Just Desserts
The sweet side of German Village
By Kate Liebers |
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Katzinger's Delicatessen: Dessert that means it
Katzinger's Delicatessen
475 S Third St.
(614) 228-3354
Photo: Christopher Atwood
This quirky, doodle-decorated corner deli has achieved somewhat of a cult following, luring the lunch break crowd with smells of fresh sandwiches and barrels of giant pickles. Yet while most customers gaze up at the expansive deli menu, I was looking down at the desserts, an oft-underappreciated Katzinger's treat.
According to Katzinger's owner, Diane Warren, the traditional recipe comes directly from the Keys. The ingredients are simple, but the flavors are bold and refreshing. Yet while the flavor is light, the pie certainly is not. With no jelly fillers, the pie is pure, thick deliciousness that means business.
Most of Katzinger's desserts are made at the bakers whim, so the key lime pie is not officially on the menu. This way, Warren said, Katzinger's staff can be creative and take advantage of the ingredients that are in season. "If you're a fan, it's fun to see what we've got," said Warren.
Schmidt's: The "Love Puff"
Schmidt's Restaurant and Sausage Haus
240 E Kossuth St.
(614) 444-6808
Photo: Christopher Atwood
They say that your stomach is the size of your fist, but I could clearly see that even I - half-German by birth - would lose a fist-fight to Schmidt's half-pound of deceptively poofy cream puff. So I ate it instead. It was lovely.
The homemade pastry was filled with a mixture of heavy whipping cream and vanilla pudding. In addition to the traditional flavor, Schmidt's also features seasonal styles, such as cinnamon cream in the winter and pumpkin puffs in the fall.
One previous Ohio mayor pronounced the dessert the eighth wonder of the world and, in 2002, the Food Network ranked the puff in its "Best Of" category for Ohio desserts.
In addition to the daily flavors of vanilla and chocolate, this cream puff also comes fit for the Buckeye fan: peanut butter filling with a chocolate sauce and peanut topping.
Originally Published: May 1, 2009
