Junior's Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More PDF
Preview Junior's Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More
Table of Contents Acknowledgments The Story of Junior’s Junior’s Famous Cheesecakes Junior’s Original New York Cheesecake Tiramisu Charlotte Joyful Almond Cheesecake “Be Mine” Valentine Cheesecake Red Velvet Cheesecake Fabulous Soda Desserts Junior’s Egg Creams Junior’s Skyscraper Ice Cream Sodas Junior’s Cherry Coke Float Junior’s Orange Freeze Junior’s Skinny Orange Freeze Junior’s Milk Shakes With Ice Cream Junior’s Triple-Rich Malteds Junior’s Mountain-High Sundaes The World’s Smallest Hot Fudge Sundae The Cookie Monster Junior’s Banana Split Black & Whites Oreo Little Fellas Junior’s 60th Anniversary Cheesecake Marble Loaf Miracle Cupcakes Junior’s Mud Pie Black & White Cookies Junior’s Black & White Malted Rocky Road Sundae Junior’s Layer Cakes & Cupcakes Happy Birthday! Cake Junior’s Famous Fresh 3-berry Shortcake Homestyle Carrot Cake Red Velvet 4-layer Cake Toasted Coconut 4-layer Cake Grandma’s Lemon Loaf Red Velvet Cupcakes Celebration Cupcakes Reese’s Peanut Butter Cupcakes Lemon Coconut Cupcakes Junior’s Pie Shoppe Banana Whipped Cream Pie Nesselrode Whipped Cream Pie Lemon Meringue Tartlets Toasted Coconut Custard Tartlets Cherry Lattice Pie Fresh Peach Pie with Pecan Streusel Topping Junior’s Fresh Strawberry Cream Cheese Pie Apple Crumb Pie Bourbon Sweet Potato Pie Boston Cream Pie Crustless Brownie-Pecan Pie Save Room for Dessert Holiday Cookie Cutouts Shortbread Sandwich Cookies Peanut and Chocolate Chip Cookie Monsters Junior’s Rugelach Chocolate-Dipped Macaroons Triple-The-Fudge Brownies Brioche Bread Pudding With Caramel Sauce Creamy Rice Pudding The Best Cheese Blintzes Mini Cheesecakes Fried Cheesecake Belgian Waffles À La Mode For Those Watching Their Sugar Junior’s Sugar-Free New York Cheesecake Sugar-Free Raspberry Swirl Cheesecake Sugar-Free Chocolate Marble Cheesecake Junior’s Sugar-Free Cappuccino Cheesecake Sugar-Free Little Fellas Sugar-Free Fresh Blueberry-Pecan Muffins Sugar-Free Chocolate Mousse Triple-Layer Cake Sugar-Free Lemon Mousse Triple-Layer Cake Junior’s Sugar-Free Strawberry Cheesecake Tart Sugar-Free Apple-Berry Tart Baker’s Basics Vanilla Wafer Crumb Crust Buttery Flaky Pastry Decorator Cake Crumbs Chocolate Ganache Decorator’s Never-Fail Whipped Cream Decorator’s Buttercream Junior’s Fudge Frosting Junior’s Cream Cheese Frosting The Best! Fudge Sauce Junior’s Macaroon Crunch Junior’s Fresh Strawberry Sauce If Your Dessert Is Not Perfect Metric Equivalents Text © 2011 by Alan Rosen and Beth Allen Photographs © 2011 by Mark Ferri All rights reserved. The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Editor: Pam Hoenig Copy Editor: Li Agen Indexer: Heidi Blough Jacket/Cover design: Carol Singer Interior design: Carol Singer Layout: Lynne Phillips Digital Book: Steve Lombardi Photographer: Mark Ferri Food stylist: Leslie Orlandini Prop stylist: Francine Matalon-Degni ISBN 978-1-60085-852-9 2011028171 10 9 8 7 6 5 4 3 2 About the recipes in this book: The recipes in this book have been adapted in the Junior’s style, in small quantities for preparation in the home kitchen using ingredients available in the retail market and/or online. Many of these desserts are baked regularly at Junior’s and are available in Junior’s restaurants, by mail order, and/or on the Internet at www.juniorscheesecake.com. Others have been created in the Junior’s style especially for this book. The following manufacturers/names appearing in Junior’s Dessert Cookbook are trademarks: Cherry Coke®, Coca-Cola®, Famous® Chocolate Wafers, Fox’s u-bet®, Ghirardelli®, Hershey®’s, Hershey®’s Cocoa, Mr. Goodbar®, Marshmallow Fluff®, Nabisco®, Nestle®’s Toll House® chocolate morsels, Nilla® Wafers, Oreo®, PHILADELPHIA® cream cheese, QVCSM, Reese’s®, SodaStreamTM, Splenda®, Torani® Famous, Nabisco, Nilla, Oreo, and PHILADELPHIA are registered trademarks of Kraft Foods Acknowledgments My sweetest thanks to... • Alan Rosen, my co-author and Junior’s owner, who personifies Junior’s to me. He strives every day to be The Best…and so does everyone around him. To slice that perfect slice of cheesecake, to make the highest sundae topped with that perfect mountain of whipped cream, to ice the most spectacular six-layer cake you have ever sunk your fork into. Because Alan Rosen cares…he cares that everyone who comes to Junior’s, or orders a cheesecake by mail, or makes a dessert from one of our recipes remembers it as being The Best they have ever mixed, baked, stacked, iced, sliced, tasted, and served. For our third book, this one exclusively on desserts, Alan always found time to share his knowledge, the Rosen tradition, and his love of Junior’s with me—especially everything sweet. Over many plates of blintzes (the most heavenly ones ever!), I listened and learned as he described step by step, then showed me, scoop by scoop and slice by slice, how to make desserts the Junior’s Way—the highest, the biggest, the richest, the creamiest, and the yummiest ever. For Alan, and all the Rosens, the most important thing is perfection in everything Junior’s makes, serves, and sells. • Everyone at Junior’s—Alan, his father, Walter, his brother Kevin, and all the Rosens who shared memories of Grandpa Harry; Brooklyn restaurant manager Allen Fleming, who showed me how Junior’s makes their Broadway skyscraper ice cream soda; and others on the Brooklyn staff: Executive Chef Adam Marks; Hastings Stainrod; Chef Krzysztof Chachler (brownie icing expert); Luis Mendez (expert rugelach baker); Colette Swanston-Harris (fabulous sourcer of Junior’s facts and photo props); and Times Square location restaurant manager Miles Ellis, as well as the rest of Junior’s extremely skilled family of bakers, cake decorators, chefs, sous chefs, waiters and waitresses, counter servers, office staff, and soda jerks, who always seemed to go out of their way to make me feel as though I “just came home” the minute I walked through the door. Without everyone at Junior’s, our three cookbooks would never have been written. And because of them, New Yorkers, visitors, and customers worldwide can enjoy dessert the authentic Junior’s Way. • Bakery Manager Jason Schwartz and Quality Control Manager ArmandoGurango, who invited me into the bakery to see first-hand how the bakers at Junior’s whirl raspberries into cheesecakes, shower cakes with ganache, pipe towering peaks of buttercream by hand onto thousands of cupcakes, and lovingly tie red ribbons about every Tiramisu Cake before it leaves the bakery. • Master Pastry Chef Michael Goodman, who shared his scrumptious recipe for Brioche Bread Pudding with Caramel Sauce and priceless tips from his storehouse of baking knowledge to help this pudding come out the same delicious way every time. • Bob Hunt, who shared his egg-cream know-how on measuring, stirring, and “bouncing seltzer off a spoon” to get that perfect white foam on every egg cream that Junior’s serves. • Nancy Weinberg, the marketing whiz who is helping to expand Junior’s into more and more locations, the QVC® home-shopping network, mail order, Internet, and wholesale channels. Somehow she found the time to track down a photo or a cake fact that answered another question about the traditional Junior’s Way.
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