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Jul 30, 2010 04:50 PM

What classical desserts would you like to see make a comeback on menus?

While not extinct (at least not yet), I'd like to see the Baked Alaska make a comeback on restaurant menus.

There's something wonderfully outrageous about the simultaneous hot and cold sensation that, really, only a well-made Baked Alaska can create on the palate.

And it's sort of rather impractical to make at home unless I decide to take like a 30 minute intermission between dinner and dessert, which isn't really something I really want to do. I'd be too tempted to just dig in on the ice cream without bothering with the meringue ...

What about you? What desserts would you like to see make a comeback?

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  1. If you use an Italian meringue, you can do make and pipe the meringue earlier in the day and stick it in the freezer. You just torch when ready to service, and voila!!

    I would like more Peach Melba, please.

    1. Number 1>>>Nesselrode Pie
      Number 2>>>>>Tortone(i)

      How I miss these icons of 1950s dining in Metro NY

      I have recipes for both, but I am a cook not baker of sweets

      5 Replies
      1. re: bagelman01

        I've only had Nesselrod Pie at Stage Deli in NYC. In fact, that's only place I've ever seen it.

        1. re: ipsedixit

          The last time I found it being served was in 1992 at a Sunday Brunch at a long closed hotel in Springfield, MA.

          It is not on Stage Deli's menu, maybe you got lucky and it was a featured special

          I'd make it, but it's lots of work and I am not a sweets baker.

          1. re: bagelman01

            I had it at Stage Deli when Reagen was still president.

          2. re: ipsedixit

            Nesselrod Pie was served at Paddy's Clam House 34th St......long ago. It came with the fish of the day lunch.

            1. re: ospreycove

              Problem was, all the rstaurants got them from one supplier in NYC who closed in the 1970s. Arthur Schwartz wrote a great section about it in his history of NY dining book.

              Today, IF you can ever find one, it's made with ersatz ingredients and isn't worth eating. Mrs. Bagelman does bake in cool weatherf, and I'm going to see what bauble it will take to entice her to try the recipe in Arthur's book.

        2. Bananas Foster!!!

          Ice cream, bananas, flames - what could be better?

          5 Replies
            1. re: meatn3

              Bananas foster is still reasonably popular in parts of the northern Gulf Coast.

              1. re: beachmouse

                Yes - other areas should follow their lead!

                1. re: beachmouse

                  beachmouse, it's also popular in Houston at Brennan's, recently re-opened after a fire destroyed it during Hurricane Ike, as well as other menus around the city.


                2. re: meatn3

                  Ice cream, bananas, RUM, butter, brown sugar and flames would be better.


                3. Coconut cream pie. Chocolate cream pie. Any other good classic American pie. We have forgotten our pies, and there's nothing better than a well-done pastry and ingredients that aren't soy based, or have all those fru-fru ingredients that can't even be found in the town where I live. Cake has become common because anyone can bake one well. A well made, tasty pie is a work of art.

                  9 Replies
                  1. re: FlyinAggie

                    I see your Coconut Cream and raise you a Grasshopper.

                    1. re: invinotheresverde

                      God, grasshopper pie has got to come back. Please?

                      1. re: Atahualpa

                        we still make that at Christmas in my family - it's such a festive color!! And sooooo good!

                        1. re: Atahualpa

                          not a great shot......but here is the one from last Christmas...

                          1. re: Scirocco

                            My pregnant self is positively drooling right now!

                      2. re: FlyinAggie

                        Hmm, Coconut Cream Pie. One of my favorite restaurants (Farm) had this on their menu (with rum whipped cream) today, but after eating the delicious Eggplant Parm, I couldn't do it.

                        I have this problem all the time: By the time I've eaten the savory part of my meal, I don't "have room" for a sweet. I think that maybe I should just go and order dessert.

                        1. re: pikawicca

                          I have the same problem. However, on my most recent vacation I managed to cram in a couple of deserts and blimey were they good.

                        2. re: FlyinAggie

                          French silk. Real butter, meringue, and chocolate. Yum.

                          1. re: FlyinAggie

                            I like pies of all types, but coconut cream is my absolute favorite and it gets my vote.

                          2. Real pecan pie.
                            More pecans than custard, and no stupid flavor like lemon juice, or whathaveyou.

                            I'd also love to see simple plates of reasonably priced, cut, "in season" fruit.

                            1 Reply
                            1. re: gordeaux

                              >>and no stupid flavor like lemon juice, or whathaveyou.