I predict 2007 will be a hot, spicy year for desserts.
My typical dining scenario has been like this. I would be somewhat dazzled by the appetizers, somewhat pleased by the main courses, but somewhat disappointed by the desserts. Not because they are bad, but because they are predictable. Predictably sweet, too. Sweet is wonderful, but a dessert can be infinitely more complex. Tart(it can be uninteresting if it's too cleanly tart - as in some fruit sorbets), bitter, peppery.
My favorite home dessert of the moment -so easy to make- is granny smith or Fuji (peaches are better, but they are off-season)sauteed with fruit vinegar and ground white or pink peppercorns. (a scoop of creme fraiche ice cream with it would be nice)
Have you seen/made a great spicy dessert lately?
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