12 of the Best Patriotic Gluten-Free Desserts for Fourth of July and More

I never thought I’d be writing an article on the “downsizing” of desserts. When it comes to my love affair with all things sweet, my motto has always been “the bigger, the better.” I also try to live by Ernestine Ulmer’s famous slogan: “Life is Uncertain, Eat Dessert First.” Unfortunately, it doesn’t always work out that way, and like most people, I was taught that dessert first was not the proper order of things. I’m sure those of you who share my passion for sweet endings can relate to the anticipation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we’re full and we know we can’t possibly finish it and even if we know we shouldn’t for various health reasons. But what’s a meal without dessert? So we try to talk whomever we’re with into sharing, but if we can’t, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was considered inappropriate dining etiquette to order food to share, but in this day and age, it’s an accepted norm.

Size does matter, especially in the world of desserts, and small is big these days. According to the National Restaurant Association, “bite-size desserts ranked number one on their list of hot food trends for 2007”, and there are several factors driving this trend; the most important being consumer-demand. “Desserts are the last chance to make a good impression,” said Executive Pastry Chef Randy Sebastian of the Rio Hotel. “Diners want a variety of smaller sweets these days, and it’s hip to make pastry look like an appetizer; the size is perfect for sharing or ideal for one.” Chefs and restaurateurs want their guests to leave on a sweet note, but they don’t want them skimping on dinner to save room. The new philosophy is to entice guests into ordering petite portions rather than have them refuse dessert altogether. Tiny plates equal big profits, which supports the theory that a few bites are better than none. This way of “deserting” gives the diner an opportunity to experience more of the last course on the menu while increasing the restaurant’s bottom line.

As the trend moves away from the “super-size me” mentality toward better eating, the demand for “healthy” desserts has increased, and while this may sound like an oxymoron, with much of the population concerned about their diets, scaled-back sweets are the wave of the future. Today’s diners have worldlier palettes, and in spite of the incredible shrinking dessert, the health-conscious crowd does not want to compromise on taste. Desserts made with chocolate are still the most popular, and dark chocolate, with its myriad health benefits, reigns supreme. Restaurants are menuing mini mouth-watering morsels made of premium-rich dark chocolate infused with fresh seasonal fruits and natural and authentic ingredients. For those who feel the urge to splurge, itty-bitty healthful bites allow for more indulgence with less guilt.

Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American Bistro located in the upscale neighborhood of Summerlin, is BIG on little desserts. “Vintner Grill has partnered with Vosges Haut-Chocolat to provide a dessert offering that is small, yet provides a truly unique experience for your taste buds,” said Silverman. “Vintner Grill is the only restaurant in the world to offer Vosges’ exotic chocolate truffles, as is, or paired with cheese and wine. The reason I like the Vosges’ pairing is that even if you have had enough to eat, you can still get your “sweets” without overindulging. I also think that featuring this type of dessert plays into the current trend of healthy food proportions. It’s the perception of size because ‘how bad could something that small be for me?’ ”