Thursday, April 12, 2012

Dessert Tables on the Rise

The change in the economic climate has lead to more and more people opting to entertain at home rather than go out. Dessert tables are super trendy right now and a great way to elevate your party from ho-hum to something really special! Even better, little desserts are affordable luxuries we can all enjoy. What better way to delight your guests than with a variety of delicious, decadent treats? They're great for a number of events:
  • Weddings
  • Bridal showers
  • Baby showers
  • Graduation parties
  • Easter
  • Birthday parties
  • Holiday parties
dessert table

For a healthy alternative, why not carrot and celery sticks with little personal bowls of hummus or salad dressing? Or for a brunch get-together, you could even set out miniature breakfast items in a buffet style.

Take a look at the beautiful Rosanna products that have been used in recent magazines and blogs:

Amy Atlas Blog, December 2010
Brides, May 2010

Brides, September 2011
Layla Grayce Blog, March 2012 - designed by Kate Landers
Modern Bride, August/September 2007

Many of the Rosanna items would be perfect for creating your very own sweets table:

La Patisserie

compote cookie jarcompote 
Les Petite Sweets and Les Cookies

compotecake pedestalcompote
Decor Bon Bon

cake pedestalcake pedestalcake pedestal 
White Pedestals

cake pedestals
Pedestal Cake Domes

black cake pedestal black cake pedestalblack cake pedestal
Rococo Noir - perfect for Halloween-themed get-togethers!

To help get your dessert table off to a great start, I've included my mother's Butterscotch Pie recipe for you to enjoy.

butterscotch pie

Butterscotch Pie


1 pie crust (I recommend my mom's recipe, which you'll find in a previous post)
4 large egg yolks
1 1/2 cups whole milk
1/3 cup flour
1 cup heavy cream
1 cup brown sugar, firmly packed
1/4 teaspoon salt
3 tablespoons salted butter
1/2 teaspoon vanilla extract
Sweetened vanilla whipped cream (See note below)

Preheat the oven to 350 F (Gas mark 4). Prepare the pie crust.

In a small bowl, beat the egg yolks until they are lemon-yellow. Set aside.

In a small port, bring the milk and cream to the scalding point; you'll know the cream has reached the right temperature when a "skin" forms on top of the liquid. Add the flour at this point.

Meanwhile, in the top of a double boiler over simmering water, combine the brown sugar, salt, and butter. Stir until the butter is melted and the mixture is completely blended. Gradually pour the hot milk mixture into the brown sugar mixture, stirring constantly.

Pour a little bit of the warm double-boiler mixture into the egg yolks. Mix well, then return the mixture to the double boiler. Cook over medium-high heat, stirring constantly with a whisk, until the custard thickens, 15 to 20 minutes; remember that it will firm up as it cools. Beat until smooth, then stir in the vanilla.

Pour into a pie shell and smooth the top. Cover with wax paper and refrigerate until cold. Spread the whipped cream in a thick layer over the custard. Serve, and wait for your guests' responses. This is a showstopper!

Note: Make the whipped cream at the last minute. Using an electric mixer, beat 1 pint cold heavy cream, gradually adding 1/4 cup confectioners' sugar, beating constantly. Beat in 1 teaspoon vanilla extract as the cream thickens. Beat until the creams semi firm peaks.

With a little creativity and planning, you can create a dessert table that wows your guests and is affordable, too! Good luck!

With love,