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Savory Dessert Ideas?

I'm looking for something different for dessert on Valentine's Day. I was just going to do a regular buttermilk chocolate sheet cake, but now I'm thinking that's boring. I want something really...different.

I'm looking for something that's more savoury-sweet, not sweet-sweet. I was thinking popovers with carmelized onion jam; with the sweetness coming from the onions (probably carmelized with a little brown sugar as well). I'm bit unsure, still.

Does anyone have a good savoury-sweet recipie, or one thats not OVERLY sweet?

17 Comments:

Not a recipe really but, when I was in Italy this was amazing! Pieces of parmigiano reggiano with drops of aged Balsamico. Mmmmmmmm.

I like to do blood oranges or tangerines in either a red wine sauce or a balsamic sauce. Tangy and the only sweetness comes from the fruit.

I like to do a savory shortbread crust topped/spread with a tangy soft cheese or a smoky one like gouda and then topped with walnuts and apples and baked. Gooey and good, yet not fully savory like dinner nor over-sweet like dessert.

I also like doing a bitter chocolate cake with a glaze to drizzle over or some fruit (I like a whiskey glaze, but you really could do just about any from savory to sweet...) The cake has very little sweetness to it, and a sharp taste from the chocolate.

I'm not so sure about the savory but you can control the sweet in this one... For Valentine's Day I like to make a pizza crust and top it with strawberries and a red glaze that is not so sweetened and charged up with a tart spice like cinnamon, mace, cardamom, nutmeg, or allspice... Top with a dollop of sour cream and you're not too sweet..

I used to do a mango chutney and cream cheese mixture wrapped in phyllo that just might fit the bill. Golly, it's been many years, but they did get some rave reviews.

@Albee- Hell what are thinking of making sounds really yummy. I'd go with that.

I love a nice cheese plate, with crackers and quince jam. Throw a few shards of sexy dark chocolate on the plate too. Yum!

Another thing I've done is take fresh figs, halve them, toss them in ramekins with some crumbled goat cheese, lightly drizzle with honey and broil for 1 to 2 minutes, until bubbling. Delicious with port!

I had an amazing Humboldt Fog cheesecake this weekend. It was the perfect combination of sweet and savory, and much to my surprise, really carried the flavor of the cheese. You should be able to find a gorgonzola or other savory cheesecake recipe and use any strong cheese that you like.

I do like the figs and cheese answer, as well, but I can't get fresh figs at this time of year.

In addition to the chutney-and-cream-cheese idea, I thought of salted caramel sauce over bittersweet chocolate ice-cream with a dollop of unsweetened whipped cream on top.

I've seen figs brushed with balsalmic vinegar and broiled, and of course there's always the spiced broiled citrus fruit option.

Port-soaked prunes are rather good, and lead to being finger food as well. ;)

spicy chocolate cake

riccota with peaches, a pinch of black pepper and honey

Pears poached in red wine.

Brie topped with jam, wrapped in pastry and baked - served with apple slices.

Cheese fondue with breads & hard fruits, or a cheese and fruit platter.

Bread pudding can be made less sweet.

Strawberries with really old balsamico.
A cheese platter including gorgonzola dolce and pears - maybe some walnuts and a drizzle of honey.
If the meal was light on meat, prosciutto-wrapped melon would fit.

I was re-reading this just now and I was reminded of this caramelized onion and bleu/blue (that other thread made me self conscious) cheese tart that I make as an appetizer. I take a pizza crust and brush it with a little olive oil, grill it on one side, flip it, and top with onions that have been caramelized with a little butter and brown sugar, some chunks of the cheese and sometimes some halved grape tomatoes. Take it off when the cheese melts. It's delicious!

I forgot to add, you can also do it on the stovetop or in the oven. And you could substitute Boboli.

How funny that you bring this up! Just today I saw an episode of Barefoot Contessa on Food Network in which she made a savory Coeur a la Creme that wasn't in the heart-shaped thing. Here's the recipe:

Savory Coeur a la Creme with Chutney-

Ingredients:

12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
Crackers, for serving

Directions:

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

So it's a Texas cream cheese dessert with jalapeño jelly or black currant jelly or salsa served over the top?

On the same Ina Garten episode (Monday, January 26th) as the savory coeur ala creme, was a roasted pear with blue cheese, walnuts, died cranberries, apple cider and arugula salad that looked just delicious. I'm going to make this qs soon as I buy me some good pears!

I've been thinking about a savory bread pudding, seasoned like turkey stuffing - because they're both moist, flavorful bread-based dishes. I was planning on using it for a side dish or a vegetarian main course. But if you want some sweetness in it, I'm sure you could base the seasoning on caramelized onions. Maybe use some of the sweeter herbs, like basil?

Ina Garten's savory Coeur de Crème recipe sounds very attractive, but you can save a few bux on the chutney by buying it at a local Indian grocery. Much wider variety, too. Keep your eye out for Patak's Tomato Relish (not for dessert use, but wonderful over a curry-powder-tinged frittata).

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