Tish Boyle (Chronicle Books)
You know the craving. It's the one that hits around midnight on
Saturday...chocolate cream pie; buttermilk doughnut; rich chocolate
shake. Time to head to the diner. Or coffee shop. Or doughnut stand.
Boyle wants to cut your travel time. To create her collection in
Diner Desserts, you need do nothing more than shuffle to
your kitchen in your slippers. Boyle's recipes take you behind the
counter and under the cake keeper to reveal everything you need
to know about diner delicacies.
wonder, for instance, what goes into the perfect, classic black
and white cookie? Heavy cream and vanilla extract is the key to
the divine white icing and heavy cream and light corn syrup to the
shiny chocolate glaze in Boyle's top-notch recipe. She also scents
her cookie dough with orange zest and has just the right balance
of flour, baking powder, baking soda and egg to make the cookies
puffy and light.
To emulate that really rich double-chocolate milk shake you may
have ordered, you'll be adding homemade chocolate syrup made from
semisweet chocolate and whole milk, more whole milk and lots of
chocolate ice cream and pouring the thickly blended concoction into
glasses you whip out from your freezer.
are heavenly, from sky-high lemon meringue to apple with cheddar
cheese crust. It's no wonder; they're the stuff of dreams. "Sometimes,
when I'm really hungry, I daydream about a paradise of pies: I'm
in a diner famous for its homemade pies," writes Boyle. "Hundreds
of fruit pies, freshly baked and fragrant, cool on racks behind
the lunch counter. Cream and meringue pies, piled high with cloudlike
toppings, fill the refrigerated display case. Winged waitresses
with beehive hairdos and sensible white shoes flit about. One takes
my order: A large piece of pie, please, and a cup of coffee."
can tell New Yorker Boyle hangs out at diners. Her impressive background
hints, however, that it wasn't always so. She's the fancy-schmancy
food editor of Chocolatier and Pastry Art & Design
magazines who is a graduate of the prestigious Ecole de Cuisine
La Varenne in Paris. But it's just that expertise that makes her
confident enough to know that a great dessert can just as easily
show up in an ice cream dish as a soufflé dish.
too, will probably not need more proof than her butterscotch, hot
fudge (that also includes a warm walnut sauce), or s'more sundaes
or triple-threat banana split (homemade strawberry, chocolate and
butterscotch sauces and three flavors of ice cream).
you're creating your own sauces, pie crusts or cake batters, though,
it's going to take you a bit longer than flagging down a waitress
and placing an order. But it's worth following Boyle's instructions
if you are interested in learning to prepare ideal, homemade versions
of your favorite diner delights.
Black and White Cookies
Hot FudgeWalnut Sauce