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  • About Us
  • Home
  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
  • Entertaining and Catering
    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
    • French Service
    • Catering a Buffet
    • The Catering Customer's Needs
    • Ambience in Entertaining
    • Flowers for Table Decoration
    • Ideas for Serving Appetizers
    • Spring Lunch
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Dessert Flavors

We like to find interesting content from books in the world of food, catering, and entertainment. Today we are looking at plated desserts and dessert flavors from the book "Savory Sweets: From Ingredients to Plated Desserts" by Amy Felder. She goes into remarkable detail about flavor, texture, and ingredient pairings - particularly as they pertain to desserts - in this wonderful book.

Here is an excerpt from her chapter on plate profile, discussing the different "notes" of desserts:

"Middle notes provide the actual staying power of any particular flavor. These notes are the essences of the flavor. The middle note is the product's flavor. In the nut tasting, the middle note was the almond essence or almond flavor of each nut. Recall the orange tasting in Chapter 2. In that case, the middle note was the orange flavor or essence.

In many instances fat will help to hold and carry a middle note. The following exercise helps to illustrate this point.

Middle Notes and Caramel

Caramelized sugar is one of the few products whose flavor can be anticipated by its color. The longer the caramel is cooked, the bitterer it becomes. For the most part, Americans are used to a rather anemic caramel, sugar cooked until it is a light honey color. This is caramel that is simply sweet (it is, after all, sugar) but with little other flavor. If, however, the caramel is cooked until it becomes quite a bit darker (the color of dark ground cinnamon) a wonderful bitterness begins to emerge.

Prepare both the clear and classic caramel sauces using the recipes in the Appendix. Begin by tasting the clear caramel sauce. Because there is no fat in this sauce, you will fully experience the bitter sweetness of the caramel. The top note of sweetness hits your palate first. The middle note consisting of the actual flavor of caramel, or caramel essence, follows. The caramel will have a nutty richness to it. The bitterness of a dark caramel is the base note. In this context bitterness is not a negative; it gives the caramel a full nutty flavor. Take another taste and concentrate on the movement of the flavor through your mouth: sweet - caramel nuttiness - bitter.

Now try the classic caramel sauce. Again, you are initially hit with the sweetness, followed by the flavor of the caramel. In this instance, however, that flavor is dimmed or blurred by the fat that is also in the sauce. The caramel has a rich, buttery flavor with less nuttiness. A fatty richness accompanies the caramel flavor. The bitter end of the sauce, unlike the clear caramel sauce, is much shorter and not nearly as strongly recognizable. This is a good example of the role of fat. Again, this is neither good nor bad, it simply is what it is. Follow the movement of flavor in your mouth: sweet-buttery richness-caramel nuttiness-faint hint of bitter.

Let's take this tasting a step further. Divide both the clear caramel and the classic caramel into three batches. For each (clear and classic) keep one batch as is, to the second batch add a bit of sea salt, and to the last portion add a bit of ancho chilli powder. Taste the three clear caramel sauces first and then the classic caramel sauces. Taste the sauces in the following progression: plain (no additions), salt, and then chilli. As you taste, concentrate on the way in which the flavors move through your mouth."

from "Savory Sweets: From Ingredients to Plated Desserts" by Amy Felder
Caramel flan-like dessert
Caramel cheesecake dessert
Caramel cake with chocolate shavings on top
Oreo chocolate parfait dessert
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