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Dessert Quotes

Browse 334 quotes about Dessert.

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Dessert Quotes

“Next to the gallettes with their savory fillings, and even the banana-Nutella crêpe with its seductive chocolaty drizzle across the top, and especially next to whatever monstrosity Henry had ordered topped with three scoops of vanilla ice cream, the crêpe au sucre Rosie had selected certainly looked plain. It was a slim triangle dusted with sugar, but Rosie swore the sugar was sparkling in the dim light of the restaurant. She cut a tiny triangle off the tip and took a bite. Now this, this was everything. It was simple, but in the way that reminded Rosie that sometimes the simplest things were the best. The crêpe was golden and buttery and the caramelized sugar crunchy before it dissolved instantly, melting on Rosie's tongue. It couldn't be anything more than butter, sugar, flour, and milk. And yet... those simple ingredients were transformed into something transcendent. And that, Rosie thought, was exactly the power of cooking.”

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Book:Love à la Mode
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“But that, right there, is why embracing our dirty dessert secrets matters so much. On the surface, they are just hilarious indulgences, but dig down a little deeper than the whipped cream and cherry on top and you'll see that they are powerful reminders to cultivate and celebrate our inner selves as fiercely as we do our LinkedIn profiles and Instagram feeds. Because what good, really, is all that public success and admiration without the private joy at the center?”

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Book:Dessert Can Save the World: Stories, Secrets, and Recipes for a Stubbornly Joyful Existence
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“I should have asked why any room in the house was better than home to me when she entered it, and barren as a desert when she went out again—why I always noticed and remembered the little changes in her dress that I had noticed and remembered in no other woman’s before—why I saw her, heard her, and touched her (when we shook hands at night and morning) as I had never seen, heard, and touched any other woman in my life?”

LoveShouldHomeHouseSightTouchedRemembranceDessertTouchNoticingChangesBarrenHearRoomSeenAskedEnteredShook Hands
Book:The woman in white
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“He fed the meter, and we walked the short distance to Hannibal's Kitchen, which was famous for its soul food. It was crowded, but we only had to wait fifteen minutes to be seated. Having Dante cook for us spoiled me, but I was always down to try another Gullah-Geechee soul food spot. I ordered the crab and shrimp fried rice and shark steak. Quinton had the rice with oxtails but then begged until I gave him some of my fish. Once we left, we went down East Bay to King Street, stopped in a bookstore, and walked through the City Market. Quinton picked up a pound cake from Fergie's Favorites, and I picked out a beautiful bouquet of flowers fashioned from sweetgrass. Sweetgrass symbolized harmony, love, peace, strength, positivity, and purity. I needed any symbol of those things that I could get. I also thought they'd be a nice peace offering for Mariah. I'd give her a few. We walked to Kaminsky's for dessert. I had their berry cobbler with ice cream. It was served in the ceramic dish it was baked in. I liked the coziness of eating out of a baking dish. The ice cream tasted homemade. The strawberry syrup exploded on my tongue. I didn't make pies, so whenever I had dessert out, I got pie. Quinton had his favorite milkshake and took key lime pie and bourbon pecan pie to go for his mother.”

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Book:Bitter and Sweet
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“He had a satisfying wholeness about him, American good looks like a baseball player's- level shoulders, a pale shock of hair. A good mind and ethical nature: little gave him more pleasure than learning laws and governance- "It shows you the shape of your society." But what drew the deepest sliver of her self toward him, was the weakness in his chin, his slightly disoriented air, like an injury he allowed only Avis to see. Brian was the opposite of her mother. There wasn't a whiff of mystery about him: he was solid, entirely himself. Avis still cooked in those days and she invited him to her minuscule studio. She set a hibachi up on the fire escape and grilled him a marbled, crimson rib-eye, crusty with salt and pepper, its interior brilliant with juices. Some garlicky green beans with pine nuts, rich red wine, mushrooms and onions sautéed in a nut-brown butter. She'd intuited his indifference to chocolate, so dessert was a velvety vanilla bean cake with a toasted almond frosting.”

DatingCookingSupportiveDessertDinner DateAvis MuirAvis And BrianBrian MuirCollege Sweethearts
Book:Birds of Paradise
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“Direktör Benschop is a semi-double milky-white rose with egg-yolk-yellow stamens bred by German breeder Mateus Tantau in 1939, though not commercially available till after the war. The garden is also home to Alchymist, the crumpled honey, white and gold climber. I have always struggled with the notion of stripping a rose for its petals, though I do occasionally bring one into the kitchen in June, scattering them over an oval platter of raspberries, a sponge cake dusted with icing sugar or, most memorably, a vast fig meringue the size of a hat at a June wedding.”

DessertRosesLebanonRose PetalsVarietiesGarnishes
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“Gulab jamun, am I right?" Puffy Fay asked with his mouth full. "The inspiration for this cupcake?" Vik nodded. "A friend once told me she loved to take her favorite desserts and make them into something else." He glanced at me briefly. Gulab jamun. I'd had it plenty of times in India. Creamy fried dumplings soaked in a sugar syrup, flavored with cardamom and- "Rosewater," said Puffy Fay, "can be a tricky ingredient. But-" he smacked his lips- "you've done an excellent job. And you somehow managed to mimic the flavor of that very sweet dessert without making your cupcake too sweet. Fascinating." "I coated rose petals in sugar and salt," said Vik. "Sugar for laughter, and salt for tears.”

LoveTearsIndianDessertRosesCupcakesRosewater
Book:Midsummer's Mayhem
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“At first glance, they do indeed look like roses. But on closer inspection, each blossom sits on a tart crust. These roses are her dish! She made Apple Rose Tarts!" Aah! Picking it up makes the scent waft ever closer! What a decadent yet delicately sublime scent! I've yet to take a single bite, but already I feel as if I'm in a dream!”

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Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“I made you nervous? I was ready to get on my knees, Em." My heart flipped over in my chest, and I covered the moment by fumbling with the string holding the box closed. It slipped free with a jerk, and the box, designed to open like a flower, revealed its gift. A gasp escaped me. Nestled in a white cloud of spun sugar was a perfect little sphere-shaped gâteau covered in chocolate so dark and glossy it shone like midnight. But that wasn't what had my mouth falling open in awe. Resting on the very top of the orb was a pink-and-gold butterfly made of sugar glass. The delicate wings were so fine and thin the light shone through them. It looked so real I half expected it to fly away. "Lucian..." "This is how I see you sometimes," he said in a low voice, eyes on the gâteau. "Beautiful and rare, something not to be contained but treasured.”

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Book:Make It Sweet
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“I hacked an old Crock-Pot and turned it into a sous vide machine, and did a turkey breast, and then seared the skin on the stovetop, so it is totally crispy, but the meat is BEYOND juicy. And the stuffing is a combination of homemade corn bread, homemade buttermilk biscuits, and brioche, with sage and thyme and celery and onion and shallot. And I tried the Robuchon Pommes Puree, and thought that there was no way to put THAT much butter into that much potato, but holy moley is it amazeballs! And I did a butternut squash soup with fried ginger and almond cake with apple compote." All the bustle has roused Volnay, who wanders over to greet Benji, and receives a dog biscuit for her trouble from Eloise. "Honey, breathe a little," I say, laughing. "It's just... I... I mean... THANKSGIVING!" he says, which cracks us all up.”

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Book:Out to Lunch
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“The judge drummed with his fingers on his desk but the band of toes still wouldn’t let him in yet. Though he didn’t want to be in that special orchestra where a practical joker was known to put water and a powdered fruity dessert mix in large stringed instruments of which the stunt was known as cello Jello.”

FunnyMusicHumorousWittyCleverAbsurdOrchestraDessertJudgesDrummers
Book:A Dragon, A Pig, and a Rabbi Walk into a Bar...and other Rambunctious Bites
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“Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.”

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Book:Other Birds
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“Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread. There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses." Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected. Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.”

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Book:Battle Royal
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“Food for the Gods was a rich, buttery date and walnut bar, which doesn't sound all that special, but there was something absolutely addictive about it. Bernadette claimed to hate dates, yet she could eat an entire tray of these bars all by herself, they were that good. Between the five of us, we demolished Lola Flor's desserts, despite how full we were before they arrived. There truly was a separate stomach for sweets.”

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Book:Blackmail and Bibingka
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“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.”

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Book:Where the Crawdads Sing
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“I hope you'll come back next time, because I'm going to be showing you how to make croquembouche. You're probably thinking to yourself, 'Now, Hadley, croquembouche sounds French and fancy and high falootin'.' And you're right. Croquembouche is all of those things. But you know what else it is? It's a tower of cream puffs, covered in caramel. And when you put it that way, I think it's a little more our speed. Don't you?”

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Book:Hadley Beckett's Next Dish
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“Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.”

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Book:You Made a Fool of Death with Your Beauty
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“The arrival of the food snapped me out of my reverie. Like many chefs in Roma, the Farnese chef had taken much inspiration from Bartolomeo over the years. The first course included slices of Parmesan; olives from Tivoli; cherries in little gilded cups; a salad of sliced citron with sugar and rosewater; veal rolls dredged in coriander, spit-roasted, then topped with raisins soaked in wine; peas in the pod served with pepper and vinegar; salted buffalo tongue, cooked, then sliced and served cold with lemon; a delicate soup of cheese and egg yolks poured over roasted pigeon; blancmange white as snow and sprinkled with sugar; roasted artichokes and pine nut tourtes.”

CoursesDessertAppetizersItalian CuisineRenaissance Italy
Book:The Chef's Secret
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“She stopped at a post from Sierra. A small plate held a neat, square dessert: perfect layers of wafer cookies, banana slices, and pudding, topped with browned meringue and cookie crumbs. It looked like a fancy version of the banana pudding her dad used to get from a bakery in their neighborhood. He'd told her his mom rarely made dessert, but that this pudding was one of the few she did make. It was always a momentous occasion, he'd said, to come home and see a box of Nilla wafers and a bunch of ripe bananas sitting on the counter. Mae eagerly scrolled down to read the caption. Banana pudding is the first dessert I ever learned to make. My grandma taught me how when I was six. Watching pudding thicken over the stove, layering Nilla wafers and banana slices, whipping egg whites into stiff peaks, I fell in love with baking.”

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Book:The Townsend Family Recipe for Disaster
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“My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer." Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.”

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Book:Love à la Mode
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“I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.”

BakingDessertCherriesFood PreparationItalian CuisinePastryGiovanni
Book:The Chef's Secret
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“Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else." He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar. But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.”

DessertTranscendentMintPicturesqueGrapefruitShaved Ice
Book:Best Served Hot
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“Egilson was prompt in preparing our supper, which was accompanied by a dozen buns and, perhaps as a form of apology for the lack of apple tart, a basket of greyish-blue fruits aptly named iceberries. Finn delivered the lot, along with his apologies---there were no apples to be had in Hrafnsvik, and he had no experience with bread pudding, but he hoped we would enjoy his briòsupa, which he and Krystjan guessed to be the closest Ljoslander approximation. It was made with rye bread and plenty of cinnamon, cream, and raisins, and smelled divine.”

DessertLocal Food
Book:Emily Wilde's Encyclopaedia of Faeries
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“This was the wedding menu. Starters Rounds of Grana Padano Breads Seafood platters Prosciutto with melon Prawn cocktails (The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.) Entrées Chicken with white sauce and vegetables, or Beefsteak with mushrooms and béarnaise sauce (Alex's requests. We copied them from the menu of his favorite restaurant.) Dessert Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.”

WeddingDessertStartersItalian FoodMenu
Book:Season of Salt and Honey
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“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”

CoursesDessertSaladMenuFrench CuisineEntreesMain CourseAppetizer
Book:The Secret French Recipes of Sophie Valroux
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“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!”

DinnerDessertHomemadeMenuFoodsJenna Stewart
Book:Out to Lunch
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“Tempura of orange pumpkin brought still crackling from the kitchen; slices of yellowtail sashimi in a puddle of sesame sauce; grilled bamboo shoots on a wooden skewer and a dish of rice porridge. There is grilled cod's roe with a pin's point of fresh wasabi, pickled butterbur buds and the earliest fiddlehead fern, simmered in dashi broth and curled up like a caterpillar. A pale-blue dish is filled with mustard greens and ground sesame. As the light lifts, the room fills with weak and watery sunshine and I am brought a bowl of suitably pale miso broth with matchsticks of dried nori and balls of chewy white mochi. As I lay down my chopsticks a pudding appears of green-tea blancmange with two rust-red goji berries. Dessert for breakfast is something I can get on top of.”

BreakfastDessertJapanese Food
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“The last one is a fun rice ball. The filling is ground black sesame and walnuts flavored with sweet honey. We made a rice ball out of that... ... and coated it with kinako soybean powder." "Huh... a sweet rice ball." "I've never seen a rice ball coated in kinako." "Ha ha ha... this is fun." "The black sesame and walnut isn't just sweet--- it also has a wonderful scent. Come to think of it, this really is the taste of Japan." "The taste of good old Japan too." "Sesame, walnut, powdered soybeans and honey. The combination of these sweet flavors... It soothes the heart, doesn't it?" "This really is like a dessert.”

DessertJapanese FoodJapanese CookingRice BallsSweet Food
Book:The Joy of Rice
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“Honeysuckle iced petals,' scoffed one John Bull, spying my menu. 'I should as soon eat a bouquet of flowers. You must serve me solid belly timber, madame, nothing else.' Yet in one week I had tempted the old duffer with a restoring quintessence of veal. Then at dessert I caught him licking his spoon like a schoolboy as he scooped up a flower of my own exquisite honeysuckle ice.”

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Book:An Appetite for Violets
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