WORLD OF DESSERTS
Global inspirations lend their sweet influence to today’s dessert plates. Consider the menu items reflected in this month’s recipe pages: Buñuelos (deep-fried donut style pastries) from Bomboa in Boston, potato beignets with black plums and Ohio maple syrup from Chef Vid Lutz of Johnny’s Downtown in Cleveland, a chocolate tart with Valencia oranges from Taberna del Alabardero in Washington, D.C., and fruit flammekueche from Sandrine’s in Boston.
With the current appetite for seasonal produce, it’s no wonder that so many dessert ideas focus on fruit. From Christopher Hastings of the Hot and Hot Fish Club in Birmingham, Ala., comes a recipe for warm grape compote with lemon pound cake, and chef Tom Kee of The Rail Stop Restaurant in The Plains, Va., shares his recipe for a chocolate pear tart.
As pastry chef Mimi Young of Scala’s Bistro in San Francisco says of desserts, "The best desserts are the ones that conjure up happy memories and bring a smile to your face and taste buds. . . ." Her own creations summon childhood fantasies, and include a "soda fountain" sampler. Also on the menu: frozentiramisu featuring mascarpone ice cream, and a "tasting of pineapple," with roasted pineapple sherbet in a small pineapple shell, a pineapple pate de fruit, and and a mini-pineapple upside-down cake.
Among this month’s recipes, you’ll find some more cool ideas, including sorbets.
