The Beekman 1802 Heirloom Dessert Cookbook100 Delicious Heritage Recipes from the Farm and Garden

Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became “accidental goat farmers.” But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat’s milk soaps to artisanal Blaak cheese, and now, with The Beekman 1802 Heirloom Dessert Cookbook, they’re bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year.

 

The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent’s grandmother’s Fourth of July Fruitcake to Josh’s mother’s Hot Chocolate Dumplings. Each recipe will be accompanied by a personal memory from the authors or a story about how that recipe came to be. With eco-conscious and vintage-oriented food production gaining traction as a major culinary trend, this beautiful package will reel in readers, whether they’re nostalgic for some classic Americana in their kitchen or just hankering for the perfect Blackberry Betty recipe.

BRENT RIDGE AND JOSH KILMER-PURCELL are the founders of Beekman 1802, a company based around their 60-acre farm in upstate New York. They’ve been called “the next Martha Stewarts” by Epicurious and “the fastestgrowing lifestyle brand in America” by NASDAQ. Season 21 winners of “The Amazing Race,” they are the authors of The Beekman 1802 Heirloom Cookbook, and live in Sharon Springs, NY.

CHOCOLATE ROCKY ROAD POTSTICKERS

MAKES 6 TO 8

 

Whether it be your collection of vintage ornaments or a sparkly new sweater, holiday parties are a time to show off. This clever riff on rocky road ice cream–chocolate, nuts, and marshmallows–rises to the challenge. These dumplings will also be a new and welcome addition to the parade of traditional Christmas cookies, an heirloom recipe in the making! If you’d like, you can replace a tablespoon or two of the vegetable oil with toasted sesame oil for a slightly nutty flavor.

 

24 round wonton skins

 

4 ounces bittersweet chocolate (60% cacao), finely chopped or grated

 

1 cup finely chopped walnuts

 

72 mini marshmallows

 

1 large egg, lightly beaten

 

1/3 cup vegetable oil

 

1 tablespoon unsweetened cocoa powder

 

2 teaspoons confectioners’ sugar

 

Working with 3 wonton skins at a time (and keeping the remainder either under a dampened paper towel or plastic wrap), place 1 teaspoon chocolate, about 1/2 teaspoon walnuts and 3 mini marshmallows in the center of each wonton skin, leaving a 1/3-inch border all around. Brush the bottom edge with the beaten egg. Fold the top half over and press to seal. Repeat with the remaining wonton skins chocolate, walnuts, and marshmallows. (At this point, the potstickers can be placed in a container and frozen for up to 3 months.)

 

Heat half the oil in a large nonstick skillet over medium-low heat. Add 6 potstickers at a time and cook for 11/2 minutes per side, or until golden brown and crisp. Remove with a slotted spoon or spatula to paper towels to drain. After half the potstickers are cooked, add the remaining oil to the pan and cook the remaining potstickers.

 

In a small bowl, stir together the cocoa powder and confectioners’ sugar. Dust the potstickers with the mixture and serve warm.

 

TIP: Wonton skins can be found either in the produce section or the freezer section of most supermarkets. They come in packages of about 50, so once you’re done with what you need, freeze (or refreeze) the remainder.