A Sweet, Decadent Treat!

The other night, in tribute to Mozart, I watched a bit of Amadeus. I have seen it "too many times", but still enjoy the performances, and looking closely at all the details...the costumes, the set design, etc. The other night I played close attention to the scene where Salieri first encounters Wolfgang, as Salieri spies on the musical genius from behind a fabulous dessert buffet, with all the incredible sweet offerings typical of court life in the 18th Century. The porcelain tureens, compotes with cherubs and harlequins and powdered wig darlings in all their splendor. Salieri is dazzled, too, but has to refrain as he hears Mozart's giggling approach. He crouches low, and must wait to partake.

And worth the wait! These desserts were not only beautiful, but very tasty, too.

And with Christmas approaching, I am inclined to try to replicate one, or more than one, if I get particularly ambitious. Just look at the wonderful 18th Century dessert poster at right. These delights were individual pieces stacked high, or molded in copper. Many desserts included fruit and other new delicacies brought from the New World, i.e. carambola, or "star fruit" as it is generally known.

A Christmas favorite is the croquembuche, the cream puff tower! It was invented by French chef Antoine Careme (1783-1833) in the late 1700's, initially as a wedding cake, but who wouldn't want to use any excuse to bring it on for other festive occasions, especially when you can grace the center of your holiday table with this glittering example of dessert extraordinare. The puffs are filled with pate choux, stacked and cemented with hardened sugar, spun around the tower.
Remarkable!

Another great, stackable, choice is the Sugar Plum sweetmeat. Various dried, sugared and slightly spiced fruit can be assembled, or whole slabs of Turkish delight can be cut in squares, dredged in powdered sugar and assembled at your whim.
You can also sculpt marzipan into little fruits, and paint with food coloring.

Also, don't forget about providing actual fruit, small pears, apricots, tangerines, or tiny apples on a lovely compote. There is no end to the possibilities!

And finally, courtesy of http://clickclackheels.blogspot.com/ I learned of a recent, Incredible (Incredible with a capital "I") runway show from the house of Chanel where the set design features a fantastic banquet, with the guests seated around an enormous glittering table, mermerizingly set with candles, crystal and silver, the models walking by sumptuous displays of delights. Perhaps the models ARE the dessert! So, the fantasy of the fabulous buffet table is still in vogue. Check it out!