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After a big holiday feast, instead of serving dessert at the table, consider setting up a dessert bar. Guests can digest the main meal a bit, and then help themselves at their own pace. They can also cut slivers of more than one dessert.
In addition to pies, cake, cobbler, cookies, fruit and other bounty, guests can help themselves to coffee and tea.
Set out the plates, forks, spoons, napkins, and don’t forget the garnishes. Consider:
Crème fraîche
Crème anglaise (custard sauce)
Hard sauce*
Ice cream
Mascarpone
Whipped cream
If you want to over-indulge, add bowls of shaved chocolate and toffee bits, and flavored whipped cream (like bourbon whipped cream or chocolate whipped cream) in addition to the classic.
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Set the apple pie, pecan pie, pumpkin pie and other desserts on a sideboard or table and let guests help themselves. Photo courtesy GoodEggs.com. |
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*Hard sauce is a rich dessert sauce made with butter and sugar plus brandy, rum, sherry, whiskey or vanilla.
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Talenti’s four delicious seasonal flavors. Get them all: They’re heavenly! Photo by Hannah Kaminsky | THE NIBBLE. |
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TALENTI LIMITED EDITION SEASONAL ICE CREAM
Look for limited edition seasonal ice cream flavors to add to your dessert bar. One of our favorite brands, Talenti Gelato & Sorbetto, has four exceptionally delicious flavors:
Caramel Apple Pie is Talenti’s signature cinnamon gelato (the milk is infused with whole cinnamon sticks!), blended with pieces of apples, sweet flaky pie crust and a caramel swirl. It’s a great fusion of ice cream and pie.
Old World Eggnog Gelato is made like eggnog, with fresh egg yolks, pure vanilla extract and nutmeg. But it’s family-friendly: no alcohol. A terrific treat for eggnog lovers!
Peppermint Bark Gelato adds crunchy morsels of semisweet Callebaut Belgian chocolate to refreshing peppermint ice cream. We’re hooked on it.
Pumpkin Pie Gelato blends brown sugar, cinnamon, nutmeg and pumpkin with real pie crust pieces. It’s even better than a slice of pie!
THE DIFFERENCE BETWEEN ICE CREAM & GELATO
In brief, gelato is made with more milk than cream, for a lower butterfat content. While many of us have been led to believe that higher butterfat “superpremium ice cream” is better, the butterfat coats the tongue and dulls the flavors in the process.
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Gelato is also more dense, with less air whipped into it (overrun). The combination of lower fat and higher density engender greater intensity of flavor. Here’s more on the difference between ice cream and gelato.
Note that in the U.S. there is no government standard to differentiate ice cream and gelato. We’ve found more than one very high butterfat “gelato.”
Why? It’s marketing: “Gelato” sounds newer, more sophisticated and special.
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