Moosewood Restaurant Book of Desserts

Overview

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. Finally, 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. Each recipe has been carefully tested ...
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Overview

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. Finally, 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. Each recipe has been carefully tested and retested by the cooks at Moosewood to help ensure consistent results every time. A glossary of ingredients and an invaluable guide to tips and techniques are brimming with information and advice, and helpful lists offer suggestions for vegan desserts, children's favorites, crowd-pleasers, and last-minute options (when a minor miracle is in order).
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Editorial Reviews

From Barnes & Noble
The cooks at Ithaca's famous vegetarian restaurant share their favorite dessert recipes in this appealing volume. Most of these recipes are more homey than sophisticated, but they're all the more satisfying for that reason. Cakes, puddings, cookies, pies, and custards abound, and the authors pay special attention to taking advantage of wonderful fruit at the peak of its season.
Publishers Weekly - Publisher's Weekly
Devotees of desserts and of other Moosewood Collective books Moosewood Restaurant Low-Fat Favorites; Moosewood Restaurant Cooks for a Crowd; etc. will relish the more than 250 recipes here, many of which are served in the collective's Ithaca, N.Y., eatery. Some desserts are fruit-based and simple: Sauted Apples; Ginger Pear Puffs; Apple Dumplings. Others are elegant, simple and suitable for parties and special events: Raspberry Chocolate Cheesecake; Texas Italian Cream Cake with coconut and pecans; and Prune and Armagnac Cake. Calorie-watching cooks can savor trimmed-down treats such as Melon Midori Slush, Low-fat Sweet Potato Pudding, Fat-free Carrot Cake or Low-fat Blueberry Buttermilk Ice. Those uninterested in fat content can indulge in Greek Custard Pastry, Mocha Grappa Truffles and Chocolate Date Walnut Baklava. This reader-friendly volume offers tips on techniques and charts listing which desserts are easy-to-make, quickly prepared, good for a crowd, etc. There's a down to earth glossary of ingredients, and a list of desserts for vegans. Oct.
Library Journal
One of the Moosewood pastry chefs coauthored her own low-fat dessert book last year Kip Wilcox's Sweetness and Light, LJ 8/96; now here are more than 250 desserts from the whole cooperative. The well-known restaurant in Ithaca, New York, has always specialized in homey desserts like Cherry Almond Crumble and Old-Fashioned Apple Cake; there are also some more elaborate creations for special occasions as well as recipes inspired by the different international cuisines served at the restaurant each Sunday and a chapter of "classics" that have remained favorites over the years. For most collections.
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Product Details

  • ISBN-13: 9780517884935
  • Publisher: Crown Publishing Group
  • Publication date: 10/28/1997
  • Pages: 416
  • Product dimensions: 7.31 (w) x 9.09 (h) x 1.16 (d)

Read an Excerpt

Butterscotch Tapioca
Serves 4
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.

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