Bon Appetit Desserts

THE COOKBOOK FOR ALL THlNGS SWEET AND WONDERFUL

VIII

lntr du t1

1

X

1

I

The Desserts Pantry

2

Equipment: The Bas1cs

17

3

Techniques: The Basics

27

4

Cakes

41

5

Cheesecakes

169

6

P1es, Tarts & Pastries

205

7

Custards & Puddings

331

8

Fruit Desserts

395

9

Frozen Desserts

443

10 Cookies

527

I I Bar Cookies & Brownies

581

12

607

Candy

Onlme &Mall-Order Sources

632

Metnc Conversions & Equivalents

634

Contributors

636

Index of Wh1sk Ratmgs

638

Index

646

n appetit desserts

introduction

the

Whisk Ratings To help you determine at a glance which recipe fits your skill level, we've given every recipe in the book a "whisk rating," on a scale of one to four whisks. A complete Index of Whisk Ratings begins on page 638.

1

Very easy to make. with no special techniques required. Perfect for the novice.

' ' A little more challenging. For the beginner with confidence. ,, ' ' Sophisticated. requiring more mastery of technique. such as caramelizing sugar. For the experienced cook.

' ' ' ' A showstopping dessert with many steps and components. For the expert baker.

almond paste & marzipan WHAT: Plrable sweet "doughs" made pnmarily of ground blanched nlmontls

and sugar, wrth the addrtron of glucose or egg whrtes USES: Almond paste rs usually used as an ingredrent Ill desser t_s for flavor

and texture. Marzipan rs lr9hter, filler, and sweeter and rs often trnt~d nnd sculpted rnto frUJt. vegetable. or anrrnal shapes In the recipes llerc. rt rs usunlly rolled rnto sheets to cover cakes or to be cut rnto various shapes. FIND: In tubes or cans at most supermarkets and at specralty foods stores STORE: Unopened rna dry. cool place for up to a year. once opened. stare

airtrght rn the refrigerator for up to three montl1s

brunngpowder&brunngsoda WHAT: Key leavenrng agents for baked goods-in other words. they help cakes.

cookres. and muffins rise and have an airy texture Baking soda (brcarbonate of soda) has four times the leavening power of bakrng powder. It releases carbon dioxide gas when combrned wrth an acidic ingredrent (like buttermilk. molasses. sour cream. or yogurt) and causes dough and batter to rise Baking powder is a mrxture of bakrng soda. cornstarch. and one or more powdered acrds. whrch release carbon dioxide gas first when moistened and a second trme when heated, thus grving bakmg powder a double-acting leavening ability.

butter WHAT: Butter 1s made by churnrng cream untilrt separates. formrng a mrlky

liqurd and the solid butterfat Unsalted butter rs the preferred choice for bakmg srnce 1t allows you to control the amount of salt 111 recrpes. European butter (also known rn the U S os cultured butter) is made by churmng fermented cream rather than regulor cream: rt has a higher percentage of milk fat and works well in desserts. USES: Butter adds flavor and rrchness. makes baked goods tender and flaky, extends the shelf lrfe of breads. and a1ds in browning. Well-chilled butter IS crucial to the success of baked goods like brscuits. shortcakes. scones. and p1e dough. however. when beating butter with sugar for cakes and most cookie doughs. the butter will "cream" better if it is at room temperature.

FIND: European butter. such as Plugra (European-style butter) and lsigny Ste-Mere. can be found alongside regular butter rn well-stocked supermarkets and at specialty foods stores. STORE: Butter absorbs odors easily; store it airtight in the coldest part of the refrigerator and away from foods for one to two months (wrapped). Regular butter can be frozen for up to six months. European-style butter for up to four.

chocolate WHAT: The purest form of chocolate is the cacao nib, formed after cacao beans

USES: When usrng baking soda or bakmg powder. whisk them wrth the other

are removed from their pods. fermented. dried, roasted. shelled. and cracked

dry 1ngredrents to distribute them evenly.

open. You can use nibs to add subtle chocolate flavor and a crunchy texture to

FIND: In the bakrng aisle. You can make your own baking powder by whisking 2 tablespoons of cream of tartar with 1 tablespoon of baking soda and 1V2 tablespoons cornstarch three times to ensure that it is well blended.

baked goods. but most nibs are ground into a paste called chocolate liquor.

STORE: In a cool. dry place for about six months. Store homemade baking powder airtight at room temperature for up to one month.

USES: As a rule of thumb, use the best-quality chocolate you can find and

Chocolate liquor is. basically, a combination of cocoa solids and cocoa butter; after further stages of refining, chocolate as we know 1t IS formed.

afford. In fact. many of our recipes specify "high-quality chocolate" such as Lindt. Perugina. Valrhona. and Scharffen Berger. which reward you with incredible depth of flavor. sweetness. and smooth texture. Most labels on packages of chocolate now indicate the percentage of cacao-the higher the percentage of cacao. the less sugar and other ingredients. • Dark chocolate Includes unsweetened. bittersweet. and semisweet

chocolates • Unsweetened chocolate (1 00 percent cacao) IS pure chocolate with no other ingredrents, rncludrng sugar; also referred to as baking chocolate

appetit d esserts

B'ttersweet and semisweet chocolates contain suuar. vanilla, and

•

• ou'll also see nlllk solrds ndded to mellow lecrtnm an emulsrf1er. sometrmes Y .t the flav~r Bittersweet has a rJc:her chocolate flavor and rs less sweet srnce r has a hrgher percentage of cacao In certarn Bon Appeut rc~rpes. to guarantee the best results rt's rrnportdnt to use a brttersweet or semrswcet chocolnt~ that doesn't have too high a percentage of cacao. rn those C(]Ses. w.e speer Y that the chocolate should not exceed 61 percent cacao. In other recrpes. the cacao percentage will not affect the outcome; those recipes will srmply call

for "brttersweet or sermsweet chocolate." • Milk chocolate, made wrth the addrtron of dry milk powder, has more sugar than bittersweet or semrsweet chocolate. . . . • White chocolate is technically not chocolate because rt doesn t contarn chocolate liquor It is a blend of cocoa butter. sugar. milk products, vanilla. and lecrtllin. For the best results when using white chocolate rn a recipe,

cookies WHAT: Purchased cook1es. such as graham crackers. chocolate or vamlla wafers. brscottr, shortbread, gingersnaps, or any other crisp cook1e. USES: Cookies are often used to make delicious. easy crumb crusts for pies. tarts. and cheesecakes. The cookies are ground into fine crumbs. then combined with butter or shortening and usually some sugar to form a moist. sandy texture that clumps together when squeezed. ensuring that the crumbs will stick to the sides of a pan.

FIND: In the cookie aisle or-depending on the cookie-in specialty foods stores or ethnic markets. STORE: Unopened packages usually last a month or more.

use the hrghest quality possible; make sure it contarns cocoa butter. not

cornstarch

vegetable or I. Lrndt and Perugrna are excellent brands.

WHAT: A white, silky powder made from dried and ground corn kernels.

FIND: In the baking arsle or the candy aisle If your supermarket doesn't carry

USES: Lends a fine texture to cakes. cookres, and other pastries (it sometimes

high-quality chocolate. check specialty foods stores or online (see Onlme and

replaces part of the flour) and is used to th1cken puddings, pastry creams. and

Mail-Order Sources on page 632).

cooked fruit fillings for pies and cobblers. Sauces thickened with cornstarch

STORE: Wrap tightly and store in a cool, dry place. Unopened. chocolate will

remain clear, whereas those thickened w1th flour turn opaque. To avo1d lumps.

keep for several months.

mix cornstarch with a cold liquid, such as milk, then gradually whisk it into the hot liquid. or mix it with sugar, then add a cold liquid and stir while cooking.

cocoa powder

For cornstarch to thicken properly, it must come to a near boil.

WHAT: A powder made of the chocolate liquor extracted from cocoa beans.

FIND: In the baking aisle.

USES: Natural cocoa (sometimes labeled simply "cocoa" or "nonalkalized

STORE: In a cool, dry place for up to a year.

cocoa")rs slightly acrdrc and has a strong flavor and a slightly red color Many baked goods rely on natural cocoa's acidity to help set the proteins m baked goods Dutch-process cocoa has been treated with an alkali, which neutralizes Its acrd,ty, softens the harsh flavor. and dramatically darkens the color. But

corn syrup WHAT: A derivative of cornstarch, corn syrup comes 111 light and dark varieties.

because it lacks acidity, it mrght not set the proteins properly in baked goods,

USES: It is often used in recipes for caramel. fudge. and frostings, as it inhibits

resulting in cakes that collapse. for example. Use Dutch-process cocoa only

sugar from crystallizing and creates a smooth texture. It also keeps ice cream

in recrpes that call for it, substrtuting Dutch-process for natural cocoa is not recommended

creamy by preventing the format1on of ice crystals Light corn syrup is clear

FIND: In the bakrng aisle (natural cocoa) or the coffee and tea aisle

and thick and imparts a mild, sugar-like sweetness Dark corn syrup contains caramel color and flavoring and adds a molasses-like sweetness. It can also be used as a topping for pancakes, waffles. and cornbread.

STORE: In a tightly covered contamer in a cold, dark place for up to two years.

FINO: L1ght corn syrup can be found year-round in the baking aisle at the supermarket; dark corn syrup is available at many supermarkets and is especially easy to find at holiday time. STORE: For up to six months in a cool. dry place

the desserts pantrv

cream cheese WHAT: A soft. spreadable cheese made from cow's milk

USES: Cream cheese 1s the bas1s for most cheesecakes nnd many frost1ngs. When baking w1th cream cheese. we prefer Philadelphia brand. as it sets frostmgs and cheesecakes better than other brands (Do not substitute whipped c eam cheese or low fat or nonfat cream cheese.) FIND: In the dairy case.

STORE: Once opened. cream cl1eese should be used within ten days Unopened. it can be stored in the refrigerator for up to one month past the sell-by date.

cream of coconut, sweetened WHAT: Cream of coconut is made from coconut milk that has been sweetened

w1th sugar. (It is much sweeter than coconut milk, and these two items are not interchangeable.)

USES: Used mainly in desserts and mixed drinks. FIND: It 1s available canned as Coco Lopez or in a squeeze bottle as Coco Real

in the beverage and mixers section of most liquor stores and supermarkets

STORE: Unopened, it will last for up to a year 111 a cool. dry place.

cream of tartar

FIND: In the dairy section of the supermarket. STORE: In the refrigerator. Check the sell-by date on the package.

WHAT: Afine white powder made from tartaric acid.

USES: It is beaten into egg whites when making meringue to help stabilize the

dairy products: cream

egg foam and prevent it from weeping. It also serves as the acid in many baking

WHAT: Cream is formed naturally when milk separates mto two layers-a

powders. Because it inhibits the formation of sugar crystals, it is often used in

thick. creamy top layer with a thin milky liquid below. The percentage of milk

cand1es and frosting to create a creamy texture.

fat in the top layer determines what kmd of cream it will be Heavy whipping

FIND: In the spice section of the baking aisle.

cream, which 1s what Bon Appetitdessert recipes call for. has 36 percent to

STORE: In a cool, dry, dark cupboard for up to a year

40 percent milk fat For the thickest. richest whipped cream. use pasteumed (not ultra-pasteurized) heavy wh1ppmg cream. Note that orgamc whipping

dairy products: buttermilk WHAT: Origmally, buttermilk was the liquid that remained after butter was

churned Today it's made in a similar way to yogurt and is known as "cultured buttermilk"· Bacterial cultures are added to milk, and the mixture is heated at a low temperature. The bacteria cause the milk to ferment and thicken resulting 111 buttermilk's creamYtexture an d s11ghtly · . 1ts name •commercial tart flavor Desp1te bt . . u termllk is low in fat. with only 0.5 percent to 2 percent butterfat.

USES·· Butterm1'lk ·IS used ·111 many baked goods. such as cakes. scones. cornbread · and coffee cake. thoug h ·1t can a1so be used to make deliciously tangy ice cream. custard, and panna cotta

cream will take much longer to wh1p

USES: Wh1pping cream lends an unmatched richness to desserts and a tenderness to many baked goods Heavy whipping cream IS the basis for nch custards. ice creams. ganache. and, of course. fluffy whipped cream Wh1pping cream becomes th1ck and a1ry and doubles 111 s1ze when whipped. and the process occurs more qu1ckly when the cream. mixmg bowl, and beaters are well chilled.

FIND: In the da1ry section of the supermarket.

STORE: In the refrigerator. Check the sell-by date on the package.

the desserts pant

dairy products: sour cream &

creme fraiche WHAT: Sour cream IS srrn1lar to yogurt 111 that 11 1s trP
culture to grve rt a tangy flavor and th1ck texture. but cream IS used mstead of mrlk Creme fraiche IS also made wrth a starter culture the result rs ll sweet.

USES: Most bak 1ny rec1pes call for large eggs. but always use the stze that the

recrpe cell Is for to ensure the best results For merrngues. make sure the egg wlntes cHe ill room temperature to ensure more volume (You can use packaged egq whrtes 1f you prefer. but you may not ach1eve the same results, the Bon Appeflt test k1tchen uses only fresh egg whites l

tangy cream that's srmilar 1n consistency to sour cream

FIND: Most supermarkets now offer regular. free-range, and organrc eggs, farmer .. markets are also a good source for orgamc eggs

USES· ) Jur cream. along wrth yogurt and butterrnrlk. rs a key mgredrent rn

STORE: In therr carton rn the coldest part of the refrrgerator (usually the bottom

baked goods. as 1ts acrdrty not only belps tendenze cakes. qurck breads. and pre crusts. but also helps set the protems so that pre crusts don't slrde down the s1des of the p·e d1sh Creme fra1che IS often used rn place of sour cream or as a

shelf) for up to a month

extracts

tangy alteroat1ve to wh1pped cream as a topprng.

FIND: 1~ the da1ry section of the supermarket Creme fraiche 1s available at some supermarkets and at specialty foods stores.

WHAT: Concentrated flavorings. such as vanilla. almond, and peppermint. Some are extracted from the orl of plants (such as mint and bitter almonds); others are made by distill1ng and pressing ingredients (such as vanilla beans)

STORE: In the refrrgerator. Check the sell-by date on the package.

USES: Always use pure extracts and avoid im1tat1on extracts. which are

dairy products: yogurt

rnferror 1n quality and flavor. Extracts are useful in baking. as they can be added to batter. dough. sauce. ice cream. and custard without affecting the texture

WH AT: Yogurt IS made by adding bacterial cultures to mrlk and cooking the

or consistency Since their flavors are intense. they should be used sparingly

m1xture at a low temperature. The bacteria cause the milk to thicken. g1ving

For the best results. add extracts to m1xtures that are slightly cooled. srnce

yogurt a creamy texture and slightly tart flavor. Most of the yogurt available in

heat weakens the flavors Vanilla extract IS the most w1dely used extract. as

supermarkets 1s made from cow's milk although sheep and goat's milk yogurts

it complements most other flavors (see page 14 for more on vanilla extract).

are also available Greek-style yogurt IS a type of stra1ned yogurt. made

Almond extract has a strong. sweet flavor that complements most pitted fruits.

by strarning the yogurt through cheesecloth or a coffee filter to remove the excess l1qu1d

such as cherries. apncots. plums. and peaches Peppermint extract pairs well

USES: Yogurt adds tanginess and mo1stness to cakes and quick breads. It is

FIND: In the bakrng a1sle

also a l1ghter alternative to sour cream and creme fraiche. which are made from cream

STORE: Indefinitely in a cool. dark place.

FIND: In the dairy section of the supermarket. If you can't find Greek-style yogurt there. look for 1t at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.

w1th chocolate.

flours WHAT: Wheat flour 1s the essential ingredient of many desserts; hard and soft wheat are the two main types of wheat used to make it. The difference 1s the

STORE: In the refrigerator. Check the sell-by date on the package.

amount of protein in each. When flour is m1xed with water to form dough, the

eggs

proteins in the flour bond to create a gum-like substance called gluten. Gluten

WHAT: Org~nlc eggs are the preferred choice in baking, srnce the chickens are fed_an organic diet and raised without antibiotiCS The color of an eggshell-

leavening agents l1ke yeast. baking powder. and baking soda Hard wheat is

whrte. brown. green. or blue-makes no difference to the flavor or nutritional value of the egg (the shell color varies With the breed of hen).

appetit desserts

IS stretchy and gives dough the elasticity to expand and trap the gas formed by h1gh 1n protein and forms flour w1th stronger gluten; flour made from soft wheat has less protein.

USES: Gett1ng the proper texture for various baked goods requires d1fferent types of flour:

• All purpose flour rs a blend of hard (lnd soft wheats. 11 IS the most common flour used rn home krtchens It can he used for rnak1ng most baked goods. mr. 1udrng breads. cookres. p1e crusts. and cakes (unless otherw1se spec1fled r'l the recrpe) The rerrpes rn thrs book call for unbleached all purpose flour. which has not been exposed to bleachmg chem1cals. rnstead the ground flour

has turned from yellow to whrte naturally through exposure to oxygen • Cake flour rs soft wheat flour and results rn baked goods with a tender texture • Pastry flour IS soft wheat flour wrth a h1t rnore protem than cake flour; rt's good for makrng pre doughs. rnuffrns. biSCUits. and pastries. Whole wheat pastru flnm rs also available • Self-rising flour 1s all purpose flour w1th bakmg powder and salt added. If you don t have self-rismg flour on hand. you can add 1Y2 teaspoons of bakmg powder and ~ teaspoon salt to 1 cup of all purpose flour to equal 1 cup of

• Raisins are dr1ed grapes usually made from Thompson seedless or Muscat

grapes Thompson seedless grapes can be used to produce both dark and golden ra1srns When the grapes are sun-dned for several weeks. the resulting ra1sms are darker and more shr~veled To produce golden raisins. the grapes are treated w1th sulphur d1oxide. then dned w1th artificial heat. golden raisms are fatter and more mo1st Ra1s1ns made from Muscat grapes are dark and very sweet. • Dried currants, also called Zante currants. are actually not currants. they are tmy rais1ns made by drymg Black Corinth seedless grapes (when fresh . these grapes are also known as Champagne grapes). Dned currants are not related to fresh currants. • Dried figs come in two varieties-dried Calimyrna figs. with thick. be1ge skin.

and dned black M1ssion figs. which have very dark skin You can use these vanet1es Interchangeably in Bon Appetit recipes. though the appearance will

flour • Bread flour is unbleached flour made with hard wheat and is high in gluten. Because it results 111 a well-risen loaf. it is the best flour to use for making

be different The fig s should be sweet and sti ll relatively moist. Trim the

yeast breads • Whole wheat flour contains the gram's bran and germ and so has a higher

• Dried coconut is unsweetened shredded. shaved. or chipped coconut flesh.

fiber and oil content Wh1te whole wheat flour is milled from wh1te. ra ther

flaked, rehydrated. and sweetened and tends to be mo1ster; they are not

than red. wheat It has a milder flavor and lighter color than trad1t10nal whole

Interchangeable. Both types lend a mild. sweet. coconut flavor and texture

wheat but the same fiber and nutrition.

to desserts and are often used as a garn1sh When toasted. dried coconut

self-r~srng

FIND: Most flours can be found

111

the baking aisle; some specialty flours can

be found online (see Online and Mail-Order Sources on page 632) STORE: Airtight rna cool. dry place for up to six months Whole wheat flour

!)hot..ld be refrigerated (for up to six months) to keep the oils tn the flour from turnmg rancid.

tough tip of the stem. then chop them into a suitable size and add them to baked goods It 1s dtfferent from sweetened flaked coconut, which has been dried.

becomes golden and crunchy with a slightly nuttier flavor.

USES: Dried fru1ts add flavor and sweetness as well as texture to pastries and baked goods You can use dried fruits as is. or reconstitute them by soaking them in warm liquid- such as water. wme, fruit jutce, or liqueur- until they are soft. (But reconstituted fruit is very different from fresh fruit. so don't try to substttute it for fresh.) Dried fruit can also be s1mmered in a fruit compote,

fruits, dried WHAT: Fresh fruits that have been dehydrated. retaining only 15 percent to

25 percent of their original moisture; dried fruits have a more concentrated flavor than their fresh counterparts. • Dried tart cherries, also known as dned sour cherries. have a wonderful

sweet-tart flavor Dried Bing cherries are sweeter and darker. • Dried apricots are available sulphured and unsulphured Sulphured dned

apr,cots are more common. They are preserved with sulphur dioxide to extend the shelf life. lighten the color. and keep the dried fruit soft. Unsulphured and organic fruit is darker and sweeter.

where it softens considerably

FIND: Most dried fruits are available in the dried fru1t section or produce department of supermarkets and specialty foods stores. Unsulphured dried fru1ts. such as apricots. are available at natural foods stores and some supermarkets. Dned unsweetened shredded coconut IS available at specialty foods stores. natural foods stores. and some supermarkets. Sweetened flaked coconut is available in the bakmg aisle at most supermarkets See Onltne and Mail-Order Sources. page 632. for other places to find dned fruits. STORE: Keep a1rt1ght at room temperature for several months or refrigerate in a tightly sealed bag for up to a year

the desserts pantry

•

fruits, frozen WHAT: Frozen frwt 1s a convement alternatrve to fresh frwt s1nce 1t rs cleaned.

peeled, prtted cut up, and ready to use The frurt IS harvested at rts peuk and qurckly frozen. sort 1s rrpe. nutrrt1ous. ,md economrcal. most arc uvarluble ye,uround (although frozen cranberrres may be d1ffrcult to f111d 111 the summer)

gJnger WHAT: Fresh ginger rs a kr 1tby ·oot w1th bulbous offshoots and a sprcy,

sweet. pungent flavor Dried ground ginger has a distrnct1ve. strong flavor that 1s qurte different than fresh grnger Crystallized ginger rs sl1ghtly chewy, candy-l1ke p1eces of grnger that have been cooked in sugar syrup and coated w1th sugar

ozen berrres. cherrres. and cranberrres are especrally good for baked guuu:. 1:.ut:h as pres and cobblers). cooked sauces and compotes and smooth1es and shakes For some rec1pes. the tru1t does not need to be thawed before usrng USES

USES: Fresh grnger adds a clean and refreshrng flavor to sorbets. rce creams. syrups. and sauces Dried ground grnger IS an essenttal rngredrent in many

desserts and baked goods. such as ginger cook1es and gingerbread. Crystallized FIND: In the frozen foods arsle When purchasing frozen frurt. feel the bag to

ginger adds spicy sweetness to cakes. scones. cookies. and 1ce cream. With its sparkly sugar coating, it also makes a pretty garnish.

check that the p1eces of tru1t are separate; rf they are clumped together in one farge p1ece. thrs rs a srgn that the fruit may have been thawed due to improper handling and then refrozen Most recrpes call for unsweetened frozen frurt. but some frozen frurt rs sweetened and packaged rn syrup. so check the packaging

FI ND: Fresh ginger can be found in the produce section. It should be firm with smooth. tan. slightly shrny skin and a mo1st flesh with a fresh aroma The skin

carefully To freeze your own fresh fruit. wash. trrm. peel. seed or prt. and chop

needs to be peeled and. srnce fresh gmger has fibers that run down the length

larger fru1ts. like bananas. mangoes. peaches, and strawberries (other berrres and cranberrres can be frozen as is). then arrange the fruit in a single layer on a

of the root. 1t should be thrnly sliced crosswise or grated. Ground ginger is sold

baking sheet and freeze Enclose frozen fruit in reseafable piastre freezer bags

at many supermarkets. natural foods stores. and Asian markets.

and keep frozen

1n the spice aisle Crystallized ginger IS available sliced. finely diced. and cubed

STORE: Fresh unpeeled grnger will keep at room temperature for up to three

STORE: In resealable plastic freezer bags rn the freezer for up to six months

days. up to three weeks t1ghtly wrapped and stored in the refngerator. or frozen

Unopened packages of purchased frozen fruit can be kept in the freezer for srx months

for up to

six months. Crystallized ginger can be stored in an airtight contarner at room

gelatin

temperature for up to three months. in the refrigerator for up to s1x months. or in the freezer for up to a year.

WHAT: A thickener and stabrlizer derived from anrmal bones. cartilage,

tendons. and other connective tissue (therefore, not suitable for consumption by vegetarians).

SIX

months. Dried ginger can be stored m a cool. dry place for up to

honey

USES: Thickens desserts such as panna cotta. gelatin. mousse. pudding,

WHAT: There are hundreds of honeys available, ranging in taste and form from robustly flavored liquid honey to whipped honey. The flavor and color of honey

parfart. and marshmallows. It does not rmpart any color. flavor. or smell It must

depends on the type of flower from wh1ch the nectar is foraged For rnstance.

be ~oaked rna cool liquid (usually water) to soften, then stirred over low heat

when bees forage for honey in a lavender patch or on the blossoms of orange

until compl~tely .drssolved before rt is blended with other ingredients. Once

trees. the honey can take on the subtle flavors of that flower.

the dessert rs ~hrll_ed, the gelatin becomes firm like jelly, and depending on the amount used. rt wrll set the dessert to the desired consrstency, from thickening to firmrng completely Some ingredients. such as fresh figs ginger guava krwr mangoes papa d · · · · tf . ~ ya, an prneapple. contarn an enzyme that prevents gelatin from se rng, owever. once cooked. they can be used. FIND: Gelatin is sold as unflav d . it's avarlable rn the baking . I or~ . unsweetened trny granules in small packets; red al a . ars e o supermarkets Agar. a thickener made from foods ~t:~~:.a good vegetanan/vegan alternative that can be found in natural

STORE: Gelatin keeps in an arrtight contarner in year Dned agar can best d f a cool. dry place for up to a ore or up to two years rn an airtight container.

bon appetit d esserts

USES: Honey is a natural sweetener that 1s used in many desserts and as a syrup for pastries. cornbread. and breakfast items such as pancakes and French toast It lends 1ts distmct1ve flavor to classic desserts and cand1es. such as baklava and nougat Cakes and cook1es made w1th honey stay mo1st longer than those made wrth sugar And cookres made with honey are soft rather than crisp Honey gives chocolate sauce a gooey, fudgy texture. Clover honey, the most wrdely used honey, 1mparts a traditional honey flavor. but orange blossom

honey and lavender honey are two types of honey that are pnzed for their floral. perfumey flavors

FIND: Clover and other honeys are available at the supermarket and at farmers markets. Vanetal honeys are often available rn spec1alty foods stores. or onlrne (see Online and Marl-Order Sources on page 632).

STORE: A1rt1ght at room temperature for up to a ye.Jr If honey cryst,llllzes. the Jar Cdn be heated 1r1 a pan of warm water for 10 to 20 minutes to cl1ssolve

USES: Mascarpone's creamy qua hues make rt a blank slate for showcasmg other flavors Mvsctlrpone IS the essent1vlmgred1ent rn t1ramisu and IS often

the crystals

used m cheesecakes. frostmgs, and mousses It can also be served tn heu of butter atop waffles. crepes. and French toast or spread onto toast and topped

jams & preserves

w1th Jarn.

WHAT: Jams and preserves are fruits cooked wrth su~Jar and sometrmes pectrn,

FIND: In small plastrc contamers in the cheese or da1ry sectiOn of most super-

preserves feature larger pieces of frurt.

markets. Italian markets. specralty foods stores. and natural foods stores

USES: Jams and preserves add a sweet. concentrated frwt flavor to a variety

STORE: In the refrigerator for up to a month.

of desserts They can be used as fillrng for Italian crostatas. French jam tarts. crepes, doughnuts, and layered cakes They are often swirled in breakfast pastnes and cakes and used in cookies such as thumbprints. pinwheels. sandwrch cookies, and rugelach. Apricot jam has a light amber color and is often used as a glaze for fruit tarts. FIND: In the peanut butter section of the supermarket.

STORE: Most jams and preserves will keep for up to a year in the refrigerator

maple syrup WHAT: Pure maple syrup is the boiled-down sap of maple trees; it takes 20 to 50 gallons of sap to make a single gallon of maple syrup Maple syrup rs classified according to the intensity of its amber color. going from light (AA) to dark (C). and its maple flavor. although the grade is not a reflection of quality. Generally, the darker the syrup, the more robust the flavor. Grade B is preferred for most of the recipes rn this book because of its robust flavor.

USES: Maple syrup is a natural sweetener Because it lends a mild maple flavor to baked goods and desserts. it can sometimes be used in place of other liquid sweeteners. such as honey and corn syrup. FIND: Grade B maple syrup can be found at the supermarket or specialty foods

stores. If you can't find Grade B. Grade A syrup can be used instead. Avoid syrups that are labeled "pancake syrup" but look like maple syrup-these less expensive imitators of maple syrup actually contain corn syrup and artificial flavors. but no maple syrup.

molasses WHAT: A sweet. thick. dark brown syrup with a distinctive roasted, tangy flavor that is characteristic of gingerbread. Molasses is the by-product of processing sugarcane or sugar beets into table sugar. There are three basic types of molasses available light, which comes from the first boiling of the sugar syrup. dark, from the second; and blackstrap molasses, from the third boiling Dark molasses is more robust and less sweet than light molasses. and blackstrap molasses is even darker and more bittersweet. USES: We recommend unsulphured molasses because it is the purest. The recipes m this book specify whether to use light or dark molasses; blackstrap should never be used because its flavor 1s too bitter. FIND: Near the maple syrups in the supermarket and at specialty foods stores.

STORE: Airtight in a cool. dry place for up to a year

nuts WHAT: Most nuts are fruits or seeds, although peanuts are technically legumes. USES: Nuts add flavor. texture. and richness to baked goods and desserts They are sold shelled or unshelled. raw or roasted. salted or unsalted. or seasoned. Some. such as almonds. are avarlable slrvered. slrced. chopped. and blanched. Most desserts and baking recrpes call for shelled raw or toasted nuts that are unsalted.

STORE: Once op ened. map 1e syrup keeps rn the refngerator . for up to a year.

FIND: Because nuts are high in fat. they can easily become rancid It is best to

mascarpone

as natural foods stores. farmers' markets. and onlrne sources spec1ahzrng rn

WHAT: . mascarpone is . Although often re ferred to as cream cheese. Italian tec~nl~ally a very th1ck cream It has an even ncher, cream1er flavor than heavy Whlppmg cream and a thick, smooth, spreadable consistency Its flavor rs simrlar to cream cheese but has a sweeter. creamrer · taste compared to the tangy, salty

buy them from sources that have a high turnover rate to ensure freshness such nuts They're also available at supermarkets

STORE: To help keep them fresh. store shelled nuts arrtight in the refrigerator for up to six months. and in the freezer for up to a year.

flavor of cream cheese .

the desserts pantry

peanut butte r

salt

WHAT: Natural peanut butter, dlso known dS old fc~shiDnPd pParHrt buttor.

WHAT: s.1lt 1s d key mgrethent 111 buked goods and !lessens and comes rna varmty of forms used 111 bilklll~J'

rs made hy IJIPndrng rotlsted p!),Jiluts With some Sdlt IIllo ,J pdste thcJt rs nrtlwr creamy or crunr.hy M,my maJor br,md regular peanut butters r.ont.JIIl Sll(Jdr, molasses. and other addrtrves In recent years. these brands lhJVe replaced panmlly hydfogenated oris wrth palm oil. the palm oil prevents the nntural oris found rn peanut butter from separatmg from the pennut butter USES: The separatron of or I and peanut butter rs a common occurrence

Ill

natural peanut butter. sort must be strrred to blend before rt rs measured At room temperature. natural peanut butter tends to be thmner than regular peanut butter. vet firmer when cold Srnce natural and regular peanut butter are qurte drfferent rn texture and flavor. it is important to use the style called for in the recrpe

FIND: In the supermarket STORE: After opening. store in the refrigerator for up to six months.

mexpens1ve common whrte salt. 1t's very fme gramed and con tams addrt1ves that help prevent 11 from clumprng Some bakers prefer th1s salt because rts frne grarns blend and drssolve easrly rn batters and dough However. others avord table salt because they feel It has a harsh. chefTI1cal flavor.

• Table salt

IS

• Kosher salt rs coarse-yrarned salt that 1s free of addrtrves and has a

smoother flavor than table salt If a recipe calls for kosher salt. don't use table salt. as they are not rnterchangeable (table salt is far saltrer)

• Sea salt has a fresh. smooth flavor and is ava1lable m fine and coarse grarns. The fine grains are used like table salt. and the coarse grains are often used as a "finishrng salt." sprinkled on food as a garnish JUSt before serving. Some sea salts are rrch in minerals. which gives them an off-white or gray color

• Fleur de sel (meanrng "flower of salt" in French) is a sea salt that is hand-

phyllo dough & puff pastry

harvested off the coast of France. Because only the very top layer of salt 1s collected in a labor-intens1ve process. 1t is more expensive than table salt

WHAT: Although they both create decadent. flaky crusts for desserts. phyllo

and kosher salt. It has large, damp grains and is available at specialty foods

dough and puff pastry are qu1te different Phyllo dough IS paper-thin sheets

stores and natural foods stores. It is used only as a finishing salt.

of dough (made of flour. water. and or I). rn many rec1pes. each layer is brushed wrth melted butter and then stacked to create a crust. Puff pastry 1s made by

USES: A small amount of salt heightens and intensifies flavors; without it.

wrapprng ch1lled butter in dough and repeatedly rolling and foldrng. For each. it

breads, cakes. and cookies taste flat and can fall short of dazzling. When using

is th1s layenng of pastry dough with butter that makes them puff When baked.

salt in batters. whisk it with the other dry ingredients to ensure that it is evenly

the butter releases 1ts moisture as steam. wh1ch is trapped by the dough,

dispersed. When beating egg wh1tes for meringues. add the salt toward the

causrng the layers of dough to separate and puff. Baked phyllo dough 1s crrsper than puff pastry

end. since salt can make egg foams unstable.

FIND: Table salt and kosher salt are available in the baking arsle at the

USES: Phyllo dough and puff pastry dough are two indispensable ingredients

supermarket Sea salt and fleur de sel can be found in some supermarkets and

for maKrng some of the most prized desserts and pastrres. ranging from baklava and apple strudel to napoleons and elegant tarts.

at specialty foods stores.

STORE: Airt1ght in the cupboard rndefinitely.

FIND: Makrng these doughs from scratch is very labor-intensive and timeconsuming. but. fortunately, they can eas1ly be purchased Both are widely

shortening

available in the freezer sect ron of supermarkets and specialty foods stores. near the frozen fruits and desserts Look for frozen puff pastry that lists butter as a marn rngredient Phyllo dough can also be purchased fresh at Middle Eastern markets.

WHAT: Sol1d vegetable shortening IS pure vegetable oil rn a solid state Bon

Appetit recommends non-hydrogenated shortening. which 1s healthier because it contains no trans fats Note that shortening is not the same thing as margarrne. wh1ch usually contarns water. whey, salt. and other ingredrents If a rectpe calls

STORE: In the freezer for up to a year. Thaw frozen phyllo dough overnight rn the refngerator. puff pastry at room temperature for about 30 minutes

bon appeti t d esserts

for shortening. do not substitute marganne. as the added Ingredients can alter the texture of the dessert

• sp1ces WHAT: Sp1ces are aromnt1c seasonmgs derived from the bark. roots. seecls.

buds. or bemes of plants and trees. Allspice. cardamom. cmnamon. cloves. ginger. and nutmeg are among the most frequently used sp1ces for desserts • Allspice. a brown berry. is available whole or ground It's ongmally from trop1cal regions. 1ncluding Jamaica, South America. and the West lnd1es. and tastes l1ke a m1xture of cinnamon. cloves. nutmeg. gmger. and black pepper. • Cardamom is a small. pale green pod with small black seeds It is sold as whole pods. seeds. and ground. Cardamom is native to India and frequently used 1n Southeast Asian cuisines. M1ddle Eastern cuisines. and Scandmav1an breads and pastnes. It has a warm. pungent aroma and flavor The eastest way to remove the seeds from cardamom pods is to enclose the pods m a resealable plastic bag. then whack them a few times with a skillet. rolling pin. or meat mallet. Remove the husks from the bag. and keep whacking until the seeds are crushed as finely as you like. • Cinnamon, the bark of an evergreen tree indigenous to India and Sri Lanka.

is sold both

1n

st1ck form and as a ground powder. However. much of the

cinnamon on the market in the United States is actually cassia (also the bark of an evergreen tree). which has a stronger flavor than genu me cinnamon. Sticks of the two types appear qu1te d1fferent. True cinnamon quills consist of paper-thin layers of bark rolled together. Cassia sticks are a single layer of thick. stiff bark. If you prefer the flavor of true cinnamon (some people l1ke cassia's more assertive character). look for jars labeled Ceylon cmnamon or plastiC bags of Mexican cinnamon. Chocolate-Caramel Slice

• Cloves are the dried. unopened flower buds of a tropical evergreen tree.

They're sold whole or ground and have a very pungent flavor. A l1ttle goes a

USES: Solid vegetable shortening is often used in combmat1on w1th butter 1n crusts. Because it's more malleable than butter (which contams some milk solids). shortening makes the crust easier to work with and to roll out. preventing the dough from cracking and falling apart. It's helpful to novice pie makers for that reason. And because it's all fat. it helps make the crusts flaky. However shortening does not have any flavor. so it's best used in combination with butter. To measure solid vegetable shortening accurately, pack 1t firmly into a measuring cup and level1t off w1th a knife. Rmsing the measuring cup with cold water first will make it eas1er to scrape the shortening from the cup with a rubber spatula. FIND: Non-hydrogenated vegetable shortening is ava ilable at supermarkets.

specialty markets. and natural foods stores. It's usually found in the a1sle where vegetable oils and olive oils are sold; m some markets 1t's in the bakmg aisle.

STORE: Technically shortenmg does not need refrigeration after opening. but smce 1t's usually used ch1lled for pie crusts. do keep it in the refrigera tor It will keep for at least a year. and will last even longer if stored in the freezer

long way; using too much has a numbing effect and its flavor will overpower the dish. • Ginger 1s the knobby root of a tropical plant. It 1s most frequently used fresh. dned and ground. and crystallized (see page 10 for more informatiOn). • Nutmeg 1s an oval-shaped seed of a fruit native to East Indonesia It 1s sold

whole or ground. and has a warm. sweet flavor and aroma. Whole nutmeg can be grated with a M1croplane grater or nutmeg grinder. and will have a much more mtense flavor than purchased ground nutmeg. USES: Ground spices are convenient to use. but their flavors deteriorate more

quickly than whole spices. Toasting sp1ces changes their flavor dramatically (cons1der how different a slice of bread tastes when toasted). so if a rec1pe calls for a spice to be toasted. don't skip that step-you'll be shortchanging the dish. FIND: All of the spices listed here can be found in the spice aisle STORE: In tightly sealed canisters in a cool. dark cupboard; ground spices will keep tor six months to a year; whole spices will keep about twice as long.

the desserts pantry

1

sugar WHAT: Sugar is probably the first mgred1ent people thmk of when they think of desserts It comes 111 a variety of forms. including the familiar granulated white sugar. powdered (or confectioners') sugar. raw sugar. and light and dark

tapioca,quriCk-cooking WHAT: A starchy thickener derived from the cassava plant.

brown sugar

USES: Thickens the fruit juices in cobblers. pies · crisps · and other dessens Don't use regular tapioca pearls. wh1ch are much larger and won't soft en and dissolve properly.

USES: Suga1 plays various roles. depending on the kind of sugar bemg used.

FIND: In the bakmg aisle.

• Granulated sugar is highly refined from the juices of sugarcane or sugar beets. It IS sold m cubes and in several different textures. from superfine-

STORE: Can be kept 1n a cool. dry place for two to three years.

which dissolves easily, making it ideal for meringues and for sweetenmg dnnks-to coarse, which IS often colored and used as decoration • Powdered sugar (also known as confectioners' sugar) is wh1te sugar that's

vanilla

been ground mto a fine powder and mixed with a small amount of cornstarch to help absorb mo1sture and prevent caking. If powdered sugar is excessively clumpy, s1ft 1t before measuring. Because it dissolves easily, it's good for making icings, frostings, and whipped cream. It is frequently dusted over baked goods as a garnish. • Raw sugar is a coarse-grained sugar with a light amber color. sparkly appearance, and sweet flavor with notes of caramel. Turbinado sugar and demerara sugar are varieties of raw sugar. Raw sugar is partially refined,

but unlike granulated sugar, it retains a bit of molasses residue. Since raw sugar has large sparkly grams, it is often used as a finishing sugar-it is especially pretty sprinkled on scones and pie crusts before baking-and can be substituted for white or brown sugar when used as a garnish. However, it is not always interchangeable with white and brown sugar in recipes that call for a particular sugar.

WHAT: Vanilla adds a sweet perfume and underlying flavor to desserts. 1t comes . 111 three forms: • Vanilla beans are actually long, thin, dried pods of a tropical orchid·

Madagascar and Tahiti produce high-quality vanilla beans. Vanilla b~ans

have an exotic flavor that is more complex than that of vanilla extract. The pods are usually split lengthwise with the point of a knife. exposing the fragrant tiny, black. sticky vanilla seeds (see page 38 for tips on doing this). Typically, the pods are then steeped in a hot liquid or the seeds are scraped out and added to the batters. • Vanilla extract is the most commonly used type of vanilla. Vanilla beans

are chopped and soaked in an alcohol-water solution. which is then aged for several months. Vanilla extract has a deep brown color, a slightly syrupy consistency, and a rich perfume. Always use pure vanilla extract. as imitation vanilla is inferior in quality and taste. One teaspoon of vanilla extract can be

• Brown sugar is white sugar mixed with molasses and comes in two main

substituted for a 2-inch piece of vanilla bean (or a 1-inch piece of Tah1tian

varieties: golden brown sugar, also called light brown sugar, and dark

vanilla bean). For the best results. add vanilla extract to mixtures that are

brown sugar, which has a stronger molasses flavor. When measuring brown

slightly cooled; heat weakens vanilla extract's flavor.

sugar, always pack it firmly in the measuring cup, unless otherwise specified.

• Vanilla paste is a concentrated form of vanilla extract and includes the

pretty flecks of fresh vanilla bean seeds. If you have it on hand. you can use FIND: Granulated. powdered, and brown sugars are all sold in the baking aisle

at the supermarket. Raw sugar is available in the baking section of many supermarkets and specialty foods stores. STORE: In your cupboa rd or pantry. Brown sugar is a soft. moist sugar that hardens when exposed to a· . . lr, so store It 111 an airtight container at room

it as a substitute for vanilla beans; 1 tablespoon of vanilla paste 1s the equivalent of one whole vanilla bean. USES: Vanilla is extremely versatile and can stand alone in puddmgs. custards

sauces. ice cream. cakes, and cookies, or be paired with other intense flavors

~:=~~~~tured If it ~ardens. enclose it in an airtight container with a damp paper

such as chocolate. coffee. and spices.

.t. _we ge o apple on top and let it stand for a couple of days or place I 111 a microwave-safe dish and cover with two dam . microwave on high f b Ppaper towels. then or a out 30 seconds.

FIND: Vanilla beans are available in the spice aisle of most supermarkets and

at natural foods stores and specialty foods stores. Look for pods that are plump. pliable, and slightly moist Vanilla extract is in the spice aisle at the supermarket. Vanilla paste is available at specialty foods stores and onlme. STORE: Wrap vanilla beans

plastic and store in an airtight jar in the refrigerator for up to six months Vamlla extract and vanilla paste keep indefinitely when stored airt1ght 111 a cool. dark place.

4

bon appetit d esserts

111

wine & spirits WHAT: Wmes. l1queurs. and spirits add sophisticated flavor and aroma to desserts The followrng wines. liqueurs. and spirits are used most often in this book. FORTIFIED WINES Fortified wines are those that have had brandy or another spirit added to them.

SPIRITS • Brandy is distilled from either wine or another fermented fruit juice

Armagnac is the limousme of brandies It has more flavor and a smoother texture than any other brandy. Cognac makes the best substitute. • Eau-de-vie IS a clear brandy or other spmt distilled from fermented wrne or fruit juice Kirsch (made from cherries). framboise (made from raspberries). and poire Williams (made from pears) are popular eaux-de-vies

ether durrng or after the fermentation process. When the sp1rit is added during fermentation. it stops the ferrnentat1on and leaves more sugar in the wine.

• Rum 1s distilled from fermented sugarcane. It is available clear (or light). and

resultrng rn a sweet and strong product. • Port is a sweet. fortified wine Available variet1es include Porto. ruby Port.

• Whiskey 1s distilled from a mash of fermented grains such as corn. rye, and

tawny Port. and vmtage Port. Ruby is most frequently used in the recipes rn this book; ruby Port has a darker red color and fruitier flavor than tawny Port • Muscat 1s a sweet wine made from Muscat grapes. it can range in color

from white to deep. rich pink. but most of the versions called for in this book wrll be white (pale gold). Muscat wrnes are made rn many countnes and go by different names. including Beaumes-de-Venise, a type of fort1f1ed Muscat wine from the village of Beaumes-de-Ven1se. France;

moscato. made

in Italy; and Essensia, a brand of fortified sweet dessert wine made in

dark Most recipes in this book that use rum call for dark rum barley Whisky from Scotland (spelled without an "e") is called Scotch and IS made from a mash of barley. Bourbon is an American whiskey made mostly from a mash of corn. Irish whiskey is made from barley and other grains. USES: Wines. liqueurs. and spirits can be paired with other ingredients of

similar flavor-amaretto with almonds. for example. or Grand Marnier with fresh oranges. Or they may provide the focal pomt of flavor for a dessert. FIND: All of these wines. liqueurs. and spirits can be found at liquor stores or

in the liquor aisle of supermarkets and specialty foods stores.

Cal·fornia from perfumey Orange Muscat grapes. • Marsala is an Italian fortified wine It is commonly available as sweet or

fine tdry· and 1s typically used in tiramisu and zabaglione. • Madeira s a Portuguese fortified white wine with an amber color. It is

s·m ar to sherry and ranges from sweet to dry. • Sherry is a fortified wrne. It ranges from dry (fino or manzanilla) to sweet

(oloroso; cream. a kind of oloroso sherry; amoroso; or amontillado. which has a nutty flavor).

STORE: In a cool. dry place. Unopened. liqueurs can last indefinitely. Once

opened, fortified wines should be used within a few weeks (buy half-bottles if you don't think you'll be able to use a whole bottle that quickly). Liqueurs can last up to three years once opened, distilled spirits up to two years.

yeast,

dry

WHAT: Dry yeast. also called act1ve dry yeast. comes as dehydrated granules

LIQU EURS

in small packets and Jars. Dry yeast acts as the leavenrng (rising) agent in

Liqueurs are sweetened alcoholic beverages made by adding sugar to distilled alcohol and flavoring it with fruit. nuts. herbs, or spices.

dough; when m1xed with other rngred1ents. such as flour. water. and sugar. and allowed to sit in a warm place, yeast converts these ingredients into carbon

• Grand Marnier is a Cognac-based liqueur w1th an orange flavor. Cointreau or other orange liqueurs can usually be substituted.

d1oxide and alcohol. The alcohol burns off whrle the carbon diox1de causes the dough to rise. Dry yeast is available as regular and quick-rising (also known as rap1d-nse) yeast

• Amaretto is a liqueur. originally from Italy, with an almond flavor. • Chambord is a French l1queur with a black raspberry flavor and a deep ruby color • Kahlua is a Mex1can liqueur with a rich roasted coffee flavor and a dark brown color • Frangelico is a hazelnut-flavored l1queur w1th a pale golden color

USES: To activate (or proof) yeast. combine it w1th a warm l1qu1d (105°F to 115°F). as mstructed in the recipe Use an mstant-read thermometer to check the temperature; never use a liquid that 1s too hot or too cold. as doing so can slow the yeast's growth or even kill1t. If the m1xture doesn't foam after 10 to 15 minutes, the yeast IS not act1ve. and you need to start again with a new package of yeast. FIND: In the baking aisle. STORE: In the refrigerator; use by the date indicated on the jar or packet

the desserts pantry .,

·-~-

15

en the basics

equipment: the basics

19

cake pans

balcing dishes & pans Bon A/'P ltl rr.crpes die ustJJIIy specrfrc c~llout the type of bt~krng d1sh to use It's wrse to buy a varrety of s1zes <~rHI matcrrdls 1111 lutlrng IH'<~VY duty metal.

tempered oluss, PcHihenware, porceiRrn.
liOn

A heavy-duty metal baking pan rs preferc1ble when lugll lempordture IJclkiiHJ brorlrng 1s rnvolved. because metal can wrthstanrl hrqher hec11 thclll GOidlllll: 01 or glass

Heavy duty round metal cake pans come m many d1ameters and depth.. The recipes 111 t111s book regularly call for 8-. 9-. and 10 mch-drameter pans wrth 2-111ch llrtJh Sides Rectangular or square metal cake pans are 1deal for breakfast and c;nacktype cakes Glass bakrng drshes can be used. but because cakes bake fa ster 10 glass pans than 111 metal ones (and because glass pans stay hot longer after berng removed from the oven). you should reduce the oven temperature by 25 degrees and start checkmg for done ness a few mmutes earher than the recipe says. Av01d dark metal pans altogether-they tend to brown cakes too qu1ckly

For frurt cnsps and cobblers. whrch contarn acrdrc rngred1ents. glass or ceramic baking dishes are better than metal. whrch reacts wrth acrdrc rngredrentsand they can go from freezer to mrcrowave to oven wrth ease Ceramrc bakrng drshes have an added advantage They're rnade rn attractrve colors and are pretty enough to serve from rrght at the table The rec1pes rn th1s book regularly call tor 2-rnch deep baking drshes rn these srzes· 8x8. 9x9, 11 x7. and 13x9 rnches.

Springform pans. wh1ch come in several drameters. are an excellent cho 1ce for creamy-textured cakes. like cheesecakes and mousse cakes The high, removab e sides provide a form for the cake and the latched sides make unmolding s1mple

baking sheets

More specia lized cakes-such as Bundt and angel food- require the1r own pans; a Bundt pan can also double as a kugelhopf pan

Rimmed baking sheets, also known as jelly-roll pans or sheet pans. are usually about an mch deep. They're great for cook res and pastrres. you'll want a few of them rf you'H be baking multrple batches of cookies They can also be used under frurt-filled rtems l1ke cobblers. pres. tarts. and turnovers. wh1ch can bubble over durrng bakrng. Rimmed bakmg sheets are also great for organizing groups of prepped ingredients and ferrying them around the kr tchen. Heavyduty. cornmerc1al-we1ght alummized sheets (available at well-stocked cookware and restaurant supply stores) are the best choice because they won't warp or

cake turntable For frosting and decorating cakes. a cake turntable offers excellent maneuverabi lity (a lazy Susan would do the trick. too). It allows the cake to be rotated and also raises it several inches above the work surface so that all sides may be reached easily.

buckle at h1gh temperatures. Rimmed baking sheets come in quarter-sheet pan

cherry pitter

size (about 13x9mcres) and half-sheet pan size (about 18x13 or 17x 12 rncnes).

To pit whole cherries quickly, try us1ng a cherry pitter. In our test kitchen. we

Note that pan drmensions may vary depending on the manufacturer

use the Oxo Good Grips cherry/ olive pitter (about $13, oxo.com). lt holds large

Rimless baking sheets are helpful when it's necessary to slide free-form tarts and other delicate items drrectly from baking sheet to cooling rack; they're also good for bakmg cook1es

cherries easily and has a splatter shield that protects you. your clothes. and your countertop from the starnmg JUices. If you don't have a cherry pitter. use a chopstick: Push it into the fruit through the stem end. forcing the p1t out the opposite end.

howls A set of nestrng mixmg bowls made of tempered glass. metal, or plastic is easy

•

•

•

citrus JU1Cers

to store neatly. The van_ous graduated sizes come in handy for mixing doughs

Electric and manual citrus juicers are designed to squeeze juice from lemons.

and batters. tossmg frurt salads, and organizing prepped ingredients.

limes. oranges. and grapefruits. An electric juicer 1s an efficient way to extract the most ju1ce quickly. Less expensive and also easy to use are manual juicers. A few different models are available. When JUSt a few teaspoons of juice are needed, a hand reamer is an easy-to-use opt1on. Press and twist this small fluted tool into the c1trus half. working over a stra1ner to catch the seeds. With a reamer set on a perforated base, the perforated base catches the seeds and s1ts over a d1sh that catches the JUICe. A scoop-shape juicer works best for lemon and lime halves. This perforated. clamp-like squeezer resembles an oversize round garlic press and operates like one. too.

bon appetit desserts

double boiler

citrus zester To get slender strands of peel from lemons. limes, grapefruit. and or ar_ 1ges. u~e a five-pronged zester. which removes the zest while leaving the b1tter p1th behmd.

cookie & biscuit cutters Cookie cutters in a variety of shapes and sizes will come

handy all year. and can be used tor making cutouts to decorate the top crusts of pies, too Biscuit cutters, which are deeper than cookie cutters. are sold m sets of three or four or more. all w1tll different diameters. Fluted or stra1ght edged, they are perfect for biscurts and shortcakes and can double as cookie cutters. Our recipes Ill

commonly call for 2- to 3-inch round cutters

cooling rack

A double boiler consists of two pans. one set on top of the other. It's useful for melting chocolate. makmg custard sauces. and other k1tchen tasks that mvolve cooking above simmering water. If you don't have a double boiler. rig one up by placing a metal mixing bowl in a saucepan of simmering water. but not so low that the bottom touches the water. (The bottom of the bowl must sit close to but not touch the simmenng water when cooking eggs for a custard. When melting chocolate. this is less of a concern .)

electric mixers Because it's light. with a less powerful motor than a stand mixer. a handheld electric mixer 1s 1deal for mixing or beating small amounts. And because 1t's portable. 1t's also useful for qu1ck jobs like whipping cream for a dessert garnish or making zabaglione on the stovetop. Handheld mixers are much less expensive than stand m1xers.

A cooling rack lets air circulate underneath cookies. cakes. and pies for rapid. even cooling.

A stand mixer is a heavy-duty vers1on of the handheld mixer that's capable of dealing with large and small quantities of dough or other mixtures. leaving your

cupcake pans

hands free for other tasks-it can mix and whip while you scoop, measure.

Cupcake pans. also known as muffin pans. are usually made of metal They come in a variety of s1zes. for baking standard-size. overs1ze. or mm1 muffins or

and sift. And it comes with a variety of attachments that perform very different functions:

cupcakes. Bon Appetit rec1pes usually call for standard (YJ-cup) cupcake pans. with cups that are 3 inches in diameter. For mini cupcakes. pans w1th 2-mchdiameter cups are the pan of choice.

• The wire whisk incorporates the max1mum amount of air into light mixtures-use 1t for whipping eggs and sugar for flourless chocolate cakes and angel food cakes. and for whippmg cream. • The flat paddle beater 1s best used for working with firmer mixtures. such

custard cups, ramekins & souffle dishes

as creaming butter and sugar for cake batter or mixing cookie dough. The BeaterBiade, a brand-name product. 1s a flat paddle beater with a flexible rubber edge that functions like a windshield wiper for the mixing bowl.

Custard cups are handy for baking individual puddings and for organizing

almost eliminating the need to stop the machine to scrape down the s1des of

prepped mgredients. too They're made 1n two basic styles Tempered-glass

the bowl. It can be purchased separately from specialty cookware stores-or

custard cups are squat glass cups that are wider than they are tall These

go to beaterblade.com for more outlets

have flared s1des and come in sizes that range from 4 to 8 ounces in capac1ty. Ceramic custard cups have gently tapered, fluted sides. They're less squat than glass custard cups and range from 2 to 6 ounces in capaCity. Ramekins are squat d1shes with flat bottoms and straight. fluted sides. Most

are made of ceramic, though glass vers1ons are also available Ramekins come in a Wide vanety of sizes; the recipes in this book most often call for V2-, %-. %-,and 1-cup ramekms. Stock a range You'll use them for bakmg individual puddmgs, souffles. and cheesecakes and for organizing prepped mgred1ents. Souffle dishes are b1gger. straight-sided ceram1c dishes that resemble oversize

ramekms and hold a quart or more Glass vers1ons are also avai lable. Souffle dishes are pretty enough to sit on the table and double as serving dishes.

• You won't need to use the dough hook for the rec1pes 1n th1s book. Save it for mixmg and kneadmg yeast dough for breads.

food processors For quick chopping, pureeing, slicing, and grating, nothmg beats a food processor It comes w1th several attachments. including an S-shaped metal blade (which is probably the one you'll use most often when makmg desserts; it's perfect for making crumb crusts for cheesecakes, for example). A plast1c dough blade, a shreddmg d1sk. and a slicmg disk are other attachments Use a large-capacity food processor, which holds anywhere from 7 to 16 cups, to make purees and m1x some doughs Count on a mini processor, wh1ch holds around 2 cups, to pulverize small quantities of nuts or make flavored sugar.

equipment: the bas ics

graters If you're 1n the market for c1 grtJter cl1oose a reputable brt~mJ. lrke Mrcropl<~ne The problem wrtll m,my urdters rs tlldt tile teeth on thPm aren't por t1r uldrly cffrcrent Look for grcltPrs wrth super-shArp. rdzor-lrno teeth They're Psscntral for gratlllg crtrus zest fresh grngor. chocolille. and mrtnH~~~ Grillers come 111 several different styles Paddle-shaped graters wrth handles and long, slender rasp graters both

come 111 coarse. nbbon, and extra-frne rasp stvles that allow you to grate everythtng frorn whole nutmeg and fresh ginger to the outermost layer of citrus peel (The long, thrn grater makes gratrng crtrus zest especrally easy-1ts slender . shape allows you to draw the grater back and forth over a piece of citrus fru1t, as if bowmg a cello ) A rotary grater, crank operated and cylindrical with a small chamber, makes

A lono. serrated bread knife 1 handy for halvmg cake layer a we 1a f r s1tc 111 ~1 Bundt r uke anrJ pound cake (a maller serrated kmfe 1 good for c l c1trus and smdller cvkes) A paring knife servos well for peelmg fru1t. separatmg Citrus pulp from Pitt>,

ancl mrncmg smnll quantrt1es A long. ttlrn-blacJed slicing knife works well for cuttmg nch cheesecake and flourless chocolate cakes. Ceramic knives have a followmg among some cooks W1tt"l a blade made of

hard, h1gh-tech ceram1c. these kn1ves come 111 3- to 6-mch SIZes and are u trasharp-they can cut through an apple as if it were butter Ceram1c k11wes are also costly, prone to shattering if dropped on a hard surface, and requ1~e spec a equipment for both honing and sharpening.

quick work of grating chocolate for sprinkling over a finished dessert.

To choose the knives that are right for you, visit a well-stocked k1tchen supply store and try different models to figure out which des1gn feels best in your hand

A conventional box grater has four sides with different-size holes for grating, shredding, and slicrng. Generally, this kind of grater is best used in savory cooking,

loaf pans

but the side with large holes can be used for grating carrots for carrot cake, and the smaller holes are suitable for finely grating chocolate, ginger. and citrus zest.

Loaf pans come in metal, tempered glass. porcelain, and earthenware Dimen-

Use the holes with pronged perforations for hard, dry ingredients like nutmeg.

measures about 9x5 inches and is about 3 inches deep. Loaf pans are conve-

When grating or slictng large amounts, the grater and slicer disks on a food

nient for making quick breads, pound cakes, fruitcakes. and dessert terrmes A·

processor are the quickest way to get the job done.

holiday time. miniature loaf pans are great for baking small, gift-s1ze breads

sions vary slightly depending on the manufacturer, but a full-size pan generally

and cakes.

ice-cream maker See page 452 in the Frozen Desserts chapter.

•

measun.ng cups You'll need both dry and liquid measuring cups.

kitchen scale

Dry measuring cups are sold in sets of 1/4-, V3-, Vz- and 1-cup capacities. Sets

Used by professional bakers, a kitchen scale is helpful for measuring

that also include 213-cup and %-cup measures are available.

rngredients by weight rather than volume, which helps ensure consistent results

Liquid measuring cups are essential because they provide extra space.at the

111

the commercial kitchen. Avid home bakers use kitchen scales, too. for

top so the liquid won't spill. and the pour spout makes it easy to add the liQUid

measuring dry ingredients like flour, cornmeal, chocolate, nuts, and brown sugar.

to a pot or mixing bowl. Look for ones that are made of heat-resistant glass With

!For a list of weight-volume equivalencies, see page 634). Mechanical scales

easy-to-read markmgs. You'll use 1-, 2-, and 4-cup measunng cups most often. . I t t s and It can double an 8-cup measure is a bonus when makmg arger quan ' 1e -

start at about $20, digital scales at about $50. Both can weigh items up to about 11 pounds. and should be able to measure in 114-ounce increments.

knives Des1gned to last, stay sharp, and feel comfortable in the hand, good knives make cooking a pleasure Because you'll use them every day, it's worth the extra cost to go for top-quality knives. Most top-tier, long-lasting kn1ves are forged fro'Tl a smgle piece of high-carbon stain-resistant steel. A 6- or 8-inch chef's knife is great for chopping nuts, fruit, and chocolate and for mmcmg fresh gmger

bon appetit desserts

as another mixing bowl.

•

measunng spoons . d f t 1 r plastiC, includes Y4·. A basic set of measunng spoons, usually ma eo me a 0 d t th Va-teaspoon an Vz-, and 1-teaspoon sizes, plus a 1-tablespoon s1ze e s WI . , II rth buying more than Vz-tablespoon measures are also available. Its we wo p . . h don't have to sto set of measuring spoons 1f you do a lot of bakmg sot at you

· s

and clean spoons while making a cake or other dessert.

parchment paper

pie weights

Ovenproof up to 420''F. parchment paper rs often used to lrne bakrng sheets and cake pans It's helpful for rernovrng cakes from pans after bakrng Plus. 11 elrrnrnates the need for a spatula when transfen rng cookres. crostatas. and scones from a bakrng sheet to a cool111g rack-srmply slrde the paper off the

When blind bakmg (bakmg a tart or pre crust before filling ttl. metal or ceramtc pre werghts prevent the dough from buckhng and shnnkmg dunng bakrng Dned beans can also serve as pre weights-and the beans are reusable

bakrng sheet and onto the rack.

pot holders & oven mitts

pastry hags

Look for thick pads or gloves made of moisture-resistant fabnc or siltcone. To protect your forearms when reaching into the oven, choose extra-long gloves

Use a pastry bag. whrch can be fitted wrth a varrety of tips. both plarn and star shaped. for piprng icing. cookie doughs. and meringues. Made of washable plastic-coated cloth. traditional pastry bags are reusable. while disposable

roasting pan

pastry bags, suitable for one use only, are made of clear plastic. Available

at specralty cookware stores and 111 the bak111g section of some supermarkets. disposable bags are sturdy and cheap. and a boon to bakers who like using multiple colors of frosting for decorating cookies and cupcakes. No pastry bag? No problem. In the Bon Appetit test kitchen. we often use a heavy-duty resealable plastic bag with a corner snipped off

pastry blender Made for mixrng pastry, biscuit. or scone dough by hand. a pastry blender is used to cut cold pieces of butter into dry ingredients instead of using your fingertips (the heat from your hands can melt the butter and result in a less flaky pastry). Thrs simple hand tool consists of five or six closely spaced semrcircular blades or wires on one end and a handle on the other. If you don't have a pastry blender. two table knives or a large fork would work, too. although it is not as convenient.

pastry brushes Coating a pre crust with an egg glaze. brushing melted butter onto phyllo dough. buttering a Bundt pan. or brushing down the sides of a saucepan when making

A large. heavy-duty roastrng pan that measures about 16x 13x3 inches can hold a water bath for baking cheesecakes. molten chocolate cakes. custards. and puddings, or an ice bath to use for cooling dessert sauces like hot fudge. custard, and butterscotch sauce. A roasting pan rs deeper than a srmple bakmg drsh. and has sturdy handles that make moving a water-filled pan in and out of the oven much easier.

rolling pins Rolling pins come in a few different shapes and are available at well-stocked cookware stores and restaurant supply stores A straight rolling pin is the simplest and most versatile. This wood dowelrs about 20 inches long and 1% inches in diameter Because you push the pin with your hands directly on the dowel. monitorrng the texture and thrckness of the dough as you roll is easy. Silicone-coated nonstick versrons of a straight rolling pin are also available. A tapered rolling pin is more slender than a straight pin. Thanks to rts curved profile, a tapered pin permits rolling a round of dough with minimum effort. Silicone versions are available.

caramel-all of these jobs are most neatly done with a pastry brush. Brushes

A traditional rolling pin wrth handles and ball bearrngs can be helpful for

are available with natural or silicone bristles; both are effective for evenly

rolling out very stiff doughs because of its heft Tradrtronal pms come 111 wood.

applying egg washes and glazes. Silicone brushes are easier to clean. but some

metal, and silicone-coated versions However, these rolling pins wrth handles

cooks prefer natural bristles when especially gentle brushing is required-such

generally aren't as long as straight or tapered prns. Also, many bakers believe

as when applying an egg wash to a yeast-raised dough that shouldn't be

that using a rollmg prn with handles on the sides puts drstance between your

compressed or spreadrng fruit glaze on top of a carefully arranged fruit tart.

hands and the dough. offering less opportunity to monrtor the feel of the dough

pie dishes

as you roll it out.

Pie dishes come in diameters ranging from 8 to 10 inches, in glass. metal, and ceramrc. In the Bon Appetittest kitchen, recipes are tested with glass pie dishes. so you'll have the best results rf you use the same. Avoid dark metal pans-they tend to brown what's inside too quickly.

equipment: the basics

spatulas

ruler Keep an lB·rnr.llllllr.r rn tilt• ~rtclwn dlomJ wrtil othor il<~nd tools It's il,mdy for rncnsurrnq liH1 drrHIH'IlH of rolled out puJ crusts diHI pull p.!Siry, ,rrullor 1 IH'l krnq

the mc.Jsurt•mcnts tll r,Jkt•, 1,1r1. ,md pro ~hillS 111 C
dtc

rrol

visrbly nw kod on tile p.1n A silicone pastry or baking mat wrtl1 marklll{JS lor Virrrous dr.rmoturs of pro

crust makes pasy work of rolling out pastry dough. Some pdstry mats are also marked with a numbered grid. whrch helps ensure prccisron when rolling out square and rectangular pieces of dough. Pastry mnts c1re available from spccralty cookware stores and onlrne.

saucepans

Spt~tulas

come 111 solrd or lotted verstons and a v<mety of heat-rest tant rn<~lerr.rls. tn1,1iHirn11 srlrcone und metal The pancflke fltpper St'{le 1s espectal y useful for lr<~nslorrlltt] c.ooktes frorn '' hcJkrng sheet to a cnolrng rack Icing spatulas . rn flc1t und off'>et (bent at a 90-deoree f!nglel st•tles offe rea eo! maneuver abil r ty for rcrnq r:akos and cupcakes fhey come tn 1- to 2-mch Wlrlth Silicone spatulas come rn many shapes and s1zes They're great for sttrrmg

fold mg. flrpprng crepes, and scraping doughs and batters off the bottom and s of mrxing bowls In addition, srlicone spatulas are flexible and easy to clean de Unlike the rubber variety. they're heat reststant up to 800°F and come tn aw de range of colors. Buy several siltcone spatulas m drfferent thtcknesses, shapes and sizes. Silicone spatulas with a scooped head are effective for spoonmg

Saucepans carne in small (1 to 1Y2 quarts). medium (2 to 3 quarts). and large (3 to 4 quarts). In the dessert kitchen. they're indispensable for makmg fruit compote, fudge sauce. and custard When paired with a metal bowl. a saucepan makes a serviceable double boiler. A saucepan should feel heavy in your hand,

batter. Those that are curved on one side and flat on the other, wtth thm stdes are especially effective for foldmg mousses and angel food cake batters. as we

with a snug lid and a handle that stays cool and is easy to grip. The best pans are made of a m1x of materials. Effective heat-conducting metals like copper

of a blender or jar.

and aluminum are sandwiched between metals like anodized aluminum or starnless steel. which are hardy and don't react with acidic ingredients like fruit. A saucepan with a stamless interior has the added advantage of being shmy enough to make color change easily visible-especially important when making caramel syrup and other preparations in which color change is an indicator of doneness.

sifter We don't use a sifter in the test kitchen. When dry goods need sifting, we use a strainer instead. In general, however, combining ingredients with a whisk aerates them sufficiently.

skillets Skillets come in small (7 to 8 inches in diameter), medium (around 10 inches), and large (12 to 14 mches). Their shallow, sloping sides allow the most moisture to evaporate in the shortest amount of time. In the dessert kitchen skillets

com~.in handy for making small batches of preserves, for brown in~ nuts, and for

sautemg fresh fruit. A skillet should feel heavy in your hand, with a handle that stays ~ool.and is easy to hold. Some large skillets have a loop handle on the opposite Sid~ from the long handle to ensure a good grip. The best skillets are

mad~ of a mix of materials. Effective heat-conducting metals like copper and

alummu~ are sandwiched between metals like anodized aluminum or stainless steel, w~.'ch do~'t react ~ith acidic ingredients. Nonstick skillets are handy for sa.utemg. fruit, but their dark interior can make it hard to see color change. Cast-Iron skrllets are the best choice for dishes that go from stovetop to oven.

bon appetit d esserts

as for scraping mixtures from the sides of a mixing bowl. A siltcone spatula With a long, thin head is effective for scraping the last bits of puree from the bottom

spice grinders An electric spice grinder makes qurck work of pulvem111g seeds dnd whole sprees A coffee grinder works. too. but get a separc1te one for sprees so thnt the flavor of your morn111g brew rsn't affected Usrnn n mortar and pestle to grind spices has rustrc appeal. though more time and muscle are requrred Usually made of cerarnrc or marble, thrs time-honored two-prece grinder features a bowl-like mortar and a baton-like pestle

springform pans Spnngform pans have removable sides that seal shut with a sprrng-loaded latch Makmg a cheesecake. mousse cake, or frozen dessert in a spring form pan allows for especrally easy removal of the pan srdes at serving time. Springform pans come in several drfferent sizes. but Bon Appetltrecrpes usually call for 9- or 10-inch-diameter pans .

• stramers Buy fine· and coarse-mesh strainers in a few drfferent sizes They're indispensable for strarning fruit purees, custard sauces. and freshly squeezed crtrus JUice. A coarse strainer does double duty as a sifter for sifting dry rngredients together. as well as for removing lumps from sugar and cocoa. Use a small strainer to dust cookres and cakes with powdered sugar

vegetable peeler

tart & tartlet pans

Choose a swivel-bladed peeler with a comfortable grrp, whrch will offer

Tart pans range in size from JUSt a few rnches across (for tartlets) to 11 inches

the easrest maneuverability for removing the peel from frurts and for making

wide. They can be round, rectangular. or square The pan's shallow depth and

chocolate curls

fluted edges give a professional pastry-shop look. and the removable bottom makes it easy to remove the tart from the pan.

whisks A whisk's sturdy wires help blend ingredients and also beat arr rnto whatever

testers

you're mixing For combining dry ingredients and stirring sauces until smooth.

For testing the doneness of cakes. brownies, and scones. a thin bamboo skewer

use a standard whisk. which has a gently tapered profile A balloon whisk.

works well. as does a toothprck. You can also buy a cake tester. a thin steel skewer wrth a handle at one end.

which rs wrder at the bottom than the top. is good for tasks that require

therm.ometers, candy & instant -read

aerating, such as whipprng small amounts of cream by hand

wooden spoons Srmple. heat resistant. and versatile. wooden spoons have countless uses

To check the doneness of caramels, syrups, candy mrxtures. jams. and jellies.

The spoons come wrth flat edges. angled edges. and. of course. curved bowls They're sturdy enough for softening butter and stirring thrck doughs. batters,

it's cnt•cal to use a candy thermometer, also called a deep-fry thermometer. Get one that clips onto the srde of the pan so that your hands are free for

compotes. and sauces. The simple. dowel-lrke handle is easy to hold And the wooden surface is less slick than a metal spoon's. which makes rt the tool of

cookrng A candy thermometer is different from an instant-read thermometer, whrch rs used to read the temperature of custards and butter. Many rnstant-read thermometers aren't desrgned to withstand the high temperatures requr red for

choice for stirring and softening thick rngredients. like buttery cookre doughs Wooden spoons are inexpensive. so keep an assortment of sizes on hand

readrngs on sugar mrxtures like dark caramel. which can get as hot as 380°F.

equipment: the basics

.--......

technique : the basi

buttering & flouring a pan

how to follow a recipe 1. Read through the ent11e rec·rpo before me.Jsurrng or prep.1r1119

smqle rngredrent 1his rn.1y sound obvrous, but mnny cooks dive rrgllt rn. only to drscover that they me missrng rngredmnts. have not .JIIuwed onougll trrne for preparation or chilling, or don't have tiJe propm equipment on hc1ncl 2. Pay special attentron to the recipe headnote. whrch hrghlights useful rnformation about the rngredrents and techniques used 111 the recipe. 3. Ingredients are lrsted rn the order that they are used rn the recipe. 4. The French term mise en place means "settrng rn place"; in cooking. it refers to havmg all the ingredients prepped and ready to go-chocolate chopped. flour measured, strawberries hulled and sliced. etc But. once aga1n, read the recipe fnst before preparing the mise en place You wouldn't want to peel d

and slice peaches for a cheesecake topping, for example. only to find that they are added to the recipe after the cake has chilled overnight. 5. Cooking times wrll vary depending on individual ovens. pan variations. and other elements. Always set the timer for a few minutes less than the recipe calls for. just to be on the safe side. Once you find that your baking times are in sync with the times stated in the recipes. or that they routinely run a minute or two slower or faster. set your timer accordingly.

NOTE: Baking 1s the most exacting form of cooking; even minor changes to a recipe can make a dramatic difference in the results. Therefore. we suggest that you do not make substttutions beyond what may be recommended in the recipe or headnote. Or. prepare the recipe at least once as written, then experiment with your own variations.

butter, browning Brown butter. or beurre noisette, refers to butter that has been melted and cooked until golden brown. Browning-not burning-the butter over medium-

lo~ ~eat cooks the milk solids in the butter, thus intensifying the butter flavor. This ~sa classic French technique that adds a full, nutty, buttery flavor to foods. Heres how to do it.

1. Melt the butter in a heavy saucepan over medium-low heat

2. Continue to cook, stirring occasionally, until the butter is br~wned to the desired color indicated in the recipe. The length of time will vary depending on the amount of butter. Remove from heat.

1horouuhly huttertr10 Cl bakmg pan and then coat111g 1t w1th n light 1

' ater of f1 0 rs the best weiy to ensure that your f111ished dessert releases from 1~ne . pan completely. 1. Using a pastry brush or clean frngers. coat the ins1de surface of th . e bakmn pan thoroughly w1th softened butter. makrng sure to cover all s f ll reaching 1nto corners and grooves ur aces and

2. Sprinkle the pan w1th about 2 tablespoons of flour [1] 3. Tilt and tap the pan gently to coat all surfaces with flour [2} 4. Invert the pan and tap out any excess flour.

butter & sugar, creaming Beating sugar ilnd butter untrl fluffy 1s called "crecHnmg " Th1s step IS Important, as 1t mcorporates a1r mto the fmal product 1. Make sure the butter IS at room temperature and soft so that 1t creams properly w.th the sugar If your butter 1s cold and f1rm. you can cut 1t mto sl1ces and m1crowave it on low for a few seconds (be sure not to melt the butte ) The butter should be soft enough that you can easily press your fmger mto 1t and lea\e a d1stmct mark 2. Beat butter and sugar 111 a large bowl untill1ght and fluffy. Th1s is eas1est w1th an electnc nliXer. but can be done by hand w1th a wooden spoon J. The butter and sugar mixture should have the consistency of fluffy frosting

chocolate, melting 1. Always chop chocolate to ensure even meltmg Score lines m the chocolate

w1th a large sharp kn1fe, the pieces should be no larger than a half mch. Press a kn1fe f1rmly w1th the heel of your hand along the score lmes to chop 2. Place the chopped chocolate 111 a metal bowl set over barely simmering water 3. St1r the chocolate constantly; it can burn eas1ly. A Silicone spatula works well because the silicone will not 1mpart any off flavors to the chocolate. Stir until the chocolate is smooth 4. When meltmg chocolate with other mgredients. such as butter or cream. use a heavy saucepan over low heat and stir the mixture constantly.

and should be very pale in color.

chocolate curls caramel Making caramel takes some practice. First make sure you have the right equipment. then follow the rec1pe directions precisely-and be very careful when working w1th hot caramel. If you're new to makmg caramel. keep in mmd these tips: 1. Use a heavy-duty nonreactive pan w1th a secure handle and a shiny or lightcolored interior. Heavy-duty pans ensure even heat. A secure gnp helps keep the pan under control (gettmg burned by hot sugar IS no fun). And a pan w1th a reflective (not dark) interior makes color changes easy to see.

2. 01ssolve the sugar in the liquid according to the rec1pe directions. To make sure the sugar is totally dissolved. dip a spoon in. then rub a drop of the syrup between your thumb and finger (the syrup will still be cool enough to touch at th1s point) If you feel gra1ny bits. keep stirring over low heat. If not. continue with the recipe.

3. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals. Otherwise. the finished caramel may have a grainy texture. 4. As soon as the syrup in the pan turns golden. the difference between light, med1um. and dark caramel occurs in a matter of seconds. What's in the pan is much too hot to taste safely and could burn you badly. Instead. rely on visual cues or a candy thermometer· Color: Light amber Temperature: 330°F to 340°F Flavor Mild Color: Medium amber Temperature: 355°F to 360°F Flavor· Distinctively roasty Color: Dark amber Temperature. 375°F to 380°F Flavor Intense. w1th an almost bitter edge 5. If you're adding cream (or other ingredients). stand back-the hot caramel

syrup will bubble vigorously and could burn you.

Chocolate curls lend a festive finish to all kinds of desserts. from simple cupcakes to sophisticated mousses. And they are incredibly easy to make 1. Set a large chunk or bar of chocolate in a warm place to soften slightly (but not melt). Or gently warm chocolate in a microwave oven: Place the chocolate on a paper towel and heat it on the lowest setting at 5-second intervals until just warm. 2. Workmg over a sheet of waxed paper. firmly grasp the chocolate in one hand and. using a sharp vegetable peeler. shave curls from the chocolate onto the waxed paper. (If the chocolate breaks mto small pieces. it is probably too cold) 3. Use the waxed paper to transfer the chocolate curls: Lift the edges of the paper and carefully slide the chocolate curls and shavings onto the dessert or mto an airt1ght plastic contamer Store chocolate curls in a cool. dry place for up to a week

chocolate leaves Chocolate leaves are an elegant way to decora te cakes. mousses. and cheesecakes 1. Select ~em 1ng id. waxy, nontoxiC leaves CornPIIia or r.i tr us ledves, prHtll ularly lemon leaves war k well 2. lme a large bakmg sheet With foil or waxed paper. 3. Usmg a small offset spatula or small brush. coat the back of r1 leaf w1th a thm. even layer of melted chocolate, about Vts mch thick, bemg CcHef ul not to let the chocolate dnp over the edge of the leaf [1). Transfer the leaf to the bakmg sheet. 4. Repeat the process. makmg as many leaves as des1red 5. Refngerate or freeze the leaves until firm 6. Grasp the stem end of the leaf with your fmgertips or tweezers and carefully

peel1t away from the chocolate [2). Store the leaves in the refrigerator 1n a srngle layer ma waxed paper-lined sealable plast1c container. Hand le the leaves as little as poss1ble. the heat from your fingers will melt and mar the del1cate chocolate.

cream, whipping Beat clulletl wh1ppmg cream (taken d1rectly from the refngerator) ma large bowl To get the best texture and volume from Whipped cream be , sure that the bowl unci beaters are chilled as well If whippmg by hand. use a large balloon whisk and whisk the crea

deSJred peaks form

munt,l

If using an electnc m1xer 1. Begin whipping the cream at med1um-high speed then reduce th

.

low as soon as the cream begms to th1cken.

·

e speed

2. Continue to wh1p the cream until desired peaks form.

3. Do not overbeat the cream; overwhipped cream w1ll break and curdlemeaning that the dairy fat wi ll separate from the liqu1d. formmg small c of butter 4. Sweeten and flavor whipped cream to your taste: Use honey ma

·

P1e syrup

~gave ~ectar. powd e re~ su~ar. or brown sugar in place of granulated sugar 1f you l1ke. and flavor w1th c1trus zests, spices. liqueurs. and extracts

5. When is cream wh1pped enough? • When serving whipped cream as a garnish. whip it just unt111t thickens and form s loose peaks when the beaters are lifted. • When using it as a frosting or in a mousse. whip the cream to med 1um peaks. (It will continue to thicken as it's used.) • For piping, whip the cream until firmer peaks form .

custard, creme anglaise, or ice-cream base Here's how to make creme anglaise or a stirred custard for ice cream w1thout curdling the eggs.

1. Bring the cream or milk mixture to a simmer in a heavy saucepan.

2. Whisk the egg yolk and sugar mixture in a large bowl until very well blended 3. Gradually beat the hot milk or cream mixture into the egg-yolk m1xture

4. Return the custard mixture to the saucepan and st1r with a wooden spoon or a silicone spatula over the heat level indicated

111

the rec1pe, JUSt until

th ickened Be very careful not to allow the custard to boil. as balling w1ll cause the eggs to curdle (which 1s basically scrambling)

5. It is fairly easy to JUdge with your eye whether the custard is properly cooked- it will thicken sl1ghtly and your finger will leave a path on the back of a spoon when drawn across 1t [1. above right]-but it is safest to use an Instant-read thermometer. Cook the custard to 170°F to ensure proper thickening and to avoid curdling.

6. Once the custard reaches the proper temperature. immediately remove 11 from the heat and transfer to a large bowl.

bon appetit desserts

egg whites, beating Egg wh1tes wlll1ncrease e1ght t1mes m volume as you beat them To ensure that they don't lose volume. only beat the egg wh1tes once all of your other ingredients are ready, your pan 1s prepared. and your oven IS preheated 1. Choose a large deep starnless steel. copper. or glass bowl. Do not use aluminum, as 1t will turn egg wh1tes gray. Make sure the bowl1s clean and dry. 2. Using the w1re whip attachment of an electric mixer or a large balloon whisk. beat the egg whites without stopping until they form soft peaks [1) or firm peaks [2]. according to the recipe instructions Make sure not to overbeat them (egg whites can become dry and grainy).

custard, zahaglione Zabag!tone (m Italian) or saba yon (in French) is a traditional custard preparation made by wh1skmg egg yolks with sugar and liquid (usually wine) over a double boiler untlll1ght and fluffy. The beating is done over simmering water so that the egg yolks cook as they thicken into a light. foamy custard

1. Select a metal bowl that fits above a medium-size saucepan so that the bulk of the bowl s1ts over the water (but does not touch the water) and does not come into d1rect contact with the heat from the sides of the saucepan 2. Using a large wire whisk. beat vigorously and continuously until an Instantread thermometer reads 160°F 3. Rer1ove the bowl from over the water as soon as the zabaglione is cooked.

eggs, separating 1. Break the egg open by striking it agamst the edge of a bowl. 2. Carefully open the egg by pulling the top half of the shell from the bottom. maK ng sure that the bottom half forms a cup that holds the egg yolk 3. Let the egg white drain from the eggshell into the bowl. If necessary, pass the egg yolk carefully from one half of the eggshell to the other to remove all of the egg white.

techniques: the basics .~·

fruit, preparing

folding

How to: dice a mango

Fold1ng refers to the blendmg of two mgred1ents (usually including Whipped cream or wh1pped egg wh1tes) without stming. so as not to deflate. or remove

1. Stand .the mango . on one end with a tapered side toward you. Slice off

a1r from. the rn1xture

2. With the tip of a knife. cut a crosshatch pattern in the fl es h of each cutting down to (but not through) the skin [1]. section,

1. Carefully draw a rubber spatula down [1 1and across tile ingredients in a

large bowl toward the edge of the bowl. pullmg the ingredients from the bottom and foldmg them over the top of the mixture [2). 2. Repeat the process JUSt unt1l the mgred1ents are thoroughly incorporated. bemg careful to work quickly but gently.

2

bon appeht ~ · d esserts

long s1de. cuttmg as close to the pit as possible.

each

3. Press on the back of the skin on each section • turning ·t · out 1 ·ms1de the flesh pops up. Cut the cubes off the skin with a knife 12]. so that

4. Slice any rema1mng flesh off the pit, then dice.

How to: grate citrus peel 1. Use a very sharp handheld grater. Hold the citrus firmly m one hand and draw

the grater across the surface of the fruit to remove JUSt the colored surface of the peel. not the white pith. which IS bitter. 2. Continue turning the fruit and grating the peel until the peel is removed or you have the amount called for m the recipe. How to: remove citrus peel (zest) 1. For long. thm stnps of peel. remove the outer layer of the peel (not the white

p1thl with a vegetable peeler. 2. Tnm the peel or thinly slice the peel according to the recipe instructions. How to: segment citrus fruit

C1trus sectiOnS without any peel pith. or membrane are called "supremes." 1. Use a thin knife to cut off the stem end of the fruit. just to the point of

exposmg the flesh. Cut off the opposite end [1]. 2. Place the fruit. cut s1de down, on the work surface and cut away the peel and pith while following the contour of the flesh [2]. 3. Place the citrus on its side and cut carefully between the membranes to release the segments [3]. Howto: peelpeaches

1. Bnng a .arge saucepan of water to boil.

2. Using a small sharp kn1fe. mark an X on the bottom of each peach. 3. Using a slotted spoon, gently lower the peaches into the boiling water and blanch (cook briefly) for 30 seconds.

4. Transfer the peaches to a strainer and rinse under cold water, or plunge into a bowl of 1ce water to cool.

5. Slip the skins off the peaches with your fingertips. EVEN EASIER: Purchase a serrated peeler. which makes qu1ck work of peeling fresh peaches and eliminates the need for blanching. Serrated peelers are available at many supermarkets and at kitchen supply stores How to: peel pineapple 1. Using a long serrated kmfe. cut off the leafy top end of the pineapple first,

then cut off the base.

2. Stand the bottom of the pineapple on the cutting board. Start1ng at the top of the fru't, cut away the skin, following the contour of the fruit 3. Usmg a small panng knife or the gouging end of a vegetable peeler, remove any remainmg brown eyes from the flesh.

techniques: the basics

ice crean1, softetllng

measuring liquid ingredients

1. Let ice cream stcmd at room ternrerature for I 0 to 15 mmutes, untilrt rs easy

1 _ Use n glass measurrng cup w1th the measurements marked on the Side 2. Set the cup on CJ flat counter or surface to fill.

to scoop and serve 2. Alternatrvcly, plc1ce the 1ce·crearn carton in the rnrciOW.JVe t1nd hedt on low

3. Wart for the liquid to settle. then bend down and read the measure

power at 10-scr.ond 111tervals until rt is soft cnou9h to scoop

eye level for accuracy.

ment at

•

make your own ...

nuts, toasting

Baking powder: Whrsk 2 tablespoons cream of tartar wrth 1 tablespoon hakrng soda and 1V2 tablespoons cornstarch. make sure mixture rs well blended

Toasting nuts brings out an Incredible fragrance and flavor, so you should ne skip this step in a recipe: What you might save in time you'll lose 1n the qua e of the final product.

Creme fraiche: Combrne 1 cup heavy whipping cream and 2 tablespoons

1. Preheat the oven to 350°F.

buttermilk 1n a glass contamer. Cover and let stand at room temperature unti I thickened. 8 to 24 hours Stir well and chill until servrng time.

2. Arrange the nuts 111 a single layer on a large rimmed baking sheet

Greek-style yogurt: Place regular yogurt in a cheesecloth-lined strainer set

over a large bowl Cover and chill overnight to drain {the yogurt will thicken).

3. Toast the nuts in the oven until slightly darker in color and fragrant Alway cool nuts completely before using them in recipes Cooking t1mes vary depending on the kind of nuts you're using: Almonds, sliced: 7 to 10 minutes

Mascarpone cheese: Blend 8 ounces cream cheese with Y4 cup whrpping

cream and 2Y2 tablespoons sour cream.

Almonds, slivered 7 to 10 minutes Almonds. whole 10 mmutes

Self-rising flour: Add 1Y2 teaspoons baking powder and Y4 teaspoon salt to

Hazelnuts*. 12 to 15 minutes

1 cup au purpose flour to equall cup of self-rising flour.

Pecans: 12 to 15 minutes Pine nuts··

measuring flour

Walnuts: 10 to 15 mmutes

It 1s critically rmportant to measure flour properly when baking-even a

* Some recipes call for removing the skin of (or "huskmg") hazelnuts After

tablespoon or so too many or too few can alter a recipe's results.

toasting and cooling the hazelnuts slightly, transfer them to the center of a

1. Today's supermarket flour 1s pre-sifted. so unless a recipe calls for flour to be

clean dishtowel spread out on a work surface. Gather the towel around the nuts

srfted before measuring, 1t is not necessary to do so

and rub to remove skins (some bits of skin will remain. which is fine).

2. Use a large spoon to stir the flour in the bag or canister to loosen.

3. Drp the measuring cup into the flour. then use a kn1fe to level the flour in the measuring cup, usrng a sweeping motion so as not to compress the flour.

** Because of their high fat content, pine nuts burn very easily. It's best to toast them on the stovetop, where browning can be monitored. Stir pine nuts in a large heavy skrllet over medium heat until they JUSt begin to turn golden, about

measuring by weight

3 minutes Remove the nuts from the heat and cont1nue stirring until they're almost cool. to avoid burnrng.

For greater precrsion, many experienced bakers prefer to measure their mgredrents by we1ght rather than by volume. Here are the weight equ1valenc1es for 1 cup of the most commonly used dry ingredients: All purpose flour= 4y2 ounces Cake flour= 4 ounces Whole wheat flour= 5 ounces Granulated sugar= 7 ounces Firmly packed brown sugar= 7Y2 ounces Powdered sugar= 4 ounces Cornmeal (regular)= 5Y2 ounces

hon appetit desserts

...

...,t

~

~

-~-

-

,:.

~ I

'

' '

•

~--~~~

pastry dough textures Bon Appetlt pie crust and pastry dough recipes use visual descnptions to indicate

what the dough should look like at various stages When first combining the dry mgred1ents with the fat. the mstruct1ons generally say to m1x the ingredients until "pea-size pieces" form [1] or until the m1xture resembles "coarse meal"[2] After addmg liquid. instructions often say to combine "until moist clumps form" [3].

1

2

3

techniques: the basics

·v anilla bean, seeding Decorative p1p1ng yives dessrrts a beautiful bakery-w1ndow look- but 1t's eas1er than you'd th111k If pipmq whipped cream, usc a lar~Je pastry b
firmly and squeeze to push out a bit of frosting. 4. Holding the tw1sted end of the bag closed with one hand. use the other hand

to direct the piping tip while applying gentle pressure with the hand at the twisted end [2]. Pract1ce on a clean plate before piping onto the dessert.

1

3 hon appetit desserts --~

--.

1. Place the van1lla be1111 on a cuttmg board. 2. Usmg a small. sharp kmfe. slice the pod in half lengthwise 1

end to the oppos1te end 111

• rom the Stell'

3. Grasp one end of half of the pod and. using the same kn'f

. ' e. scrape rlo length of the spl1t pod to remove the tiny, moist seeds [Z]. Wl1 the 4. Repeat with the remaining half of the vanilla bean

Don't let those leftover vanilla beans go to waste After yo . . . u scrape out the seeds. turn the leftover pods mto vamlla sugar-it's great 10 bak . d. . ed goods o· st1rre mto your mornmg cup of coffee or tea. 1. First. dry the pods well. then chop them coarsely. 2. Blend 3 cups sugar with the pods in a food processor until th e pods are fine groun d.

3. Store the vanilla sugar in a covered container at room tempera ture for at least 2 days and up to a year.

4. Strain the vanilla sugar through a fine strainer before using.

cakes pouund,angel, buundt & coffee cakes Cla ssic Pound Cake 44 Deep Chocolate Pound Cake 44 Hot Fudge- Banana Pound Cake 45 Cornmeal Pound Cake w1th Rosemary Syrup, Poached Pears, and Cand1ed Rosemary 46 48 Kumquat-Cardamom Tea Bread 49 Vanilla Chiffon Cake 50 Angel Food Cake w1th Strawberry Blueberry Sauce 51 Orange- and Vamlla -Scented Sundt Cake 52 Apple-Spice Cake with Brown Sugar Glaze 53 Maple-Walnut Pound Cake with Maple Glaze 55 Coconut Sundt Cake with Powdered Sugar Glaze 56 Raspberry-Yogurt Cake 56 Almond Butter Crown 57 Chocolate-Apricot Kugelhopf 58-59 Blueberry Coffee Cake 59 Spiced Crumble Cake with Chocolate Frosting 60 Sour Cream- Orange Coffee Cake with Chocolate-Pecan Streusel 61 Poppy Seed Coffee Cake with Cardamom Streusel 62 Raisin Streusel Cake 63 Cherry-Vanilla Tea Cake with Va nilla Sugar 64 Chocolate Chip Coffee Cake 64 Chocolate-Pecan Coffee Cake 65

5

aT

cakes

Texas Sheet Cake 66 Carrot Cake with Buttermilk Glaze and

Cin~amon-Cream Cheese Frosting 67 Parsnip Spice Cake with Ginger- Cream Cheese Frosting 68 Glazed lime Cake 68 Double-Ginger Gingerbread with OrangeGmger Sauce 70

Cranberry Maple Pudding Cake 71 Apple -Cornmeal Upside-Down Cake 12 Caramel Walnut Upside-Down Banana Cake 73 Plum Blueberry Upside Down Cake 75 Pineapple Ups1de Down Pumpkin Gingerbread 76 Ups1de Down Sp1ced Peach Cake with Honey Sweetened Whipped Cream 77 Brown Sugar- Almond Cake with Caramel Frosting 78 Walnut-Orange Cake 79 Cinnamon-Sugar Plum Cake 79 Raspberry Cake with Marsala, Creme Fralche, an d Raspberries 80 Tarte au Sucre 81 Chocolate Dec ad ence 81 Chocolate-Pist achio Torte with Warm Chocolate Ganache 82 Chocolate Gateau w ith Lemon, Raisins, Almonds, and Muscat Custard Sauce 83

laver cakes Semisweet Chocolate Layer Cake with Vanilla Crea m Filling 85- 86 Black Bottom Devil's Food Cake 87 Devil's Food Cake with Chocolate-Orange Buttercrea m Frosting 88 Chocolate Stout Cake 89 Cappuccino-Chocolate Layer Cake 92 Chocol ate Cake with Fleur de Sei- Caramel Filling 93 Choc olate Cake with Caramel-CoconutAl mond Filling 94 Black Pearl Layer Cake 95 Chocolate- Peanut Butter Cake with Cream Ch eese and Butterfinger Frosting 96 Coconut-Chocolate Marjolaine 97 Pecan Pra line Cake 98-99 Raspberry- Whipped Cream Truffle Cake 100 Sour Cream Layer Cake with Pecan Brittle 101 Tres Leches Cake 102 Banana Layer Cake with Caramel Cream and Sea Salt- Roa sted Pecans 103

Triple-Ginger Layer Cake 104 Ginger-Lime Coconut Cake with Marshmallow Frosting 105 Gingerbread Layer Cake with Candied Kumquats 106 Apple Cake with Maple-Walnut Cream Cheese Frosting 108 Pumpkin Spice Layer Cake with CaramelCream Cheese Frosting 109 Cranberry-Glazed Orange Layer Cake 110 Coffee, Hazelnut, and Raspberry Torte 111 Hazelnut Crunch Cake with Honeyed Kumquats 11 2-13 Apricot- Pistachio Torte with Honey Buttercream 114--15 Lemon and Pistachio Praline Meringue Torte 116 Maple Crunch Layer Cake 117- 18 Marzipan-Topped Strawberry Layer Cake

118- 19 Red Velvet Cake with Raspberries and Blueberries 120 Chocolate Panna Cotta Layer Cake 122-23

small cakes & cupcakes Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream 125 Chocolate-Mint Pudding Cakes 126 Warm Lemon Pudding Cakes with Marbled Raspberry Cream 127 Hot-Milk Cakes with Strawberries and Cream 128 Devil's Food Cupcakes with Chocolate Frosting 129 Vanilla Cupcakes with Vanilla Frosting 131 Banana- Chocolate Chunk Cupcakes with Cream Cheese Frosting 132 Lemon-Raspberry Cupcakes 133 Coconut Cupcakes 134 Key Lime Cupcakes 134 Pumpkin Cupcakes 135 White Chocolate Cupcakes with Candied Kumquats 136

special-occasion cakes Chocolate Fudge Torte 137 Chocolate, Walnut, and Prune Fudge Torte 138 Raspberry Ganache Marjolaine 139 Halloween Candy Cake 140 Chocolate Heart Layer Cake with Chocolate -Cinnamon Mousse 141 Tiered Almond Cake wtth Mixed Berries and Whtte Chocolate- Cream Cheese Frosttng 143- 44

liramisu Wedding Cake with Mixed Berries 145- 47 White Chocolate and Lemon Wedding Cake 148- 51 Triple-Chocolate Celebration Cake 152- 53 Spiced Chocolate Torte Wrapped in Chocolate Rtbbons 154 ·55 The Ulttmate Valentine Cake 156 57 Gmgerbread Roulade wtth Caramel and Glaceed Frutts 157- 58 Whtte Chocolate, Almond, and Apricot Roulade 159

Black Forest Boule-de-Neige 160 Cranberry-Chocolate Souffle Cake 161 Chocolate , Orange, and Macadamia Buche de Noel 162- 63 Chocolate Fruitcake 164 Gingerbread Christmas Pudding with Orange Hard Sauce 165 Steamed Cranberry-Marmalade Pudding with Grand Marnier Hard Sauce Rosettes 166- 67

t

Deep Chocolate Pound Cake

Classic Pound Cake Ongmally made w1th a pound each of eggs. flour. butter. cJIId sugcJr, tlus cake has been an Ametican and Bnt1sh staple for more than 200 yeats Over t1me. cooks have tweaked the rec1pe by adjusting the anginal propottions. addmg leavening, such as baA1i1g powder. and liquids. like sow crecJm or milk, and incotporating all k1i1ds of flavorings. from vamlla to chocolate. Yet it remains a classically s1inple and delicious treat 8 to 10 servings

13/. cups unbleached arr purpose flour

lfz 1

teaspoon salt cup (2 sticks) unsalted butter, room temperature

11/z cups sugar 3 large eggs 1 1 /• teaspoons vanilla extract

M1xmg boiling water mto the cocoa powder is the key to creatmg d chocolate flavor. This melts the cocoa butter and dlspe a eep rses the coco through out the batter. Addmg mm1 chocolate chips th t . a a melt 'nto th mtensifies the flavor even more. Cut any leftover cake e cake mto cubes and 1t m glasses w1th sweetened whipped cream. fresh raspbemes . and layer of chocolate sauce for pretty individual tnfles 8 servings ' atouch

21/4 cups unbleached all purpose flour 1 teaspoon baking powder 3/4

teaspoon coarse kosher salt

1f4 1 h

teaspoon baking soda

lfz

cup whole milk

Preheat oven to 350°F. Butter and flour 9x5x3-mch metal loaf pan Whisk flour and salt in medium bowl to blend Using electric mixer. beat butter 1n large bowl

1f4 1f4

cup natural unsweetened cocoa powder

until fluffy Gradually add sugar, beating until blended well Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla Beat in half of flour mixture, then milk, then remaining flour mixture. Spread batter evenly in prepared pan.

2

tablespoons boiling water

3/4

cup sugar

1fz

cup (1 stick) unsalted butter, room temperature

2

large eggs

1

teaspoon vanilla extract

1fz

cup mini semisweet chocolate chips

lf•

cup whole milk

Bake cake until golden and tester inserted into center comes out clean. about 1 hour 15 mmutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn right side up and cool completely.

DO AHEAD: Can be made 7 day ahead. Wrap m foil and store at room

cup sour cream

cup honey

Position rack 1n center of oven. preheat to 350°F. Butter and flour 9x5x3-mch metal loaf pan; tap out excess flour.

temperature.

Whisk flour, baking powder. coarse salt, and baking soda in medium bowl Whisk sour cream and milk in small bowl. Sih cocoa into another small bowl. Whisk in honey and 2 tablespoons boilmg water unt1l smooth. Cool completely. Using electric mixer. beat sugar and butter in another medium bowl unt1l hght and fluffy, about 3 minutes. Beat in eggs 1 at a t1me. occasionally scraprng down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; st1r until smooth, occasionally scraping down bowl. Beat in flour m1xture alternately with sour cream m1xture 1n 2 additions each until just blended Stir rn chocolate ch1ps Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

hon apptitit desserts

1~ Hot Fudge- Banana

Pound Cake Here. the banana spltt is 1e-created 111 pound cc1ke form. served with chocolate sauce. 1am /,,'a 1ce cream· and banana •~lrces· Tl'e raka needs to stand dt room temperature 01 ermght before serving 10 servings

Sauce 11/z cups heavy whipping cream 11/z cups sugar 6 ounces unsweetened chocolate, chopped 3/ 3

tablespoons unsalted butter tablespoons light corn syrup large pinch of salt

3/4

teaspoon vanilla extract

Cake 2

cups sifted unbleached all purpose flour (sifted, then measured)

1

teaspoon baking powder

3f•

teaspoon salt

tfz

teaspoon baking soda

1

cup (about 2 large) mashed very ripe bananas

1

teaspoon fresh lemon juice

3 /4

cup (1 tfz sticks) unsalted butter, room temperature

1tf• cups sugar 4

large eggs, room temperature

SAUCE: St1r cream. sugar. chocolate, butter. corn syrup, and salt m heavy med1um saucepan over low heat until chocolate melts. Increase heat to medium and bring to boll, stirring occasionally Boil until reduced to 23!4 cups, st1rnng constantly, about 6 minutes Cool; mix in vanilla. Set sauce aside. CAKE: Position rack in center of oven and preheat to 350°F Lightly butter 9x5x3-mch metal loaf pan. Line pan with waxed paper, leaving %-inch overhang S1h flour, baking powder, salt. and baking soda into medium bowl. Blend mashed banana and lemon JUice m small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy Add eggs 1 at a time. beating well after each add1t1on. Usmg rubber spatula, m1x in dry ingredients alternately with banana m1xture. beginnmg and ending w1th dry ingredients. Heat sauce until just slightly warm, stirring often Spoon Y3 of batter into prepared pan. Dnzzle YJ cup sauce over and spread gently to within Y2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in Zigzag motion to swirl sauce slightly. Bake cake until tester inserted into center comes out clean. about 1 hour 15 minutes. Coolm pan on rack 30 mmutes. Turn cake out onto rack Peel off paper and cool completely. Wrap cake 111 foil and store overnight at room temperature. Cover and chill remaining sauce.

Vanilla ice cream Fresh banana slices (optional)

DO AHEAD: Can be made 2 days ahead. Let cake stand at room temperature. Rewarm sauce. Cut cake crossw1se into %-inch-thick slices Top each with scoop of ice cream Spoon warm sauce over. Garn1sh with fresh banana slices. if desired, and serve.

cakes ----~~--

1.

-.

vn Rosemary Cornmeal Pound Cake with Syrup, Poached Pears, and Candied Rosemary Rosemary is typically usud 1i1 savory dishes, but here it

f!cJVOJS

,1sweet syrup

tl1at plays off the pears, turning a humble pound cake mto a sophisticated dessert. The rosemary syrup is also delicious rna cup of tea: candied rosemary makes tJ perfect decoration for a holiday Yule log 8 servings

Pears

PEARS: Combine 3 cups water. sugar Riesling rosemary va ·11 b . · · · m a ean,

3

cups water

2

cups sugar

1

cup dry or off-dry Riesling

and peppercorns 1n heavy large saucepan. Stir over medium heat 1 . unt1 suga• d1ssolves Add pear~ and bnng syrup to ~oi l , turning pears occasionally Reduce . heat to.med1um-low, cover, and s1mmer until pears are te nder, about

3

fresh rosemary sprigs

20 mmutes Chill pears uncovered in syrup until cold, at least 3 hours

1

vanilla bean, split lengthwise

DO AHEAD: Can be made 2 days ahead Cover and keep chilled.

V.

teaspoon whole black peppercorns

8

Fore lie pears or other small pears, peeled, stems left intact

Pound Cake 1

cup unbleached all purpose flour

1

cup yellow cornmeal

1

cup (2 sticks) unsalted butter, room temperature

1'h cups sugar

1f4

teaspoon salt

5

large eggs, beaten to blend in medium bowl

1

teaspoon vanilla extract

Syrup and Candied Rosemary 1

cup sugar

'h

cup water

8

4-inch-long fresh rosemary sprigs Superfine sugar

bon appetit desserts

POUND CAKE: Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer. beat butter in large bowl until light and ftuffy Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions. beating just to blend after each addition. Transfer batter to prepared pan

(continued page 48)

-._

Co n.rne 1 Pou Ca •t osema ySy Poached Pears, and Candied osemary (continued) Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely.

DO AHEAD: Can be made 7day ahead. Wrap m foil and store at room temperature. SYRUP AND CANDIED ROSEMARY: Bring 1 cup sugar and Y2 cup water to s1mmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup. Pour superfine sugar into shallow bowl. Add drained rosemary sprigs to sugar,

1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD: Can be made 7 day ahead. Let sprigs and syrup stand at room temperature. Cut dark ends off cake. Cut eight Y2- to %-inch-thick cake slices. Cut each slice diagonally in half Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining rosemary syrup separately.

umquat Cardamom

Tea Bread T/us recipe maAes two tea breads- Aeep one and give the other as a gdt Slf1ce the pale orange- colored Aumquat icmg adommg the bread is so pretty, JUSt place the bread m a clear cellophane bag. available at some kitchen-supply stores. then tte on a bow A touch (If "7Stant iced tea powder adds an mtngumgly subtle flavor. but it rs optwnal Makes 2 loaves

2

cups stemmed, quartered, seeded kumquats; plus 2 kumquats, sliced thinly Nonstick vegetable oil spray

2

cup plus 1 tablespoon corn oil

3/4

2

large eggs teaspoons vanilla extract

1

B-ounce can crushed pineapple in juice

1

cup walnuts, toasted, chopped

v.

cup (1/z stick) unsalted butter, room temperature

3

cups powdered sugar

1

tablespoon fresh lemon juice

3

Sugar sweetens cakes. of course. but it also tendenzes them and helps keep them moist. Sugar also helps brown cake crusts Butter and vegetable oil moisten and tenderize cakes. Vegetable oil actually moistens cakes better than butter. but butter provides

Eggs provide the protein that holds cakes together. Egg whites help cakes rise and have a drymg effect that prevents cakes from becoming too soggy. Egg yolks help emulsify large quantities of

teaspoon baking soda

1/2 teaspoon ground cardamom 2 teaspoons coarse kosher salt, divided 1V4 cups sugar

bakmg

bubbles that help leaven cakes.

11/2 teaspoons baking powder 1

111

more flavor. When butter is creamed with sugar. it traps air

cups unbleached all purpose flour teaspoons instant iced tea powder (optional)

3

The most basic ingredtents tn cakes-sugar. butter or vegetable otl. eygs. and tlour-perform crttical functions Knowing their roles helps explain why prec1se measurements are so Important

sugar. butter. and liquids. which produces very moist cakes.

I

Flour provides bulk and starch to hold the cake together.

Place quartered kumquats in processor; puree 3 minutes. Measure YJ cup puree for glaze; set aside. Pos1t1on rack m center of oven; preheat to 350°F Spray two 8V2x4V2x2 V2-inch metal loaf pans with nonsttck spray Combine flour. tea powder (if usmg). baking powder. baking soda. cardamom. and 1Y2 teaspoons coarse salt in medium bowl; whisk to blend. Using electric mixer. blend 1V4 cups sugar and oi l in large bowl. Beat in eggs 1 at a time. then vanilla, 2fJ cup kumquat puree. and ptneapple w1th JUice. Gradually add dry tngredients, beating just until blended. Fold in walnuts. Otvtde batter between prepared pans. Bake cakes until tester inserted into center comes out clean. about 1 hour. Cool mpans on rack 5 minutes. Turn cakes out. Place cakes. top stde up. on rack and cool Place reserved V3 cup kumquat puree in large bowl Whisk in butter. powdered sugar, lemon ju1ce. and remaming Vz teaspoon coarse salt. Spread glaze over cakes Top w1th kumquat slices. Let stand unttltctng sets.

DO AHEAD: Can be made 1day ahead. Wrap m foil; store at room temperature.

cakes

nVanilla Chiffon Cake When the chiffon caf..e was developed m the 7920s, 1t wc1s d/1 mstc1nt sensc1t10n Using at! mstead at butter and addmg beaten egg wlutes mc;ult 111 an cWY yet st caf..e. Troplcdl frllltS lif..e mango, papaya, and pmcapple would be a colorful and ref1eshmg sptingtime garnish for this light caf..e, whJCIIJs perfect for Passover. Sef\ e 1t wtth the Rich Chocolate Sorbet (page 464) 8 servings 17701

11/z cups sugar, divided

1/z

cup matzo cake meal

The Secret to Tender Cakes The secret tS in the flour and the mixmg. both of whtch determme the mnount of gluten tn a cake. Too much gluten makes cakes tough. lo ensure that your cake is tender: USE THE RIGHT FLOUR. The more protem a flour has. the more gluten il can produce. so all purpose flour and cake flour are best Cake flour has slightly less protein and creates an especially finetextured cake. However. don't be tempted to use 1t m place of all

1/z cup potato starch 111z vanilla beans, chopped 1/z teaspoon coarse kosher salt 7 large eggs, separated, room temperature

purpose flour in a recipe . The two flours are not interchangeable. using cake flour when all purpose is called for can actually create a cake that's too tender and falls apart.

2

tablespoons vegetable oil

MIX BRIEFLY. Because mixmg develops the gluten. don't

2

tablespoo~randy

overmix your batter once the flour is added. Mix just enough to incorporate the dry ingredients. This rule applies to cookie

Preheat oven to 350°F. Blend Y2 cup sugar, matzo cake meal, potato starch, vanilla beans, and coarse salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve. Usmg electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add ¥4 cup sugar, beating until stiff but not dry. Using same beaters, beat egg yolks and remaining 1/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in egg wh1te m1xture in 3 additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube of pan over neck of narrow bottle and cool cake completely.

DO AHEAD: Can be made 1 day ahead. Cover cake in pan. Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube. lift cake from pan sides. Cut cake free from pan bottom. Turn cake out onto plate. Using serrated knife. cut cake into wedges.

Ingredient Tip:

Potato Starch

Using potato starch is a great way to add tenderness to baked goods. and it's kosher for Passover. You'll find it in the kosher foods section and baking aisle of the supermarket. as well as at online baking sites.

50

bon appetit desserts

doughs, as well.

1f Angel Food Cake with Strawberry- Blueberry Sauce Both the cake and the sauce can be prepared a day ahead Let the cake stand at room temperature. and chill the sauce 111 a sealed contamer. It's important not to grease the cake pan when makmg an angel food cake. or the cake may not nse properly 10 to 12 servings

Sauce 2

12-ounce containers strawberries, hulled

1

12-ounce container blueberries

1/J 1

cup sugar tablespoon fresh lemon juice

1/4

cup amaretto

Cake

SAUCE: Place half of strawbemes 1n medium bowl. Crush w1th fork or potato masher. Sl1ce remam1ng strawberries and add to bowl Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon ju1ce Stir over medium heat unt1l sugar dissolves and JUices become syrupy, about 4 minutes. Cool. Add to strawberry m1xture. Stir in amaretto. Let stand 20 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.

1'14 cups sifted cake flour (sifted, then measured)

CAKE: Pos1t1on rack in center of oven and preheat to 300 F S1ft sifted flour into

2

teaspoons vanilla extract

medium bowl Combine vanilla, lemon juice. and almond extract m small bowl.

2

teaspoons fresh lemon juice

1

/z

teaspoon almond extract

Usmg electnc m1xer. beat egg wh1tes 1n large bowl at med1um speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar YJ cup

14

large egg whites, room temperature

11/z teaspoons cream of tartar

Vz teaspoon salt 12/J cups sugar Whole strawberries (optional)

at a time and continue to beat until wh1tes are stiff but not dry. Fold in vanilla m1xture Sift flour over in 4 batches. gently folding m each addition. Spoon batter into ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch. about 1 hour 10 minutes. Immediately mvert center tube of cake pan over neck of narrow bottle and cool cake completely. Usmg sharp knife. cut around sides of pan and center tube to loosen cake Holding center tube. lift cake from pan s1des. Cut cake free from pan bottom. Turn cake out onto plate.

DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

Using serrated knife. cut cake into wedges. Place on plates Spoon berry sauce over. Garnish each with whole strawberry, if des1red. and serve.

cake

0

nd

n1

I

nt

Orange peel con tams e~senttal olls w/uch deln et tile t0/11'{'/IIrcltt>d orcJIItle flavOt and c1roma mtll1s fraqmnt cake Blenrlim1 the yrdtl'cl orNf/{1/J peel wrth the sugar ftrst helps re/e,J,\l' t/1£' ads from tile peel .1nd turns tilt> suu<~r c1 pretty pale orange color. 10 to 12 servings

CAKE: Pos1t1on rack m center of oven and preheat to 350 F Butter a

Cake 3

cups unbleached all purpose flour

3/• tf2

teaspoon salt teaspoon bakmg soda

12/J cups sugar 1 tablespoon finely grated orange peel 1 3f•

3

2/J 2/J

vanilla bean, split lengthwise cup (11/2 sticks) unsalted butter, room temperature large eggs cup fresh orange juice cup buttermilk

Glaze

I

11z

cup fresh orange juice

2

tablespoons sugar

2

tablespoons PI• stick) unsalted butter

12 to 15-cup Bundt pan Wh1sk flour. salt. and bakmg soda m med1 M blend. Usmg electric m1xer. beat sugar and orange peel m large bow a speed to release essential 01ls from peel Scrape seeds from vamla bea sugar mixture and beat to blend well. Add butter and beat unt11hght Ad d 1 at a t1me. beat1ng well after each add1tion. M1x m orange JUICe (m xture look curdled). Stir in flour mixture. then buttermilk. Transfer batter to prepa' pan; smooth top Bake cake until tester inserted near center comes out cea 0

0

about 50 mmutes.

GLAZE: Meanwhile. boll orange juice. sugar. and butter mheavy small sa epan over medium heat until reduced to V2 cup. swirlmg pan occas1ona ly ab 5 minutes. Brush 3 tablespoons glaze over cake. Cool cake in pan on rack 10 mmutes Us small sharp knife. cut around sides and center tube of pan to loosen cake Tu cake out onto rack and brush with remaining glaze. Cool completely

ICING : Place sugar 1n small bowl. Mix in orange juice. Vz teaspoonful at at e

Icing

until thick pourable consistency forms. Drizzle icing decoratively over cake Le•

1/J

cup powdered sugar

stand until ic1ng sets.

2

teaspoons (about) fresh orange juice

DO AHEAD: Can be made 7 day ahead. Cover with cake dome and store at cool room temperature.

Sundt pans are fluted. ring-shaped cake pans that are available today in a seemingly endless variety of shapes and s1zes We cal l for a range of 12- to 15-cup capacity pans in our rec1pes m an effort to accommodate this variety. Because the w1dth and depth of pans vary. it's a good idea to check for doneness about 10 minutes before the suggested baking time has elapsed

2

bon appetit desserts

ppl

Spic Cake with

Bro""n ug tr Gltze Grated appll's and a cdrdme!ld.e glaze J.eep th1s Ct1At' mo1st .ullf dt>flc/Ous tor a di:ll or nw after }OU maJ.e 1t Se1Vt' 11 cream for a caJ.e \elswn of apple pw

lVdlf11lt'lth ,1 scoop

of VtlllllltliCe

alc1 mode 12 servings

Cake Nonstick vegetable oil spray 3

cups unbleached all purpose flour

1 1

teaspoon baking soda teaspoon ground cinnamon

3/4

'lz

teaspoon salt teaspoon ground nutmeg

1/4

teaspoon ground cloves

teaspoon ground allspice P/4 pounds Granny Smith apples, peeled, cored, coarse ly grated

CAKE: Pos1t10n rack m center of oven and preheat to 325°F Spray 12- to 15-cup Bundt pan w1th nonst1ck spray Sift flour. bakmg soda. cmnamon. salt. nutmeg. cloves. and allsp1ce into med1um bowl Dram grated apples in stramer Using hands or k1tchen towel. squeeze out excess liQUid from apples Measure 2 cups grated apples. Usmg electnc m1xer. beat butter. both sugars. and lemon peel in large bowl unt1l fluffy. Beat m eggs 1 at a time. M1x in vanilla and lemon Juice Beat in flour mixture. M1x m grated apples Transfer batter to prepared pan.

'14

111z cups (3 sticks) unsalted butter, room temperature

Bake cake until tester inserted near center comes out clean. about 1 hour. Cool in pan on rack 20 minutes.

Tlfz cups sugar

GLAZE: While cake cools. prepare glaze. Stir sugar. butter. cream. vanilla. lemon

1fz

cup (packed) golden brown sugar

1

teaspoon finely grated lemon peel

3

large eggs

1

teaspoon vanilla extract

1

teaspoon fresh lemon juice

juice. and salt in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; wh1sk until glaze 1s smooth. about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer. pierce holes all over top of warm cake. Pour hot glaze over top, allowmg 1t to be absorbed before

Glaze 'h

cup (packed) golden brown sugar

1f4

cup ('h stick) unsalted butter

adding more. Cool cake 30 minutes. Serve warm or at room temperature.

% cup heavy whipping cream h teaspoon vanilla extract 'h teaspoon fresh lemon juice 1

1f4

teaspoon salt

A glaze coating gives a cake a beautiful. glossy finish. The easiest way to glaze a cake is to place 1t on a cardboard round that is slightly smaller than the cake. then place the cake on a rack over a rimmed bakmg sheet. Pour the glaze over the center of the cake. usmg an offset spatula to coax the glaze over the top and down the sides. Smooth the sides only as needed; the less the glaze is worked. the shin1er it will remain. Allow the glaze to set (at room temperature or in the refrigerator. as indicated in the recipe). and then transfer the cake to a platter

cakes

Maple-Walnut Pound Cake with Maple Glaze W/7Jie Grade A maple syrup 1s the most common vanety, for tl7ls recipe 1t's worth seekmg out Grade B. which packs much mate robust flavor Grade 8 1s becoming easier to find at specialty foods stores and supermarkets 12 servings

Cake 13/4 cups coarsely chopped walnuts, toasted/ 21/4 cups cake flour 1

teaspoon baking powder

1/z teaspoon salt 1'14 cups (21/z sticks) unsalted butter, room temperature 1'14 cups sugar 5

large eggs

1/z

cup pure maple syrup

3/4

teaspoon maple extract

'h

teaspoon vanilla extract

Glaze '14

cup (1/z stick) unsalted butter

2

tablespoons pure maple syrup

2

tablespoons heavy whipping cream

10

tablespoons powdered sugar, sifted

'Is

teaspoon maple extract

12

walnut halves

CAKE: Preheat oven to 350°F. Butter and flour 12- to 15-cup Bundt pan. Finely gnnd walnuts in processor. Sift flour. baking powder. and salt into med1um bowl. Using electric mixer. beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time. beating well after each addition. Beat in maple syrup. maple extract. and vanilla (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts. Pour batter into prepared pan Bake cake until top is golden and tester inserted near center comes out clean. about 1 hour. Transfer pan to rack; cool cake in pan 10 minutes. Usmg small knife. cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.

DO AHEAD: Can be made 2 days ahead. Wrap cake tightly in foil and store at room temperature. GLAZE: Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened. about 15 minutes Drizzle glaze over cake . Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets. about 15 mmutes.

cakes 1

~-...........--" .n.:..:;;....,~---·~~ -

55 --

....

Coconut Bundt Cake with Powdered Sugar Glaze TJ11s pound caAe gets its velvety texture from coconut rmlk Look for rt in tho Asian foods sectron of the supermarket. or at Indian. Southeast Asian. or Latm markets 12 to 16 servings 3

1/z 1

'

.

Raspberry-Yogurt Cake The yogurt helps mnke tlu~ mo1st cake espec1al/y tenrJer C'lC~f'"'"' . ·~m~ w1th flour keeps them suspended evenly m the cake 10 to 12 . servmgs

3

cups unbleached all purpose flour, divided 11/z teaspoons baking powder

1/4

teaspoon salt

cups cake flour

1

cup (2 sticks) unsalted butter, room temperature

teaspoon salt cup (2 sticks) unsalted butter, room temperature

13/ 4

cups sugar

2

tablespoons fresh orange juice

11/2

teaspoons almond extract, divided

21J2 cups sugar 6

large eggs

1

teaspoon finely grated orange peel

2

teaspoons vanilla extract

3

large eggs, room temperature

1/2

teaspoon coconut extract

1

cup plain low-fat yogurt

11/4

cups canned unsweetened coconut milk, divided

21fz cups raspberries (two 6-ounce containers)

2

cups (packed) sweetened flaked coconut

1

cup powdered sugar

1

tablespoon (or more) water

P/4 cups powdered sugar / Additional sweetened flaked coconut (optional)

Preheat oven to 350 F Butter 12- to 15-cup Bundt pan. Whtsk 2Y2 cups fto • Preheat oven to 350°F. Generously butter 12- to 15-cup Sundt pan; dust pan with flour Stir flour and salt 1n medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2V2 cups sugar, beatmg until well blended. Beat in eggs 1 at a time. then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups

baking powder, and salt 1n med1um bowl. Using electric m1xer, beat butter and 1¥4 cups sugar in large bowl unt1l crea,..., Beat in orange JUICe, 1 teaspoon almond extract. and orange peel Beat 1r egg 1 at a time. Mix in yogurt.

flaked coconut. Transfer batter to prepared pan; smooth top.

Add dry ingredients to batter and beat just until blended.

Bake cake until top 1s golden brown and tester inserted near center comes

Toss remaining Y2 cup flour and raspberries in large bowl. Fold berry mtxtve

out clean. about 1 hour 10 m1nutes. Cool cake in pan 5 minutes. Using small

into batter. Spoon batter mto prepared pan; smooth top.

sharp knife. cut around sides and center tube of pan to loosen cake Turn

Bake cake until tester inserted near center comes out clean, about 1hov

cake out onto rack, cool completely. Whisk powdered sugar and remaining V4 cup coconut milk in med1um bowl to blend. Spoon glaze over cake. Top with additional coconut. if desired.

10 mmutes Cool in pan on rack 30 m1nutes Invert cake onto plate and cool.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room DO AHEAD: Can be made 1day ahead. Cover with cake dome and store at room temperature.

temperature. d · V:2 teaspoon aim Whisk powdered sugar. 1 tablespoon water, an remammg t J/. nfuls as needed fort extract 1n medium bowl. Add more water by 12 teaspoo glaze. Onzzle over cake. Let stand until glaze sets

Market Tip :

Raspberries kets d ld at farmers mar The best raspbernes are locally grown an so that . . . Look for bemes in open con tamers dunng mid- to late summer d dul that are dark an have a bright. uniform color and avo1d those c . . a-buy organ! 50 Don't rinse raspbernes. as thts blunts their arom · ·d t wash away that there's no concern about pest1c1 es o

Almond Butter Crown Tlus veast cdke gets 1ts name from the trown like look. wh1ch IS tflc1nks to the Bundt panJt IS haked /11 It would be perfect for brunch or an clfternoon tea Almond paste rs available m the hakmg arsle of most supcffn~lrkets and at spec1alty foods storPs 10 servings

Dough 3 1''•

cups unbleached all purpose flour cups (2'/z sticks) chilled unsalted butter, cut into pieces

2

'!•-ounce envelopes active dry yeast

'I•

cup warm water (105of to 115of)

1J2

cup canned evaporated milk, room temperature

2

large eggs, room temperature

DOUGH: Place flour m processor. Add butter and cut 1n. usmg on/off turns. until butter 1s s1ze of k1dney beans Transfer to large bowl. Cover and refngerate while dissolving yeast Spnnkle yeast and pinch of sugar over Y4 cup warm water m med1um bowl. st1r to dissolve Let stand unt1l foamy, about 5 minutes. Mix in milk. eggs. crushed cardamom seeds. salt. and V4 cup sugar. Pour over flour-butter m1xture and stir JUSt until flour is moistened. Cover and refrigerate at least 5 hours

Seeds from 6 cardamom pods, crushed 1

teaspoon salt

DO AHEAD : Can be made 1day ahead Keep refrigerated.

'/4

cup sugar

Filling

Punch dough down. Dust hands w1th flour. Pat dough out on l1ghtly floured surface to 20-inch square Fold dough over into 3 equal sections as for business letter. Press edges lightly with rol ling pin to seal. Turn dough so that 1 short

'/z /z 1 /z

cup almond paste

side faces you. Roll dough out into 30x6 V2-inch rectangle. Starting at 1 short side, fold dough over into thirds. forming 1Ox6V2-inch rectangle . Wrap dough in plastic Refrigerate while preparing filling.

1

teaspoon almond extract

'I•

cup sliced almonds

FILLING: Using electric mixer. beat butter. sugar. almond paste. and almond extract m medium bowl to blend

Powdered sugar

Butter 12- to 15-cup Sundt pan. Spnnkle bottom with sliced almonds. Unwrap dough. Roll dough out on l1ghtly floured work surface into 24x9-inch rectangle.

1

cup (1 stick) unsalted butter, room temperature cup sugar

Spread filling over. Starting at 1 long side. roll dough up jelly-roll style. Cut dough crosswise into 8 sl1ces Arrange dough slices. cut sides down. in prepared pan. spacing evenly apart. Let nse m warm draft-free area until almost doubled in volume. about 1V2 hours. Preheat oven to 375°F. Bake cake until top is dark golden brown. about 45 minutes. Turn out onto rack DO AHEAD : Can be made 1day ahead. Cool completely. Wrap tightly in foil. Let stand at room temperature. Before continumg. rewarm uncovered m 325oF oven about 10 minutes Sift powdered sugar over Serve warm.

cakes

nrChocolate-Apricot Kugelhopf ThiS yeast nsen cake 1s surpnsmgly hands off It requ11es no knec1dmg and gets set as1de m a v.arm place to nse. domg lots of the w01k all tw 1tself If vou don't hale a Augelhupf pan (they are avcJJiable at cookware stOles). you can use a large Bundt pan 12 servings

Sponge 1Vz

cups apricot nectar 111z cups sifted unbleached all purpose flour (sifted, then measured)

V4 y4

cup sugar cup nonfat dry milk powder

1

v.-ounce env7e quick-rising active dry yeast

Dough

SPONGE: Boll apncot nectar 1n heavy med1um saucepan over high h eat • reduced to 1 cup. about 5 m1nutes Pour reduced nectar mto large bow C 120°Fto 125°F. Whisk in flour. sugar, m1lk powder, and yeast Cover tight plastic wrap and let rise 1n warm draft-free area until doubled mvolume a 30 minutes. DOUGH: Generously butter 12-cup kugelhopf pan. Using electnc m1xer beat butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1at a

Beat in apncot brandy, salt. vanilla. and ginger Combtne yeast and 2 tablesp hot water m small bowl and stir until yeast dissolves Mix yeast m1xture a

1f2

cup (1 stick) unsalted butter, room temperature

1

cup sugar

2

large eggs

3

large egg yolks

3

tablespoons apricot brandy or apricot nectar

1V•

teaspoons salt

1

teaspoon vanilla extract

1/z

teaspoon ground ginger

Position rack in center of oven and preheat to 350°F Bake kugelhopf unt 11

1

1/4-ounce

deep brown and cracking on top and tester inserted near center comes out cea

2

tablespoons hot water (120°F to 125°F)

about 48 minutes. Cool in pan on rack 20 minutes Turn out onto rack and

3

cups sifted unbleached all purpose flour (sifted, then measured)

cool completely.

12

ounces bittersweet or semisweet chocolate, coarsely chopped

6

ounces moist dried apricots, quartered

2

tablespoons (packed) golden brown sugar

envelope quick-rising active dry yeast

11/z teaspoons ground cinnamon

sponge mto butter mixture. Gradually mix in flour. Combine chocolate. drred apncots. brown sugar. and cinnamon in medium bowl. Mrx into dough Spoon dough into prepared pan Cover tightly with plastic wrap and krtchen towel. Let stand 1n warm draft-free area until dough rises just to top of pan about 3 hours.

0 0 AHEA 0: Can be made 1 day ahead. Return to pan. cover tightly. and sto e at room temperature. Place kugel hopf on platter. Lightly sift powdered sugar over. Cut into wedges Serve. passing Chocolate Swirl Whipped Cream separately, if destred

Powdered sugar Chocolate Swirl Whipped Cream (optional; see recipe)

bon appeti t d esserts

~ - _£:-.'

Blueberry Coffee Cake

f Chocolate Swirl Whipped Cream Tlu~<> luscwus

whtpped cream 1:<> optwnal but how could you wsts(l rtw

apncot flavor complements the kugelhopf. and would add an unexpected. sophtsttcated touch to other chocolate cakes Makes 5 cups 2

T111s cake ta'ites equally del!cwus whether made usmg fresh or frozen bluebemes 12 servings

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao). chopped

21f3

cups unbleached all purpose flour, divided

3f4

cup (1 1h sticks) unsalted butter, room temperature, divided

1

cup sweetened flaked coconut

1Jz

cup (packed) golden brown sugar

1

teaspoon ground cinnamon

2

tablespoons plus 2 cups heavy whipping cream

21/z teaspoons baking powder

2

tablespoons sugar

Vz

teaspoon salt

3

tablespoons apricot brandy or apricot nectar

1

cup sugar

2

large eggs

1

cup milk

1

12-ounce package frozen blueberries, unthawed, or 21/z cups

St1r chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and m1xture 1s smooth. Cool. Beat remain1ng 2 cups cream and sugar 1n large bowl until soft peaks form Add brandy and contmue beating until st1ff peaks form. Pour chocolate m1xture over cream and fold together until whipped cream is lightly streaked w1th chocolate Transfer to serving bowl. DO AHEAD: Can be made 8 hours ahead Cover and refngerate

fresh blueberries

Combine Y3 cup flour. V4 cup butter. coconut. brown sugar. and cinnamon in medium bowl. M1x until mo1st and crumbly. Set topping aside. Preheat oven to 375°F Butter and flour 13x9x2-inch metal baking pan. Sift remaining 2 cups flour. bakmg powder. and salt into small bowl. Using electnc mixer. beat remammg Y2 cup butter m large bowl until fluffy. Gradually add sugar. beating until well blended Beat in eggs 1 at a time. Mix dry ingredients into batter alternately with milk m 3 additions each. Fold in bluebernes Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping IS golden brown. about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

caltes

5

' Spiced Crumble Cake with Chocolate Frosting The ca"', e can 11e rnu"t~e ,, ", c''' '"' '1t1e·'1d· and 1t keeps well c1ftm survmg, too The "crum1J1e" rett?f5 ' , tt1 tl·t~ c J't' '<, ct>nter · a layer of pecdns, bro wn sugar, butter, • ·'"' .., · and cocoa powder 12 servings

C rumble 1

'h

cup pecans cup (packed) golden brown sugar

2

tablespoons ('14 stick) chilled unsalted butter, diced

1

tablespoon natural unsweetened cocoa powder

Cake 21h cups unbleached all purpose flour

I

CAKE: Preheat oven to 350°F Butter and flour 13x9x2-mch metal bakmg pan Whisk flour. cornstarch, baking soda, cinnamon, salt, cloves, and allspce in medium bowl to blend. Whisk sour cream, milk, and vanilla m small bowl to blend. Us1ng electric mtxer, beat butter in large bowl unt1l fluffy. Gradually beat In

1

tablespoon cornstarch

both sugars. Beat in 3 eggs, 1 at a time. Beat in Yz cup dry ingredients Beat 10

1

teaspoon baking soda

1

teaspoon ground cinnamon

remaining 2 eggs, 1 at a time Beat in remaining dry ingredients m3 add 1t1ons alternately w1th sour cream m1xture in 2 additions.

3/4

teaspoon salt

Spread 3 cups batter m prepared pan. Sprinkle with crumble; press lightly mto

1J4 1J4 3/4

teaspoon ground cloves

batter. Spread rema1n1ng batter over crumble to cover. Bake cake unttl tester

teaspoon ground allspice

inserted into center comes out clean, about 35 mmutes. Cool cake in pan on rack

cup sour cream

1/4

cup whole milk

FROSTING : Melt chocolate in top of double boiler over simmering water.

1

teaspoon vanilla extract

stirring until just melted and smooth. Let stand just until cool but not set Usmg

1

cup (2 sticks) unsalted butter, room temperature

electric mixer, beat cream cheese. butter, and vanilla 1n large bowl to blend Beat

1

cup sugar

in sugar in 3 additions, then cooled chocolate and cocoa .

3/4 5

cup (packed) golden brown sugar large eggs

Frosting 6

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

1

B-ounce package Philadelphia-brand cream cheese, room temperature

V4 1

cup ('h stick) unsalted butter, room temperature teaspoon vani lla extract

2Vz cups powdered sugar 2

60

CRUMBLE: Blend pecans. sugar. butter. and cocoa m processor um11nuts are fmely chopped

tablespoons natural unsweetened cocoa powder

bon appetit desserts

Spread frosting over top of cake.

DO AHEAD: Can be made 1 day ahead. Chill untilfrostmg ts set: cover and keep chilled. Let stand 1hour at room temperature before servmg.

rSour Cream- Orange Coffee Cake with Chocolate- Pecan Streusel Sour cream makes tlus coffee cake uch and m01st, and D streuselm both the fillmg and the topprng adds twtce as much chocolate-pecan flavor

12 servings

Streusel 11/z cups (packed) golden brown sugar 1 6

tablespoon ground cinnamon tablespoons(% stick) chilled salted butter, diced

1112 cups coarsely chopped pecans

1

cup (6 ounces) semisweet chocolate chips

Cake

STREUSEL: Whisk sugar and cinnamon 1n med1um bowl to blend. Add butter and rub 1n with fmgertips unt1l mixture holds together 1n small moist clumps. Mix in pecans and chocolate chips. DO AHEAD: Can be made 3 days ahead Cover and refrigerate CAKE: Preheat oven to 350°F. Butter and flour 13x9x2 mch metal baking pan. S1ft flour, bakmg soda. and baking powder into med1um bowl. Using electric mixer. beat sugar and butter in large bowl until blended and smooth Beat 1n

11/z teaspoons baking soda

eggs 1 at a time. then orange peel and vanilla. Mix in flour mixture in 4 additions alternately w1th sour cream in 3 add1t1ons. M1x 1n orange juice. Spread half of

1'h teaspoons baking powder

batter 1n prepared pan. Sprinkle w1th half of streusel. Drop remaining batter

1'h cups sugar

over by heaping tablespoonfuls. carefully spread batter to make even layer. Sprinkle w1th remaming streusel.

3

3f4 3

cups unbleached all purpose flour

cup (1 1h sticks) salted butter, room temperature large eggs

Bake cake 30 mmutes. Place sheet of foil loosely over pan to keep topping from

1'h teaspoons finely grated orange peel

browning too quickly Contmue baking until tester mserted into center of cake

1'h teaspoons vanilla extract

comes out clean. about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 m1nutes Sift powdered sugar over cake; serve warm or at room temperature.

1V2 cups sour cream

V•

cup fresh orange juice

DO AHEAD : Can be made 2 days ahead Cool completely Store airtight at Powdered sugar

room temperature.

cakes

Poppy Seed Coffee Cake with Cardamom Streuse The streusel toppmg 1s deliCIOUS and adds a sp1q~ homoy touch to th1s rustic ca/..e But If you're 1unnmg short on t11ne go ahead c1nd s/..1p it-the cc1kc IS still delicious without 1t 10 to 12 servings

Streusel

I

6 6

tablespoons sugar tablespoons unbleached all purpose flour

1/ 4

cup (lfz stick) unsalted butter. melted

3/4

teaspoon ground cardamom

1/z

teaspoon ground cinnamon

Bake cake 25 minutes Spnnkle streusel over top of cake Contmue to bake until tester inserted near center comes out clean. about 25 mmutes longer Cool cake completely in pan on rack. Usmg sharp knife. cut around sides of pan and center tube to loosen cake Holding center tube, lift cake from pan sides. Cut cake free from pan botton Placing hand gently atop cake for support. tilt cake just far enough over to release from center tube: remove tube. Place cake streusel side up on platter

Cake

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room

21/J cups cake flour 11/2 teaspoons baking powder

temperature.

teaspoon baking soda

1 3/4 1/4 11 1

cup plus 2 tablespoons sugar

2

large eggs

1

cup sour cream

The baking time indicated in a recipe provides the estimated t1me you can expect the cake to be done. but visual cues are your best

1/4

cup fresh orange juice

bet for determining doneness. Here are three ways to deterrmne 1f

2

teaspoons finely grated orange peel

1

teaspoon vanilla extract

1/J

cup poppy seeds

teaspoon ground cardamom teaspoon salt tablespoons unsalted butter, room temperature

a cake is perfectly done.

1. Insert a toothpick. cake tester. or even a thin metal skewer (like the ones used to truss a turkey) into the center of the cake.

STREUSEL: Mix sugar. flour. melted butter. cardamom. and cinnamon in small bowl until moist clumps form. CAKE: Preheat oven to 350°F. Butter and flour 10-inch-diameter angel food cake pan with removable bottom. Sift cake ftour, baking powder, baking soda, cardamom, and salt twice mto medium bowl Usmg electric mixer, beat butter and sugar in large bowl until well blended Beat in eggs 1 at a time. Mix in sour cream. orange juice. orange peel. and vanilla Beat m dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).

It should come out clean or with just a few crumbs attached.

2. Gently press your finger onto the top of the cake. The cake should spring back without leaving an impression of your finger

3. Check the sides of the cake. In most cases. the edges should just begin to pull away from the sides of the pan. For a molten cake. the ru les are different. A tester mserted into the center of the cake should come out with thick batter attached. and the tops and sides of the cake should be set. while the center should appear wobbly.

fj2

bon appetit desserts

Raisin Streusel Cake Made wlf/1 matzo caf..e meal. potato starch. and nondcWY crec~mer, tlus delicwusl) sp1ct?d cofft?e caAe also sat1sfres the d1etary reqwwments for

Passover 12 servings

teaspoons ground cardamom

STREUSEL: Pos1t1on rack 1n center of oven and preheat to 350°F Coat 9x9x2-mch metal bakmg pan generously with marganne M1x marganne. sugar. cardamom, and cmnamon in med1um bowl Gradually add matzo cake meal and mix until crumbly Spread half of streusel on baking sheet and bake until golden

teaspoons ground cinnamon

and cnsp, about 10 mmutes Cool and break into b1ts.

cup matzo cake meal

CAKE: Combine matzo cake meal. potato starch, salt. and g1nger in small

Streusel 1f4

cup (1/z stick) unsalted margarine, room temperature

2/J 41f4 21f4 1fz

cup sugar

Cake 1/z 1/z 1/z 1/z

I

bowl Usmg electric m1xer. beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until st1ff but not dry.

cup matzo cake meal cup potato starch

Using same beaters. beat egg yolks and remaining YJ cup sugar in another large

teaspoon salt

bowl until mixture is thick and slowly dissolving ribbon forms when beaters are

teaspoon ground ginger

lifted. Beat in nondairy creamer. then margarine. lemon peel. and lemon juice

5

large egg whites, room temperature

11/J

cups sugar, divided

at low speed Add dry mgred1ents and st1r until well blended Fold in egg white mixture in 2 additions.

5

large egg yolks

Pour half of batter into prepared pan Sprinkle baked streusel over Sprinkle with

1fJ 1f4

cup liquid nondairy creamer

half of ra1sms Spread remaining batter over. Sprinkle with unbaked streusel

cup (1fz stick) unsalted margarine, melted, cooled

and remainmg ra1sms Bake until tester Inserted into center of cake comes out

2

tablespoons finely grated lemon peel

dry, about 40 mmutes.

11fz tablespoons fresh lemon juice /J cup raisins

2

Cool cake in pan on rack Cover with foil and let stand 1 hour to soften topping .

DO AHEAD : Can be made 2 days ahead. Keep covered and store at room temperature. Cut into squares and serve

cakes

6

11.

Chocola Chi Cof-£ Ca

tll r

A sprmgform pan 1c; 1deal for tlus ca~e The powdeted sugar toppmg can be stfted 01 t:r the hot ca).e n lute tt s stt/1111 the pan .11/owmg some of the sugcu

With m1m chocolate ch1ps tlotted throughout and 8 s•Aieet •• and tA top. tillS mots! coffee cake ts great for etther brunch or de '

sse,· 12 se....

to melt mer so sltglltly- then the stdes can be sltpped off wtthout dtsturbmg the toppmg Tossmg the chernes wtth the resetved flour f111AftHP be for~ they're added 10 the batter prments them from smkmg to the botton 10 servmgs

11/z cups unbleached all purpose flour 1

teaspoon bak1ng powder

1fz

teaspoon baking soda teaspoon salt teaspoon ground nutmeg cup (1 stick) unsalted butter, room temperature cup plus 1 tablespoon sugar large eggs, room temperatu/re teaspoons vanilla extract cup sour cream teaspoon finely grated lemon peel

1

cup canned pitted sweet cherries, halved, dra ined

1lz

vanilla bean, split lengthwise

2

tablespoons powdered sugar

··•ng,

Cake Nonstick vegetable oil spray 2

large egg whites (V4 cup)

/J

cup (packed) golden brown sugar

1

Pi nch of salt

11/2 11/4 2 1/2 1/4 % 1 1/2 3 3f4

cups coarsely chopped walnuts cups mini semisweet chocolate chi ps, divided cups cake flour teaspoon salt teaspoon baking powder teaspoon baking soda cup plus 2 tablespoons sugar cup (1 stick) unsalted butter, room temperature large eggs cup sour cream

Topping 3/4

cup powdered sugar

Preheat oven to 350°F. Lightly butter and flour 10-inch-diameter spnngform

2

tablespoons sour cream

pan wtth 23!~-inch-high sides. Sift flour. bakmg powder. bakmg soda. salt. and nutmeg into medium bowl. Using electnc mtxer beat butter and 1 cup sugar

CAKE: Posttion rack tn center of oven and preheat to 350°F. Butter ard

m large bowl until well blended. Add eggs 1 at a time. beating well after each additton. Blend mvanilla extract. Transfer 2 tablespoons dry ingredtents to small bowl. At low speed, beat half of remainmg dry ingredtents into butter ~txtur~, then mix m sour cream and lemon peel. Beat 1n remaining half of dry mgredtents. Mix cherries into reserved 2 tablespoons dry ingredients; fold chernes mto batter Spoon batter into prepared pan. smooth top Bake until tester inserted into center of ~ake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 mmutes Meanwhile, usmg .small sharp knife. scrape seeds from vanilla bean into small bowl Mtx m remammg 1 tabl espoon sugar. rubbmg Wtth fingertips to distribute seeds Add powdered sugar and rub again Sift vantlla sugar over hot cake and cool Cut around pan sides to loosen cake· remove pan stdes · DO AHEAD: Can be made 7day ahead Cover. let stand at room temperature

10-inch-diameter angel food cake pan with removable bottom, then spray with nonsttck spray Mix egg whttes. brown sugar. and salt in med urn bo Mix tn walnuts and 1;4 cup chocolate chips. Whtsk flour. salt. baking powder. and baking soda in another medtum bow Ustng electnc mixer. beat sugar and butter in large bowl to blend Beat r eggs 1 at a time Sttr in flour mixture in 4 additions alternately wtth so()r cream tn 3 addittons Sttr in remaining 1 cup chocolate chtps Transfer batter to prepared pan· smooth top Spoon walnut mixture even over. Bake cake until tester tnserted near center comes out clean. about 1 hour 8 minutes. Cool cake tn pan on rack 15 minutes Using sharp kr fe cut around sides of pan and center tube to loosen cake. Ustng oven mttt grasp center tube and lift cake from sides of pan Cool cake complete Y on rack. Cut cake free from pan bottom. Placing hand gently atop cake fo support. tilt cake just far enough over to release from center tube. remo e tube. Place cake. streusel side up. on platter (walnuts should be on top! DO AHEAD : Can be made 1 day ahead Wrap in plasttc TOPPING : Mix sugar and sour cream in bowl; dnzzle over cake

bon appetit d esserts

Cl1ocolate

n

Coffee Cak Th1s yeast-nsen coffee caAe needs to nse for an hour before bemg baked, so allow enough tnne before you plan to serve 11 12 servings

TOPPING : Uslflg electnc m1xer. beat cream cheese. sugar. and egg yolk m

Topping 1

8-ounce package Philadelphia-brand cream cheese, room temperature

1f4

cup powdered sugar

1

large egg yolk cup golden raisins

z!J

I

Cake 5

ounces bittersweet or semisweet chocolate, chopped

3/4

cup (packed) golden brown sugar

111z cups sifted unbleached all purpose flour (sifted, then measured) 1fz cup natural unsweetened cocoa powder

small bowl to blend M1x m ra1sms

CAKE: Butter 9x9x2-inch metal baking pan. Finely gnnd chocolate and brown sugar m processor Transfer to bowl Blend flour. cocoa. and salt m processor 5 seconds. Add butter. usmg on/off turns. chop finely Combme VJ cup warm water. sugar. and yeast in large bowl. Stir to dissolve yeast Let stand until foamy, about 8 minutes. Mix in egg, milk. chocolate mixture. and flour mixture Spread batter in prepared pan Drop toppmg over batter by tablespoonfuls and spread carefully to cover Pour boilmg water in bottom of 8x8-inch pan to depth of 1V2 inches. Place pan with dough over pan w1th water Cover pan with dough tightly with plastic

3/4

teaspoon salt

6

tablespoons (3/4 stick) chilled unsalted butter, diced

1/J

cup warm water (105°F to 115°F)

1

teaspoon sugar

PECANS: Meanwhile. beat egg white and sugar m medium bowl until th1ck.

1

1f4·ounce envelope active dry yeast

Add pecan halves and stir until well coated.

1

large egg, room temperature

6

tablespoons milk, room temperature

wrap. then k1tchen towel. Let stand until dough has risen. about 1 hour. Pos1t1on rack in center of oven and preheat to 350°F.

Arrange pecans. rounded side up. atop cake in irregular pattern (d1scard excess sugar mixture) Bake cake until tester inserted 1nto center comes out with just a

Pecans 1

large egg white

lfz

cup sugar

1

cup pecan halves

few crumbs attached. about 35 minutes. Cool cake in pan on rack. Serve warm or at room temperature.

cakes --~~

. •

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Texas Sheet Cake 1 ·u,

Th~re s no clear ronser s .

for TeJ.as. though It on n'w tlus. t'aJe . ,.. ''named , ,j

, , t t L ulv Brrd Johnson rs rumored , I A the Lone Stdr State rdfll ' cwtarnl} l,·f,upt I t' I 7d crunchy pecan toppmg are ec~sv d ) J1 e chocolate q aze ar to hale create It I A, f tllere are lot'> of WdVS to chcmge up h ce baAer nt · • decoratrons fort e nm' . I' hed toffee bats. chocolate·coated ,. h 8' addmg coarse~ ems d the roppmg , uc • al./rf '1'1'1' 'nar'>hmallows and toaste 1 • e"{Jresso beans or toas·ted coconut or ' . 11.Cllnuts for a rody road rendmon 12 servmgs

Cake 12/3 cups unbleached all purpose flour

Z/J

cup natural unsweetened cocoa powder

3/4

teaspoon baking soda

3j4

teaspoon salt

11/2 3/4

cups sugar cup (1 1/z sticks) unsalted butter, room temperature

2

large eggs

1

teaspoon vanilla extract

1

cup hot water

213

cup heavy whipping cream

2

tablespoons sugar

6

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped tablespoons (1/4 stick) unsalted butter, cut into pieces

11J4 cups coarsely chopped pecans, toasted CAKE: Preheat oven to 350°F. Butter and flour 13x9x2-mch metal cake pan. Whtsk flour. cocoa, baking soda. and salt in medtum bowl to blend. Usmg electnc mtxer, beat sugar and butter m large bowl until light and fluffy. Add eggs 1 at a ttme. beating well after each add1t1on Mix in vanilla. Beat in half of dry mgredtents. then 1 cup hot water, then remaining dry ingredients. Transfer batter to prepared pan, smooth top. Bake cake until tester inserted into center just comes out clean. about 25 mmutes. Cool cake in pan on rack. GLAZE: Bring cream and sugar to boil in heavy medium saucepan Remove from heat and add chocolate and butter. Let stand 5 mmutes, whtsk until smooth Drizzle half of glaze over cake; sprinkle wtth pecans. Dnzzle wtth remaintng glaze Cool until glaze 1s set. DO AH EAD: Can be made 7day ahead. Store airtight at room temperature. Cut cake mto squares and serve.

66

Certain frostings. 1ctngs. and glazes go particularly well w1th certain cakes Here's how they match up LIG HT. SPON GY CAKES like angel food and chtffon cakeswork best wtth thtn. pourable icings made by dissolving powdered sugar with a liquid. such as milk, coffee. or cttrus JUice. or Wtth fluffy whipped cream frosttngs that won't compete with the cake s atry crumb. Spongy cakes are able to soak up any excess mo1sture these creamy ictngs may exude. Powdered sugar icmgs and chocolate glazes also work well with Sundt cakes, stnce the decorative surface needs just a glossy finish. RICH, MOIST LAYERED CAKES-like gingerbread, chocolate. and carrot cakes-work tn harmony with buttercreams. whtpped ganaches. and cream cheese frostings, which won't exude liquid and wtll help seal in the cake's moisture. DENSE, FUDGY CAKES- like flourless chocolate cakes-are so rich that a stmple s1ft1ng of powdered sugar is often the only embellishment needed These cakes are even more extravagant

Glaze

2

The Right Icing

bon appetit desserts

when draped in ganache, covered in whipped cream, or served with a dessert sauce. such as creme anglatse.

Carrot Cake with Buttermilk Glaze and Cinnamon- Cream Cheese Frosting There :c; nothmg ordmary about this carrot cake Jt:'i loaded w1th coconut. pmeapple. and pecans. and includes both a glaze and a frostmg The glaze IS hot when 1t:'i poured over the warm sheet cake. wh1ch gives tins dessert a nch, m01st texture The frostmg is truly the 1cmg on the cake Just be sure the glazed cake 1s completely cool before the frostmg 1s spread over it. or the frostmg wt/1 melt 12 servings

CAKE: Preheat oven to 350°F. Brush 13x9x2-mch metal baking pan w1th vegetable oil; dust w1th flour. Whisk flour, bakmg soda. cmnamon. and salt in medium bowl Beat sugar. eggs, buttermilk, oil, and vanilla in large bowl until smooth. Beat 1n dry ingredients. Fold in carrots, coconut pineapple with juice, and pecans Transfer batter to prepared pan.

Cake 2 2 2 1/2

cups unbleached all purpose flour teaspoons baking soda teaspoons ground cinnamon teaspoon salt

11/z cups sugar 3

large eggs

3/4

cup buttermilk

3/4

cup vegetable oil

1

teaspoon vanilla extract

I

2 cups coarsely grated peeled carrots 11fz cups sweetened flaked coconut 1

B-ounce can crushed pineapple in juice

1

cup coarsely chopped pecans

Bake cake 30 minutes. Tent loosely with foil. Continue to bake until tester inserted into center comes out clean. about 15 minutes longer. Remove from oven. Using bamboo skewer. poke deep holes all over cake. GLAZE: Meanwhile. bring sugar. buttermilk, butter. corn syrup, and baking soda to boil in large saucepan. stirring until sugar dissolves. Boil until glaze is deep amber color. whisking often. 3 to 4 minutes (glaze will thin out when almost done) Remove from heat; mix in vanilla. Spoon hot glaze evenly over warm cake. Cool cake completely in pan.

1

cup sugar

1fz

cup buttermilk

FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar. brown sugar. vanil la. and cinnamon; beat until blended. Spread frosting over cooled cake in pan.

1fz

cup (1 stick) unsalted butter, diced

DO AHEAD: Can be made 1day ahead. Cover and chill.

1

tablespoon light corn syrup

Glaze

11fz teaspoons baking soda 1

teaspoon vanilla extract

Frosting 11fz B-ounce packages Philadelphia-brand cream cheese, room temperature

1 2 11fz 1

cup (1 stick) unsalted butter, room temperature 1-pound box powdered sugar tablespoons (packed) brown sugar teaspoons vanilla extract teaspoon ground cinnamon

cakes

, Parsnip Spice Cake with Ginger-Cream Cheese frosting . I ,, t.Jd to carrots-they cJre sum leu in flavor but have PaN1tfl" ate cIo.~e Yrt ,a <· I . • I " I Here they gJve a new twist to CcllfOt cake Toc~stmg t 18 creann u ute ues 1 • • 36 for walnuts or am otht" n'"" mtenstfie<> t17etr nch nutty flcWor. see page

tipS on toastmg nuts 12 to 16 servings

Glazed Lime Cake Heres a cake you can make any mght of the week on a wh1m, smce th ere ae JUSt seven staple mgredwnts used for both the cake and glaze-all f •

·

O W~ICh

you're t1kely to have on hand If you don t have self-nsmg flour, use all flour instead and add 73;4 teaspoons baking powder and,,. t Purpose · n easPoo salt. For a pretty garnish. grate some fresh lime peel over the cakeJu . . . st after its been glazed and spnnkle wtth blackbemes or raspberries 9 serv· tngs l/4

cup (1 Vz sticks) butter, room temperature

21/2

cups powdered sugar, divided

1'/z

cups unbleached all purpose flour

2

large eggs, room temperature

1

V4

cup milk

1

cup sugar tablespoon ground ginger

1'/J

cups self-rising flour

2

teaspoons baking powder

4

large limes

teaspoons ground cinnamon

6

tablespoons sugar

teaspoon plus 1/e teaspoon salt teaspoon ground nutmeg teaspoon ground allspice

I

teaspoon ground cloves

3

large eggs cup canola oil or other vegetable oil

'h cup whole milk 11/2 teaspoons vanilla extract, divided 2 cups (packed) shredded peeled parsnips (about 3 large)

Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Us1ng electric mixer. beat butter and 1Yz cups powdered sugar in large bowl until well blended. Beat 1n eggs 1 at a time. Beat in milk, then flour. Transfer batte to prepared pan; smooth top. Bake cake until tester mserted into center comes out clean, about 33 minutes. Meanwhi le, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 6 tablespoons St1r lime peel. hme

1fz

cup walnuts, toasted, chopped

juice. and 6 tablespoons sugar in small bowl until sugar d1ssolves. Set lime

4

ounces Philadelphia-brand cream cheese, room temperature

syrup aside.

2

tablespoons (% stick) unsalted butter, room temperature

2

teaspoons grated peeled fresh ginger

Using skewer. poke holes all over cake. Spoon 2V2 tablespoons lime syrup

3

cups (about 12 ounces) powdered sugar

into another small bowl; reserve for glaze. Spoon all remain1ng lime syrup evenly over hot cake. Cool cake completely in pan on rack.

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan Combine flour. 1 cup sugar. ground ginger, baking powder. cmnamon. ~ teaspoon salt, nutmeg, allspice. and cloves m large bowl; whisk to combine. Whisk eggs, oil, milk, and 1teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry mgredients; st1r until JUSt combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean about 25 minutes. Cool cake completely in pan on rack. , Beat cream cheese and butter in large bowl until smooth. Beat m fresh ginger and remaining Ya teaspoon salt and Y2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth Spread over cake. DO AHEAD: Can be made 1 day ahead Cover and chill.

68

bon appetit desserts

Whisk remaining 1 cup powdered sugar into reserved 2V2 tablespoons lime syrup; drizzle glaze over cake Let stand 1 hour. Cut cake mto squares.

f Double-Ginger Gingerbread with Orange-Ginger Sauce The double hit of gmger comes from ground gmger and chOflfled crystallized gmger 8 servings 1'/z

cups unbleached all purpose flour

1

teaspoon baking soda

1

teaspoon ground ginger

1

teaspoon ground cinnamon

1fz

teaspoon salt teaspoon freshly ground black pepper

lfz

Vz Vz

cup (packed) dark brown sugar

2

large eggs

1/4

cup robust-flavored (dark) molasses

213

cup buttermilk

'I• 'lz

cup chopped crystallized ginger

cup (1 stick) unsalted butter, room temperature

cup chilled heavy whipping cream, whipped to soft peaks Orange-Ginger Sauce (see recipe)

Preheat oven to 325°F Butter 8x8x2-inch metal baking pan d , USt With ft 0 flour. bakmg soda. ground ginger. cinnamon, salt, and peppe r . . r mto smal bQ; Us1ng electnc m1xer. beat butter 1n large bowl until light and fluff and beat until fluffy. Add eggs 1 at a time, beating well afte Yh Add r eac add t 1n molasses. M1x in half of dry mgredients. then buttermilk th , en remam ingredients. Fold in crystallized ginger. n Transfer batter to prepared pan. Bake cake until tester inserted

.

~~~~

comes out clean. about 45 m1nutes. Cool cake slightly in pan on rack

DO AHEAD: Can be made 6 hours ahead. Cool completely· Coverwtt. h fola rewarm in 375°F oven 70 to 75 mmutes Cut warm cake mto squares and place on plates. Top with whipped cream ar Orange-Ginger Sauce and serve.

' ' Orange-Ginger Sauce This sauce would also be delicious over vanilla 1ce cream or spooned over th Greek yogurt scattered with toasted almonds. Makes about 1112 cups 3

large oranges

1

cup (about) fresh orange juice

6

tablespoons sugar

1

cinnamon stick

3

tablespoons chopped crystallized ginger

Using small sharp kn1fe. cut off peel and white pith from oranges. Workmg oVE small bowl, cut between membranes of oranges, releasing segments. Transfe segments to medium bowl Pour accumulated orange juice into measunng CLP Add enough orange juice to measure 1 cup plus 2 tablespoons. Transfer jUicet . · unt1l me d1um saucepan. Add sugar and cinnamon. Cook over low heat. strrnng sugar dissolves. Increase heat and simmer until ju1ce m1xture IS syrupy and reduced to 6 tablespoons, about 12 minutes. Pour over oranges. Add ginger Coo

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

D hon

appetit desserts

f Cranberry-Maple Pudding Cake Pudding cakes form two wonderful layers all on the1r own as they bakethe puddmg layer settles on the bottom, and a spongy cake forms on top. Serve th1s warm for breakfast or dessert 6 to 8 servings 2

cups fresh or frozen cranberries

1

cup pure maple syrup (Grade 8 or Grade A dark amber)

213

cup heavy whipping cream

3f4

teaspoon finely grated orange peel

Bring to boil. st1rnng occasionally. Reduce heat and simmer 1 minute. Remove from heat.

Pinch of salt plus lfz teaspoon salt

213

cup unbleached all purpose flour

1J3

cup yellow cornmeal (preferably stone-ground)

11J2 teaspoons baking powder

Position rack in center of oven and preheat to 400°F. Combine cranberries, maple syrup, cream. orange peel, and pinch of salt in heavy medium saucepan.

Whisk flour, cornmeal, baking powder. and remaining Y2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Wh1sk milk, (

melted butter. and vanilla into egg mixture. Add flour mixture to egg mixture. whisk to blend.

1

large egg

3

tablespoons sugar

Pour warm cranberry mixture into 11 x7x2-inch or 8x8x2-inch glass or ceramic

lf2 1f2

cup whole milk

baking dish. Pour batter over. Bake cake until golden and cranberry mixture

cup (1 stick) unsalted butter, melted

bubbles at edges, about 28 minutes. Cool 15 minutes. Spoon warm cake with

1

teaspoon vanilla extract

cranberry mixture onto plates. Serve cake topped with creme fralche, whipped cream, or vanilla ice cream.

Creme fraiche, softly whipped cream, or vanilla ice cream

cakes

71

'f Apple- CoriUileal

Upside-Down Cake

}e/loH cornmeal gwes thiS homey dessett great te\ture Plppm apples can be uc;ed mplace of Grtmnv Souths When addmg the bcJtter to the ccJke pan, dro~ If c;poonfuls rather than pouniJg tf over to help dlstnbufe If evenly and to avo~d . I I 'h ... C""ke IWJ't mner-sweet, so serve it warm wtth vanilla d1slodgmg t 1e app es ' 1 '·' o • • ~-' • or dulce de !eche ICe cream, if destred 6 to 8 servmgs

b;,

Nonstick vegetable oil spray tablespoons (1 stick) unsalted butter, room temperature, divided

Pos1t1on rack m center of oven and preheat to 350°F. Generously s ra 9-mch-dlameter cake pan with 2-inch-high sides with nonst1ck spr:V ~o•

cup plus 2/J cup sugar . . 7- to B-ounce Granny Smith apples, peeled, cut mto etghths, cored

2 tablespoons butter in heavy large skillet over medium-high heat Ad~ y2 cup sugar and stir until sugar melts and turns golden brown, abou

cup unbleached all purpose flour

3 minutes Add apples and saute over medium heat until apples are st

cup yellow cornmeal

tender and coated w1th caramel. shakmg pan occasionally, about 12 mm e

teaspoon baking soda

Immediately pour m1xture into prepared pan; distribute apples and carame evenly over bottom of pan.

teaspoon salt large egg cup buttermilk

I

1

Whisk flour. cornmeal. baking soda. and salt 1n medium bowl. Using electr mixer. beat remain1ng 6 tablespoons butter and 2/3 cup sugar in large bow until fluffy. Beat in egg. Add half of flour m1xture. st1r in buttermilk. Aao

Technique Tip: Flipping Out lnvertmg an ups1de-down cake to get 1t out of the pan requires a leap of faith-and a firm gnp. It's Important. of course, to read the mstructions m the recipe first. Then. just go for 1t: Usmg oven mitts or th1ck k1tchen towels. make sure you've got the cake pan and the platter clasped tightly together [1] Then flip the platter and cake quickly, let stand as directed. and carefully lift off the cake pan [2]

remaining flour mixture and mix well. Drop batter by spoonfuls evenly over apples and spread gently with offset spatula. Bake until cake is golden brown and tester inserted mto center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes Cut around sides to loosen cake. Place platter over pan. Usmg oven m1tts or pot hold as aid. firmly grasp pan and platter together and turn over Gently lift pan cake. SeNe warm.

Caramel-Walnut Upside-Down Banana Cake A new tw1st on pmeapple ups1de-down cake Walnuts 1ep!ace tile pmeapple atop a <>uper-m01st banana caf...e, and a brown sugar caranwl dnps down tile s1des 6 to 8 servings

TOPPING: Spray 8-mch·d1ameter cake pan w1th 2-mch-h1gh s1des w1th

Topping 1/z 1 3

lf•

nonst1ck spray Bnng butter. sugar. and corn syrup to boil in medium saucepan. stirring constantly until butter melts Boil syrup 1 minute. Stir m nuts. Spread

Nonstick vegetable oil spray cup (1 stick) unsalted butter cup (packed) golden brown sugar

toppmg in prepared pan. Let topp1ng cool completely. CAKE: Preheat oven to 350°F. S1ft flour, baking powder, baking soda. and salt mto medium bowl Using electric m1xer. beat butter and both sugars m large bowl until blended Beat in eggs 1 at a time. then mashed bananas, sour cream.

tablespoons dark corn syrup cup walnut halves or pieces

Cake P/4 cups cake flour 1

teaspoon baking powder

3/4

teaspoon baking soda

1/2 1/z

teaspoon salt cup (1 stick) unsalted butter, room temperature

'h 1/z

cup sugar cup (packed) golden brown sugar

2

large eggs

1

cup mashed very ripe bananas (2 to 3 large)

3

tablespoons sour cream

1

tablespoon dark rum

1

teaspoon vanilla extract Whipped cream or vanilla ice cream

I

rum. and vanilla. Beat 1n dry mgred1ents m 2 additions just until combined. Spoon batter into pan. Bake cake unt1l tester inserted mto center comes out clean, about 55 mmutes. Cool 15 minutes Run small kn1fe around pan sides to loosen cake. Place platter over pan. Using oven m1tts or pot holders as aid, firmly grasp pan and platter together. then turn over. Let stand 5 minutes, then gently lift pan off cake. Cool at least 15 minutes for toppmg to set Serve warm or at room temperature w1th whipped cream or vanilla 1ce cream.

Market Tip:

Bananas

If you don't see any npe bananas m the produce sect1on. ask the produce manager if there are any in the back-sometimes they remove the ripe bananas to make room for the newest sh1pment.

cakes

73

I

•

. -·" •

..

•

•

Plum-Blueberry Upside-Down Cake Ups1de-down cake, an old-fashioned favonte is given a lustrous new look w1th plums and fresh bluebenies 8 servings

Topping 112

cup (1 stick) unsalted butter

1/2

cup (packed) dark brown sugar

4

plums, pitted, cut into %-inch wedges

1

1/2-pint container blueberries

Cake 11/z cups unbleached all purpose flour

TOPPING: Melt butter in heavy med1um saucepan over low heat Add sugar,

wh1sk until well blended. Pour syrup into 9-inch-diameter cake pan with 2-inchhigh sides, spread1ng to cover bottom evenly Lightly press plums mto syrup m circle around edge of pan. Spread berries in center.

DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature CAKE: Position rack in center of oven and preheat to 350°F. Sift flour, bakmg powder, cinnamon, and salt into medium bowl. Beat butter in another medium

2

teaspoons baking powder

bowl until smooth Gradually add sugar to butter and beat until well combined.

3/4

teaspoon ground cinnamon

Add eggs 1 at a time. beating well after each addition. Beat in vanilla. Stir dry

%

teaspoon salt

1J4

cup (1/z stick) unsalted butter, room temperature

1

cup sugar

Bake cake until top is golden and firm and tester inserted into center comes out

2

large eggs, room temperature

clean, about 55 minutes. Let stand 10 minutes. Run small sharp knife around

1

teaspoon vanilla extract

pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders

Vz

cup plus 1 tablespoon milk

as aid, firmly grasp pan and platter together, then turn over. Let stand 3 minutes.

ingredients and milk alternately mto butter mixture, beginning and ending with dry ingredients. Spoon batter over topping in pan.

then gently lift pan off cake Serve warm or at room temperature with 1ce cream Vanilla ice cream or whipped cream (optional)

or whipped cream, if des1red

cakes

76

~1 Pineapple Upside-Down

Pux.npkinGingerbread uNde down c.qJ..e get.,• ~ ,m71eli

' for autumn With thl' atkfltwn of pumpkm, -

lfiJ

1 , , Tto It 1'el the pllll'dpple, I/SO c1 large S£llf died and a ml\ of ~prccs ., kill e ' •. . I ' IVtth ea'>e U'>mg round rookie cuttm s of dl ferent to cut through the toug I s"m •· · ) • le pieces'" il clever twrst thcJt c~dds c1 modt.rnlook s1zes to cut the pmeapp · 'I·

177011 .,.,e.,

10 servings

Topping Nonstick vegetable

. 011

spray

TOPPI NG: Preheat oven to 350oF. Spray 9x9x2-mch metal bakmg pan w1th nonstick spray. Combine sugar, butter, pineapple JUice concentrate a d molasses in heavy small saucepan. Bring to boil over med1um heat, whlvk until sugar d1ssolves and syrup is smooth; boil1 minute. Pour evenly 1010 prepared pan.

213

cup (packed) golden brown sugar

'h

cup (1 stick) unsalted butter

2

tablespoons frozen pineapple juice concentrate, thawed

1

teaspoon mild-flavored (light) molasses

Cut off one YJ-inch-thick round from pineapple; cut out core. Place round m

1

ripe pineapple, peeled

syrup in pan. Stand pineapple on end. Cut lengthwise into YJ·inch-thlck slice Using 3 round cutters of different sizes, cut out rounds from pineapple slices

Cake

avoiding core. Arrange rounds close together in smgle layer mfree-form des g in syrup.

2 2 2 1'/•

teaspoons ground cinnamon

3/4

teaspoon ground ginger

lfz

teaspoon salt

lfz

cup (1 stick) unsalted butter, room temperature

1

cup sugar

2

large eggs

'lz

cup mild-flavored (light) molasses

lfz

cup canned pure pumpkin

'lz

cup boiling water

cups unbleached all purpose flour teaspoons baking soda teaspoons baking powder

j

Bake cake until tester inserted into center comes out clean. about 50 mmutes

Whipped cream

Market Tip:

Pineapple

When selectmg a pmeapple, look for one that feels heavy for 1ts size-a good sign that it wil l be juicy- and has a fragrant smell, a hint that it will be flavorful. Then tug at one of the inner leaves it Wi ll release easily 1f the pmeapple is npe '

bon appetit desserts

CAKE: Whisk flour, baking soda, baking powder, cinnamon, ginger, and sat medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to be Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry mgred e• just until blended. occasionally scraping down s1des of bowl. Beat mY2cup boiling water. Pour batter evenly into pan.

Cool cake in pan 45 minutes. Place platter over pan. Usmg oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Let stand 5 minutes, then gently lih pan off cake. Serve cake warm or at room tempera! e with whipped cream.

f? Upside-Down Spiced Peach Cake with HoneySweetened Whipped Cream A touch of honey m the brown sugar m1xture. f1esh peaches mstead of canned pmeapple. and a b1t of yogurt in place of some of the butter update the classic

f

Honey-Sweetened Whipped Cream

cake. When removed from the heat. the honey m1xture will begin to harden

Usmg honey to sweeten the cream adds a subtle nuance; a bit of yogurt creates

qu1ckly. so be ready to pour 1t mto the cake pan 1mmed1ately As the cake bakes. the honey rn1xture melts rnto the peaches and mto the bottom of the

a perfect balance of sweet, creamy. and tangy flavors Makes about 13/c cups

cake, creatmg a usc10us toppmg 6 servings 1

tablespoons (3/c stick) unsalted butter, room temperature, divided

6 1/c

cup honey

1/4

cup (packed) golden brown sugar

11/4 cups unbleached all purpose flour 11/z teaspoons ground cardamom 1fz

teaspoon ground cinnamon

1/4

teaspoon baking soda

3/4

cup chilled heavy whipping cream

3

tablespoons honey

1/4

cup plain whole-milk yogurt

Using electric mixer. beat cream and honey in large bowl until soft peaks form.

(

1/4

teaspoon salt

3/4

cup sugar

1

large egg

1/z

cup plain whole-milk yogurt

3

small or 2 medium ripe peaches (about 1 pound total), pitted,

Fold in yogurt.

DO AHEAD: Can be made 8 hours ahead. Cover and refngerate

thinly sliced Honey-Sweetened Whipped Cream (see recipe)

Position rack in center of oven and preheat to 350°F. Generously butter 9-inchdiameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter m heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirnng often. about 2 m1nutes Immediately pour honey mixture into prepared pan to coat bottom completely. Let stand while prepanng batter. Whisk flour. cardamom. cinnamon. baking soda. and salt m med1um bowl to blend. Using electnc mixer. beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat m egg. Mix in half of flour mixture, then all of yogurt. Add remaming flour mixture and mix just until blended. Arrange sliced peaches decoratively over honey mixture (it will be firm). covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely Bake until cake begms to pull away from sides of pan and tester inserted into center comes out clean, about 40 mmutes Cool cake in pan on rack 5 minutes Run small knife around pan sides to loosen cake Place platter over pan. Usmg oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Serve warm or at room temperature with Honey-Sweetened Whipped Cream.

cakes

Brown Sugar-Almond Cake with Caramel Frosting Butternulk helps make this cake tender; and brown sugar g1ves 1t a roasty, old-fashioned sweetness 12 servings

CAKE: Preheat oven to 350°F. Butter 9x9x2-mch metal bakmg pan L me pa w1th waxed paper; butter paper. Sift flour, baking powder. bakmg soda . and at into large bowl

Cake 2

cups cake flour

3/4

teaspoon baking powder

3/4

teaspoon baking soda

1J4 1

teaspoon salt 15-ounce can pear halves in light syrup, well drained

3/4

cup blanched slivered almonds

3/4

cup buttermilk

3/4

cup sugar

1J2

cup (packed) golden brown sugar

1Jz

cup (1 stick) unsalted butter, room temperature

FROSTING: Combine brown sugar. cream. and corn syrup in heavy med1urr

2

large eggs

saucepan. Stir over medium heat until mixture comes to boil. Boil 2mmutes,

1

teaspoon vanilla extract

3/4

teaspoon almond extract

swirling pan occasionally. Pour mixture into medium bowl Chill unt1l cold and beginning to thicken. stirring occasionally, about 1 hour.

Bake cake until tester inserted into center comes out clean, about 30 mmutes Cool cake in pan on rack 10 minutes Run small sharp knife around pan Sides to loosen cake. Turn cake out onto rack; peel off paper. Cool cake completely

I

F rosting 3/4

cup (packed) dark brown sugar

112

cup heavy whipping cream

Using electric mixer. beat butter and powdered sugar in medium bowl unt1l smooth. Gradually beat m cold brown sugar mixture. then vanilla. Place cake on platter. Spread frosting over cake. Sprinkle nuts on top of cake

1

tablespoon light corn syrup

1

h

cup (1 stick) unsalted butter, room temperature

DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover.

1

cup powdered sugar, sifted

Sprinkle additional powdered sugar over cake.

1

teaspoon vanilla extract Toasted sliced almonds Additional powdered sugar

78

Place pears and nuts in processor; blend to thick puree Add buttermilk b • Ot sugars. butter. eggs, and both extracts. Process until well blended (m1xtu re ma 1 look curdled). Add to dry ingredients. stir to blend. Transfer to prepared pan

bon appetit desserts

r1 Walnut- Orange Cake Instead of the vegetable 011 or hurter usually found rn cakes. OIIV(? 0111s used here. Jendmg a tmld aroma and flavor that complement the walnuts and orange Regult'lr a/we oil works best as 1ts nnld taste won 't compete w1th the other flavors Nutt} but delicate. th1s cake would be deliCIOUS wl{h JUSt a dollop of ltghtl} sweetened wh1pped cream Serve 1t for breakfast. brunch. or tea, or after dmner 8 to 10 servings

Nonstick olive oil spray 11/z cups chopped walnuts cup unbleached all purpose flour 1 tablespoon baking powder 1

4

large eggs

11/z cups sugar 1/z cup fresh orange juice

?Cinnamon- Sugar Plum Cake Fresh. npe, seasonal fru1t 1s essentialm desserts that feature 1t- such as this one. So make th1s cake when summer plums are at their peak. Other summer fruits that would be del1c1ous m th1s recipe. pitted fresh cherries or sliced peaches and nectannes Dunng fall and winter, use sliced cored unpeeled pears 6 to 8 servings

11/4 cups unbleached all purpose flour 1

teaspoon baking powder

1/4 1h

teaspoon salt

3/4

cup plus 11/z tablespoons sugar large eggs tablespoon fresh lemon juice

cup (1 stick) unsalted butter, room temperature

1

tablespoon finely grated orange peel

2 1

1/z

cup olive oil

1

teaspoon finely grated lemon peel

Powdered sugar

5 %

large plums (about 11/4 pounds), pitted, cut into 1/z-inch wedges teaspoon ground cinnamon

Preheat oven to 350oF Spray 9-inch-diameter spnngform pan with nonst1ck olive oil spray. Place parchment paper round 1n bottom of pan; spray parchment

Preheat oven to 350°F. Butter 9-inch-diameter springform pan Whisk flour. bakrng powder, and salt in small bowl to blend. Using electric m1xer. beat

Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and bakrng powder in med1um bowl. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar. beating untill1ght. thick. and pale yellow. about 4 minutes G.raduall.y a~d walnut-flour mixture. then orange juice. orange peel, and olive ~ 1 1. beatmg JUSt until blended. Transfer batter to prepared pan. Place pan on nmmed bakmg sheet and bake cake unt1l tester inserted into center comes out clean. about 1 hour. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. Carefully invert cake onto platter and remove parchment Sift powdered sugar over cake.

butter in large bowl until fluffy. Beat in % cup sugar Add eggs 1 at a time. then lemon JUICe and lemon peel. beatrng until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway rnto batter in concentric circles. spacing slightly apart. Mix remaining 1Y2 tablespoons sugar and cinnamon in small bowl. spnnkle over plums. Bake cake unt1l browned on top and tester inserted into center comes out clean. about 50 minutes Cut around cake; release pan sides. Serve cake warm or at room temperature.

--~~----~--~~----~------~-------w

f Raspberry Cake with Marsala, Creme Fraiche, and Raspberries Th'S tender raspbeny ca/..e has the textwe of a fresh ca/.. e doughnut, so it 111ould be great for brunch Very lightly sweetened whipped cream could be substttuted for the creme fraFche 10 servings

11/z cups unbleached all purpose flour 1

teaspoon baking powder

1

teaspoon salt teaspoon baking soda

1,4 1,4

teaspoon ground nutmeg

1fz

cup Marsala

1/4

cup fresh orange juice

14

tablespoons (P/4 sticks) unsalted butter, room temperature,

Pos1t1on rack m center of oven and preheat to 400°F Butte 10 . r ·mch-di spnngform pan w1th 2% 1nch-high s1des Whisk flour bak· ameter . · mg Powder s bakmg soda, and nutmeg 1n medium bowl to blend. Comb· M · at, . me arsala and orange JUice 1n small bowl. Beat 12 tablespoons butter and 1 cup sugar InI bowl until well blended. Beat 1n eggs, vanilla, and lemon p 1 . ar e . . ee 8eat In flour m1xture 1n 3 add1t1ons alternately with Marsala m1xture m 2 dd. a ltlons Transf batter to prepared pan. Sprinkle with 1Y2cups raspberries· re e . serve remam berries for serving. mg

di vided 1

cup plus 4 tablespoons sugar, divided

2

large eggs

1

teaspoon vanilla extract

1

teaspoon finely grated lemon peel

4

cups fresh raspberries, divided

2

cups creme fraiche or sour cream

/

Bake cake until top is gently set. about 20 minutes. Reduce ov t en emperaturo to 375oF. Dot top of cake with remaining 2 tablespoons butter a d · .. . n spnnkle w1th 2 tablespoons sugar. Continue baking until tester mserted 1 t n o center of cake comes out clean, about 15 minutes. Cool cake in pan on rack R 1 . e ease pan s1des; transfer cake to platter. Cool to room temperature. Mix creme fraTche and remaining 2 tablespoons sugar in small bowl.

DO AHEAD: Cake and creme fralche mixture can be made 8 hours ahead Let cake stand at room temperature. Cover and chill creme fralche m1xture Cut cake into wedges. Top each with dollop of creme fraTche and fresh raspberries and serve.

f Tarte au Sucre Sunt!ar to a rust1c coffee cal. e. th1s Belg1an class1c is a light and fluffy yeastnsen treat w1th a custtudy brown sugar toppmg Often served w1th fresh bemes as dessert. the tart IS also lovely for brunch or as an afternoon snack

Chocolate Decadence Although the pan 1s buttered and floured to prevent st1cking. the cake 1tself is flourless The decadence comes from a generous dose of bittersweet chocolate

w1th coffee or tea 10 to 12 servings

and butter. accented w1th Grand Mamier. Cognac. and espresso powder. 12 servings

1'/z cups unbleached all purpose flour

1

pound bittersweet or semisweet chocolate (do not exceed 61 % cacao). chopped

10 2 1 1 6

tablespoons (1 1/4 sticks) unsalted butter

3/4

cup sugar

'I• 2 1

'lz 6

cup sugar teaspoons active dry yeast teaspoon finely grated lemon peel teaspoon salt tablespoons (3/• stick) chilled unsalted butter, cut into 1/z-inch cubes

tablespoons Grand Marnier or other orange liqueur tablespoon Cognac or brandy tablespoon instant espresso powder or coffee powder large eggs

'I•

cup whole milk

3

large egg yolks

Lightly sweetened whipped cream

2

large eggs

Fresh raspberries

2/J 2/J

cup heavy whipping cream cup (packed) dark brown sugar, divided

Preheat oven to 350°F Butter and flour 9-inch-diameter spnngform pan with 2¥4-inch-high s1des St1r chocolate and butter in heavy large saucepan over low

Butter and flour 9-inch-diameter springform pan with 2¥4-inch-hlgh sides

heat until melted and smooth. Remove from heat. Wh1sk m Grand Marnier.

M1x flour. !14 cup sugar. yeast. lemon peel. and salt m processor Add butter; using on/off turns. blend until mixture resembles coarse meal Add milk

Cognac. and espresso powder Cool to lukewarm.

and egg yolks; using on/off turns. blend until soft dough forms. Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume). about 2 hours. Preheat oven to 400°F. Whisk whole eggs and cream in small bowl to blend. Sprinkle YJ cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle With remainmg YJ cup brown sugar. Bake until dough puffs and browns and filling browns m spots. about 25 mmutes Transfer to rack. Cut around pan sides to loosen tart Release pan s1des Cool 30 minutes. Serve warm or at room temperature.

Using electric m1xer. beat eggs and sugar in large bowl until tripled in volume. about 5 minutes. Fold Y4 of beaten egg mixture into cooled chocolate mixture to lighten. then fold chocolate m1xture into remaining egg mixture. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out with moist crumbs still attached. about 45 minutes. Cool cake in pan on rack (cake will sink as 1t cools) Run knife around pan sides to loosen cake. Release pan s1des

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature

Cut cake into wedges Serve with whipped cream and bernes

Technique Tip: Whip It Up Since there's no leavening agent in this cake other than eggs to make it rise. a good whipping of the eggs and sugar 1s key Use room-temperature eggs and a hand-held mixer or stand m1xer at medium speed to create a fluffy foam that willl1terally tnple m volume The chocolate m1xture should be just lukewarm when the foam 1s added or the heat will deflate the foam. Bake the cake 1mmed1ately, while the foam 1s at 1ts h1ghest volume.

cakes

J2

Chocolate-Pistachio Torte with Warm Chocolate Ganache CharactenstiC of tortes tlus IS d decadt>nl flow less cake loaded With nuts Plstacluo paslt' lends cJ u onderful flc~vor /Jut IS not readily avallcJble and IS fmrly e>.pet1SI\ e fOitunatel~ thiS reclpt, demonstratl'S how sunple If IS to maf. e your OL'\. U and b} makmg the pdste yow self. you cont{(~lltS puflty and freshness There ~' 111 be a bit of p1stacluo paste left over stu 1t mto your ne>.t batch of browmes 12 servings

Pis tachio Paste 12

ounces unsalted natural pistachios

2 2

tablespoons sugar large egg whites

DO AH EAD: Can be made 3 days ahead. Transfer pistachio paste to small bowl, cover, and refngerate TORTE: Preheat oven to 350°F Butter 8-inch-diameter springform pan With

Torte 12

PISTACHIO PASTE: Finely grind nuts and sugar in processor Add e gg Whte and blend well.

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

23/4-inch-high sides Line pan bottom with parchment paper; butter paper pace chocolate m medium metal bowl. Set bowl over saucepan of simmenng water and stir until chocolate is melted and smooth. Remove bowl from over water Cool chocolate to lukewarm.

'lz

cup (1 stick) unsalted butter, room temperature

6

large eggs, separated, room temperature

'I•

teaspoon salt

2

tablespoons sugar

Measure 1!J cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Usmg

2

tablespoons (packed) golden brown sugar

electric mixer, beat until blended. Beat m egg yolks, then melted chocolate Us ng clean dry beaters, beat egg wh1tes with salt in another large bowl until soft

Ganache 2

cups heavy whipping cream

peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks forrr Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg wh1te

15

ounces bittersweet or semisweet chocolate (do not exceed

mixture into chocolate mixture in 4 additions; transfer batter to prepared pan

61 % cacao), chopped Chopped pistachios

Bake torte until center is slightly puffed and tester inserted into center of torte comes out with some batter still attached, about 1 hour Cool torte completely in pan on rack.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

GANACHE: Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until melted and smooth.

DO AHEAD: Can be made 1day ahead. Chill Rewarm before using Cut torte into wedges, place on plates Pour warm ganache over Spnnkle With chopped pistachios and serve.

b o n appetit desserts

1Chocolate Gateau with Lemon, Raisins, Almonds, and Muscat Custard Sauce This rec1pe uses Muscat de Beaumes de Vemse, a sweet wlnte French wme that 1mparts a floral aroma to the raisms and custard sauce If you can't find this partJcula

1-t-

1e a su Ret Muscat from Italy or California 1s fine as a

substitute 6 to 8 servings

Cake 1

cup sweet Muscat wine (such as Muscat de Beaumes de Venise)

1 1

cup raisins cup sliced almonds, toasted, divided

8

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

V

CAKE: Bnng wine and raisms to boil in heavy medium saucepan. Remove from heat. cover and let stand at least 30 minutes. Preheat oven to 325°F Butter 9-mch-dlameter springform pan with 2314-inchhigh sides. Line bottom of pan with parchment paper. Generously butter parchment paper Spnnkle half of almonds evenly over bottom of pan. Melt chocolate and butter in heavy medium saucepan over low heat. st1rring until smooth. Cool slightly. Whisk eggs, sugar. and lemon peel1n large bowl until

1

cup (2 sticks) unsalted butter

well blended Stir 1n chocolate mixture. then flour and salt Usmg slotted

5

large eggs

spoon. stram raisms, reserv1ng wine m1xture; m1x ra1s1ns 1nto batter St1r

1

cup sugar

rema1ning almonds mto batter Carefully pour batter mto prepared pan.

2

teaspoons finely grated lemon peel

113

cup unbleached all purpose flour

1/z

teaspoon salt

Bake cake until set on top and tester mserted mto center comes out with a few moist crumbs attached, about 50 mmutes Cool completely in pan on rack. Release pan s1des and 1nvert cake onto platter. Remove pan bottom and

Sauce

parchment

11/z cups heavy whipping cream 5

large egg yolks

SAUCE: Simmer reserved wine over med1um heat until reduced to 1A cup, about 5 minutes Bring cream to simmer in heavy med1um saucepan Meanwhile, whisk

1f•

cup sugar

egg yolks and sugar in med1um bowl until well blended Gradually stir in hot cream; return mixture to saucepan. Stir constantly over medium-low heat until

Powdered sugar

m1xture th1ckens enough to coat back of spoon. about 4 minutes (do not boil). Immediately add reduced wme Stram sauce into large bowl. Chill uncovered until cold, stirnng occasionally, about 3 hours

DO AHEAD: Cake and sauce can be made 1 day ahead. Cover and keep sauce refngerated. Wrap cake wtth plasttc and keep at cool room temperature.

Sift powdered sugar over cake Cut mto wedges and serve with sauce.

cake

Semisweet Chocolate Layer Cake with Vanilla Cream Filling Tlus 1mpresstve cake has nch chocolate flavor. deep brown col01. and a mOtst. tender cwmb. all layered wtth a whipped cream ft!lmg and cloaked in a luwnous chocolate glaze You can also make tins cake usmg btttersweet chocolate. ;ust be sure tt has a cacao content no lug her than 61 percent

If etght-tnch cake pans are not avatlable tn the bak ng aisle at your supermarket. look for them at cookware stores 10 servings

Cake

Ganache Two Ways Ganache is a mixture of melted chocolate and warm heavy cream. Its simplicity and versatility (not to mention its decadent richness and flavor) make it a delicious essential in the pastry kitchen W1th cakes, there are two ways to use ganache.

112

cup natural unsweetened cocoa powder

WARM: 01p the tops of cupcakes into it; spread it over cakey

2

ounces semisweet or bittersweet chocolate (do not exceed

11/3 cups cake flour

brown1es to create a silky smooth. no-fuss glaze; or pour it over a torte to create an elegant. glossy finish. When the ganache cools, it sets into a fudgy coating. If you plan to use the ganache as a glaze, make sure to stir the cream and chocolate just until blended-overstirnng can dim1nish the ganache's glossy

1

appearance.

61% cacao), chopped

1/z 1/z

cup boiling water cup buttermilk teaspoon baking soda

1/z teaspoon salt 11/J cups (packed) golden brown sugar 1fz cup (1 stick) unsalted butter, room t emperature 2

large eggs

1

teaspoon vanilla extract

Cream Filling

COOL: Whip the ganache until it becomes airy and fluffy; it's an ideal filling and frostmg for layered cakes.

Vz

cup powdered sugar

CAKE: Position rack in center of oven and preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper. butter parchment Combine cocoa powder and semisweet chocolate in med1um bowl Pour Y2 cup boiling water over cocoa powder and chocolate and wh1sk unt1l smooth. Whisk in buttermilk Set chocolate

1

teaspoon vanilla extract

mixture as1de.

3

tablespoons cold water

13/4 teaspoons unflavored gelatin

21/4 cups chilled heavy whipping cream, divi ded

Ganache 11!4 cups heavy whipping cream 1

h

cup light corn syrup

16

ounces semisweet or bittersweet chocolate (do not exceed 61 % cacao), chopped

1

teaspoon vanilla extract Unsw eetened cocoa powder or powdered sugar

Whisk flour. baking soda. and salt in another medium bowl to blend Using electric mixer, beat brown sugar and butter in large bowl until well blended (mixture will not be smooth) Add eggs and vanilla and beat until light and creamy. Beat in dry ingredients and chocolate mixture Transfer batter to prepared pans. dividing equally. Bake cakes until tester mserted into center comes out clean about 15 minutes. Cool cakes in pans on racks 15 mmutes. Cut around pan s1des to loosen cakes Turn cakes out onto racks, peel off parchment. Cool completely (continued next page)

cakes

Semisweet Chocolate

Layer Cake with Vanilla Cream Filling (continued) CREAM FILLING: Place 3 tablespoons cold water In small bowl Spnnkle gelatrn over let stand until gelatrn softens. about 10 minutes Bring V2 cup cream JUSt to 511nrner rn heavy small saucepan. Add hot cream to softened

gelatm, st 1r until gelatm dissolves Place m refngerator just until cool .b~t not set. st 1mng frequently, 5 to 8 mmutes Usmg electnc m1xer. beat remammg

Slicing a Cake into Layers Cuttmg a cake into horizontal layers m1ght seem like ada

unt~ng

task. but rea lly it just requires a little precis1on and the right

tools

1. Choose a long. thm. serrated knife.

2. If dividing a cake into more than two layers stand a rule . • r next to the cake and use toothpicks around the side of the cake t ofTiark off even layers. Otherwise. start halfway down.

1V4 cups cream. sugar. and van1lla rn medium bowl until peaks form. Gradually add gelatrn mixture. beatmg until med1um-firm peaks form.

3. With the blade parallel to the work surface. cut 1 inch tnto the s1de of the cake with a back-and-forth sawing motion Then turn

Place 1 cake layer on 8-mch cardboard round or tart pan bottom Spread half

the cake a btt and cut 1 inch into that portion. Repeat. stoppmg

of fillmg over Top w1th second cake layer Spread remaining fill1ng over Top

every few tnches to check that you're maintain1ng a level cut Score all the way around the cake.

with th1rd cake layer. Using 1cing spatula. remove any excess fillmg that may have oozed out between cake layers Chill on cardboard round until filling sets. about 2 hours.

4. Using the scored line as a guide and keeping the knife level. cut toward the center until the cake layer is divided in two [1].

GANACHE: Meanwhile. bring cream and corn syrup to s1mmer in heavy small saucepan Remove from heat Add chocolate; whisk until smooth Stir

5. If a layer isn't even. shave it slightly to make it level. Slice the

rn vanilla. Cool until thick enough to spread. about 2 hours.

rematning layers. if required .

Place cake. still on cardboard. on rack set in center of baking sheet Spread

~ of ganache over top and sides of cake Chill cake 15 minutes. Spread ~ of remaining ganache over top and s1des of cake again. Chi ll cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just unti l lukewarm and pourable. stirring constantly. Pour ganache over cold cake. spreading as needed to cover top and s1des. Chill until ganache 1s set. about 2 hours.

DO AHEAD: Can be made 1day ahead. Keep chilled. Let stand at room temperature 2 hours before continwng. Cut out paper heart shapes of differing sizes and lay flat atop ca ke. Sih cocoa powder or powdered sugar over. Carefully lift hearts from cake. revealing des1gn, and serve.

bon appetit desserts

fn Devil's Black Bottom Food Cake With 1ts cheeseca/..e toppmg. th1s deep, dark ca/. e IS a nff on black -bottom cupca/..es chocolate cupca/..es With a cheesecake-style flllmg The cake can be prepared a day ahead and clulled It will taste best d 1t s1ts at room temperature for a couple of hours before servmg 12 to 16 servings

CAKE: Preheat oven to 350°F Lightly butter two 9-inch-diameter cake pans w1th 1Y2-mch-high s1des. Line pan bottoms w1th parchment paper Wh1sk sugar.

Cake 2 cups (packed) dark brown sugar P/4 cups unbleached all purpose flour 3/4

cup natural unsweetened cocoa powder, sifted

2

teaspoons baking soda

flour, cocoa. bakmg soda. baking powder. cinnamon. and salt in large bowl to blend Add butterm1lk. coffee. oil. and eggs and wh1sk until smooth 01v1de batter between prepared pans

1

teaspoon baking powder

CHEESECAKE TOPPING: Beat cream cheese and sugar in medium bowl to

'14 1/4

teaspoon ground cinnamon teaspoon salt

blend. Beat in egg, then flour Spoon topping over batter in 1 pan (topping will not cover batter completely) Sprinkle chocolate chips over topping.

1

cup buttermilk

1

cup strong coffee, room temperature

1/z 2

cup vegetable oil

I

large eggs

Place cakes in oven. Bake plam cake until tester mserted into center comes out clean. about 30 minutes Bake topping-covered cake until center spnngs back when l1ghtly touched, about 35 minutes. Cool cakes completely in pans on racks. then freeze cakes 3 hours.

Cheesecake Topping

ICING: Bring evaporated milk to boilm heavy medium saucepan over high heat.

4

ounces Philadelphia-brand cream cheese, room temperature

Reduce heat to low. Add chocolate ch1ps and stir until melted and smooth. Cool

2 1

tablespoons sugar

completely.

1

tablespoon unbleached all purpose flour

1h

cup mini semisweet chocolate chips

large egg

Using electric mixer. beat cream cheese in large bowl until fluffy Gradually beat m chocolate m1xture. Cut around pan s1des to loosen cakes Turn cakes out onto work surface. Peel

Icing

off parchment Using serrated knife. cut each cake honzontally in half. Set

1V4 cups canned evaporated milk

1 plain cake layer on platter. Spread 2h cup icmg over. Top w1th second plain cake

2

12-ounce packages semisweet chocolate chips

layer. Spread 2h cup icing over Top w1th third plain cake layer Spread %cup

10

ounces Philadelphia-brand cream cheese, room temperature

1cing over. Top w1th cake layer with cheesecake toppmg. Spread top and s1des of cake with 1% cups icing. Spoon remaining icing into pastry bag fitted w1th star tip Pipe 1cmg in rosettes atop cake. Refngerate until cake 1s sl1ghtly chilled and icing sets. at least 30 minutes. DO AHEAD : Can be made 7day ahead Cover with cake dome and keep refrigerated Let cake stand at room temperature 2 hours before serving.

cakes

87

~

Devil's Food Cake with Chocolate - Orange Buttercream Frosting The subtle lunt of lavcndet 1s a mce accent 1i1 th1s cake Dned lavendet blossoms ate available m the spice sectJon of some supermarkets. at natural foods states, and at some spec1alty foods stores and farmets' matkets, but the blossoms can be omttted. tf you prefer 12 servings

CAKE: Position rack in center of oven and preheat to 325°F Butter and fl

Cake 4

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

11/2

cups unbleached all purpose flour

1/z

cup natural unsweetened cocoa powder

1

teaspoon baking powder

1/z

teaspoon coarse kosher salt

1/4

teaspoon baking soda

1fz

cup whole milk

1fz

cup plain whole-milk yogurt

two 9-lnch-diameter cake pans with 1Y2-inch-high sides. Lme pan bottom:wv., parchment paper Stir chocolate in medium metal bowl set over sauce par of simmering water until melted and smooth. Remove bowl from over water Co to barely lukewarm. Sift flour, cocoa. bakmg powder, coarse salt. and baking soda into med1um bow Whisk milk and yogurt in small bowl to blend. Using electric mixer, beat sugar butter. and lavender (if using) in large bowl until smooth. Beat in eggs 1 at at :ne Beat in melted chocolate. Beat 1n dry ingredients alternately with milk mtxtL·e in 3 additions each. 01v1de batter between prepared pans.

11/z cups (packed) golden brown sugar 3/4 cup (1 1/z sticks) unsalted butter, room temperature

Bake cakes until tester inserted into center comes out clean, about 30 mmutes

2

Cool cakes 1n pans on racks 15 minutes Cut around pan sides to loosen ca es

teaspoons dried lavender blossoms, finely ground in spice mill (optional)

4

large eggs

Buttercream Frosting 8

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

Vz

cup natural unsweetened cocoa powder

7 4 1 1 /z 1 2 1/z

tablespoons (or more) water

1

Turn cakes out onto racks; remove parchment and cool completely

BUTTER CREAM FROSTING: St1r chocolate in medium metal bowl set over saucepan of simmenng water until melted and smooth Remove bowl fror1 ove water. Cool until barely lukewarm but still pourable. Combine cocoa and 7tab e spoons water in heavy smal l saucepan. Stir over med1um-low heat unt1l smoc~" and thick but still pourable, adding more water by teaspoonfuls if necessarytc thin. Cool.

cups powdered sugar, divided

Beat YJ cup powdered sugar. butter, and orange peel in large bowl to bler,d

cups (3 sticks) unsalted butter, room temperature

Add melted chocolate, vanilla. and coarse salt; beat until smooth Beat mcocoa

tablespoon finely grated orange peel

mixture. Gradually add remaming 3213 cups powdered sugar and beat urt

teaspoons vanilla extract

frosting 1s smooth Mix in Grand Marnier.

teaspoon coarse kosher salt tablespoon Grand Marnier or other orange liqueur Chocolate curls

Place 1 cake layer on platter Spread 1V2 cups frosting over. Top w1th second cake layer. Spread remaining frostmg over top and sides of cake, sw1rling decorative v Mound chocolate curls

1n

center of cake.

DO AHEAD: Can be made 7day ahead Cover with cake dome and refrigerate Let cake stand at room temperature 2 hours before serving

b on appetit d esserts

1r Chocolate Stout Cake Stout (a li!nd of datk /Jeer) has neam~ chocolate and coffee notes that lend a mildh

Slt eet flal

at to tins tluee l,n rr caf..e Be sure the stout and butter

mntllle 1s smunenng ll hen the cocoa IS added Wlnskmg the coco,1 powder mto tht' _,m1nerng '711\ture actualII creates ,111 even more mtense chocolate

f!alor 12 servings

Cake 2 cups stout (such as Guinness) 2 cups (4 sticks) unsalted butter. diced 11/z cups unsweetened cocoa powder (preferably Dutch-process)

CAKE: Preheat oven to 350°F Butter three 8-mch-diameter cake pans with 2 mch-h1gh sides. L1ne pan bottoms with parchment paper; butter paper Bnng

stout and butter to s1mmer in heavy large saucepan over medium heat, wh1skmg to melt butter Add cocoa and wh1sk until mixture 1s smooth Cool to lukewarm.

4

cups unbleached all purpose flour

Wh1sk flour, sugar. baking soda, and salt in large bowl to blend Using electnc

4

cups sugar

mixer. beat eggs and sour cream in another large bowl to blend. Add stout-

1

tablespoon baking soda

chocolate m1xture to egg mixture and beat just to combme Add flour m1xture

Ph teaspoons salt

and beat 10 to 15 seconds at low speed. Using rubber spatula, gently fold batter

4

until completely combined. Divide batter among prepared pans.

large eggs

11/J cups sour cream

Bake cakes until tester mserted into center comes out clean. about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes.

Icing 2

cups heavy whipping cream

1

pound bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

Turn cakes out onto rack, peel off parchment, and cool completely.

ICING: Bnng cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until icing th1ckens to spreadable consistency, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2J3 cup icing over. Top with second cake layer. Spread 2j3 cup icing over. Top with th1rd cake layer Spread remaining icing over top and sides of cake.

cakes

89

Step by Step to Picture-Perfect Frosting A cake 1s truly more than the sum of 1ts deliCIOUSparts but a beautiful frostrng 1s key to makrng a fantastic f1rst impress1on Here are some ways to

create professional-looking frosted cakes

PREP: If the cooled cake layers are domed. use a serrated knife to carefully trim the tops and make them level Set one cake layer on a cardboard round that 1s sl1ghtly smaller rn d1ameter than the cake

1

so that 1t's concealed. or set the cake layer on a flat cake plate. A dab of frostrng on the cardboard or plate helps anchor the cake

FILL AND LAYER: Spread the filling over the cake layer. keeprng

2

smooth. flat surface forms a n1ce shape for the finrshed cake. Somet1mes the top layer slrdes around. whrch makes frostrng the cake drfficult To solve thrs. cover the layered cake w1th piastre and chill it until the fillrng becomes firm and the top layer rs securely set rn place

3

ADD THE CRUMB COAT: Spread a thrn layer of frostrng over the

entrre ~ake [3]. then chll.l the cake until the frosting is cold. Don't worry 1f the cake doesn t look attractrve; the crumb coatrng 1s simply used to glue any loose cake crumbs to the cake's surface to make it easier to apply the final coating of frosting (Not all recipes call for this step.)

1t half an rnch from the edge of the cake [1]. then top w1th the

FROST: Frnally, spread the remaining frosting decoratively over the

second cake layer (this allows some wiggle room for the filling to

s1des and top of the cake [4]. Setting the cake on a cake turntable

ooze) [2]. It's best to place the bottom layer cut side up and the top layer

or lazy Susan and using a long offset spatula will help you create a perfectly smooth finish.

cut side down: the cut surfaces absorb some of the filling. while the

1

3

\

2

4

cakes

91

I

t

r

k

' fl nor mst.mt espre'>'>O powder roulrl '>ubsutute for for mNr ro 7sted coft£'~' 'n bvth tim rake and thr froc;tmg 12 servi ngs the mstant roller pov. ut r 1

Coffee Syrup

Cut ct~ch cc~ke homontally 1r1 half Us1ng bottom of tart pan as aid, tra 1 C
6

tablespoons water

coffee syrup Spread 3/4 cup Fudge Frostmg over Repeat layenng 2 t

3 1

tablespoons sugar tablespoon instant coffee powder

us 1ng 1 cake lnyer, 2 tclhlespoons syrup, and% cup frostrng each t With fourth C(lke layer, cut srcle down Spread remarnrng frostrng v and s1des of cake

Cake 4

ounces unsweetened chocolate. chopped

2

cups unbleached all purpose flour

DO AHEAD : Can be made 1day ahead. Cover and let stand at room

temperature

11/z teaspoons baking powder 1

teaspoon ground cinnamon

1f4 teaspoon salt 11/z cups whole milk

' Fudge Frosting

teaspoons instant coffee powder

Allow enough time, one to two hours, to chill the frosting so that tts f.r enough to spread Makes about 4 cups

112

cups sugar cup (1 stick) unsalted butter, room temperature

2 2

large eggs teaspoons vanilla extract

3/ 4

cup (11/z sti cks) unsalted butter

3/4 3f4 4

cup sugar

6

ounces unsweetened chocolate, chopped

4

ounces bittersweet or semisweet chocolate (do not exceed

2 2

J

Fudge Frosting (see recipe)

COFFEE SYRUP: Combine all ingredients m small saucepan Stir over low heat until sugar and coffee powder dissolve. Let cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. CAKE: Pos1tion rack in center of oven and preheat to 350 F Butter two 9-mchdlameter cake pans with 2-mch-high s1des. Lme pan bottoms with waxed paper; butter paper Dust pans w1th flour Stir chocolate in top of double boiler set over s1mmenng water until melted and smooth. Remove from over water.

teaspoons instant coffee powder

61 % cacao), chopped 1

teaspoon vanilla extract

21fz

cups powdered sugar

4

teaspoons ground cinnamon

Combine butter, % cup sugar, half and half. and coffee powder in large saJcepan Stir over medium heat until sugar and coffee powder dissolve ard

wr sk

Srft flour, baking powder. cmnamon. and salt into medium bowl. Stir milk and

mixture comes to simmer. Remove from heat Add both chocolates

coffee powder manother medium bowl until coffee drssolves. Using electnc mixer. beat sugar and butter in large bowl until well blended. Beat 1n eggs 1 at

until melted and smooth Wh1sk 1n vanilla. Transfer chocolate mixture to a

a t1me M1x in melted chocolate and vanilla . Beat in dry mgredients alternately with milk mrxture m3 addit1ons each. Divide batter between pans.

firm enough to spread. stlrnng occasionally, about 1V2 hours.

Bake cakes until tester Inserted into center comes out clean. about 35 minutes. Cool cakes in pans on racks 10 minutes Cut around pan srdes to loosen cakes Turn cakes out onto racks. Peel off paper and cool completely

92

cup half and half

bon appetit d esserts

bowl S1ft in powdered sugar and cinnamon; wh1sk to blend. Chill JUSt unt

to surface of DO AHEAD: Can be made 1 day ahead. Press plastiC wrap on ntil soft enough to frosting and keep chilled. Let stand at room temperature u spread before usmg

l

with a ol d S I ( ramel Filling

Th1s g1tmd tout-layer chocolate cake 1s h/led with both chocolate ganache and salted catamel and 1s worthy of the most celebratory occaswn Fleur de sel, a type of sea salt 1s available at some supermarkets, specmlty foods stores, and natural foods stores It 1s smooth and pure. w1thout any chem1cal aftertaste For tips on p1pmg the ganache, see page 38 12 servings

1

cup sugar

DO AHEAD: Can be made 3 days ahead Cover and chill Bnng to room temperature before ustng

lf• 2 1/2 1/4

cup water tablespoons light corn syrup

GANACHE FilliNG AND FROSTING: Place chocolate in large bowl. Bnng cream to stmmer m med1um saucepan Pour cream over chocolate, let soften

cup heavy whipping cream cup (1h stick) unsalted butter, diced

1 mmute Wh1sk until chocolate is melted and smooth Cool, then cover and chill overn1ght.

114

cup creme fraiche or sour cream

1/2

teaspoon fresh lemon juice Large pinch of fine fleur de sel plus additional for assembling

Caramel Filling

DO AHEAD: Can be made 3 days ahead Keep chilled. Bnng to room temperature before ustng. CAKE: Pos1t10n rack in center of oven and preheat to 350°F. Butter two 9-inch-

Ganache Filling and Frosting 11/2 pounds bittersweet or semisweet chocolate (do not exceed 61 % cacao). chopped 3 cups heavy whipping cream

dlameter cake pans w1th 2-inch-high s1des Line pan bottoms with parchment paper; butter paper and dust pan w1th flour. S1ft sugar, flour, cocoa. baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter Usmg electric m1xer. beat at low speed

Cake 2

cups sugar

PI• cups unbleached all purpose flour 3

14

cup natural unsweetened cocoa powder

1112 teaspoons baking powder 1112 teaspoons baking soda 1

teaspoon salt

1

cup whole milk

2 Vz

large eggs

1

cup (1 stick) unsalted butter, melted, cooled cup hot water

1

tablespoon instant espresso powder or instant coffee powder

1V• cups almonds, toasted, coarsely chopped, divided

CARAMEL FILLING·· St1r· sugar, ,V4 cup water, and corn syrup 1n deep medium saucepan over low he at unt 11 sugar d1ssolves • Increase heat to med1um· cover pan and cook 4 mu1ut es uncover. mcrease heat to h1gh Boll w1thout stirring ' until syrup IS deep amber co Ior. occas1onally . brushing down pan s1des with wet

until blended . Increase speed and beat 2 minutes. St1r 1 cup hot water and espresso powder m small bowl to d1ssolve Add to batter; beat until blended (batter will be thm) D1vide batter between pans (about 3 cups each). Bake cakes until tester mserted mto center comes out clean. about 32 minutes Cool cakes m pans on racks 10 mmutes Cut around pan s1des to loosen cakes; turn out onto racks Peel off parchment and cool completely Usmg long serrated knife. cut each cake honzontally in half Place 1 layer on platter; spread Y2 cup room-temperature ganache over Spoon ¥4 cup ganache mto pastry bag fitted with V4-inch plain round tip P1pe nng of ganache around edge of layer Spread V4 cup room-temperature caramel filling evenly inside ring Sprinkle caramel with large pmch of fleur de sel. then 1 tablespoon almonds Top w1th second cake layer. ganache, ganache ring. caramel filling, fleur de sel. and almonds Repeat with third cake layer. Top with fourth cake layer. cut side down Spread remamtng ganache over top and sides of assembled cake. Press remaming almonds onto s1des.

DO AHEAD: Can be made 2 days ahead. Cover w1th cake dome and chill. Let cake stand at room temperature 7 hour before serving.

pastry brush and sw1r1.ng pan. about 6 mmutes Remove from heat Add cream (mixture Will bubble VIgorous 1Y) Wh1sk ·m butter, then creme fraiche lemon JUICe and p h 0 f fi · · me eur de sel Cool caramel completely

cakes

93

Chocolate Cake with CaramelCoconut-Almond Filling This 1s a del!oous l etswn vf the class1c Gt>IITh111 chocolate caf..e F01 t1ps on creatmg perfect caramel see page 31 12 servings

Cake 4

ounces unsweetened chocolate, chopped

1

cup water tablespoon instant espresso powder or coffee powder

1

21f• cups (packed) dark brown sugar 1 cup (2 sticks) unsalted butter, room temperature 3 1

large eggs teaspoon vanilla extract

2 2

cups cake flour teaspoons baking soda

1

teaspoon baking powder

1/z

teaspoon salt

1

cup sour cream

Filling

CAKE: Prehea t oven to 350°F Butter three 9-mch-dlameter cake

pans wt · perC chocolate. 1 cup water. and espresso powder in heavy small sauce Pan St r low heat until chocolate melts and m1xture is smooth Remove from heat Co completely, stirnng occasionally. 1Y2 mch-high sides. Line pan bottoms with waxed paper butter pa

Using electric m1xer. beat sugar and butter in large bowl unt1lllght and fl~.o Beat m eggs 1 at a time. Beat 1n chocolate mixture and vanilla S1tt flour, bak soda. baking powder. and salt into medium bowl. Beat dry ingred1ents mto butter m1xture alternately with sour cream in 3 add1tions each, beginnmg w dry Ingredients D1v1de batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 mmute Cool cakes in pans on racks 10 minutes Cut around pan sides to loosen cakes Turn cakes out onto racks Remove waxed paper; cool completely.

1

cup sugar

lf•

cup water

1

cup heavy whipping cream

1

cup sweetened flaked coconut, toasted

FILLING: Combine sugar and Y., cup water in heavy med1um saucepan St1r ove low heat until sugar dissolves. Increase heat to high and boil without st1rnrg until syrup turns deep amber. occasionally brushmg down sides of panwth wet pastry brush and swirling pan. about 10 mmutes. Remove from heat Add cream (mixture wi ll bubble vigorously) Place pan over medium-low heat andst

1

cup thinly sliced almonds, toasted

until any caramel bits melt, about 5 m1nutes. Remove from heat. stir in coco and al monds. Coo l fi lling unti l thick enough to spread, stming occasiOnally

Frosting Vz

cup (1 stick) unsalted butter

3

ounces unsweetened chocolate, chopped

1h

teaspoon vanilla extract

2

cups powdered sugar, sifted, divided

lfz

cup sour cream, divided

2

cups sliced almonds, toasted

about 45 minutes

FROSTING: Stir butter and chocolate m heavy small saucepan over low heat until melted and smooth. Transfer to large bowl. Whisk in vanilla. then 1cup powdered sugar and Y., cup sour cream. Whisk m remammg 1 cup powdered suga r and Y., cup sour cream. Place 1 cake layer on platter. Spread half of filling evenly over. leaving Vz- nch · · fill' plain border. Top with second cake layer. Spread remammg 1 mg over· leav ng 1/2-inch plain border Top w1th remainmg cake layer Spread frosting over top and s1des of cake Press almonds onto s1des of cake Usmg small spatula swlr frostmg decoratively over top of cake

. k ,. . store at room DO AHEAD: Can be made 1 day ahead. Cover w1th ca e uome. temperature.

94

bon appetit desserts

r rBlack Pearl Layer Cake Th1s As1an-mf/uenced creatwn1s named afte1 a popu/,u chocolate twffle by Vosges Haut Clwcolat The une~pectt'd combmc1t10n of wasab1 and hlack sesame seeds that mfuses the twffle also flawrs tlus mspued cake You'll fmd ~.,asab1 po1\der :md blac/.. sesame seeds m the As1an foods sect1on of some

supermarkets at spec1alty foods stores. and at As1c111 and lndlcJf1 markets 10 to 12 servings

Black Pearl Ganache 6

ounces bittersweet or semisweet chocolate (do not exceed 61°1o cacao), chopped

%

cup heavy whipping cream

1

teaspoon ground ginger

1/2

teaspoon wasabi powder

2

tablespoons black sesame seeds

1

tablespoon corn syrup

2

tablespoons (1/4 stick) unsalted butter, room temperature

Ginger Syrup 1

cup water

1fz

cup sugar

1/3

cup matchstick-size strips peeled fresh ginger

1

vanilla bean, split lengthwise

BLACK PEARL GANACHE: Place chocolate m med1um bowl Bnng cream. gmger. and wasab1 to bo1l m small saucepan Pour hot cream mixture over chocolate. cover with plastic wrap and let stand 5 minutes. Whisk cream and chocolate until smooth M1x sesame seeds and corn syrup m small bowl to coat. st1r into chocolate m1xture Let cool to lukewarm Wh1sk in butter Cover and let stand at room temperature overn1ght to set GINGER SYRUP: Place 1 cup water. sugar. and ginger in small saucepan. Scrape m seeds from van1lla bean; add bean. Bring to simmer over medium heat. st1rnng until sugar dissolves. S1mmer 2 minutes. remove from heat. Let stand at room temperature 1 hour for flavors to blend Stram syrup into small bowl. Chop ginger; place 1n another small bowl. DO AHEAD : Can be made 1day ahead. Cover gmger and syrup and ch11/. CAKE: Preheat oven to 350°F. Butter and flour three 8-mch-d1ameter cake pans w1th 2-mch-h1gh sides. Lme pan bottoms w1th parchment paper.

Cake

Wh1sk 2 cups boiling water. cocoa. and reserved chopped ginger in med1um

2

cups boiling water

heatproof bowl to blend Whisk flour. bakmg soda. baking powder. and salt in

1

cup natural unsweetened cocoa powder

large bowl to blend Using electric m1xer. beat sugar and butter 1n another large

23/4 cups unbleached all purpose flour

bowl unt1l fluffy, about 1 mmute Beat 1n eggs 1 at a t1me. then van1lla. Beat 1n

2 11z

teaspoons baking soda

flour mixture 1n 4 additions alternately w1th cocoa mixture in 3 additions Divide

teaspoon baking powder

batter among prepared pans; smooth tops

'h teaspoon salt 2'14 cups sugar 1 4

cup (2 sticks) unsalted butter, room temperature large eggs

1

tablespoon vanilla extract

Whipped Cream Frosting

Bake cakes unt1l tester inserted into center comes out clean. about 30 minutes. Coolm pans 5 minutes. Turn cakes out onto racks. cool completely

DO AHEAD: Can be made 7 day ahead. Cover w1th plast1c wrap and store at room temperature. WHIPPED CREAM FROSTING: Usmg electric mixer. beat cream in large bowl unt1l soft peaks form. Add sugar. van1lla. and ginger. Beat until st1ff peaks form

2

cups chilled heavy whipping cream

6

tablespoons powdered sugar

'h

teaspoon vanilla extract

Usmg long serrated knife. trim rounded tops off cakes to create flat surface Place 1 cake layer. cut side up. on plate Brush top with YJ cup ginger syrup Spread

'h

teaspoon ground ginger

half of ganache over Top w1th second layer. cut s1de up. Brush w1th YJ cup syrup.

Additional black sesame seeds

spread remammg ganache over. Top w1th third cake layer. Brush with remaining syrup Spread whipped cream frosting over top and sides of cake Sprinkle black sesame seeds over Refrigerate until ganache 1s set. about 4 hours. Let stand at room temperature 30 minutes before serving

DO AHEAD : Can be made 1 day ahead Keep refngerated.

cakes -

~

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting The truffle !J/.,e Wmg tot tlus decadent caf...e needs to c/u/1 ovomight to tlucf...en, so maf...e ,, one dav befme you assemble the caf...e Old-fasluoned natural peanut buttet 1s f...e} to tl11s reCipe, so don 't use anythmg else Smce the old-fashioned l'anetv tends to separate lJe sure to stir 1t until well blended before using 12 servings

Filling 211• cups heavy whipping cream Vz cup (packed) golden brown sugar 12

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao). chopped

1/z

cup old-fashioned (natural) chunky peanut butter

Cake

FILLING : Bring cream and sugar to simmer in med1um saucepan h • W ISk ng d1ssolve sugar. Remove from ~ea_t. Add chocolate; let stand 1 mmute Wh ~ until melted and smooth. Wh1sk 1n peanut butter. Chill uncovered overmg t

CAKE: Preheat oven to 350°F. Butter three 9-inch-diameter cake Pans With 1YHnch-high sides. Line pan bottoms with parchment paper· S1tt flour, bak rg powder, baking soda. and salt into medium bowl Usmg electnc mixer, beat butter and peanut butter m large bowl until blended. Beat in sugar. Beat m

21fz cups unbleached all purpose flour

eggs 1 at a t1me. then vanilla At low speed, beat in flour mixture 1n 4addJto alternately with buttermilk m 3 additions. Divide batter among prepared pans

1

teaspoon baking powder

smooth tops

1

teaspoon baking soda

Vz

teaspoon salt

10

tablespoons (1 lf• sticks) unsalted butter, room temperature

1/z

cup old-fashioned (natural) chunky peanut butter

1

pound golden brown sugar

FROSTING : Us1ng electric mixer. beat cream cheese. 1114 cups sugar. butte·

4

large eggs

and vanilla in large bowl to blend. Whisk cream and remaining ¥4 cup sugar~

1

teaspoon vanilla erract

medium bowl until medium-firm peaks form. Fold cream mixture into creafl1

1

cup buttermilk

cheese mixture in 3 additions; chill frosting until firm but spreadable. about 1ro..

v

Frosting 12

ounces Philadelphia-brand cream cheese, room temperature

2

cups powdered sugar, divided

6 1

tablespoons (% stick) unsalted butter, room temperature teaspoon vanilla extract

3/4

cup chilled heavy whipping cream

Butterfinger candy bars, coarsely chopped Glazed peanuts

Bake cakes until tester 1nserted into center comes out clean. about 25m nute Cool cakes 1n pans on racks 5 minutes. Cut around pan sides to loosen cakes Turn cakes out onto racks. peel off parchment. Cool cakes completely

Place 1 cake layer. bottom s1de up, on 9-inch-diameter tart pan bottom Sprea half of filling over. Place second cake layer. bottom stde up, on work surace spread remaining filling over and place. filling side up, atop first layer Top~ t" remaining cake layer. bottom stde up Spread frosting over top and sides of ca e

DO AHEAD: Can be made 1 day ahead. Cover with cake dome, chill let sta at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.

More to Try You can use the cake filling to make truffles by rolling the chilled mixture into balls and coating them with finely chopped roasted peanuts or unsweetened cocoa powder

6

bon appetit d essert s

Coconut -Chocolate Marjolaine Multiple lan.:r.~. of so,,'t coconut menngue and a dar~ chocolate and ll/117 gc1nache . to tile d 1.,.,,r. french q,1teau At 90 f. the melted gc1nache ts g11 e a troptcaI , pm ' 1 • ·t 'tlc'" for co 1t111q the mar]Oicime. so use an mstant-read thf pet~t'Ct CO/l.\1.\ t ' ' • (' ) r c;t nght Two types of unsweetened coconut cJW used thermometer to gatlg"' 1 111• coconut for the mermgue lc~yets and shaved coconut. here fineI¥-"·IJred'"~'d u .... . a/led coconut ciJ/17'> for the garmsh Both ate available at some somettme~ c 0

•

•

0

Equipme nt Tip : Cake Helpers A p1ece of rectangular cardboard supports the cake. makmg 1t easy to rnove 1t m and out of the refngerator It also allows the glaze coat1ng to dnp down the s1des of the cake without pooling around it An offset 1c1ng spatula 1s helpful for spreading the ganache and glaze smoothly and evenly

suoermar~ets and at manv natural foods stores 8 servings

Gan ache 4

ounces bittersweet or semisweet chocolate (do not exceed

61 °'o cacao), chopped

DO AHEAD : Can be made 1 day ahead Cover ttghtly wtth foil; store at room temperature. GLAZE: Place chocolate in med1um metal bowl. Bnng cream to simmer in

cup heavy whipping cream

small saucepan Pour cream over chocolate: whisk until chocolate 1s melted

tablespoon dark rum

and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable. about 1 hour.

Meringue 11/z cups unsweetened shredded coconut (about 41/2 ounces)

Place sheet of waxed paper on work surface Cut around edges of meringue to loosen . Invert menngue onto waxed paper. Peel off parchment. Cut

z!J

cup sugar, divided

2

tablespoons unbleached all purpose flour

1f4

teaspoon salt

6

large egg whites, room temperature

cover cardboard w1th foil. Place 1 menngue rectangle on cardboard.

1/z

teaspoon cream of tartar

Usmg electric m1xer. beat ganache just until lighter in color and firm enough

menngue crosswise in half. then cut lengthwise in thirds. forming six 8Y2x32!3-inch rectangles Cut p1ece of cardboard into 8V2x32!3-inch rectangle;

to spread. Usmg offset spatula. spread 3 generous tablespoons ganache

Glaze 12

evenly over meringue Top w1th second meringue rectangle: press to adhere.

ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped 1

cup heavy whipping cream

2

tablespoons dark rum

Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remainmg ganache Top with remaining meringue rectangle. Chill cake until ganache is firm. about 1 hour. Place cake on rack set over rimmed baking sheet Spread top and sides of

1

cup coconut shavings, l ightly toasted

cake w1th some of glaze. Chill 30 minutes Place bowl w1th remaining glaze in skillet of barely s1mmering water and

GANACHE: Place chocolate in medium metal bowl Bnng cream to s1mmer

rewarm just untilmstant-read thermometer mserted mto glaze reg1sters 90°F.

small saucepan Pour cream over chocolate: whisk until chocolate 1s melted and smooth Wh1sk in rum Cover and chill at least 6 hours.

Pour glaze over top of cake. allowing glaze to drip down s1des. spreadmg

In

DO AHEAD: Can be made 2 days ahead Keep chtlfed

evenly over s1des Using spatula. scoop up excess glaze on sheet spread over sides of cake to cover Press toasted coconut shavmgs onto glaze over bottom

1 mch of cake. Transfer cake to platter. Ch1ll until glaze is set, at least 1 hour.

MERINGUE: Pos1t10n rack m center of oven and preheat to 325°F. Line 17 x11 x1 nch r db k · lmme a mg sheet w1th parchment paper Mix shredded · coconut, Y3 cup sugar. flour. and salt in med1um bowl Usmg electric mixer. beat egg wh1tes and crea f m o tartar m large bowl until soft peaks form Gradually add remainmg V:3 c b . up sugar. eat unt1l stiff but not dry Fold coconut mixture into mermgue JUst unt1 mcorporated Spread menngue evenly over parchment on prepared sheet co • venng completely Bake until light golden and just springy to touch. about 20 m t I • mu es ,menngue will be soft) Cool completely on bak1ng sheet

DO AHEAD : Can be made 1 day ahead Cover and keep chilled. Let cake stand at room temperature 30 minutes before servmg

Usmg serrated knife. cut cake crossw1se into sl1ces and serve

cakes

9

Pecan Praline Cake A ~, J(l/(8'>' f/,n 0'" rtlfll/fi/SCt'/1 { of l OlliS!d!ld Ttus luscmu.' sout/lt'm ~t} Ie ca e 1 ' • . praltnes {hrm \ n suga' pt •can contectwns) 12 servengs

Cake 21fz cups cake flour 1'h teaspoons baking powder 1fz

teaspoon salt

2 1

cups sugar cup (2 sticks) unsalted butter, room temperature

4 2

large eggs teaspoons vanilla extract

1

cup whole milk

Bake cakes until tester inserted into center comes out clean and cakes be to pull away from pan sides, about 35 minutes. Cool cakes in pans on peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room

Syrup tablespoons water

3

tablespoons sugar

1

tablespoon bourbon

rack~

1ommutes Cut around pan sides to loosen cakes. Turn cakes out onto racks

1'h cups chopped pecans

3

CAKE: Pos 1t10 n rack m center of oven and preheat to 350°F Butter t wo 9·1nc diameter cake pans w1th 2-1nch-high sides. Line pan bottoms w1th wa d . . xe pap butter paper. Whisk flour. bakmg powder. and salt 1n medium bowl to ble d . n us1ng electnc m1xer. beat sugar and butter 1n large bowl unt1l fluffy. Beat In eggs 1 at a time then vanilla Beat in dry ingredients in 3 add1t1ons alt · ernate w1th milk in 2 additions. St1r in pecans. Div1de batter between prepared pa

temperature.

j

SYRUP: Stir 3 tablespoons water and sugar in small saucepan over med 1 ~rn heat until sugar d1ssolves and mixture comes to simmer. Remove from heat

s

in bourbon. Cool. Vanilla Cream Cheese Frosting (see recipe) Pecan Praline Topping (see recipe)

Place 1 cake layer, flat s1de up, on platter. Brush some of syrup over. Spread

1 cup Vanilla Cream Cheese Frosting over. Top with second cake layer, flats de up. Brush top and s1des of cake with remaining syrup. Spread remaining frost over top and s1des of cake. Arra nge Pecan Praline Topping all over top of cake mounding slightly in center.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refngerate Let stand at room temperature 1hour before serving

Vanilla Cream Cheese Frosting Using slightly softened room-temperature butter ensures eas1er mixmg and a smoother frostmg. Makes about 31/4 cups 12

ounces Philadelphia-brand cream cheese, room temperature

1J2

cup (1 stick) unsalted butter, room temperature

2

teaspoons vanilla extract

4

cups powdered sugar

Using electric mixer, beat cream cheese, butter, and vanilla in large bowl unt smooth. Beat in sugar 1 cup at a t1me, scraping down bowl occasionallY

98

bon appetu · · d esserts

~ Pecan Praline Topping These crunchy brown-sugar pecans are also deliciOus on their own Makes about 11/z cups 1

large egg white, room temperature

1

tablespoon water cup (packed) golden brown sugar

1fz

Ph cups pecan halves Preheat oven to 300°F. Butter rimmed bak1ng sheet. Using fork. beat egg wh1te

Even professional pastry chefs run into sticky situations when making cakes. Here are some tricks to fix the pesk1est problems

DRY CAKES • Split the cake layers in half honzontally, then brush them with simple syrup (equal parts sugar and water, heated and st1rred until the sugar dissolves) If cupcakes come out too dry or a sheet cake is dry, poke holes in the top, then brush with the simple syrup. Once the syrup is absorbed, assemble and fill the cake layers and apply the frosting. Keep the cakes under a cake dome to ensure they don't dry out any further. • Serve slices of cake with a vanilla custard sauce (creme anglaise), caramel sauce. chocolate sauce, or ice cream. • Cut the cake into cubes and layer it in parfait glasses with whipped cream. lemon curd, raspberry sauce, and fresh berries.

and 1 tablespoon water in medium bowl until foamy. Add sugar and st1r until sugar d1ssolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg wh1te mixture will flow out onto baking sheet).

FALLEN OR LUMPY CAKES

Bake until nuts are deep brown and cnsp, st1rring occasionally, about 25 minutes.

• Use a serrated knife to even out the surface of the cake

Remove from oven; stir to loosen nuts from baking sheet. Coo l nuts completely on sheet

• Make extra frosting and use it to create a smooth surface. • If the cake is completely beyond hope, cut it into squares and

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

use them to make sundaes or parfaits.

IMPERFECTLY FROSTED CAKES • Use chopped toasted nuts, sweetened flaked coconut, coarsely crushed cookies, or cake crumbs to coat the sides of the cake and mask frosting flaws. Select the coatings that pair best with the flavors of your cake. • Make a chocolate band (see the Chocolate Panna Cotta Layer Cake on page 122-23) to wrap around the cake and hide any Imperfections. • If the top of the frosted cake looks sparse, cover it with whipped cream and top it with assorted fresh berries just before serving.

cakes

i.fJ IQ Ill\

Tin: frambtmt' 'n tI It' ''

"~

, • '

1 br 11/tlful r,Jsp/JtJ(I'f '

aroma ,md d mr.e kit(

but tlw caAe also tastes fme Without It }ou II fmd frambOise at liquor stvres

and some spectaltv foods stores 12 servings

DO AHEAD: Can be made 7 week ahead Cover and refngerate 8 1 e,ore u wh1sk over low heat JUSt until spreadable

Glaze 1

cup heavy whipping cream cup(% stick) unsalted butter, diced

2

tablespoons sugar ounces bittersweet or semisweet chocolate (do not exceed

12

61 % cacao), chopped 1

teaspoon vanilla extract

Cake

CAKE: Preheat oven to 350°F Butter two 9-inch-dlameter cake pans 2-inch-high s1des Line pan bottoms with waxed paper; butter paper S•, t late m top of double boiler set over Simmering water until melted Reno e1, over water. S1ft flour. cocoa, baking soda. and salt into medium bowl. Using electnc m beat sugar and butter 1n large bowl until well blended. Beat in eggs 1a• a occas1onally scrapmg down s1des of bowl. Beat in melted chocolate and a

2

ounces unsweetened chocolate, chopped

2

cups cake flour

z;J

cup natural unsweetened cocoa powder

1

teaspoon baking soda

Bake cakes until tester 1nserted into center comes out clean. about 35 mm ·e

V2

teaspoon salt

Cool cakes m pans on racks 10 minutes Cut around pan sides to loosen ca

2

cups sugar

Turn cakes out onto racks; peel off waxed paper. Cool cakes complete v

1/z

cup (1 stick) unsalted butter, room temperature

3

large eggs

Ph teaspoons vanilla extract 11/4 cups buttermilk

Filling

Beat m dry mgred1ents alternately with buttermilk in 3 additions each

o

v

batter between prepared pans.

DO AHEAD: Can be made 1 day ahead Wrap and store at room tempera' FILLING: Usmg electric mixer, beat cream, powdered sugar. framb01sel~ s and van1lla in large bowl until firm peaks form. Transfer 1Y2Cupswhippedce m1xture to small bowl and chill. Fold raspbernes into remaining wh1pped crea m1xture for fill1ng.

P/4 cups plus 2 tablespoons chilled heavy whipping cream 3

tablespoons powdered sugar

Usmg long serrated kn1fe. cut each cake layer horizontally in half. Usmg la·ge

2

teaspoons framboise (clear raspberry brandy; optional) teaspoon vanilla extract

tart pan bottom as a1d, transfer 1 layer to platter Sl1de waxed paper stnps

cups fresh raspberries or frozen unsweetened raspberries, thawed, drained

raspberry wh1pped cream over Place second cake layer on work surface P

3 /4

2

Additional fresh raspberries (optional)

under edges of cake Spread 2!3 cup chocolate glaze over cake Spread ha f

1

s et

2f3 cup glaze. then remain1ng raspberry cream over Place atop first layer us tart pan bottom as aid. Top w1th th1rd cake layer, cuts de down, press,ng g to adhere (reserve fourth layer for another use) Smooth filling at edges of cake Spread thin layer of glaze over s1des of cake. Chill until glaze sets abo

GLAZE: Cornbme cream, butter. and sugar In heav lar e medium neat until butter m I Y g saucepan. Stir over e ts, sugar dissolves, and mixture comes to Simmer Re'Tlove from h t Add melts and I ea . chocolate and vanilla Stir until chocolate g aze IS smooth Let stand until thick occas1onally, about 1 hour enough to spread, st1rring

10 mmutes.

. . d 11 2 cups Spread remammg glaze over s1des of cake Spread or p1pe re.serve f be•qe" I Whipped cream m1xture over top of cake Garn1sh with addltiOIJal • . ke With ca~e des1red. Gently pull waxed paper strips from under cake. Cover ca dome; chill at least 1 hour and up to 8 hours

bon appeti t desse rts

With dddit!Dn" /Jf...e sour rwam ,md 1/idted chocoldft'

,J himvn ,\1/[]clt

frost Ill[],

and a Simplt' crunch} perlm!Jnttle c1 hm of Cdf.. t'/111\ rs tr, Jnstouned rnto same thmg spt'Ctal Dunng the buttle maf. . mg fHOCt'SS, till' svrup Will hey111 to harden unmedicJtel) once 1t s remm ed from the hvdt, so be swt' to hdve the baJ.mg sheet prepared anr! a metal offset spatula or J.mle at the tvady to spread the S}TUP 10 to 12 servings

Pecan Brittle Nonstick vegetable oil spray l/4

cup sugar

'I•

cup water teaspoon cream of tartar cup pecan halves, toasted, coarsely chopped

1fs 3f4

Cake Nonstick vegetable oil spray

PECAN BRITTLE: Spray nmmed bakmg sheet w1th nonst1ck spray Combme sugar, ~ cup water. and cream of tartar 1n heavy small saucepan Stir over medium-low heat until sugar dissolves. Increase heat and b01l w1thout st1rnng until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Add pecans and sw1rl to blend Pour out onto prepared bak1ng sheet. spread evenly Cool bnttle completely. Cut 3 large p1eces of bnttle (each about 1Y2 inches). Cut remaining brittle mto Y3-inch pieces

DO AHEAD: Can be made 1 week ahead Store airtight at room temperature.

1

18.25-ounce box yellow cake mix

4

large eggs

CAKE: Preheat oven to 350' F Spray two 9-inch-diameter cake pans w1th

cup sour cream

1Y2-mch-high sides with nonst1ck spray. Line pan bottoms w1th waxed paper.

cup vegetable oil

Combine cake mix, eggs, sour cream, oil, vanilla, and almond extract m large

teaspoon vanilla extract

bowl. Us1ng electric mixer. beat mixture until well blended, about 3 minutes; fold in grated chocolate D1v1de batter between prepared pans.

teaspoon almond extract ounces bittersweet or semisweet chocolate, coarsely grated

Frosting 1

h

3

v.

cup (packed) dark brown sugar tablespoons water cup heavy whipping cream

6

cups (about) powdered sugar, divided

1

cup (2 sticks) unsalted butter, room temperature

Bake cakes until brown on top and tester mserted into center comes out clean. about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes Turn cakes out onto racks. Peel off paper and cool completely

FROSTING: Combine brown sugar and 3 tablespoons water in heavy small saucepan St1r over medium-low heat until sugar d1sso1ves. Increase heat. boll until sl1ghtly th1ckened. about 3 minutes Remove from heat; cool 5 m1nutes Whisk m cream. Usmg electric mixer. beat 3 cups powdered sugar and butter in large bowl until well blended Beat in brown sugar mixture. Beat in enough remaining powdered sugar. Y2 cup at a time, to form frosting that is thick enough to spread. Place 1 cake layer, flat side up, on platter Spread 1 cup frostmg over Sprinkle with Y2 cup small brittle pieces. press mto frostmg. Top with second cake layer. flat s1de down Spread remammg frosting over top and sides of cake Stand large bnttle p1eces m center of cake. Arrange smaller brittle p1eces in l -inch-w1de border around top edge of cake.

DO AHEAD: Can be made 7day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 7 hour before serving

cakes

Tres Leches Cake Tres leches ( three n11lf. s ) caf.. e. popular

lfl Me>.~co,

gets 1ts nmne from the evaporated rmlf.. SLteetened condensed nnlf... and llecJvy cream that soak the caf..e Temperatwe 1s the f..ey to soaf. mg tlus caf. e perfectly The cc1ke should be completely cooled, but the rrulf.. syrup must be luf..ewarm when 1t's drizzled and smoothed o~;er each laver. The warmth of the syrup allows 1t to penetrate the cake thoroughl'r 8 servings

Cake 11/2 cups cake flour 1112 teaspoons baking powder 1f2 teaspoon salt 1 cup sugar 1f2 cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract 3/4 cup canned evaporated milk

Caramel Milk Syrup

CAKE: Preheat oven to 350°F. Butter 9-inch-diameter cake pan h Wt 2srdes. Line pan bottom wrth parchment paper Butter and flou h . . r pare rre Whrsk flour. bakrng powder, and salt in medium bowl to blend u . . s ng ee mrxer, beat sugar and butter rn large bowl untillrght and fluffy 8 . . eat rn eg 1 at a trme, then vanilla. Beat rn dry rngredients alternately wrth evapora e milk rn 3 addrtions each. Transfer batter to prepared pan; smooth top Bake cake until golden and tester inserted into center comes out clean. abo. 38 minutes. Cool in pan on rack 10 minutes Cut around pan sides to looser ca e Cool cake in pan on rack 15 mrnutes longer. Turn cake out onto rack, remo e parchment and cool completely.

1lz

cup sugar

2

tablespoons water

CARAMEL MILK SYRUP: Strr sugar and 2 tablespoons water mheavys a saucepan over medrum heat untrl sugar dissolves, occasionally brushmg do

1lz

cup heavy whipping cream

sides of pan with wet pastry brush Increase heat and boil Without st rnrg

1f2 1f4

cup canned sweetened condensed milk

until syrup is deep amber color. occasionally brushrng down sides of pan wL"

cup canned evaporated milk

wet pastry brush and swirling pan. about 12 minutes Remove pan from heat Immediately whisk in cream (mixture will bubble vrgorously) Whisk msweet-

Frosting and Filling P/4 cups chilled heavy whipping cream 1'12 teaspoons vanilla extract

3 1

1-pint containers strawberries, hulled, divided 1 12-pint container blackberries

ened condensed milk and evaporated milk. Cool to lukewarm.

DO AHEAD: Cake and caramel milk syrup can be made 1day ahead Wrap cake airt1ght m plastic wrap and store at room temperature. Cover and ref gerate milk syrup, then reheat to lukewarm before usmg. Using long serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up, on cake plate Drizzle ¥3 cup lukewarm caramel m1lk syrup over Us G small offset spatula. spread syrup to cover completely. Let stand 5mrnutes

FROSTING AND FILLING: Wh1sk cream and vanilla in large bowl untrl medium peaks form Spread 1 cup whipped cream mixture over syrup on cake layer. Top with second cake layer. cut side up. Drizzle remarning milk syrup ave second layer. spreadrng wrth spatula to cover completely. Let stand 5 mrnt.~es Spread rema1nrng whrpped cream over top and s1des of cake. Decorate top of cake wrth half of strawberries and all blackberries.

D0 AHEAD: Can be made 4 hours ahead. Cover with cake dome and refr gera• Let stand at room temperature 30 mmutes before serving . . I. d strawbe res Slrce remarnrng strawbernes. Cut cake into wedges; spoons rce alongside each wedge and serve.

n~ Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans The ca1amel s,wce for the fJI!mg 1S made 1v1th h1own sugar msteacf of wh1te sug,u, so 1r has a golden caramel color nght off the hat, but 1t won 't have 1ich, deep caramel flavor tmttltt ts cooked to the nght tempetature Use a candy thelmometer or deep-f11 thermometer to ensure that tt reaches 218 F 10 to 12 servings

comes to boil Attach candy thermometer to s1de of pan, cook without stirring

Cake

or sw1rl ing pan until thermometer reg1sters 218°F, about 10 minutes Pour

2Vz cups unbleached all purpose flour 1

tablespoon baking powder

112

teaspoon (generous) fine sea salt

caramel into medium bowl. Cool to room temperature, wh1skmg occas1onally. Whisk remainmg 2V4 cups cream in large bowl until cream mounds softly.

21fz cups sugar, divided (1 1'z

Gradually fold m cooled caramel mixture. Chill until caramel cream is firm

3/4

cup

sticks) unsalted butter, room temperature

6

large eggs

1

cup plus 2 tablespoons buttermilk

Cut each cake honzontally mto 2 layers. Place 1 layer. cut side up, on platter.

2

small ripe bananas, peeled, cut into %-inch cubes (about 11/z cups)

Drizzle 1V2 teaspoons lime JUice and 1V2 teaspoons rum over Spread 1V4 cups

Banana-Caramel Cream

enough to spread. about 3 hours.

I

11/z cups (packed) golden brown sugar 1

small ripe banana, peeled, cut into 1-inch pieces

3

tablespoons unsalted butter, room temperature

33/4 cups chilled heavy whipping cream, divided

caramel cream over Top with second cake layer. Drizzle 1Vz teaspoons lime JUice and 1Vz teaspoons rum over. Spread 1V2 cups caramel cream over. Repeat with third cake layer, l1me JUICe. rum. and caramel cream. Top with fourth cake layer. cut s1de down. spread remainmg caramel cream over top. Scatter Sea Salt-Roasted Pecans over top of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.

41/z teaspoons fresh lime juice, divided 41/z teaspoons dark rum, divided Sea Salt- Roasted Pecans (see recipe)

Sea Salt-Roasted Pecans

CAKE: Preheat oven to 350°F. Butter and flour two 9-lnch-diameter cake pans

A stmple rectpe with endless uses-these pecans would be delicious tossed

w1tn 1V2-inch-high s1des. Sift flour. bakmg powder, and sea salt into medium

tnto salads. crumbled atop gnlled fish, or spnnkled over hot fudge sundaes.

bowl. Beat 1 cup sugar and butter in large bowl until well blended Add 2 eggs,

The melted butter adds wonderful flavor and helps the sea salt cltng to the

beat until blended Beat dry 1ngred1ents into butter mixture in 4 additions

nuts, be sure to use unsalted butter to keep the salty flavor tn perfect balance

alternately with buttermilk in 3 additions Beat remammg 4 eggs and remaining 1V2cups sugar m med1um bowl until mixture is thick and pale in color, about 4 mmutes. Fold egg m1xture into batter Fold m bananas Divide batter between

Makes 2 cups

2

cups pecan halves

prepared pans (about 3V2 cups for each).

3

tablespoons unsalted butter, melted

11/4

teaspoons fine sea salt

Bake cakes until tester inserted mto center comes out clean, about 35 minutes. Cool cakes in pans 0 k n rae s 15 mmutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks, cool completely.

Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.

DO AHEAD· Can b d d · e ma e 1 ay ahead. Wrap in fotl, store at room temperature.

Bake pecans until fragrant and slightly darkened 1n color, st1rnng occasionally,

BANANA-CARAMEL CRE · AM : Combme sugar, banana, and butter in processor, blend untl smooth Add 11/. · ,z cups cream; process to blend. Transfer to heavy medium saucepan Wh k IS ' over med1um heat unt1l sugar dissolves and mixture

about 15 minutes. Cool pecans on sheet

DO AHEAD: Can be made 2 days ahead Store airtight at room temperature Before us.ng. rewarm in 350°F oven 5 mmutes, then cool

cakes

~ Triple- Ginger Layer Cake Cryc;tallued ginger Ill the moist cake. the frostmg. and the garnish lends lively " ~ tI1a t .\. enha1Jced With •groundgmger and cmnamon Crystallized gmger IS uavor • c;omewnes labeled candled gmger. It can be found Ill the spice aisle Ol Asian ~oods sectiOn of most supennarkets. or Ill the bulk sectwn of natural foods _stores

T echnique Tip: Cover Up Don t have a cake dome7 Invert a bowl or pot large enough to cover the cake without touching it

It should be tender and chewy with a fresh coatmg of sugar 8 to 10 servmgs

CAKE: Preheat oven to 350°F. Spray two 8-inch-diameter cake pans wtr

Cake Nonstick vegetable oil spray

3 1

cups cake flour, sifted cup finely chopped crystallized ginger (about 6 ounces)

2

teaspoons ground ginger

1

teaspoon ground cinnamon

1

teaspoon baking soda teaspoon salt

2-mch-high sides w1th nonstick spray Line pan bottoms With parchment paper. Whisk flour, crystallized ginger, ground ginger, cinnamon bakln ' 9SOda and salt in medium bowl to blend, separating ginger pieces Using elect· c 1 m1xer. beat butter and sugar in large bowl until light and fluffy. Beat in egg

1 at a time Beat in dry ingredients alternately with buttermilk 1n 3 addit ons each, occasionally scraping down sides of bowl. Divide batter between prepared pans.

cup (11fz sticks) unsalted butter, room temperature

Bake cakes until tester inserted into center comes out clean, about 30 mmutes

cup (packed) golden brown sugar

Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes

large eggs

Turn cakes out onto racks, peel off parchment, and cool completely.

cup plus 2 tablespoons buttermilk

FROSTING: Using electric mixer, beat cream cheese and butter in large

Frosting 2

B-ounce packages Philadelphia-brand cream cheese, room temperature

and vanilla, beat until well blended. Mix in Y4 cup crystallized ginger. Place 1 cake layer on platter Spread 1 cup frosting over. Top with secord

1

h

cup (1 stick) unsalted butter, room temperature

cake layer. Spread remaining frosting over top and sides of cake Sprink e

3 /4

cup (packed) golden brown sugar

remaining Y4 cup crystallized ginger decoratively atop cake.

2

cup powdered sugar

/J 1f2

teaspoon ground cinnamon

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and

1/4 1f4

teaspoon ground ginger

refrigerate Let stand at room temperature 2 hours before servmg.

1

cup finely chopped crystallized ginger

h

teaspoon vanilla extract (about 3 ounces), divided

104

bowl until fluffy Add brown sugar. powdered sugar, cinnamon, ground gnger

bon app etit desserts

'fj Ginger- Lime Coconut ~ake with Marshmallow Frost1ng 'tlfd fill'> t/w; buttenmlk cake F01 tll1s 1eC!pe. be sure to A gmge1-srenteti 1/f))e ( · · . ,, be'£Jre nea'>um q 11 Smce tins cdke 1s four layers tdll, you II need 1 1 sift t11e 110lff 1 • ' • .J ba, nboo sAel vel 5 ro help hold the laye1 s m place as you f10st the cake. 3 01

10 to 12 servings

DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Ginger-Lime Curd 3 3

large eggs large egg yolks

CAKE: Pos1t1on 1 rack 1n top th1rd and 1 rack in bottom th1rd of oven and preheat to 350°F. Butter four 9-inch-dlameter cake pans with 1Y2-inch-high sides. Lme

112

pan bottoms with parchment paper Butter parchment; dust w1th flour. Sift flour. baking soda. and salt into large bowl Using electnc mixer. beat butter 1n another

1/4

cup sugar cup fresh lime juice cup finely grated lime peel (from about 12 limes)

1

tablespoon grated peeled fresh ginger

5 minutes. Beat in eggs 1 at a t1me. scraping down sides of bowl often. Beat 1n

6

Pinch of salt tablespoons(% stick) unsalted butter, cut into pieces,

1f2

large bowl until smooth Gradually add sugar and beat until well blended. about flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide

batter among prepared pans.

room temperature

Place 2 cake pans on upper rack of oven and 2 pans on lower rack. Bake cakes

Cake

/

until golden and tester inserted into center comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes.

5

cups sifted cake flour (sifted, then measured)

1

teaspoon baking soda

Turn cakes out onto racks; peel off parchment. Cool cakes completely.

1

teaspoon salt

Place 3 cake layers on work surface. Spread 1/J of ginger-lime curd (about Y2 cup)

1

1 /z cups (3 sticks) unsalted butter, room temperature 3 cups sugar 8 large eggs

Stack cake layers, curd side up, on platter. Top with fourth cake layer Insert 3 or

2

while preparing frosting.

cups buttermilk, room temperature

over each. leaving Y2-inch plain border at edge. Let cake layers stand 10 minutes. 4 bamboo skewers from top to bottom into cake to hold stacked layers in place

Frosting

FROSTING: Whisk sugar, egg whites. 1/J cup water. corn syrup, and cream of

11/z cups sugar

tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering

2

water. Using handheld electric mixer, beat at medium speed until m1xture

large egg whites cup water teaspoons light corn syrup teaspoon cream of tartar teaspoon vanilla extract J-ounce package sweetened flaked coconut

GINGER-LIME CURD· W ·

· h1sk eggs, egg yolks, sugar, lime juice. lime peel. gmger and salt 1 · m arge metal bowl to blend. Place bowl over saucepan of barely Slmmenng t d ' wa er an wh1sk constantly unt1l curd thickens about 8 m1nutes. Rem b f · ave ow 1 rom over water; wh1sk butter into hot curd. Strain d cur through fine stra. . mer set over bowl, d1scard sol1ds in strainer Press I Past1c wrap d. tl lrec Yonto surface of curd; chill overnight.

resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over water. Add vanilla and continue beating until marshmallow frostmg is completely cool, about 5 minutes. Spread marshmallow frosting thinly over top and sides of cake Remove bamboo skewers. Press flaked coconut 1nto marshmallow frosting on top and s1des of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.

,-··,_

cakes -

Gingerbread Layer Cake with Candied Kumquats , I lr.l/E'?AIJ<>Oiutely the walln raramel f/a vots lfl cola Cola m gmqet Jtt'd( • " · actual!~ cot~lplement tht! molasses and brown sugar m thts tllple /,wet cake "' tl e 700tl vu I J<>luoned way ~vtth cane sugar mste,ut of /ugh Use a co!.a mdut' 7 £ tu ' · ' . ~ _ 'P }at!'"11 ln~e •;;ome camlied kumquats left over, they re ,ructose com svn ' • rft>ltrtnus "P" erf tt tth vamlla 1ce cream or creamy Greek-style yogurt 12 servings

Cake cup cola

1 11/z teaspoons baking soda cup mild-flavored (light) molasses 1 cups unbleached all purpose flour 2 2

tablespoons ground ginger

11/z teaspoons baking powder 1% teaspoons ground cinnamon

CAKE: Preheat oven to 350°F. Butter and flour 3 nonstick 9-mch-dIa meter pans w1th 11/2-inch-high sides. Bring cola to boil in heavy mediums . . . aucepa Remove from heat; wh1sk 1n bakmg soda. then molasses. Transfer to larg cool to room temperature. Wh1sk flour, ginger. bakmg powder, cinnamon ec" nutmeg, and salt 1n med1um bowl to blend. Whisk sugar. oil. and eggs mto molasses mixture. Whisk in flour mixture. Divide batter among prepared pans (about 12/3 cups batter for each). Bake cakes until tester mserted into center comes out clean, about 18 mmute Cool cakes 1n pans on racks 15 minutes. Turn cakes out onto racks; cool compet~

3/4

teaspoon ground cloves

1/z 1/z

teaspoon ground nutmeg

1

cup (packed) dark brown sugar

to boil in heavy large sk1llet, st1rring to dissolve sugar Scrape in seeds fromva

3/4

cup vegetable oil

bean; add bean Add kumquats. reduce heat to medium and simmer unt a

3

large eggs

tender, st1rring often. about 6 minutes Using slotted spoon, transfer kumQuats

teaspoon salt

CANDIED KUMQUATS: Bnng 1 cup water, honey, sugar. cloves. and cmna

s·

to plate. Boil syrup until reduced to 2/3 cup. stirring often, about 8minutes a

C andied Kumquats

syrup and cool.

1

cup water

3 /4

cup honey

FROSTING: Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. cool caramel completely. Transfer Y4 cup caramel tosma

1/4

cup sugar

15 2

whole cloves cinnamon sticks, broken in half

1

vanilla bean, split lengthwise

22

ounces kumquats, cut into %-inch-thick rounds, seeded

bowl and reserve Using electnc mixer. beat cream cheese. butter. and van a large bowl until smooth. Beat remain1ng caramel into frostmg until well be de Chop enough candied kumquats to measure YJ cup; mix in small bowl"" th 1 tablespoon kumquat syrup Place 1 cake layer on platter; spread~ cup fros' over. Dot with half of chopped kumquat mixture. Drizzle with half of resel'led

Frostin g

caramel. Top with second cake layer. spread% cup frostmg over. Dot ..,.,,tn

11fJ cups (packed ) dark brown sugar

remaining chopped kumquat mixture. Drizzle with remammg reservedcarame . . . . . d Sides of cake Top w1th th1rd cake layer; spread remam1ng frost1ng over top an Arrange enough sliced kumquats in single layer atop cake just to cover Mix ·des of cake pecans and ginger 1n small bowl. Press nut mixture halfway up Sl

'h

cup plus 1 tablespoon whi pping cream

2

B-ounce packages Philadelphia-brand cream cheese, room temperature

3f. 1

cup (11fz sticks) unsalt ed butter, room temperature tablespoon vanilla extract

1

cup pecans, toasted, chopped

DO AHEAD: Cake can be made 1 day ahead Cover w1th ca e

1/J

cup chopped crystallized ginger

overntght. Cover remaining kumquat syrup; let stand at room temperature

Chill1 hour.

.

k dome ard ch

Drizzle some kumquat syrup over kumquats atop cake. Serve ca room temperature.

D6 b on appetit desserts

ke cod or at

. . -.

. .

.

Apple Cake with Ma~le -Walnut Creatn Cheese Frosttng If au c m't tmd Ptpptn apples. choose anothet vauety tl!dt :.., good fot rookmg Y ·' • p A L Jd" Gt t71111Y Snlltll and Jonc~golcl ate good Golden Delwwus W117t'.~dp Ill ' ,, optwns 8 to 10 servings

Cake

·

d

CAKE: Preheat oven to 350 )F. Butter and flour three 9-inch-diamete r cake Pa with 1Yz-mch high sides Combine apples and V4 cup water msmall saucepa Cover. s1mmer over medium-low heat until apples are tender, about 20 mnv~ Place in processor, puree until smooth. Cool puree.

1

pound Pippin apples (about 2 medium), peeled, cored, d•ce

1j4

21/2

cup water cups plus 1 tablespoon unbleached all purpose flour

2

teaspoons baking soda

1'h

teaspoons ground cinnamon

Sift 2y2 cups flour, baking soda, cinnamon. salt, nutmeg, and cloves into medl ~ bowl. Toss currants with rema1ning 1 tablespoon flour in small bowl to cot.,

'h

teaspoon salt

in walnuts.

1/4

teaspoon ground nutmeg

Using electric mixer, beat sugar. butter, brandy, and vanilla in large bowl until

1/4

teaspoon ground cloves

1

cup dried currants

1

cup walnuts, toasted, chopped

2

cups sugar

1

cup (2 sticks) unsalted butter, room temperature

Bake cakes until tester inserted into center comes out clean, about 20 m1~utes

1

tablespoon brandy

Cut around pan s1des to loosen cakes; turn cakes out onto racks and cool

llh teaspoons vanilla extract 4

a.

J

blended. Beat in eggs 1 at a time. Beat in half of flour mixture, then 11;4 cups apple puree (reserve any remaining puree for another use). Beat in rema 1nmg flour mixture. Stir in currants and walnuts. Divide batter among prepared pans

J

large eggs

FROSTING: Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese. then maple syrup and maple fiavonng Ch1ll

Frosting

frosting until beg1nning to set, about 20 minutes.

1

cup (2 sticks) unsalted butter, room temperature

Place 1 cake layer on platter. Spread % cup frosting over. Top w1th second layer

1

cup (packed) dark brown sugar

spread% cup frosting over. Top with third layer. Spread 1 cup frosting 1n thin

2

B-ounce packages Phi ladelphia-brand cream cheese,

layer over top and sides of cake. Chill15 minutes. Spread remaining frostmgall

room temperature cup pure maple syrup teaspoon maple flavori ng cups walnuts, toasted, chopped

over cake. Press walnuts halfway up sides of cake. Chill until frostmg IS set 81 least 30 minutes

DO AHEAD: Can be made 1 day ahead. Cover with cake dome. keepchtl!ed

Let stand at room temperature 1 hour before serving.

108

bon appetit d esserts

Pumpkin Spice Layer Cake with CaraJnel-Cream Cheese Frosting >/C

1. .-,

'e1lutt)\ 1 fe'>{/Vt' (/.JI!IISII of Ccllllflt'tf Oldl/f/0

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mnredtmts and no c~rttftctal colors f/,1vot s. 01 preset Vdltves thIugh -nn:Jh'y ~ ~ 12 servmgs 11

Cake

CAKE: Preheat oven to 350°F Butter and flour two 9-mch-dlameter cake pans

w1th 1Y2-inch-h1gh sides Whisk flour. bakmg soda. baking powder. cmnamon. ginger. cloves. nutmeg. allspice. and cardamom m large bowl to blend. Using

3

cups unbleached all purpose flour

2

teaspoons baking soda

2 1

teaspoons baking powder teaspoon ground cinnamon

1fz

teaspoon ground ginger

Beat 111 eggs 1 at a t1me. then orange peel. Add flour m1xture. beat at low speed JUSt to blend. D1v1de batter between prepared pans.

1/4

teaspoon ground cloves

Bake cakes until tester Inserted into center comes out clean. about 33 minutes.

'/4

teaspoon freshly grated nutmeg

Cool cakes

'14

teaspoon ground allspice

Invert cakes onto racks and cool completely

'14

teaspoon ground cardamom

1

15-ounce can pure pumpkin

electnc mixer. beat pumpkm. sugar. and oil

111

111

another large bowl until blended.

pans on racks 10 minutes. Cut around pan s1des to loosen cakes

FROSTING: Spnnkle Y2 cup sugar over bottom of small nonstick skillet Cook Without st1rnng over medium heat until sugar melts, swirling pan occasionally.

1'/z cups sugar 1'14 cups vegetable oil

Contmue cooking until sugar turns deep amber color. stirring occasionally, about

4

large eggs

2 minutes. Add Y2 cup cream. van1lla. and salt (mixture will bubble vigorously).

2

teaspoons finely grated orange peel

St1r until any caramel bits dissolve Stir in remaining 1 tablespoon cream Strain into small bowl Cool caramel to room temperature.

Frosting

S1ft remaming sugar mto medium bowl. Usmg electnc m1xer. beat cream cheese

1

1-pound box powdered sugar, divided

and butter 1n large bowl. Gradually beat in sugar. Beat in cooled caramel. Cover

'lz

cup plus 1 tablespoon heavy whipping cream teaspoon vanilla extract teaspoon salt

and chill frosting until firm enough to spread. about 2 hours

1 1f4

1

1f4

Using long serrated kn1fe. trim rounded tops from cakes Place 1 cake layer. cut s1de up, on cake plate. Spread 314 cup frosting over Place second cake layer.

B-ounce package Philadelphia-brand cream cheese, room temperature

cut s1de down. atop frostmg Spread remaining frostmg smoothly over top and

cup ('/z stick) unsalted butter, room temperature

s1des of cake

Candied orange peel

DO AHEAD: Can be made 2 days ahead Cover with cake dome or large bowl and ch11/. Let stand at room temperature 2 hours before serving. Sprinkle candied orange peel over top of cake. Cut into wedges and serve

Technique Tip : let It Melt When makrng the carali•e• iur the iru.,tmg, do not stir the powdered sugar un t11 ·1t has melted completely, or else the sugar Will crystallize and seize Keep a watchful eye on It, shaking and t1ltrng the pan ·f . I necessary, to allow the sugar to melt evenly

--~----------------------------~------------~--------------------------~------------------~cakes

Cranberry-Glazed Orange Layer Cake J I ' t' . md 1 clean dtv mt~tny /Jowl to herlt the egg Be sute to use cle,m ut} 't .7 1 '~ ' ' , "e tJf t)f/ c Jll /..eep them ftom t'~fJcJIIdmg pwpetly Tin qlaze l ~Ahttes f ~en.1 t ''' ' . for tins lm el~ autumn c.J/..e should be made a dav .7ht'.ld 12 servmgs

3

cups sifted cake flour (sifted, then measured)

21/z teaspoons baking powder teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature

31/z cups sifted powdered sugar (sifted, then measured)

Creamy Brown Sugar Frosting Adding the powdPred sugar m several stages helps prevent it f rom flvmg of the m1xing bowl Makes about 31/z cups 12

ounces Philadelphia-brand cream cheese, room tem

3/4

cup (11/2 sticks) unsalted butter, room temperature

3/4

cup (packed) golden brown sugar

21/4

cups powdered sugar

perature

11fz tablespoons frozen orange juice concentrate, thawed

large eggs, separated, room temperature

6 2 11/z 111z

teaspoons orange extract

1

cup whole milk

Beat in brown sugar. Beat in powdered sugar scant Y2 cup at a t1me Beat

cup plain whole-milk yogurt

in orange juice concentrate and vanilla. Chill frosting until f1rm enougr• spread, about 30 minutes.

11/z

teaspoons finely grated orange peel

teaspoons vani II a extract

teaspoons vanilla extract

Creamy Brown Sugar Frosting (see recipe) Cranberry Glaze (see recipe)

Using electnc m1xer. beat cream cheese and butter in large bowl unt fl f

J

Preheat oven to 350°F Butter and flour two 9-mch-dlameter cake pans w1th 2-mch-h1gh s1des S1ft flour. baking powder, and salt into medium bowl Usmg

Cranberry Glaze

electr1c m1xer, beat butter in large bowl until fluffy. Gradually beat 1n sugar, occasionally scrapmg down s1des of bowl. Beat in egg yolks 1 at a t1me. then

Make the glaze a day ahead so the flavors can meld and the texture ca

orange peel, vanilla, and orange extract Wh1sk milk and yogurt in small bowl

up. Makes about 2% cups

to blend Beat dry mgredients into butter mixture in 3 additions alternately with milk mixture in 2 additions.

1

12-ounce package fresh or frozen cranberries

1

cup sugar

1

cup water

11/z

teaspoons finely grated orange peel

Using clean dry beaters, beat egg wh1tes m another large bowl until stiff but not dry Fold wh1tes mto batter in 2 add1t10ns. Divide batter between prepared pans Smooth tops Bake cakes until tester InSerted into center comes out clean, about 35 minutes Cool cakes m pans on racks 15 minutes. Cut around pan Sides to loosen cakes Turn cakes out onto racks and cool completely. . DO AHEAD: Can be made 7d h . ay a ead. Wrap cakes m plastic and store at room temperature Place 1 cake layer, flat Side up, on platter S rea 3 Frostmg over. Spread 1 cup C b . P d V4 cup Creamy Brown Sugar ran erry Glaze over f f 1 around edge Top With se d k ros mg, eavmg Y2-lnCh border con ca e layer flat s1de d · Spread 2 cups frostmg ave d f , own, press lightly to adhere. r Sl es o cake Spo · . bag fitted w th medium-size t . . on remammg frosting into pastry s ar tip P1pe decorat1v b d of cake Refngerate until f . e or er around top edge rostmg IS firm about 1 h over top center of cake Chill t I I , our Spread remainmg glaze un ' g aze 1s set DO AHEAD: Can be mad e 7 day ahead Cover With cake dome d . an refngerate.

110

bon appetit desserts

Combine cranbernes and sugar in processor Usmg on/off turns, coa se chop cranbernes Transfer m1xture to heavy med1um saucepan Add 1c water and orange peel and bnng to boil, stirring occas1onally Reduce e simmer until m1xture is reduced to 2Y3 cups, st1rring occasionally, aboV

10 minutes. Cool to room temperature. Cover; chill at least 1day or up 2 days (mixture will thicken).

1

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8 to 10 servings

Filling 1

1

.

cup frozen raspberries. thawed, dramed

FILLING: Press raspbernes through fme sieve Into small bowl Press Jam through same s1eve 1nto raspberry puree. d1scard seeds St1r to blend well Cover and chill overn1ght

cup raspberry jam

DO AHEAD : Can be made 3 days ahead Keep chilled

Frosting

FROSTING: Combme % cup cream. white chocolate. and coffee crystals in

21h cups chilled heavy whipping cream, divided

heavy med1um saucepan St1r over low heat JUSt until chocolate melts. coffee

10

ounces high-quality white chocolate (such as Lindt or

3

Perugina), chopped tablespoons plus 1 teaspoon instant coffee crystals

dissolves. and m1xture 1s smooth. Remove from heat Let stand until cool and th1ck. whiskmg occasionally, about 1Y2 hours Using electric mixer. beat remaining 1% cups cream in large bowl until firm

Cake

peaks form. Fold large spoonful of whipped cream into chocolate mixture to

1

cup hazelnuts, toasted, husked

lighten. Fold chocolate m1xture into whipped cream in 4 additions. Cover and

cup sifted unbleached all purpose flour (sifted, then measured)

refrigerate frosting until very firm. about 6 hours.

11!4 cups sugar, divided

DO AHEAD : Can be made 7 day ahead Keep chilled.

1

teaspoon instant coffee crystals

1f4

teaspoon salt

CAKE: Preheat oven to 350°F. Line three 9-inch-diameter cake pans with

6

large eggs, separated, room temperature

1Y2-inch-high s1des w1th parchment paper Butter and flour parchment. Combine

1f4

cup water

nuts. flour. Y4 cup sugar. coffee crystals. and salt in processor Blend until nuts

teaspoon vanilla extract

are finely ground.

Fresh raspberries (optional)

Using electric m1xer. beat egg yolks and Y2 cup sugar in large bowl until very thick. about 5 mmutes Beat in Y4 cup water and vanilla St1r in flour mixture. Us1ng clean dry beaters. beat egg wh1tes 1n large bowl until soft peaks form. Gradually add remaining Y2 cup sugar. beat1ng until st1ff but not dry Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pans Bake cakes until tester inserted into center comes out clean. about 18 minutes. Cool cakes 1n pans on racks Cut around pan s1des to loosen cakes Turn cakes out onto racks. peel off parchment. Place 1 cake layer on platter and second cake layer on p1ece of foil Spread Y3 cup fillmg over each; let stand 20 m1nutes to set up Spread 1 cup frosting over filling on each Lift cake layer off foil. place atop cake layer on platter. Top with third cake layer Spread remaining frostmg over top and s1des of torte.

DO AHEAD: Can be made 7 day ahead. Cover wrth cake dome and refngerate. Garnish torte with fresh berries. if desired Cut into wedges and serve.

cakes

111

·~

...

Hazelnut Crunch Cake with Honeyed Kumquats Tender cr~lie

ertW/1)

filling t nml'lll nuts ,md t.lrt

swt't'f AtmlltlfclfS atfd "fl to lUll'

ylamNuUS dcsw!lt For the prett) flol tt'r /!A f' y,u rnsh A1lflll{lfdtS .lfl' lfl hlf Wu'tl l'vrth the stem rnds left mtc1ct tht"HJ rooked 111 c1 hont>V c1nd lVIIW syrlfp To

yet

thP JooA bend bxA the petaf., of the kumquats at l'drymg c~ngles c~nd clff,JIIge them mer the cake ma random fastuon These AumqucJt flowers dlso look

beaut ful on cheesecakes carrot cakes, and chocolc~te cakes 10 servings

Frosting

Nut Crunch 1

cup sugar

1/•

cup water cups unhusked hazelnuts, toasted

2

1112 B-ounce containers mascarpone cheese

Kumquats 55

kumquats (about 21 ounces)

10

cup honey whole star anise or whole cloves

1

vanilla bean, split lengthwise

Cake 1 2

cups unbleached all purpose flour

1

tablespoon baking powder

cup unhusked hazelnuts, toasted

11fz teaspoons Chinese five-spice powder 3 /4

teaspoon salt

cup (11/z sticks) unsalted butter, room temperature 11fz cups sugar 3 large egg yolks

cups chilled heavy whipping cream

3

tablespoons sugar

4

teaspoons Cognac or brandy

1

tablespoon vanilla extract

NUT CRUNCH: Lme baking sheet with foil. Stir sugar and '14 cup wate· ..

11Jz cups Chardonnay l/4 cup sugar 3/4

11fz

heavy med1um saucepan over medium-low heat until sugar dissolves lncrea heat boil without stirring until syrup turns deep amber, occasionally brush down sides of pan with wet pastry brush and sw1rlmg pan. Mix in nuts p0} onto foil; cool completely. Coarsely chop nut crunch. Set aside

j

KUMQUATS: Starting at rounded end, cut cross mto each kumquattow1t" 1/4 mch of stem end Bnng wine. sugar. honey, and star anise to boilm heav-, large saucepan. stimng until sugar dissolves. Scrape

1n

seeds from van11la bea

add bean Add kumquats; simmer until almost tender. about 8 minutes Usmg slotted spoon. transfer kumquats to plate; cool. Seed and finely chop enougn kumquats to measure 2/J cup (reserve remaining kumquats). Gently b01l kumqva· syrup until reduced to 11/4 cups, about 12 minutes Strain syrup and cool

3f4

1 1 11f4 5

CAKE: Preheat oven to 350°F. Line 15 Y2x 10 Y2x 1-mch or 17x llxJA-mch ba~ •• sheet w1th foil; butter and flour foil Finely grind nuts with flour tn processo

tablespoon vanilla extract

transfer to medium bowl. Wh1sk 1n baking powder, five-spicepowder.andsa'

teaspoon almond extract cups whole milk

Using electric mixer. beat butter and sugar in large bowl until well blended

large egg whites, room temperature

several additions. just until combmed. Using clean dry beaters. beat egg wn.:es

Beat in egg yolks and both extracts. Beat in flour mixture alternately With m~ in another large bowl until stiff but not dry. Fold YJ of whites into batter to lighten, then fold in remammg whites. Spread batter evenly in prepared sheet

'12

bon a ppeh - . t d esserts

Bake cake until tester 1nserted into center comes out clean. about 28 mmutes for 15 Y2x10 V2-mch cake or 20 minutes for 17x 11 -incll cake. Cool cake in pan on rack 20 minutes Run kn1fe around rake to loosen. Turn cake out onto foil -lined rack; cool completely. Peel foil off cake. Cut hazelnut cake crossw1se into 3 equal pieces FROSTING: Cornb1ne all mgredients in large bowl; beat to soft peaks (do not

overbeat or mixture will curdle). Place 1 cake piece on platter; spread 3!4 cup frosting over Spnnkle with Y3 cup chopped kumquats and Y3 cup nut crunch. then drizzle with 2 tablespoons kumquat syrup Top with second cake piece. spread % cup frostmg over Spnnkle with Y3 cup chopped kumquats and Y3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece; spread remaining frosting over top and s1des of cake. Drain reserved kumquats; remove seeds and any attached pulp Top cake with kumquats. arranging like flowers.

DO AHEAD: Can be made 1 day ahead. Cover and chill cake Store remainmg nut crunch and kumquat syrup separately at room temperature Press remaining nut crunch around sides of cake Drizzle 2 tablespoons syrup over cake and serve.

Ingredient Tips: Kumquats, Star Anise, and Chinese Five-Spice Powder Kumquats will start to appear at the market in late fall and are available until June. Look for those that are on the sma ll side to make the decorative flowers used here. The star anise (brown, starshaped seedpods) and Chinese five-spice powder (a spice blend that usually contains star anise, cinnamon, cloves. fennel seeds. and Szechuan peppercorns) are ava1lable in the spice section of some supermarkets and at specialty foods stores and As1an markets.

Apricot- Pistachio Torte with Honey Buttercream T/)fs IS a classiC French torte featurmg layers of nch genoise (d spang~ ~a:~lour enrrched wrth melted butter) made With plstachros m place of some o 7 Th The torte IS completed With a Jammy apricot fl/lmg and honey butter~r~am ke ca/..e can be prepared up to eight hours ahead Any leftover apnea: hllrng ma es a wonderful brea!dast spread for toast or English mufh"ns 10 servmgs

FILLING: St1r 1 cup water. sugar. and honey in heavy med1um s aucepa over med1um heat until sugar dissolves Increase heat and bnng to b

Filling 1

cup water 1JJ cup sugar 1/4 cup orange blossom honey 1% cups (packed) moist dried apricots

Cake

1

Jf4

cup unbleached all purpose flour cup roasted unsalted natural pistachi

apricots. reduce heat. cover. and simmer 5 minutes. Uncover and Slmrr 3 minutes to thicken syrup slightly. Puree in processor. Transfer to bov.. ::~

DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room

J

Pinch of salt

temperature before using.

CAKE: Position rack in center of oven and preheat to 350°F. Butter 15 V2x1 OV2x1-inch baking sheet. Line bottom with parchment or waxed paper. Oust sheet with flour; tap out excess. Finely grind flour, plstach1os and salt in processor.

5

large eggs

2

large egg yolks

Combine eggs, egg yolks. sugar. and vanilla in large bowl Set bowl over

3f4

cup plus 2 tablespoons sugar

saucepan of simmenng water (do not let bowl touch water). wh1sk just unt

1

teaspoon vanilla extract

warm. about 3 m1nutes. Remove from over water. Usmg electnc mixer, beat L •

3

tablespoons unsalted butter, melted and cooled to barely

mixture triples in volume and thick ribbon falls when beaters are lifted Ger•

lukewarm Powdered sugar

fold in flour-nut mixture in 2 batches. Pour 1 cup batter into small bowl. fold~ melted butter. Gently but thoroughly fold butter mixture into remaining cake oattt Transfer batter to prepared sheet; smooth top. Bake cake until top IS golden

Buttercr eam

brown and tester inserted in center comes out clean. about 20 minutes Coo n

lfz 1/4 1JJ 6 Vz

cup sugar

pan on rack.

cup plus 2 tablespoons orange blossom honey cup water

Lightly dust 15 V2x1 0V2-1nch piece of parchment or waxed paper w1th powde e

large egg yolks teaspoon vanilla extract

sugar. Run small sharp knife around pan sides to loosen cake. Turn cake o..• swise tr.to three onto sugared parchment. Peel off top parchment Cut ca ke eros

1

cup plus 2 tablespoons (21/4 sticks) unsalted butter,

1Ox5-lnch rectangles

room temperature, cut into 18 pieces cup roasted unsalted natural pistachios, chopped Glazed Apricots (see recipe)

· h medium 'a~ce BUTTERCREAM : St1r sugar. honey, and YJ cup water m eavy ~ . h ld water lncrea. over low heat until sugar dissolves. Brush s1des of pan Wit co te . soF andy thermome heat and boil without stirring until syrup registers 23 on c tilting pan if necessary to submerge thermometer. about 10 minutes v

. .II in large boW Meanwhile. using electric mixer. beat egg yolks w1th vanl a tripled in volume.

rl

t.

Gradually beat hot svru!Jrnto yolks Contmue beat1119 untllrn1xture IS cool. about 10 mrnutes Gradually add butter and beat until smooth (If buttercream rooks broken or curdled. pldce bowl w1th buttercrearn over med1um heat on stove bur11er and wh1sk 5 to 10 seconds to warm m1xture sl1ghtly Then remove from heat and beat m1xture aga1n at med1um speed Repeat warming and

1

Glazed Apricots

Dned apricots become plump and shmy tn honey-sugar syrup They make a beautiful cake garn1sh and a del1c1ous after-dinner treat Usmg orange blossom honey g1ves them a floral scent. but clover honey would work. too For a different flavor and aroma. try lavender honey mstead. Makes 20

beatrng as many trrnes as needed until buttercream 1s smooth.) Spoon% cup buttercream 1nto pastry bag fitted w1th small star tip (No 1)

1

Place 1 cake layer on plate. spread YJ cup aprrcot fillrng over Spread Y2 cup

lfz

buttercream over fill1ng Top w1th second cake layer; spread w1th YJ cup

lfz

apncot f1llrng Spread Y2 cup buttercream over filling. Top w1th third cake

20

h

cup water cup orange blossom honey cup sugar jumbo moist dried apricots

layer. spread w1th YJ cup f1lling (reserve remaining fill1ng for another use). Spread top and s1des of cake w1th remaming buttercream. Press chopped

St1r Y2 cup water. honey, and sugar in heavy large saucepan over medium heat

nuts onto s1des of cake

unt1l sugar d1ssolves Add apricots. cook until apricots are tender and syrup IS

Halve Glazed Aprrcots and arrange decoratively down center of cake Pipe buttercream 111 pastry bag decoratively around apricots or base of cake.

DO AHEAD : Can be made 8 hours ahead. Cover and let stand at cool room temperature.

reduced and th1nly coats spoon. strrnng frequently, about 20 minutes. Cool apricots rn syrup at least 2 hours

DO AHEAD: Can be made 1day ahead Cover and let stand at room temperature. Remove apricots from syrup (apncots will be sticky). Drain on paper towels to remove any excess syrup

Technique Tip: Genoise There are a number of pastry trrcks at play in this cake, and one of the most important rnvolves the genoise. Melted butter is folded rnto a hght and a1ry batter to make genoise. but if the butter is not evenly drspersed It srnks to the bottom of the cake as it bakes. creatrng an undesirable texture throughout. To avoid this a portion f ' o the batter rs first stmed Into the melted butter, then the lightened butter-batter mixture can be more evenly Incorporated Into the ~emat~lng batter. Be careful not to overfold the batter. as that can

ause It to deflate, resultrng in a dense and heavy cake.

cak

~n Lemon and Pistachio Praline Meringue Torte d fI ed pistachio pralme menngues and lemon This cake. ma eo aver trast It's assembled and buttercream has a wmmng creamy-enspy con . refngerated .a day ahead of servmg so that the flavors meld 12 servmgs

MERINGUES: Position 1 rack 1n center and 1 rack in top third of oven to 225°F. Lme 2 large bakmg sheets w1th parchment paper. Usm 8 ·Pre . . g ·mch-d a cake pan bottom as gUide. trace 2 c1rcles on 1 parchment sheet and1crc second sheet. Turn over parchment on baking sheets. marked sid d e . . e ownu electric m1xer. beat egg wh1tes and cream .of tartar in large bow\ untu soft form. Gradually add V2 cup sugar; beat until egg.whites are stiff but not cryP€Be in almond extract St1r powdered sugar and praline powder in bowl to bl . dd. . end f into meringue 1n 2 a 1t1ons

Praline lf• 3

cup sugar tablespoons water cup unsalted natural pistachios

Meringues 5

large egg whites, room temperature

112

teaspoon cream of tartar

1/z 112

cup sugar teaspoon almond extract

1

cup powdered sugar

j

Divide meringue among traced circles. Using spatula. spread mixture toed Bake until crisp and pale golden. reversing baking sheets after 45 minutes. agbeOu 1 hour 45 minutes. Cool meringues completely.

LEMON BUTTERCREAM: Stir white chocolate in top of double boiler se+•0'••

Lemon Buttercream

simmering water until melted and smooth. Remove from over water. Letsta

4

until just cool but not set

ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4

large egg whites, room temperature

Using electric mixer, beat egg whites and cream of tartar in large bowlt;;,t11sc"

v.

teaspoon cream of tartar

peaks form Gradually beat 1n 2 tablespoons sugar.

2 3 1

tablespoons plus 2/J cup sugar

Meanwhile. combine remaining 2/3 cup sugar. 3 tablespoons water. and corn

1

cup (2 sticks) unsalted butter, room temperature

2

tablespoons fresh lemon juice

1

tablespoon plus 2 teaspoons finely grated lemon peel teaspoon vanilla extract

1

tablespoons water tablespoon light corn syrup

PRALINE: Oil large baking sheet. Stir sugar and 3 tablespoons water in heavy small s~uc~pan over medium-low heat until sugar dissolves. Increase heat and boll.dWithout stirring unt ' 1 syrup IS • d f . eep amber color. occasionally brushing down Sl es o pan With t b Immediately po . we pastry rush and swirling pan. Stir in pistachios ur m1xture onto pre pared sheet Cool praline completely · . Fmely chop praline. Grind V2 cup praline to powder .m processor.

syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves Increase heat and boil without stirring until candy thermometer registers238c~ about 5 minutes Immediately pour hot syrup in thin steady stream into beaten egg wh1tes. beat· ing unt1l mixture is completely cool. about 4 minutes. Beat in butter 2 tablespoons at a time Beat in white chocolate. lemon juice. lemon peel, and vamlla Ch JUSt until thickened to spreadable consistency, stirring occasionally, about 45 minutes. (If buttercream looks broken or curdled, place bowl w1th buttercrea over medium heat on stove burner and whisk 5 to 10 seconds to warm ffiiXt re slightly, then remove from heat and beat mixture again at medium speed Reoea' warming and beatmg as many t1mes as needed until buttercream is smooth Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly ove Top With another meringue layer Spread scant 1 cup buttercream evenly over Top with remaining meringue Spread remaining buttercream evenly over toP and Sides of torte. Press chopped praline onto sides and in 1-inch border a r top edge of torte. Refrigerate until buttercream sets, then cover and chll o\e night. Let torte stand uncovered at room temperature 30 minutes before se

bon ap peht ~ · d esserts

~

Maple Crunch Layer Cake

The crunch comes from thl' rcmdv muc/1 /JAt, peanut hnttle. hut n~tufe With maple svrup .md 1t.1!111JtS thdt goes hetlveen the /,JyeJs .md on the s1dt>s and top edge of the r.1At> H,ne all of vour

mgu~dn?tJts and eqwpmt>nt 1eady before

you beg//) making the candv as the actJon happens qull:Aiy }'ou 'll nved a

rand~ t/1ermometer to ensure that the svrup reaches JOOCFso that it will harden to the nght cons1stencv when cooled 14 servings

1

cup pure maple syrup

1/z 2

cup sugar teaspoons apple cider vinegar

CANDY: Line nmmed baktng sheet with fotl. brush tot\ with 01\. Stir maple svrup, sugar. and vmegar in heavy medtum saucepan until sugar ts moistened. Attach candy thermometer to side of pan. Without sttrring, bring mtxture to boil over medium-high heat and boil until thermometer registers 300°F, occasionally brushtng down pan sides wtth wet pastry brush and swtrling pan. about 7 mtnutes Remove pan from heat: mix in baking soda. then nuts (mixture will bubble

2

teaspoons baking soda

vtgorously)

1

cup coarsely chopped walnuts

Candy Vegetable oil

lmmedtately pour maple mtxture onto prepared baktng sheet and spread to even V2-inch thickness (candy begms to firm quickly). Let stand until candy cools and

Cake

hardens. at least 30 mmutes

Nonstick vegetable oil spray

21/z cups unbleached all purpose flour 2 teaspoons baking powder

DO AHEAD: Can be made 1 day ahead Cover bakmg sheet tightly with plastic

j

wrap and store candy at room temperature.

1

teaspoon baking soda

1fz

teaspoon salt

v.

teaspoon ground cinnamon

1/z 1/z

cup (1 stick) unsalted butter, room temperature cup (packed) golden brown sugar

in medium bowl to blend.

1

cup pure maple syrup

Ustng electnc m1xer. beat butter in large bowl until fluffy. Beat tn sugar. Gradu-

2 2 1/z

large eggs

ally beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time. then

teaspoons vanilla extract

vanilla Beat in dry tngredients tn 3 additions alternately wtth buttermilk in

cup buttermilk

2 addit1ons 01v1de batter between prepared pans

CAKE: Preheat oven to 350°F Spray two 8-inch-diameter cake pans with 2-inch-h1gh s1des w1th nonst1ck spray. Ltne pan bottoms wtth parchment paper; spray parchment. Wh1sk flour. baktng powder. baking soda. salt, and cinnamon

Bake cakes until tester inserted into center comes out clean, about 30 minutes

Buttercream

Cool cakes tn pans on racks 5 minutes Cut around pan s1des to loosen cakes

cup pure maple syrup

4 2

Turn cakes out onto racks. peel off parchment paper, and cool completely.

large egg whites, room temperature cups (4 sticks) unsalted butter, cut into lfz-inch-thick sl i ces

I

room temperature

Ingredient T ip:

Secret W eapons Wh . Ybak.mg soda and vmegar? Bakmg soda makes the caramellike maple syrup foam up. giving the candy that cnsp and porous bnttle texture The vinegar eliminates any trace of an unpleasant soapy flavor that baking soda can sometimes leave behmd

DO AHEAD: Can be made 1 day ahead. Wrap tightly store at room temperatur (continued next page)

Marzipan-Topped Strawberry Layer Ca_k~

Maple Crunch Layer Cake (continued)

Also called fra1s1er (French for "strawberry plant") and usu a11Ymade w1th almonds. th1s del1cate p1stach1o cake 1s layered With f resh Who strawbemes and a fluffy wh1te chocolate buttercream the t e

BUTTERCREAM: Bung m,Jple syrup to boil Ill small saucepan Meanwhile. using electriC mixer. beat egg whites mlarge bowl until stiff peaks form Without letting hot maple syrup touch beatel s. pour V4 cup syrup d~wn

green-tinted mampan Scrollmg the name of the cake on to .

Side of bowlulto egg wh 1tes and beat to blend Gradually beat in rerna111111g

custom. but feel free to wnte whatever message you like C k

hot maple syrup, av01 d1ng beaters Cont1nue to beat until wh1tes are stiff and

stores and cookware stores carry the little leaf-shape cookie

cool about 15 mmutes Beat 111 butter. 1 sl1ce at a time Beat until smooth (If buttercream looks broken or curdled. place bowl with buttercream over med1um

are used to make the strawberry leaves on this cake If you c . fi use a small sharp knife to cut out the leaves by hand Or If yo h

heat on stovetop burner and wh1sk 5 to 10 seconds to warm mixture sl1ghtly,

strawberry plant, use fresh leaves mstead 10 servings

,

n opped

wr

PIS a Fre,

a e decorat

·

·

cutters~~

,

a

ant 'ndt e u avea

then remove from heat and beat nliXture again at med1um speed Repeat warm111g and beat1ng as many t1mes as needed until buttercream

IS

smooth.)

Cake

Chop enough maple candy into !/4-mch p1eces to measure 1 cup; wrap remaining

2

large eggs, room temperature

maple candy ttghtly 111 plastic Place 1 cake layer on platter Spread 1 cup butter-

1/J 1fz 1fz 1/4

cup plus 2 tablespoons sugar

teaspoon baking powder

4

large egg whites, room temperature

cream over Sprmkle 1 cup maple candy p1eces over and press ltghtly to adhere Top wtth second cake layer. Spread remammg buttercream smoothly over top and stdes of cake. DO AHEAD: Can be made 7day ahead Cover with cake dome: chill. Bring to

cup ground unsalted natural pistachios cup unbleached all purpose flour

roam temperature before contlfJUing.

Buttercream Chop enough of remammg maple candy tnto Y4-inch pieces to measure 2 cups.

6

large egg yolks

Mmce enough maple candy to measure 2 tablespoons. Press Y4-inch pteces of

1/J

cup sugar

2

tablespoons unbleached all purpose flour

11/z

cups half and half

8

ounces high-quality white chocolate (such as Lindt or

maple candy onto sides of cake. Spnnkle minced maple candy around top edge of cake. Serve cake w1thm 2 hours

Perugina), chopped 2

t easpoons vanilla extract

1

cup (2 sticks) unsalted butter, room temperature

5

tablespoons fraise eau-de-vie or framboise (clear strawberry or raspberry brandies) or other brandy, divided

Ass embly 6

tablespoons strawberry jam

3

1-pint containers strawberries, hulled

1

ounces marzipan Green food coloring Powdered sugar

2

ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4

118

bon a

.. d

ppetit esserts

strawberries. cut in half through stem end

CAKE: Position rack 111 cunter of oven and prehedt to 350of Butter 9-mch square metal pan w1th 2 Inch-high s1des l ine bottom w1th parchment paper

Butter and flour parchment Using electric mtxer. beat eggs and YJ cup sugar at high speed 1r1 la1 ge bowl until slowly dtssolvmg rtbbon forms when beaters are lifted. about 4 minutes. Mix nuts. flour. and bakmg powder 1n rnedtum bowl. Folrl nut mixture into egg mixture Using clean dry beaters. beat egg whites 111 another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold egg whrte mixture into batter in 2 additions. Transfer batter to prepared pan Bake cake until tester inserted in center comes out clean. about 18 minutes Cool cake rn pan on rack 5 minutes Using small sharp knife. cut around sides of pan to loosen cake. Turn cake out onto rack. Peel off parchment. cool cake completely.

ASSEMBLY: Melt Jarn in heavy small saucepan over medium heat. St1r remainmg 4 tablespoons brandy into jam. Cut cake horizontally into 2 even layers Place 1 layer on 8-incll cardboard square Brush half of jam over cake Spread

1 cup buttercream over Jam Cover buttercream layer completely with whole strawberries, stern ends down. Set aside V2 cup buttercream. Spoon remainmg buttercream over bernes, spreading buttercream between and around bernes. Spread remaining jam over second cake layer. Place cake, jam side down. atop buttercream, pressmg gently to adhere. Chill cake unt1l buttercream is firm

DO AHEAD: Can be made 7 day ahead. Cover cake and remaining buttercream separately and chill Bring buttercream to room temperature before continuing. Knead marzipan and 2 drops green food colorrng in large bowl until color is evenly d1stnbuted Oust work surface w1th powdered sugar. Roll out mampan on sugar to 12-1nch-d1ameter circle, sprrnklmg with powdered sugar as needed to prevent sticking Spread reserved V2 cup buttercream over top of cake. Using

BUTTER CREAM: Whisk egg yolks, sugar. and flour rn medium bowl until well blended Brrng half and half to srmmer in heavy medium saucepan.

rollmg pin as aid, drape marzipan over top of cake; press gently to adhere Trim

Slowly pour hot half and half into egg mrxture. whrskrng constantly. Return

marzipan even with top of cake. reserve trimmmgs Brush excess powdered

egg mixture to same saucepan and cook untrl mixture

sugar off marzipan Usmg long sharp knife, cut V3 inch off each side of dessert t

IS

very thrck and boris.

whisking constantly Transfer mixture to medium bowl Add wh1te chocolate and vanilla; stir until chocolate melts and mrxture rs smooth. Press plastic wrap directly onto surface of pastry cream to prevent skrn from formrng. cool.

expose strawbernes Using small cutter, cut marzipan trimm·ngs into leaf shape Stir 2 ounces white chocolate in top of double bo1ler until melted and smooth. Transfer chocolate to small parchment cone Cut off tip to form small opening.

DO AHEAD: Can be made 7 day ahead. Chill. Bring to room temperature before contmumg.

and marzipan leaves Chill.

Using electric mixer. beat butter and 1 tablespoon brandy in large bowl until

DO AHEAD: Can be made 4 hours ahead Keep chilled.

Pipe the word "fraisier" atop marzipan layer Garnish with strawberry halves

fluffy. Add pastry cream V4 cup at a time, beating after each addition until mixture is just blended.

Technique T ip : One-of-a-Kind Buttercream The buttercream in this recipe is unlrke any other 1n thrs book. White chocolate and vanilla are mixed into pastry cream. then beaten into butter. wh1ch creates a wonderful, mousse-like texture. Be sure to add the pastry cream to the butter a V4 cup at a time so that It blends In properly and does not separate.

c

Red Velvet Cake with .

Rasp h err1es

.

and Blueherrtes

•' f f/uttv tvhltt:J crecJfll cheese fwstmg has ·t of red t d11t? dfJl f The stunnmg contr.1.' ·c 1._1iJII'> Ml\ inq a touch o cocoa i t m tor fe<>twe Ol. ' • • • , made tins d soutllt'rn trdll tl . . te<> 1 teddish brown color, but tt s If. md vmeqar crea ,. ' pat\den\lt/1 the buttellnt ' I . . J.e t<> rume For dl1 even deeperred the red food colormg that eams t us ca • ( 12 servings color. add an e\tra uble:.-poon of food coror117Q

Cake ·tted cake flour (sifted, then measured) cups s1

2114

2

tablespoons natural unsweetened cocoa powder

1

teaspoon baking powder teaspoon baking soda

1

1

teaspoon salt cup buttermilk tablespoon red food coloring

1

teaspoon distilled white vinegar

1

teaspoon vanilla extract

1f2 1

11/z cups sugar 112

cup (1 stick) unsalted butter, room temperature

2

large eggs

CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-dia . . . meter cake w1th 1Yz-inch-high s1des. S1ft flour, cocoa, bakmg powder bak R . . . . · mg soda a" salt into med1um bowl. Wh1sk buttermilk, food colonng, vinega r, and ~a n small bowl to blend. Using electric mixer, beat sugar and butt ~ 1 . er mlarge bowl until well blended Beat m eggs 1 at a t1me. Beat in dry ingr d .

.

.

e 1ents

4 additions alternately w1th buttermilk m1xture 1n 3 additions o·1v·d1 b · e atte between prepared pans. Bake cakes until tester inserted into center comes out clean, about 2? mmutt Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes.1ur cakes out onto racks, cool completely.

FROSTING: Usmg electric mixer, beat cream cheese and butter in largebov, until smooth Beat 1n vanilla. Add sugar and beat until smooth. Place 1 cake layer, flat side up, on platter. Spread 1 cup frostmg over. Arrange

Frosting

1 container raspberries and Y2 contai ner blueberries atop frosting. pressing

2

Iightly to adhere. Top with second cake layer, flat side down. Spread remaining

B-ounce packages Philadelphia-brand cream cheese, room temperature

'lz 1

cup (1 stick) unsalted butter, room temperature tablespoon vanilla extract

21fz cups powdered sugar

frosting over top and sides of cake. Arrange remaining berries decoratively OW! top of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate Let stand at room temperature 1 hour before serving.

3

1

3

Vz-pint containers blueberries

/z-pint containers raspberries

nn

Chocolate Panna Cotta Layer Cake

h wui mwny custard mcJJ..es a /u>. UIIOUS filling for P.mna cottd, .11 er} nc ' s tv-make chorolate band wraps tlus double·deder clwco/ate CdAf The ea. Y- rth look Begm rnakmg tlus tlllo; c 1f..e up lt'rth style for a stunmng, baJ..ery wo y . ~ ' I f )(' tflo a<>sembled layers need to clull overmght 12 servmgs a uav a 1ea1 . o., , c

Cake

CAKE: Preheat oven to 350oF. Spray two 10-mch-diameter s . Pnngtorrn . . . . . with 2Y2-1nch-h1gh s1des w1th nonstick spray. Place chocolate Pan and COCGa med1um bowl. Pour hot coffee and Y2 cup hot water over whisk ~ . . . . unt,1rnel•ect smooth. Wh1sk flour. bakmg powder. bakmg soda, and salt in another · a . I . . b b rneolul1' bowl to blend. Usmg e ectnc m1xer, eat oth sugars and oil in Ia b

4

Nonstick vegetable oil spray ounces bittersweet or semisweet chocolate (do not exceed

3

61% cacao), chopped tablespoons natural unsweetened cocoa powder

1J2

cup strong hot coffee

112

1

cup hot water cup plus 1 tablespoon unbleached all purpose flour

1

teaspoon baking powder

112

teaspoon baking soda

1/s

teaspoon salt

!f2

cup sugar

1/2 1/J

cup (packed) golden brown sugar cup vegetable oil

PANNA COTTA: Place Y2 cup water in small bowl. Sprinkle gelatin over. e• stand until softened. about 10 minutes. Place both chocolates in large rneta

3

large eggs

bowl. Combine cream. milk. sugar. and vanilla extract in large saucepan. Sera

Vz

cup sour cream

in seeds from vanilla beans; add beans. Bring to boil. stirring until sugardissol

.

.

.

~~

1 minute (m1xture will be crumbly). Beat m eggs 1 at a time Beat i nsour crea,.. Beat in half of dry ingredients. then chocolate mixture Beat 10 rema . . . . .. · mmg c~ ingredients at low speed (batter will be thm). D1v1de batter between pans (layers will be shallow).

Bake cakes unti I tester inserted into center comes out clean. about 20 minute Cool in pans on rack.

remove from heat. Add gelatin mixture to hot cream mixture; whisk to disso

Panna Cotta

Discard vanilla bean. Pour cream mixture over chocolates in large metal bow

cup water

whisk until melted and smooth. Place bowl over larger bowl of ice water.Stir

teaspoons unflavored gelatin

often until panna cotta mixture thickens like pudding. draining off water anc

5

11fz ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

5

ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

21fz cups heavy whipping cream 21fz cups whole milk cup plus 2 tablespoons sugar 1% teaspoons vanilla extract 1% vanilla beans, split lengthwise

adding more ice to larger bowl as needed. about 30 minutes. Remove smalle bowl from over ice water. Pour half of panna cotta mixture over cake in 1 pan (mixture may drip dow~ sides of cake). Freeze until firm. about 45 minutes. Keep remaining panna co mixture at room temperature. 5

Remove pan sides from second cake. Using large metal spatula. carefully .. a cotta fl1ix1u'e ca ke onto panna cotta in first cake pan. Pour rema1n1ng pann over. filling pan completely. Cover tightly with foil and chill overnight.

Chocolate Band

DO AHEAD: Can be frozen for 2 weeks. Defrost overnight in refrigerator

2

16x3-inch strips waxed paper

before continuing.

5

ounces semisweet or bittersweet chocolate, finely chopped

CHOCOLATE BAND: Line large baking sheet with foil. Place another large sheet of foil on work surface; top with waxed paper strips, spaced apart. Stir chocolate in medium bowl set over pan of simmering water until melted and smooth. Pour half of melted chocolate down center of each waxed paper stnp. us 111g small offset spatula. spread chocolate to cover strips evenly and completely (some chocolate may extend beyond edges of paper strips). Usmg fingertips, lift chocolate-coated stnps and place on foil-lined sheet. Refrigerate until chocolate just begins to set but 1s st1ll completely flex1ble. about 2 minutes. Cut around pan sides to release assembled cake. remove pan sides. Using fingertips. lift 1 chocolate strip from foil. Wrap band around cake. chocolate side in. lining up 1 long edge with bottom of cake (band will be higher than cake and only go about halfway around). Repeat with second band. pressing band onto uncovered side of cake and arranging so ends meet. If bands overlap, trim any excess paper and chocolate Using fingertips, press top edge of band in toward cake. formmg slight ruffle. Chill until chocolate sets. at least 5 minutes. Gently peel off waxed paper. Chill cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled.

Shopping Tip:

The Best Chocolate

If ever there was a time to splurge on the finest-quality chocolate. it would be for this cake and its panna cotta filling. Panna cotta is smooth and creamy, and superior chocolate gives it a silky texture that lesser-quality chocolates just can't provide. If brands like Lindt or Perugina are not in the baking aisle at your supermarket, check the candy aisle.

n

Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream

These cakes can be complete/} assembled the dav before, tlwn qu1ck!y baked before senmg E~ten though1t goes dgamst all the traditional rules of bakmg cal.es. be sure to remove these from the oven while the centers are still soft and gooev-or "molten " Once the tops of the cakes are broken w1th a spoon, the soft centers become the sauce. Makes 8

Ice Cream

ICE CREAM: Place softened ice cream tn medtum bowl. Usmg plasttc spatula.

1 2

pint vanilla ice cream, softened tablespoons chopped crystallized ginger

fold gmger and rum into ice cream. Transfer to airtight contamer. Freeze tce cream mtxture until firm. about 4 hours.

1

tablespoon dark rum

DO AHEAD: Can be made 7 day ahead Keep frozen. CAKES: Generously butter etght %-cup souffle dishes Stir chocolate, butter.

Cakes 14

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

11!4 cups (21/z sticks) unsalted butter

conander. cardamom, cinnamon. cloves. and white pepper in heavy medium saucepan over low heat unttl melted and smooth Cool slightly. Whisk eggs, egg yolks. and vanilla tn large bowl to blend. Whtsk tn powdered sugar, then

2 2

teaspoons ground coriander

chocolate mixture. then flour Transfer batter to prepared dtshes. filling to top

teaspoons ground cardamom

DO AHEAD: Can be made 7 day ahead. Cover and refrigerate.

1

teaspoon ground cinnamon

1/z 1/z

teaspoon ground cloves

Preheat oven to 425°F. Bake cakes until batter has risen above sides of dish.

teaspoon freshly ground white pepper large eggs

top edges are dark brown. and center 1s still soft and runny, about 15 minutes (or about 18 mtnutes for refngerated batter). Run small knife around cakes to

large egg yolks

loosen. Allow cakes to stand tn dtshes 5 mtnutes Place small plate atop 1 dish

teaspoons vanilla extract

wtth cake. Using oven mitts or pot holders. hold plate and dish firmly together and tnvert. allowing cake to settle onto plate. Repeat wtth remaining cakes

6 6 2 3 1

cups powdered sugar cup unbleached all purpose flour

Stft addtttonal powdered sugar over cakes Top with crystallized ginger stnps. Serve cakes wtth rum-gmger tce cream.

Additional powdered sugar Crystallized ginger strips

cake

fr Chocolate-Mint Pudding Cakes . ''"'d/ of these cakes. stat t checkmg I wddmg m the !71/u, e /d To avolli ovethdJ..mg t let d t. a/ cakes the tester shou f'k > !710'>( at/Jet tta I 1017 ' earl\ for doneness IIIII t , ke your own superhne sugar I attached You can ma . . come out With wet J.Jtter' . fl d processor until it is finely ground. by pulvenzmg granulated sugar ma oo Makes 6 but this recipe can also be made with regulat sugar 6

ounces bittersweet or semisweet chocolate (do not exceed

61o;o cacao), chopped

1/z

cup 11 stick) unsalted butter, cut into 4 pieces

3 3

1/J

large eggs large egg yolks cup superfine sugar or regular sugar

1f4

cup unbleached all purpose flour

11/4 teaspoons peppermint extract

lf•

teaspoon salt Powdered sugar Peppermint stick ice cream or mint chocolate chip ice cream Fresh mint leaves

Preheat oven to 375°F. Lightly butter six 314-cup ramekins or custard

cups s• chocolate and butter in heavy small saucepan over low heat until melted a smooth. Remove from heat and cool slightly. Using electric mixer, beat eggs, egg yolks, and sugar in large bowl until shgh~ thickened, about 5 minutes. Add flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking shee·

DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature Bake cakes until edges are set but center looks shiny and still moves slight when ramekins are gently shaken and tester inserted into center comes out with wet batter attached, about 11 minutes. Run small knife around eachca e to loosen. Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sift powdered sugar over caKe· Place scoop of ice cream alongside. Garnish with mint leaves and serve

126

bon ap ..

petit desserh:

11 Warm Lemon Pudding Cakes with Marbled Raspberry Cream These little lemon cakes fll(il' a sweet surpnse a soft, puddmg-/ike center They're best sen ed warm IV!th the cool contrc1st of the swlfled raspberry 11 h1pped cream

bt 1t they can also be made ahead and served at room

temperature Makes 6

' Marbled Raspberry Cream A bright pmk raspberry puree is sw1rled into sweetened wh1pped cream It would be beautiful as a topping for flourless chocolate cake, or even waffles. Makes about 12/J cups

l/4

cup plus 4 tablespoons sugar, divided

6

tablespoons (3/• stick) unsalted butter, room temperature

1

cup frozen raspberries, thawed

1

tablespoon finely grated lemon peel

4

tablespoons sugar, divided

3

large eggs, separated, room temperature

3 /4

cup chilled heavy whipping cream

'h 'h

cup unbleached all purpose flour cup fresh lemon juice

1'/z cups whole milk Powdered sugar Marbled Raspberry Cream (see recipe)

Puree raspberries and 2 tablespoons sugar in processor Strain puree into small bowl, discard seeds. Wh1sk cream and remaining 2 tablespoons sugar in medium bowl until peaks form Dmzle raspberry puree over cream. Using kn1fe. sw1rl raspberry puree into cream JUSt unt1l marbled in appearance.

DO AHEAD: Can be made 4 hours ahead. Cover and ch11/. Preheat oven to 350°F Butter s1x %-cup souffle dishes or custard cups. Place dishes m 13x9x2-inch metal bakmg pan Usmg electnc m1xer. beat% cup plus 2 tablespoons sugar, butter. and lemon peelm medium bowl until well blended. Add egg yolks 1 at a time. beating well after each addition Beat in flour. then lemon ju1ce. Gradually whisk in milk (mixture will be thm and may look curdled) Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remammg 2 tablespoons sugar and beat until stiff but not dry. Fold whites mto yolk mixture in 3 additions (mixture will be runny). D1vide batter among prepared souffle d1shes. Add enough hot water to pan to come halfway up sides of d1shes Bake pudding cakes until puffed and firm to touch, about 25 mmutes. Transfer d1shes to plates. Sprinkle w1th powdered sugar and serve warm, or let stand up to 8 hours and serve at room temperature Top with dollops of Marbled Raspberry Cream

cak

~ Hot-Milk Cakes with J

•

Strawberries an

d Creatn

f te<>sert but its simpliCitY giVeS it a Hot-nulk rdJ.e IS a met' old-fasluonN : • ,t<>,ltc; name from the hot milk that ·t delle ~te ca,..e ge • · modern appeal ~1w mol.' ' ' . 111 tf11c; recipe, the mdividual cakes • t -;t hefore ba,..mg d 1 JS added to the 1Jdf er Jl. d lightly sweetened wlnppe are split then topped L\lth fresh strawbernes an cream like shortcaf..es Makes 6

Nonstick vegetable oil spray large eggs cup plus t12 cup sugar teaspoon vanilla extract, divided cup plus 2 tablespoons self-rising flour cup whole milk tablespoons unsalted butter 1-pound container strawberries, hulled, thinly sliced lengthwise cup chilled heavy whipping cream

Preheat oven to 425 F. Spray s1x %-cup custard cups with nonstick spra p . . . Y ace cups on rimmed bak~ng sheet Us1n~ e1ectnc m1xer, beat eggs in medium bow at high speed until th1ck, about 3 m~nutes. Gradually add 2j3 cup sugar b . . . eat ~9 until thick and pale yellow. about 1 m1nute longer. Beat 1n V2 teaspoon van!' a Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan. stirring unt1l butter melts. Beat hot milk mixture into batter Continue to beat 30 seconds. Divide batter among prepared cups. Bake cakes until firm to touch and pale golden, and tops form rounded peak 1r center. about 16 minutes. Cool in cups at least 20 minutes Serve warm or at room temperature.

tablespoon powdered sugar

DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cove and let stand at room temperature. Toss strawberries and remaining Y2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered suga· and remaining Y4 teaspoon vanilla in another medium bowl until peaks form Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake Spoon some of berries and juices over. Cover berries with tops of cakes. Spoor whipped cream over, garnish with remaining berries and juices. and serve

~ Devil's Food Cupcakes

with Chocolate Frosting MOISt and chocofatv 1-t 1th a tender. airy crumb. these cupcakes live up to theIf seductwe good looks A fudgv frosting makes them even harder to res1st For a s!tg/Jtlv s1veeter ost 1g, use up to 0 cup of powdered sugar Makes 16

Cupcakes 2

cup natural unsweetened cocoa powder ounces high-quality milk chocolate (such as Lindt or Perugina),

1/2 1/z

chopped cup boiling water cup buttermilk

1;z

1 3/4

1/z 2/3 1/2 1/2 2 1

cup cake flour teaspoon baking soda

CUPCAKES: Preheat oven to 350°F. Line 16 standard {Y3-cup) muffin cups w1th paper l1ners Combme cocoa powder and chocolate m medium bowl. Pour Y2 cup boilmg water over. wh1sk until smooth Whisk in buttermilk. Whisk flour. baking soda. and salt in another medium bowl to blend Using electnc mixer. beat brown sugar. oil. Y2 cup sugar. eggs. and vanilla in large bowl unt1llight and creamy, about 2 minutes. Beat m flour mixture. alternating with chocolate mixture 1n 2 add1t1ons. D1v1de batter among paper liners. Bake unt1l tester Inserted 1nto center comes out with some crumbs attached.

teaspoon salt cup (packed) dark brown sugar

about 18 minutes. Cool in pans on cooling rack 10 m1nutes Transfer cupcakes

cup canola oil

to rack and cool completely.

cup sugar

FROSTING: Stir both chocolates. cream. and butter in medium bowl over

large eggs

saucepan of s1mmering water until melted and smooth. Remove from over water.

teaspoon vanilla extract

Whisk in sour cream and vani lla. then powdered sugar. Let stand until thick enough to spread. about 10 minutes.

Frosting 4 2

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped ounces high-quality milk chocolate (such as Lindt or Perugina), chopped tablespoons heavy whipping cream tablespoons (1/4 stick) unsalted butter cup sour cream teaspoon vanilla extract cup powdered sugar

DO AHEAD: Can be made 3 days ahead Store frosted cupcakes atrtlght at room temperature.

Vanilla Cupcakes with Vanilla Frosting , e a "elrcwuc; blank canvas EnJOY them as the class1c cupcakes These cupca11es ar u, • . ... ,.. t/Jer11 up w1th anythmg from fresh raspberries to ed1ble thev are. or de r ·"' flowers (see lcmg on the Cupcake. page 733, for more 1deasl Makes 12

Cupcakes 11f3 cups cake flour 1 teaspoon baking powder

1fz 1/J

CUPCAKES: Preheat oven to 350'J F. Line 12 standard (YJ-cup) muffin cups w1th paper lmers Whisk flour. baking powder. and salt in med1um bowl. Whisk milk. egg wh1tes. sour cream. and vanilla in another medium bowl until sour cream is completely incorporated Usmg hand-held electric mixer, beat butter and sugar m large bowl until very light and fluffy. about 8 minutes.

3

teaspoon salt cup whole milk large egg whites, room temperature

2

tablespoons sour cream

additions. 01vide batter equally among paper liners (about V3 cup each).

1

1fz

teaspoon vanilla extract cup (1 stick) unsalted butter, room temperature

Bake cupcakes until tester mserted mto center comes out clean. 18 to 20 minutes. Coolm pans on rack 5 minutes. Transfer cupcakes to rack

1

cup sugar

Add flour mixture to butter mixture m 2 add1tions alternately w1th milk mixture in 2 additions. beating on low speed until blended between

to cool completely.

Frosting

FROSTING: Beat powdered sugar. butter. 2 tablespoons cream. and vanilla

3

m large bowl until blended. Contmue beat1ng. adding 1 tablespoon cream at

1tz

cups powdered sugar cup (1 stick) unsalted butter, room temperature

a time. until m1xture is light and fluffy. about 3 minutes. Using butter knife.

6

tablespoons (about) heavy whipping cream

spread frosting on cupcakes or. if desired. refngerate frosting just until th1ck

1Vz teaspoons vanilla extract

enough to pipe. then spoon frosting into pastry bag and pipe decoratively atop cupcakes.

DO AHEAD : Can be made and frosted 1day ahead. Cover and let stand at

room temperature.

cakes

hocol t r ant Chee

anatla

with

1t 1th

A It. 11

choro/ Jt tlwnA" cJil' d qrcdt 11\olnuts ,md I' the froc:t/1/(/ can /It' t lfltDrl ~\ tlh cl

/1 If }Vlf /I'.P. Ul tor SfJt Cia/ vccaswnr; Makes 12

Cupcakes

21 2 cups un bleached all purpose flour 1 teaspoon baking soda

1z

teaspoon baking powder

14

teaspoon salt

l• 34

lfz

1 2 2 1

z

114

8

cup sugar cup (packed) dark brown sugar cup (1 stick) unsalted butter, room temperature

CUPCAKES: Pos1t1on rack 1n center of oven and preheat to 350 F 12 standard (V3-cup) muffin cups w1th paper hners S1ft flour. bak

powder. and salt mto med1um bowl. Usmg electnc m1xer. beat b butter. and vanilla m large bowl until light and fluffy Beat megg Beat 111 bananas (mixture may look broken). Beat m sour cream Re to very low. Beat in half of dry ingredients. then buttermilk, then re ingredients. Stir in chocolate and walnuts. Divide batter among pap Bake cupcakes until tester inserted into center comes out clean. abo

teaspoon vanilla extract

utes Transfer to racks and cool.

large eggs cups mashed ripe bananas (about 41arge)

FROSTING: Usmg electnc mixer. beat butter and cream cheese ma

cup sour cream cup buttermilk ounces high-quality milk chocolate (such as Lindt or Perugina), cut into small pieces

1

cakes

Chun C • rot 1g

cup coarsely chopped walnuts, lightly toasted

until smooth and fluffy. Reduce speed to low and beat in sugar and va Increase speed to high and beat until fluffy. Spread frosting th cklyo cupcakes

DO AHEAD: Can be made 1 day ahead. Cover and refngerate Br g temperature before serving.

Frosting 1

cup (2 sticks) unsalted butter, room temperature

Ingredient Tip : Storing Ripe Bananas

1

8-ounce package Philadelphia-brand cream cheese,

After you've ripened them at room temperature. bananas can be

room temperature

1 1

cup powdered sugar, sifted teaspoon vanilla extract

stored in the fndge The peel will turn brown. but that's okay J~st be sure to use the bananas within a couple of days

'

r

I

Lemon- Raspberry Cupcakes These aorgr0 '· " lemon cupcakes are fJ!Ied with dollops of raspberry jam Half of tile cupraAes have a pale vel/ow lemon glaze, the rest are topped with a Uo.'

p,nk rasptJtlfry-lemon glaze They 're also deliCIOUS warm from the oven and "" ·t<>d Wit/J powdered sugar Makes 12 S"'J{JI1 uti.\ " 3/ 4

3

cup (11;2 sticks) unsalted butter, room temperature cups powdered sugar, divided

4Vz teaspoons finely grated lemon peel, divided 2

large eggs

11/4 cups self-rising flour cup buttermilk 1; 4 4

tablespoons fresh lemon juice, divided

12

teaspoons plus 1 tablespoon seedless raspberry jam Fresh raspberries

Pre~ea~ oven to 350 F Lme

12 standard (YJ-cup) muffm cups w1th paper lmers Usmg electric m1xer. beat butter, 1 Y2 cups sugar, and 3 teaspoons lemon peel

in large bowl until fluffy and pale yellow. Beat m eggs 1 at a t1me Beat m half of flour Beat 111 buttermilk and 2 tablespoons lemon juice. then rema1nmg flour Drop 1 rounded tablespoonful batter mto each paper lmer Drop 1 teaspoon raspberry jam onto center of batter Cover jam w1th remammg batter Bake cupcakes until tester mserted halfway tnto center comes out clean. about 23 mmutes Cool cupcakes m pan on rack. Meanwhile. wh1sk remaining 1Yz cups sugar. 2 tablespoons lemon JUICe, and 1Yz teaspoons lemon peel1n small bowl to blend for 1cmg Spoon half of 1cmg over 6 cupcakes. Wh1sk 1 tablespoon raspberry jam mto remammg icmg. Spoon over remaining cupcakes Let stand until icing sets. about 30 minutes Garnish with raspberries

Icing on the Cupcake Oeco·at ng cupcakes 1s the perfect chance to be truly creat1ve and have fun It's also a great way to get k1ds mvo ved m bak1ng

WRAP IT UP: There are a number of pretty, wh1ms1cal. and even elegan! fo1 and paper cupcake lmers and wraparounds now ava1lable. Try bak1"g s... pply stores for the b1ggest selection (see Online and Ma~I-Order SoJrces. page 632. for details) FROST WITH FLAIR: There are two ways to frost a cupcake. You can SP'ead the frostmg on w1th a kn1fe or offset spatula. or you can p pen C'l us1'1g a p pmg bag (see Techmques ·-The Bas1cs. page 27) or a resea able plast c bag w1th the corner smpped off P1pe dots all over the surface of the cupcake tor a pretty effect. or draw hnes from the edge of the cupcake to the center, all the way around the :: •cum'e•ence Place a cand1ed v1olet or other decoration m the center. Create t nted frostmgs by d1v1ding plam van1lla frostmg among as 'Tlany bowl as you want and addrng drops of different food colonngs

cand1ed or edible flowers, crystallized gmger. chocolate curls. candied orange peel. and whole berries (never use cut fruit; the JUices will make the frostmg run). For mspirat1on. play off the occas10n. the time of year. or JUSt the flavor of the cupcake when choosing your decorations A dried banana chip would be clever atop a banana cupcake. for example, and appropriate holiday colors are always a good bet. If your supermarket doesn't carry a variety of decorations. try a specialty baking store.

TOPPING TIPS: D1p plain frosted cupcakes in sprinkles or colored sugar crystals (for a completely covered look), or sprinkle them by hand over the tops of the cupcakes (for a lighter look) Create geometnc des1gns usmg colored cand1es On chocolate frostmg. use decorations in colors that w1ll stand out agamst a dark background. such as candied flowers or fresh rose petals, pansies, or edible flowers (purple works . especially well on chocolate) Gold leaf and glittery spnnkles In metallic colors are also stunning Dip a spoon into melted chocolate (use white chocolate for

to each 1f usmg the p pmg method, use a different disposable pastry bag for eac1 color

chocolate frostmg) and create zigzag patterns directly atop th~ cupcak~s .

TOP IT OFF: T ere s no end to the decorative elements that can

Or drizzle the chocolate m thick, heavy irregular lines over a piece of fOil, sprinkle With crysta llized gmger, chopped nuts, or crushed toffee bitS. If

9 o t P fa frosted cupcake Try chocolate or colored spnnkles,

desired Chill until the chocolate ISset, then peel pieces off the foil and

ar rystals, cand1ed confen1, small or cut-up cand1es.

stand them on edge m the frostmg.

cakes

Coconut

ey Lime Cupcakes

up akes

Neon qre£ n food colonng mves these cupcakes a v1branr chan •• reuse c I tmd ~ fun retro feel but 1t can be omllted 1f destred The limo r- 0 or really enhcmccs tiJe fres11111ne f/,Jvor "' tiiA cupcc~kes Makes Whar 12

Cupcakes

Cupcakes 21• cups unbleached all purpose flour 1

teaspoon baking powder

3f•

teaspoon salt teaspoon baking soda

1,z

1 3/4

cup unbleached all purpose flour cup self-rising flour

1/z 11f4 2 21fz

tablespoons fresh lime juice

1

tablespoon finely grated lime peel

cup (1 stick) unsalted butter, room temperature cups sugar large eggs

1

cups sugar cup {2 sticks) unsalted butter, room temperature

1

teaspoon vanilla extract

%

teaspoon neon green food coloring (optional)

4

large eggs

l/4

cup buttermilk

1

cup buttermilk cup canned sweetened cream of coconut (such as Coco Real or

1 2/J

2/J

Coco lopez)

Frosting 11/z

cups powdered sugar

1

B-ounce package Philadelphia-brand cream cheese,

Frosting

room temperature

1/2

cup (1 stick) unsalted butter, room temperature

cup (1 1/z sticks) unsalted butter, room temperature

1

tablespoon finely grated lime peel

3

cups powdered sugar

1

h

teaspoon vanilla extract

1h

cup canned sweetened cream of coconut (such as Coco Real or

6

ounces Philadelphia-brand cream cheese, room temperature

3/4

Coco lopez)

1

7-ounce package sweetened flaked coconut

CUPCAKES: Preheat oven to 350' F Lme 12 standard WHup) muffin cups

w1th paper lmers Wh1sk both flours in med1um bowl to blend. Using electnc m1xer. beat butter 1n large bowl until smooth Add sugar; beat to blend. Beat

CUPCAKES: Pos1t10n rack in center of oven and preheat to 350°F Line

m eggs 1 at a t1me. then l1me JUice, l1me peel. and food colonng, if using

30 standard (/3-Cup) muffm cups w1th paper liners Whisk flour. baking powder.

(Batter may look curdled ) Beat 1n flour m1xture m 3 add1t1ons alternately

salt, and bakmg soda 1n medium bowl to blend. Usmg electnc mixer. beat sugar, butter, and van1lla in large bowl until light and fluffy Beat in eggs 1 at

w1th buttermilk in 2 add1t1ons Spoon scant YJ cup batter into each liner

a time Beat in half of dry ingredients, then buttermilk, then remaining dry

Bake cupcakes unt1l tester inserted into center comes out clean. 20 to 25 rr n-

mgred1ents Beat in cream of coconut. Fill each paper liner 213 full with batter.

utes. Cool 10 m1nutes 1n pan. Remove cupcakes from pan; cool completely

Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.

FROSTING: Us1ng electnc m1xer. beat all ingredients 1n medium bow untl

Let coolm pans on racks 10 minutes, then transfer cupcakes to racks and cool comp'etely.

smooth. Spread over cupcakes

FROSTING: Usmg electric mixer. beat cream cheese and butter in large bowl

Market Tip:

um" .. ght and fluffy. Gradually beat m sugar. Beat in cream of coconut. If frosting IS ftoo soft to spread. cover and refrigerate until f1rm enough to spread. Using

Food colonng comes 1n a ra1nbow of shades these days, so

of set spat~la. spread frostmg over cupcakes Place coconut In large shallow bowl Holdmg each cupcake over bowl, sprinkle coconut over frosting

DO AHEAD· Can be m d 7 d h . a e ay a ead Arrange cupcakes in roastmg pan Cover pan With fat/ and let stand at cool room temperature

134

bon appetit desserts

Food Coloring

check the color name on the contamer to be sure it's the shade you want. You'll find food coloring in the bakmg aisle of supermarkets and a wider variety of high-quality food colorings at craft stores like Michael's and cookware stores l1ke Sur La Table

,., Pumpkin Cupcakes ' CU'Jcakes are decorated w1th A1d-fuendlv candy to resemble Thec:t:> m01st sp1C, , 1 But they re pacAed Wlt/J lots of good-for-you mqred1ents like nlinf pumpr·.tn:, • . nlnuts dnd d11ed c1anbemes, so unfrosted, they re deliCious 1 pampkm puree l ~, ,tf.J<>l or lltth brunch Makes 12 for l'rea~ {.

Cupcakes

CUPCAKES: Preheat oven to 350°F Lme 12 standard (VHup) muffm cups w1th

1

cup unbleached all purpose flour

1

cup sugar teaspoon baking soda teaspoon ground cinnamon

paper lmers Wh1sk flour. sugar. bak1ng soda. cmnamon. gmger. salt, and cloves in medium bowl to blend

1

Vz Vz

v.

teaspoon ground ginger

Whisk egg in large bowl to blend; wh1sk in pumpkm. 011. and buttermilk Sttr m flour m1xture until just blended St1r m walnuts and cranbernes Spoon batter into paper liners Bake cupcakes unt1l golden brown and tester msened mto

teaspoon salt teaspoon ground cloves

center comes out clean. about 20 mmutes. Cool in pan on rack 5 minutes. Transfer cupcakes to rack and cool completely.

large egg cup canned pure pumpkin

FROSTING: Usmg electric mixer. beat cream cheese and butter in large bowl

cup canola oil or other vegetable oil

until light. Beat in sugar and vanilla . M1x in orange food coloring by drops to

cup buttermilk

reach desired shade If frosting is very soft. cover and refrigerate until firm

cup chopped walnuts

enough to hold shape

cup dried cranberries

Frost cupcakes. mounding slightly in center Cut 1-inch-long pieces of apple straws and stick 1 p1ece in top of each cupcake to resemble stem. Using leaf-

Frosting 4

ounces Philadelphia-brand cream cheese, room temperature

lf•

cup Ph stick) unsalted butter, room temperature

2

cups powdered sugar

1

teaspoon vanilla extract

shaped cutters, cut out leaves from candy tape Drape leaves atop cupcakes.

DO AHEAD: Can be made 1 day ahead Cover with cake dome and store at cool room temperature.

Orange gel food coloring Sour green apple straws Sour green apple candy tape

cakes

36

White Choco1ate Cupcakes with Candied Kumquats

Cupcakes

·d . h quality white chocolate (such as lm t or h ounces 1g Perugina), chopped

8

p

4

cups unbleached all purpose flour

1

teaspoon baking powder

Vz

teaspoon coarse kosher salt

1 3/4

cup sugar cup (1''z sticks) unsalted butter. room temperature

1

tablespoon vanilla extract

1fz

cup canned unsweetened coconut milk

3

large egg whites, room temperature

Frosting

Bake cupcakes until tester mserted mto center comes out clean. abo t 25 utes Cool completely 1n pans on rack DO AHEAD: Can be made 1 day ahead. Store m airtight contame rat roo temperature.

FROSTING: Stir wh1te cho~olate 1n med1um metal bowl.set over saucepa barely s1mmenng water until melted and smooth Cool sl1ghtly. Usmg elect• mixer. beat cream cheese. butter. sugar. vanilla. and coarse salt 10 another medium bowl until fluffy. Gradually beat in melted white chocolate Coo thickened to spreadable consistency Spread frosting over cupcakes Dram Candied Kumquats; arrange kurrqua• decoratively atop cupcakes.

.

41/z ounces high-quality white chocolate (such as Lmdt or

DO AHEAD: Can be assembled 2 hours ahead Let stand at room temperat

Perugina), chopped 6

ounces Philadelphia-brand cream cheese, room temperature

6

tablespoons(% stick) unsalted butter, room temperature

'14

cup powdered sugar

1

12

teaspoon vanilla extract

1 /4

teaspoon coarse kosher salt

Candied Kumquats (see recipe)

' Candied Kumquats Cooking the kumquat slices m s1mple syrup gently mellows the tart Citrus a These candied kumquats would be a great addition to many other desserth trifles. atop cheesecakes and custards, and between layers of a gingerbread cake. And try st1mng the kumquat syrup into cocktails Makes about 2fl cup

CUPCAKES: Preheat oven to 325°F. Line 18 standard (Y:J-cup) muffin cups

w1th paper lmers. Place white chocolate in med1um metal bowl set over saucepan of barely simmering water. Stir until melted and smooth. Remove bowl from over water; cool to lukewarm. Whisk flour. baking powder. and coarse salt 1n medium bowl to blend. Usmg electric m1xer. beat sugar. butter. and vanilla in large bowl until blended. Stir White chocolate mto sugar m1xture. Beat 1n flour mixture in 3 additions alternat.ely ~ith coconut milk 1n 2 additions. Using clean dry beaters. beat egg wh1tes mmedium bowl until soft peaks form. Gently fold whites mto batter In 3 additions. DivJde batter among paper liners (about Y4 cup each).

bon appetit desserts

112

cup water

lfz

cup sugar

20

kumquats, sliced into rounds, seeded

Stir Y2 cup water and sugar 1n small saucepan over me d.1um heat until sugar . Add kumqu ats and return t dissolves. Increase heat and bnng syrup to boll. . d nd syrup th1ci boil Reduce heat to medium and s1mmer unt1l fru1t 1s ten era slightly, about 20 mmutes. Transfer to bowl; coo I to room temperature

DO AHEAD: Can be made 1 week ahead. Cover and chill.

Chocolate Fudge Torte A veil et\ fro.\tll7g and tender caf...e maf...e tlus Passover dessert nch and decadent enough for an} spec1al orcaswn 1he use of nondairy creamer and parere marQd/1178 ma/..es 1t lactose free, and Passover fnendly matzo cake meal and potato starch are used m pldce of flour (When Passover food resmctwns dre not a concern. the recrpe ts great usmg heavy cream and butter; Potato starch, made from cooked dued, and ground potatoes, is a

Tech nique Tip: Whites and Yolks If you beat the egg wh1tes f1rst, you can use the same beaters to whip the egg yolks w1thout havmg to wash them m between But don't do the reverse The fat from the yolks will prevent the egg wh1tes from gammg max1mum volume.

gluten-free t/ucf..ener Look for it 111 the kosher or baktng a1sle of your supermatket Freezmg the cake ;ust unt1l tt becomes firm makes removmg tt

tram the pan and assernblmg 1t easter. 8 to 10 servings

Frosting

FROSTING: Combine all1ngred1ents m heavy large saucepan Whisk over

10

medium heat until chocolate melts and mixture 1s smooth and JUSt begins to bubble, about 8 minutes. Chill until just thick enough to spread, stirring occasionally, about 1V2hours.

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

Jf• 3J4

cup sugar cup (11fz sticks) unsalted pareve margarine, diced

3

large eggs, beaten to blend

1/z

cup liquid nondairy creamer Pinch of coarse salt

CAKE: Preheat oven to 350°F. Line 15V2 x1 OV2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift V2 cup sugar, cocoa, cake meal, and potato starch into medium bowl.

Cake

Combine egg whites and salt in large bowl. Using handheld electric mixer, beat egg whites until soft peaks form. Gradually add V2 cup sugar; beat until stiff

11/z cups sugar, divided

but not dry. Using same beaters. beat egg yolks and remaining V2 cup sugar in

1

cup natural unsweetened cocoa powder

another large bowl until thick. about 2 minutes. Gradually beat in oil. then

6

tablespoons matzo cake meal

2

tablespoons potato starch

nondairy creamer. Add dry ingredients; beat just until blended. Fold egg white mixture into egg yolk mixture in 3 additions.

5 1J4

large eggs, separated, room temperature teaspoon salt

1J4

cup vegetable oil

1f4

cup liquid nondairy creamer

Spread batter on prepared sheet. Bake until tester inserted into center comes out dry and cake feels firm to touch. about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm. about 30 minutes. Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles,

Chocolate shavings (optional) Fresh mint leaves (optional)

each about 1Ox5 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2;3 cup frostin~ over. Top with third layer. Spread very thin layer of frosting over top and sides oj cake to coat thinly and anchor crumbs. Chill cake 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Chil l until cold, abou 4 hours.

DO AHEAD: Can be made 3 days ahead. Cover loosely with foil; keep chilled. Cover top of cake with chocolate shavings and garnish with mint. tf desired Cu crosswise into slices and serve.

----~--------------------------~------------------~--------~----cak

WalJ ut, and Prune

t ' orte II torte

P. t

Jdd

It"

t1.n Tcl

ea

~;e

l ,ft

th It

s

can be mJde up to thrt'C days I It . "'fl nell ,md ,7/itfll' [l(WS along

r t t I "' , lt-' f

t

11 t/J bt tte

l\ !llrh

'

<..,'/ire If tlun}

s lt

o

::Jr. maAt' ''

•

~ert /U{I{Ig ra.'·'Ol t

t'

t

.

a dalfl' me.;I

N

'

,,,r/1 11/.lt!P'Iflt' fol .I medt

tl t the c 1f..C net>dS to t/1111 over

otP u

(

ght aftr t' baf..et1 16 servings

Cake Natural unsweetened cocoa powder 112

1 1

8

cups diced pitted prunes (about 8 ounces) cup prune juice cup (2 sticks) unsalted margarine or unsalted butter ounces bittersweet or semisweet chocolate (do not exceed

611}o cacao), chopped cup natural unsweetened cocoa powder cup coarsely chopped toasted walnuts large eggs, room temperature large egg yolks

P/4 cups sugar Pinch of salt

CAKE: Posi t1on rack m center of oven and preheat to 350cF Brush 91 d1ameter spring form pan with 2%-inch-high sides with margar . . . me 0ust with cocoa; tap out excess. Wrap outs1de of pan With triple layer of Pa hea . . . foil. Combme prunes an d prune JUICe 1n sma 11 bowl. Let stand 15

mtnute

Melt margarine in heavy medium saucepan over low heat Add ch · oco1ate and wh1sk until melted and smooth Remove from heat. Add% cup . . cocoa a whisk until smooth. M1x 1n walnuts, then prune m1xture. Cool to luke war'1 Using electric mixer. beat eggs, egg yolks, sugar, and salt in large bowl at medium speed until well blended and just beginmng to foam, about 1mn~~·~ Fold in chocolate mixture. Transfer batter to prepared springform pan Se· springform pan 1n roasting pan. Pour enough hot water into roasting pan~~ come halfway up s1des of springform pan. Set roasting pan in oven and bake torte until top looks dry and crusty and te 'c

Glaze

inserted into center comes out with some moist crumbs attached. about 1h

1

cup prune juice

5 minutes. Cool torte in pan on rack 30 minutes. Place in refngerator unco.e'ec

lf•

cup (112 stick) unsalted margarine or unsalted butter

and chill overnight.

10

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

GLAZE: Bring prune juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smootr

24

walnut halves

Cool glaze until thick but still pourable, stirring occasionally, about 45 mmutes Line plate with foil. D1p walnuts halfway into glaze. Arrange on foil and ref Q

Technique Tip: Slicing the Torte

erate until chocolate

For thin, Clean.y sliced portions of this dense chocolate torte use a

Meanwhile, cut around pan s1des to loosen torte. Remove pan sides. Set

th~n sharp kmfe dipped In very hot water. Wipe the knife dry ,with a thick dish towel, and dip it back into the hot water before each slice.

IS

set.

torte on rack. Pour glaze over and spread to coat completely. Arrange walnuts chocolate half at outer edge, around top of cake. Refrigerate until glaze 15 completely set, at least 3 hours.

DO AHEAD : Can be made 3 days ahead. Cover loosely with foil orcakedorne and keep refngerated. Cut torte into wedges and serve.

bon appetit desserts _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __

Raspberry Ganache Marjolaine Mar;olame 1s a class1c French gateau with a rectangulc1r shape and multiple lalers of nutt} mermgue and buttercream Tins rendttwn features layers of raspberf} ganache and hazelnut mermgue. The absence of flour c1nd the use of ground nuts. egg wlutes, and chocolate makes this a sophisttcated gluten-free cake and PassDler-fnendlv dessert (as long as you use "kosher for Passover" rami/a and almond 8\tractsl Because 1t does use dairy ingredients, serve the mar;olame at a meatless Passover meal 8 servings

Ganach e

GANACHE: Bring cream to borl in heavy medium saucepan Remove from

21;4 cups heavy whipping cream

heat. Add chocolate and stir untrl melted and smooth Stir m preserves. butter. and wine. Cover and ch1l l overnight.

21

ounces bittersweet or semisweet chocolate (do not exceed

61 % cacao), chopped

DO AHEAD: Can be made 2 days ahead. Keep chilled

1fz

cup raspberry preserves

2

tablespoons (1/• stick) unsalted butter, room temperature

MERINGUE: Preheat oven to 275°F. Trace five 10x4-inch rectangles on

2

tablespoons kosher Concord grape wine

2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with V2 cup sugar and potato starch in med1um bowl.

Meringue 2

cups hazelnuts, toasted, husked, divided

1/z

cup plus 6 tablespoons sugar

1

tablespoon potato starch

Using electric m1xer fitted with clean dry beaters. beat egg whites in large bowl until foamy Add lemon juice. both extracts. and salt· continue beating until soft peaks form Gradually add remaining 6 tablespoons sugar and beat

4

large egg whites, room temperature

until egg whrtes are st1ff and glossy. Gently fold in hazelnut-sugar mixture.

Vz

teaspoon fresh lemon juice

Vz

teaspoon vanilla extract

Place 1 cup meringue on parchment in center of 1 rectangle. Spread with

v.

teaspoon almond extract

small spatula to fill in rectangle . Repeat with remaining meringue and

1/4

teaspoon salt

parchment. Bake until meringues are golden brown and JUSt dry to touch. about 25 minutes. Cool on baking sheets. Carefully peel off paper

1

%-pint container raspberries

(meringues will deflate slightly). Place 1 meringue rectangle on 1Ox4-inch cardboard rectangle Spread

Technique Tip:

Meri ngue Layers

You won't need a specral pan to make this stylish cake. JUSt two baking sheets and parchment paper. Use a ru ler and a penci l to trace perfect rectangles on the parchment as templates for the meringue

V2 cup ganache over meringue Repeat layering w1th 3 more menngue rectangles and 1V2 cups ganache. Top with remaining meringue rectangle. Spread top and srdes of marjolaine with ¥4 cup ganache. Chill marjolaine until firm, about 1 hour

layers. then turn the paper upside down so the pencil markrngs don't come in contact with the meringue. Add a dab of meri ngue under

Rewarm rema1nrng ganache rn heavy medium saucepan over very low

the corners of the paper to glue it in place on the baking sheet. Spread the meringue inside the traced rectangles.

20 minutes. Place marjolaine on wire rack set over baking sheet Spread some ganache over sides of marjolaine. Pour remaining ganache over top;

heat just until melted. st1rring constantly. Cool to room temperature about

smooth with spatula 1f necessary. Let stand at room temperature until glaze is set. about 30 minutes. Chop remainrng 1 cup hazelnuts Gently press hazelnuts onto s1des of marjolaine Decorate top with raspbernes. Chill maqolame 1 hour.

DO AHEAD: Can be made 3 hours ahead Keep chilled.

cakes

dy Cake Halloween C an , wn mac;ted peanut' 111 the cuke and '' 7t tim fl/lm(J nnd peunut ,, d , 'mut/ILJtft ,, cup::> Ill II ' I L l I !ttl ' ' fl • I tl r /lid\ lllflflllll/ thiS vvou c 1 1 1 ' • 1 11 , 111/ 1 olors I1 Js,·emiJ/t'd t ~ lft!{l 1 It ~HI I It ,, tf,JY allt)dd !Jut Tl 11 , c JAt /JYt''·' ran Jt ' · · H. II 11 t n 1 t c~t • • nnlt too /,If 111 dtfv,uwe. so \1/1/ltY{!IIfO~tt~t~fll 1I ' • t It t Jfll/mc;t,,O ~ l t >JII '>t'IV/11(/Jl 12 servmgs I ' 7 coul}/t' of !low~ lt' c • {,]/ {1[' t I (.lilt (

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CAKE: Preheat oven to 375°F. Butter and flour two 9-rnch dlarn

Cake cup unsalted roasted peanuts cup unbleached all purpose flour

1 34

2 1

large eggs large egg yolks cup (packed) golden brown sugar

1

teaspoon vanilla extract

6

With 2-mch-high s1des Grind nuts and flour in processor until~ mixer. beat eggs. egg yolks. sugar. and vanilla in large bowl Unt and triples in volume. about 4 minutes. Fold in nut mixture o1vde prepared pans. smooth tops Bake cakes until toothpick mserted out clean. about 20 m1nutes. Cool cakes in pans on rack

Fllll NG: Blend peanut butter. butter. and sugar in processor unt machine running, add cream through feed tube and blend until m•xtu and fluffy.

FiJling 1/z

cup creamy Pea nut butter (do not use old-fashioned style or freshly ground)

Vz

cup (1 stick) unsalted butter, room temperature

5 1fz

tablespoons powdered sugar cup heavy whipping cream

5

1.8-ounce packages Reese's Peanut Butter Cups, finely chopped

Topping

Run small sharp knife around cake pan sides to loosen. Invert cakeso. surface. Using serrated knife. cut each cake into 2 layers Place 1cake on platter. cut side up. Spread with V3 of filling and sprinkle wrth y30 peanut butter cups. Top with second cake layer. cut s1de down Cant ing with remaining filling, peanut butter cups. and cake. endmgw1tllca side down.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

11/z cups chilled heavy whipping cream

3 tablespoons (packed) golden brown sugar 11/z teaspoons vanilla extract 1

h

cup unsalted roasted peanuts, coarsely chopped

3

2.1-ounce Butterfinger candy bars, cut into 3/4-inch wedges cup Reese's Pieces

1

h

TOPPING: Using electric mixer. beat cream. sugar. and vanilla 10 large

until almost stiff. Transfer Yz cup to small bowl and reserve for garn1sh Spread remaining whipped cream over top and sides of cake Press nuts a base of cake. forming 1Yz-inch-high border. Cover top of cake with Butte candy bars. leaving Yz-inch border. Spoon reserved whipped cream mt pa bag fitted with medium star tip; pipe stars around top edge. Garmshwt

Technique Tip:

Chopping Nuts

A food processor can chop nuts into uniform pieces in seconds. But just as QUickly, it can turn the nuts to peanut butter. Use the pulse

butto~ to control how much the nuts are chopped. and stop the

machme long enough to give the bowl a scrape and ensure all the nuts get equ~l chop time. Nuts start to release oil as they break down. so addmg a little flour absorbs some of the oil and prevents the fmely ground nuts from clumping and becoming paste

140

bon

· · appebt desserts

Reese's Pieces.

DO AHEAD: Can be made 2 hours ahead. Chill. Let stand 1hour at~ temperature before serving.

Chocolate Heat·t Layer Cake with Chocolate-Cinnamon Mousse t

, 11111

mon mousse ftllmg and r.hoco/c1te gltue sp1ced w1th the

f h 1te.J gn , tlus cal-e a surpnslfl{l O\Oltc tw1st Beqm prefJclrmtl tim am a dt1y c111edd smce 11 needs to chill overmyht Cht"fry J.un,lfld

can.

l sch n

0 e IS! 11 and fla 1or the cal-e

rr

.

layers 4 servmg s

Cake

..

tablespoons ('h stick) unsa lted butter, melted, dtvtded

4 V

cup unbleached all purpose flour

'/J

cup natural unsweetened cocoa powder

'•

teaspoon salt

4

large eggs

3/4

cup sugar

3

ove1 water Usmg electric m1xer. beat m1xture unt1l th1ck and billowy and heavy nbbon falls when beaters are lifted. about 5 mmutes S1ft half of flour mixture over, fold 111 gently Repeat w1th remammg flour m1xture Transfer 'A cup batter to small bowl, fold m remammg 3 tablespoons melted butter Gently fold butter m1xture into batter. do not overm1x or batter will deflate Pour batter mto rmg Bake cake until tester inserted into center comes out clean. about 20 mmutes Transfer cake with foil to rack. cool completely.

Mousse Base

DO AHEAD : Can be made 1 day ahead. Cover and store at room temperature.

1

cup heavy whipping cream

4

cinnamon sticks, broken in half

MOUSSE BASE: Bring cream and cinnamon just to simmer in heavy med1um saucepan. Remove from heat: let steep 1 hour at room temperature. Cover and chill cmnamon cream overnight.

Mousse and C ake Assembly Z/J

cup cherry jam

2

tablespoons kirsch (clear cherry brandy)

4

ounces bittersweet or semisw eet chocolate (do not exceed 61 % cacao), finely chopped

Glaze Vz

cup heavy whipping cream

Vc

cup water

2

tablespoons light corn syrup

1

teaspoon chai-spiced tea leaves or Lapsang Souchong black tea leaves (from 1 tea bag)

5

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

CAKE: Preheat oven to 400°F. Place 8x2-inch heart-shaped cake ring on sheet of foil Wrap foil around sides of nng, folding. pressing. and crimping firmly to adhere (to prevent batter from leaking out). Brush foil and inside of nng With 1 tablespoon melted butter; dust w1th flour Place on bakmg sheet. Sift flour· cocoa · an d sat I .mto med1um . bowl. Combme eggs and sugar .1n large metal bowl. Set bowl over saucepan of simmenng water (do not allow bowl totouch water) Wh1sk until sugar dissolves. about 2 m1nutes Remove from

MOUSSE AND CAKE ASSEMBLY: Stir jam and kirsch in small bowl to blend Cut around sides of cake. I1ft off nng. Using metal spatula. loosen cake from foil Usmg serrated knife. cut cake horizontally in half. Using tart pan bottom. transfer top cake layer to work surface. turn cut side up. Spread jam mixture on cut side of both cake layers. Strain cinnamon cream into large bowl. beat until soft peaks form Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate mto whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to w1thm% mch of edge Gently press second cake layer. jam side down. atop mousse Smooth sides of cake w1th offset spatula. Chill assembled cake on rae while prepanng glaze. GLAZE: Bring cream. ~cup water. corn syrup, and tea to boilm small saucepa st1rnng constantly. Remove from heat; steep 5 mmutes. Strain into another smal saucepan; return to boil. Remove from heat. Add chopped chocolate. wh1sk unti smooth Cool glaze until thickened but stil l pourable, about 30 minutes Place rack with cake over baking sheet Slowly pour glaze over cake to cover, using spatula if necessa ry to spread evenly. Chi ll until glaze IS firm. at least 2 hours DO AHEAD: Can be made 1 day ahead Keep chilled. Place cake on platter and serve

Tiered Almond Cake with M · ed Berries and White Chocolate-Cream. Cheese rosting t ered cJAe 1s f/aLored t.t lth almond ftlled wtth assorted bemes t'' Th s em . st d L, tf1 a nch mnture of vt.lute chocolate tmd cream cheese It's 8

,

ret ,or 8

br "'c'f 'i/WitPr. a sma/lmtunate weddmg, 111u

d

sweet 16 ptuty. or any

•

p aft ccastOn To maJ..e sure the frostmg sets propetly. use a luqhoth c:p 1 • Q tl /1 te chocolate such as Lmdt 01 Perugma The ptped 1Vh1pped cream 11 1 d ts e en easl to create. but you can ~nut them tf you prefer You 'll need 8 1 d ''" s to sepa ate the tters thev are avat/able at cake supply stores and most

ha

e sto es The cake can be prepared up to two days ahead 25 servings

C, ke 2 14

2 1

1

cups blanched slivered almonds cups cake flour tablespoon baking powder cup plus 2 tablespoons (21/4 sticks) unsalted butter, room

CAKE: Preheat oven to 325°F Butter and flour one 8-mch-d1ameter cake pan w1th 2-inch-high sides and one 12-inch-diameter cake pan w1th 2-mch-h1gh sides. Finely grind almonds in processor. Sift flour and bakmg powder into small bowl Set as1de.

plz cups sugar 21 ounces almond paste, cut into small pieces

Using electric mixer. cream butter with sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles smooth paste. Add eggs 1 at a t1me. beatmg well after each addit1on. Add vanilla and beat until batter Increases sl1ghtly 1n volume. about 5 minutes. Mix in ground

12

almonds, then flour m1xture.

temperature

large eggs, room temperature tablespoon vanilla extract

Divide batter between prepared pans Bake until tester inserted in center of

Filling

cakes comes out clean. about 55 mmutes for 8-inch cake and about 1 hour 5 minutes for 12-inch cake Cool cakes 1n pans on rack 10 minutes. Run small

2 2

cups frozen blueberries, thawed cups frozen boysenberries or blackberries, thawed

sharp knife around cake pan s1des to loosen. Turn cakes out onto racks and

2

cups fresh raspberries

2h

cup sugar

cool completely.

DO AHEAD: Can be made 1 day ahead Wrap tightly in plast1c and store at room temperature.

Frosting 15

ounces high-quality white chocolate (such as Lindt or Perugina), chopped

2114 cups Wh sticks) unsalted butter, room temperature

21fz pounds Philadelphia-brand cream cheese, room temperature 3 tablespoons vanilla extract 111• teaspoons almond extract &Vz cups powdered sugar 1 cup sour cream

Assembly 1 1

2 4

11-. . . mch-dlameter cardboard round 7-mch-diameter cardboard round yards · nbbon . (about 1 inch wide) . lavend er or pmk 6-mch-long ,A · h . ' •-mc -diameter wood dowels Assorted fresh flowers

FILLING: Combine al l berries in heavy large saucepan Spnnkle with sugar. Let stand 45 minutes. stirring occasionally. Bring berry m1xture to boll. Reduce heat and simmer unt1l m1xture 1s reduced to 2 cups st1rring occasionally, about 20 minutes. Transfer to bowl Cover and chill until well chilled.

DO AHEAD: Can be made 1day ahead. Keep chilled.

FROSTING: Melt chocolate in top of double boiler over barely simmering water. stirnng until smooth Cool chocolate until JUSt slightly warm. Using electric m1xer. beat butter in large bowl until light Gradually add cream cheese. beating until just combined. Beat in both extracts Add sugar and beat just until smooth Add melted chocolate and beat unt1l JUSt comb1ned St1r 1n sour cream If necessary, chill frosttng until spreadable (continued next page)

cakes

d Cake with

Tiered Ahn?n d White Chocolate. ) Mt. e d Bet·ries an F osting (continued

CI·eam. Cheese 'l

r

·IJ l' lkl' iHHIWili.Jiiy IIllO 3 I,ly crs

rl'd krlllt)' ru t t' L ·' , , udbodrd roum 1 sprea d ASSEMBLY: Usrno st'lf
wrth 14 cup berry f!llrng, leaving Y4-mch border uncovered. Carefully ~pread 34 cup frostrng over entlfe layer. Top with top 8-inch cake layer. cut Side down. Spread 2 cups frostrng over top and sides of cake. Cut one 40-rnch long p1ece of nbbon and wrap around base of 12-inch cake. Press gently onto s1des to adhere Cut one 27 -inch-long piece of nbbon _and wrap around base of 8-inch cake Press gently onto sides to adhere. Chill both cakes until frosting sets. about 3 hours

When making tiered cakes for special occas1ons. a few 1tems are essential to stack the cakes beautifully Most t can be found at cake supply stores, some craft stores. a (see Online and Mail-Order Sources. page 632) • Use cardboard cake circles to support each layered cake (usually you'll want to use circles that are slightly smal er the diameter of the cakes, so they're not visible). • Dowels. either wooden or plastic. provide a firm foundat1on the top tiers. Wooden dowels can also be found at most hardware stores.

• A 1-inch-wide ribbon looks pretty when wrapped around t e base of a cake-it hides any imperfections along the batt edge and gives the cake a polished look. (Remove the ribbo just before serving the cake.)

Place 12-mch cake on platter. Press dowel into center of cake Mark dowel

while they're being transported. A piece of shelf liner unde

pomt. Cut remaming dowels to same length. Carefully press dowels into

the cake box prevents the box from sliding around in the car

bottom cake tier 3'12 to 4 mches in from cake edges. spacing evenly. Gently place 8-inch cake on cardboard atop bottom cake tier. centering carefu lly, w1th cake resting on dowels. Spoon remaming frostmg into pastry bag fitted with small round tip. Pipe dots of frosting on top edge of both cakes. Chill until frosting sets, about 1 hour.

DO AHEAD : Can be made 2 days ahead Cover loosely with plastic wrap and keep chilled Arrange flowers atop cake.

DO AHEAD: Can be made 4 hours ahead. Serve cake cold or at room temperature. Remove top tier; cut into slices. Remove dowels from bottom cake. Starting 3 inches in from edge of bottom cake and cutting through from top to bottom. cut 6-inch-diameter circle in center_ of cake. Cut outer portion of cake Into slices. then cut inner portion mto slices

144

• Cake boxes and nonslip shelf liners keep the cake t1ers safe

Va inch above top of cake. Remove and cut with serrated knife at marked

bon appeti't desserts

• Select a cake base on which the finished cake will be displayed. These range in style to suit different cakes.

Tiramisu Wedding Cake with Mixed Berries /, has all the flavors of tlranusu. the popular Italian dessen The cake ThlsCah 8 ,·fled with e::.·presso svrup, covered w1th a luscwus Marsala cream lavers alie brll~ cheese frostmg and sprmkled with ground chocolate. Assemble and frost the ,~~~ ahead Tier the cakes and add the fmishing frostmg touches up to 1, cahes one ua,

ht hours ahead and keep refngerated The cake can stand at cool room tempel·

;t~re throughout the ceremony and reception (up to six hours), 50 servings Cake

Assembly

7,12 cups unbleached all purpose flour 3 tablespoons baking powder

12

ounces bittersweet or semisweet chocolate. chopped

1

6-inch-diameter cardboard cake round

2 teaspoons salt 23/• cups (5'z sticks) unsalted butter, room temperature

1

9-inch-diameter cardboard cake round

1

12-inch-diameter cardboard cake round

52/3 cups sugar

1

11-inch-diameter revolving cake stand (optional)

21/z tablespoons vanilla extract

9

12-inch-Jong, %-inch-diameter wood dowels

2

teaspoons almond extract

41fz cups assorted whole berries (such as raspberries, blueberries.

Jl/4 cups whole milk (do not use low-fat or nonfat)

18

blackberries, and strawberries)

large egg whites (about 21/J cups), room temperature

Fresh mint sprigs

Syrup

Topping

2

12

cups Kahlua or other coffee-flavored liqueur

11/z cups water

'h

cup plus 1 tablespoon instant espresso powder or instant

cups mixed berries (such as raspberries, blueberries, blackberries, and hulled, quartered strawberries)

6

tablespoons sugar

coffee powder

(continued next page)

Frosting 14

8-ounce packages Philadelphia-brand cream cheese, room temperature

1

cups powdered sugar

2'h cups chilled heavy whipping cream 7

tablespoons sweet Marsala

31Jz tablespoons vanilla extract

Presentation Tip:

Transporting the Cake If the cake IS bemg transported to another location, bnng each ch1lled layer mserted with dowels to the site, along with the remammg frosting m a pastry bag and a large metal spatula. Assemble the cake tiers. do the final piping of frosting. and garnish With berries on the table where the cake will be served Never leave a cake In a warm area or m direct sunlight. as the frostmg will melt

cakes .

-

:lo. ' '

--·-- .--

"'"r dd · . Cake Tit·amisu '' e tng

with Mixed Berries (co ntinued) d 1 rk

bottom third of oven and CAKE: Posrtron 1rdck Ill top1t2hr~d ~':d,ar~:ter cake pan wrth 3-rnch-hrg.h srdes. reheat 10 350 F Butte1 one -rnc 1 ~ne 9 rnch·dJamete' cake pan With 3-lllch-hlgh srdes. ancl one 6 111Ch dlam;~~r cake pan With 3-mch·hlgh Sides Line pan bottoms With parchment paper I salt rnto medium bowl Uslllg electnc mixer. beat flour l1ak1ng powder. a' ld . 12 t bowl at medJUm·hlgh speed until light Gradually add sugar butter 111 -quar . and beat until well blended Beat Ill both extracts At rnedlum~lo~ speed. beat m flour nmture alternately With milk in 3 additions each. beatmg JUSt until 111

combmed (batter will be th1ck). us1ng electnc m1xer f1tted with clean dry beaters. beat egg wh1t~s 111 another_ large bowl until st1ff but not dry Fold Y3 of wh1tes into batter to l1ghten. Fold 1n remainmg wh1tes Spoon batter into prepared pans, making sure that depth of

cakes completely.

Spread dab of frosting on 9-inch-diameter cardboard round . . . · top Wtth bo layer of 9-tnch cake, cut stde up. Brush with 1/4 cup syrup th t: · en spreaa 1 frosting over and sprinkle with V4 cup ground chocolate To h . c · PWit mtddle · of 9-inch cake. Brush with V4 cup syrup [1 ]. then spread 1 cu f . o P rostmg ovo and sprinkle with V4 cup ground chocolate. Brush 1f4 cup syr .r up over cuts Oe top layer of 9-inch cake. Slide large tart pan bottom or springfo . rm cake pa bottom under cake layer. Ustng pan bottom as aid lift cake \aye d . · ran turr. s1de down atop frosted cake layers. Cover and chill cake

SYRUP: Mix all ingredients in heavy large saucepan. Boil over medium-high

Spread dab of frosting on 12-inch-diameter cardboard round; top witr bot ...

heat until mixture 1s reduced to 22/3 cups, stirring occasionally, about 10 minutes.

layer of 12-inch cake, cut side up. Brush with V2 cup syrup, then spread2c

Cool syrup completely.

frosting over and sprinkle with V2 cup ground chocolate. Top wtth mtdd ea

batter 1s the same 111 each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into centers comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake, and about 1 hour 20 minutes tor 12-rnch cake Cool cakes in pans on racks 20 minutes. Run knife around pan

s1des to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool

FROSTING: Usrng electnc mixer. beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream. Marsala, and vanilla; beat until well blended. Cover and let stand at room temperature up to 1 hour.

146

ASSEMBLY: Fmely grind chocolate in processor (do not ove chocolate w1ll soften and clump together). Using ser t .'Proces ra ed knrf honzontally mto 3 equal layers. Spread dab of frostin . e. Cut ea . g on 6-rnch d1 cardboard round. top w1th bottom layer of 6-inch cake · of"' . cut stde with 2 tablespoons syrup, then spread Vz cup frosting up Br . over and 2 tablespoons ground chocolate. Top wtth middle laye f sprrn~e r o 6-mch with 2 tablespoons syrup, then spread Vz cup frosting 0 cake B ver and s 2 tablespoons ground chocolate. Brush 2 tablespoons s Prnk e vrup over top layer of 6-mch cake Using hands, turn cake layer 0 cut ver and Pia down atop frosted cake layers. Cover and chill cake. ce c_·

hon a , . ppeht desserts

of 12-inch cake. Brush with V2 cup syrup, then spread 2 cups frosttng over a' sprinkle with V2 cup ground chocolate. Brush V2 cup syrup over cut stdeoft • layer of 12-inch cake. Slide large tart pan bottom or cake pan bottom unde·

bottom as ard. lrft cake layer and turn cut side down atop . ca ers Cover and chrll all cakes until frrrn. about 4 hours. Cover trostea cake 1elY. ~ ww and let stand at room temperature . remar'lll9 fros ::~ ake cardboard round atop large flat platter Place platter on Place 12 nc h C 011 . su1 g Usmg rcmg spatula, spread 4 cups frostrng over top and cake sta'ld' f U , srrooth top Swrrl frostmg decoratively on srdes of cake. Press srdes of cal\e enter of 12-mch cake Mark dowel !14 mch above top of cake [2]. 1 dO\Avt' to r l and cut wrth serrated knife at marked pornt. Cut 4 more dowels Remove dO\Ne h press 4 cut dowels mto 12-inch cake, mserting 4 rnches in tosame lerlgt froM cake edges and spacrng evenly Press 1 dowel into center of cake. Chill ~e

u"mg pan

DO AHEAD : Can be made 1day ahead Cover cakes and rematning frosttng sepalately with plasttc wrap; keep refrigerated Bring frosting to room tem perature before contmumg.

Using metal spatula as aid, gently place 9-inch cake on cardboard round atop 12-inch cake. centering carefully on dowels. Gently place 6-mch cake on cardboard round atop dowels in 9-inch cake Spoon remaining frosting into pastry bag fitted with medrum star trp Prpe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier

DO AHEAD: Can be made 8 hours ahead. Keep chilled

cakeon platter Place9-rndl cake on cardboard round atop large flat plate or tart pan bottom.

Let cake stand at room temperature at least 3 hours and up to 6 hours before

Place plate on cake stand. Using icing spatula. spread 3 cups frostmg over top

serving. Garnish with mint.

and srdes of cake; smooth top Swrrl frosting decoratively on sides of cake.

TOPPING: Toss bernes with sugar in large bowl. Let stand at least 30 minutes

Press 1dowelr'lto center of 9-rnch cake. Mark dowel !14 inch above top of cake.

and up to 2 hours at room temperature .

Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press4 cut dowels into 9-inch cake. inserting 3 inches in from cake edges and

Remove top and middle cake trers Remove dowels from middle cake. Cut top

spacing evenly Chill 9-mch cake on plate.

and middle cakes rnto slices. transfer to plates. Remove dowels from bottom cake. Starting 3 inches

Place 6-rnch ca~e on cardboard round atop large flat plate or tart pan bottom.

111

from edge of bottom cake and cutting through from

top to bottom. cut 6-1nch-diameter circle tn center of cake Cut outer portion

Place plate on cake stand Using icing spatula, spread 2 cups frosting over top and srdes of cake; smooth top Sw1rl frosting decoratively on sides of cake Chill

of cake into sl1ces [3]. then cut inner portion into slices Spoon berries around cake slices and serve.

all cakes unt1l frostrng sets. about 2 hours.

j 3

cakes

Frosting Make the frostmg m two separate batches at least one d ayahea /) for the 72-mch cake; the second batch ts for the other t•.. • . •vO Cak replaces butter m tins vanatJOn of standard cream cheese frost• spreadable straight from the fridge For the best results u . se ea cream Makes about 16 cups

Len1 on Curd

16

ounces high-quality white chocolate (such as Lindt or Perugina), chopped, divided

6

B-ounce packages Philadelphia-brand cream chees e, ro0111 temperature, divided cups (packed) powdered sugar (about 11f4 pounds), divided cups chilled heavy whipping cream, divided

k

heo; Its uo;ed ?.'i a fi/ 1 IQ be·ween theca e ll1aAe tiP rurd n n~o :-eparate batc , ~~ners and as a component m the mousse Makes about 101/z cups

6 9 3

cups sugar, divided teaspoons cornstarch, divided cups fresh lemon juice, divided

5 4

36 3

large egg yolks, divided cups (6 sticks) unsalted butter, cut into 24 pieces, divided

Place 8 ounces chocolate

1n

top of double boiler set over barely s

water Stir until chocolate 1s melted, smooth, and just warm (don t overheat); remove from over water. Using electric mixer. beat 3pac ,

Wh1sk 3 cups sugar and 4Y2 teaspoons cornstarch in heavy medium saucepan to blend Gradually wh1sk m 1Y2 cups lemon juice, then 18 egg yolks. Add

chocolate. Beat 2 cups cream and 1V4 cups sugar in medium bow u~·

1Yi cups butter Cook over medium heat until curd th1ckens and bolls, wh1sking

med1um-firm peaks form. Fold into cream cheese mixture m3add t

constantly, about 18 mmutes Transfer curd to med1um bowl. Press plastiCwrap d1rectly onto surface of curd. Make second batch of curd. us1ng same amount of each ingredient. Chill at least 1 day. DO AHEAD: Can be made 7 days ahead. Keep chilled.

cream cheese

1n

large bowl until fluffy. Beat in 1V4 cups sugar. tre

Cover; chill. Make second batch of frostmg, using same amount of ea 1ngred1ent. Chill frosting at least 1 day.

DO AHEAD: Can be made 4 days ahead Keep chilled.

Lemon- White Chocolate Mousse Makes about 7 cups

4

4 1

cups lemon curd (see left) ounces high-quality white chocolate (such as Lindt or Perugina), chopped

p/J cups chilled heavy whipping cream Place lemon curd in large bowl and chill. Place white chocolate in top of double boiler set over barely s1mmering water. Stir until chocolate is melted, smooth. and just warm (do not overheat); remove from over water. Using electric m1xer, beat cream in another large bowl until med1um-firm peaks form; add warm chocolate and fold together. Fold mixture into lemon curd in 3 additions Cover bowl and chill mousse until cold and set. at least 1 day.

DO AHEAD: Can be made 4 days ahead. Keep chilled.

Position rack JUSt below center of oven and preheat to 350°F. Butter and flour 12-mch-dlameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 9-tnch-diameter cake pan with 3-tnch-high sides and removable bottom Butter and flour 6-mch-d1ameter cake pan with 3-mch-high s1des and removable bottom. Sift 5V2 cups sifted flour. 5V2 teaspoons baking powder, and 1V4 teaspoons salt into large bowl 3 times. M1x 1V2 cups buttermilk, 3 tablespoons orange ju1ce concentrate. and 2V2 tablespoons vanilla in small bowl. Using electric mixer. beat 3;4 cup (1 V2 sticks) butter in large bowl unt1l smooth and fluffy. Gradually beat in 1V4 cups sugar. then 3;4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately w1th buttermilk m1xture m 3 additions. scraping down s1des of bowl often. Using clean dry beaters. beat 1Y4 cups (about 10) egg whites and Y4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar. beatmg until egg whites fall from beaters in thick. puffy (not stiff) ribbon. about 4 minutes. Fold egg white mixture into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about

Orange Buttermilk Cake Use half v::; ....-.: ingredtents to make the 12-mch cake and half to make

1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen, remove pan s1des. Maintain oven temperature.

both the 9- and 6-inch cakes.

Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient Transfer 8 V2 cups batter to prepared

11 11 21fz 3 6 5

cups sifted cake flour (sifted, then measured), divided

9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown

teaspoons baking powder, divided

and tester inserted into centers comes out clean. about 1 hour 10 minutes for

teaspoons salt, divided

6-inch ca ke. and about 1 hour 18 m1nutes for 9-inch cake. Cool cakes in pans

cups buttermilk, divided

on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Let cakes

tablespoons thawed frozen orange juice concentrate, divided

stand until cooled completely

tablespoons vanilla extract, divided

11fz cups (3 sticks) unsalted butter, room temperature, divided

61fz cups sugar, divided 11fz 11 2

2

112

cups vegetable oil, divided cu ps egg whites (about 20 large), room temperature, divided

DO AHEAD: Can be made 7 day before filling and frostmg the cakes. Return cakes to pans Cover with foil and store at room temperature. (continued next page)

teaspoon cream of tartar, divided

cakes

Assembling Cakes er ll'~e the removable bottoms of . . the ca11es east · I

1 Tl mJAe t.t/mg am11lu·'""!. .' c Jke or candy supply store. r buy cardboard round~ I rom a < tJrt pans O

.

1

an bottoms or cardboard rounds 11-inch-~•ameter tartrt·p n bottom or cardboard round Icut from 8-inch·d•ameter ta -pa 9-inch round) 5-inch-diameter tart-pan bottom or cardboard round Icut from

14

6-inch round) 12-inch-long, '/•-inch-diameter wood dowels

2 1

Push 6-inch cake up to release from pan. Cut off enough oft . . . op cru •1 cake 2Y2 inches h1gh. Cut cake honzontally Into 31ayers. each abov 4 thick. Transfer top layer of cake to work surface and cover re · Peatw 1 layer of cake. Cut bottom layer of cake from pan bottom and place diameter tart-pan bottom or cardboard round. Spread generous Y2C over. Drop 6 tablespoons curd over by tablespoonfuls and spread to c mousse in even layer Chill until mousse and curd are firm, about 1h large spatula. place middle layer of cake atop bottom layer Spread amount of mousse and curd. Using large spatula. place top Iaye· oJ caP middle layer and press lightly Chill assembled cake. Spread 2Y4 cups frosting thinly over top and s1des of 12-inch assembledca

Pusl' 12-lllch cake up to release from pan Using large serrated kn1fe. cut off

Spread 1Y2 cups frosting thinly over top and sides of 9-inch assembledca

enough of top crust to make cake 2V2 inches high. Cut cake horizontally mto 31ayers. each about% mch th1ck. Using tart-pan bottom or 11-i nch-dlameter

Spread% cup frosting thinly over top and sides of 6-inch assembledca e

ca·dboard round. transfer top layer of cake to work surface and cover; transfer mddle layer of cake to work surface and cover. Cut bottom layer of cake from pan bottom and place on tart-pan bottom or cardboard round.

Spread 5 cups frosting over 12-mch cake. Spread 32J3 cups frostmg over~

Spread ge11erous 1% cups mousse over. Drop 1¥4 cups curd over by tablespoonfLJis and spread to cover mousse in even layer. Chill until mousse and curd are f1rm. about 1 hour Usmg tart-pan bottom. place middle layer of cake atop bottorr~layer Spread w1th same amounts of mousse and curd. Us1ng tart-pan bottom. place top layer of cake atop middle layer and press l1ghtly. Ch II assembled cake Push 9-irch cake up to release from pan. Cut off enough of top crust to make cake 2V2 •nches h gh Cut cake horizontally into 3 layers. each about % inch thick Us•ng tart-pan bottom or cardboard round. transfer top layer of cake to :ork:u~face and cover. repeat With middle layer of cake Cut bottom layer

ca~:b:a ;:~~~ ~:~t:: ~~~place on 8-mch-dlameter tart-pan bottom or

' cups mousse over Drop over by tablespoonfuls and d generous 2!3 cup curd sprea to cover mouss mou~se and curd are firm ab 1 h . e meven layer. Chill until . out our Usmg tart p b layer of cake atop bottom Ia S . . . an attorn. place middle ver pread With sam curd Uc;mg ta·t pan bottom I e amount of mousse and , P ace top layer of cak press lightly Chill assembled cake. e atop middle layer and

Chill cakes 1 hour.

cake Spread 2 cups frostmg over 6-inch cake. Chill 6-inch cake Place 12-inch cake on platter. Press 1 dowel into center and through t" .. of cake. Mark dowel 1Y4 inches above level of frostmg. Remove dowe a with serrated kn1fe at marked point. Cut 7 more dowels to same 'ergth P 1 dowel into center of cake. Press remaining 7 dowels into cake. spacwga equally, 3 to 3Y4 inches from center dowel. Chill cake with dowels Press 1 dowel into center of 9-inch cake. Mark dowell 1/4 inches above e of frosting. Remove dowel and cut with serrated knife at marked P0111 C' 5 more dowels to same length. Press 1 dowel into center of cake Press ing 5 dowels into cake. spacing apart equally, 2 inches from center Ch with dowels in place.

4

"

bon ap - .

petu desserts

DO AHEAD: Can be made 2 days ahead. After frosting rs firm. cove c cake domes or loosely with toll; keep chilled.

c

Assembly and Decoration Mix of large and tiny white roses and freesias (about 5 dozen) · 1 ke atop dowels in 12-inch ca ke Place 6-inch ca ke atop dowels Place 9-mc 1 ca . . . . · h k Place large roses between bottom and m1ddle t1ers. f1tt1ng 1n m9-mc ca e . . nd t eesias to fill space. Fill space between m1 ddle and top t1ers . tmy roses a 1 With mix of flowers.

Don't wa1t until the last minute to make multi-tiered cakes-it's not like bakmg a simple batch of cupcakes. But a bit of timing and planning makes baking multiple cakes completely manageable. Since each cake recipe includes suitable do-aheads. abide by the1r guidelines to ensure the best results. When tn doubt. this

Berry Compote Makes about 16 cups 8

1-pint containers strawberries, hulled, halved

2

1/z-pint containers blackberries

2

1/z-pint containers raspberries

2

1/z-pint containers blueberries

1

cup sugar

breakdown can help you map out each step. • 7 days before the event, have all your ingredients and equipment on hand. • 5 days ahead, clear enough room in the refrigerator to store the filling, frostings, and cakes. • 4 days before the event, make the frosting and fillmgs. • 3 days ahead, bake the cakes and store them properly to

Combine all berries and sugar in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours. SERVING: Place top and middle cake tiers on work surface. Remove flowers

and dowels from cakes Cut top cake into 8 slices. Cut m1ddle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

maintain freshness . • 2 days ahead. fill and frost the cakes, and insert dowels into the bottom tiers. • 1 day ahead, buy fresh flowers (1f using) Stand the flowers in water and refrigerate . • 4 hours before the event. transport the cakes and assemble them upon arrival Bring extra frosting and tools, such as offset spatulas and p1pmg bags.

Triple-Chocolate Celebration Cake tl ee forms of chocolate-chocolate cake. Anv time one dessert features/ u sse-there's going to be a celebra tion. r t mache and chaco ate mou chaco a ~ g, . . d , t t a bridal shower. a graduatron. on Father's Day, S rve tins stunmng esser a 8 o~ for anv other summertime occaswn when bemes are full of flavor eglf7 ahead· you'll need a 9-inch tart pan bottom or makmg the cake one day · d semble the cake. Enjoy the extra mousse an cardboard roun d when you as cake later with fresh berries 20 servings

Pliable plastic sheets called transfers are coated With a

m1xture of cocoa butter and food colonng and etched with repetitlv d .. e es1gn The ones used here create an exqu1s1te gold-thread patte rn on the band of chocolate that's wrapped around the cake. The sh . . eets are see-through, so be sure the pattern s1de 1s facing up (you can tell by touching the raised surface with your fingertips) They're . . · easy to use. too; the melted chocolate 1s s1mply spread over the sheet and once the chocolate becomes firm. the plast1c sheets are peeled away, leaving an edible design on the chocolate's surface

Cake 1

cups cake flour cup natural unsweetened cocoa powder

2

teaspoons baking soda

3/4

teaspoon salt

2314

1/z teaspoon baking powder 23/4 cups sugar

You can purchase transfer sheets at some cake and candy supp Y stores or by mail from Beryl's Cake Decorating &Pastry Supplies (beryls .com or 800-488-27 49).

CAKE: Position rack in center of oven and preheat to 350°F. Butter ard floLr two 10-inch-diameter cake pans with 2-inch-high sides; line each witr 'OJ:Jc c'

4 2

large eggs

1

cup vegetable oil

parchment paper or waxed paper Combine flour. cocoa. bakmg soda sa't, a

1

cup sour cream

baking powder in medium bowl; whisk to blend well. Usmg electnc m1xer bea•

1

tablespoon vanilla extract

sugar. eggs. and egg yolks in large bowl until very thick and heavy nbbon fa s

3/4

cup mini semisweet chocolate chips

when beaters are lifted. about 6 minutes. Add oil. sour cream. and vamlla •

large egg yolks

flour mixture all at once to egg mixture Beat at low speed until JUSt bleroed

Gan ache

about 1 minute. Scrape down sides of bowl. Beat at high speed until well

3

blended. about 3 m1nutes. Fold

cups heavy whipping cream

11/z pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Mousse 41f3 cups chilled heavy whipping cream, divided 1 h cup light corn syrup

w.

pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1n

chocolate chips; d1vide batter between prepa eu

pans (about 3% cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 mrnutes Cool cakes completely in pans on racks. Cover and let cakes stand at roor temperature overn1ght

GANACHE: Bring cream to simmer in heavy large saucepan over medlu;n-hg heat. Remove from heat. Add chocolate and wh1sk until chocolate IS me ted a~ m1xture is smooth. Transfer ganache to glass bowl. Let stand until thickero to spread, about 4 hours.

Assembly and Serving 2

13

cup seedless raspberry jam

1

153f4X1P/4·inch transfer sheet with gold-thread d pound b'tt es•gn 1f . I ers.weet or semisweet chocolate, chopped z-pmt contamers raspberries pound cherries

3f4

3 1

12

1 1 1

152

1-pint container small strawb . 1f . ernes z-pmt container blueberries 1f . z-pmt container blackberries

bon appetit desserts

DO AHEAD: Can be made 1 day ahead. Cover,· chill. bowl untd peax~ MOUSSE: Using electric mixer. beat 3Y3 cups cream In large d1urn . . . . · heavy rne 1 form; ch1ll. Combme remammg 1 cup cream and corn syrup n d ~,skU" h alate an w saucepan and bring to simmer. Remove from heat. Add c oc . drectv I te nw,wre 1 melted. smooth, and still warm to touch. Pour warm chaco a st sh 1 . . . ~~~ 15 onto wh1pped cream and fold in gently Chill until mousse s .

DO AHEAD: Can be made 7 day ahead. Cover and keep chr!led

RVING· Cut 1round pan sides; turn out cakes Peel off ASSEMBLY ANo SE · _, /loflzontnlly 1r1 half Place 1 cake layer. cut srde up. tw 1ent Cut eacn t.:d"'" p....~ t pan bottom or cardboard round Place another cake or g.,nch-drarneter ar1 clean b3kmg sheet Spread each wrth YJ cup raspberry 'ayer. cut srde up on ' J3r1 Chrll untr~ Jam sets. about 15 rnrnutes l

.

rnrcrowave on defrost settrng rn 15-second intervals If ganache rs c11•lied · · oft enough to spread. stirr ing occasronally Drop 1 cup ganache by untr 1JUS1s rounded teaspoonfuls over each Jam layer Using offset spatula. gently spread ganache to cover 1arn. Drop 3 cups mousse by heaprng spoonfuls onto each

Placo chocolate rn medrum metal bowl. set bowl over saucepan of s1mmering water (do not allow bowl to touch water) Strr until chocolate is smooth and very warm to touch (about 115°F) Remove bowl from over water. Pour thrck ribbon of melted chocolate (about 2/J cup) onto 1 transfer sheet strip. Usrng long offset spatula. spread chocolate evenly over transfer strip. covering completely (chocolate will run over Sides of strip) [11 . Using tip of knife, lift edge of chocolate-coated strip. Slide hands between transfer stnp and foil. lift ent1re transfer strip and place it, chocolate side up, on inverted baking sheet [2]. Chill until chocolate on stnp 1s set and loses gloss but is still flexible (do not let

ganache layer; gently spread to cover. Chill cake layers 30 mrnutes. Using large metal spatula. place cake layer from bakrng sheet. mousse side up. atop

chocolate become too firm). about 1V2 minutes. Using fingertips, I1ft chocolate-

cake layer on tart pan bottom Place third cake layer. cut srde down. atop cake

chocolate to s1de of cake (strip will stand about 1 inch above top edge of cake).

(reserve remammg cake layer for another use) Spread 1 cup mousse over top

Coat remaining transfer strip with chocolate and transfer to inverted baking

of assembled cake. Usrng long offset spatula, spread srdes of assembled cake

sheet; chill until set but still flexible Arrange 1 end of second strip against

wrth enough ganache (about 1Y2 cups) to fill gaps and make smooth surface

(but not overlapping) 1 end of first strip Press second strip to seal chocolate

Transfer cake on tart pan bottom to platter.

to side of cake (both strips will JUSt enwcle cake). Chill cake until chocolate

coated strip and attach. chocolate side in. to side of cake [3]. Press strip to seal

stnps are firm. about 30 minutes Carefully peel transfer paper off chocolate

Turn 1 large bakmg sheet ups1de down on work surface Arrange two

strips [4]. Chill cake at least 3 hours and up to 1 day.

20-inch-long p1eces of foil on work surface. Cut two 15%x4 Y2-inch-strips from transfer sheet Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of fori.

Mound fruit atop cake. Chill until ready to serve

DO AHEAD: Cake can be assembled up to 8 hours ahead. Keep chilled.

1

_.-;

cakes

Spiced Chocolate Torte . Wrapped in Chocolate Ribbons ug bow. thiS cake looks !Ike a de!Jcwus fHesent Adorned 11 1th a nIJbon and a l · . /ted chocolates oeates a p!Ja/Jie mJ,\tllfe known as Tie 1 tl Addmg com S} rup to e r · . ,, ,.. ,,, U<'lll'(l g 11-;ta machme makes 1t easy to 101/ out shu, ts of moue1lf1Q C1lOCO1a t ·' !! ' 1' ' • chocoi.J;e to cut mto nblwns. but the caf..P vvould look stunnlllfl wi th JUSt the glaze and fresh f!UI vers 12 to 14 servings

Cake 1112 cups (3 sticks) butter, room temperature 2 8

cups sugar eggs, separated, room temperature ounces bittersweet or semisweet chocolate (do not exceed

10

61 % cacao), melted, lukewarm 1Vz cups finely chopped pecans 2

teaspoons vanilla

1

teaspoon ground cinnamon

1

teaspoon ground cloves

1

teaspoon freshly grated nutmeg

11/3 cups unbleached all purpose flour, sifted (measured, then sifted) Pinch of salt Pinch of cream of tartar

CAKE: Position rack in center of oven and preheat to 350 F B . h d. k . utte· a three 9-lnc - 1ameter ca e pans w1th 1'12-inch-h1gh s1des l me bott w1th waxed paper; butter and flour paper.

Using electric.mixer. cream butter.in large bowl . Gradually beat ms a smooth. Beat 1n egg yolks 1 at a t1me. Blend in melted chocolate S0 pecans. vanilla. and sp1ces. Gently fold in flour in 4 batches (batte· \\ thick and dense} Using electric mixer fitted with clean dry beaters. beat egg whitesVv tr

.

and cream of tartar 1n another large bowl until medium peaks form Ger·

1/4 of whites into batter to l1ghten. then fold in remaming whites o1vde ba among prepared pans. spreading evenly. Bake unt1l toothpick msened of cake comes out clean. 35 to 40 minutes. Run knife around s1des of ea Let stand 10 minutes. Invert cakes onto racks Cool to room temperature

DO AHEAD: Can be made 2 weeks ahead. Wrap tightly and freeze

Buttercream 3/4

cup sugar

Vz

cup light corn syrup

4

jumbo egg yolks

11/z cups (3 sticks) butter, cut into small pieces, room temperature 6

1/4

Gradually beat in hot sugar syrup; continue beating until mixture is co11P ete cool. about 5 minutes Beat in butter 1 piece at a time. mcorporating eacr •·

61 % cacao), melted and cooled (but still pourable)

completely before adding next. Blend in melted chocolate, then rum !If but cream looks broken or curdled. place bowl with buttercream over med um• on stove burner and wh1sk 5 to 10 seconds to warm mixture slightly the

Glaze

remove from heat and beat m1xture again on medium speed. Repean·a ·

ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

and beating as many times as needed until buttercream is smooth l Reserve '12 cup buttercream Set 1 cake layer flat side up on rack. spread

2

cup (1 1/z sticks) unsalted butter, cut into 12 pieces tablespoons honey

3f4

teaspoon instant espresso powder or instant coffee pow der

3/4

half of remaining buttercream. Top w1th second cake layer; spreadwlthre

7

ounces hi gh-quality h" chopped w lte chocolate (such as Lindt or Perug i na),

buttercream Top with th1rd cake layer use reserved Y2 cup buttercreamtc · . · f1mabout2 seam where cake layers meet. Freeze cake until buttercream IS r · 19 51 GLAZE: Stir all ingredients in top of double boiler over gently mrrer " . sw untl ga until m1xture is melted and smooth. Remove from over water.

1fz

cup light corn syrup, divided

thickened. about 5 minutes Ido not allow to set).

7

ounces bittersweet or semis 61 % cacao) brok . w~et chocolate (do not exceed • en mto p1eces

Chocolate Ribbons

'54

using electric mixer. beat egg yolks in medium bowl until pale and th1c~

ounces bittersweet or semisweet chocolate (do not exceed cup dark rum

12

BUTTER CREAM: St1r sugar and corn syrup in heavy medium saucepa medium heat until sugar d1ssolves Increase heat and boil1 minute Mea

bon appetit d esserts

T< .h n iq ue Tip: e(

Keep It light

d bakmg soda 1s used to lec1ven th1s cake the No bakmg pow er ord tlre'y With whipped egg whites fl 1e gon I a\ en ng 1s ach1eve en 1e , k" s to usr il gtmtle ha11d nnd keep the batter he'lmak1ng t11r 1 d ~ 1 w s H l(l the flour after 1t's metlSUICd ,H11tltes 11. mak111~1 11ght a'ld ,wy "' 11, u fold · the butter w1thout clumpmo Add1ng 11110 1 . 11 lighter and e,1Siel onr to the whrpped egg wh1tes helps 1etCllll a prnrll of c1 eam o11dl ' If you don't have cream of tarta1. V4 teaspoon of therr auy foam lemon JUICe or \ megar will do the tnck top of cake Carefully and qu1ckly tilt cake back and forth Pou 3 4 of glaze o~ er s smooth s1des w1th spatula. add1ng some of rernammg d 50 glaze coats s1 e . glaze where necessary Ch1ll cake until glaze IS set. CHOCOLATE RIBBONS: Melt white chocolate in top of double boiler over · er ng water stu until smooth Stir in V4 cup corn syrup. Pour onto gent 1Ys1mn1 1 •, . baking sheet Chill unt1l firm. 30 to 40 mmutes Transfer wh1te chocolate to work surface and knead several mmutes Shape white chocolate dough into ball Wrap mplastiC. Let stand at room temperature 1 hour. Repeat with bittersweet chocolate and remaining Y4 cup corn syrup. Cut white chocolate dough into 4 p1eces. Flatten 1 piece into rectangle. Turn pasta machine to w1dest setting. Run chocolate through 3 times. folding into thirds before each run. Adjust machine to next narrower setting Run chocolate through machine without folding. If chocolate is more than V1s inch thick. run through next narrower setting. Lay chocolate piece on rimless bak1ng sheet. Repeat flattening. folding. and rolling with remaining chocolate pieces Repeat process w1th bittersweet chocolate dough. Cut four 8x1-mch stnps from rolled white chocolate dough and four 8xV2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate stnps atop wh1te chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaming 3 ribbons equidistant from each other 1n same fashion. so nbbons meet in center [11.

Cu~ ten 6Yzx1-mch stnps from rolled white chocolate dough and ten 6V2xV2-1nch stnps from rolled bittersweet chocolate dough. Center bittersweet chocolate s~nps atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal · . · Starting at center. drape nbbons over top and s1des of cake to form trailers To form loo ps for bows. fold rema1n1ng . . 8 nbbons . 111 half layered side out Cut ends into h [ . · at center f s apes 21. Arrange nbbon halves with V shapes

v

o cake to form bow [31. Cut cho one 3x1-mch stri P0 f wh1te chocolate and one 3xV2-inch strip of bittersweet co1ate Center bitt . ends d ersweet chocolate stnp atop white chocolate strip. Fold in an pmch to resembl e knot. PIace .111 center of bow Transfer cake to platter.

DO AHEAD: Can be m before se rvmg

ade 1 day ahead Chill. Bring cake to room temperature

The Ultimate Valentine Cake

1

bill 1,/ute-and dc~rJ\-clwr.o/ate hec~rt ami ·h ped and decorated 111t/ 1 ' 1 ~ • 0 Heart s a , , 5'fO/JfJ/tiQ centerpmce tor Valentuw s elY 1 h l n ns t/ ~ caf..e maAes a.\ IOit • frrs Jt mt, 11~ . cl1 as m anmversary or engt~yunwnt celetl rom mttt otcaswn, .~u ·' or an} o 1Br , , . , " I I d the clwcolate heart wtlllook IJAV d candyb ·mon W/1l'f1 tilt' cake 1s asst m 1 e . d r, . I To serve remove the chor:olate hecut an

:~:;;~:::::~;~:;~"~,~;:,:';~:,,9 wit/l th~ ;a!e F01 an a/1-occaswn cake _use

Sh o pping T ip :

Finding Specialty Items

Two spec1alty 1tems help make th1s cake spectac 1 u ar an 8x2 bottomless heart-shaped cake nng and framboise 1 . 1queur c k rmgs are available at many cookware and cand'/ st a ores and I online cake decoratmg suppl1ers Framboise a raspb ror · err 1hq is available at some l1quor stores and specialty food s store ue

a round 8\2-mch sprmgform pan and form t/Je chocolate mto a d!sA 12 servmgs

C h ocolate Heart

.

3

- h ualt"ty white chocolate (such as Lindt or Perugma), ounces h1g -q

3

chopped ounces bittersweet or semisweet chocolate, chopped

Cake

heart ring atop waxed paper on baking sheet. Press paper up ontc o of buttered ring to adhere (to prevent chocolate from leakmg out)

.

9

ounces high-quality white chocolate (such as Lindt or Perugma),

5

chopped large eggs, separated, room temperature

Vz

CHOCOLATE HEART: Cut ptece of waxed paper mto heart h . s ape a 4 mches larger than 8x2-tnch heart-shaped cake nng Placeon bak L1ghtly oil ins1de of heart nng with vegetable 01! · Butter outs1de of,

Place white chocolate in med1um metal bowl. Set bowl over sa . . . . t.cepa stmmenng water; sttr until smooth Remove from over water Piace btte sweet chocolate 1n another medium metal bowl Set bowl over saJcepa simmering water; st1r until smooth. Remove from over water. Drop white chocolate by spoonfuls into heart ring, spacmg apart and a

1

cup plus 1 tablespoon sugar tablespoon framboise or Chambord (black raspberry liqueur)

1

teaspoon vanilla extract

into spaces. Move heart ring gently from side to s1de to distnbute choc

6

tabl espoons

Jf•

cup cake flour

PI• stick) unsalted butter, melted, warm

some to touch inner edge of ring Drop bittersweet chocolate by spoo ' evenly and fill in heart completely Swirl mixtures together using t p~ Holding cake ring to baking sheet with hands. tap sheet firmly 01 co..~· flatten chocolate. Chill until firm. about 1 hour.

I cing 12

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

1V• cups (21f2 sticks) unsalted butter 3

tablespoons light corn syrup

3

tablespoons framboise or Chambord (black raspberry liqueur)

Run small sharp knife around outside of ring to loosen chocolate Rei" pan. Chill chocolate heart until ready to use. DO AHEAD : Can be made 7 week ahead. Cover chocolate heart v.,t,~~a

wrap and keep chtlled. CAKE: Preheat oven to 350°F. Butter and flour 8x2-inch heart·shapeaca

Assembly

nng Cut p1ece of heavy-duty follmto heart shape 4 inches larger t'la"

1

1-pint container strawberries, hulled, halved

shaped cake ring. Butter and flour foil. Place on heavy large bakiPQ ee'

1

1

12-pi nt container raspberries

Center heart ring on foil. Wrap foil around outsides of nng. foldmg pre

1

1-pint container strawberries with stems, halved through

and crimping firmly to adhere (to prevent batter from leaking out!

5

stem end (stems left intact)

Compote 2

1 .

.

3

-pmt contamers strawberries, hulled, sliced tablespoons sugar

~

:;bl~spoons ~ramboise or Chambord (black raspberry liqueur) 2-pmt contamers raspberries

156

bon appeht · · d essert s

Place white chocolate in medium metal bowl Set bowl over saucepa water Using eec s1mmering water; stir unti l smooth. Remove from over I fl1 pale yellow a mixer. beat egg yolks and Y2 cup sugar in large bow un tes 3 slowly dissolving nbbon forms when beaters are lifted. about mt~U dd elted wh ,e Beat in framboise and vanilla. then melted butter. A m chocolate and beat until mixture is just combined

1\Y J

Gingerbread Roulade with Caramel and Glaceed Fruits

Tlus recipe has all the makings of a perfect holiday dessert. a spiral of brandywhipped cream filling in gtngerbread cake that ts coated With a spiced brown sugar frostmg and dnzzled with caramel. It is parttcularly stunning when accompamed by a gltstening array of glaceed fruits. 10 to 12 servings

Usmg electnc nliXer fitted w1th clean dry beaters, beat egg whrtes in large bowl to soft peaks Gradually add rema111111g 1 tablespoon sugar and beat until JUSt st1ff M1x flour rnto chocolate mixture (batter wrll be very thick) Stir in Y4 of wh 1tes to l1ghten Gradually fold in remainrng wh1tes. Pour batter into

Cake 3f4

large eggs, separated, room temperature cup plus 2 tablespoons sugar

2 1

tablespoons (1/4 stick) unsalted butter, melted tablespoon mild-flavored (light) molasses

1

teaspoon vanilla extract

3/4

cup unbleached all purpose flour

ICING: rv1elt chocolate. butter, and corn syrup in heavy medium saucepan

1

teaspoon baking powder

over low heat. stimng until smooth Strr in framboise. Cool icing until firm

11/z teaspoons ground ginger

enough to spread. about 2 hours.

1Vz teaspoons ground allspice

Run small sharp knife around sides of cake; lift off rrng Usrng metal spatula,

%

teaspoon salt

loosen cake from fori. Usrng serrated knife. cut cake horrzontally rn half. Place

3/4

teaspoon cream of tartar

prepared qng Bake 45 mrnutes. Cover top wrth fori and continue to bake until 11p of small kn1fe inserted rnto center of cake comes out clean. about 20 minutes (cake wrll be well browned) Cool in rrng on rack.

bottom cake layer on platter. cut side up. Spread

2 /3

6

Powdered sugar

cup icing over Cover with

top cake layer, cut side down. Spread all but Y2 cup icing over top and sides

1/4

cup brandy

of cake. Chrll cake until icing rs set. about 1 hour.

DO AHEAD: Can be made 1 day ahead. Cover and chill cake and remaining

Filling 3f4

cup chilled heavy whipping cream cup chilled sour cream

ASSEMBLY: Mound some hulled strawberries and raspberries on right half

1/4 1/4

of heart cake Posrtion chocolate heart atop berries at angle. movrng bernes

1

tablespoon brandy

;cmg separate,y Rewarm icing over very low heat until just spreadable.

cup powdered sugar

ar~und so that left edge of heart rests on left edge of cake (chocolate heart

writ be angled so that berries are visible at opposite side). Tuck half of

Frosting

strawberries with stems, stems facing out. between cake and chocolate heart· Spread remarnrng · · Y2 cup .rcrng . over side of cake where heart is

%

cup (packed) golden brown sugar

lfz

cup heavy whipping cream

3f4

cup (11/z sticks) unsalted butter, room temperature

3

cups powdered sugar

3f4

teaspoon ground ginger

3/4

teaspoon ground allspice

attach~d, smoothrng with spatula to create box-like appearance Reserve remalnrng strawberr' d . res an raspberrres for garnish. Chill cake untrlrcing is set. about 1 hour.

DO AHEAD · C

. an be assembled 12 hours ahead. Keep chilled.

COMPOTE: Toss stra b

· at least 1h w errres wrth sugar and framboise in large bowl. Chill our or up to 6 hours. Add raspberries and toss gently. Arrangereserved berrres . 1 cornpot on Patter around cake. Serve cake, spooning e over each prece.

Caramel Vz 3

cup sugar tablespoons water

Vz

tablespoon light corn syrup Glaceed Fruits (optional; see recipe) (continued next page)

Gingerbread Roulade with Caramel and Glaceed Fruits (continued) CAKE: Preheat oven to 350"F. Butter 15 V2x1OV2 x l-inch bakrng sheet. Line with

'~'' Gtaceed Fruits

wa:..ed paper. butter and flour paper

A caramel coatmg gives fresh and dried fruits a glossy, ]ewet/,ke

Usmg electnc nl!Xer. lJeat egg yolks and 3/4 cup sugar in large bowl until mixture

a candy thermometer. be sure the caramel reaches 340 · · F~fu~d frwt so that 1t hardens to the right texture when co01ed The fru

falls mheavy nbbon when beaters are lifted. about 5 mmutes. Beat rn melted butter, molasses. and vamlla . S1ft flour. baking powder. spices. and sa lt over yolk rn1xture. fold in gently Using clean dry beaters. beat egg whites and cream of tartaf rn another large bowl until soft peaks form. Gradually add remaining 2 tnblespoons sugar. beat1ng until stiff but not dry. Fo ld egg white mixture into

made up to 6 hours ahead but no more than that, 0r thecaram to soften and melt. Makes 24 to 36 e to 36 pieces assorted fresh and dried fruits ''such as fresh . cranbernes, .whole strawberries ' orange segmentsWith

24

egg yolk mixture in 3 additions Spread batter evenly rn prepared sheet.

membranes mtact, kumquats ' dried apricot haves, 1 and

Bake cake until tester inserted into center comes out clean. about 15 minutes. Cut around sides of bakrng sheet to loosen cake Lay krtchen towel on work surface. dust w1th powdered sugar Turn cake out onto towel; peel off paper Brush cake with brandy. Starting at 1 long side. roll warm cake and towel Jellyroll style Cool cake in towel.

FILLING: Beat all ingredients rn medium bowl until stiff peaks form. Unroll

small grape clusters) 24

to 36 wooden skewers

4 tfz

cups sugar

1

cup water

1/J

cup light corn syrup

4

thin rounds peeled fresh ginger

cake; spread with filling. Reroll cake only (not towel); place seam side down on Line large bakrng sheet with foil. Wipe fruits clean. Insert 1skewe •

long platter and chill.

FROSTING: Stir brown sugar and cream in heavy small saucepan over medium-

into each fruit (excluding grape clusters).

low heat untrl sugar dissolves and mixture simmers Place in freezer until cold

Combine sugar and 1 cup water in heavy medium 4-inch-deep sauce

about 15 minutes. Beat butter. powdered sugar. and sprees in medium bowl

Stir over medium-low heat until sugar dissolves Add corn syrupardg

u~til

fluffy. Beat rn cold brown sugar mixture Spread frosting all over cake Chill until

Increase heat and bring to boil. occasionally brushmg down s~:Jes ofpa

set. at least 2 hours

with wet pastry brush. Attach candy thermometer to saucepan BoIw•

DO AHEAD : Can be made 2 days ahead. Cover; chill.

stirring until syrup rs golden amber color and candy thermometer •eg s•

340°F. sw1rling pan occasionally, about 20 minutes. Remove pa'l f CARAMEL: Stir sugar. 3 tablespoons water. and corn syrup in heavy small s~ucepan over low heat until sugar drssolves. occasionally brushing down pan

~~d::ewrth wet pastry b~ush. Increase heat and boil without stirring untrl syrup and P:~ber c_olor. s~rrlrng pan occasionally, about 5 minutes. Using teaspoon wor rng qurckly, dnzzle caramel over cake. DO AHEAD: Can be made 6 hours ahead. Chill. Serve cake with Glaceed Fruits, if desired

Holding skewer and work1ng qurckly. carefully dip 1frurt into hot:a

coatrng completely If necessary, carefully tilt pan to subme~ge fru ts .. e' toe caramel. Hold fru1t over pan. allowing some of excess caram Place fruit. still on skewer, on prepared sheet. Repeat drpprng wtr e .

into caramel to coat. Place on prepared sheet.

mperature uP' t DO AHEAD: Can be made ahead. Let stand at room e 6 hours.

l~

h~~o~~~ !•J ----------~-------------------------

t ·0 t~nesoff

fru rts and caramel. Hook stem end of each grape c1us err

White Chocolate, Almond, and Apricot Roulade , •e .; a ,·ott soufflt' 11ke cake that s spw.11i 1v1th Jilfll huttt•lrlt 'elm or A rlwI,,{1, 1• another fll/mg then rollt>ci up JCIII w/1 st} 18 lht' lwstmu net•tls to flf/11 up If I the fndge bt'fore bt'dtll1g sv 1t s hest to p1epcne 1t a del} ahe.ul of /llclf...lfi!J the

cakt? If }JU hJI t! an} apncot puree left 01 er. 11 would he cftlftcJous on to.1st the ne\t mvrnmg 12 servings

Puree 1

6-ounce package dried apricots

1

cup apricot nectar

1f2

cup sugar

Frosting

FROSTING: Combme cream and wh1te chocolate m heavy med1um saucepan St1r ove1 mecl1um-low heat unt1l chocolate melts and m1xtum IS smooth M1x m van1lla. Transfer to howl ancl ch1ll overn1ght. st1rnng occasiOnally Usmg electnc m1xer. beat cream m1xture unt1l st1ff peaks form Fold m 1 cup apncot puree. Cover and chill at least 1 hour. DO AHEAD : Can be made 1 day ahead Keep refrigerated

1V• cups heavy whipping cream ounces high-quality white chocolate (such as Lindt or

2

Perugina), chopped teaspoon vanilla extract

112

Cake 11/3 cups sliced almonds, toasted 10

tablespoons sugar, divided

2

ounces high-qua l ity white chocolate (such as Lindt or Perugina), chopped

1f2

cup sifted cake flour (sifted, then measured)

1/z teaspoon salt 1/4 teaspoon baking powder 1/s teaspoon ground ginger 4 large eggs, separated, room temperature 1 tablespoon milk

v.

teaspoon almond extract

2

tablespoons powdered sugar, divided

CAKE: Pos1tion rack in center of oven and preheat to 350°F Butter 15x 1Ox 1-mch baking sheet. Lme sheet with waxed paper. butter and flour paper Fmely grind almonds 1n processor Transfer V2 cup ground almonds to small bowl and reserve. Add 2 tablespoons sugar and white chocolate to remammg almonds in processor and grind finely. Combine flour. salt. bakmg powder. and ginger in another small bowl. Using electnc m1xer. beat egg whites in large bowl until soft peaks form. Gradually add 6 tablespoons sugar and beat until stiff but not dry. Using same beaters. beat egg yolks and remainmg 2 tablespoons sugar m another large bowl until slowly dissolving ribbon forms when beaters are lifted. about 5 minutes. M1x in milk and almond extract. Fold in almond-wh1te chocolate mixture; fold mflour mixture. Fold in egg white mixture in 2 additions. Spread batter in prepared pan. Bake until tester inserted into center comes out clean. about 17 mmutes. S1ft 1 tablespoon powdered sugar over hot cake Cut around edges of cake to loosen Turn pan over onto kitchen towel. Lift off pan. Peel off paper S1ft remammg 1 tablespoon powdered sugar over hot cake. Fold 2 to 3 inches of

Garnish

towel over 1 long edge of cake and gently roll up cake 1n towel Cool cake

1113 cups sliced almonds, toasted Vz cup chilled heavy whipping cream 1 tablespoon sugar

completely, about 1 hour.

PUREE·· St1r all ·mgred1ents ·1n heavy medium saucepan over medium heat unt~l sugar dissolves and mixture comes to s1mmer. Cover and simmer until a( pncots soften, about 5 minutes. Cool to lukewarm Puree in processor mixture will have some tmy · pieces · of apricot). Transfer to medium bowl;

entire outside of cake.

cover and refngerate.

Unroll cake Spread V2 cup apricot puree over Spnnkle with reserved V2 cup ground almonds Spread 1Y4 cups frosting over Starting at 1 long side and usmg towel as a1d. roll up cake. Transfer to platter Spread remainmg frosting over

GARNISH: Press sliced almonds along s1des but not top of cake. Whip cream and sugar 111 med1um bowl to stiff peaks Transfer to pastry bag fitted w1th small star tip Pipe row of rosettes atop cake just above almonds. Refrigerate cake at least 1 hour.

DO AHEAD·· Can be made 4 days ahead Keep refrigerated.

DO AH EAD : Can be made 6 hours ahead. Keep refrigerated

cakes

Black Forest

Boule-de-Neige The components of Ge11nanv's famous Black Fowst torte chocolate and cherries combine m tlus motst, fudgy cake It:-; bakad 111 c1 me tell bowl and covered with ~1/htpped cream. so it resem!Jies a snowLJa/1, ot boulc-de-neigo in French Begm makmg th1s dessert at least one da y c~lwc1d, c1s the cake needs to stand overmg/Jt Candred violet petals are available at some supermark ets and at specJaltv foods stores and some cookware shops; they cdn also be ordered from cheftools com 14 servings

Cake Nonstick vegetable oil spray

1/J 2

cup cherry preserves tab lespoons kirsch (clear cherry brandy)

CAKE: Position rack 1n lowest . third of oven and preheat to 350 10-cup. metal bowl. w1th fall , extending . . 3 inches ave r stdes Spa , nonst1ck .spray St1r preserves w1th k1rsch in medium skI11 et over heat until preserves melt. Add dried cherries·• bnng to bOl cover from heat. Let cool.

11/z cups dried tart cherries (about 8 ounces) 1

pound bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

1

cup (2 sticks) unsalted butter, cut into 16 pieces

Melt chocolate with butter in heavy large saucepan over med um· stirring until smooth. Remove from heat. Whisk in sugar and van a whisk in eggs 1 at a time. Mix in flour, then cherry mixture Transfe

11/4 cups sugar

to prepared bowl.

1

teaspoon vanilla extract

Bake cake mbowl 30 minutes. Fold foil overhang over edges of ca e

6

large eggs

prevent overbrowning. Continue to bake cake until top is cracKed a

h

cup unbleached all purpose flour

tester mserted into center comes out with some moist batter attac

1

55 minutes longer Cool cake completely in bowl on rack (cake rna

Whipped Cream 2

16

center). Press edge of cake firmly to level with center of cake Cove· a

cups chilled heavy whipping cream

stand at room temperature overnight.

cup powdered sugar teaspoons kirsch (clear cherry brandy)

WHIPPED CREAM : Using electric mixer, beat cream, sugar. krsc~ a

teaspoon almond extract

almond extract in large bowl until cream holds peaks.

candied violet petals

Invert cake onto platter Peel off foil. Spoon whipped cream 1to a bag fitted w1th medium star tip. Pipe whipped cream stars over ca e completely. Pipe addit1onal stars over top flat center of cake to fa

D0 AHEAD: Can be made 1 day ahead. Cover with cake dome a Decorate w1th candied violet petals

,

. .. '

~ Cranberry- Chocolate

Souffle Cake . , ed I\ hen this caJ.e falls m the center ,1s 1t cools -Jt's the nature Don t be d,a,m 'lotJr/e<;<> chocolate cat..es llke th1s one Whipped chocolate of souffles am f , ,, . ver<; the top of the cat.. e. h1dmg the sunken center and cream cIeverIV Co • . . I rtous touch The cmnberries need tn stand Jf1 syrup ovennght. addmg a uw. · · . begm makmg this a day ahead 10 servmgs

so '

Poached Cranberries 2112 cups sugar 1 3 1

1f4 1/a

cup water cups fresh cranberries tablespoon finely grated orange peel teaspoon cinnamon teaspoon ground allspice

POACHED CRANBERRIES: Bring sugar and 1 cup water to b01l in heavy medium saucepan. st1rnng until sugar dissolves. Add cranberries. orange peel. cmnamon. and allspice S1mmer until cranberries pop. about 2 minutes Remove from heat. Let stand 1n syrup overnight Dram cranberries before usmg CAKE: Preheat oven to 350°F. Butter and sugar 9-inch-dlameter springform pan with 2 V2-inch-high sides. Melt both chocolates and butter in top of double boiler set over simmenng water. stirring until smooth. Remove from over water. Comb1ne egg yolks w1th% cup plus 1 tablespoon sugar in large bowl Using electnc mixer. beat until thick and pale. about 3 mmutes. Gradually beat in Grand

Cake 4

ounces unsweetened chocolate, chopped

6

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Marnier on low speed. Add chocolate mixture and stir just untilmcorporated Using electric m1xer fitted with clean dry beaters. beat egg whites in another large bowl until soft peaks form Gradually add remaining 1.4 cup sugar; continue beating until m1xture is stiff but not dry Gently fold into chocolate mixture.

10

tablespoons (11/4 sticks) unsalted butter

7

extra-large eggs, separated, room temperature

Pour batter into prepared pan. Bake cake until top forms crust but ins1de is

1

cup plus 1 tablespoon sugar, divided

still moist. about 45 minutes. Cool completely in pan on rack (cake may fall

1/3

cup Grand Marnier or other orange liqueur

Topping 3

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1

cup chilled heavy whipping cream tablespoon Grand Marnier or other orange liqueur

Ingredient Tip :

Room-Temperature Eggs Th rec pe ca .., for room-temperature eggs. Although it'S easier to separate eggs when they're cold. you'll get more volume from egg Whites when they're at room temperature. To take the chill off the eggs, place them ma bowl of very warm water for 5 minutes. Dram and Wipe dry before separating the yolks from the whites. Egg Whites will form f1rm peaks rather quickly when whipped. but when sugar 1s added. the peaks take longer to form So. to speed along the process. gradually add the sugar when the egg whites have formed very soft peaks.

while cooling). DO AHEAD : Cake can be made up to 6 hours ahead Keep at room temperature.

TOPPING: Melt chocolate in top of double boiler over simmering water. stirring until smooth Remove from over water and cool until just warm to touch. Using electric mixer. beat cream in large bowl until soft peaks form. Add melted chocolate to cream and fold together. Fold in Grand Marnier. Place cake on platter; remove pan sides Spread top of cake with 1V2 cups chocolate cream. leaving V2-inch border around edge of cake. Top with poached cranberries. Spoon remaining cream into pastry bag fitted w1th large star tip Pipe cream decoratively around top edge of cake. DO AHEAD: Can be made 3 hours ahead. ChJII. Let cake stand about 7 hour at room temperature before serving

cakes

Chocolate, Orange, and Macadamia

BUche de Noel The bOche de Noi:!l. or yule log, was created in France during the late 79th century by pastty chefs wlw were inspired by the wood logs that burned on hearths throughout Cluistmas Eve A bOche de Noel ts basically a jelly roll--a rolled sponge cake wtth a spiral of buttercream--frosted and decorated wtth meringue mushrooms to resemble a real tree stump. Sometimes a dustmg of powdered sugar is added to resemble fallen snow. Any rolled cake can be decorated to create a bOche de Noel. This one has a chocolate sponge cake, an orange buttercream fill mg. chocolate frosting, and of course. all the trimmings. It would look beautiful garnished with the candied rosemary on pages 46-48 8 servings

Cake 4

large eggs, room temperature

1

large egg yolk

1/4

cup sugar Pinch of salt

1/3 cup unbleached all purpose flour 1h cup natural unsweetened cocoa powder 11/z teaspoons finely grated orange peel

Buttercreams 11/z cups plus 11/z tablespoons sugar 11/z 5 6 21/4 41/z

cups water large egg yolks, room temperature tablespoons Cointreau or other orange liqueur cups (41/z sti cks) unsalted butter, room temperature tablespoons frozen orange juice concentrate, thawed

41fz ounces unsweetened chocolate, melted and cooled cup ~acadamia nuts, toasted, coarsely chopped Menngue Mushrooms (see recipe)

CAKE: Preheat oven to 400°F. Lme 17 V2x11 x1-mch baking sheet Wit~ parchment paper. Using electric mixer, beat eggs. egg yolk. sugar, ardsa: large bowl at medium speed until stiff peaks form S1ft 1n flour anddcocoa A~ sheet Ba 1 orange peel, gently fold together. Spread batter evenly 1n prepare .I . . "d 0f pa'l abOuntJ. cake IS spnngy to touch and just begins to pull from Sl esI en ~•ansf, . 005 7 mmutes. Usmg small sharp knife, cut around cake edges to

cake and parchment to work surface and let cool

162

bon appet it de sserts

ReCipe Tip:

Buttercream Styles .r t;.l are trree pnmary styles of hutterr.rearn Fwnch, ltal1an. dnd s•mple Tills cake rer.1pe uses French butterc1eam. wh1ch IS made by beatmg hot s~rup mto egg yolks and fmlshmg With butter Italian buttercrearn IS made by beatmg butter mto ltal1anmer mgue S1mple

butterc'eam IS made by beatmg powdered sugar and butter together Save the egg wh1tes to use 1n the Mermgue Mushrooms

Y

These little menngue cook1es make the perfect ernbell1shment to any buche de Noel Here, powdered sugar and egg wh1te form the glue that st1cks the

menngue caps and stems together. but melted dark chocolate could also be used Don't worry d your caps and stems aren't uniform, they'll only look more natural A tap of sifted cocoa powder JUSt before servmg creates mushroom freckles Makes about 15 114

cup egg whites (about 21arge), room temperature Pinch of salt

2

tablespoons sugar

2

tablespoons powdered sugar

1

tablespoon powdered sugar mixed with 114 teaspoon egg white (paste)

BUTTERCREAMS: Brmg sugar and 1Y2 cups water to boll in heavy medium

saucepan. st1rnng Ul.t.J sugar dissolves. Contmue boiling without stirnng until candy thermometer reg1sters 240 F(soft-ball stage). occasionally brushmg down s1des of pan w1th wet pastry brush Meanwhile. usmg electric m1xer. beat egg yolks in medium bowl until thickened Add Comtreau. Gradually beat m hot syrup Continue beatmg until bottom of

Meringue Mushrooms

Natural unsweetened cocoa powder

bowl cools to room temperature. about 5 minutes Add butter. 3 tablespoons at at1me. beating at med1um speed after each addition until smooth. M1x 1n

Preheat oven to 150°F. Line baking sheet w1th parchment. Using electric mixer.

orange JUICe concentrate. Transfer 31.4 cups buttercream to small bowl. M1x

beat egg wh1tes and salt 1n medium bowl1 minute to blend. Combine sugar

melted chocolate into remammg buttercream. (If buttercream looks broken or

and 2 tablespoons powdered sugar in small bowl. Add to egg whites 1n 3 addi-

curdled. place bowl with buttercream over medium heat on stove burner and

tions, beating 20 seconds after each Continue beating until meringue is st1ff

whisk 5to 10 seconds to warm mixture sl1ghtly. Then remove from heat and

and glossy Transfer m1xture to pastry bag fitted w1th Yz-inch plain tip Pipe

beat m1xture again at med1um speed. Repeat warming and beating as many t1mes as needed unt1l buttercream is smooth.)

about fifteen Yz- to 1-inch domed rounds on prepared sheet for mushroom

Invert cake onto sheet of plastic wrap Carefully remove parchment Spread orange buttercream over cake. leaving 1-mch border on long s1de Spnnkle w1th macadamms. Usmg plastic wrap as aid, roll up cake Jelly-roll style. starting at long side and rollmg toward side with uncovered border. Trim to make ends of roll even. Cut 2 mches off each end of roll at 45-degree

caps Smooth top of each with damp finger P1pe about fifteen Yz- to 1-inch peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color. about 1 hour 45 minutes Let cool completely. Us1ng small knife. cut small hole in bottom of each mushroom cap. Dip peaked end of stem in sugar paste and push into hole in mushroom cap Repeat with remaining stems and caps.

angle [l l. Using plast1c as aid, transfer roll to platter. seam side down Spread

DO AHEAD: Can be made 7 day ahead Store in airtight container at room

some _chocolate buttercream on cut ends of 2-inch p1eces. With buttercream touchmg cake. place 1 piece atop cake off center; place second piece on 1 long Side of cake to rese bl m e tree stump. Transfer 1 cup chocolate buttercream to pastry bag fitted with 114-mch plam tip. Spread remaming chocolate buttercream over cake. Pipe butt . . ercream m sp1rals over ends of bOche and stumps startmg at center of each R f k . · un or tmes through buttercream to create bark pattern [2]

temperature

DO AHEAD· Can b · e made 1 day ahead Chill. Let stand at room temperature 2 hours before servmg. Garnish With Menn

. gue Mushrooms JUSt before serving.

Oust mushrooms with cocoa before servmg.

Storage Tip:

Meringues The long bakmg t1me dries out the menngue so that the cookies

become crunchy; the low temperature is what keeps them wh1te Any dampness or humidity will soften the meringues. Keep them crunchy by stormg them in an airtight container, such as a cookie tin

cakes

Choco ate Fruitcake A1 Alfe Eac;tem markets are hoth good places to Natural foods stores and n, hil ~ . find the dned fnnts called for lf1 tlus rectpe. 16 servmgs

CAKE: Pos1t1on rack m center of oven and preheat to 32S FG

Cake

.

11/2 cups diced stemmed dried Calimyrna f•gs 1

cup diced pitted prunes

1

cup diced dried peaches

1

cup diced pitted dates

1; 4

cup spiced rum or dark rum

v4

12- to 15 cup Sundt pan Dust pan with cocoa; tap out excess eC r prunes. dried peaches. dates. rum. orange ju1ce. and orange e . . . Pe Let stand 30 mmutes. st1rrmg occasionally. Sift flour, cocoa. bak 9 baking soda. cinnamon. and salt mto medium bowl. Fmely g·ma chocolate in processor.

3

cup fresh orange juice tablespoons minced orange peel (orange part only)

Using electnc mixer. beat butter in another large bowl unt11fluffy B a· chocolate mixture in 3 additions (mixture will be grainy) Beat r. eg

3

cups sifted unbleached all purpose flour (sifted, then measured)

Using rubber spatula. mix in YJ of dry ingredients. Mix in half of m;ce

lf4

cup natural unsweetened cocoa powder

in half of remaining dry ingredients. then remaining mincemeat A re

1112 teaspoons baking powder

1'h teaspoons baking soda 3/4

teaspoon ground cinnamon

3J4

teaspoon salt

2

cups (packed) dark brown sugar

3

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), coarsely chopped

dry 1ngred1ents and walnuts to dried fruit mixture, tossing to coate batter and blend well Spoon batter into prepared pan. Bake cake until tester inserted near center comes out With just afe • attached. covenng cake loosely with foil if browning too quickly, abo • Cool cake in pan on rack 20 mmutes Turn pan over onto rack. Letstand3 gently I1ft off pan. Cool cake completely.

'h

cup (1 sti ck) unsalted butter, room temperature

GLAZES: St1r corn syrup and rum in small bowl to blend Place cake

4

large eggs

Brush all of rum glaze over cake. Double-wrap in foil and store at roo

1

cup purchased mincemeat with brandy and rum

ture at least 2 days.

21!2

cups large walnut pieces, toasted

DO AHEAD: Can be made up to 3 months ahead Store in refngerat '~

Glazes

room temperature before contmuing.

3

tablespoons light corn syrup

Stir chocolate and butter in heavy small saucepan over low heat urt

2

tablespoons spiced rum or dark rum

and smooth. Cool 15 mmutes. Drizzle chocolate glaze decoratively ove t

3

ounces bittersweet or semisweet chocolate (do not ex ceed

cake. Garnish with strips of orange peel and serve.

61 % cacao), chopped 3

tablespoons unsalted butter Orange peel strips

ad ( Itt istr 1 Pudding llat--d auc , • . fJUddmg 1s tl'dllv d dense. motst spwed cclkt' th.1t :., Enqft.:;/1 [ hnstma.\ - · ·te1med on t17P ,\·tl n t , r(1tllt't than haked m the oven Puddlllfl molds ate s ' , e o;totP'> Some molds come tvtth a /1(/ th1t can be used 81 c:nfab/e at COO!II''11 • • . mpta, c,.,r. of the tot! em en JQ· 8 to 10 servmgs

Hard Sauce

1v2 cups powdered sugar /z cup (1 stick) unsalted butter, room temperature 1 2 tablespoons brandy 1 teaspoon finely grated orange peel

Pudding Nonstick vegetable oil spray 11f4 cups unbleached all purpose flour 1

tablespoon ground ginger

2 1 Vz Vz

teaspoons ground cinnamon

HARD SAUCE: Cornbme all mgred1ents m small howl; st1r to blend well DO AHEAD: Can be made 4 days ahead Cover and refrigerate Brmg to room temperature before servmg PUDDING: Coat inside and center tube of 6· to 8-cup puddmg mold or Bundt pan w1th nonstick spray, then coat generously w1th butter S1ft flour. gmger. cinnamon. bakmg powder. salt. baking soda. and cloves into med1um bowl. Using electric mixer. beat sugar and butter m large bowl until well blended. Beat 1n eggs 1 at a t1me. then marmalade, molasses, and orange peel. Beat m flour mixture. Transfer batter to prepared mold. Cover mold tightly w1th buttered foil, buttered side down.

teaspoon baking powder

Place steamer rack m large pot. Place puddmg mold on rack Fill pot with

teaspoon salt

enough water to come halfway up sides of mold Bring water to boil. Reduce

teaspoon baking soda

heat to medium. Cover pot and steam pudding until tester mserted near center

1/4

teaspoon ground cloves

comes out clean. adding more balling water as needed to mamtain water level,

3/4

cup sugar

about 1 hour 15 minutes. Using oven m1tts as aid. remove mold from pot

6

tablespoons (3/4 stick) unsalted butter, room temperature

Uncover and let stand 10 minutes. Cut around top center and s1des of pudding

3

large eggs

to loosen. Turn pudding out onto rack and cool 20 minutes

1

/z

cup orange marmalade

1f4

cup mild-flavored (light) molasses teaspoon finely grated orange peel

DO AHEAD: Can be made 7 day ahead. Cool completely. Return pudding to

mold, cover and chill. Resteam. covered. 45 minutes to heat through, then turn out of mold Transfer pudding to platter Cut pudding mto wedges: serve with sauce.

Technique T ip : Two Coats CvatuiQ the puddmg rr.vld w:th both nonstick cookmg spray and butter rr11ght seem excessive. but they both serve a purpose: The spray helps ensure that the puddmg will unmold easily, and while the butter helps mthis effort. it also adds extra richness and flavor

cakes

ranberry -Marmalade C d teanne . S

Pudding with Grand Marmer Hard Sauce Rosettes "II C''e~·.,t•rt

which tlw puddmy is rcc~lly .J moist. nch •·l " g baked 111 a covered tontcJIIWt suff OU!Idud Ill

It gl • tradJtJOrW n '·' ' ' cake get~ tts te\ture ,rom Jt.lfl rile tradJtJonal mold used to nwke steamed puddmg looks b~ a L1ater batl 1 ' 1 ltke a Bundt pan with a lid If you don't have one, JUSt use a loaf pan covered T111S

ttghtl~

L1 tth

PUDDING : Preheat oven to 350°F Butter and flour 1•quat r PUdd loaf pdn Sift flour. bak1ng powder. gmger. nutmeg. ancl salt Into

Us1ng electric mixer, heat butter in large bowl until light a1d f f 1 Beat in eggs 1 at a time. Beat in half of dry 1ngred1ents, then S 1 ing dry Ingredients. Fold in marmalade. Gently fold mchopped cr

fotl 8 servings

Pudding

Spoon batter into prepared mold: smooth top. Top pudd ng mo cover tightly with large sheet of buttered foil, buttered s de dow p

1 1

teaspoon baking powder

in Dutch oven or large baking pan. Pour enough hot water mto pa halfway up sides of mold Bake until small knife inserted near ce e

'h

teaspoon ground ginger

comes out clean. about 2V2 hours. Remove from water CoollO m •

Vz

teaspoon ground nutmeg

V• 1/z

teaspoon salt cup (1 stick) unsalted butter, room temperature

DO AHEAD: Can be made 4 days ahead. Cool completely Wrap t

3/•

cup sugar

plastic; chill Reheat before serving: Remove plastic; wrap pudd r1g

2

large eggs

Reheat tn 350 F oven unttl heated through, about 45 mmutes

V• Vz

cup Sherry cup orange marmalade cups coarsely chopped fresh or frozen cranberries

2

cup unbleached all purpose flour

Cut around edge of pan to loosen pudding. Turn out onto plate

CANDIED CRANBERRIES: Line small baking sheet wtthwaxed

V2 cup sugar and V2 cup water to boil in heavy med1um saucepan s· sugar dissolves Attach candy thermometer to side of pan Com ue

Candied Cranberries

until thermometer reg1sters 238°F. about 6 minutes. Remove frof'l ea

cup sugar, divided

cranberries. Let stand until cranberries are tender but still reta s a ~

1

h

cup water

3 minutes. Using slotted spoon. carefully transfer cranbernes to preoa t

lfz

cup fresh cranberries

sheet. Let stand until almost dry, about 20 mmutes.

3/4

Place remainmg Y., cup sugar m shallow bowl. Add cranbernes an Grand Marnier Hard Sauce Rosettes (see recipe)

completely coated.

DO AHEAD: Can be made 6 hours ahead. Cover and Jet stand at temperature. Serve steamed pudding warm with candied cranbemes and Grand~ Hard Sauce Rosettes.

166

bon appetit desserts

Wine with Cake

1 blend of butter. sugar. and flat ormg -1s often made WIth Hard "auce- a riC 1 . . . ~ b11t 11ere ta/..e::, :m orange flavor from Grand Marmer. P1pmg the . brandt or rum. • c;ettes is fun and adds a playful touch, but d you don t feel O hard sauce 111to r · c;tput the sauce 111 a servmg bowl and pass 1t at the table. like rt0 mg that JU.

Cake is synonymous with celebration. and a glass of wine alongsrde arlds to the specral-occasion feelrng. But servrng dry wine with sweet cake makes both things taste awful. The sugar rn the dessert wrecks the flavors in the wine and makes it taste bitter. (If you've ever been served dry [brut} Champagne wrth birthday cake. you've experienced thrs.) Both still wine and sparkling wine can taste great with cake A good rule of thumb. Make sure that what's in the glass is as sweet if not sweeter than what's on the plate. But the best dessert wines shouldn't

Makes 8

overwhelm with their sugar level: They should have enough

Grand Marnier Hard Sauce Rosettes

acidity to balance their sweetness. Typically, dessert wrnes can 1112

2

cup (1 stick) unsalted butter, room temperature

have flavors of peach. apricot. crtrus. nuts. and toffee. among

cups powdered sugar tablespoons Grand Marnier or other orange liqueur

others Here are a few to look for:

MOSCATO 0' ASTI, a gently fizzy Italian wine. which also has

Lme small baking sheet with waxed paper Using electric mixer. beat butter

a low alcohol content

rr med 1um bowl until light and fluffy Beat in sugar. then lrqueur. Transfer to

VOUVRAV MOUSSEUX, a bubbly Chenin Blanc from France's

pastry bag fitted wrth large star tip. Pipe 8 large rosettes onto prepared baking

Lorre Valley

sheet. Chill until set. about 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

LATE-HARVEST RIESLING grown from sweet Riesling grapes; especially good ones come from Germany, France. and Australia.

SWEET CHAMPAGNE from France. of course. Look for extradry or the sweeter demi-sec

SAUTERNES, from the Bordeaux region of France. arguably the greatest dessert wine in the world. It's some of the most expensive. too, especially if aged.

ca

\0

cheesecakes New York Style Cheesecake 172 Red-BerryCheesecake 173 Lemon Cheesecake with Gmgersnap Crust 173 Orange Blossom Cheesecake with Raspberry Pomegranate Sauce 174 Glazed Plum Cheesecake 175 Peach Cheesecake with Gingersnap Crust 176 Cranberry Swirl Cheesecake with CranberryRaspberry Compote 177 Key Lime Cheesecake with Tropical Dried-Fruit Chutney 178- 79 Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad 180 Deep Dark Chocolate Cheesecake 183 Cappuccino Cheesecake 184 Almond Joy Cheesecake 184 Black Forest Cheesecake 185 S'mores Cheesecake with Summer Berries 186 Double-Decker Raspberry and White Chocolate Cheesecake 187 Pumpkin Cheesecake with Marshmallow- Sour Cream Topping and Gingersnap Crust 188 Creme Fraiche Cheesecake with Honey-RumRoasted Pineapple 190 Mascarpone Cheesecake with Balsamic Strawberries 191 Mascarpone Cheesecake with Candied Pecans and Dulce de Leche 192 Mascarpone Cheesecake with Quince Compote 193 Almond Cheesecake with Sour Cream and Blackberries 194 Hazelnut Praline Cheesecake 195 Pistachio Brittle Cheesecake 197 Peanut Butter- Brownie Cheesecake 198 Baklava Cheesecake 199 Upside-Down Honey Cheesecakes 200 Individual Cheesecakes with Mixed Berry Sauce 200- 01 Coeur Ia Creme 201 Cream Cheese Pie Topped with Peaches and Blackberries 202 Vanilla Cheesecake Tartlets with Vanilla-Vodka Berries 202 No-Bake Blueberry Cheesecake with Graham Cracker Crust 203

a

nNew York- Style Cheesecake k C'ty Ill the 7920s by Jewish delicatessens, this cake Made popular 117 NeiV rOf I II 8 k' . . , I ~cAer crust and smooth crecJm cheese fl mg a mg is 1dentdied b)' Jt:-; ghJWITI Cfc ' 1 ·,t/1 'flows the nch filling to cook at an even, steady wat the cake m a wa ter b dd . I I cakr It" c;ignature creamy quality. For cJ slightly fluffier an twr gwmg t 1e c 1eese •• 1 ck at . ' 't oafs) bake the cake dllectly on t 7e oven ta verston {winch may cracll as I c , . b t 7hour 20 mmutes 12 servmgs I JOO''F Witt! the centel IS softY set, a ou v

ll

,,

.

T echnique T ip : Give It Time When making cheesecake, plan ahead. Many or th e recipe this chapter require that the cheesecake chill ove rnlght to f1 1 up properly-this results in the best texture and e

as test she g

Crust 9 5

whole graham crackers, broken into pieces tablespoons chilled unsalted butter, cut into 1/z-inch cubes

3

tablespoons sugar

Virtually every cheesecake in this chapter (unless 1tsa less cheesecake) features a crumb crust made from gra a

Filling

5

8-ounce packages Philadelphia-brand cream cheese, room temperature

11/z

cups sugar

4

large eggs

1

large egg yolk

1

tablespoon fresh lemon iuice

11/z teaspoons vanilla extract Pinch of salt 1

tablespoon unbleached all purpose flour

crackers, gingersnaps or another kind of cookie, or nuts many ways, these are the simplest crusts to make, as the don't involve preparing or rolling out dough. But there are t a few handy tricks to know.

1. To grind cookies, wafers, and graham crackers into cru try one of two methods: BY MACHINE Put broken-up cookies or crackers ma food processor. Use on/off turns to pulse until the crumbs ae evenly ground to the desired coarseness. UNPLUGGED Enclose broken-up cookies or crackers

CRUST: Preheat oven to 325°F. Grind graham crackers to coarse crumbs in

a heavy-duty resealable plastic bag. Pass a rolling pin over

processor. Add butter and sugar. Process until blended and crumb mixture

them until they're evenly crushed to the desired coarseness

begins to stick together. Press crumb mixture onto bottom (not sides) of 9-inchdiameter springform pan with 23J4-inch-high sides. Bake crust until golden and firm to touch, about 25 minutes. Cool crust in pan on rack. Wrap outside of pan with 3 layers of heavy-duty foil. Maintain oven temperature.

FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy.

2. Blending the butter, crumbs, or ground nuts with other crus ingredients in a food processor will give you the quickest and most uniform results (although some simple crust recipesca for the ingredients to be blended in a bowl, so check the instructions).

Gradually add sugar, beating until blended. Beat m eggs and egg yolk 1 at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrape filling over crust in pan. Place cake pan in large roasting pan. Add enough hot water to roasti ng pan to come halfway up sides of cake pan; place in oven. Bake cheesecake in water bath until center is softly set, about 1 hour 15 minutes. Remove from oven. Let stand tn water bath 5 mmutes. Place cheesecake in pan on rack. Cut around pa~ Sides loosen cake. Cool completely at room temperature. Cover and ch1ll overn1ght

:a

DO AHEAD: Can be made 2 days ahead. Keep chilled. Cut around pan sides again; remove pan sides. Cut cheesecake into wedges.

3. To press crumb crusts evenly into a pan, wrap your · k. nd press firm fingertips in plastic wrap to prevent stlc mg a Make sure to create a crust of even thickness.

Red-Berry Cheesecake /t" s the perfect dessert for showcasmg st11nme1 :., best Ttus t heesecJ11 1 •orth scourmn the fatmers' matf...et lot the npest, most fraqrant bemes It ~ l • ~ raspbernes and stra1rbemes you can gt't y0111 hands on. 12 servings

Lemon Cheesecake with Gingersnap Crust Slfnple yet surpnsmg-fresh lemon Jutce and freshly grated lemon peel transform the classtc cheesecake, and leaves from a lemon tree are a simple,

3

tablespoon unsalted butter, room temperature

perfect garnish To grind gingersnap cookies, break them intn large pteces

cup coarsely ground graham cracker crumbs 8-ounce packages Philadelphia-brand cream cheese,

and whirl them 111 a food processor until evenly ground. 16 servings

2

cups ground gingersnap cookies

1'1• cups sugar, divided

6

tablespoons (% stick) unsalted butter, melted

11/2 teaspoons vanilla extract, divided

5

B-ounce packages Philadelphia-brand cream cheese,

room temperature

room temperature

4

large egg whites, room temperature

2 2

cups sour cream

2

cups sugar

lfz-pint containers raspberries

1/4

teaspoon salt

1

1-pint container strawberries

7

large eggs

3

cups sour cream

Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of

2

tablespoons finely grated lemon peel

9-inch-dlameter springform pan with 2%-inch-high s1des. Sprinkle with

2

tablespoons fresh lemon juice

graham cracker crumbs. Using electric mixer, beat cream cheese in large

lemon leaves (optional)

bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Usmg clean dry beaters, beat egg whites in another large

Preheat oven to 350°F. Stir cookie crumbs and melted butter in medium bowl

bowl unt1l stiff but not dry. Gently fold beaten wh1tes mto cheese mixture

until evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-

in 3additions. Pour batter into prepared pan.

diameter spnngform pan with 3-inch-hlgh s1des. Bake crust until deep golden, about 12 mmutes. Cool completely Reduce oven temperature to 325°F. Wrap

Bake cheesecake until filling 1s puffed and cracks begm to form around

outside of pan w1th 3 layers of heavy-duty alum1num foil.

edges, about 35 mmutes. Remove from oven. Comb1ne sour cream, remaining Y4 cup sugar, and remaining Yz teaspoon vanilla m small bowl;

Using electric mixer, beat cream cheese in large bowl until smooth and fluffy.

stir until blended. Spoon sour cream mixture over filling Usmg spatula,

Gradually beat in sugar, then salt Beat in eggs 1 at a time. Beat in sour cream,

spread sour cream mixture evenly over hot cheesecake, covenng completely

lemon peel, and lemon ju1ce Pour fillmg into crust Place wrapped cake pan in

Bake c~ke 5 mmutes longer. Transfer cake to rack. Cool completely. Cover and chill overnight

up sides of cake pan

Cut around pan s·d 1

es to 1oosen cake; remove pan sides Garnish cake w1th some berries · Cut int0 we dges and serve w1th . remam . .mg be rnes .

large roasting pan. Pour enough hot water mto roast1ng pan to come halfway

Bake cake until filling is slightly puffed and moves only slightly when pan 1s shaken gently, about 1 hour 25 minutes Remove cake pan from water bath; remove fo il Cool cake in pan on rack 2 hours Chill uncovered until cold, cover and keep chilled at least 1 day and up to 2 days. Cut around pan sides to loosen cake; remove pan s1des. Place cake on platter. Garnish with lemon leaves, if desired.

Orange Blossom. Cheesecake with Raspberry-Pomegranate Sauce Orange-flower water and pomegranate JUICe lend Moroccan style to the New York cheesecake. The nch filling 1s citrusy and flotal. and the tart. red pomegranate sauce offers a deltciously tangy contrast. Orange-flower water is an aromatic f/avonng extract that is sold at some supermarkets and at liquor stores and Middle Eastern markets. 12 servings

Crust 13/4 cups graham cracker crumbs (from about 12 whole graham crackers) 11/4 cups walnuts 6 tablespoons sugar

1/z

teaspoon salt

1/4

teaspoon ground cloves

1/z

cup (1 stick) unsalted butter, melted

Filling 5

B-ounce packages Philadelphia-brand cream cheese, room temperature

12h cups sugar 3

tablespoons unbleached all purpose flour

2

tablespoons finely grated orange peel

2

teaspoons orange-flower water

5

large eggs

2

large egg yolks

Sauce

CRUST: Wrap 3 layers of heavy-duty aluminum f .1 . Ol around outs1 d d1ameter springform pan with 2%-inch-high sides. 8utter pan Bee f cracker crumbs. walnuts. sugar. salt, and cloves·In processor Llt ground. Add melted butter Usmg on/off turns . blend untl1 mo st cr • . Press crumb m1xture onto bottom and 2 1nches up s·1des of pan FILLING : Preheat oven to 500°F. Us1ng electric mixer· bl en d cream cr sugar. flour. orange peel, and orange-flower water in large bow 8ea~ and egg yolks 1 at a time. Pour filling 1nto crust. Bake cheesecake until slightly puffed and beginning to brown 1r soots 12 mmutes Reduce oven temperature to 200°F and continue bakmg cake is gently set in center (edges may crack). about 1hour Transfer ca rack and cool 5 mmutes. Cut around pan sides to loosen cake Coo completely. Cover and chill overnight.

DO AHEAD: Can be made 2 days ahead; keep chilled SAUCE: Bring juice to boil in heavy large saucepan. Reduce heat. srr until reduced to 1 cup, about 35 minutes. M1x mraspberries and sLga Simmer until reduced to 3 cups, stirring frequently, about 20 minutes 'vi honey and return to simmer. Cool sauce slightly. Cover; chi I unt1 co

cups chilled fresh pomegranate juice

DO AHEAD: Can be made 1 day ahead; keep chilled.

12-ounce bags frozen raspberries (unthawed) cup sugar

Cut around pan s1des again; remove pan s1des. Cut cheesecake to

cup honey

and transfer to plates. Spoon sauce over cheesecake and serve

1

vn Glazed Plum Cheesecake ntnc Circles of red-skmned plum wedges wh1ch have been Gl1stenmg Conce bathed m a syrup of orange JUICe. red currant Jellv. brown sugar. and gmge1 create stunnmg presentdt!On for a dmner-party desse1 t Plum vane ties that 8

will look espec1allv beautiful atop th1s cheesecake include Satsuma. Red

Beaut}~ and Grand Rosa 10 to 12 servings CRUST: Prehea t oven to 350°F L1ghtly butter 9-inch·dlameter spnngform pan

Crust

11

whole graham crackers, coarsely broken

'/•

cup lpacked) golden brown sugar

w1th 2314-inch·hlgh sides. Combine graham crackers. brown sugar. cinnamon. and salt in processor. Process until fine crumbs form Mix in melted butter Transfer crumb mixture to prepared pan; press over bottom (not sides) of pan Bake crust

1/•

teaspoon ground cinnamon

until set and golden. about 10 minutes. Cool on rack while preparing fil ling. Reduce oven temperature to 300°F.

5

Pinch of salt tablespoons unsalted butter, melted

FILLING: Using electric mixer. beat cream cheese m large bowl unt1l smooth.

Filling 3

B-ounce packages Philadelphia-brand cream cheese, room temperature cup sugar

4

large eggs

1 1

cup sour cream tablespoon finely grated lemon peel

2

teaspoons vanilla extract

Beat m sugar. Beat 1n eggs 1 at a time. then mix in sour cream. lemon peel. and vanilla. Pour fillmg over crust. Bake cake until sides puff slightly and center is just set. about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open 30 minutes. Transfer cake to rack Cut around pan s1des to loosen cake. Cool cake completely in pan on rack. about 3 hours (cake may crack slightly as it cools). Cover and chill cake overnight.

PLUMS: Whisk orange juice. jelly, brown sugar. and ginger in heavy large

Plums

skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to

cup orange juice

boil. Reduce heat to medium-low. Cover and simmer gently until plums are just

cup red currant jelly

tender but still hold shape, about 3 minutes. Usmg slotted spoon. transfer plums

cup lpacked) golden brown sugar

to large plate and cool. Boil cook1ng liqu1d in skillet until thickened to syrup

lf•-inch-thick slices peeled fresh ginger

consistency, st1rrmg occasionally, about 7 minutes Discard ginger.

large ripe red-skinned plums, halved, pitted, cut into 'h-inch-thick wedges

DO AHEAD: Plums and syrup can be made 4 hours ahead Cover separately and chJII. Cut around pan s1des again, remove pan s1des. Arrange plum wedges in concentric circles atop cheesecake. covenng completely. Brush some syrup over plums. Cut cake mto wedges Serve w1th remam1ng syrup.

cheesecakes

ke With r

n p

rut

little more spice than the fcJmiliat gtaham The gmgetsnap cmst hele /1as a . , I t to the sweet peach compote. d l!cwus camp emen crader crust and prOlldes a e I ee'>e filling If you're headed two layers of cream c 7 • • 1 lth!ch ts 'hidden 7etween I heesecake travels well Glaze otluck dmner or celebratiOn feast, t usc to aP fl chill it and transport it 117 the same pan. Come the cake m tts spnng arm pan. d t;Jen top the cake with fresh peach slices. semng time, release the pan st es,

Technique Tip: Room Temperature Removmg the cream cheese from the fndge and lettm . g 1t come to room temperature for 30 minutes will make the fillin . gmuch easier to m1x.

12 servings

CRUST: Preheat oven to 350oF. Grind gingersnaps in processorto coar

Crust 25

gingersnap cookies (about 6 ounces), coarsely broken

1f4

cup (112 stick) unsalted butter, melted

crumbs Add melted butter and blend until evenly mo1stened Press c mixture onto bottom and 1 inch up sides of 9-inch-diameter spnngfo with 2%-inch-hlgh sides. Bake crust until beginning to brown, about8 minutes. Cool in pan on rack. Reduce oven temperature to 325°F

Filling 4

small peaches (about 1% pounds), peeled, pitted, sliced

FILLING: Combine peaches, 2 tablespoons sugar, and lemon juice n large saucepan. Cover and cook over medium-high heat until sugard

2

lf• inch thick tablespoons plus 11/4 cups sugar

and peaches are juicy, stirring occasionally, about 5 minutes Uncove a

1/2

teaspoon fresh lemon juice

cook until peaches are tender and juices thicken, about 5 mmutes. Co

4

B-ounce packages Philadelphia-brand cream cheese,

compote.

4

room temperature large eggs

Using electnc m1xer, beat cream cheese in large bowl until fluffy Gra

1

h cup sour cream 11h teaspoons vanilla extract

I

\i

add remaming 11/4 cups sugar and beat until smooth. Beat in eggs 1at time. M1x in sour cream and vanilla. Spoon half of cheese m1xture (abo 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spa

Glaze

apart. Top with remaining cheese mixture.

1f2 cup peach preserves 1 1 h teaspoons fresh lemon juice

Place large piece of foil on oven rack. Place pan with cheesecake o f

1h

large peach, peeled, pitted, very thinly sliced

Bake cake until puffed, set in center, and beginning to brown, about Place hot cake on rack; cool 5 minutes. Cut around pan sides to loose chill uncovered overn1ght.

DO AHEAD: Can be made 2 days ahead. Cover; keep chtlled GLAZE: Combine preserves and lemon juice in heavy small saucepa · · to small bO St1r over medium heat until glaze comes to simmer Stram 10 Cut around pan sides again, remove pan sides. Place cheesecake on p Spread glaze over top of cake to within Y4 1nch of edge. Chill until glaze slices 1n ce sets, at least 30 m1nutes and up to 8 hours Arrange peach of cake and serve

bon a ppettt · · desserts

ranberry Swirl Ch esecake with ran berry- Raspberry Compote 1 t/Jat run thwugh th1s creamy cheesecake look imptessive. The red swm.5 . . . e 1te them 1<; a butter knife and a few tw1sts of the w11st. er to S k but alllttJ e ' · · ·

12 servings

Puree 2

2/J 2h 2

cups fresh or thawed frozen cranberries cup sugar cup fresh orange juice tablespoons finely grated orange peel

1;2

teaspoon ground cinnamon

y4

teaspoon ground nutmeg

4

teaspoons vanilla extract

Crust

PUREE: Combine all ingredients except vanilla in heavy large saucepan Bring to boll over med1um-high heat, stirring until sugar dissolves. Reduce heat to medium and cook until m1xture thickens. stirnng occasionally, about 5 m1nutes. Cool slightly. Transfer to processor. Add van1lla; puree until smooth. Strain mto med1um bowl; discard solids. Cover w1th plastic and ch1ll at least 6 hours CRUST: Spray 10-inch-diameter springform pan with 2314-inch-high sides with nonstick spray Wrap outside of pan with 3 layers of heavy-duty foil Blend

cookies. sugar. and cinnamon in processor. Add melted butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan Chill crust whi le preparing filling.

Nonstick vegetable oil spray

2lt• cups finely ground butter biscuit cookies or butter cookies 2

1/z

teaspoon ground cinnamon

mixer. beat cream cheese m large bowl until fluffy. Beat in sugar Beat in eggs 1 at a time M1x in sour cream. whipping cream. and vanilla.

cup (1 stick) unsalted butter, melted

Spread 1/3 of fill1ng over prepared crust. Dollop 1/3 of cranberry puree atop

tablespoons sugar

Filling 4

1 4

B-ounce packages Philadelphia-brand cream cheese, room temperature cup sugar large eggs cup sour cream

1f2

Fl LLI NG: Position rack 1n center of oven and preheat to 350°F. Using electnc

cup heavy whipping cream tablespoon vanilla extract Cranberry-Raspberry Compote (see recipe)

filling. Repeat layering of filling and puree 2 more times. Using butter kmfe. make a few z1gzag cuts through batter to sw1rl puree and create marbled design [1]. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up s1des of cake pan. Place in oven and bake cheesecake unt1l puffed around edges. about 1 hour 15 minutes. Turn off oven. Let cake stand m oven 1 hour. leaving oven door slightly ajar. Transfer cake to rack Cut around pan s1des to loosen cake. Cool completely. Remove foil from pan s1des. Cover cake and chill overnight.

DO AHEAD: Can be made 2 days ahead Keep chilled. Remove pan s1des. Serve cake with Cranberry-Raspberry Compote. (continued next page)

ch eesecakes

171

Key Lime Chee . hT se Wl.t ropica

Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote ( n mtu d) C nberry Raspberry Compote In add1t10n to bemg a beautiful crownmg touch for the cheesecake, this compote 1s great o~er vamlla-f/avored frozen yogurt or thick and creamy

Dried-Fruit Chutn Key limes are round. golf-ball-siZe limes from Flonda . that fragrant and JUICY than common Persian 1lmes, . With sk are u ua more yellow. They're the star players in KeY1I.me p1e and mthat · th 1s th richer version of that Florida cl . · ts chee ~~~~ available m the produce section of supermarkets and at es s are' ere IS a denser,

.

.

~

plam Greek yogurt Makes about 2 cups 12-ounce package frozen raspberries, thawed

stores The peak.season is late spnng and summer. If youpec!alty c . you can use the ;uice and peel of regular limes. 12 servmgs . ant find

cup fresh or frozen cranberries

Crust

cup (packed) golden brown sugar tablespoon fresh lemon juice

cup unbleached all purpose flour

teaspoons finely grated lemon peel

cup sweetened flaked coconut

teaspoon ground cinnamon

cup sugar

teaspoon ground nutmeg

cup (1J2 stick) unsalted butter, melted

tablespoon vanilla extract

sau~e~an

Combine allmgredients except vanilla in heavy med· medium heat until cranberries burst and mixt . IUm Simmer over about 10 mmutes. Remove from h t C ~re thickens. stlrnng occasionally, ea . ool slightly St · -11 temperature. Cover and chill until ld lr In vanl a. Cool to room co . at least 6 hours DO AHEAD·. Can be made 2 days ahead. Keep chilled.

Filling 3

8-ounce packages Philadelphia-brand cream cheese, room temperature

'h

cup sour cream

1

cup sugar

5

large eggs

3

tablespoons fresh Key lime juice

2 %

teaspoons finely grated Key lime peel teaspoon vanilla extract Tropical Dried - f rUit · chutney (see recipe)

II

°

.

CRUST: Preheat ave n t 350oF St1rflour. · · medu b coconut. and sugar~n owl to blend. Drizzle melted butter over and stir until mixture st1cks together Press mixture · . . . f1rmly onto bottom (not sides) of 9-inch-dlamete spnngform pan w·th . . sides. Bake crust until golden brown 1 23/. 74 -mch-h1gh

I

about 25 minute 5 Coo I crust Wrap outside of pan w1th 31ayers of h eavy-duty foil.

-

-

bon ap ..

peht dess erts

FILLING: Usmg electric m1xer. beat cream cheese in large bowl until

smooth Beat 111 sour c1eam. then sugar. Beat 111 eggs 1 at a t1me. occasionally scrapmg down sides of bowl Beat in lime jUice. . lime peel. .and van1lla. Pour batter over crust Place wrapped cheesecake 111 large roastmg pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan Cover cake pan (not roasting pan) loosely with foil. Bake 1hour. Uncover and continue to bake until cake is just set in center when pan 1s gently shaken. about 20 minutes longer Remove cake from water. remove foil, and place drrectly into refrrgerator. chill uncovered

1~

Tropical Dried-Fruit Chutney

Cooking dried fru1ts in Sherry and adding pineapple juice off the heat adds luscious moistness to the fruit; adding chopped mint and cilantro lends a sweetsavory touch. Dned mango, papaya, and pineapple are available at natural foods stores and specialty markets. Star anise, a star-shaped, slightly licoriceflavored seedpod, is available in the spice section of some supermarkets and at specialty food stores and Asian markets. Makes about 3 cups

o\ernight

1 1

Cut around pan sides to loosen cake. Remove pan sides. Slice cake. serve with Tropical Dned-Fruit Chutney

2 2

whole star anise

1

cup %-inch dice dried mango

1

cup %-inch dice dried papaya

1/2 1/z

cup %-inch dice dried pineapple cup raisins

vanilla bean, split lengthwise cup imported dry Sherry cinnamon sticks

Pineapple juice 3

tablespoons chopped fresh mint

3

tablespoons chopped fresh cilantro

Scrape seeds from vanilla bean mto heavy medium saucepan. Add bean. Sherry, cinnamon sticks. and star an1se. Bring to simmer over medium heat Add all dried fruits; return to simmer. stirring occasionally. Simmer until Sherry is almost evaporated. st1rring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple Jurce by tablespoonfuls to moisten chutney. Transfer to bowl, cover. and chill until cold. at least 3 hours

DO AHEAD: Chutney can be made 7 day ahead. Keep chilled. Remove vanilla bean, cinnamon sticks. and star anise from chutney. Mix in mint and cilantro and serve.

ch eesecakes

Vanilla Bean Cheesecake

with Guava Topping and Mango-Lime Salad The Tropics get dressed up: An mtensely vamlla-flavo~ed cheesecake ptep_ar~d ,·,,covered wtth a guava gelatm toppmg and accompamed nlth two vam'l',,'a bearJ"...,-., . bv a refreshrng salad of mango and lime (with a splash of rum to up the Caflbbean . fluenceJ. Because the cheesecake needs to clu/1 aftet baking and agam after rn . the

Technique Tip:

Toasting Coconut Toast the coconut on a nmmed baking sheet m d 350"F 0ven t:nt . ld . . . 1t turns go en 1n spots. st1rnng occas1onally so it toast s eve'lly about 10 minutes.

gua~a toppmg ~~c; added. begin prepanng this two days ahead 8 to 10 servmgs

Crust Nonstick vegetable oil spray 1V4 cups graham cracker crumbs 2 1f4

tablespoons sugar cup (112 stick) unsalted butter, melted

Bake cake until puffed. golden on top. set around edges and c · enter m just slightly when pan is gently shaken, about 1 hour (top mayc 1. ' rae,,1Coc minutes. Chill uncovered overnight. Using back of spoon smooth · any craa on top of cake. TOPPING: Pour 2 tablespoons water into small bowl. Sprinkle ge!at.r 0'/e let stand until gelatin softens, about 15 minutes Bring sugar and rema1r

Filling 3

8-ounce packages Philadelphia-brand cream cheese, room temperature

syrup; stir over medium-low heat just until mixture is hot. Add ge•at n~" x:

2

cup sugar vanilla beans, split lengthwise

thicken slightly but 1s still pourable. stirring occasionally, about20m 1 rut~

4

large eggs

Spoon guava topping over cheesecake. spreading to edges. Chill unt1l to

3/4

cup sour cream

sets, at least 8 hours and up to 1 day.

1

Topping 2

tablespoons plus 1/2 cup water

1

Vz

%-ounce envelope unflavored gelatin cup sugar

2

cups guava nectar or guava juice Mango-Lime Salad (see recipe) Sweetened flaked coconut, toasted

CR~ST: P~eheat oven to 350oF. Spray 8-inch-diameter springform pan with ~%-mch-hlgh Sides With nonstick spray. Mix graham cracker crumbs and sugar m processor. A~d melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of prepared pan Bake until crust IS s~t a~d deep golden. about 12 mmutes. Cool crust While makin fill in Mamtam oven temperature. g g.

80

Y2 cup water to boil in medium saucepan, stirnng until sugar dissolves Boil until reduced to Y2 cup, about 3 minutes Add guava nectartosuga· and st1r JUSt until gelatin dissolves. Place in freezer until topping begmst

Cut around pan sides to loosen cake. Remove pan sides Cut cake Into wedges and transfer to plates. Spoon Mango-Lime Salad alongside Sp'~ with toasted coconut.

~ Mango-Lime Salad Th1s would also make a nice salad for brunch-especially topped u th toasted coconut; the recipe 1s easy to double or tnple. To choose afia ~ rt mango, smell the stem end You should get a whiff ofpine andpeaches The mango 1s npe If 1t g1ves slightly when pressed gently. Far tipsonac a mango, see page 34. Makes about 22/3 cups 3

1/A4

"

inch cubes

41fz tablespoons sugar

: ldldliN G: U~ing electri~ mixer, beat cream cheese in large bowl until smooth

3

sugar, t en scrape m seeds from vanilla bean ( . use); beat until smooth Add 1 . s reserve beans for another eggs at a time blending well ft h Beat m sour cream Pour t·111 . ' a er eac add1tion. mg over crust. ·

1

bon appetit desserts

-

firm but ripe mangoes, peeled, pitted, cut mto tablespoons fresh lime juice

11fz tablespoons dark rum tablespoon finely grated lime peel

. erature 30 M1x all ingredients in small bowl. Let stand at room temP e . temperatur mmutes. tossing occasionally. Serve chilled or at room

Deep Dark C hocolate Cheesecake ,J :l dessert you 11 want to use <1 delictous. top-tier For th s nch uenst . h late (with a 70°'0 cacao content) ftAe Schat ffen Betget, bJtttrsweet c oco . . .1 ble tr'' Valrhona, Callebaut, or Lmdt. 12 servmgs d If s not mo118 '

CRUST: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3 2 14-mch·hlgh sides Blend cookies and sugar in processor until cookies are finely ground. Add melted butter and process until well blended. Press crumb mixture evenly onto bottom (not sides) of prepared pan. Bake just until crust is set, about 8 minutes. Cool while preparing filling Maintam oven temperature.

Crust 24

te wafer cookies (from one 9-ounce package) choco la tablespoon sugar cup (1/z stick) unsalted butter, melted

Filling 1

FILLING: Stir chopped chocolate in metal bowl set over saucepan of

9.7-ounce bar Scharffen Berger bittersweet chocolate

simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar.

(70% cacao), chopped 4

8-ounce packages Philadelphia-brand cream cheese,

and cocoa powder 1n processor until smooth, occasionally scrapmg down

room temperature

sides of bowl. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust. smooth top.

1V4 cups plus 2 tablespoons sugar 1f4

cup natural unsweetened cocoa powder (preferably

Bake cheesecake until center 1s just set and top looks dry, about 1 hour. Cool

Scharffen Berger) 4

5 minutes Cut around sides of pan to loosen cake. Place warm cake 1n pan in refrigerator and chill uncovered overnight.

large eggs

Topping 3 /4

cup heavy whipping cream

6

ounces Scharffen Berger bittersweet chocolate (70% cacao), chopped tablespoon sugar

TOPPING: St1r cream, chopped chocolate, and sugar in heavy medium

J

saucepan over low heat until chocolate melts and topping is smooth. Cool slightly. Pour over center of cheesecake and spread to within V2 inch of edge. covering any cracks. Ch1ll until topp1ng is set. about 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover with foil and keep chilled. Bittersweet chocolate curls

Cut around pan s1des again. remove pan sides Transfer cheesecake to platter. Top w1th chocolate curls Let stand 2 hours at room temperature before serving.

cheesecakes

Cappuccino Cheesecake d chocolate fla~'ors combined in the filling, this cheesecake is Wtth espress~ and coffee m one Uslf1g semisweet chocolate chips will dessert and ader- mner 1 ·r weet ml=Jke this rectpe go flJstet, hut if vou have a favorite s.e'~"sweet or. Jt t~rs ~e lt- ;·ust be sure to chop tt tnto clllp·stze pieces. chocolate. go aI1ead and · ·

U

12 servings

' ' ' Almond Joy Cheesecak~ Heres a delicious ode to the chocolate. coconut. and almondcandyb coconut and almonds are even added to the crust. 10 to 12 servings . ar

Crust 1'/z

1'/z cups sweetened flaked coconut, toasted lfz

cup sliced almonds, toasted cup sugar cup (1 stick) unsalted butter, melted

8

whole graham crackers, crushed

1/4

5

tablespoons unsalted butter, melted

lfz

cups sugar, divided 1,/z cup heavy whipping cream 4 teaspoons instant espresso powder or coffee powder

cups graham cracker crumbs

1'h

Filling 4

B-ounce packages Philadelphia-brand cream cheese,

11/z teaspoons vani II a extract

room temperature

B-ounce packages Philadelphia-brand cream cheese,

4

room temperature 4 2

large eggs tablespoons unbleached all purpose flour

1

cup semisweet chocolate chips Chocolate curls (optional)

1

cup sugar

4

large eggs

1

cup sweetened flaked coconut, toasted

1

tablespoon coconut extract

1

cup sliced almonds, toasted

Preheat oven to 350°F. Mix graham crackers. melted butter. and Y4 cup sugar in

Glaze

medium bowl to blend. Press crumb mixture onto bottom (not sides) of 9-i nch-

1

cup semisweet chocolate chips

diameter springform pan with 2%-inch-high s1des. Bake crust 10 minutes. Cool

3f4

cup heavy whipping cream

crust in pan on rack. Maintain oven temperature.

1'/z teaspoons vanilla extract

Combme cream. espresso powder. and vanilla in small bowl St1r unt1 l espresso powder dissolves. Using electric mixer. beat cream cheese 1n large bowl until smooth. Gradually beat in remaining 1Y4 cups sugar. then eggs 1 at a t1me. Beat in flour. then espresso mixture. Stir in chocolate chips. Pour batter over crust.

J

CRUST: Preheat oven to 350°F. Wrap outs1de of 9-inch-diameter W u pan with 2%-inch-high sides with foil. Finely grind cracker crumbs, coconut almonds, and sugar in processor. Add melted butter; process until most crumbs form . Press crumb mixture onto bottom and 1 inch up s1des of paft

Bake cake until edges are puffed and beginning to crack and center is just set.

Bake crust until set and beginning to brown, about 12 minutes Cool.

about 1 hour 5 minutes. Cool in pan on rack 30 minutes Chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.

oven temperature to 325°F.

Cut around pan sides to loosen cake. Remove pan sides. Top cheesecake with chocolate curls, if des1red.

FILLING: Usmg electric mixer. beat cream cheese and sugar in largebOY't until smooth Add eggs 1 at a time, beating JUSt unt1l blended afte addit1on. Fold

1n

eac~

flaked coconut and coconut extract, then almonds. Po~.tr

over crust in pan. Bake cake until puffed and no longer jiggling in center when pan IS gent

°11

shaken. about 1 hour 15 minutes. Cool cake completely in pan rack · · all saucepan. GLAZE: Combme chocolate chips. cream. and van1lla msm b• s . . · to thicken L.· over med1um-low heat until smooth. Cool until glaze begms 1• st1ll pourable. about 30 minutes Pour glaze over cooled cake; spread ev£ Chill cake overnight. . d serve cake Cut around pan sides to loosen cake. Remove pan s1des an

184

bon appetit desserts

~~ Black Forest Cheesecake secake nff on Black Forest cake, the chocolate-and·cherry Thts ts a Chee med for GermanY:c; Black Forest. Sour cherry sywp 1s <watlable dessert na . . ' ~aodc; stotec; and from on/me retatlers such as amazon. com at spectaft} II , , t2 to 14 servings

Cherry Topping 1

1/4 1/ 4

pound frozen dark sweet cherries, thawed cup kirsch (clear cherry brandy) cup (about) Morello cherry syrup or sour cherry syrup

CHERRY TOPPI NG: Combine cherries and kirsch in medium bowl Steep 6 hours. st1rnng occasionally.

Place cherries with ju1ces 1n strainer set over medium bowl. Let drain 2 hours. shaking occasionally. Pour cherry juices from bowl into 1-cup measuring cup, add enough cherry syrup

Crust g1,2 ounces chocolate wafer cookies (from one 9-ounce package) 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

to measure 1 cup. Pour 6 tablespoons Juice mixture into heavy med1um skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves. stirring occasionally, about 6 minutes.

Filling

DO AHEAD: Can be made 2 days ahead Cover and chill.

11/z cups chilled heavy whipping cream 12 ounces bittersweet or semisweet chocolate (do not exceed

CRUST: Generously butter 9-mch-diameter springform pan with 2%-inch-high

61° cacao), coarsely chopped 1o

2

B-ounce packages Philadelphia-brand cream cheese, room temperature

sides. Using on/off turns. finely crush cook1es m processor Add butter; using on/off turns. blend until m1xture begms to st1ck together. Press crumb mixture onto bottom and 2 mches up sides of pan Chill crust at least 30 minutes and up to 1 day.

3 /4

cup sugar

4

large eggs, room temperature

FILLING: Preheat oven to 325' F St1r cream and chocolate in heavy medium

1

teaspoon vanilla extract

saucepan over low heat until chocolate melts Cool1 0 minutes

Kirsch Whipped Cream 1 2

cup chilled heavy whipping cream tablespoons sugar tablespoon kirsch (clear cherry brandy) Chocolate curls (optional)

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in eggs 1 at a time. Beat in chocolate m1xture. then remaining cherry juice mixture and vanilla. Pour filling into crust. Bake cheesecake until outer 2 inches of cake are firm but center still moves slightly, about 1 hour 15 minutes (top may crack). Cool completely 1n pan on rack. Top cake pan with paper towels and cover tightly with foil. Chill 1 to 2 days. Remove foil and paper towels Cut around pan s1des to loosen cake; remove pan s1des. Spread cherry topping over cake KIRSCH WHIPPED CREAM: Wh1sk cream. sugar, and k1rsch in large bowl

until peaks form Spoon mto center of cake Top w1th chocolate curls. 1f desired. DO AHEAD: Can be made 2 hours ahead; chill.

Let stand at room temperature 15 mmutes before serving.

ch eesecakes

185

S ':mores Cheesecake with Summer Berries The mgredtents for s'mores, that classic American cookout dessert, translate wonderfullv into thts chocolate cheesecake with a gtaham ctacker crust and matshma/low toppmg. Serving juicy in-season be11ies alongside is the crownmg summery touch. 8 to 10 servings

Crust 9

whole graham crackers, finely ground in processor

3 6

tablespoons sugar tablespoons (3r4 stick) unsalted butter, melted

FILLING: Stir chocolate in medium metal bowl set . over sauce s1mmenng water until melted and smooth. Remove f par of rom over wat to lukewarm. stirring occasionally. era Combine cream cheese. sugar. and salt in processor bl d . . . . en urt Ism occasiOnally scrapmg down s1des of bowl W1th mota . · r runnmg. add .

wIthmotor·

Filling

cream through feed tube and process JUSt until blended

9

add melted chocolate. then add eggs 1 at a time blend n d . . . • I 9 an scrap down s1des of bowl after each add1t1on until batter is smooth p . ~~ over crust 1n pan

ounces high-quality milk chocolate (such as Lindt or Perugina), chopped 8-ounce packages Philadelphia-brand cream cheese, room

2

temperature

3f4

cup sugar

1fa

teaspoon salt

3/4

cup heavy whipping cream

3

large eggs

Bake cake until outer edge IS slightly puffed and cake IS barelyset•rce··· (center will look shiny and move slightly when pan is gently sraken,.a~ • 55 minutes. Transfer cake to rack Cut around pan sides to looser cake uncovered until cold. at least 8 hours and up to 1 day.

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled

Topping

TOPPING: Wh1sk sugar, egg whites. 3 tablespoons water. creanoft3rt

1

cup sugar

2 3

large egg whites, room temperature tablespoons water

1

teaspoon cream of tartar

Vs

teaspoon salt

12 1fz

large marshmallows, cut into quarters with wet kitchen scissors teaspoon vanilla extract

water agam Using handheld electric mixer. beat until stiff sh nypeaks:

1-pint container raspberries

about 4 minutes Beat m vanilla Scrape topping onto cheesecake Usl 9 offset metal spatula. spread topping to edges of cake. swirling decoro''

1 1

and salt m large metal bowl to blend Set bowl over saucepan of sm

J

water and wh1sk constantly until sugar dissolves and m1xture th1~~ensa is hot to touch. about 3 minutes. Remove bowl from over water and s· marshmallows (keep water simmering in saucepan). let stand unt narsh· mallows soften. about 3 minutes Set bowl with mixture over simr1e·mg

an~ sugar m medium bowl. Add melted butter. stir until crumbs are evenly

Let stand until set, about 15 minutes Using kitchen torch.lig~tly bro · h f·o toppmg in spots (Or preheat broiler; place cake at least 4 me es source and broil JUSt until topping is lightly browned in spots. watch"Q closely to avoid burning, about 2 minutes ) Chill cake uncovered c,t cc

mo~stefned. Press crumb mixture onto bottom (not sides) of 9-inch-diameter

. k .~ me and Aetr DO AHEAD: Can be made 1 day ahead. Cover wtth ca euO

sRpermmog orfm pan With 2314-inch-high Sides. Bake crust until set, about 12 minutes ve rom oven and cool . Reduce oven temperature to 325oF ·

chilled

1-pint container blueberries

CRUST:

P~sltion.rack in center of oven and preheat to 350' F Mix crumbs

Cut around pan s1des again; remove pan sides. Place cake on platter . k8 into wedges M1x raspberries and blueberries in medium bowl. Cut ca Serve berries alongside.

186

bon appetit desserts

Double-Decker Raspberry and White Chocolate Cheesecake n lends a mce summertime feelmg to tins dessert, but since Theraspber0' "a~or . . ,~ frozen raspbemes, 1t can be made year-round Leftover II

therec1pe ca ·' or . . ., "'elicwus in club soda w1th a squeeze of tune 12 servmgs raspbem puree '· u, 1 6 1

6 4

9-ounce Packag e chocolate wafer cookies, coarsely broken tablespoons (3/4 stick) unsalted butter, melted 12.0 unce package frozen raspberries, thawed, juices reserved ounces high-quality white chocolate lsuch as Lindt or Perugina), finely chopped 8-ounce packages Philadelphia-brand cream cheese, room temperature

11/J cups sugar 2 tablespoons unbleached all purpose flour 4

2 2 lfz

large eggs tablespoons heavy whipping cream

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2%-inchhigh sides Wrap outside of pan with 3 layers of heavy-duty foi l. Place cookies in processor and blend until coarse crumbs form Add melted butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes, cool in pan on rack. Maintain oven temperature. Press raspberries with juices through fine strainer into small bowl; discard seeds in strainer Measure 1f2 cup puree to use for filling (reserve remaining puree for another use) St1 r white chocolate in small metal bowl set over saucepan of barely simmenng water until just melted and smooth

teaspoons vanilla extract

Using electric m1xer. beat cream cheese and sugar in large bowl until smooth

teaspoon almond extract

and fluffy. Beat m flour, then beat 1n eggs 1 at a time Beat in whipping cream and vanilla. Transfer 2114 cups batter to med1um bowl, st1r in melted wh1te

White chocolate curls Ioptional)

chocolate. Stir reserved Y2 cup raspberry puree and almond extract into remaining batter 1n large bowl. Pour raspberry batter into prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roastmg pan to come 1 mch up sides of cake pan. Bake cake until raspberry filling 1s softly set in center and beginning to puff at edges, about 50 m1nutes. Remove roastmg pan from oven; let raspberry layer cool 5 minutes to firm slightly. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer Smooth top Bake cake until white chocolate filling is set in center, about 30 mmutes. Remove cake pan from water bath and remove foil from pan sides. Chill hot cake uncovered until cold, at least 4 hours. DO AHEAD : Can be made 2 days ahead· cover and keep chilled.

Cut around pan sides to loosen cheesecake, remove pan s1des. Garnish cheesecake with white chocolate curls, 1f desired.

cheesecakes

Pum.pkin Cheesecake with Marshmallow- Sour Cream Topping and Gingersnap Crust Just because tt has pumpkin in the fillmg and marshmallows on the top, don 't relegate this amazmg cheesecake to just one month out of the yeat fnends and fanuly will give thanks any ttme you make it. The sour cream m the toppmg prowdes e,,ce/lent balance to the sweet marshmallows 12 servings

CRUST: Preheat oven to 350' F. Spray 9-inch-diameter spnngform . 2314-mch-high. sides pan\'b I . with nonst1ck spray. Blend cook·le crumbs, pecan

Crust

1

Nonstick vegetable oil spray cups gingersnap cookie crumbs

sugar, and g1nger 1n processor until nuts are finely ground Add s. r · 1 ff . · melted b usmg on o turns, process until crumbs stick togethe r. press crumb mlxtu~.~

onto . bottom and 2 mches up sides of prepared pan . 8ake crust until. set ancte l1ghtly browned, about 10 minutes. Cool completely.

2

cup pecans cup (packed) golden brown sugar tablespoons chopped crystallized ginger

'14

cup Ph stick) unsalted butter, melted

FILLI NG: Preheat oven to 350°F. Using electric mixer. beat cream cheese ad . sugar 1n large bowl until light and fluffy, about 2 minutes . 8eat mpumpkw

2 1

1/4

Add e~gs 1 at a time. beating on low speed to blend after each additlor ard

Filling 4

B-ounce packages Philadelphia-brand cream cheese,

JUSt to blend. Beat in vanilla. Transfer filling to cooled crust

room temperature cups sugar 15-ounce can pure pumpkin

2 1 5

~ccasiOnally scraping down sides of bowl. Add flour. spices, and salt; beat

B~ke cake until edges begin to crack and filling 1s JUSt set in centerlfil ~g

will move only slightly in center when pan 1s gently shaken). about 1ho~·

3

large eggs tablespoons unbleached all purpose flour

1

teaspoon ground cinnamon

1/z

teaspoon ground ginger

1/4 1/4

teaspoon freshly grated nutmeg

marshmallows are melted. Remove from heat; st1r in vanilla and salt Cool marshmallow mixture to room temperature. stirring occasionally. Fold sou·

v..

teaspoon ground allspice teaspoon salt

2

tablespoons vanilla extract

evenly, leaving Y2 inch plain border around edges. Chill to set toPP '~9· at

20 mmutes Cool1 hour. Cut around pan sides to loosen cake, chtll uncoveed

j

in cake pan overnight.

TOPPING: Stir marshmallows and milk in large saucepan over low heat

cream 1nto marshmallow mixture. Pour topping over cheesecake and spread 1

least 1 hour

Topping 2

cups. mini marshmallows or large marshmallows cut mto 1/z-inch cubes cup whole milk

1f4 1

Va 1

teaspoon vanilla extract teaspoon salt cup sour cream

DO AHEAD: Can be made 1 day ahead. Keep chilled. Cut around pan s1des again Remove pan s1des. Cut cheesecake into \\edge and serve.

Technique Tip: A Clean Slice For neat cheesecake slices, dip a thin-bladed knife into a large fill 1 1ng wont glass of very hot water before cutting (the cheesecake . . . I after cutt ng sttck to the hot blade). Dip the blade and wtpe tt c ean each slice.

188

bon appetit d esserts

C , me Fraiche Cheesecake :~Honey-Rum-Roasted Pineapple Creme fraiche /)fings e.\tra tangmess to tins tropical

flavor~d cheesecake,

while dar f.. rum gives it a decidedly grown-up kick 12 servmgs CRUST: Preheat oven to 350oF. Blend all ingredients in bo

Crust lf•

cup graham cracker crumbs cup (1h stick) unsalted butter, melted

1

tablespoon sugar

1

Filling 3

B-ounce packages Philadelphia-brand cream cheese, room temperature

1 1

cup sugar vanilla bean, split lengthwise

2

large eggs

3f•

cup creme fra'iche or sour cream

Topping

.

w1unttl crurn

sttck together. Press crumb mtxture onto bottom (not sides) of _, 9 diameter springform pan with 2¥4-inch sides. Bake crust unt·l ,nch. . I go den, a 12 mtnutes. Transfer to rack; cool Wrap outstde of pan with 31aye·s cf heavy-duty foil. Reduce oven temperature to 325°F

FILLING: Using electric mixer. beat cream cheese in large bowltmt Gradually beat in sugar. Scrape in seeds from van1lla bean (reserve bea another use) and blend 1 minute Beat in eggs 1 at a t1me M·1xtn

·

f

crer.e

fralche. Pour filling over crust Place pan in roasting pan. Add enougr rc· water to roast1ng pan to come 1 inch up sides of cake pan. Bake cake until top is dry-looking and slightly puffed. about 1hour knc·• oven. Let cake cool 1n closed oven 1 hour. Remove from water bath. 'el"'c.~ foil. Chill uncovered until cold. at least 6 hours

1

pineapple, peeled, cut into 1/z-inch-thick rounds, cored

1

cup water

v.

cup honey

2 2

tablespoons sugar

TOPPING: Preheat oven to 400°F. Place pineapple rings on large fotl- ~: rimmed bak1ng sheet. Bring 1 cup water. honey, sugar. and rum to bor' 1 s~.

tablespoons dark rum

saucepan. stirnng until sugar dissolves. Boil3 minutes. stirring occas10na

DO AHEAD: Can be made 1day ahead. Cover and keep chilled.

Spoon syrup over pineapple. Roast pineapple 12 minutes. Turn rings O\er roast unti I tender and syrup thickens. turning rings every 5minutes. aoc~t 20 minutes longer. Cool pineapple on sheet. Cut into YJ·inch cubes. transfe pineapple and syrup to bowl.

DO AHEAD: Can be made 1 day ahead. Chill. Dram pineapple. reserving syrup Cover top of cheesecake with some pineapple, st1r remainder back into syrup. Serve cake, passing pineapp e syrup separately.

190

bon appetit desserts

Mascarpone Cheesecake with Balsamic Strawberries "tl rres st ble Italian accent with mascarpone (Italian cream Cheesecake gets 1 1 1 nd balsam1c vmega1: The vmegar 1s used along w1th sugar cheese), b1sco tt1· a . . trawberries. wh1ch gJVes them a tang that contrasts wmaremw tlwS . -+ ·til the rich creamy cheesecake. You can fmd all three of these wondenu11YWI ' . t Ita/tan markets of course, but many supermarkets carry them mgred1ents a ' as well 8 to 10 servings (1

•

•

•

•

•

11/2 cups ground crumbs from purchased almond biscotti 6

(about 6 ounces) tablespoons (3/4 stick) unsalted butter, melted

4

B-ounce packages Philadelphia-brand cream cheese, room temperature

8

ounces mascarpone cheese

P/4 cups plus 2 tablespoons sugar, divided 2 3

large eggs cups quartered hulled strawberries (about 18 ounces)

1/4

cup balsamic vinegar

Tightly wrap outside of 9-inch-diameter spnngform pan with 2¥4-inch-high sides with 3 layers of heavy-duty foil Mix biscotti crumbs and melted butter mbowl until evenly moistened. Press crumb mixture evenly onto bottom (not s,des) of prepared pan. Chill crust 30 minutes.

Cream cheese is a soft unr1pened cheese made of cow's milk and cream (by law, it has to contain 33% m1lk fat}-and it's far and away the most widely used mgredient in cheesecake. When cream cheese is called for in Bon Appetlt rec1pes. the Test Kitchen specifies "Philadelphia-brand." This is a result of side-by-side testings With several other brands. in which we found that the cheesecakes made with Philadelphia cream cheese set up far better than those made with other brands. which didn't have the desired firmness after chilling. Mascarpone. sometimes called Italian cream cheese. is different from American cream cheese. Both are rich, but while cream cheese is dense. with a pronounced tangmess. mascarpone is mellower and more buttery and lends a lighter texture to the finished cheesecake. Mascarpone is fairly widely available in supermarkets these days. but if you can't find it at yours. look for it in specialty foods stores or in Italian markets.

Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone. and 1114 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended after each addition. Spread cheese mixture evenly over crust in pan Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan Bake Jnt1l cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes. Transfer cake to rack; cool 1 hour. Remove foil from pan s1des. Chill cake uncovered overnight.

DO AHEAD: Cake can be made 2 days ahead. Cover and keep chilled. Remove from f · . re ngerator 30 mmutes before servmg

Mix strawber · .. nes, remammg Y2 cup plus 2 tablespoons sugar. and vmegar in large bowl L t d . e stan at room temperature until Juices form. tossmg occasionally, about 30 minutes Cut cake into w d S e ges. poon strawberries with juices alongside.

cheesecakes

rrf Mascarpone Cheesecake with Candied Pecans and

Dulce de Leche Dulce de leche-the Latin l'ersion of caramel sauce that ts made with condensed milk-creates a rich layer atop the mascarpone cheesecake. If you don't have time to make your own you'll fti1d dulce de leche sold in jars with other ice-cream toppings at many supermarkets and at Latin markets 14 servings 8

ounces purchased shortbread cookies

113 2

12

cup pecans tablespoons (1/4 stick) unsalted butter, melted ounces Philadelphia-brand cream cheese, room temperature

2

B-ounce containers mascarpone cheese, room temperature

' ' ' Candied Pecans These would also be good served on thetr own aft d er mner Wtth ( or tossed m a salad. Makes about 1 cup c

lfz

Nonstick vegetable oil spray cup sugar

2

tablespoons water Pinch of cream of tartar

3f4

cup pecan halves

1% tablespoons all purpose flour

11/4 cups sugar

Line rimmed baking sheet with foil; spray foil with nonst1ck spray (/.1-

1

teaspoon vanilla extract

sugar. 2 tablespoons water. and cream of tartar in heavy small sMe,.~

1J2 4

teaspoon fresh lemon juice

over medium-low heat until sugar dissolves. Increase heat and bo 1 • •

large eggs, room temperature

stirring until syrup is deep amber color, occasionally brushmg downs ..

J

Candied Pecans (see recipe) Dulce de Leche (see recipe)

heat. Immediately stir in pecans. Quickly pour mixture out ontc prepa er. baking sheet. Using 2 forks and work1ng quickly, separate pecans Con

Preheat oven to 350°F Wrap outside of 9-inch-diameter spnngform pan with

completely. Break candied pecans apart, leaving each pecan ha f r•ac:

2314-inch-high s1des with 3 layers of heavy-duty foil Finely grind shortbread

some crisp caramel attached.

cookies and pecans m processor Add melted butter and process unt1l crumbs are moistened Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 m1nutes. Cool crust completely in pan on rack. Reduce oven temperature to 325 F Using electric m1xer. beat cream cheese

1n

large bowl until smooth. Add

mascarpone and flour; beat until smooth. occasionally scraping down sides of

0 0 AHEA 0: Can be made 1 week ahead Store airtight atroom ram c

f

Dulce de Leche

bo~l with rubber spatula. Gradually add sugar and beat until smooth. Beat in

Dulce de leche 1s also delicious on ice cream, or you can even spread :•

vamlla a d 1 • · ~ . emon JUice. Add eggs 1 at a time, beatmg just until blended after each add1t10n.

whole wheat toast Makes about 11/3 cups

Pour fillmg over crust ·

1 1

cup heavy whipping cream cup (packed) dark brown sugar

1fz

cup sweetened condensed milk

PI . pan. ace cake pan m large roasting pan. Pour enough hot water mto roasting pan to come halfway up sides of cake pan. .

In

Bake cheesecake until top is golden and cake is almost set (center 2 Inches will m~ve only sltghtly when pan is gently shaken). about 1 hour 15 mmutes Cool ca e on rack 1 hour Remove foil fr . . om pan Sides. Chill cake uncovered overnight. . DO AHEAD · Can be d 2 d . ma e ays ahead. Cover and keep chilled.

~~~n6:~~:~~~~:;hee~ans decoratively atop cake. Cut cake mto wedges. Serve

192

pan with wet pastry brush and swirl ing pan. about 7 minutes Re"1ove

bon appeti t desserts

Stir over rned ~ Combine cream and sugar in heavy med1um saucepan. t ~ . . . . . d ed to 1cup. s I heat until sugar dissolves Boll until m1xture IS re uc lk . . d 1densed Jnl occasionally, about 5 m1nutes St1r m sweetene col

ht!l RewJm Ol

DO AHEAD: Can be made 1 day ahead. Cover and c ·

medtum·low heat just until warm and pourable.

nrMascarpone Cheesecake with Quince Compote e which reqUires bakmg only the crust. has a silky texture that . · d 1 of panna cotta. the Italian custard dessert The cake ts made may remm YDL ne (Italian cream cheese). heavy cream. and gelatm mstead wtth mascarpO , eam cheese and eggs. This would be a delicious addttton to a of regu,ar cr Thank.sgwmg feast. 12 servings

nus cheesecak '

11/J 1/z 1/z 1/z

cups pecans, toasted cup walnuts, toasted cup (packed) golden brown sugar cup (1 stick) unsalted butter, melted

311z cups heavy whipping cream, divided

cup water 31/z teaspoons unflavored gelatin (from 2 envelopes)

1f4

31/z cups plus 2 tablespoons mascarpone cheese (measured from four B-ounce containers)

11/4 cups powdered sugar, sifted Quince Compote (see recipe) Preheat oven to 375°F. Coarsely grind all nuts and brown sugar 1n processor Add melted butter and blend well. Press nut mixture onto bottom (not s1des) of 9-mch-diameter springform pan w1th 2%-inch-high sides Bake until crust is set. about 12 minutes. Cool crust completely. Pour 3 cups cream into medium bowl. Pour Y4 cup water into medium

' ' Quince Compote

heatproot bowl, spnnkle gelatin over. Let stand until gelatin softens, about

Quinces are golden yellow fruits that look a bit like pears. but are rounder and

15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining Y2 cup cream into gelatin. Pour gelatin m1xture into cream 1n bowl; whisk gently until well blended.

harder. Cooking transforms them from astringent to mellow. Look for them at

Using . electric m1xer. beat mascarpone and powdered sugar .1n large bowl un~11 smooth. Add cream-gelatin mixture and beat just until blended. Pour filling over cooled crust. Cover and chill overnight.

DO AHEAD: Can be made 2 days ahead. Keep chilled Cut around pan Sid t I es o oosen cheesecake. Remove pan sides. Place cake on platter. Cut cak . e Into wedges and serve w1th Quince Compote.

Ingredient T ip: Quince An ancient ap I I1k f M . Pe- e ru1t used extensively in Asia and the edlterranean th . . • e qumce IS extremely hard, so is always cooked . . mrecipe preparati I. . · ons. t s used m preserves because of its h1gh Pectm content d ·an a1so m savory dishes l1ke stews.

the market m the fall Makes about 3 cups

4

pounds quinces, peeled, quartered, cored, cut into 1h -inch cubes

2

cups water

2 2 1

cups sugar cups dry white wine vanilla bean, split lengthwise

Bring quinces. water. sugar, and wine to boil in heavy large saucepan, stirring until sugar dissolves Scrape in seeds from vanilla bean. add bean. Reduce heat. cover. and simmer until fru1t 1s soft. stirring occasionally, about 40 minutes. Using slotted spoon. transfer fru1t to bowl Boil juices uncovered until reduced to 3 cups. about 30 minutes Pour syrup over fruit. Cover and chill overnight. Remove vanilla bean before serving

ch eesecakes

11

Almon

d Cheesecake with

Sour CreaD1. an

d Blackberries

d tlwor from cJimond pdste, d. 1motJd extract. and Thl.\ ca~e gets mtense .llnwn c ' II wtth the blcJckberry and sour d I t flavor pmrs beaut,,u y ground almonds an t m t . tile /Jaking )ectwn of most superd t an be foum Ill ' cream toppmg Almon pas e c . d me on/me retmlers. 8 to 10 servings mar~ets and at spectalty foods stores an so

CRUST: Preheat oven to 350°F. Set aside Y2 cup (packed) almond pa t fill mg. Combine rema1ning almond paste, graham crackers, and alrnor e processor and grind finely. Add butter; process until moist crumbs form

Crust 1 6

Vz 1/4

J-ounce tube almond paste

whole graham crackers, coarsely broken

crumb mixture over bottom and 2 inches up sides of 9-inch-d1ameter

cup whole almonds, toasted, cooled cup ('h stick) chilled unsalted butter, cut into %-inch cubes

form pan with 2 ;4-inch-high Sides. Bake until crust darkens in color. a~ 10 minutes. Cool crust Mamtain oven temperature. 3

Filling 1fz

cup sugar

2

B-ounce packages Philadelphia-brand cream cheese,

3

cut into l-inch pieces, room temperature large eggs

1Jz

cup heavy whipping cream

V4

teaspoon almond extract

FILLING: Wipe out processor. Blend sugar and reserved Y2 cup almond paste in processor until mixture resembles fine meal, about 1minute.Adc • of cream cheese and process until smooth, about 1 minute. Add reman r cream cheese and process until smooth. Add eggs, cream. and almond ex:· and blend until JUSt combined, occasionally scraping down sides of bowl P filling into crust

J Topping 1 3 1

Bake cake until JUSt set in center and beginning to crack at edges. abo t 40 minutes. Cool 10 minutes. Maintain oven temperature.

cup sour cream tablespoons plus 'h cup sugar, divided

pound frozen blackberries, thawed, drained, juices reserved 1'h teaspoons unflavored gelatin

TOPPING: M1x sour cream and 1 tablespoon sugar in small bowl; spoono,c hot cake. Bake 3 minutes. Chill cake uncovered until cold. about 1Yz hours. Mix remaining 2 tablespoons plus Y2 cup sugar and reserved berry Juices heavy small saucepan Spnnkle gelatin over. Let stand until gelatin sohe s about 15 mmutes Stir mixture over low heat until sugar and gelatm d1ss (do not boil) Pour mto medium bowl; mix in berries. Chill berry topping unr cold and begmning to set, stirring occasionally, about 1V2 hours. Spoon berry topping over chilled cake. Chill uncovered until berry toppmg 5 fully set, at least 3 hours and up to 1 day

~~~ Hazelnut Praline Cheesecake fl ur for the crust IS Important· It is lower in protem than all 1 Uslllg cal\e o . . . . flour and results in a more tender crust. The pralmo g1ves nutty flavor purpo~e ,. · 1AI · · ,contrast to the rich cheesecake ''11mg vvrappmg a tnple layer and cruncI1r . . e cake pan provides a seal that guards agamst leakmg when of foil around th . rnecake1·s 111 the water lJath 12 servmgs

~~' Hazelnut Praline This dJslinct1vr pralme uses hazelnuts instead of the traclitional almonds or pecans. Husked hazelnuts are often available at specialty foods stores, but it's easy enough to toast and husk them yourself-see the guidelines on page 36. Makes about 10 ounces

1V• cups cake flour cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, 3/4

Vegetable oil cup sugar

cup (packed) golden brown sugar

'14

cup water

Hazelnut Praline (see recipe) a-ounce packages Philadelphia-brand cream cheese,

1

cup hazelnuts, toasted, husked

cut into 1h-inch cubes

4

Lightly oil baking sheet Combine sugar and V4 cup water in heavy medium

room temperature 2

cup sugar tablespoons unbleached all purpose flour

2

tablespoons heavy whipping cream

1

teaspoon vanilla extract

4

large eggs

saucepan. Stir over low heat unt1l sugar dissolves. Increase heat and boil without stirring until syrup 1s deep amber color, occasionally brushing down

J

sides of pan with wet pastry brush and swirling pan, about 8 minutes. Add hazelnuts and st1r unt1l well coated, about 1 minute. Carefully pour hot praline onto prepared baking sheet. Cool until praline hardens. Break praline mto pieces. Transfer to resealable plastic bag. Using rolling pin or mallet, coarsely

Pos1tion rack in center of oven and preheat to 350 F. Butter 9-inch-diameter

crush pralme.

springform pan with 2¥4-inch-high sides. Blend cake flour, butter, and brown

DO AHEAD: Can be made 1 month ahead. Wrap airtight and freeze.

sugar mprocessor until moist clumps form. Press crust mixture onto bottom (not sides) of prepared pan. Bake until crust is golden, about 25 mmutes Cool. Wrap outside of pan with 3 layers of heavy-duty foil. Reserve V2 cup Hazelnut Praline for garnish. Grind remaining praline to powder

mprocessor. Using electric mixer, beat cream cheese and 1 cup sugar in large bowl until smooth. Beat in all purpose flour. then cream and vanilla. Beat in eggs 1at a t1me. Fold in praline powder. Pour filling over crust. Place cake pan in roasting pan Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until center is just set. about 1hour 20 minutes. Transfer cake t0 k C R rae · ut around pan sides to loosen cake. Cool completely. emove foil from pan Sl·d es Chill . cake uncovered overn1ght.

DO AHEAD·

c

· an be made 3 days ahead. Cover and keep chilled

Cut around pan .d

. Mo d Sl es agam. Remove pan sides. Transfer cake to platter. un reserved V:2 and cup coarsely crushed Hazelnut Praline in center of cake serve.

~

Pistachio Brittle Cheesecake

, _ Ae shards of amber-colored pistachio brittle stand on edge Stamed-g,ass 1I secaJ.e creatmg a truly gorgeous dessert. The cake should atoP the r hee , . . . . d ernight, but wa1t unt1l vou re readv to set ve 1t before lle refngerate 01 . e pieces of brittle on top. 10 to 12 servmgs Jrrangmg th

Crust

S1fz-ounce package shortbread cookies

1

/z

cup unsalted natural pistachios

114

cup sugar cup (1/z stick) chilled unsalted butter, diced

1

v 4

Filling and Topping a-ounce packages Philadelphia-brand cream cheese,

3

room temperature 11/4 cups sugar 1 teaspoon ground cardamom 4 large eggs, room temperature 21/4 cups sour cream, divided

cup pear nectar tablespoons unbleached all purpose flour

Vz

2

teaspoons vanilla extract ounces high-quality white chocolate (such as Lindt or

2

5

Perugina), finely chopped Pistachio Brittle (see recipe) CRUST: Preheat oven to 350°F. Blend shortbread. nuts. and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press crust mixture onto bottom (not sides) of 9-inch-dlameter springform pan with 23' . h-h'1g h s1des. . 74·mc Wrap outside of pan with 3 layers of

~~avy-duty alummum foil. Bake crust until golden, about 15 minutes. Cool ust. Mamtain oven temperature.

FILLING AND TOPP lNG.. Beat cream cheese, sugar, and cardamom in 1

parge e bowl until smo0 th · Beat .In eggs 1 at a time. Add 1 cup sour cream ar nectar, flour· and van1 II a.. beat until. blended. Pour filling over crust. . Bakecheesecake until ff 5mtnute T pu ed at edges and softly set in center, about 1 hour s. ransfer cake to raek; cool 10 minutes. Meanwhile, sttr white ch I . . ot barely s· . oco ate In medtum metal bowl set over saucepan water untt'I melted and smooth. Cool chocolate to lukewarm· wh·trnmenng k • IS In re · · mammg 1V4 cups sour cream. Spread to Pan stdesPPmg to over warm ca ke Ch'til cake uncovered overnight. Cut around 1oosen cake· re p· . tstachto Brittl · move pan stdes. Place cake on platter. Stand e Pteces on ed ge ·tn topptng · on cheesecake.

~~' Pistachio Brittle In addition to being an impress1ve cheesecake topping, th1s brittle makes a delicwus gift; break it into shards and wrap in iridescent cellophane. Makes

12 to 16 pieces Nonstick vegetable oil spray

1 % 1/4

cup sugar cup water cup unsalted natural pistachios

Spray baking sheet with nonstick spray Stir sugar and 1/4 cup water in heavy small saucepan over medium-low heat unt1l sugar d1ssolves Increase heat and boil without stirring until syrup is deep amber color. occasionally brushing down sides of pan with wet pastry brush and swirling pan. about 12 minutes. Stir nuts into caramel and immediately pour onto prepared baking sheet. Working qu1ckly and carefully (caramel is very hot and hardens fast). press tip of small knife into edge of caramel and stretch gently Continue stretching at several points around edge of caramel to form very thin sheet, approximately

12 by 10 inches Cool brittle completely. Break brittle into irregular pieces. DO AHEAD: Can be made 3 days ahead Store airtight at room temperature.

ch eesecak es

Peanut Butter-

Brownie Cheesecake

eanut butter-cteam cheese filling homey favontes. A P . ThiS reCipe combmes two t re don't use old·fashwned or 't For tile best te>. " · . IS baAed ma browme cru~ . I'll et better results with a crec~my vanety. freshly ground peanut butter, yoL g 12 servings

3

ounces unsweetened chocolate, chopped

CRUST: Position rack in center of oven and preheat to 3SO F . farm pan wtt . h 231 . h h' diameter spnng ;r4-1nc - tgh sides Dust p Butte · an 1tghtl flour; tap out excess.

If• Vz

cup (1/z stick) unsalted butter, diced cup sifted unbleached all purpose flour (sifted, then measured)

Stir unsweetened chocolate and butter in heavy small sauc

1/ 8

Va

teaspoon salt teaspoon baking powder

2 1

large eggs cup (packed) golden brown sugar

Crust

111z teaspoons vanilla extract 'h ounce bittersweet or semisweet chocolate. finely chopped

medium bowl until very thick, about 4 minutes. Scrape down stdes

j

Filling 12

ounces Philadelphia-brand cream cheese, room temperature

1

cup (packed) golden brown sugar

3

large eggs

1

/z cup sour cream 11/J cups creamy peanut butter

Topping

epan o heat until melted and sm~oth . Cool_ . W~isk flour. salt, and bakmg in small bowl to blend. Usmg electnc mtxer, beat eggs and browns Beat in melted chocolate mixture. vanilla, and chopped bittersweet chocolate. Add flour mixture and beat until just blended. Spread 1 cup brownie batter over bottom of prepared pan. Bake un about 17 minutes Cool bottom crust in pan in freezer 15 minutes M oven temperature.

FILLI NG: Blend cream cheese and brown sugar in processorunt s Add eggs and sour cream; using on/off turns. process until mixtures smooth. occasionally scraping down sides of bowl. Using on/offtu in peanut butter. Ustng small knife. spread remaining brownie batte around sides of pan. sealing batter to bottom crust. Pour in filling fi not be as high as brownie batter).

3f4 2

cup sour cream teaspoons sugar

Bake until center of cheesecake is gently set and brownie sideshavefu

1fz

cup creamy peanut butter

to form 1-inch-wtde nng around filling, about 30 minutes.

TOPPING : Whtsk sour cream and sugar in small bowl to blend Spre evenly atop hot cheesecake to within ~ inch of edge. Bake cheeseca 1 minute longer. Set cake on rack. Cut around top edge of pan sides to loosen cake C · d wr'th smal cake completely Place peanut butter in pastry bag frtte . . d f sour crea star ttp. Ptpe trny rosettes of peanut butter around e ge 0 111 cake until rosettes are firm. about 30 minutes. Cover pan tightlywr and chill cake overnight. Cut around pan sides to loosen cake. Remove pan sr·des. Transfer cheesecake to platter. Cut into wedges and serve.

198

bon ap · .

petu desserts

~~~ · Baklava Cheesecake flaky. honey-sweetened Middle Eastern dessert pastry, this fn'>plred by the · . . • , oes the usual cookie- or cracker-crumb crust and 1s mstead cheesecake ,org . . . d between fine layers of pllyllo pastry To clarify butter. s1mmer 1t sandl\ lche (lor few minutes. then let 1t coo15 mmutes · Sk"11n off tI1e over towheat 8 SJJOD!1 the clear (clarified) butter into a small bowl. D1scard • foamv top. ther1 .,,, o/JdS in the bottom of the pan 16 servmgs 1s the nu"

Filling 4

B-ounce packages Philadelphia-brand cream cheese, room temperature

cup clover honey

tf• 2 6

cup fresh lemon juice teaspoons vanilla extract large eggs

Pastry 1f2

cup (1 stick) unsalted butter, clarified poundfresh phyllo pastry sheets or thawed frozen phyllo (each sheet about 17x11 inches)

PASTRY: Brush 10-inch-diameter spring form pan with 2¥4-inch-hlgh s1des w1th clanfied butter. Arrange 1 phyllo pastry sheet with long edge parallel to edge of work surface (cover remaining sheets with dampened towel to prevent drymg). Brush left half of pastry with clarified butter; fold right half over Brush top of pastry with butter; place in prepared pan. buttered side up. leavmg 5-inch overhang at 1 side. Cover with another dampened towel. Butter and fold second pastry sheet in same way and arrange in pan. overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. (Wrap remaining phyllo pastry sheets airtight and chill to make topping later.) Whisk fi lling to reblend, pour into crust. Fold pastry overhang over filling, pressing gently to make flat surface. Bake until pastry is light brown and filling is firm to touch, about 50 minutes. Cut around pan sides to loosen cake; remove pan sides. Using toothpick, poke several holes in top of cake to allow steam to

Topping

escape. Cool cake completely on rack. Chill uncovered 1 day. then cover and

1/z cup walnuts

keep chilled 1 more day to mellow flavors .

Vz

cup blanched almonds tablespoon plus lfz cup sugar

1

teaspoon ground cinnamon

Vz 1f4

cup (1 stick) unsalted butter, clarified cup water

1

tablespoonfresh lemon juice

1

1Vz-inch piece cinnamon stick tablespoon Cognac or other brandy

FILLING· p051·t· . · 10n rack ·m lower third of oven and preheat to 350°F. Usmg electric m·IXer. beat cream cheese .m large bowl until light and fluffy. Gradually beat · h . . m oney. then lemon JUICe and vanilla. Beat in eggs 1at a time

TOPPING: Preheat oven to 350°F. Cover rimmed baking sheet with 2 sheets of parchment paper. Coarsely grind all nuts. 1 tablespoon sugar, and cinnamon in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch-diameter springform pan atop pastry stack. Using sharp kn1fe. cut around inside rim of pan through entire pastry stack. making 10 pastry rounds. Cover rounds with damp towel Set pan rim on prepared baking sheet. Brush parchment and ins1de of pan nm w1th clarified butter. Place 1 pastry round inside pan rim on baking sheet and brush w1th butter. Repeat with 4 more pastry rounds. Spread nut m1xture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with several drops of water. Bake pastry until crisp and golden, about 30 minutes. Meanwhile. stir remaining Y2 cup sugar. Y4 cup water, and lemon juice in heavy small saucepan over low heat until sugar dissolves Add cinnamon stick; increase heat to medium and boil until mixture reduces to syrup, about 4 minutes. Remove from heat When bubbles subside. stir in Cognac. Flatten the pastry that is atop cake. Remove pan rim from topping. Set topping on cake, using large spatula Recut wedges in topping Replace pan rim on assembled cake. Immediately pour hot syrup all over topping Cooll hour. Chill cake 1 to 6 hours. Let cake stand at room temperature for 20 minutes before serving. cheesecak es

Upst.de- Down Honey Cheesecakes . . 'e · Wilen tile , ) , cakes have a IJIIIIt-111 s,Jl/G . These crustless upstde down cht t~e .d toppmg is revealed Smce tllese are d a gooeyhoneye . t d wps rameAms are mverte , I 3/..cup ramekiiiS or cus ar 7 4 1. au'II need twe ve mdiVIdual cheeseca~~ es. ~ to bake them m Makes 12

~ Indivi~ual Cheeseca

with Mtxed Berry Sa\\ it means everyone gets h Sometl·mes smaller is better-when . tsor e t Custard cups, ramektns, or even ovenproof ceramic t Ser des eacup good vessels for these little cheesecakes. Just make sure they hod ounces (10 cups) Makes 6

Crust a nd Cake

2f3 1

2 2 4

cup sugar cup honey cup (1/z stick) unsalted butter

2

cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces)

1f4

cup {1/z st ick) unsalted butter, melted

cup water h hiladelphia-brand cream c eese, 8-ounce pac kage S P room temperature cup (packed) golden brown sugar

3

8-ounce packages Philadelphia-brand cream cheese, room temperature

3f4 1fz

cup sugar teaspoon vanilla extract

2

large eggs

2

large egg yolks

cup sour cream teaspoons fresh lemon juice teaspoons vanilla extract large eggs Assorted fresh berries

Berry Sauce cup (1/z stick) unsalted butter

Preheat oven to 300°F. Butter twelve %-cup ramekins or custard cups. Place

% %

1 cup sugar. honey, and butter in heavy medium saucepan. St1r over medium

2

%-pint containers raspberries

heat unt1l butter melts and mixture is blended. Increase heat to medium-high

2

%-pint containers blueberries

and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat. Add V3 cup water (mixture

6

tablespoons black raspberry liqueur (such as Chambordl or

will bubble vigorously). whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between two 13x9x2-inch metal bakmg pans and chill while preparing filling. Using on/off turns, blend cream cheese and brown sugar in processor, occasionally scraping down sides of bowl. Add sour cream, lemon juice, and vamlla; process until smooth. Add eggs 1 at a time, processing just to blend between each addition. Divide filling equally among ramekins Add enough hot water to baking pans to come halfway up sides of ramekms. Bake cheesec~k~s until set, about 35 minutes. Remove from pans and chill uncovered until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

cup sugar

black currant liqueur (such as creme de cassisl

CRUST AND CAKE: Preheat oven to 325°F. Butter s1x 11/1-cup custa ~ cups Stir ground cook1es with melted butter mme d.1um bow1until crL"' are evenly moistened. Press 3 tablespoons crumb mixture evenlyo~tc bottom of each custard cup, reserve remaining crumb mixture. Using electnc mixer, beat cream cheese. sugar. and vam'II ain large b · I Add eggs ard eg . . unt1l fluffy, occasionally scraping down s1des of bow · . ·· · ·d filling equa1 yolks 1 at a time, blending well after each add1t10n. D1vl 8 fii . evenly atoP among prepared cups. Sprinkle reserved crumb m1xture oast Place custard cups in large roasting pan. Add enoug h pan to reach halfway up sides of cups.

Cut around sides of ramekins Invert cheesecak . remaming topping mramekins G . .es onto plates, spoonmg any over armsh With bernes.

appetit desserts

hot water tor

Coeur ala Creme Tlus class1c heart-shaped dessert 1s basically a no-bake, crustless cheesecake. For an extra treCJt, use small w1ld strawbemes {fra1ses des bois) tf ava1fable. They're sometunes avcufaiJ/e at fmmers' markets in spring and early summer. Makes 4

. et center about 45 minutes Remove cakes I1 esecakes un t'1s 111 , . Bake c e Cool completely. Cover cakes with plast1c wrap and chil l from water bath .I cold about 2 hours un!l · . ,. be made 7day ahead. Keep chilled.

DO AHEAD. van

. Melt butter in medium skillet over high heat. Mix in BERRY SAU CE· . . b ries and blueberries; toss unt1l sugar dissolves and sugar Add rasp er · h t d through about 3 minutes. Remove sk1llet from heat; bernes are ea e . stir in liqueur Cut around cu PSl.des to loosen cheesecakes. Turn cakes out onto plates. Pour warm berry sauce around cakes and serve.

4

10x10-inch squares cheesecloth

1

B-ounce package Philadelphia-brand cream cheese, room temperature

1

cup creme fralche or sour cream

6

tablespoons powdered sugar, divided

1

teaspoon fresh lemon iuice

tfz

teaspoon vanilla extract Pinch of salt

1

pound small strawberries, hulled, quartered (about 12/3 cups)

Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur a Ia creme molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, creme fralche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Divide mixture among molds Fold cheesecloth over mixture. Place molds on rimmed baking sheet; cover with plastic wrap. Chill at least 4 hours and up to 1 day. Toss strawberries and remaining 2 tablespoons powdered sugar in medium bowl to coat; let stand 30 minutes. Unwrap molds; mvert onto plates and peel

Cheesecakes often crack a bit on the top, and the most Iikely culprit is overbaking. To prevent cracks, start checking doneness 5 to 10 minutes before the indicated cooking time. When the center two to three inches of the cheesecake are still slightly Jiggly {give the cake pan a gentle nudge to check),

off cheesecloth. Spoon strawberries around each and serve.

Equipment Tip: Make Your Own Molds Coeur aIa creme molds, perforated and heart shaped, are available online at fantes.com You can also rig up makeshift molds by

remove the cake from the oven. The residual heat will set the very center.

cutting the sides of four 12-ounce paper cups to 3 mches high. With

But 1f a cheesecake cracks despite your best efforts, there are afew quick fixes.

cheesecloth, fill as d1rected. You'll get a drum-shaped "coeur."

Cool the cheesecake completely, then cover the crack by mixing 1cup of sour cream with 1 tablespoon of sugar. Spread the sour cream mixture over the cheesecake, filling the crack, then bake the cheesecake at 350°F for 5 minutes just to set the topping. Refrigerate until cold. A few pretty strawberries can hide any remaining cracks. Or m1x up a streusel (for instance, a streusel topping from one of the crisp or crumble rec1pes in the Fruit Desserts chapter), scatter it over a cookie sheet, and bake it. Just before serving, sprinkle the streusel strategically over the cheesecake.

a toothpick, poke 12 holes in the bottom of each cup. Line with

Vanilla Cheesecake Tartlets with Vanill Vodka Berries a~

Creatn. Cheese Pie Topped with Peaches and Blackberries The no-haf..e fillmg makes tl11s pte perfect for the hot summer months. If possible, top the pte with fresh peaches and blackhenies from your local farmers' market. 8 servings

C rus t s 21/z cups graham cracker crumbs

Crust 1/z 1/z

These tartlets have intense vamlla flavor and a so h . . . P JSttcated d vodka m the flllmg and the berry topping. Makes 8 e get

cup (1 stick) unsalted butter, melted

teaspoon almond extract 21/z cups shortbread cookie crumbs (about 10 ounces)

Vz Vz

cup (packed) dark brown sugar cup (1 stick) unsalted butter, melted

Filling Filling and Topping B-ounce package Philadelphia-brand cream cheese,

1

room temperature cup powdered sugar cup heavy whipping cream teaspoon vanilla extract

3/4

1/z

1

1/z 3 2 1 /4

8 teaspoons vodka 41/z teaspoons vanilla extract, divided

1/z 2

cup sugar vanilla beans, split lengthwise tablespoons heavy whipping cream

Topping 3

CRUST: Preheat oven to 325oF. Butter 10-inch-diameter glass pie dish Blend melted bu:ter and almond extract in medium bowl. Add crumbs and stir until evenly moistened. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until just golden. about 8 minutes. Cool crust completely.

FILLING AND TOPPING .· Blend cream cheese .In processor until smooth Add sugar, cre~m. vanilla extract. and almond extract and blend until v . smooth. occasionally scraping down sid f ery crust. Chill until filling is firm b 2 es o bowl. Spread filling in prepared · a out hours. DO AHEAD·. Can be made 1day ahead. Cover and keep chilled. Arrange peach slices around edge of p· A . warm jam lightly over frUit to glaze Chli~; _rrange blackbernes in center Brush pie up to 3 hours before serving.

B-ounce packages Philadelphia-brand cream cheese, room temperature

teaspoon almond extract large peaches, peeled, halved, pitted, sliced 1/z-pint containers blackberries cup peach jam, melted

teaspoon unflavored gelatin

cups mixed berries (such as raspberries, blueberries, and halved strawberries)

%

cup sugar

4

teaspoons vodka

2

teaspoons vanilla extract 5

CRUSTS: Preheat oven to 350°F. Mix graham cracker crumbs. bro and melted butter in large bowl until evenly moistened. Divide mxture eight 4 lhx %-inch tartlet pans with removable bottoms. Press crumb \ over bottoms and up s1des of pans Bake until crusts are light bro~ a

12 mmutes. Cool crusts completely m pans on racks. FILLING: M1x vodka and 4 teaspoons vanilla extract 1n small saucepJr.

5

sprinkle gelatm over. Let stand until gelatm softens. about 15 mrnutes over very low heat just until gelatin dissolves. Cool to barely lukewa·m

us·mg e ectnc m1xer. beat cream cheese. sugar. and remal nmQ VI ~ea~ vanilla extract in large bowl until blended. Scrape in seeds fron va" ~ . e 01v10t 1

•

•

beans and beat to blend. Beat in cream. then gelatm mlxtur 1 . 1 ArranQt:l mong crusts. Press bottoms of pans up. releasmg tart ets P1 nmmed baking sheet Chill until filling sets. at least 3 hours and L

a

1

TOPPING: Gently stir bemes. sugar. vodka. and vanrlla extract 202

bon appet't 1 d esserts

stand 15 minutes. Spoon berry m1xture atop tartlets.

111 N0 _ Bake Berry Cheesecake with Graham Cracker Crust "e" bneflv. the fresh blueberry filling doesn't require any ough t/78 crust ba,.. . . , . . . Th . k nn tlus an ideal summert11ne desset t Chtlltng the cheesebakmg at all, ma ' ::~ . . 1twill enhance the blueberry flavot 10 servmgs cake 01ermg 7

Crust 9 112

3

'i• 5

whole graham crackers cup old-fashioned oats tablespoons {packed) golden brown sugar teaspoon salt tablespoons unsalted butter, melted teaspoon vanilla extract

Filling '/4

cup water tablespoon unflavored gelatin (from 2 envelopes)

1Vz 8-ounce packages Philadelphia-brand cream cheese, room temperature

CRUST: Preheat oven to 350°F. Blend graham crackers. oats. brown sugar. and salt 1n processor until graham crackers are finely ground Add melted butter and vanilla; process until moist crumbs form. Press crumb m1xture onto bottom and 1 inch up sides of 9-inch-dlameter springform pan w1th 2¥4-inch-high sides Bake crust until deep golden brown, about 12 minutes. Cool.

FILLING: Pour Y4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens. about 15 minutes. Stir over very low heat just until gelatin dissolves. Blend cream cheese. cream. sugar. and lemon juice in processor until smooth. occasionally scrap1ng down sides of bowl. Add berries; puree until smooth (some blueberry b1ts will remain). With machme running, add warm gelatin mixture through feed tube and blend well. Pour filling 1nto crust Cover; chill overnight.

1

cup heavy whipping cream

DO AHEAD: Can be made 2 days ahead. Keep chilled.

1

cup sugar

Cut around pan s1des to loosen cake; remove pan sides. Transfer cake to platter.

1

tablespoon fresh lemon juice

3

cups blueberri es

Topping 1 4 13

2

cup chilled heavy whipping cream tablespoon sugar 1fz-pint containers blueberries cup blueberry jam

TOPPING: Using electric mixer. beat cream and sugar in medium bowl until peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until JUSt melted. Pour jam over berries; toss to coat. Mound coated berries on cream, leaving l-inch plain border. Chill cake at least 1 hour and up to 1 day.

•

. tarts & pastries ptes, •

p 1e Classrc Double-Crust Apple Pie 208 Apple and Blackberry Pre 20_9. Cinnamon-Apple Pw wrth Rarsms and Crumb Topprng 211 . p· 214 Golden Rarsin and Apple Lattr ce re Pear-Cardamom Pie with Almond Crust 215 Pear and Fig Pie with Hazelnut Crust 216 Rhubarb Lattice Pie with Cardamom and Orange 217 Classic Sour-Cherry Pie with Lattice Crust 219 Cherry Crumble Pie 220 Spiced Peach Pie with Buttermilk Crust 222 Peach Pie with Pecan Crumb Topping 223 Peach an d Blackberry Pie 224 Old-Fashioned Blueberry-Maple Pie 225 Lattice-Topped Blu eberry Pie 225 Wild Blueberry Pie with Almond Crumble Topping 226 Blueberry Sour Cream P1e 227 Blueberry P1e with Co rnmeal Crust and Lemon Curd 228- 29 Mixed Berry Pie with Pecan -Orange Lattice Crust 230 Pumpkin-Butterscotch Pie 231 Classrc Pumpkrn Pre 233 Pumpkrn Chiffon Pie with Pecan- Graham Cra cker Crust and Ginger Whipped Cream 234 Sweet Potato Cream Pie 235 Toasted-Pecan Pie 236 Chocolate-Almond Pre 237 California Walnut Pre with Orange and Cinnamon 238 Maple-Hazelnut Pre 238 North Carolina Peanut Pre 239 Classic Lemon Meringue Pie 241 Lemon Macaroon Pre 242 Coconut Cream Pre 243

Bitte~sweet Chocolate Pudding Pie with Creme Fralche Topping 244

Caramel-Pec an Bla ck Bottom Pie 245 Banoffee Pie 246 Peanut Butter and White Chocolate Cream Pie 247 Nectarin e White Chocolate Cream Pie 248 Coffe e- Co conut Tart 249 Chilled Lime-Coconut Pre w1th MacadamiaCo conut Crust 251

crostastas Apricot and Cherry Crostata 252 Apricot and Raspberry Croustade with Sour Cream Crust and Topping 253 Apple-Cranberry Croustade 254 Pear and Medjool Date Crousta de 255 Honey-Roasted Peach Cro usta de w ith Almonds and Honey-Sw eetened Greek Yogurt 256 Dark Chocolate and Pine Nut Crost ata 258 • tat1ns

Tarte Tatin 259 Apple and Pomegra nate Ta rte Tatin 260 Plum Tarte Tatin 261

t

novers

Spiced Apple Turnovers 262 Chaussons aux Pommes (French Appl e Turnovers) 263 Pear and Am aretti Tu rn overs 264 Sweet-and-S our Cherry Turnove rs with Goat Cheese Cream 265

tarts Golden Delicious Apple Tart 266 Warm Cinnamon-Apple Tart Wrth C 267 urrants Apple Frangipane Tart 268 Red Wine and Pear Brioche Tart 269 Classic Fruit Tart 270 Strawberry- Lemon Curd Tart 271 Lemon Cream Tart 272 Lemon and Honey Ta rt with Walnut Crust an d Honeyed Figs 273 Blood Orange Tart with Orange Caramel Sauce 274 Apricot Tart with Honey and Almonds

275 Strawberry and White Chocolate Mousse Tart 277 Cherry Lattice Tart 278 Cherry Linzertorte 279 Sour Cream Tart with Santa Rosa Plum Compote 280 Chee secake Tart with Tropical Fruits 281 Passion Fruit Tart with Crisp Meringue Top 282- 83 Cranberry-Lime Tart 284 Spe cu la as Tart with Almond Filling 286 Hazelnut Macaroon and Strawberry Tart 287 Almond Tart with Honey and Orange 288 Chocolate and Mixed Nut Tart in Cookie

Crust 288 Mixed Nut Tart 289 Chocolate-Pecan Tart 290 Mexican Chocolate Tart with CinnamonSpiced Pears 291 Chocolate-Raspberry Tart 292 Mocha Custard Tart 293 Chocolate Ganache Tart with Toasted Pecan Crust 295 . . Chocolate Tart with Cand1ed Cranbernes

296

Chocolate Truffle Linzer Heart 297 Dark Chocolate and Peppermint Whipped Cream Tart 298 te 18 Sugarplum Tart with Semisweet Choco Glaze 299-300

bon appetit desserts

tartlets

• pastries

Cappuccino Eclairs 311 Chocolate-Cognac Truffle Tartlets 301 Chocolate-Whrsky Souffle Tarts 302 Profiteroles with Caramel Sauce 312 Caramel-Hazelnut Mrni Tartlets 303 Chocolate Croquembouches 313 Milk Chocolate- Pecan Tartlets 304 Mango-Filled Cream Puffs with Spiced White Chocolate- Raspberry Creme Brulee Mango-Mojito Sauce 315 Tartlets 305 Strawberry Cream Puffs wrth Strawberry Sauce 316 Cherry-Almond Tartlets 306 Nectarine Tartlets with Puff Pastry and Fried Lemon-Scented Ricotta and Almond Filling 307 Mascarpone Cream Puffs 317 Mango Meringue Tartlets 307 Rhubarb-Raspberry Jalousie 317 Apple, Goat Cheese, and Honey Tartlets 308 Raspberry Napoleon 318 Lemon Tartlets with Fresh Blueberries 308 Strawberry Napoleons with Lemon Cream Spiced Plum and Caramelized Apple 319 Tartlets with Calvados Cream 309 Fresh Plum Napoleon 320 Warm Banana Tartlets with Peanut Crunch Banana-Caramel Napoleons 321 Ice Cream 310

Rhubarb Napoleons 322 Maple Mousse Napoleons with Macadamia Nut Brittle and Passion Fruit-Mango Sauce 323 Caramelrzed Banana Purses with White Chocolate Sauce 324 Pear and Frg Strudels with Gmger Cream 325 Apple Strudel with Cranberry Sauce 326-27 Dried Cherry and Walnut Strudel Bundles 328 Chocolate Chunk and Apricot Cannoli 329 Dried Cherry and Ginger Cannoli 329

. D ouhie-Crust Classic

Apple Pie Jit See Cws t I 0 I (page Jhine m tlus a/1-Amencanf . Tar1 and su eet apples cun d n7p111q the cwsr 8 servmgs • 272} for tips on prepanng. rollmg. df1 crt

C rust 21;z cups unbleached all purpose flour

1/z

10

1/z 3

teaspoon salt . ) hilled unsalted butter, cut into tablespoons (1 1/4 sticks c 1/z-inch cubes ted vegetable shortening, cup chilled solid non-hydrogena cut into 1Jz-inch pieces tablespoons (or more) ice water

Technique Tip:

Easy on the Dough

There are two ways to tr~nsf~r rolled-out pie crust dough from Roll the dou h tl1e W ork surface .to the p1e d1sh.(see below): . 9 ge 01 onto the rolling pm, then unroll it m the dish [11. or fold the dougr'r carefully into quarters. and unfold it in the pie dish [2]

dough for decoration; d1scard ci_rcles. Drape dough over flll mg Seal top a bottom crust edges together; tnm to Y2-1nch overhang. Fold overnar · w1t· h m1"lk. St1r remammg · · 1 tablespoon 9unae . decoratively Brush p1e cnmp · . . . . sugara large pinch of cinnamon 1n small bowl, spnnkle over p1e Transfer pie to baking sheet; place in oven. Immediately reduce tewpera' to 375aF. Bake pie until crust is golden brown, apples are tender, aJld Fl bubbling thickly, covering edge with foil if brownmg too quickly, about 2r Cool 30 minutes Serve warm or at room temperature.

DO AHEAD: Can be made 7day ahead. Cover loosely; store at roomtempera

Filling

.

Nonstick vegetable Oil spray . . 13/4 pounds sweet app Ies, su ch as Spartan or Golden Dehceous, peeled, cored, thinly sliced (about 51/z cu~s) . 13/4 pounds tart apples, such as Granny Smith or Peppm, peeled, cored, thinly sliced (about 51/zcups) 3/4

cup plus 1 tablespoon sugar

1

teaspoon fresh lemon juice teaspoon plus large pinch of ground cinnamon

Vz Vz

teaspoon vanilla extract

1

tablespoon unbleached all purpose flour

3

tablespoons unsalted butter, diced

1

tablespoon whole milk

CRUST: Wh1sk flour and salt in large bowl to blend. Add butter and shortening and rub 1n with fingertips until very coarse meal forms Spnnkle 3 tablespoons ice water over; toss until moist clumps form. adding more 1ce water by teaspoonfuls if mixture is dry. Gather dough mto ball; divide in half. Flatten each half into disk. Wrap 1n plastic, chill at least 1 hour.

DO AHEAD: Can be made 1day ahead Keep refrigerated Soften slightly at room temperature before using. FILLING: Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie

d1sh with nonstick spray Stir all apples. %cup sugar, lemon juice, Y2 teaspoon cinnamon. and vanilla in large bowl to blend. Let stand until JUices form, tossing occasionally, about 15 minutes. Mix in flour. Roll out 1 ~ou~h disk on lightly floured surface to 12-inch round. Place dough in pre~ared p1e d1sh Spoon in filling; dot with butter. Roll out second dough disk to 13-mch round. Using small bottle cap, cut out ten Y2-inch-diameter circles from

208

bon appetit desserts

2

nApple and Blackberry Pie Tart green apples and blackberries are a delicious combination. The crust has 8 feAture more lif..e that of a biscwt than a typical pie crust. 8 servings

Crust 2

cups self-rising flour

9

tablespoons sugar cup (11/z sticks) chilled unsalted butter, cut into 1/z-inch cubes

3/ 4

large egg, beaten to blend

1 1

tablespoon (or more) ice water

Filling 2

pounds tart green apples (such as Granny Smith), peeled, quartered, cored, cut into %-inch-thick slices

11f2 cups frozen blackberries, unthawed 1/3 cup plus 2 teaspoons sugar 2 tablespoons unbleached all purpose flour Milk Sweetened whipped cream

CRUST: Combine flour and sugar in medium bowl Add butter and rub in with fingertips until mixture resembles coarse crumbs. Mix 1n beaten egg . M1x in 1 tablespoon 1ce water. adding more ice water by teaspoonfuls as needed until moist clumps form. Gather dough into ball; divide in half Flatten each half into d1sk. Wrap separately in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

FilliNG: Preheat oven to 375°F. Mix apples. blackberries. YJcup sugar. and

What you need to make perfect pies and tarts

PIE DISHES: In the Bon Appetlt test k1tchen. we use glass pie dishes. Ceram1c p1e dishes (such as from Emile Henry) also work well. Most recipes call for a 9· or 10-inch-d~ameter pan that's about 1V2mches deep If you like to make deep-dish pies, also consider buying a deep-dish pie dish, which is usually about 2 inches deep. ROLLING PIN: You'll need one to roll out pastry crust, but the style you use is up to you. Some cooks believe that the tapered wooden French-style rollmg pin (with no handles) gives you a better feel for the dough. Others prefer a heavy marble rolling pin because it keeps cool. which is helpful when you're working with a sticky dough. Still others swear by a straight rolling pin with a nonstick silicone-lined barrel or a classic wooden pin with handles. TART PANS: Tart pans are usually made of metal with fluted sides and a removable bottom. The most common shapes are round. square. and rectangular. Most of the recipes in this book call for 9-. 10-. or 11-inch-diameter tart pans. If you like making tartlets. buy a collection of 4Y2-inch mini pans. ROLLING MATS: You can buy silicone mats. made just for rolling out dough. The nonstick surface makes the dough easy to roll and has circles (9-inch, 10-inch. 13-inch) drawn right on the mat, which help you create perfectly round, perfectly sized crusts. These mats are also handy for rolling out dough for pizza. scones, and biscuits.

flour mlarge bowl Roll out l dough disk on floured surface to 12-inch round. Transfer to 9-inchdiameter glass pie dish. Spoon fll' 1 mg ·mto crust. Roll out second dough disk on floured surface to 1 ~-inch round; place atop filling Fold top crust edge under bottom edge and

Technique Tip: Keep It Clean

Pinch to seal. Crimp edges decoratively. Brush crust w1th milk Spnnkle with

mat before putt1ng them m the oven. Th1s will help avo1d a st1cky,

remaming 2 teaspoons sugar. Cut several slits in top crust to allow steam toescape.

baked-on mess on the bottom of your oven should the frui t fil ling

Place fru1t p1es on a bakmg sheet lined w1th foil or a Silpat baking

bubble up and over

Bake pie until

t· crus 1s golden brown and fruit is tender covenng crust edges With ~oil collar if browning too quickly, about 55 mmut~s Cool pie on rack 30 m1nutes Se . · rve warm With sweetened whipped cream.

pies, tarts & pastries

n

Cinnamon-Apple Pie wit~ Raisins and Crumb Topptng

~ gar ent1ance the apples in this homey pie. Because Ra,sms and bro~An su nnin apples would make an excellent altemat1ve to d rt p1~ ~~~MW . n the filling. Don't skip the teaspoon of vmegar m the the Granny Sml ths I . . h-'t helps to make the crust tender. 8 servmgs p1e doug 1

Crust 11/z cups unbleached all purpose flour 1

tablespoon sugar

112

teaspoon salt teaspoon baking powder cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/a 1/z

lf•

cup (or more) ice water teaspoon apple cider vinegar

CRUST: Blend flour. sugar. salt, and baking powder in processor. Add butter; usmg on/off turns. cut in until mixture resembles coarse meal. Mix V4 cup ice water and vmegar in small bowl. add to processor Usmg on/off turns. blend until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry Gather dough into ball; flatten mto d1sk Wrap in plastic and chill at least 1 hour.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at roan temperature before rolling out Roll out dough disk on floured surface to 13-inch round Transfer to 9-inch-

Filling

diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust

1

cup (packed) golden brown sugar

sides Y4 inch above rim of pie d1sh. Freeze crust 20 mmutes

3

tablespoons unbleached all purpose flour

FILLING: Position rack in center of oven and preheat to 375°F. Mix brown

2

teaspoons finely grated lemon peel

sugar. flour. lemon peel. and cinnamon in large bowl. Add apple slices. raisins.

111• teaspoons ground cinnamon 3 /•

and vanilla; toss until well coated. Transfer filling to unbaked crust. mounding

2

pounds Granny Smith apples (about 6 medium), peeled, halved,

slightly in center. Bake pie until apples begin to soften. about 40 minutes.

1

cored, cut into Va-inch-thick slices (about 8 cups) cup raisins

CRUMB TOPPING: Meanwhile, wh1sk flour. sugar. cinnamon. and salt

2

teaspoons vanilla extract

1n

small bowl Add butter and rub 1n with fingertips until mixture begins to

clump together.

Crumb Topping 1 1fz

1 1fa

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are

cup unbleached all purpose flour cup (packed) golden brown sugar teaspoon ground cinnamon teaspoon salt

tender and topping is browned and crisp, tenting p1e w1th sheet of foil if brown1ng too quickly, about 50 mmutes. Cool pie on rack at least 2 hours

cup (1 stick) chilled unsalted butter, cut into 1/z-inch cubes

Cut pie into wedges and serve warm or at room temperature with whipped

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

1

/z

cream or vanilla ice cream. lightly sweetened whipped cream or vanilla ice cream

pies, tarts & pastries

Crust 101 k p·e crust is a thing of beauty-and rt is within the reach of every home A ten der, fl a Y r . .. . cook Jus tl t baking is a scrence. so rt s rmportant to measure carefully and follow th t rem em tJer 1a , . . . . erecrpe F Ilow these tips from the Bon Appet1t test krtchen and you II be a pre-crust P exact 1y. o ro In no trrne

STAY COOL: Chilled or-even better:-frozen ~at (butter. shortening, and/or lard) will Clea te a dough that's easy to work wrth. and.wil l produce a flaky, tender crust·. roomtemperature fat won't. Using ice water rs an rmportant part of the process because the

1 2

chilled water helps keep the fat cold. 1

LESS IS MORE: For a perfectly tender crust, you want short, weak strands of gluten (a protem that's in flour). The more you work the dough, the Ionge~ those strands of gluten become. and that can make the dough tough. The bottom lrne? Mrx the dough

just until it comes together. then stop

CHILL THE DOUGH: Don't rush it After you've made your dough, wrap it in piastre wrap, flatten rt into a drsk. and chill it for at least the minimum time recommended in the recipe. This will give the gluten a chance to relax. which will make the dough easier to roll out. It's also not a bad idea to put the rolled-out crust (once it's in the pan) in the freezer while you prepare the pie filling ; that will keep the crust from shrinking while it bakes and will also ensure the fat stays cold.

ROLL THE DOUGH: Give it space. Before you even get the dough out of the fridge,

4

make sure you have a large. clean space for rol ling. Lightly flour your work surface to prevent the dough from sticking-and flour your rolling pin. too. Roll out the dough genty,

rotating the dough occasionally to create an even circle [1 .2]. If the dough begins to stick. sprinkle the work surface and/ or the rolling pin wrth a little more flour. Make sure that the dough round is two to four inches larger in circumference than your pie plate. The extra dough will allow you to create a decorative edge on your pie. To transfer the dough to the pie pan. wrap the dough loosely around the rolling pin. then careful ly unroll it into the pan. Ease the dough into the edges of the pan [3]. being careful not to stretch the dough to the corners (which will cause the crust to shrink as it bakes). Lightly press the dough onto the bottom and up the sides of the pan.

A DIFFERENT WAY TO ROLL: Temperamental dough? Brand new to baking? Consider roll ing out the dough between two large sheets of parchment paper. Lightly flour one sheet of parchment. Unwrap the chilled dough disk. set it in the center of the parchment then pound it with the rolling pin until it's about srx inches in diameter. Lightly dust the dough with flour and lay the second piece of parchment on top. Starting at the center and rolling out to the edges. roll the dough using even pressure. To keep the thickness of the dough uniform. turn the parchment 90 degrees and flip the parchment and dough over after every few rolls. When t sheet of you have a dough round that's two to four rnches larger than your pan, remove the op . 1 parchment Pick up the remaining parchment and dough and quickly flip the round into the P_ e . . . ff'n one prece pan. Center the dough rn the pan and tear off the parchment in strips (peeling It 0 1 may tear the tender dough).

.. .

.

de. Fold the CRIMP THE EDGE: Frnrsh your p1e crust with a pretty des1gn around thee g . . · p pmch extra dough under to make it even with the rim of the pan. For a classiC cnm ' the the crust With your thumb and index finger on one side and your other index finger on d [ . · of afork 0 th er sr e 4]. For an easrer crust, press the crust with the back of a spoon. the tmes or a chopstick.

6

EXTRA CREDIT: The ultimate show-off crust? The benutiful, inteJWoven stripS of dout h known as lattice For a classic lattice top, cut strips hom the dough rouud (the quantrty wrdth of the stnps wrll be specrfred 111 the rec1pe) Evenly space hnlf of the strips atop the ave the dough fold every other strip in lwlf over itself. Plnce a new strip of dmJgh filling lio We • . . perpendrcular to the folded stnps [5]. Return the fold~d strrps to tl~e. ed£Je of the pie. laymg them over the perpendrcular strip Repeat the process. alte11Wt1ng the remwn111g stnps of dough ns you ~ 10

~nd

7

CHEAT SHEET: If you want all of the glo1y of

8

11

lattice crust with a fraction of the work,

do quick and easy overlay te~llnique. A11~mge h
pie. lop with the rerna1nrng strrps perpendrcular or dragonal to the frrst.

f1~1 Golden Raisin ~nd I

Apple Lattice Pte

tender yet still retam their shape and . Golden Delicious apples become I /ices are baked in the oven poor pleasant firmness after baking. The apphe :attice strips intact. roll and cut the , th p e To keep t e · to filling the crust ,or e 1 . then gently slide the stops f fl d parchment paper, . dough on a ptece o oure ble the lattice crust. 8 servangs he pie to assem from the parchment onto t

Crust 1'h cups unbleached all purpose flour

y2 1

cup cake flour tablespoon plus 11/z teaspoons sugar

9

teaspoon salt tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter,

3

cut into 1/z-inch cubes tablespoons chilled non-hydrogenated solid vegetable

l/4

DO AHEAD: Can be made 1 day ahead. Keep chilled Let soften temperature before rolling out.

shortening, cut into 112-inch pieces 6

CRUST: Blend both flours, sugar, ~nd sa_lt in processor. Add butter and shortening; using on/off turns, cut 1n unt1l m1xture resembles coarse Add 6 tablespoons ice water and process just until moist clumps form more ice water by teaspoonfuls if dough is dry. Gather dough into ball, into 2 pieces, 1 slightly larger than the other. Flatten larger piece into smaller piece into rectangle; wrap separately in plastic and chill at

FILLING: Position rack in bottom third of oven and preheat to 375°f.

tablespoons (or more) ice water

apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons

Filling 3V• pounds Golden Delicious apples, peeled, quartered, cored,

apples, then drizzle with 2 tablespoons melted butter and lemon juice; coat. Bake just until apples begin to soften, stirring once. about 15 Cool apples completely on baking sheet. Maintain oven temperature.

each quarter cut crosswise into 1f•-inch-thick slices 3

tablespoons plus 2 teaspoons sugar

3

tablespoons unsalted butter, melted, divided

2 1

Laspoons fresh lemon juice cup golden raisins

Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured

2

tablespoons (packed) dark brown sugar

to 12-inch round. Transfer to prepared pie dish. Spoon apple filling·

Transfer apples and any accumulated juices to large bowl. Mix in ra·

J

brown sugar.

Drizzle remaining 1 tablespoon melted butter over. Roll out dough 1

large egg yolk beaten to blend with 1 tablespoon heavy whipping cream

floured surface to 11 x7-inch rectangle. Cut lengthwise into twelve strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 diagonally atop first 6 stnps. forming diamond lattice pattern. Trim with bottom crust. Fold dough overhang in. pressing onto edge of pie Using fork. press dough edge decoratively to seal. Brush dough strips with egg glaze. Sprinkle strips with remaining 2 sugar. Bake pie 15 minutes. Reduce oven temperature to 350oF. bake pie until crust is golden and apples are tender. covering crust foil collar if browning too quickly, about 1 hour 15 minutes longer. rack at least 2 hours. Serve slightly warm or at room temperature

DO AHEAD: Can be made 1day ahead Cool completely, then cover at room temperature.

GG Pear-Carda mom

Pie

I I with Almond C rust . . t s perfect for the pie-makmg novice. Cons1der f cookie-/Ike crus 1 . The foolproo oop of vanilla 1ce cream or a dollop of l1ghtly . I dessert Wit11 a 5C rvmg t 1/S • se h. ed cream 8 servmgs sweetened w IPP CRUST: Blend flour. marz1pan. and salt in processor until marzipan is finely

crust

bleached all purpose flour 2~'• cups un k marzipan or almond paste, coarsely crumbled 7-ounce pac age ,

314

1~

· 5

teaspoon salt . , . - k) chilled unsalted butter, cut mto /z-mch cubes cup (1 st1c chilled non-hydrogenated solid vegetable tablespoons shortening, cut into 1/z-inch pieces

ground. Add butter and shortening: using on/off turns. cut in until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract in small bowl: add mixture to processor. Using on/off turns. blend mixture. gradually adding more pear nectar by teaspoonfuls as needed until moist clumps form. Gather dough mto ball; divide in half. Flatten each half into disk. Wrap separately in plast1c and chill at least 2 hours.

3

tablespoons (or more) pear nectar

DO AHEAD: Can be made 7day ahead. Keep chilled. Let soften slightly at room

Vz

teaspoon almond extract

temperature before rolling out.

Filling

tfl cup (packed) dark brown sugar 1 3

,,. 3

Add cornstarch and cardamom and process until vanilla bean is very finely ground. Transfer mixture to large bowl. Add pears and pear nectar: toss to coat.

vanilla bean, coarsely chopped tablespoons cornstarch teaspoon ground cardamom pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1h- to 3/4-inch-thick wedges

2

J

FILLING: Gnnd brown sugar and chopped vanilla bean in processor 1 minute.

Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass p1e dish Peel off second sheet of parchment and press dough into dish. Trim dough overhang to V2 inch.

tablespoons pear nectar

Transfer pear filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round . Peel off top sheet of parchment and invert

egg, beaten to t

dough onto filling. Peel off second sheet of parchment. Trim dough overhang

tablespoon sug

to V2 inch. Press top and bottom crust edges together to seal. Fold edge under and crimp decoratively. Gather dough scraps and reroll between sheets of floured parchment. Using leaf-shaped cookie cutter. cut out cookies. Arrange atop pie. Brush top of crust (not edge) with egg glaze. Sprinkle with sugar. Cut several slits in top crust to allow steam to escape during bakmg. Bake pie 15 minutes. Cover crust edge with foil collar to prevent over-browning. Continue baking until crust is golden brown and pears are almost tender when pierced with skewer. about 40 minutes. Cool pie on rack at least 1V2 hours Serve slightly warm or at room temperature.

pies, tarts & pastries

215

ff Pear and Fig Pie

with Hazelnut Crust

Soggy crusts? Overflowing filling? Holes in the solution-or the prevention-for common

.. ars and dned figs, thiS IS a wonderful ~utumn With Its pamng of fresh pe d . h flavor to the crust 8 servmgs dessert Hazelnuts add crunch an nc

PROBLEM: Holes and tears in the dough. SOLUTION: When transferring the dough to tears. and holes sometimes appear. To fix this •

Crust

1h

cup hazelnuts, toasted, husked, cooled

leftover dough pieces to patch the problem nlltl

41h teaspoons sugar 1h teaspoon salt 21fz cups unbleached all purpose flour . l/4 cup (11/z sticks) chilled unsalted butter, cut into v.-mch cubes 4

tablespoons (or more) ice water

Filling 1

cup dried black Mission figs, stemmed, quartered

1/z 2

cup sugar tablespoons unbleached all purpose flour

1

tablespoon fresh lemon juice

1

teaspoon finely grated lemon peel

21f• pounds pears, peeled, quartered, cored, thinly sliced

dough patch to adhere it to the crust. If needetl patch with a little beaten egg white.

PROBLEM: Soggy bottom crust. SOLUTION: Pies with soft, wet fillings can soggy on the bottom. To avoid this, partially adding the filling: Line the crust with foil and commercial pie weights, then bake it untH i6 PROBLEM: Unevenly baked crust. SOLUTION: First, press the dough gently pie pan. A crust that touches the pan in all

j

chance of browning evenly. Before you

1111-..

the rack to the bottom third of the oven. • • the oven will help the crust brown. Andllll

CRUST: F1 e

an1 salt rn processor. Blend in flour. Add

butter Blend 4 dough c Flatten ea h 45 mnutes

tter 1s reduced to rice-size pieces.

recommend baking your ptes in a glass ...

g more ice water by teaspoonfuls until

to check the bottom of the crust ctt.rq • •

£

Gather dough into ball; divide in half. arately in plastic and chill at least

DO AHEAD·· Canbemad 1day ahead. Keep chtlled. Let soften slightly at room temperature before rolling out.

FILLING: Preheat oven to 400cF

c

lemon peel rn large bowl Add . ombme figs. sugar. flour. lemon juice. and pears and toss to blend.

Roll out 1dough disk on lightly floured surf . 9-rnch-dlameter glass pie d. h F"ll _ace to 12-rnch round. Transfer to IS 1 crust With pe · dough disk on lightly flo d ar mixture. Roll out second ure surface to 12-inch d· overhang of top and batt . roun . place atop filling . Trim om crusts to y2 mch· . Cnmp edge decorative! C . . . press together and fold under. v. ut several slits m t escape during bakrng. op crust to allow steam to Bake Pie 20 mrnutes Reduce ov until Juices bubble thickly thro ehn tlemperature to 350oF. Continue to bake lon Co ug s Its and crust ld ger ol pie on rack 45 mrnutes S •s go en, about 50 minutes erve warm or at room temperature

PROBLEM: Overflowing filhng SOLUTION: As some pies bake, the To prevent the mess in your oven, place sheet Using a baking sheet also..-.. from the oven.

PROBLEM: Burned crust edges SOLUTION: Because they aren t ~~~~­ edges of the crust have a taldlfty• the rest of the crust Keep a dole - raa1 When the crust edge twns 191t IDIIJI-.; shield (a thtn metal or saltcone,... M 'JI your own with a long strip of wtll conttnue to brown alta'~ --jl~ watt too long

.,..._Ill

rn Rhubarb Lattice Pie with Cardam.om. and Orange s

es mto season early m spnng when there !tttle else at the Rhubarb con ) ket to cook with. It IS de!tctaus m ptes, cobblers, and cnsps, farmers r7ar. cular/ypretty bubblmg out from beneath a latttce crust Look and 1t JS partl for rhubarb with deep-red stalks: as they ~ake the bes~-lookmg p1e If , nnmg short on time sk1p the latttce and top wtth a second crust you 'e ru ' sservings

Crust 2 2 3/4 3/4

6

cups unbleach d all purpose flour r tablespoons teaspoon sal cup (11/z stick cubes, t tablespoons (

ed unsalted butter, cut into 1h-inch en 15 minutes !e) ice water

CRUST: Blend flour. sugar, and salt in processor 5 seconds. Add butter: ustng on/off turns, blend until mixture resembles coarse meal. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball: divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap separately in plastic and chill at least 1 hour.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rollmg out.

Filling 10 cups 1-inch pieces trimmed fresh rhubarb (about 21/z pounds) 1J4

cup plus 2 teaspoons sugar cup orange juice

l 1f2

teaspoons finely grated orange peel

Z/3

1

h teaspoon ground cardamom 1J4 cup strawberry preserves tablespoon heavy whipping cream Vanilla ice cream

FILLING: Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat unttlliquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, occasionally stirring very gently to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart). Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish Roll out smaller dough disk on lightly floured surface to 11-inch round; cut into Y2-inch-wide strips. Spoon filling into crust. Arrange 6 dough strips atop filling, spactng evenly. Place 5 dough strips at right angle atop first 6 strips, forming lattice Seal strip ends to crust edge. Stir cream and remaining 2 teaspoons sugar in small bowl to blend Brush over lattice, but not crust edge. Bake pie until filling bubbles thickly and crust 1s golden, covering edge with foil collar if browning too qu1ckly, about 55 mmutes. Cool pie completely on rack. Cut into wedges and serve with ice cream.

pies, tarts & astries

\ \

..

\

\

~rf Classic S?ur-Cherry Pie I

with Lattice Crust

. this good. It's got an incredible sour-cherry fillmg, , r had a cherry p1e Youve neve d "anilia ice cream to top it all off Sour-cherry . dflai.Y crust, an ., altght an . h 11 ·ted States it runs from mid-June to early July-and short-m t e v171 season IS .d available. If you can't find fresh sour chernes, you es are not WI e1Y freshon h frozen (thaw and drain them before measurmg), or metJmes buv t em . t cherries and extra lemon juice. Frozen sour chemes canso . ansubstitute swee . t.om Friske Orchards in Michigan (apples-chemescom). you c anbe ordered on1me " c lattice crust for this pie, see Crust 101 on page 213 for To createa woven . . r more rust1c look, trim the excess crust mstead of formmg a mstructtons ror a cnmped edge. 8servings

Crust

1 2v2 cups unbleached al tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chille 5 tablespoons (or mor

•

sc flour

ad butter, cut into 1h-inch cubes ter

Filling

CRUST: Whisk flour. sugar, and salt in large bowl to blend Add butter and rub m with fingertips until small pea-size clumps form . Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more ice water by teaspoonfuls if dough is dry Gather dough 1nto ball; divide in half. Flatten each half into disk. Wrap separately

1

cup plus 1 tablespoon sugar

in plastic and chill at least 30 minutes.

3

tablespoons cornstarch

DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at

lf•

teaspoon salt

room temperature before rolling out.

5

cups whole pitted sour cherries or dark sweet cherries (from about 2 pounds whole unpitted cherries) teaspoon fresh lemon juice (if using sour cherries) or 3tablespoons fresh lemon juice (if using dark sweet cherries)

1fz

2

teaspoon vanilla extract tablespoons (1/4 stick) unsalted butter, cut into 1h-inch cubes

Milk Vanilla ice cream

FILLING: Position rack in bottom third of oven and preheat to 425°F Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inchdiameter glass pie dish. Trim dough overhang to Y2 inch. Roll out second dough disk on floured surface to 12-1nch round. Using large kmfe or pastry wheel with fluted edge, cut ten %-inch-wide strips from dough round . Transfer filling to dough-lined d1sh. mounding slightly in center. Dot with butter. Arrange 5 dough strips atop filling. spacing evenly. Place remaining 5 dough strips at right angle atop first 5 strips, forming lattice. Trim dough strip overhang to Y2 inch. Fold bottom crust over ends of dough strips; crimp edges to seal. Brush latt1ce crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Continue to bake until filling is bubbling and crust is golden brown, covering edges with foil collar if brownmg too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Serve with vanilla ice cream

pies, tarts & pastries

2l

Cherry Crumble Pie f oat" a/ownds, c1n A sJmple crumble roppmg o •,

d brown sugar gives this pie

a rusttc touch 8 servings

Crust

eached all purpose flour 1'/z cups unbl 1 tablespoon sugar

1/• 6 2

teaspoon salt t . to J ' stick) chilled unsalted butter, cu m ( 4 tablespoons ' 'h-inch cubes tablespoons chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch pieces

CRUST: Blend flour, sugar, and salt in processor 5 second

. . S. Add bu shortening, usmg on/off turns, cut tn until mixture resembl . es coar 2 tablespoons 1ce water and egg yolk tn small bowl to blend . . .addt us 1ng on/off turns, bien d unt1 1m01st clumps form, adding more 1ce teaspoonfuls if dough is dry. Gather dough into ball·, ftatte nmto d plastic and chill at least 30 minutes.

DO AHEAD: Can be made 1day ahead. Keep chilled. Let soften temperature before rolling out.

2

tablespoons (or more) ice water

TOPPING: Blend oats, flour, sugar, almonds, cinnamon, and salt

1

large egg yolk

bowl. Add butter. Rub in with fingertips, pressing mixture together 11W1t1, . ... clumps form . Chill at least 30 minutes.

Topping 1

cup plus 2 tablespoons old-fashioned oats

DO AHEAD: Can be made 1 day ahead. Keep chilled.

cup unbleached all purpose flour

FILLING: Mix cherries with any juices, sugar, tapioca, kirsch, and

p (packed) golden brown sugar

bowl. Let stand unti I tapioca looks translucent, stirring occasional~

-·-'

up sliced almonds

112

teaspoon ground cinnamon

Preheat oven to 425°F. Roll out dough disk on lightly floured surface

teaspoon salt

14-inch round. Transfer to 9-inch-diameter deep-dish glass pie d1sh.

cup (1 stick) chilled unsalted butter, cut into Vz-inch cubes

overhang to % inch. Fold edge under and crimp decoratively. Spoon crust. Sprinkle with topping.

Filling 6

cups fresh cherries, pitted, or 2 pounds frozen pitted sweet

1

cherries, thawed, juices reserved cup sugar

21/2 tablespoons quick-cooking tapioca 1

tablespoon kirsch (clear cherry brandy) or brandy Pinch of salt

Bake pie 30 minutes. Reduce oven temperature to 400°F. Continue filling is bubbling thickly and topping is brown and crisp, covering foil collar if browning too quickly, about 25 minutes longer. Cool Jll8 least 30 minutes. Serve warm or at room temperature.

. d Peach Pie Sptce .lk Crust

with Butter.rnt

. ked with cinnamon and a t a peach fi!lmg spl · 'lk rust Tile ultlinate summer esser . f der. flaky. slightly tangy butterrm c . cardamom between tiVOlayers o ten

,

,

s servings

CRUST: Blend flour, sugar. and salt in processor. Add butter and lard on/ off turns. cut munti I fat is reduced to pea-size pieces. about t 25 on/off turns, blend in 3;4 cup buttermilk until dough just comes toge

Crust 2';z cups unbleached all purpose flour 5

teaspoons sugar

'lz

teaspoon salt · t J, stick) chilled unsalted butter, cut m o ( 4 tablespoons 'fl-inch cubes cup f~ozen lard or non-hydrogenated solid vegetable

6

~4

clumps, adding more buttermilk by tablespoonfuls if dough is dry Gat into ball; divide into 2 p1eces. 1 slightly larger than the other Flatte disk Wrap separately mplastic and chill at least 1 hour.

DO AHEAD: Can be made 1 day ahead Keep chilled. Let sohens g t room temperature before rolling out.

shortening, cut into 1/z-inch pieces 3/4

cup (or more) chilled buttermilk

Filling 3'

cup plus 1 tablespoon sugar

fiLLING: Mix 3;4 cup sugar, flour, lemon juice. cinnamon, and cardam large bowl. Bring large pot of water to boil. Add peaches to boi!mg wa~ 30 seconds. Using slotted spoon. transfer peaches to bowl of cold wate Peel, halve, and pit peaches. Slice peaches into bowl with sugar mxt

hed all purpose flour

to coat. Let filling stand until juices form, stirring often, about 20m n ~e

csh lemon iuice

Place 1 rack in center and 1 rack at lowest position in oven and pre ea·

"ound cinnamon n ground cardamom

4 pounds ripe peaches 2

tablespoons (V• stick) unsalted butter, cut into 1h-inch cubes

1

egg, beaten to blend

400°F. Roll out larger dough disk on floured surface to 12· to 13-mch

Transfer to 9-inch-diameter glass pie dish. Trim overhang to~ mch 1 filling in crust; dot with butter. Roll out smaller dough disk on floureds 12-inch round. Gently roll up dough onto rolling pin and unroll. drapmg fill ing. Pinch together overhang of bottom crust and edge of top crust Fo under and crimp decoratively. Cut several slits in top crust to allowstea escape during baking. Brush crust with beaten egg; sprinkle with rema 1 tab lespoon sugar. Place pie on center rack in oven. Place baking sheet on lowest oven ra " b catch any drippings. Bake pie until crust is golden brown and JUices . . f01'I I'f cru st browns too th1ckly through slits. covering very loosely w1th about 1 hour 10 minutes Cool pie on rack at least 1 hour. Serve war room temperature.

nPecan Peach Pie with Crumb Topping •,. perfect p18. with a not-too-sweet filling, a tender flaky crust, ThtS IS summer·' t toP'fJing. The peaches can be peeled by e1ther . . a very usmg l1 I nd Cl unc IY n t • . . 8 8 t dpeeler. available on/me and at cookware st01es. or plungmg • . . . ·,harp serra h ento boiling water for 30 seconds before coolmg and sflppmg the thepeac e5 I s~ms off 8 servings

CRUST: Blend flour. sugar. and salt in processor Add butter and shortening, usmg on/off turns. cut in until mixture resembles coarse meal. Transfer mixture

Crust

1V• cups unbleached all purpose flour teaspoon sugar

y2 teaspoon salt

1/• V•

cup (1/z stick) chilled unsalted butter, cut into Vz-inch cubes cup non-hydrogenated solid vegetable shortening or lard,

plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at

frozen, cut into 1/z-inch pieces

3

to medium bowl Usmg fork. stir in 3 tablespoons ice water. adding more ice water by teaspoonfuls if dough is dry, and pressing dough together with fingertips until moist clumps form . Gather dough into ball; flatten into disk. Wrap in

room temperature before rolling out.

tablespoons (or more) ice water

FILLING: Toss peach slices. sugar. tapioca. and cinnamon in large bowl to coat.

Filling 6

large ripe peac into 3/c-inch

1

/z

cup sugar

2

tablespoons qm

ut 2'/z pounds total), peeled, pitted, cut

Iices

h teaspoon groun

1

ing tapioca on

J

Let stand 15 m1nutes. tossing occasionally.

TOPPING: Meanwhile, blend flour. brown sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles fine moist clumps. Add pecans and oats. Using on/off turns, blend until nuts are chopped. Position rack in bottom third of oven and preheat to 400°F. Roll out dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass

Topping

pie dish. If necessary, trim overhang to% inch. Fold overhang under and crimp

1

12

cup unbleached all purpose flour

1

13

cup (packed) golden brown sugar

edge decoratively Spoon filling into crust. Sprinkle pecan topping evenly over peaches. Bake pie 30 minutes. Reduce oven temperature to 350°F. Continue to

1

12

teaspoon salt

bake until topping is brown, juipes bubble thickly, and peaches are tender when

6

tablespoons P/c stick) chilled unsalted butter, cut into Vz-inch cubes cup pecan pieces

pierced with small sharp knife, about 1 hour longer. Cool pie on rack 1 hour.

lf•

Serve warm or at room temperature.

cup old-fashioned oats

pies, tarts & pastries

~W' r J Peach and Blackberry Pie . I ' .t filling to thicken the juices slightly. If you gh flour 111 t le ,,ur f ,, . t There IS JUSt enou d . "'d another tablespoon o ,ow o . . fit( go ahead an au, prefer a tlucf..er ~'e ' mg, itutes for the peaches, with the added the fruit Nectarmes maAe good subst . · , b eled 8 servmgs benefit that they don t need to e pe . . . .

11/z pounds ripe peaches (about 6 small)

3 3

2

cups fresh blackberries cup plus 1 tablespoon sugar tablespoons unbleached all purpose flou~ Best-Ever Pie Crust dough disks (see recrpe) Heavy whipping cream Vanilla ice cream

ff

Best-Ever Pie Crust

Use this pie crust for any single-crust, double-crust or

.

· 1att,ce·top gives the crust a wonderful flavor; shortening makes itt ,~ Pe B enuer Mak112 disks (enough for 1 double-crust pie or 11attice-top pie) doa; 21/z cups unbleached all purpose flour 11/z teaspoons sugar 1 teaspoon salt

lfz 1fz

cup (1 stick) chilled unsalted butter, cut into 'lz·inch Clites

5

tablespoons (or more) ice water

cup non-hydrogenated solid vegetable shorteni~g or llnl, froze.. cut into 1/z-inch pieces

Bring large saucepan of water to boil. Drop peaches into water; cook 30 seconds Remove with slotted spoon. Rinse peaches under cold water to

Blend flour, sugar, and salt in processor. Add butter and shortenmg u

cool Slip skms off peaches. then halve, pit, and slice (yielding 33/4 to 4 cups).

turns, cut in until mixture resembles coarse meal. Transfer mixture to " bowl. Mix in 5 tablespoons ice water, adding more ice water by teas

Position rack in bottom third of oven and preheat to 400oF Mix peaches, blackberries, 2/3cup sugar, and flour in large bowl; toss to blend. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to Y2 inch Spoon peach filling into crust. Roll out second dough disk on lightly floured surface to 12-inch round: drape over fill mg. Trim dough overhang to 1Y2 inches. Fold edges of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Brush pie with cream and sprinkle with remaining 1 tablespoon sugar. Cut one 2-inch X in center of top crust to allow steam to escape during baking. Bake until crust 1s golden brown. peaches are tender when pierced with small sharp knife. and juices bubble thickly through X in crust, about 1 hour 10 minutes. Cool pie on rack at least 1 hour.

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve warm or at room temperature with vanilla ice cream.

bon appetit desserts

needed, until moist clumps form. Gather dough into ball; divide mha ~ each half into disk. Wrap separately in plastic and chill at least 20m

DO AHEAD: Can be made ahead and chilled up to 1dayorfrozenup• If frozen, thaw overnight in refrigerator.

Let soften slightly at room temperature before rolling out.

Id-Fashioned

Iueherry-~aplePie blueberry p!e the wav it's meant to be. pure. simple. and utterly Be sure to place a tmking sheet in the bottom of the oven before the pie mto bake The sheet will catch any juices that bubble out

n~ Lattice-Topped Blueberry Pie In this pie. the bluebeme<; are cooked separately to ensure that the fillmg has the perfect consistency 8 servi ngs 32

ounces frozen w i ld blueberri es or regular blueberries (unthawed) or 7 cups fresh wild blueberries or regular blueberries

unbleached all purpose flour *lllllt51JOI~tns

sugar IMIDOOAS baking powder

~~~~etapot~tns chilled non-hydrogenated solid vegetable shortening, cut into 1/z-inch pieces

1

cup sugar

1/4

cup cornstarch

2

tablespoons fresh lemon juice

1

teaspoon finely grated lemon peel

2

Best-Ever Pie Crust dough disks (see recipe on page 224) Heavy whipping cream Vanilla ice cream

iiMIUDIODilS chilled unsalted butter, cut into 1/z-inch cubes lllti1SIIIOOI1S (or more) ice water

Combine blueberries. sugar. cornstarch. lemon juice. and lemon peel in heavy large saucepan. Cook over medium heat until mixture thickens and bubbles. stirring occasionally, about 15 mmutes. Continue to cook 1 minute longer. stirring constantly. Cool until warm.

fresh blueberries

DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.

pure maple syrup unbleached all purpose flour

Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round . Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch Spoon filling into crust Roll out remaining

Blend flour. sugar. baking powder. and salt in processor. Add and butter; using on/off turns. cut in until m1xture resembles Mix in 6 tablespoons ice water. adding more ice water by . if needed. until moist clumps form. Gather dough together; 2 pieces. 1 slightly larger than the other. Flatten each into disk. separately in plastic and chill1 hour.

Can be made 1 day ahead. Keep chilled. Let soften slightly -.~r!•t• b fare rolltng out. Pet mbottom of oven and position rack in center; !uebernes. maple syrup. flour. tapioca, and "< toss to blend. Let stand 15 minutes

dough disk to 13x1 0-inch rectangle; cut into %-inch-wide strips. Arrange half of dough strips atop filling, spacing evenly. Arrange remaining dough strips at right angle atop first strips, weaving if desired. to form lattice. Brush crust edge with cream and press stnps to adhere. Trim dough strips even with overhang on lower crust. Fold edge of crust up over stnps, pressing gently to seal Crimp edges decoratively. Brush lattice and edges lightly with cream. Place pie on baking sheet. Bake until crust is golden. about 1 hour. Cool pie on rack at least 1 hour. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature

Serve pie warm or at room temperature with vanilla ice cream.

loured surface to 12-inch round Transfer to Pour filling into crust. Roll out smal ler dough ch round; arrange over fi llmg Press top and of dish to seal. Trim dough overhang to dge decoratively. Using small sharp kn1fe. allow steam to escape during baking.

bu e thtckly and crust is golden, about 1 hour Cool rack S rve at room temperature.

pies, tarts & pastries

nWlld Blueher~ Ie Crumble Topping

p· with Alxnond

f I They con be found fresh at farmers, Wild h/ue/!orries are sm;111 and flavor ud ·a,~ty foods states If you can't ukr.ts an spec! · mar/..ets and frozen at supellllc . ~ bluebernes make a fll1e substitute. find wild blurhetnes, regultu fresh or rozen th toppmg amps up the flavor of · almond paste m e Ttwl!ttle bit of mawpan or the bernes 8 servings 1

3/• ,; 4

7

·e Crust dough disk (see recipe on page 224) Best· Ever Pl cup plus 2 tablespoons (or more) sugar cup cornstarch . ( b t 'ld blueberries or regular bluebemes a ou cups fres h WI • 32 ounces) or 32 ounces frozen wild bluebemes or regular blueberries (unthawed)

2

tablespoons fresh lemon juice

2/J 4

cup unbleached all purpose flour 1 ounces marzipan or almond paste, broken into /J-inch pieces

lf•

(about 3/• cup loosely packed) cup (1/z stick) chilled unsalted butter, cut into 1fz-inch cubes

1/z

teaspoon salt Whipped cream or ice cream

Roll out pie dough. disk . on floured surface to 12-inch round · Transfer to g. diameter glass p1e d1sh. Turn . crust .edges . under and crimp decorat1ve 1 crust edge Y4 mch above s1des of p1e d1sh. Refrigerate while P • .

rep~~

and topping. Whisk% cup plus 2 tablespoons sugar and cornstarch in heavy 1arge sau p to blend. Stir in bluebe~ries and lemon juice. Cook over medium heat u t mixture bubbles and thickens, frequently stirring gently, about 13 minutes c• filling until cool, about 1 hour. If more sweetness is desired, stirinsugar b tablespoonfuls. Combine flour, marzipan, butter. and salt in processor; blend until m1xtu e~.. to clump together. Transfer topping to small bowl; chill30 minutes Position rack in bottom third of oven and preheat to 400°F. Spread bluebe filling evenly in unbaked crust. Sprinkle topping evenly over. Place p1e on rimmed baking sheet and bake until crust and topping are golden and fi Ing bubbles thickly, about 50 minutes. Transfer pie to rack and cool complete

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature Serve at room temperature with whipped cream or ice cream

226

hon ap ..

peht desserts

eberry- Sour Cream Pie xtract gives the blueberry filling a subtle flavor The crunchy ov1des a mce contrast to the custardy filling 8 servings

Ab

pee

Crus 1,14 cu t leached all purpose flour '/z cup' st 1ck) chilled unsalted butter, cut into lfz-inch cubes

2

table poons sugar

3

Pinch of salt tablespoons (or more) ice water

Filling 1

cup sour cream

cup sugar 21/z tablespoons unbleached all purpose flour

3/4

1

egg, beaten to blend

3/4

teaspoon almond extract

'!4 teaspoon salt 2'/z cups fresh blueberries

Topping 6

tablespoons unbleached all purpose flour

'14

cup ('/z stick) chilled unsalted butter, cut into 1/z-inch cubes

'h

cup chopped pecans

2

tablespoons sugar

CRUST: Blend flour. butter. sugar. and salt in processor until coarse meal forms. Using on/off turns, add 3 tablespoons ice water and blend until moist clumps form, addmg more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm. at least 30 minutes.

DO AHEAD: Can be made 7 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out. Preheat oven to 400°F Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to Vz inch. Fold edge under and crimp decoratively Freeze 10 minutes Line crust with foil: fill with dried beans or pie we1ghts. Bake until s1des are set. about 15 minutes. Remove foil and beans.

FILLING: Whisk sour cream. sugar. flour. egg, almond extract. and salt in medium bowl. Mix 1n bluebernes. Spoon filling into warm crust. Bake pie until filling is just set. about 25 mmutes.

TOPPING: Using fingertips, mix ftour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Sprinkle topping over pie. Bake until topping

IS

lightly browned. about 12 minutes. Cool p1e completely on rack. SeNe

at room temperature.

pies, tarts & pastries

2

berry Pie with Cornmeal Crust and Lemon Curd lltJ/1/ng lhtl pie dough beiW88n twO sheets of floursd parchment paper gives ,.;mum ffii(IIJUVIJflblity. By handling the parchment (not the dough), it's easy to Rip the dough frequently, which helps with rolling an even round. The tiiP aust is sprinklsd with raw sugar, creating s sparkling effect. 8 servings

Crust Z'1l CIIPI ••l•cllld ell purpose lour 'A _, . - e l (preferably stone-ground, medium grind) I ......... sager lA ............ 14 tebl..,.._ (t',\ sticks) chilled unsahed butter, cut into

V. 4

1h-inch cub• cup non-hydrogenated solid vegetable shortening, frozen, cut into Yl-inch pieces ..lllespoons (or more) ice water

Filling 5

cups fresh bluellerri• (about 27 ounces)

',\ 1Ja

capsugar cup corRStln:h tablespoon fresh lemon iuice telll•poon water

1

1

Milk 1'h talllespooas raw sugar ..._.Curd(- recipe)

CRUST: Blend flour, cornmeal s~ and salt . shortening; using on/off turns 'blend I

'untii..-..~~Pftl-.<•••k .. ,IIIIIAdll~~uD.r ..... . .. . , . . . . .• • •

Gad.-.,..··--·-

4 tablespoons ice water; blend just until moilt c:lunipl-. ..._.-,, ice water by teaspoonfuls if dough is dry. Flatten each half into disk. Wrap separately in ......,lllddll•a.1 .-..w. iMDIIt ----

DO AHEAD: Can be made 1 day ahead. KBIIfJ dtillld. S., at room temperature before rolling out.

...., ·-~

FILLI~G:

Combine blueberries, sugar, co11'1Stan:h, laman)IID.andl tn large bowl; toss to blend. let stand at room....,... .. · begm to form, about 30 minutes.

wat~r

:.~•

Preheat oven to 400°F. Place rimmed baking sheet in baiDial 1 dough disk between 2 sheets of generouslylllnd. . . r~und. Peel off top parchment sheet; invert dough iDIII-ildl dill*' d1sh. Carefully peel off second parchment shael Qllliwlllll••i1•ll1ll pressing any cracks together as needed to seal and . . . ._., • •A Spoon filling into crust. Roll out second dough disk between 2 sheets of gaNIIUIIr...,..... paper to 12-inch round. Peel off top parchment st.t Clflfltl ..... . evenly atop filling. Peel off second parctament sheet fiillllllllllfllllla-. to 1 inch. Fold overhang under and press to seal ()imp-lllllldlallllillllt" five 2-inch-long slits in top crust of pie to allow • • • - • lightly brush top crust (not edges) with mik SpiW~~••• Bake pie 15 minutes. Reduce oven temperlbll . . . . . . . .until crust is golden brown and filling is bullblilltltiiiiJ.,.. ...-. about 1 hour 15 minutes. Cool pie couaplltlly serve with lemon Curd.

. _ ...6tit dene~U

-

n

Lemon Curd . .

.

k . tJeet-tar1 toppmg IS also superb on scones or whole wheat toast

nus t1ur. , :.. 1

Makes about 2 cups

1

cup plus 2 tablespoons sugar cup fresh lemon juice

4 1 1

10

large eggs large egg, separated tablespoon finely grated lemon peel tablespoons (1 1/4 sticks) chilled unsalted butter, cut into Yz-inch cubes Pinch of salt

Combine 1cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy mediumsaucepan and whisk to blend. Add butter and salt. Whisk constantly over med1um heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes. Whisk egg white and remaining 2 tablespoons sugar in small metal bowl to blend. Set bowl over small saucepan of barely simmering water and whisk constantly until sugar dissolves and mixture is just warm to touch, about 1minute (do not overheat or mixture will curdle). Immediately remove bowl

from over water. Using electric mixer, beat egg wh1te mixture until thick and glossy (texture will resemble marshmallow creme; volume of beaten egg white will be very small}. Gently fold egg white mixture into cooled lemon curd. 00

AHEAD: Can be made 1 day ahead. Cover and chill.

''' Mixed Berry Pie with Pecan-Orange Lattice Crust This is a wonderful pie to make in the fall, when fresh cranberries are just starting to appear at the market; combined with frozen raspberries and b/uebeffies, they create a pie that's delightfully sweet and tart. A little grated

orsnge peel adds fresh flavor to the pie crust. 8 servings

Crust ~ cup pecans, tusted Z,. cups unbleached all purpose lour

cup sugar tablespoon finely grated orange peel

~

1 'A 4

if-:•

::::Ia

teaspoon sah cup (1 1/a sticks) chilled unsalted butter, cut into 1/z-inch cubes

DO AHEAD: Can be made 1day ahead. Keep chilled. Lltldfen

tablespoons (or more) ice water

room temperature before rolling out.

Filling 11/J ,. ,. 1 ,. 1114

CRUST: Finely grind pecans in processor. Add low, 1Uglll; salt and process until well blended. Add butter; VlllraWI/rJ/f ..,,._ m1xture resembles coarse meal. Using on/off turns blend -... water, adding more ice water by teaspoonfuls, sa form. Gather dough together; divide into 2 pieces, 111Wtdy - - other. Flatten each into disk. Wrap separately in plastic ...

cups plus 1 tablespoon sugar cup orange marmalade cup cornstarch tablespoon finely grated orange peel teaspoon ground allspice cups frozen raspberries, thawed, drained cups frozen blueberries, thawed, drained cups fresh or thawed frozen cranberries egg, beaten to blend

8Jifr•

FILLING: Position rack in bottom third ofovenand ptehaatto315-f..---~ 1V3 cups sugar, orange marmalade, cornstarch. orange peel, ..tlllli:e bowl. Add all berries and toss gently. Roll out larger dough disk on floured surface to 1].ildl nua 1at1r 9-inch-diameter glass pie dish. Trim overhang to 1~ inches. Roll out smaller dough disk on floured surface to 12-inch roent cut• Y2-inch-wide strips. Mound filling in crust. Arrange 7 dough strips atop tiffing, .-a811111fr. remaining 7 dough strips at right angle atop first 7 srnpa, fsJmilg raail ends of dough strips even with overhang of bottom crust WI •~•~•; overhang under, pressing to seal and forming higtHtaAdin8 • W (not crust edge) with egg and sprinkle with remaintrW t llblarr•• Line baking sheet with foil; place in bottom of «MMt .....,_..,_.. drippings. Place pie on oven rack and bake until aust•gllldlllbftllll bubbles thickly, covering crust edge with foil colter 1 hour 15 minutes. Transfer pie to rack and coal SlfW

if._,...,

at_.,...,.

warm or at room temperature.

230

bonappebt d esserta #

•

terscotch Pie

Pu111.p Brown sugar. buttt. butterscotch. then pump!<. this ne 1v take on the Thank l1 htsky to sene alongstd b

qutckly stmmercd into n tasty ~ 7tces round out the fl'lllfJg in S tAmg whtpped cream with a little r.{)Jrtt in the pie 8 servings

Crust 1V4 cups unbleached all purpose flour

1f2

teaspoon sugar

1/4

teaspoon salt tablespoons (1 V4 sticks) chilled unsalted butter, cut into

10

h-inch cubes

1

3

tablespoons (or more) ice water

CRUST: Mi.x flour, sugar, and salt in processor Add butter; using on/off turns. process until very coarse meal forms Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, add1ng more 1ce water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into d1sk. Wrap and chill1 hour Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass p1e dish. Fold edges under and crimp decoratively. Ch1ll crust at least 1 hour.

DO AHEAD: Can be made 1 day ahead Cover and keep ch11/ed.

Filling 1/4

teaspoon salt

Preheat oven to 350°F Line crust with f01l; fill with dried beans or p1e weights Bake 20 minutes. Remove foil and beans. Bake crust until just beginning to turn golden brown, piercing with fork if bubbles form. about 15 mmutes longer. Cool

1/4

cup Scotch

crust completely on rack.

3/4 cup (packed) golden brown sugar, divided 2 tablespoons ('/• stick) unsalted butter

11/4 cups heavy whipping cream 1

cup canned pure pumpkin

3

large eggs

1

teaspoon ground cinnamon

liz

teaspoon ground ginger

1/4

teaspoon ground cloves

'/4

teaspoon ground allspice

I

FILLING: Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bnng to boll over medium heat. stirring to dissolve sugar Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl Cool to room temperature. stirring occasionally. Whisk remaining V4 cup brown sugar and pumpkin in large bowl. Whisk in eggs,

Whipped Cream

then cmnamon. gmger. cloves, and allspice Add reserved butterscotch m1xture;

1

cup chilled heavy whipping cream

whisk to blend.

1

tablespoon sugar

DO AHEAD: Can be made 1 day ahead. Cover and cht/1. Rewhtsk before using

1

tablespoon Scotch

Preheat oven to 350°F Pour fillmg into crust. Bake pie until filling ts JUSt set, about 50 minutes. Cool to room temperature. about 3 hours.

DO AHEAD: Can be made 8 hours ahead. Store at room temperature WHIPPED CREAM: Using electric rnixer. beat cream. sugar. and Scotch in med1um bowl until peaks form.

DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk If necessary before serving. Cut pie into wedges. Serve with dollops of whipped cream.

pies, tarts & pastries

umpkinPie

~ Clas Abit of sour cream

e.xtra nchness. If~ roll out asecond P sugar he,,1'ore bakma ~

~~

2 1 2 ,,,. 1/•

314

ng of this spec1al p1e a subtle tang and a llltle :'lcorate the pie with pastry lec1ves, prepare and ll disk; sprmkle the leaf-shaped cutouts with p1e with whipped cream, d deslfed. 8 servings

·,e Crust dough disk (see recipe) Fla kVP cup sugar tablespoons (packed) dark brown sugar

' ' Flaky Pie Crust All purpose flour ancl c lk ' fl . mixture , v our cornbme to make a tender crust. while the own a ·~ ofdhuttcr and shortening lends flavor and a flaky texture If you don't tOO processor. simp/ · . , y use your fmgertJps or a pastry blender to combme the butter and sh t . . . or enmg With the dry ingredients until the mixture

resem bles coarse me 3 t M k . h ' a es 1 dough disk (enough for one 9-inch or 10-me crust)

tablespoon cornstarch teaspoons ground cinnamon

cup unbleached all purpose flour cup cake flour

teaspoon ground ginger

tablespoon sugar

teaspoon (generous) salt lS-ounce can pure pumpkin cup chilled heavy whipping cream

3

large eggs, beaten to blend

Vz

cup sour cream

teaspoon salt tablespoons (3/4 stick) chilled unsalted butter, cut into 1 h-inch cubes

2

V• cup apricot preserves 3

tablespoons chilled non-hydrogenated solid vegetable shortening, cut into Vz-inch pieces tablespoons {or more) ice water

Ro~ out dough d s1< on lightly floured surface to 13-inch round. Transfer to

9-mch-diameter g ass p1e dish Trim dough overhang to Y2 inch. Fold overhang

Mix both flours. sugar, and salt in processor. Add butter and shortening:

under and shape edge to form h1gh-standing rim. Make cut in crust edge at

using on/off turns. process unt1l mixture resembles very coarse meal. Add 3 tablespoons 1ce water and process until large moist clumps form,

Y2·mch intervals Bc1d alternate edge pieces mward. Freeze crust 15 minutes. crust on larger mrr ec! baking sheet. Bake crust until sides are set and dry,

adding more 1ce water by teaspoonfuls if dough is dry. Gather dough into ball; flatten mto disk. Wrap m plastic and chill until cold and firm, at

about 15 minutes Remove foil and beans. Continue to bake crust until cooked

least 1 hour.

through and pale qolden, piercing with fork if crust bubbles, 13 to 15 minutes

DO AHEAD: Can be made 1day ahead. Let soften slightly at room

longer. Cool crt.st on sneet 30 minutes. Reduce oven temperature to 325°F.

temperature before rolling out.

Preheat oven to 375"'j: Line crust with foil and beans or pie weights. Place

Whisk both suga•s, cornstarch, cinnamon, ginger, and salt in medium bowl until no lumps rema1r. Whisk in pumpkin, whipping cream, eggs, and sour cream. Gently spread apricot preserves evenly over inside of crust to coat. Pour filling into crust.

Ba~e Pie on she8t unt1'I filllmg . puffs at edges and center is almost set, 1 hour to 1hour 5mi t C . nu es. ool p1e completely on rack. Cover and chill until cold.

DO AHEAD· C

· an be made 1day ahead. Keep chilled

This Pie in Histo

The Pilgnms did ,1 ~. . . feast Th n have pumpkm p1e at their first Thanksg1v1ng 8 Tha k . _dessert reportedly made its debut at the second n Sglvmg, in 1623.

pies, tarts & pastries

ff Pumpkin Chiffon Pie

with Pecan- GrahaJn Cracker Crust and Ginger Whipped CreaJn

A chiffon pie is any pie with an airy. fluffy filling. This velvety-textured pumpkin pie has a crunchy nutty crust, delicate spicing, a hint of bourbon, and zingy crystallized ginger that decorates the whipped cream topping. Try it as an alternative to a traditional pumpkin pie for Thanksgiving. 8 servings

CRUST: Preheat oven to 350°f. Butter 9-i~ graham cracker crumbs, pecans, brown ......Ao~.

Crust

v.

cup gr1ham cr1cker crumbs cup finely chopped pecans cup (packed) golden brown sugar

V. 5

teaspoon salt tablespoons unsalted butter, melted

1

'II

Filling 1 1/,-oance envelope unflavored gelatin 2 tablespoons bourbon 11/4 caps canned pare pumpkin J{, cap whole milk 1/J cap (packed) golden brown sugar 4 large egg yolks 1 teaspoon ground cinnamon 1 teaspoon ground ginger 114 teaspoon ground cloves 114 teaspoon salt

Add butter and mix until crumbs are rnoll!IIR&I~ and up sides of prepared dish. Bake crust ...... . . Cool, then chill crust until cold.

J

FILLING: Sprinkle gelatin over bourbon maiM softens, about 10 minutes. Meanwhile. yolks, cinnamon, ginger. cloves. and salt in -~·J~ifi~~-:.~;: Stir over medium-low heat until mixture thiCIIIRI~•IIIII Mlfi•loell thermometer inserted into mixture registers from heat and pour into large metal bowl mixture and stir until gelatin dissolves. SetliMI ...IIII,IIa large bowl of ice water and stir until mixtunt • ctlllt1Midrl llt• 5 minutes.

lnl.wi·l-iill••••

Beat~ cup cream in medium bowl until soft • •.t•Mllllillll• into pumpkin mixture. Pour filling into chilledtNl\.C81iJ'IItl.,_,, . at least 3 hours. DO AHEAD: Can be made 1day ahead.

Ginger Whipped Creain 11h 2 1h 11h

caps chilled heavy whipping cream, divided tablespoons powdered sugar teaspoon vanilla extract tablespoo• chopped crystallized ginger

GINGER WHIPPED CREAM: Using e~eet~•:• cream. powdered sugar, and vanilla in rntfl._ll form. Transfer whipped cream to pastry- whipped cream rosettes around edge otla'-~• decoratively over pie. Sprinkle tfY!ltdialtl

otato Cream Pie the SIH?t

tr t..,'tues m the microwave helps this pie come together

to make all those a fact you II J,~-·,nprec1ate when you're rushing . for the Thanksgiving feast. 10 to 12 servmgs Flaky Pie Crust dough disk (see recipe on page 233) large red-skinned sweet potatoes (yams; about 13/c pounds total) cup (packed) dark brown sugar large egg yolks tablespoons fresh lemon juice

Position rack in bottom third of oven and preheat to 375°F. Butter 1a-inchdiameter glass pie dish. Roll out dough disk on floured surface to 13-inch round. Transfer to prepared pie dish. Trim dough overhang to V2 inch if necessary. Fold overhang under, forming edge, and crimp decoratively Freeze 15 minutes

teaspoon vanilla extract

Line crust with foil; fill with dried beans or pie weights. Bake until edge of crust

teaspoon ground cinnamon

is pale golden, about 25 minutes. Remove foil and beans. Continue to bake until bottom of crust is pale golden, about 5 minutes. Cool crust on rack. Reduce oven temperature to 325°F.

teaspoon salt teaspoon ground nutmeg cup heavy whipping cream Sweetened whipped cream

V

Meanwhile, pierce sweet potatoes in several places with fork or toothpick. Cook in microwave on high until tender, turning once, about 10 minutes. Cut potatoes open; cool. Scrape flesh into medium bowl; discard skins. Mash potatoes. Measure enough potatoes to equal 2 cups (reserve remainder for another use). Combine 2 cups mashed sweet potatoes. brown sugar. egg yolks. lemon juice, vanilla, cinnamon. salt. and nutmeg in processor; puree until smooth. Transfer to bowl; mix in whipping cream. Pour into crust. Bake pie until filling is set in center and top is no longer shiny, about 50 minutes. Transfer to rack and cool completely.

DO AHEAD: Can be made 1day ahead. Chill uncovered until cold, then cover and keep chilled. Serve pie cold with whipped cream.

pies, tarts & paatriea

ffChocolate-Almond Pie Therich gooey fi/lmg of thts sweet tr~at is reminiscent of a pecan pie. For anmtense chocolate flavor, choose bittersweet chocolate; for a milder taste. gofor semisweet. 8 servings

4

~~ ~ Cinnamon Pastry Crust Toasted nuts and a b't f . Makes one 9-inch ~r:s~mnamon make this the perfect crust for fall pies.

ounces bittersweet or semisweet chocolate, chopped 11/z cups unbleached all purpose flour

3 tablespoons unsalted butter 1y4 cups dark corn syrup '{.

cup sugar

4

z

large eggs teaspoons vanilla extract

1/4

teaspoon almond extract

3

Pinch of salt cups sliced almonds, toasted

1

Cinnamon Pastry Crust (see recipe), chilled

% 2 1

v

cup walnuts or slivered almonds, toasted tablespoons sugar teaspoon ground cinnamon teaspoon sa It cup (1 stick) chilled unsalted butter, cut into 112-inch cubes

2

tablespo_ons ch~lled non-hydrogenated solid vegetable shortening, cut mto 1f2-mch pieces

2

tablespoons (or more) ice water

Position rack 111 center of oven and preheat to 350°F. Sti r chocolate and

Blend flour. nuts. sugar, cinnamon, and salt mprocessor until nuts are coarsely

b~tter 1n large meta

ground. Add butter and shorten mg. using on/off turns. process until coarse meal forms. Add 2 tablespoons ice water; using on/off turns. blend until small moist clumps form. adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 30 minutes

bowl set over saucepan of simmering water until

melted and smooth Remove bowl from over water. Mix in corn syrup and s~gar Wh1sk in eggs, vanilla extract, almond extract, and salt. Stir in

toasted almonds Pour fllingmto prepared crust. Bake pie until filling is set around edges but moves s!tghtly in center when pie 1s gently shaken and crust is golden brown. tentmg w1th foil1f crust browns too quickly, about 1 hour. Transfer Pie !orack and cool sl1ghtly. Serve warm or at room temperature.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-mchdiameter glass pie dish Press dough into d1sh. Fold dough overhang under and crimp edges decoratively. Cover and chill until cold, about 30 mtnutes.

DO AHEAD: Can be made 1day ahead. Keep ch1lled.

pies, tarts & pastries

237

ff

· onaia Wi

t

• 1e

with Orange and Cinnalnon

This pie is aptly named, as virtually all walnuts in the United States (and two· thirds of those in the world} come from California. The texture is similar to that of a pecan pie, but this dessert is perfumed with another famous California

crop, the orange. I servings

1

Raley Pie Crust dough disk (see recipe on page 233)

3

..........

cup light corn syrup Vz cupsugar Vz cup (1 stick) unsalted butter, mehed 1 teaspoon finely grated orange peel 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1Vz cups coarsely chopped walnuts

1

Filley Pie en.t ....................

'h 'h

cup (pt~cbd) •••• . . . .. . .

c..,,.. ...................... "' cuplillltcera.,... ""

I

..............

2

tab...,._ .......

'14

cup (¥1 llick) - •........l.illtlt kat ...

1

......... wltite,....., ..............

1 3

cup hazelllllll,......., c•••lr ....,, .. large eggs teaspoon vanilla llldl&&t

1

J

Position rack in bottom third of oven and preheat to 400°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp decoratively. Refrigerate 15 minutes.

Line crust with foil; fill with dried beans or 1J18 we9allalrlt•tlllf{~ sides are set, about 15 minutes. Remove foil and beans. bake untiI set. pressing gently with back of spoon if GUIIIIIJIIIII. •~m 12 minutes. Transfer crust to rack and cool c:oqJielatw. ,.._

Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon, and vanilla; whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust.

temperature to 350°F.

Bake 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack. DO AHEAD: Can be made 1day ahead. Cover and store at room temperature.

c.-••·

Meanwhile. bring maple syrup, brown SUQ8t coml)tlf. in medium saucepan over medium heat. stirrang llltiJ SUIIfl die • Continue boiling 1 minute, reducing heat as needed to boiling over. Remove pan from heat. AdJ 1Jowbon.1han 11 butter melts. Let mixture coot to lukewarm. whistinl 20 minutes.

bulWd,.

""*"

Brush crust with egg white _to coat Salllar .._.....:::::. vanilla in medium bowl unttl blended. Whist CDOIId mixture. Pour filling over hazelnutS in CftiSl

aust'!._..

. unt1·1 fill'ang .IS set and .,....,., ..IUohtlu -Awl. &1JIII1FII Bake p1e ....-Call Jill~ foil collar if browning too quickly. at.taat ......

ternpBtature

'~ Not

arolina Peanut Pie

'fLIP s du1 ~ d from a cereal-grass crop that grows in the South. Sorghum S} 1 . . . . 'rup conn.s from sugar cane, but unl1ke molasses, 1t 1s l1ght in color Golden sr and flal'Of. Salted North Carolma peanuts (sold as Go/~en Gourmet Peanuts) and sorghum s}rup am available on/me at southemthmgs.com. Golden syrup can l1e found msome supermarkets or at specialty foods stores where maple

syrup and other syrups are sold. 8 servings

Crust 1'/z cups unbleached all purpose flour 1 teaspoon sugar

'/z 'h

teaspoon salt cup (1 stick) chilled unsalted butter, cut into 1h-inch cubes

4

tablespoons (or more) ice water

Filling 1/J

cup (packed) dark brown sugar

2

tablespoons unbleached all purpose flour

1/z

teaspoon coarse kosher salt

1/c

teaspoon ground cinnamon

1fc

teaspoon cayenne pepper large eggs

3

1h cup golden syrup (such as lyle's Golden Syrup) 1h cup sorghum syrup, or Vz cup golden syrup (such as lyle's Golden Syrup) mixed with 1 teaspoon apple cider vinegar

'lc

cup (1/z stick) unsalted butter, melted, cooled slightly 1 teaspoon vanilla extract 1'/z cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts Vanilla ice cream

CRUST: Blend flour, sugar. and salt in processor. Add butter; using on/off turns cut m until mixture resembles coarse meal. Add 4 tablespoons ice water; usmg. on/off turns. blend just until mo1st clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into d1sk. Wrap in plastic and chill at least 1 hour Preheat oven to 375oF Roll out dough disk on lightly floured surface to 12-inch round. Transfer to 9-mch-dlameter glass pie dish. Fold dough edges under and crimp decoratively. Freeze crust 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set. about 20 minutes. Remove foil and beans. Continue to bake until edges begin to color. piercing with fork if crust bubbles. about 13 minutes Cool crust on rack while makmg filling. Maintain oven temperature.

FILLING: Whisk brown sugar. flour. coarse salt, cinnamon. and cayenne in medium bowl. Whisk eggs in another med1um bowl to blend. Add golden syrup, sorghum syrup, melted butter. and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling mto cooled crust. Bake pie 15 minutes. Reduce oven temperature to 350°F Contmue to bake until crust is golden and filling is set (center of filling may move slightly when d1sh is gently shaken). covering crust edges with foil1f browning too quickly, about 40 minutes. Cool pie completely on rack.

DO AHEAD: Can be made 1 day ahead. Cover loosely. store at room temperature. Cut pie into wedges. Serve with vanilla ice cream.

pies, tarts & pastries

239

n

Class

emon Meringue Pie

·uice and /t}mon peel add a nice pucker to the filling. A sweet Fresh lemon J . .ngue balances the tartness. When beatmg egg whites for the cloud of merl .. be sure to use a perfectly clean metal or glass miXIng bowl Using menngue. . / lvt/1 result in an espectally fluffy texture Usmg nonsttck ac~ bow . . 'ot'ttavatlable at supermarkets) makes tt easy to blmd bake the alummum 11 ,, crust: or Sl.mpl}' spra}' regular fotl with nonsttck spray 8 servings

Technique Tip : Chill and Bake If you have time, ch~ll the pie crust dough before baking as long as one day or overnight This allows the glutens in the flour to rest, reducmg the amount the crust will shrink when baked.

Crust

CRUST: Blend flour. sugar. and lemon peel in processor. Add butter and

1'/c cups unbleached all purpose flour

process until mixture resembles coarse meal. Transfer mixture to medium

tablespoon sugar teaspoon finely grated lemon peel

clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather

cup (1 stick) chilled unsalted butter, cut into %-inch cubes

dough into ball; flatten into disk. Wrap in plastic and chill at least 20 minutes.

tablespoons (or more) ice water

Filling 1

cup sug u

4

teaspoons cornstarch Z/1 cup fresh lemon juice 4 large egg yolks tablespoon finely grated lemon peel

Meringue 3

large egg whites, room temperature Pinch of salt 1 h cup sugar

bowl. Drizzle 2 tablespoons ice water over and stir with fork until moist

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out. Roll out dough disk on lightly floured surface to 12-inch round. Gently roll up dough onto rolling pin and unroll into 9-inch-diameter glass p1e dish. Press into dish. Fold dough overhang under. even with edge of pie dish. Crimp dough edges decoratively. Freeze crust until firm, about 15 minutes. Preheat oven to 400°F Line frozen crust with nonstick aluminum foil. Fill foil with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove foil and beans. Contmue baking crust until golden. about 10 minutes longer. Remove crust from oven. Reduce oven temperature to 350°F. Let crust cool on rack while preparing filling.

FILLING: Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in lemon juice. Whisk in egg yolks 1 at a time. Stir in lemon peel. Whisk constantly over medium heat until mixture thickens and boils, about 10 minutes Spoon warm filling into crust; smooth top.

MERINGUE: Using electric mixer fitted with whisk attachment, beat egg wh1tes and salt in large bowl until very soft peaks form. Gradually beat in sugar; continue beating until mixture is stiff and glossy. Using sil1cone spatula. spread meringue over warm filling, covering to crust edges and creating peaks and swirls. Bake until meringue is pale golden, about 15 minutes. Cool pie completely on rack and serve.

pies, t a rts & p as tries

241

fff Lemon Macaroon Pie The tang of the lemon juice and lemon peel balances the richness of the coconut in this bright sunny pie. I servings

Crust 1

cup unbleached all purpose flour

V.

cup cake flour tablespoon sugar teaspoon sah tablespoons (¥4 stick) chilled unsahed butter, cut into 4 pieces tablespoons chilled non-hydrogenated solid vegetable shortening, cut into 'lz-inch pieces

1

'lz 6 2

3

tablespoons (or more) ice water

Filling 3 2 'I• 1'I• 1'1•

'I• 'I• 2 2

large eggs large egg yolks teaspoon salt cups sugar cups sweetened flaked coconut cup chilled heavy whipping cream cup fresh lemon juice tablespoons (114 stick) unsalted butter, melted teaspoons finely grated lemon peel

1'/z teaspoons vanilla extract 'h teaspoon almond extract

CRUST:. Blend. both flours• !tunar ......, "' PI"'CCIaur ...... • and ... shortemng; usmg on/off turns, cut in ras Add butler 11111 Add 3 tablespoons ice water and process until ~-water if dough is dly. 1nto d1sk. Wrap 1n plastic and chill at least 1- . clowJt liD bat.

until"*""'

~ore ~ce

~teaspoonfuls

=~!ant,

DO AHEAD: Can be made 2 days ahead. Keep cltllett iBt room temperature before rolling out. IOIIat Position rack in bottom third of oven and preheat ---~ laurtd d.1ameter glass pie dish. Roll out dough disk on l9ldy ro~nd. Transfer to p~epared dish. Trim douQtl owerbqto*Rh;••fid•• cnmp edge decoratively. Freeze crust 15 minutes. line crust with foil; fill with dried beans or pie weij\ts 8alre lid and edge is pale golden. about 20 minutes. Remove fait Bill beans. completely on rack. Maintain oven temperatln.

FILLING: Using electric mixer. beat eggs, egg yolks. and salt• blend. Add sugar and beat until mixture is thick and tufty, aladl in coconut, whipping cream, lemon juice, melted butter. lemon peel, and almond extracts. Pour filling into crust. Bake unti I fi II ing is golden and set, about 40 minuteS. Cool pe rack, then chill until cold, about 3 hours.

DO AHEAD: Can be made 1day ahead. Coverandteepdi/lelt

Topping 1/4 2 ¥4 8

cup heavy whipping cream teaspoons powdered sugar teaspoon vanilla extract thin lemon slices

TOPPING: Beat cream, powdered sugar. and vanilla in large baWl peaks form. Fill pastry bag fitted with large SW tip with whiiJIIId and pipe around border of pie. Garnish with Ieman si:8l and-.

~) Co<

ream Pie

rslt. ... s1c p1e features a rich pastry cream fillmg and T/115 lusciOUS~e f coc(mut hH m the frlling, m the whipped cream toppmg, atrtpfe dose o . 7i . .. ted co {lnt.lt fJdkes sprmkled atop the p1e he p1e flllmg needs and mthe toas . . ht so be 1m mJkmg tins one day ahead. 8 servmgs to chill overnrg , •

Crust

CRUST: Blend flour, sugar, and salt in processor Add butter and shortemng

1'h cups

Unbleached all purpose flour

1

tablespoon sugar

'h

teaspoon salt tablespoons (3/4 stick) chilled unsalted butter, cut into

6 3

'h-inch cubes tablespoons chilled solid non-hydrogenated vegetable shortening, cut into 1/z-inch pieces

4

tablespoons (or more) ice water

USing or~/off turns, cut in until mixture resembles coarse meal Drizzle 4 tabl.espoons ICe water over mixture. Using on/off turns. process just until moist clumps_form, adding more ice water by teaspoonfuls 1f dough 1s dry Gather dough mto ball, flatten into disk. Wrap in plastic. Chilll hour Roll out dough between 2 sheets of plasttc wrap to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 mmutes.

DO AHEAD: Can be made 7 day ahead. Keep frozen.

Filling h cup sugar

1

2

large eggs

1

large egg yolk

3

tablespoons unbleached all purpose flour

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set. about 10 minutes. Cool.

DO AHEAD: Crust can be made 7day ahead Wrap with foil or plastiC wrap.

1'h cups whole milk

Let stand at room temperature.

Wz cups sweetened flaked coconut

FILLING: Whisk sugar. eggs. egg yolk. and flour in med1um bowl. Bring milk

1fa

teaspoon vanilla extract

and coconut to s1mmer in medium saucepan over medium heat. Gradually add

teaspoon coconut extract

hot milk mixture to egg m1xture. whisking constantly. Return to same saucepan; cook unti l pastry cream thickens and bolls, st1rnng constantly, about 4 minutes.

Topping 2

Remove from heat Mix in vanilla and coconut extracts. Transfer pastry cream

h cup sweetened flaked coconut

to medium bowl Press plastic wrap directly onto surface to prevent skin from

w.

forming. Chill until cold. at least 2 hours and up to 1 day. Transfer filling to crust.

2

cups chilled heavy whipping cream tablespoons sugar

'h teaspoon coconut extract

Cover; chill overnight.

TOPPING: Meanwhile toast coconut in heavy small skillet over medium heat until light golden. stirring often. about 3 minutes. Cool completely. Using electric mixer, beat cream. sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. Serve cold DO AHEAD: Can be made 4 holliS ahead. Cover and refngerate.

pies. tarts & pastries

iY Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping Bittersweet chocolate and creme frarche, notv at1ailable nt most supermarkets and at specialty foods stores, update the diner-style chocolate pudding pie. When making the fillmg, be sure to whisk the milk mto the sugar mixture gradually to avoid clumps. 8 servings

Crust 1

cup chocolate wafer cookie crumbs (about half of 9-ounce package; about 23 cookies, finely ground in processor)

2 5 2

tablespoons sugar tablespoons unsalted butter, melted ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

CRUST: Position rack in center of oven and p ~ . re reat to 15~ t S crumbs and sugar tn processor. Add melted butt • er. proce -, Jrt evenly mOistened. Press crumb mrxture onto bottom and . , .., 9-inch-dlameter glass p1e dish. Bake unt11crust oe · .... 'J- 1 • . . gms !o ::e• 11r:! looks mo1st. pressrng gently with back of fork rf crus• ff ' 'pu ~. aoo • \ Remove crust from oven. Sprinkle chopped chocolate .

•

Over b... t•rw· .} ,

stand unt1 l chocolate softens. 1 to 2 minutes. Ustng off~et spa·· 'a,, sil icone spatula, gently spread chocolate over bottom and "'r.

~,.,.. >ICi~S C'

Filling

cover. Chill crust until chocolate sets, about 30 minutes

1JJ

FILLING: Whisk sugar, cocoa, cornstarch, and salt to b:end "hea,,

•,

1JJ

cup sugar cup unsweetened cocoa powder (preferably Dutch-process)

2

tablespoons cornstarch

saucepan. Gradually add VJ cup milk, whisking untn smoot" pastt; L·. , in remaining milk, then cream. Using flat-bottom wooden spoon c· ::3• •.

1fs

teaspoon salt

spatula, stir mixture constantly over medium heat. scrap ng botto ar ·

1% cups whole milk, divided

of pan until pudding thickens and begins to bubble at edges ato~..: 5 -,

%

cup heavy whipping cream

Add chocolate; stir until mixture is smooth. Remove from hea:. st.r ~~ • -_

4

ounces bittersweet or semisweet chocolate (do not exceed

vanilla. Pour hot pudding into crust and spread even y. Coo•1 hol!ra'r _~

61% cacao), chopped 1

tablespoon dark rum

1

teaspoon vanilla extract

Topping 1

cup chilled creme fraiche

1

cup chilled heavy whipping cream

1J4

cup sugar

1

teaspoon vanilla extract

1

temperature. Cover with plastic wrap; chi ll overmght

DO AHEAD: Can be made 2 days ahead. Keep chilled TOPPING: Using electric mixer, beat creme fraiche, whrpprng crear: s..;_ a: vanilla in medium bowl just until stiff peaks form and ~:~rxtve is t~rck t''Jr • dt ng le~ y~· ~~ ' spread (do not overbeat or mixture may curdle.) Sprea opp u c.- ~ v

Bittersweet chocolate shavings or curls (optional)

top of pie, swirling to create peaks. if desired.

· h ke da'"e a~a ·r: DO AHEAD: Can be made 6 hours ahead Cover wit ca " Sprinkle chocolate shavings decoratively atop pre, If desired.

~el- Pecan

B ottom Pie n

Tr,ple threat 1,s dt uAent dessert features a crust fl'lled w1th chocolate , . d vJniiiJ·branJy custard, and a de/JcJOus caramel that's flecAed With cu~ta~ . toasted pec.ms 8 servings

Crust

, cups sifted unbleached all purpose flour (sifted, then measured) 113 3 tablespoons sugar

y4

teaspoon salt tablespoons chilled unsalted butter, cut into Vz-inch cubes

1 2

tablespoons ice water

~ater. egg yol_k. and vanilla in small bowl to blend. Add egg mixture to processor nd bl~nd unt~llarge moist clumps form Gather dough into ball, flatten into diSk. Wrap In plastic and chill at least 30 minutes DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften sf1ght/y at room temperature before rolling out.

large egg yolk

'h

· CRUST: Combine turn . flour, suga r, and sa 1t m processor Add butter. usmg on/off s, blend until mixture resembles coarse meal Whisk 2 tablespoons ice

teaspoon vanilla extract

Position rack in center of oven and preheat to 350°F. L1ghtly butter 9-inchdiameter glass pie dish. Roll out dough disk on floured surface to 13-mch round.

Filling 2

Transfer to prepared pie dish. Fold dough edges under and crimp to form highstanding fluted edge. Freeze crust until firm. about 15 mmutes. Lme crust w1th

tablespoons brandy

'h teaspoon vanilla extract 1

teaspoon unflavored gelatin

5 ounces bittersweet or semisweet chocolate, choppfd 'h cup sugar

V

foil; fill with dried beans or p1e we1ghts Bake until s1des of crust are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust in several places with fork and contmue to bake until crust is golden brown, about 20 minutes. Cool on rack

3

tablespoons cornstarch

'14

teaspoon salt

FILLING: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and

2

cups half and half

4

large egg yolks

let stand 10 mmutes. Place chocolate in medium bowl. Mix sugar, cornstarch. and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Whisk constantly over medium-h1gh heat unttl custard

Topping

is thick and smooth and begins to boil. about 3 minutes Quickly add 1Y4 cups

2

/J cup sugar 'h cup water 1h cup PIus 1 tablespoon heavy whipping cream

custard to chocolate Stir until chocolate is melted and mixture is smooth. Add brandy mixture to remaining hot custard. stir until gelatin dissolves. Spread

114

cup ('h stick) unsalted butter

uncovered unt1l pie

cup pecans, toasted, chopped

TOPPING: Heat sugar and Y3 cup water m heavy small saucepan over low

chocolate filling evenly in crust. Spread brandy filling over. Refrigerate IS

completely cool.

heat. stirring until sugar dissolves. Increase heat and boil wtthout st1rnng unttl mixture is deep amber color, occasionally brushing down s1des of pan w1th wet pastry brush and swirling pan. about 11 mmutes Remove from heat and add cream (mixture will bubble vigorously). Add butter and stir unt1l smooth. Strr over low heat until color deepens and caramel thickens slightly, about 3 minutes. M1x in pecans Transfer topping to small bowl. Chill until cool but not set. st1rnng occasionally, about 30 r111nutes. Spoon topping over brandy layer. Chill pie until toppmg is set. about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled

pies, tarts & pastries

1~ Banoffee Pie Origmally created in England, this delicious dessert gets 1ts name from the combination of banana (the filling is topped with sliced fresh bananas) and toffee (the filling has a toffee flavor). 8 servings

CRUST: Combine flour. butter, sugar· and saIt mproce"'~ , . resembles coarse mea1 Add nuts....'E'n c: U, n blend until m1xture . . process until nuts are fmely chopped Add e · q Jr

Crust Jf4

6

cup unbleached all purpose flour tablespoons (3/4 stick) chilled unsalted butter, cut into

·

tablespoons sugar

1/4 1/z

teaspoon salt cup dry-roasted macadamia nuts

1 1

large egg yolk teaspoon vanilla extract

glass p1e d1sh. Freeze 30 minutes.

14-ounce cans sweetened condensed milk

1fz

cup heavy whipping cream

1

tablespoon dark rum

1

tablespoon vanilla extract

4

bananas, peeled, sliced

•

· "· )

Preheat oven to 350°F Bake crust until golden and cooked ~h-· ''" ~utes. Cool on rack. .J- c · ·

FILLING: Simmer. sweetened , . . condensed milk in heavy rr.ect~um .a.:e~""~· me d1um heat until very th1ck and color of peanut butte t. . r, s 1mng •'t:!Q>·t'·, •

·

about 25 mmutes. Remove from heat Stir in whipp.mg cr eam. rt:11 . a,... ,. . (mixture will be sticky and candy-like). Transfer warm filling to ~:u·l s~r:: evenly. Cool completely. ~-. • -~ ·

.·

Filling 2

:~'

99 yolk ana vd" · .11 mo1st c1. umps form. Press dough onto bott · ·v · . Qffi and Up ~>QP" r f '1

1/z-inch cubes 2

•

' .,

J

DO AHEAD: Can be made 1day ahead. Cover loosely and chli. Top pie with sliced bananas, covering filling completely

TOPPING: Stir instant coffee and 1 tablespoon water msrra~ c.~~ "· coffee dissolves. Combine coffee mixture, whipping cream a~c s~~:· • ';~

Topping

bowl; beat until peaks form. Spoon coffee whipped cream mtc ~as·.~~~

3

tablespoons instant coffee crystals

fitted with large star tip. Pipe whipped cream rosettes decorat1~ev t~~;::

1 2

tablespoon water cups chilled heavy whipping cream

covering completely.

1/z

cup sugar

DO AHEAD: Can be made 2 hours ahead. Chill uncovered.

utter and hocolate Cream Pie combmatwn layers of peanut butter crumble, white chocolate fresh bananas The pie needs to chill for at least three hours, so accordmgly 8 servings

Pie Crust dough disk (see recipe on page 233) powdered sugar (sifted, then measured)

Position rack in center of oven and preheat to 375°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fol crust edge under; crimp decoratively. Refrigerate 20 minutes.

Bcltotn old-fashioned peanut butter vanilla extract, divided

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides

ua10ns Grape-Nuts cereal whole milk, divided

are set about 15 minutes. Remove foil and beans. Continue to bake until set pressing gently with back of spoon if crust bubbles, 10 to 12 minutes. Transfer crust to rack and cool completely.

egg yolks

Using fork, mix powdered sugar, peanut butter. and 1 teaspoon vani lla extract in

..111ana1s, peeled, sliced chilled heavy whipping cream, beaten to firm peaks

I

medium bowl until mixture resembles coarse dry crumbs. Place cereal in small bowl. Mix Y2 cup peanut butter mixture into cereal; set aside. Whisk~ cup milk, egg yolks, sugar, flour. and cornstarch in another medium

bowl to blend. Pour remaining 2Y4 cups milk into heavy medium saucepan; bring to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard boils and thickens. about 2 minutes. Remove from heat. Add white chocolate and remaining 1Y2 teaspoons vani lla; whisk until chocolate melts. Cool completely. Sprinkle Y2 cup plain (no cereal) peanut butter mixture over bottom of pie shell. Spoon half of custard filling over. Top with bananas, then remaining plain peanut butter mixture. Spoon remaining custard filling over, mounding in center. Chill pie until cold, about 3 hours.

DO AHEAD: Can be made 6 hours ahead. Keep chilled. Top pie with whipped cream and sprinkle with peanut butter-cereal mixture.

pies, tarts & pastries

24

ff N ectarin~ -White Chocolate Crealll Pte . -bake treat is similar in style to a banana cream pie; enjoy it in the ThIS no . and when you don't want to turn on the summer. when nectannes are np~ .. . , k the fi"Jiing isn't too loose, chill the fimshed pie at least oven. To ma e sure two hours before serving. 8 servings

CRUST: Spray 9-inch-diameter glass pie dish with graham crackers and almonds in processor Combine~ l:IVIPN-...,......._ and salt m heavy small saucepan. Stir constantly over low smooth. Pour chocolate mi~ure over crumbs tn processor and on/oft turns. Press crumb mtxture evenly over bottom and Chill until cold and set. "

Crust 1

Nonstick vegetable oil spray whole graham crackers (about 4 ounces)

1/z 4

cup whole almonds . ounces high-quality white chocolate (such as Lmdt or

3

Perugina), chopped tablespoons unsalted butter, cut into 6 pieces

1f4

teaspoon salt

FILLING: Bring milk and vanilla bean to simmer 10 heavy meditJn

Filling 21fl cups whole milk 1/z vanilla bean, split in half lengthwise 1f•

1f• 3 5 1 2

cup cornstarch cup sugar large egg yolks Pinch of salt ounces high-quality white chocolate (such as Lindt or Perugina), chopped tablespoon amaretto or other almond liqueur ripe nectarines or peaches, pitted, sliced

Topping 1 2

cup chilled heavy whipping cream tablespoons sugar White chocolate shavings or curls (optional) Nectarine or peach slices (optional)

J

over medium heat; remove from heat. Whisk cornstarch. • 1!\1 salt in large bowl to blend. Gradually whisk in hot milk m1xture pan and whisk over medium-high heat until pudding thickens n 4 minutes. Remove from heat. Add white chocolate and amareno ....., chocolate is melted and pudding is smooth. Chill filhng u~ then cover and keep chilled.

DO AHEAD: Crust and filling can be made 1day ahead

CcNet••••::

keep chilled.

Stir pudding until smooth; remove vanilla bean. Spoon half of~ Arrange nectarines over pudding, then top nectarines wtth ~ Refrigerate until pie is set, about 2 hours.

larges::

TOPPING: Using electric mixer. beat cream and sugar m soft peaks form. Spread whipped cream decorattvely over fJie chocolate shavings and nectarine slices. if desired. and sef\'8.

0 ffee - Coconut

Tart

pie 1s baked in a tart shell and every element of it is packed with crust is amped up with coffee and flaked coconut, the coffee filling gets a tropical hit from cream of coconut, and the topping is a __ ...,........,.,... whipped cream decorated with toasted coconut. Sweetened coconut is found in the liquor or mixers section of most supermarkets.

Technique Tip:

Give It a Whirl

Sweetened coconut milk sometimes separates in the can. To get the creamy consistency you want for this recipe, mix the cream of coconut in the blender before measuring it.

CRUST: Preheat oven to 350oF. Combine flour, coconut, butter, powdered sugar. coffee crystals. and salt in processor. Process until moist clumps form. about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm. about 10 minutes. Place crust on baking sheet. Pierce all over with fork. Bake crust until golden brown, about 25 minutes. Cool.

FILLING: Whisk sugar. coffee crystals. and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in whipping cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Remove from heat. Cool in pan, whisking occasionally. Whisk in vanilla. Spread IIIIIIHDI cornstarch

,._ 2 tablespoons heavy whipping cream 111111001111 sweetened cream of coconut (such as Coco Real or Coco LOpez)

Ill yolks 1111001 vanilla extract

filling in crust. Chill uncovered until cold, about 2 hours.

DO AHEAD: Can be made 1day ahead. Cover and keep chilled. TOPPING: Beat whipping cream. cream of coconut. and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe whipped cream mixture decoratively over filling. Sprinkle with toasted flaked coconut.

cllilled heavy whipping cream IW8etllled cream of coconut (such as Coco Real or

c......,

DO AHEAD: Can be made 2 hours ahead. Chill uncovered. Cut into wedges. Serve cold.

........ ....r

- - - ..... COC8IIUt. teasted

pies, taJ"ta A putriea

l)Chi

d Lime-Coconut Pie with

Macadamia- Coconut Crust ime coconut and macadamia nuts gives this p1e a Thecombmatwn Of l ., , . . . l"l v0 u can find stveetened cream of coconutm the liquor or trop1ca 11avor ' . ·an of most supermarkets 8 to 10 servmgs m1xers sectl

Crust

CRUST: Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix

li vanilla wafer cookies (about 5 ounces) VJ cup dry-roasted macadamia nuts

in coconut. Add melted butter and stir until blended Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Freeze 30 mmutes

cup sweetened flaked coconut cup ('h stick) uns~lted butter, melted

DO AHEAD: Can be made 1 week ahead Cover and keep frozen. Preheat oven to 350°F. Bake crust until golden, about 20 minutes. Cool completely

Filling

FILLING: Whisk cream of coconut, yogurt. lime juice. and lime peel to blend in

t

4-cup measuring cup or large bowL

15-ounce can sweetened cream of coconut (such as Coco Real or Coco lopez) cup plain low-fat yogurt cup fresh lime juice teaspoons finely grated lime peel tablespoons cold water teaspoons unflavored gelatin

Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over Let stand until gelatin softens. about 10 mmutes. Set bowl in small skillet of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture and pour mto crust (filling will reach top of crust). Chill pie unt1l filling is set. about 4 hours.

DO AHEAD: Can be made 7day ahead. Cover and keep chilled.

Topping \

cup chilled heavy whipping cream tablespoons powdered sugar lime, thinly sliced into rounds

TOPPING: Beat cream and 2 tablespoons powdered sugar in rned1um bowl unt1l stiff peaks form. Transfer to pastry bag fitted with large star tip Pipe whipp~d cream around edge of pie. Dip lime rounds into additional powdered sugar, 1f desired, and arrange around top edge or in center of pie.

Additional powdered sugar (optional)

pies, t a rts & p astries

• >1

~~ Aprico nd Raspberry Croustade 1 with Sour Cream Crust and Topping the pJstty while also giving it elasticity. Scattering cream ennches ~our bernes over the top of the baked croustade makes for a addttional fres 11 rasp • g rec;entation 8 servmgs ~

stunntn P ·~ ·

Crust

bleached all purpose flour 1Vz cups un , cup powdered sugar 13 'h teaspoon salt 'h cup 11 stick) chilled unsalted butter, cut into Vz-inch cubes

V• cup chilled sour cream

Filling 1

.

pound ripe apricots (6 to 8}, halved, patted

'/J cup apricot preserves rounded teaspoon unbleached all purpose flour

8

CRUST: Blend flour, powdered sugar, and salt m processor Add butter; usmg on/off turns. process unt1l m1xture resembles coarse meal Add sour cream, using on/off turns. blend unt1l m01st clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. DO AHEAD: Can be made 1day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out Preheat oven to 400°F. Roll out dough d1sk between 2 sheets of lightly floured parchment paper, lifting parchment and replacing it occasionally tf paper wrinkles. forming 13-inch round. Remove top sheet of parchment. Slide bottom sheet of parchment with dough onto heavy rimless cookie sheet.

ounces raspberries

FILLING: Gently stir apricots, preserves. and flour in large bowl until apricots

Whole milk

are lightly coated. Carefully fold in raspberries. Spoon filling onto center of

tablespoon sugar

dough. Arrange apricots, alternatmg cut s1de up and cut side down, leavmg 1Y2- to 2-inch plain border at outer edge. Using parchment as a1d. fold pastry

Topping 1 cup sour cream 2 tablespoons sugar

edges up around filling, pressing gently to seal. Brush crust lightly w1th milk and sprinkle with sugar. Bake until crust is golden brown. fruit is tender. and JUices bubble thickly in center (some juices from fruit will leak onto parchment paper). about 55 minutes. Cool until warm.

TOPPING: Stir sour cream and sugar in small bowl to blend. Carefully run long knife under tart to loosen (crust is fragile). Using tart pan bottom of 9-inch· diameter tart pan as aid. carefully transfer tart to platter. Serve with sweetened sour cream.

pies, tarts & pastries

ff Apple-Cranberry Croustade Th n of the French free-form tart combines the flavors of fall. Raw s ts ;::; called wrbmado Of demerara sugar. has large golden granules that uga kl'ng-sweet crust. Dried chemes or ralsms can make for an attracttve. spar, I . .h s of be substttuted for the dried cranberries in the toppmg. Serve Wit scoop vanilla ice cream. 8 servings

Crust cups unbleached all purpose flour

11k y, 1Jl 1/l

teaspoon salt cup (1 stick) chilled unsalted butter, cut into 'h-inch cubes

114

cup chilled sour cream

cup powdered sugar

DO AHEAD: Can be made 1day ahead. r_, temperature 20 minutes to soften slightly IMft•lil _ _ ...__ ;;,-

FILLING: Melt butter in heavy large skillet ~t-~~-J-t~

Filling 3 8

tablespoons unsalted butter small Granny Smith apples (about 3 pounds), peeled, cored,

...

and sprinkle with Ya cup sugar. Cook untilfiN,~-r.:. ~~ about 12 minutes. Sprinkle with cardamom.,,:.,-~~·-~ Set aside to cool.

each cut into 12 wedges 1/J

1 1 1}l

2

cup sugar teaspoon ground cardamom teaspoon ground cinnamon cup dried cranberries Whole milk tablespoons raw sugar

Recipe Tip: Croustade, Crostata The French call this free-form tart a croustade. the Italians a crostata but it's generally the same delicious dessert. A sheet or round of , pastry is filled with fruit and/or nuts, with an inch or two of the crust edges folded up over the filling, creating a rustic, homey look.

honappetit

Preheat oven to 400°F. Roll out dough disk •••JJ-~tlJill!lllll parchment paper, lifting parchment and reptadrlil~IJIIililllll,t•*] wrinkles, to form 13-inch round. Remove top slllltilr•MIItlllial sheet of parchment with dough onto heavy ..,..IIIIIIiil onto center of dough, spreading toward edfl181~111f1111111111•1dilllt

rimJ.,....

eMir•••••• with,.._.

border. Using parchment as aid, fold border milk. Sprinkle crust border and apples

"*'*·

Bake until crust begins to brown, about 15 -•••••rR~ Continue baking until crust is golden bmwn:INI.IIdt•••-.~~ 20 minutes longer. Cool until warm. Run 1blf.a parchment paper. Slide 10-inch-diametarlllrl.flll sides under tart and use as aid to trartsfertll•

ff Pea

1d

Medjool Date Croustade

,, •rJJ of Dates" are just two of the nicknames for

King of Oates Med;ool dl tfle H for,~ , I resel""'d r"

and spices ma .~. ava,,a, b'e1' at mo.., I

flttmg for th1s large, nch. moist date that was once 1 <,ltv Here, the dates are pa1red with pears •ft1ftmg dessert with an exotic flare Raw sugar ts 1_,r~ets and at natural foods sto1es 8 servings •

crust bleached all purpose flour t¥1 cups un I

cup powdered sugar

y. cup cornmeal

~

teaspoon salt . (1'A sticks) chilled unsalted butter, cut mto tablespoons 4 'lz-inch cubes chilled large egg, beaten to blend, divided

CRUST: Blend flour, powdered sugar. cornmeal, and salt in processor. Add butter, using on/off turns. process unt,l m1xture resembles coarse meal Add a'l but 2 tablespoons egg (reserved for glaze); csing on/off turns, process unt1l moist clumps form. Gather dough mto ball; flatten into d1sk Wrap tn plastic and chill 30 m1nutes

DO AHEAD: Can be made 7day ahead. Keep chilled. Let stand at room temperature 20 mmutes to soften slightly before rollmg out. FILLING: Preheat oven to 375°F Toss pear wedges with sugar, flour, cardamom,

Filling 2

pounds (about 3 large) ripe Anjou pears, peeled, cored, each cut into 8 wedges

cinnamon, and cloves in large bowl Roll out dough d1sk between 2 sheets of lightly floured parchment paper, lifting parchment and replac!ng it occasiOnally if paper wrinkles, to form 13- to 14-inch round Slide crust with parchment onto

tablespoons sugar

. rimless bakmg sheet; remove top layer of parchment. Arrange 2JJ of pear m1xture

tablespoon unbleached all purpose flour

over crust. leaving about 2-inch plam border. Arrange date stnps amongst pears

teaspoon ground cardamom

Top with remaining pear slices. Using parchment as aid. fold edges of c~u.st up

teaspoon ground cinnamon

over pear mixture. creating border. Brush crust edge with some of remammg

teaspoon ground cloves

egg and sprinkle crust w1th raw sugar

large Medjool dates, pitted, torn into %- to 112-inch-wide strips

Bake until crust is golden brown and fillmg bubbles thickly In center, about 1 hour. Cool until warm Using 10-inch-diameter bottom of tart pan as a·d. slide croustade onto serving platter.

. tarts p1es, · & pastries

ff Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yogurt This rusuc tart s fiCh wrth fla•or The peaches are roasted poor to toppmg the 1 crust and tht• almonds a1e chopped and rolled into the surface of the dough so that mev become toasted to thmr fragrant and colorful best while baking. Th cA honr.~ :; \eeteoed Greek style yogurt is a great alternative to vanilla 1ce 1

1

cream GreeA-stvle yogurt can be found at some supermarkets and at Trader Joe sand other spectalty foods stores If unavailable. use regular plain yogurt. The toppmg w1f be thmner. but just as tasty. 8 servings

Peaches

1Vz pounds small ripe yellow peaches (about 6), unpeeled, quartered, pitted 2 2

tablespoons honey tablespoons (packed) golden brown sugar

Crust Z/J 1

cup slivered almonds cup unbleached all purpose flour

"•'/z 7

cup sugar teaspoon salt tablespoons chilled unsalted butter, cut into 1/z-inch cubes

1 2

large egg yolk tablespoons honey

Honey Yogurt 1'h cups plain Greek-style yogurt 3 tablespoons honey

PEACHES: Preheat oven to 400°F. line heavy 1.-ge Arrange peaches, skin side down, on foil. Drizzle wi1h brown sugar. Roast peaches until just tender and Dlliinni 20 minutes. Using offset spatula, turn peaches and is very tender and honey begins to turn dark brown on 12 minutes longer. Cool peaches on foil-lined sheet CRUST: Using on/off turns, coarsely chop almonds to bowl (do not wash processor). Blend flour, sugar, -a butter; using on/off turns, process until mixture reM..mlll yolk through feed tube; using on/ off turns, blend just Gather dough into ball; flatten into disk. Wrap in PIB!ditl DO AHEAD: Can be made 1day ahead. Keep chiiiBtl. temperature 20 minutes to soften slightly before -- ..._-"'Position rack in top third of oven and preheat to 3750f. between 2 floured sheets of parchment paper to 1 additional flour as necessary. Remove top sheet of evenly with Y2 cup chopped almonds. Replace 08ll!hflljlli 11·inch round, embedding nuts into dough. Invert .......... heavy baking sheet, nut side down. Remove top shell peaches over center of crust in concentric circles skin side down and leaving 1Y2- to 2-inch

plain .,;...

fol~ outer edge of crust over edges of peaches. Orildl-1

Spnnkle with remaining chopped almonds. Bake until crust is golden brown, about 30 miriUbi~LI• spatula under croustade to loosen from pan:tallitlll 11 -inch-diameter tart pan as aid, carefully tratldrt HONEY YOGURT: Mix yogurt and honey in-~ Cut croustade into wedges and serve warm. - -

256

honappetit .. · desserts

I

... ...

I .

#

... .•

'

.. • ..

...

...

..

•

'' Dark Chocolate and Pine Nut Crostata . 1/y a rustic free-farm tart, here the Italian moniker Although a crastata IS genera h d ep . d to suggest the dessert's thin cnspness. Haney enhances t e e 1s use · . L k far 70% cacao chocolate chocolate fillmg of this rich candy-bar-like tart. oo o . , . . netimes called extra-lutter chocolate. at specialty foods stares, where Jt IS sor

8 servings

Crust Ph cups unbleached all purpose flour 1

cup powdered sugar

1/z

teaspoon salt tablespoons (3/c stick) unsalted butter, cut into 1/2-inch cubes,

6

room temperature 2

large egg yolks

1

large egg

Filling 10

ounces bittersweet chocolate (70% cacao), chopped

2

cups heavy whipping cream

Vc

cup honey

Vc

cup pine nuts, toasted Lightly sweetened whipped cream

CRUST: Blend flour, powdered sugar, and salt in processar Add yolks. and whole egg. Using on/off turns, blend until motst butter 1 . . . . cumpst dough mto ball; flatten mto dtsk. Wrap mplastic and chtlll hour

DO AHEAD: Can be made 1 day ahead. Keep chilled Let stand temperature 20 minutes to soften slightly before rolling out

at room

Roll out dough disk on lightly floured surface to 14-inch round Transfer 10-inch-diameter tart pan with removable bottom. Press onto bottom and sides of pan. Cut off all but Y2-inch dough overhang. Fold overhangm, to form double-thick sides extending~ inch above rim. Chtllcrust30m Preheat oven to 375°F. Bake crust 5 minutes. Using backof fork press sides of pan if slipping. Bake until golden, pressingupstdes andperc fork if crust bubbles. about 25 minutes longer. Cool crust complete

FILLING: Place chocolate in medium bowl. Bring cream to stmmer Pour cream over chocolate; whisk until smooth. Whisk in honey Pourfi crust. Chill until set. at least 2 hours and up to 1day. Sprinkle tart with pine nuts. Serve with lightly sweetened whipped cream

·~ Tarte This classic dessert lrt <; v the Tatm sisters of France's Loire Valley. Legend has rt that rn try,ng tt P r a baking error, they ended up with the renowned upside-down tart A tarte Tatm 1s sometimes made with puff pastry; this verswn has a nch butten crust that's easy to make. Red Delicious apples are a good ch01ce here, because they hold their shape when cooked for long penods of ttme 8 servings

CRUST: Blend fl.our. sugar. cinnamon. and salt in processor. Add butter, using

Crust 1'12 cups unbleached all purpose flour 1/4 1

cup sugar teaspoon ground cinnamon

l/4

teaspoon salt tablespoons (11/4 sticks) chilled unsalted butter, cut into

10

lfz-inch cubes 2

large chilled egg yolks

Filling

on/~ff turns. cut m until mixture resembles coarse meal. Add egg yolks and blend

until mo1st clumps form. Gather into ball; flatten into disk. Wrap in plast1c and ch1ll 30 m1nutes.

DO AHEAD: Can be made 7day ahead Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.

FILLING: Melt butter in heavy 9V2-inch-diameter ovenproof skillet (preferably cast-iron) over medium heat. Add sugar; st1r until melted and mixture is smooth and golden brown. about 5 mmutes. Remove sk1llet from heat. Arrange half of

'I•

cup('h stick) unsalted butter

apple halves. rounded s1de down. over caramel Top with remaimng apples. rounded s1de up. covering apples on bottom and filling pan completely. Cover

3/•

cup sugar small Red Delicious apples (about 31/z pounds), peeled,

and cook over medium-low heat until apples on bottom are almost tender. about

10

halved, cored

25 minutes. Uncover skillet. Increase heat to medium and simmer until apples are very tender and syrup is th1ck and deep amber color and thinly coats bottom of pan. shaking skillet gently to prevent sticking and to distribute syrup evenly,

Cinnamon Whipped Cream

about 20 mmutes longer. Remove from heat.

1

cup chilled heavy whipping cream

2 11•

tablespoons sugar

Preheat oven to 400°F. Roll out dough disk between 2 sheets of parchment paper to 8V2-inch round Remove top sheet of parchment. Usmg bottom sheet of

teaspoon ground cinnamon

parchment as a1d. mvert dough round onto hot apples; remove parchment and pierce dough several times with knife to allow steam to escape. Bake tart until crust 1s golden brown. about 20 minutes. Remove from heat. Cool 5 minutes.

CINNAMON WHIPPED CREAM: Using electric mixer. beat cream, sugar, and cinnamon in large bowl until very thick and soft peaks form. Place flat platter atop tart and pan. Using oven mitts as aid, grasp platter and pan together and quickly turn over. releasing tart onto platter. Carefully remove pan. Replace any apples that may have become dislodged. Serve tart warm or at room temperature with cinnamon whipped cream.

pies, tarts & paatriea

"' Apple an~ Pomegranate Tarte Tattn . h ',I "own annie tart gets an exotic touch from allspice The claSSIC Frenc upslue-ul rrl ,.,,., • . and omegranate syrup that's made from reduced pomegranat~ JUICe. . P. h . a""ed to the caramelizing apples. while the rest IS A port1on of t e syrup ts uu' served alongside with vanilla ice cream. Any leftover syrup would be delicious served with Greek yogurt. 8 servings

Crust 1 2 114

cup unbleached all purpose flour

6

tablespoons sugar teaspoon salt . tablespoons (Jf• stick) chilled unsalted butter, cut mto

1f•

1/J-inch cubes cup creme fraiche or sour cream

Filling 3

1f• If•

1

1/a

cups pomegranate juice cup (1/2 stick) unsahed butter, room temperature cup sugar medium Golden Delicious apples (about 31/• pounds), peeled, quartered, cored teaspoon ground allspice large pinch of coarse kosher salt

CRUST: Blend flour, sugar, and salt in processor. Add butter . . .~~~~ blend unt1l coarse meal forms. Add creme fraiche; using on/off t moist clumps form. Gather dough into ball; flatten into disk wurns~ · rap 10 P'astr chill1 hour. Roll out dough disk on lightly floured surface to 11-irtt~ r 11 onto rimless baking sheet. Cover and chill. Otni.Sii FILLING: Boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup, about 15 minutes.

DO AHEAD: Pomegranate syrup and crust can be made 1day ahead.

eo.

syrup and chill. Keep crust chilled.

Position rack in center of oven and preheat to 400°F. Spread roorn-temperann butter evenly over bottom and up sides of heavy 10-inch-diameter~ skillet. Sprinkle sugar evenly over butter. Cook over medium heatwttlnrt stirring until mixture bubbles all over, about 3 minutes. Remove from heatS. apple quarters on 1 end around edge of skillet, leaning 1cut side aga·nst 181 side and fitting snugly. Stand as many apples in center as will fit. Sprinkle_. with allspice and coarse salt.

Vanilla ice cream

Cook apples over medium-high heat until thick, deep-amber syrup bubbleS"shaking skillet gently to prevent sticking and to distribute syrup even~~ any remaining apples as space permits (apples will shrink as they cookl ._ · ·u bubble~ C1xi 20 minutes. Pour ~ cup pomegranate syrup over (m1xture WI het juices thicken, 4 to 5 minutes (syrup will be deep amber). Remove tram

. th down to con¢ Slii Usmg spatula, press apples gently toward center. en . t ~"·" 4 of skt 11e ""'' edge crust over apples. Tuck crust down around apples at top for steam to escape.

· · at edge are thick and dark~ Bake tart unt1l. crust .1s brown and J~aces . stand minute 1 color, 25 to 30 minutes. Remove sk1llet from oven. let ~ . hokfitlg plate and Place large plate over skillet. Using oven mttts and . off skillet DsiiD'- · firmly together, quickly invert tart onto plate. Carefully taft mifi!Jf8S. St' 15 apples to tart that may be stuck in skillet Let cool at leaSt..-m ,td .-illajCI..,_.. tarte Tatin warm or at room temperature wilb,....,. remaining pomegranate syrup.

bon appetit desserts

Plulll Tarte Tatin 1 tures plums mstead of apples-think of it as a This verswn of the c , rectpe mcludes orange-flavored creme fraiche, tarte Tatin for the su ~ uelicious served with vamlla ice cream or but the dessert \tOu , whipped cream 6 servings

cup creme fraiche teaspoon finely gr ted orange peel sheet frozen puff p stry (half of 17.3-ounce package), thawed y pounds sweet f1rm red plums (such as Burgundies or Satsumas), 24 halved, pitted 2 2 tablespoons plus a cup sugar 1 tablespoon fresh lemon juice 11/z teaspoons finely grated lemon peel

1f•

Vz 6

teaspoon ground nutmeg vanilla bean, split lengthwise tablespoons (3/4 stick) unsalted butter

Whisk creme fraiche and orange peel in small bowl. Cover. chill. Roll out pastry on l1ghtly floured surface to 10-inch square; trim corners to create circle. Place on plate.

DO AHEAD: Creme fralche and crust can be made 1 day ahead. Cover separately and chill. Place plums. 2 tablespoons sugar. lemon juice, lemon peel. and nutmeg in large bowl. Scrape 1n seeds from vanilla bean (reserve bean for another use). Toss to coat. Let stand 30 minutes. tossmg occasionally. Melt butter in heavy 9-inch-dlameter ovenproof skillet over medium heat Sprinkle remaining 213 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat. shaking skillet gently to prevent sticking and to distnbute syrup evenly. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer. about 35 minutes. Remove skillet from heat; cool1 0 minutes. Preheat oven to 400°F. Slide crust atop plums in skillet. Tuck crust edges down around plums at edge of skillet. Cut several slits in crust to allow steam to escape. Bake until golden brown. about 30 minutes. Cool tart completely in skillet. Rewarm in skillet set over high heat to loosen. about 3 minutes. Place large platter over skillet. Using oven mitts. hold skillet and platter together and quickly invert. allowing tart to settle onto platter. Slowly lift off skillet. Let stand at least 30 minutes and up to 4 hours at room temperature. Serve with orange creme fralche.

pies, tarts & pastries

nSpiced Apple Turnovers , . ·e only portable. Cuttmg slits m each turnover A sweet treat that s like an app1eP1 • before bakmg allows steam to escape. Be certain that the edges .of the dough are sealed completely so that the fi/fmg doesn't escape out the Sides. Makes 6

Pastry

101111.~~­

11/z cups unbleached all purpose flour 1

teaspoon sugar

1f4

Vz

teaspoon salt cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

4

tablespoons (or more) ice water

Filling

.

111z pounds Golden Delicious apples, peeled, cored, cut mto 1/z-inch pieces

1/3 2

cup sugar tablespoons (packed) dried currants

1

teaspoon brandy

Vz Vz

teaspoon ground cinnamon

V4

teaspoon vanilla extract teaspoon finely grated lemon peel

1f•

teaspoon finely grated orange peel

v.

teaspoon ground nutmeg

Va

teaspoon ground cloves

6

teaspoons plus 2 tablespoons unsalted butter Additional sugar

PASTRY: Whisk flour, sugar, and salt in large bowt Add with fingertips until mixture resembles coarse meal. Add butter anctrw, water: using fork, stir until small moist clumps by teaspoonfuls if dough is dry. Transfer dough to ftotnd ntcwe~~:e._ 6 equal pieces. Form each piece into ball; flatten each lfftoMfll'k. "rat ely in plastic and chil11 hour. dial w.ap._

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let . starwl temperature 10 mmutes to soften slightly before rolling out.

at-

Line 2 heavy large baking sheets with parchment paper Roll fAit

disk on floured work surface to 8-inch round. Transferrounds1D:.III9 bakmg sheets. Cover and refngerate 30 minutes.

FILLING: Mix apples, sugar. currants. brandy, cinnamon, vanilla, lenmJii. orange peel. nutmeg, and cloves in large bowl. Cover and let standll"'* to blend flavors. Preheat oven to 400°F. Spoon Y2 cup apple mixture onto bottom half of 1• round, leaving %-inch plain border around edges. Dot filling With 1feaSI8I butter. Lightly brush edges with water. Fold top half of doufl over fillilg• enclose completely. Gently press edges together to seal. lightly OOS!qa with more water and fold edge inward. Using fort, gently press edge to sat Repeat with remaining pastry rounds, filling, and butter. Melt remaining 2 tablespoons butter in small saucepan. Using smaH shaiP knife, cut 3 slits in top of each turnover to allow steam to escape ~

butter over turnovers and sprinkle with additional sugar. Bake turnovers until golden brown. about 30 minuteS. Cool slij1dY to plates and serve warm.

262

bon appetit desserts

T-"

~r ch

(fr

To make thiS Fren puffpastr}~ iWJifah Trader Joe's madt t5

ux Pommes e Turnovers) pie turnover. look for all-butter frozen st. tan of specialty foods stores and at

3; 4

pound Granny S

3/4

pound Golden 0

1f4

cup water tablespoons sugar teaspoon fresh lemon juice 14· to16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed

3 3; 4

Peel. core. and cut apples into l-inch cubes !about 4 cups} Place apples in medium saucepan; add 114 cup water. sugar. and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and s1mmer until apples are very tender. stirring frequently, about 12 m1nutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely.

DO AHEAD: Can be made 2 days ahead. Cover and chill.

large egg, beaten to blend Superfine sugar (optional)

PositiOn 1 rack

111

top th1rd and 1 rack in bottom third of oven and preheat to

400°F. Line 2 baking sheets with parchment paper If using 14-ounce package (1 sheet) of pastry. roll out on lightly ftoured surface to 15-inch square. If using 16-ounce package (2 sheets). stack sheets together and roll out on lightly floured surface to 15-mch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use) Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling. forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly w1th superfine sugar. 1f des1red. Repeat with remaining pastry squares. Using thin. sharp knife. make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared bakmg sheets. Refrigerate until firm. about 15 minutes. Bake turnovers until beginning to color. about 15 minutes. Reverse baking sheets from top to bottom Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before servmg Serve warm or at room temperature.

pies, tarts & pastries

263

ff Pear and Amaretti Turnovers These clever "rumovers" are actually pear-shaped pastries-each with an Mmond-sliver stem-filled with ripe, brandy-soaked pear slices and crushed almond-flavored amaretti cookies. The cookies are available at some supermarkets and at Italian markets. Serve the turnovers with grapes, apples, and figs alongside. Makes 6 2

ripe Bardell pears (about 7 ounces each), peeled, halved lengdlwise, cored, cut into v.- to V.-inch-thick slices

2 2 1 6

u.blespoOIIS sugar talllespoons brandy 17.3-ounce package frozen puff pastry (2 sheets), thawed tablespoons crushed amaretti cookies (halian macaroons; from

6 1

about 10 cookies) blanched almond slivers large egg, beaten to blend

Combine pears. sugar. and brandy in large bowl. Toss to coat. Draw one 4x4-inch pear shape and one 4!hx4!h-inch pear shape on parchment paper. Using scissors. cut out shapes. line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Using 4x4-inch parchment template. cut out 6 pe~r shapes from pastry. Transfer pear-shaped pastries to baking sheet, spacmg evenly.

1

bona~· rr-bt deaserta

'1~ Sweet- and -Sour Cherry Turnovers with Goat C heese Cream Fresh sour chemes r hai'B a vel}' short sc ~ chemes can be founu jUSt double t/18 amc)L 111 tablespoons Ra~ at'Bilable at most supt

mr re fragtle than sweet ones, but they also , ,'Jns they can be hard to find Frozen sour 'es cherries. com. If you can't locate them, prr1es and mcrease the lemon jutce to

· , led turbmado or demerara sugar, is Jt natural foods stores. Makes 6

Filling

,h cups pitted fresh dark sweet cherries or frozen dark sweet

1

cherries, thawed 1Vz cups pitted fresh sour cherries or frozen sour cherries, thawed 1J4

2

'h

cup sugar teaspoons cornstarch teaspoon fresh lemon juice teaspoon vanilla extract

FILLING: Combine sweet cherries and sour cherries with sugar, cornstarch, lemon juice. and vanilla in medium saucepan; toss to coat. Let cherry mixture stand 30 mmutes at room temperature Stir gently over medium-high heat until m1xture boils and thickens slightly, about 2 minutes. Cool cherry filling completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. GOAT CHEESE CREAM: Combine heavy cream, goat cheese. and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer. beat until mixture is smooth and peaks form

Goat Cheese Cream

nz cups chilled heavy whipping cream 3

ounces soft fresh goat cheese, crumbled

1f•

cup powdered sugar 2-inch piece vanilla bean, split lengthwise

(do not overbeat or m1xture may curdle).

DO AHEAD: Can be made 6 hours ahead. Cover and chill. Rewhtsk JUSt until thick and smooth before usmg TURNOVERS: Pos1tion rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11 1f2-inch square. Cut into

Turnovers

4 equal squares. Repeat with second puff pastry sheet.

1

Arrange 6 pastry squares like d1amonds on work surface, spacing apart (reserve

1 2

11.3-ounce package frozen puff pastry (2 sheets), thawed large egg, beaten to blend tablespoons raw sugar

remaining 2 squares puff pastry for another use). Place lfs of cherry filling in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over fillmg on lower half. forming triangle. Press firmly on pastry edges to adhere. then fold edges over, enclosing filling completely and creating double edges. press with fork to seal. Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart. Using tines of fork. pierce top crust of each turnover in 3 places to allow steam to escape dunng baking Brush tops and edges of turnovers with beaten egg; sprinkle with raw sugar. Bake turnovers until crust is golden and filling 1s bubbling thickly through steam holes in crust. about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.

pies, tarts & pastries

den Delicious Apple 11 fft flil pteliY lilt 1 QJ$lllr/f fl/itf is trJ(IIIBd with Slf/ld8d lfiPI8 stil:fiS.. . . . IJII/iCii1US lflll/tiS, 8 good choice for blkitW 11BCMJS81/1f1Y ll1t8lfl ..,s/llfJB flhiiJ coo/tfd. Sini:S thiS crust gets pmsssd intO rlrfl f1BII instiiBd t1b1iRtJ rol/ld out it~ Wf}(ll/llrful for tlrB beginning bBkBt. I grvinp

Crust

t'A 01f1 .............. all purpose lour

'A

. . ......

11 · •laspONI Yt · · · - · ·(1'A sticks) chilled unsalted butter, cut into

\Hiehcalles 1 1

........ yolk tablespOOII (or more) ice water

Filling 2

large egg yolks 6 tabtespoo•sugar, divided 1 tablespoon col'llltlrch 1/J cup lleavy whipping cream V. cup trozea apple iuice concentrate, thawed 3 talllespoo• unsalted butter 3 large Gol~• Delicious apples, peeled, cored, each cut into 16sltces

CRUST: Whisk flour. sugar,--~~ rub in until mixture resttmblllt cllllll ice water in small bowl. Add to • • form. adding more ice water ball; flatten into disk. Cover will . . .

tJv••

Break dough into small pieces aN~t_. pan with removable bottom. u••~ sides of pan in even layer. Trim • • firm, about 25 minutes. Preheat oven to 400°F. line crust Bake until sides are set, about 15 bake until crust is light golden. pj~Siilll·ll patching with reserved dough if cn~a•• crust completely on rack.

FILLING: Whisk egg yolks, 2tal*lill bowl to blend. Bring whipping Cfllft,lli heavy medium saucepan. Whisk ............. Whisk over medium heat until rm~UIFJI Transfer to bowl and cool.

DO AHEAD: Can be preparBtl l temperature; refrigerate 11/infJ.: Preheat oven to 375of. Melt build

lid•'•

Add apples and saut6 until 3 tablespoons sugar; toss ··-·-'3 minutes. Cool until just Will&,

Spread cream filling over • • atop filling. Bake tart 11 bake until filling is setllftl~• tart slightly wann or at hlllil,

( innamon-Apple Currants I f 1Saver when you need a qu1ck but

4

divided teaspoon groun If of 16-ounce package all-butter puff sheet frozen puff pastry or h If of 1 3 ounce package regular puff pastry), thawed large egg, beaten to blend tablespoons apricot preserves, divided Golden Delicious apple (6 ounces), peeled, cored, very thinly sliced tablespoons fresh lemon juice tablespoons unsalted butter Dried currants Vanilla ice cream

Position rack in center of oven and preheat to 400°F. Mix sugar and lf2 teaspoon crnnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg over 1-inch border of pastry on all sides. Fold 1-~nch border over to form raised edge on all sides: press edge to adhere. Using sharp knife. make lf2-inch-long cuts all around pastry edge. spacing lf2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apncot preserves in 3 rows. overlapping apples and fitting tightly together. Brush pastry edge with some of egg. Spnnkle c~nnamon-sugar mixture over apples and pastry edge. Bake tart until apples are tender and pastry 1s brown, about 30 m1nutes. Transfer tart to rack. Meanwhile. mix remaining 1/4 teaspoon cinnamon. remaining 6 tablespoons apricot preserves. lemon juice. and butter in small saucepan. Stir apricot sauce

Ingredient Tip: All-Butter Pastry

over medium heat until melted and hot.

If possible. use all-butter frozen puff pastry, wh1ch tastes better

Lightly dab some of apricot sauce over apples. Sprinkle with dried currants.

than regular fmzen puff pastry and doesn't have any of those bad-

Cut warm tart into 4 squares Top each square with scoop of vanilla ice cream.

for-you trans fats. Look for all-butter frozen puff pastry at some

Drizzle remaining apricot sauce over ice cream and serve.

supermarkets. specralty foods stores. and restaurant supply stores.

ff Apple Frangipane Tart . that is used as a filling or toppmg for Frangipane is a sweet almond mtxtudre . ture is combined with thinly sliced H e the almon mtx '. pastries and cakes. e~ . . ' II treat Look for almond paste .. les for a lusctous ,a · Golden Deltctous app . b k. aisle of most supermarkets. in specialty foods stores and mthe a mg

Ingredient Tip: AlmondP....

a::

Leftover almond paste should be wrapped tightly 10 pia stored in the refrigerator. If it becomes hard, heat the in the microwave for two or three seconds until soft .~ !:l..

UIIU

paste

pltable

6 to 8 servings

CRUST: Blend flour, sugar, and salt in processor. Add butter· us tng on/off cut in until coarse crumbs form. Add 3 tablespoons ICe water Pr . . ocess ll1til small moist cl~mps form, add t~g mo~e tce water by teaspoonfuls if~ I

Crust 1

cup unbleached all purpose flour

1 6

tablespoon sugar teaspoon salt . tablespoons (3/• stick) chilled unsalted buner, cut mto

3

Yz-inch cubes tablespoons (or more) ice water

1f4

Filling 1/•

cup (112 stick) unsalted buner, room temperature

4

ounces almond paste, crumbled

1

1

large egg cup unbleached all purpose flour medium Golden Delicious apples, peeled, quartered, cored, cut into 1/.-inch-thick slices tablespoon sugar tablespoon melted unsalted buner

1

tablespoon warm honey

'h 2

'IJ

Gather dough mto ball; flatten mto dtsk. Wrap dough in plastte and chill~*'­ cold, about 1 hour. Roll out dough dis~ be~een 2 sheets of plastic ~rap to 11-inch round Pero. top sheet of plastic. Usmg bottom sheet of plastiCas aid, invert dough mto 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough onto bottom and up sides of pan. Remove plastic. Fold dough overt.q in; press to form high-standing, double-thick sides. Pierce dough all overwilb fork. Freeze 30 minutes.

DO AHEAD: Can be prepared 1 day ahead. Cover and keep frozen. Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool oo Ill Maintain oven temperature.

FILLING: Combine butter and almond paste in processor and blend unb smooth. Add egg and process until well blended. Add flour and process Just blended. Spread filling evenly over bottom of crust. Toss apples with sugar Ill large bowl. Arrange apples in concentric circles atop filling. Brush applesv.;m melted butter. Place tart on baking sheet. Bake until apples are tender and light golden.40 minutes. Transfer tart to rack; cool15 minutes. Brush apples with honSY Serve warm or at room temperature.

268

bon ap

~

.

petit desserts

ine and Pear e Tart allo"' 19

t:r-enriched light yeast bread. Here. it's used as a . ~" ine-poached pears. The brioche rises for about tv of time to poach the pears. If you prefer. poach

and redm t t e svrup up to one day ahead and keep them covered

room temperature 6 to 8 servings

........~"'Crust unbleached all purpose flour llbiiiSDCitOns sugar IISitOOI~S active dry yeast IISIItOORsalt 1 u lltSDGIORS (3/• stick) chilled unsalted butter, cut into /z-inch

~RIOCHE CRUST: Butter 9-inch-diameter springform pan with 2:Y.-inch-high s1des. Blend flour, sugar. yeast. and salt .mprocessor. Add butter using on/off turns . bl end untl·1butter ·IS reduced to pea-size pieces. Add eggs·and milk. Using

on/off turns. blend until sticky dough forms. Using buttered fingertips. press ~ou~h onto bottom of prepared springform pan. Cover with plastic. Let dough nse mwarm draft-free area until light and puffy (dough will not double in volume). about 2 hours.

FILLING AND SAUCE: Meanwhile, stir wine and :Y. cup sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Add pears. Reduce heat to medium-low and simmer until pears are tender. about

and Sauce

8 minutes. Cool mixture 30 minutes.

plus 2 tablespoons sugar firm but ripe Bose pears (about 3 medium), peeled,

Using slotted spoon. transfer pears to plate. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Mix cornstarch and 1 teaspoon water in small bowl: stir into wine syrup. Cook until syrup thickens and boils, whisking occasionally.

quartered, cored, each quarter cut into 3 wedges

about 1 minute longer. Set sauce aside.

IIIIIIOon cornstarch

• 1110on water

Position rack in top third of oven; preheat to 400°F. Starting at edge and leaving Y2-inch plain border. arrange pear slices close together in concentric circles atop dough. Sprinkle pears and dough edge with remaining 2 tablespoons sugar. Bake tart until edge is brown. pears are tender. and crust is cooked through. about 30 minutes. Transfer to rack: remove pan sides. Cool at least 15 minutes. Cut tart into wedges; place on plates. Drizzle with sauce. Spoon dollops of creme fraiche alongside and serve.

piea, tarta a peatriea

ff Classic Fruit Tart p~te

This is a French patissene-style tart with sucrlie {"sweet pastrY"! vanilla pastry cream, and a glazed fruit topping. Instead of krWI. you can USB any combmation of stone frUit (thmk sliced peaches, plums. and apncots) and benies. For a casual look, srmply toss the fruit in a bowl With the g/al8, mound atop the pastry cream. and serve. I serviiiP

Crust 1

v. 1

Vz Vz 2

Nonstick vegetable oil spray cup unbleached ell purpose tiW cup sugar teaspoon finely grated 18111011 peel teaspoon salt cup (1 stick) chilled unsaltH •• large egg yolks, chilled

,._Gil 11M .,..,.1111•• •••

Filling cup whole milk vanilla been, split l•alalll v. cup sugar large egg yolks 3 1,h tablespoons cOLwtaa 1

Topping

,,h &:ou_nce contlli- ...... IIdill 2

kiWIS, peeled, thillly . ...

11-s

c upaprtcat,....... ·

2

tablespooa~...,

S rawherry-Lemon Curd art 1. f t/lis pretty tart resembles shortbread. make tile tart m sprmg,

trawbemcs are at tlwtr peak. Sl1cmg off the stem ends of the will gJVe them a flat base to stand on m the nch loman curet

liP sugar t~Wespoons fresh lemon juice

liP (1/z stick) unsalted butter, cut into 4 pieces IIIIPOons finely grated lemon peel

CURD: Wh1sk eggs. sugar. and lemon Jutce m heavy small saucepan to blend Add butter and lemon peel St1r over medtum heat until butter melts and curd th1ckens to puddmg consistency. about 8 mmutes Transfer to small bowl Press plastic wrap dtrectly onto surface of curd and chtll at least 2 hours CRUST: Blend flour. sugar. and salt m processor Add butter. usmg on/off turns. blend until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk Blend until mo1st clumps form. addmg more cream by teaspoonfuls 1f dough is dry. Gather dough into ball. flatten into d1sk. Wrap and chilll hour

oups unbleached all purpose flour llltlespoons sugar

DO AHEAD: Curd and dough can be made 2 days ahead. Keep ch11/ed Let dough soften slightly at room temperature before rollmg out

IIUpoon salt

CliP (1 stick) chilled unsalted butter, cut into Vz-inch cubes lllllespoons (or more) chilled heavy whipping cream llqeegg yolk

Roll out dough disk on lightly floured surface to 13-inch round Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to Yz inch; fold in and press firmly, forming double-thick sides. Pierce crust all over with fork. refrigerate 1 hour Preheat oven to 400°F. Bake crust until golden. pressmg with back of fork 1f crust

erries, stem ends cut flat

jam

bubbles. about 20 minutes Cool crust completely on rack.

TOPPING: Spread curd in crust. Stand bernes in curd. cut s1de down Stir jam in small saucepan over medium heat unt1l melted; strain mto small bowl Brush jam over bernes Chill tart until glaze sets. at least 1 hour and up to 6 hours. Remove pan sides from tart Transfer to plate and serve

pies, tarts & pastriea

I roon Cr at mellow the tartness of the fresh f" d th addtttOn of cream >.1ure JUSt botls when ' olk and sugar mt ml s Bt s ' t ntt/lelcmon egg~ , tl R~sp!Jerry-Aprtcot Compote II Sene t/Jc tart WI 1 c ' It tl~ p P mg tile ft mg Verbena (pagu 437) 8 servings 1\ th C nP gne and Leman

Cru

1

1 1~

'h 2

t

cup unbleached all purpose flour

cup sugar teaspoon finely grated lemon peel

CRUST: Butter bottom (not sides) of 9-inch-diametar bottom. Blend flour, sugar. lemon peel. and salt tn DrMilli blend until coarse meal forms. Add egg yolks and blallflllii Gather dough into ball. Press onto bottom and up.._• .., crust until firm. about 15 minutes.

teaspoon salt • b cup (1 stick) chilled unsalted butter, cut into 1/z-anch cu es

DO AHEAD: Can be made 1day ahead. Cover and keep

large egg yolks

Preheat oven to 400°F. Bake crust 5 minutes. Press up iJilaia. . . of fork if sliding down. Continue to bake crust until golden 111111111

Filling 'h 2 2 1

cup sugar large eggs large egg yolks tablespoon (packed) finely grated lemon peel

VJ 2

cup fresh lemon juice tablespoons dry white wine (such as Sauvignon Blanc)

3/•

cup heavy whipping cream

needed. about 18 minutes longer. Cool completely. Matntain

FILLING: Whisk sugar. eggs, egg yolks, and lemon peel n saucepan. Whisk in lemon juice and wine. Cook over medium thickens and just begins to bubble, whisking constantly, atxJut to medium bowl. Cool to just warm, stirring occasionally about Gradually whisk in cream. Pour filling into crust.

utes. Cool tart in pan on rack. Chill at least 2 hours.

DO AHEAD: Can be made 6 hours ahead. Keep chilled

272

bon ap pettt · · desserts

CIUI'r. Mtx flour, walnuts, sugar, and salt mprocessor Add butter. usmg on/off turns, cut tn until mtxture resembles coarse meal. Whisk egg yolk and 1Yl tablespoons tee water in small bowl to blend; add to dry ingredients and process just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1hour.

DO AHEAD: Can be made 1day ahead. Keep chilled. Let soften slightly at room temperature before rolling out. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll out dough disk on floured surface to ~-inch-thick round. Transfer to tart pan. Press crust onto bottom and up sides of pan. Trimedges; reserve trimmings. Freeze crust 30 minutes.

J

~ith

~ights.

Preheat oven to 350°F. line crust foil; fill with d_ried beans or pie Bake until crust is set. about 12 mmutes. Remove foil and beans. Continue to bake until crust is golden, about 25 minutes longer. Repair any cracks in crust with reserved dough. Cool crust. Maintain oven temperature.

fiLUNG: Whisk buttermilk. lemon juice. eggs. flour. and lemon peel in bowl. Add honey and stir until dissolved. Pour into crust. Bake until filling is set. about 30 minutes. Cool tart in pan on rack. Chill until cold.

DO AHEAD: Can be made 8 hours ahead. Keep chilled. TOPPING: Arrange figs atop tart. Driule with honey and sprinkle with walnuts.

piea, tarts I: paatria

e Tart with Blood Orang I Sauce

fff Orange Carame

. le at some supermarkets, specialty ,

Blood oranges are increas:ngly ava~;~:m December through June. If ~ou can t foods stores, and farmers markets refine substitutes. 10 to 12 servmgs find blood oranges, navel oranges a

Roll out dough disk on lightly floured

Orange Curd 1'lz cups sugar

'h 'h 6 2 1

1/2

. . cup fresh blood orange JUICe

Ul._

10-inch-diameter tart pan with rerrKM-.~­ and up sides of pan. Fold dough overhang double-thick sides. Pierce crust all over with

cup fresh lemon juice large eggs large egg yolks I tablespoon finely grated blood orange p~e cup (1 stick) unsalted butter, cut into 8 pieces

Preheat oven to 375oF. Bake crust until

coc:•

Cool crust completely in pan on rack. :sonearq

Cut peel and white pith from oranges. W(]RJIIU

Crust

small sharp knife, cut between membranes

cups unbleached all purpose flour

Transfer segments to paper towels and pat dry.

tablespoons sugar teaspoon salt

concentric circles atop orange curd_ Chill tart

cup (1 stick) chilled unsalted butter, cut into 1/z-inch cubes tablespoons heavy whipping cream large egg yolk

Remove pan sides from tart. Cut tart into WBdiJII Caramel Sauce and serve.

11/z 2 1f4 1fz 2 1 8

blood oranges Orange Caramel Sauce (see recipe)

ORANGE CURD: Whisk sugar. orange juice. lemon juice, eggs, egg yolks. and orange peel in medium metal bowl to blend. Add butter; set bowl over

saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill overnight.

fff

Orange Caramel ....

Ill. . .

This complex sauce has orange notes on deep caramel, be sure to use a heavy-bottomed sta._ll for even browning and good visibility. The &IIIIi made with navel oranges or Valencia oranges.

2/3 Vc

cup sugar

1/z

cup fresh blood orange juice

CRUST: Blend flour, sugar. and salt in processor. Add butter; using on/off turns. cut in until mixture resembles coarse meal. Add cream and egg yolk

11z

teaspoon finely grated blood ..,.. .

and process until moist clumps form. Gather dough into ball; flatten into disk. Cover with plastic wrap and chill1 hour.

Combine sugar and Y4 cup water in heavy low heat until sugar dissolves. Increase heat syrup is deep amber color, occasionally bNIIIII] pastry brush and swirling pan, about 8 mm•ill:'! and orange peel (mixture will bubble VIODIUI-.•: smooth and any caramel bits dissolve. Cool

DO AHEAD: Can be made 3 days ahead. Keep chilled.

DO AHEAD: Can be made 1day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out.

cup water

temperature.

Preheat oven to 400oF B Maintain oven tempera . take ure. crust until light golden· about 20 mmutes Cool Rnety · grind almonds and powdered su · ~smg on/off turns. Blend in butter the: :,processor Add cooled custard. blend Into crust; smooth top. Arrange a~icot halv e egg, al~ extract. and salt Pour es. round s1de up t '= Bake tart until filr . . a op nlhng . mg IS set and golden abo . Onzzle honey over and ret • ut 45 mmutes. Remove from oven R urn to oven for 3 · emove pan sides from tart lira f mmutes. Cool tart completely in pan · ns er to plate.

J '' Pastry Crust (Pite Sucrie) . :~ IS This rich, sweet. dounh · great ,or ~ tarts. It results in a crust that's halfway

between a traditional pie crust and a cookie. Mikes 1 dough disk (enou far -11-inch lllrt ciUSII gh

2

cups unbleached all purpose ftour

/3

1

cupsugar teaspoon salt teaspoon finely grated orange peel cup (2 sticks) chilled unsalted butter, cut into 'h-inch cubes

3

large egg yolks, beaten to blend

1

1

/z

1

Mix flour, sugar, salt, and orange peel in large bowl. Add butter; rub in with fingertips until mixture resembleS coarse meal. Add egg yolks; mix with fork until dough begins to clump together. Shape dough into ball; flatten into disk Wrap in plastic and chill 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at

room tenJP8TSture before rolling out.

pies, tarts 1: pastries

erry and White late Mousse Tart tllflgant dessert is ,.blind baked"-meaning it's fully (in this case, with lush white chocolate mousse). one day before you plan to serve it to allow the

CR~ST: ~le~d flour, sugar, and salt in processor. Add butter: using on/off turns

~ut In untl~ mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon .

unsalted butter, cut into 1/z-inch cubes

ICe water _m small ~owl to blend. Add to processor and blend until moist clumps form, addm~ mar~ 1ce water by teaspoonfuls if dough is dry. Gather dough into ball; flatten mto d1sk. Wrap in plastic and chilll hour.

DO AHEAD: Can be made 1day ahead. Keep chilled. Let stand at room temperature 20 minutes to soften slightly before rolling out. Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inchdiameter tart pan with removable bottom. Trim dough overhang to Y2 inch; fold in and press onto pan, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.

ro.~ telllperature

altartar

Preheat oven to 375°F. Line crust with foil: fill with dried beans or pie weights. Bake until crust sides are light brown. about 25 minutes. Remove foil and beans. Continue to bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.

MOUSSE: Combine white chocolate and lA cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes. Beat remaining 1 cup chilled whipping cream and vanilla in large bowl un~il peaks form. Using clean dry beaters. beat egg whites with crea~ of tartar m medium bowl until stiff but not dry. Fold whites into chocolate mixture. then . fold in whipped cream. Transfer mixture to cooled crust: smooth top. Cover With plastic wrap and chill overnight. Combine jam and lemon juice in small saucepan; bring to si~mer, stirring ~ver dium heat until jam melts. Remove from heat. Arrange sliced strawbe~nes ~:oncentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours. Remove pan sides from tart. Transfer tart to platter.

pies, tarts & pastries

attice Tart rust ts msptred by rt feast deW TJus t/1 n Ate /IAt t rt ~1 Jth cl lattJcrfe c, MJ!ta The ,l'CifJP. call~ for cfleff y ,,..J t fr m til M dttttrane~n ,~tan o ( I I rl , ~ at pri'Sl'tVC'S mJr cne

u, ~c:

ffl

thl' {J/11'1q but tlfHIC

,. nd dned ellen 'e' ·ngs P,., c; {\ l'' I too 8 to 10 serv• pr c ts l1 uld 11 grta

Crust 2

1/z 1

1

1

eached all purpose flour cups un bl cup sugar

teaspoon salt . h b cup (2 sticks) chilled unsalted butter, cut into 1/z-mc cu es large egg

CRUST: Blend flour. sugar. and salt in processor. Add butter, u cut in until mixture resembles coarse meal. Add egg and proces clumps form. Gather dough into ball; divide in half. Flatten each ha Wrap in plastic and chill until f1rm enough to roll, about 1 hour DO AHEAD: Can be prepared 7 day ahead. Keep chilled Let stand a temperature 20 mmutes to soften slightly before rollmg out

FILLING: Mix preserves. chopped cherries, lemon peel. and almond e

Filling 1iz

medium bowl.

cup cherry preserves . cup chopped dried Bing cherries or other dried sweet chemes (about 21/2 ounces)

Position rack in bottom third of oven and preheat to 325°F. Roll out 1do on lightly floured surface to 11-inch round. Transfer to 9-inch-dlameterta

1/z

teaspoon finely grated lemon peel

with removable bottom. Press dough onto bottom and up sides of pan t

1'4

teaspoon almond extract

hang even with top of pan sides. Spread filling in crust; sprinklewth p

cup unsalted natural pistachios, chopped

Roll out second dough disk on lightly floured surface to 11-inch round c %-inch-wide stnps. Arrange several stri ps, spaced% inch apart, over

Glaze 1

large egg

2

tablespoons whole milk

2

tablespoons sugar

with more strips at slight angle. forming lattice. Press strip ends toedge trimming overhang.

GLAZE: Beat egg and milk to blend in smal l bowl for glaze. Brush some over lattice crust; sprinkle with sugar. Bake tart until crust IS golden brown and cherry filling is bubbling th1ck Ya 1 hour 5 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be prepared 7day ahead. Cover and store at room te pe

278

hon ap

4

•

petu desserts

Cherry Linzertorte fillings may vary. the Linzertorte always has a tender nut Cflllt Although thde e with hazelnuts or almonds). Thts . rectpe makes enough ""'""""" for 'l/SuaiiY ma . . VVVflf' d for a few extra cooktes. To make cooktes, roll out the dounh to the torte an ..,, . h. kness. Cut out decorative shapes and bake at 350°F on 8 parcht,··-·~ ,~-mch t 1c . "'"'"'' . k·n,n sheet until golden, about 10 mmutes. 8 to 10 servings

ttned !Ja I :~ t\4 cuPs

hazelnuts. toasted. husked, cooled

ZYs cups unbleached all purpose flour. divided

,. cupsugar teaspoons ground cinnamon 2 Yl teaspoon baking powder

Yl teaspoon salt teaspoon ground nutmeg 1 cup (2 sticks, chilled unsalted butter. cut into 1/z-inch cubes 1,4

3 large egg yolks tablespoon vanilla extract 11n cups cherry preserves (preferably imported; about 18 ounces) Powdered sugar (optional)

Gather dough into ball, press 1~ &tl.lllll.lll of prepared pan. Spread preaeryu••a·J-iflilll of parchment paper to 13x10-inctt ,..,.li..FIM•aiiii Cut twelve ~inch-wide lengthwise llritll-'ttllltiillU torte. spacing evenly. Arrange &more••••N•Iid forming lattice. Seal ends of stripS to GOUIJUIIfl8~1i•••~ scraps to make cookies, if destred Bake torte until crust is golden brown and .... , . • • • • • • 40 minutes. Cool torte completely on rack. DO AHEAD: Can be made 2 days ahead. Ctwer temperature.

Push bottom of pan up to free torte from pan. Sift INM!dal.lliiiiMII torte. if desired, and serve.

' Sour Creant Tart with Santa Rosa Plunt Contpote Tl11s tart combmes a nut tv short cwst with a vanillcl

/Jt',lfl

mfusad. sour cwam-

l!gl;tened pastr}' cre,un It then gets topped With a lovely plum compote. . lw t ut wtt/1 fresh raspbe/1/GS Ol sl/(:ed strawbemes AlternativeIy, vou could tal) t ' 8 servings

FILLING: Place 2 teaspoons water 1n very small cup Spr n Let stand until gelatin softens, about 10 mmutes

Crust 3/4 3f 4

cup unbleached all purpose flour cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled

1/4

cup sugar

3/4

teaspoon salt tablespoons (3/4 stick) chilled unsalted butter, cut into

6

about 2 minutes. Remove from heat. Scrape in gelatin m1xture a dissolve. Let stand 5 minutes.

1/2-inch cubes

1

Whisk egg yolks. sugar. and cornstarch in med1um bowl to be into medium saucepan. Scrape in seeds from van11la bean. ad milk to simmer. Gradually whisk hot milk m1xture mto yolk mxt saucepan. Stir over medium-h1gh heat until custard th1ckens a

large egg yolk

Transfer custard to medium metal bowl. Discard vanilla bean Se• another bowl filled w1th ice and water; stir until custard 1s coo b

Filling

about 15 mmutes Fold in sour cream Spread filling evenly mcru

2

teaspoons water

unt1l fillmg sets, at least 2 hours and up to 6 hours

1/4

teaspoon unflavored gelatin

3

large egg yolks

Cut tart into wedges Spoon Santa Rosa P,um Compote over and se .. 1

1/4 cup sugar 11/z tablespoons cornstarch 1

cup whole milk

1/z 1/z

vanilla bean, split lengthwise

Santa Rosa Plum Compote

cup sour cream Santa Rosa Plum Compote (see recipe)

CRUST: Butter bottom of 9-inch-diameter tart pan with removable bottom.

Santa Rosa plums are large fruits with purplish crimson sk na d yellow flesh When stewed into a compote, they become m;:ense and flavored. The p1ts are left in while cooking, wh1ch also aa st t

F.nely gnnd flour, nuts, sugar. and salt in processor Add butter. using on/off

The compote 1s great when paired with the rart but its a so de

turns. blend until coarse meal forms. Add egg yolk; blend until mo st clumps

over vanilla tee cream 8 servings

~

form. Press dough over bottom and up sides of pan. Pierce crust au over w1th fork Freeze unt1l firm, about 30 minutes Preheat oven to 400°F Bake crust until golden, 15 to 20 minutes. Cool completely.

2

pounds red plums (preferably Santa Rosa), quartered

11/J cups (about) sugar, divided 2

cinnamon sticks

1

vanilla bean, split lengthwise

. t ks mlarge sa Combine plums. 1 cup sugar. and cmnarnon s rc • . dd b St. o'er low heat in seeds from vamlla bean; a ea" • · ftenandadd g very tender and compote thickens smnng o des1red, about 45 minutes RemO\ e tram heat Coo co . t ran a bea a compote to bowl, d1scardmg p1urn P' s. \

DO AHEAD: Can be made 2 da s ahead G \~ a

rt

esecake Tart wi

ropical Fruits p11P8Ya, kiWI. and passion fruit top this cheesecst.filled flit S... ts found at many supermarkets and at spectalty foods ,..Inti ....,>tRrs. adds a lovely glaze and tropical perfume to the fruit. Passion not be available at your market year-round, but the tart 18 mil wrthout it. 8 to 10 servings

..,. unbleached all purpose lour .....,..nssugar ........ . . It

........,ns (1 tf• sticks) chilled unuhed butter, cut into Y,-inch cubes • lespoons (or more) ice water targe egg yolk cup guava jelly or crab apple jelly

a-ounce packages Philadelphia-brand cream cheese, room temperature cup sugar large egg teaspoon vanilla extract cup sour cream • tng

cup guava jelly or crab apple jelly -.11 red-fteshed papayas or regular papayas, halved, peeled, seeded, cut lengthwise into 1/c-inch-thick slices kiwis, peeled, cut into 1/c-inch-thick rounds large ripe mango, peeled, pitted, diced pauion fruits, halved (optional)

fork if crust bubblll• . .~rllllill to rack. Spread jeUy Mr. . . . . . . temperature to 3SOOF.

Pa io ruit ar wi h Cri p Merit~gue op frUit has c1fl e\OtiC citrus flavor that makes fat d !uSC/OilS tutd While ftesh passwn frwt is abundant m New Zealc1nd c1nd Austtc~lia, 1t IS sli/1 consideted a speetalty fruit m many patts of the Stc1tes flus curd uses frozen passion ftutt juice concenttate ftom the freezet aisle, which is c~lways comenient. Before settmg the meringue atop tl1e passion fruit curd, don't forget to gil e it a light coating of melted white chocolate. Not only does the chocolate balance the tart flavor of the curd, it also forms a protecttve barrier PaSS/011

over the menngue, preventing it from becoming soggy. 10 to 12 servings

CRUST: Using electric mixer. beat sugar· butter, and sat1 mrre

Crust 5

cup sugar tablespoons unsalted butter, room temperature

until blended. Beat in 3 teaspoons cream and egg yolk Add fl • ·1 · o a unt1 mo1st clumps .form ' adding more cream by teas poonfus f d dry. Gather dough mto ball; flatten into disk. Wrap In plast'c and c

1/4 3

teaspoon salt teaspoons (or more) heavy whipping cream

least 1 hour.

1 1

large egg yolk cup unbleached all purpose flour

1/J

Passion Fruit Curd

DO AHEAD: Can be made 1 day ahead Keep chilled Let soften 5 g • • room temperature before rolling out.

PASSION FRUIT CURD: Whisk passion fruit juice conce'ltrate egg eggs, and sugar 1n heavy large saucepan. Add butter and wn1sk o~e r.e

1

cup frozen passion fruit juice concentrate, thawed

8

large egg yolks

of spoon when finger is drawn across, about 11 minutes (do not bo

2

large eggs

Transfer to medium bowl Press plastic wrap directly onto s.. rface of c

1/J 1h

cup sugar cup (1 stick) unsalted butter, diced

Chill until firm, at least 6 hours.

low heat until butter melts. St1r until filling thickens and leaves pat

DO AHEAD: Can be made 1day ahead Keep chilled

Meringue 3

large egg whites, room temperature

h cup sugar 11Jz ounces high-quality white chocolate (such as Lindt or Perugina),

2

chopped White chocolate curls

--L---....::'~· ~ ~---

'··-...·auuGUE: Preheat oven to 275oF. Using plate or cake pan as aid. draw -diameter wcle on sheet of parchment paper. Turn parchment over place on bak1ng sheet (circle will show through). Using electric mixer. egg whites in medium bowl until soft peaks form. Gradually add sugar. ng until meringue is stiff and shiny. Spoon meringue into pastry bag with %-inch plain round tip. Starting in center. pipe tight spiral of ue to fill c1rcle. Bake meringue until pale golden and puffed but still soft to touch. about 45 minutes. Cool on baking sheet. out dough disk on floured surface to 12-inch round. Transfer to 9-inchtart pan with removable bottom. Trim dough overhang to V4 inch;

Technique Tip: Microwaving Chocolate Chocolate is often melted in a bowl set over a saucepan of simmering water. but melting it in the m1crowave prov1des a qu1ck and convenient alternative. Whether you're melting white chocolate or dark chocolate in the microwave. remember these key tips Use a microwave-safe bowl or measuring cup (such as Pyrex). use a low-power setting so that the chocolate melts gently. use 1a-second intervals so the chocolate doesn't overheat and burn. and st1r the chocolate (even if it doesn't look melted) between each interval to ensure it melts evenly.

fold in and press. forming double-thick sides. Pierce crust all over with fork. ·1130 minutes. oven to 350°F. Bake crust 5 minutes. Press up sides of crust with of fork. Continue to bake crust until golden. pressing occasionally with back of fork to keep shape. about 15 to 20 minutes longer. Cool completely. Spread curd in crust; chill tart. Place 1V2 ounces white chocolate in cup. Microwave at low setting in 10-second intervals until softened; stir until smooth. Spread chocolate over bottom of meringue. Chill meringue, chocolate side up. until chocolate sets, about 30 minutes. meringue. chocolate side down. atop tart. Mound chocolate curls menngue.

AHEAD: Can be made 8 hours ahead. Chill uncovered. tart from par; pl.1ce on platter and serve.

pies, tarts •

~1 Cranberry-Lime Tart L11ne curd and tart ctanbemes are balanced by a layer of sweet white chocolate cream and a rich buttery crust The vibrant red toppmg and gteen speckled curd make this dessert perfect for the ho!Jdays Begm prepanng the tart at least two days ahead so that the lime curd can chill overmght before tt 's used and the assembled tart can cht/1 overnight before tt's served If you like, the cranberries can be lightly flavored with Chmese five-sptce powder, whtch is a blend of star anise cinnamon, cloves. fennel seeds. and Szechuan peppercorns. 1t's available

Technique Tip:

lime Twists Sugared l1me tw1sts make a pretty gar . h f . ms or th1s t them, remove the l1me peelrn 2-rnch le th . art To rna ng s us1ng a 1 stnpper or the large V-shaped cutter on . em · . a Citrus zest stnps to form co1ls, dip them rnto ice w t er Tw. a er. and li h 1 1n sugar to coat 9 tYro

in the sp1ce sectiOn of most supermarkets 14 to 16 servings

Curd 1/z 1fz

teaspoon cornstarch

3f4 6 1fz

cup sugar large egg yolks cup (1 stick) unsalted butter, cut into 8 pieces

cup fresh lime juice

21fz teaspoons finely grated lime peel

Crust 1% cups unbleached all purpose flour

1fz

cup powdered sugar

1h

cup whole almonds, toasted, cooled teaspoon salt

1/z 3

1•

1

cup (11/z sticks) chilled unsalted butter, cut into lfz-inch cubes teaspoon vanilla extract

Topping 1f•

cup water

11fz teaspoons cornstarch 2 h cup sugar 3

tablespoons honey

CRUST: Finely grind flour, sugar almonds and salt·

. . . • . · In processor Ac and vanilla. usmg on/ off turns · cut rn until m1xture J·ust fo~swftw clumps. Gather dough into ball; flatten into disk. Wrap in plastic Ch

removable bottom Using thumb, press dough up sides to extend 18 r above nm of pan. Freeze crust 30 minutes. Preheat oven to 350°F. Bake crust until golden brown. pressmg • back of spoon 1f crust bubbles. about 25 minutes. Transfer to rack cool completely

TOPPING: Whisk Y4 cup water and cornstarch in heavy large sauce~- ' blend. Add sugar. honey, and five-spice powder, if desired St1rover ea1."' high heat until mixture comes to boil. Add cranberries. cook unt I~ xtu·e boils and bernes JUSt begin to pop but still maintain shape. occas10 a st1rring gently, about 5 minutes. Cool completely (mixture w1l t c e·

11/z teaspoons Chinese five-spice powder (optional) 1

vanilla. Cool completely.

12-ounce bag (3 cups) fresh or partially thawed frozen cranberries

5

8

ounces high-quality white chocolate (such as Lindt or p . ) chopped erugma , cup plus 2 tablespoons sour cream teaspoon vanilla extract White chocolate curls thin lime twists

bon appetit desserts

++p

Press dough onto bottom and up sides of 11-inch-d1ameter tart pan , ,

CREAM: St1r chocolate in top of double boiler over s1mmenngwat melted and smooth. Remove from over water; whisk in sour crearr a•

Cream

284

CURD: Wh1 sk lime juice and cornstarch in hea VV med1um sauce rn sugar and egg yolks, then add butter Whisk pa . · constantly over me until m1xture Simmers and thickens about 8 min t S . . . · u es. tram mt M1x 1n l1me peel. Cover; chill overnight.

Spread chocolate cream into crust, freeze 15 minutes. Spoon lire" r t~e spread evenly. Spoon cranberry topping by tablespoonfu Isove ' carefully to cover completely. Cover and chill overnight.

DO AHEAD: Can be made 2 days ahead. Keep chilled . h late cu Is d Remove pan sides; transfer tart to platter Spnnkle c oco edge of tart. Garnish with lime twists.

~

Speculaas Tart with Almond Filling . I In flavor to gmgerbread cookieS. This ok1es are s1m1 ar I Dutch specu aas co d h th another trea t~almond tart d speculaas aug WI tart combmes t/Je sp,ce . I . gerbread man cookie cutter to I I d s use a 2-mc 7 gm ' fi/lmg Durmg the 70' ay , At ther tJmes of the year. any 2-inch ~ tl top of the tart. o form the cookieS or Je be used instead 12 to 16 servings cutter. such as a heart or a star. can

2

teaspoons ground cinnamon

1 1fz 1fz

teaspoon ground ginger

DOUGH: Sift flour. cinnamon, ginger, salt baking powder d . . ' an f'lUtrtc medium bowl. Us1ng electnc m1xer, beat butter and sugar 1n1 g . . arge bo blended Beat 1n egg. Add flour m1xture and beat until moist clum Gather dough into ball; divide into 2 pieces. 1 slightly larger th P f . ar t1e Jt Flatten dough mto d1sks; wrap separately and chill at least 2 hours

teaspoon salt teaspoon baking powder

DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften

D ough 23/• cups unbleached all purpose flour

1f4 1

teaspoon ground nutmeg cup (2 sticks) unsalted butter, room temperature

1

cup (packed) dark brown sugar

1

large egg

room temperature before rolling out.

s g • a· '

FILLING: Blend almonds, sugar, butter, egg, lemon peel, lemon JUtce

a~d

both extracts in processor until nuts are finely chopped. Transfer tc sma 10 Cover; chill at least 2 hours and up to 2 days

Filling

Preheat oven to 325°F. Butter 9-inch-diameter springformpan w1tr 2lc-

11/2 cups blanched slivered almonds

high sides Roll out larger dough disk on lightly floured surface to 13- nc~ •

3/4

cup sugar

Transfer to prepared pan and press gently over bottom and up s1des pre

'I•

cup j112 stick) unsalted butter, room temperature

to seal any tears. Spread filling m dough. Tnm dough on sides to Y2 nc a

1

large egg

level of filling . Fold dough in over filling .

2

teaspoons finely grated lemon peel

2

teaspoons fresh lemon juice

1

teaspoon vanilla extract

3f4

teaspoon almond extract

Roll out second dough d1sk on lightly floured surface to 12- to 13-mc1 ro ,~ Using bottom of cake pan as aid. cut out 9-inch-diameter round o~ doJgh Sl Jc dough round onto plate and freeze 5 minutes to firm. Reserve doug~ scrap ·or cookies. Place ch1lled dough round on tart. press to adhere and seal edges

Powdered sugar Apricot preserves

1

Bake tart until crust 1s brown, about 50 minutes Remove sides of sor rg pan; cool tart completely on pan bottom. Maintain oven temperatu e Line 2 bakmg sheets with parchment paper. Roll out doug~ scraps on floured work surface to scant ~-inch thickness Using 2-mch 9ngerb a 5

cookie cutter. cut out cookies Transfer cutouts to prepared bakmg e Repeat, using all of dough Bake cookies until golden, about 8 minutes. Cool cook1es on sheets DO AHEAD: Tart and cookies can be made ahead Cmer separate a at room temperature 1 day or chill up to 3 days

Sift powdered sugar over top of tart Place small dab of apr cot P back of 1 cook1e, place at top edge of tart Repeat w1th more co border around tart Transfer tart to platter Let stand at room te least 1 hour

bon a ppetu ~ · d esserts

elnut Macaroon Strawberry Tart t:Jr for

Passover (with kosher almond extract}, but don't think

t treat The nutty. cookie-/ike crust ts the perfect foil for the 2 servings

FILLING: Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil Boil until very thick, stirnng frequently, about 13 minutes. Cool in pan

containers strawberries, hulled, diced ~ 110 u 111 ~ Passover brandy

DO AHEAD: Can be made 2 days ahead. Transfer to bowl. cover, and chill.

n fresh lemon juice

cake meal hazelnuts, toasted, husked

J

almond extract containers strawberries, hulled, thinly sliced

CRUST AND BERRIES: Position rack in center of oven and preheat to 350°F. Lme 11-inch-dlameter tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan and overlapping sides. Grease foil and dust with cake meal. Finely grind nuts, sugar, salt, and cloves in processor. Add egg and almond extract; process until mixture just holds together. Reserve Y2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden and cnnkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. DO AHEAD: Can be made 1day ahead. Wrap pan with tart tightly and store at room temperature. Spread filling over crust Starting at edge, cover tart with berry slices in overlapping concentnc circles, with first circle leaning against crust edge.

DO AHEAD: Can be made 3 hours ahead. Chill. Remove tart from pan. Cut into wedges and serve.

Turn the leftover dough from this recipe into soft, chewy macaroon cookies. Here's how: Preheat the oven to 350°F Line a baking sheet with parchment paper. Form teaspoonfuls of dough into balls, place on prepared sheet, and, using wet fingertips, flatten to Y2 inch thick. Bake the cookies until they begin to color. 10 to 12 minutes.

pies, tarts & pastries

287

n

rf Almond Tart with

Chocolate and Mixe

Tart in Cookie Crust

Honey and Orange This nch dessert is like almond candy in a crust. Because the crust requires chi!lmg or baking prior to bemg filled, the entire tart can be made.fro"! 110 start to fin 'Sh m a little more than an hour If you ltke you can serve tt wtth

The crust of thts tart ts !tke a shortbread cookte and the i h r . • IC ol/mg is pecan pte-except that tt features a vanety of nuts and ch sunuar t ~ oco1ate ch1 the tart warm so that the chocolate chips are mce and gooe Ps Serve Y 10 to 12 se .

rv1ngs

softly whtpped, honey-sweetened cream 8 to 10 servings

Crust 11/z

Crust

cup (1 stick) plus 1 tablespoon chilled salted butt 1

teaspoon (scant) salt tablespoons (11/4 sticks) chilled unsalted butter, cut into %-inch cubes

1

teaspoon finely grated orange peel

2

tablespoons (or more) ice water

cups unbleached all purpose flour cup sugar

P/4 cups unbleached all purpose flour 1/J cup powdered sugar 1 10

tt

/2-inch cubes

. er, cut mto

2

tablespoons (or more) chilled heavy whipping cream

11/z

teaspoons vanilla extract

Filling 3/4

cup whole almonds, toasted, cooled

Filling

3/4

cup hazelnuts, toasted, husked, cooled

1

cup heavy whipping cream

3/4

cup walnuts, toasted, cooled

/z 1/4

cup sugar

3/4

cup light corn syrup

cup (packed) golden brown sugar

1f4

cup (packed) golden brown sugar

1/4

cup honey

1/4

cup (1fz stick) salted butter, melted, cooled

21/4

cups sliced almonds, toasted

3

large eggs

1

teaspoon vanilla extract

CRUST: Blend flour. powdered sugar. and salt in food processor. Add butter

Vz

teaspoon almond extract

and orange peel. Using on/off turns, process until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form.

1

cup semisweet chocolate chips

adding more ice water by teaspoonfuls if mixture is dry. Gather dough into

CRUST: Blend flour and sugar in processor. Add butter; using on/off turns. cut

ball. Break into small pieces and scatter over bottom of 10- to 10Yz-inch-

m until mixture resembles coarse meal Add 2 tablespoons cream and vamlla extract Usmg on/off turns. blend until moist clumps form. addmg more cream

1

1

diameter tart pan with removable bottom. Using fingertips, press dough evenly onto bottom and up sides of pan. Freeze crust 25 minutes. FILLING: Meanwhile. preheat oven to 350°F. Combine cream. both sugars, and honey in heavy medium saucepan. Bring to boil over medium-high heat. stirring until sugar dissolves. Continue to boil until m1xture darkens and thickens slightly, about 4 minutes. Remove from heat. Stir in almonds. Spoon filling evenly mto crust. Bake tart until filling is deep golden brown and bubbles thickly and crust is golden. about 38 minutes. Transfer tart to rack and cool completely in pan. Carefully remove pan sides from tart. Place tart on platter. DO AHEAD: Can be made 2 days ahead. Cover and store at room temperature.

Cut tart into wedges and serve at room temperature.

bon appetit desserts

by teaspoonfuls if dough is dry. Gather dough together; break into small pieces and scatter over bottom of 11-inch-diameter tart pan with removabie bottom Using fingertips, press dough evenly onto bottom and up sides of pan

DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.

1 FILLING: Preheat oven to 350°F. Combine almonds. hazelnuts. and walr.:~ts . brown s:Jgar processor; using on/off turns. coarsely chop nuts. Wh1sk corn syrup. d . dvanilla and alrron and melted butter in large bowl to blend. Wh1sk meggs an . t prepared crJS1 extracts. Mix in chocolate chips. then nuts. Transfer fill mg 0

. d olden browr. abO .. Bake tart until filling is firmly set in center and top IS eep 9 ,. serve . ·des from ta • 50 minutes. Cool in pan on rack 30 m1nutes. Remove pan Sl warm or at room temperature.

ut Tart and almonds combine in this orange-scented, use any combination of two or more kinds of use 22/3 cups nuts in total. This tart travels Adding vegetable shortening and apple crust will be tender and flaky. 12 servings Preheat oven to 450oF. Bake crust until golden, about 17 minutes, pressing with back of fork if crust bubbles. Cool on rack. Reduce oven temperature to 400°F. FILLING: Meanwhile, mix cream, both sugars, and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in orange peel. let stand 20 minutes to cool slightly. Stir in walnuts, pecans. cashews, and almonds. Spoon filling into crust. distributing nuts evenly. Bake tart until filling is bubbling thickly and deep amber in color. about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote. if desired.

' ' Orange-Cranberry Compote Almond syrup, used to flavor coffee. desserts, and cocktails. is usually found in the coffee section of most supermarkets and at specialty foods stores. You can also use sirop d'amandes (also called orgeat syrup), which is almond syrup with orange-flower water. If you prefer compote with a kick, use amaretto liqueur instead. Makes about 11/• cups

& 1 2

oranges cup dried cranberries t.lllespooas almond syrup or amareao

Cut peel and white pith from oranges. Working over medium bowl. cut between membranes to release orange segments. Add cranberries and almond syrup to bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.

Chocolate- Pecan Tart This delictous take on the c!ass1c southern dessert features an exceptionally easy crust-it's stmply stirred together. pressed mto a tart pan. and baked. The bourbon adds a sptrited flavor. but if you prefer something nonalcoholic, substitute two teaspoons of vanilla for the bourbon in both the fillmg and the whipped cream. 10 servings

Crust 11/4 cups unbleached all purpose flour 3

tablespoons (packed) golden brown sugar

1/z

teaspoon salt cup (1 stick) unsalted butter, melted

1Jz

CRUST: Preheat oven to 375°F. Butter 9-inch-dia met er tart pan w th 1 bottom. Whtsk flour, brown sugar and salt in med· b rerr')va~'e . . , tum owl to blend A butter and sttr wtth fork until moist clumps form Brea k.mto small · ~ dd 'nelted 6 scatter over bottom of prepared pan. Using fingerf ~ ' · -e.. a11 . tps, press dough ever n

bottom and up stdes of pan. Bake crust until just gold

b r ante en rown. about 1511tr ·-

FILLING : Meanwhile. beat brown sugar. eggs. bourbo n, butter, ard sa t tr .

Filling

large bowl until well blended. Stir in pecans and chocolate.

1

cup (packed) golden brown sugar

2

large eggs

2

tablespoons bourbon

DO AHEAD: Can be made 7day ahead. Cover tart looselyandkeep at cool

2

tablespoons (1/4 stick) unsalted butter, melted

room temperature.

1/4 teaspoon salt 11/z cups pecan halves and pieces, toasted 3

ounces bittersweet or semisweet chocolate, chopped into small chunks (about 112 cup)

Bourbon Whipped Cream 1

cup chilled heavy whipping cream

1

to 2 tablespoons bourbon

11/z tablespoons sugar

b on appeti t desserts

•J

c,

Pour filling into crust. Bake tart until just set. about 25 m·n t utes. oo complete Y

BOURBON WHIPPED CREAM: Using electric mixer. beat crea 11, bo1. bo:~ and sugar in large bowl until soft peaks form. Cut tart into wedges and serve with bourbon whipped cream.

n Chocolate Tart with o n - Spiced Pecans hJcolate its unique flavor and combines with the n the sweet-spicy pecans Mex1can chocolate, kets, at Latin markets, and online at amazon. com,

~

making the fillmg, be sure to wh1sk the chocolate he chocolate is smooth. 8 to 10 servings 'u t

PECANS: Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk egg white, both sugars. cinnamon, salt, and cayenne pepper in medium bowl. Stir in pecans. Spread nuts in single layer on sheet. rounded side up. Bake until just browned and dry, about 30 minutes Cool on sheet. Separate nuts. removing excess coating. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature. CRUST: Preheat oven to 350°F. Blend cookie crumbs, sugar. cinnamon, and salt in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom to within Ys inch of top. Bake until set. about 20 minutes Cool on rack.

t•ller cookie crumbs (about half of one 9-ounce ••••s. finely ground in processor)

FILLING: Bring cream to simmer in medium saucepan. Remove from heat. Add both chocolates; whisk until melted. Add butter, 1 piece at a time. whisking until smooth between additions. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set. 15 to 20 minutes. Arrange nuts in concentric circles atop tart. Chill until set. about 4 hours.

DO AHEAD: Can be made 1day ahead. Cover loosely with foil and keep chilled. cream

Serve tart with whipped cream.

or semisweet chocolate. chopped .xltean chocolate (such as Ibarra). chopped

•led

butter, cut into 4 pieces. room temperature

pies, tarts & pastries

291

Chocolate-Raspberry Tart For an extra lut of fruit flavor. the crust is spread with a little raspberry Jam m1dway through baking. To create a gltstening raspberry topping. skip the cocoa powder and powdered sugar and brush the berries with warm raspberry j"am instead. 6 servings

Crust 1

cup unbleached all purpose flour

1/4

cup sugar tablespoons natural unsweetened cocoa powder

3 114

6

teaspoon salt tablespoons (3/4 stick) chilled unsalted butter, cut into 1/z-inch cubes

CRUST: Combine flour sugar cocoa and salt tn d. . me lum bowi Addb . . . . . . . usmg f1ngert1ps. rub 1n until mixture resembles co utter. . arse meat Add ,1'!:2 spoons 1ce water and egg yolk; mix in with fork unfl table. I mo1st clumps fa more 1ce water by teaspoonfuls if mixture is dry G th d rrr ad~ g . · a er ough mtoh I' fl 1nto rectangle. Wrap in plastic and chill 30 minutes. .,a att~

DO AHEAD: Can be made 1 day ahead. Let stand at room temperature . 20 mmutes to soften sltghtly before rolling out

11/2 tablespoons (or more) ice water 1

large egg yolk

6

tablespoons raspberry jam

Filling 1

cup heavy whipping cream

4

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2

lfz-pint containers raspberries

1

teaspoon powdered sugar

1

teaspoon natural unsweetened cocoa powder

Butter and flour 13%x4-inch rectangular tart pan with 1- Inch.,,119h .... s1des and removable bottom. Roll out dough between 2 sheets of waxedpaper . to 15x6-mch rectangle. Peel off 1 sheet of waxed paper. Invert dough 1to prepared pan; peel off second sheet of waxed paper. Press doug~ orto bottom and up sides of pan. trimming edges if needed Freeze until frfTI about 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans or p ewe 1 g~ts Bake until crust 1s set. about 12 minutes Remove foil and beans. Contw Je !o bake until crust just begins to darken around edges. piercrng w1tr tooth~ ck if crust bubbles. about 12 minutes longer. Remove from over. mamtaw over temperature. Spread jam over bottom of crust. Bake until jam is set. abm.t 3 minutes. Transfer tart in pan to rack; cool crust completely.

FILLING: Bring cream to boil in heavy small saucepan. Remove fromheat Add chocolate and whisk until melted and smooth. Transfer chocolate ganac~e to bowl and refrigerate until chilled but not firm, about 45 mmutes Using electric mixer. beat ganache until very thick and semi-frrrr Spreadgaracne over jam in crust.

DO AHEAD: Can be made 8 hours ahead. Refrigerate Arrange raspberries atop ganache. rounded side up. Strr powdered sugar arc cocoa in bowl. Sift over tart.

bon appetit desserts

a Custard Tart , custard a luxurious texture. The tart needs to chill c;tart th1s recipe a day ahead. Look for chocolatedtes at some supermarkets, and at candy shops and

12 servings

Nonst 9-oun

ble oil spray e chocolate wafer cookies

CRUST·. pOSition · · rack ·In center of oven and preheat to 350oF. Spray 10-' hdl.ameter spnngform pan With nonstick spray. Wrap outside of pan tnple layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add

lllted butter, melted

melted butter; pr~cess to blend. Press mixture firmly onto bottom (not sides) of prepared pan. Chill crust while making filling.

cup w tables

tight:~~ith

FILLING: Bring cream, milk, and V3 cup water to simmer in heavy small sauce-

tlling cups h

pan. Remove from heat. Whisk in cocoa powder, chocolate liqueur. espresso powder, and vanilla.

ipping cream

k cup who cup water cup unsweetened cocoa powder (preferably Dutch-process) tablespoons chocolate liqueur (such as dark creme de cacao)

1n

large roastmg pan. Pour enough boiling

water into roasting pan to come halfway up sides of springform pan.

temperature

extra-large egg yolks

beating well after each addition and occasionally scraping down sides of bowl. prepared crust. Place spnngform pan

teaspoons vanilla extract B-ounce package Philadelphia-brand cream cheese, room

extra-large eggs

and beat until well blended. Add whole eggs 1 at a time. then egg yolks. Gradually add hot cream m1xture and beat until smooth Pour mixture into

teaspoons instant espresso powder

cup plus 2 tablespoons sugar

Using electric m1xer. beat cream cheese 1n large bowl until smooth. Add sugar

Bake tart until custard moves just slightly in center when pan is gently shaken

J

and tester inserted into center comes out with some custard still attached. about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.

GANACHE: Bnng cream, espresso powder. corn syrup, and oil to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla; wh1sk

cup heavy whipping cream tea spoon ·mstant espresso powder or coffee powder teaspoon light corn syrup

until chocolate is melted and smooth Let ganache stand until sl1ghtly cooled but still pourable. about 10 mmutes.

teaspoon vegetable oil

Run small knife around pan sides to loosen tart. Remove pan sides. Place tart

ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped teaspoon vanilla extract

on platter. Pour ganache atop tart. Using thin metal spatula. spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Let ganache set 15 minutes. Using icing comb or tines of fork, make decorative

Chocolate-covered coffee bean candies (optional)

concentric circles in wave pattern in ganache. Garn1sh top of tart with chocolatecovered coffee bean candies. if desired. Refrigerate until ganache is softly set. about 15 minutes.

Techn· T· 1 Tot que 1p : Is It Ready?

est If the gana h or fork . . c e IS ready to decorate, run the icing comb In It· If the a h . cornb ch g nac e doesn t hold the impression from the · I11 the tart 1o · availabl mmutes and test again. Icing combs are eat cookware stores and restaurant supply stores

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.

pies, tarts & pastries

ate Ganache Tart oasted Pecan Crust pastry term for a rich chocolate filling or icing- it's generally dark chocolate and cream. Don't use chocolate that has more the results will be too firm and bitter You can use toasted place of the pecans in the crust. 8 to 12 servings

CRUST: Preheat oven · b . . to 350oF spray 9-mch-diameter tart pan with removable ott~m With nonstick spray Combine graham crackers. pecans, sugar. and sa~t l.n food processor and blend until nuts and crackers are finely ground. Mix m melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.

FILLING: Bring cream. sugar. and salt to simmer in heavy medium saucepan over med1um heat. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth Whisk in brandy and vanilla. Pour fil ling into crust. Melt white chocolate in heavy small skillet. stirring constantly over very low

J

he~t. Transfer white c.ho~olate to resealable plastic bag; twist bag just above

pomt where filled . Sn1p t1p of bag to create very small opening. Or transfer chocolate to pastry bag fitted with very small pastry tip (about Y1s-inch diameter). Startmg in center of tart. p1pe white chocolate in 1 continuous spiral. working outward to edge, spacing lines Y2 inch apart. Using small sharp knife. draw knife tip through white chocolate lines from center to outer edge. Lift knife tip and draw second line from outer edge to center. Repeat several more times, alternating direction of lines from center to edge and edge to center. spacing evenly, to create floral pattern. Chill until set. about 2 hours

DO AHEAD: Can be made 3 days ahead. Tent with foil. Keep chilled.

Spooky Design Creating a spiderweb design on the tart makes this an excellent Hal loween treat. Starting in the center of the tart, pipe the white chocolate in one continuous spiral. ~orking outward to the edge. spacing lines Y2 inch apart. Usmg a small sharp knife. draw the knife tip through the white chocolate lines from the center to the outer edge [1]. Repeat about 15 more times. spacing evenly, to create a spiderweb pattern.

1

pies, tarts & pastries

· Chocolate Tart with Candied Cranberries Who says cranbemes are only for making relish? Here, the tangy berries get tossed with sugat and baked until tl7ey'te sweet-tart and p1etty enough to

top a decadent chocolate tart 10 servings

CRUST: Blend flour, sugar, and salt in processor Add b

C rust 12/J cups unbleached all purpose flour 2

tablespoons sugar

1/4

teaspoon salt tablespoons (11/4 sticks) chilled unsalted butter, cut into

10

1/2-inch pieces

21/2 tablespoons (or more) ice water 1

large egg yolk

1

teaspoon vanilla extract

Filling 1h

cup heavy whipping cream

8

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

3

tablespoons creme de cassis (black currant liqueur)

Candied Cranberries Nonstick vegetable oil spray

11f2 12-ounce packages frozen cranberries (unthawed) 1

cup sugar

. . · utter usmg 1 cut m until m1xture resembles coarse meal. Add 2V: t b · C 1 f' t~ z a lespoons I egg yolk, and van1lla. Blend until moist clumps form dd . ·a mg more cewat.. Y2 tablespoonfuls 1f dry. Gather dough into ball·. fiatten .mto diSK W ICe"' at~ • chill at least 2 hours. rap p ....

DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften room temperature before rolling out.

5 ,,9 ~t •• o

Preheat oven to 375°F Roll out dough . . disk. on lightly flo ured surfaceto 13-. 14-lnch round . Transfer dough to 9-mch-dlameter tart pa nWit· h re:novc~le bottom. Cut dough overhang to % inch; fold overhang in and press, forn.ng ~ dzs . that ~xtend 1V4 mch above top of pan. Pierce crust all over w1th fork Freeze 15 mmutes. Bake crust 15 minutes. If sides of crust fall. press up w1th back of fork

cc~· ~.?.

to bake crust until beginning to brown. about 15 minutes longer. Cool c ra~

FILLI NG: Bring cream to s1mmer in heavy medium saucepan. Renovefror heat. Add chocolate and whisk until smooth. Whisk in creme de cass•s PoLr filling into crust. Chill until filling is firm. at least 2 hours and up to• day

CANDIED CRANBERRIES: Preheat oven to 375°F Spray nmmed bakwg sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blenc Spread out mixture on baking sheet. Bake 10 minutes. Using meta' spat~ J st' berries gently. Bake until berries are thawed and most sugar IS d1ssolved abo-' 5 minutes longer. Cool on sheet 5 minutes. Spoon berries atop fil mg. dnzzle with syrup from sheet Chill 1 hour.

DO AHEAD: Can be made 1day ahead. Keep chilled.

bon appet it desserts

late Truffle .. Heart rtr a hazelnut-h3sed crust rs frlled wtth J1e fmishing touch? A pw-bc~kcd top cwst earn and fresh raspbe,ies 10 servings

d d all purpose flour (sifted, then measured) nnamon ves grou ginger 2tablespoons (11/• sticks) chilled unsalted butter, cut Vz-inch cubes Philadelphia-brand cream cheese, cut into small pieces,

R ecipe 'T'i p : Linzertorte Au~tnn

known for 1ts dehc1ous pnstues. mclud1ng the Lmzertorte, which h
To form top crust. transfer 1113 cups dough to pastry bag fitted w1th No 4 Ws·inch-diarneter) plain t1 p. Chill remainmg dough. Pipe 7 parallel d1agonal ltnes about % 1nch apart across heart outline on parchment. P1pe border around edge of heart inside traced line. touching ends of diagonal lines (some dough may be left over in pastry bag). Freeze 10 minutes. Brush dough w1th some egg wh1te. Slide parchment with heart onto heated bak1ng sheet and bake unt1l crust IS golden and edges are beginning to brown. about 15 minutes Run long thm spatula between crust and parchment to loosen crust. Sl1de parchment w1th heart-shaped crust onto rack and cool completely. Maintain oven temperature. Return removable bottom to heart-shaped pan. Press remaining dough onto bottom and % inch up sides of pan. us1ng plastic wrap if necessary to prevent dough from stick1ng to hands Freeze until dough is firm. about 10 minutes.

egg, beaten to blend bittersweet or semisweet chocolate, finely chopped , beaten to blend

Brush lightly w1th egg white Set pan on heated baking sheet and bake unt1l crust is golden brown and s1des are beginning to pull away from pan. about 23 minutes. Spread bottom crust evenly with jam. Bake 3 more minutes. Cool crust completely on rack

FILLING: Stir chocolate. butter. and cream in heavy medium saucepan over medium-low heat until chocolate and butter are melted and mixture is smooth.

bittersweet or semisweet chocolate (do not exceed cacao), chopped •~ons unsalted

Mix in 2 tablespoons Jam Cool slightly. Pour filling evenly into bottom crust; smooth top. Chill until filling 1s firm. about 30 minutes.

butter, room temperature

heavy whipping cream 2tablespoons seedless raspberry jam

Spread remaining y3 cup Jam over filling and outer edge of bottom crust. Carefully place cooled heart-shaped top crust atop jam. Press gently to seal. Cover with foil and chill overmght.

container raspberries sweetened whipped cream rack in lowest third of oven. Set baking sheet on rack and Remove bottom from 10V2x9V2-inch heart-shaped tart pan sides and removable bottom. Place pan bottom on parchment heart shape.

DO AHEAD: Can be made 2 days ahead Keep chilled. Remove torte from pan. Transfer to platter. Let stand at room tempe~ature 45 m~nutes Arrange raspberries in row in first space between crust ltnes Spoon whipped cream mto pastry bag fitted with small star tip. Pipe ro.w of small etween crust lines. Continue decorating torte. rosettes 1n sec and Space b . alternattng rows of raspbernes and whipped cream rosettes between crust lines.

Wtth sugar 1n processor. Add flour. cinnamon. salt. cloves. just to blend. Add butter and cream cheese to processor. resembles coarse meal. Add egg and chocolate. Using unt1llarge m01st clumps form.

pies, tarts & pastries

n~ Dark Chocolate and Peppermint Whipped Cream. Tart There am two advantages to using a resealable p!tiSfiCl;;~g snipped at one •. corner to pliJe the wl11pped cream: You can simply tluow It away ~hen you le . . . te·'ve<~ behind a decorative /me in the piped cream. done and the b,1g s seam ·" · •. 'e""I.Ofi'JI-ILJOking finis/7. The entire tart can be assemblod well creatmg a p1o,, ·'·' c • • • 111 advance but wait until just before serving to garnish It With the crushed ·' d"e . . . t!ley '/1 stay crunchy and their colo1 won 't bleed mto peppemnnt can 1 5, ·' 0 t!Je cream. 8 to 10 servings

C rus t 11/4 cups unbleached all purpose flour

1/J 1f4 1fc 10

cup powdered sugar teaspoon baking powder teaspoon salt tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1

CRUST: Blend flour. sugar. baking powder. and salt m processor Add b "II . I ff . . utter an d van1 a; usmg on o turns. cut 1n until butter forms pea-size p eces A milk; using on/off turns. blend in until mixture forms small moist clurr Gjc . . . . ps at~r dough mto ball; flatten mto d1sk. Wrap dough m plastic; ch1lll hour.

teaspoon vanilla extract

4'h teaspoons chilled whole milk

Filling 11/4 cups heavy whipping cream

Roll out dough disk between sheets of floured parchment to 12-mch rot.nd Press dough onto bottom and up sides of 10-inch-diameter tart panWith removable bottom. Fold dough edges over and press to form thiCk sides Usmg thumb, press dough around sides to extend crust Ys inch above edge of par Freeze 20 minutes. Preheat oven to 350°F. Bake crust until brown. piercing with fork if bubb.as form, about 30 minutes. Transfer to rack; cool.

1/c

cup light corn syrup

FILLING: Bring cream and corn syrup to simmer in medium saucepan; remove

12

ounces bittersweet or semisweet chocolate (do not exceed

from heat. Add both chocolates; whisk until smooth. Cool30 mmutes Pour fiP "9

61 % cacao), chopped 1

ounce unsweetened chocolate, chopped

1fz

cup coarsely crushed red-and-white-striped hard peppermint candies

into crust. Sprinkle with peppermint candies. Chill until set, about 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chtlled.

TOPPING: Using electric mixer, beat all ingredients in large bowl tostiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center

Topping 31/z cups chilled heavy whipping cream 3

/c cup powdered sugar 13/c teaspoons peppermint extract 1

tablespoon coarsely crushed red-and-white-striped hard peppermint candies

Spoon remaining whipped cream into 1 bottom corner of large reseala~le · · ors cut ~ mch plastic bag. Twist bag at top and grasp top firm Iy. Usmg sc1ss · off filled corner of bag to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe rnc·e . ter Chill at least ovals to form second ring inside first. then p1pe ova 1s In cen kl . 1 e on platter Sp•TJ e 30 minutes and up to 3 hours. Remove tart from pan. Pac top of tart with crushed peppermint candies and serve.

appetit desserts

urn Tart with Semisweet te Glaze oJ:.es the kind of classic Chn~<;tmas captured t from St. Nicholas " The tatt is filled with which is what sugarplums are actually made II) The presentation of the tart w1th all the tart ts also fantastic without the sugarplums.

unsalted butter, cut into 1h-inch cubes

CRUST: Mix flour and sugar in large bowl. Add butter and cut in until mixture resembles coarse meal Mix egg yolk with cream in small bowl to blend. Add to flour mixture and st1 r until dough comes together. Gather dough mto 2 balls. 1 sl1ghtly larger than the other. Flatten into disks. Wrap separately m plastic and chill 30 minutes. DO AHEAD: Can be made 1 day ahead Keep chilled. Let soften slightly at room temperature before rolling out.

FILLING: Combine all1ngred1ents in medium metal bowl. Let mixture soak at least 2 hours and up to 6 hours. Roll larger dough disk out on floured surface to 12-inch round Roll dough up on rolling pin and transfer to 9-mch-dJameter tart pan with removable bottom. Trim and finish dough edges. Roll second dough disk out to 10-inch round. Transfer to baking sheet. Chill tart shell and dough round 1 hour.

••nra1rv whipping cream

t•ar. cut into 5 pieces

CARAMEL: Cook sugar and% cup water in heavy medium saucepan over medium-low heat. stirring until sugar dissolves. Increase heat and boll without stirring until syrup is deep amber color. occasionally brushing down sides of pa n with wet pastry brush and swirling pan. about 10 minutes. Add cream and butter and whisk to combine (mixture will bubble vigorously). Continue cookmg until candy thermometer registers 238°F. Pour caramel into medium metal bowl. Cool to room temperature. about 1 hour. Preheat oven to 350°F. Lme bakmg sheet with parchment paper or foil Spread filling evenly in crust Pour caramel over. Press dough round on top. Tnm off excess. Pierce in several places w1th tip of sma ll sharp knife. Place tart on prepared sheet Bake until crust is golden brown. about 35 minutes (some caramel may leak out). Cool on rack. about 6 hours (contmued next page)

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299

Sugarplum. Tart with Sem.isweet Chocolate Glaze (continued) over onto rack. Set over rimmed baking sheet. Spoon some Semisweet

e-Cognac artlets 'he sl,ghtlv hoozy chocolate twfflo fill111g 1s remamder 1~c; turned into chocolato truffles n be kept frozen fm an instant special, c; rectpe

one day ahead Makes 4 tartlets

pose flour natural unsweetened cocoa powder butter, room temperature

CRUST: Mix flour. cocoa powder. and salt in small bowl. Using electnc mtxer. beat butter. brown sugar. and vanilla 1n medium bowl until creamy Add flour mixture and stir with fork until coarse meal forms. Gather dough into ball; flatten into disk Wrap in plastic and chill 30 minutes. Divide dough into 4 equal pieces Press 1 dough piece evenly over bottom and up sides of 4Y2·inch-diameter tartlet pan with removable bottom. Repeat with remaining 3 dough pieces Freeze 20 minutes.

DO AHEAD: Can be made 1 day ahead Cover and keep frozen Preheat oven to 350°F Spray four 7-inch foil squares with nonstick spray. Line crusts with foil . sprayed Side down. Fill with dried beans or pie weights. Bake crusts until set. about 20 minutes. Remove foil and beans. Continue baking until .....,eet or semisweet chocolate (do not exceed

crusts feel dry, about 5 mmutes longer. Transfer to rack; cool completely.

IIICM), chopped

FILLING AND TRUFFLES: Combine cream and butter in medium saucepan. Stir over low heat until butter melts. Add chocolate; stir until melted. Whisk in •••l:hmtent paper strips ••tem'd cocoa powder

Cognac. Cool filling 15 minutes. Spoon enough filling into crusts to fill (about Yz cup for each); reserve remaining filling. Refrigerate tartlets and reserved filling overnight. Line small baking sheet with foil. Form reserved fil ling into balls. using generous rounded y2 teaspoonful for each. Place on prepared sheet. Freeze 15 minutes. Roll each truffle 1n chopped pecans. coating completely. Freeze until truffles are firm. about 1 hour. Let tartlets stand at room temperature 15 minutes Place parchment paper strips in lattice pattern atop 1 tartlet Sift cocoa over Remove stnps Repeat With remaining tartlets. Garnish each With 3 truffles

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11 Chocolate-Whiskey Souffle Tarts in this treat: A chocolate souffle nses Two desset t f.;wolf'te,.,. . cotlJ''c:- together • • out of a tender tart crust The tarts can be assembled and frozen up to one week ahead. making this the perfect dessert to keep on hand fat unexpected quests. Makes 8

Crust 11/z cups unbleached all purpose flour 3/ cup (11f2sticks) chilled unsalted butter, cut into 1/2-inch cubes 4 3/4

cup powdered sugar

1fz

teaspoon (scanUsah

Filling 10

ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

1/4

cup Irish whiskey

CRUST: Preheat oven to 350°F. Blend flour, butter, sugar, and sa't 10 Processor . . JUSt until dough gathers together. Shape dough into log; cut into 8 . . equa1•ourd~ Using fmgertlpS, press 1 dough round over bottom and up sides of 4V2- nch-

diameter .tartlet pan wi~h removable bot:om. Repeat with remain.ng 7doug~ rounds. P1erce crusts w1th fork; bake until pale golden. about 18 mmutes Coc in pans on rack.

FILLING: Finely chop generous Y3 cup chopped chocolate and set aside Stir remaining chopped chocolate in medium metal bowl set over saucepan of barelt simmering water until melted and smooth. Remove bowl from overwate· Whsk in whiskey, vanilla. coffee. and salt, then egg yolks. Beat room-tel'lperature

11/2 teaspoons vanilla extract

egg whites in another medium bowl until soft peaks form. Gradually add sJga·.

11/4 teaspoons instant coffee crystals

beating until stiff but not dry. Fold half of whites into chocolate mixture. Fo,j

4 1fz

Pinch of salt

in reserved YJ cup finely chopped chocolate, then remaining egg whtes Divide

large eggs, room temperature, separated

mixture among crusts. Freeze at least 3 hours.

cup sugar

DO AHEAD: Can be made 1 week ahead. Cover and keep frozen. Sweetened whipped cream Chocolate shavings (optional)

Preheat oven to 375°F. Release pan sides from frozen tartlets. Arrange tartlers on their pan bottoms on baking sheet. Bake until filling puffs and begins to crack. about 20 minutes. Place tartlets on plates. Spoon whipped cream alongside Top withchocolate shavings, if desired.