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The dessert: Cucumber-Mint Gimlet Sorbet, Strauss Yogurt Caviar, Dill and Mint "Glass"
The perfect main course: Moroccan Spiced Poussin with Preserved Lemon and Green Olive
Hosea says: "This is a very complex dessert that deserves a complex entrée. Moroccan food is surprisingly multidimensional in its flavor layering. A modern plating would be appropriate here."
The dessert: Chocolate Cake with Sour Cherry Compote and Greek Yogurt Ice Cream
The perfect main course: Rack of Colorado Lamb with Spinach-Goat Cheese Tartlets and Roasted Garlic Demi Glace
Hosea says: "Lamb and garlic is a perfect marriage of flavor. Spinach and goat cheese is also an incredible match. Put them all together on a plate and you have success! The dish is big and flavorful, which will not be overdone by the cake, but perfectly complemented by it."
The dessert: Captain Von Trap Crunch Tart with Pink Panther Pauloux Meringue Mascarpone Cheesecake and a Spoonful of Tarragon Sugar
The perfect main course: Poached Lobster Salad with Avocado And Grapefruit
Hosea says: "I don't always pair identical flavors in successive dishes, but here it works. The grapefruit is presented in different forms, textures, and flavors. The lobster salad is filling enough for a main course, but not so heavy that you can’t enjoy a cheesecake afterwards!"
The dessert: Chocolate Chip Cookie
The perfect main course: Roast Chicken and Truffled Mac and Cheese
Hosea says: "If it ain't broke, don't fix it!" A perfectly roasted whole chicken, sliced at the table to a slack-jawed group of hungry diners is peerless. A huge chocolate chip cookie, eaten straight out of the oven, dripping with molten chocolate, is in that same class."
The dessert: Black & White Mille Feuille
The perfect main course: Wild Caught King Salmon with Chanterelles and Sweet Corn Sauce
Hosea says: "A great piece of freshly caught salmon is a sublime thing. Silky and decadent without being too rich or filling, this fish is as good as anything you could put on a plate. A perfectly made mille fiuille has the same balance of richness and clarity of flavor – a decidedly perfect bite."
The dessert: Red Hot Cinnamon Macaroons
The perfect main course: Poached Alaskan Halibut with Leeks and Champagne Beurre Blanc
Hosea says: "Macaroons are a source of much pride for great French chefs. A classic beurre blanc and a perfectly poached fish will allow the diner to appreciate the subtlety of a macaroon. It's all about balance and texture with this dish."
The dessert: Mango Panna Cotta, Acai Fluid Gel, Tarragon Syrup, Passion Fruit Sorbet
The perfect main course: Thai Coconut Curry with Shrimp And Mussels
Hosea says: "The spicy, zesty and intense flavors of Thai cuisine go incredibly well with fruit desserts. The tropical flavors and creamy texture of the panna cotta will soothe a mouth on fire."
The winning dessert: Peanut Butter Nutella Krispie Bar
The perfect main course: Seared Duck Breast and Confit Leg with Sweet Potato Puree, Cabbage and Dried Cherry Sauce
Hosea says: "Rice Krispie bars make me think of Halloween - which makes me think of autumn. Duck, apples, cherries, yams – all flavors of this season and the warmer, fuller dishes that you see on the table."
The winning dessert: Citrus Margarita Bombe with Tequila Compote
The perfect main course: Mole Negro Oaxaqueno con Pollo
Hosea says: "An authentic Mexican dish of chicken and mole sauce is a flavor powerhouse. The complexity of the mole will scream for a nice tequila and citrus finish!"