Throwing an Elegant Dinner Party? Try Miniature Sweets
I don't know about you, but to me the best way to end a meal is with something sweet. I think that's probably what my guests remember the most when they come over for dinner. Nobody ever says no to dessert. People are always shy when it comes to big portions but they're always willing to try out a sample. Or two. Or five...
I recently made my blackberry polenta tartlet with a ginger lime glaze (check out the recipe ) again for a dinner party, but this time I made bite-sized versions. I had made some pasta with pistachio pesto for the main course and as another improvisation, I sprinkled the leftover pistachio powder on top of the tartlets. I think it worked out well and brought a nice contrast of color to the dessert.
This week, I was wandering around one of my favorite places, Williams-Sonoma in the Stanford Shopping Center, in Palo Alto, California. I was so happy to find non-stick petit four pans; these pans are very hard to find. It's a set of thirty with 5 different shapes, all made in France. It was $26. I couldn't ask for a better deal.
I've been using them as often as I can think of a mini-version of a dish, whether it's savory or sweet. Traditional tarts are an elegant finish to any meal, but I always find them so difficult to cut without making a mess.
When all the guests left, there was only one tarlet left in the platter. Maybe they were too shy to take the last bite. Of course, Lulu, gallant as always, swooped in and saved me from having to wrap up the leftovers. He's always such a gentleman.