Orange-Currant Scones

Servings: 8 to 12 large scones
Preheat: 315
Prep Time: 30 minutes
Source: New York Times (Adapted from “Bake It, Don’t Fake It,” by Heather Bertinetti)

The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there’s less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.

Ingredients: 

3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)

Directions: 

1. Heat oven to 325 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2. Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
3. Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
4. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
5. Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Tuscan Peasant Soup with Rosemary & Pancetta

Servings: Serves six to eight
Preheat: 0
Prep Time: 
Source: Fine Cooking editors from Fine Cooking Issue 83

Ingredients: 

5 Tbs. extra-virgin olive oil
1-1/4 cups small-diced pancetta (about 6 oz. or 6 thick slices)
4 cups large-diced Savoy cabbage (about ½ small head)
2 cups medium-diced onion (10 to 12 oz. or 2 small)
1-1/2 cups medium-diced carrot (about 4 medium carrots)
1/2 tsp. kosher salt; more as needed
2 Tbs. minced garlic
1 Tbs. plus 1 tsp. minced fresh rosemary
1 tsp. ground coriander
1 28-oz. can diced tomatoes, drained
7 cups homemade or low-salt canned chicken broth
2 15-1/2-oz. cans small white beans, rinsed and drained (about 2-1/2 cups, drained)
1 to 2 tsp. fresh lemon juice
Freshly ground black pepper
1 cup fresh breadcrumbs, toasted
1 cup grated Parmigiano-Reggiano

Directions: 

Heat 2 Tbs. of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the fat from the pan.

Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.

Put the pot back over medium heat and add 2 Tbs. more of the olive oil. When the oil is hot, add the onions, carrots, and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes. Add the last 1 Tbs. of olive oil, the garlic, 1 Tbs. of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.

Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 tsp. fresh rosemary, and let rest a few minutes.

Taste the soup and add lemon juice to brighten it—you’ll want at least 1 tsp. Season with more salt if necessary and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.

Flaming Baba au Rhum

Servings: 9
Preheat: 0
Prep Time: 2 hours plus 2 hours rising – need 4 hours
Source: Melissa Clark , NYT’s

Delicious yeast rum cake

Ingredients: 

2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
4 large eggs, at room temperature
250 grams all-purpose flour (2 cups)
4 grams fine sea salt (1/2 teaspoon)
10 tablespoons unsalted butter, slightly softened and cut into cubes, more for greasing pan
55 grams bittersweet chocolate, chopped (1/3 cup)
150 grams dark brown sugar (3/4 cup)
1 1/2 inches fresh ginger, cut into coins
3 strips orange peel
2 whole cloves
1 cinnamon stick
3/4 cup dark rum
1/2 cup heavy cream
3/4 cup crème fraîche
7 to 15 grams confectioner’s sugar (1 to 2 tablespoons), to taste
1 teaspoon vanilla extract

Directions: 

PREPARATION

1.
Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
2.
With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
3.
Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn’t touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
4.
Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
5.
In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
6.
Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
7.
In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner’s sugar, to taste, and vanilla.
8.
Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.

Dark Chocolate and Pomegranate Bark

Servings: 8 – Approximately 3/4 lb
Preheat: 0
Prep Time: 10 minutes
Source: Melissa Clark , NYT

Quick, festive and fabulous

Ingredients: 

140 grams bittersweet chocolate (5 ounces)
20 grams crystallized ginger (2 tablespoons)
140 grams fresh pomegranate seeds (1cup)
6 grams flaky sea salt (1teaspoon)

Directions: 

1. Melt the chocolate in a double-boiler….Sit the chocolate until fully melted. Remove the bowl that contains the melted chocolate from the double-boiler and stir in the crystallized ginger and half of the pomegranate seeds.

2. Use a small baking sheet (toaster oven size) and line it with parchment paper. Pour the melted chocolate onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle the chocolate with the remaining pomegranate seeds and sea salt.

3. Chill the chocolate bark for at least 30 minutes or until firm. Break or cut into small pieces. Store in an airtight container. Serve the same day because condensation may occur.

Chestnut Honey Squares

Servings: 32 Squares
Preheat: 400
Prep Time: About 45 minutes
Source: https://cooking.nytimes.com/recipes/1015840-chestnut-honey-squares#notes_section

The inspiration for this foolproof recipe came from the Paris bakery Moulin de la Vierge. These honey-kissed squares can be made ahead, do not require exotic equipment, are relatively simple (you pat the crust in the pan) and are beautiful, with a glistening glaze. Stored in an airtight container, they stay fresh for days.

Ingredients: 

FOR THE PASTRY:

90 grams (3/4 cup) unbleached all-purpose flour
45 grams (1/2 cup) almond meal (see note)
35 grams (3 tablespoons) sugar, preferably unrefined vanilla sugar (see note)
1/2 teaspoon salt, preferably fine sea salt
6 tablespoons unsalted butter, chilled and cut into cubes
1 large egg yolk
1/2 teaspoon pure vanilla extract
FOR THE TOPPING:

4 tablespoons unsalted butter
80 grams (1 cup) sliced almonds
30 grams (1/3 cup) candied orange or lemon peel, cut into tiny cubes
65 grams (1/3 cup) sugar, preferably vanilla sugar
2 tablespoons chestnut honey or other intensely flavored honey
1/2 teaspoon vanilla extract

Directions: 

1. Heat oven to 400 degrees. Line a 9 1/2-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.

2. Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt. Pulse to blend. Add the butter and pulse until the mixture resembles coarse crumbs. Add egg yolk, vanilla and 1 tablespoon of water. Pulse to incorporate. Add 2 to 3 tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball. You may not need all the water.

3. Turn the dough out into the prepared baking pan. Press the dough evenly into the bottom of the pan. Place in the oven on the center rack and bake until the pastry begins to brown around the edges, 12 to 15 minutes.

4. While the pastry is baking, prepare the topping: In a saucepan, melt the butter over low heat. Add the almonds, candied peel, sugar, honey and vanilla extract. Heat just until the ingredients are incorporated.

5. Remove the pan and spread the almond-honey mixture evenly over the pastry. Return the pan to the oven and bake until the topping is a deep gold, 12 to 15 minutes. Remove and transfer to a rack to cool in the pan. Once it has cooled, remove from the pan and cut into 32 squares. Store in an airtight container at room temperature for up to 3 days.