Trifle With Butterscotch Topping

The resort's kitchen was understaffed the entire holiday season. The craziness has died down yet thinking back,  I still  could not believe how I was able to undertake a seemingly impossible task of creating all the Christmas brunch treats for more than two hundred guests without any help, not to mention the bread and pastries for breakfast and desserts for a la carte dining. A lot of planning and organizing were involved from beginning to end. I wasted no time and effort. I knew I had nobody to rely on but myself.

This trifle was a product of a well thought-out  plan. I normally avoid using ready made mixes when whipping up desserts but this was an exception. Unlike the past two Christmasses, I baked the sponge biscuit and cooked vanilla custard from scratch. This time,  I opted to use store bought biscuit sponge and  a custard powder to make my vanilla custard as  I did not have the extra hour to spare.  The result was surprisingly good.

Raspberry Pavlova

These mini pavlovas were the latest addition to this year's Christmas brunch dessert menu. The simple but delicious confection was the crowd's favorite. The guests loved them so much that I had to replenish the tray frequently. What made them so good was the crisp crust, topped with a rich and creamy whipped cream and the tangy raspberry coulis. Such a perfect combo of color and taste.

Red Velvet Christmas Cupcakes

These festive red velvet cupcakes  were absolutely beautiful. They brought out the holiday mood with their strikingly bright red color and decorative toppings.  Perfect for the holiday celebration.

Carrot Cake At Christmas

We looked beyond the traditional Christmas cake this year as we got tired of the same Christmas treats we have had for the last two years. My manager wanted something simple but delicious, a cake that is moist and flavorful. She asked for a carrot cake as a replacement. Her decision did not disappoint. It was a crowd-pleasing dessert everyone loved at the event.

Gingerbread House

It's Christmas once again. My preparations for the much awaited Christmas brunch are in full swing. I am in-charge of all the sweet treats there is. I spent weeks stocking up on my supplies, making sure I got everything needed before the big event. I planned and organized the tasks assigned to me and focused on their completion on time. I do not want a repeat of the past two Christmasses where my work was behind schedule. (That's what happens when someone works alone).  Besides, with my family and  friend visiting, I want to be ahead of the game so I can at least spend time with them.

Christmas Trifle

For the English people, Christmas celebration won't be complete without trifle,  which was why this dessert was included on the list of our Christmas treats ( the owner of the resort is English) . Except for the lack of  pretty layers, this dessert had the best elements on it. The custard, lady finger sponge soaked in cointreau, jelly and fruit would make you dig in for more.

Cinnamon Apple Cheesecake

One of the highlights of the Christmas brunch was this cinnamon-spiced apple cheesecake. It took some time to make. The procedures were long (imagine how tired I got with the tedious task of peeling and slicing the apples!),  but it was well worth the effort. It was delicious. It was a big hit among the over 200 guests who showed up for the event.

Christmas Cake : How to make and mature

Preparations for Christmas is underway at the resort. It's going to be busy again come December with all the travelers escaping the cold winter months. All departments are getting ready for the biggest event this year. There will be a  brunch on Christmas Day. The F & B employees are organizing things ahead of the holiday season. Yours truly has recipes lined up  for the festivities. The first on my long list of holiday treats is this Christmas cake, a kind of fruitcake served at Christmas. I made it six weeks  ago to give it time to mature.