Behind the Dish: Be savvy about our savarin

On tonight’s menu, we have a Julia-inspired dessert: Savarin with Ohio-Grown Tart Cherries and Seasonal Stone Fruit with Crème Anglaise. What, exactly, is a savarin? It’s a ring-shaped, doughnutlike, yeast-based cake, much like a denser form of shortcake, with a “bready” or brioche-like texture, served with a rum or Kirsch (cherry liqueur) syrup. The dish is named for the 18th-19th century French politician, writer and gourmet Anthelme Brillat-Savarin, one of history’s most influential food writers. Some of these types of cakes are also called “babas,” as in baba au rhum.

Our take on the Julia-style savarin will feature a syrup flavored by red tart cherries, grown by Patterson Fruit Farm in nearby Chesterland in Geauga County, flavored with Kirsch. When we’re done painting it with syrup, it will be topped with more cherries, apricots and toasted almonds.

If this sounds like something you could enjoy on our patio tonight with a good cup of coffee — maybe even after having dinner with us as well — we invite you to join us for a beautiful summer night’s meal.


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