Thursday, December 9, 2010

A Huge Giveaway

You need to run, not walk, to get a copy of Bon Appétit Desserts, by Barbara Fairchild. I am so thrilled with this new cookbook. It has everything you could ever want to make, dessert-wise, and the pictures make you want to dash into the kitchen to get started.

Bon Appétit Desserts is a huge, and hugely comprehensive, book of 700 pages, with an index of over 140 pages. (I’m not even including the specialized indexes.) It weighs in at over 6 pounds, but that’s on my particularly optimistic scale, so for all I know, it could be a bruising 12 pounds.

Bon Appétit has been my favorite food magazine for decades and I’ve been using many of their recipes for that long. This book includes recipes from the magazine, but there are also plenty of new, never previously published ones.

I don’t impress all that easily, but this cookbook is a must-have. Its vast scope is one reason; the gorgeous pictures are another; but the main reason I would recommend it is the actual recipes. You will find TONS that you’ll want to try. How about Pumpkin Spice Layer Cake with Caramel-Cream Cheese Frosting or various Tarte Tatins, including one with apples and pomegranate syrup or Fresh Plum Napoleons OR Warm, Jasmine Rice Puddings with Passion Fruit? I could go on.

The wedding cakes are particularly appealing. Listen to these - Tiramisu Wedding Cake With Mixed Berries; White Chocolate And Lemon Wedding Cake or the Tiered Almond Cake With Mixed Berries And White Chocolate-Cream Cheese Frosting, which has almost a pound and a half of almond paste in the batter. And I KNOW that frosting would be good, because I’ve been adding white chocolate to my cream cheese icing for years now.

It’s interesting that as this book was published, Conde Nast announced that it was moving Bon Appétit magazine to New York and Barbara Fairchild announced that she wasn’t going with them. This is pretty hefty goodbye gift from her to us and, gosh, did everyone involved do a great job.

Oh I almost forgot. Here’s the giveaway part:

Just send a comment to this post; tweet or email me (full rules at the end of this post) and you could win a copy of the book from the wonderful folks at Andrews McMeel Publishing.

Here’s one recipe from the book, which would make an easy-to-mail holiday gift.

Triple-Cherry Streusel Bars Makes 2 Dozen

Photo/Andrews McMeel Publishing

From Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild

Posted with permission

Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, use regular brandy or amaretto (almond-flavored liqueur) instead.

Filling
1 cup dried Bing (sweet) cherries
1 cup tart red cherry preserves
1 tablespoon kirsch (clear cherry brandy)

Dough and Streusel
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
2⁄3 cup sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
1 3⁄4 teaspoons vanilla extract
1⁄4 teaspoon almond extract
3 tablespoons whole milk
1 cup (packed) sweetened flaked coconut
3⁄4 cup sliced almonds

FILLING: Combine cherries, cherry preserves, and kirsch in processor; blend to chunky purée.

DO AHEAD: Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.

DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9x2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut cookie into bars.

DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.

RULES:

BON APPÉTIT DESSERTS Cookbook Giveaway contest open until Friday, December 17th, 2010, 11:59 pm eastern time.

Enter these ways:

1) Send a comment to this post. (Include your email address, if your name doesn’t link to it.)

2) Send me an email with BON APPÉTIT DESSERTS Cookbook Giveaway in the subject line at FNMusings@gmail.com.

3) Tweet BON APPÉTIT DESSERTS Cookbook Giveaway to me at http://twitter.com/SueonFood

Enter as many times as you wish. Each comment, email or tweet counts as one entry. The more times you enter, the greater your chances of winning. Contest open to US residents 18 years old and above.

55 comments:

shutterbuggeek said...

What a great cookbook and wonderful giveaway! Thanks for making this possible!

Teslaca said...

This looks like a wonderful, comprehensive cookbook. I'd love to win it!

Karen said...

What a fabulous looking cookbook--please enter me for the drawing!!

Brad said...

Thanks for the chance to win. I love Desserts! I also tweeted your giveaway.

RecipeGirl said...

Desserts are my thing! I've love a copy of this book.

RecipeGirl said...

Desserts are my thing! I'd love to win a copy of this book!

Amy said...

Oooh, just what I need, another cookbook!

Tracy said...

I love Bon Appetit! I'd love to win. I'll try to figure out how to Tweet it.

Sue said...

Good luck, Shutterbuggeek, Teslaca, Karen, Brad, Recipe Girl x 2, Amy and Tracy.

Tracy,
Just tweet "BON APPÉTIT DESSERTS Cookbook Giveaway" to me at http://twitter.com/SueonFood.

astheroshe said...

I would love that book! My collection is growing.

Sheila said...

Count me in!

Two Rivers Soap Company said...

Ooh, I'd love a copy of this. It sounds amazing!

moonsword said...

This book looks fantastic! Thanks for the giveaway!

Emily said...

Wow! Great giveaway! I'd love to own this book. I definitely would use it all of the time.

The bars look delicious! I've been craving cherry lately.

SLS(atlmuzikfanzinc) said...

I would love to try the red velvet recipes in this cookbook

SLS(atlmuzikfanzinc) said...

tweet
http://twitter.com/atlmuzikfanzinc/statuses/15002570103721986

alex said...

oo la la!

SLS(atlmuzikfanzinc) said...

looks like some great receipes

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15167737647071232

moonsword said...

I'd like to try this recipe with dates and fig preserves, or maybe dried blueberries and apricot jam.

SLS(atlmuzikfanzinc) said...

Bon Appetit always put out the best cookbooks

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15239732841684992

SLS(atlmuzikfanzinc) said...

I would try that recipe with some gluten free flour

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15300111542263808

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15334387436490752

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15488964953636866

atlmuzikfanzinc at gmail dot com

moonsword said...

There's a recipe for caramel Cookies in this book! Thanks for the giveaway!

moonsword said...

There's a recipe for Milk Chocolate Peanut Butter Sandwich Cookies in this book! Thanks for the giveaway!

moonsword said...

There's a recipe for Chocolate Dipped Coconut Macaroons in this book! I'd love to see it!

moonsword said...

Beignet Twists and Cinnamon Fritters are also included...irresistible!

moonsword said...

Lemon Walnut Biscotti and Chocolate Orange Biscotti are featured as well as Vanilla Meringue Cookies.

moonsword said...

Barbara includes Cutout Cookies such as Stained Glass Lemon Cookies and New England Molasses Gingerbread Cookies.

moonsword said...

Orange and Rosemary Butter Blossoms sound delicious!

moonsword said...

Shortbread cookies range from Vanilla to White Chocolate and Peppermint Cookie Brittle!

moonsword said...

The first recipes I'd try if I had this book would be Classic Peanut Butter Cookies for my nephews and Chocolate Toffee Cookies for me!

SLS(atlmuzikfanzinc) said...

Can't believe this cookbook has over 700 recipes

atlmuzikfanzinc at gmail dot com

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15587034861150208

moonsword said...

Over two dozen recipes for Bar Cookie and Brownie recipes include the luscious Chocolate Caramel Slices!

moonsword said...

Barbara devotes chapters to Cakes, Cheesecakes, Pies, Custards, Fruit & Frozen Desserts, Cookies, Brownies, Candy and more!

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15632306421108736

Nikki said...

I've been seeing this book all over. After reading what you have to say about it (and I trust your judgment) I will have to run & pick it up, if I don't win!

SLS(atlmuzikfanzinc) said...

lol, you know I want to win this.

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15846204067807232

SLS(atlmuzikfanzinc) said...

Great giveaway thanks for the opportunity to win

SLS(atlmuzikfanzinc) said...

http://twitter.com/atlmuzikfanzinc/status/15949382016831488

moonsword said...

Cupcakes to try:
White Chocolate with Candied Kumquats
Key Lime
Banana Chocolate Chunk

moonsword said...

Recipes run from traditional basics like Classic Pound Cake and Blueberry Coffee Cake to sophisticated treats such as Cornmeal Pound Cake with Rosemary Syrup and Chocolate Cake with Fleur de Sel Caramel Filling

moonsword said...

Kid-pleasers could include Halloween Candy Cake, Hot Fudge Banana Pound Cake, Rocky Road Sundae Pie and Royal Blueberry Ice Pops. There's even a Peppermint Ice Cream Candyland Cake!

moonsword said...

So many cheesecakes to choose from:
New York Style Cheesecake
Deep Dark Chocolate Cheesecake
Vanilla Cheesecake Tartlets with Vanilla-Vodka Berries
Orange Blossom Cheesecake with Raspberry-Pomegranate Sauce

moonsword said...

I have no idea what a Pink Peppercorn Pavlova with Strawberries, Vanilla Cream and Basil Syrup is but it sure sounds interesting!

moonsword said...

What's for breakfast? With this cookbook it could be...
Crepes with Brown Sugar Pears and Chocolate Sauce
Cappucino Eclairs
Banana Caramel Napoleons
Raisin Streusel Cake
Apple Spice Cake with Brown Sugar Glaze

moonsword said...

Countless Custards & Puddings range from Indian Pudding and Raspberry Fool to Coffee Brandy Creme Brulee and Butterscotch Puddings with Whipped Cream and Crushed English Toffee.

moonsword said...

From the old country to the new:
Classic Tiramisu
Chocolate Chunk and Apricot Cannoli
Gianduja Gold Cups
Mascarpone Cheesecake with Balsamic Strawberries
Frozen Italian Zabaglione Tart with Marsala Lemon Sauce
Italian Semifreddo
Raspberries with Saba Zabaglione
Italian Hazelnut Espresso Shortbread
Tiramisu Wedding Cake with Mixed Berries

moonsword said...

Saucy Temptations
Frozen Milky Way Mousse with Chocolate Sauce
Peach-Pecan Ice Cream Pie with Caramel Sauce
Salzburg Souffle with Strawberry-Kirsch Sauce
Gianduja Terrine with Hazelnut Custard Sauce
Hazelnut Gelanto Profiteroles with Warm Kahlua Sauce

moonsword said...

Baked Pears with Honey and Ginger would be simply perfect for this cold wintry night.