GIVE A DESSERT PARTY
It’s hard not to get into the spirit of the winter holidays-the decorations, the music, the shopping, the entertainments, the parties. But this year, even a simple ‘get together’ might give party planners pause for thought. The sharply rising food prices will make any gathering cost almost double that of a few years ago.
I’m remembering a friend awhile back who was in a similar quandary. We were in a recession, which impacted her husband’s business, they had 3 kids in college, food prices were up and adding the cost of her annual cocktail-buffet to that of the three holiday family dinners she hosted, would be a strain. She couldn’t cancel the party or reduce the guest list without repercussions and then she came up with the perfect solution. She gave a dessert party—specifically a cheesecake tasting and wine party.
Guest’s calorie guilt was soothed by the several different cheesecakes being served in thin slices, each on a clean plate, so that four or five samples over the course of the hours of the party would only equal slightly more than a normal wedge. Rather than an open bar she offered choices of modest wins and coffee. The party was a huge success. Conversation flowed freely fueled by comparison of the cakes. In fact it was so successful that she repeated it in following years on New Year’s Eve.
To keep expenses down, my friend and her daughters baked the cheesecakes, but cheesecakes are time and labor intensive to make. So for anyone interested in this party option, I’m suggesting switching to cake recipes, from mixes, easily made in advance and frozen, which are delicious and create a wonderful holiday presentation. The decorative opportunities are endless, especially for one who knows how to pipe icing.
Below are descriptions of 8 holiday cakes and their icings with a link to the recipes. For anyone wishing to explore the subject further and perhaps do some cake creation of their own, I recommend Anne Bryn’s book: The Cake Doctor for ideas.
My friend was able to pair wines with her cheesecakes, but table wine isn’t a great match for layer cakes. Liqueurs are suitable for an after dinner drink but not for a party. The choice of beverage here is the classic dessert wine-champagne-which is readily available in a wide price range over the holidays. Additionally, champagne is a popular punch base, which increases the number a bottle can serve. As a non-alcoholic option, I recommend Martinelli’s Sparkling Cider.
I list a recipe for a champagne punch below and one for the famous, signature Union League Punch, an exclusive dining club in Philadelphia. Also I’m giving my own recipes for Mulled Cider and Eggnog. These are non-alcoholic but easily altered with your choice of liquor additions. Coffee is a must at a dessert party, and for those who want to spice it up, I include two delicious ‘spiked’ coffees-Irish and Mexican.
Let’s look at the cakes first—
CAKES: For recipes go to Dec. 19, 2021— https://www.dinnerwithjoy.com/make-ahead-holiday-event-cakes/
CHRISTMAS BREAD: Makes 2 cakes serving 8-10 per cake. People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake- this is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well, especially for other occasions. In fact, I might add them if I were to make more than 2 loaves. In each mix I replace half the liquid with red wine, which acts as a preservative. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread. To ‘spike’ it for an adult dessert, I drizzle 2-3 Tbs. bourbon, bandy or whisky over it every few weeks during the 2-3 months I store it before the holidays.
YULE LOG—Serves 16-18. I modify boxed gingerbread mix for my traditional cake with a walnut flavored filling with chopped toasted walnuts, and maple flavored icing. This cake is open to seasonal decorating options. Freeze until ready to serve. Allow to thaw 30 to 45 min. Refreeze leftovers.
GENERAL RECIPE FOR ROULADE CAKE: Adapted from The Cake Doctor by Ann Bryn. This General Recipe for Roulade Cake allows many options for flavor changes
MODIFIED OPERA CAKE: Serves 10-12-This is a classic Viennese pastry and is not only delicious but makes a beautiful presentation, with multiple almond and chocolate frosted layers of sponge cake, and a rich chocolate frosting poured over top and dripping down the sides It sounds complicated, but my modified version simplifies the process to equal a simple layer cake. Traditionally made in square pans, I use round disposable ones, again for convenience. Top needs no decoration. Freeze if not to be served the day made and re-freeze leftovers.
AUTHENTIC OPERA CAKE RECIPE: For those who want to try the traditionally recipe
RED VELVER CHRISTMAS CAKE: Serves 12 Always a colorful presentation and a stunning cake can be made with the above technique baking the batter in 3 pans. So many decorating options!!!
PISTACHIO MARBLE CAKE: Serves 8-10. This cake with its green batter, marbleized with dark chocolate streaks makes a stunning presentation when cut open and the chocolate-almond taste is just as delightful. With the green pistachio icing, it’s a perfect holiday dessert. It does show best when baked in a tube or Bundt pan. Again, decorating options are wide open.
PISTACHIO FROSTINGS: Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing: Makes about 2 ½ cups- contains butter, cream cheese and sugar + pudding mix
2)My Pudding Icing: Makes about 4 cups-Contains cream cheese, whipped topping and pudding mix
PECAN BARS: Yield 24 squares-Rich, nutty perfect for those who want a taste without commitment to a large serving.
BLACK FORREST BROWNIE SWIRL: Yield 24 brownies-topped with candies cherries before baking, these give a perfect holiday presentation
Tips for serving, storing and leftovers:
1) Protecting an iced or garnished cake’s appearance during packaging
2) Incidentally, leftovers re-freeze well, and can be sliced and served fanned on a plate for another occasion.
3) If you want to preserve some of these cakes for another occasion
4) The fruit bread is stored in the refrigerator not the freezer.
BEVERAGES
SUNNY CHAMPGNE PUNCH
(1) fifth Curacao or Triple Sec
8 oz. lemon juice
(4) fifths dry champagne
Peel of 2 lemons-cut into 1 ½ -2 inch x ¼ inch strips
Chill all ingredients. Pour first into a punch owl and stir well, add champagne and float lemon peel. Do not add ice to punch. Pour into iced glasses or over a small amount of rushed ice in glass.
UNION LEAGUE PUNCH: Gallon Recipe
(1) fifth rye
16 oz. Jamaican rum
16 oz. Triple Sec
36 oz. half lemon juice and half water
26 oz. orange juice
8 oz. simple syrup or sugar syrup
Stir all ingredients in a bowl with a block of ice or cubes until cold
These 2 punch recipes are my innovations because, suddenly every gathering I hosted included children, people who didn’t drink alcohol or designated drivers. Also, they’re simpler than any comparable recipes I could find and, working alone, I needed shortcuts. In addition, this Eggnog
Is guaranteed to be Salmonella free. However, both punches can be made traditional by the addition of the liquors of choice
MY MULLED CIDER: 1 Gallon
1 gallon jug of cider-preferably from an orchard or Ziegler’s, but commercially bottled will do
1 large, red apple-NOT Delicious
20-24 whole cloves
(3) 3 inch sticks cinnamon or (2) longer sticks
Stud the apple with the cloves. Put all ingredients in a large pot and bring to a rolling boil. Lower heat and simmer 1 min. Ladle the apple into the bottom of a metal punch bowl, and add the other ingredients. Serve hot or allow to cool to room temperature.
MY SAFE EGGNOG: Yield about 3 quarts – more with different optional additions
48 oz. container of eggnog ice cream
1 quart 1% or 2% very cold milk
1 tsp. rum extract
1 Tbs. brandy extract
1/3 cup whiskey
Ground nutmeg
Let the ice cream soften in the punch bowl, add the milk and beat to blend. Add the extracts and whiskey and beat until froth forms on top. Garnish with nutmeg. Serve cold.
IRISH COFFEE
5-6 oz. hot coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Pour coffee and whiskey into a warm 8 oz. goblet. Stir in sugar and top with cream
MEXICAN COFFEE
4 oz. hot coffee
1 oz. coffee liqueur
Ground cinnamon
Sweetened whipped cream
Pour liqueur into a warmed 8 oz. goblet, add coffee to within ½ inch of top. Add cinnamon and stir. Top with whipped cream
