Moosewood Restaurant Book of Dessertsby Moosewood Collective
Frequent visitors to the renowned Moosewood Restaurant know to leave room for one of the enticing offerings on the daily dessert board: comforting bread puddings and cobblers, rich poundcakes and cheesecakes, luscious seasonal fruit desserts, and pies of all descriptions. All these and more can be found in Moosewood Restaurant Book of Desserts, a/i>
Frequent visitors to the renowned Moosewood Restaurant know to leave room for one of the enticing offerings on the daily dessert board: comforting bread puddings and cobblers, rich poundcakes and cheesecakes, luscious seasonal fruit desserts, and pies of all descriptions. All these and more can be found in Moosewood Restaurant Book of Desserts, a comprehensive collection of the most popular and tempting desserts created by Moosewood chefs over the past two decades.
Here are desserts for every occasion, from the awesome, multi-tiered Festive Celebrations Cake to quick little cookies and muffins to slip into a lunch box or onto a tea tray. There are sumptuous low-fat favorites like Chocolate Cherry Clafouti and Pear Meringue Tart, easy home-style desserts including Gingerbread Cupcakes and Dark Chocolate Pudding with Bananas, and helpful lists of vegan desserts, children’s favorites, and last-minute options (when a minor miracle is in order). As always, each recipe has been carefully tested and retested by the cooks at Moosewood to help ensure consistent results every time.
Quick to prepare and made with readily available ingredients, the recipes in Moosewood Restaurant Book of Desserts are the kind of satisfyingly down-to-earth, mouth-watering treats you’ll enjoy making for friends and family (and yourself) time and time again.
- Publication date:
- Sold by:
- Random House
- NOOK Book
- File size:
- 10 MB
Read an Excerpt
A Recipe from Moosewood Restaurant Book of Desserts
By The Moosewood Collection
Yields 3 _ cups
Preparation time: 10-15 minutes
Chilling time: about 1 hour
Here is a comforting childhood favorite with the rich flavor that grownups crave. It is especially good made with raspberries, which add gems of color and their own distinctive tart-sweetness.
3 tablespoons quick-cooking tapioca
2 cups milk
1/3 cup brown sugar, packed
1/8 teaspoon salt
2 egg yolks
1 tablespoon butter
1/2 teaspoon pure vanilla extract
1/2 cup fresh or frozen raspberries (optional)
In a heavy saucepan, combine the tapioca nad milk and set aside for 5 minutes.
Add brown sugar, salt, and egg yolks and mix well. Cook on low heat, stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as they cook.
Remove from heat and stir in the butter until it melts. Add the vanilla. The pudding will continue to thicken as it cools. Pour equal amounts into four serving cups and top with the raspberries, if desired. Chill for about an hour.
Variation: For a very low-fat pudding, omit the egg yolks and butter and use skim or 1% milk.
From the Trade Paperback edition.
Meet the Author
Established in 1978 and now numbering twenty members, The Moosewood Collective has produced six previous cookbooks, including the award-winning Moosewood Restaurant Cooks at Home, Sundays at Moosewood Restaurant, and Moosewood Restaurant Cooks for a Crowd. Moosewood Restaurant Low-Fat Favorites was the 1997 winner of the James Beard Award for Best Healthy Focus Cookbook.
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