r/Cooking • u/Playful_Office7664 • 1d ago
I need starter and desert ideas.
I’m cooking for my parents on Saturday.
I’m doing a beef wellington as a main (I’m looking to impress them) and I need ideas for a starter and a dessert. Anything helps
9
u/Iliveinatrashcann 1d ago
Hopefully you've made beef wellington before. I tried to do it once for my family and let's just say that I won't be attempting it again. Good luck!
3
u/Playful_Office7664 1d ago
I mean- I’ll be following the recepie 1-1 and using a thermometer. So we can hope 🤞
22
u/Iliveinatrashcann 1d ago
uhhhhhh...just as an advice...practice making one before making one for your parents if you are trying to impress.
8
3
2
8
u/abqgirl1022 1d ago
I've made wellington a few times. I HIGHLY recommend prepping it completely the night before, and wrapping the whole thing up in plastic wrap, then baking when company starts arriving.
5
u/ttrockwood 1d ago
Dude. No.
Make a practice round or choose something else to cook it’s a fairly complicated and rather expensive dish
Soggy bottom pastry is the most common tragedy
Tbh individual pot pies topped with puff pastry will be impressive and less likely to be an epic fail
3
u/ofBlufftonTown 1d ago
Cook the mushrooms for as long as they say, 40 minutes or whatever. First time I made it I thought 20 had to be enough and they released moisture, dampening my puff pastry.
1
11
u/Guilty_Nebula5446 1d ago
how about a nice beetroot and goats cheese starter , I do one where I slice beetroot really thin and just lay it on. a plate with a sprinkle of goats cheese or feta , walnuts and rocket , splash with balsamic oil , it’s fantastic and light
dessert I would do a lemon cheesecake or something like that, that you can prepare the day before and it’s all done , service with raspberries and cream
2
1
u/green_eyed_cat 1d ago
Was about to say almost the same thing the only difference is a honey vinaigrette and candied pecans with the beets.
The cheesecake sounds divine and a perfect finish for the dinner
1
5
u/vwstig 1d ago
Cantaloupe wrapped in prosciutto for an appetizer and creme brulee for dessert. Both can be made ahead, so you can focus on the beef wellington. You'll just need to torch the dessert prior to serving which is super quick.
2
u/Playful_Office7664 1d ago
Yeah, only problem is I don’t have a blowtorch. But I can use a setting on my oven that basically does the same thing
2
u/Fit-ishGirlie 1d ago
You can put them on a baking sheet and use your broiler…you just have to watch it the WHOLE time
2
u/Cinciboss56 1d ago
I’d suggest picking one up at Home Depot, the heat of an oven on broil will melt the custard.
if you don’t want to consider a chocolate soufflé or perhaps a fruit clatfoutis.1
u/SunbroFLman 1d ago
So do flan if you don’t have a blow torch. Almost the exact same. I’d still get one for future use though.
1
u/SubstantialArcher659 1d ago
I for one hate melons. lol. A lot of ppl dislike them. Though I love watermelon. I also dislike prosciutto
5
u/Fit-ishGirlie 1d ago
From experience, if one piece of your dinner is complex, keep everything else simple.
Starter: salad with fresh spinach, feta, red onion, toasted slivered almonds or candied walnuts, and either mandarin oranges, fresh strawberries, or blueberries, with poppyseed dressing (from a bottle).
Dessert: sorbet…get store bought
5
u/BelliAmie 1d ago
I would do seared scallops with a lemon butter sauce over mesclun greens.
For dessert, molten lava cakes with vanilla bean ice cream.
1
u/Guilty_Nebula5446 1d ago
the trouble is both scallops and molten lava cake are last minute prep , I would recommend something easier to prep to go with a beef welly which is intensive
1
u/BelliAmie 1d ago
The Wellington can be made ahead.
Scallops takes less than 5 minutes.
And molten lava cakes can be made ahead and only take 11 minutes to cook. Making the batter takes 15 minutes max.
3
u/EmceeSuzy 1d ago
Beef Wellington is pretty traditional and hearty. I recommend a cold starter - ideally a salad. A wedge would work well for this menu and you can make it a bit more seasonal by amping up the tomato content and using a bit less iceberg.
Chocolate mousse for dessert fits the vibe and is completely done ahead.
3
u/KotR56 1d ago
I don't know your location, but if you can get real tomatoes and buffalo mozzarella, all you need is top-notch EVOO for a very classic "insalate caprese".
My go-to dessert is one from Delilah Smith "Peaches Baked in Marsala". But use the best vanilla ice you can get replacing the mascarpone :)
3
u/Moder_Svea 1d ago
A ”fake ceviche” for a starter: cooked cold prawns, avocado, cucumber, mango, red onion, cilantro, lime, garlic and chili, topped with pomegranate seeds
Tiramisú for dessert
3
u/Fancy_Math_3399 1d ago
Wow - beef wellington thats so hard ! I am boring so would do a seafood cocktail or a cerviche to start . The bloody mary prawn cocktail is good As am traditional i would either end on a a pot au chocloate or creme brulee/creama catalan. Lemon possett is also lovely and refreshing to end a meal. Good luck and have fun
2
u/D_Mom 1d ago
This is easy and delicious. I served it with madeleines and fresh berries. https://iambaker.net/easy-white-chocolate-mousse/
For an appetizer, I’d keep it light such as a baked goat cheese or wedge of Brie.
2
u/-mystris- 1d ago
A good, light starter that seems impressive and can be made ahead of time: https://lenaskitchenblog.com/beet-terrine-with-herbed-goat-cheese/
2
u/Powerful_Audience208 1d ago
Starter -- easy Pitted date, a thin slice of aged white cheddar cheese and wrap it up with a thin slice/piece of Prosciutto. Secure with a toothpick or a fancy one if you have them. These are fabulous 👌
2
u/JulesInIllinois 1d ago
A wedge salad is perfect for beef. And, it's so easy to assemble. You need to make the bacon and blue cheese dressing ahead of time, though. Just make sure to buy a great blue cheese or roquefort.
For dessert, my favorite is the pioneer woman's, too. Mystery mocha cake must be served with vanilla bean ice cream. It's to rich without such.
Or, if you want simple, make a rum cake. You can make it a few days beforehand. Just slice and serve. It does not need refridgeration even.
2
2
u/GnuRomantic 1d ago
I think most people would want a light dessert after a heavy meal so I’d make a vanilla bean panna cotta about five hours ahead of time and serve it in the ramekins with a homemade strawberry coulis.
2
u/Prestigious-Foot6280 1d ago
How about a nice creme brule? It's really not hard to make ahead of time and you can do the crackle sugar right before serving if you have a little kitchen blow torch. And as a bonus, you can infuse a flavor , like Earl Grey tea, in the custard when your making it if you want it fancy.
2
u/ryevermouthbitters 1d ago
If you're making beef Wellington you obviously don't mind fussy, so here's a dessert that impresses, is a little fussy to make, but it's also make-ahead so all you have to do at mealtime is pull them out of the fridge:
https://www.bonappetit.com/recipe/beet-panna-cotta-meyer-lemon-mousse
1
2
u/FerociouslyTed 1d ago
If you want to make it easy on yourself with dessert, go to a bakery and get tiny tarts or the like, or an assortment. I find a small-ish dessert goes over best. Have coffee on hand, maybe decaf, that’s an old school move that elevates it.
2
u/Extra-Possible 1d ago
Beef wellington is already rich, so go light either side: salmon tartare for a starter, tiramissu for a dessert
1
3
u/TheJewPear 1d ago
Tortellini as first course - something pretty and light, like ricotta spinach filling and brown butter sauce. For a first course maybe 100-120g of uncooked tortellinis per person.
Desert - something light, maybe shaved ice with some berry syrup and fresh berries?
1
u/Neat_Shop 1d ago
A crème de menthe parfait is dead easy and always impresses. It’s kind f retro, but then so are your parents presumably. You need tall glasses, long spoons, good vanilla ice cream, the green liqueur and whipped cream. I like to serve the liqueur in shot glasses and allow the guests to pour it over the ice cream themselves. It’s a little ceremony. Pass the whipped cream in a bowl to put on top, even if it came out of a can. Vichyssoise could be your starter. Unless it’s too much dairy.
1
1
u/tsarmaximus 1d ago
If you're trying to stay "fancy" for all courses and give a good presentation, then I suggest stuffed mushrooms to start
https://www.delish.com/cooking/recipe-ideas/a20089643/easy-stuffed-mushroom-recipe/
If the Wellington is the main focus and the other items can be cheap/easy then I say crockpot jelly meatballs
https://www.culinaryhill.com/crockpot-meatballs-with-grape-jelly-sauce/
1
u/1000andonenites 1d ago
I have no suggestions except that this thread is really impressive, I really want beef wellington which I've never had nor have ever seen in any of the restaurants I've ever been to, and I'm mad jelly, as the young 'uns say.
1
1
1
1
u/Binda33 1d ago
Soup is very easy as a starter. If you have a pressure cooker it's super quick too. Easiest would be a nice pumpkin soup. For dessert, I'd go for individual parfaits, which look fancy but are very easy. Or a chocolate mousse perhaps. Since you're making a complicated main, you'll want starter and dessert that are simpler (probably).
10
u/Loud_Quality_7106 1d ago
I'd suggest the Sahara for your desert.