Moosewood Restaurant Book of Desserts - Hardcover

Moosewood Collective

Hardcover

ISBN 10: 0517702096 ISBN 13: 9780517702093

Publisher: Clarkson Potter, 1997

Synopsis

Gathers dessert recipes from the gourmet vegetarian restaurant located in Ithaca, N.Y. ranging from bread puddings, biscotti, and custards, to cheesecakes and seasonal fruit pies

About this title

Review:

The Moosewood Restaurant Book of Desserts has the homey but not hokey style you expect from this much-loved restaurant. It is refreshing to enjoy the authors' unvarnished pleasure in food and in sharing about life at the Moosewood as it relates to their desserts. It may be startling to find that the first dessert in this appealing book is nature's best dessert: fresh fruit served with cheese. But these cooks also put butter and eggs to good use, adding enough to make desserts that appeal in their richness. You'll find abundant choices of recipes for every kind of dessert: pies and cakes, puddings, custards, cookies, even special drinks. Chocolate lovers may feel a bit ignored, but fruit, pudding, and cake lovers will be pleased by the 250 recipes in this book.

Excerpt. © Reprinted by permission. All rights reserved.:

A Recipe from Moosewood Restaurant Book of Desserts
By The Moosewood Collection
ISBN 0-517-70209-6

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.

About this edition

• Publisher: Clarkson Potter
• Publication date: 1997
• ISBN 10: 0517702096
• ISBN 13: 9780517702093
• Binding: Hardcover
• Edition number: 1
• Number of pages: 398