Since I wrote and complied and list of Impressive Desserts for Thanksgiving I decided that I couldn’t leave out Christmas where going over the top or having a “wow” factor dessert is almost required. Quite a few of these recipes are too much trouble but may make it look like you painstakingly slaved over it.
Of course none of my lists would really be complete without something from Martha Stewart. Martha has a slideshow of 49 options on her website titled Heavenly Holiday Desserts.
These are a few I am considering:
Birch de Noel (or I just might make a different version of a Buche de Noel. I’ve wanted to make one for years but never have. This might be the year. Although at first I didn’t myself making meringue mushrooms, I am really all about the detail. This is an impressive and delicious dessert, in addition to being very traditional so I just might have to actually do it this year. If I do, I’ll try and take pictures of the finished product as well as step by step.
Grand Raspberry Trifle. This is a leading possibility. I don’t think I have a trifle dish but I know that one of my cake plates (a clear glass one) has a lid that could possibly be turned into a trifle dish, hmmm, I’ll have to think about that one….
Chocolate-Pistachio Torte. Simply beautiful (and delicious looking), but looking at this all I really want is that jadeite cake stand.
Chocolate-Peppermint Tarts with Currants and Berries. These are stunning, I love the look of the currants, but as an actual dessert to make, well, this is pretty far down on the list.
Better Homes and Gardens has a grouping of Gorgeous Pies and Tarts for the Holidays. Growing up, mint chocolate chip was my favorite ice cream so this first dessert holds a special place for me (that and the fact that it is simply beautiful and the green hobnail depression glass cake stand it stunning) Can you tell I have a thing for cake stands? I can’t believe that I only own one and it was a gift…
Reader’s digest has a Chocolate Mousse Torte decorated with chocolate “pine cones”. The how-to is also on their site, linked here, showing us that the pine cones are mostly made from almond paste and sliced almonds. Also note that to make the pine cones marzipan can be substituted for the almond paste since it isn’t being baked so the mixture proportions aren’t that important. And another FYI about it, marzipan tends to be a little sweeter which in this case wouldn’t hurt either.
Since I tend to like to throw in something quick and easy for those with full plates already, here is a store bought cake (slide 31 on this link) from Country Living where fresh whole cranberries are added as holly decoration.
Now I just have to finalize what I’m making and when…