Momofuku Milk Bar at Home
We’ve seen so many great cookbooks come out in 2011, books for every palate and skill level. In the weeks leading up to the holidays, we wanted to share a few of our favorite selections that would also make great gifts. From cocktails to carnitas, from sauté to sous-vide, the books range from gorgeous coffee table additions to workhorses that will never leave your kitchen.
As our holiday gift to you, our reader, we’re going to be giving away a copy of each book that we feature over the coming weeks. Scroll down to the bottom of the post to see how you can win!
Congratulations to Chi, our winner of the Momofuku Milk Bar cookbook!
For our final giveaway, we have Christina Tosi’s Momofuku Milk Bar cookbook, a book from one of my all-time favorite places in New York City.
I have been a fan of Tosi’s sugary creations since the Milk Bar opened adjacent to Ssäm Bar in 2008. I feel like I discover a new favorite treat almost every time I visit.
The cookbook is filled with the signature Milk Bar items, from crack pie and compost cookies, to cereal milk and fancy (alcoholic) shakes. We poured over the pages and pages of drool-worthy treats to find the right recipe—going back and forth between cookies and cakes and pies.
It took us a whole week to decide.
The Grapefruit Pie, with its Ritz cracker crust and sweetened condensed milk filling, was the favorite, after much deliberation. We made an ingredient list and headed down to the market.
I should warn you now that while some recipes in the book appear simple enough, this isn’t your mother’s Toll House cookbok. A level of dedication and patience on the level of the Eleven Madison Park book are needed to complete some, if not most of, Tosi’s recipes. (But the reward will be sweet!)
The pie starts with the aforementioned crust.
An entire sleeve of Ritz crackers are crushed and placed into a pie tin, but not before they are coated in a mixture of melted butter, sugar and milk powder. The crust is baked for 20 minutes at 275 degrees, just enough to toast the crackers.
You may have a hard time finishing the recipe if you try a bite of the crust, as this would be more than enough of a sugary-salty treat for most.
After creating the crust, we moved on to making the pie’s two fillings.
The first layer of pie filling is a mixture of more butter and sugar and an egg, with the unlikely addition of passionfruit pureé. After blending those four ingredients, Tosi adds “grapefruit threads,” made by supreming a grapefruit then lightly heating its segments over low heat with grapeseed oil to encapsulate them. The resulting filling is then poured into the crust and frozen for 30 minutes.
The second filling is a bit more straightforward. Sweetened condensed milk is blended with grapefruit juice, citric acid, a pinch of salt and a drop of red food coloring. At this point you can pour this pink custard over the first layer and enjoy, or let the pie chill in the freezer for a bit longer. We chose to wait—mainly to not spoil our dinner.
The book is amazing just to flip through, especially if you’re a diehard Milk Bar fan. But if you’re not willing to get your hands dirty, it may be better to just take a trip over to the East Village, where crack pie and cake truffles are plentiful.
Want your own copy? Leave a comment telling us: what’s your favorite sweet treat to make at home? Good luck!