Monday, April 23, 2012
Just a little sampling of a dessert I've never had before, normally called a Baba au Rum Cake. This version was with whiskey and served at a wonderful little restaurant called the Rieger Hotel and Grill and Exchange. This was after scarfing down one of the best Reubens' I've had in a very long time. It may have been the corned beef tongue or it just may have been that they understand what makes a great Reuben, careful grilling and the right proportion of meat to bread and other ingredients. As for this adult dessert? While it was wonderful, it wasn't exactly my thing. That's not to say it wasn't done well, it was. Just didn't connect with my inner dessert freak. However if you enjoy whiskey soaked cake with whipped cream and creme anglaise, come on down. The Rieger would love to satisfy your culinary needs. And the bonus? The cookbook library in the back. It's a good thing.