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Fresh house-made doughnuts from Larkspur restaurant at Golden Peak in Vail, Colorado. The restaurant only serves these gems during the winter, but they’re worth waiting for.
VAIL VALLEY, Colorado — We at the Vail Daily in Colorado are bucking trends.
Yes, we could run a typical News Year’s Day story in this space: 10 ways to be healthier in 2009, or highlighting resolutions local residents are making today and how they can successfully keep them.
But that’s boring.
How about resolving to treat yourself every once in awhile? We’re not advocating chowing down dessert seven nights a week. Rather, we took to the streets to look for sumptuous snacks so that when you do decide to splurge, you know just where to get the goods.
— Caramie Schnell
Yes, we could run a typical News Year’s Day story in this space: 10 ways to be healthier in 2009, or highlighting resolutions local residents are making today and how they can successfully keep them.
But that’s boring.
How about resolving to treat yourself every once in awhile? We’re not advocating chowing down dessert seven nights a week. Rather, we took to the streets to look for sumptuous snacks so that when you do decide to splurge, you know just where to get the goods.
— Caramie Schnell
Doughnuts
Larkspur, Vail
The doughnuts have taken on a life of their own. Sold exclusively in the winter at Larkspur, they’re sometimes filled, sometimes sugared, sometimes chocolate, sometimes holes — and always fresh, fresh, fresh. Though it’s a shame to pass up the cheese plate, the doughnuts reign supreme, especially with the ride-along chocolate malt.
Lemon Souffle
Splendido at the Chateau, Beaver Creek
Some people have problems baking at altitude, but not the crew at Splendido. There’s always a souffle on the menu, though it alternates between chocolate and lemon. Bright and light, the lemon souffle is studded with blueberries or huckleberries just ready to burst.
Kaiserschmarren
Spago, Beaver Creek
As a kid, celebrity chef Wolfgang Puck had a singular favorite breakfast: kaiserschmarren. Traditionally a pancake, at Spago it’s been transformed into a light souffle, dusted with powdered sugar and served with a fresh strawberry sauce.
Apple Bread Pudding
Grouse Mountain Grill, Beaver Creek
The bread pudding at Grouse has been on the menu for more than a decade, but it’s seen many incarnations. The newest is hands down the best. Custardy and rich, the bread pudding is studded with apple chunks. The piece de resistance is the bourbon caramel sauce. Delightful.
Sticky Toffee Pudding Cake
Sweet Basil, Vail
The ooey-gooey dense cake that tops off many a meal at Sweet Basil has become a local legend. The cake draws its sweetness from sugar and dates, which make the crumb silky and downright over-the-top. Topped with whipped cream, it’s served warm.
Rosemary-Poached Pear
Vin 48, Avon
The almond pound cake that serves as the base of this dessert is flaky and crisp. Topped with a pear poached in rosemary syrup, mascarpone cream and blue cheese, the result is a sweet and herbal experience enriched by the fruit’s soft texture.
Banana Sundae
Montauk Seafood Grill, Lionshead
The seafood grill is best known for a rather chocolaty version of mud pie, but our vote goes to this fruity beauty. Uber-rich dulce de leche ice cream is topped with roasted macadamia nuts, whipped cream and — ooh la la — caramelized fresh bananas.
Sticky Bun Sundae
Kelly Liken, Vail
The dessert menu at Kelly Liken is ever changing, but the sticky buns will always have a place of honor. Cinnamon sticky buns are stacked , topped with toasted pecans and warm caramel sauce, and served with vanilla bean ice cream. It’s ooey gooey goodness galore.
Tiramisu
La Bottega, Vail
La Bottega’s tiramisu is homemade. The espresso-soaked ladyfingers and mascarpone dish is extra creamy, but not overwhelmingly rich. There’s a light coffee flavor permeating the dense, cakey dish. The rich dark chocolate shavings that are sprinkled on top offer a decadent counterpoint to the dessert.
Flourless Chocolate Cake
Blue Plate Bistro, Avon
Calling it a cake doesn’t do this beauty justice. It’s more of an oozing and hopeful chocolate experience. The cocoa-rich decadence quivers at the sight of a fork. Topped with under-whipped cream and berry sauce, it’s best served with a cappuccino martini and two forks.
Larkspur, Vail
The doughnuts have taken on a life of their own. Sold exclusively in the winter at Larkspur, they’re sometimes filled, sometimes sugared, sometimes chocolate, sometimes holes — and always fresh, fresh, fresh. Though it’s a shame to pass up the cheese plate, the doughnuts reign supreme, especially with the ride-along chocolate malt.
Lemon Souffle
Splendido at the Chateau, Beaver Creek
Some people have problems baking at altitude, but not the crew at Splendido. There’s always a souffle on the menu, though it alternates between chocolate and lemon. Bright and light, the lemon souffle is studded with blueberries or huckleberries just ready to burst.
Kaiserschmarren
Spago, Beaver Creek
As a kid, celebrity chef Wolfgang Puck had a singular favorite breakfast: kaiserschmarren. Traditionally a pancake, at Spago it’s been transformed into a light souffle, dusted with powdered sugar and served with a fresh strawberry sauce.
Apple Bread Pudding
Grouse Mountain Grill, Beaver Creek
The bread pudding at Grouse has been on the menu for more than a decade, but it’s seen many incarnations. The newest is hands down the best. Custardy and rich, the bread pudding is studded with apple chunks. The piece de resistance is the bourbon caramel sauce. Delightful.
Sticky Toffee Pudding Cake
Sweet Basil, Vail
The ooey-gooey dense cake that tops off many a meal at Sweet Basil has become a local legend. The cake draws its sweetness from sugar and dates, which make the crumb silky and downright over-the-top. Topped with whipped cream, it’s served warm.
Rosemary-Poached Pear
Vin 48, Avon
The almond pound cake that serves as the base of this dessert is flaky and crisp. Topped with a pear poached in rosemary syrup, mascarpone cream and blue cheese, the result is a sweet and herbal experience enriched by the fruit’s soft texture.
Banana Sundae
Montauk Seafood Grill, Lionshead
The seafood grill is best known for a rather chocolaty version of mud pie, but our vote goes to this fruity beauty. Uber-rich dulce de leche ice cream is topped with roasted macadamia nuts, whipped cream and — ooh la la — caramelized fresh bananas.
Sticky Bun Sundae
Kelly Liken, Vail
The dessert menu at Kelly Liken is ever changing, but the sticky buns will always have a place of honor. Cinnamon sticky buns are stacked , topped with toasted pecans and warm caramel sauce, and served with vanilla bean ice cream. It’s ooey gooey goodness galore.
Tiramisu
La Bottega, Vail
La Bottega’s tiramisu is homemade. The espresso-soaked ladyfingers and mascarpone dish is extra creamy, but not overwhelmingly rich. There’s a light coffee flavor permeating the dense, cakey dish. The rich dark chocolate shavings that are sprinkled on top offer a decadent counterpoint to the dessert.
Flourless Chocolate Cake
Blue Plate Bistro, Avon
Calling it a cake doesn’t do this beauty justice. It’s more of an oozing and hopeful chocolate experience. The cocoa-rich decadence quivers at the sight of a fork. Topped with under-whipped cream and berry sauce, it’s best served with a cappuccino martini and two forks.
