"Dessert" news and stories

Gail Simmons makes us want to burst into a chorus of "O, Canada!" The Top Chef judge brings her Canadian heritage to the kitchen with a video how-to and gallery of recipes using maple syrup. Her Maple-roasted Fruit, Ricotta and Walnut Parfait is incredibly simple to make, and the syrup adds a clean sweetness to the seasonal fruit and creamy cheese. Walnuts add texture and crunch.

Last month, we gave you the skinny on the 6th Annual Vendy Awards, a day for New York City's best food trucks to go head-to-head in an all-you-can-eat throwdown. Well, the big moment is upon us -- taking place September 25th on Governor's Island -- and soon, we'll have a winner of the coveted Vendy Cup.

Back in August, only five 2010 finalists were announced -- El Rey Del Sabor, King of Falafel & Shwarma, Schnitzel and Things, Bistro Truck, Patacon Pisao (check back here for the bios on those) -- and today, we bring you the just-announced finalists in the dessert category! Admittedly, our favorite.

Big Gay Ice Cream Truck
Previous finalists in both Dessert and Rookie categories last year, Bryan Petroff and Douglas Quint serve top-notch soft-serve that never ceases to surprise us. Their eccentric toppings range from wasabi dust to cocoa nibs, curried coconut to Trix cereal. Stop by their colorful truck at the corner of Broadway and 17th Street in Manhattan weekdays from around 2-9 pm, and follow them @biggayicecream on Twitter.

Dessert Truck
Jerome Chang's sweet-stocked truck is also a Dessert finalist from 2008. The decadent offerings (chocolate bread pudding, molten cake, brioche doughnut holes) are so good, he landed a permanent brick-and-mortar spot at 6 Clinton St., called DessertTruck Works. But you can still find the truck at the corner of St. Marks and 3rd Avenue Tuesdays through Sundays from 6-11 pm, and follow them @desserttruck on Twitter.

Earlier today, Gail Simmons chatted with us about Top Chef Just Desserts, which got our mouths watering and our imaginations running. Seems the folks at OpenTable had the same reaction: in honor of tomorrow night's premiere, they've declared September 15th "Free Dessert Day" at participating restaurants. (The hundreds of restaurants on the list span 10 different cities in which OpenTable offers reservations.)

What do you need to do to earn the complimentary last course? Make your reservation through OpenTable, order at least 1 entrée, and come prepared to share -- it's one dessert for every two diners. Sounds like a sweet deal to us.

Don't be fooled by the name; there's more to Clear River Pecan Company than nuts. Sure, owner John Dubea started out selling the rich, buttery bounty of the Texas state tree, but that was twenty-one years ago. Today, his business is a multifaceted dessert emporium, offering ice cream, pastries, fudge and whatever else your sweet tooth aches for, all made fresh daily. But this evolution hasn't altered Clear River's decidedly small town feel. From its 50's soda shoppe decor to its Main Street address, John Dubea has created a delicious sliver of bygone Americana deep in the heart of Texas.

Read on about John Zubea and his time warp treats after the jump.

Happy National Crème Brûlée Day!

Named for its "burnt cream" topping, crème brûlée is a chilled custard served with a caramelized sugar crust. The custard -- a combination of cream, milk, egg yolks and sugar -- is typically strained into individual ramekins, baked in a water bath then topped with sugar before undergoing a quick trip in the broiler, which creates a brittle layer that adds great texture when contrasted with the creamy-smooth custard underneath.

Bakingbites.com gives detailed directions how to start with a simple vanilla crème brûlée, but the custard cups can run the gamut in terms of flavors -- lavender, rosebud, hazelnut, even foie gras. They may not be traditional, but they're guaranteed to please the palate.

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