Desserts That Have Killed Better Men Than Me

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Overview

Warning: This is a no-holds-barred book of decadence. Do you keep unsalted butter in your freezer? Not afraid of a little saturated fat? Then indulge — if you dare!

The recipes in Jeremy Jackson's Desserts That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake!

Don't be fooled by the simple ingredients and ...

See more details below
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More About This Book

Overview

Warning: This is a no-holds-barred book of decadence. Do you keep unsalted butter in your freezer? Not afraid of a little saturated fat? Then indulge — if you dare!

The recipes in Jeremy Jackson's Desserts That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake!

Don't be fooled by the simple ingredients and easy-to-follow directions. Jeremy's desserts are not to be taken lightly. They're not for the faint of heart — or stomach. Danger lurks beneath that delectable layer of Chocolate Ganache. So suit up in a pair of elastic waist pants, arm yourself with a fork and a giant glass of milk, and prepare for battle.

If you can survive Three-Lemon Cheesecake and My School Lunch Cream Puffs, you can probably handle the Peach Pie with Almond Crumb Topping. Polish that off and you just might be ready for the Hanging-Crust Rhubarb Cobbler.

In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones — with plenty of heavy cream.

Editorial Reviews

Library Journal
Jackson (The Cornbread Book: A Love Story with Recipes) believes that the problem with most cookbooks is that they just have too many recipes, forcing readers to sift through the culinary chaff to get to the good stuff. Cooks won't have that difficulty with this all-too-tempting collection of 60 recipes, since almost every dish is worth sampling. After a brief discussion of ingredients and equipment, Jackson divides his recipes into different categories, including fruit desserts, pies, cookies, and even uncategorizable treats. Covering desserts from Apple Galette to Sticky Toffee Pudding, the recipes are written in clear and easy-to-follow steps, and the author's witty introductions to each are as delicious as the desserts themselves. This charmingly small treasure is highly recommended for most public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2003 Reed Business Information.

Product Details

  • ISBN-13: 9780060527129
  • Publisher: HarperCollins Publishers
  • Publication date: 3/2/2004
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 160
  • Sales rank: 1,239,122
  • Product dimensions: 5.37 (w) x 8.25 (h) x 0.65 (d)

Meet the Author

Jeremy Jackson is the author of The Cornbread Book, the first cookbook devoted solely to America's bread of breads. A graduate of Vassar College and the Iowa Writers' Workshop, Jeremy has written about food for the Chicago Tribune and is also the author of two novels, Life at These Speeds and In Summer. He lives in Iowa City, Iowa.

In His Own Words. . .

Though I was born in Ohio, I grew up with my family on a farm in the Ozark borderlands of Missouri. We raised cattle and hay and had a garden the size of Texas. At various times we had horses, cattle, a pig, sheep, chickens, ducks, and a pony. We ate a lot of these animals, but not the pony. We also had wild blackberries and persimmons and walnuts on our farm. And a pear tree. And we caught fish in our ponds. We ate some of them, too.

For some crazy reason, I headed off to Vassar College, thinking that I would become a writer. Unfortunately, I did. It was all downhill from there, though the sex was good. From Vassar I went straight into the Iowa Writers' Workshop, where I wrote brilliant stories about bunnies, marbles, and a talking mailbox named Ruth. Then I spent a year writing a novel and a screenplay. Then I went and taught English back at Vassar for two years. Being a professor was a mind-numbing experience, though the sex was good. I quit that job and started being a writer full time, which was very much like being a writer part time except that it took a lot more time and I felt much more guilty when I didn't write anything. I moved from Poughkeepsie back to Iowa, which is kind of like moving from the outer circles of hell to the Garden of Eden. I bought a house here. It's a nice Craftsman-style bungalow. Plus there's a sauna.

In addition to The Cornbread Book, I'm the author of Life at These Speeds, a literary novel. There isn't any cornbread in the novel. Right now I'm writing a second novel. And my next cookbook, Desserts That Have Killed Better Men Than Me, is already on the way. There isn't any cornbread in it, either, mostly just butter and heavy cream.

Table of Contents

Acknowledgments xi
Introduction 1
Ingredients 7
Equipment 13
Fruit Desserts 17
Peaches, Blueberries, and Almonds en Papillote 18
Earl Grey Applesauce 20
Berry Brulee 22
Slow-Roasted Pineapple Sauce 24
Slow-Roasted Orange Sauce 25
Baked Pears with Pine Nuts, Dried Cherries, and Golden Raisins 26
Pineapple and Kumquat Salad 27
Banana Smoothies 28
Custards 29
Star Anise Pudding 30
Raspberry Clafouti 32
Three-Lemon Cheesecake 34
Queen of Puddings with Cherries 37
Strawberry Creme Brulee 39
Rose Water Pots de Creme 41
Pies and Tarts 43
Maple Custard Tart 44
Peach Pie with Almond Crumb Topping 45
Orange and Chocolate Chiffon Pie 47
Black Walnut and Dried Blueberry Tart 49
Hanging-Crust Rhubarb Cobbler 51
Hanging-Crust Blueberry-Blackberry Cobbler 52
Grapefruit-Lime Tart with Honey Poppy Seed Whipped Cream 53
Apple Galette 55
Blackberry Oatmeal Pie 57
Cakes 59
Chocolate Sinkholes 60
Jam-Crowned Cupcakes 62
Snickerdoodle Cupcakes 63
Whole Wheat Poppy Seed Cake 64
Indispensable Chocolate Torte 66
Hot Milk Sponge Cake with Citrus Syrup 68
Peanut Butter and Chocolate Cake 71
Sticky Toffee Pudding 73
Cookies 75
Orange Drop Cookies 76
Lemon Drop Cookies 77
Chocolate-Dipped Ranger Cookies 78
Cakey Rhubarb Bars 80
Molasses Softies with Candied Ginger 82
Mocha Mousse Wafers 84
Internal Jams 86
Coconut-Lime Coolers 88
Frozen Desserts 91
Mint Leaf Ice Cream 92
White Chocolate and Nectarine Ice Cream 94
Ginger Sherbet 96
Toasted Coconut Ice Cream 97
Fresh Snow Ice Cream (a.k.a. Snice Cream) 99
Black Grape Sorbet 100
Lemon Custard Ice Cream 101
Cup o' Pie/Pie in a Cup 102
Uncategorizable Desserts 103
Eve's Pudding with Cinnamon and Anise 104
Hot Vanilla 106
Apple-Pumpkin Bagel Pudding 107
My School Lunch Cream Puff 109
Extra Cinnamon Bubble Bread 111
Almond-Apricot Mini-Souffles 113
Basic Recipes 115
Easy Tart Dough 116
Galette Dough 118
Shortening Piecrust 120
Double-Crust Shortening Piecrust 121
Butter Piecrust 122
Double-Crust Butter Piecrust 123
Graham Cracker Crumb Piecrust 124
Rich Chocolate Sauce 125
Caramel Sauce 126
Creme Anglaise 127
Cheater's Creme Anglaise 128
Sweetened Whipped Cream 129
Raspberry Coulis 130
Blackberry Coulis 130
Jam Glaze 131
Chocolate Ganache 132
Dessert Finder 133
Sources 137
Index 141

First Chapter

Desserts That Have Killed Better Men Than Me

Chocolate Sinkholes

Serves 6 to 8

This is hands-down my favorite geologically titled dessert, better than the famous Landslide Mud Puppy and even the highly touted (but often poorly executed) Tectonic Tea Cake with Fruity Fissures. These rather refined-looking and super-chocolatey little cakes are baked in individual custard cups. The pretty crisp top of each cake collapses under gentle pressure, revealing the molten chocolate batter inside. Serve these cakes warm, with one perfect coop of chocolate chip or vanilla ice cream in each sinkhole. Because this dessert is so intense, I give you two portion sizes—small and smaller. Believe me, even smaller is enough...

Ingredients

8 tablespoons (1 stick)unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
¾ cup plus 2 tablespoons sugar
½ cup all-purpose flour
¾ teaspoon baking powder
1/8 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

Instructions

Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature.

Preheat your oven to 325°F.

Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.

Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)

Bake for 34 to 38 minutes, until the tops are firm. Serve warm.

Three-Lemon Cheesecake

Serves 8

The body of this easy cheesecake has a nice mellow lemony flavor, but it's the glaze that delivers the real zingy, zangy lemony punch. Serve it with whole berries or Raspberry Coulis (page 130).

Ingredients

CHEESECAKE
1 pound regular cream cheese
3 medium lemons, washed and dried
1/3 cup heavy cream
2/3 cup sugar
2 large eggs
1 tablespoon plus 1 teaspoon all-purpose flour

PIECRUST
1 cup graham cracker crumbs (7 or 8 whole crackers)
1 tablespoon sugar
Pinch of salt
2 tablespoons unsalted butter, melted

GLAZE
½ cup strained fresh lemon juice (from the 3 lemons)
1 ½ tablespoons cornstarch
2 tablespoons sugar

Instructions

First, remove the cream cheese from the refrigerator so that it can soften. It will be about the right temperature by the time it's needed.

Remove the zest from the lemons with a zester or grater. Reserve the lemons for later, leaving them out at room temperature, and put the zest in a small saucepan. Add the cream to the zest and heat just until the cream starts to bubble. Watch the pan carefully, since cream goes from bubbling to overflowing in a split second. Remove the pan from the heat,cover it, and let the zest steep for 45 minutes. In the meantime, prepare the cheesecake's crust.

Preheat your oven to 375°F.

Stir together the graham cracker crumbs, sugar, and salt. Stir in the butter until the mixture is uniformly moistened. With the bottom of a glass, press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for 4 to 8 minutes, until it is barely browned at the edges. Let it cool.

When the zest/cream mixture has teeped for 45 minutes pre-heat your oven to 500°F.

Using a stand mixer or a powerful hand-held mixer, beat the cream cheese at low speed until smooth. Add the sugar and continue beating until smooth, scraping down the bowl regularly.

Increase the speed to medium-high and add the eggs one at a time. Then beat in the flour. Finally, strain the lemon zest cream and add the cream, beating until the mixture is smooth and uniform.

Pour the batter into the prepared crust. Place the pan on a baking sheet to catch any leaks, and bake the cheesecake for 10 minutes. Lower the temperature to 200°F and bake the cheesecake for another 10 to 20 minutes, until it is light brown on top, cracked, and just barely set in the center.

Cool the cheesecake on a rack until it is slightly warm to the touch, then prepare the glaze.

Juice the reserved 3 lemons and strain the juice to remove any pulp and seeds. Measure out 1/2 cup of the juice (if you don't have 1/2 cup, add enough water to make 1/2 cup).

Put the cornstarch in a saucepan and whisk in the lemon juice. Heat the mixture over medium-high heat, whisking constantly, until it thickens to the consistency of pudding, 3 to 5 minutes. Remove from the heat and stir in the sugar. While the glaze is till hot, spread it evenly over the cooled cheesecake. Cover the cheesecake and chill it thoroughly before serving.

Desserts That Have Killed Better Men Than Me. Copyright © by Jeremy Jackson. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Customer Reviews

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Sort by: Showing all of 2 Customer Reviews

  • Anonymous

    Posted November 27, 2006

    Nothing new here

    There is nothing new in this cookbook dessert-wise that isn't in any other general cookbook. Most of the desserts are pretty run of the mill but there are a handful of desserts that call for very exotic ingredients (ex. rose water) that I'd be hard pressed to find.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted November 29, 2006

    Not a good addition to your cookbook library

    If you already have dessert cookbooks or an all purpose cookbook, you will not find anything new here. Plus, some of these recipes contain gourmet or exotic ingredients that you'll be hard pressed to find at your local grocery store.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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