Revisiting retro desserts has resulted in many creative restaurant offerings, as this month’s recipe section demonstrates. Executive pastry chef Bill Corbett of Absinthe Brasserie and Bar in San Francisco shares a recipe for Oatmeal Raisin Cream Pies, a cookie sandwich with cream cheese frosting. Fritter-style Idaho Potato Doughnuts are a siren song for doughnut lovers. The recipe from Chef Andy Husbands of Tremont 647 in Boston calls for part bread flour and part potato flour. The after-dinner cheese course gets a reinterpretation with Chef Michael Symon’s Gorgonzola Cheesecake, made with Wisconsin Gorgonzola and dried strawberries. Chef Susie Singh of Highpoint Bistro and Bar in New York City has reimagined creme brulee. The Creme Brulee Eggling dessert goes back to its eggy roots and is served in the egg shells. Dessert drinks include the Brunette Molecular Martini from Stéphane’s in Boca Raton, FL, the Pear Dauphiné and the California Avocado Mint Chip Whip. You’ll find these taste-tempters and more on the pages that follow.
• Gorgonzola Cheesecake With Wisconsin Gorgonzola and Dried Strawberries
• Idaho Potato Doughnuts (Fritter Style)
• Crème Brulee Eggling
• Mascarpone Cake with Vanilla Bean and Orange Mascarpone Gelato
• Wisconsin Brie With Crispy Apple Fritters, Salted Caramel and Apple Butter
• Oatmeal Raisin Cream Pies
• Pear & Apricot Bread Pudding
• Mini Mango Lime Mousse Tart
• Grape & Peanut Custard Tart
• Pear Dauphiné
• Brunette Molecular Martini
• California Avocado Mint Chip Whip