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Desserts blend comfort and creativity
While pastry chefs like to experiment with flavors and ingredients, they often do so within the boundaries of familiar classics. Ice creams, doughnuts, cupcakes, tarts and cobblers are popular starting points for adding exotic touches like savory spices, ethnic accents and newly discovered ingredients.
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Chef Megan Garrelts
Bluestem Restaurant
Kansas City, Mo.
Doughnuts get a contemporary makeover with a savory-sweet blend of potatoes, lemon zest and crème fraiche in the dough. Frying in olive oil provides another layer of flavor. These little gems would be a hit at either brunch or for after-dinner dessert.
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Miniature Roast Turkey Dinner Sliders
The comforting flavors of Thanksgiving are featured on two warm yeast rolls brushed with melted butter and layered with UNCLE BEN'S® Classic Cornbread Stuffing Mix, carved turkey breast, and cranberry relish. Served skewered with a small Gherkin sweet pickle.
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Chef Scott Dolich
Park Kitchen
Portland, Ore.
With its licorice-like flavor, fresh tarragon marries particularly well with a creamy, slightly sweet panna cotta. With the sweet, juicy, textural contrast of caramelized pears and pear caramel, Chef Dolich creates a dessert that's a fitting addition to fall menus.
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California Strawberry Commission Culinary Workshop
Watsonville, Calif.
Dessert jumps onto the slider trend with a downsized version of the ever-popular strawberry shortcake. Serve these as part of a shareable dessert sampler, a plated dessert or as a mini-indulgence on their own.
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Chef Clark Woodsby
Talk of Town Restaurant Group
Orlando, Fla.
Chef Woodsby makes the most of the last of summer's peaches and blueberries by baking them up with a crumbly topping. Ginger and five-spice powder put an Asian twist on an all-American dessert and alfalfa honey adds a mellow sweetness.
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Yuengling® Lager Breaded Clam Strips
Icelandic Seafood Brand from High Liner Foods introduces Yuengling® Lager Breaded Clam Strips. A seafood favorite reinvented, with America's favorite lager for a genuine authentic beer flavor. Visit www.highlinerfoods.com.
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Chef Marc Murphy
Landmarc and Ditch Plains
New York City
Cookies are always comforting and always on trend. Chef Murphy presented this recipe at a Cookies for Kids Cancer Bake Sale to benefit pediatric cancer research. His S'mores Cookies competed with treats made by a number of celebrated chefs from such restaurants as Gramercy Tavern, Locanda Verde and Momofuku Milk Bar. Grownups vied with the kids to sample all the baked goods for a worthy cause.
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Chocolate-mania
Chocolate pairings, chocolate dessert samplers, globally inspired chocolate dishes, chocolate cocktails—chocolate is showing up everywhere. Always a favorite indulgence and flavor, chocolate is now being touted for its health benefits, too. Check out the latest chocolate menu trends.
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Chef Kimberly Morabito
Table Nectar
Oakland, Calif.
Think this indulgent-looking dessert is rich with cream, chocolate and eggs? Think again—it's actually 100% vegan and dairy-free for a healthier take on a traditional mousse. Chef Morabito blends raw ingredients, including cashews, coconut oil, avocado and unsweetened cacao powder, to give this dessert a silky mouthfeel and full chocolate flavor. The addition of cinnamon follows the trend of incorporating the spice into chocolate recipes.
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Coffee Pannacotta Verrine
It is possible to layer deliciousness this fall! Bold coffee, creamy pannacotta and rich hazelnut flavors from the unparalleled PreGel AMERICA 5-Star Chef Pastry Select line combine to create this visually appealing dessert perfect for your restaurant's menu.
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The Cheesecake Factory Bakery
Calabasas Hills, Calif.
To dress up a plain Big O cheesecake, a sweet-spicy chocolate sauce is drizzled on top. It's made by infusing cream with anise and cinnamon, stirring in bittersweet chocolate, then adding a touch of cayenne for a peppery note.
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FPI Pan-Sear Selects® Cajun-Style Tilapia
FPI Pan-Sear Selects® line of Cajun-Style Tilapia from High Liner Foods can help revolutionize menu planning with the look and taste of world-class cuisine. Fillets can be flat-grilled, pan sautéed, deep-fried, or baked in less than 10 minutes! For more information, visit www.highlinerfoods.com.
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Hershey's Foodservice Culinary Team
Hershey, Pa.
These two-bite cream puffs are sized perfectly for pairing. Chocolate goes especially well with red wine, dark beer or a shot of brandy or single malt Scotch. Non-alcoholic pairings, such as mini milkshakes and lattes, also make good partners for chocolate desserts.
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Chef John Andres
BOS Restaurant
Des Moines, Iowa
Chef Andres combines soymilk and egg whites with cocoa to create an impressive looking dessert that's lower in cholesterol than the average chocolate cake. The portion-controlled individual serving will also appeal to health-conscious dessert lovers who find it hard to resist chocolate.
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