Luscious, Tender, Juicy: Recipes for Perfect Texture in Dinners, Desserts, and More, written by Kathy Hunt, features a variety of techniques and tips paired with delicious recipes for both beginners and more advanced home cooks. A few highlights include Silken Sardine Spread, Mini-but-Mighty Brie Pies, Buttery Sea Scallops, Refreshing Green Apple and Beet Salad, and Sticky Toffee Puddings. I will also be sharing her recipe for Gooey Chocolate S’mores Cookies following the review.
Disclosure: I received a copy of this book from Countryman Press in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Kathy Hunt
Kathy Hunt is a syndicated food writer and cookbook author. She is currently based in New York City and the outskirts of Philadelphia. Her work has been featured in the Chicago Tribune, Reuters, Los Angeles Times, Taste of Home, and more.
Kathy is also the author of Herring: A Global History and Fish Market.
Luscious, Tender, Juicy
Luscious, Tender, Juicy begins with a short introduction by Kathy. She has also put together a detailed guide on different methods for adding texture in the kitchen along with a description of a few helpful cooking and baking tools. I especially love the easy-to-read lists and notes on how to add flavor and moisture to dishes with a few simple steps.
Chapters are divided according to course: Lip-Smacking Snacks and Savory Baked Goods; Mouthwatering Mains; Succulent Sides; Luxurious Cakes, Pies, and Puddings; and Velvety Cookies, Pastries, and Breads. The contents have a list of the included recipes with page number for easy reference.
Kathy also provides most of the photography. Every recipe is accompanied by by a quarter to full-page photo of the finished dish.
Measurements are listed in US Customary. Titles are written in English. Each recipe has a headnote with background information, menu ideas, serving size, variations, and helpful tips.
Gooey Chocolate S’mores Cookies
With my huge love of S’mores (see my S’mores Latte and Baked S’mores Doughnuts), I was immediately drawn to the Gooey Chocolate S’mores Cookies the first time I flipped through the book.
These fun cookies are packed with both melted chocolate and chocolate chips along with mini marshmallows and graham crackers to really capture that s’mores flavor. Kathy states, “Sweet without being cloying, chocolaty without being too rich, these cookies strike the perfect balance.”
They certainly do strike that balance and the texture turned out perfectly. I loved the contrast of soft, gooey cookie with the crisp pieces of graham crackers and chewy marshmallows.The cookies also come together easily with no resting or chilling times required.
While arranging the Gooey Chocolate S’mores Cookies on the baking sheets, the kids decided to add a few extra pieces of marshmallows and graham crackers over the tops of a few before placing in the oven.
I used a small cookie scoop to help create even balls of dough.
Other Dishes
I also made Creamy Caramelized Onion Quiche, Luscious Lemon-Garlic Shrimp, Honeyed Sweet Potatoes, and Exquisite European-Style Sautéed Mushrooms.
The Creamy Caramelized Onion Quiche was Chad’s favorite. Perfect for any time of day, This quiche is filled with rich caramelized onions and a creamy egg mixture. Kathy has also included step-by-step photos and a guide to help create the perfect caramelized onions.
I tried the Luscious Lemon-Garlic Shrimp for a quick weeknight meal. The shrimp are cooked until just tender with slices of garlic, lemon zest, and lemon juice. Next to the recipe, you will also find tips on how to select and defrost shrimp.
I had some leftover sweet potatoes recently and the Honeyed Sweet Potatoes were such an easy use for them. Sweet potatoes are boiled until tender, then sliced and tossed in a spiced honey brown sugar glaze.
The Exquisite European-Style Sautéed Mushrooms can be served as a side or even a light lunch when arranged over slices of brown or rye bread. I particularly loved the addition of the paprika.
Luscious, Tender, Juicy is a fun pick for those interested in working on a variety of techniques and adding new recipes to the menu rotation. Most of the recipes come together easily, many in 30 minutes to less than an hour. There is a nice range from snacks and small bites to mains, sides, desserts, and pastries.
Most of the ingredients are readily available in the average American grocery store. A few items that may require further searching include tahini, sumac, flax seeds, rye flour, tamarind paste, pearl couscous, asafoetida powder, currants, golden raisins, and persimmon puree.
Gooey Chocolate S’mores Cookies Recipe
Excerpt from Luscious, Tender, Juicy
Gooey Chocolate S’mores Cookies
Ingredients
- 3 cups semisweet chocolate chips divided
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (4 to 5 sheets) roughly crumbled graham crackers
- 3/4 cup mini marshmallows
Instructions
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper and set aside.
- In a double boiler on the stove or in a glass bowl in the microwave, melt half of the chocolate chips and all the butter, stirring together periodically until the chocolate has fully melted. Set aside to cool.
- In a large bowl, sift together the flour, cocoa, baking powder, and salt.
- Using either an electric stand or hand mixer, beat together the eggs, sugars, and vanilla until light in color, 1 to 2 minutes. Scrape down the sides of the bowl and then add the cooled, melted chocolate, beating until well combined.
- Scrape down the sides of the bowl again and add the flour mixture. Beat until the flour is fully incorporated and a soft dough has formed, 1 to 2 minutes.
- Add the remaining chocolate chips, crumbled graham crackers, and mini marshmallows and stir to combine.
- Shape the dough into 1-inch balls and place the balls on the parchment paper-lined baking sheets, leaving an inch or so between each cookie.
- Bake for 10 to 12 minutes, until the cookies are firm.
- Remove the pans from the oven and allow the cookies to cool for 2 to 3 minutes before removing them from the pan and cooling them completely on a wire rack. Repeat until all the cookies have been baked.
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