Maybe flourless choc cake...does anyone have a T&T recipe?

Or I could just head to the specialty shop and buy chocolate truffles.

My first choice is to start w fruit (eg my last three dinner parties featured baked apples with Biscoff and raisin filling, caramelized pears and then roasted pineapple). I like the rice pudding but too similar to frittata.

How about a pot de creme if you like chocolate? I have a recipe that is so easy. None of that endless stirring like you usually have to do for puddings. You don't even need a double boiler.

Thought I'd post it:

MtnRdRedux Pot de Creme au Chocolat

3/4 c granulated sugar

1/3 c unsweetened cocoa powder

2T cornstarch

1/4 tsp salt

2 c light cream

3 oz bittersweet chocolate, chopped

1 1/2 t vanilla

1 1/2 t Grand Marnier

Whisk together the sugar, cocoa powder, cornstarch and salt in a saucepan. Place over low heat and gradually whisk in cream.

Once incorporated, raise heat to medium and whisk constantly until it thickens and comes to a boil (~5 minutes). Continue to whisk and allow to boil one minute.

Remove from heat and add chopped chocolate, vanilla, and Grand Marnier. Let stand 5 minutes.

Divide into ramekins and chill at least one hour. Garnish with fresh unsweetened whipped cream, and berries or chocolate shavings.

PS a real pot de creme uses egg yolks, I just like the name.

I would do some kind of cinnamony baked apple dish with oatmeal crumble topping. As long as you already have oatmeal in your pantry.

Is oatmeal GF? If so, an apple or berry crumble is divine, and so easy.

ETA: I make crumbles all the time. My recipes have a bit of flour in the topping, but I don't think it's necessary. Maybe even buzz a little oatmeal in the food processor to give it a flour-like texture.

Bunny, oatmeal is GF but some packages warn that the oatmeal may have come in contact with gluten products in the factory. It's like the peanut issue.

Why not do the pineapple that Mtn did?

Yes, oats are gluten free. Some naturally GF ideas:

• apple-berry crumble with an oat,wanut crumble
• poached pears, with cream
• Floating island
• Bananas Foster
• creme brulee

How about wine poached pears? You can serve them with ice cream or blue cheese. If you want to get fancy, you can stuff them with blue cheese, which is how I like to serve them. Core from the bottom if you want to stuff. If this interests you, let me know and I’ll dig out my recipe.

While this is not exactly autumnal, I saw this on a cooking show and now I really want to make it. It's called a Meringue Roulade. The filling can use any kind of berry or curd. I cuppose you could even make a pumpkin one!

https://www.sainsburysmagazine.co.uk/recipes/make-ahead/lemon-meringue-roulade

https://www.youtube.com/watch?v=LXiTYZ7VAhY

Lots of great suggestions here. Thank you.

Mtnrd, how many pots do you use for the pot de creme?

Not sure how a rice pudding is like a frittata...

I can see the similarity. They both have a rich creamy texture with soft bits.

Oh LOL i just mean in the sense that the colors and textures are somewhat similar. When I plan a menu I try not to make dishes that are similar.

As far as the pot de creme, it depends on the size but I usually use a small white ribbed ramekin, probably 6 oz. I think, but noticed I didn't write it on the recipe, that the recipe makes 10 of those?

My favorite gf desserts are usually custards/puddings but since you already have eggs going on with the frittata, they might not be as welcome. Though a panna cotta could work. Here are 2 other cookies that do not require specialty flours:

Almond paste cookies: from foodtasia.

If you want chocolaty, these fudgy meringue cookies are a favorite of my daughter: flourless fudge cookies from King Arthur Flour.

A vegetarian wouldnt eat panna cotta unless you sub agar for the gelatin.

IME that depends on the reason they are a vegetarian

I do have a recipe for poached pears...I think it was Ina's...

IMHO caramelized (see my first reply) are tastier, as the roasting concentrates the pear flavor

Poached pears are nice and not served frquently. i love the color when poschedin red wine or port. maybe a thin, crisp (purchased?) cookie in the side such as a ginger thin or almond butter cookie, even a Pepp Farm gingerman.

Whenever I have had a pear poached in wine, all I taste is the wine?

Sorry, me again. Still watching that cooking show, and i come bakc to GW during the commercials. They just all had to cook with plums!

https://www.self.com/recipe/roasted-plums

"IME that depends on the reason they are a vegetarian" .

Curious why that is.

I too try to add variety to a menu, so to me frittata which is a lot of eggs with something custardy which is full of eggs is too much egg.

I like the flavor of wine so i don’t find it off-putting. i usually use part wine and part water. add sugar and aromatics ( cinnamon stick, bay leaf, maybe peppercorns or coriander or cadamom) simmer and add the peeled and cored pears. remove when tender, reduce the syrup and pour over the pears for storage.

I don't like the flavor of wine, which surely makes me biased. But even if I did, I don't understand the pairing --- to my tastes, cheese and meats can stand up to red wine, but pear is so delicate I don;t see how you could taste the pear?

My daughters and I ate at a lovely French restaurant, Le Crocodile last night. After our main course we were served a scoop of pear sorbet with a couple of splashes of Poire William and a mint leaf. It was divine.

Yummmmmmmm

Lemon brownies (and likely actual chocolate brownies) work well with GF flour. Almost like the flour is just unimportant filler. :)

Brownies are of course casual fare...

Not all oats are gluten free after processing. You have to look for GF oats.
I recently made this recipe for baked pears. It was SO easy and delicious...I did use a small amount of granola as a garnish, so make sure you get GF granola. The combo of maple syrup and vanilla was so wonderful!
Maple Vanilla Baked Pears
And don't forget Nigella's Clementine Cake - just be sure you use GF baking powder. Clementine Cake

Annie, I tried a new recipe this year for a light mousse-like pumpkin dessert from the site Entertaining with Beth. It is easy, no bake and gluten free. The garnish is crushed gingersnaps which are also available gluten free. It was a big hit! Very rich and autumnal.

https://entertainingwithbeth.com/no-bake-pumpkin-cheesecake-mousse/

So many good ideas!

For any future needs, King Arthur Measure for Measure flour is my go to for gf flour and in many things I prefer it particularly in muffins and quick breads.

Yum kswl, that sounds delish...almost like a pumpkin pie/cheesecake without the crust. And I could serve GF ginger snaps on the side too.

I see Tate's makes GF ginger zinger cookies which sound delish...

They are really good! That pumpkin mousse looks really good and so easy. Yum!