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Best Summertime Desserts In Baltimore

July 10, 2013 6:00 AM

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(credit: Woodberry Kitchen website)

(credit: Woodberry Kitchen website)

Rather than indulging in heavy desserts this summer, look to something lighter from some of Baltimore’s favorite restaurants. Summertime heat is more than welcomed, but weighed-down after-meal treats are not entirely desirable. Stop by any of these Baltimore locales and savor a summery treat.

Photo Gallery: Best Summer Drinks

pabu1 Best Summertime Desserts In Baltimore

PABU Izakaya
725 Aliceanna St.
Baltimore, Md. 21202
(410) 223-1460
www.pabuizakaya.com

At PABU, most of the attention is on the fresh seafood and delicious sakes, but dessert shouldn’t be overlooked. PABU is currently offering a soy caramel chocolate custard with a strawberry sorbet, fried wonton and black sugar. The sweet lemon-flower ice cream has a yuzu tea gelee, hibiscus black tapioca, fresh mango, vanilla shortbread and a sake meringue. The dessert omakase offers a tasting of four sweet treats, including the mango panna cotta, green tea-lemon genoise, rose mochi ice cream and spring forward bon bon.

Related: Cooking Ideas For Kids From A Baltimore Chef

credit:twitter.com/WitWisdomTavern

credit:twitter.com/WitWisdomTavern

Wit & Wisdom 
200 International Drive
Baltimore, Md. 21202
(410) 576-5800
www.witandwisdombaltimore.com

Executive pastry chef Chris Ford creates innovative offerings for the Wit & Wisdom menu. Ford whips up a chocolate hazelnut ganache, praline orange sorbet, olive oil tapioca and orange meringue delight. Or, he can create a Meyer lemon panna cotta with pistachio sorbet and violets atop a pistachio sponge cake. Since it’s summer, take dessert on the patio and enjoy the harbor views.

Photo Credit: harborplace.com

Photo Credit: harborplace.com

J. Paul’s Harborplace
301 Light St.
Baltimore, Md. 21202
(410) 659-1889
www.j-pauls.capitalrestaurants.com

Whip up J. Paul chef Jason Dyke’s no-bake orange-scented cheesecake for your next summer gathering. First, mix cream cheese and sugar creamed together with orange zest, Grand Marnier and softened gelatin sheets. Place it all into a half sheet pan with a pan extender and graham cracker crust layer. Once the cream cheese mixture is creamed, fold in whipped cream and layer it in the pan. Refrigerate the cheesecake for 24 hours. Cut it into desired portions and serve with raspberry coulis, mixed berry compote and whipped cream.

rusty scupper 2

Rusty Scupper
402 Key Highway
Baltimore, Md. 21230
(410) 727-3678
www.selectrestaurants.com/rusty

Executive chef Mark Miranda of The Rusty Scupper shares his recipe for a no-bake summer dessert, key lime torte. Soak four gelatin sheets in water for five minutes. Place one can of condensed milk in a pot to warm. Remove gelatin from the warm water and squeeze the liquid out. Add the warmed milk to the gelatin to dissolve it, and add another can of condensed milk. Add one cup of key lime juice. Soften one pound of cream cheese and beat it for two minutes in a mixer. Add the rest of the ingredients plus two cups of chilled water and one teaspoon of vanilla and whip for 15 minutes. To make the crust, mix one bag of graham cracker crumbs, one-half pound of butter and one-quarter cup of granulated sugar and press into the bottom of an 8×20 pan. Pour the key lime mix into the pan and refrigerate overnight. Serve it with whipped cream and fresh mint!

(credit: Woodberry Kitchen website)

(credit: Woodberry Kitchen website)

Woodberry Kitchen
2010 Clipper Park Road, Suite 26
Baltimore, Md. 21211
(410) 464-8000
www.woodberrykitchen.com

Woodberry Kitchen is known for using local fare, including rhubarb. Its raw rhubarb tart includes compressed rhubarb, buckwheat shortbread and buttermilk cream. Rhubarb sorbet adds a cool, lighter taste to the shortbread and cream. To take advantage of in-season strawberries, Woodberry Kitchen also offers fresh cream ice cream, strawberry sherbet, blondies and fresh strawberry jam. 

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Renee Libby Beck spends her days as a public relations and social media manager for Medifast, Inc. and any spare time that she can find as a freelance writer. Her work has been published in local and national publications. Renee also serves as the Baltimore Food Examiner for Examiner.com.

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