8 minute read
FROM A to Z
Something sweet for every letter’s mood.
BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY
French pastry chef Dominique Ansel invented the cronut.
A
Ambrosia: a sweet fruit salad that includes mini marshmallows and a variety of diced fruits in a silky, whipped-cream-based “dressing” that is often found at old-school Southern potlucks. Angel Food Cake: a light and airy sponge cake traditionally made with just flour, egg whites and sugar.
B
Baked Alaska: a cake topped with ice cream and meringue that is briefly baked. Baklava: a Middle Eastern pastry made from layers of phyllo dough, butter, honey and nuts, with some variations.
Biscotti: Italian cookies that are twice baked and rectangular in shape, sometimes dipped in chocolate and often containing nuts. Bread Pudding: cubed, leftover bread or pastries that have been soaked in a mixture of milk, sugar and eggs, and then baked. C
For a classic cannoli or éclair, you’ll want to visit Miazga’s.
Cannoli: a crispy, tube-shaped shell of fried pastry dough that is filled with a sweetened ricotta cheese and other fillings. Cheesecake: a rich, pie-shaped dessert with a cracker, cookie or pastry crust and a dense filling made mostly from whipped cream cheese. Churros: elongated sticks of fried dough, popular in Mexico, that have been tossed in cinnamon and sugar. Cronut: a pastry that is shaped like a doughnut but made from dough similar to a that of a croissant — giving it a flaky texture. Croquembouche: balls of puffed pastry that have been filled with pastry cream, arranged in a tower and secured together with a sweet sauce. This dessert is popular at the holidays since the display resembles a tree. Custard: a creamy dessert with a rich consistency made from gently cooked egg yolks and cream.
Be sure to conclude a flavorful meal at El Abuelito with sweet flan or sugary churros.
D
Danish: a flaky, multilayered pastry that often has a filling and a sweet glaze or icing. Doughnut: fried dough that is usually sweet and shaped into a ring. Dulce de Leche: sweetened milk that has been cooked until caramelized. Dutch Baby Pancake: Considered a hybrid of a pancake, crepe and popover, this oven-baked pancake is cooked in a skillet and perfect for toppings like fruit and whipped cream.
The Kitchen’s famous potato chip pie wouldn’t be so delicious without its scoop of dulce de leche ice cream.
E
Éclair: an oblong French pastry filled with cream and topped with chocolate icing. F
Fig Roll: a crumbly pastry that has been rolled and filled with fig paste. Flan: a creamy, baked custard dessert that is topped with rich caramel sauce. Fudge: dense yet smooth and creamy candy made from a base of cooked sugar, butter and milk. Fruitcake: a heavy cake made with candied or dried fruits, nuts, and spices that is traditionally soaked in spirits.
For the largest selection of fudge in Jackson, visit Yippy I-O Candy Co.
The sweetest ending to dinner at Glorietta Trattoria is a scoop of their house-made gelato.
G
When you’re looking for top-notch tiramisu, visit Il Villaggio Osteria in Teton Village.
L
Gelato: a dense, frozen dessert that originates in Italy and has more milk and less cream than ice cream does. Gingerbread: baked goods, including cookies and cakes, that are flavored and spiced with ginger, cloves, nutmeg or cinnamon, then sweetened with honey, sugar or molasses. H
Haupia: a Hawaiian dessert or snack made from coconut milk, with a consistency between gelatin and pudding that allows it to be cut and served in squares. I
Icebox Cake: a no-bake dessert constructed in layers usually of cream, pudding, fruits, nuts or wafers. It’s placed in the refrigerator to set rather than baked. Italian Ice: made with water and sweetener or fruit and then frozen. Unlike shaved ice, the ingredients are thoroughly mixed prior to freezing. Ladyfingers: dry Italian sponge biscuits most commonly found in tiramisu. Linzer: a tart or cookie made with an almond-based dough with fruit preserves in the center.
M
Macaron: two light, airy almond meringue cookies that are sandwiched together with a buttercream or fruit interior. Madeleine: a small, French butter cake baked into a shell-like shape. Meringue: a fluffy, white dessert topping made from a mixture of stiffly beaten egg whites and sugar that is usually baked. Mousse: a rich and smooth dessert that is creamy like pudding, but with a lighter, fluffier texture.
J
Jelly Roll: a sponge cake that has been baked into a thin, rectangular sheet that is then topped with a filling and rolled into a log shape. K
King Cake: A tradition in New Orleans during Mardi Gras, this ring- or oval-shaped sweet pastry is topped with purple, green, and yellow icing and/or sprinkles. Kouign Amann: Buttery and flaky, this French pastry is slightly denser than a croissant and has sugar incorporated throughout its dough layers.
Persephone has made this pastry a local favorite.
The Spur Restaurant & Bar’s flourless chocolate torte achieves a unique texture from its almond nougat.
N
Neapolitan Ice Cream: a type of ice cream made from layering three separate flavors side by side or on top of one another (traditionally chocolate, strawberry and vanilla). Nougat: a confection with a chewy consistency that usually is made from whipped egg whites, sugar or honey, and nuts or fruit. Nut Brittle: hard sugar candies that are flat and embedded with nuts such as pecans, almonds or peanuts. O
Ozark Pudding: a cake-like fruit pudding that consists of fruits and nuts and originates from the Ozark Mountain region.
P
Panna Cotta: a smooth, creamy Italian dessert with a consistency between gelatin and pudding that is molded and chilled. Phyllo: thin sheets of dough used in layers for pastries. Praline: a confection consisting of sugar, nuts and butter that is served as a hard candy or ground up to be used as a filling for chocolates. Pudding: a flavored, custard-like dessert resulting from mixing milk or cream, sugar, egg yolks and sometimes corn starch. Puff Pastry: a light, flaky pastry dough that includes alternating layers of butter and dough.
Q
Quick Bread: bread loaves that are leavened with baking powder or soda instead of yeast. Examples include banana, zucchini and carrot breads. R
Red Velvet: a red-hued cake with a chocolaty taste that gets its color from food coloring or a reaction between cocoa powder and vinegar (in traditional recipes). Rice Pudding: a creamy dessert made from rice that’s been cooked in milk and sweetened with added ingredients such as sugar, cinnamon or vanilla. S
Scone: a small quick bread that can be sweet or savory, is crumbly in texture and often has fruit mixed in. Scones are often served with high tea. Shortbread: rich, crumbly cookies made without any leavening agents — just butter, flour and sugar. Soufflé: an egg-based baked dessert that depends on beaten egg whites to achieve its signature height and fluffy texture. Sponge Cake: a cake leavened with beaten eggs, resulting in a texture that’s ideally absorbent for being soaked with syrup. Streusel: a crumbly topping or filling made from mixing flour, fat and sugar. Strudel: layered or rolled pastry with a fruit filling.
Among Atelier Ortega’s many chocolate confections, the truffles are not to be missed.
T
Tapioca Pudding: a sweet pudding with a grainy texture from the incorporation of tapioca pearls. Toffee: the result of butter and sugar being caramelized and cooled into a brittle, breakable texture. Trifle: a layered dessert constructed in a glass with a varied combination of cake, whipped cream, fruit, custard or pudding. Truffles: bite-sized candies made from chocolate and cream that are filled and rolled in toppings or dusted with cocoa powder. U
Upside-down Cake: cake that is baked with its toppings at the bottom of the pan, so that when removed and inverted, the fruit (often pineapple) is on top.
THE DIFFERENCE IN DESSERTS
CRISP VS. COBBLER: WHILE BOTH ARE BAKED FRUIT DESSERTS, A COBBLER IS TOPPED WITH DROPPED BISCUIT OR PIE DOUGH WHILE A CRISP HAS A CRUMBLY TOPPING THAT COMBINES OATS, FLOUR, BUTTER, SUGAR AND, SOMETIMES, NUTS. BETTY VS. BUCKLE: A BETTY IS BAKED FRUIT BETWEEN LAYERS OF STREUSEL, WHILE A BUCKLE MEANS THE FRUIT HAS BEEN BAKED INTO A CAKE WITH A STREUSEL TOPPING. BROWNIE VS. BLONDIE: BROWNIES ARE KNOWN FOR BEING RICH WITH CHOCOLATE FLAVORS, WHILE BLONDIES EXCLUDE THE CHOCOLATE AND HAVE MORE OF A CARAMEL OR BUTTERSCOTCH FLAVOR. TART VS. TORTE: TORTES ARE MULTILAYERED DESSERTS WITH WHIPPED CREAM, JAM, MOUSSE OR FRUIT, BUT A TART IS A SWEET OR SAVORY — OFTEN SMALL — PIE THAT IS OPENFACED AND HAS SHALLOW SIDES. SORBET VS. SHERBET: BOTH ARE MADE FROM CHURNING AND FREEZING FRUIT AND SUGAR, BUT SHERBET HAS MILK OR CREAM, GIVING IT A CREAMIER TEXTURE.
V
Victoria Sponge Cake: a traditional British layer cake frequently found on afternoon tea menus. W
Waffle: a dish originating in Belgium and France made from leavened batter cooked between two patterned plates or irons that create a size, shape and surface impression perfectly suited for toppings such as syrup.
X
Xi Gua Lao: a jelly-like watermelon dessert of Chinese origin.
Y
Yule Log: also called a Bûche de Noël, this Christmas cake is made from rolled sponge cake with layers of cream and is often decorated to resemble a festive log.
Z
Zeppole: deep-fried Italian pastry dough balls that are usually topped with powdered sugar and may be filled with custard, jelly or pastry cream.
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