Archive for May, 2010
not pictured: panna cotta; arusha, tanzania;
ice cream; kano, nigeria
creme caramel; bamako, mali
I first tried their sorbet from their stall at the Dupont farmers’ market last year. Not a fan at the time–the sorbet was very dense in its small cup, overly sweet, and Mr. X-sXe and I had trouble finishing it between the two of us.
This time, I tried the cucumber-mint-vodka and the strawberry-tarragon sorbets. The quality and freshness of the ingredients were apparent (which is a relief, since they tout them on their website). The pairings were perfect: the licoricey tarragon came through in the strawberry, while the cucumber was super freshing without an alcohol bite. I also appreciate the spoon-friendly, airy consistency.
Less impressive were the dulce de leche churros. I had warmed them in the toaster after I got home, so they did get a bit charred. But the sauce in the middle barely tasted of caramel, and this churro was the only deep-fried food that I’ve thought about walking away from in a long time.
Behold the Madagascar from Crepe Amour. It offered an impressive amount of fresh fruit–at least half a mango and kiwi’s worth, probably more. The fruit was accompanied by a mango-like sauce and too much powdered sugar, which invariably makes me cough. Unfortunately, I remembered to take a photo only after attacking it.
I was hoping the crepes themselves could be less doughy, more thin & crispy. Also, was it my imagination, or did the crepe taste a lot like a sugar cone?
Despite the doughiness, I’d go back to try some of the nutella kinds, and probably the classic lemon (Citron) one.
A lot of chains that shouldn’t be getting into the cupcake act are “diversifying.” I really don’t get why Cinnabon is doing cupcakes. These don’t even look the least bit appealing when I’m walking by the store in National Airport.
And the tagline should be outlawed: Cinnabon cupcakes – Anything else is just a CupFake™.
Haagen Dazs and Cold Stone Creamery (below), that makes more sense since everyone loves an ice cream cake. Yet I never see anyone ordering them in the store. Is that because everyone knows that Baskin Robbins makes the best ice cream cakes?
One of the desserts that we’ve always wanted to try is the Ritz Seafood coconut cream pie that was featured on Food Network. Mr. X-sXe and I have entertained the thought of driving to NJ for this pie, but in the meantime, we’re still hoping Ritz will offer it by mail-order someday. Read more here: http://bit.ly/9TO9zd
That’s why when we saw the coconut cream pie on the dessert tray at Fisherman’s Inn (Kent Island, MD) this weekend, we homed in on it.
While the pie was pretty good, we couldn’t help but analyze its deficiencies during the car ride home. The filling was basically just whipped cream and coconut–while it’s a tasty combination, it leaves you wanting for something more solid/substantial, i.e. a bottom layer of custard or pudding. Otherwise you feel like you’re shoveling too much air into your mouth (albeit delicious, creamy air).
Also, the crust could have used more salt to play off the sweetness of the coconut.
Our dining companions tried the brownie and cheesecake. The consensus was that if you have to choose one, go for the skillet brownie and ask for multiple spoons.
Yoplait has a whole brigade of pie flavors, but just two cake ones. What’s up with that?
Although these are fat-free, full of artificial sweeteners, and don’t contain any real fruit ingredients (with the exception of the pineapple upside-down cake, which has pineapple bits), they actually don’t suck. But the only one I’d revisit is the key lime pie, where my taste buds were fooled into tasting the graham crust–though there was no trace of crust in the yogurt. What do they get up to in those Midwestern food labs?