Lola Bistro Pastry Chef Takes to Twitter to Unveil Fall Dessert

Originally it was the the “#prototype” hashtag that caught our attention in Summer Genetti’s tweet. But when we saw what the Lola Bistro pastry chef was working on — a new dessert for the fall menu — we needed to know her inspiration and when we could try it. — Interview by Jon Miller

Cleveland Magazine: The dish looks great; what does it consist of?
Summer Genetti: Goat cheesecake with sweet potato sorbet, whole-wheat shortbread crumbles, poached cranberries, cashews, dates and a red wine caramel sauce drizzle on top.

CM: How did you come up with the dish?
SG: Well, it was originally supposed to be a sweet potato pie, but I thought adding the sorbet into the mix would be something different. We at Lola Bistro aren't ones to lay out a simple slice of cheesecake or pie. We have to put our own twist on it, and this what we came up with.

CM: Do you have a drink recommendation for it?
SG: [Today] we'll be introducing a new cocktail that will consist of apple cider syrup, from Ohio's own Rittman Orchard, and Oyo Vanilla Honey Bean vodka.

CM: Can we expect this on the new menu this season?
SG: Absolutely. Expect this item on our dinner menu this entire fall season, and possibly our winter menu as well.

CM: Are there any other ideas in the works?
SG: I'm always experimenting. We've also just introduced a new sweet potato pierogi with sour cream-based filling, five pieces of spiced candy and raspberry cream drizzled on top.

Follow Genetti on Twitter at @summergenetti. Lola Bistro, 2058 E. 4th St., Cleveland, 216-621-5652, lolabistro.com

Desserts are a Piece of Cake

This is entertainingest time of year. There are parties, dinners, and spontaneous gatherings. Desserts are needed, sometimes on short notice. I’m all for spending half a day baking something wonderful but I don’t always have the time to actually do it. However, I like to wow everyone at my table as much as the next person or be the guest who impresses with my fabulous and of course homemade contribution to the meal. In fact, because I’m a food writer people kind of expect me to do it. Luckily I now have a fantastic solution, actually two solutions, courtesy of the folks at Miceli’s Dairy, a three generation family owned Cleveland company. Working on an assignment, I got a pair of recipes from them for fast, easy, no-cook chocolate desserts that are turning out to be real lifesavers. Stock your fridge and pantry with the necessary ingredients and you are just 10 minutes away from deliciousness. In the seasonal spirit of giving, I’m sharing the recipes tweaked with my own variations and suggestions. Let’s just hope we don’t turn up at the same potluck.

Chocolate Creams
1/2-cup lowfat ricotta cheese

2 tbsp mild flavored honey

2 tbsp cocoa powder

1/2 tsp vanilla

1/2 tsp ground cinnamon

Combine all the ingredients in a food processor and process until smooth. Scoop into small dessert dishes or martini glasses and serve. Makes 2 servings

Cannoli Cups
1 1/2 cups Whole Milk Ricotta Cheese, well drained
3 Tbs. Sugar
1 1/2 tsp. Cinnamon
1 1/2 cups coarsely chopped dark or milk chocolate (4 to 5 small bars)
Maraschino cherries chopped up for garnish

Chocolate cups

Set aside 1/4 cup chopped chocolate. In another bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to serve. To assemble, fill pastry bag with mixture and pipe into cups. No pastry bag? No worries- just spoon it in. Sprinkle with remaining chopped chocolate and top with cherry pieces. Note: Chocolate cups may be purchased at any specialty chocolate store. Pre-baked tartlet shells or filo dough cups can be substituted. Serves 4-6