Happy Endings for Winter Menus


These desserts are simply sinful, and look too good to resist!!  What a way to finish off a great meal, any time of the year!  This feature is from BizBash NY:

 

Sweet Endings
Reward guests for braving winter weather with these five desserts that spotlight seasonal fruit, aromatic spices, and rich flavors.
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Photo Gallery Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.
Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.                                            Chicago's Calihan Catering's moist honey ginger cake is a new twist on  traditional spice cake. Pastry chef Pedro Gomez completes the dish with  cider-poached apples, caramel sauce, and a
                    New York-based Sebastians makes a bright and tangy cranberry-orange upside-down cake. The cake is flavored with citrus and cinnamon and baked on top of a layer of sugar-coated cranberries. Pastry chef Kathleen McAllister finishes it with orange syrup, frozen orange mousse, and a cranberry-orange sugar stick.                                            Toronto's Bite Catering serves its mini praline and caramel bread pudding in an espresso cup. Chefs Lara Katz and Karen Rachlin bake cubes of brioche in a sweet cream mixture, then top the puddings with caramel and crushed pecans.
                    Los Angeles-based Global Cuisine offers a s'mores-like chocolate Bavarian cream tart. Pastry chef Todd Dickinson tops the pastry with marshmallow meringue and chocolate shavings.                       
Chicago’s Calihan Catering‘s moist honey ginger cake is a new twist on traditional spice cake. Pastry chef Pedro Gomez completes the dish with cider-poached apples, caramel sauce, and a “snow globe” made of sugar and filled with vanilla ice cream.
Photo: Michael Maes for BizBash
   —Lisa Cericola

Source:  http://www.bizbash.com/newyork/content/editorial/e9414.php#photosanchor

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