Comments on: Feedback Requested If Anyone Is Interested.

By: Swistle

Swistle — Sun, 22 Jun 2008 17:57:46 +0000

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.

By: W Broad

W Broad — Sun, 15 Jun 2008 14:39:10 +0000

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.

By: Mary

Mary — Sun, 15 Jun 2008 12:24:41 +0000

Hi, Jenn - Always happy to add something to the “new urban dictionary”.

By: Jennifer

Jennifer — Sun, 15 Jun 2008 11:14:17 +0000

Mary!
“schlorp” is my new favorite word!

By: Mary

Mary — Sun, 15 Jun 2008 02:41:32 +0000

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.

By: lost indie

lost indie — Sat, 14 Jun 2008 19:22:29 +0000

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.

By: Belle

Belle — Sat, 14 Jun 2008 14:01:52 +0000

Ok, that was “dark” chocolate.

By: Belle

Belle — Sat, 14 Jun 2008 14:00:54 +0000

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!

By: cynthea

cynthea — Sat, 14 Jun 2008 01:28:53 +0000

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.

By: Sheryl

Sheryl — Fri, 13 Jun 2008 18:57:27 +0000

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.