Professional Documents
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c i t ru s
c h o c ol at e
F l av o r ful
150
Ir resistible Desser ts
in All-Time Favor ite Flavor s
t i s h b oy l e
Photog raphy by
andrew meade
Contents
I n t rodu c t i on
I ng r e d i e n t N o t e s
Basics
1
3
11
Vanilla
23
65
Apple
109
Citrus
141
Sweet Cheese
181
Nuts
211
Caramel
249
Coffee
287
Chocolate
319
S ou rc e s
A C K now l e d g m e n t s
Index
361
364
365
| 269 |
Flavorful
| 122 |
Caramel
No other flavor
Chocolate
C h o co l ate i s a p e r fe c t fo o d , a s
wh o l e s o m e a s i t i s d e l i c i o u s . . .
J U S T U S V O N L I E B I G
German chemist (18031873)
Browned ButterChocolate
Chip Cookies
Chocolate-Almond-Coconut Bars
ChocolateBlack Currant Tea Tart
Better-than-Hostess Cupcakes
Brooklyn Blackout Cupcakes
Triple-Chocolate Bundt Cake
Zachs Dark Chocolate
Raspberry Pav
Love-Struck Chocolate Cake with
White ChocolateCoconut Filling
Devils Food Layer Cake with Milk
ChocolateMalt Frosting
1.In
the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about
2 minutes. Gradually add the sugars and beat at high speed until
well blended and light, about 2 minutes. Add the ground coffee,
vanilla, and egg and mix at medium speed until blended, scraping
down the sides of the bowl as necessary. Reduce the speed to low
and add the flour mixture one-third at a time, mixing until almost
completely blended. Remove the bowl from the mixer stand and,
using a wooden spoon or rubber spatula, stir in the chocolate,
walnuts, and chocolate-covered espresso beans. Cover the bowl
and refrigerate the dough for at least 2 hours (or overnight) before
baking.
3.Preheat
4.
| 307 |
Cof fee
SPECIAL EQUIPMENT:
Cherry pitter
1.Preheat
the oven to 375F. Butter the bottom and sides of a 9-by13-inch baking pan (preferably glass). Place 1/2 cup (42 g/1.5 oz) of
the sliced almonds in the bowl of a food processor and pulse until
finely ground.
2.In
the bowl of an electric mixer fitted with the paddle attachment, beat together the ground almonds, butter, and brown sugar
on medium speed until smooth, about 2 minutes. With the mixer
on low speed, gradually add the flour and salt and mix just until
crumbly. Stir in the oats and the remaining 1/2 cup (42 g/1.5 oz)
almonds. Set the topping aside while you prepare the fruit filling.
3.Halve and pit the peaches and cut them into 1/2-inch slices. Pit the
cherries. In a medium bowl, combine the peaches and cherries with
the cornstarch, brown sugar, cherry or peach juice, lemon zest,
lemon juice, cinnamon, and salt. Transfer the filling to the prepared
baking dish. Scatter the butter pieces over the filling. Sprinkle the
topping evenly over the fruit.
4.Bake
| 77 |
Flavorful
| 216 |
| 163 |
Citrus
Publicity &
Marketing Plans:
Author appearances
Online marketing and social
media promotion
Publicity contact:
William Scarlett
william.scarlett@hmhco.com
212-420-5875
Publication date:
September 29, 2015
ISBN: 978-1-118-52355-1
$35.00 | Hardcover | 384 pages | 8x10
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