WE LIKE
OUR TREATS.
Recent surveys have shown that more
of us are eating dessert than we used to,
with 40 percent of consumers enjoying this
tasty caboose of the meal at least twice
weekly of late. If ever there was a time when
sweet yummies were consumed, it’s during
the holidays—yule logs, pumpkin pies,
layer cakes and mountainous piles of cookies.
While there’s nothing wrong with such
familiar desserts, there are times when
something more spectacular is called for
in the realm of holiday entertaining. To that
worthy end, some of our best restaurants
have come to the rescue of South Bay hosts
and hostesses seeking a showstopper dessert,
sharing truly magnificent creations.
SOUTH BAY
CHEFS WHIP UP
A SHOWCASE OF
EXTRAVAGANT
HOLIDAY
DESSERTS
BY SUSAN HATHAWAY
PHOTOS BY CHRIS SCHMAUCH
And well represented is everyone’s favorite
indulgence—chocolate. The only quandary
will be which one to put on the holiday table.
Less-skilled home cooks can opt to make
just part of these remarkable recipes if need
be. Another approach is to substitute highquality,
store-bought sorbet, ice cream or
other elements for the house-made versions
found in professional kitchens. One
boon to ambitious home pastry chefs is
the wide availability of chef-focused ingredients
and equipment online, which helps
turn a breathtaking restaurant dessert into
something that can be served to awestruck
guests at home without requiring a brigade
of assistants.
December 2017/January 2018 67