History Corner:Junior's Home Cooking: Over 100 Recipes for Classic Comfort Food by Alan Rosen, Photographed by Beth Allen
Disclosure / Disclaimer: I received this ebook, free of charge, from NetGalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
I know you're thinking, "Huh? A Cookbook under History Corner?"
But when the cookbook is about Junior's Restaurant,
that has been in business for over 60 years in New York, it starts to make sense!
that has been in business for over 60 years in New York, it starts to make sense!
Synopsis: For more than 60 years, Junior’s Restaurants have been serving their customers scrumptious classic American dishes before they top off their meal with a decadent dessert or a slice of its award-winning cheesecake.
In Junior’s Home Cooking, Alan Rosen and Beth Allen bring Junior’s into home kitchens across the country, with recipes and stories that have been passed down through generations of the Rosen family. The family-friendly dishes have been scaled down and professionally tested so that every home cook can turn out a meal just like the made-from-scratch versions featured at Junior’s. In Junior’s signature style, all dishes are delicious, “bigger and better than ever,” and perfect for both family meal and holiday table.
Just like Junior’s other three books, this one will feature sidebars throughout on “The Junior’s Way”—tips and techniques to ensure the recipe turns out just as it should. In addition, ideas for “super-sizing” a recipe to feed 8 or more will be included. Junior’s fabulous recipes will be showcased by more than 40 full-page, four-color photograph
Review: This book is about favorites from the restaurant and most of the recipes we would consider "comfort food" but with Junior's unique take and flair! I had to laugh at how many were eerily similar to my mother's recipes, that she had gotten from her mother and grandmother, from the New Hampshire area. Apparently there is a whole lot of Yankee in our family cooking after all!
The recipes cover appetizers, signature salads, soups, sandwiches, brunch, daily specials, sides, breads and dessert (including the reknowned cheesecake recipe!). These are the actually recipes from the restaurant- Beth had to scale them down for home cooks however, after taking numerous photos of each step in the recipe! Talk about dedication! The brunch, bread and dessert recipes are the best. You may actually find yourself drooling (yes, the pictures are just that YUMMY!)over those last 2 sections! This would be a great book to share with a new cook, as a house warming present, or the the cookbook lover!
As it is school time, I thought sharing the recipe for the excellent (and huge) Black and White cookies would be great for sending cookies to class, or making for bake sales! While not in the book, it should have been!
Junior's Black & White Cookies(Makes 25 four-inch cookies)
The recipes cover appetizers, signature salads, soups, sandwiches, brunch, daily specials, sides, breads and dessert (including the reknowned cheesecake recipe!). These are the actually recipes from the restaurant- Beth had to scale them down for home cooks however, after taking numerous photos of each step in the recipe! Talk about dedication! The brunch, bread and dessert recipes are the best. You may actually find yourself drooling (yes, the pictures are just that YUMMY!)over those last 2 sections! This would be a great book to share with a new cook, as a house warming present, or the the cookbook lover!
As it is school time, I thought sharing the recipe for the excellent (and huge) Black and White cookies would be great for sending cookies to class, or making for bake sales! While not in the book, it should have been!
Junior's Black & White Cookies(Makes 25 four-inch cookies)
Ingredients
For the cookies:
2 1/2 cups sifted cake flour
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs
1 Tablespoon pure vanilla extract
1 teaspoon pure lemon extract
2/3 cup heavy or whipping cream
For the 2 frostings:
10 cups sifted confectioners’ sugar (2 1/4 pounds)
1/2 cup light corn syrup
3 tablespoons fresh lemon juice
1 1/2 tablespoons pure vanilla extract
1/2 cup plus 3 tablespoons hot water, plus more as needed
5 ounces bittersweet chocolate (at least 60% cacao), melted
2 1/2 cups sifted cake flour
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs
1 Tablespoon pure vanilla extract
1 teaspoon pure lemon extract
2/3 cup heavy or whipping cream
For the 2 frostings:
10 cups sifted confectioners’ sugar (2 1/4 pounds)
1/2 cup light corn syrup
3 tablespoons fresh lemon juice
1 1/2 tablespoons pure vanilla extract
1/2 cup plus 3 tablespoons hot water, plus more as needed
5 ounces bittersweet chocolate (at least 60% cacao), melted
Instructions
1. Preheat the oven to 375.
2. Line 2 baking sheets with parchment paper, securing it to the pans with a dab of butter.
3. Sift both the flours, the baking powder, and salt together, then place the mixture back in the sifter.
4. In a large bowl with an electric mixer (using the paddle attachment if you have it) on medium, cream the butter and granulated sugar together until light yellow and creamy.
5. Add the eggs, one at a time, beating well after each one.
6. Beat in the extracts.
7. Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until both are incorporated.
8. Using a 1/4-cup measure, scoop about 1/4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart (you will be able to fit only about 6 cookies on an 18 x 16-inch baking sheet).
9. Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!)
10. Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely while you bake the remaining cookies and make the frostings. Don’t stack the cookies on top of each other, as they may stick together.
11. To make the frostings, place the confectioners’ sugar in a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1/2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
12. Transfer 1 1/4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water. You will have two bowls of frosting: one vanilla and one chocolate.
13. Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
14. Using a small metal spatula, preferably an offset one, spread white frosting over the entire flat bottom side of each cookie.
15. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible.
16. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
2. Line 2 baking sheets with parchment paper, securing it to the pans with a dab of butter.
3. Sift both the flours, the baking powder, and salt together, then place the mixture back in the sifter.
4. In a large bowl with an electric mixer (using the paddle attachment if you have it) on medium, cream the butter and granulated sugar together until light yellow and creamy.
5. Add the eggs, one at a time, beating well after each one.
6. Beat in the extracts.
7. Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until both are incorporated.
8. Using a 1/4-cup measure, scoop about 1/4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart (you will be able to fit only about 6 cookies on an 18 x 16-inch baking sheet).
9. Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!)
10. Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely while you bake the remaining cookies and make the frostings. Don’t stack the cookies on top of each other, as they may stick together.
11. To make the frostings, place the confectioners’ sugar in a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1/2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
12. Transfer 1 1/4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water. You will have two bowls of frosting: one vanilla and one chocolate.
13. Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
14. Using a small metal spatula, preferably an offset one, spread white frosting over the entire flat bottom side of each cookie.
15. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible.
16. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
The Junior’s Way
- Don’t just drop these cookies onto the cookie sheet — spread each out into a 3-inch circle. This way they will bake up even, round, and smooth. Watch the cookies closely and take them out when they are just golden on the edges and light golden underneath.
- Bring the oven temperature back to 375°F after every batch. If the oven has lost too much heat, the cookies will take longer to bake and end up drying out.
- Don’t just drop these cookies onto the cookie sheet — spread each out into a 3-inch circle. This way they will bake up even, round, and smooth. Watch the cookies closely and take them out when they are just golden on the edges and light golden underneath.
- Bring the oven temperature back to 375°F after every batch. If the oven has lost too much heat, the cookies will take longer to bake and end up drying out.
About the Author: Alan Rosen, the grandson of Junior’s founder, Harry Rosen, is the third generation co-owner of Junior’s restaurants in Brooklyn, Times Square, Grand Central Terminal, and at the Foxwoods Casino in Connecticut. He also oversees Junior’s mail-order and wholesale businesses, as well as its online business, juniorscheesecake.com. Alan makes regular appearances on QVC and The Food Network.
About the Photographer: Beth Allen is a recipe developer, cookbook author, and co-author of Welcome to Juniors!, Junior’s Cheesecake Cookbook, and Junior’s Dessert Cookbook.
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