Dessert Quotes

Quotes tagged as "dessert" Showing 1-30 of 106
David Mamet
“We must have a pie. Stress cannot exist in the presence of a pie.”
David Mamet, Boston Marriage

Fernando Pessoa
“Look, there's no metaphysics on earth like chocolates.”
Fernando Pessoa, The Collected Poems Of Alvaro De Campos: 1928 1935: V. 2

Ronald Reagan
“You can tell a lot about a fellow's character by his way of eating jellybeans. ”
Ronald Reagan

Bill Watterson
“I'm not a vegetarian! I'm a dessertarian!”
Bill Watterson, Something Under the Bed is Drooling

J.K. Rowling
“I hope there's pudding!”
J.K. Rowling, Harry Potter and the Order of the Phoenix

Sarah Ockler
“I've never met a problem a proper cupcake couldn't fix.”
Sarah Ockler, Bittersweet

Terry Moore
“The 12-step chocoholics program: Never be more than 12 steps away from chocolate!”
Terry Moore

Erica Bauermeister
“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister, The School of Essential Ingredients

Marie de Rabutin-Chantal de Sévigné
“If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?”
Marie Rabutin-Chantal De Sévigné

Jean Anthelme Brillat-Savarin
“Dessert without cheese is like a beauty with only one eye”
Jean Anthelme Brillat-Savarin

“There are two kinds of people in the world: those who love chocolate, and communists.”
Leslie Moak Murray

Eugene Field
“But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese.”
Eugene Field

Vera Nazarian
“Some people prefer eating dessert to the main course. These people have never been really hungry.”
Vera Nazarian, The Perpetual Calendar of Inspiration

Amy Krouse Rosenthal
“If you want to grow up to be a big, strong pea, you have to eat your candy," Papa Pea would say.”
Amy Krouse Rosenthal, Little Pea

Manuel Vázquez Montalbán
“As one who appreciated the tragic side of eating, it seemed to him that anything other than fruit for dessert implied a reprehensible frivolity, and cakes in particular ended up annihilating the flavour of quiet sadness that must be allowed to linger at the end of a great culinary performance.”
Manuel Vázquez Montalbán, La Soledad Del Manager

Tanya Huff
“What goes on between a man and his missus is nobody's business; especially where desert toppin's involved.”
Tanya Huff, Nights of the Round Table and Other Stories of Heroic Fantasy

Let the apples soak in rose syrup. It is easy enough to say...
but to make it work requires a huge amount of very delicate, very exacting work.
Even just making the rose syrup is a delicate task. The petals must be set to boil in water that is just below the boiling point.
Only when the petals are added at exactly the right moment will they reduce down into syrup this pure.
Also, when she soaked the apple slices in the syrup, she used no heat at all, meaning none of the flavor was lost.
As a result, her apples retained the whole of their fresh and tart flavor, becoming a solid cornerstone of the entire dish.
But she did not stop there. She even brushed the finished tarts with more of the apple extract she made.
For her cute and delicate dishes, she will not scrimp on a single step!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

Sarah Jio
“And can we get a tarte normande, the kind you used to love as a little girl?"
The mere mention has my mouth watering and my heart aching. I can almost taste the tarts my mother used to make, with apples from the trees in our garden, loads of freshly grated cinnamon, and a dollop of whipped cream on top.
"And can we look for treasure on the beach?"
"Yes, sweet child."
"And can we throw rocks in the water and look for starfish in the tide pools?”
Sarah Jio, All the Flowers in Paris

Stacey Ballis
“You've got braised short ribs in the big oven, and that potato, leek, and prune gratin that Brad loves in the warming drawer underneath. There is asparagus prepped in the steamer- Ian can just turn it on and set it for eight minutes." When I helped redesign their kitchen, the Gaggenau rep convinced me to put in two warming drawers, since I'm usually leaving them food that is fully prepared but won't be consumed immediately, and an in-counter steamer, which has been a total game changer when it comes to getting a simple green vegetable on their plates every night, not to mention making the weekly pasta night a cinch.
"The perfect thing for a chilly fall night like tonight."
"That is what I figured. And there is a chocolate ginger sticky toffee pudding on the counter for dessert. The coffee caramel sauce is in the other warming drawer."
"That sounds interesting, a new one?"
One of the recipes I've been working on this week, sort of an update of the English classic. I'm loving how the dark chocolate and sweet heat of the ginger take the cake out of the cloying realm, and the bitterness of the coffee in the caramel sauce sets it all off beautifully. "Something I've been playing with.”
Stacey Ballis, How to Change a Life

Stacey Ballis
“Sure you don't want another helping?"
I made a classic French blanquette de veau, an old-school veal stew with a white wine sauce, served over wide pappardelle noodles that I tossed with butter, lemon zest, and chives, and some steamed green beans. I also made a loaf of crusty bread using the no-knead recipe that everyone is doing these days and is so simple and so delicious.
"I think three plates is plenty!" Glenn laughs. "Besides, I'm pretty sure I saw some dessert in there, so I had better leave a sliver of room."
"You got me there." I made a fallen chocolate soufflé cake filled with chocolate mousse. Mrs. O'Connor always talked about being married to a chocoholic: apparently Glenn believes that if it isn't chocolate, it isn't dessert. While he will happily eat any dessert placed in front of him, from fruit pies to vanilla ice cream, if there is no chocolate, he will literally stop on the way home for a Hershey bar or a drive-through chocolate milk shake.”
Stacey Ballis, How to Change a Life

Stacey Ballis
“We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie.
Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.”
Stacey Ballis, How to Change a Life

Stacey Ballis
“We planned the menu together: butter lettuce salad with a shallot, lemon, and caper vinaigrette, a huge tomahawk steak to share, wild mushroom risotto, and steamed broccolini, with a pistachio soufflé for dessert. Marcy dropped off some chocolate sablé cookies and caramelized white chocolate truffles last night to add to the party, as well as a gorgeous zucchini bread with chocolate chips "for breakfast," she said, winking.”
Stacey Ballis, How to Change a Life

Barbara O'Neal
“Like everything else we'd eaten tonight, it took the ordinary to an extraordinary place- I tasted a thousand fluttering roses and a rain of sugar and the soft, spongy texture of the dumpling itself.”
Barbara O'Neal, The Art of Inheriting Secrets

Liza Palmer
“Harlan, Cody, and I stand there and gaze at it all. The glistening fried chicken, the potato salad, and fried okra. The biscuits still steaming in the oven. A ramekin of honey butter and another of ranch dressing set off the meal. The chess pie and the Blue Bell ice cream are just begging to be devoured.”
Liza Palmer, Nowhere But Home

Delia Owens
“Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required."
Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.”
Delia Owens, Where the Crawdads Sing

Samantha Verant
L'AMUSE-BOUCHE
Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze


L'ENTRÉE
Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens
OU
Velouté of Butternut Squash with Truffle Oil


LE PLAT PRINCIPAL
Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes
OU
Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts
OU
Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage


LA SALADE ET LE FROMAGE
Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing


LE DESSERT
Poached Pears in Spiced Red Wine with Vanilla Ice Cream
Samantha Verant, The Secret French Recipes of Sophie Valroux

Samantha Verant
“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds.
"The sauce?" I asked, dipping in my spoon.
"Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine."
I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily.
"You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?"
"Your palate is just like your grandmother's. I can never get anything past her either.”
Samantha Verant, The Secret French Recipes of Sophie Valroux

Joanne Fluke
“When Tracy was three she looked up at her aunt and asked, "Why don't we have dessert for breakfast?”
Joanne Fluke, Peach Cobbler Murder

Stacey Ballis
“There were mini Vienna hot dogs with all the classic Chicago toppings. A macaroni 'n' cheese bar with all kinds of fun add-ins. Cold sesame noodles in tiny white cardboard Chinese take-out containers, sliders served with small cones of skinny fries. Fried chicken legs, barbecued ribs, mini gyros in tiny three-inch pitas. All of it the most delicious and perfectly prepared elevated junk food, complete heaven, and just what I love. She gave us each a bamboo tray with a piece of parchment paper on it to use as plates, and large kitchen tea towels instead of napkins. There were cold beers in a tub, endless bottles of rosé, and a massive birthday cake, chocolate with fluffy vanilla frosting, and rainbow sprinkles. And then, after coffee, mini ice-cream sandwiches on chocolate chip cookies.”
Stacey Ballis, Recipe for Disaster

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