[Photograph: Robyn Lee]
This ice cream is full of flavor and subtle all at once. Steeping cardamom pods in cream brings out all their layers of flavor, which are heightened by the citrus and bitter notes of the orange zest. Lots of ice creams are best served alongside some other dessert; this is fantastic enough to ride solo.
What Worked: This recipe is aces. Straight out of the churn it's simply the best soft serve I've ever eaten—unbearably light and full of orange flavor. (That orange, by the way, is just a less common variety of navel orange; you'll find navels almost everywhere.)
What Didn't: My only complaint is the extra step of tempering the eggs. This recipe calls for heating the cream and milk to infuse the cardamom pods, then reheating it and tempering eggs. You really don't have to go through that fuss since the cream has cooled enough after steeping to not scramble the eggs.
Suggested Tweaks: Instead, whisk your egg yolks and sugar directly in your saucepan with the cooled cream, then cook the custard all at once. It'll come together in half the time and you won't need to ladle hot cream back and forth.
You can win a copy of Sweet Cream and Sugar Cones by entering here this week.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Special equipment: ice cream machine
serves makes about 1 quart, active time 1 hour, total time 1 1/2 hours, plus 2 hours to overnight to chill
Infuse the milk/cream: Put the cardamom pods in a small skillet and put the pan over medium heat. Toast, stirring frequently, until aromatic, 2 to 3 minutes. Remove from the heat, let cool for a minute, then use a sharp knife to coarsely chop the pods.
Tip: Cardamom pods have a tendency to fly all over the place when you chop them. To minimize this, use a large cutting board, a sharp knife, and slow, deliberate motions as you chop. Or you can crush the pods by rocking them back and forth over them on a cutting board.
In a medium heavy saucepan, stir together the cardamom, cream, milk, half of the sugar (1/4 cup), and the salt.
Put the pan over medium-high heat. When the mixture just begins to bubble around the edges, remove from the heat and cover the pan. Let steep for about 30 minutes, or until the cream mixture has a distinct cardamom flavor. (Taste it to monitor the progress; the mixture will become bitter if oversteeped.)
For the base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar (1/4 cup). Set aside.
Uncover the cream mixture and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Working directly over the container, use a fine grater to grate the orange zest into the ice cream base. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
To Freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least four hours.
[Photograph: Robyn Lee]
This is a bright, fresh, and impressively fruity ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit.
What Worked: Even with lame out of season strawberries, this tasted refreshingly honest. It's berries and cream, pure and simple, with a touch of balsamic kick. I didn't strain my strawberry purée, and I'm glad I didn't—I love the tiny crunchy seeds.
What Didn't: Compared to Bi-Rite's other ice creams, this is definitely firmer and more icy. It's the hazard of using fruit in ice cream, and honestly one I'm okay with, but if you want a transcendentally creamy scoop, this isn't the one for you. Also, the recipe instructions on cooking the strawberries aren't very precise. You have to do it mostly by feel, which means you have to decide for yourself how to balance cooking out the water from the berries against not overcooking them.
Suggested Tweaks: No tips to overcome this problem, sadly. It's the nature of the beast. You'd do best to eat this as soft serve or let it soften on the counter for 10 minutes before scooping.
You can win a copy of Sweet Cream and Sugar Cones by entering here this week.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Special equipment: ice cream machine
serves makes about 1 quart, active time 1 hour, total time 1 hour, plus 2 hours to overnight to chill
Cook the berries: Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate.
Make the base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy stainless steel pan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours overnight.
Freeze the ice cream: Whisk the strawberry purée and the remaining 2 teaspoons vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least four hours.
[Photograph: Max Falkowitz]
The salted caramel ice cream from Bi-Rite Creamery is one of the best I've ever tasted. It's wildly complex, a tad smoky, and just salty enough. Just as important, it's ridiculously creamy thanks to an especially high proportion of cream that takes all the rough edges off the caramel.
What Worked: All of Bi-Rite's ice creams are, first and foremost, incredibly creamy. Look at the recipe for their standard base and it's easy to see why: they use a higher ratio of cream to other ingredients than most other recipes out there, 1 3/4 cups cream to 3/4 cups of milk for not-quite-a-quart. It's best not to think about the caloric impact of it, and focus on the flavor instead, which rings clear and true in a superbly creamy, almost fluffy ice cream.
What Didn't: This recipe calls for making a dry caramel, in which you caramelize a small amount of sugar in a pan with no water to kickstart the process, then slowly add more sugar as you go until everything is evenly cooked. Honestly, I don't care for this method, and my tests here confirmed why: it works, but it means you're constantly worried about over-burning your sugar before integrating the full amount.
Suggested Tweaks: I prefer a wet caramel method: add the sugar for the caramel all at once, then slurp in just enough water to moisten it. Cook the the whole syrup at once until the water evaporates and a caramel forms, no stirring required.
You can win a copy of Sweet Cream and Sugar Cones by entering here this week.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Special equipment: ice cream machine
serves makes about 1 quart, active time 30 minutes, total time 1 hour, plus 2 hours to overnight to chill
For the Caremel: Set the measured cream by the stove so it's at hand when you need it. Measure out 1/2 cup of the sugar and keep near the stove; you'll use this for the caramel (the rest will go in with the yolks). Put 2 tablespoons of the sugar for the caramel in a heavy stainless steel pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
Continue to add the rest of the 1/2 cup sugar, 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately pour the cream slowly into the pan. (It will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to blend the cream completely into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
For the Base: Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining 1/4 cup sugar. Set aside.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover base with plastic wrap and refrigerate for at least 2 hours or overnight.
Freeze the Ice Cream: When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or for a firmer ice cream, freeze for at least 4 hours.
[Photograph: Caroline Russock]
These Sablé aux Olives Noires from Pierre Hermé Pastries take a lovely sablé base and incorporate one of the most unexpected cookie add-ins ever: oil-cured black olives. It's an unlikely duo of sweet-buttery and salty-bitter that works in a way that's innovative and elegant.
Reprinted with permission from Pierre Hermé Pastries by Pierre Hermé. Copyright © 2012. Published by Stewart, Tabori & Chang. Available wherever books are sold. All rights reserved.
serves makes about 60 cookies, active time 45 minutes, total time 2 hours 45 minutes
Hard-cook the egg in boiling water for 10 minutes. Cool it under running water. Shell the egg, slice it in half; remove and reserve the yolk.
Pit the olives. Pat them dry to remove their layer of oil and chop them coarsely.
In a food processor fitted with the plastic blade, add the ingredients in the following order: butter, oil, confectioners’ sugar, sea salt, hard-cooked egg yolk, flour, cornstarch, and finally, chopped olives. Process briefly, then form the dough into a ball, cover in plastic wrap, and chill in the refrigerator for 2 hours.
Adjust oven racks to upper and lower middle positions and preheat a convection oven to 325°F or a traditional oven to 350°F.
Divide the dough into two equal pieces. Flour a work surface, and roll out each piece into a ⅜-inch-thick round. Wrap in a piece of plastic wrap and store in the refrigerator until needed. Line baking sheets with parchment paper. Using a 2¼-inch-diameter cookie cutter, cut the dough into rounds and place them as you do so on the lined baking sheets.
Place the baking sheets in the oven and bake for 18 minutes (if using a traditional oven, rotate the baking sheets back to front and top to bottom once during baking). Transfer the cookies to wire racks and cool completely before storing them in an airtight container.
[Photograph: Leigh Beisch]
Once you've figured out the method to marshmallow making madness a whole world of puffy possibilities opens up to you. These Chocolate Malt Marshmallows from Shauna Sever's Marshmallow Madness take marshmallows to the soda fountain, creating a poppable version of a chocolate malted.
Reprinted with permission from Marshmallow Madness by Shauna Sever. Copyright © 2012. Published by Quirk Books. Available wherever books are sold. All rights reserved.
serves makes about 2 dozen 1 ½-inch mallows, active time 30 minutes, total time 6 hours 30 minutes
Lightly coat an 8-by-8-inch baking pan with cooking spray.
Whisk together the gelatin and cold water in a small bowl, and let it soften for 5 minutes.
Make the chocolate malt syrup. In the bowl of an electric mixer, whisk together the cocoa powder, malted milk powder, hot water, and corn syrup until smooth. Put the bowl on the mixer and fit it with the whisk attachment.
Stir together the sugar, corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 248°F to 250°F. Meanwhile, microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the chocolate syrup. Set the mixer to low and keep it running while you check the sugar syrup.
When the syrup reaches 248°F to 250°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Increase to the highest setting and beat for 3 to 5 minutes more, adding the vanilla in the last minute. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle grated chocolate evenly and generously over top. Let set for about 6 hours.
Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface. Sprinkle it with grated chocolate. Cut it into pieces and dip the sticky edges in more chocolate, patting off the excess.
[Photograph: Leigh Beisch]
Dyed a lovely mint green from Crème De Menthe, these marshmallows are studded with mini chocolate chips and dipped in bittersweet chocolate. We love the idea of flavoring marshmallows with liqueur but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring for a similarly festive mallow.
Reprinted with permission from Marshmallow Madness by Shauna Sever. Copyright © 2012. Published by Quirk Books. Available wherever books are sold. All rights reserved.
serves makes about 2 dozen 1 ½-inch mallows, active time 45 minutes, total time 6 hours 45 minutes
For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.
For the marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
Whisk together the gelatin, cold water, and crème de menthe in a small bowl. Let it soften for 10 minutes.
Stir together the sugar, 1/4 cup of the corn syrup, crème de menthe, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Beat on the highest setting for 1 to 2 minutes more, adding the vanilla. The finished marshmallow will be more than doubled in volume. Use a spatula to quickly fold in the chocolate chips; too much stirring can cause the bits to melt and give the candy a muddy look. Pour the marshmallow into the prepared pan. Sift coating evenly over top. Let set for at least 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface. Cut it into pieces and dust the sticky edges with more coating. Line a baking sheet with parchment paper or a silicone baking mat. Dip the bottom half of each mallow in the melted chocolate and place on the baking sheet. Refrigerate until chocolate is firm, about 10 minutes.
[Photograph: Leigh Beisch]
Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow is really just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound: Tender, bouncy vanilla marshmallows are run through with ribbons of sweet and salty caramel.
Reprinted with permission from Marshmallow Madness by Shauna Sever. Copyright © 2012. Published by Quirk Books. Available wherever books are sold. All rights reserved.
serves makes about 2 dozen 1 ½-inch mallows, active time 1 hour, total time 9 hours
For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.
For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
Sea Salt Caramel Swirl Marshmallows: Stir together the sugar, water, and corn syrup in a small saucepan over high heat. Stir until the sugar is dissolved and the syrup comes to a bubble. From this point on, don’t stir the syrup; just occasionally swirl the pan gently. When the caramel reaches a light amber color, remove the pan from the heat and quickly whisk in the cream. The caramel will bubble violently, so be careful. Whisk in the salt. Transfer the caramel to a medium bowl.
Whip up a batch of Classic Vanilla batter. Working quickly, scoop about a quarter of the finished batter into the bowl with the caramel. Whisk the mixture together until well blended. Scrape the caramel marshmallow back into the bowl with the vanilla batter and, using a large spatula and a figure-eight motion, fold and swirl the two together. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners and flatten the top. Sift coating evenly and generously over the top. Let it set for 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess. After a day or two of storage, these mallows may need to be redusted with coating.
[Photograph: Leigh Beisch]
These Chocolate-Filled Vanilla Marshmallows from Shauna Sever's Marshmallow Madness is the perfect way to ease into the wonderful (and not all that difficult) world of marshmallow making. The recipe is three in one: Classic Vanilla Marshmallows, powdery coating, and a creamy chocolate ganache filling.
Reprinted with permission from Marshmallow Madness by Shauna Sever. Copyright © 2012. Published by Quirk Books. Available wherever books are sold. All rights reserved.
Special equipment: mini-muffin tins, a pastry bag
serves makes about 3 dozen 1 ½-inch mallows, active time 1 hour, total time 5 hours
For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.
For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
For the Chocolate-Filled Vanilla Marshmallows: Lightly coat 36 wells of mini-muffin tins with cooking spray. Fit a large pastry bag with a large round tip. Have at hand a small plastic pastry or zip-top bag and a pair of scissors.
Prepare a batch of Classic Vanilla Marshmallows. During the beating stage, beat the batter on medium speed for 5 minutes and then increase to medium-high and beat for 5 minutes more, beating in the vanilla during the last minute. You want the marshmallow batter to be just slightly warm to the touch, somewhat fluid, and barely holding a soft peak.
Make the ganache. While the marshmallow is beating, place the chocolate and cream in a small heatproof bowl. Microwave on high for 20 to 25 seconds. Stir until the chocolate is melted and the mixture is smooth. Load the ganache into the small pastry bag and set aside (if using a zip-top bag, snip a small corner off the bag before piping). Quickly scrape beaten marshmallow into the large pastry bag. Pipe the batter into the wells of the mini-muffin tins, filling them only halfway. Pipe a dab (about ¼ teaspoon) of ganache in the center of each marshmallow. Immediately pipe the remainder of the marshmallow batter into tins, covering the ganache and filling the wells to the tops. Sift coating evenly over top. Let set for at least 4 hours. Use the tip of a small knife to loosen and remove the marshmallows from the tins and immediately roll them in coating, patting off the excess.
[Photograph: Parragon Inc.]
Like any great cake donut these have a wonderfully tender crumb and a lightness that makes you want to go for more than just one. Although the donuts are finished with a drizzles of white and dark chocolate, they aren't overly sweet, and in fact might just benefit from a bit more sugar. We're thinking next time we'll swap out the chocolate drizzles for a sugary glaze.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
serves makes 10 to 14 donuts, active time 45 minutes, total time 1 hour
In a bowl, blend together the warmed milk, egg and vanilla extract.
In a mixer set up with a paddle attachment, mix the cocoa powder, flour, baking soda, baking powder, salt and sugar. Add the butter and blend. Slowly add the milk, egg and vanilla. Mix until the batter is smooth and thick and resembles cookie dough. Leave the dough to rest in the mixer for 20 minutes.
Roll the dough onto a floured surface. The dough should be 1⁄2-inch thick. Using a donut cutter to cut out the donuts.
Heat at least 3 inches of vegetable oil in a heavy bottomed pan. The oil should be 360°F.
Carefully place the donuts one at a time into the oil. Fry for 2 minutes on each side or until golden brown. Remove with a slotted spoon and drain on a wire rack.
To make the glaze, melt each of the chocolates separately over a pan of water. Coat the donuts making a pattern.
[Photograph: Parragon Inc.]
This recipe, adapted from Entenmann's Big Book of Baking, attempts to replicate those blue and white boxed cookies at home, and does so if you keep a watchful eye on your cookies and pull them a bit early.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
serves makes about 30 cookies , active time 30 minutes, total time 45 minutes
Preheat oven to 375°F.
Line several baking sheets with parchment paper.
Add the flour, baking soda and salt to a small mixing bowl and mix together. Set aside.
In another bowl, beat the butter, brown sugar, white sugar, and vanilla extract until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the flour mixture until combined. Stir in the chocolate chips and nuts (optional). Mix the dough well.
Drop the cookie dough by rounded tablespoons on prepared baking sheets about 3-inches apart. Bake for about 10 minutes, or until lightly browned around the edges.
Let sit on the baking sheets for 2 minutes, and then remove to wire cooling racks to cool completely.
[Photograph: Parragon Inc.]
Be warned, the recipe should really be called 'loaf cakes' since you get two hulking loaves out of it. But we're not complaining.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
Special equipment: 2 9x5x3-inch loaf pans
serves Makes 8 to 10 servings, active time 45 minutes, total time 1 hour 45 minutes
Preheat the oven to 350°F. Grease two 9x5x3-inch loaf pans and line with parchment paper.
Combine the flour and salt in a bowl and set aside.
With an electric mixer, cream the butter and sugar until pale and fluffy. Stir in the vanilla extract.
In a large bowl, lightly beat the 8 eggs and add to the butter and sugar mix. Fold in the flour and mix thoroughly. Fold the semisweet chocolate chips into the finished batter. Divide the batter between the pans.
Bake until a toothpick inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes before removing from the pans.
To make glaze, heat the chocolate chips, coffee liquer, vanilla extract and light corn syrup in a glass bowl set in a simmering pan of water. Whisk until smooth. Pour over cake and for a special treat serve with whipped cream.
[Photograph: Parragon Inc.]
This Blueberry Crumb Cake is a cinnamon-spiked sour cream coffee cake run through with fresh blueberries and lemon zest and topped, of course, with that one and only crumb.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
serves serves 9 to 12, active time 30 minutes, total time 1 hour 30 minutes
Preheat oven to 375°F.
Butter a 13x9x2-inch baking pan and line with parchment paper.
Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and put to one side.
Blend butter into the flour with fingertips or a pastry blender until the mixture resembles a fine crumb.
Whisk together the eggs, sour cream, milk, vanilla and add the flour mixture, stirring until combined. Fold the blueberries and lemon zest into the batter before adding the mix to the baking pan.
To make the crumb topping, blend 2 tablespoons of butter with 1 cup of all-purpose flour until the mixture resembles crumbs. Add two tablespoons sugar and chopped nuts, if using. Sprinkle over the batter mix.
Bake until the cake is golden, or when tested a toothpick comes out clean. Generally 40 to 50 minutes. Cool the cake in pan for 20 minutes before serving.
[Photograph: Ellen Silverman]
These pocket sized desserts from Handheld Pies are not exactly like the slice you'd find at your local diner, and the fact that it comes in a jar is only the beginning.
Reprinted with permission from Handheld Pies by Sarah Billingsley and Rachel Wharton. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All rights reserved.
serves makes 6 pies, active time 1 hour, total time 3 hours
For the Flaky Butter Crust: Cut the butter into 1/2-inch cubes, and freeze them while you measure and mix the dry ingredients.
To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. Add the ice water, 1 tbsp at a time, and pulse to mix, adding just enough water for the dough to come together.
To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. Drizzle in 3 tablespoons of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl. Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture. Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly. You may need to stop occasionally to slip chunks of butter from the blades back into the flour. Continue cutting until the mixture resembles wet sand. Drizzle in 3 tablespoons of the water and use a fork or your fingers to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together in a crumbly mass.
Turn the dough out onto a clean, floured work surface or sheet of parchment paper. Gather the dough together in a mound, then knead it a few times to smooth it out. Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 inch thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using the dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.
For the Pies:Line 6 half-pint jars with the butter crust with the pastry. Refrigerate for at least 30 minutes or up to 2 days.
Meanwhile, Preheat the oven to 325°F. Spread the dried coconut evenly on a rimmed baking sheet/tray, place in the oven, and toast until golden, about 5 minutes. Once the coconut starts to brown, it can overdarken quickly, so watch closely. Remove from the oven and immediately transfer to a shallow bowl or plate and let cool completely (do not leave it on the hot pan or it will continue to brown). Increase the oven temperature to 400°F.
Fit a piece of parchment/baking paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights . Arrange the jars on a rimmed baking sheet/tray, place in the oven, and bake for 10 minutes. Remove from the oven, lift out the paper and weights, return the jars to the oven, and continue baking until the pastry looks dry and is golden, about 5 minutes more. Remove from the oven and let cool completely on a baking rack before filling.
Meanwhile, in a bowl, whisk the egg yolks until blended. Set aside. Set a fine-mesh sieve over a bowl.
In a saucepan, whisk together the coconut milk, milk, 2/3 cup of the sugar, the cornstarch, and the salt. Place over medium heat and cook, whisking constantly, until mixture begins to steam and bubble at the edges of the pan, 5 to 7 minutes. Remove from the heat.
Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly. Pour this mixture into the saucepan while stirring constantly. Return the pan to medium heat and cook, whisking constantly, until the mixture is thickened to a puddinglike consistency and is just beginning to bubble, about 5 minutes. Remove from the heat and strain through the sieve into the bowl. Stir in the vanilla and 1 cup of the toasted coconut (reserve the remainder for topping the pies). Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture, and refrigerate until well chilled, at least 3 hours or up to 3 days.
Just before assembling the pie, in a stand mixer fitted with the whip attachment, whip the cream until about tripled in volume. Add the sugar and whip until soft peaks form. (Or, use a large bowl and a handheld mixer or whisk.)
Spoon about 3/4 cup of the coconut filling into each jar and smooth the tops. Top the filling with 2 to 3 tablespoons of the whipped cream, then sprinkle the reserved toasted coconut evenly over the cream.
Serve immediately, or cover and refrigerate for up to 2 days then serve chilled or at room temperature. These pies cannot be frozen.
[Photograph: Ellen Silverman]
Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts.
Reprinted with permission from Handheld Pies by Sarah Billingsley and Rachel Wharton. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All rights reserved.
Special equipment: Eight half-pint jars
serves Makes 8 double-crust pies, active time 1 hour, total time 3 hours
For the Flaky Butter Crust: Cut the butter into 1/2-inch pieces, and freeze them while you measure and mix the dry ingredients.
To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. Add the ice water, 1 tablespoon at a time, and pulse to mix, adding just enough water for the dough to come together.
To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. Drizzle in 3 tablespoons of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together in a crumbly mass.
Turn the dough out onto a clean, floured work surface or sheet of parchment paper. Gather the dough together in a mound, then knead it a few times to smooth it out. Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 inch thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using the dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.
For the Pies: Have eight half-pint jars ready. Remove half of the dough from the refrigerator.
Lightly flour a clean work surface. Unwrap the dough, place it on the floured work surface, and flour the top lightly. Roll out the dough into a square measuring 12 to 14 inches and about 1/8 inch thick. Cut the square into six uniform squares or circles. Roll out the remaining half of the dough the same way and cut out two more squares or circles of the same size and eight circles the same size as the mouth of the jar. You can flip over a jar and use it to cut these circles (it’s a perfect fit!), or use a biscuit or cookie cutter. If needed, gather the dough scraps from both halves, form into a ball, and roll out to cut more circles. (Reroll the dough only once or it will bake up tough.)
To line each jar, hold the jar in your nondominant hand (left hand if you are right-handed, for example) and pick up a square or circle dough in your other hand. Position the dough over the jar mouth and then gently stuff it into the jar, pressing it against the bottom and up the sides of the jar and centering it as you work. Then, using your thumbs, press the dough gently against the sides of the jar while rotating the jar slowly in a clockwise motion. Make sure the dough is clinging to the sides of the jar. It should not extend more than three-fourths of the way up the sides of the jar. Repeat to line the remaining jars.
Alternatively, carefully lift the dough round or square and fold it in half. Then, with the folded side down and the open edges facing up, lower the dough into the jar, open it, and press the dough from the middle outward to the sides of the jar.
For the Filling: In a bowl, combine all of the ingredients, adding the sugar to taste. Mix gently so as not to crush the berries. Use immediately.
To fill the Pies: Fill each pastry-lined jar with about 2/3 cup. Do not fill the crusts to the top. (The jars should be no more than three-fourths full.) You want to leave at least 1/4 inch of dough above the filling uncovered so you can attach the top crust. Now, lay a dough circle on top of the filling in each jar, and use your fingers or a fork to tease the edges of the crusts gently together. Cut a few small slashes in the top of each pie to allow the steam to vent. Refrigerate for at least 30 minutes or up to 24 hours. (At this point, the unbaked pies can be covered with a lid and frozen for up to 2 months.)
Preheat the oven to 375°F. Just before baking, in a small bowl, whisk together the egg and 1 tablespoon water until blended. Brush the top crust of each pie with the egg mixture.
Arrange the jars on a rimmed baking sheet, place in the oven, and bake until the top and side crusts are golden, about 25 minutes. Remove from the oven and let cool on a baking rack for at least 1 hour before serving.
Once the pies have cooled for 1 hour, they can be popped out of the jars. Holding a jar in your nondominant hand, run a sharp, thin knife around the inside rim of the jar with your other hand to loosen any filling that may have stuck to the glass. Then gently invert the pie into your palm. It should slide from the jar with little resistance. If it sticks, coax it out gently by running the knife along the inside edge of the jar. Once the pie slides free of the jar, quickly invert it onto a plate or the baking rack. Serve warm or at room temperature.
[Photograph: Ellen Silverman]
These handheld pies are somewhere in the sweet spot between dessert and breakfast, with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme that make them feel as though they are a viable breakfast option.
If you can't find farmer cheese, you can use ricotta.
Reprinted with permission from Handheld Pies by Sarah Billingsley and Rachel Wharton. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All rights reserved.
serves Makes 12 to 16 pies, active time 1 hour, total time 3 hours
For the Versatile Cornmeal Crust: Cut the butter into ½-inch cubes, and freeze them while you measure and mix the dry ingredients.
To make the dough in a food processor: Combine the flour, cornmeal, sugar, and salt in the processor and pulse 3 or 4 times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. In a small bowl, which together the egg yolks and 2 tablespoons of the ice water. Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If the mixture won’t come together, add the remaining 1 tablespoon ice water.
To the make the dough by hand: In a large bowl, whisk together flour, cornmeal, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Contirnue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. In a small bowl, whisk together the eggs yolks and 2 teaspoons of the ice water. Drizzle the yolk mixture into the flour mixture and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, work in the remaining 1 tbsp ice water until the dough comes together in a crumbly mass.
Turn out the dough onto a clean work surface or sheet of parchment/baking paper. Gather together in a mound, then knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle, or square about 1 inch thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using eth dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 2 days.
For the Pies: Have two 12-cup standard muffin tins ready. Remove the dough from the refrigerator.
Lightly flour a clean work surface. Unwrap the dough, place it on the floured work surface, and flour the top lightly. Roll out the dough into a large circle about ⅛ inch thick. It will be about 14 inch in diameter. Using a round biscuit or cookie cutter, cut out as many circles 4 to 5 inch in diameter as possible.
Handling the dough circles gently, lift each circle and press it into a muffin cup, leaving a ⅛- to ¼-inch overhang and patching any tears by pinching them together or plugging them with a dough scrap. You can crimp the dough that extends beyond the edge of the cup with fork tines or your fingers so it adheres to the top of the tin and forms a rim, if you like, but it is not necessary. Gather the dough scraps, form into a ball, roll out, and cut out more circles. (Reroll the dough only once or it will bake up tough.) You should have 12 to 16 circles total. If you don’t have enough dough circles to fill every cup in a muffin tin, stagger the crusts rather than clustering all of them at one end of the tin. If you’ve filled one tin, refrigerate it while you line the cups in a second tin, then refrigerate the second tin.
In a stand mixer fitted with the paddle attachment, beat together the cheese and eggs until smooth. Add the half-and-half, honey, and salt and beat until thoroughly combined. (Or, use a large bowl and a handheld mixer or a wooden spoon.) Generously sprinkle in the thyme and stir to mix. (The filling can be made up to 24 hours in advance and refrigerated.)
Remove the dough-lined cups from the refrigerator. Place 3 to 4 tablespoons filling in each cup. Refrigerate the assembled pies for at least 30 minutes or up to 24 hours. Preheat the oven to 375°F.
Bake the pies until the filling is slightly puffed and golden, about 20 minutes. The filling should jiggle slightly when a tin is gently shaken. Be careful not to overbake or the filling will crack.
Let cool on a baking rack for 10 minutes. Run a sharp, thin knife around the edge of each pie to loosen it from the cup. Then, using the knife tip or a fork, gently pry each pie upward so you can grab it with your fingertips and lift it out of the tin. Serve warm or at room temperature.