In the Kennedy Kitchen: Recipes and Recollections of a Great American Family

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9780756626426: In the Kennedy Kitchen: Recipes and Recollections of a Great American Family

The former private chef to Kennedy matriarch Rose Kennedy brings together 125 favorite recipes from the family's Hyannisport compound, ranging from soups and hors d'oeuvres to main courses and desserts, accompanied by nostalgic anecdotes about the family and never-before-seen family snapshots.

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Review:

The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.

Here he shares an exclusive recipe from the Kennedy kitchen with us:

Sugar Tuile

These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.

Makes about 8 cookie cups

1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract
1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use.

About the Author:

Neil Connolly, award-winning chef of Doc's in Orlando, Florida, was Rose Kennedy's private chef from 1983 to 1995, in Hyannisport, Massachusetts. By extension, he served as executive chef to all the Kennedys at the compound whenever there were major events, large parties, formal dinners, or affairs of state. Elizabeth Benedict is the author of six novels, including the bestselling Almost. She divides her time between New York City and Cambridge, Massachusetts.

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