There’s nothing like 80 degree weather to kick off the first BBQ of the season in Prospect Park. This place is far more amazing than Central Park for one reason and one reason alone- you can grill!
Friday night we started planning: meet up in Chinatown at 7pm to pick up some chicken wings, grab some dinner (a Chinese family style meal, complete with whole steamed fish and included red bean soup desserts, amazing!), and then meet up with our man with a plan (or car, rather) and head out to Brooklyn to drop everything off.
My shoppers, Dave and Pat, convinced me rather easily to get a quick drink at St. Mark’s Burger before heading home, and I was seriously stunned beyond words when guess who showed up?! The BF, who had been away in Chicago on business had managed to get himself on a flight home this weekend and surprised me at the bar with a box of cupcakes! From Molly’s! (All together now: awwww.)
All of our bbq provisions in order, and the plan all set for the next day, we parted ways to catch some zz’s before the big day. And that’s when I realized… We have deviled eggs (a Queenie contribution), hot dogs, chicken, veggies and burgers but no sweets!! Quick run through of all the ingredients I had in my kitchen and I had an idea. With my helper in tow, we awoke bright and early this morning to make a very Momofuku inspired compost cookie.
Momofuku Compost Cookie (recipe from The Amateur Gourmet)
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 sticks of room temp butter
- 2 eggs
- 1 tsp vanilla
- 1-3/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- mixture of crushed pretzels, chips, corn flakes, marshmallows, hazelnuts, and chocolate chips and chunks
In a stand mixer, cream the butter and sugars, then add eggs and vanilla. Combine the dry ingredients together – flour, salt, baking powder, and baking soda – then add to the batter.
At this point, the cookie base is done, and the recipe suggests letting the mixer to continue to run as you add the diabolical mixture of crushed treats, which we did, but I think this is a better way – mix it in by hand. Yes, the batter will get pretty thick and stiff and require a good amount of arm muscle, but if you let the mixer run too long while adding the goodies in, they will get crushed beyond recognition, and the beauty of the compost cookie is you can sort of identify the chunks of garbage David Chang finds in his couch cushions adds to the cookie.
When all the mix-ins are… in… scoop and form the cookie dough onto baking sheets. I made them about the size of a ping pong ball and ended up with about 3 dozen. If you have time, refrigerate them for an hour before baking. If not, stick them in the freezer as you prepare the rest, and pop them into the oven when they harden. This will prevent the cookie from spreading too much. 400 degrees for 9 minutes, and you’re done!
They were a huge hit at the BBQ.
Hope everyone had a great Saturday!