When dessert rolls around, Americans want it all

August 02, 1992|By JeanMarie Brownson | JeanMarie Brownson,Chicago Tribune

Americans may be eating low-fat yogurt instead of lunch and snacking on fat-free rice cakes, but when it comes to dessert, they want it all.

They want it sweet, indulgent and full of flavor -- especially when entertaining and dining out this summer.

Ninety-five percent of all restaurant diners order desserts. The top selections include ice cream, chocolate cake and cheesecake, according to a recent survey by the Alden Group in New York for Martini & Rossi, the maker of Asti Spumante sparkling wine.

Trendsetting restaurants across the country go one step further by putting all these options on one plate.

"The hottest thing is the composed dessert plate -- containing three or more elaborate miniature desserts," says Nancy Ross Ryan, food editor of Restaurants & Institutions magazine. "These compositions show off the skills of the pastry chef, and the restaurants, in turn, can charge more."

Also popular, says Ms. Ryan, are updated versions of home-style favorites. Shortcakes, cobblers, crumbles, crisps and brown bettys surface in restaurants with lighter touches, exotic fruits and flavor additions such as fresh ginger.

"Of course," adds Ms. Ryan, "chocolate is forever."

With a minimum of effort, restaurant and bakery dessert recipes can be translated for home entertaining.

The home cook can reap praise by employing a couple of simple pastry-chef presentation techniques, Ms. Ryan suggests. The easiest idea is to use a pastry bag for piping out whipped cream or thick sauces in pretty designs on the plate. Or, unmold a simple fruit mousse or pudding over a thin, crisp store-bought butter cookie and garnish the plate with fresh berries.

Here are a few summer dessert recipes perfect for entertaining.

This simple poundcake, topped with a fresh berry sauce and garnished with more berries, is from Judy Contino, owner of the Chicago bakery, Bittersweet.

Vanilla-sour cream pound cake

Yields 6 to 8 servings.

Preparation time: 45 minutes.

Cooking time: 50 to 60 minutes.


1 pint each: raspberries, hulled strawberries

1/3 cup sugar, or to taste

1 to 2 pinches ground cinnamon

1 teaspoon pure vanilla extract


3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, softened

2/3 cup sugar

3 large eggs

1/2 cup sour cream

1 1/2 teaspoons pure vanilla extract

seeds of 1 vanilla bean, see note

1 1/3 cups cake flour (5 1/4 ounces)

3/4 teaspoon baking powder

1/4 teaspoon salt


fresh berries

whipped cream

mint sprigs

For sauce, puree raspberries and strawberries in food processor or blender. Add sugar, cinnamon and vanilla. Push sauce through a fine wire mesh into a bowl strainer to remove seeds. Refrigerate overnight.

For cake, heat oven to 350 degrees. Grease and flour an 8-by-4-inch loaf pan. Line bottom and sides of pan with parchment paper. Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla extract and vanilla seeds. Sift together flour, baking powder and salt. Add to butter mixture; mix just until blended.

Spoon batter into prepared pan. Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool on wire rack about 20 minutes; unmold; cool completely.

To serve, cut cake into 1/2 -inch-thick slices. Pour a puddle of sauce on a serving plate. Top with cake slice. Garnish with fresh berries, whipped cream and a mint sprig.

Note: To obtain seeds from vanilla bean, split bean lengthwise in half; use the tip of a paring knife to scrape the tiny seeds into the batter. The bean can be saved for making vanilla sugar and flavoring custards.

The following recipe for extra-crisp, twice-baked Italian-style cookies is from cookbook author Maida Heatter. She suggests serving them with ice cream or fresh fruit compotes for summer.

Chocolate biscotti

Yields about 3 1/2 dozen.

Preparation time: 45 minutes.

Freezing time: 30 minutes.

Cooking time: 1 hour and 45 minutes.

4 ounces semisweet chocolate, chopped

2 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

L 1 1/4 teaspoons each: finely ground white pepper, ground ginger

1/3 cup unsweetened cocoa powder

2 tablespoons instant espresso powder

1/2 cup granulated sugar

1 1/4 cups blanched, lightly toasted hazelnuts (7 ounces), see note

3 large eggs

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon bitter almond extract or scant 1/2 teaspoon almond extract

Put chopped chocolate into food processor fitted with metal blade. Sift together the flour, baking powder, salt, pepper, ginger, cocoa, espresso and granulated sugar into a large bowl. Add about 1/2 cup of the mixture to the chocolate and process until the chocolate is powdery, about 1 minute.

Put chocolate mixture into the remaining dry ingredients in the bowl. Stir to mix. Stir in the nuts.

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