78 Quotes About Dessert

Susan turns her attention to strawberries. They're easier. Who doesn't like a strawberry? And they're excellent right now: a cold, damp spell in May delayed the season, but the more recent, prolonged good weather means they're exploding all over, rich and sweet. She's trying them out on a cloudy pavlova flavored with pink peppercorns, mixing the strawberries with mint and lemony sauce.

On Thursday, the sandwiches Greenie made were pork tenderloins with chipotle mustard, the soup a puree of beets and pears with Beaujolais wine and dill. For dessert, she made lemon wafers, rosewater marshmallows, and Amazon cake powdered with cocoa. Ray said, eyeing her preparations that morning. "Fancy schmancy. That soup looks like something we'd serve to folks from the White House."Greenie said simply, "Thank you.

Mounds of toasted coconut cling to the side of the cake, held in place by the fluffy cream cheese frosting. Beneath the frosting lies a moist and fragrant cake bursting with carrots and cinnamon and golden raisins, stuffed with a gooey caramelized pecan filling. It is, in my eyes, a dessert approximating perfection."A thing of beauty," Rachel says, twirling the cake stand by its base.

The bowl was warm, and I inhaled the comforting aroma. It was kesari bhath, a dessert Mom had learned to make from her mom, who'd learned it from hers in India, and on and on and on for who knew how many generations. It was made with semolina, sugar, milk, and ghee, flavored with saffron and cardamom, and studded with raisins and cashews. I tasted a spoonful of the thick, golden pudding. It was perfect.

I hope there's pudding!

But I, when I undress meEach night, upon my kneesWill ask the Lord to bless meWith apple-pie and cheese.

I let the sweetness of the sugar and ghee, the sunniness of the saffron, and the gently grainy texture of the semolina play in my mouth. It was the perfect combination of sweet and savory, smooth and gritty, fragrant and the tiniest bit bitter.It tasted like home.

The shadows of the hills and rocks grew long in the valley bottom. But the guide didn’t seem to notice. Sitting very still, his back leaning against the wall of the tomb, he had no sense of the passing day, or hunger, or thirst. He was filled with a different force, from a different time that had made him a stranger to the order of man. Perhaps he was no longer waiting for anything, no longer knew anything, and now he resembled the desert – silence, stillness, absence.

First course: almond soup, white fricassee, boiled codSecond course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickleDessert: apple tart, orange cream, plums in syrup