Just Desserts

Today I want to talk about something near and dear to my heart. Food. Not just any food. Dessert.  Sweet snacks. Sugary goodness. My absolute favorite part of the meal. Sometimes I eat dessert first. Sometimes I eat only dessert. I will actually go out just to get dessert or a sweet snack. It depends on if I have found the ideal restaurant that has what I consider a decent dessert. I have yet to find a place with the perfect dessert menu or a pastry chef with extraordinary talents. So for now, I settle for decent or satisfactory. And that is good enough. In case you didn’t know, I take my desserts seriously.

The Dutch gave us a Stroopwafel which is literally a syrup waffle. I know, right!? Yum! The French gave the world a Tarte Tatin, an amazing apple tart. With only four ingredients, it’s a hell of a lot easier to make than apple pie and is much yummier in my opinion. Ireland came up with Irish Whiskey Cake – I mean, really, how can you go wrong there? Do you know what they have in Sweden? Waffle day! Yes, it’s on the 25th of March, which is known as Våffeldagen. I bet if Leslie Knope ever had to live somewhere other than Pawnee, she’d move to Sweden. I certainly wouldn’t mind living in Sweden just to experience Waffle Day. But I digress. The Swedes came up with a snack called a Semla Bun which is a bun made out of wheat that’s flavored with cardamom and stuffed full of whipped cream (the real deal, none of that fake out of a plastic tub stuff) and almond paste. Don’t even get me started on Belgium. Their myriad of chocolates alone is amazing.  Italy created Marzipan, an absolutely decadent confection consisting primarily of sugar or honey and almond meal which can be sculpted into pretty much anything, although it’s often seen as fruit – and tastes delicious by the way. It doubles as cake decorations, so it’s not just lovely, it’s the hard-working multi-tasker of the dessert kingdom.

And what do we have in America as our claim to fame for sweets? Carnival food. Deep fried Oreos and Cheesecake on a stick. Crispy Crème hamburgers. I saw one of those travel shows with a guy who visits diners and restaurants across the country and in one place they were battering and deep-frying Cadbury Creme Eggs. As if the world needs that. Did you know that there actually exists in this country as a snack deep-fried butter? Now I ask you –  is such a thing really necessary? No, don’t answer that. I’m afraid to hear your answer.

I love sweets with the best of them, couldn’t give up my beloved confections on a bet nor would I want to. But I just can’t seem to work up an appetite for some of the choices I’m all too often being offered. Don’t get me wrong, I’m not a dessert snob, I’m truly not. But come on people, we can do better!

Now, I’m not going to debate the obesity issues we have here in the States but what I will argue is the sheer lack of creativity in all of this sugary mess. I went to a Friendly’s Restaurant many weeks ago with my daughter, and for those of you who may not be familiar, these restaurants are known for their family friendly atmosphere as well as their ice cream. Upon entry, we immediately ran into a sign (well, not literally mind you, we weren’t hurt or anything, it was just there so you couldn’t miss it) that advertised their special desserts for the summer. And one of the specials was Pop Tart ice cream sandwiches. It was a special dessert. Special. Dessert.

Now we’re not talking a fancy-shmancy restaurant here, I get it, I do, but still.  Are we that out of ideas for desserts and sweet snacks that we have to not only recycle the idea of ice cream sandwiches but also the idea behind Pop Tarts??  I see a similar phenomenon occurring in other, more upscale places as well. There’s simply no creativity anymore. Everything is deep-fried or else it’s Crème Brule.

Does no one take dessert seriously anymore? Or once they graduate culinary school, do the talented pastry chefs quickly skedaddle off to Europe where they might find themselves whipping up something more interesting than Cheesecake on a stick? If so, I wouldn’t blame them in the least.

Or perhaps…maybe…just maybe…is it possible these masters of pastries and sugary goodies are hiding out there somewhere and I just haven’t found them yet? And if so, can someone please, please tell me where, and slip me the password so I can get in?


Pop Tarts pass as a dessert special apparently

Pop Tarts pass as a dessert special apparently



Stroopwafel literally means syrup waffle – yes, please!


tarte tatin

Tarte Tatin – a beautiful presentation AND yummy!


irish whiskey cake

Irish whiskey and cake — how can you go wrong?


Semla Bun

a Semla Bun looks absolutely delish!



lovely Marzipan, wish I had even half the talent it takes to create these

This ain’t no kids’ ice-cream

The success or failure of certain inventions is often unpredictable and sometimes the reason they rose or fell is way beyond my understanding of mass market consumption. Why is the shake weight still around? What is the reason behind the phenomenon of Candy Crush when there are literally dozens of other games that do the exact same thing? Why did it take so long for the Snuggy to become a thing? The collective consciousness of our culture can certainly influence the waxing and waning of devices regardless of if they’re useful or not.

With that I introduce to you what I consider to be the next great revolution in the culinary landscape: wine ice cream! Put down your adult sippy cups (another fantastic invention) and take note. I’m not talking about wine-flavored ice cream—what’s the fun in that?—I’m talking about an ice cream that not only tastes like a frosty cabernet but is also alcoholic. Score!

What took so long, world? Why is this just getting popular now? I could have been using this product, as I’m sure millions of others could’ve been, for years. Thankfully, Mercer’s Dairy has listened to the needs of the masses and taken a bold step in delivering the next best way to get a buzz on while watching Netflix.

The ice cream doesn’t seem to be some crappy blend of slush and artificial flavors that banks on the allure of alcohol to fly off the shelves. It actually looks like it could be good. Don’t believe me? Think I’m just trying to find a way to rationalize buying six pints at a time? Check out the list of awards it’s recently won:

  • 2011 Trends & Innovations Award
  • 2008 Wine Ice Cream World Taste Champion (Okay, so who knew there was even a contest?? Be honest here!)
  • 2007-2008 American Package Design Award
  • 2007 Winner of Best New Product

Not too shabby, huh? Give the Merlot, Chardonnay, Port, Zinfandel, Riesling, and Cabernet a whirl and let me know what you think. This could make you a superstar next Thanksgiving when you put a scoop of this on top of your aunt’s apple pie. Or it might just help you through those post break-up blues a little faster as you sob your way through a pint. Hmmm…I’m thinking it’s milkshake time myself!  Sorry, gotta go! Hey, hon! Where’s the blender!?

click for more info on wine ice-cream

click if you want to check it out yourself