The historical Waldorf-Astoria Hotel in Manhattan holds a special place for our wonderfully talented and kind hearted chef-owner, John Doherty. It’s where he spent decades mastering his crafts, building a solid team, and being part of historical moments in the world. He cooked for kings, presidents, world leaders and more. He authored the Waldorf-Astoria Cookbook. A book full of recipes, so you too can recreate some of these amazing dishes. Especially now that it has closed its doors for renovation without a set date to reopen.
You can purchase of these cookbooks with Chef Doherty’s signature at our Black Barn Restaurant.
After the closing of the iconic Waldorf Astoria New York, we pay homage. 'Waldorf Meets Black Barn' menu here: https://goo.gl/vJLtkN
To commemorate years of historical events, we’re offering a prix fixed menu which includes classic dishes from the Waldorf-Astoria’s restaurants and private events, until Friday March 31st, 2017.
“With all the great menus of the Waldorf, this one is truly representative.”
— Karen Kofoed Symos
As Chef Doherty loves to go above and beyond — he’s sharing one of his favorite dessert recipes, the Peanut Caramel Sundae. Just the way it was made at the Waldorf-Astoria.
HOW TO MAKE PEANUT CARAMEL SUNDAE
This recipe will serve up to 6 people.
For the pudding, you’ll need ↓
2-½ cups whole milk
1/3 cup small tapioca pearls
½ teaspoon vanilla extract
For the caramel sauce, you’ll need ↓
2/3 cup + 1-½ teaspoons granulated sugar
½ cup corn syrup
3 tablespoons butter
1 cup + 1-½ tablespoons heavy cream
2 teaspoons sea salt
For the caramel Rice Krispies, you’ll need ↓
3 small boxes of Rice Krispies (3/4 cup + 2 tablespoons)
1/3 cup water
1/3 cup sugar
1 quart peanut butter ice cream
Cooking directions for the tapioca ↓
In a small sauce pan, combine 2-¼cups of milk, tapioca pearls and vanilla. Bring the mixture to a boil, then lower the heat to a simmer. Cook the tapioca for 5-6 minutes, stirring constantly. When cooked, pour the pudding into a bowl and let it cool to room temperature. When the tapioca has cooled, add in the remaining ¼ cup of milk to bring back the creamy consistency.
Cooking directions for the caramel sauce ↓
In a small sauce pan, combine the sugar and corn syrup. Cook over medium heat until the mixture has turned a caramel color; this process should take less than 5 minutes. Remove the pan from the heat and slowly and carefully add in the butter, heavy cream and sea salt, being very careful not to splash yourself with the mixture—it will be very hot! Return the mixture to the heat and let everything come to a boil, then remove and let cool to room temperature.
Cooking directions for the caramel Rice Kripies ↓
In a small sauce pot, combine the water and sugar and cook over ____ heat until the mixture reaches 248˚F using a candy thermometer (soft ball stage). Add in the Rice Krispies. Stirring constantly, continue cooking the mixture until the sugar has caramelized and the Rice Krispies are thoroughly coated.
Pour out the mixture onto a buttered cookie sheet and spread with a spatula. Let cool completely, and then crumble into large chunks.
To assemble ↓
Using 6 pilsner glasses, layer each glass with:
1 tablespoon caramel sauce
½ cup tapioca pudding
2 small scoops peanut butter ice cream
1 tablespoon caramel sauce
Crumbled caramelized Rice Krispies
For more on Chef Doherty and his unique experience at the Waldorf-Astoria, please read The Jeroboam of Chefs, John Doherty and the article below by the New York Times.