4
| Books |

Hedy Goldsmith's Cookbook Available For Presale: We Have a Preview

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

2012 is turning out to be a good year, indeed, for Michael's Genuine Food & Drink pastry chef Hedy Goldsmith.

The modest and talented chef is on her way this weekend to New York City for the annual James Beard Foundation Awards ceremony at Lincoln Center's Avery Fisher Hall on Monday, May 7, where she is a nominee in the Outstanding Pastry Chef category, alongside notable peers Joanne Chang (Flour Bakery + Café in Cambridge, Massachusetts), Melissa Chou (Aziza in San Francisco), Dahlia Narvaez (Osteria Mozza in Los Angeles), Ghaya Oliveira (Boulud Sud in New York), and Mindy Segal (Mindy's Hot Chocolate in Chicago).

If that's not all, her first book, Baking Out Loud: Fun Desserts with Big Flavors, which has an October 2 release date, is available for pre-sale on Amazon.com for $14.74 (which is a big savings over the $27.50 list price).

Chef Goldsmith has shared a sneak preview of her book with Short Order readers, with a recipe for her easy-to-make and delicious popcorn & peanut bark. Give 'em hell in New York Hedy!

Hedy Goldsmith's Popcorn & Peanut Bark
Makes 1 pound

Ingredients:
12 ounces bittersweet chocolate, (preferably Valrhona Caraibe 66%), chopped

3 cups freshly popped popcorn

½ cup salted peanuts (preferably Virginia)

Pinch of kosher salt

Directions:
1. Line a baking sheet with a nonstick liner.

2. Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

3. Scrape the mixture onto the prepared baking sheet and spread into a thin layer.

4. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to five days.

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.