Tired from working all the time. Possible winter menu desserts to suggest for Sonsie:
Cinnamon creme brulee with warm gingerbread
Peanut butter banana split with sugar-caramelized bananas, vanilla ice cream, hot fudge, peanut butter sauce, homemade marshmallows and chopped peanuts
malted vanilla shake with cookie plate
fudge-filled chocolate cupcake with coffee buttercream
espresso ice cream profiteroles with chocolate sauce
pear-quince crisp with cinnamon ice cream (maybe hazelnut)
big on coffee and ice cream, i am these days. a little too big on cinnamon-got to find other ideas...
I assume we all show our hand of influences. Maybe someday some skilled young girl will be able to look at my menu and say, hmm, french-trained, borrows from east coast grille and gramercy tavern. maybe they'll say, underneath the seriousness she's kinda fun. how do we telegraph our personanlities through menus? what does it mean that chef at osnsie doesn't like using new ingredients?
Half tempted to suggest a yuzu pot de creme, just to see if my boss asks what it is. of course, the real foodies are probably on to something else already.
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