Home > Twelve Creative Dishes That Combine Dinner and Dessert
Twelve Creative Dishes That Combine Dinner and Dessert
I was skeptical of the savory dessert trend—until that first bite of dark chocolate laced with sea salt, that is. But that's small potatoes compared to the kinds of sweet and savory pairings on the culinary scene these days. Eateries around the country are blurring the line between dinner and dessert.
Salty bacon, fresh tomato, and arugula join forces with buttercream frosting at Chicago’s More Cupcakes. The shop also offers flavors like goat cheese basil and blue cheese with walnuts and pralines.
Photo source: "UrbanDaddy":http://www.urbandaddy.com/chi/food/1582/More_Cupcakes_Pork_and_Cake_in_the_Gold_Coast_Chicago_CHI_Gold_Coast_Grocery
At T.W. Food in Cambridge, Massachussetts, chef and owner Tim Wiechmann serves this rich starter with apples sliced on top. Zagat calls the foie gras mousse-like and finds its flavor nicely balanced by the tart apple and burnt sugar on top.
Photo source: "snowpea&bokchoi (cc)":http://www.flickr.com/photos/bokchoi-snowpea/
The Cheesecake Factory has a variety of offerings, but I bet none of them include ingredients as bizarrely unique and innovative as crabmeat. The Palace Café in New Orleans features a pecan-crust cheesecake with Creole Meunière and sautéed mushrooms on top.
Photo source: "TheFirstWonderoftheWorld":http://www.thefirstwonderoftheworld.com/2009/04/food-for-thought.html
Lime curd, grape sorbet, olive oil gelato, and chunks of blood orange are combined in a glass and served with fennel brittle on top at ŌTTŌ, famed chef Mario Batali’s restaurant in New York City.
Photo source: "Salty/Savory/Sweet":http://saltysavorysweet.blogspot.com/2008/07/otto-olive-oil-gelato-without-trace-of.html
Dried and fresh fruit, nuts, and sugar are common ingredients in bread pudding. Less-common ingredients are butternut squash, garlic, shitake mushrooms, and tomato saffron sauce, which is why The Great Sage’s version, in Clarksville, Maryland, is so inventive.
Photo source: "VoilawithEmily":http://voilawithemily.wordpress.com/2009/10/17/butternut-squash-bread-pudding/
San Francisco's Dynamo Donuts is but one of many donut shops and bakeries around the country that bring salty bacon and glazed donuts together. Add maple and it's a breakfast of pancakes and bacon in every bite.
Photo source: "xmatt":http://www.flickr.com/photos/hine (cc)
Chocolate and hazelnuts already make a particularly winning combination, but cheese and wine bar Casellula in New York steps it up a notch by adding goat cheese to the already-delectable morsels.
Photo source: "HotOvenWarmHeart":http://hotovenwarmheart.wordpress.com/page/2/
Heirloom, a catering company in Los Angeles, boasts seven succulent flavors of their cupcake-shaped Italian staple—Sweet Corn Mascarpone, Summer Pumpkin, Brown Butter and Sage, and Purple and Gold Beet with White Balsamic, just to name a few.
Peanut butter ice cream’s nothing new, but add a hefty sprinkling of hot curry powder to it and suddenly it’s like nothing you’ve ever tasted before. That’s just one of the many crazy flavors in the freezer at Humphry Slocombe in San Francisco. Another, Rhubarb, is featured in the picture, too.
Photo source: "bradlauster":http://www.flickr.com/photos/bradlauster/ (cc)
If you stop by Seattle’s Volunteer Park Café on the right day, you’re in for quite a surprising treat. The pastry chef often takes a savory spin on an old dessert favorite, chocolate chip cookies, by way of bacon.
Photo source: "HeCooksSheCooks":http://hecooksshecookswecook.com/2009/12/there-is-a-reason-baking-sounds-like-bacon/
Sweet Revenge in New York City has a plethora of dining options, but it’s notorious for the savory cakes on the menu. With flavors like Seville, which blends chorizo sausage, Manchego cheese, and scallions with a Romesco dipping sauce, it’s a meal in cake form.
Photo source: "Food&Femininity":http://foodnfemininity.blogspot.com/2009/05/sweet-revenge-cupcakes-wine-west.html