My annual dessert buffet was 8/13. Will list sweets I fixed in order of disappearance.

And thx 2 YOU 4 that blueberry pie recipe!The vodka sure generated a lot of discussion w/ guests. I

had printed on the name placard that vodka was an ingredient in the pie crust.

 
ATTENTION! I just added some info to the trifle posting above. Forgot I'd tweaked the

recipe a bit by adding some maraschino cherries, drained & halved. This added nice color plus a wonderful flavor. Wigs

 
donatelife,I've said this B4 but it bears repeating-I was born, not w/ just a sweet tooth, but with

32 sweet teeth! Smile.

 
PS: Per my calculations there were about 200 portions--in case anyone has a need to duplicate!

 
Couldn't live somewhere without Trader Joes! Thanks for the future invite wigs smileys/smile.gif

 
I am truly speechless. I thought I was organized when I have lots of guests but you are the queen!..

Thanks for the long answer. It is actually very helpful and contains several excellent tips.
I am choosing some of my New Year's (Jewish New Year) desserts from your list.

 
Your "plan of attack" and prep is exactly what I do.... but for 25 not 150!!!

I think I'd have a breakdown doing it for 150! Hats off to you girlie!

 
Browned Butter Icing that I use for Maple Pecan Chiffon Cake

The following Browned Butter Frosting is what I use. I add additional cream and then drizzle the icing on the top and down the sides of the chiffon cake above==>

2 cups sifted confectioners' sugar
1/4 cup unsalted butter
About 2 Tbsp cream (I add a Tbsp or 2--just until frosting is on runny side so I can spread it on top of cake & it'll run down the sides)
1 tsp vanilla (I use 1/2 tsp maple extract or flavor.)

Brown butter in a heavy skillet before blending with sugar. Stir in cream & extract until smooth.
////////////////////////////////////////////////

If you want to frost the entire cake--top & all sides--use these amounts:

3 cups sifted confectioners' sugar
1/3 cup unsalted butter
About 3 Tbsp cream
1-1/2 tsp vanilla (or 3/4 tsp maple extract)

Follow directions for preceding frosting recipe and ice top & sides of Maple Pecan Chiffon Cake.

 
cheezz, when I first began catering and received a request 2 fix brunch for 75 people, I was most

hesitant about whether I could pull that off. I will never forget that my husband asked me, "Does it make you nervous to cook for 25 people?"

"Nope, 25 I can handle with no sweat."

Then he promptly replied, "Well then, just think of it like you're fixing brunch for 3 groups of 25!"

With that little bit of "reframing", I was off and running. ha!

 
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