We just wrapped up this years epic Nutcracker Sweets dessert party. It is more of 0r less an annual holiday affair, and one I have hosted for over 35 years - with a few years off intermittently when life has intervened.
I didn’t host it last year because I was traveling right up until the holidays, but this year it was back and in a big way!
I had just finished a baking marathon for cookie box gifts for Christmas gifts for the fam containing 7 different cookies and bars.
I had set aside some of the dough from the cookies and kept it frozen in anticipation of adding them to the dessert party as well.
Party Decor
I used virtually the same table decorations as the last time including the Nutcracker ribbons festooning the chandelier over the table. And, as always (or at least for the last 20 years) most of our nutcracker collection is displayed on and around a large paper mache drum.
Nutcracker placard holders hold printed cards - with nutcrackers, of course, identifying each of the items on offer.
Nutcrackers are everywhere - word got out and I’ve been gifted nutcracker ornaments, nutcracker servers, nutcracker spreaders nutcracker tea towels, nutcracker napkins, and a nutcracker soap dispenser. To say we have a theme is an understatement.
This year, because the weather was clear and calm, I lined the driveway and walkway with luminarias leading to the front door where we fly the nutcracker flag and our 3’ wooden nutcracker (affectionately know as Fred) greets guests.
My son Jamie designed a new fiendishly difficult scavenger hunt (again) for guests consisting of items that could be found amongst the various Christmas decorations throughout the rooms…if you looked VERY carefully. A surprising number of guests were compulsive enough to persevere!
We considered adding a total nutcracker count to the list, but we were up to somewhere north of 50 without including printed renditions like the ribbons and napkins and placecards!
The coffee table was laid with savory nibbles for a respite from the sugar extravaganza in the dining room. This included our favorite parmesan dip recipe, and a roasted red pepper cheesecake dip.
But the main reason people come is for the array of desserts.
Dessert Party Menu
The week prior to the party is my personal version of a British Baking Show marathon. Layers and cakes that can be frozen are made early in the week, frostings and finishing touches are made at the end of the week. Most of the cookies were baked fresh a few hours before the party, and whipped cream (made with whipped cream stabilizer for longevity) was the last addition.
The dessert table included the following (highlighted text links to recipes where available):
My personal favorite dessert on offer is this Chocolate Cake with Mocha Swiss Buttercream
Mini Toffee Cheesecakes (with some nut free versions stashed in the kitchen for our nut-allergy friends) are an annual staple. These perfect little bite sized tastes of creamy cheesecake and buttery caramel are topped with a sprinkle of toffee crunch.
The ever popular Raspberry Crumble Bars and Sea Salt Caramel Brownies make an appearance often - this year along with Lime Meltaway cookies which are a lime flavored slice and bake version of those crumbly, melt-in-your-mouth wedding cake balls from years gone by.
Gingerbread House Cakelets are dusted with icing sugar “snow”. We use non-melting powdered sugar from King Arthur for this and bake them in this adorable village houses cupcake pan.
The Chocolate Coconut Almond Tart - which tastes exactly like the best version of an Almond Joy candy bar is delicious, but a little goes a long way!
Our favorite Lemon Tea Cake - not particularly impressive to look at, but word gets out that it is a hidden gem and it generally disappears.
Creme Caramel - this was perhaps my best rendition yet. Perfectly creamy and smooth with an abundance of caramel.
Chocolate Mousse cups are decorated with whipped creamed and chocolate filigree. I keep tiny demitasse spoons on hand for these miniature desserts.
Another household favorite (okay, everything is a favorite…) is banana cake, which has been on the birthday cake request menu for many years, only recently supplanted by carrot cake and the chocolate mocha cake. For this party we did a version as bite sized mini Banana Cupcakes with Cream Cheese Frosting
Cranberry Trifle with candied orange rind was a new recipe I hadn’t tried before and it was delicious and decidedly seasonal and festive! The candied orange rind is surprisingly easy to make and is what puts this trifle over the top.
We included a platter of fresh fruit, just in case anyone was feeling guilty for indulging and wanted a healthier alternative…between desserts. Fruits were chosen for their contrasting colors as much as for their flavors.
Flourless Chocolate Cake with Chocolate Ganache Frosting was served with a side of Raspberry Coulis. It’s a perfect indulgence for our gluten free guests, though it is popular with EVERYONE.
I recommend keeping a bottle of homemade raspberry coulis on hand to elevate all sorts of desserts - from key lime pie to chocolate cake!
Classic Carrot Cake is another family favorite that often gets requested for birthdays. Here we decorate it with basketweave piped frosting. This is way easier to do than it looks like. You can see it in action in the link.
An assortment of cookies including decorated gingerbread cookies, lemon ricotta cookies (a new favorite!), snickerdoodles, butterscotch chocolate chunk cookies, and Christmas crack toffee cracker candy.
Beverages, in addition to the requisite pitcher of water because someone ALWAYS asks for water, included sparkling cider, Asti Spumanti, coffee, decaf, and tea.
Atmosphere matters
In addition to the luminarias leading to the door, music from the Tchaikovsky ballet plays in the background.
Nutcrackers are, of course, everywhere - including perched on the kitchen chandelier.
Not to be left out, even the powder room gets in on the theme with a nutcracker soap dispenser.
I serve the hot beverages in the kitchen in our fancy silver samovars and with an assortment of teacups from my rather vast collection.
And I always use glass dessert plates and real forks as well as real champagne flutes and teacups. There is nothing more antithetical to an elegant and festive atmosphere than plastic forks and styrofoam cups and nothing worse than plastic stemware that requires assembly (which means they also come apart FAR too easily without warning!)
A tour of the dessert table for our Nutcracker’s Sweets Dessert Party.
I have collected plenty of everything over the years so that I own what I need, but borrowing or renting is always a preferable option to disposable.
For large parties like this I have learned that employing a couple of students to keep up with collecting discarded dishes and refill platters and beverages so they always look abundant makes the whole party flow more smoothly and allows me to enjoy the guests. My fabulous helpers also put away and clean up everything at the end of the night which is sheer bliss for a hostess!
And that’s a wrap…until the next party, which is planned for pi day which obligingly falls on a Saturday this year!
