With a little imagination, a plain dessert can often glamorize a meal for guests. You as a hostess will be much more at ease serving guests a favorite family dessert than if you prepare an unfamiliar dessert just because it may appear more elegant. For example, a simple fruit cup becomes a sophisticated dessert served in hollowed out orange shells. And a simple fruit mixture is transformed into a flaming delight when served up in a chafing dish at the table. Likewise, individual tarts can replace the family’s favorite pie for a company dessert.
Since dessert is served at the end of the meal, it is better to offer small helping (with invitation for seconds) than to serve too much to be enjoyed the first time around. Another important consideration for serving dessert is the temperature of the food. Some desserts are best served warm, while others should be eaten chilled. However, avoid extreme serving temperatures. Frozen desserts are best if allowed to stand at room temperature for a few minutes before they are served.
A well planned menu includes a dessert compatible with the rest of the meal. Avoid repeating a food flavor which has already been served in the meal. If applesauce is served during the meal, it is better to select a dessert which doesn’t include apples. Likewise, if two or more foods in the meal are accompanied with a sauce, plan a dessert which does not require a sauce.
The complexity of the meal determines to a great degree the type of dessert which is served. Many desserts can be prepared ahead of the meal so that more time can be devoted to the rest of the meal.
A simple dessert such as fruit or sherbet is an excellent way to end a heavy meal. Rich desserts are best served at the close of a light meal. Furthermore, respect for special diets and religious observances followed by family members or guests should be considered when planning the menu. Dessert is a part of the total menu and provides a pleasant ending to the meal.
