46. Cheesecake Beignets At Scott's Restaurant
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Our dessert preference changes with the seasons: Colder weather calls for steamy treats, while hot and humid temps scream cold sensations. We didn't go looking for a new favorite dessert (because a cheese course will usually suffice). Yet it found us.
After interviewing chef Mike Doctulero, we eventually came back for dinner. And yes, while we spotted a trio of cheeses, chef recommended something different. What we received caused us to reboot our idea of a particular dessert.
When we imagine beignets, our mind reminisces to Cafe du Monde in New Orleans. Puffy, powdery and chewy forms washed down with a mug of chickory coffee. Being there was so surreal, because we had heard about it so many times before. Experiencing the cafe left a lasting impression. One that became a benchmark for their signature item. So when Mike's version was served, we didn't know what to think.
The dessert looked pretty tame, until we broke into one. Out oozed warm, liquified cheesecake. The filling would be completely overpowering, if not for some slivered almonds and red berries. If an aerial shot was available, you'd spot the juicy slices nestled up against each beignet bomb. Our spheres rest on a narrow pool of caramel sauce, finished with the mandatory dusting of sugar. We had no intention of sharing, and you bet that dish was licked clean.
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