Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
TARTS, PIES & FRUIT DESSERTS
BLUEBERRY PIE WITH RYE CRUST
Blueberry Pie with Rye Crust
Active 1 hr; Total 4 hr plus 5 hr cooling Makes one 9-inch pie
CRUST
11/4 cups all-purpose flour
1 cup dark rye flour
11/2 tsp. kosher salt
1 stick plus 6 Tbsp. cold unsalted butter, cubed
2/3 cup ice water
FILLING
1 vanilla bean, split lengthwise, seeds scraped
3/4 cup granulated sugar
1/2 tsp. kosher salt
2 lbs. blueberries (6 cups)
1/2 cup all-purpose flour
1 Tbsp. finely grated lemon zest plus 2 Tbsp. fresh lemon juice
1 large egg beaten with 2 tsp. water
Turbinado sugar, for sprinkling
1. Make the crust In a food processor, pulse both flours with the salt to mix. Add the butter and pulse until it is the size of small peas. Sprinkle the water over the flour and pulse just until a dough starts to form. Turn the dough out onto a work surface, gather up any crumbs and knead gently until the dough comes together. Cut the dough in half and pat each piece into a disk. Wrap the disks in plastic and refrigerate until well chilled, about 1 hour.
2. On a lightly floured work surface, roll out 1 disk of dough to a 12-inch round. Ease the dough into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Freeze for 15 minutes.
3. Prepare the filling In a large bowl, rub the vanilla seeds into the granulated sugar and salt. Add the blueberries, flour, lemon zest and lemon juice and toss well. Scrape the filling into the pie crust.
4. On a lightly floured work surface, roll out the remaining disk of dough to a 12-inch round. Using three sizes of small round cutters, stamp out decorative holes in the dough, leaving a 2-inch border. Lay the dough over the filling and trim the overhang to 1/2 inch. Press the overhang together to seal, then fold it under itself. Freeze the pie for 1 hour.
5. Preheat the oven to 375°. Brush the pie with the egg wash and sprinkle with turbinado sugar. Bake for about 1 hour and 15 minutes, until the filling is bubbling and the crust is browned; cover the edge of the pie with foil if it browns too quickly. Let the pie cool completely before serving, at least 5 hours or overnight. —Justin Chapple
Strawberry Slab Pie
Active 30 min; Total 3 hr plus cooling Serves 6
A slab pie is a shallow pie made in a baking sheet or pan. This one from Boston’s Joanne Chang has a perfectly buttery crust and a sweet jammy filling.
PASTRY
2 cups all-purpose flour, plus more for dusting
4 tsp. granulated sugar
1 tsp. kosher salt
2 sticks plus 2 Tbsp. unsalted butter, cut into tablespoons and chilled
2 large egg yolks
1/4 cup cold whole milk
Baking spray
PIE
11/2 lbs. strawberries, hulled and quartered (4 cups)
1 cup granulated sugar
1/4 cup cornstarch
1/2 tsp. finely grated orange zest
1/4 tsp. kosher salt
1 large egg, beaten
3 Tbsp. sanding or turbinado sugar
1. Make the pastry In a stand mixer fitted with the paddle, combine the 2 cups of flour, the sugar and salt and mix at low speed. Add the butter and mix at medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute. In a small bowl, whisk the egg yolks with the milk. With the machine on, drizzle the egg mixture into the flour mixture and mix until the pastry just starts to come together, about 30 seconds; it will be crumbly. Scrape the pastry onto a lightly floured work surface and gather it together. Using the heel of your hand, smear the pastry against the work surface to work in the butter. Form the pastry into a 1-inch-thick disk, cover in plastic wrap and refrigerate until firm, at least 1 hour.
2. Preheat the oven to 350°. Grease an 8-inch-square baking pan with baking spray and line with parchment paper, leaving 3 inches of overhang on all sides.
3. Cut one-third of the pastry off the disk. On a lightly floured surface, using a lightly floured rolling pin, roll out the smaller piece of pastry to an 8-inch square; transfer to a parchment paper-lined baking sheet and refrigerate. Roll out the larger piece of pastry to a 12-inch square, about 1/4 inch thick. Ease the pastry into the prepared pan, pressing it into the corners and up the sides; trim the excess pastry, leaving no overhang. Line the pastry with parchment paper and fill with pie weights. Bake for about 30 minutes, until just pale golden and set. Remove the pie weights and parchment paper. Transfer the pan to a rack and let the crust cool completely.
4. Make the pie In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, orange zest and salt. Spread the filling in the pastry crust. Cover with the chilled piece of pastry crust, gently pressing it down around the edges. Brush the top with the beaten egg and sprinkle with the sanding sugar. Using a sharp paring knife, make six 2-inch-long slits in the top pastry. Bake for about 50 minutes, until the crust is deep golden. Transfer the pan to a rack to cool, at least 3 hours. Carefully lift the pie out of the pan and transfer to a platter before serving. —Joanne Chang
Mountain Rose Apple Pie
Active 1 hr 15 min; Total 3 hr 15 min plus cooling; Makes one 9-inch pie
Pastry chef Rebecca Masson of Houston’s Fluff Bake Bar adds layers of flavor to her desserts, and also obsesses over texture: “I do not like toothless apple pie,” she declares. Here, Masson tops her dense and delicious apple pie with a thick mound of buttery crumble.
CRUST
11/2 cups all-purpose flour, plus more for dusting
1 Tbsp. granulated sugar
1/2 tsp. kosher salt
11/2 sticks unsalted butter, cubed and chilled
1/4 cup ice water
2 tsp. distilled white vinegar
TOPPING
11/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 cup packed dark brown sugar
Pinch of kosher salt
2 sticks cold unsalted butter, cubed
FILLING
3 lbs. Mountain Rose or Granny Smith apples—peeled, cored and cut into 1/3-inch-thick wedges
3 Tbsp. all-purpose flour
11/2 Tbsp. fresh lemon juice
11/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
1. Make the crust In a food processor, pulse the 11/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Sprinkle the ice water and vinegar on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up any crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven to 400°. On a floured work surface, roll out the dough to a 14-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate and trim the overhang to 2 inches. Fold the overhanging dough under itself to form a 1/2-inch-high rim; crimp decoratively. Freeze the crust for 15 minutes.
3. Meanwhile, make the topping In a stand mixer fitted with the paddle, mix the flour with the oats, brown sugar and salt at low speed. With the machine at medium speed, gradually beat in the butter. Transfer to a bowl and press into clumps. Cover and refrigerate until firm, about 15 minutes.
4. Make the filling In a large bowl, toss the apples with the flour, lemon juice, cinnamon, cloves, nutmeg and salt. Spread the apple mixture in the crust and set the pie on a large rimmed baking sheet. Bake the pie for about 25 minutes, until the crust is just starting to brown.
5. Remove the pie from the oven and gently pack the crumb topping onto the apples. Bake for 30 minutes longer, until the topping is golden and the pie is just starting to bubble. Let cool completely on a rack before serving. —Rebecca Masson
BLUEBERRY HAND PIES
Blueberry Hand Pies
Active 45 min; Total 2 hr 15 min; Makes 16
These crisp, berry-filled mini pies can be frozen (unbaked) for 2 weeks and popped in the oven 25 minutes before serving.
DOUGH
2 cups all-purpose flour, plus more for rolling
1/2 cup confectioners’ sugar
1/2 tsp. fine sea salt
11/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup ice water
FILLING
2 cups blueberries
1/3 cup granulated sugar
2 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1/4 tsp. fine sea salt
1/4 tsp. ground cinnamon
1 large egg beaten with 1 tsp. water
Turbinado sugar, for sprinkling
1. Make the dough In a large bowl, whisk the 2 cups of flour with the confectioners’ sugar and salt. Cut in the butter using a pastry cutter or 2 knives until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Using a wooden spoon, stir in the egg yolk and water until a shaggy dough forms. Turn the dough out onto a work surface and knead gently until smooth. Cut the dough in half and shape into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.
2. Meanwhile, make the filling In a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon.
3. On a lightly floured work surface, roll out 1 disk of dough to a 16-by-9-inch rectangle, about 1/8 inch thick. Using a 4-inch plate as a guide, cut out 8 rounds from the dough. Spoon 2 tablespoons of the filling into the center of a dough round and fold the dough over to form a half-moon. Press the edge to seal, then crimp decoratively. Transfer the hand pie to a parchment paper-lined baking sheet. Repeat with all of the remaining dough and filling; space the pies 1 inch apart. Refrigerate the hand pies until well chilled, about 30 minutes.
4. Preheat the oven to 400°. Brush the hand pies with the beaten egg and sprinkle with turbinado sugar. Bake for 15 to 18 minutes, until golden; some of the juices will spill out. Let cool slightly. Serve warm or at room temperature. —Kamran Siddiqi
BUTTERMILK EGGNOG PIE
Buttermilk Eggnog Pie
Active 30 min; Total 3 hr 45 min plus cooling; Serves 12
TV chef Carla Hall makes her sweet Southern buttermilk pie with rum and lots of nutmeg, giving it the flavor of eggnog.
CRUST
1 cup all-purpose flour, plus more for rolling
11/2 tsp. sugar
1/2 tsp. table salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
2 Tbsp. ice water
FILLING
11/2 cups sugar
1 Tbsp. all-purpose flour
2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
3 large eggs, at room temperature
5 Tbsp. unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1 Tbsp. dark rum
1 tsp. pure vanilla extract
1. Make the crust In a medium bowl, whisk the 1 cup of flour with the sugar and salt. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles coarse meal with some pea-size pieces remaining. Stir in the ice water just until the dough comes together. Form the dough into a ball, then flatten it into a 1-inch-thick disk. Wrap in plastic and refrigerate until firm, at least 1 hour or up to 1 day.
2. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round. Ease the dough into a 9-inch pie plate and tuck any overhang under itself. Crimp decoratively. Freeze until firm, about 30 minutes.
3. Preheat the oven to 425°. Line the dough with parchment paper, then fill with pie weights or dried beans. Bake for about 25 minutes, just until the dough is set. Remove the parchment paper and weights; bake for 8 to 10 minutes longer, until light golden. Transfer the crust to a rack to cool slightly, about 10 minutes. Reduce the oven temperature to 375°.
4. Make the filling In a large bowl, whisk the sugar with the flour, nutmeg and salt. Whisk in the eggs 1 at a time. While whisking constantly, slowly drizzle in the melted butter followed by the buttermilk, rum and vanilla. Pour the filling into the warm crust. Bake for 15 minutes, then reduce the oven temperature to 350° and bake for about 40 minutes longer, until the custard is just set at the edge and slightly jiggly in the center. Transfer the pie to a rack and let cool completely. Serve at room temperature or chilled. —Carla Hall
MAKE AHEAD The baked and cooled pie can be refrigerated overnight.
Pumpkin and White Chocolate Mousse Pie
Active 45 min; Total 3 hr 30 min Makes one 9-inch pie
This reimagined pumpkin pie from Mr. Holmes Bakehouse in San Francisco has an ethereal mousse filling and a stellar graham cracker crust made with macadamia nuts.
CRUST
1/4 cup macadamia nuts
10 whole graham crackers, broken into small pieces
7 Tbsp. unsalted butter, melted
1/4 cup light brown sugar
1 Tbsp. fine cornmeal
3/4 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. kosher salt
PUMPKIN FILLING
1 Tbsp. unflavored powdered gelatin
31/2 oz. white chocolate, finely chopped
2 large egg yolks
1/4 cup granulated sugar
1 cup heavy cream
1 small bay leaf
One 2-inch cinnamon stick
2 pinches of ground allspice
1 pinch of grated nutmeg
1/2 tsp. pure vanilla extract
11/2 cups pumpkin puree
1/2 tsp. kosher salt
1. Make the crust Preheat the oven to 325°. Toast the macadamias on a pie plate for 15 minutes, until golden. Let cool.
2. In a food processor, pulse the graham crackers until finely ground; transfer to a medium bowl. In the processor, pulse the macadamias until finely ground; add to the bowl. Add all of the remaining ingredients to the bowl and mix well. Press the crust over the bottom and up the side of a 9-inch pie plate. Bake for about 20 minutes, until set. Transfer to a rack and let cool.
3. Meanwhile, make the filling In a small bowl, sprinkle the gelatin over 1/3 cup of water; let stand for 5 minutes. Place the white chocolate in a large bowl.
4. In a medium bowl, whisk the egg yolks with the granulated sugar. In a small saucepan, simmer 3/4 cup of the heavy cream with the bay leaf, cinnamon stick, allspice, nutmeg and vanilla for 1 minute. Discard the cinnamon stick and bay leaf. While whisking constantly, slowly drizzle the heavy cream mixture into the egg mixture. Whisk in the gelatin mixture. Immediately pour the hot egg mixture over the white chocolate; let stand for 1 minute, then whisk until smooth. Whisk in the pumpkin puree and salt until incorporated. Refrigerate until cold, about 1 hour.
5. In a small bowl, whisk the remaining 1/4 cup of heavy cream until soft peaks form; fold into the pumpkin filling until incorporated. Scrape the filling into the baked crust and spread in an even layer. Cover and refrigerate for 1 hour before serving. —Mr. Holmes Bakehouse
Coconut Cream Pie
Active 1 hr 10 min; Total 4 hr 10 min Makes one 9-inch pie
Kierin Baldwin, the pastry chef at Locanda Verde in New York City, is a self-proclaimed pie geek. Here, she adds coconut to every part of her fluffy pie: the crust, the fillling and the topping.
FILLING
11/2 cups unsweetened coconut milk
1 tsp. unflavored powdered gelatin
2 cups heavy cream
1/3 cup granulated sugar
11/2 Tbsp. corn syrup
1/2 tsp. kosher salt
1 vanilla bean—split lengthwise, seeds scraped, pod reserved
21/2 Tbsp. cornstarch mixed with 2 Tbsp. water
2 Tbsp. unsalted butter
1/4 cup plus 2 Tbsp. sweetened cream of coconut, such as Coco Lopez
CRUST
3 cups Nilla Wafer cookies, crushed (1 cup packed)
1/2 cup sweetened shredded coconut
1 Tbsp. all-purpose flour
1 Tbsp. granulated sugar
1 Tbsp. turbinado sugar
1/2 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Toasted coconut flakes, for garnish
1. Make the filling In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin. In a medium saucepan, combine the remaining 11/4 cups of coconut milk with 1/2 cup of the heavy cream. Add the sugar, corn syrup, 1/4 teaspoon of the salt and the vanilla bean and seeds; bring just to a simmer over moderately high heat. Whisk in the cornstarch mixture and bring to a boil, then simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the gelatin mixture until dissolved, then whisk in the butter and 1/4 cup of the cream of coconut. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. Press a sheet of plastic wrap directly on the surface of the filling and let cool, then refrigerate until well chilled, about 1 hour.
2. Meanwhile, make the crust Preheat the oven to 325°. In a food processor, pulse the cookies with all of the remaining ingredients except the toasted coconut. Transfer the crumbs to a 9-inch metal pie plate. Press the crumbs evenly over the bottom and up the side of the pie plate, forming a 1/4-inch edge over the rim of the plate. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned. Let cool.
3. In a large bowl, using a hand mixer, beat the remaining 11/2 cups of heavy cream, 2 tablespoons of cream of coconut and 1/4 teaspoon of salt until firm. Fold one-third of the whipped cream into the filling until no streaks remain. Spread the filling in the crust. Mound the remaining whipped cream on top and refrigerate the pie for at least 2 hours. Garnish with toasted coconut before serving. —Kierin Baldwin
MAKE AHEAD The finished pie can be refrigerated overnight.
Custard Phyllo Pie with Almonds and Pistachios
Active 35 min; Total 3 hr 15 min plus cooling; Serves 8
For this unusual open-face pie, pastry chef Ghaya Oliveira of Daniel in New York City layers buttered phyllo with nuts, then drenches the crust with lemon syrup and fills it with custard.
1 cup plus 2 Tbsp. sugar
11/2 Tbsp. cornstarch
1/4 tsp. kosher salt
1 large egg yolk
11/2 cups plus 2 Tbsp. whole milk
1/2 vanilla bean—split lengthwise, seeds scraped, pod reserved
1 cup raw almonds
3/4 cup raw pistachios
1 stick unsalted butter, melted
10 sheets of phyllo dough
2 Tbsp. fresh lemon juice
1. In a medium saucepan, whisk 2 tablespoons of the sugar with the cornstarch and salt. Whisk in the egg yolk, then whisk in the milk and vanilla bean and seeds. Bring to a simmer over moderately high heat, whisking constantly, and cook until a loose custard forms, about 3 minutes. Strain into a bowl and press a sheet of plastic wrap directly onto the surface of the custard. Let cool, then refrigerate until chilled, at least 2 hours.
2. Preheat the oven to 350°. Toast the almonds and pistachios on a rimmed baking sheet for about 8 minutes, stirring occasionally, until lightly browned. Transfer to a rack to cool; coarsely chop the nuts. Leave the oven on.
3. Butter a 9-inch pie plate. Set 1 sheet of phyllo on a work surface and brush the top with some of the melted butter. Arrange the buttered phyllo in the pie plate and sprinkle with 2 tablespoons of the nuts. Repeat the process with the remaining phyllo sheets and melted butter, and more of the nuts; reserve the remaining nuts.
4. Poke holes through and around the phyllo layers with a fork. Using scissors, trim the overhanging dough. Bake for about 25 minutes, until the phyllo is golden brown and crisp, rotating the pie plate halfway through baking. Place the plate on a rack set over a foil-lined rimmed baking sheet.
5. Meanwhile, in a small saucepan, stir the remaining 1 cup of sugar with 3/4 cup of water and the lemon juice. Bring to a boil over high heat and cook until the syrup thickens slightly, about 4 minutes. Slowly drizzle the syrup all over the phyllo crust, including the edge. Let cool completely.
6. To serve, pour half of the custard into the crust and sprinkle the reserved nuts on top. Serve the pie sliced into wedges with the remaining custard on the side. —Ghaya Oliveira
MAKE AHEAD The pie can be prepared through Step 4 one day ahead: Refrigerate the custard; let the nuts and phyllo crust stand at room temperature.
Lazy Mary’s Lemon Tart
Active 30 min; Total 3 hr 50 min plus 6 hr cooling; Makes one 9-inch tart
A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingredients.
PASTRY DOUGH
13/4 cups plus 2 Tbsp. all-purpose flour, plus more for dusting
1/3 cup plus 3 Tbsp. confectioners’ sugar
3/4 tsp. kosher salt
1/3 cup plus 3 Tbsp. chilled lard or vegetable shortening
2 Tbsp. unsalted butter, cubed and chilled
1/4 cup plus 2 Tbsp. ice water
FILLING
1 large Meyer lemon, chopped
11/2 cups superfine sugar
1 stick unsalted butter, at room temperature
1 tsp. pure vanilla extract
4 large eggs
1. Make the dough Into a medium bowl, sift the flour with the confectioners’ sugar and salt. Using your fingertips, rub half of the lard into the flour mixture until it resembles coarse meal. Rub the remaining lard and the butter into the flour mixture until pea-size pieces remain. Sprinkle with the ice water and mix with a fork until the dough comes together. On a lightly floured work surface, pat the dough into a 1-inch-thick disk. Wrap with plastic and chill until firm, about 1 hour.
2. On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch circle, about 1/8 inch thick. Ease the dough into a 9-inch fluted tart pan with a removable bottom (2 inches deep) and trim the overhang. Prick the dough all over with a fork and freeze until firm, 1 hour.
3. Preheat the oven to 375°. Line the frozen pie shell with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes, until the edge is lightly golden. Remove the paper and bake for 15 minutes longer, until the shell is golden. Transfer to a rack and let cool completely, 3 hours.
4. Make the filling Preheat the oven to 350°. In a blender, combine the Meyer lemon, superfine sugar, butter, vanilla and eggs and puree until smooth. Pour the mixture into the tart shell. Bake for 40 minutes, until the filling is set. Transfer the tart to a rack and let cool to room temperature, 3 hours. Serve at room temperature or chilled. —Mary Constant
MAKE AHEAD The dough can be prepared through Step 1 and refrigerated overnight, or prepared through Step 2 and frozen for up to 1 month. The finished tart can be wrapped and refrigerated for 2 days.
Portuguese Custard Tarts
Active 1 hr; Total 2 hr 30 min Makes 12 small tarts
Beth Kirby of the Local Milk blog says that in Portugal, pastéis de nata (egg tarts) are a touristy snack—but that didn’t stop her from eating them everywhere, even at the airport. This superlight version is the best one of all, she says.
PASTRY
11/4 cups all-purpose flour, plus more for dusting
Pinch of kosher salt
1 stick plus 5 Tbsp. cold unsalted butter, cubed
1/3 cup ice water
CUSTARD
3 Tbsp. all-purpose flour
1 cup whole milk
3/4 cup granulated sugar
One 3-inch cinnamon stick
Two 2-inch strips of lemon zest
1/4 cup heavy cream
6 large egg yolks
Confectioners’ sugar and cinnamon, for dusting
1. Make the pastry In a large bowl, whisk the 11/4 cups of flour with the salt. Scatter the butter on top. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture resembles coarse meal, with some pea-size pieces remaining. Stir in the water until the dough just comes together. Scrape the dough out onto a floured work surface, gather up any crumbs and pat the dough into a rectangle. Dust with flour and roll into a 6-by-9-inch rectangle. Brush off any visible flour. Fold one short side of the dough into the center and dust off any flour. Fold the other short side on top, like you would fold a letter. Turn the dough 90 degrees, so the folds are facing you. Roll out the dough again to a 6-by-9-inch rectangle and fold like a letter again; this is 2 turns. Repeat the rolling and folding 4 more times for a total of 6 turns. Wrap the dough in plastic and refrigerate until well chilled, about 1 hour.
2. Meanwhile, make the custard In a large bowl, whisk the flour with 1/4 cup of the milk. In a microwave-safe bowl, microwave the remaining 3/4 cup of milk on high until hot, about 30 seconds. Gradually whisk the hot milk into the flour mixture.
3. In a small saucepan, combine the granulated sugar with 1/2 cup plus 2 tablespoons of water, the cinnamon stick and lemon zest. Bring to a boil over high heat, stirring to dissolve the sugar. Simmer over moderately high heat until the temperature reaches 220° on a candy thermometer, about 12 minutes; discard the cinnamon stick and lemon zest. Gradually whisk the hot syrup into the milk mixture, then whisk in the heavy cream and egg yolks. Let cool completely.
4. Preheat the oven to 450°. On a floured work surface, roll out the pastry to a 14-by-6-inch rectangle, about 1/4 inch thick. Brush off any excess flour and, starting at a long side, tightly roll up the pastry into a log. Using a sharp knife, cut the log crosswise into 12 pieces. Lay each piece cut side down on a work surface and gently flatten it with your palm, then roll out to a 4-inch round. Ease each round into 1 cup of a 12-cup muffin pan. Refrigerate until the pastry cups are firm, about 20 minutes.
5. Spoon the custard into the chilled pastry cups. Bake for 18 to 20 minutes, until the crusts are browned and the custard is set. Let cool for 15 minutes. Transfer the tarts to a platter and dust with confectioners’ sugar and cinnamon. Serve warm or at room temperature. —Beth Kirby
MAKE AHEAD The custard and unbaked pastry cups can be refrigerated separately overnight. The tarts can be baked up to 6 hours ahead and kept at room temperature.
Cherry Jam-and-Ricotta Tart
Active 45 min; Total 2 hr 30 min plus overnight chilling; Serves 8
“Romans are masters at using ‘the fifth quarter,’ things that are usually discarded—like ricotta, a by-product of making pecorino cheese,” says Rachel Roddy, a Rome-based blogger and author of My Kitchen in Rome. She adds lushness to this spectacular double-crust tart with a thick layer of fresh ricotta.
21/4 cups all-purpose flour, plus more for rolling
10 Tbsp. cold unsalted butter, cubed, plus more for greasing
3/4 cup superfine sugar
1 tsp. finely grated lemon zest
Pinch of kosher salt
4 large eggs plus 1 large egg yolk
1 lb. fresh ricotta cheese (2 cups)
One 13-oz. jar cherry or sour cherry jam (11/4 cups)
Whipped cream, for serving
1. In a medium bowl, combine the 21/4 cups of flour and cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in 1/2 cup of the sugar, the lemon zest and salt. In a small bowl, beat 2 of the eggs; add to the flour mixture and stir with a wooden spoon until a dough starts to come together. Knead with your hands just until a dough forms. Divide the dough into a one-third piece and a two-thirds piece; pat each piece into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 350°. Lightly butter a 9-inch fluted tart pan. In a small bowl, whisk the ricotta with 1 egg, the egg yolk and the remaining 1/4 cup of sugar until blended.
3. On a lightly floured surface, using a lightly floured rolling pin, roll out the larger piece of dough to a 12-inch round about 1/8 inch thick. Ease the dough into the prepared tart pan and trim off the excess; prick the bottom of the dough all over with a fork. Spread the jam in an even layer over the bottom of the tart, then spread the ricotta mixture evenly on top of the jam.
4. Roll out the remaining piece of dough to a 10-inch round. Using a sharp knife, cut the pastry into strips of different widths and arrange on top of the ricotta, leaving space between the strips and pressing them to adhere to the rim of the pan.
5. In a small bowl, beat the remaining egg and brush onto the pastry strips. Bake the tart in the center of the oven for about 50 minutes, until the crust is golden and the filling is set. Transfer to a rack and let cool to room temperature. Cover and refrigerate overnight. Serve chilled, with whipped cream. —Rachel Roddy
MAKE AHEAD The tart can be refrigerated for up to 2 days.
BANOFFEE PIE
Wunderkind blogger and cookbook author Kamran Siddiqi sometimes tries up to 80 versions while perfecting desserts like banoffee pie layered with dulce de leche.
Banoffee Pie
Active 45 min; Total 6 hr 30 min Makes one 9-inch pie
Banoffee pie is a classic English dessert made with bananas, toffee and cream. Blogger and cookbook author Kamran Siddiqi puts his spin on the recipe by using dulce de leche in the filling and spreading the crust with a layer of dark chocolate to prevent it from getting soggy.
11/4 cups all-purpose flour, plus more for rolling
1/4 cup confectioners’ sugar
1/2 tsp. fine sea salt
2 sticks plus 2 Tbsp. cold unsalted butter, cubed
3 Tbsp. cold water
1 large egg yolk
1/2 cup packed dark brown sugar
1 cup dulce de leche
One 31/2-oz. dark chocolate bar, finely chopped
3 large bananas, thinly sliced
1 cup heavy cream
1. In a large bowl, whisk the 11/4 cups of flour with the confectioners’ sugar and salt. Using a pastry blender or 2 knives, cut in 1 stick plus 2 tablespoons of the butter until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Stir in the cold water and egg yolk until the dough just comes together. Scrape the dough out onto a work surface and pat into a disk. Wrap the dough in plastic and refrigerate for 1 hour.
2. Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch pie plate. Trim the overhang to 1 inch and fold it under itself. Crimp the edge and freeze until firm, about 15 minutes.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the crust is barely set. Remove the parchment and pie weights and bake for 20 to 25 minutes longer, until the crust is lightly browned; prick the bottom of the crust lightly to deflate it if it puffs up. Let cool.
4. In a medium saucepan, combine the remaining 1 stick of butter with the brown sugar and cook over moderate heat until the sugar is melted, about 5 minutes. Remove from the heat. Stir in the dulce de leche until smooth. Let the filling cool.
5. Meanwhile, in a microwave-safe medium bowl, microwave the chopped chocolate on high power in 10-second intervals until melted. Spread the chocolate over the cooled crust and freeze until firm, about 10 minutes.
6. Spread the dulce de leche filling over the chocolate and top with the sliced bananas. In a large bowl, using a hand mixer, beat the cream until firm. Pile the whipped cream on the pie and refrigerate for at least 3 hours, until the filling is set. Cut into wedges and serve. —Kamran Siddiqi
CRANBERRY-WALNUT TART WITH BUCKWHEAT CRUST
Cranberry-Walnut Tart with Buckwheat Crust
Active 30 min; Total 2 hr 30 min Makes one 14-inch tart
For this gorgeous tart, pastry chef Claire Ptak of London’s Violet Bakery fills a cookie-like crust with walnut frangipane and glistening cranberries.
DOUGH
1 cup buckwheat flour
1 Tbsp. tapioca flour
1 stick plus 2 Tbsp. cold unsalted butter, cubed, plus more for greasing
1 tsp. kosher salt
2 large egg yolks, plus 1 large egg lightly beaten
FRANGIPANE
1/2 cup walnut halves
1/4 cup sugar
1/2 stick unsalted butter, softened
1 large egg
1 Tbsp. tapioca flour
1 Tbsp. heavy cream
1 Tbsp. Grand Marnier
Finely grated zest of 1 clementine or small orange
Pinch of kosher salt
TOPPING
2 cups fresh or thawed frozen cranberries
1/4 cup sugar
3 Tbsp. fresh clementine or orange juice
1. Make the dough In a food processor, pulse the two flours with the butter and salt until the mixture is the texture of wet sand. Add the egg yolks and 1 tablespoon of water and pulse until the dough just comes together in a ball. Transfer to a work surface and pat into a 3-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 30 minutes.
2. Butter a 4-by-14-inch fluted rectangular tart pan with a removable bottom. Set the dough between 2 sheets of plastic wrap; roll out to a 6-by-16-inch rectangle. Discard the top sheet of plastic wrap and invert the dough into the prepared pan. Gently press into the corners and up the sides of the pan. Discard the plastic wrap and trim the overhanging dough flush with the rim. Refrigerate until firm, at least 15 minutes.
3. Preheat the oven to 375°. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and pie weights and brush the tart shell with the beaten egg. Bake for about 5 more minutes, until set. Let cool slightly. Reduce the oven temperature to 350°.
4. Meanwhile, make the frangipane In a food processor, combine the walnuts and sugar; process until finely chopped. Add the butter, egg, tapioca flour, cream, Grand Marnier, clementine zest and salt and pulse until smooth. Scrape the frangipane into a bowl; chill until firm, 30 minutes.
5. Make the topping In a food processor, combine the cranberries, sugar and clementine juice and pulse just until the cranberries begin to break up.
6. Spread the frangipane in the tart shell and top with the cranberries. Set the tart on a rimmed baking sheet and bake, rotating once, until the frangipane is puffed and lightly browned at the edges, 30 to 35 minutes. Transfer to a rack and let cool. Unmold and serve. —Claire Ptak
SERVE WITH Greek yogurt.
Apple and Pear Galette with Walnut Streusel
Active 45 min; Total 2 hr 45 min plus cooling; Serves 12
Free-form galettes are simpler to make than pies. Using unpeeled apples and pears adds texture and flavor while cutting down on time and ingredient waste.
CRUST
2 cups all-purpose flour, plus more for rolling
3/4 tsp. kosher salt
11/2 sticks cold unsalted butter, cubed
1/2 cup ice water
STREUSEL
2/3 cup walnuts
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. kosher salt
6 Tbsp. cold unsalted butter, cubed
FILLING
2 Granny Smith apples—halved, cored and thinly sliced lengthwise
2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick
1/4 cup granulated sugar, plus more for sprinkling
1/4 tsp. kosher salt
2 tsp. fresh lemon juice
1 large egg beaten with 1 tsp. water
Confectioners’ sugar, for dusting (optional)
1. Make the crust In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas. Sprinkle the water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until well chilled, 1 hour.
2. Meanwhile, make the streusel Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop.
3. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
4. Make the filling Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.
5. Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool. Dust with confectioners’ sugar, if using, before serving. —Justin Chapple
Walnut Galette with Bourbon-Vanilla Custard Sauce
Active 1 hr; Total 2 hr 30 min plus cooling Serves 8
Maine chef Erin French makes a superflaky crust for this rustic tart and bakes it with a sticky-crunchy walnut filling that’s not too sweet. On the side, she serves a luscious custard sauce spiked with bourbon.
CRUST
11/4 cups all-purpose flour, plus more for rolling
1/2 tsp. kosher salt
1 stick plus 2 Tbsp. cold unsalted butter, cubed
1/4 cup ice water
FILLING
2 cups walnut halves
4 Tbsp. unsalted butter
1/2 cup light brown sugar
1/2 cup light corn syrup
1 tsp. pure vanilla extract
1/2 tsp. finely grated orange zest
Kosher salt
2 large eggs, lightly beaten
1 Tbsp. granulated sugar
CUSTARD SAUCE
3/4 cup heavy cream
3/4 cup whole milk
1/2 vanilla bean—split lengthwise, seeds scraped, pod reserved
3 large egg yolks
3 Tbsp. granulated sugar
2 tsp. bourbon
Pure maple syrup and Maldon sea salt, for serving
1. Make the crust In a food processor, pulse the 11/4 cups of flour with the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Sprinkle in the ice water and pulse until the dough starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, at least 1 hour or up to 3 days.
2. On a lightly floured work surface, roll out the dough to a 14-inch round. Transfer to a 10-inch springform pan and press in gently; it should reach halfway up the side. Refrigerate for 20 minutes, or until firm.
3. Make the filling Preheat the oven to 375°. Spread the walnuts in the chilled crust. In a medium saucepan, melt the butter over low heat. Add the brown sugar and corn syrup and stir until dissolved. Add the vanilla, orange zest and a pinch of salt. Whisk in the eggs. Pour the filling over the walnuts, then fold the dough over the filling in an overlapping pattern. Sprinkle the crust with the granulated sugar. Bake the galette for 40 minutes, until the filling is set and the crust is golden brown. Transfer to a rack and let cool completely.
4. Meanwhile, make the custard sauce In a medium saucepan, combine the cream, milk and vanilla bean and seeds and bring to a simmer over moderate heat. Remove from the heat, cover and let steep for 20 minutes. Discard the vanilla bean.
5. Set a heatproof medium bowl over a bowl of ice water. Return the cream mixture to a simmer and remove from the heat. In another medium bowl, whisk the egg yolks with the sugar until pale; slowly whisk in the hot cream. Pour the mixture into the saucepan and cook the custard sauce over moderate heat for 1 to 2 minutes, stirring constantly and scraping the bottom and side of the saucepan, until thickened. Pour the sauce into the bowl set over ice water and let cool completely, stirring occasionally. Stir in the bourbon and refrigerate.
6. Unmold the galette and transfer it to a plate. Drizzle with maple syrup and sprinkle with sea salt. Serve with the custard sauce. —Erin French
MAKE AHEAD The galette can be kept at room temperature for up to 2 days. The custard can be refrigerated for up to 3 days.
Fig and Frangipane Galettes
Active 1 hr; Total 2 hr 30 min plus cooling Makes six 4-inch galettes
Frangipane (almond paste) adds flavor and richness to these moist, free-form tarts.
DOUGH
2 cups plus 2 Tbsp. all-purpose flour, plus more for dusting
1 Tbsp. granulated sugar
1 tsp. fine salt
2 sticks cold unsalted butter
1/2 cup ice water
FRANGIPANE
5 oz. almond paste
3 Tbsp. unsalted butter, softened
2 Tbsp. all-purpose flour
1 tsp. finely grated lemon zest
Pinch of fine salt
2 large eggs
1/2 cup apricot preserves
11 fresh Black Mission figs, stemmed and quartered
1/4 cup turbinado sugar
1. Make the dough In a large bowl, whisk the flour with the sugar and salt. Using the large holes on a box grater, grate the butter over the flour. Gently toss the butter with the flour to mix. Sprinkle on the water and stir with a wooden spoon until the dough just starts to come together. Turn the dough out onto a lightly floured work surface and gather any crumbs. Gently flatten the dough with your hands and fold in half; repeat the flattening and folding 2 more times. Pat the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper. Divide the dough into 6 equal pieces and form into balls. On a lightly floured work surface, roll out each ball to a 6-inch round. Transfer the rounds to the baking sheets and refrigerate for 15 minutes.
3. Meanwhile, make the frangipane In a food processor, combine the almond paste with the butter, flour, lemon zest, salt and 1 egg. Pulse until smooth.
4. Spread the apricot preserves on the pastry rounds, leaving a 1-inch border around the edges. Spread the frangipane over the preserves and arrange the figs decoratively on top. Fold the pastry up and over the fruit. Beat the remaining egg with 1 tablespoon of water and brush some of the egg wash on the pastry rims; sprinkle with the turbinado sugar.
5. Bake the galettes for 40 to 45 minutes, rotating the baking sheets halfway through, until the crusts are browned and the frangipane is puffed. Let cool before serving. —Gesine Bullock-Prado
Lemon-Buttermilk Pudding
BACK COVER
Active 20 min; Total 4 hr; Serves 6
4 large egg yolks
6 Tbsp. sugar
11/2 Tbsp. cornstarch
1/2 tsp. kosher salt
11/2 cups heavy cream
1/2 cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1 cup unsweetened whipped cream
Fresh berries, for serving
1. In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended.
2. In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer. While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture. Slowly whisk in the remaining cream mixture. Return the pudding to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes. Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice. Press a sheet of plastic wrap directly on the surface of the pudding and let cool to room temperature, about 45 minutes. Refrigerate until cold, about 3 hours.
3. Swirl the whipped cream into the pudding. Serve in bowls topped with berries. —Cheryl Day
Peach Crisp with Brown Butter Crumble
Active 30 min; Total 1 hr 45 min; Serves 6
PEACH CRISP
Unsalted butter, for greasing
2 lbs. ripe peaches, pitted and cut into 1/4-inch-thick wedges
1/4 cup plus 2 Tbsp. sugar
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
Pinch of kosher salt
BROWN BUTTER CRUMBLE
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup granulated sugar
1/4 cup turbinado sugar
2 Tbsp. dark brown sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1 stick unsalted butter, cut into tablespoons
Vanilla ice cream, for serving
1. Make the crisp Preheat the oven to 350°. Butter a 2-quart baking dish. In a large bowl, toss the peaches with the sugar and lemon juice. Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices. Drain the peaches in a colander set over a small saucepan, then return them to the bowl.
2. Add 1/4 cup of water and the cornstarch to the peach juices and bring to a simmer. Cook, whisking constantly, until thickened and translucent, about 1 minute. Add the thickened juices and the salt to the peaches and toss to coat. Scrape into the prepared baking dish.
3. Meanwhile, make the brown butter crumble In a medium bowl, whisk the flour with the oats, the 3 sugars, the salt and cinnamon. In a small saucepan, cook the butter over moderately low heat, stirring, until deep golden and nutty-smelling, about 8 minutes. Scrape the butter and any browned bits at the bottom of the pan into the flour mixture and stir until well combined.
4. Press the topping into small clumps and scatter over the peaches. Bake for 50 to 60 minutes, until the crisp is golden and bubbling. Transfer to a rack and let stand for 15 minutes before serving with vanilla ice cream. —Kierin Baldwin
Lemon Soufflé Pudding Cakes
Active 30 min; Total 1 hr; Serves 6
Maggie Harrison, winemaker for Antica Terra in Oregon’s Willamette Valley, makes these decadent cakes with sweet, aromatic Meyer lemons and tangy buttermilk. The cakes are excellent either warm or cold.
Softened butter, for greasing
1/2 cup plus 2 Tbsp. sugar
3 large eggs, separated
1/4 cup all-purpose flour
1/4 cup fresh lemon juice
1 Tbsp. finely grated Meyer lemon zest plus 1/4 cup fresh Meyer lemon juice
1/2 cup full-fat buttermilk
6 Tbsp. whole milk
1/4 tsp. fine salt
Whipped cream, for serving
1. Preheat the oven to 350°. Butter six 6-ounce ramekins and set them in a baking dish.
2. In a large bowl, whisk 1/2 cup of the sugar with the egg yolks, flour, lemon juice and Meyer lemon zest and juice. Whisk in the buttermilk and whole milk.
3. In another bowl, using a hand mixer, beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar at medium-high speed; beat until medium-firm peaks form. Whisk one-third of the beaten whites into the lemon mixture, then fold in the rest; the batter will be thin.
4. Spoon the batter into the ramekins. Add enough hot water to the dish to reach half way up the sides of the ramekins. Bake the cakes for 30 to 35 minutes, until puffed. Serve warm or cold, with whipped cream. —Maggie Harrison
STRAWBERRY MOUSSE WITH STRAWBERRY SALAD
Strawberry Mousse with Strawberry Salad
Total 30 min plus 1 hr chilling; Serves 4
STRAWBERRY MOUSSE
8 oz. ripe strawberries, hulled and halved
1 Tbsp. powdered unflavored gelatin
2 cups heavy cream
1/2 cup sugar
2 cups mascarpone
1 vanilla bean, split lengthwise, seeds scraped
STRAWBERRY SALAD
1 lb. ripe strawberries, hulled and sliced crosswise
2 Tbsp. sugar
2 tsp. finely grated lime zest
1. Make the mousse In a food processor, puree the strawberries until smooth; you should have 1 cup. Scrape the puree into a small bowl.
2. In another small bowl, sprinkle the gelatin over 1/4 cup of the cream and let stand for 5 minutes.
3. In a small saucepan, stir 1/4 cup of the cream with the sugar over moderate heat until the sugar dissolves. Whisk in the gelatin mixture until dissolved; remove from the heat.
4. In a large bowl, combine the mascarpone and vanilla seeds. Using a hand mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. With the mixer on, slowly drizzle in the gelatin mixture and beat for 1 minute. Fold in the strawberry puree.
5. In a large bowl, beat the remaining 11/2 cups of heavy cream at medium speed until stiff peaks form. Fold the whipped cream into the mousse and spoon into bowls. Refrigerate until well chilled, at least 1 hour.
6. Meanwhile, make the strawberry salad In a medium bowl, toss the strawberries with the sugar and lime zest. Let macerate at room temperature for 20 minutes.
7. Spoon the strawberry salad and juices over the mousse and serve. —Dominic Quirke
MAKE AHEAD The strawberry mousse can be refrigerated overnight.
Blueberry Cheesecake Mousse
Active 30 min; Total 1 hr; Serves 6
1 cup blueberries, plus more for garnish
1/2 cup sugar
1 tsp. kosher salt
1 cup sour cream
8 oz. cream cheese, softened
1 cup chilled heavy cream
Chopped pistachios, for garnish
1. In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.
2. Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries. —Ben Mims
Russian Cream with Strawberries
Total 30 min plus overnight chilling Serves 8
1 cup sugar
Two 1/4-oz. envelopes unflavored gelatin
21/4 cups sour cream
6 Tbsp. plus 11/2 tsp. pure maple syrup
11/2 cups heavy cream
1 cup red wine vinegar
8 oz. strawberries, hulled and thinly sliced
1. In a medium saucepan, combine the sugar and gelatin. Stir in 3/4 cup of cold water and let stand for 5 minutes to soften the gelatin.
2. In a large bowl, whisk the sour cream with 11/2 teaspoons of the maple syrup.
3. Bring the sugar-gelatin mixture to a boil, stirring constantly, until the sugar and gelatin dissolve. Remove the pan from the heat and whisk in the heavy cream until frothy on top. While whisking constantly, slowly drizzle the heavy cream mixture into the sour cream; whisk until fully incorporated. Divide the cream among eight 6-ounce ramekins and refrigerate overnight.
4. Meanwhile, in a small saucepan, combine the vinegar and the remaining 6 tablespoons of maple syrup and bring to a simmer. Cook until thickened and reduced to 1/2 cup, 15 to 20 minutes. Let the maple gastrique cool to room temperature and refrigerate.
5. To serve, top the Russian cream with the strawberries and drizzle with some of the maple gastrique. —Zakary Pelaccio
MAKE AHEAD The Russian cream can be refrigerated for up to 2 days.
Winter Fruit Salad in Ginger-Lime Syrup
Total 35 min; Serves 6
1/4 cup pure maple syrup
One 3-inch piece of fresh ginger, peeled and thinly sliced
2 Tbsp. fresh lime juice
3 clementines or mandarins
2 blood oranges
1 grapefruit
1 Fuyu persimmon
1 Asian pear
1 red pear
1 cup pomegranate seeds
2 Tbsp. finely chopped mint
Hemp seeds, for garnish
1. In a small saucepan, bring the maple syrup and 1 tablespoon of water to a simmer with the ginger over moderately high heat. Remove from the heat and let steep for 15 minutes. Pick out and discard the ginger. Stir the lime juice into the syrup; let cool completely.
2. Meanwhile, using a sharp knife, peel all of the citrus fruits and cut off all of the bitter white pith. Working over a serving bowl, cut in between the membranes to release the sections. Squeeze the membranes over the bowl to catch all of the juices; discard the membranes.
3. Core the persimmon and both pears and then cut them into thin slices. Arrange the slices in the bowl with the citrus and top with the pomegranate seeds. Drizzle the fruit salad with the ginger-lime syrup, sprinkle with the mint and hemp seeds and serve immediately. —Sara Forte
ORANGES IN RUM AND CARAMEL
Oranges in Rum and Caramel
Total 30 min; Serves 8
8 navel oranges
1/4 cup dark rum
1 cup sugar
1. Finely grate the zest of 2 of the oranges. Using a very sharp knife, peel all of the oranges, carefully removing all of the bitter white pith. Slice the oranges into 1/4-inch-thick rounds and arrange them in a large, shallow bowl. Drizzle the rum over the oranges and sprinkle the zest on top.
2. In a large saucepan, spread the sugar in an even layer. Warm over moderate heat, without stirring, until the sugar starts to melt around the edge, about 3 minutes. Reduce the heat to low and shake the pan to mix the dry sugar and melted sugar. Continue to cook over low heat, swirling the pan frequently, until all of the sugar is melted and a dark amber caramel forms. Drizzle the caramel in long, thin lines over the oranges. Let the caramel cool, then serve. —Alice Medrich
Honeydew Granita
Active 30 min; Total 3 hr 30 min; Serves 8
One 51/4-lb. honeydew melon, rind removed, melon seeded and cut into chunks
3 Tbsp. sugar
2 Tbsp. fresh lime juice
Kosher salt
Mint leaves, for garnish
1. In a blender, working in batches, pulse the melon to a coarse puree. Strain through a fine sieve into another bowl, pressing very lightly on the pulp; discard the pulp. You should have 3 cups of juice.
2. In a small bowl, whisk the sugar with 3 tablespoons hot water until dissolved. Stir the sugar syrup into the melon juice along with the lime juice and a generous pinch of salt. Pour the mixture into a 9-by-13-inch metal or glass baking dish and freeze for 1 hour. Using a fork, scrape the granita to form fluffy ice. Continue to freeze and scrape every 30 minutes until the granita is frozen and fluffy, about 2 hours.
3. Fluff the granita with a fork. Scoop into small glasses, garnish with mint and serve right away. —Ellen Bennett
Burnt Strawberry Tamales
Active 45 min; Total 2 hr 45 min plus overnight macerating; Makes 8
F&W Best New Chef 2015 Carlos Salgado of Taco María in Costa Mesa, California, makes these fantastic dessert tamales by charring strawberries in a skillet, then mixing them into a buttery masa filling.
23/4 cups evaporated cane sugar (see Note)
1 lb. strawberries, hulled
8 large dried cornhusks
Boiling water
13/4 cup Bob’s Red Mill masa harina
2 sticks unsalted butter, preferably cultured, at room temperature
2 tsp. baking powder
1/2 tsp. kosher salt
1 vanilla bean—split lengthwise, seeds scraped, pod reserved for later use
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving
1. In a medium saucepan, combine 3/4 cup of the sugar with 3/4 cup of water and bring to a simmer, stirring, until the sugar is dissolved. Transfer the syrup to a large bowl and let cool completely.
2. Heat a large cast-iron skillet over moderately high heat. When very hot, carefully add the strawberries, hulled side down, in a single layer and cook, undisturbed, until blackened, about 8 minutes. Transfer the strawberries to the cooled syrup. Cover and refrigerate overnight.
3. Drain the burnt strawberries and reserve the syrup for cocktails. In a medium saucepan, combine the strawberries and 11/2 cups of the sugar and bring to a simmer. Cook, mashing the strawberries and stirring until the sugar is dissolved and the mixture is thickened, about 8 minutes. Let cool completely.
4. In a large heatproof bowl, cover the cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well; pat dry with paper towels.
5. In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms.
6. In a stand mixer fitted with the paddle, beat the butter with the remaining 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt and vanilla seeds. Scrape the butter mixture into a bowl.
7. Add the masa dough to the stand mixer and beat until light and fluffy, about 3 minutes. Beat in 1 cup of the cooled strawberry mixture, 1/3 cup at a time and scraping down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes.
8. Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of the sandwich paper. Repeat to form 7 more tamales.
9. Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with the remaining burnt strawberry jam and ice cream or whipped cream. —Carlos Salgado
NOTE Evaporated cane sugar is a less processed form of cane sugar. Look for it at health food stores.
MAKE AHEAD The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve. The jam can be refrigerated for 2 days.
Coconut-Lime Ice Pops
Active 10 min; Total 2 hr 10 min Makes 10 to 12
Two 14-ounce cans unsweetened coconut milk
1/2 cup sugar
Finely grated zest of 1 lime plus 1/2 cup fresh lime juice
In a blender, puree the coconut milk with the sugar and lime zest and juice. Pour through a fine strainer into a large measuring cup, then pour into 10 to 12 ice-pop molds. Freeze until set, at least 2 hours or up to 1 week. —Rick Bayless
PISTACHIO PAVLOVA WITH RHUBARB CREAM
Pistachio Pavlova with Rhubarb Cream
Active 40 min; Total 3 hr 15 min plus cooling; Serves 8
Baker Gesine Bullock-Prado puts a spring spin on traditional pavlova by folding pistachios into the crisp-chewy meringue and mixing tangy rhubarb and strawberries into the cream that’s piled on top.
PAVLOVA
1 cup chopped unsalted pistachios
2 Tbsp. cornstarch
5 large egg whites, at room temperature
1/2 tsp. kosher salt
1 tsp. distilled white vinegar
11/2 cups sugar
RHUBARB CREAM
4 oz. rhubarb, chopped into 1-inch pieces (1 cup)
1/4 cup sugar
1/2 tsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice
1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish
1 tsp. vanilla bean paste or pure vanilla extract
11/2 cups heavy cream, chilled
1/2 cup mascarpone cheese, chilled
1/4 cup chopped unsalted pistachios, for garnish
1. Make the pavlova Preheat the oven to 350°. Line a baking sheet with parchment paper. In a small bowl, toss the pistachios with the cornstarch.
2. In a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225° and bake the meringue for about 11/2 hours, until crisp but still chewy on the inside. Turn the oven off; let the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.
3. Meanwhile, make the rhubarb cream In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.
4. In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve. —Gesine Bullock-Prado
Fruity Caipirinha Jelly
Total 25 min plus overnight chilling Serves 4
Spanish star chef Jordi Roca laces this fruit-packed jelly with the Brazilian spirit called cachaça. The dessert is like a spoonable cocktail.
3/4 tsp. unflavored gelatin
1/2 cup sugar
1/2 cup cachaça
1/2 cup finely diced apricot
1/2 cup finely diced mango
1/2 cup finely diced strawberries
1/2 cup finely diced peeled apple
4 fresh lychees—peeled, pitted and quartered
1 Tbsp. finely shredded mint leaves
Zest of 1 lime
1. In a small saucepan, sprinkle the gelatin over 11/4 cups of cold water and let soften for 5 minutes. Add the sugar. Stir over moderately high heat until the sugar and gelatin are completely dissolved; do not boil. Remove from the heat and stir in the cachaça. Transfer to a heatproof bowl, cover with plastic wrap and refrigerate until the jelly is set, at least 8 hours or overnight.
2. Gently fold in the fruit, mint and lime zest. Spoon into chilled glasses and serve. —Jordi Roca
Halvah Parfait with Figs and Spiced Crumble
Active 1 hr; Total 5 hr; Serves 6 to 8
PARFAIT
11/2 cups plus 2 Tbsp. heavy cream
4 large egg yolks
3/4 cup granulated sugar
11/2 cups plus 2 Tbsp. lebneh
2 cups shredded halvah (5 oz.)
CRUMBLE
1 tsp. Sichuan peppercorns
1/2 cup plus 1/3 cup all-purpose flour
1/2 cup plus 3 Tbsp. almond meal
1/2 cup plus 1/3 cup confectioners’ sugar
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. kosher salt
1 stick cold salted butter, cubed
DATE PUREE
8 oz. pitted Medjool dates, chopped
3/4 cup ruby port wine
SPICED FIGS
1 Tbsp. extra-virgin olive oil
12 fresh or dried Black Mission figs, halved lengthwise
3 Tbsp. honey
1 tsp. ground cardamom
1 tsp. ground ginger
1 tsp. ground coriander
1/4 cup dry sherry
2 tsp. sherry vinegar
Vanilla ice cream, for serving
1. Make the parfait In a small saucepan, bring the cream just to a simmer. In a large bowl, using a hand mixer, beat the egg yolks with the sugar until thickened and pale yellow, about 3 minutes. Beating constantly, slowly drizzle in the hot cream until well blended. Continue beating until the mixture is lightened and lukewarm, about 8 minutes. Beat in the lebneh and halvah at low speed until well blended, about 2 minutes. Evenly spread the mixture in a 9-inch-square metal pan lined with plastic wrap; freeze until firm, at least 4 hours.
2. Make the crumble Preheat the oven to 350°. In a spice grinder, finely grind the Sichuan peppercorns. Transfer to a large bowl and mix in all of the remaining dry ingredients, then beat in the butter until the mixture forms small pebbles. Spread the peppercorn crumble on a parchment-lined rimmed baking sheet and bake for 15 minutes, stirring a few times, until golden. Let cool.
3. Make the date puree In a small saucepan, combine the dates and port and bring to a simmer. Cook over moderate heat, stirring, until the dates break down, 5 to 7 minutes. Transfer to a food processor and puree until smooth. Scrape into a bowl.
4. Make the spiced figs In a nonstick skillet, heat the oil. Add the figs cut side down and cook over moderately low heat, turning once, until golden on both sides, about 4 minutes. Add the honey, cardamom, ginger and coriander and cook, stirring, until lightly caramelized, about 2 minutes. Add the sherry and vinegar and cook, stirring, until the liquid thickens, 3 minutes. Transfer to a bowl to cool.
5. Cut the halvah parfait into 6 or 8 squares or rounds. Spoon the date puree onto plates. Top with the halvah squares and spiced figs. Sprinkle with the crumble and serve with ice cream. —Lior Lev Sercarz
Riesling-Poached Peaches with Tarragon and Salted Sour Cream
Total 30 min plus chilling; Serves 4
21/2 cups semidry Riesling
1/4 cup sugar
1/2 vanilla bean, split, seeds scraped
5 tarragon sprigs
4 ripe but firm freestone peaches, halved and pitted
2/3 cup sour cream
Kosher salt
1. In a medium saucepan, combine the wine, sugar, vanilla bean and seeds and 1 tarragon sprig and bring just to a boil. Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes. Let cool completely, then refrigerate until chilled, at least 1 hour.
2. In a medium bowl, whisk the sour cream with a big pinch of salt. Dollop the cream in bowls and top with the peach halves and some of their poaching liquid. Garnish each plate with a tarragon sprig and serve. —Justin Chapple
Cranberry and Almond Meringue Roulade
Active 45 min; Total 2 hr 30 min Serves 8 to 10
L.A. chef Helene Henderson adores cranberries, which remind her of her native Sweden. She serves them here with a light, soft meringue rolled around fluffy whipped cream.
2 cups fresh or thawed frozen cranberries
13/4 cups sugar
Vegetable oil, for brushing
4 large egg whites
1 cup sliced almonds
1 cup heavy cream
2 Tbsp. crème fraîche
1. Preheat the oven to 375°. In a saucepan, bring the cranberries, 1 cup of water and 1 cup of the sugar to a boil. Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes. Let cool.
2. Brush a foil-lined rimmed baking sheet with oil. In a stand mixer, whisk the egg whites at medium-high speed to soft peaks. Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes. Spread the meringue on the baking sheet in a 1/2-inch-thick rectangle. Top with the almonds and bake in the center of the oven for 15 minutes, until springy. Slide the meringue and foil onto a rack; let cool completely.
3. Beat the heavy cream and crème fraîche at medium speed until soft peaks form.
4. Cover the meringue with a sheet of foil and top with a baking sheet. Invert the meringue onto a work surface and remove the rack and top layer of foil. With a long side facing you, spread the cream over the meringue, leaving a 2-inch border. Using a slotted spoon, scatter the cranberries on top; reserve the syrup. Starting at the long side nearest you, carefully roll up the meringue. Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours. Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table. —Helene Henderson
Sticky Drunken Pears
Active 10 min; Total 1 hr 20 min; Serves 8
These pears are covered in a sweet wine syrup that becomes a wonderful glaze as they bake.
8 firm Bosc pears, stems attached
2 Tbsp. fresh lemon juice
3 cups sweet wine, such as Muscat de Beaumes-de-Venise
Strips of zest from 1 lemon
1 vanilla bean, split, seeds scraped
1 medium cinnamon stick
1 cup turbinado sugar
Whipped crème fraîche, for serving
1. Preheat the oven to 400°. In a 9-inch-square baking dish, arrange the pears stem end up, leaving space between them. Mix the lemon juice with the sweet wine and pour over the pears. Add the lemon zest, vanilla bean and seeds and cinnamon stick to the baking dish and sprinkle the sugar over the pears. Bake, basting every 15 minutes, until the pears are softened and starting to burst slightly, about 45 minutes. Let cool for 10 minutes.
2. Using a slotted spoon, transfer the pears to a serving dish. Pour the syrup into a small saucepan. Cook over moderately high heat until reduced by one-third, 12 to 15 minutes; pour over the pears and serve with whipped crème fraîche. —Claire Ptak
Caramelized Figs with Pistachios and Vanilla Ice Cream
Total 20 min; Serves 4
1/4 cup pistachios
12 fresh, firm figs, halved lengthwise
Honey, for brushing
Vanilla ice cream, for serving
1. Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 5 minutes, until golden. Let cool slightly, then coarsely chop.
2. Brush the cut sides of the figs with honey. Heat a large nonstick skillet until hot. Working in 2 batches, cook the figs cut side down over moderately high heat until lightly caramelized, 30 seconds to 1 minute. Transfer the figs to a plate and top with the toasted pistachios. Serve warm, with ice cream. —Kristen Kish