The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden

The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden

Josh Kilmer-Purcell, Brent Ridge, Sandy Gluck, Paulette Tavormina

Language: English

Pages: 125

ISBN: 2:00275374

Format: PDF / Kindle (mobi) / ePub

Author note: Photography by Paulette Tavormina

Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat's milk soaps to artisanal Blaak cheese, and now, with The Beekman 1802 Heirloom Dessert Cookbook, they're bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year.

The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent's grandmother's Fourth of July Fruitcake to Josh's mother's Hot Chocolate Dumplings. Each recipe will be accompanied by a personal memory from the authors or a story about how that recipe came to be. With eco-conscious and vintage-oriented food production gaining traction as a major culinary trend, this beautiful package will reel in readers, whether they're nostalgic for some classic Americana in their kitchen or just hankering for the perfect Blackberry Betty recipe.
















cider vinegar 1 vanilla bean, split lengthwise 4 tablespoons (½ stick) unsalted butter, cut into bits 2 pounds apples, peeled, cored, and quartered 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the � cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly

Reduce the heat, cover, and simmer for 1 hour 30 minutes, or until a wooden pick inserted into the pudding comes out just clean with some moist crumbs attached. To make the whipped cream: In a medium bowl, with an electric mixer, whip the cream and confectioners’ sugar until soft peaks form. Beat in the vanilla. Invert the pudding onto a plate while still warm and serve in wedges with the whipped cream. HONEY-BOURBON CAKE SERVES 8 TO 10 Honey cakes are often baked to usher in the Jewish New

dough on top and trim the overhang to 1 inch. Pinch the edges of the overhangs together, fold under, and crimp. Place the baking sheet on the rack below the pie to catch drips. To make the egg wash: Beat the egg yolk with the water and brush on the pie. Make several slashes in the top for steam vents. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 1 hour before serving. CRANBERRY-APPLE CUSTARD PIE SERVES 8 When you think of

crumbs attached. Let cool in the pan on a wire rack for 30 minutes. Run a metal spatula around the sides and center tube of the pan to loosen the cake and invert it (right side up) onto the rack to cool completely. ORANGE-CHOCOLATE POTS DE CRÈME SERVES 6 Not all of our heirloom desserts have origins as far back as our youth. Some we picked up when we started our life together. We both had our first taste of pots de crème in a restaurant on the very tip of St. Tropez. With the sea surrounding

easier pouring), stir together the egg yolks, cocoa powder, orange liqueur, and vanilla until smooth. Stir in the chocolate mixture. (Don’t beat vigorously as you don’t want to create bubbles.) Pour the custard into six 6-ounce ramekins or custard cups. Place a folded kitchen towel in the bottom of a baking pan large enough to hold the ramekins snugly. Place the ramekins in the pan and fill the pan with hot water, to come halfway up the sides of the cups. Cover the pan with foil. Bake for 25 to

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