My copy of the Beekman 1802 Heirloom Cookbook is living up to its name. The ‘heirloom’ function of the book, which is designed to be interactive, makes it extremely special among cookbooks. Amidst the pages are envelopes for readers to keep and collect their own cherished recipes and my copy is now stuffed with several of my mother’s handwritten family recipes for some of her most treasured (and delicious) heirloom dishes: my great grandmother’s plum pudding, my grandmother’s Christmas cake, my aunt’s cherry squares and my uncle’s tabouleh, plus many more of my own favorites gathered over the years from friends.
That so many of the recipes I’ve held on to and love are recipes for desserts is no coincidence. Desserts, for me, have the biggest impact on my childhood food memories: chocolate icing on my birthday cakes, the warm apple filling in my grandmother’s pie at Thanksgiving, and all that Christmas baking!
This is why I’m so excited about the new Beekman 1802 Heirloom Dessert Cookbook that comes out next week with some of Brent and Josh’s favourite dessert recipes, compiled with the help of food editor Sandy Gluck. As ever, the emphasis is on seasonal bounty and the book is divided accordingly into chapters by season. The photographs, by Paulette Tavormina, look as decadent as the desserts themselves: moody, rich and enticing. Below are five of Paulette’s beautiful photos from the book.
In order: peach cobbler biscuits, banana pudding with vanilla wafers, one-bowl chocolate almond cake, baked Manhattan ice-cream cake (can you imagine?!) and plum upside-down cake. Dig in!