melissa-dallas
Well-known member
TIN HAT, TIN HAT, TIN HAT!
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My annual dessert buffet was 8/13. Will list sweets I fixed in order of disappearance.
- Thread starter wigs
- Start date
donatelife
Well-known member
are you kidding me?!! only a nasty person ;.) would post all of this, going to slip on fat pants
Hi, Elaine. I use Keebler cookies. They used to make an all-fudge one with chocolate cookies & a
fudge center, but they discontinued it so I just use their original ones now. With the Keebler brand, I use at least 12 or 13 cookies in order to cover the bottom of my 9" springform pan. For last Friday's gala, I used 2 different kinds of Pepperidge Farm cookies and mixed them because that is what I had on hand. I cannot remember the names, but can check the next time I hit the grocery store as I do remember the pictures on the packages!
fudge center, but they discontinued it so I just use their original ones now. With the Keebler brand, I use at least 12 or 13 cookies in order to cover the bottom of my 9" springform pan. For last Friday's gala, I used 2 different kinds of Pepperidge Farm cookies and mixed them because that is what I had on hand. I cannot remember the names, but can check the next time I hit the grocery store as I do remember the pictures on the packages!
I'd certainly think that would wrk fine. I didn't even kinow they made jarred almond butter. Ah,
to live someplace that carries & sells unusual ingredients. You are one lucky duck! And I'll be sure to have your name added to the invitation list in 2011 so start saving your pennies for air fare. Smile.
to live someplace that carries & sells unusual ingredients. You are one lucky duck! And I'll be sure to have your name added to the invitation list in 2011 so start saving your pennies for air fare. Smile.
Once I saw that the trifle rec called 4 a purchased frozen pound cake, I decided I could make &
freeze a homemade one that would taste better so I did that on Aug 9.
Once I got word on a fairly firm nose count, I began doing my planning and about a week before the party, I was able to set my dessert menu. These people don't care what I make, just so it spells out dessert!
I like to make a combination of chocolate and non-chocolate items. I also pay attention to what can be partially made ahead & what has to be done the day B4 or on the day of the party. That way I can schedule things to be made on different days and not drive myself crazy by offering all fruit pies, for instance, as I think those taste best on the day they are made & baked. Yes, I was up with the chickens on Aug 13 to do that Blueberry Pie. Of course, I'd made the pie dough the evening before so it was well chilled and wrapped in Saran & sitting in my refrigerator.
I always make a daily "To Do" list, and once I've thought through & broken down every single step and written down each task on what day it needs to happen, then I merely need to implement per my list.
I made the 4 cracker or cookie crusts ahead & popped them into the freezer for my 3 cheesecakes + the Strawberry Cream dessert. I made all my tart shells and the pie shell for the coconut cream pie ahead, baked & froze those. I find that cooled fillings set up better in hot summer months when I can pop them into pre-baked, frozen crusts.
I bake all my cheesecakes in water baths so did those 3 items on Aug 11 as it doesn't hurt cheesecakes to sit in the refrigerator for a day or 2.
I even think through and make notes as to what garnish goes on which dessert. This year I spent about $100.00 on garnish. Example, I set my trifle(s) on a large silver tray and then grouped a whole fresh pineapple, a couple mangoes & papayas, a whole coconut, a few star fruit, some key limes, a lemon, even some fresh apricots around & in back of the glass pedestal bowls--I picked up anything I could get my hands on that I thought would look "tropical"!!!
Also used fresh mint from my herb garden & lots of edible flowers (pansies, day liles, roses, scented geraniums). I made raspberry, chocolate & caramel sauces that I put into squeeze bottles so I could squirt the appropriate flavor in zigzag patterns on the individual dessert plates before topping each slice with either sifted powdered sugar or grated chocolate or fresh stemmed cherries, toasted coconut, toasted macadamia nuts, red or yellow raspberries, blackberries, strawberries, lemon slices, chocolate-covered cherries or whipped cream. I whipped & stabilized a full quart of whipping cream and piped rosettes onto some of my dessert portions. That list of garnishes was copied from my packing list, elaine, so I know I didn't leave out anything!
Once I had completed my packing list, I packed non-perishables several days in advance--things like serving platters, trays, tray jacks, pie servers, slicing knives/spoons, apron, plastic gloves, paper towels, doilies, cutting board, decorating bag & tips, etc., etc., etc.
Once my menu was set and recipes were pulled, I greased & floured all the baking pans I needed & sifted all the dry ingredients together for the separate desserts. Had all that lined up per recipe and sitting on the dining room table 6 days before the party.
In my way of thinking, planning is the big thing. Once I have thought through everything and put it down on paper, I find implementation to be much less stressful. And this is the only way I can handle such large groups by myself. Of course, I am also the first to admit that I am a Type A personality! ha!
I'm sure this is a much longer answer than what you were expecting, but it's my full-proof method. It makes my big cooking projects much more manageable and not nearly so daunting. Wigs
freeze a homemade one that would taste better so I did that on Aug 9.
Once I got word on a fairly firm nose count, I began doing my planning and about a week before the party, I was able to set my dessert menu. These people don't care what I make, just so it spells out dessert!
I like to make a combination of chocolate and non-chocolate items. I also pay attention to what can be partially made ahead & what has to be done the day B4 or on the day of the party. That way I can schedule things to be made on different days and not drive myself crazy by offering all fruit pies, for instance, as I think those taste best on the day they are made & baked. Yes, I was up with the chickens on Aug 13 to do that Blueberry Pie. Of course, I'd made the pie dough the evening before so it was well chilled and wrapped in Saran & sitting in my refrigerator.
I always make a daily "To Do" list, and once I've thought through & broken down every single step and written down each task on what day it needs to happen, then I merely need to implement per my list.
I made the 4 cracker or cookie crusts ahead & popped them into the freezer for my 3 cheesecakes + the Strawberry Cream dessert. I made all my tart shells and the pie shell for the coconut cream pie ahead, baked & froze those. I find that cooled fillings set up better in hot summer months when I can pop them into pre-baked, frozen crusts.
I bake all my cheesecakes in water baths so did those 3 items on Aug 11 as it doesn't hurt cheesecakes to sit in the refrigerator for a day or 2.
I even think through and make notes as to what garnish goes on which dessert. This year I spent about $100.00 on garnish. Example, I set my trifle(s) on a large silver tray and then grouped a whole fresh pineapple, a couple mangoes & papayas, a whole coconut, a few star fruit, some key limes, a lemon, even some fresh apricots around & in back of the glass pedestal bowls--I picked up anything I could get my hands on that I thought would look "tropical"!!!
Also used fresh mint from my herb garden & lots of edible flowers (pansies, day liles, roses, scented geraniums). I made raspberry, chocolate & caramel sauces that I put into squeeze bottles so I could squirt the appropriate flavor in zigzag patterns on the individual dessert plates before topping each slice with either sifted powdered sugar or grated chocolate or fresh stemmed cherries, toasted coconut, toasted macadamia nuts, red or yellow raspberries, blackberries, strawberries, lemon slices, chocolate-covered cherries or whipped cream. I whipped & stabilized a full quart of whipping cream and piped rosettes onto some of my dessert portions. That list of garnishes was copied from my packing list, elaine, so I know I didn't leave out anything!
Once I had completed my packing list, I packed non-perishables several days in advance--things like serving platters, trays, tray jacks, pie servers, slicing knives/spoons, apron, plastic gloves, paper towels, doilies, cutting board, decorating bag & tips, etc., etc., etc.
Once my menu was set and recipes were pulled, I greased & floured all the baking pans I needed & sifted all the dry ingredients together for the separate desserts. Had all that lined up per recipe and sitting on the dining room table 6 days before the party.
In my way of thinking, planning is the big thing. Once I have thought through everything and put it down on paper, I find implementation to be much less stressful. And this is the only way I can handle such large groups by myself. Of course, I am also the first to admit that I am a Type A personality! ha!
I'm sure this is a much longer answer than what you were expecting, but it's my full-proof method. It makes my big cooking projects much more manageable and not nearly so daunting. Wigs
ErininNY, I did pack and take my camera but became so involved cutting, plating & garnishing
that I never had time to take the first photo! My husband just laughs anymore when I ask him to make sure I have fresh batteries in the thing. I always take it with me to various catering gigs, but rarely have time to use it. I am so sorry I don't have anything to show you. I could scan in a couple pics from my cookbooks for the tart, the blueberry pie and maybe one of the cheesecakes -- PM your E-mail address to me. Wigs
that I never had time to take the first photo! My husband just laughs anymore when I ask him to make sure I have fresh batteries in the thing. I always take it with me to various catering gigs, but rarely have time to use it. I am so sorry I don't have anything to show you. I could scan in a couple pics from my cookbooks for the tart, the blueberry pie and maybe one of the cheesecakes -- PM your E-mail address to me. Wigs
barbara-in-va
Well-known member
OMG! This is amazing! Thanks for all the great recipes too.
georgiarose
Well-known member
Yes, I'd love to see photos. Fantastic job!!
Luckily, I didn't have to wash the individual dishes the desserts were served on, but all the baking
pans & utensils certainly had to be scrubbed. I always use my dishwasher as much as possible, but no can do on some items like my springforms, serving platters, trifle bowls, etc., etc.
I must own 20 rubber scrapers as it takes too much time to wash & clean while I am in the process of cooking, IMHO, but eventually the day of reckoning comes along. Clean-up is my least favorite part--no surprise there, huh?
I have 2 KA bowls & 2 each of all the beater types; I own 4 bowls for my old stand Sumbeam that is still plugging away and have 4 sets of beaters for my hand mixer & 4 bowls for my Cuisinart. All this can go into the dishwasher; I averaged running 2 or 3 loads of dishes through my dishwasher per day, and I can pack that thing pretty tight.
pans & utensils certainly had to be scrubbed. I always use my dishwasher as much as possible, but no can do on some items like my springforms, serving platters, trifle bowls, etc., etc.
I must own 20 rubber scrapers as it takes too much time to wash & clean while I am in the process of cooking, IMHO, but eventually the day of reckoning comes along. Clean-up is my least favorite part--no surprise there, huh?
I have 2 KA bowls & 2 each of all the beater types; I own 4 bowls for my old stand Sumbeam that is still plugging away and have 4 sets of beaters for my hand mixer & 4 bowls for my Cuisinart. All this can go into the dishwasher; I averaged running 2 or 3 loads of dishes through my dishwasher per day, and I can pack that thing pretty tight.
This was the annual dinner-dance fund raiser for the local new Senior Center facility currently
being built. They have various restaurants and caterers do an entree table; an appetizer table; a salad table; a couple side dish tables; and the people who buy tickets to attend go from one station to another and serve themselves when they aren't dancing or bidding on silent auction items that have been donated. This was the sixth year in a row that I've baked for & manned their dessert table. It is a wonderful opportunity to try out new recipes on such willing taste testers! Nobody cares what I make as long as there is plenty of sweets for everyone.
being built. They have various restaurants and caterers do an entree table; an appetizer table; a salad table; a couple side dish tables; and the people who buy tickets to attend go from one station to another and serve themselves when they aren't dancing or bidding on silent auction items that have been donated. This was the sixth year in a row that I've baked for & manned their dessert table. It is a wonderful opportunity to try out new recipes on such willing taste testers! Nobody cares what I make as long as there is plenty of sweets for everyone.
I just realized I've been using a differnt frosting than what is printed in the Chiffon Cake REC. I
found a Browned Butter frosting that I like really well with it. I will look that recipe up and post the Browned Butter Frosting, too, so you can choose whichever one sounds better to you.
found a Browned Butter frosting that I like really well with it. I will look that recipe up and post the Browned Butter Frosting, too, so you can choose whichever one sounds better to you.