or Connect
New Posts  All Forums:Forum Nav:

Dessert Ideas for Fall Menu

post #1 of 5
Thread Starter 

I am the sous at a small restaurant and I am thinking of fall menu ideas in advance. I am not a pastry chef but do have some experience with the pastry side at casual restaurants. We do not have anyone classically trained in the sweet side of things so we are not looking for technically challenging desserts, just season appropriate desserts that can be executed simply during service and do not eat up a lot of labor hours (labor is so tight at my place!). Our market likes sweet desserts and can't be scared off by things that are too creative dessert wise (we are a casual restaurant NOT located near the metro,).

 

For example, I did a grilled peach dessert with whipped mascarpone and balsamic reduction and mint garnish for $9. This is very easy on labor and is something that was well received. Last year I did pumpkin beignets with chilled nutmeg-cinnamon creme anglaise for $10. I liked this one too. Another popular one was a strawberry tart using (store-bought) pate sucree, raw sliced strawberries and topped with whipped creme fraiche.

 

Again, I would love to do everything from scratch but can't dedicate the hours to making everything from scratch so I have to pick my battles selectively dessert wise. Especially with no real pastry chef in house! We do not have the money to dedicate to using premium quality dessert ingredients either unfortunately. I want desserts to stop being an afterthought and get our clientele to want to order more of them. So any ideas for fall desserts would be a big help!

 

Thanks guys.

post #2 of 5

What do you got?  What's seasonal there?  Apple gallettes are simple, easy on the labor budget and the eye, pumpkin anything. Pears, poached, filled with chocolate.  Apple Ginger Cakes.....this list is really endless. Dried fruit compote on bread pudding w/Ice cream. Apple crisp. Pear crisp. Pumpkin crisp. Raisins, Prunes, Persimmons. What do you need a recipe for, I got a million of 'em.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by bigbadpastry View Post

What do you got?  What's seasonal there?  Apple gallettes are simple, easy on the labor budget and the eye, pumpkin anything. Pears, poached, filled with chocolate.  Apple Ginger Cakes.....this list is really endless. Dried fruit compote on bread pudding w/Ice cream. Apple crisp. Pear crisp. Pumpkin crisp. Raisins, Prunes, Persimmons. What do you need a recipe for, I got a million of 'em.

Thank you.

I am in New England so we are in the middle of apple country in the fall. Also a lot of pears, pumpkins, local maple syrup, cranberries (don't know if our clientele would like these is a dessert though).

 

I was thinking a pumpkin mousse as we will have a pumpkin risotto that uses a pumpkin "cream" (just roasted pumpkin blended with cream). I'm thinking if I reserve some and mix it with whipped cream and egg whites it will come to a mousse consistency? Also would like one dessert that could be executed behind the line, on saute, the grill or fry. Maybe some sort of sauteed apples? Apple fritters?

post #4 of 5
A few that immediately come to mind are:

Warm bread pudding with rum toffee sauce
Baked apple dumpling with vanilla bean ice cream......(dough wrapped apples)
Ginger- molasses flan( part cheesecake, part flan)
Sweet potato pecan pie.....maybe a new look?
Cuban coffee brûlée....
Poached pears...I like to poach them in tuaca and serve with a a soft vanilla vodka whipped cream....wine poached topped with Gorgonzola and drizzle of Cabernet balsamic redux...........Sounds fancy, but really so simple.
Edited by durangojo - 7/22/13 at 12:31pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #5 of 5

Yes to all of the above....

 

We have a huge following for the cranberry walnut tart (from Epicurious); we do it as individuals as well as minis and 9".  they keep well (you can make them on Wednesday and they'll be good for at least 4-5 days.)  Use some apricot glaze on the top and it glows and looks gorgeous.  I don't care for walnuts at all but I will eat this tart with abandon!  I like them to be rather full so I just eyeball the amounts of cranberries and walnuts.

 

For the pumpkin mousse you will need to add sugar, and spices before you add the whipped cream and whites.  You might want to make a pumpkin panna cotta or brulee.

 

In Maida Heatter's Book of Great American Desserts, she offers a fried apricot bread pudding (it's really sauteed); as long as your pudding has a firm consistency, you can slice it into rectangles and then dip in bread crumbs and saute til golden.  She tells the story of having made the apricot bread pudding in a 9x13 type of casserole dish; had some left over and when unexpected guests showed up for lunch the next day she was inspired to cut it and saute it.  That's something you can do on the line.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs