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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.