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25 Remote Warehouse Cooking and Food- US Midcoast East

Signature Tastes of Manhattan

by

Signature Tastes of Manhattan Cover

 

Synopses & Reviews

Synopsis:

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.

Signature Tastes of Manhattan captures the recipes that define The Big Apple. From the Four Seasons famous desserts, to the Chocolate Bread Pudding at Gramercy Tavern, these are the restaurants, recipes and pictures that define the culinary tastes of Manhattan.

Synopsis:

Four Seasons

Autumn Spice Cake and Pumpkin Mousse

 

For the spice cake:

 

3/4 c. brown sugar

 

1/2 c. plus 2 T. dark molasses

 

1/2 c. unsalted butter

 

2 T. vegetable shortening

 

Pinch salt

 

2 large eggs

 

3 c. flour

 

2 t. baking soda

 

1 1/2 t. ginger

 

1/2 t. cloves

 

1/2 t. nutmeg

 

1 c. water

 

For the pumpkin mousse:

 

1 c. canned pumpkin

 

3/4 t. cinnamon

 

3/4 t. ginger

 

3/4 t. nutmeg

 

1/4 c. water

 

1 T. powdered gelatin

 

3 c. heavy cream

 

4 large egg whites

 

1/2 c. sugar

 

To make the cake, cream the brown sugar, molasses, butter, shortening and salt until well blended and light.

 

Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 t. ginger, cloves and 1/2 t. nutmeg. Add the water. Pour batter into a greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the top comes out clean.

 

To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t. ginger and 3/4 t. nutmeg. Set aside.

 

In a small saucepan, combine the water and gelatin. Add 1/2 c. pumpkin mixture. Warm over low heat until gelatin is dissolved.

 

In a large bowl, whip the heavy cream. Fold in all of the pumpkin and gelatin mixtures.

 

Beat the eggs whites and sugar to soft peaks. Gently fold the whites into the pumpkin-cream mixture. Chill 2 hours before serving.

 

Serve the cake garnished with the pumpkin mousse.

 

Makes 8-10 servings.

About the Author

Steven W. Siler lives in Washington State and Georgia.

Product Details

ISBN:
9781927458044
Author:
Siler, Steven W.
Publisher:
Signature Tastes
Subject:
Cooking and Food-US Midcoast East
Subject:
American - Middle Atlantic States
Subject:
Signature Tastes
Subject:
�Restaurant recipes
Subject:
Manhattan restaurants
Edition Description:
Print PDF
Series:
Signature Tastes
Publication Date:
20120731
Binding:
TRADE PAPER
Language:
English
Pages:
240
Dimensions:
9.25 x 7.5 x 0.51 in 0.93 lb

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » United States » Midcoast East
Health and Self-Help » Self-Help » General
Travel » General
Travel » North America » United States » Mid Atlantic States

Signature Tastes of Manhattan New Trade Paper
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$22.00 In Stock
Product details 240 pages Smoke Alarm Media - English 9781927458044 Reviews:
"Synopsis" by ,
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.

Signature Tastes of Manhattan captures the recipes that define The Big Apple. From the Four Seasons famous desserts, to the Chocolate Bread Pudding at Gramercy Tavern, these are the restaurants, recipes and pictures that define the culinary tastes of Manhattan.

"Synopsis" by ,
Four Seasons

Autumn Spice Cake and Pumpkin Mousse

 

For the spice cake:

 

3/4 c. brown sugar

 

1/2 c. plus 2 T. dark molasses

 

1/2 c. unsalted butter

 

2 T. vegetable shortening

 

Pinch salt

 

2 large eggs

 

3 c. flour

 

2 t. baking soda

 

1 1/2 t. ginger

 

1/2 t. cloves

 

1/2 t. nutmeg

 

1 c. water

 

For the pumpkin mousse:

 

1 c. canned pumpkin

 

3/4 t. cinnamon

 

3/4 t. ginger

 

3/4 t. nutmeg

 

1/4 c. water

 

1 T. powdered gelatin

 

3 c. heavy cream

 

4 large egg whites

 

1/2 c. sugar

 

To make the cake, cream the brown sugar, molasses, butter, shortening and salt until well blended and light.

 

Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 t. ginger, cloves and 1/2 t. nutmeg. Add the water. Pour batter into a greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the top comes out clean.

 

To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t. ginger and 3/4 t. nutmeg. Set aside.

 

In a small saucepan, combine the water and gelatin. Add 1/2 c. pumpkin mixture. Warm over low heat until gelatin is dissolved.

 

In a large bowl, whip the heavy cream. Fold in all of the pumpkin and gelatin mixtures.

 

Beat the eggs whites and sugar to soft peaks. Gently fold the whites into the pumpkin-cream mixture. Chill 2 hours before serving.

 

Serve the cake garnished with the pumpkin mousse.

 

Makes 8-10 servings.

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