New Year's Dessert - Suggestions? Ideas?

Decorating By sweet_2th_fairy Updated 3 Jan 2009 , 5:44am by sweet_2th_fairy

sweet_2th_fairy Posted 29 Dec 2008 , 6:10am
post #1 of 19

So what is everyone making for their New Year's dessert? Anyone have some ideas for a theme? I did a quick "New Year" search and took a look at CC's photo gallery. I see many people do something with the upcoming year (i.e. 2009). Anything else? I have no idea what to do!?! icon_cry.gif

18 replies
1nanette Posted 29 Dec 2008 , 6:27am
post #2 of 19

I am making cheesecakes.

Mike1394 Posted 29 Dec 2008 , 11:23am
post #3 of 19

What do you like, what kind of flavors?


sweet_2th_fairy Posted 29 Dec 2008 , 3:52pm
post #4 of 19

Hmmm, we like almost anything except desserts with chocolate, nuts, and liquor (lots of children and people with allergies). We did a monkeybread for Christmas which was a big hit. This New Year's dessert can be a regular cake/cupcake/cookies/etc., but I just can't think of any good ideas on themes/decorations. icon_biggrin.gif

Mike1394 Posted 29 Dec 2008 , 4:04pm
post #5 of 19

I would go something with fruit then. Take some Puff Pastry, cut some shapes out, bake them, split them, and fill with some friut, and pastry cream. Fruit tarts are always a big hit, fruit cobbler also. Check out this site for more ideas.


sweet_2th_fairy Posted 30 Dec 2008 , 5:49am
post #6 of 19

Thanks for the suggestions. Do you have a recipe for pastry cream? I've never made it before. TIA!

dmich Posted 30 Dec 2008 , 6:02am
post #7 of 19

Every year we get together with our friends for New Year's Eve and have a fondue feast. Cheese fondue, beef fondue and, to top it all off, chocolate fondue. I look forward to it all year long!

vteventrider Posted 30 Dec 2008 , 10:34pm
post #8 of 19

I am making sabyon with fruit. It is easy and light after a big meal but looks elegant and everyone things I worked hard on iticon_smile.gif

toodlesjupiter Posted 30 Dec 2008 , 10:51pm
post #9 of 19
Originally Posted by dmich

Every year we get together with our friends for New Year's Eve and have a fondue feast. Cheese fondue, beef fondue and, to top it all off, chocolate fondue. I look forward to it all year long!

Any tried and true recipes that you are willing to share? It would be greatly appreciated! TIA!

red0027 Posted 30 Dec 2008 , 10:56pm
post #10 of 19

I am doing a 4-6 layered strawberry/berry shortcake. My glass cake stand lid flips over and becomes a bowl that sits on the stand itself. I bake the cake then cut the pieces in small squares and layer that with whip cream (DH doesn't like it so I've used custard and/or vanilla mousse), strawberries, red raspberries, and sometimes blueberries or blackberries...depending on the time of year.

Good luck finding something. Whatever you choose will turn out great!


JodieF Posted 30 Dec 2008 , 11:52pm
post #11 of 19

My favorite dessert for a crowd.....delicious!

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.

Shortbread Tarts

Beat 1 cup softened butter with 1/2 cup powdered sugar for about 2 minutes. Add 1 1/2 cups flour, 2 T. corn starch and a pinch of salt and mix until just combined. The dough is very soft. Grease miniature muffin tins. Divide dough into 36 pieces. Press a piece into each cup, pressing to make a center indentation. Place tins in freezer for 10 minutes before baking.
Preheat oven to 325 degrees. Bake tarts for 10 minutes. Open oven and prick bottom of tarts with a fork to eliminate "puff". Bake an additional 8-10 minutes until golden brown.

For caramel tarts, I folded about a cup of caramel (see recipe above) into Cool Whip and then filled the cooled tarts. Then I drizzled the tarts with more caramel.

sugarshack Posted 31 Dec 2008 , 3:32am
post #12 of 19


kimster Posted 31 Dec 2008 , 3:40am
post #13 of 19

I agree with sugarshack

My favs:

Hot Buttered Rum
Espresso martini
Vodka Tonic w/all bar fruit
and... of course, Champagne toast at Midnight

MacsMom Posted 31 Dec 2008 , 3:49am
post #14 of 19

I haven't read all of the replies yet, but champagne cake shaped like a champagne bottle!! (And Bailey's on the rocks).

dmich Posted 31 Dec 2008 , 1:46pm
post #15 of 19

toodles, did you want recipes for the chocolate fondue or one of the others (cheese or meat)? I'd be happy to oblige.

toodlesjupiter Posted 31 Dec 2008 , 5:24pm
post #16 of 19

Thank you! I'd like any or all that you are willing to share... icon_razz.gif Thank you so much!

dmich Posted 1 Jan 2009 , 3:34pm
post #17 of 19

Toodles, sorry I'm just getting back to you now. I wasn't at my computer yesterday. I hope you didn't need the recipes for a New Year's dinner. Fondue makes for a great dinner party anytime during the winter.

Beef fondue: I boil chicken broth in the fondue pot and then set it over the fondue flame. We splurge on the meat and use beef tenderloin, which we slice thinly (to make it easier to slice, place it in the freezer for about 1/2 hour first). We then offer a variety of dipping sauces to go with it. Last night we had a horseradish/sour cream sauce, a teriyaki sauce, a peanut sauce, and some champagne mustard. Really, you could do whatever appeals to you. Give everyone a fondue fork and then can let their meat sit in the broth as long as they want - just a couple of minutes will produce medium-rare.

Cheese fondue: I use a tried-and-true recipe from my Swiss cookbook.

1/2 lb. Emmentaler cheese, grated
1/2 lb. Gruyere cheese, grated
3 tbsp flour or 1 1/2 tbsp cornstarch
1 garlic clove
2 c dry white wine, such as Sauvignon Blanc
1 tbsp lemon juice
3 tbsp Kirsch or brandy
nutmeg, pepper, or paprika to taste (I use both paprika and nutmeg)
2 loaves French bread (the long, skinny baguettes), cut into 1/2-inch slices and each slice quartered

Dredge the cheese lightly with the flour. Rub the cooking pot with garlic; pour in the wine; set over moderate heat. When air bubbles rise to the surface, add the lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden spoon until the cheese is melted. Add the Kirsch and spices, stirring until blended. Serve and keep bubbling hot over fondue burner. Spear the bread cubes with the fondue forks and dip into the fondue. Yum!

Chocolate fondue: We didn't actually do one of these last night and I'm not sure where my recipe is. Just do a search on epicurious.c om.

Hope you enjoy these!

toodlesjupiter Posted 2 Jan 2009 , 11:14pm
post #18 of 19

Thank you so much! I really appreciate it!

sweet_2th_fairy Posted 3 Jan 2009 , 5:44am
post #19 of 19

Thank you all for your replies. I decided to make a fruit puff pastry dessert with pastry cream. It was really easy and everyone loved it. Everyone had such great ideas...I will write them down for years to come. Thanks! icon_smile.gif

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