Gulab JamunBrij Mohan Indian Sweets and RestaurantFinish a savory supper at this Sharonville sweet spot with one of their rich yet simple paneer (fresh cheese) pastries, pan-fried and soaked in milk, saffron, and cardamom.
Chocolate Bourbon Pecan PieColonial CottageThe classic country flavors of chocolate and pecan taste almost genteel together, and the flaky, fork-tender crust (a closely guarded recipe, circa 1950) anchors the elegance. The perfect ending to a fried chicken feast.
Blood Orange Passion Fruit SorbetOrchids at Palm CourtFormer Top Chef: Just Desserts contestant and confectionery queen Megan Ketover consistently churns out vivid new flavors from her Fifth Street kitchen. This bold and cold seasonal crowd-pleaser rarely rotates off the menu for long.
Butter CakeRuth’s Parkside CaféTake a buttery cookie crust, add a schmear of custard, and cook until set. This simple stunner is the cake-child of College Hill resident Kathy Robbing, known to many as The Flying Baker.
Apricot CrepesGrand FinaleCheesecakes, cobblers, and spiked coffees are just a few of the favorites at this Glendale institution. But the apricot crepes are the real star, with a warm puree ladled over delicate crepes filled with vanilla ice cream.
Chocolate Olive Oil Terrine Boca Chocolate desserts can dominate the palate, but this tasty terrine is a study in subtlety. A drizzle of olive oil highlights the natural fruity background of the dark chocolate and a scatter of pistachios adds salt and crunch.
Originally published in the March 2014 issue.Photographs by Ryan Kurtz
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