon juice in my freezer from all the lemons I
>> peeled over the summer to make limoncello.
>>
>> So, I am thinking something easy easy easy.
>>
>> Tracy
>
>
> Lemon meringue pie? Lemon chiffon pie?
>
> gloria p

I was sorta thinking lemon meringue, but I have only tried making it
twice and both times were failures. I'd like something no fail.

Thanks though. I am thinking of trying again for Turkey Day.

Tracy

On Oct 7, 8:22*pm, Tracy > wrote:
> Gloria P wrote:
> > Tracy wrote:
> >> I am having people over for dinner on Friday. I am making couscous - 7
> >> vegetable with beef. *I have never made it for anyone other than my
> >> immediate family and it has never been a special occasion type meal. I
> >> just make it and we eat it.
>
> >> Friday is different - I am making it for some friends who have never
> >> had it.
>
> >> Since it such a big meal - with cocktails I was going to serve maybe
> >> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> >> "mushroom caviar" on simply recipes.com and I might make that too.
>
> >> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> >> cream. Moroccans tend to do just fruit for dessert and plus I have
> >> about a gallon of lemon juice in my freezer from all the lemons I
> >> peeled over the summer to make limoncello.
>
> >> So, I am thinking something easy easy easy.
>
> >> Tracy
>
> > Lemon meringue pie? *Lemon chiffon pie?
>
> > gloria p
>
> I was sorta thinking lemon meringue, but I have only tried making it
> twice and both times were failures. I'd like something no fail.
>
> Thanks though. I am thinking of trying again for Turkey Day.
>
> Tracy
==========================================

Really easy Moroccan dessert? OK - slice some peeled oranges in 1/4 to
1/3 inch thick slices. Sprinkle with a little sugar and some ground
cinnamon. Chill and serve in pretty glass bowl to be spooned into
little dishes or old fashioned glasses or "sherbets". If you don't
like the cinnamon, try cardamom or allspice or cloves. Mint leaves for
garnish are very pretty. You can skip the sugar if the oranges are
really sweet.

I think the phyllo recipe with rose water is my Armenian Cream Baklava
- it's good but it's a LOT of work!

Lynn in Fargo

"Tracy" > ha scritto nel messaggio
>I am having people over for dinner on Friday. I am making couscous - 7 >
>vegetable with beef. I have never made it for anyone other than my
>immediate family and it has never been a special occasion type meal. I just
>make it and we eat it.
>
> Friday is different - I am making it for some friends who have never had
> it.
>
> Since it such a big meal - with cocktails I was going to serve maybe >
> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
> "mushroom caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped >
> cream. Moroccans tend to do just fruit for dessert and plus I have about >
> a gallon of lemon juice in my freezer from all the lemons I peeled over >
> the summer to make limoncello.
> Tracy

Moroccans have chosen fruit over centuries, so why change that? Like many
cuisines, heavy sweets are served separately from meals. Why not choose
really special and beautiful fruits and poilish them up for the table?

Giusi wrote:
> "Tracy" > ha scritto nel messaggio
>> I am having people over for dinner on Friday. I am making couscous - 7 >
>> vegetable with beef. I have never made it for anyone other than my
>> immediate family and it has never been a special occasion type meal. I just
>> make it and we eat it.
>>
>> Friday is different - I am making it for some friends who have never had
>> it.
>>
>> Since it such a big meal - with cocktails I was going to serve maybe >
>> some nice olives, nuts and maybe a white bean dip. I saw a recipe for
>> "mushroom caviar" on simply recipes.com and I might make that too.
>>
>> I am stumped for dessert. I am thinking lemon bars with fresh whipped >
>> cream. Moroccans tend to do just fruit for dessert and plus I have about >
>> a gallon of lemon juice in my freezer from all the lemons I peeled over >
>> the summer to make limoncello.
>> Tracy
>
> Moroccans have chosen fruit over centuries, so why change that? Like many
> cuisines, heavy sweets are served separately from meals. Why not choose
> really special and beautiful fruits and poilish them up for the table?
>
>

I don't want to do just fruit - my menu is exclusively Moroccan anyway.
I just happen to be serving couscous - that is if I can find semolina
without any worms!

I did see a nice fig and orange dessert that I think everyone would
enjoy - except me since I prefer my figs in a "newton". ;-)

http://tinyurl.com/4gxysk

Assuming I can get figs....I saw some at the produce market last week,
but who knows if there are still any available.

-Tracy

"Tracy" > wrote in message
...
>I am having people over for dinner on Friday. I am making couscous - 7
>vegetable with beef. I have never made it for anyone other than my
>immediate family and it has never been a special occasion type meal. I just
>make it and we eat it.
>
> Friday is different - I am making it for some friends who have never had
> it.
>
> Since it such a big meal - with cocktails I was going to serve maybe some
> nice olives, nuts and maybe a white bean dip. I saw a recipe for "mushroom
> caviar" on simply recipes.com and I might make that too.
>
> I am stumped for dessert. I am thinking lemon bars with fresh whipped
> cream. Moroccans tend to do just fruit for dessert and plus I have about a
> gallon of lemon juice in my freezer from all the lemons I peeled over the
> summer to make limoncello.
>
> So, I am thinking something easy easy easy.
>
> Tracy

Lemon or any citrus Sorbet served in a red wine or (old) Champaign glass
with sherry macerated fresh or frozen raspberries or blackberries served
over the sorbet.

You could even add a cookie and a sprig of mint for decoration.

Dimitri

On Oct 8, 11:27*am, "Dimitri" > wrote:
> "Tracy" > wrote in message
>
> ...
>
>
>
> >I am having people over for dinner on Friday. I am making couscous - 7
> >vegetable with beef. *I have never made it for anyone other than my
> >immediate family and it has never been a special occasion type meal. I just
> >make it and we eat it.
>
> > Friday is different - I am making it for some friends who have never had
> > it.
>
> > Since it such a big meal - with cocktails I was going to serve maybe some
> > nice olives, nuts and maybe a white bean dip. I saw a recipe for "mushroom
> > caviar" on simply recipes.com and I might make that too.
>
> > I am stumped for dessert. I am thinking lemon bars with fresh whipped
> > cream. Moroccans tend to do just fruit for dessert and plus I have about a
> > gallon of lemon juice in my freezer from all the lemons I peeled over the
> > summer to make limoncello.
>
> > So, I am thinking something easy easy easy.
>
> > Tracy
>
> Lemon or any citrus Sorbet served in a red wine or (old) Champaign glass
> with sherry macerated fresh or frozen raspberries or blackberries served
> over the sorbet.
>
> You could even add a cookie and a sprig of mint for decoration.
>
> Dimitri

Wow! That sounds fabulous and not too hard on my low fat low sugar
needs.
Lynn in Faro

On Wed 08 Oct 2008 08:58:42p, Lynn from Fargo told us...

> On Oct 8, 11:27*am, "Dimitri" > wrote:
>> "Tracy" > wrote in message
>>
>> ...
>>
>>
>>
>> >I am having people over for dinner on Friday. I am making couscous - 7
>> >vegetable with beef. *I have never made it for anyone other than my
>> >immediate family and it has never been a special occasion type meal. I
j
> ust
>> >make it and we eat it.
>>
>> > Friday is different - I am making it for some friends who have never
ha
> d
>> > it.
>>
>> > Since it such a big meal - with cocktails I was going to serve maybe
so
> me
>> > nice olives, nuts and maybe a white bean dip. I saw a recipe for
"mushr
> oom
>> > caviar" on simply recipes.com and I might make that too.
>>
>> > I am stumped for dessert. I am thinking lemon bars with fresh whipped
>> > cream. Moroccans tend to do just fruit for dessert and plus I have
abou
> t a
>> > gallon of lemon juice in my freezer from all the lemons I peeled over
t
> he
>> > summer to make limoncello.
>>
>> > So, I am thinking something easy easy easy.
>>
>> > Tracy
>>
>> Lemon or any citrus Sorbet served in a red wine or (old) Champaign glass
>> with sherry macerated fresh or frozen raspberries or blackberries served
>> over the sorbet.
>>
>> You could even add a cookie and a sprig of mint for decoration.
>>
>> Dimitri
>
> Wow! That sounds fabulous and not too hard on my low fat low sugar
> needs.
> Lynn in Faro
>

Lynn, Lemon sorbet usually contains a good bit of sugar. If made with
Splenda, it will likely freeze too hard or icy since real sugar helps to
keep the texture just a bit softer.

Having said that, tangerine sorbet is probably my favorite citrus sorbet of
all, and an unexpected flavor.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Wednesday, 10(X)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 5dys 2hrs 57mins
*******************************************
Easy as teaching cats to march.
*******************************************

Dimitri wrote:

>
> Lemon or any citrus Sorbet served in a red wine or (old) Champaign glass
> with sherry macerated fresh or frozen raspberries or blackberries served
> over the sorbet.
>
> You could even add a cookie and a sprig of mint for decoration.
>


Wow, you've done it again. I vote for your suggestion.
It sounds easy, tasty, and elegant.

One small thing--you spelled champagne wrong.

;-)
gloria p

Gloria P wrote:
> Dimitri wrote:
>
>>
>> Lemon or any citrus Sorbet served in a red wine or (old) Champaign
>> glass with sherry macerated fresh or frozen raspberries or
>> blackberries served over the sorbet.
>>
>> You could even add a cookie and a sprig of mint for decoration.
>>
>
>
> Wow, you've done it again. I vote for your suggestion.
> It sounds easy, tasty, and elegant.
>
> One small thing--you spelled champagne wrong.
>
> ;-)
> gloria p
About 11-12 years ago, I opened a can of fruit cocktail, put it in the
blender to make a puree, then I froze it. I scooped it into nice little
balls and it was served on a puddle of raspberry coulis. It tasted
pretty good.

Becca

"Gloria P" > wrote in message
. ..
> Dimitri wrote:
>
>>
>> Lemon or any citrus Sorbet served in a red wine or (old) Champaign glass
>> with sherry macerated fresh or frozen raspberries or blackberries served
>> over the sorbet.
>>
>> You could even add a cookie and a sprig of mint for decoration.
>>
>
>
> Wow, you've done it again. I vote for your suggestion.
> It sounds easy, tasty, and elegant.
>
> One small thing--you spelled champagne wrong.
>
> ;-)
> gloria p

As long as I drink it right.

:-)

I'll check my spell-check dictionary.

Thanks

Dimitri