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Dessert Cocktail Party | 3 Elegant Dessert Recipes - Paula is sharing delicious dessert recipes, including one of her favorite lemon curd desserts and a Southern banana pudding recipe. Paula’s Home Cooking, Season 1, Episode 8.
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00:00 Intro
3:50 Lemon Curd Pudding Recipe: https://www.pauladeen.com/recipe/lemon-curd-pudding/
9:15 Not Yo' Mama's Banana Pudding Recipe: https://www.pauladeen.com/recipe/not-yo-mamas-banana-pudding/
14:14 Pecan Dreams Recipe: https://www.pauladeen.com/recipe/pecan-dreams/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey there y'all, I'm Paula Deen.
0:03
And today we're in for some fun
0:05
'cause we're gonna skip the main course
0:07
and head straight for dessert.
0:09
A couple of friends of mine are coming around later
0:11
for what I call a little dessert cocktail party.
0:15
So we better get started.
0:17
First, I think we'll whip up this lemon curd pudding
0:19
with a fresh dollop of sweetened whipped cream on top.
0:23
Next is, not yo' mama's banana pudding.
0:26
In fact, it's my friend Rachel's and it's simply sinful.
0:30
Then I'll show you a recipe for the light
0:32
and airy pecan dream.
0:34
That's always a favorite around here.
0:37
So forget about dinner y'all and just bring you sweet tooth.
0:42
You know, here in Savannah, if you know anything about us
0:45
you know that we can be very decadent.
0:47
In fact, sometimes we're just downright devilish
0:49
and that's what we're gonna be at tonight's party.
0:52
We're skipping the meal,
0:54
we're going straight to desserts and cocktails.
0:57
But before we start our show today,
0:59
I feel that I need to speak with a wine expert
1:02
to help us pair our wines up
1:05
with all these incredible desserts
1:07
that we're gonna be having tonight.
1:10
You know, Margaret Mitchell once wrote
1:12
that "the blood red furrows of the North Georgia foothills
1:15
made the best cotton land in the world".
1:18
But what she forgot to mention
1:19
was it also makes some predefined wine.
1:23
and I couldn't be luckier because one of my dearest friends,
1:26
Dan Balwyn happens to run this itty-bitty winery
1:29
down the road called Chateau Elan, just outside Atlanta.
1:34
And you know, Dan knows more about my food
1:36
than I know about his wine.
1:38
So let's go see what he's got for us.
1:41
Dan, what I'm trying to do here today
1:44
is match up my dessert wines
1:47
with the desserts that I prepared.
1:49
And I'm hoping that you can help me.
1:50
- Dessert wines by definition are sweet wines
1:53
including a port, a sherry, a cream Sherry
1:56
and some of our muskadine wines here.
1:59
- Listen to this now to go with your wonderful wines
2:02
not yo' mama's banana pudding.
2:04
Now, what would you have me serve with that?
2:07
- Well, we might very well
2:10
have this Duncan Creek Muscadine wine,
2:12
or possibly even this peach flavored summer wine.
2:15
It'd go lovely with that dessert.
2:17
- Why is that?
2:19
- Well, because the Duncan Creek
2:20
has a lovely Muscadine flavor,
2:22
that is kind of a wild fruity character
2:25
that might even be described as tropical.
2:27
and would go along nicely with the bananas and the peach
2:30
would not be too far off from that flavor also.
2:33
What else are you gonna be having Paula?
2:35
- Lemon curd pudding?
2:36
- Well, for the lemon dish, I believe the peach muscadine
2:38
would work very nicely with that.
2:40
- And the peaches is actually not peach colored at all.
2:46
- No it's a peach essence that makes that.
2:49
Nice aroma, smell that.
2:52
- I think this is just perfect for the lemon curd pudding.
2:57
- Thank you very much.
2:58
Glad you're enjoying it.
3:00
- Delicious, delicious.
3:02
Right now, what can we do for that pecan shortbread?
3:05
- I have a very lovely cream sherry here that is both sweet
3:08
and would pair very lovely with nuts
3:10
and the pecans will pair very well with this sherry.
3:13
Has a nice nutty character on its own.
3:16
- Why are we in this sweet wine territory with our desserts?
3:20
- At the end of the meal, we have very robust flavors.
3:23
We have chocolate, cheeses, coffee, cigars
3:29
and some of these dessert warrants pair very well
3:30
with these flavors.
3:32
- [Paula] Thanks again Dan so much.
3:34
- Well, thank you Paula.
3:35
And just enjoy it.
3:36
- I will.
3:38
We've collected all our magical spirits now.
3:41
So let's get our party going.
3:50
This dessert that I'm starting with today
3:52
is so incredibly good.
3:55
The name is lemon curd pudding,
3:58
and we're gonna begin by separating our eggs.
4:01
I'll never forget the first time that I made this recipe.
4:04
I have a dear friend named Bob Christian.
4:07
In fact, he is one
4:08
of the country's finest decorative artists.
4:12
He brought me in one morning a recipe,
4:15
he said "Paula, you've just got to try this.
4:16
"It's so good."
4:17
He said, "it's one of my favorites."
4:19
And so I said, "I'm gonna get right on it, Bob."
4:23
I walked into the kitchen, made it
4:25
and we ate the whole pan immediately.
4:28
I turned right around, made another pan and we ate it too.
4:33
(laughs) It's so delicious.
4:36
So we're just gonna beat these until they form soft peaks.
4:40
(beater buzzing)
4:46
See how quick we did that?
4:47
Now we're ready to assemble the rest of our dessert.
4:50
We're gonna begin with sugar, flour
4:56
about a half a teaspoon of salt.
5:01
And we're just gonna blend our dry ingredients in
5:04
and then we're gonna add our half and half.
5:07
And if you don't have half and a half on hand,
5:09
you can use milk, it doesn't matter.
5:11
But I just liked the half and half,
5:13
'cause it makes it just a little bit richer, you know.
5:17
And another thing I like about this dessert
5:19
it's very simple and plain
5:22
but you have the ability to dress it up
5:25
and it really looks like you've gotten to some trouble.
5:27
And we're just gonna beat this up,
5:29
(glass clicking)
5:30
just slightly.
5:36
So we're just gonna mix those eggs into there.
5:39
And now we're just gonna add fresh lemon juice.
5:45
And now we're gonna zest these lemons
5:48
and this gives it such a nice bite.
5:51
I would not suggest leaving out your zest.
5:54
So we're just gonna transfer that over to a bowl.
5:58
And then we're gonna take a meringue now
6:01
and fold it into our batter.
6:04
And you won't believe when you take this out of the oven
6:08
this dessert is gonna have
6:10
a very light delicate cake like top.
6:14
And then in the bottom you're gonna have
6:16
this rich lemon custard.
6:19
And I think when I'm through with this and you see it
6:22
you're gonna know why I made two recipes back to back.
6:27
Now we're gonna put this into our prepared bowl.
6:30
You can do this in a square dish or a round dish.
6:32
I've chosen a round one today
6:34
and we have lightly greased it and we're just gonna pour it.
6:41
And you can see it starting to separate a little bit.
6:45
You could see some of the liquid coming out,
6:47
that's gonna make that wonderful rich custard.
6:52
And we're gonna water bath it
6:54
because it is a little on the delicate side.
6:56
And we don't want that bottom to burn or get too hard.
7:01
So that's all we do.
7:03
We're ready for the oven now, we're gonna put it
7:04
in a 350 degree oven for about 35 minutes.
7:10
And always be careful when you're working with a water bath
7:14
because you don't want your liquid to go into your dessert
7:19
and you certainly don't want it to slosh up
7:21
and burn your hands.
7:25
And I happened to have another one in this oven
7:28
and you can see the cake part kind of floating around
7:32
on top of that custard.
7:34
And I told you earlier, this looks very plain
7:38
but you can dress up this dish to look very, very festive.
7:43
So with this one, I'm gonna plate it up
7:46
and I've just got to have a taste.
7:48
And this is good served either warm or cold
7:53
but I love putting them in the little composts.
7:57
And then you can sprinkle it with a little powdered sugar
8:00
and let it even flow around on your plate.
8:04
That'll just let folks know that there's powdered sugar
8:06
somewhere in this.
8:09
Now we're just gonna top it
8:10
with a little fresh whipped cream.
8:13
I love fresh whipped cream.
8:15
I'm gonna stick a little fresh mint and a little lemon twist
8:21
and you can see how I transformed this ordinary dessert
8:25
into a fantastic dessert.
8:29
I'm starving.
8:33
I've gotta taste it.
8:43
I can see why we ate the whole thing. (laughs)
8:47
It's so good.
8:49
I've got such a surprise for you in our next dish.
8:52
It's called not yo mama's banana pudding.
8:56
So y'all, don't leave me.
8:59
I so hope y'all are enjoying the show.
9:02
And if you do.
9:03
Be sure to click like, subscribe and
9:06
notification bell so you'll never miss a video.
9:10
And we'll be right back after the break.
9:18
I have such fun when I make this dish.
9:21
I can't help but laugh every time I make it,
9:25
because it makes me think of my friend, Rachel,
9:28
that lives in Jacksonville.
9:29
Well, one day Rachel had been up to see me
9:32
and she said, "Oh my gosh, Paula."
9:33
She said, "I have the best recipe for banana pudding.
9:37
"It's so different from what we usually do."
9:39
She said, "I've got to send it to you."
9:41
So she was true to her word.
9:43
She sent it to me along with a note saying,
9:46
"Paula, the original name of this recipe
9:50
"was called mama's banana pudding."
9:53
But Rachel said that when she finally got around
9:57
to making it and she tasted it,
9:59
she said, "well, it damn sure
10:01
ain't my mama's banana pudding. (laughs)
10:03
"My mama's banana pudding is not that good."
10:06
So she said, "I've renamed the recipe
10:08
"not yo' mama's banana pudding."
10:11
And I thought that was so funny.
10:12
She went on to tell me that she had ended the day
10:15
with a terrible belly ache
10:17
because she had overserved herself.
10:20
Now, one of the things that makes this banana pudding
10:23
different from your regular Southern banana pudding
10:25
is these wonderful buttery chessmen cookies
10:28
that we're putting in it.
10:30
You know, normally you would use a vanilla wafer.
10:33
Now, if you wanna cut up your bananas
10:35
earlier in the day you can,
10:37
all you have to do is just toss them in a little lemon juice
10:42
and that'll keep them from turning dark on you.
10:45
'Cause brown bananas really are not so appetizing looking.
10:49
This is another real simple recipe y'all.
10:52
We're gonna start
10:53
with an instant vanilla pudding tri-custard.
10:59
We're gonna add the milk,
11:05
(beater buzzing)
11:11
and you can see that that doesn't take long
11:13
for it to start getting thick.
11:14
So we're gonna let that set for a minute
11:17
and it'll thicken on up.
11:18
And over here we're gonna mix together
11:21
a softened cream cheese
11:26
and a sweetened condensed milk.
11:31
This makes anything good.
11:33
And we're gonna take our very same beater,
11:35
we don't even have to wash it
11:37
because eventually it's all gonna wind up together.
11:40
(beater buzzing)
11:43
when you get the two ingredients blended
11:46
then you can move it up to high speed
11:48
and really get it creamy.
11:49
(beater buzzing)
11:53
You can see how quickly now just while we were blending this
11:56
that our pudding set up.
11:57
So we're just gonna fold these together.
12:05
Great start, oh, that's so good.
12:08
I really love this recipe because no cook, no bake.
12:13
Now this is the only thing
12:14
that I do differently from Rachel.
12:17
She uses a prepared whipped topping
12:20
where I would be using a fresh whipped cream.
12:24
So you can do either one there, whichever you like
12:28
and you don't have to be careful folding this together
12:30
because it's not gonna break on you.
12:32
So we're ready and you'll notice,
12:34
we're not even doing multiple layers on this.
12:43
Let me just spread that out,
12:45
and then we're gonna finish this off
12:47
by just topping it with another layer of cookies.
12:51
Look at the cookies they've got all kinds
12:52
of different symbols on them.
12:54
You see the horses and the crowns.
12:57
Look at that, it's got all the chess pieces.
12:59
All we're gonna do now is throw it in the refrigerator,
13:01
chill it good, and it's ready to eat.
13:09
Now I've got one here that's been in the fridge
13:12
about two hours now.
13:15
And I think that we're gonna find he's nice and chilled.
13:21
Yeah, see how he sat up.
13:28
Banana pudding is a dessert that is so unpretentious.
13:33
I'm not even gonna bother garnishing this one.
13:36
I'm just gonna dig right in. (laughs)
13:45
I can see how Rachel overserved herself.
13:48
It's a great new twist in old fashioned favorite.
13:52
And coming up next, pecan dreams.
13:57
I hope y'all are enjoying the show
14:00
and I want to hear from you.
14:01
Tell me what recipes or videos you'd like to see me
14:04
make by just leaving a short comment below.
14:08
Now, let's get back to the show, y'all.
14:15
The last dish I'm preparing for y'all today
14:17
is called pecan dreams.
14:21
Pecan, pecan depends on where you're from.
14:25
I'm gonna start with flour and powdered sugar.
14:30
Just gonna kind of stir those together.
14:33
I formulated this recipe with the buffet in mind
14:36
'cause I thought it would just be a great ending
14:40
to a meal and people do love it.
14:44
We're just gonna take a stick of butter, imagine that
14:53
and an eight ounce package of softened cream cheese.
14:57
And I'm gonna kind of do it in chunks
15:01
rather than just throw in the whole bar in,
15:03
it'll be easier to cut in smaller pieces.
15:06
If you like shortbread cookies
15:08
you're gonna love this recipe.
15:10
And I do, I love the crumbly buttery flavor
15:15
that you get from a shortbread.
15:17
We're gonna cut the butter and the cream cheese
15:19
into our flour and sugar mixture.
15:21
This is when a good man comes in handy, you know.
15:24
You can ask him if he'll just cut this in for you
15:28
and you pretend to fan around the refrigerator
15:30
and be busy and working over there and before you know it,
15:33
he's done all the hard work. (laughs)
15:37
And you can see how crumbly it's gonna be.
15:40
And that's all about short bread.
15:42
Okay, we're there.
15:46
So we're just gonna put this into a grease dish
15:50
'cause you wanna make sure when you go to cut these
15:52
that they're gonna come out nicely for you.
15:54
Now I'm gonna just kind of work up my dough a little bit
15:59
to make sure all that loose flour and sugar down there
16:02
is in there good.
16:04
So don't ever hesitate.
16:07
Girls I felt like God gave me one of the best spoons
16:11
in the world right here.
16:16
Okay, we've got it packed in there good.
16:20
And now for the pecans, toss them around in there
16:27
and then kind of press them down into your dough.
16:30
Okay, we're gonna put this in a 350 degree oven
16:34
and we're gonna bake it for about 30 minutes.
16:38
And the most important part of this dish
16:41
is to make sure it's completely cooled
16:44
at the end of its cooking time.
16:46
I have one that's already baked
16:47
and this one's been out cooling now for about two hours
16:50
and it's very important that you be able to touch your dish
16:53
without any heat coming from it.
16:56
Because we're fixing to dress this with fresh whipped cream.
17:00
And if you have heat coming from this
17:03
it'll break down your whipping cream
17:05
and you'll just have a runny mess all over it.
17:07
So this is the most important step of this dessert.
17:11
Now I've already sweetened and whipped this cream
17:14
and I'm gonna add toffee bits.
17:18
Now this is found in the bacon section at the grocery store.
17:23
So it's gonna give our whipped cream,
17:25
a whole different twist
17:28
and we're just gonna fold that in.
17:30
And it's important also
17:32
that your cream be whipped stiff enough.
17:37
And we're just gonna scoop this right on the top.
17:46
We're just gonna spread this over the shortbread.
17:51
I do love whipping cream.
17:54
And I wanna make sure that I grease my pan good enough
17:57
so that it'll pop out, and I did.
18:04
Look at that luscious shortbread.
18:08
Can you see the layer of pecans in there?
18:12
And then the toffee chips give your fresh whipped cream
18:16
such nice texture.
18:22
I think this is my favorite show so far.
18:25
And when we come back,
18:27
I'm gonna share some hot baking tips with you.
18:32
I so hope y'all are enjoying the show.
18:35
And if you do.
18:37
Be sure to click like, subscribe and
18:40
notification bell so you'll never miss a video.
18:44
And we'll be right back after the break.
18:51
Just a couple of little quick last-minute tips for you.
18:55
On your lemons to render the most juice from it,
18:58
personally, I like to stick mine
18:59
in the microwave for about 10 or 15 seconds
19:02
but if you don't have a microwave,
19:03
just take it and just roll it
19:05
and it'll break up all that meat inside that lemon
19:10
and these little reamers are wonderful.
19:12
It'll get right up in there and just ream that lemon
19:16
right on out of there.
19:20
For storing your nuts, it's very simple.
19:22
Just put them in a freezer bag, press the air out of them,
19:28
seal them up and keep them in your freezer.
19:31
These can go directly from the freezer
19:33
to your food processor.
19:34
You don't have to wait no downtime.
19:37
In fact, these nuts can even last
19:39
up to a year in the freezer.
19:42
As you can see by my table,
19:44
I've gotten everything prepared
19:45
and I've even got my wines matched up
19:48
with the desserts I'm serving,
19:50
which is the lemon curd pudding,
19:52
the pecan shortbreads,
19:55
not yo' mama's banana pudding.
19:58
And down here, I have the lemon curd pudding
20:01
that we dressed up from this dish right here.
20:04
And you can see how yummy and pretty that dishy is.
20:10
I hope that all of y'all's dessert cocktail parties
20:13
are a success.
20:14
And until next time America,
20:16
best dishes from my kitchen to yours.
20:23
Hey, y'all, it's Paula Deen.
20:25
Now, if you enjoyed this video, be sure to like it
20:28
and click the subscribe button as well as the notification
20:32
and bell to be alerted when I post a video.
20:36
Love and Best Dishes Y'all.
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