SWEET ENDINGS
“Life is short. Eat dessert first.”
—Jacques Torres
The celebrity chef Jacques Torres makes an excellent argument… For those who agree, this piece is for you! Yet, according to food historian Deborah Krohn in a conversation with chef and writer Yotam Ottolenghi for Food & Wine (www.foodandwine.com), dessert as we know it today wasn’t really a thing until the seventeenth century. Before then, “dessert” was more of a practical, preserved food item that you likely wouldn’t enjoy alone. Savory and sweet dishes were also presented indistinguishably. Consider that sugar had been a rare commodity until the burgeoning cultivation of New World plantations brought sugar prices down, allowing the ingredient to be more widely accessed and used. Louis XIV was one such enthusiast, a trailblazer in confectionary, and he also avidly grew out-of-season fruit—nature’s candy, and an important element of any sweet course. Hence, the origins of the modern dessert are, unsurprisingly, rooted at Versailles. The decadent pastries, elaborate cakes, and fruit sculptures seen at the French court mirrored the indulgent spirits of those that ultimately consumed them. It was then that the idea to serve different courses emerged. And by the mid-1600s, cookbooks dedicated solely to desserts described ending a meal with sweets. Obviously, that has continued to the present day. So, dig into these sugary Central Valley favorites!
Trelio Food & Wine
Flourless Chocolate Torte | $15
Flourless chocolate torte, caramel, hazelnut praline, and dark chocolate gelato.
For edible sculpture, look no further than the Flourless Chocolate Torte at Trelio. Topped with a liquified praline layer and ganache, its presentation allows for a multitude of textures to be experienced. Crushed hazelnut pralines outline the plate, coffee gelée is dotted around, and whipped cream and sliced blackberries lighten the palate. Finally, gelato nestled in a chocolate tuile completes the lavish experience.
Monet’s Wine Bistro
Lavender Cheesecake | $11.50
Lavender cream cheese filling, graham cracker crust, lavender icing, and berry sauce.
If you’re a cheesecake enthusiast, the Lavender Cheesecake at Monet’s is a must-try. The graham crust is made with powdered sugar, and the resulting composition creates more of a shortbread texture and flavoring. Lavender infuses both the cream cheese filling and icing. It’s wonderful on its own, but when served with the accompanying raspberry, blueberry, and blackberry sauce, the lavender notes truly sing.
Harris Ranch Inn & Restaurant
Lemon Bar | $4.99
Lemon curd filling, shortbread crust, and whipped cream.
Harris Ranch is known for its beef, but its Lemon Bar is arguably just as famous. Simple yet classic, a shortbread crust is baked with lemon curd. Each generously proportioned bar is topped with whipped cream and powdered sugar, and garnished with a split lemon slice. It’s now only available for pick-up in the Harris Ranch Bakery, located inside the Country Store, so be sure to make a pitstop there to grab one.
The Lime Lite
Brownie S’Mores | $11
Fudge brownie, graham cracker crust, marshmallow fluff, Ampersand vanilla ice cream, and Kahlúa anglaise.
The Lime Lite’s Brownie S’Mores is a sophisticated take on the childhood campfire favorite for which it’s named, and it’s been a restaurant favorite since being introduced. The fudge brownie is baked with a graham cracker crust. A smearing of toasted marshmallow anchors the slice, which is then topped with a scoop of local ice cream, more fluff, a drizzling of Kahlúa anglaise, and crumbled graham garnish.
Oggi Cosi Si Mangia
Homemade Tiramisu | $8.00
Lady fingers, espresso, coffee, mascarpone cream, and cocoa powder.
What make’s Oggi’s Homemade Tiramisu different from the norm is the omission of liqueur, but trust us when we say you won’t miss it. Lady fingers are soaked in espresso and coffee before being layered with mascarpone cream. Once plated, a generous powdering of cocoa dusts the Italian cake for a subtle chocolate introduction alongside the creamy richness. It’s even lovelier when paired with port.
Editorial Director Lauren Barisic
Photographer Don Dizon
