“It’s about time!” That’s what I’ve heard from some excited patrons who have heard about our dessert pies. So I thought I would share with the rest of you who haven’t heard!
What we’re starting out with:
- Vanilla Roasted Granny Smith Apples + Goat Cheese
- Red Wine Poached Figs + Mascarpone Cheese
What we’re still experimenting with:
- Chocolate + Creme Anglaise with Raw Brown Sugar
- Red Delicious Apple + Cinnamon with Vanilla Ice Cream A La Mode
- Fresh Figs with Dark Balsamic Glaze
- Plum + Rhubarb with Chai Spice
What do you think? Do you have any other suggestions? How would you make a chocolate dessert pie?
-D
Dear Chef, I had an unbelieveable dessert at Prisim in Rockland ,Maine – small organic,farm fresh restaurant owned by two women who happen to be artists and glass blowers; have the studio right there as well. It was a fig and date (I believe) baked tartlett dessert with a blue cheese gingersnap crumble with armaganac gelato on the side.
unbelieveable!
The New York Times ‘Dining’ section highlighted a fig, caramelized onion, and stilton pie on puff pastry. I tried the same at home, substituting my own sourdough 100% (minus a cup of spelt flour) whole wheat crust for the puff pastry, and it was a hit.
I don’t think I would try to make a chocolate pie for dessert. It sounds overwhelming. On the other hand, if I were a contestant on “Iron Pizza Chef” and the theme ingredient was chocolate, maybe smoked chicken mole pizza with manchego cheese? I’d eat that instead of dessert.