• Ingredients: 27
  • Serves: 16

Garnet punch with garnish: fresh rosemary sprigs.

Ingredients

  • Garnish: fresh rosemary sprigs

Caramel ganache

  • 1 cup plus 2 tbsps. unsalted butter, room temperature

Cake

  • 2 cups cake flour
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups golden brown sugar, divided
  • 4 large eggs, separated
  • 2 tsps. vanilla extract
  • 1 cup sweetened chestnut spread** with vanilla
  • 1/4 cup whole milk

Brandy syrup

  • 1/4 cup brandy
  • 2 tbsps. golden brown sugar
  • 24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole

Glaze

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.

    For this step you will need

  2. Step 2 Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries.
  3. Step 3 Just before serving, stir together vodka and syrup in a pitcher. Serve over ice in 6- to 8-ounce glasses.

Nutrition information

Calories 218 Carbohydrates 30 g (10%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 4 mg (0%)
Polyunsaturated Fat 0 g Fiber 2 g (8%)
Monounsaturated Fat 0 g Cholesterol 0