Favorite and most indulgent desserts

Robin! I always imagined that those dining out with you automatically assumed that you get to taste everything that's served to the table. I can't believe you didn't score a bite!

Len's got the BF Bread Pudding paired with a fantastic 12 yr old Madiera. Heaven!

What are yours whether at specific restaurants or homemade

I'm not a huge dessert fancier (which is why I'm not even more huge than I already am), but I've had a couple of wondrous ones lately. Specifically, the goat cheese flan at Mojito and Marsha's strawberry tiramisu at L&N.

The chocolate trio at the Oakroom is mighty worthy, too. And the homemade ice creams at Bistro New Albany, when they <i>have</i> them. [pokepoke]

I'm sure there are more ... In the realm of the exotic, I like the Vietnamese desserts at Cafe Annie and the Indian rice pudding (kheer?) and rosewater-scented cake balls (gulab?) at India Palace.

But those listed above stand out in my recent memory, and I'd gladly go for any of 'em right now.

gulab jamen or as someone close to me says it "globajob"

gulab jamen

I didn't know what that was. For those like me, here is a picture and a definition: Click

gulab jamen

I didn't know what that was. For those like me, here is a picture and a definition: Click

mmmmm. Also, for those who don't know, you can buy these things in a can for a buck or two for about 20 count and they taste curiously like that ones served at a few Indian establishments in the city that charge 3 for just 2 of these little bits of Swarga.

Does anyone make a good bananas foster here in town? I saw a special on them on Food Network last night and they looked really good.

The best bananas foster EVER is found at Brennan's Restaurant in New Orleans (or Houston) where the dish was created in 1951 by Paul Blangé. But since we all can't just jet out for it, the kind owners have published it on their website at http://www.brennansneworleans.com/r_bananasfoster.html
I grew up eating it at the Houston Brennan's and frequently make this dessert for company. It is simple to make and absolutely one of my favorite desserts.

One thing... I ABSOLUTELY recommend serving it over no ice cream other than Blue Bell Homemade Vanilla. Before I could get Bluebell in KY, I used Graeter's vanilla (which I like otherwise), but it's definitely noticeably better, or actually most like the original Brennan's version, with the Bluebell ice cream.

So to answer your question, I think I make the best bananas foster in town and you can make it, too! And if you don't cook at all, provide the ingredients to a friend who does - they can make it for the two of you to share!!

that is the place that was featured last night on Food Network, they actually created the Banana's Foster.

At Park

At Park Place, a few years ago, Anoosh would sometimes push a cart right up to the table of some lucky guests at the end of their meals and banter back and forth with them while he prepared Bananas Foster (or sometimes Cherries Jubilee or even some type of citrus/Gran Marnier flambe') tableside as a kind of lagniappe for the guests.
It made for a good show, a fun and interactive experience with the Chef, and a wonderfully unexpected treat for the sweetest of teeth.
Never having had Bananas Foster anywhere else, I can't really offer a comparison to Brennan's or anywhere else. What I do know is that it was flambeed and poured over a VERY nice vanilla bean ice cream and that it was delicious.
I haven't been in Park Place recently, so I don't know if this is something that is still done or not.

Most any dessert at Uptown Cafe. It is one of the few places that I order dessert when I go.

Okay I have 2 and both are close to me at Norma Jeans in Lagrange, Their bread pudding which both the wife and I place second around here only behind Key West Shrimp House in Madison, IN. Then their cheesecake that is sinful with a ghiradelli chocolate brownie bottom, a layer of peanut butter and then cheesecake. Try them if you are ever out this way and let me know what you think. I also enjoy sweet surrenders treats

the desserts at Cafe' Metro/Uptown are amazing.... the Concorde, Gateau Ganache, and Mocha Dacquoise specifically

I have to agree that for the money, hands down Jenna and Genna make the best restaurant desserts on a consistant basis...Every thing is sooo.. goood...I have no idea how they make those meringues!

Believe it or not, I'm not a big dessert eater, either (I much prefer cheese to sweets)

Who ever said dessert has to be overly sweet? or sweet at all, for that matter?

Believe it or not, I'm not a big dessert eater, either (I much prefer cheese to sweets)

Who ever said dessert has to be overly sweet? or sweet at all, for that matter?

Ethan you can try and try but you know you have to put a chocolate dessert on the menu! Haha!

Everyone should stop by in a week or so when Ethan's new dessert menu goes up for the first part of summer. I hope he posts it on here so you can weigh in on his perception of "dessert".

I think we would all enjoy seeing what Ethan has in store for the summer...... Desserts = Yummy

I'll post up what I'm working with in a bit;
The majority of which will probably end up in the final cut, but most of this stuff hasn't been 'tested' yet and had the kinks worked out.

Last week was spent largely on taking the conceptualized ideas and making them into cohesive menu items.
Starting tomorrow; i actually take what's on paper and test and make it reality. Hopefully ready to go by this weekend.

From scribbled out notes, to a typed concept/idea sheet...
To actually picking and choosing and putting things together.

I think that this menu is a little less 'offensive' than my last, in terms of usage of unexpected ingredients (no cilantro+habenero ice cream, or tarragon sabayon this time!), but i do think it's much more refined and focused than all my previous efforts. It's also quite varied on the techniques, approaches and textures (and aromas!) that will be explored.



I'll be back with the menu soon enough.