Dessert

If it were up to us, whole dinners would center around dessert. A fruit tart for starters. A hearty venison based mincemeat pie for the entree, a lavender creme brulee for, well... dessert. At Sub Rosa, we always have a dessert and a tasty Late Harvest Riesling chilling just for you. Here's a short list and a few of the recipes.

Boccone Dolce - Layers of meringue and local berries.

Hazelnut Zabaione Semifredo - Toasted hazelnuts, frozen custard and this elixir of chocolate, espresso and Marsala are to die for. One bite and you are whisked away to Italy. 

Rosemary Pear Tart - Served with a Port chocolate sauce. Delicious mix of fruit with chocolate.

Mincemeat Pie - Hearty old world venison meat pie with fruit.

Dundee Cake - Classic Scottish cake with orange marmalade glaze. From Dundee, Scotland to you.

Chai Crème Brulee - A rich vanilla cream flavored with cardamom, nutmeg, cinnamon, served cooled but with a hot crispy caramelized sugar coating.

Lavender Crème Brulee - Scented with lavender grown at Sub Rosa, served cooled with a hot crispy caramelized sugar coating.

Peanut Butter Pie - This is basic version they serve at Mo's on the Oregon coast. We also make one served with Mexican chocolate sauce. A dense, decadent pie with a hint of both cinnamon and heat in the Oaxacan chocolate sauce.

Warm Apple Tart - Surrounded by a Clear Creek brandy anglaise with a ginger cream garnish.

Seasonal Fruit Cobbler - Served with vanilla bean ice cream.

Alice B. Toklas "special" fruit fudge - This is the recipe from her famous Cookbook that set the world atwitter in 1954. Alas, these 'brownies' were not something on Gertrude Stein and Alice's food repertory, but was a submission by painter friend Brion Gysin in order to flesh out the cookbook's content.

Almond Raspberry Macaroon - These cookies use almond meal and almond paste rather than coconut as the sweet filler ingredient. Beware, they are moderately addictive and very French.