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sponge cake and chocolate). Vow to each other to return in the spring and dine al fresco on the patio with a gorgeous view of the river.

The party is on at Lucky Fins during Janu- ary and February as they celebrate Mardi Gras every Tuesday through February 12. Should you choose your dessert first, there is a wide array of entrees to match it from pasta, sushi, soups and salads to honey chipotle salmon or killer shrimp. You don’t have to dress up to try their tuxedo cake, a three layer cake of vanilla, choco- late mousse and chocolate sponge cake encased in a hardened chocolate shell. Chocolate addicts will want to sample Something Chocolate (3 layers of choco- late cake frosted with chocolate and edged with chocolate chips). Make plans to return to Lucky Fins when strawberries are in season for the superb strawberry shortcake created by Chef Mark Ballen. The strawberries are marinated in three different rums and the cake is finished with Grand Marnier sauce.

If your sweetie has a late-night urge to splurge, chill out at Aspen Leaf Yogurt, a self-serve operation with plenty of tasty toppings to customize your dessert. First select one of 16 yogurt flavors including non-dairy Tropical Sunrise and no-sugar- added French Vanilla. Co-owner Reed Peterman’s personal favorite flavor is Red Velvet Cake but Cake Batter Bliss is the most popular.

Once you select your base, you have more important choices to make — the toppings. With a buffet of 75 different enhance- ments, “You can make it as healthy or unhealthy as you want,” Reed notes. His personal favorite is Reese’s peanut butter cups but cookie dough is the most popular.

After you bury your yogurt beneath a mountain of toppings, take a seat on one of the sunshine yellow love seats to savor your dessert as you gaze into each other’s eyes or up at the golden aspen leafs hang-

ing from the ceiling. With a wide variety of yogurt flavors and a plethora of toppings, Aspen Leaf Yogurt is guaranteed to satisfy anyone’s yen for yogurt.

These four eateries will tempt those with a sweet tooth and a love of dessert.

THE GRIDDLE 177 Eagle River St, Eagle 208-939-9070

BELLA AQUILA 775 S. Rivershore Ln, Eagle 208-938-1900

LUCKY FIN’S 1441 N Eagle Rd, Meridian 208-888-FINS (3467)

ASPEN LEAF YOGURT Eagle Pavilion, 396 S Eagle Rd, Eagle 208-939-9929

SENSUAL SIPS FOR YOUR LIPS by Pamela Kleibrink Thompson

DESSERT WINES, known for their sweet qualities, are frequently overlooked and underappreciated. Dessert wines can be created a number of ways, from using late harvest grapes, to drying out grapes im- mediately following harvest (Vin Santo), to pressing the juice of frozen grapes (Ice wine). Fortified wines (Ports, Sherries, Madeiras, Vermouths) are wines that have had alcohol added to them to stop fer- mentation, usually leaving residual sugar.

ICE WINES are dessert wines produced by fermenting the juice pressed from grapes that freeze naturally on the vine. Ste. Chapelle began producing ice wine in 1998. Idaho provides the perfect condi- tions for superb ice wine: sufficient warmth to ripen the grapes, and enough cold right after harvest to freeze them on the vine. The frozen clusters of super-ripe grapes are gently pressed, yielding a lush nectar. Each grape provides only a few drops of concentrated sweetness.


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