Anthology

Two New Additions to Our Dessert Line-Up

by: Casey Pukl

My biggest weakness on our menu has always been our desserts. I seem to have an insatiable sweet tooth that can only  be temporarily relieved by a souffle or molten chocolate cake.

Much to the demise of my waist line, there’s always a new decadent treat in the works in the Anthology kitchen. It’s always a bittersweet time when I hear that new items are replacing some of the older ones. It’s like saying good-bye to great friends only to realize you’re going to make even better new ones. This time around, our pastry team has baked up two of my favorite creations yet. Both takes on classic desserts, Bananas Foster and Pineapple Upside Down Cake, these unique culinary inventions are fabulous updates to family favorites.

Deconstructed Pineapple Upside-Down Cake 

Oh, the fine art of the upside-down cake. If you’ve never had this classic, now’s the time to introduce yourself. The premise is simple— line the bottom of your pan with fruit, and bake the cake on top so that when you remove the cake from the pan, the fruit makes a gorgeous and syrupy topping. It’s pretty genius.

What else is genius? The deconstructed version. What does that even mean? While it sounds like you’re taking the dish apart, that’s only half of the story! Deconstruction is all about taking the elements of a particular dish apart and then rearranging them in a different way. The basic components are still there, they’ve just taken on a different form.

In this deconstruction, we’ve started with a cherry glaze on the plate with dots of haupia, which is a coconut cream. Next, there’s a coconut cake topped with pineapple sorbet, candied cherries, and a tuile cookie. All of the elements of the classic pineapple upside-down cake are there— there’s coconut, pineapple, cherries, and a cake component. Instead of the fresh pineapple rings and cherries on top, the pineapple sorbet and candied cherries have taken their place. This dessert is an experience not to be missed.

Bananas Foster Cake

Bananas Foster dates back to the 1950’s, and it still remains a staple on many menus across the country. Traditionally made by flambeing bananas with butter, cinnamon, brown sugar, dark rum, and banana liqueur, this dessert provided not only a sweet ending to a meal, but an entertaining table-side show. Who can honestly turn down someone turning your already scrumptious dessert into a fireball at the table? I certainly can’t.

What’s better than the original bananas foster? This version! Imagine a rich and smooth banana cream sandwiched between two moist and decadent layers of Devil’s Food Cake that have been soaked in rum simple syrup. If that didn’t make your mouth water and your lips quiver with delight, then I’m not entirely sure what will… maybe if I mention the generous scoop of brown sugar ice cream with chocolate chunks that rests on top of this tower of delight that will get you going. Top that off with some caramelized banana slices, and we’ve got a winner!

Be sure to come in and give these new additions a try! Your sweet tooth will thank you!