In 1999 I wrote my first cookbook, Diner Desserts. The subject was near to my heart, as I‘ve always loved the comforting food and friendly environment of the classic American diner. I went to college in Massachusetts, where it seemed like there was a diner on every
corner, and I visited them often. My friends and I hung out at Miss Flo’s, a real old-style New England diner in Florence with friendly waitresses and jukeboxes at every booth. Miss Flo’s is known for its outstanding corned beef hash, potato fritters and homemade pies-- simple food, made with real ingredients. Aside from the homemade pies and tall
layer cakes, my favorite diner dessert has always been a good creamy pudding, either chocolate or butterscotch. The secret to a great chocolate pudding is obvious—use high quality bittersweet chocolate. The secret to a great butterscotch pudding may be more
elusive, but for me it comes down to the combination of light and dark brown sugars with butter and a healthy amount of salt. The salt balances the sweetness of the pudding, and brings out the deep flavor of the brown sugars. And the bourbon? Well, it just works with butterscotch, though they never served it that way at Miss Flo’s.
P.S. The winner of the Great Cookbook Giveaway from my last post is.....[drumroll, please....]....Lauren! Lauren wrote an adorable rhyming poem about me, so I'd say she deserves to win just for all that effort. Lauren, congratulations and please email me your address when you get a chance and I will send off your books right away (tishboyle@gmail.com)...Thanks to all who took the time to enter!
