- ipsedixit May 24, 2007 11:26 AM
Can I get some of your favorite ideas/recipes for savory desserts?
I did a quick search, but would like your most current suggestions.
That recipe in the LA Times yesterday from Blue Velvet for the blue cheese beignets with honey gastrique might qualify.
Here's a favorite of mine. I've posted it here before and people have enjoyed it.
Wash and thoroughly dry about 2 pounds (3 cups) red seedless grapes. Chill them. When chilled, put them in a bowl that is large enough to stir them easily. Gradually drizzle them with 4 ounces of melted semi-sweet or bittersweet (you may even want dark) chocolate, stirring constantly. Once stirred thoroughly, add about 2T cocoa powder and stir to distribute. Add more if necessary. When done, spread them out on a pan that is lined with parchment or aluminum foil. They'll harden quickly.
They're very easy and very sophisticated. Lovely to serve with port or coffee.
I swear I've seen a recipe for a tomato cheesecake somewhere. I just don't know where off the top of my head.
I also wonder how a cracked pepper creme brulee would be. Or a creme caramel, sprinkled with flakes of sea salt. Green pea and honey ice cream?
I recently baked some plums with sugar, nutmeg, tarragon, and black pepper. It was delicious, and the syrup it produced was great over ice cream. Tarragon is really a nice addition to fruits because its a bit lemony and bright. I'm planning on trying it in upside-down cake form later today. I'll post an update with how it turned out.
Ok - i baked the cake last night. I got a little distracted and left it in too long, but other than that it was good. I made a lemon cake with a little tarragon in it. I might recommend using a fresh herb here, i had forgotten to buy some, and i used the dried stuff i keep around, so the herb flavor wasn't quite as apparent as I would have hoped. Other than that it was great.
I sliced some plums for the bottom of the pan, poured a bit of melted butter, molasses, and sugar over them, and seasoned with more tarragon and a few good grinds of black pepper.
This cake was good, but the plums (or plums and peaches) baked on their own were better because the syrup produced was so good.
I hope that you try and start experimenting with fresh "savory" herbs mixed in your desserts. I love it, and I hope you do too!
There is a recipe in today's NYT's Dining section for saffron almond meringues - available online.