I Want My Just Dessert!

by Chewy 


I think we can all agree that it is HOT! Not the kind of hot where you bask in the sun and sip margaritas. More like the sidewalk egg frying, banned alcohol (because it dehydrates),  bathtub temperature pool water, I don’t even want to go outside for the mail hot. You don’t even need charcoal for the BBQ pit. Food just sizzles when you place it on the grill. Who feels like eating let alone cooking?  Where does this leave our desserts if we ‘re barely eating a meal? I’ll tell you where….first. Not merely first but possibly “only”. Yes, dear readers, I am advocating getting your “just desserts” for dinner!

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Instead of that patio soiree with heavy brats and pork steaks, why not offer your guests an opportunity to fulfill a childhood dream, a dessert laden buffet as the main course. A true Charlie and the chocolate factory moment come true. Themes are definitely encouraged and forget the homemade baked goods. No need to heat up the house. Show Me the Sugar offers suggestions, descriptions and locations for all your “to go” sweet needs.

There is a reason that half the dessert holidays in July revolve around ice cream. Apparently that’s all we want to eat. Cool, refreshing, no cooking required, what’s not to celebrate? Gathering an assortment of ice creams, gelatos, and sorbets makes for one rejuvenating gathering. While good frozen treats can stand on their own, it would not be inappropriate to offer a smattering of toppings in order to customize your bowl. Of course, if you own a Cuisinart ice cream maker (which some of you may know I do), you may present your guests with unique flavors limited only by your imagination.

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This time of year also means summer fruits and berries. A plethora of fresh fruit makes for not only a visual treat but also one for the taste buds. Who doesn’t salivate over a fresh fruit torte or a bowl of sugared strawberries with fresh whipped cream? How about some peaches swimming in a smooth brandied sauce? Can you picture a watermelon sorbet served in it’s carved out shell (scallop the rim and do a little shallow carving and it‘s also a center piece)? Fruit also makes a great delivery system for chocolate fondue, marshmallow fluff, clotted cream and caramel sauce. Create your own dipping station with plenty of small plates, long picks and lots of napkins (neat this is not).

Not to be overlooked is your local patisserie. Nothing like a little French flair to add some exotic ambiance. If you haven’t tried the macarons yet (not the coconut macaroons), now is your chance to become acquainted with this little delicacy. Order a few Napoleons, éclairs, crème brulee, petit fours and mousse and arrange on tiered platters for optimum visual delight. This scenario also doubles as a European vacation and, may I add, it’s significantly cooler there, so crank down the air conditioning a bit.

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While I am not advocating this option as a permanent lifestyle, just dessert meals seems like a fair trade off for surviving our record breaking atmospheric conditions. I, for one, intend on staying cool and sweet!