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Hardcover
Publisher: DK ADULT
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil. Here he shares an exclusive recipe from the Kennedy kitchen with us: Sugar Tuile These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft. | Makes about 8 cookie cups
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract | | 1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. |
| Customer Reviews: |
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| Unknown ! |
| Customer Rating: 1 out of 5 |
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How can I review said book (In the Kennedy kitchen ...), if I have not received it yet ?. Can you help me ?
Regards,
Rosa María Parra
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| Kennedy cookbook |
| Customer Rating: 5 out of 5 |
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I grew up loving he Kennedys. This book is such a beautiful tribute to them.
A great book of recipes and memories.
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| I am such a Kennedy fan.... |
| Customer Rating: 4 out of 5 |
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that when I saw this book I HAD to buy it. The photos of Hyannis, the Cape in general and the ocean -- not to mention the yummy recipes -- are reason alone to buy the book, but the recipes are well presented and easy to follow, as well. And the insider stories Connolly shares are "must-reads" for any Kennedy-phile.
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| good history & recipes |
| Customer Rating: 4 out of 5 |
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My boyfriend and I checked this book out from the library so often that I finally bought him a copy! The all of the recipes that I've tried have been quite good, though many in the book are quite heavy. Some of the dishes have become staples, especially the delicious meatloaf. The highlight of the book is the Kennedy trivia and family photos, not to mention the lovely food photos (the desserts are pure eye candy!).
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| Exquisite Kennedy recipes and Photos! |
| Customer Rating: 5 out of 5 |
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This book contains recipes and recollections of a great American family, the Kennedy's. It contains the family's favorite, Meat Loaf. I made this on 4-27-07 and it was incredibly delicious! The Lobster Stew is a rich stew which is quick to make and elegant at the same time. The Honey-Pecan Sweet Potatoes are so good, you'll want to slap someone! You will also enjoy the family fotos included in the book and the little stories that go with them.
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