I'm a firm believer that when entertaining it isn't necessary to make every single food item from scratch. Stick to your strengths and embellish store-bought items to make the overall presentation still impressive and special.
One of my "secrets" to making a special dessert in a pinch is to have a good homemade sauce on hand to spruce up store-bought desserts. This month's issue of Bon Appetit features a recipe for Caramel-Orange Sauce. They recommend serving it over their recipe for Ricotta Cheesecake...I'm sure that's an unbelievably delicious combo, but I have other ideas in mind.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0IIPnaIwkZ1oHuJFV2FDeQbsrxPo-oH-4aPoK7_HJxqKnPuP6OVSKstxB9Ven5DnA5cjK_tyuhQ0TLjYQrQ29XYRXJShoZS_vbDnF62_F4N1rJHJvsxGtVmKMkc76mtYuctoE_mPi-H4/s400/mare_ricotta_cheesecake_with_caramel_orange_sauce_v.jpg)
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