You go out for a nice meal. What do you hope to see on the dessert menu? We have been running dessert specials so I am hoping to get some ideas in that will sell well. The chocolate lava cake was a big hit.
Any and all thoughts greatly appreciated.
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' June 11th, 2008 at 08:54pm 19 comments
You can’t beat key lime pie and lemon meringue especially in the warmer weather.I know after a full meal I like something sweet and refreshing! Another suggestion for the dessert menu is flavored Italian style sodas,in Little Italy in NYC you can find these at all the pastry shops.
Just had to let you know I think you are one of the most beautiful writers I have ever had the pleasure to read.Thank you for sharing your heart.
Much Love
Jenn
I agree with Jenn – something sharp and lemony.
I love chocolate, caramel cheesecake on a dessert menu…yum!
I never eat desserts when I go out because I’m usually too full but I love chocolate cake and ice cream and cheesecake is great. I like apple pie and brownies, too. This whole thing is making me hungry.
In the summer – it is all about the citrus – lemon, blood oranges, limes – cakes or little tarts. Also good gelato with really good, rich cookies. In the fall/winter – then it is all about the chocolate and butterscotch.
Thanks for such wonderful writing!
I am offended by desserts that are diet-like. I want cake or mousse or brownies or something. If I’m going to pay for a dessert it should be A DESSERT. Ice cream sucks. Fruit sucks. I love flan, personally, but no one ever serves it.
Creme Brulee! I always make room for a nice Creme Brulee!! Especially if it’s cold on the inside and the burnt sugary top is warm! That’s the BEST!
I always enjoy reading you! Thank you so much for your honest sharing!
Oh yeah…and an Ice Cream Puff is wonderful too…I think they are also called Profiteroles…I would go to a restaurant just for the Ice Cream Puff…
Cheesecake is always yummy! Or brownie a la mode. Yum!
Something fruity and seasonal, esp. during the summer. Not too heavy. More than one non-chocolate choice. Simple, without 57 flavors going on. Citrus is great.
Cake should be moist and yummy, with frosting that enhances, and doesn’t overpower.
And the dessert does NOT have to be monstrous. Do you know Pix, in Portland? I love their little desserts–they are wee, but they never leave me dissatisfied. I generally prefer a “little something” for dessert, rather than some huge thing that I feel compelled to finish and will leave me feeling ill/overstuffed.
Oh man, I agree with EVERYONE.
Cheesecake, creme brulee, flan, seasonal fruit with crust and cream.
And I’m not a dessert person at all, but the enthusiasm here is fatly contagious.
Whatever it is, I want it on a big lovely plate and sitting there real perty in the middle. Preferably drizzled in caramel or cark chocolate sauce. Or both!
Ok, that was “dark” chocolate.
I love a good carrot cake…but I hate the name. It’s so delicious when made correctly. It’s a great summer desert because it’s best served cold.
I live in MI and there is a local eating establishment called Russ’s…and their cake is orgasmic. I think it has coconut in it and of course walnuts. The buttercream(?) frosting is to die for. The texture is rich and dense while being light.
I love to dine out at a good restaurant and have dessert and great coffee. A simple dessert but VERY nice to enjoy with coffee and a book is:
GOOD quality vanilla ice cream with GREAT chocolate sauce
Another dessert, which I’ve never had in a restaurant but I make it myself, is Pineapple Upside Down CARROT CAKE. I make it in a cast iron pan. In the pan, melt butter, put in brown sugar and let it melt. Take it off the heat. Place in pineapple rings and raisins dotted in the holes and the “edges”. Pour in any great carrot cake batter. Bake until done. Mine takes about 1 hour. Let cool completely. The butter melted to put the brown sugar in lets the cake schlorp nicely out of the pan, and you have a beautiful, not overly sweet, MOIST and DIFFERENT carrot cake. Serve a wedge with one scoop of great ice cream – or alone. The cake because of the pineapple and raisin and butter/brown sugar topping does not need any icing.
Mary!
“schlorp” is my new favorite word!
Hi, Jenn – Always happy to add something to the “new urban dictionary”.
Try my take on a lemon napoleon. Very simple.
Brush some filo dough with butter and cut into triangle shapes about 6 in long, Bake
Make a simple lemon curd and whipped cream.
Pipe the curd and the lemon on one layer of filo. Then repeat 3 times so you have some height to the dish.
We also put a cresent shaped tuille on top with a small amount of ice cream and finish with a sift of confectioners sugar.
Paul and I go to Chili’s, and the last few times we’ve been there I’ve seen a new dessert on their menu which is little tiny desserts served in shot glasses. They have a pricing for it that’s something like $3 each or three for $7—I forget the prices exactly, but with the “three for” one you can get one each of the three kinds of shot glass desserts. I found that VERY APPEALING: I don’t usually have room for a whole dessert, but I’d LOVE to TRY a bunch of LITTLE TASTES.