Cakes, pies, candies and sweet bread
|
|---|
Decadent delicasies*S*
OLD FASHIONED FRESH FRUIT CRISP
6 cups fresh seasonal fruits, such as peaches, blackberries, figs,
strawberries, plums, apples, pears, or a combination, sliced if
necessary
1 1/2 cups dark-brown sugar
1 1/2 cups old-fashioned rolled oats (not instant)
1 cup all-purpose flour
1/2 cup grated Asiago or Parmesan cheese
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into bits
Preheat the oven to 375 degrees. Lightly butter a 9 x 12-inch glass or enamel baking dish.
Place the fruit in the baking dish. In a bowl, combine the sugar, oats, flour, cheese, salt and
mix. With a hand mixer or using your fingertips, quickly mix the bits of butter into the sugar
mixture to form a coarse meal. The mixture should be loose and crumbly. Work quickly to avoid
melting the butter.
Gently sprinkle the topping mixture over the fruit. Bake for 35 minutes or until the top is lightly
browned and the fruits are bubbling.
Serve warm with whipped cream.
Yield: 8 to 10 servings
ORANGE-GINGER SHORTBREAD DOUGH
1/2 cup plus 1 tablespoon sugar
2 tablespoons minced crystallized ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
1 1/2 cups all-purpose flour
For the filling:
3 cups fresh berries
1-2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon peel
Sugar to taste
2 cups fresh berries for garnish
In a food processor, combine the sugar and ginger and process until the ginger is pulverized. In the bowl of an electric mixer, cream the sugar mixture and the butter until light and fluffy. Beat in the vanilla, salt, and orange zest. Add the flour and mix until well blended.
Fit the dough into six 4-inch tartlet molds. Chill for at least 30 minutes.
Preheat the oven to 350 degrees. Bake the tartlets 12 to 15 minutes or until lightly browned. Remove and cool.
For the filling: In a sauce pan set over moderate heat combine filling ingredients and bring to a boil. Simmer, stirring frequently, until thick. Strain through a sieve, pressing on the solids, and chill, covered, for 1 hour.
Spoon berry puree into tartlets and top with fruit. Yield: 6 tartlets
1/2 cup butter
1/2 cup brown sugar
1 cup molasses
1/2 cup warm milk
2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
2-3 ounces brandy
3 eggs
3 cups flour
1 teaspoon cream of tartar
1 large orange, juice and rind grated
1 teaspoon baking soda
1/4 cup warm water
1 cup raisins
Preheat oven to 350. Cream butter and brown sugar. Add molasses, warm milk, ginger, cinnamon, mace and nutmeg. Stir in brandy. Beat eggs until very light and thick. Sift flour and cream of tartar. Add flour mixture and eggs alternately to sugar mixture. Mix in orange juice and rind. Dissolve baking soda in 1/4 cup warm water. Add soda to bread mixture and beat until very light. Add raisins. Bake in loaf pan or muffin tins for about 30 minutes. Muffins may take less time. If you don't want to use brandy in this recipe, use brandy flavoring or substitute with grape juice concentrate. To prevent the raisins from sinking to the bottom while the bread is cooking, dredge them in flour before putting in the batter.
1 package refrigerator biscuits
1 cup chopped dried apricots
1 teaspoon ground ginger
2 tablespoons dark brown sugar
Egg wash
Preheat oven to 375. Separate biscuits and roll each out on floured board to thin circle. Mix together apricots, ginger and brown sugar. Into center of each biscuit circle, spoon some of the apricot mixture. Fold over to form a half moon and crimp edges with fork to seal. Make slits in top of each for steam to escape. Brush with egg wash. Bake until golden brown and serve warm. An egg wash including the yolk will give these a darker golden color. An egg white egg wash will give these a clear glaze.
TOM ROACHS ANGEL FOOD CAKE
1 1/2 cups (11 to 12) large egg whites
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
Place fresh, cold egg whites and cold water in the bowl of a heavyduty mixer. Set aside until
they are 60 degrees, or slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of
waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby
a dry, ungreased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its
full height. Place a longnecked bottle or large metal funnel nearby for inverting the baked cake.
Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip
on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated
sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon
zest in the final moments of whipping.
Sprinkle onequarter of the flour mixture over the whites, and with a rubber spatula, fold into the
whites. Repeat this process with the remaining flour mixture, folding in only onequarter of the
flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50
minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and
a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a
bottle or funnel. Cool completely before removing from pan.
To remove cake from the pan, slip just the tip of a small metal spatula between the cake and
pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side,
and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as
you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round,
and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface.
Lift the pan from the cake. Yield: one 10-inch round cake
LEMON CURD FILLING
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons (2 lemons) strained lemon juice
1 tablespoon finely grated lemon zest
3 ounces (6 tablespoons) unsalted butter, chilled and cut into 6
pieces
In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
ITALIAN MERINGUE FROSTING
1/4 cup water
2/3 cup sugar
1/3 cup (about 3) large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla
In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
ASSEMBLING THE DESSERT
Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting. Yield: 12 to 14 servings
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
10 Granny Smith or other tart apples, chilled
In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the
mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of
the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil
and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from
the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel
cool for 5 minutes.
Push a wooden skewer or chopstick through the length of each apple and holding the apples by
the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess
drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve
the apples immediately. Yield: 10 caramel apples
11/2 cups white sugar
11/2 cups light corn syrup
2 teaspoon cider vinegar
2 teaspoon vanilla
5 tablespoons unsalted butter
10-12 cups popped popcorn, salted or unsalted as preferred
In a saucepan combine sugar, corn syrup, and vinegar. Attach a candy thermometer to the side
of the saucepan making sure that the bulb is submerged but not touching the bottom. Cook the
mixture over medium high heat, stirring until sugar dissolves. Continue to cook, uncovered,
without stirring until the temperature registers 260 F, or alternatively, until a hard ball forms when
a bit of the mixture is dropped in cold water. Remove pan from heat and stir in vanilla and 4
tablespoons butter.
Pour mixture over popcorn in a large buttered bowl and stir to coat. Use remaining butter to
coat hands and shape the popcorn into balls and transfer to a parchment or wax paper-lined sheet
pan. When the balls have hardened, individually wrap them in plastic wrap, colored plastic gift
wrap or wax paper and secure ends with colorful ribbon. Yield: 1 dozen 2" ball
Cake:
6 tablespoons unflavored gelatin
1 cup boiling water
2 pounds cream cheese, room temperature
2 cups confectioners' sugar
1 cup heavy cream, lightly whipped
Crumb base:
2 cups graham cracker crumbs
2 tablespoons sugar
2 red apples, cored, sliced, chopped
1/2 cup chopped walnuts
Caramel topping
Grease a 12-inch springform pan and line bottom with waxed paper. In a small bowl, dissolve
gelatin in water and let it cool. Beat together cream cheese and confectioners' sugar until light and
fluffy. Add gelatin and beat until thoroughly mixed. Fold in heavy whipped cream and turn
mixture into prepared pan and chill. Blend together graham cracker crumbs, sugar and butter.
Sprinkle mixture over chilled cheese cake. Press crumbs into surface lightly. Turn cheesecake
over, crumb-side down and remove from pan. Top with chopped apples and walnuts. Generously
pour caramel sauce over the top.
20 graham crackers
1/2 stick unsalted butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
1 quart vanilla ice cream, softened
1 tablespoon orange zest
2 cups frozen strawberries with sugar syrup, thawed at room temperature
In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9"
pie plate and chill until firm about 20 minutes.
In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate.
Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries. Yield: One
9-inch pie
4 cups chocolate wafers filled with icing
3 tablespoon melted butter
1 quart coffee ice cream, softened
1/2 cup toasted sliced almonds
1 cup chopped toffee candy bar
8 ounces chocolate chips
1 tablespoon unsalted butter
2 tablespoons toasted sliced almonds
In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a
9 inch pie shell and freeze for 10 minutes.
In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined.
Pour mixture into pie crust and freeze for 30 minutes.
Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir
chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen
pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold. Yield: One 9-inch pie
2 1/4 cups white flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1 cup brown sugar
3/4 cup white sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg beaten
1 cup buttermilk
Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars
and corn oil. Remove 3/4 cup of this mixture, and to it add the nuts and the remaining teaspoon of
cinnamon. Mix well, and set aside to use as a topping.
To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to
combine all ingredients. Small lumps in the batter are OK.
Pour the batter into a well-greased 9 by 13 by 2 inch pan. Sprinkle the topping mixture evenly
over the surface. Bake at 350 degrees for 40 to 45 minutes. Yield: 12 servings
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (1/2 pound) butter, softened
1 1/4 cups sugar
2 teaspoons each grated lemon and lime zests
1 1/2 teaspoons vanilla
3 large eggs
1/2 cup buttermilk
For the glaze:
1/4 cup each fresh lemon and lime juice
1/2 cup sugar
Sift the flour, baking powder and salt together in a small bowl. With a mixer cream the butter,
sugar, zests and vanilla together until fluffy (about 3 minutes).
Beat in the eggs one at a time. Add the buttermilk and beat in. Finally, add the flour mixture and
beat until the mixture is just combined. Do not overbeat.
Divide the batter among three small, buttered loaf pans and bake in a preheated 350 degrees
oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. If using one
large loaf pan, bake 55-60 minutes.
While breads are baking, combine the juices and sugar in a small saucepan and bring to a boil.
Reduce heat and simmer 3 minutes or until sugar dissolves. Keep warm.
When breads are done, poke the tops all over with a toothpick and brush with some of the
glaze. Cool breads on a rack for 5 minutes then turn out and poke bottoms and sides of bread all
over. Brush with remaining glaze. Cool breads completely right side up.
Wrap in plastic and store refrigerated for up to 2 weeks or in the freezer for up to 2 months.
Yield: Three 5-3/4 x 3-1/4 x 2 loaves or 1 9-1/2 x 3-3/4 x 3 -inch loaf
