Waldorf Astoria Dining
From the Waldorf Astoria Hotel's prized recipes for Red Velvet Cake and the immortal Waldorf Salad to more recent diner favorites such as Spicy Asian Chicken Salad and Seared Scallops with Osetra Caviar, the chefs of this luxurious hotel prepare some of the finest cuisine worldwide.
William Waldorf Astor opened the Waldorf Hotel in 1893, on Fifth Avenue in Manhattan, New York. Today, the Empire State Building stands on that location.
William's nephew, John Jacob Astor IV, built his own Astoria Hotel right next to the Waldorf. Eventually they became one building.
The world famous hotel provides unique restaurants, bars, lounges and custom catering for private events and meetings.
From appetizers like Jumbo Shrimp Salad to entrees such as Bacon Wrapped Lobster, the menu at this stunning hotel provides some of the finest recipes anywhere.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Waldorf Astoria's most popular recipes of all time...
Waldorf-Astoria Red Velvet Cake
o 1/2 cup shortening
o 1 1/2 cups sugar
o 2 eggs
o 2 ounces red food coloring
o 2 tablespoons cocoa ( heaping)
o 1 cup buttermilk
o 2 1/4 cups cake flour
o 1 teaspoon salt
o 1 teaspoon vanilla
o 1 teaspoon baking soda
o 1 teaspoon vinegar
o FROSTING
o 3 tablespoons flour
o 1 cup milk
o 1 cup sugar
o 1 teaspoon vanilla
o 1 cup butter ( must be butter)
1.
1. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Waldorf Astoria Hotel's Waldorf Salad
(The Waldorf Salad was created in 1893, not by the chef of the Waldorf, but by maître d' Oscar Tschirky.)
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Waldorf Astoria Beef Stew
2 lbs beef Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz) can whole tomatoes (and juice)
2 tbsp dry minced onion
3 tbsp quick cooking tapioca
1 tbsp sugar
1 can tomato soup
Salt to taste
Pepper to taste
In a crockpot, put the beef, sugar, salt, pepper, onions, tomato soup, dry minced onion, slice white bread, tapioca, potatoes, carrots, celery and the can of whole tomatoes and juice into the crockpot and stir then put the lid on it. Cook on low setting for 6 hours. You do not have to stir the Waldorf Astoria Stew while it is cooking. Serve with a crusty bread roll.
Waldorf Salad
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 sweet apples, cored and chopped
• 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
• 1 cup celery, thinly sliced
• 1 cup chopped, slightly toasted walnuts
• Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Waldorf Astoria Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4-5 hours or until they dry and shrink to half of their original size. Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes. Adjust seasoning and serve with chicken.
Waldorf-Astoria Hotel Warm Chocolate Cherry Crumble
20 fresh cherries
2 tablespoons honey
Zest of 1 orange
1 ounce bitter sweet chocolate, broken into small chunks
2 cups flour
1 cup (2 sticks) butter
1 1/4 cups granulated sugar
1 teaspoon cinnamon
Preheat oven to 360 degrees F.
Pit and halve the cherries. Mix the fruit, honey, chocolate and orange zest in a bowl. Evenly distribute cherry mixture in the bottom of a 6-8 inch pie or quiche dish.
In a mixing bowl, combine the butter, sugar, flour and cinnamon until completely blended and balls form. Break into small pieces and sprinkle the mixture over the top of cherries. Bake for 20 minutes and serve warm or at room temperature.
Source: Waldorf-Astoria Hotel - New York, New York
Meatloaf from the Waldorf-Astoria
• 1 large egg
• 3-6 dashes hot pepper sauce
• 1/3 cup tomato puree
• 1 clove garlic
• 7-10 slices firm-textured white bread
• 3/4 lb ground lean pork
• 3/4 lb ground veal (ground chicken may be substituted)
• 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 lb lean ground beef
• 1 medium onion
• 1 tablespoon vegetable oil
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 1/3 cup milk
• 2 tablespoons Dijon mustard
• 4 ounces bacon
1. Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
2. In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
3. Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
4. The meatloaf can be made a day ahead and refrigerated at this point.
5. Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
Waldorf Astoria Chicken Salad
• 1/2 cup chopped walnuts
• 3 cups chopped cooked chicken
• 1 cup seedless red grapes, halved
• 1 large Gala apple, diced
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/2 cup honey mustard
• Salt and pepper to taste
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Waldorf-Astoria Eggnog
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
Waldorf Astoria Fudge Cake
• 1/2 cup shortening
• 2 cups sugar
• 4 oz. unsweetened chocolate
• 2 large eggs/beaten
• 1/2 tsp. salt
• 1 1/2 cups milk
• 2 cups flour
• 2 tsp. baing powder
• 2 tsp. pure vanilla extract
• 1 cup chopped nuts,your favorite
• icing
• fudge frosting
• 3/4 cup sugar
• 2 oz. unsweetened chocolate
• 2 tbsp. cornstarch
• 1 cup milk
• 1 tsp. pure vanilla extract
• 2 tbsp. unsalted butter
• 1 CAKE:
• 2 cream shortening and sugar.
• 3 add chocolate and eggs.
• 4 Alternately with milk,add dry ingredients.
• 5 add vanilla.
• 6 Mix in nuts by hand.
• 7 Pour into greased and floured tube or bundt pan.
• 8 BAKE: 45 minutes at 350 degrees.
• 9 Fudge Frosting:
• 10 Mix sugar,cornstarch,milk,and chocolate.
• 11 Cook until thickened.
• 12 Add butter and vanilla.
• 13 Cool and ice cake.
Waldorf Astoria Cake Frosting
• 1 (16 oz) package confectioners' sugar
• 1 cup shortening
• 2/3 cup milk
• 1/8 tsp salt
• 1 tsp butter flavored extract
• 1 tsp clear imitation vanilla extract
In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
Waldorf Astoria Frosting
• 1 cup milk
• 1/4 cup flour
• 1/2 cup margarine
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 Combine milk and flour in saucepan; mix well.
• 2 Cook until thick, stirring constantly.
• 3 Cool.
• 4 Cream remaining ingredients in bowl till light and fluffy.
• 5 Add milk mixture. Beat until fluffy.
• 6 Frost cooled cake.
• 7 Enough frosting for 2 layers.
Waldorf-Astoria Chocolate Cake
• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 4 tbsp cocoa
• 1 cup cold water
• 1 cup miracle whip
• 1 tsp vanilla
• sift dry ingredients together into a large mixing bowl.
• 2 Add moist ingredients and mix until well blended.
• 3 Pour into a well-greased loaf pan.
• 4 Bake at 350 for 45 minutes.
• 5 if you double, bake in well-greased bundt pan for 90 minutes. Allow to cool in pan before turning out or top will separate from the cake.
• 6 Dust with powdered sugar bfore serving.
Waldorf Astoria Rice Pudding
• 1 cup plus 2 tablespoons short-grain rice
• 2 1/2 quarts mi1k
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 3/4 cup raisins
• Vanilla to taste 1 cup whipping cream
• 2 egg yolks
•
•
Rinse rice in cold running water. Drain well. Combine milk with 1/3 of sugar and salt and bring to boil. Add rice, reduce heat and simmer, covered 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.
Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on tip, being careful cream does not scorch. Makes 6 to 8 servings.
Waldorf Astoria’s Green Smoothie
• 1 whole orange, peeled
• 1 whole lime, peeled
• 1 whole lemon, peeled
• 10 kale leaves
• 1 green apple
• 3 celery stalks, chopped
• 1 banana
• 1 quart spinach leaves
• 1 Tablespoon fresh ginger, peeled and chopped
• 1 quart orange juice
Puree in a high powered blender.
WALDORF ASSTORIA’S DEVILED BEEF RIBS WITH MUSTARD SAUCE
8 pounds beef ribs (from prime rib of beef), about 2 racks
Salt, pepper
1/4 cup virgin olive oil, about
1 cup Dijon mustard
2 1/2 cups plain bread crumbs
10 ounces veal or beef stock
1/2 cup Madeira
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons butter
Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.
Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.
Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.
Jerusalem Waldorf-Astoria’s famous ‘Louie’s Mousse’
Yields up to 5 medium cups
Part 1—Milk Chocolate Chantilly Cream
Ingredients
1 ¼ cup (10 fl oz) Heavy Cream
1 ¼ cup (1/2 lb) Milk Chocolate
Preparation:
Bring the cream to a boil and then add, in 3 parts, the boiling cream into the chocolate while stirring during every addition
Allow the cream to cool down for at least 4 hours in the refrigerator
After it has cooled, place the cream in a pastry bag with a st. honore nozzle
Part 2—Vanilla Crumble
Ingredients:
5 ½ oz (11 Tbsp) cold butter cut into cubes
2 ¾ oz (6 ½ Tbsp) sugar
1 ¼ Tbsp salt
1 ¼ cups flour
2 ½ cups crumbled almonds
3 oz light brown sugar
Preparation:
Mix the dry ingredients in a mixing bowl
Add the butter and mix gently until you get the dough becomes pea size crumble
Move the mixture into a baking pan with parchment paper and bake at 320 degrees Fahrenheit for about 15 minutes, or until the crumble is golden brown and crispy
Take the pan out and put on the side to cool.
Part 3—Exotic Coulis
Ingredients:
3 ½ oz (7 Tbsp) banana puree
2 ¾ oz mango puree
1 ½ oz apricot puree
2 ¼ oz passion fruit puree
1 stick of vanilla bean, scraped
¼ cup white sugar
Preparation
In a medium sized pan, add the fruit purees. Scrape the vanilla pod into the pan, and mix with the sugar over a low flame.
While the pan is on a medium flame, bring the mixture to a boil for about 7 minutes until the mixture becomes thick to nappe consistency.
*Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly.
Remove from the flame and set aside in the refrigerator before using.
Assembly:
In a medium sized cup, first place a spoonful of exotic coulis. Over this place 2 spoonfuls of vanilla crumble. Pipe out the cream to the rim of the cup. Decorate with crushed nuts and serve.
From the Waldorf Astoria Hotel's prized recipes for Red Velvet Cake and the immortal Waldorf Salad to more recent diner favorites such as Spicy Asian Chicken Salad and Seared Scallops with Osetra Caviar, the chefs of this luxurious hotel prepare some of the finest cuisine worldwide.
William Waldorf Astor opened the Waldorf Hotel in 1893, on Fifth Avenue in Manhattan, New York. Today, the Empire State Building stands on that location.
William's nephew, John Jacob Astor IV, built his own Astoria Hotel right next to the Waldorf. Eventually they became one building.
The world famous hotel provides unique restaurants, bars, lounges and custom catering for private events and meetings.
From appetizers like Jumbo Shrimp Salad to entrees such as Bacon Wrapped Lobster, the menu at this stunning hotel provides some of the finest recipes anywhere.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Waldorf Astoria's most popular recipes of all time...
Waldorf-Astoria Red Velvet Cake
o 1/2 cup shortening
o 1 1/2 cups sugar
o 2 eggs
o 2 ounces red food coloring
o 2 tablespoons cocoa ( heaping)
o 1 cup buttermilk
o 2 1/4 cups cake flour
o 1 teaspoon salt
o 1 teaspoon vanilla
o 1 teaspoon baking soda
o 1 teaspoon vinegar
o FROSTING
o 3 tablespoons flour
o 1 cup milk
o 1 cup sugar
o 1 teaspoon vanilla
o 1 cup butter ( must be butter)
1.
1. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Waldorf Astoria Hotel's Waldorf Salad
(The Waldorf Salad was created in 1893, not by the chef of the Waldorf, but by maître d' Oscar Tschirky.)
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Waldorf Astoria Beef Stew
2 lbs beef Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz) can whole tomatoes (and juice)
2 tbsp dry minced onion
3 tbsp quick cooking tapioca
1 tbsp sugar
1 can tomato soup
Salt to taste
Pepper to taste
In a crockpot, put the beef, sugar, salt, pepper, onions, tomato soup, dry minced onion, slice white bread, tapioca, potatoes, carrots, celery and the can of whole tomatoes and juice into the crockpot and stir then put the lid on it. Cook on low setting for 6 hours. You do not have to stir the Waldorf Astoria Stew while it is cooking. Serve with a crusty bread roll.
Waldorf Salad
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 2 sweet apples, cored and chopped
• 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
• 1 cup celery, thinly sliced
• 1 cup chopped, slightly toasted walnuts
• Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Waldorf Astoria Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4-5 hours or until they dry and shrink to half of their original size. Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes. Adjust seasoning and serve with chicken.
Waldorf-Astoria Hotel Warm Chocolate Cherry Crumble
20 fresh cherries
2 tablespoons honey
Zest of 1 orange
1 ounce bitter sweet chocolate, broken into small chunks
2 cups flour
1 cup (2 sticks) butter
1 1/4 cups granulated sugar
1 teaspoon cinnamon
Preheat oven to 360 degrees F.
Pit and halve the cherries. Mix the fruit, honey, chocolate and orange zest in a bowl. Evenly distribute cherry mixture in the bottom of a 6-8 inch pie or quiche dish.
In a mixing bowl, combine the butter, sugar, flour and cinnamon until completely blended and balls form. Break into small pieces and sprinkle the mixture over the top of cherries. Bake for 20 minutes and serve warm or at room temperature.
Source: Waldorf-Astoria Hotel - New York, New York
Meatloaf from the Waldorf-Astoria
• 1 large egg
• 3-6 dashes hot pepper sauce
• 1/3 cup tomato puree
• 1 clove garlic
• 7-10 slices firm-textured white bread
• 3/4 lb ground lean pork
• 3/4 lb ground veal (ground chicken may be substituted)
• 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 lb lean ground beef
• 1 medium onion
• 1 tablespoon vegetable oil
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 1/3 cup milk
• 2 tablespoons Dijon mustard
• 4 ounces bacon
1. Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
2. In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
3. Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
4. The meatloaf can be made a day ahead and refrigerated at this point.
5. Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
Waldorf Astoria Chicken Salad
• 1/2 cup chopped walnuts
• 3 cups chopped cooked chicken
• 1 cup seedless red grapes, halved
• 1 large Gala apple, diced
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/2 cup honey mustard
• Salt and pepper to taste
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Waldorf-Astoria Eggnog
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
Waldorf Astoria Fudge Cake
• 1/2 cup shortening
• 2 cups sugar
• 4 oz. unsweetened chocolate
• 2 large eggs/beaten
• 1/2 tsp. salt
• 1 1/2 cups milk
• 2 cups flour
• 2 tsp. baing powder
• 2 tsp. pure vanilla extract
• 1 cup chopped nuts,your favorite
• icing
• fudge frosting
• 3/4 cup sugar
• 2 oz. unsweetened chocolate
• 2 tbsp. cornstarch
• 1 cup milk
• 1 tsp. pure vanilla extract
• 2 tbsp. unsalted butter
• 1 CAKE:
• 2 cream shortening and sugar.
• 3 add chocolate and eggs.
• 4 Alternately with milk,add dry ingredients.
• 5 add vanilla.
• 6 Mix in nuts by hand.
• 7 Pour into greased and floured tube or bundt pan.
• 8 BAKE: 45 minutes at 350 degrees.
• 9 Fudge Frosting:
• 10 Mix sugar,cornstarch,milk,and chocolate.
• 11 Cook until thickened.
• 12 Add butter and vanilla.
• 13 Cool and ice cake.
Waldorf Astoria Cake Frosting
• 1 (16 oz) package confectioners' sugar
• 1 cup shortening
• 2/3 cup milk
• 1/8 tsp salt
• 1 tsp butter flavored extract
• 1 tsp clear imitation vanilla extract
In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
Waldorf Astoria Frosting
• 1 cup milk
• 1/4 cup flour
• 1/2 cup margarine
• 1/2 cup shortening
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 Combine milk and flour in saucepan; mix well.
• 2 Cook until thick, stirring constantly.
• 3 Cool.
• 4 Cream remaining ingredients in bowl till light and fluffy.
• 5 Add milk mixture. Beat until fluffy.
• 6 Frost cooled cake.
• 7 Enough frosting for 2 layers.
Waldorf-Astoria Chocolate Cake
• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 4 tbsp cocoa
• 1 cup cold water
• 1 cup miracle whip
• 1 tsp vanilla
• sift dry ingredients together into a large mixing bowl.
• 2 Add moist ingredients and mix until well blended.
• 3 Pour into a well-greased loaf pan.
• 4 Bake at 350 for 45 minutes.
• 5 if you double, bake in well-greased bundt pan for 90 minutes. Allow to cool in pan before turning out or top will separate from the cake.
• 6 Dust with powdered sugar bfore serving.
Waldorf Astoria Rice Pudding
• 1 cup plus 2 tablespoons short-grain rice
• 2 1/2 quarts mi1k
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 3/4 cup raisins
• Vanilla to taste 1 cup whipping cream
• 2 egg yolks
•
•
Rinse rice in cold running water. Drain well. Combine milk with 1/3 of sugar and salt and bring to boil. Add rice, reduce heat and simmer, covered 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.
Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on tip, being careful cream does not scorch. Makes 6 to 8 servings.
Waldorf Astoria’s Green Smoothie
• 1 whole orange, peeled
• 1 whole lime, peeled
• 1 whole lemon, peeled
• 10 kale leaves
• 1 green apple
• 3 celery stalks, chopped
• 1 banana
• 1 quart spinach leaves
• 1 Tablespoon fresh ginger, peeled and chopped
• 1 quart orange juice
Puree in a high powered blender.
WALDORF ASSTORIA’S DEVILED BEEF RIBS WITH MUSTARD SAUCE
8 pounds beef ribs (from prime rib of beef), about 2 racks
Salt, pepper
1/4 cup virgin olive oil, about
1 cup Dijon mustard
2 1/2 cups plain bread crumbs
10 ounces veal or beef stock
1/2 cup Madeira
1/2 teaspoon cornstarch
1/2 teaspoon water
2 tablespoons butter
Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.
Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.
Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.
Jerusalem Waldorf-Astoria’s famous ‘Louie’s Mousse’
Yields up to 5 medium cups
Part 1—Milk Chocolate Chantilly Cream
Ingredients
1 ¼ cup (10 fl oz) Heavy Cream
1 ¼ cup (1/2 lb) Milk Chocolate
Preparation:
Bring the cream to a boil and then add, in 3 parts, the boiling cream into the chocolate while stirring during every addition
Allow the cream to cool down for at least 4 hours in the refrigerator
After it has cooled, place the cream in a pastry bag with a st. honore nozzle
Part 2—Vanilla Crumble
Ingredients:
5 ½ oz (11 Tbsp) cold butter cut into cubes
2 ¾ oz (6 ½ Tbsp) sugar
1 ¼ Tbsp salt
1 ¼ cups flour
2 ½ cups crumbled almonds
3 oz light brown sugar
Preparation:
Mix the dry ingredients in a mixing bowl
Add the butter and mix gently until you get the dough becomes pea size crumble
Move the mixture into a baking pan with parchment paper and bake at 320 degrees Fahrenheit for about 15 minutes, or until the crumble is golden brown and crispy
Take the pan out and put on the side to cool.
Part 3—Exotic Coulis
Ingredients:
3 ½ oz (7 Tbsp) banana puree
2 ¾ oz mango puree
1 ½ oz apricot puree
2 ¼ oz passion fruit puree
1 stick of vanilla bean, scraped
¼ cup white sugar
Preparation
In a medium sized pan, add the fruit purees. Scrape the vanilla pod into the pan, and mix with the sugar over a low flame.
While the pan is on a medium flame, bring the mixture to a boil for about 7 minutes until the mixture becomes thick to nappe consistency.
*Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly.
Remove from the flame and set aside in the refrigerator before using.
Assembly:
In a medium sized cup, first place a spoonful of exotic coulis. Over this place 2 spoonfuls of vanilla crumble. Pipe out the cream to the rim of the cup. Decorate with crushed nuts and serve.
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