Desserts

Since the beginning of humanity there has always been the desire for sweet foods. Traditionally fruits and honey have constituted the primary sources for these treats. In antiquity, sweet food treats were rare and were mostly obtainable by th rich or for special occasions. However, the machination of the sugar industry created a much greater supply of sugar at more affordable prices and the culinary arts have risen to this supply with a world of exotic confections.

Desserts traditionally end a meal so as to leave the palate feeling sweetly refreshed. The very name derives from the French "desservir" which means "to clear the table". Among the many varieties of sweet dishes created to provide this function, cakes, pies, ice creams and puddings are among the favorites.

Cakes are sweet baked desserts consisting usually of flour, sugar, egg, butter and a leavening agent. Cakes offer the perfect medium for adding many different flavoring agents. When baked, the resultant item is light and filling and has come to develop many specific social functions besides just a treat at the end of a meal. They are the central item at wedding feasts and are used as a perfect gift for many occasions. Of all the dessert foods available, cake has the greatest potential for variety in both taste and consistency. Many of the popular pastry foods are variations on the cake motif. Donuts, fritters, brownies and even cookies are the result of using different ingredient ratios and baking temperatures.

Pies are the second most popular desserts available to top off a meal. The distinctive wrapping of pastry crust either just along the bottom or completely surrounding the filling sets pies apart from most other desserts. While many cultures throughout the ages have primarily used meat fillings in their pies and served them as the main or only part of a meal, modern western culture has found that fruits and other sugary confections are perfect for making wonderfully sweet pie desserts. Whether small bite sized tarts or large pies served by the slice, this most versatile food dish makes the most memorable endings to meals that have yet to be discovered.

Puddings also have a long history and its form and function have evolved with time. Throughout most of recorded history, puddings were more like sausages and were made by using various grains mixed with other, mostly meat, ingredients. These Old World puddings were often more like meat cakes that the newer, especially American versions. Now pudding is more generally thought of as the smooth concoction of sugar, cornstarch, gelatin, eggs or tapioca. American pudding is more reminiscent of custard than the Old World puddings. Flavors and toppings are numerous and can range from fruits and nuts to creamy whipped topping.

The perennial favorite ice cream is made from mixing cream and sugar with flavorings under sub-freezing temperatures. Air is mixed in to create a fluffy, creamy texture. This cold dessert can be used in combination with cakes, pies and most other pastry favorites for an unforgettable end of meal taste sensation.