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Fall Desserts???

post #1 of 11
10/1/08 at 7:59pm
Thread Starter 
I wholesale desserts to local Restaurants in my area. Any ideas for some "new" fall desserts that haven't been done to death?

Please...no pumpkin cheese cake or pumpkin creme brulee...NEW ideas only please.:lips:
♥I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
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post #2 of 11
10/1/08 at 8:53pm
Pears
Grapes
Chestnuts/chestnut puree
Anything with cinnamon
Gingerbread
caramel
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post #3 of 11
10/2/08 at 1:19am
sticky date pudding with toffee sauce

or
bread and butter pudding

or
apple and feijoa pie

or
quince steamed pudding
or
hot autumn compote with apples, pears, apricots and prunes with spices and creme anglaise
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #4 of 11
10/2/08 at 7:48am
Thread Starter 
Thank you for such great ideas! I forgot about some of these!:roll:
♥I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
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post #5 of 11
10/2/08 at 7:48am
I make pear carmel Mousse .with pear chips

take your pecan pie filling and use a tart shell put any thing you want in it dried figs ,apricots poach the fruits in a quick brandy or wiskey surup first ..

T
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post #6 of 11
10/2/08 at 9:05pm
What about apple or pear tarte tatin?
Hazelnut orange tart- torte noccielli?
Baked sugar pumpkins with (fill in the blank) custard inside?
Apple lattice tart?
Mexican chocolate cake?
hot chocolate creme brulee?
Baked apples served warm with vanilla ice cream and carmel- Apple sundae?
Molasses skillet cake?
candied quince clafoutis?
any kind of fig tart? fig "newton" type filling, fressh figs on top?

I could come up with about 100 more, just think out of the box.
If I see pumpkin cheesecake on one more menu I am going to hurl.

I'm going to post my fall menu for critique next, maybe that will give you some ideas.
Fluctuat nec mergitur
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post #7 of 11
10/3/08 at 11:22pm
Thread Starter 
ok...now a new twist. I have three restraunts wanting "signature" menus'.....all in the same beach town.....one is a mom and pop family diner. The other two are high end eateries. The mom and pop place is easy.....but two resorts with completely different menu's is challenging. Exciting for me me though!! Thanks peoples!!!!:chef:
♥I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
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post #8 of 11
10/4/08 at 2:28pm
I do a fall dessert I call mac 'n' cheese that involves a stilton cheesecake (yes, it's sweet), a walnut-sucanat shortbread and caramelized mcintosh apples.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.
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post #9 of 11
10/4/08 at 2:29pm
Thread Starter 
Huckleberries are really going crazy here now. I'm thinking of doing a huckleberry bread pudding with a white chocolate rum sauce... (using my day old cinnamon rolls from my coffee shop).

I've also decided on a Pear Tarte Tatin with Vanilla and Ginger
and
a Caramel Granny Smith apple pie

I also think I'l do a brandy snap cup with home made honey ice cream

Anyway...that's the beginnings of my menu.
:crazy:
♥I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
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post #10 of 11
10/7/08 at 6:02pm
I make a warm ginger cake. It is a variation of a sticky toffee pudding with grated, ground and candied ginger in it. It is so good!
check out my books at the pastrymama1 shop at www.half.ebay.com
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post #11 of 11
10/16/08 at 10:56pm

tiramisu

what about a pumpkin tiramisu, using frangelico and pumpkin
layering it with pound cake and spiced coffee?

or a pumpkin trifle with caramelized pears.
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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