Celebrations

DAILY NEWSNORFOLK

Monday, November 19, 2012

�-A NORFOLK DAILY NEWS, MONDAY, NOvEMbER 19, 2012

Following is a recipe for a smoked turkey and one for a grilled turkey, courtesy of the National Turkey Federation.

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Turkey or ham is the centerpiece of many a holiday meal, but the true main attraction comes at the end of the feast: dessert. Whether it’s pumpkin pie, Bûche de Noël, or Grandma’s famous gingersnaps, the final course is what everyone secret-ly (or not so secretly) saves space for.

And this year, you can be sure to deliver. Having just one dessert to indulge in is a thing of the past. Sweet little cupcakes? Mini macaro-ns? Tiny pies? No one is immune to this cuteness. “Mini desserts are just adorable,” confesses Dani Cone, the baker behind Seattle’s High 5 Pies and author of “Cutie Pies: 40 Sweet, Savory and Adorable Recipes” (Andrews McMeel, 2011). “A mini pie bite bursting with colorful fruit, rus-tic crust and a crumb top? What could be better?”

Then there’s the flavor. Tiny treats like macarons, a delicious filled French pastry, “pack a lot of flavor in their small size,” says Ann E. McBride, co-author with Kathryn Gordon of “Les Petits Macarons: Col-orful French Confections to Make at Home” (Running Press, 2011). “So while you can easily eat a couple and enjoy variety, you’ll also be satisfied with just one.”

Still another bonus? “Bite-sized desserts are naturally portion-con-trolled,” notes Carole Bloom, author of 10 dessert cookbooks, including “Bite-Size Desserts” (Wiley, 2009). “And they’re easy to handle. There’s no need to cut or slice or decide what size piece you want.”

These features combine to make small sweets perfect for holiday gath-erings. “I love small things at parties, because I hate eating standing up,” says Deb Perelman, the accom-

plished cook and blogger behind-smittenkitchen.com and “The Smitten Kitchen Cookbook” (Ran-dom House, 2012). “If it takes more than one bite, it’s on your chin.”

Shrink the size of your holiday des-serts and offer a variety so everyone can manage a taste – or manage to taste them all.

When serving an assortment, you can keep to the classics and experi-ment, too. Our experts recommend seasonal flavors such as pumpkin and maple, perhaps with caramel or butterscotch, for Thanksgiving. For Christmas, offer spicy selections with cinnamon, ginger or mint in addition to chocolate. Perhaps a chocolate peppermint or ginger-bread cake ball (a luscious truffle made of crumbled cake and frost-ing), suggest Robin Ankeny and Charlotte Lyon of The Cake Ball Co., based in Dallas, and authors of “Cake Balls” (Running Press, 2012), or a rich bourbon-pumpkin buttercream macaron.

Fruits of the season also are great choices. “If you have a basic vanilla cake recipe or one with fruit, you can switch it up,” Perelman says. “If you use peaches in the summer, use apples or pears in the fall. I’m also a big fan of cranberries in baked goods. They have a nice flavor when you add sugar, and they go well with orange and citrus, too.”

It’s also an option to choose sim-pler flavors, such as basic birthday cake or brownie, and add festive dec-orations to dress up your treats for the holiday occasion, note Ankeny and Lyon.

In addition to varying flavors, con-

sider your selections to be sure you’ll offer a range of colors, textures, and styles. “Plan to have an assortment of bite-size desserts on your menu, such as tartlets, cakes, cookies, and candies,” Bloom says.

Almost as fun as cooking and baking mini desserts is finding fabulous

ways to display them. A cake ball or two can nestle in a serving spoon or become cake pops with the help of lollipop sticks. Cone loves to make piepops, too. Anything on a stick will look great nestled into a bou-quet in a vase or glass, and Bloom suggests creative plating with dishes of different shapes, sizes, and colors, and even using pieces of slate and

Make it Small and Sweet Serving just one dessert is so 2011. This year, make the most of everyone's favorite course by offering guests an array of tiny treats. BY JESSICA ROYER OCKEN | CTW FEATURES


granite or baskets. Setting small items in mini-cupcake papers will make them pretty and easy to pick up, adds Perelman.

Macarons, with their varied col-ors and neat, round shape, can be displayed countless ways. “I love displaying pastel macarons on antique tiered cake or cookie plat-ters,” McBride says. Line them up in multicolored rows like gems or stack them in a pyramid, she sug-gests. Or, make a delicious edible centerpiece for your sweets table by pinning macarons to a foam shape (or attaching them with a bit of frosting), such as a tree or large ball.

Desserts this delightful may not wait until the end of the meal to make their debut. A mini pie could greet each guest at their assigned seat, perhaps even wrapped to take home as a party favor, says Cone, adding: “Have fun with this! There are so many ways to display these treats, and they look great piled high – a true pie bounty!”

Now, in all honesty, is making a batch of petit-four-sized pies more labor intensive than a standard nine-incher or two? Probably. But creating tiny treats doesn’t have to mean chaining yourself to the stove for days at a time. “It just requires planning, and maybe a good piping bag,” Perelman says.

Consider these tips to streamline your process:

Don’t abandon your favorite reci-pes. “In many cases home cooks can make their full-size recipes into bite-size desserts,” Bloom says. Just practice a few times so you can figure out the yield and the adjusted cooking time. Cookies are a particularly easy item to make smaller, Perelman says. Bar cookies are easiest of

all. Something like her cranberry crumb bars can be cut in one-inch squares for one-bite delight. (Cool the pan to almost-frozen for cutting ease.) Bite-sized cheesecakes can be tricky, Bloom says. Choose a sili-cone mini-muffin pan to help them come out easily. Macarons are not nearly as diffi-cult as they look, but to avoid frustration, McBride suggests practicing making the shells a few times before the big event. Her book contains an extensive troubleshooting section, com-plete with photos and step-by-step instructions for macaron perfection. Bake in advance. Make a few fla-vors of mini cupcakes over a period of weeks, Perelman sug-gests. Wrap them airtight and store in the freezer until the holi-day arrives. Then just thaw, add frosting, and you’re ready to go. Your guests will be amazed at

the bounty of decadence, and you’ll be a hero, because after all, everyone loves a choice!

10-A NORFOLK DAILY NEWS, MONDAY, NOvEMbER 19, 2012

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“It’s Too Cold At Home”

NORFOLK DAILY NEWS, MONDAY, NOvEMbER 19, 2012 11-A

12-A NORFOLK DAILY NEWS, MONDAY, NOvEMbER 19, 2012

3 ripe avocados2 gloves minced garlic1/2 teaspoon salt (or to taste)4 ounces cream cheese4 ounces goat cheese2 teaspoons lemon or lime juice

1. Mix all ingredients at once with a large spoon or hand-mixer in a medi-um bowl 2. Serve with blue corn chips, pretzels or crackers.

8 ounces cream cheese1/2 cup sour cream1 tablespoon fresh dill1 tablespoon mayonnaise1/2 teaspoon horseradish sauce1/2 teaspoon saltpepper to taste4 ounces smoked salmon

1. Mix all ingredients at once with a large spoon or hand-mixer in a medi-um bowl. 2. Serve with bagel chips or sliced veggies.

1/2 cup white beans, drained1/2 cup garbanzo beans, drained1/2 cup juice from either bean can1 teaspoon xantham gum1/4 cup vegan cheddar cheesesalt and pepper to taste

1. Process in a food processor. 2. Serve with carrots, red peppers or pretzels.

1/2 cup vanilla or honey Greek yogurt

1/2 cup peanut butter (crunchy or creamy)

¼ tsp. ground cinnamon1 tbs. brown sugar

1. Mix together in a medium bowl 2. Serve with celery, graham crack-ers cookies or apple slices.

2 chicken breasts, boiled and shred-ded (or 1 can of shredded chicken)

16 ounces cream cheese1 cup ranch dressing2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. 2. In a saucepan, combine cream cheese and ranch over low heat. 3. Pour mixture over chicken in a bak-ing dish. 4. Sprinkle cheese on top. 5. Bake 30 to 40 minutes, let stand 10 minutes before serving. 6. Serve with veggies, crackers or breadsticks.

8 Crowd-Pleasing Holiday DipsGet inspired with these sweet and savory dips that will have guests dipping (and raving!) all night long

c

ers, cookies or apple slices.

Celebrations

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