I'm with you. Reminds me of being on cruises when I was younger and skinny. A second entree was a no brainer. While the wife had her chocolate decadent whatever, I might have a cheese plate at best. Oh and more alcohol.
Lately dairy has become more and more difficult for me so I’ve turned to halo top dairy free. It’s very good and a great alternative to the real thing.
Keep me from sleeping well but my lifetime favorite is Christmas yule log. A light chocolate sponge rolled up with fresh whipped cream. Tradition in my family since forever.
I flew my 90-year-old mom down here for the past two Christmases and she packed an unstuffed yule log in her suitcase both times because she knows it's my favorite and it's tradition.
When I was chef at a small Italian Trattoria in Berkeley CA, we had a number of regular customers, some of whom came in twice monthly over many months, even years. The smarter ones (there were a few, this was Berkeley and we had UCB Profs and administrators as regulars) came in on weekday nights, not Friday or Saturday, because on Fri and Sat we were crushed with customers, packed house from shortly after opening at 5 till at least 30 mins after closing at 10.
We had a very small dessert menu. Ice cream and a single nut torte that we bought, and profiteroles and a berry fruit tart on short pastry crust, both of which I made in house every day fresh and had truly perfected. For those regulars, if it wasn't busy, I offered an atypical zabaglione of my own: made with Japanese plum wine with cinnamon and nutmeg, over fresh berries.
I got the zabaglione perfect too, stopping the cooking and beating of the egg yolks at exactly the point when the egg and wine mixture reached maximum volume.
That was some hellaciously good stuff. Weird as Japanese plum wine might sound in place of the classic dry Marsala, it was great. Just had to decrease the recipe's sugar to account for the sweetness of the plum wine.
A good berry tart on a buttery flaky short crust remains my favorite dessert.
While I love a nice cheesecake when I'm out, nothing beats a good Baklava with a nice mixture of crispiness and stickiness. I still remember gorging myself on Baklava when I visited Israel back in 2008.
I had this bread pudding souffle with a meringue top and whiskey sauce at Commander's Palace once and it was simply the best dessert I have ever eaten.
but bread pudding is a favorite. I also love German chocolate cake.
I have a question for you regarding Tiramisu.
Been looking at several recipes on line and found rum in all of them but several with a second liquer, which was inconsistent in type. If memory serves me correct, the earlier Tiramisu versions that showed up in American cuisine restaurants in the early 1980s often had an herbal liqeur component, I imagine along with rum. I thought that might have been Sambucca.
Instead the only Tiramisu recipe I found with ANY herbal liquor called for Strega (or as a substitute yellow Chartreuse), which upon research apparently does indeed contain Anise or Fennel, as Sambucca does, but also contains elements from a long list of proprietary herbs including Saffron, from whence the yellow color of Strega originstes.
Is that the correct recipe I am looking for to create the herbal (along of course with coffee and chocolate and rum) flavored Tiramisu I recall loving?
but bread pudding is a favorite. I also love German chocolate cake.
I have a question for you regarding Tiramisu.
Been looking at several recipes on line and found rum in all of them but several with a second liquer, which was inconsistent in type. If memory serves me correct, the earlier Tiramisu versions that showed up in American cuisine restaurants in the early 1980s often had an herbal liqeur component, I imagine along with rum. I thought that might have been Sambucca.
Instead the only Tiramisu recipe I found with ANY herbal liquor called for Strega (or as a substitute yellow Chartreuse), which upon research apparently does indeed contain Anise or Fennel, as Sambucca does, but also contains elements from a long list of proprietary herbs including Saffron, from whence the yellow color of Strega originstes.
Is that the correct recipe I am looking for to create the herbal (along of course with coffee and chocolate and rum) flavored Tiramisu I recall loving?
Lou, I'm sorry, I don't know. I have only done versions that included rum, and coffee liquor, with the exception of a berry version that used Framboise, and fresh berries.
Food sensitivities and metabolic issues prevent me from eating most of my favorite desserts. But I'm exploring some new things, maybe if I find something amazing I'll post about it.
I'll have an after dinner drink, maybe an Irish coffee, but don't really eat sweets.
the lone exception, and it's boring, would be fruit salad when you can get fresh strawberries, blueberries, raspberries.
in second place is Creme Brulee
Yum
Also a heated brownie (no nuts) with vanilla ice cream and chocolate and Carmel sauce.
Key Lime Pie
Other options include pies, brownies and cookies.
Not a big cake person.
Lately dairy has become more and more difficult for me so I’ve turned to halo top dairy free. It’s very good and a great alternative to the real thing.
I flew my 90-year-old mom down here for the past two Christmases and she packed an unstuffed yule log in her suitcase both times because she knows it's my favorite and it's tradition.
Maybe that's why I like it so much.
All desserts are good desserts.
Yum
When I was chef at a small Italian Trattoria in Berkeley CA, we had a number of regular customers, some of whom came in twice monthly over many months, even years. The smarter ones (there were a few, this was Berkeley and we had UCB Profs and administrators as regulars) came in on weekday nights, not Friday or Saturday, because on Fri and Sat we were crushed with customers, packed house from shortly after opening at 5 till at least 30 mins after closing at 10.
We had a very small dessert menu. Ice cream and a single nut torte that we bought, and profiteroles and a berry fruit tart on short pastry crust, both of which I made in house every day fresh and had truly perfected. For those regulars, if it wasn't busy, I offered an atypical zabaglione of my own: made with Japanese plum wine with cinnamon and nutmeg, over fresh berries.
I got the zabaglione perfect too, stopping the cooking and beating of the egg yolks at exactly the point when the egg and wine mixture reached maximum volume.
That was some hellaciously good stuff. Weird as Japanese plum wine might sound in place of the classic dry Marsala, it was great. Just had to decrease the recipe's sugar to account for the sweetness of the plum wine.
A good berry tart on a buttery flaky short crust remains my favorite dessert.
Carrot cake but no raisins
Must be served with baileys on the rocks
creme brulee
More generally bread pudding.
More generally bread pudding.
I had this bread pudding souffle with a meringue top and whiskey sauce at Commander's Palace once and it was simply the best dessert I have ever eaten.
peach cobbler a distant second - hard to get really good versions of this as well
I have a question for you regarding Tiramisu.
Been looking at several recipes on line and found rum in all of them but several with a second liquer, which was inconsistent in type. If memory serves me correct, the earlier Tiramisu versions that showed up in American cuisine restaurants in the early 1980s often had an herbal liqeur component, I imagine along with rum. I thought that might have been Sambucca.
Instead the only Tiramisu recipe I found with ANY herbal liquor called for Strega (or as a substitute yellow Chartreuse), which upon research apparently does indeed contain Anise or Fennel, as Sambucca does, but also contains elements from a long list of proprietary herbs including Saffron, from whence the yellow color of Strega originstes.
Is that the correct recipe I am looking for to create the herbal (along of course with coffee and chocolate and rum) flavored Tiramisu I recall loving?
Nothing trumps pumpkin pie topped with a scoop of cinnamon ice cream.
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Nothing trumps pumpkin pie topped with a scoop of cinnamon ice cream.
Actually you're right!
Pumpkin Praline is my fav any time of the year! And Whipped cream please!
Ice Cream (pistachio is the favorite)
Homemade(I help) apple pie w/vanilla ice cream
Quote:
but bread pudding is a favorite. I also love German chocolate cake.
I have a question for you regarding Tiramisu.
Been looking at several recipes on line and found rum in all of them but several with a second liquer, which was inconsistent in type. If memory serves me correct, the earlier Tiramisu versions that showed up in American cuisine restaurants in the early 1980s often had an herbal liqeur component, I imagine along with rum. I thought that might have been Sambucca.
Instead the only Tiramisu recipe I found with ANY herbal liquor called for Strega (or as a substitute yellow Chartreuse), which upon research apparently does indeed contain Anise or Fennel, as Sambucca does, but also contains elements from a long list of proprietary herbs including Saffron, from whence the yellow color of Strega originstes.
Is that the correct recipe I am looking for to create the herbal (along of course with coffee and chocolate and rum) flavored Tiramisu I recall loving?
Lou, I'm sorry, I don't know. I have only done versions that included rum, and coffee liquor, with the exception of a berry version that used Framboise, and fresh berries.
In comment 14924937 BC Eagles94 said: