Desserts On Other Shores - Misc.
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Beignets
- French Deep fried chunks of dough, sprinkled with a light powdered sugar. Though classically French, they're very popular in New Orleans, served with chicory coffee. Would I try again? No hurry - but they are good. Where I found it: Cafe du Monde, in New Orleans. (If you're in the area, you have to go!) |
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Bread Pudding
(and Bread Pudding Souffle) - French/US/Belgian/British A dessert of (usually) stale bread, mixed with egg, syrup...and covered with whisky or creme sauce. The result - a warm, gooey sweet mass which tastes much better than it sounds. Special note: Commander's Palace in New Orleans makes a special recipe known as Bread Pudding Souffle. Available nowhere else, this is the best dessert I have ever had. Served with the obligatory whisky sauce, the recipe is actually available on their website. So if you can't make it to Nawlins, you can try to make it yourself. Almost makes me want to learn how to cook... Would I try again? The Souffle - oh GOD yes. It's heaven on a warm, yummy plate. 4 PLUS stars! Where I found it: The bread pudding can be found anywhere, especially in Cajun/Creole restaurants. The Bread Pudding Souffle is found exclusively at Commander's Palace, once voted the Best Restaurant in the Country. I don't know if its the absolute best, but it sure warrants at least the top ten. You have to go. |
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Creme Brulee
- French A rich milk/egg custard, covered with a crispy, carmelized skin. Usually served cold, in individual little bowls, known as ramekins. WOW, this stuff is rich - sweet - and amazingly tasty. A MUST try, if you're one of the few who has never tried one. Would I try again? Oh GOD yes! Four stars! Where I found it: Any good restaurant with a fancy dessert menu. |
| Creme de Leche
- Spanish I wasn't able to find any information on this on the web, but since Leche means milk in Spanish, I'm assuming this is basically a concotion of reduced milk, and sugar. It's creamy and fudge-like in texture - sweet, with a slightly caramel taste. Would I try again? Yes! Where I found it: A deli in Spanish Harlem, around 110th street. |
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Crepes
(Galettes) - French The history of crepes is almost Asian - buckwheat was introduced to the French and Belgian countryside from Asia. Crepes today are a very flat, buckwheat batter cake, with eggs, milk, butter, sugar and salt. They're thin, slightly crispy and cooked over heated iron pans. The fillings can be either savory or sweet - meats, cheeses, chocolate, fresh fruit - you name it. They're a little on the small side, but can make up for it with great taste. At least the one I had did, filled with a semi-sweet Belgian Chocolate that really satisfied...! Would I try again? Yes! 3.2 stars! Where I found it: The Crooked Tree, near St. Mark's |
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Deep Fried Mars
Bar (and Cadbury Creme Egg) - Scottish Yes. You read it right. It's possible to buy a deep fried Mars Bar (and, around Easter, a deep fried Creme Egg.) It's got fry batter, with a very warm chocolatey sensation inside. According to rumor, these started in Scotland, and have recently become a semi-sensation in the States. Okay, it's not Godiva chocolate, but it's still pretty warm n' tasty. It's something everybody should try at least once, just to say they've done it! And that comes from Ms. Healthy Food Nazi herself.... Would I try again? Yes. Terribly unhealthy, but worth it as an occasional treat! 3.1 stars! Where I found it: A Salt and Battery |
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Rice Pudding Basically, rice pudding is milk, sugar, eggs and flavoring. Pretty pedestrian - but its included in here due to this space aged dessert place I just found in Soho, called Rice to Riches. Imagine Rice Pudding done in every custom flavor imaginable, "Sex and Chocolate", Hazelnut, Tiramusu...etc. Very yummy. Would I try again? Yes - for a very occasional pampering. Where I found it: Specifically, Rice to Riches, which has turned Rice Pudding into a high brow art form. |
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