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Holiday desserts: Let the centerpiece of your table be sweet

Now, depending on your style, dinner may be casual or elegant or somewhere in between. Want to know what the top trends are this year in desserts? Here are a few examples based on distributor US Foods sales data and Technomics menu tracking:

Mini desserts — Small bites of something sweet that doesn’t cost diners much in dollars or calories.

Desserts – samplers and trios — Small portions of a variety of desserts for sharing and sampling.

Creative cakes — The cupcake and cake-pop trends are still going strong, but now more creativity is seen in standard-format cakes, as well as a return to cakes beloved by past generations.

Ethnic desserts — From Italian cannoli and tiramisu to Mexican-style churros, flan, sopapillas and desserts flautas.

So, check out the holiday desserts here that fit some of those categories.

Candy Cane Desserts Shooters

1 cup heavy whipping cream

1/4 cup sugar

2 tablespoons cocoa

1 teaspoon pure vanilla

1 batch 50-second Peppermint Hot Fudge (recipe below)

8 mini candy canes, crushed

6 brownie bites, crumbled

Using an electric mixer, beat the whipping cream until soft peaks form.

Slowly add the sugar, cocoa and vanilla. Whip until the chocolate cream holds its shape (but be careful not to overbeat the cream, else you’ll have butter on your hands).

Spoon into an icing bag with a large star tip on top.

Spoon a small amount of warm fudge sauce in the bottom of each shot glass.

Sprinkle a layer of crushed candy canes on top.

Fill 3/4 of the glass with brownie bite crumbles.

Pipe the chocolate cream on top of the glass (or spoon on top if you don’t have an icing bag). Sprinkle with crushed candy canes. Serve immediately, or refrigerate until ready to serve.

– Babble’s The Family Kitchen

50-Second Peppermint Hot Fudge

1/2 cup semi-sweet chocolate chips

1/3 cup heavy whipping cream

1/2 teaspoon peppermint extract

In a small bowl, add chocolate chips and whipping cream. Microwave for 35-50 seconds. Remove from microwave and stir peppermint extract into the mixture. Continue stirring until smooth. Microwave an additional 15-30 seconds, if needed, to completely melt the chocolate chips. Spoon over ice cream.

Snowman Shooters

1 (14-ounce) can sweetened condensed milk

2 squares unsweetened chocolate

1 pint of vanilla ice cream

1 small and medium ice cream scoops

8-12 mini chocolate chips

4-6 small pieces of carrots, cut into tiny spears

In a medium, microwave-safe bowl, place the chocolate squares and microwave 35-40 seconds, just enough to soften.

Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds.

Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

Spoon hot fudge sauce into the bottom of 4-5 small shooter glasses. Using a medium-sized ice cream scoop, scoop some of the vanilla ice cream into a rounded ball and plop it carefully on top of the hot fudge sauce. Use the small scoop to do the same, placing the second scoop on top of the first one to create the snowman’s head.

Gently press the carrot nose chocolate chip eyes into the snowman’s head. Return to the freezer and allow to freeze until ready to serve.

An older, but a goodie from the 1970s. Think of it as the beginning of dump cakes.

FRUIT COCKTAIL CAKE

1 (15-ounce) can fruit cocktail

1 package orange or yellow cake mix

1/2 cup shredded coconut

1 cup nuts, chopped

1/2 cup butter, melted

Preheat oven to 350 degrees. Grease a 13-by-9-by-2-inch pan. Pour fruit cocktail, including syrup or juice, into greased pan and spread over bottom evenly. Sprinkle cake mix on top. Then sprinkle coconut and chopped nuts evenly over the cake mix. Pour the melted butter over all.

Bake 45 to 50 minutes. Makes 12 servings.

Orange Slice Cake

1 cup butter, softened

2 cups white sugar

4 eggs

1/2 cup buttermilk

1 teaspoon baking soda

3 1/2 cups all-purpose flour

1 pound dates, pitted and chopped

1 pound orange slices candy, chopped

2 cups chopped pecans

1 1/3 cups shredded coconut

1 cup orange juice

2 cups confectioners’ sugar

1. Preheat oven to 250 degrees. Lightly grease and flour one 10-inch tube pan.

2. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.

3. Place flour in a large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.

4. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes out of the oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight. Serves 12.

– Allrecipes.com

Chocolate-Candy Cane Cake

1 package (2-layer size) chocolate cake mix

1 package (3.9-ounce) chocolate instant pudding

4 eggs

8 ounces sour cream

1/2 cup oil

1/2 cup water

4 squares semi-sweet chocolate, chopped

18 small candy canes, coarsely crushed (about 1 cup), divided

1 tub (8 ounces) whipped topping, thawed

Heat oven to 350 degrees. Spray 2 (9-inch) round pans with cooking spray.

Beat first 6 ingredients in large bowl with mixer until well blended.

Stir in chopped chocolate and 2 tablespoons crushed candy. Pour into pans.

Bake 35 to 40 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.

Fill and frost cakes with whipped topping. Sprinkle with remaining crushed candy just before serving. Keep refrigerated. Makes 18 servings.

– Kraftrecipes.com

Starlight Mint Cake

1 package (2-layer size) white cake mix

1 cup boiling water

1 package (3-ounce) cherry gelatin

28 starlight mints, divided

3 squares white chocolate, melted

2 tablespoons sour cream

2 drops red food coloring

2 cups thawed whipped topping

Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 15 minutes.

Pierce cakes with large fork at 1/2-inch intervals.

Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Pour over cakes. Refrigerate 3 hours.

Heat oven to 350 degrees.

Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment paper-covered baking sheet. Bake 5 minutes, or until mints are melted and each spreads out to 1 1/2- to 2-inch circles. Remove from oven; cool completely before removing from parchment paper. Meanwhile, repeat with remaining 11 mints.

Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.

Dip bottom of 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread cake with chocolate mixture.

Unmold second cake layer; place on first layer. Frost with whipped topping. Decorate with melted mints. Keep refrigerated.

How to bend candy: To create a curvy effect on each melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable. Slide candy onto the handle of a wooden spoon or any other object that will bend the candy. Cool completely before using to decorate cake.

Tip: For variety, prepare using green or orange starlight mints.

– Kraftrecipes.com

CHERRY SPICE CAKE

For the streusel:

1 cup all-purpose flour

2/3 cup packed brown sugar

1/2 cup granulated sugar

Pinch of salt

1 teaspoon cinnamon

1/2 cup (1 stick) unsalted butter, melted

For the cake:

1 cup vegetable oil

3 eggs

1 cup sugar

1/4 cup honey

1/4 cup molasses

1 teaspoon baking soda

1 teaspoon salt

2 teaspoon dry ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

2 teaspoons vanilla extract

1 cup buttermilk

2 1/2 cups all-purpose flour

1 cup dried cherries

1 cup frozen cherries, thawed and drained

Heat the oven to 350. Coat four 8-by-2-inch ring cake pans (or two 8-inch Bundt pans) with baking spray. Arrange the pans on a baking sheet for stability and ease of moving to and from the oven.

To prepare the streusel, in a small bowl mix together the flour, brown sugar, granulated sugar, salt and cinnamon. Stir in the melted butter, allowing clumps to form. If using metal Bundt pans, distribute the streusel mixture between the pans. If using paper baking pans, set the streusel aside.

In the bowl of an electric mixer, beat together the oil, eggs, sugar, honey, molasses, baking soda, salt, ginger, cinnamon, cloves, allspice, cardamom and vanilla. Mix in half of the buttermilk, then half of the flour. Scrape down the sides of the bowl, and repeat with the remaining buttermilk and flour.

Stir in the dried and thawed cherries. Divide the mixture between the prepared pans. If using the paper baking pans, sprinkle the reserved streusel on top of the batter.

Bake for 30 to 40 minutes. Allow to cool for 10 minutes. If using a metal pan, turn out onto a wire rack to finish cooling. Will keep for 1 week.

Makes four 8-by-2-inch ring cakes, each with 300 calories, 14 grams fat, 40 mg cholesterol, 41 grams carbohydrates, 3 grams protein, 2 grams fiber, 150 mg sodium.

– Associated Press

Candy Cane Cupcakes

1 box yellow cake mix

2 (12-ounce) cans whipped vanilla frosting

11/2 cups MMs for the Holidays

2 (12-cup) cupcake pans

24 paper cupcake liners

Preheat oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.

2. Prepare the cake mix according to the package instructions. Divide the batter evenly between the prepared cupcake pans.

3. Bake for approximately 19-22 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.

4. Using the picture as a guide, arrange the cupcakes on a tray to resemble a candy cane. Spread the frosting over all the cupcakes so it looks like one cake. Arrange the same color MMs in straight lines to resemble a candy cane. Makes 24 cupcakes.

– brightideas.com

Desserts – Recipes with Bill & Sheila

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Tis’ the Season for Delicious New Dessert

ROSEMONT, IL–(Marketwire -12/07/11)- US Foods, one of the country’s most innovative food companies and distributors, today unveiled the top 10 dessert trends for the holiday season.

The trends, based on US Foods sales data and Technomics menu tracking, include:

• Mini desserts - small bites of something sweet that doesn’t cost diners much in dollars or calories. US Foods’ Chef’s Line Chocolate Melting Cake Batter allows chefs to create signature holiday treats, like mini chocolate caramel potato chip brownies.

• Dessert samplers and trios - small portions of a variety of desserts for sharing and sampling.

• Combo meals with a bite of dessert - mini desserts that enhance the appeal of three-course combo meals and provide a bite of sweetness without being too heavy.

• Healthy desserts - calorie-controlled items for those who want to have their cake and diet too. Items like fresh fruit skewers with chocolate dipping sauce fit perfectly into this category.

• Local sourcing – this dessert menu is the place where fruits from the region can shine, either as a central ingredient or as a sauce or garnish. The holiday season is the time to look at stone fruits as an option to the summer’s fresh berries.

• Creative cakes – the cupcake and cake-pop trends are still going strong, but now we’re seeing more creativity in standard-format cakes, as well as a return to cakes beloved by past generations. US Foods’ Devonshire carrot cake and red velvet cakes are two top “comfort” dessert choices.

• Cheesecake rethought – rich, dense cheesecake is perfect for the mini trend, such as cheesecake pops and bites in new, unique flavors like dulce de leche and pomegranate.

• Fancy puddings – restaurants are adding modern flair to old-school offerings like bread pudding and crème brulee. For the season, try pumpkin white chocolate banana bread or banana brulee bread pudding.

• Complex chocolate – warm, cold, malted or spiced with chipotle, new desserts are using chocolate in many forms and formats. Mexican chocolate with a little heat and a touch of cinnamon is finding its way onto menus everywhere.

• Ethnic desserts - from Italian cannoli and tiramisu to Mexican-style churros, flan, sopapillas and dessert flautas, authentic flavors drive these items.

“Keeping your dessert menu exciting has never been easier with US Foods as your partner,” said Bill Brooks, executive chef, US Foods. “Whether you want ready-to-serve desserts for a holiday party or need the ingredients to create your own signature dessert, US Foods can provide the high quality ingredients and recipes to help any chef build their perfect dessert menu.”

For more information on food trends and how US Foods is transforming holiday menus, visit www.usfoods.com.

About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier Rice Inc. and Kohlberg Kravis Roberts Co. Discover more at www.usfoods.com.

CONTACT:
Lisa Lecas
Manager, Corporate Communications
US Foods
847.720.8243
Email Contact

Dessert Recipes with Bill & Sheila

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Holiday desserts: Try sweet anise ropes, scribble cookies

In a medium 3-quart saucepan, combine the piloncillo, the water and cinnamon. Place over medium heat and bring to a simmer. Lower the heat to medium-low and simmer for about 15 minutes, or until the piloncillo dissolves and the liquid thickens to a light syrup. Turn off the heat and remove the cinnamon stick. You should have about 1 1/4 cups piloncillo syrup, but it need not be exact. Add the butter and honey and stir until it melts.

In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Make a well in the center and pour in the piloncillo mixture. Mix with a rubber spatula until well combined. Add the 2 eggs and stir until thoroughly mixed. The dough will be very sticky, runny and gooey. Place 2 long pieces of plastic wrap, one horizontal and one vertical, in the bottom of a medium mixing bowl, letting the ends of the plastic wrap hang over the edge of the bowl. With a rubber spatula, scrape the dough onto the plastic wrap, bring the edges of the wrap over the dough and secure tightly. Refrigerate 2 hours up to a couple of days.

When you are ready to bake the cookies, preheat the oven to 375 degrees F. Butter two baking sheets. Remove the dough from the refrigerator, and sprinkle flour on a countertop or cutting board as well as on a rolling pin. Cut the dough in half. Roll out the dough, which will now be firmer, until 1/4 inch thick. Using a piggy cookie cutter (or other shapes, but then you may need to change the name!), press straight down on the dough, moving the cutter gently on the counter top to make it easier to lift the shaped dough from the counter to the baking sheet. Transfer the cookies to the prepared baking sheets.

Gently brush the cookie tops with the lightly beaten egg. Repeat to make the remaining cookies. If the dough becomes too sticky, roll it into a ball, wrap it with the plastic wrap, and place it in the freezer for 5 to 10 minutes before rolling again. Bake for 7 to 9 minutes, or until cookies are puffed and golden on top. Remove from the oven and transfer to a cooling rack. Once cooled, sift confectioners’ sugar and cinnamon on top, if desired.

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Local eateries serve eclectic array of holiday desserts

“I like to make holiday desserts with pears or cranberries because their tartness cuts the richness of a meal,” she says. “Some people are looking for just a little something, but not something really decadent.”

Whether you want holiday desserts to go or one to enjoy at a festive Milwaukee restaurant, here are some of the city’s best options.

Bacchus
925 E. Wells St., (414) 765-1166
bacchusmke.com
The Bacchus desserts menu is spruced up for the season with a spiced pumpkin cake with cream cheese frosting, molasses ice cream and a red wine poached pear torte with ginger ice cream. Plus, Vanda Braun’s sticky toffee pudding is on the menu for the entire year, but peaks in popularity during the holidays. Chef Nicholas Wirth says he’s working on an interpretation of a s’mores dessert that he hopes to soon unveil, too. “It has a graham cracker crust with homemade, bruleed marshmallows and chocolate ganache filling,” he says.

Baskin Robbins
1417 N. Wauwatosa Ave., (414) 453-0330
8820 N. Port Washington Rd., (414) 352-1020
Baskin Robbins offers a yule log ice cream cake made from rolled chocolate cake, the customer’s choice of ice cream (Daiquiri Ice or bubblegum not recommended, but hey, it’s your dessert) and drenched in fudge or white frosting. Finally, it’s topped with green frosting leaves and can be adorned with a message. It’s a festive, cold, creamy alternative to other holiday treats.

Beans Barley
1901 E. North Ave., (414) 278-7878
beansandbarley.com
From Thanksgiving through the New Year, Beans sells “old fashioned” holiday cookies individually or by the pound in festive gold foiled window boxes. According to co-owner Pat Sturgis, “These are handmade cookies made with lots of butter and the all other ‘terrible’ ingredients you want in a sugar cookie.” The decadent selection includes classic cut-out cookies along with thumb prints, rugelach (“little twists”), chocolate pepper, Mexican wedding cakes and more.

Honey Pie
2643 S. Kinnickinnic Ave., (414) 489-7437
honeypiecafe.com
Gingerbread cupcakes, chocolate mint cream pie, pumpkin streusel, apple cranberry pie and pecan, walnut and bourbon pies are all on Honey Pie’s menu for December. “We try to focus on seasonal ingredients, so this time of year that means pumpkins, pecan and cranberries,” says co-owner and head baker Valeri Lucks.

Lake Park Bistro
3133 E. Newberry Blvd., (414) 962-6300
lakeparkbistro.com
Pastry chef Annie Ghobrial created a popular pumpkin bread pudding for the Thanksgiving season and is about to add a gingerbread cake to Lake Park’s desserts menu, along with a crepe filled with cranberries and poached pears. She also likes to bake with seasonal spices. “Including warm spices really gives a dessert a holiday feel, like cinnamon, nutmeg, clove and ginger,” she says.

Mimma’s Cafe
1307 E. Brady St., (414) 271-7337
mimmas.com
Many of Mimma’s desserts already lend themselves to the holidays, including tiramisu and cannoli, but owner and chef Mimma Megna creates a few signature holiday desserts, as well. Panettone torte is similar to a light sweet bread that’s cut and layered with pistachio cream and butter cream, creating a seasonal look and taste. Megna’s zuccotto is a dome-shaped cake filled with chocolate, hazelnut and vanilla mousse as well as chocolate chips. “It is a very light dessert that’s shaped like a dome because it was traditionally made for The Pope,” says Megna.

Roots
1818 N. Hubbard St., (414) 374-8480
rootsmilwaukee.com
Roots restaurant is in the midst of a “winter world tour” which focuses on a different ethnic cuisine each month. Because December entrees revolved around German cuisine, so do the desserts. Hence, chef Lisa Kirkpatrick created numerous holiday desserts that are variations of classic German recipes for black forest chocolate cake, German coffee cake, apple strudel, crepes, cardamom ice cream, cookie plates and more. “I have some really good preserved dark cherries to play with this year,” says Kirkpatrick. “I am creating a number of desserts from chocolates, winter fruits and nuts.”

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