A Look at the Winter Desserts That Became Holiday Classics

Many of the traditional Christmas desserts served today have roots in the winter kitchens of the Georgian, Regency, Victorian, and early American colonial eras. Today, restaurants like Stanford’s in Northgate, Tanasbourne, and Clackamas carry these traditions forward with comforting seasonal offerings. In this article, we take a peek at the historical origins of some of our most savored and comforting winter desserts, the very sweets many of us love to tuck into during Christmas time and throughout the colder season. Along the way, you will also find winter and Christmas dessert ideas for yourself, a holiday party, or any private event  that calls for something sweet.

 

Crème Brûlée – A Winter Dessert Treasured Year-Round

It was in 1691 that Francois Massialot, Louis XIV’s chef, originally wrote the earliest dated entry of a crème brûlée recipe in his cookbook. Its origins began as a simple European custard made from eggs, cream, and sugar. Though initially reserved for the elite, this dessert made its way through the masses over the next few hundred years. The signature caramelized top of a crème brûlée was originally created using heated irons in English and French households, giving it a freshly-torched appearance as though it sat too close to the hearth, more aesthetically suited to the colder season. Custards like this became traditional Christmas treats because when fruits were scarce, and the base ingredients were more accessible and stored well, which helped cement crème brûlée as a winter dessert favorite for centuries to come.

 

Indulgent Decadence – Chocolate Mousse Cake

Though it originated in 17th Century France, Chocolate mousse cake as we know it today evolved from eighteenth and nineteenth century European chocolate creams, which were prized during winter when chocolate was considered a special-occasion ingredient. Early chocolate desserts were extremely labor-intensive and expensive, often reserved for holidays, banquets, feasts,  and other  gatherings of celebration among the elite. As chocolate became more available  through trade, mousse cakes became classic winter desserts for their luxurious appearance and  flavor, novelty airiness, and association with festive/celebratory meals. Today, it’s no surprise that chocolate mousse has stood the test of time as a beloved wintertime dessert idea for those looking for a treat.

 

Warm Fruit Desserts For Body and Soul – Skillets and Cobblers

 

Apple Crisp Skillet

Although the modern apple crisp first appeared in the early twentieth century, it evolved from Victorian and early American apple puddings and baked apple dishes that relied on stored orchard fruit throughout the winter. Apples kept well in cool rooms or cellars, which made them one of the most dependable ingredients for seasonal baking/cooking. With minimal ingredients, anyone could easily and economically combine minimal ingredients, such as baked apples, with a simple sugary oat or crumb topping. Today, the apple crisp skillet remains a familiar, indulgent favorite in colder months  among apple desserts. At restaurants such as Stanford’s near Seattle and Portland, it is served deliciously  warm with vanilla ice cream and a touch of indulgent salted caramel sauce.

Berry Cobbler

Berry cobblers emerged in early American cooking, where settlers adapted British puddings into baked fruit desserts using simple biscuit-style doughs and preserved fruit. Early cobblers were made by cooking fruit in a pot, dropping soft dough on top, and letting everything steam or bake together. This more rustic,  uneven topping likely inspired the name “cobbler” as a nod to its less-refined cobbled or cobblestone appearance. They became traditional winter dishes because they relied on fruit that had been canned, preserved, or frozen during summer. Marionberries, introduced in the twentieth century as a Northwest specialty, brought a regional twist to this historical winter dessert. 

Take A Bite of These Traditional Winter Desserts at Stanford’s

From custards to cobblers, these traditional Christmas desserts show how winter cooking has long balanced flavor and practicality with celebration. Their histories continue to inspire seasonal tables and offer dependable ideas for guests looking for winter or holiday dessert ideas and  inspiration. Lucky for you, Stanford’s offers Crème Brûlée, Chocolate Mousse Cake, an  Apple Crisp Skillet, and Oregon Marionberry Cobbler at each of their locations near Seattle and Portland. Celebrate with us this holiday season at Stanford’s.