Great Beginnings gets the ball rolling with muffins (jam filled corn, banana-berry, maple glazed cranberry walnut), whole wheat currant scones, banana pecan coffee cake, double corn waffles, pecan date pancakes, summer fruit ambrosia and a triple berry smoothie, followed by Small Pleasures which features meringue pecans, roasted eggplant stuffed tomatoes, marvelous mushroom dip, tomato pesto mayonnaise, roasted chile peppers con queso, chunky clam & bacon dip, lady apples filled with chicken liver pate, Belgian endive with smoked trout pate, fresh ginger beer and spiced cranberry apple wine.
A few of the selections in Soups & Breads include Mediterranean bean soup, Vermont cheddar chowder, curried chicken & basmati rice soup, sweet corn & lobster chowder, winter squash bisque, shiitake mushroom barley soup, chilled salmon chowder, chunky tomato & bacon scones. cheddar chive biscuits, best ever potato bread and peasant bread. Salads for All Seasons dishes out new potatoes & fiddlehead ferns, a buttermilk ranch potato salad, creamy mustard slaw, a spinach & citrus salad with cranberry vinaigrette, BLT pasta salad, Texas caviar and a quinoa-tabbouleh salad.
Entrees are explored in the Main Attraction which showcases Kona crusted beef with sweet onion jam, pork & apple chili, lamb & red onion kebabs, a chicken & olive stew, mango chicken salad, grilled duck breast with a citrus-cherry relish, East Coast fisherman's stew, sesame ginger grilled tuna steaks, martini glazed salmon, shrimp & jasmine rice stir-fry, crab cakes, confetti lobster salad, couscous vegetable lasagna and a veggie pasta frittata. A Harvest of Vegetables & Grains consists of oven roasted beets, red onions & oranges, quinoa stuffed mushrooms, lacy two potato pancakes, wilted radicchio with Gorgonzola & walnuts and grilled ratatouille vegetables.
Of course we can't forget the desserts in Sweet Endings ~ bourbon apple walnut pie (made by the previous owner & marked "good"), a blackberry mango tart, berries in passion fruit cream, cherry-apple pecan crisp, key lime pudding cakes, a gingerbread peach upside down cake, lemon sugar snap cookies, biscotti (chocolate hazelnut, cranberry almond), raspberry almond thumbprints, maple cashew crisps and mochaccino brownie wedges. We end with The Pantry - staples and other recipes used throughout the book ~ pesto, remoulade, oven baked croutons, fresh tomato marinara sauce, classic ratatouille, basil infused olive oil, black peppercorn dressing, hickory smoke BBQ sauce, stocks, pastry, honey BBQ sauce and a sweet butter corneal crust.
Moosewood Restaurant Book of Desserts, published in 1997. With 250+ new recipes! Since I own the other books from Moosewood, I certainly couldn't pass this one by ~ especially for the mere price if 50 cents...
The recipes begin with Easy Fruit Desserts which consist of raspberry poached apricots, plum toast, broiled figs, sour cream fruit dip and compotes (Southern, Jewish holiday or fig, pear & orange), followed by Cobblers & Crisps which encompass a blackberry slump, strawberry mango or blueberry cobblers, tropical fruit crepes, ginger pear puffed pastry, a cherry almond crumble, a chocolate cherry calfouti and a few crisps (cranberry pear, triple ginger apple or apple raspberry).
A few of the options in Pies, Tarts & Filo Pastries include a blueberry cherry pie, plum strudel, butterscotch banana cream pie, green tomato mincemeat pie, a caramel apple tart tatin, Scandinavian berry pie, chocolate date walnut baklava and orange meringues, with Layered or Filled Cakes contributing a cassata cake, chocolate espresso roll, banana bourbon cake, lemon jelly roll, a frosted orange layer cake, hazelnut torte, a coconut lemon layer cake, a Texas Italian cream cake and a mocha walnut torte.
Pound Cakes and Other Cakes is filled with a Hawaiian chiffon cake, a date orange cake, a variety of pound cakes (brandied raisin sour cream, pecan cardamon, polenta or chocolate hazelnut orange), zucchini spice cake, orange coconut angel-food cake, an olive oil & citrus cake, an Irish whiskey cake and a Greek walnut yogurt cake, while Cheesecakes, Cheese Pies & Parfaits doles out a torta di ricotta, cheesecakes ( cappuccino, tangerine, low-fat vanilla and tropical tofu) and a few parfaits ~ banana sour cream or yogurt cream cheese.
Moving onto Cookies & Bars, we encounter butterscotch oatmeal lace crisps, guava pinwheels, Italian sesame cookies, chocolate crispy rice macaroons, ginger brandy cookies, anise almond biscotti, pistachio shortbread, black & white brownies, chocolate cranberry crunch, spiced pumpkin squares and lime pecan bars. Puddings & Custards introduces butterscotch tapioca, a creamy rice pudding, pots de creme a l'orange, Savannah banana pudding, coffee flan, mango mousse, lemon bread pudding and a Russian apple bread pudding.
There are a few more Frozen Desserts ~ grapefruit tequila slush, melon Midori slush, strawberry sour cream sherbet, chocolate hazelnut semi-freddo, spumoni, cream puffs and peanut butter ice cream pie, as well as Muffins, Cupcakes, Breads & Coffeecakes ~ lemon loaf, cinnamon honey cake, cranberry orange coffeecake, chocolate babka, a pear & almond pizza and pumpkin cranberry muffins.
Among the Dessert Beverages, we find apricot lassi, a creamy coffee shake, sunset punch, a tropical fruit colada, a Manhattan papaya frappe, mulled cider and Bunne (Ethiopian style coffee), while Sauces & Toppings dishes out rum sabayon, champagne Zabaglione. rum custard and cherry, orange, dried fruit, vanilla & bittersweet chocolate sauces.
Finishing up the chapters, there are Confections ~ spiced nuts, mocha grappa truffles, candied citrus zest and stuffed dried fruit and a few Moosewood Classics ~ fresh fruit trifle, apricot baklava, 6 minute chocolate cake, Southern nut pie Eudora, gingered plum sauce and fudge brownies.
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