Cover image for Desserts that have killed better men than me : a sweet tooth's most wanted recipes
Title:
Desserts that have killed better men than me : a sweet tooth's most wanted recipes
Author:
Jackson, Jeremy, 1973-
Personal Author:
Edition:
First edition.
Publication Information:
New York : Morrow, [2004]

©2004
Physical Description:
x, 147 pages ; 22 cm
General Note:
Includes index.
Language:
English
Subject Term:
Electronic Access:
Publisher description http://www.loc.gov/catdir/description/hc041/2003048825.html
ISBN:
9780060527129
Format :
Book

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Summary

Summary

Warning: This is a no-holds-barred book of decadence. Do you keep unsalted butter in your freezer? Not afraid of a little saturated fat? Then indulge -- if you dare!

The recipes in Jeremy Jackson's Desserts That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake!

Don't be fooled by the simple ingredients and easy-to-follow directions. Jeremy's desserts are not to be taken lightly. They're not for the faint of heart -- or stomach. Danger lurks beneath that delectable layer of Chocolate Ganache. So suit up in a pair of elastic waist pants, arm yourself with a fork and a giant glass of milk, and prepare for battle.

If you can survive Three-Lemon Cheesecake and My School Lunch Cream Puffs, you can probably handle the Peach Pie with Almond Crumb Topping. Polish that off and you just might be ready for the Hanging-Crust Rhubarb Cobbler.

In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones -- with plenty of heavy cream.


Author Notes

Jeremy Jackson is a graduate of Vassar College and the Iowa Writers' Workshop. Jeremy has written about food for the Chicago Tribune and is also the author of two novels. He lives in Iowa City, Iowa


Reviews 2

Booklist Review

The whimsically titled Desserts That Haveilled Better Men Than Me,0 byeremyackson, brings together recipes for some original sweets that will attract anyone looking for something different for guests. Black Walnut and Dried Blueberry Tart brings together flavors from America's Midwest. Maple Custard Tart holds just egg, cream, and maple syrup in its crust.ackson puts the Chinese spice star anise to use in both a simple custard and an elaborate layered pudding of apples and cake. A brief list of sources directs readers to merchants who can supply some of the more esoteric ingredients and equipment. --Mark Knoblauch Copyright 2004 Booklist


Library Journal Review

Jackson (The Cornbread Book: A Love Story with Recipes) believes that the problem with most cookbooks is that they just have too many recipes, forcing readers to sift through the culinary chaff to get to the good stuff. Cooks won't have that difficulty with this all-too-tempting collection of 60 recipes, since almost every dish is worth sampling. After a brief discussion of ingredients and equipment, Jackson divides his recipes into different categories, including fruit desserts, pies, cookies, and even uncategorizable treats. Covering desserts from Apple Galette to Sticky Toffee Pudding, the recipes are written in clear and easy-to-follow steps, and the author's witty introductions to each are as delicious as the desserts themselves. This charmingly small treasure is highly recommended for most public libraries.-John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Desserts That Have Killed Better Men Than Me Chocolate Sinkholes Serves 6 to 8 This is hands-down my favorite geologically titled dessert, better than the famous Landslide Mud Puppy and even the highly touted (but often poorly executed) Tectonic Tea Cake with Fruity Fissures. These rather refined-looking and super-chocolatey little cakes are baked in individual custard cups. The pretty crisp top of each cake collapses under gentle pressure, revealing the molten chocolate batter inside. Serve these cakes warm, with one perfect coop of chocolate chip or vanilla ice cream in each sinkhole. Because this dessert is so intense, I give you two portion sizes-small and smaller. Believe me, even smaller is enough... Ingredients 8 tablespoons (1 stick)unsalted butter, cut into pieces 6 ounces bittersweet chocolate, chopped 3/4 cup plus 2 tablespoons sugar 1/2 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large eggs 1 teaspoon pure vanilla extract Instructions Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature. Preheat your oven to 325°F. Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined. Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.) Bake for 34 to 38 minutes, until the tops are firm. Serve warm. Three-Lemon Cheesecake Serves 8 The body of this easy cheesecake has a nice mellow lemony flavor, but it's the glaze that delivers the real zingy, zangy lemony punch. Serve it with whole berries or Raspberry Coulis (page 130). Ingredients CHEESECAKE 1 pound regular cream cheese 3 medium lemons, washed and dried 1/3 cup heavy cream 2/3 cup sugar 2 large eggs 1 tablespoon plus 1 teaspoon all-purpose flour PIECRUST 1 cup graham cracker crumbs (7 or 8 whole crackers) 1 tablespoon sugar Pinch of salt 2 tablespoons unsalted butter, melted GLAZE 1/2 cup strained fresh lemon juice (from the 3 lemons) 1 1/2 tablespoons cornstarch 2 tablespoons sugar Instructions First, remove the cream cheese from the refrigerator so that it can soften. It will be about the right temperature by the time it's needed. Remove the zest from the lemons with a zester or grater. Reserve the lemons for later, leaving them out at room temperature, and put the zest in a small saucepan. Add the cream to the zest and heat just until the cream starts to bubble. Watch the pan carefully, since cream goes from bubbling to overflowing in a split second. Remove the pan from the heat,cover it, and let the zest steep for 45 minutes. In the meantime, prepare the cheesecake's crust. Preheat your oven to 375°F. Stir together the graham cracker crumbs, sugar, and salt. Stir in the butter until the mixture is uniformly moistened. With the bottom of a glass, press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for 4 to 8 minutes, until it is barely browned at the edges. Let it cool. When the zest/cream mixture has teeped for 45 minutes pre-heat your oven to 500°F. Using a stand mixer or a powerful hand-held mixer, beat the cream cheese at low speed until smooth. Add the sugar and continue beating until smooth, scraping down the bowl regularly. Increase the speed to medium-high and add the eggs one at a time. Then beat in the flour. Finally, strain the lemon zest cream and add the cream, beating until the mixture is smooth and uniform. Pour the batter into the prepared crust. Place the pan on a baking sheet to catch any leaks, and bake the cheesecake for 10 minutes. Lower the temperature to 200°F and bake the cheesecake for another 10 to 20 minutes, until it is light brown on top, cracked, and just barely set in the center. Cool the cheesecake on a rack until it is slightly warm to the touch, then prepare the glaze. Juice the reserved 3 lemons and strain the juice to remove any pulp and seeds. Measure out 1/2 cup of the juice (if you don't have 1/2 cup, add enough water to make 1/2 cup). Put the cornstarch in a saucepan and whisk in the lemon juice. Heat the mixture over medium-high heat, whisking constantly, until it thickens to the consistency of pudding, 3 to 5 minutes. Remove from the heat and stir in the sugar. While the glaze is till hot, spread it evenly over the cooled cheesecake. Cover the cheesecake and chill it thoroughly before serving. Desserts That Have Killed Better Men Than Me . Copyright © by Jeremy Jackson. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from Desserts That Have Killed Better Men Than Me by Jeremy Jackson All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Acknowledgmentsp. xi
Introductionp. 1
Ingredientsp. 7
Equipmentp. 13
Fruit Dessertsp. 17
Peaches, Blueberries, and Almonds en Papillotep. 18
Earl Grey Applesaucep. 20
Berry Bruleep. 22
Slow-Roasted Pineapple Saucep. 24
Slow-Roasted Orange Saucep. 25
Baked Pears with Pine Nuts, Dried Cherries, and Golden Raisinsp. 26
Pineapple and Kumquat Saladp. 27
Banana Smoothiesp. 28
Custardsp. 29
Star Anise Puddingp. 30
Raspberry Clafoutip. 32
Three-Lemon Cheesecakep. 34
Queen of Puddings with Cherriesp. 37
Strawberry Creme Bruleep. 39
Rose Water Pots de Cremep. 41
Pies and Tartsp. 43
Maple Custard Tartp. 44
Peach Pie with Almond Crumb Toppingp. 45
Orange and Chocolate Chiffon Piep. 47
Black Walnut and Dried Blueberry Tartp. 49
Hanging-Crust Rhubarb Cobblerp. 51
Hanging-Crust Blueberry-Blackberry Cobblerp. 52
Grapefruit-Lime Tart with Honey Poppy Seed Whipped Creamp. 53
Apple Galettep. 55
Blackberry Oatmeal Piep. 57
Cakesp. 59
Chocolate Sinkholesp. 60
Jam-Crowned Cupcakesp. 62
Snickerdoodle Cupcakesp. 63
Whole Wheat Poppy Seed Cakep. 64
Indispensable Chocolate Tortep. 66
Hot Milk Sponge Cake with Citrus Syrupp. 68
Peanut Butter and Chocolate Cakep. 71
Sticky Toffee Puddingp. 73
Cookiesp. 75
Orange Drop Cookiesp. 76
Lemon Drop Cookiesp. 77
Chocolate-Dipped Ranger Cookiesp. 78
Cakey Rhubarb Barsp. 80
Molasses Softies with Candied Gingerp. 82
Mocha Mousse Wafersp. 84
Internal Jamsp. 86
Coconut-Lime Coolersp. 88
Frozen Dessertsp. 91
Mint Leaf Ice Creamp. 92
White Chocolate and Nectarine Ice Creamp. 94
Ginger Sherbetp. 96
Toasted Coconut Ice Creamp. 97
Fresh Snow Ice Cream (a.k.a. Snice Cream)p. 99
Black Grape Sorbetp. 100
Lemon Custard Ice Creamp. 101
Cup o' Pie/Pie in a Cupp. 102
Uncategorizable Dessertsp. 103
Eve's Pudding with Cinnamon and Anisep. 104
Hot Vanillap. 106
Apple-Pumpkin Bagel Puddingp. 107
My School Lunch Cream Puffp. 109
Extra Cinnamon Bubble Breadp. 111
Almond-Apricot Mini-Soufflesp. 113
Basic Recipesp. 115
Easy Tart Doughp. 116
Galette Doughp. 118
Shortening Piecrustp. 120
Double-Crust Shortening Piecrustp. 121
Butter Piecrustp. 122
Double-Crust Butter Piecrustp. 123
Graham Cracker Crumb Piecrustp. 124
Rich Chocolate Saucep. 125
Caramel Saucep. 126
Creme Anglaisep. 127
Cheater's Creme Anglaisep. 128
Sweetened Whipped Creamp. 129
Raspberry Coulisp. 130
Blackberry Coulisp. 130
Jam Glazep. 131
Chocolate Ganachep. 132
Dessert Finderp. 133
Sourcesp. 137
Indexp. 141