Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

DeDe Lahman

Language: English

Pages: 224

ISBN: 0316083372

Format: PDF / Kindle (mobi) / ePub


The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.

In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's
patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

texture of mayonnaise. Remove the bowl from the pan. 6 Add the warm melted butter in a steady stream into the yolks, whisking the entire time. The sauce will begin to emulsify after about 1 minute. Keep the sauce on a warm water bath or on the back of the stove and covered with plastic wrap so that a skin does not form on the surface. This hollandaise will keep for 3 to 4 hours. If it becomes too thick, whisk in more room-temperature water. RESTAURANT TRICKS The salt and vinegar gives flavor

use a whole medium artichoke heart, pared into wedges. Artichoke bottoms would also work in this recipe. Truffle Vinaigrette MAKES 2 CUPS � CUP chopped black truffle peelings in liquid � CUP sherry or red wine vinegar 1 shallot, finely minced 2 TEASPOONS fresh thyme leaves (stems discarded) 1 small clove garlic, minced 1 CUP canola or grapeseed oil � CUP truffle oil Mix together the truffle peelings, vinegar, shallot, thyme leaves, and garlic with a whisk in a bowl until combined.

keep for 6 to 8 weeks, refrigerated. 5 Reheat only what you need in the microwave. Add milk or cream to thin the sauce, if needed. BANANAS Foster SERVES 2 1 TABLESPOON unsalted butter CUP light brown sugar 3 medium-ripe bananas, cut on the bias into 1-inch slices 2 TABLESPOONS cinnamon sugar (2 tablespoons sugar and tablespoon cinnamon) � TEASPOON vanilla extract 3 TABLESPOONS dark rum Vanilla ice cream Easy to make and ridiculously delicious, this is a quick dessert you can whip up

stove. If the sauce is too thick, add more cream or milk to thin it out to the desired consistency. 2 Fill the bottom of a sundae glass with 3 tablespoons of the Hot Fudge Sauce. Top with 1 large scoop of ice cream. Layer with 1 tablespoon of Hot Fudge Sauce and another large scoop of ice cream. Repeat the process once more. 3 Top with a large spoonful of Real Whipped Cream and chocolate sprinkles. Finish with 1 or 2 cherries. CLASSIC EXTRA-THICK Shake SERVES 1 2 GENEROUS SCOOPS local,

cakes are baked (a toothpick inserted in the middle comes out clean), let them cool in their pans for 5 minutes. While still warm, unmold them and roll in the glaze on all sides, including the top. Put the cakes back in the molds (this can be tricky—try placing the pans over each cake before flip-ping them) until they fully cool. Unmold again and serve. NOTE If you do not like lavender, simply leave it out for delicious lemon loaves. JALAPEÑO Cornbread MAKES EIGHT MUFFINS OR SIX 3-BY-5-INCH

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