Christmas Eve Dessert for 16

[PoppyJ]

I need to bring a dessert for 16 people to my MIL's on Christmas Eve. Anyone have an ideas? I am not picky- light, not light, anything.

TIA

[valchemist]

If I was charged with that task, I'd try this...

http://www.epicurious.com/images/recipes/recipe_results/full/photos/108981.jpg

TIRAMISU EGGNOG TRIFLE

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*

2 cups chilled whipping cream
2 teaspoons vanilla extract

6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*

1 cup semisweet chocolate chips, finely ground in processor

Chocolate Leaves


Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.

Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.

Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.

Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

Makes 16 to 18 servings.
Bon Appétit
December 2003

[valchemist]

check the reviews here...

http://www.epicurious.com/recipes/recipe_views/views/108981

[jphilg]

I second Val's rec....I used that recipe to make individual servings for 70 for a Christmas party I catered this month. FWIW, since it calls for lots of mascarpone, I found that Trader Joe's has perfectly acceptable mascarpone and ladyfingers at a fantastic price, less than half the price of mascarpone at the Italian grocery.

[Lillith]

Here is a sure-fire, crowd pleasing recipe that makes 16 servings......

DEATH BY CHOCOLATE TRIFLE

1 (19.8 oz.) package brownie mix
2 (3.9 oz.) packages instant chocolate pudding mix
1 (16 oz.) container frozen whipped topping, thawed
3 (1.4 oz.) bars chocolate covered English toffee

Prepare brownies according to pkg. directions. Let cool, then crumble. Mix pudding according to directions on pkg. In large glass bowl, layer in the following order: 1/2 of crumbled brownie, 1/2 of the pudding, 1 toffee bar, crushed, 1/2 of whipped topping. Repeat layers in same order. Save the last toffee bar to crush and sprinkle on top before serving. Refrigerate. Best of made the day before.

[PoppyJ]

Valchemist,

I knew my hero would reply. :p I guess I should have put in my first post that a couple of people don't like coffee and I know a few who don't drink liquor. That is a beautiful trifle though.

[Laurielee]

what about the CL peppermint ice cream cake. you could double the recipie and make it in 2 11/ x 7 pans that would give you enough for 16 servings. Acutually the recipe says it serves 16, but there is no way you get that. I barely got 12 when I made it

Laurie

[PoppyJ]

what about the CL peppermint ice cream cake. you could double the recipie and make it in 2 11/ x 7 pans that would give you enough for 16 servings. Acutually the recipe says it serves 16, but there is no way you get that. I barely got 12 when I made it

Laurie

I am actually making this for Christmas dinner. I need something that will travel well. My In-laws are about an hour away.

[mariposa]

I made a chocolate pumpkin cheesecake for Thanksgiving that was a big hit. It is rich and elegant, perfect for a special occasion. We had eight people and ate half of the cheesecake so it would definitely serve 16. It is very rich so a small slice goes a long way. Everyone loved it and raved and raved. It is a recipe I pieced together from different recipes I found, and I'm happy to share:

Chocolate Pumpkin Cheesecake

Chocolate Hazelnut Cookie Crust:
1 cup chopped hazelnuts
1 ½ cup chocolate graham crackers
1 teaspoon unsalted butter -- melted

Chocolate Cheesecake:
8 ounces semisweet chocolate broken into 1/2-oz pieces
1/4 cup brewed coffee -- full strength
3/4 pound cream cheese -- softened
3/4 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla

Pumpkin Cheesecake:
1 teaspoon unsalted butter -- melted
1 pound cream cheese
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Semisweet Chocolate Ganache:
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate broken into 1/2-oz pieces
½ cup chopped hazelnuts

Directions:
Preheat oven to 325F.
Toast 1 cup chopped hazelnuts on a baking sheet in pre-heated oven for 6 to 8 minutes. Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F. In a food processor fitted with metal blade, chop the hazelnuts until they are crumbs, about 20 to 30 seconds. Add chocolate graham cracker crumbs. Set aside.
Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes.
Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Then beat mixture for 1 minute more on high. Add 1 tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.
Pour cheesecake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9" springform pan with 1 tsp. butter.
Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl, then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition.
Add 1 tsp. vanilla and beat on medium for 15 seconds, then beat on high for 2 more minutes.
Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.
Pour the pumpkin cheesecake mixture into the prepared springform pan, spreading evenly.

Place both cheesecakes in a roasting or jelly pan filled with 1" of water on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove form the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1 hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.

To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan for 1 minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache. Spread the remaining ganache evenly across the top of the cake. Top with ½ cup chopped hazelnuts. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.

[Beth]

I made a Cranberry-Brownie Tiramisu for a luncheon recently -- it was just something I wanted to try and made up on the fly. I can't give you an eaxt recipe, but was thinking that with something like that, you could dip the ladyfingers in orange or cranberry juice instead of coffee. I didn't use any alcohol and didn't miss it. In fact, DH took one to work too and several co workers said they liked it because it wasn't heavy on the alcohol or coffee.

What I did was layer the ladyfingers on the bottom, then the cream mixture and spread cranberry sauce as an additional layer and used a thin brownie layer instead of ladyfingers in the center, then repeated and put ladyfingers in the top layers. With or without the brownie layer, if you added some cranberries, they would be festive for the holidays and give you a reason to use cranberry juice instaed of coffee.

Just an idea....

[Beth]

Also, I've seen tiramisu layered in a rectangular pan when made for a crowd in case you don't have a large enough bowl.

I'm planning on playing with a ginger-misu using gingerbread for Christmas Eve. Maybe that crosses closer to a trifle, but I like ginger-misu. ;)

[Laurielee]

how about this then, it so so good and posted by SueK

White Chocolate Bundt Cake with Raspberry Sauce

1 18-1/4 oz. box reduced-fat yellow cake mix
1 4 oz. instant white chocolate pudding & pie mix
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 large egg
3 large egg whites
1/2 cup white choc. chips
1/2 cup chopped pecans

1-1/2 cups confectioners' sugar
1/4 cup skim milk
1 TB almond extract

Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending til well mixed. Stir in white choc. dhips and pecans. Bake @ 350 for 40 to 50 minutes or until wooded pick inserted comes out clean. Meanwhile, in a small bowl mix confectioners' sugar, milk, and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. drizzle glaze over warm cake. Serve with Raspberry sauce.

Raspberry Sauce

2 10 oz. frozen raspberries in syrup, thawed, divided.
1/4 cup sugar
2-3 TB orange juice or orange liqueur
Drain 1 package raspberries and discard juice. Save juice from other package. Puree fruit, juice, sugar and orange juice or liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use

[Beth]

That cake sounds wonderful and I have wanted to try it. It would transport easily, and if you're not sure if it's enough, make a pan of brownies or something chocolate for the "dark side" -- to quote the recent M&M's campaign. ;)

[cangoss]

I am so tempted to make that trifle for DH's family's Christmas Eve dinnner - but I did a trifle for the same crowd for Thanksgiving. Time to use a different wedding gift (I made the trifle because I wanted to use the trifle bowl we received) - I'm making the Black Forest Torte from December's BA and I'll use our pretty cake plate.

[trish_ks]

What about CL's Cranberry-Orange trifle? No coffee or liquor!

[valchemist]

This cake is great. It looks mpressive and will appeal to most people.


* Exported from MasterCook *

Fudge Ripple Pecan Layer Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cake:
1/2 c shortening
1 1/2 c sugar
2 eggs
1 2/3 c flour
2/3 c cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
2 tsps vanilla
filling:
8 oz. lowfat cream cheese -- softened
2 tbsps butter
1 tbsp cornstarch
14 ozs low-fat sweetened condensed milk
1 egg
1 tsp vanilla
1 c chopped pecans -- toasted
frosting:
2/3 c butter -- softened
1 1/3 c cocoa
5 3/4 c sifted powdered sugar
1 1/8 c lowfat 2% milk
1 tsp vanilla

Grease and flour two 9-inch pans. Line with wax paper. Grease and flour wax paper. Set aside.

Beat shortening at medium speed until fluffy; gradually add 1 1/2 cups sugar, beating well. Add 2 eggs, one at a time, blending well after each addition.

Combine flour, cocoa, baking soda and salt and add to shortening, alternately with buttermilk, beginning and ending with flour mix. Blend well after each addition at low speed. Beat 3 mins. more on high speed, stopping once to scrape down sides of bowl. Stir in 2 tsp. vanilla. Pour into prepared pans and set aside.

Beat cream cheese, 2 tbsp. butter and cornstarch at medium speed until creamy. Gradually add Eagle Brand milk and beat well. Add 1 egg, beat well. Stir in 1 tsp. vanilla. Spoon cream cheese mix evenly over batter in both pans.

Bake at 350ºF. for 40 mins. or until done with toothpick test. Cool in pans 10 mins. remove from pans and cool completely.

Frosting:

Beat 2/3 cup butter at medium speed until creamy. Combine powdered sugar and 1 1/3 cups cocoa. Sift and add to butter alternately with 1 cup plus 2 tbsp. milk, beginning and ending with cocoa mixture. Beat until spreading consistency. Stir in remaining 1 tsp. vanilla. Spread frosting between layers, sides and top last. Sprinkle top with toasted pecans.




Source:
"Southern Living Homestyle Cooking page 172"


NOTES : excellent. the original recipe didn't call for lowfat cream cheese or sweetened condensed milk, but they worked out just fine. the cake is really dense and the cream cheese filliing is excellent!!

the recipe made WAY too much frosting. and I am a frosting fiend. there were at least 3 cups of frosting leftover. I was worried about the frosting because it didn't taste all that great on its own. but it worked perfectly with the rest of the cake and tasted great. I would definitely stick to that frosting if I made the cake again which I most likely will.

[foodlady]

What about a nice cheesecake? They're better prepared a day or two ahead, and so elegant and delicious! I made this one for Thanksgiving, and it was a huge hit.

Cranberry-orange Cheesecake With Chocolate Crust

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Crust -
1 box chocolate wafer cookies -- (9 ounce) broken
2 ounces bittersweet (not unsweetened) -- or semisweet chocolate coarsely chopped
5 tablespoons unsalted butter -- melted
- Filling -
4 packages cream cheese -- (8 ounce) room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
4 large eggs
2 teaspoons grated orange peel
1 teaspoon vanilla extract
- Topping -
1/2 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 cups fresh cranberries
1/2 teaspoon grated orange peel

For crust:
Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.

For filling:
Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.

Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.

For topping:
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)

Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.

Makes 12 servings.


Bon Appétit
December 2002

[gobluem82]

Cheesecake was the first thing that entered my mind as well.

[Andrea_2]

I like the cheesecake idea too. I'm going to make the Red Velvet Cheesecake that I've seen posted on this board, and I'm also going to make the Pecan Cranberry Pie also posted here somewhere (by Linda in MO? I think?)