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Moosewood Restaurant Book of Desserts

Moosewood Restaurant Book of Desserts Paperback - 1997

by Moosewood Collective

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Details

  • Title Moosewood Restaurant Book of Desserts
  • Author Moosewood Collective
  • Binding Paperback
  • Edition First Edition
  • Condition Used - Good
  • Pages 416
  • Volumes 1
  • Language ENG
  • Publisher Clarkson Potter Publishers, New York
  • Date 1997-10-28
  • Bookseller's Inventory # GOR002392251
  • ISBN 9780517884935 / 0517884933
  • Weight 1.7 lbs (0.77 kg)
  • Dimensions 9.13 x 7.42 x 1.22 in (23.19 x 18.85 x 3.10 cm)
  • Library of Congress subjects Desserts, Moosewood Restaurant
  • Dewey Decimal Code 641.86

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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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