benevolent anarchist said:
The holiday season is just about over and it will be time once again to put down that sugar encrusted spoon and get serious for spring. But before we go; what is the latest trendy dessert on the horizon? In the states, Creme Brulee is out and Tiramisu is in. So what’s next? What’s the "word on the streets" in Chef Land? Please tell.
Benev, may I call you Benev?
I am way out of touch with trendy. I have been making and expanding on the same school of thought my whole cooking life. I am more into inspiration from nature, rather than Tri-beca, the season and where you live are great places to start, but your background/ancestory is an excellent place to find starting points.
At the moment I am into kick starts from ancient foods, Rome, Classical Greece, Pre-Colonial South Pacific. My father and I collect old first edition cookbooks and that led me to digging deeper into history for food goodies.
I think i mentioned, but if not: I sold my last interest in the buiz in the end of '98 to some nouveau knuckleheads that didnt know what to invest in, took the money and ran and mostly cook for fun these days, so I might be the wrong person to ask for whats hot in dessert land.
HOWEVER
: A tiramisu made with pecan biscotti instead of 'lady fingers' might just earn you some MAJOR points with any sugar fiends around. When layering the tiramisu, first Dip the biscotti into a mixture of:
2 Parts Maple Syrup (I like Mass. Maple syrup, but NY is ok too)
1 Part Buckwheat Honey (or any dark honey, to your taste)
1 Part Kahlua
1 Part Anisette
That boozifies the tiramisu a bit, makes it more 'grown up' and softens the biscotti, a must. Let this baby set up for at least a few hours before you try and serve it, overnight is good too.
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