Back in 2006 I judged the Pillsbury Bake-Off in Orlando, Fla. I remember the very clever $1 million winning recipe (she used Pillsbury waffle sticks to make a quick bread stuffing for roast chicken breast). But the lingering memory from that trip was the Mini Indulgences we judges enjoyed at Seasons 52, a cutting edge chain restaurant that emphasizes healthy cooking and fresh ingredients.
It was the first time I had ever seen all of my favorite desserts in miniature form - key lime pie, old-fashioned carrot cake, chocolate peanut butter mousse, pecan pie. Because nothing on the menu at Seasons 52 can be over 485 calories, the chef said they struggled with the dessert menu. They had spent a lot of time creating low-cal desserts, but no one was really excited about them.
That's precisely the way I feel. Just give me a few bites of something decadent and I'm happy and satisfied. After a nice meal with a few appetizers, a main course with some wine and that's about all I've got room for anyway.
I've been thinking about those desserts on and off for years, and not surprisingly I'm seeing them on more restaurant menus. You know it's a serious trend when Pier One Imports is selling boxes of a dozen shot glasses and tasting spoons. I couldn't resist. The foodie in me saw all the possibilities for those glasses - all sorts of seafood and soup shooters, all my favorite desserts in miniature form.
Mini-desserts make a lovely addition to holiday tables, whether the big family meal or a lively neighborhood open house. Try variations of your own. Here is a recipe to get you started.