Since the main course is traditional (prime rib and Yorkshire
pudding), Christmas dinner choices are everything else. For some
reason, I nearly always plan a dinner backwards once the main course
is settled: dessert to hors d'oeuvres. Maybe choosing a dessert is
just more fun :-) Although I have a long list of desserts in my recipe
database, I'm tired of the same old same old Christmas stuff (Yule
Log, gingerbread house, a trifle that doesn't need to see another
Christmas, etc.).

Anyhoo, I've shortlisted two new desserts, both from Bon Appetit.
Well, tweaked from Bon Appetit, anyway. One is a new trifle that is
twistier than the trifles I'm used to - less fruity, more dessert-y.
The other is a cheesecake that has "Christmas" in the title, but other
than the decorations on the top, I can't see Tiny Tim having visions
of it along with the sugarplums, but it reads kinda cool. For your
review and comment:

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Raspberry, Chocolate And Almond Trifle

desserts

3 1/2 cups chilled heavy whipping cream; divided
12 ounces high-quality white chocolate; such as Lindt or Perugina
1/2 cup chambourd [smaller amount of almond extract in the original]
7 ounces boudoirs, savioridis or champagne biscuits
1 1/2 cup raspberry jam, melted, divided
american golden custard, prepared
2 - 12 ounce bag frozen unsweetened raspberries; partially thawed,
divided
2 - 6 ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add
whitechocolate; whisk until smooth. Cool to barely lukewarm, about 10
minutes.Beat 2 1/2 cups cream and 1 1/4 teaspoons extract in large
bowl to stiff peaks. Fold in white chocolate mixture.

Arrange biscuits in bottom of trifle dish.

Spread 1/3 of melted jam over biscuits in dish. Spoon 2 tablespoons
Chambourd over biscuits. Next, a layer of custard. Top with 1/3 of
partially thawed berries with juices. Spread 1/3 of whipped chocolate
cream over. Repeat layering with biscuits, Chambourd, melted jam,
partially thawed berries, and whipped chocolate cream 2 more times.
Mound fresh berries in center of trifle. Sprinkle almonds around edge.
Cover and chill at least 5 hours and up to 24 hours.

*Available at some supermarkets and at Italian markets (Trader Joe's,
Whole Foods). You can also use pound cake.

Contributor: Tweaked From Bon Appetit

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Christmas Cheesecake With English Toffee Filling

desserts

crust:
1 1/2 cups graham cracker crumbs; about 5 ozs.
1/2 cup toasted almonds, finely chopped
1/2 cup english toffee bits (such as skor)
2 tablespoons packed dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
filling:
4 8 ounce packages cream cheese; room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered toffee; (Skor or Heath-type)
topping:
1 16 ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
assorted candies; gum drops or holiday M&Ms

For crust:

Preheat oven to 350?F. Mix first 5 ingredients in medium bowl. Add
butter; stir until moist clumps form. Press mixture over bottom and 1
inch up sides of 10-inch-diameter springform pan. Bake crust until
just set, about 5 minutes. Set aside. Reduce oven temperature to
325°F.

For filling:

Beat cream cheese and sugar in large bowl until blended. Beat in eggs
1 at a time, blending well after each addition. Beat in both extracts.
Pour half of mixture into prepared crust; sprinkle with toffee pieces.
Pour remaining mixture over. Bake until edges are puffed but center is
barely set, about 55 minutes.

Meanwhile, prepare topping:

Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour
topping over hot cheesecake. Bake cake until topping is just set,
about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between
cake and pan sides. Chill cake uncovered overnight.

Remove pan sides and place cake on platter. Garnish top with candies.

[Candies seem over the top - maybe nonpareils for color?]

Contributor: Bon Appétit

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"