The Forest Feast Gatherings is filled with easy recipes and simple ideas for entertaining and creating ambience for a party, and includes several menus for party buffet bars, including a Breakfast Taco Bar and a Grilled Cheese Party. There are also complete menus for different occasions. The dessert on the Winter Feast menu was so tempting, and I decided it would be easily transformed into a tasting buffet bar! And I know you have been itching to try making one of these delightful recipes, so here is your chance to create your own dessert! What is it? As you are my guest I’ll keep it a surprise until you see the goodies assembled on the buffet.
Let’s start by choosing one of these Forest Feast notebooks for keeping track as you taste the options.
First we need to choose a beverage. Here are the three choices:
Ginger lovers, choose this one. It has quite a strong ginger flavor and is not as “gently bubbling” as the label indicates. Open it over the sink, and not at the buffet table, as I did. You will need to sip this!
If you like a different kind of excitement in your glass, this hard cider is an excellent choice. This one is quite malty and very smooth. (also very cute woodchuck)
And if you are a traditionalist when choosing your warm fall beverage, this one is excellent and sells out fast.
This five apple cider is a concentrate so I mixed it up 3 cups of water to 1 cup of concentrate. My toad is much cuter than he looks here and holds almost two gallons. And he pours perfectly ~~ ideal for a tasting bar or buffet.
If you’ve been sipping along remember to take notes in your little book.
Next we need to choose a caramel sauce.
You will better understand the appealing nature of this cookbook if I tell you that I don’t even like caramel, yet after seeing the recipe for this dessert and the photos accompanying it, I couldn’t get it out of my mind! I love flan with its caramelized top and caramel liquid, so why was I revolted by caramel candy bars and those cubes wrapped in plastic?
I started wondering about caramel, and my research taught me that real caramel is sugar heated to remove the water molecules, giving the sugar the characteristic color and flavor of caramel. The type of sugar used and the way it is heated will result in a unique caramel. To make caramel sauce, as we need here, that end product is then added to a cream of some sort, which of course provides endless varieties! The little cubes of “caramel” are made by putting everything in a pot and boiling it. No actual caramelization occurs. A simple but excellent explanation is here!
So, even if you think you do not like caramel, trust me and choose one.
1 ~~ Classic Cajeta Caramel Sauce : You will notice that this caramel sauce uses goat’s milk for the dairy and has a touch of cinnamon. As you close your eyes and do your pretend tasting I will help by telling you that I was surprised it was goat’s milk, as the characteristic goat milk taste was not obvious, and the cinnamon is very mild.
Also, the ladies in the W-S store were hoarding it in the back room with the extra apple cider and I pried one of the last two jars out of their hands.
2 ~~ Fat Toad Farm : Another goat’s milk variety, but with real Vermont maple syrup added! Fat Toad Farm is based in Vermont and this sauce has Vermont maple syrup in it, but my cute little maple syrup cabin contains Maine maple syrup. Don’t try to tell anyone they are the same thing! Both delicious, but each clearly labeled with pride! 🙂 Very strong goat’s milk taste. I found this caramel sauce in Terrain.
3 ~~ Dark Chocolate Sea Salt Caramel Sauce from Stonewall Kitchen. DARK Chocolate. Sea Salt. Ok, that was enough for me to pluck this jar off the shelf of our local specialty grocery shop. Made in Maine.
Review your tasting notes, and choose one beverage and one caramel sauce. You may want to also add some of that maple syrup or perhaps some nutmeg.
I ground some ahead for you. It is not an easy task and you will need a nutmeg grinder. But the aroma is wonderful!
Ok, beverage, caramel sauce, additional toppings.
Next you’ll need a plate because things are going to get messy. Do you wonder what we are making?
Step up to the assembly table.
You’ll see my french bowls filled with whipped cream and sliced apples. To keep the cream whipped on the buffet use whole fat heavy cream. It makes a huge difference.
Here’s a note from Erin herself, a watercolor of her cabin in the woods, my favorite antique bread board …
~~ and my grandfather’s ice cream scoop. (hint, hint) ~~
Fill a glass with a scoop of vanilla ice cream.
Add your choice of beverage, caramel sauce, nutmeg, apples and a large dollop of whipped cream!
~~ cider floats ~~
Three beverages and three caramels add up to nine combinations, and that’s not even including the optional toppings. If you do a cider float tasting bar at your party be sure to have lots of little tasting cups and serving dishes on hand, because everyone will want to try a few creations!!
Mine. Can you guess?
Apple cider, chocolate sea salt caramel, apple slice, a bit of whipped cream, no nutmeg. Birch straw. Excellent.
What did you create?
Tell, me, and put this book in your letter to Santa. If you’re on his naughty list, buy it for yourself.
please visit all the Novel Bakers, Jain, Mary and Michael Lee, to see their beautiful, delicious creations
joining the fun at