Thursday, September 22, 2011
Cooking the Books Sweets for the Sweet: Loveless Releases Dessert Cook Book
Posted by Chris Chamberlain on Thu, Sep 22, 2011 at 8:02 AM
On one little counter in that private space, Huntsman took advantage of all the wonderful fruits that the Loveless had access to for the tankerloads of preserves that they produce for their restaurant and their burgeoning Hams and Jams mail-order business. She reveled in her private kitchen since nobody could see what she threw away during her various trials. Fortunately, her successes vastly outnumbered her failures and now she has chosen a hundred of her best to share with readers in the Loveless' new Desserts from the Famous Loveless Cafe cookbook.
In addition to all the recipes, the book shares lots of helpful hints for the bakerphobics among us. Huntsman realized that we like our treats sweet and figured out ways to torque up the flavors without making them overly cloying. For example, blackberries share a similar flavor profile as rosewater, so she adds rosewater to her cobbler to enhance the intensity of the berries. Who da' thunk it?
Other tips seem obvious when you read them, but can really help to simplify the process an reduce the mess in your kitchen. For example, if you have trouble handling dough after you roll it out, do your rolling on a sheet of wax paper or parchment. Then you can just carry it over to your pie dish and flip it over to top your pie.
If you always make a mess cutting a pie like many of us do, OK maybe just me, chill the pie thoroughly in the refrigerator before you precut it into neat slices. Since room temperature pies have much more flavor than icebox pies, let the stand on a plate for at least a half-hour before serving. Brilliant!
The cookbook is available at the Loveless Cafe or at Amazon.com. Now you have no excuse not to make three desserts for Thanksgiving.
Bonus Bites Contest: Chef Huntsman was nice enough to donate a signed copy of her cookbook for some lucky Bites reader. Leave a comment with either your best dessert or your worst baking nightmare in the comments and we'll award it to a lucky randomly selected reader next week. If your kitchen nightmare is particularly egregious, we might give you some extra help with the random-number generator.
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