Dessert is already special. But the trick to really taking it over the top? Adding just a little bit of liquor to the mix. The following Utah desserts all have at least some alcohol in them, from a little to a lot.
So if you like a nip of something with your sweets, read on. Most of the confections on this list — including the chocolates, the peaches and cream cheesecake, and the bread pudding — have just enough alcohol that you get only a hint of the flavor when you take a bite. Romina Rasmussen, owner and chocolatier of Chez Nibs , and Adalberto Diaz, founder and executive chef of Fillings & Emulsions , both told me they use the same amount of alcohol in a dessert that they would use vanilla — it’s not like you could get inebriated off of one of their treats.
Instead, the role of the alcohol is to boost flavors in whatever they’re making, they said. “Alcohol is prevalent in our desserts — in amounts that are legal to be sold as a dessert,” Diaz said of Fillings & Emulsions’ menu. “State law recognizes that a small amount of alcohol is required in some cooking recipes,” said Department of Alcoholic Beverage Services spokesperson Michelle Schmitt.
“Businesses are bound by state law, which says a very small amount of alcohol is allowed in food preparation and the food product cannot contain more than 0.5% alcohol by volume.” Rasmussen said that she likes to add a bit of alcohol to many of her desserts.
Just as people tend to layer flavors when they co.