Category: Dessert

Vanilla Sugar Cookies

Servings: 2 doz
Preheat: 350°
Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet ; otherwise, they’ll bake too slowly, the dough will spread, and the cookies won’t retain a nice, round shape.

Ingredients
8 1/2 oz. (1 3/4 cups) unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1/2 lb. (1 cup) unsalted butter, softened at room temperature
1 cup granulated sugar; more for coating
1 large egg
1/2 tsp. pure vanilla extract

Directions
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour mixture until incorporated, about 30 seconds.
Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls 3 inches apart on ungreased cookie sheets.
Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
The cookies can be stored an airtight container for up to 3 days.

Tiramisu

Servings: 6
Source: Silver Palate Cookbook

Ingredients
3 egg yolks
2 Tb XX sugar
2 Tb orange liqueur
1 Tb sweet marsala
8 ounces mascarpone cheese
6 Tb strong coffee or expresso
12 ladyfingers, broken into thirds or sponge cake
2 ounces milk chocolate grated

Directions
Beat the egg yolks, XX sugar together with an electric mixer until pale and thick. Slowly beat in 1 Tb of the liqueur and the Marsala. Add the mascarpone, and beat until the mixture is thick and smooth.

In a small bowl, combine the coffee and the remaining 1 Tb liqueur. Drop 3 lady finger pieces in the bottom of each of six wine glasses. Drizzle half the coffee mixture over the lady fingers. Then spoon in half the mascarpone, and sprinke with half the grated chocolate.

Repeat the layers with the remaining ladyfingers, coffee, mascarpone, chocolate. Cover and chill for 2 hours.

The New Chocolate Decadence Cake

Servings: 12
Source: From Julia Eisner, from her cookbook by Chocolat person
In the late seventies and the eighties, the ultimate chocolate dessert was called Chocolate Decadence. Made with only one tablespoon of flour and a full pound of dark chocolate, it was so rich it needed whipped cream and raspberry sauce to lighten it! If you loved it then and yearn for it now, salvation is at hand. With half the calories and a quarter of the fat per serving (even less if you count the whipped cream that went into the original), this may be the richest light dessert in the world. Be sure to use a superb brand of chocolate and the best cocoa you know.

Ingredients
Ingredients

5 ounces bittersweet or semi-sweet chocolate, chopped fine
1 whole egg
1 egg, separated
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar
½ cup plus ½ tablespoon unsweetened dutch process cocoa
2 tablespoons all-purpose flour
2/3 cup plus ¼ cup sugar
¾ cup low-fat (1%) milk
1-¼ cups or more raspberry sauce
Whipped cream (optional)

Equipment

8-inch round cake pan with a solid bottom, 1-½ to 2 inches deep
Ovenproof baking dish or skillet, at least 2 inches deep and 2 inches wider than the cake pan

Directions
Work time: 30 minutes
Bake time. 30 minutes
Chill time: 24 hours

Make 1 day before

1. Position the rack in the lower third of the oven and preheat to 350°F. Spray the sides of the cake pan with vegetable oil spray and line the bottom with parchment paper. Put a kettle of water on to boil for Step 4.

2. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 egg yolk in a small bowl with the vanilla. Place the 2 egg whites in a medium bowl with the cream of tartar. Set all 3 bowls aside.

3. Combine the cocoa, flour, and 2/3 cup sugar in a 1- to 1½ -quart heavy bottomed saucepan. Whisk in enough of the milk (about half) to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof paddle to prevent burning (especially around the bottom edges), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1½ minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.

4. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come about a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the torte will spring back when very gently passed but it will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Wrap in plastic and refrigerate overnight before serving. Dessert may refrigerated for up to 2 days or frozen for up to 2 months.

5. To serve: Unmold by shift a thin knife or metal spatula around the sides of the pan to release the torte. Place a piece of wax paper on top of torte. Invert a plate on top of the wax paper and invert torte onto plate. Remove pan and peel away paper liner. Turn torte right side up again and remove wax paper. Cut into wedges with a sharp thin knife. Dip the knife in hot water and wipe it dry between each slice. Or cut with dental floss like a moist cheesecake. Serve each slice with about 2 tablespoons of raspberry sauce and a dollop of whipped cream, if desired.

From Julia Eisner, from her cookbook by Chocolat person

Tarte Aux Pommes (Apple Tarte)

Servings: 8-10
Source: “From Julia Child’s Kitchen”

11” tart pan with removable bottom
a pastry brush

Ingredients
Pâte brisée recipe in a tart pan
Either:
· 5 firm, crisp cooking apples such as Golden Delicious apples
· 5 or 6 firm, ripe unblemished pears
1/2 cup apricot glaze (described below)
¼ cup sugar

Directions
Roll out Pâte brisée to ~13”. Roll on your pin, and drape into 11” tart pan. Preheat oven to 425° degrees. Peel and core the fruit, and cut into thin (~3/8”), even, lengthwise slices, preferably using an apple corer/slicer machine or mandoline. Paint the inside of the shell with a thin coating of the glaze. Arrange the slices of fruit in an overlapping series of rows over the bottom of the shell, and sprinkle on the sugar. Bake in middle level of oven until sides feel crisp, about 40 minutes.  When done, paint both fruit and tart edges with the glaze. Slide tart onto board or tray, if you are serving it hot or warm, or onto a rack if you are serving it cold, later.

Apricot and Currant Glazes

That which glitters on a French fruit tart is apricot jam or red currant jelly, boiled briefly with sugar until it is sticky enough to adhere to the fruit. The glaze is also painted on the inside of the pastry shell to act as an edible waterproof coating.

To make apricot glaze, rub about a cupful of apricot preserves through a sieve into a saucepan, stir in 1 tablespoon of sugar, and boil for several minutes until last drops falling from spoon are thick and sticky and make a thread when taken between your thumb and forefinger (228 degrees). (It won’t burn you – have a cup of cold water beside you, and dip your fingers into it first; professionals simply lick their fingers before taking up the syrup.) Set the glaze over hot water until you are ready to use it; any that is left over will keep in a screw-top jar. (If glaze seems too thick and sticky when you are about to use it, thin out with droplets of hot water.)

Make red currant glaze the same way, but no prior straining is needed.

“From Julia Child’s Kitchen”

Cream Cheese Brownies

Servings: 2 doz
Preheat: 350°
Source: Holiday Cookies 2010 Martha Stewart

Ingredients
Chocolate Brownies:
1/2 cup unsalted butter
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate chopped
1 1/4 cup sugar
3 eggs

Cream Cheese
4 ounces softened cream cheese
2 tablespoons softened butter
1/4 cup sugar
1 egg
2 Tablespoons flour

Directions
Butter an 8 inch square baking pan, line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder and salt in a bowl.

Melt butter and chocolate in a heatproof bowl and cool. Add sugar; stir to combine. Add eggs, and mix to combine. Stir in flour mixture just until moistened. Do not over mix.

Prepare cream cheese mixture in a separate bowl.

Alternately spoon brownie batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with only a few crumbs. Cool in pan or wire rack for 30 minutes.

Brownies can be stored in an airtight container at room temperature for 3 days. I suggest that you freeze them so you don’t eat all of them.

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Servings: 8
Source: Bon appetit 6/2010
All-American strawberry shortcake goes modern with a hit of balsamic vinegar and a dash of black pepper. Making the biscuits square instead of round is quicker and easier than using a biscuit cutter. Plus, you won’t have to reroll the dough, which can make the biscuits tough.

Ingredients
Biscuits

* 2 cups unbleached all purpose flour
* 5 tablespoons sugar, divided
* 2 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1 cup chilled heavy whipping cream
* 1 large egg, beaten to blend (for glaze)

Filling

* 2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
* 6 tablespoons sugar, divided
* 3 tablespoons balsamic vinegar
* 1 large pinch of freshly ground black pepper
* 1 cup chilled heavy whipping cream
* 1 teaspoon vanilla extract

Directions
Preparation
Biscuits

Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8×4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

Filling
Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

Rugelach (Lee Shapiro)

Servings: —
Preheat: 375°
Source: From Lee Shapiro in Ames, Iowa

Ingredients
1 c. butter
1/2# cream cheese
1/4t. salt
2 c. flour
2T. sugar

Filling:
1/2 c. sugar
1 t. cinnamon
chopped nuts, plumped raisins

Directions
Cream butter and cream cheese. Add dry ingredients and mix until dough is formed. It will be sticky. Divide into 14 portions and form into balls. Chill overnight.

Roll each ball into a circle and divide into fourths, making 4 triangles. Take 1 triangle and put about 1 t. of the cinnamon sugar, some nuts, and raisins (4/6) at the wide end of the triangle. Fold each side over the filling and roll from the wide end to the point. Shape into a crescent.

Bake at 375 for 12-15 minutes (or until lightly browned) on an ungreased cookie sheet.

Raspberry Bars

Servings: 4 doz
Preheat: 350°
Source: Fine Cooking No. 23 Best of Fine Cooking
Bring a batch of these bars to an office party and everyone will ask you for the recipe. Even better, it takes only a few minutes to assemble.

Ingredients
13 oz. (1½ cups plus 2 Tbs.) unsalted butter, at room temperature; more for the pan
1 2/3 cups granulated sugar
2 large eggs
1 lb. (3½ cups) all-purpose flour
7½ oz. hazelnuts, toasted and chopped (1 2/3 cups)
2 cups raspberry preserves

Directions
Heat the oven to 350ºF. Butter a 9X13-inch baking pan. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar on medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the hazelnuts and mix until just blended.

Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake until the top is lightly browned, about 1 hour. Put the pan on a rack to cool. Cut the bars into even 1½ -inch squares.

Poached Pears with Ginger and Port

Servings: 2
Source: Gourmet 1997

Ingredients
a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Directions
Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

Plum Galette with Lemon Crust

Servings: 8-10
You can make and chill the dough for this rustic tart a day in advance, and you can bake the galette several hours ahead and keep it at room temperature.

Ingredients

FOR THE GALETTE DOUGH:
9 oz. (2 cups) all-purpose flour
3 Tbs. sugar
I tsp. grated lemon zest
¼ tsp. salt
5 oz. (10 Tbs.) unsalted butter, very cold, cut into ½ -inch pieces 1/3 cup very cold water

FOR THE PLUM FILLING:
½ cup sugar
3 Tbs. all-purpose flour
½ tsp. grated lemon zest
2 lb. ripe plums, pitted and cut in ¾ -inch wedges
1 tsp. vanilla extract
2 Tbs. milk
¼ cup coarsely crushed sugar cubes (about 12)

Directions
To make the dough-Combine the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still crumbly. Turn the dough out onto the counter and shape it into a 5-inch disk. Wrap and refrigerate until firm and chilled, at least 1 hour.

To fill and bake the galette- Heat the oven to 400°F. In a large bowl, whisk together the sugar, flour, and lemon zest. Add the plums and vanilla extract and toss until combined. Set aside.

Roll the dough between two large pieces of parchment, lightly flouring when necessary, to form a rough circle slightly larger than 14 inches and about 1/8 inch thick. Trim off excess dough to make an even 14-inch round. Roll the dough around the rolling pin and transfer it to a parchment-lined rimmed sheet pan or jelly roll pan. The dough will hang slightly over the edges of the pan for now.

Pile the filling into the center of the dough, leaving a 3-inch rim of dough. Fold the dough edge up and over the filling, pleating the dough as you go. (The galette will flatten out as it bakes.) Press the pleats gently to seal. Brush the dough with the milk and sprinkle the dough and fruit with the crushed sugar cubes, pressing on the sugar lightly to make it adhere. Bake until the fruit is tender and the crust is browned, 45 to 50 min. Serve warm or at room temperature.