Dessert menus today have been taking on more personality. Consider The Brazilian at Perennial in Chicago, which combines a brown butter cake with cachaca pineapples, ginger popsicles and coconut sorbet, drizzled with pina colada sauce. Among this month's recipes you'll find other personality-plus recipes, such as the Goat Cheese Mascarpone Cheesecake with Crispy Maple Flakes and Strawberry Salad, from Cynthia Wong of Cakes and Ale in Decatur, GA, and Wine-Poached Pears from Chef Ashe Miller ...
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