THE COOKBOOK FOR ALL THlNGS

SWEET AND WONDERFUL

VIII
lntr du t1 1
X
I The Desserts Pantry
1
2
Equipment: The Bas1cs 17
3
Techniques: The Basics 27
4
Cakes
41
5
Cheesecakes
169
6
P1es, Tarts & Pastries
205
7
Custards & Puddings 331
8 Fruit Desserts
395
9
Frozen Desserts
443
10 Cookies
527
II Bar Cookies & Brownies
581
12 Candy
607
Onlme & Mall-Order Sources
632
Metnc Conversions & Equivalents
634
Contributors
636
Index of Wh1sk Ratmgs
638
Index
646
n appetit desserts
introduction
the
Whisk Ratings
To help you determine at a glance which recipe fits your skill level, we've given every recipe in the book a "whisk
rating," on a scale of one to four whisks. A complete Index of Whisk Ratings begins on page 638.
1 Very easy to make. with no special techniques required. Perfect for the novice.
'' A little more challenging. For the beginner with confidence.
,, '' Sophisticated. requiring more mastery of technique. such as caramelizing sugar. For the experienced cook.
'''' A showstopping dessert with many steps and components. For the expert baker.
almond paste & marzipan
WHAT: Plrable sweet "doughs" made pnmarily of ground blanched nlmontls
and sugar, wrth the addrtron of glucose or egg whrtes
USES: Almond paste rs usually used as an ingredrent Ill desser t_s for flavor
and texture. Marzipan rs lr9hter, filler, and sweeter and rs often t r n t ~ d nnd
sculpted rnto frUJt. vegetable. or anrrnal shapes In the recipes llerc. rt rs usunlly
rolled rnto sheets to cover cakes or to be cut rnto various shapes.
FIND: In tubes or cans at most supermarkets and at specralty foods stores
STORE: Unopened rna dry. cool place for up to a year. once opened. stare
airtrght rn the refrigerator for up to three montl1s
brunngpowder&brunngsoda
WHAT: Key leavenrng agents for baked goods-in other words. they help cakes.
cookres. and muffins rise and have an airy texture Baking soda (brcarbonate
of soda) has four times the leavening power of bakrng powder. It releases
carbon dioxide gas when combrned wrth an acidic ingredrent (like buttermilk.
molasses. sour cream. or yogurt) and causes dough and batter to rise Baking
powder is a mrxture of bakrng soda. cornstarch. and one or more powdered
acrds. whrch release carbon dioxide gas first when moistened and a second
trme when heated, thus grving bakmg powder a double-acting leavening ability.
USES: When usrng baking soda or bakmg powder. whisk them wrth the other
dry 1ngredrents to distribute them evenly.
FIND: In the bakrng aisle. You can make your own baking powder by whisking
2 tablespoons of cream of tartar with 1 tablespoon of baking soda and 1 V2 table-
spoons cornstarch three times to ensure that it is well blended.
STORE: In a cool. dry place for about six months. Store homemade baking
powder airtight at room temperature for up to one month.
appetit desserts
butter
WHAT: Butter
1
s made by churnrng cream untilrt separates. formrng a mrlky
liqurd and the solid butterfat Unsalted butter rs the preferred choice for bakmg
srnce
1
t allows you to control the amount of salt 111 recrpes. European butter
(also known rn the U S os cultured butter) is made by churmng fermented cream
rather than regulor cream: rt has a higher percentage of milk fat and works well
in desserts.
USES: Butter adds flavor and rrchness. makes baked goods tender and flaky,
extends the shelf lrfe of breads. and a1ds in browning. Well-chilled butter IS
crucial to the success of baked goods like brscuits. shortcakes. scones. and p1e
dough. however. when beating butter with sugar for cakes and most cookie
doughs. the butter will "cream" better if it is at room temperature.
FIND: European butter. such as Plugra (European-style butter) and lsigny
Ste-Mere. can be found alongside regular butter rn well-stocked supermarkets
and at specialty foods stores.
STORE: Butter absorbs odors easily; store it airtight in the coldest part of the
refrigerator and away from foods for one to two months (wrapped). Regular
butter can be frozen for up to six months. European-style butter for up to four.
chocolate
WHAT: The purest form of chocolate is the cacao nib, formed after cacao beans
are removed from their pods. fermented. dried, roasted. shelled. and cracked
open. You can use nibs to add subtle chocolate flavor and a crunchy texture to
baked goods. but most nibs are ground into a paste called chocolate liquor.
Chocolate liquor is. basically, a combination of cocoa solids and cocoa butter;
after further stages of refining, chocolate as we know 1t IS formed.
USES: As a rule of thumb, use the best-quality chocolate you can find and
afford. In fact. many of our recipes specify "high-quality chocolate" such as
Lindt. Perugina. Valrhona. and Scharffen Berger. which reward you with
incredible depth of flavor. sweetness. and smooth texture. Most labels on
packages of chocolate now indicate the percentage of cacao-the higher
the percentage of cacao. the less sugar and other ingredients.
Dark chocolate Includes unsweetened. bittersweet. and semisweet
chocolates
Unsweetened chocolate (1 00 percent cacao) IS pure chocolate with no
other ingredrents, rncludrng sugar; also referred to as baking chocolate
B'ttersweet and semisweet chocolates contain suuar. vanilla, and
ou'll also see nlllk solrds ndded to mellow
lecrtnm an emulsrf1er. sometrmes Y . t
the Bittersweet has a r Jc:her chocolate flavor and rs less sweet srnce r
has a hrgher percentage of cacao In certarn Bon Appeut to guarantee
the best results rt's rrnportdnt to use a brttersweet or semrswcet
that doesn't have too high a percentage of cacao. rn those C(]Ses. w.e speer Y
that the chocolate should not exceed 61 percent cacao. In other recrpes. the
cacao percentage will not affect the outcome; those recipes will srmply call
for "brttersweet or sermsweet chocolate."
Milk chocolate, made wrth the addrtron of dry milk powder, has more sugar
than bittersweet or semrsweet chocolate. . . .
White chocolate is technically not chocolate because rt doesn t contarn
chocolate liquor It is a blend of cocoa butter. sugar. milk products, vanilla.
and lecrtllin. For the best results when using white chocolate rn a recipe,
use the hrghest quality possible; make sure it contarns cocoa butter. not
vegetable or I. Lrndt and Perugrna are excellent brands.
FIND: In the baking arsle or the candy aisle If your supermarket doesn't carry
high-quality chocolate. check specialty foods stores or online (see Onlme and
Mail-Order Sources on page 632).
STORE: Wrap tightly and store in a cool, dry place. Unopened. chocolate will
keep for several months.
cocoa powder
WHAT: A powder made of the chocolate liquor extracted from cocoa beans.
USES: Natural cocoa (sometimes labeled simply "cocoa" or "nonalkalized
cocoa")rs slightly acrdrc and has a strong flavor and a slightly red color Many
baked goods rely on natural cocoa's acidity to help set the proteins m baked
goods Dutch-process cocoa has been treated with an alkali, which neutralizes
Its acrd,ty, softens the harsh flavor. and dramatically darkens the color. But
because it lacks acidity, it mrght not set the proteins properly in baked goods,
resulting in cakes that collapse. for example. Use Dutch-process cocoa only
in recrpes that call for it, substrtuting Dutch-process for natural cocoa is not
recommended
FIND: In the bakrng aisle (natural cocoa) or the coffee and tea aisle
STORE: In a tightly covered contamer in a cold, dark place for up to two years.
cookies
WHAT: Purchased cook1es. such as graham crackers. chocolate or vamlla
wafers. brscottr, shortbread, gingersnaps, or any other crisp cook1e.
USES: Cookies are often used to make delicious. easy crumb crusts for pies.
tarts. and cheesecakes. The cookies are ground into fine crumbs. then combined
with butter or shortening and usually some sugar to form a moist. sandy texture
that clumps together when squeezed. ensuring that the crumbs will stick to the
sides of a pan.
FIND: In the cookie aisle or-depending on the cookie-in specialty foods
stores or ethnic markets .
STORE: Unopened packages usually last a month or more.
cornstarch
WHAT: A white, silky powder made from dried and ground corn kernels.
USES: Lends a fine texture to cakes. cookres, and other pastries (it sometimes
replaces part of the flour) and is used to th1cken puddings, pastry creams. and
cooked fruit fillings for pies and cobblers. Sauces thickened with cornstarch
remain clear, whereas those thickened w1th flour turn opaque. To avo1d lumps.
mix cornstarch with a cold liquid, such as milk, then gradually whisk it into the
hot liquid. or mix it with sugar, then add a cold liquid and stir while cooking.
For cornstarch to thicken properly, it must come to a near boil.
FIND: In the baking aisle.
STORE: In a cool, dry place for up to a year.
corn syrup
WHAT: A derivative of cornstarch, corn syrup comes 111 light and dark varieties.
USES: It is often used in recipes for caramel. fudge. and frostings, as it inhibits
sugar from crystallizing and creates a smooth texture. It also keeps ice cream
creamy by preventing the format1on of ice crystals Light corn syrup is clear
and thick and imparts a mild, sugar-like sweetness Dark corn syrup contains
caramel color and flavoring and adds a molasses-like sweetness. It can also be
used as a topping for pancakes, waffles. and cornbread.
FINO: L1ght corn syrup can be found year-round in the baking aisle at the
supermarket; dark corn syrup is available at many supermarkets and is espe-
cially easy to find at holiday time.
STORE: For up to six months in a cool. dry place
the desserts pantrv
cream cheese
WHAT: A soft. spreadable cheese made from cow's milk
USES: Cream cheese 1s the bas1s for most cheesecakes nnd many frost1ngs.
When baking w
1
th cream cheese. we prefer Philadelphia brand. as it sets
frostmgs and cheesecakes better than other brands (Do not substitute whipped
c eam cheese or low fat or nonfat cream cheese.)
FIND: In the dairy case.
STORE: Once opened. cream cl1eese should be used within ten days Unopened.
it can be stored in the refrigerator for up to one month past the sell-by date.
cream of coconut, sweetened
WHAT: Cream of coconut is made from coconut milk that has been sweetened
w1th sugar. (It is much sweeter than coconut milk, and these two items are not
interchangeable.)
USES: Used mainly in desserts and mixed drinks.
FIND: It 1s available canned as Coco Lopez or in a squeeze bottle as Coco Real
in the beverage and mixers section of most liquor stores and supermarkets
STORE: Unopened, it will last for up to a year 111 a cool. dry place.
cream of tartar
WHAT: A fine white powder made from tartaric acid.
USES: It is beaten into egg whites when making meringue to help stabilize the
egg foam and prevent it from weeping. It also serves as the acid in many baking
powders. Because it inhibits the formation of sugar crystals, it is often used in
cand1es and frosting to create a creamy texture.
FIND: In the spice section of the baking aisle.
STORE: In a cool, dry, dark cupboard for up to a year
dairy products: buttermilk
WHAT: Origmally, buttermilk was the liquid that remained after butter was
churned Today it's made in a similar way to yogurt and is known as "cultured
buttermilk" Bacterial cultures are added to milk, and the mixture is heated at a
low temperature. The bacteria cause the milk to ferment and thicken resulting 111
buttermilk's cream t t d
1
.
Y ex ure an s 1ghtly tart flavor Desp1te 1ts name commercial
b t . .
u termllk is low in fat. with only 0.5 percent to 2 percent butterfat.
USES B tt 'lk
u erm1 IS used 111 many baked goods. such as cakes. scones. corn-
bread and coffee cak th h 1 e. oug 1t can a so be used to make deliciously tangy ice
cream. custard, and panna cotta
FIND: In the dairy section of the supermarket.
STORE: In the refrigerator. Check the sell-by date on the package.
dairy products: cream
WHAT: Cream is formed naturally when milk separates mto two layers-a
thick. creamy top layer with a thin milky liquid below. The percentage of milk
fat in the top layer determines what kmd of cream it will be Heavy whipping
cream, which 1s what Bon Appetitdessert recipes call for. has 36 percent to
40 percent milk fat For the thickest. richest whipped cream. use pasteumed
(not ultra-pasteurized) heavy wh1ppmg cream. Note that orgamc whipping
cream will take much longer to wh1p
USES: Wh1pping cream lends an unmatched richness to desserts and a tender-
ness to many baked goods Heavy whipping cream IS the basis for nch custards.
ice creams. ganache. and, of course. fluffy whipped cream Wh1pping cream
becomes th1ck and a1ry and doubles 111 s1ze when whipped. and the process
occurs more qu1ckly when the cream. mixmg bowl, and beaters are well chilled.
FIND: In the da1ry section of the supermarket.
STORE: In the refrigerator. Check the sell-by date on the package.
the desserts pant
dairy products: sour cream &
creme fraiche
WHAT: Sour cream IS srrn1lar to yogurt 111 that 11 1s trP<Hed wrth c1
culture to grve rt a tangy flavor and th1ck texture. but cream IS used mstead of
mrlk Creme fraiche IS also made wrth a starter culture the result rs ll sweet.
tangy cream that's srmilar 1n consistency to sour cream
USES ) Jur cream. along wrth yogurt and butterrnrlk. rs a key mgredrent rn
baked goods. as 1ts acrdrty not only belps tendenze cakes. qurck breads. and pre
crusts. but also helps set the protems so that pre crusts don't slrde down the
s1des of the pe d1sh Creme fra1che IS often used rn place of sour cream or as a
tangy alteroat1ve to wh1pped cream as a topprng.
FI ND: the da1ry section of the supermarket Creme fraiche 1s available at
some supermarkets and at specialty foods stores.
STORE: In the refrrgerator. Check the sell-by date on the package.
dairy products: yogurt
WHAT: Yogurt IS made by adding bacterial cultures to mrlk and cooking the
m1xture at a low temperature. The bacteria cause the milk to thicken. g1ving
yogurt a creamy texture and slightly tart flavor. Most of the yogurt available in
supermarkets 1s made from cow's milk although sheep and goat's milk yogurts
are also available Greek-style yogurt IS a type of stra1ned yogurt. made
by strarning the yogurt through cheesecloth or a coffee filter to remove the
excess l1qu1d
USES: Yogurt adds tanginess and mo1stness to cakes and quick breads. It is
also a l1ghter alternative to sour cream and creme fraiche. which are made
from cream
FIND: In the dairy section of the supermarket. If you can't find Greek-style
yogurt there. look for 1t at specialty foods stores (such as Trader Joe's and
Whole Foods markets) and Greek markets.
STORE: In the refrigerator. Check the sell-by date on the package.
eggs
WHAT: eggs are the preferred choice in baking, srnce the chickens are
fed_ an organic diet and raised without antibiotiCS The color of an eggshell-
whrte. brown. green. or blue-makes no difference to the flavor or nutritional
value of the egg (the shell color varies With the breed of hen).
appetit desserts
USES: Most bak
1
ny rec1pes call for large eggs. but always use the stze that the
recrpe cell Is for to ensure the best results For merrngues. make sure the egg
wlntes cHe ill room temperature to ensure more volume (You can use packaged
egq whrtes 1f you prefer. but you may not ach1eve the same results, the Bon
Appeflt test k1tchen uses only fresh egg whites l
FIND: Most supermarkets now offer regular. free-range, and organrc eggs,
farmer .. markets are also a good source for orgamc eggs
STORE: In therr carton rn the coldest part of the refrrgerator (usually the bottom
shelf) for up to a month
extracts
WHAT: Concentrated flavorings. such as vanilla. almond, and peppermint. Some
are extracted from the orl of plants (such as mint and bitter almonds); others are
made by distill1ng and pressing ingredients (such as vanilla beans)
USES: Always use pure extracts and avoid im1tat1on extracts. which are
rnferror 1n quality and flavor. Extracts are useful in baking. as they can be added
to batter. dough. sauce. ice cream. and custard without affecting the texture
or consistency Since their flavors are intense. they should be used sparingly
For the best results. add extracts to m1xtures that are slightly cooled. srnce
heat weakens the flavors Vanilla extract IS the most w1dely used extract. as
it complements most other flavors (see page 14 for more on vanilla extract).
Almond extract has a strong. sweet flavor that complements most pitted fruits.
such as cherries. apncots. plums. and peaches Peppermint extract pairs well
w1th chocolate.
FIND: In the bakrng a1sle
STORE: Indefinitely in a cool. dark place.
flours
WHAT: Wheat flour 1s the essential ingredient of many desserts; hard and soft
wheat are the two main types of wheat used to make it. The difference 1s the
amount of protein in each. When flour is m1xed with water to form dough, the
proteins in the flour bond to create a gum-like substance called gluten. Gluten
IS stretchy and gives dough the elasticity to expand and trap the gas formed by
leavening agents l1ke yeast. baking powder. and baking soda Hard wheat is
h1gh 1n protein and forms flour w1th stronger gluten; flour made from soft wheat
has less protein.
USES: Gett1ng the proper texture for various baked goods requires d1fferent
types of flour:
All purpose flour rs a blend of hard (lnd soft wheats. 11 IS the most common
flour used rn home krtchens It can he used for rnak1ng most baked goods.
mr.
1
udrng breads. cookres. p1e crusts. and cakes (unless otherw1se spec1fled
r'l the recrpe) The rerrpes rn thrs book call for unbleached all purpose flour.
which has not been exposed to bleachmg chem1cals. rnstead the ground flour
has turned from yellow to whrte naturally through exposure to oxygen
Cake flour rs soft wheat flour and results rn baked goods with a tender
texture
Pastry flour IS soft wheat flour wrth a h1t rnore protem than cake flour; rt's
good for makrng pre doughs. rnuffrns. biSCUits. and pastries. Whole wheat
pastru flnm rs also available
Self-rising flour 1s all purpose flour w1th bakmg powder and salt added. If
you don t have self-rismg flour on hand. you can add 1 Y2 teaspoons of bakmg
powder and teaspoon salt to 1 cup of all purpose flour to equal 1 cup of
flour
Bread flour is unbleached flour made with hard wheat and is high in gluten.
Because it results 111 a well-risen loaf. it is the best flour to use for making
yeast breads
Whole wheat flour contains the gram's bran and germ and so has a higher
fiber and oil content Wh1te whole wheat flour is milled from wh1te. rather
than red. wheat It has a milder flavor and lighter color than trad1t10nal whole
wheat but the same fiber and nutrition.
FIND: Most flours can be found 111 the baking aisle; some specialty flours can
be found online (see Online and Mail-Order Sources on page 632)
STORE: Airtight rna cool. dry place for up to six months Whole wheat flour
!)hot..ld be refrigerated (for up to six months) to keep the oil s tn the flour from
turnmg rancid.
fruits, dried
WHAT: Fresh fruits that have been dehydrated. retaining only 15 percent to
25 percent of their original moisture; dried fruits have a more concentrated
fl avor than their fresh counterparts.
Dried tart cherries, also known as dned sour cherries. have a wonderful
sweet-tart fl avor Dried Bing cherries are sweeter and darker.
Dried apricots are available sulphured and unsulphured Sulphured dned
apr,cots are more common. They are preserved with sulphur dioxide to extend
the shelf life. lighten the color. and keep the dried fruit soft. Unsulphured and
organic fruit is darker and sweeter.
Raisins are dr1ed grapes usually made from Thompson seedless or Muscat
grapes Thompson seedless grapes can be used to produce both dark and
golden ra1srns When the grapes are sun-dned for several weeks. the resulting
ra1sms are darker and more To produce golden raisins. the grapes
are treated w1th sulphur d1oxide. then dned w1th artificial heat. golden raisms
are fatter and more mo1st Ra1s1ns made from Muscat grapes are dark and
very sweet.
Dried currants, also called Zante currants. are actually not currants. they
are tmy rais1ns made by drymg Black Corinth seedless grapes (when fresh .
these grapes are also known as Champagne grapes). Dned currants are not
related to fresh currants.
Dried figs come in two varieties-dried Calimyrna figs. wi th thick. be1ge skin.
and dned black M1ssion figs. which have very dark skin You can use these
vanet1es Interchangeably in Bon Appetit recipes. though the appearance will
be different The figs should be sweet and sti ll rel atively moist. Trim the
tough tip of the stem. then chop them into a suitable size and add them to
baked goods
Dried coconut is unsweetened shredded. shaved. or chipped coconut flesh.
It 1s dtfferent from sweetened flaked coconut, which has been dried.
flaked, rehydrated. and sweetened and tends to be mo1ster; they are not
Interchangeable. Both types lend a mild. sweet. coconut flavor and texture
to desserts and are often used as a garn1sh When toasted. dried coconut
becomes golden and crunchy with a slightly nuttier flavor.
USES: Dried fru1ts add flavor and sweetness as well as texture to pastries and
baked goods You can use dried fruits as is. or reconstitute them by soaking
them in warm liquid- such as water. wme, fruit jutce, or liqueur- unti l they
are soft. (But reconstituted fruit is very different from fresh fruit. so don't try to
substttute it for fresh.) Dried fruit can also be s1mmered in a fruit compote,
where it softens considerably
FIND: Most dried fruits are available in the dried fru1t section or produce
department of supermarkets and specialty foods stores. Unsulphured dried
fru1ts. such as apricots. are available at natural foods stores and some
supermarkets. Dned unsweetened shredded coconut IS available at specialty
foods stores. natural foods stores. and some supermarkets. Sweetened flaked
coconut is avai lable in the bakmg aisle at most supermarkets See Onltne
and Mail-Order Sources. page 632. for other places to find dned fruits.
STORE: Keep a1rt1ght at room temperature for several months or refrigerate
in a tightly sealed bag for up to a year
the desserts pantry
fruits, frozen
WHAT: Frozen frwt
1
s a convement alternatrve to fresh frwt s1nce 1t rs cleaned.
peeled, prtted cut up, and ready to use The frurt IS harvested at rts peuk and
qurckly frozen. sort
1
s rrpe. nutrrt1ous. ,md economrcal. most arc uvarluble ye,u-
round (although frozen cranberrres may be d1ffrcult to f111d 111 the summer)
USES ozen berrres. cherrres. and cranberrres are especrally good for baked
guuu:.
1
:.ut:h as pres and cobblers). cooked sauces and compotes and smooth1es
and shakes For some rec1pes. the tru1t does not need to be thawed before usrng
FIND: In the frozen foods arsle When purchasing frozen frurt. feel the bag to
check that the p1eces of tru1t are separate; rf they are clumped together in one
farge p1ece. thrs rs a srgn that the fruit may have been thawed due to improper
handling and then refrozen Most recrpes call for unsweetened frozen frurt. but
some frozen frurt rs sweetened and packaged rn syrup. so check the packaging
carefully To freeze your own fresh fruit. wash. trrm. peel. seed or prt. and chop
larger fru1ts. like bananas. mangoes. peaches, and strawberries (other berrres
and cranberrres can be frozen as is). then arrange the fruit in a single layer on a
baking sheet and freeze Enclose frozen fruit in reseafable piastre freezer bags
and keep frozen
STORE: In resealable plastic freezer bags rn the freezer for up to six months
Unopened packages of purchased frozen fruit can be kept in the freezer for
srx months
gelatin
WHAT: A thickener and stabrlizer derived from anrmal bones. cartilage,
tendons. and other connective tissue (therefore, not suitable for consumption
by vegetarians).
USES: Thickens desserts such as panna cotta. gelatin. mousse. pudding,
parfart. and marshmallows. It does not rmpart any color. flavor. or smell It must
be rna cool liquid (usually water) to soften, then stirred over low heat
until .drssolved before rt is blended with other ingredients. Once
the dessert rs the gelatin becomes firm like jelly, and depending on the
amount used. rt wrll set the dessert to the desired consrstency, from thickening
to firmrng completely Some ingredients. such as fresh figs ginger guava krwr
mangoes papa d
tf . ya, an prneapple. contarn an enzyme that prevents gelatin from
se rng, owever. once cooked. they can be used.
FIND: Gelatin is sold as unflav d .
it's avarlable rn the baking . I . unsweetened trny granules in small packets;
red al a . ars e o supermarkets Agar. a thickener made from
foods good vegetanan/vegan alternative that can be found in natural
STORE: Gelatin keeps in an arrtight contarner in
year Dned agar can best d f a cool. dry place for up to a
ore or up to two years rn an airtight container.
bon appetit desserts

gJnger
WHAT: Fresh ginger rs a kr 1tby oot w1th bulbous offshoots and a sprcy,
sweet. pungent flavor Dried ground ginger has a distrnct1ve. strong flavor
that 1s qurte different than fresh grnger Crystallized ginger rs sl1ghtly chewy,
candy-l1ke p1eces of grnger that have been cooked in sugar syrup and coated
w1th sugar
USES: Fresh grnger adds a clean and refreshrng flavor to sorbets. rce creams.
syrups. and sauces Dried ground grnger IS an essenttal rngredrent in many
desserts and baked goods. such as ginger cook1es and gingerbread. Crystallized
ginger adds spicy sweetness to cakes. scones. cookies. and 1ce cream. With its
sparkly sugar coating, it also makes a pretty garnish.
FI ND: Fresh ginger can be found in the produce section. It should be firm with
smooth. tan. slightly shrny skin and a mo1st flesh with a fresh aroma The skin
needs to be peeled and. srnce fresh gmger has fibers that run down the length
of the root. 1t should be thrnly sliced crosswise or grated. Ground ginger is sold
1n the spice aisle Crystallized ginger IS available sliced. finely diced. and cubed
at many supermarkets. natural foods stores. and Asian markets.
STORE: Fresh unpeeled grnger will keep at room temperature for up to three
days. up to three weeks t1ghtly wrapped and stored in the refngerator. or frozen
for up to SIX months. Dried ginger can be stored m a cool. dry place for up to
six months. Crystallized ginger can be stored in an airtight contarner at room
temperature for up to three months. in the refrigerator for up to s1x months. or
in the freezer for up to a year.
honey
WHAT: There are hundreds of honeys available, ranging in taste and form from
robustly flavored liquid honey to whipped honey. The flavor and color of honey
depends on the type of flower from wh1ch the nectar is foraged For rnstance.
when bees forage for honey in a lavender patch or on the blossoms of orange
trees. the honey can take on the subtle flavors of that flower.
USES: Honey is a natural sweetener that 1s used in many desserts and as a
syrup for pastries. cornbread. and breakfast items such as pancakes and French
toast It lends 1ts distmct1ve flavor to classic desserts and cand1es. such as
baklava and nougat Cakes and cook1es made w1th honey stay mo1st longer than
those made wrth sugar And cookres made with honey are soft rather than crisp
Honey gives chocolate sauce a gooey, fudgy texture. Clover honey, the most
wrdely used honey, 1m parts a traditional honey flavor. but orange blossom
honey and lavender honey are two types of honey that are pnzed for thei r
floral. perfumey flavors
FIND: Clover and other honeys are available at the supermarket and at farmers
markets. Vanetal honeys are often available rn spec1alty foods stores. or onlrne
(see Online and Marl-Order Sources on page 632).
STORE: A1rt1ght at room temperature for up to a ye.Jr If honey cryst,llllzes.
the Jar Cdn be heated 1r1 a pan of warm water for 10 to 20 minutes to cl1ssolve
the crystals
jams & preserves
WHAT: Jams and preserves are fruits cooked wrth and sometrmes pectrn,
preserves feature larger pieces of frurt.
USES: Jams and preserves add a sweet. concentrated frwt flavor to a variety
of desserts They can be used as fillrng for Italian crostatas. French jam tarts.
crepes, doughnuts, and layered cakes They are often swirled in breakfast
pastnes and cakes and used in cookies such as thumbprints. pinwheels.
sandwrch cookies, and rugelach. Apricot jam has a light amber color and is
often used as a glaze for fruit tarts.
FIND: In the peanut butter section of the supermarket.
STORE: Most jams and preserves will keep for up to a year in the refrigerator
maple syrup
WHAT: Pure maple syrup is the boiled-down sap of maple trees; it takes 20 to
50 gallons of sap to make a single gallon of maple syrup Maple syrup rs
classified according to the intensity of its amber color. going from light (AA) to
dark (C). and its maple flavor. although the grade is not a reflection of quality.
Generally, the darker the syrup, the more robust the flavor. Grade B is preferred
for most of the recipes rn this book because of its robust flavor.
USES: Maple syrup is a natural sweetener Because it lends a mild maple
flavor to baked goods and desserts. it can sometimes be used in place of other
liquid sweeteners. such as honey and corn syrup.
FIND: Grade B maple syrup can be found at the supermarket or specialty foods
stores. If you can't find Grade B. Grade A syrup can be used instead. Avoid
syrups that are labeled "pancake syrup" but look like maple syrup-these less
expensive imitators of maple syrup actually contain corn syrup and artificial
flavors. but no maple syrup.
STORE: Once op d 1 .
ene . map e syrup keeps rn the refngerator for up to a year.
mascarpone
WHAT: Although oft f d .
. en re erre to as cream cheese. Italian mascarpone is
a very th1ck cream It has an even ncher, cream1er flavor than heavy
Whlppmg cream and a thick, smooth, spreadable consistency Its flavor rs simrlar
to cream cheese but h
as a sweeter. creamrer taste compared to the tangy, salty
flavor of cream cheese.
USES: Mascarpone's creamy qua hues make rt a blank slate for showcasmg
other flavors Mvsctlrpone IS the essent1vlmgred1ent rn t1ramisu and IS often
used m cheesecakes. frostmgs, and mousses It can also be served tn heu of
butter atop waffles. crepes. and French toast or spread onto toast and topped
w1th Jarn.
FIND: In small plastrc contamers in the cheese or da1ry sectiOn of most super-
markets. Italian markets. specralty foods stores. and natural foods stores
STORE: In the refrigerator for up to a month.
molasses
WHAT: A sweet. thick. dark brown syrup with a distinctive roasted, tangy flavor
that is characteristic of gingerbread. Molasses is the by-product of processing
sugarcane or sugar beets into table sugar. There are three basic types of
molasses available light, which comes from the first boiling of the sugar syrup.
dark, from the second; and blackstrap molasses, from the third boiling Dark
molasses is more robust and less sweet than light molasses. and blackstrap
molasses is even darker and more bittersweet.
USES: We recommend unsulphured molasses because it is the purest. The
recipes m this book specify whether to use light or dark molasses; blackstrap
should never be used because its flavor 1s too bitter.
FIND: Near the maple syrups in the supermarket and at specialty foods stores.
STORE: Airtight in a cool. dry place for up to a year
nuts
WHAT: Most nuts are fruits or seeds, although peanuts are technically legumes.
USES: Nuts add flavor. texture. and richness to baked goods and desserts They
are sold shelled or unshelled. raw or roasted. salted or unsalted. or seasoned.
Some. such as almonds. are avarlable slrvered. slrced. chopped. and blanched.
Most desserts and baking recrpes call for shelled raw or toasted nuts that are
unsalted.
FIND: Because nuts are high in fat. they can easily become rancid It is best to
buy them from sources that have a high turnover rate to ensure freshness such
as natural foods stores. farmers' markets. and onlrne sources spec1ahzrng rn
nuts They're also available at supermarkets
STORE: To help keep them fresh. store shelled nuts arrtight in the refrigerator
for up to six months. and in the freezer for up to a year.
the desserts pantry
peanut butter
WHAT: Natural peanut butter, dlso known dS old pParHrt buttor.
rs made hy IJIPndrng rotlsted p!),Jiluts With some Sdlt IIllo ,J pdste thcJt rs nrtlwr
creamy or crunr.hy M,my maJor br,md regular peanut butters r.ont.JIIl Sll(Jdr,
molasses. and other addrtrves In recent years. these brands lhJVe replaced
panmlly hydfogenated oris wrth palm oil. the palm oil prevents the nntural oris
found rn peanut butter from separatmg from the pennut butter
USES: The separatron of or I and peanut butter rs a common occurrence Ill
natural peanut butter. sort must be strrred to blend before rt rs measured
At room temperature. natural peanut butter tends to be thmner than regular
peanut butter. vet firmer when cold Srnce natural and regular peanut butter
are qurte drfferent rn texture and flavor. it is important to use the style called
for in the recrpe
FIND: In the supermarket
STORE: After opening. store in the refrigerator for up to six months.
phyllo dough & puff pastry
WHAT: Although they both create decadent. flaky crusts for desserts. phyllo
dough and puff pastry are qu1te different Phyllo dough IS paper-thin sheets
of dough (made of flour. water. and or I). rn many rec1pes. each layer is brushed
wrth melted butter and then stacked to create a crust. Puff pastry 1s made by
wrapprng ch1lled butter in dough and repeatedly rolling and foldrng. For each. it
is th1s layenng of pastry dough with butter that makes them puff When baked.
the butter releases 1ts moisture as steam. wh1ch is trapped by the dough,
causrng the layers of dough to separate and puff. Baked phyllo dough 1s crrsper
than puff pastry
USES: Phyllo dough and puff pastry dough are two indispensable ingredients
for maKrng some of the most prized desserts and pastrres. ranging from baklava
and apple strudel to napoleons and elegant tarts.
FIND: Makrng these doughs from scratch is very labor-intensive and time-
consuming. but. fortunately, they can eas1ly be purchased Both are widely
available in the freezer sect ron of supermarkets and specialty foods stores.
near the frozen fruits and desserts Look for frozen puff pastry that lists butter
as a marn rngredient Phyllo dough can also be purchased fresh at Middle
Eastern markets.
STORE: In the freezer for up to a year. Thaw frozen phyllo dough overnight
rn the refngerator. puff pastry at room temperature for about 30 minutes
bon appeti t desserts
salt
WHAT: s.1lt 1s d key mgrethent 111 buked goods and !lessens and comes rna
varmty of forms used 111
Table salt IS mexpens1ve common whrte salt. 1t's very fme gramed and
con tams addrt1ves that help prevent 11 from clumprng Some bakers prefer
th1s salt because rts frne grarns blend and drssolve easrly rn batters and
dough However. others avord table salt because they feel It has a harsh.
chefTI1cal flavor.
Kosher salt rs coarse-yrarned salt that 1s free of addrtrves and has a
smoother flavor than table salt If a recipe calls for kosher salt. don't use
table salt. as they are not rnterchangeable (table salt is far saltrer)
Sea salt has a fresh. smooth flavor and is ava1lable m fine and coarse
grarns. The fine grains are used like table salt. and the coarse grains are
often used as a "finishrng salt." sprinkled on food as a garnish JUSt before
serving. Some sea salts are rrch in minerals. which gives them an off-white
or gray color
Fleur de sel (meanrng "flower of salt" in French) is a sea salt that is hand-
harvested off the coast of France. Because only the very top layer of salt 1s
collected in a labor-intens1ve process. 1t is more expensive than table salt
and kosher salt. It has large, damp grains and is available at specialty foods
stores and natural foods stores. It is used only as a finishing salt.
USES: A small amount of salt heightens and intensifies flavors; without it.
breads, cakes. and cookies taste flat and can fall short of dazzling. When using
salt in batters. whisk it with the other dry ingredients to ensure that it is evenly
dispersed. When beating egg wh1tes for meringues. add the salt toward the
end. since salt can make egg foams unstable.
FIND: Table salt and kosher salt are available in the baking arsle at the
supermarket Sea salt and fleur de sel can be found in some supermarkets and
at specialty foods stores.
STORE: Airt1ght in the cupboard rndefinitely.
shortening
WHAT: Sol1d vegetable shortening IS pure vegetable oil rn a solid state Bon
Appetit recommends non-hydrogenated shortening. which 1s healthier because
it contains no trans fats Note that shortening is not the same thing as margarrne.
wh1ch usually contarns water. whey, salt. and other ingredrents If a rectpe calls
for shortening. do not substitute marganne. as the added Ingredients can alter
the texture of the dessert
Chocolate-Caramel Slice
USES: Solid vegetable shortening is often used in combmat1on w1th butter 1n
crusts. Because it's more malleable than butter (which contams some mil k
solids). shortening makes the crust easier to work with and to roll out. prevent-
ing the dough from cracking and falling apart. It's helpful to novice pie makers
for that reason. And because it's all fat. it helps make the crusts flaky. However
shortening does not have any flavor. so it's best used in combination with butter.
To measure solid vegetable shortening accurately, pack 1t firmly into a measuring
cup and level1t off w1th a knife. Rmsing the measuring cup with cold water first
will make it eas1er to scrape the shortening from the cup with a rubber spatula.
FIND: Non-hydrogenated vegetabl e shorteni ng is avail able at supermarkets.
specialty markets. and natural foods stores. It's usually found in the a1sle
where vegetable oil s and olive oils are sold; m some markets 1t's in the
bakmg aisle.
STORE: Technically shortenmg does not need refrigeration after opening. but
smce 1t's usually used ch1lled for pie crusts. do keep it in the refrigerator It will
keep for at least a year. and will last even longer if stored in the freezer

sp1ces
WHAT: Sp1ces are aromnt1c seasonmgs derived from the bark. roots. seecls.
buds. or bemes of plants and trees. Allspice. cardamom. cmnamon. cloves.
ginger. and nutmeg are among the most frequently used sp1ces for desserts
Allspi ce. a brown berry. is available whole or ground It's ongmally from
trop1cal regions. 1ncluding Jamaica, South America. and the West lnd1es. and
tastes l1ke a m1xture of cinnamon. cloves. nutmeg. gmger. and black pepper.
Cardamom is a small. pale green pod with small black seeds It is sold as
whole pods. seeds. and ground. Cardamom is native to India and frequently
used 1n Southeast Asian cuisines. M1ddle Eastern cuisines. and Scandmav1an
breads and pastnes. It has a warm. pungent aroma and flavor The eastest
way to remove the seeds from cardamom pods is to enclose the pods m a
resealable plastic bag. then whack them a few times with a skillet. rolling
pin. or meat mallet. Remove the husks from the bag. and keep whacking until
the seeds are crushed as finely as you like.
Cinnamon, the bark of an evergreen tree indigenous to India and Sri Lanka.
is sold both 1n st1ck form and as a ground powder. However. much of the
cinnamon on the market in the United States is actually cassia (also the bark
of an evergreen tree). which has a stronger flavor than genu me cinnamon.
Sticks of the two types appear qu1te d1fferent. True cinnamon quills consist
of paper-thin layers of bark rolled together. Cassia sticks are a single layer of
thick. stiff bark. If you prefer the flavor of true cinnamon (some people l1ke
cassia's more assertive character). look for jars labeled Ceylon cmnamon or
plastiC bags of Mexican cinnamon.
Cloves are the dried. unopened flower buds of a tropical evergreen tree.
They're sold whole or ground and have a very pungent flavor. A l1ttle goes a
long way; using too much has a numbing effect and its flavor will overpower
the dish.
Ginger 1s the knobby root of a tropical plant. It 1s most frequently used fresh.
dned and ground. and crystallized (see page 10 for more informatiOn).
Nutmeg 1s an oval-shaped seed of a fruit native to East Indonesia It 1s sold
whole or ground. and has a warm. sweet flavor and aroma. Whole nutmeg
can be grated with a M1croplane grater or nutmeg grinder. and will have a
much more mtense flavor than purchased ground nutmeg.
USES: Ground spices are convenient to use. but their flavors deteriorate more
quickly than whole spices. Toasting sp1ces changes their flavor dramatically
(cons1der how different a slice of bread tastes when toasted). so if a rec1pe calls
for a spice to be toasted. don't skip that step-you'll be shortchanging the dish.
FIND: All of the spices listed here can be found in the spice aisle
STORE: In tightly sealed canisters in a cool. dark cupboard; ground spices will
keep tor six months to a year; whole spices will keep about twice as long.
the desserts pantry 1
sugar
WHAT: Sugar is probably the first mgred1ent people thmk of when they think
of desserts It comes 111 a variety of forms. including the familiar granulated
white sugar. powdered (or confectioners') sugar. raw sugar. and light and dark
brown sugar
USES: Suga1 plays various roles. depending on the kind of sugar bemg used.
Granulated sugar is highly refined from the juices of sugarcane or sugar
beets. It IS sold m cubes and in several different textures. from superfine-
which dissolves easily, making it ideal for meringues and for sweetenmg
dnnks-to coarse, which IS often colored and used as decoration
Powdered sugar (also known as confectioners' sugar) is wh1te sugar that's
been ground mto a fine powder and mixed with a small amount of cornstarch
to help absorb mo1sture and prevent caking. If powdered sugar is excessively
clumpy, s1ft 1t before measuring. Because it dissolves easily, it's good for
making icings, frostings, and whipped cream. It is frequently dusted over
baked goods as a garnish.
Raw sugar is a coarse-grained sugar with a light amber color. sparkly
appearance, and sweet flavor with notes of caramel. Turbinado sugar and
demerara sugar are varieties of raw sugar. Raw sugar is partially refined,
but unlike granulated sugar, it retains a bit of molasses residue. Since raw
sugar has large sparkly grams, it is often used as a finishing sugar-it is
especially pretty sprinkled on scones and pie crusts before baking-and can
be substituted for white or brown sugar when used as a garnish. However,
it is not always interchangeable with white and brown sugar in recipes that
call for a particular sugar.
Brown sugar is white sugar mixed with molasses and comes in two main
varieties: golden brown sugar, also called light brown sugar, and dark
brown sugar, which has a stronger molasses flavor. When measuring brown
sugar, always pack it firmly in the measuring cup, unless otherwise specified.
FIND: Granulated. powdered, and brown sugars are all sold in the baking aisle
at the supermarket. Raw sugar is available in the baking section of many
supermarkets and specialty foods stores.
STORE: In your cupboa d
h d
r or pantry. Brown sugar is a soft. moist sugar that
ar ens when exposed to a . .
lr, so store It 111 an airtight container at room
If it enclose it in an airtight container with a damp paper
.t. _we ge o apple on top and let it stand for a couple of days or place
I 111 a microwave-safe dish and cover with two dam .
microwave on high f b P paper towels. then
or a out 30 seconds.
4
bon appetit desserts
tapioca,quriCk-cooking
WHAT: A starchy thickener derived from the cassava plant.
USES: Thickens the fruit juices in cobblers. pies crisps and other d
essens
Don't use regular tapioca pearls. wh1ch are much larger and won't s ft
o en and
dissolve properly.
FIND: In the bakmg aisle.
STORE: Can be kept 1n a cool. dry place for two to three years.
vanilla
WHAT: Vanilla adds a sweet perfume and underlying flavor to dessert 1
. s. t comes
111 three forms:
Vanilla beans are actually long, thin, dried pods of a tropical orchid
Madagascar and Tahiti produce high-quality vanilla beans. Vanilla
have an exotic flavor that is more complex than that of vanilla extract. The
pods are usually split lengthwise with the point of a knife. exposing the
fragrant tiny, black. sticky vanilla seeds (see page 38 for tips on doing this).
Typically, the pods are then steeped in a hot liquid or the seeds are scraped
out and added to the batters.
Vanilla extract is the most commonly used type of vanilla. Vanilla beans
are chopped and soaked in an alcohol-water solution. which is then aged for
several months. Vanilla extract has a deep brown color, a slightly syrupy
consistency, and a rich perfume. Always use pure vanilla extract. as imitation
vanilla is inferior in quality and taste. One teaspoon of vanilla extract can be
substituted for a 2-inch piece of vanilla bean (or a 1-inch piece of Tah1tian
vanilla bean). For the best results. add vanilla extract to mixtures that are
slightly cooled; heat weakens vanilla extract's flavor.
Vanilla paste is a concentrated form of vanilla extract and includes the
pretty flecks of fresh vanilla bean seeds. If you have it on hand. you can use
it as a substitute for vanilla beans; 1 tablespoon of vanilla paste 1s the
equivalent of one whole vanilla bean.
USES: Vanilla is extremely versatile and can stand alone in puddmgs. custards
sauces. ice cream. cakes, and cookies, or be paired with other intense flavors
such as chocolate. coffee. and spices.
FIND: Vanilla beans are available in the spice aisle of most supermarkets and
at natural foods stores and specialty foods stores. Look for pods that are plump.
pliable, and slightly moist Vanilla extract is in the spice aisle at the
supermarket. Vanilla paste is available at specialty foods stores and onlme.
STORE: Wrap vanilla beans 111 plastic and store in an airtight jar in the
refrigerator for up to six months Vamlla extract and vanilla paste keep
indefinitely when stored airt1ght 111 a cool. dark place.
wine & spirits
WHAT: Wmes. l1queurs. and spirits add sophisticated flavor and aroma to
desserts The followrng wines. liqueurs. and spirits are used most often in
this book.
FORTIFIED WINES
Fortified wines are those that have had brandy or another spirit added to them.
ether durrng or after the fermentation process. When the sp1rit is added during
fermentation. it stops the ferrnentat1on and leaves more sugar in the wine.
resultrng rn a sweet and strong product.
Port is a sweet. fortified wine Available variet1es include Porto. ruby Port.
tawny Port. and vmtage Port. Ruby is most frequently used in the recipes rn
this book; ruby Port has a darker red color and fruitier flavor than tawny Port
Muscat 1s a sweet wine made from Muscat grapes. it can range in color
from white to deep. rich pink. but most of the versions called for in this book
wrll be white (pale gold). Muscat wrnes are made rn many countnes and go
by different names. including Beaumes-de-Venise, a type of fort1f1ed
Muscat wine from the village of Beaumes-de-Ven1se. France; moscato. made
in Italy; and Essensia, a brand of fortified sweet dessert wine made in
Calfornia from perfumey Orange Muscat grapes.
Marsala is an Italian fortified wine It is commonly available as sweet or
fine tdry and 1s typically used in tiramisu and zabaglione.
Madeira s a Portuguese fortified white wine with an amber color. It is
sm ar to sherry and ranges from sweet to dry.
Sherry is a fortified wrne. It ranges from dry (fino or manzanilla) to sweet
(oloroso; cream. a kind of oloroso sherry; amoroso; or amontillado. which has
a nutty flavor).
LIQUEURS
Liqueurs are sweetened alcoholic beverages made by adding sugar to distilled
alcohol and flavoring it with fruit. nuts. herbs, or spices.
Grand Marnier is a Cognac-based liqueur w1th an orange flavor. Cointreau
or other orange liqueurs can usually be substituted.
Amaretto is a liqueur. originally from Italy, with an almond flavor.
Chambord is a French l1queur with a black raspberry flavor and a deep ruby
color
Kahlua is a Mex1can liqueur with a rich roasted coffee flavor and a dark
brown color
Frangelico is a hazelnut-flavored l1queur w1th a pale golden color
., - ~ -
SPIRITS
Brandy is distilled from either wine or another fermented fruit juice
Armagnac is the limousme of brandies It has more flavor and a smoother
texture than any other brandy. Cognac makes the best substitute.
Eau-de-vie IS a clear brandy or other spmt distilled from fermented wrne or
fruit juice Kirsch (made from cherries). framboise (made from raspberries).
and poire Williams (made from pears) are popular eaux-de-vies
Rum 1s distilled from fermented sugarcane. It is available clear (or light). and
dark Most recipes in this book that use rum call for dark rum
Whiskey 1s distilled from a mash of fermented grains such as corn. rye, and
barley Whisky from Scotland (spelled without an "e") is called Scotch and IS
made from a mash of barley. Bourbon is an American whiskey made mostly
from a mash of corn. Irish whiskey is made from barley and other grains.
USES: Wines. liqueurs. and spirits can be paired with other ingredients of
similar flavor-amaretto with almonds. for example. or Grand Marnier with
fresh oranges. Or they may provide the focal pomt of flavor for a dessert.
FIND: All of these wines. liqueurs. and spirits can be found at liquor stores or
in the liquor aisle of supermarkets and specialty foods stores.
STORE: In a cool. dry place. Unopened. liqueurs can last indefinitely. Once
opened, fortified wines should be used within a few weeks (buy half-bottles if
you don't think you'll be able to use a whole bottle that quickly). Liqueurs can
last up to three years once opened, distilled spirits up to two years.
yeast, dry
WHAT: Dry yeast. also called act1ve dry yeast. comes as dehydrated granules
in small packets and Jars. Dry yeast acts as the leavenrng (rising) agent in
dough; when m1xed with other rngred1ents. such as flour. water. and sugar. and
allowed to sit in a warm place, yeast converts these ingredients into carbon
d1oxide and alcohol. The alcohol burns off whrle the carbon diox1de causes the
dough to rise. Dry yeast is available as regular and quick-rising (also known as
rap1d-nse) yeast
USES: To activate (or proof) yeast. combine it w1th a warm l1qu1d (105F to
115F). as mstructed in the recipe Use an mstant-read thermometer to check
the temperature; never use a liquid that 1s too hot or too cold. as doing so can
slow the yeast's growth or even kill1t. If the m1xture doesn't foam after 10 to
15 minutes, the yeast IS not act1ve. and you need to start again with a new
package of yeast.
FIND: In the baking aisle.
STORE: In the refrigerator; use by the date indicated on the jar or packet
the desserts pantry 15
en
the basics
equipment: the basics 19
balcing dishes & pans
Bon A/'P ltl rr.crpes die ustJJIIy specrfrc the type of d1sh to use
It's wrse to buy a varrety of s
1
zes matcrrdls 1111 lutlrng duty metal.
tempered oluss, PcHihenware, porceiRrn. <lnd cost liOn
A heavy-duty metal baking pan rs preferc1ble when lugll lempordture IJclkiiHJ
01
brorlrng
1
s rnvolved. because metal can wrthstanrl hrqher hec11 thclll GOidlllll:
or glass
For frurt cnsps and cobblers. whrch contarn acrdrc rngred1ents. glass or ceramic
baking dishes are better than metal. whrch reacts wrth acrdrc rngredrents-
and they can go from freezer to mrcrowave to oven wrth ease Ceramrc bakrng
drshes have an added advantage They're rnade rn attractrve colors and are pretty
enough to serve from rrght at the table The rec1pes rn th1s book regularly call
tor 2-rnch deep baking drshes rn these srzes 8x8. 9x9, 11 x7. and 13x9 rnches.
baking sheets
Rimmed baking sheets, also known as jelly-roll pans or sheet pans. are
usually about an mch deep. They're great for cook res and pastrres. you'll want
a few of them rf you'H be baking multrple batches of cookies They can also be
used under frurt-filled rtems l1ke cobblers. pres. tarts. and turnovers. wh1ch can
bubble over durrng bakrng. Rimmed bakmg sheets are also great for organizing
groups of prepped ingredients and ferrying them around the kr tchen. Heavy-
duty. cornmerc1al-we1ght alummized sheets (available at well-stocked cookware
and restaurant supply stores) are the best choice because they won't warp or
buckle at h1gh temperatures. Rimmed baking sheets come in quarter-sheet pan
size (about 13x9mcres) and half-sheet pan size (about 18x13 or 17x12 rncnes).
Note that pan drmensions may vary depending on the manufacturer
Rimless baking sheets are helpful when it's necessary to sl ide free-form tarts
and other delicate items drrectly from baking sheet to cooling rack; they're also
good for bakmg cook1es
howls
A set of nestrng mixmg bowls made of tempered glass. metal, or plastic is easy
to store neatly. The van_ous graduated sizes come in handy for mixing doughs
and batters. tossmg frurt salads, and organizing prepped ingredients.
bon appetit desserts
cake pans
Heavy duty round metal cake pans come m many d1ameters and depth ..
The recipes
111
t111s book regularly call for 8-. 9-. and 10 mch-drameter pans
wrth 2-111ch llrtJh Sides
Rectangular or square metal cake pans are 1deal for breakfast and c;nack-
type cakes Glass bakrng drshes can be used. but because cakes bake faster
10
glass pans than 111 metal ones (and because glass pans stay hot longer after
berng removed from the oven). you should reduce the oven temperature by
25 degrees and start checkmg for done ness a few mmutes earher than the recipe
says. Av01d dark metal pans altogether-they tend to brown cakes too qu
1
ckly
Springform pans. wh1ch come in several drameters. are an excellent cho
1
ce for
creamy-textured cakes. like cheesecakes and mousse cakes The high, removab e
sides provide a form for the cake and the latched si des make unmolding s
1
mple
More specialized cakes-such as Bundt and angel food- require the1r own
pans; a Bundt pan can also double as a kugelhopf pan
cake turntable
For frosti ng and decorating cakes. a cake turntable offers excellent maneuver-
abi lity (a lazy Susan woul d do the trick. too). It allows the cake to be rotated and
also raises it several inches above the work surface so that all sides may be
reached easily.
cherry pitter
To pit whole cherri es quickly, try us1ng a cherry pitter. In our test kitchen. we
use the Oxo Good Grips cherry/ olive pitter (about $13, oxo.com). lt holds large
cherries easily and has a splatter shield that protects you. your clothes. and
your countertop from the starnmg JUices. If you don't have a cherry pitter. use
a chopsti ck: Push it into the fruit through the stem end. forcing the p1t out the
opposite end.

citrus JU1Cers
Electric and manual citrus juicers are designed to squeeze juice from lemons.
limes. oranges. and grapefruits. An electric juicer 1s an efficient way to
extract the most ju1ce quickly. Less expensive and also easy to use are manual
juicers. A few different models are available. When JUSt a few teaspoons of
juice are needed, a hand reamer is an easy-to-use opt1on. Press and twist this
small fluted tool into the c1trus half. working over a stra1ner to catch the seeds.
With a reamer set on a perforated base, the perforated base catches the
seeds and s1ts over a d1sh that catches the JUICe. A scoop-shape juicer works
best for lemon and lime halves. This perforated. clamp-like squeezer resembles
an oversize round garlic press and operates like one. too.
citrus zester
To get slender strands of peel from lemons. limes, grapefruit. and or ar_1ges. u ~ e a
five-pronged zester. which removes the zest while leaving the b1tter p1th behmd.
cookie & biscuit cutters
Cookie cutters in a variety of shapes and sizes will come Ill handy all year. and
can be used tor making cutouts to decorate the top crusts of pies, too Biscuit
cutters, which are deeper than cookie cutters. are sold m sets of three or four
or more. all w1tll different diameters. Fluted or stra1ght edged, they are perfect
for biscurts and shortcakes and can double as cookie cutters. Our recipes
commonly call for 2- to 3-inch round cutters
cooling rack
A cooling rack lets air circulate underneath cookies. cakes. and pies for rapid.
even cooling.
cupcake pans
Cupcake pans. also known as muffin pans. are usually made of metal They
come in a variety of s1zes. for baking standard-size. overs1ze. or mm1 muffins or
cupcakes. Bon Appetit rec1pes usually call for standard (YJ-cup) cupcake pans.
with cups that are 3 inches in diameter. For mini cupcakes. pans w1th 2-mch-
diameter cups are the pan of choice.
custard cups, ramekins &
souffle dishes
Custard cups are handy for baking individual puddings and for organizing
prepped mgredients. too They're made 1n two basic styles Tempered-glass
custard cups are squat glass cups that are wider than they are tall These
have flared s1des and come in sizes that range from 4 to 8 ounces in capac1ty.
Ceramic custard cups have gently tapered, fluted sides. They're less squat
than glass custard cups and range from 2 to 6 ounces in capaCity.
Ramekins are squat d1shes with flat bottoms and straight. fluted sides. Most
are made of ceramic, though glass vers1ons are also available Ramekins come
in a Wide vanety of sizes; the recipes in this book most often call for V2-, %-.
%-,and 1-cup ramekms. Stock a range You'll use them for bakmg individual
puddmgs, souffles. and cheesecakes and for organizing prepped mgred1ents.
Souffle dishes are b1gger. straight-sided ceram1c dishes that resemble oversize
ramekms and hold a quart or more Glass vers1ons are also avai lable. Souffle
dishes are pretty enough to sit on the table and double as serving dishes.
double boiler
A double boiler consists of two pans. one set on top of the other. It's useful for
melting chocolate. makmg custard sauces. and other k1tchen tasks that mvolve
cooking above simmering water. If you don't have a double boiler. rig one up by
placing a metal mixing bowl in a saucepan of simmering water. but not so low
that the bottom touches the water. (The bottom of the bowl must sit close to but
not touch the simmenng water when cooking eggs for a custard. When melting
chocolate. this is less of a concern.)
electric mixers
Because it's light. with a less powerful motor than a stand mixer. a handheld
electric mixer 1s 1deal for mixing or beating small amounts. And because
1t's portable. 1t's also useful for qu1ck jobs like whipping cream for a dessert
garnish or making zabaglione on the stovetop. Handheld mixers are much less
expensive than stand m1xers.
A stand mixer is a heavy-duty vers1on of the handheld mixer that's capable of
dealing with large and small quantities of dough or other mixtures. leaving your
hands free for other tasks-it can mix and whip while you scoop, measure.
and sift. And it comes with a variety of attachments that perform very different
functions:
The wire whisk incorporates the max1mum amount of air into light
mixtures-use 1t for whipping eggs and sugar for flourless chocolate cakes
and angel food cakes. and for whippmg cream.
The flat paddle beater 1s best used for working with firmer mixtures. such
as creaming butter and sugar for cake batter or mixing cookie dough. The
BeaterBiade, a brand-name product. 1s a flat paddle beater with a flexible
rubber edge that functions like a windshield wiper for the mixing bowl.
almost eliminating the need to stop the machine to scrape down the s1des of
the bowl. It can be purchased separately from specialty cookware stores-or
go to beaterblade.com for more outlets
You won't need to use the dough hook for the rec1pes 1n th1s book. Save it
for mixmg and kneadmg yeast dough for breads.
food processors
For quick chopping, pureeing, slicing, and grating, nothmg beats a food
processor It comes w1th several attachments. including an S-shaped metal
blade (which is probably the one you'll use most often when makmg desserts;
it's perfect for making crumb crusts for cheesecakes, for example). A plast1c
dough blade, a shreddmg d1sk. and a slicmg disk are other attachments
Use a large-capacity food processor, which holds anywhere from 7 to
16 cups, to make purees and m1x some doughs Count on a mini processor,
wh1ch holds around 2 cups, to pulverize small quantities of nuts or make
flavored sugar.
equipment: the basics
graters
If you're
1
n the market for c1 grtJter cl1oose a reputable lrke
The problem wrtll m,my urdters rs tlldt tile teeth on thPm aren't por t1r uldrly
cffrcrent Look for grcltPrs wrth super-shArp. rdzor-lrno teeth They're Psscntral
for gratlllg crtrus zest fresh grngor. chocolille. and Grillers come 111
several different styles
Paddle-shaped graters wrth handles and long, slender rasp graters both
come
111
coarse. nbbon, and extra-frne rasp stvles that allow you to grate every-
thtng frorn whole nutmeg and fresh ginger to the outermost layer of citrus peel
(The long, thrn grater makes gratrng crtrus zest especrally easy-1ts slender .
shape allows you to draw the grater back and forth over a piece of citrus fru1t,
as if bowmg a cello )
A rotary grater, crank operated and cylindrical with a small chamber, makes
quick work of grating chocolate for sprinkling over a finished dessert.
A conventional box grater has four sides with different-size holes for grating,
shredding, and slicrng. Generally, this kind of grater is best used in savory cooking,
but the side with large holes can be used for grating carrots for carrot cake, and
the smaller holes are suitable for finely grating chocolate, ginger. and citrus zest.
Use the holes with pronged perforations for hard, dry ingredients like nutmeg.
When grating or slictng large amounts, the grater and slicer disks on a food
processor are the quickest way to get the job done.
ice-cream maker
See page 452 in the Frozen Desserts chapter.
kitchen scale
Used by professional bakers, a kitchen scale is helpful for measuring
rngredients by weight rather than volume, which helps ensure consistent results
111 the commercial kitchen. Avid home bakers use kitchen scales, too. for
measuring dry ingredients like flour, cornmeal, chocolate, nuts, and brown sugar.
!For a list of weight-volume equivalencies, see page 634). Mechanical scales
start at about $20, digital scales at about $50. Both can weigh items up to
about 11 pounds. and should be able to measure in 114-ounce increments.
knives
Des1gned to last, stay sharp, and feel comfortable in the hand, good knives
make cooking a pleasure Because you'll use them every day, it's worth the extra
cost to go for top-quality knives. Most top-tier, long-lasting kn1ves are forged
fro'Tl a smgle piece of high-carbon stain-resistant steel.
A 6- or 8-inch chef's knife is great for chopping nuts, fruit, and chocolate and
for mmcmg fresh gmger
bon appetit desserts
A lono. serrated bread knife 1 handy for halvmg cake layer a we 1 a f r
Bundt r uke anrJ pound cake (a maller serrated kmfe 1 good for c l
c1trus and smdller cvkes)
A paring knife servos well for peelmg fru1t. separatmg Citrus pulp from Pitt>,
ancl mrncmg smnll quantrt1es
A long. ttlrn-blacJed slicing knife works well for cuttmg nch cheesecake and
flourless chocolate cakes.
Ceramic knives have a followmg among some cooks W1tt"l a blade made of
hard, h1gh-tech ceram1c. these kn1ves come 111 3- to 6-mch SIZes and are u tra-
sharp-they can cut through an apple as if it were butter Ceram1c k11wes are
also costly, prone to shattering if dropped on a hard surface, and spec a
equipment for both honing and sharpening.
To choose the knives that are right for you, visit a well-stocked k1tchen supply
store and try different models to figure out which des1gn feels best in your hand
loaf pans
Loaf pans come in metal, tempered glass. porcelain, and earthenware Dimen-
sions vary slightly depending on the manufacturer, but a full-size pan generally
measures about 9x5 inches and is about 3 inches deep. Loaf pans are conve-
nient for making quick breads, pound cakes, fruitcakes. and dessert terrmes A
holiday time. miniature loaf pans are great for baking small, gift-s1ze breads
and cakes.

measun.ng cups
You'll need both dry and liquid measuring cups.
Dry measuring cups are sold in sets of 1/4-, V3-, Vz- and 1-cup capacities. Sets
that also include 213-cup and %-cup measures are available.
Liquid measuring cups are essential because they provide extra space .at the
top so the liquid won't spill. and the pour spout makes it easy to add the liQUid
to a pot or mixing bowl. Look for ones that are made of heat-resistant glass With
easy-to-read markmgs. You'll use 1-, 2-, and 4-cup measunng cups most often.
. I t t s and It can double
an 8-cup measure is a bonus when makmg arger quan ' 1e -
as another mixing bowl.

measunng spoons
. d f t 1 r plastiC, includes Y4.
A basic set of measunng spoons, usually ma eo me a
0
d
s t th Va-teaspoon an
Vz-, and 1-teaspoon sizes, plus a 1-tablespoon s1ze e s WI
. , II rth buying more than
Vz-tablespoon measures are also available. Its we wo p
. . h don't have to sto
set of measuring spoons 1f you do a lot of bakmg sot at you
and clean spoons while making a cake or other dessert.
parchment paper
Ovenproof up to 420''F. parchment paper rs often used to lrne bakrng sheets
and cake pans It's helpful for rernovrng cakes from pans after bakrng Plus. 11
elrrnrnates the need for a spatula when transfen rng cookres. crostatas. and
scones from a bakrng sheet to a cool111g rack-srmply slrde the paper off the
bakrng sheet and onto the rack.
pastry hags
Use a pastry bag. whrch can be fitted wrth a varrety of tips. both plarn and
star shaped. for piprng icing. cookie doughs. and meringues. Made of washable
plastic-coated cloth. traditional pastry bags are reusable. while disposable
pastry bags, suitable for one use only, are made of clear plastic. Available
at specralty cookware stores and 111 the bak111g section of some supermarkets.
disposable bags are sturdy and cheap. and a boon to bakers who like using
multiple colors of frosting for decorating cookies and cupcakes.
No pastry bag? No problem. In the Bon Appetit test kitchen. we often use a
heavy-duty resealable plastic bag with a corner snipped off
pastry blender
Made for mixrng pastry, biscuit. or scone dough by hand. a pastry blender is used
to cut cold pieces of butter into dry ingredients instead of using your fingertips
(the heat from your hands can melt the butter and result in a less flaky pastry).
Thrs simple hand tool consists of five or six closely spaced semrcircular blades or
wires on one end and a handle on the other. If you don't have a pastry blender.
two table knives or a large fork would work, too. although it is not as convenient.
pastry brushes
Coating a pre crust with an egg glaze. brushing melted butter onto phyllo dough.
buttering a Bundt pan. or brushing down the sides of a saucepan when making
caramel-all of these jobs are most neatly done with a pastry brush. Brushes
are available with natural or silicone bristles; both are effective for evenly
applying egg washes and glazes. Silicone brushes are easier to clean. but some
cooks prefer natural bristles when especially gentle brushing is required-such
as when applying an egg wash to a yeast-raised dough that shouldn't be
compressed or spreadrng fruit glaze on top of a carefully arranged fruit tart.
pie dishes
Pie dishes come in diameters ranging from 8 to 10 inches, in glass. metal, and
ceramrc. In the Bon Appetittest kitchen, recipes are tested with glass pie dishes.
so you'll have the best results rf you use the same. Avoid dark metal pans-they
tend to brown what's inside too quickly.
pie weights
When blind bakmg (bakmg a tart or pre crust before filling ttl. metal or ceramtc
pre werghts prevent the dough from buckhng and shnnkmg dunng bakrng Dned
beans can also serve as pre weights-and the beans are reusable
pot holders & oven mitts
Look for thick pads or gloves made of moisture-resistant fabnc or siltcone. To
protect your forearms when reaching into the oven, choose extra-long gloves
roasting pan
A large. heavy-duty roastrng pan that measures about 16x 13x3 inches can hold
a water bath for baking cheesecakes. molten chocolate cakes. custards. and
puddings, or an ice bath to use for cooling dessert sauces like hot fudge. custard,
and butterscotch sauce. A roasting pan rs deeper than a srmple bakmg drsh. and
has sturdy handles that make moving a water-filled pan in and out of the oven
much easier.
rolling pins
Rolling pins come in a few different shapes and are available at well-stocked
cookware stores and restaurant supply stores
A straight rolling pin is the simplest and most versatile. This wood dowelrs
about 20 inches long and 1% inches in diameter Because you push the pin with
your hands directly on the dowel. monitorrng the texture and thrckness of the
dough as you roll is easy. Silicone-coated nonstick versrons of a straight rolling
pin are also available.
A tapered rolling pin is more slender than a straight pin. Thanks to rts curved
profile, a tapered pin permits rolling a round of dough with minimum effort.
Silicone versions are available.
A traditional rolling pin wrth handles and ball bearrngs can be helpful for
rolling out very stiff doughs because of its heft Tradrtronal pms come 111 wood.
metal, and silicone-coated versions However, these rolling pins wrth handles
generally aren't as long as straight or tapered prns. Also, many bakers believe
that using a rollmg prn with handles on the sides puts drstance between your
hands and the dough. offering less opportunity to monrtor the feel of the dough
as you roll it out.
equipment: the basics
ruler
Keep an lBrnr.llllllr.r rn tilt dlomJ wrtil othor tools It's il,mdy for
rncnsurrnq liH1 drrHIH'IlH of rolled out puJ crusts diHI pull p.!Siry, ,rrullor 1 IH'l krnq
the mc.Jsurtmcnts tll r,Jkt, 1,1r1. ,md pro 111 C<lsu IIH' rlrnrensrons dtc rrol
visrbly nw kod on tile p.1n
A silicone pastry or baking mat wrtl1 marklll{JS lor Virrrous dr.rmoturs of pro
crust makes pasy work of rolling out pastry dough. Some pdstry mats are also
marked with a numbered grid. whrch helps ensure prccisron when rolling out
square and rectangular pieces of dough. Pastry mnts c1re available from spccralty
cookware stores and onlrne.
saucepans
Saucepans carne in small (1 to 1 Y2 quarts). medium (2 to 3 quarts). and large
(3 to 4 quarts). In the dessert kitchen. they're indispensable for makmg fruit
compote, fudge sauce. and custard When paired with a metal bowl. a saucepan
makes a serviceable double boiler. A saucepan should feel heavy in your hand,
with a snug lid and a handle that stays cool and is easy to grip. The best pans
are made of a m1x of materials. Effective heat-conducting metals like copper
and aluminum are sandwiched between metals like anodized aluminum or
starnless steel. which are hardy and don't react with acidic ingredients like
fruit. A saucepan with a stamless interior has the added advantage of being
shmy enough to make color change easily visible-especially important when
making caramel syrup and other preparations in which color change is an
indicator of doneness.
sifter
We don't use a sifter in the test kitchen. When dry goods need sifting, we use
a strainer instead. In general, however, combining ingredients with a whisk
aerates them sufficiently.
skillets
Skillets come in small (7 to 8 inches in diameter), medium (around 10 inches),
and large (12 to 14 mches). Their shallow, sloping sides allow the most moisture
to evaporate in the shortest amount of time. In the dessert kitchen skillets
handy for making small batches of preserves, for brown nuts, and for
sautemg fresh fruit. A skillet should feel heavy in your hand, with a handle that
stays is easy to hold. Some large skillets have a loop handle on the
opposite from the long handle to ensure a good grip. The best skillets are
of a mix of materials. Effective heat-conducting metals like copper and
are sandwiched between metals like anodized aluminum or stainless
steel, react acidic ingredients. Nonstick skillets are handy
for sa.utemg. fruit, but their dark interior can make it hard to see color change.
Cast-Iron skrllets are the best choice for dishes that go from stovetop to oven.
bon appetit desserts
spatulas
come 111 solrd or lotted verstons and a v<mety of heat-rest tant
tn1,1iHirn11 srlrcone und metal The pancflke fltpper St'{le 1s espectal y
useful for c.ooktes frorn '' hcJkrng sheet to a cnolrng rack
Icing spatulas rn flc1t und off'>et (bent at a 90-deoree f!nglel sttles offe
. rea eo!
maneuver abil r ty for rcrnq r:akos and cupcakes fhey come tn 1- to 2-mch Wlrlth
Silicone spatulas come rn many shapes and s1zes They're great for sttrrmg
fold mg. flrpprng crepes, and scraping doughs and batters off the bottom and s
of mrxing bowls In addition, srlicone spatulas are flexible and easy to clean de
Unlike the rubber variety. they're heat reststant up to 800F and come tn a w de
range of colors. Buy several siltcone spatulas m drfferent thtcknesses, shapes
and sizes. Silicone spatulas with a scooped head are effective for spoonmg
batter. Those that are curved on one side and flat on the other, wtth thm stdes
are especially effective for foldmg mousses and angel food cake batters as
. we
as for scraping mixtures from the sides of a mixing bowl. A siltcone spatula With
a long, thin head is effective for scraping the last bits of puree from the bottom
of a blender or jar.
spice grinders
An electric spice grinder makes qurck work of pulvem111g seeds dnd whole
sprees A coffee grinder works. too. but get a separc1te one for sprees so thnt
the flavor of your morn111g brew rsn't affected Usrnn n mortar and pestle to
grind spices has rustrc appeal. though more time and muscle are requrred
Usually made of cerarnrc or marble, thrs time-honored two-prece grinder
features a bowl-like mortar and a baton-like pestle
springform pans
Spnngform pans have removable sides that seal shut with a sprrng-loaded
latch Makmg a cheesecake. mousse cake, or frozen dessert in a spring form pan
allows for especrally easy removal of the pan srdes at serving time. Springform
pans come in several drfferent sizes. but Bon Appetltrecrpes usually call for
9- or 1 0-inch-diameter pans .

stramers
Buy fine and coarse-mesh strainers in a few drfferent sizes They're indispens-
able for strarning fruit purees, custard sauces. and freshly squeezed crtrus JUice.
A coarse strainer does double duty as a sifter for sifting dry rngredients
together. as well as for removing lumps from sugar and cocoa. Use a small
strainer to dust cookres and cakes with powdered sugar
tart & tartlet pans
Tart pans range in size from JUSt a few rnches across (for tartlets) to 11 inches
wide. They can be round, rectangular. or square The pan's shallow depth and
fluted edges give a professional pastry-shop look. and the removable bottom
makes it easy to remove the tart from the pan.
testers
For testing the doneness of cakes. brownies, and scones. a thin bamboo skewer
works well. as does a toothprck. You can also buy a cake tester. a thin steel
skewer wrth a handle at one end.
therm.ometers, candy &
instant -read
To check the doneness of caramels, syrups, candy mrxtures. jams. and jell ies.
it's cntcal to use a candy thermometer, also called a deep-fry thermometer.
Get one that clips onto the srde of the pan so that your hands are free for
cookrng A candy thermometer is different from an instant-read thermometer,
whrch rs used to read the temperature of custards and butter. Many rnstant-read
thermometers aren't desrgned to withstand the high temperatures requr red for
readrngs on sugar mrxtures like dark caramel. which can get as hot as 380F.
.--.... ..
vegetable peeler
Choose a swivel-bladed peeler with a comfortable grrp, whrch will offer
the easrest maneuverability for removing the peel from frurts and for making
chocolate curls
whisks
A whisk's sturdy wires help blend ingredients and also beat arr rnto whatever
you're mixing For combining dry ingredients and stirring sauces until smooth.
use a standard whisk. which has a gently tapered profile A balloon whisk.
which rs wrder at the bottom than the top. is good for tasks that require
aerating, such as whipprng small amounts of cream by hand
wooden spoons
Srmple. heat resistant. and versatile. wooden spoons have countless uses
The spoons come wrth flat edges. angled edges. and. of course. curved bowls
They're sturdy enough for softening butter and stirring thrck doughs. batters,
compotes. and sauces. The simple. dowel-lrke handle is easy to hold And the
wooden surface is less slick than a metal spoon's. which makes rt the tool of
choice for stirring and softening thick rngredients. like buttery cookre doughs
Wooden spoons are inexpensive. so keep an assortment of sizes on hand
equipment: the basics
technique : the basi
how to follow a recipe
1. Read through the ent11e recrpo before me.Jsurrng or prep.1r1119 d smqle
rngredrent 1 his rn.1y sound obvrous, but mnny cooks dive rrgllt rn. only to
drscover that they me missrng rngredmnts. have not .JIIuwed onougll trrne
for preparation or chilling, or don't have tiJe propm equipment on hc1ncl
2. Pay special attentron to the recipe headnote. whrch hrghlights useful
rnformation about the rngredrents and techniques used 111 the recipe.
3. Ingredients are lrsted rn the order that they are used rn the recipe.
4. The French term mise en place means "settrng rn place"; in cooking. it refers
to havmg all the ingredients prepped and ready to go-chocolate chopped.
flour measured, strawberries hulled and sliced. etc But. once aga1n, read the
recipe fnst before preparing the mise en place You wouldn't want to peel
and slice peaches for a cheesecake topping, for example. only to find that
they are added to the recipe after the cake has chilled overnight.
5. Cooking times wrll vary depending on individual ovens. pan variations. and
other elements. Always set the timer for a few minutes less than the recipe
calls for. just to be on the safe side. Once you find that your baking times are
in sync with the times stated in the recipes. or that they routinely run a
minute or two slower or faster. set your timer accordingly.
NOTE: Baking 1s the most exacting form of cooking; even minor changes to a
recipe can make a dramatic difference in the results. Therefore. we suggest that
you do not make substttutions beyond what may be recommended in the recipe
or headnote. Or. prepare the recipe at least once as written, then experiment
with your own variations.
butter, browning
Brown butter. or beurre noisette, refers to butter that has been melted and
cooked until golden brown. Browning-not burning-the butter over medium-
cooks the milk solids in the butter, thus intensifying the butter flavor.
This classic French technique that adds a full, nutty, buttery flavor to foods.
Heres how to do it.
1. Melt the butter in a heavy saucepan over medium-low heat
2. Continue to cook, stirring occasionally, until the butter is to the
desired color indicated in the recipe. The length of time will vary depending
on the amount of butter. Remove from heat.
buttering & flouring a pan
1 horouuhly huttertr10 Cl bakmg pan and then coat111g 1t w1th n light
1
' a ter of f1
rs the best weiy to ensure that your f111ished dessert releases from

0
ne pan
completely.
1. Using a pastry brush or clean frngers. coat the ins1de surface of th
. e bakmn
pan thoroughly w1th softened butter. makrng sure to cover all s f ll
reaching 1nto corners and grooves ur aces and
2. Sprinkle the pan w1th about 2 tablespoons of flour [1]
3. Tilt and tap the pan gently to coat all surfaces with flour [2}
4. Invert the pan and tap out any excess flour.
butter & sugar, creaming
Beating sugar ilnd butter untrl fluffy 1s called "crecHnmg " Th1s step IS Important,
as 1t mcorporates a1r mto the fmal product
1. Make sure the butter IS at room temperature and soft so that 1t creams
properly w.th the sugar If your butter 1s cold and f1rm. you can cut 1t mto
sl1ces and m1crowave it on low for a few seconds (be sure not to melt the
butte ) The butter should be soft enough that you can easily press your fmger
mto 1t and lea\e a d1stmct mark
2. Beat butter and sugar 111 a large bowl untill1ght and fluffy. Th1s is eas1est
w1th an electnc nliXer. but can be done by hand w1th a wooden spoon
J. The butter and sugar mixture should have the consistency of fluffy frosting
and should be very pale in color.
caramel
Making caramel takes some practice. First make sure you have the right
equipment. then follow the rec1pe directions precisely-and be very careful
when working w1th hot caramel. If you're new to makmg caramel. keep in
mmd these tips:
1. Use a heavy-duty nonreactive pan w1th a secure handle and a shiny or light-
colored interior. Heavy-duty pans ensure even heat. A secure gnp helps keep
the pan under control (gettmg burned by hot sugar IS no fun). And a pan w1th
a reflective (not dark) interior makes color changes easy to see.
2. 01ssolve the sugar in the liquid according to the rec1pe directions. To make
sure the sugar is totally dissolved. dip a spoon in. then rub a drop of the
syrup between your thumb and finger (the syrup will still be cool enough to
touch at th1s point) If you feel gra1ny bits. keep stirring over low heat. If not.
continue with the recipe.
3. Brush down the sides of the pan with a wet pastry brush to dissolve any
sugar crystals. Otherwise. the finished caramel may have a grainy texture.
4. As soon as the syrup in the pan turns golden. the difference between light,
med1um. and dark caramel occurs in a matter of seconds. What's in the pan
is much too hot to taste safely and could burn you badly. Instead. rely on
visual cues or a candy thermometer
Color: Light amber
Temperature: 330F to 340F
Flavor Mild
Color: Medium amber
Temperature: 355F to 360F
Flavor Distinctively roasty
Color: Dark amber
Temperature. 375F to 380F
Flavor Intense. w1th an almost bitter edge
5. If you're adding cream (or other ingredients). stand back-the hot caramel
syrup will bubble vigorously and could burn you.
chocolate, melting
1. Always chop chocolate to ensure even meltmg Score lines m the chocolate
w1th a large sharp kn1fe, the pieces should be no larger than a half mch.
Press a kn1fe f1rmly w1th the heel of your hand along the score lmes to chop
2. Place the chopped chocolate 111 a metal bowl set over barely simmering
water
3. St1r the chocolate constantly; it can burn eas1ly. A Silicone spatula works well
because the silicone will not 1mpart any off flavors to the chocolate. Stir until
the chocolate is smooth
4. When meltmg chocolate with other mgredients. such as butter or cream. use
a heavy saucepan over low heat and stir the mixture constantly.
chocolate curls
Chocolate curls lend a festive finish to all kinds of desserts. from simple
cupcakes to sophisticated mousses. And they are incredibly easy to make
1. Set a large chunk or bar of chocolate in a warm place to soften slightly (but
not melt). Or gently warm chocolate in a microwave oven: Place the
chocolate on a paper towel and heat it on the lowest setting at 5-second
intervals until just warm.
2. Workmg over a sheet of waxed paper. firmly grasp the chocolate in one hand
and. using a sharp vegetable peeler. shave curls from the chocolate onto the
waxed paper. (If the chocolate breaks mto small pieces. it is probably too
cold)
3. Use the waxed paper to transfer the chocolate curls: Lift the edges of the
paper and carefully slide the chocolate curls and shavings onto the dessert or
mto an airt1ght plastic contamer Store chocolate curls in a cool. dry place for
up to a week
chocolate leaves
Chocolate leaves are an elegant way to decorate cakes. mousses. and
cheesecakes
1. Select waxy, nontoxiC leaves CornPIIia or r.i tr us ledves, prHtll ul arl y
lemon leaves war k well
2. lme a large bakmg sheet With foil or waxed paper.
3. Usmg a small offset spatula or small brush. coat the back of r1 leaf w1th a thm.
even layer of melted chocolate, about Vts mch thick, bemg CcHef ul not to let the
chocolate dnp over the edge of the leaf [1). Transfer the leaf to the bakmg sheet.
4. Repeat the process. makmg as many leaves as des1red
5. Refngerate or freeze the leaves until firm
6. Grasp the stem end of the leaf with your fmgertips or tweezers and carefully
peel1t away from the chocolate [2). Store the leaves in the refrigerator 1n a
srngle layer m a waxed paper-lined sealable plast1c container. Handle the
leaves as little as poss1ble. the heat from your fingers will melt and mar the
del1cate chocolate.
bon appetit desserts
cream, whipping
Beat clulletl wh1ppmg cream (taken d1rectly from the refngerator)
m a large
bowl To get the best texture and vol ume from Whipped cream be
, sure that
the bowl unci beaters are chilled as well
If whippmg by hand. use a large ball oon whisk and whi sk the crea
m unt,l
deSJred peaks form
If using an electnc m1xer
1. Begin whipping the cream at med1um-high speed then reduce th
. e speed
low as soon as the cream begms to th1cken.
2. Conti nue to wh1p the cream until desi red peaks form.
3. Do not overbeat the cream; overwhi pped cream w1ll break and curdle-
meani ng that the dairy fat wi ll separate from the liqu1d. formmg small c
of butter
4. Sweeten and flavor whipped cream to your taste: Use honey ma
1
P e syrup
or brown sugar in place of granulated sugar
1f you l1ke. and flavor w1th c1trus zests, spices. liqueurs. and extracts
5. When is cream wh1pped enough?
When serving whipped cream as a garnish. whip it just unt
1
1
1
t thickens
and forms loose peaks when the beaters are lifted.
When using it as a frosting or in a mousse. whip the cream to med
1
um
peaks. (It wi ll continue to thicken as it's used.)
For piping, whip the cream until firmer peaks form.
custard, creme anglaise, or
ice-cream base
Here's how to make creme anglaise or a stirred custard for ice cream w1thout
curdling the eggs.
1. Bring the cream or milk mixture to a simmer in a heavy saucepan.
2. Whisk the egg yolk and sugar mixture in a large bowl until very well blended
3. Gradually beat the hot milk or cream mixture into the egg-yolk m1xture
4. Return the custard mixture to the saucepan and st1r with a wooden spoon
or a silicone spatula over the heat level indicated 111 the rec1pe, JUSt until
thickened Be very careful not to allow the custard to boil. as balling w1ll
cause the eggs to curdle (which 1s basically scrambling)
5. It is fairly easy to JUdge with your eye whether the custard is properly
cooked- it will thicken sl1ghtly and your finger will leave a path on the back
of a spoon when drawn across 1t [1. above right]-but it is safest to use
an Instant-read thermometer. Cook the custard to 170F to ensure proper
thickening and to avoid curdling.
6. Once the custard reaches the proper temperature. immediately remove
11
from the heat and transfer to a large bowl.
custard, zahaglione
Zabag!tone (m Italian) or saba yon (in French) is a traditional custard preparation
made by wh1skmg egg yolks with sugar and liquid (usually wine) over a double
boiler untlll1ght and fluffy. The beating is done over simmering water so that
the egg yolks cook as they thicken into a light. foamy custard
1. Select a metal bowl that fits above a medium-size saucepan so that the bulk
of the bowl s1ts over the water (but does not touch the water) and does not
come into d1rect contact with the heat from the sides of the saucepan
2. Using a large wire whisk. beat vigorously and continuously until an Instant-
read thermometer reads 160F
3. Rer1ove the bowl from over the water as soon as the zabaglione is cooked.
eggs, separating
1. Break the egg open by striking it agamst the edge of a bowl.
2. Carefully open the egg by pulling the top half of the shell from the bottom.
maK ng sure that the bottom half forms a cup that holds the egg yolk
3. Let the egg white drain from the eggshell into the bowl. If necessary, pass
the egg yolk carefully from one half of the eggshell to the other to remove all
of the egg white.
. ~
egg whites, beating
Egg wh1tes wlll1ncrease e1ght t1mes m volume as you beat them To ensure
that they don't lose volume. only beat the egg wh1tes once all of your other
ingredients are ready, your pan 1s prepared. and your oven IS preheated
1. Choose a large deep starnless steel. copper. or glass bowl. Do not use alumi-
num, as 1t will turn egg wh1tes gray. Make sure the bowl1s clean and dry.
2. Using the w1re whip attachment of an electric mixer or a large balloon whisk.
beat the egg whites without stopping until they form soft peaks [1) or firm
peaks [2]. according to the recipe instructions Make sure not to overbeat
them (egg whites can become dry and grainy).
techniques: the basics
folding
Fold1ng refers to the blendmg of two mgred1ents (usually including Whipped
cream or wh1pped egg wh1tes) without stming. so as not to deflate. or remove
a1r from. the rn1xture
1. Carefully draw a rubber spatula down [1 1 and across tile ingredients in a
large bowl toward the edge of the bowl. pullmg the ingredients from the
bottom and foldmg them over the top of the mixture [2).
2. Repeat the process JUSt unt1l the mgred1ents are thoroughly incorporated.
bemg careful to work quickly but gently.
2
bon a ~
ppeht desserts
fruit, preparing
How to: dice a mango
1. Stand the mango on one end with a tapered side toward
. . you. Slice off
long s1de. cuttmg as close to the pit as possible. each
2. With the tip of a knife. cut a crosshatch pattern in the fl h
es of each
cutting down to (but not through) the skin [1]. section,
3. Press on the back of the skin on each section turning t
1 ms1de out
the flesh pops up. Cut the cubes off the skin with a knife
12
]. so that
4. Slice any rema1mng flesh off the pit, then dice.
How to: grate citrus peel
1. Use a very sharp handheld grater. Hold the citrus firmly m one hand and draw
the grater across the surface of the fruit to remove JUSt the colored surface of
the peel. not the white pith. which IS bitter.
2. Continue turning the fruit and grating the peel until the peel is removed or
you have the amount called for m the recipe.
How to: remove citrus peel (zest)
1. For long. thm stnps of peel. remove the outer layer of the peel (not the white
p1thl with a vegetable peeler.
2. Tnm the peel or thinly slice the peel according to the recipe instructions.
How to: segment citrus fruit
C1trus sectiOnS without any peel pith. or membrane are called "supremes."
1. Use a thin knife to cut off the stem end of the fruit. just to the point of
exposmg the flesh. Cut off the opposite end [1].
2. Place the fruit. cut s1de down, on the work surface and cut away the peel
and pith while following the contour of the flesh [2].
3. Place the citrus on its side and cut carefully between the membranes to
release the segments [3].
Howto: peelpeaches
1. Bnng a .arge saucepan of water to boil.
2. Using a small sharp kn1fe. mark an X on the bottom of each peach.
3. Using a slotted spoon, gently lower the peaches into the boiling water and
blanch (cook briefly) for 30 seconds.
4. Transfer the peaches to a strainer and rinse under cold water, or plunge into
a bowl of 1ce water to cool.
5. Slip the skins off the peaches with your fingertips.
EVEN EASIER: Purchase a serrated peeler. which makes qu1ck work of peeling
fresh peaches and eliminates the need for blanching. Serrated peelers are
available at many supermarkets and at kitchen supply stores
How to: peel pineapple
1. Using a long serrated kmfe. cut off the leafy top end of the pineapple first,
then cut off the base.
2. Stand the bottom of the pineapple on the cutting board. Start1ng at the top of
the fru't, cut away the skin, following the contour of the fruit
3. Usmg a small panng knife or the gouging end of a vegetable peeler, remove
any remainmg brown eyes from the flesh.
techniques: the basics
ice crean1, softetllng
1. Let ice cream stcmd at room ternrerature for I 0 to 15 mmutes, untilrt rs easy
to scoop and serve
2. Alternatrvcly, plc1ce the
1
cecrearn carton in the rnrciOW.JVe t1nd hedt on low
power at 1 0-scr.ond 111tervals until rt is soft cnou9h to scoop
make your own ...
Baking powder: Whrsk 2 tablespoons cream of tartar wrth 1 tablespoon
hakrng soda and 1 V2 tablespoons cornstarch. make sure mixture rs well blended
Creme fraiche: Combrne 1 cup heavy whipping cream and 2 tablespoons
buttermilk
1
n a glass contamer. Cover and let stand at room temperature unti I
thickened. 8 to 24 hours Stir well and chill until servrng time.
Greek-style yogurt: Place regular yogurt in a cheesecloth-lined strainer set
over a large bowl Cover and chill overnight to drain {the yogurt will thicken).
Mascarpone cheese: Blend 8 ounces cream cheese with Y4 cup whrpping
cream and 2Y2 tablespoons sour cream.
Self-rising flour: Add 1 Y2 teaspoons baking powder and Y4 teaspoon salt to
1 cup au purpose flour to equall cup of self-rising flour.
measuring flour
It 1s critically rmportant to measure flour properly when baking-even a
tablespoon or so too many or too few can alter a recipe's results.
1. Today's supermarket flour 1s pre-sifted. so unless a recipe calls for flour to be
srfted before measuring, 1t is not necessary to do so
2. Use a large spoon to stir the flour in the bag or canister to loosen.
3. Drp the measuring cup into the flour. then use a kn1fe to level the flour in the
measuring cup, usrng a sweeping motion so as not to compress the flour.
measuring by weight
For greater precrsion, many experienced bakers prefer to measure their
mgredrents by we1ght rather than by volume. Here are the weight equ1valenc1es
for 1 cup of the most commonly used dry ingredients:
All purpose flour= 4 y
2
ounces
Cake flour= 4 ounces
Whole wheat flour= 5 ounces
Granulated sugar= 7 ounces
Firmly packed brown sugar= 7 Y2 ounces
Powdered sugar= 4 ounces
Cornmeal (regular)= 5Y2 ounces
hon appetit desserts
measuring liquid ingredients
1
_ Use n glass measurrng cup w1th the measurements marked on the Side
2. Set the cup on CJ flat counter or surface to fill.
3. Wart for the liquid to settle. then bend down and read the measure
ment at
eye level for accuracy.

nuts, toasting
Toasting nuts brings out an Incredible fragrance and flavor, so you should ne
skip this step in a recipe: What you might save in time you'll lose 1n the qua e
of the final product.
1. Preheat the oven to 350F.
2. Arrange the nuts 111 a single layer on a large rimmed baking sheet
3. Toast the nuts in the oven until slightly darker in color and fragrant Alway
cool nuts completely before using them in recipes Cooking t1mes vary
depending on the kind of nuts you're using:
Almonds, sliced: 7 to 10 minutes
Almonds, slivered 7 to 10 minutes
Almonds. whole 10 mmutes
Hazelnuts*. 12 to 15 minutes
Pecans: 12 to 15 minutes
Pine nuts
Walnuts: 10 to 15 mmutes
* Some recipes call for removing the skin of (or "huskmg") hazelnuts After
toasting and cooling the hazelnuts slightly, transfer them to the center of a
clean dishtowel spread out on a work surface. Gather the towel around the nuts
and rub to remove skins (some bits of skin will remain. which is fine).
** Because of their high fat content, pine nuts burn very easily. It's best to toast
them on the stovetop, where browning can be monitored. Stir pine nuts in a
large heavy skrllet over medium heat until they JUSt begin to turn golden, about
3 minutes Remove the nuts from the heat and cont1nue stirring until they're
almost cool. to avoid burnrng.
pastry dough textures
Bon Appetlt pie crust and pastry dough recipes use visual descnptions to indicate
what the dough should look like at various stages When first combining the dry
mgred1ents with the fat. the mstruct1ons generally say to m1x the ingredients until
"pea-size pieces" form [1] or until the m1xture resembles "coarse meal"[2] After
addmg liquid. instructions often say to combine "until moist clumps form" [3].
... ...,t ~ ~ ,:.
~ I ' ' '
- ~ - - ~ - - ~ ~ ~
1
2
3
techniques: the basics
Decorative p1p1ng yives dessrrts a beautiful bakery-w1ndow look- but 1t's eas1er
than you'd th111k If pipmq whipped cream, usc a l a r ~ J e pastry b<HJ f1tted with a
med1um or large star tip For frostings and buttercream, use desired pipmg tip
and a med1um-size pastry bag (See page 23 for more inforrnat1011 on pastry bags.)
1. Insert the tip into the small end of the bag. Place the bag. t1p side down. in a
tumbler or a large measuring cup for support (this way. both of your hands
are free to fill the bag)_ Fold the top of the bag over the rim of the tumbler
l1ke a cuff so that it stays clean while you fill it with cream or frosting
2. Using a large silicone spatula, scoop the whipped cream or frosting into the
bag [11. After the bag is filled. uncuff it from over the tumbler. grab it by the top
edge, and shake 1t gently to release any air pockets and settle the contents
3. Twist the top of the bag just above the point where it's filled. Hold the twist
firmly and squeeze to push out a bit of frosting.
4. Holding the tw1sted end of the bag closed with one hand. use the other hand
to direct the piping tip while applying gentle pressure with the hand at the
twisted end [2] . Pract1ce on a clean plate before piping onto the dessert.
1
3 hon appetit desserts
-
- - ~ --.
vanilla bean, seeding
1. Place the van1lla be1111 on a cuttmg board.
2. Usmg a small. sharp kmfe. slice the pod in half lengthwise
1
end to the oppos1te end 111 rom the Stell'
3. Grasp one end of half of the pod and. using the same kn'f
. ' e. scrape rlo
length of the spl1t pod to remove the tiny, moist seeds [Z]. Wl1 the
4. Repeat with the remaining half of the vanilla bean
Don't let those leftover vanilla beans go to waste After yo
. . . u scrape out the
seeds. turn the leftover pods mto vamlla sugar-it's great
10
bak
. d . . ed goods o
st1rre mto your mornmg cup of coffee or tea.
1. First. dry the pods well. then chop them coarsely.
2. Blend 3 cups sugar with the pods in a food processor until th
d
e pods are fine
groun .
3. Store the vani lla sugar in a covered container at room temp t
era ure for at
least 2 days and up to a year.
4. Strain the vanilla sugar through a fine strainer before using.
cakes
pouund,angel, buundt
& coffee cakes
Classic Pound Cake 44
Deep Chocolate Pound Cake 44
Hot Fudge- Banana Pound Cake 45
Cornmeal Pound Cake w1th Rosemary
Syrup, Poached Pears, and Cand1ed
Rosemary 46 48
Kumquat-Cardamom Tea Bread 49
Vanilla Chiffon Cake 50
Angel Food Cake w1th Strawberry
Blueberry Sauce 51
Orange- and Vamlla-Scented Sundt
Cake 52
Apple-Spice Cake with Brown Sugar
Glaze 53
Maple-Walnut Pound Cake with Maple
Glaze 55
Coconut Sundt Cake with Powdered
Sugar Glaze 56
Raspberry-Yogurt Cake 56
Almond Butter Crown 57
Chocolate-Apricot Kugelhopf 58-59
Blueberry Coffee Cake 59
Spiced Crumble Cake with Chocolate
Frosting 60
Sour Cream- Orange Coffee Cake with
Chocolate-Pecan Streusel 61
Poppy Seed Coffee Cake with Cardamom
Streusel 62
Raisin Streusel Cake 63
Cherry-Vanilla Tea Cake with Vanill a
Sugar 64
Chocolate Chip Coffee Cake 64
Chocolate-Pecan Coffee Cake 65
5 aT cakes
Texas Sheet Cake 66
Carrot Cake with Buttermilk Glaze and
Cheese Frosting 67
Parsnip Spice Cake with Ginger- Cream
Cheese Frosting 68
Glazed lime Cake 68
Double-Ginger Gingerbread with Orange-
Gmger Sauce 70
Cranberry Mapl e Pudding Cake 71
Apple-Cornmeal Upside-Down Cake 12
Caramel Walnut Upside-Down Banana
Cake 73
Plum Blueberry Upside Down Cake 75
Pineapple Ups1de Down Pumpkin
Gingerbread 76
Ups1de Down Sp1ced Peach Cake with
Honey Sweetened Whipped Cream 77
Brown Sugar- Almond Cake wit h Caramel
Frosting 78
Walnut-Orange Cake 79
Cinnamon-Sugar Plum Cake 79
Raspberry Cake with Marsala, Creme
Fralche, and Raspberries 80
Tarte au Sucre 81
Chocolate Decadence 81
Chocolate-Pi st achio Torte with Warm
Chocol ate Ganache 82
Chocolate Gateau with Lemon, Raisins,
Almonds, and Muscat Custard Sauce 83
laver cakes
Semisweet Chocolate Layer Cake with
Vanilla Cream Filling 85- 86
Black Bottom Devil's Food Cake 87
Devi l's Food Cake with Chocolate-Orange
Buttercream Frosting 88
Chocolate Stout Cake 89
Cappuccino-Chocolate Layer Cake 92
Chocol at e Cake with Fleur de Sei- Caramel
Filling 93
Chocolate Cake with Caramel-Coconut-
Al mond Filling 94
Black Pearl Layer Cake 95
Chocolate- Peanut Butter Cake with Cream
Cheese and Butterfinger Frosting 96
Coconut-Chocolate Marjolaine 97
Pecan Praline Cake 98-99
Raspberry- Whipped Cream Truffle Cake
100
Sour Cream Layer Cake with Pecan Brittle
101
Tres Leches Cake 102
Banana Layer Cake with Caramel Cream
and Sea Salt- Roasted Pecans 103
Triple-Ginger Layer Cake 104
Ginger-Lime Coconut Cake with
Marshmallow Frosting 105
Gi ngerbread Layer Cake with Candied
Kumquats 106
Apple Cake with Maple-Walnut Cream
Cheese Frosting 108
Pumpkin Spice Layer Cake with Caramel-
Cream Cheese Frosti ng 109
Cranberry-Glazed Orange Layer Cake 110
Coffee, Hazelnut, and Raspberry Torte 111
Hazelnut Crunch Cake with Honeyed
Kumquats 112-13
Apricot- Pi stachi o Torte with Honey
Buttercream 114--15
Lemon and Pi st achi o Praline Meringue
Torte 116
Maple Crunch Layer Cake 117- 18
Marzi pan-Topped Strawberry Layer Cake
118- 19
Red Velvet Cake with Raspberries and
Bl ueberries 120
Chocolate Panna Cotta Layer Cake 122-23
small cakes & cupcakes
Winter-Spiced Molten Chocolate Cakes
with Rum-Ginger Ice Cream 125
Chocolate-Mint Pudding Cakes 126
Warm Lemon Pudding Cakes with Marbled
Raspberry Cream 127
Hot-Milk Cakes with Strawberries and
Cream 128
Devil's Food Cupcakes with Chocolate
Frosting 129
Vanilla Cupcakes with Vanilla Frosting 131
Banana- Chocolate Chunk Cupcakes with
Cream Cheese Frosting 132
Lemon-Raspberry Cupcakes 133
Coconut Cupcakes 134
Key Lime Cupcakes 134
Pumpkin Cupcakes 135
White Chocolate Cupcakes with
Candied Kumquats 136
special-occasion cakes
Chocolate Fudge Torte 137
Chocolate, Walnut, and Prune Fudge
Torte 138
Raspberry Ganache Marjolaine 139
Halloween Candy Cake 140
Chocolate Heart Layer Cake with
Chocolate-Cinnamon Mousse 141
Tiered Almond Cake wtth Mixed Berries
and Whtte Chocolate- Cream Cheese
Frosttng 143- 44
liramisu Wedding Cake with Mixed
Berries 145- 47
White Chocolate and Lemon Wedding
Cake 148- 51
Triple-Chocolate Celebration Cake 152- 53
Spiced Chocolate Torte Wrapped in
Chocolate Rtbbons 154 55
The Ulttmate Valentine Cake 156 57
Gmgerbread Roulade wtth Caramel and
Glaceed Frutts 157- 58
Whtte Chocolate, Almond, and Apricot
Roulade 159
Black Forest Boule-de-Neige 160
Cranberry-Chocolate Souffle Cake 161
Chocolate, Orange, and Macadamia
Buche de Noel 162- 63
Chocolate Fruitcake 164
Gingerbread Christmas Pudding with
Orange Hard Sauce 165
Steamed Cranberry-Marmalade Pudding
with Grand Marnier Hard Sauce
Rosettes 166- 67
Classic Pound Cake
Ongmally made w1th a pound each of eggs. flour. butter. cJIId sugcJr, tlus cake
has been an Ametican and Bnt1sh staple for more than 200 yeats Over t1me.
cooks have tweaked the rec1pe by adjusting the anginal propottions. addmg
leavening, such as baA1i1g powder. and liquids. like sow crecJm or milk, and
incotporating all k1i1ds of flavorings. from vamlla to chocolate. Yet it remains
a classically s1inple and delicious treat 8 to 10 servings
1
3
/. cups unbleached arr purpose flour
lfz teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
11/z cups sugar
3 large eggs
1
1
/ teaspoons vanilla extract
lf cup whole milk
Preheat oven to 350F. Butter and flour 9x5x3-mch metal loaf pan Whisk flour
and salt in medium bowl to blend Using electric mixer. beat butter 1n large bowl
until fluffy Gradually add sugar, beating until blended well Beat in eggs 1 at
a time, occasionally scraping down sides of bowl. Beat in vanilla Beat in half of
flour mixture, then milk, then remaining flour mixture. Spread batter evenly in
prepared pan.
Bake cake until golden and tester inserted into center comes out clean. about
1 hour 15 mmutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen
cake. Turn cake out onto rack. Turn right side up and cool completely.
DO AHEAD: Can be made 7 day ahead. Wrap m foil and store at room
temperature.
t hon apptitit desserts
Deep Chocolate
Pound Cake
M1xmg boiling water mto the cocoa powder is the key t
o creatmg d
chocolate flavor. This melts the cocoa butter and dlspe a eep
rses the coco
through out the batter. Addmg mm1 chocolate chips th t . a
a melt 'nto th
mtensifies the flavor even more. Cut any leftover cake e cake
mto cubes and
1t m glasses w1th sweetened whipped cream fresh r b . layer
. asp emes and
of chocolate sauce for pretty individual tnfles 8 servings ' a touch
21/4 cups unbleached all purpose flour
1 teaspoon baking powder
3
/4 teaspoon coarse kosher salt
1f4 teaspoon baking soda
1
h cup sour cream
lfz cup whole milk
1f4 cup natural unsweetened cocoa powder
1f4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1fz cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1fz cup mini semisweet chocolate chips
Position rack 1n center of oven. preheat to 350F. Butter and flour 9x5x3-mch
metal loaf pan; tap out excess flour.
Whisk flour, baking powder. coarse salt, and baking soda in medium bowl
Whisk sour cream and milk in small bowl.
Sih cocoa into another small bowl. Whisk in honey and 2 tablespoons boilmg
water unt1l smooth. Cool completely.
Using electric mixer. beat sugar and butter in another medium bowl unt1l hght
and fluffy, about 3 minutes. Beat in eggs 1 at a t1me. occasionally scraprng
down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; st1r until
smooth, occasionally scraping down bowl. Beat in flour m1xture alternately
with sour cream m1xture 1n 2 additions each until just blended Stir rn
chocolate ch1ps
Transfer batter to prepared pan; smooth top. Bake until tester inserted into
center comes out clean, about 1 hour 8 minutes. Remove cake from pan
and cool.
Hot Fudge- Banana
Pound Cake
Here. the banana spltt is 1e-created 111 pound cc1ke form. served with chocolate
/
'a
1
ce cream and banana Tl'e raka needs to stand dt room
sauce. 1 am ,,
temperature 01 ermght before serving 10 servings
Sauce
1 1/z cups heavy whipping cream
1 1/z cups sugar
6 ounces unsweetened chocolate, chopped
3/ tablespoons unsalted butter
3 tablespoons light corn syrup
large pinch of salt
3/4 teaspoon vanilla extract
Cake
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3f teaspoon salt
tfz teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3
/4 cup (1 tfz sticks) unsalted butter, room temperature
1 tf cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
SAUCE: St1r cream. sugar. chocolate, butter. corn syrup, and sal t m heavy
med1um saucepan over low heat until chocolate melts. Increase heat to medium
and bring to boll, stirring occasionally Boi l unti l reduced to 2
3
!4 cups, st1rnng
constantly, about 6 minutes Cool; mix in vanilla. Set sauce aside.
CAKE: Position rack in center of oven and preheat to 350F Lightly butter
9x5x3-mch metal loaf pan. Line pan with waxed paper, leaving %-inch overhang
S1h flour, baking powder, salt. and baking soda into medium bowl. Blend mashed
banana and lemon JUice m small bowl. Using electric mixer, beat butter and
sugar in large bowl until fluffy Add eggs 1 at a time. beating well after each
add1t1on. Usmg rubber spatula, m1x in dry ingredients alternately with banana
m1xture. beginnmg and ending w1th dry ingredients.
Heat sauce until just slightly warm, stirring often Spoon Y3 of batter into
prepared pan. Dnzzle YJ cup sauce over and spread gently to within Y2 inch of pan
edge. Repeat with another layer of batter and sauce. Top with remaining batter.
Run small sharp knife through cake in Zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean. about 1 hour
15 minutes. Coolm pan on rack 30 mmutes. Turn cake out onto rack Peel off
paper and cool completely. Wrap cake 111 foil and store overnight at room
temperature. Cover and chill remaining sauce.
DO AHEAD: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crossw1se into %-inch-thick slices Top each with
scoop of ice cream Spoon warm sauce over. Garn1sh with fresh banana slices.
if desi red, and serve.
cakes

1. -.
vn Cornmeal Pound Cake with
Rosemary Syrup, Poached Pears,
and Candied Rosemary
Rosemary is typically usud 1i1 savory dishes, but here it f!cJVOJS ,1 sweet syrup
tl1at plays off the pears, turning a humble pound cake mto a sophisticated
dessert. The rosemary syrup is also delicious rna cup of tea: candied rosemary
makes tJ perfect decoration for a holiday Yule log 8 servings
Pears
3 cups water
2 cups sugar
1 cup dry or off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
V. teaspoon whole black peppercorns
8 Fore lie pears or other small pears, peeled, stems left intact
Pound Cake
1 cup unbleached all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1 'h cups sugar
1f4 teaspoon salt
5 large eggs, beaten to blend in medium bowl
1 teaspoon vanilla extract
Syrup and Candied Rosemary
1 cup sugar
'h
8
cup water
4-inch-long fresh rosemary sprigs
Superfine sugar
bon appetit desserts
PEARS: Combine 3 cups water. sugar Riesling rosemary va 1
1
b
. m a ean,
and peppercorns 1n heavy large saucepan. Stir over medium heat
1 . unt1 suga
d1ssolves Add and bnng syrup to turning pears occasionally
Reduce heat to med1um-low, cover, and s1mmer until pears are te d b
. . n er, a out
20 mmutes Chill pears uncovered in syrup until cold, at least 3 hours
DO AHEAD: Can be made 2 days ahead Cover and keep chilled.
POUND CAKE: Preheat oven to 325F. Butter and flour 9x5x3-inch metal
loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric
mixer. beat butter in large bowl until light and ftuffy Gradually beat in sugar,
then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then
beat in vanilla. Add dry ingredients in 3 additions. beating just to blend after
each addition. Transfer batter to prepared pan
(continued page 48)
-._
Co n.rne 1 Pou Ca
t osema ySy
Poached Pears, and
Candied osemary (continued)
Bake cake until brown on top and tester inserted into center comes out clean,
about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack
and cool completely.
DO AHEAD: Can be made 7 day ahead. Wrap m foil and store at room
temperature.
SYRUP AND CANDIED ROSEMARY: Bring 1 cup sugar and Y2 cup water to
s1mmer in medium saucepan over medium-high heat, stirring until sugar dissolves.
Add rosemary Simmer until syrup reduces slightly, swirling pan occasionally,
about 5 minutes Using tongs, transfer rosemary sprigs to rack and drain. Cover
and reserve rosemary syrup.
Pour superfine sugar into shallow bowl. Add drained rosemary sprigs to sugar,
1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour.
DO AHEAD: Can be made 7 day ahead. Let sprigs and syrup stand at room
temperature.
Cut dark ends off cake. Cut eight Y2- to %-inch-thick cake slices. Cut each slice
diagonally in half Arrange 2 halves on each plate. Drain pears. Stand 1 pear on
each plate. Drizzle each dessert with reserved rosemary syrup and garnish with
candied rosemary sprig. Serve, passing remaining rosemary syrup separately.
umquat Cardamom
Tea Bread
T/us recipe maAes two tea breads- Aeep one and give the other as a gdt Slf1ce
the pale orange- colored Aumquat icmg adommg the bread is so pretty, JUSt
place the bread m a clear cellophane bag. available at some kitchen-supply
stores. then tte on a bow A touch (If "7Stant iced tea powder adds an mtngumgly
subtle flavor. but it rs optwnal Makes 2 loaves
2 cups stemmed, quartered, seeded kumquats; plus 2 kumquats,
sliced thinly
Nonstick vegetable oil spray
3
cups unbleached all purpose flour
2
teaspoons instant iced tea powder (optional)
11/2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon ground cardamom
2
teaspoons coarse kosher salt, divided
1V4 cups sugar
I
3/4
cup plus 1 tablespoon corn oil
3 large eggs
2
teaspoons vanilla extract
1
B-ounce can crushed pineapple in juice
1
cup walnuts, toasted, chopped
v.
cup (1/z stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice
Place quartered kumquats in processor; puree 3 minutes. Measure YJ cup puree
for glaze; set aside.
Pos1t1on rack m center of oven; preheat to 350F Spray two 8V2x4V2x2V2-inch
metal loaf pans with nonsttck spray Combine flour. tea powder (if usmg). baking
powder. baking soda. cardamom. and 1 Y2 teaspoons coarse salt in medium bowl ;
whisk to blend. Using electric mixer. blend 1 V4 cups sugar and oi l in large bowl.
Beat in eggs 1 at a time. then vanilla, 2fJ cup kumquat puree. and ptneapple w1th
JUice. Gradually add dry tngredients, beating just until bl ended. Fold in walnuts.
Otvtde batter between prepared pans.
Bake cakes until tester inserted into center comes out clean. about 1 hour.
Cool m pans on rack 5 minutes. Turn cakes out. Place cakes. top stde up. on rack
and cool
Place reserved V3 cup kumquat puree in large bowl Whisk in butter. powdered
sugar, lemon ju1ce. and remaming Vz teaspoon coarse salt. Spread glaze over
cakes Top w1th kumquat slices. Let stand unttltctng sets.
DO AHEAD: Can be made 1 day ahead. Wrap m foil; store at room temperature.
The most basic ingredtents tn cakes-sugar. butter or vegetable
otl. eygs. and tlour-perform crttical functions Knowing their
roles helps explain why prec1se measurements are so Important
111 bakmg
Sugar sweetens cakes. of course. but it also tendenzes them and
helps keep them moist. Sugar also helps brown cake crusts
Butter and vegetable oil moisten and tenderize cakes. Vegetable
oil actually moistens cakes better than butter. but butter provides
more flavor. When butter is creamed with sugar. it traps air
bubbles that help leaven cakes.
Eggs provide the protein that holds cakes together. Egg whites
help cakes rise and have a drymg effect that prevents cakes from
becoming too soggy. Egg yolks help emulsify large quantities of
sugar. butter. and liquids. which produces very moist cakes.
Flour provides bulk and starch to hold the cake together.
cakes
n Vanilla Chiffon Cake
When the chiffon caf..e was developed m the 7 920s, 1t wc1s d/1 mstc1nt sensc1t10n
Using at! mstead at butter and addmg beaten egg wlutes mc;ult 111 an cWY yet
17701
st caf..e. Troplcdl frllltS lif..e mango, papaya, and pmcapple would be a
colorful and ref
1
eshmg sptingtime garnish for this light caf..e, whJCIIJs perfect
for Passover. Sef\ e
1
t wtth the Rich Chocolate Sorbet (page 464) 8 servings
1
1
/z cups sugar, divided
1/z cup matzo cake meal
1/z cup potato starch
111z vanilla beans, chopped
1/z teaspoon coarse kosher salt
7 large eggs, separated, room temperature
2 tablespoons vegetable oil
2
Preheat oven to 350F. Blend Y2 cup sugar, matzo cake meal, potato starch,
vanilla beans, and coarse salt in processor until beans are finely chopped. Sift
mixture into small bowl; discard beans in sieve.
Usmg electric mixer, beat egg whites in large bowl until medium-firm peaks form.
Gradually add 4 cup sugar, beating until stiff but not dry. Using same beaters,
beat egg yolks and remaining 1/4 cup sugar in another bowl until thick, about
5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in
egg wh1te m1xture in 3 additions.
Transfer batter to ungreased 1 0-inch-diameter angel food cake pan with
removable bottom. Bake until tester inserted near center comes out clean,
about 37 minutes. Immediately invert center tube of pan over neck of narrow
bottle and cool cake completely.
DO AHEAD: Can be made 1 day ahead. Cover cake in pan.
Using sharp knife, cut around sides of pan and center tube to loosen cake.
Holding center tube. lift cake from pan sides. Cut cake free from pan bottom.
Turn cake out onto plate. Using serrated knife. cut cake into wedges.
Ingredient Tip: Potato Starch
Using potato starch is a great way to add tenderness to baked
goods. and it's kosher for Passover. You'll find it in the kosher foods
section and baking aisle of the supermarket. as well as at online
baking sites.
50 bon appetit desserts
The Secret to Tender Cakes
The secret tS in the flour and the mixmg. both of whtch determme
the mnount of gluten tn a cake. Too much gluten makes cakes
tough. lo ensure that your cake is tender:
USE THE RIGHT FLOUR. The more protem a flour has. the more
gluten il can produce. so all purpose flour and cake flour are best
Cake flour has slightly less protein and creates an especially fine-
textured cake. However. don't be tempted to use 1t m place of all
purpose flour in a recipe. The two flours are not interchangeable.
using cake flour when all purpose is called for can actually create
a cake that's too tender and falls apart.
MIX BRIEFLY. Because mixmg develops the gluten. don't
overmix your batter once the flour is added. Mix just enough to
incorporate the dry ingredients. This rule applies to cookie
doughs, as well.
1f Angel Food Cake with
Strawberry- Blueberry Sauce
Both the cake and the sauce can be prepared a day ahead Let the cake stand
at room temperature. and chill the sauce 111 a sealed contamer. It's important
not to grease the cake pan when makmg an angel food cake. or the cake may
not nse properly 10 to 12 servings
Sauce
2 12-ounce containers strawberries, hulled
1 12-ounce container blueberries
1/J cup sugar
1 tablespoon fresh lemon juice
1/4 cup amaretto
Cake
1'14 cups sifted cake flour (sifted, then measured)
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
1
/z teaspoon almond extract
14 large egg whites, room temperature
1
1
/z teaspoons cream of tartar
Vz teaspoon salt
1
2
/J cups sugar
Whole strawberries (optional)
SAUCE: Place half of strawbemes 1n medium bowl. Crush w1th fork or potato
masher. Sl1ce remam1ng strawberries and add to bowl Add half of blueberries
to same bowl. Place remaining blueberries in medium saucepan and crush;
add sugar and lemon ju1ce Stir over medium heat unt1l sugar dissolves and
JUices become syrupy, about 4 minutes. Cool. Add to strawberry m1xture. Stir
in amaretto. Let stand 20 minutes.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
CAKE: Pos1t1on rack in center of oven and preheat to 300 F S1ft sifted flour into
medium bowl Combine vanilla, lemon juice. and almond extract m small bowl.
Usmg electnc m1xer. beat egg wh1tes 1n large bowl at med1um speed until frothy.
Add cream of tartar and salt and beat until soft peaks form. Add sugar YJ cup
at a time and continue to beat until wh1tes are stiff but not dry. Fold in vanilla
m1xture Sift flour over in 4 batches. gently folding m each addition.
Spoon batter into ungreased 1 0-inch-diameter angel food cake pan with
removable bottom. Bake until top of cake is golden brown and springy to touch.
about 1 hour 1 0 minutes. Immediately mvert center tube of cake pan over neck
of narrow bottle and cool cake completely. Usmg sharp knife. cut around sides
of pan and center tube to loosen cake Holding center tube. lift cake from pan
s1des. Cut cake free from pan bottom. Turn cake out onto plate.
DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room
temperature.
Using serrated knife. cut cake into wedges. Place on plates Spoon berry sauce
over. Garnish each with whole strawberry, if des1red. and serve.
cake
0
nd
n1 I
Orange peel con tams olls w/uch deln et tile t0/11'{'/IIrcltt>d or cJIItle
flavOt and c1roma mtll1s fraqmnt cake Blenrlim1 the yrdtl'cl orNf/{1/J peel wrth
the sugar ftrst helps re/e,J,\l' t/1' ads from tile peel .1nd turns tilt> c1
pretty pale orange color. 10 to 12 servings
Cake
3 cups unbleached all purpose flour
3/ teaspoon salt
tf2 teaspoon bakmg soda
12/J cups sugar
1 tablespoon finely grated orange peel
1 vanilla bean, split lengthwise
3f cup (11/2 sticks) unsalted butter, room temperature
3 large eggs
2/J cup fresh orange juice
2/J cup buttermilk
I
Glaze
1
1z cup fresh orange juice
2 tablespoons sugar
2 tablespoons PI stick) unsalted butter
Icing
1
/J cup powdered sugar
2 teaspoons (about) fresh orange juice
2 bon appetit desserts
nt
CAKE: Pos1t1on rack m center of oven and preheat to 350 F Butter a
12 to 15-cup Bundt pan Wh1sk flour. salt. and bakmg soda m med
1
M
blend. Usmg electric m1xer. beat sugar and orange peel m large bow a
speed to release essential 01ls from peel Scrape seeds from vamla bea
sugar mixture and beat to blend well. Add butter and beat unt11 hght Ad
0 0 d
1 at a t1me. beat1ng well after each add1tion. M1x m orange JUICe (m xture
look curdled). Stir in flour mixture. then buttermilk. Transfer batter to prepa'
pan; smooth top Bake cake until tester inserted near center comes out c ea
about 50 mmutes.
GLAZE: Meanwhile. boll orange juice. sugar. and butter m heavy small sa e-
pan over medium heat until reduced to V2 cup. swirlmg pan occas1ona ly ab
5 minutes.
Brush 3 tablespoons glaze over cake. Cool cake in pan on rack 10 mmutes Us
small sharp kni fe. cut around sides and center tube of pan to loosen cake Tu
cake out onto rack and brush with remaining glaze. Cool completely
ICING: Place sugar 1n smal l bowl. Mix in orange juice. Vz teaspoonful at at e
until thick pourabl e consistency forms. Drizzle icing decoratively over cake Le
stand until ic1ng sets.
DO AHEAD: Can be made 7 day ahead. Cover with cake dome and store at
cool room temperature.
Sundt pans are fluted. ring-shaped cake pans that are available
today in a seemingly endless variety of shapes and s1zes We
cal l for a range of 12- to 15-cup capacity pans in our rec1pes m
an effort to accommodate this variety. Because the w1dth and
depth of pans vary. it's a good idea to check for doneness about
10 minutes before the suggested baking time has elapsed
ppl
Bro""n
Spic Cake with
ug tr Gltze
Grated appll's and a cdrdme!ld.e glaze J.eep th1s Ct1At' mo1st .ullf dt>flc/Ous
tor a di:ll or nw after }OU maJ.e 1t Se1Vt' 11 lVdlf11lt'lth ,1 scoop of VtlllllltliCe
cream for a caJ.e \elswn of apple pw a lc1 mode 12 servings
Cake
Nonstick vegetable oil spray
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
'lz teaspoon ground nutmeg
1/4 teaspoon ground cloves
'14 teaspoon ground allspice
P/4 pounds Granny Smith apples, peeled, cored, coarsely grated
111z cups (3 sticks) unsalted butter, room temperature
Tlfz cups sugar
1fz cup (packed) golden brown sugar
1 teaspoon finely grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Glaze
'h cup (packed) golden brown sugar
1f4 cup ('h stick) unsalted butter
% cup heavy whipping cream
1
h teaspoon vanilla extract
'h teaspoon fresh lemon juice
1f4 teaspoon salt
CAKE: Pos1t10n rack m center of oven and preheat to 325F Spray 12- to 15-cup
Bundt pan w1th nonst1ck spray Sift flour. bakmg soda. cmnamon. salt. nutmeg.
cloves. and allsp1ce into med1um bowl Dram grated apples in stramer Using
hands or k1tchen towel. squeeze out excess liQUid from apples Measure 2 cups
grated apples.
Usmg electnc m1xer. beat butter. both sugars. and lemon peel in large bowl
unt1l fluffy. Beat m eggs 1 at a time. M1x in vanilla and lemon Juice Beat in flour
mixture. M1x m grated apples Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean. about 1 hour. Cool
in pan on rack 20 minutes.
GLAZE: While cake cools. prepare glaze. Stir sugar. butter. cream. vanilla. lemon
juice. and salt in small nonstick skillet over medium-high heat until sugar dissolves
and mixture comes to boil. Reduce heat to medium; wh1sk until glaze 1s smooth.
about 1 minute. Remove from heat.
Invert cake onto rack set over baking sheet. Using small skewer. pierce holes all
over top of warm cake. Pour hot glaze over top, allowmg 1t to be absorbed before
adding more. Cool cake 30 minutes. Serve warm or at room temperature.
A glaze coating gives a cake a beautiful. glossy finish. The easiest
way to glaze a cake is to place 1t on a cardboard round that is
slightly smaller than the cake. then place the cake on a rack over
a rimmed bakmg sheet. Pour the glaze over the center of the cake.
usmg an offset spatula to coax the glaze over the top and down
the sides. Smooth the sides only as needed; the less the glaze is
worked. the shin1er it will remain. Allow the glaze to set (at room
temperature or in the refrigerator. as indicated in the recipe). and
then transfer the cake to a platter
cakes
Maple-Walnut Pound Cake
with Maple Glaze
W/7Jie Grade A maple syrup 1s the most common vanety, for tl7ls recipe 1t's
worth seekmg out Grade B. which packs much mate robust flavor Grade 8
1
s becoming easier to find at specialty foods stores and supermarkets
12 servings
Cake
13/4 cups coarsely chopped walnuts, toasted/
2
1
/4 cups cake flour
1 teaspoon baking powder
1/z teaspoon salt
1'14 cups (21/z sticks) unsalted butter, room temperature
1'14 cups sugar
5 large eggs
1/z cup pure maple syrup
3/4 teaspoon maple extract
'h teaspoon vanilla extract
Glaze
'14 cup (
1
/z stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons heavy whipping cream
10 tablespoons powdered sugar, sifted
'Is teaspoon maple extract
12 walnut halves
CAKE: Preheat oven to 350F. Butter and flour 12- to 15-cup Bundt pan. Finely
gnnd walnuts in processor. Sift flour. baking powder. and salt into med1um bowl.
Using electric mixer. beat butter and sugar in large bowl until light and fluffy.
Add eggs 1 at a time. beating well after each addition. Beat in maple syrup.
maple extract. and vanilla (batter may look curdled). Mix in dry ingredients. Fold
in ground walnuts.
Pour batter into prepared pan Bake cake until top is golden and tester inserted
near center comes out clean. about 1 hour. Transfer pan to rack; cool cake in pan
10 minutes. Usmg small knife. cut around sides and center tube of pan to loosen
cake. Turn cake out onto rack and cool completely.
DO AHEAD: Can be made 2 days ahead. Wrap cake tightly in foil and store
at room temperature.
GLAZE: Melt butter with maple syrup and cream in heavy small saucepan.
Remove from heat. Add powdered sugar and maple extract; whisk until smooth.
Cool glaze until slightly thickened. about 15 minutes Drizzle glaze over cake.
Arrange walnut halves decoratively on top of cake. Let cake stand until glaze
sets. about 15 mmutes.
cakes 55
- --
1
Coconut Bundt Cake
with Powdered Sugar Glaze
TJ
11
s pound caAe gets its velvety texture from coconut rmlk Look for rt in tho
Asian foods sectron of the supermarket. or at Indian. Southeast Asian. or
Latm markets 12 to 16 servings
3 cups cake flour
1/z teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
21J2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
11/4 cups canned unsweetened coconut milk, divided
2 cups (packed) sweetened flaked coconut
P/4 cups powdered sugar /
Additional sweetened flaked coconut (optional)
Preheat oven to 350F. Generously butter 12- to 15-cup Sundt pan; dust pan
with flour Stir flour and salt 1n medium bowl to blend. Beat butter in large
bowl until fluffy. Gradually add 2V2 cups sugar, beatmg until well blended.
Beat in eggs 1 at a time. then both extracts. Beat in flour mixture in
4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups
flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top 1s golden brown and tester inserted near center comes
out clean. about 1 hour 10 m1nutes. Cool cake in pan 5 minutes. Using small
sharp knife. cut around sides and center tube of pan to loosen cake Turn
cake out onto rack, cool completely.
Whisk powdered sugar and remaining V4 cup coconut milk in med1um bowl
to blend. Spoon glaze over cake. Top with additional coconut. if desired.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at
room temperature.

.... ' .
Raspberry-Yogurt Cake
The yogurt helps mnke mo1st cake espec1al/y tenrJer
.
w1th flour keeps them suspended evenly m the cake 10 to 12 .
servmgs
3 cups unbleached all purpose flour, divided
11/z teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1
3
/ 4 cups sugar
2 tablespoons fresh orange juice
1
1
/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
21fz cups raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more) water
Preheat oven to 350 F Butter 12- to 15-cup Bundt pan. Whtsk 2Y2 cups fto
baking powder, and salt 1n med1um bowl.
Using electric m1xer, beat butter and 14 cups sugar in large bowl unt1l crea,...,
Beat in orange JUICe, 1 teaspoon almond extract. and orange peel Beat 1r egg
1 at a time. Mix in yogurt.
Add dry ingredients to batter and beat just until blended.
Toss remaining Y2 cup flour and raspberries in large bowl. Fold berry mtxtve
into batter. Spoon batter mto prepared pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hov
10 mmutes Cool in pan on rack 30 m1nutes
Invert cake onto plate and cool.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room
temperature.
d V: teaspoon aim
Whisk powdered sugar. 1 tablespoon water, an remammg
2
t
J/. nfuls as needed fort
extract 1n medium bowl. Add more water by 12 teaspoo
glaze. Onzzle over cake. Let stand until glaze sets
Market Tip: Raspberries kets
d ld at farmers mar
The best raspbernes are locally grown an so that
. . . Look for bemes
in open con tamers dunng mid- to late summer d dul
h
that are dark an
have a bright. uniform color and avo1d t ose c
50
. . a-buy organ!
Don't rinse raspbernes. as thts blunts their arom
d t wash away
that there's no concern about pest1c1 es o
Almond Butter Crown
Tlus veast cdke gets 1ts name from the trown like look. wh1ch IS tflc1nks to
the Bundt panJt IS haked /11 It would be perfect for brunch or an clfternoon
tea Almond paste rs available m the hakmg arsle of most and
at spec1alty foods storPs 10 servings
Dough
3 cups unbleached all purpose flour
1'' cups (2'/z sticks) chilled unsalted butter, cut into pieces
2 '!-ounce envelopes active dry yeast
'I cup warm water (105of to 115of)
1J
2
cup canned evaporated milk, room temperature
2 large eggs, room temperature
Seeds from 6 cardamom pods, crushed
1 teaspoon salt
'/4 cup sugar
Filling
'/z cup (1 stick) unsalted butter, room temperature
1
/z cup sugar
1
/z cup almond paste
1 teaspoon almond extract
'I cup sliced almonds
Powdered sugar
DOUGH: Place flour m processor. Add butter and cut 1n. usmg on/off turns.
until butter 1s s1ze of k1dney beans Transfer to large bowl. Cover and refngerate
while dissolving yeast
Spnnkle yeast and pinch of sugar over Y4 cup warm water m med1um bowl. st1r
to dissolve Let stand unt1l foamy, about 5 minutes. Mix in milk. eggs. crushed
cardamom seeds. salt. and V4 cup sugar. Pour over flour-butter m1xture and stir
JUSt until flour is moistened. Cover and refrigerate at least 5 hours
DO AHEAD: Can be made 1 day ahead Keep refrigerated.
Punch dough down. Dust hands w1th flour. Pat dough out on l1ghtly floured
surface to 20-inch square Fold dough over into 3 equal sections as for business
letter. Press edges lightly with rol ling pin to seal. Turn dough so that 1 short
side faces you. Roll dough out into 30x6 V2-inch rectangle. Starting at 1 short
side, fold dough over into thirds. forming 1 Ox6V2-inch rectangle. Wrap dough in
plastic Refrigerate while preparing filling.
FILLING: Using electric mixer. beat butter. sugar. almond paste. and almond
extract m medium bowl to blend
Butter 12- to 15-cup Sundt pan. Spnnkle bottom with sliced almonds. Unwrap
dough. Roll dough out on l1ghtly floured work surface into 24x9-inch rectangle.
Spread filling over. Starting at 1 long side. roll dough up jelly-roll style. Cut dough
crosswise into 8 sl1ces Arrange dough slices. cut sides down. in prepared pan.
spacing evenly apart. Let nse m warm draft-free area until almost doubled in
volume. about 1 V2 hours.
Preheat oven to 375F. Bake cake until top is dark golden brown. about 45 min-
utes. Turn out onto rack
DO AHEAD: Can be made 1 day ahead. Cool completely. Wrap tightly in foil.
Let stand at room temperature. Before continumg. rewarm uncovered m 325oF
oven about 10 minutes
Sift powdered sugar over Serve warm.
cakes
nr Chocolate-Apricot Kugelhopf
ThiS yeast nsen cake
1
s surpnsmgly hands off It requ11es no knec1dmg and
gets set as
1
de m a v.arm place to nse. domg lots of the w01k all tw 1tself If
vou don't hale a Augelhupf pan (they are avcJJiable at cookware stOles). you
can use a large Bundt pan 12 servings
Sponge
1 Vz cups apricot nectar
111z cups sifted unbleached all purpose flour (sifted, then measured)
V4 cup sugar
y
4
cup nonfat dry milk powder
1
v.-ounce env7e quick-rising active dry yeast
Dough
1f2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
3 large egg yolks
3 tablespoons apricot brandy or apricot nectar
1V teaspoons salt
1 teaspoon vanilla extract
1/z teaspoon ground ginger
1
1
/4-ounce envelope quick-rising active dry yeast
2 tablespoons hot water (120F to 125F)
3 cups sifted unbleached all purpose flour (sifted, then measured)
12 ounces bittersweet or semisweet chocolate, coarsely chopped
6 ounces moist dried apricots, quartered
2 tablespoons (packed) golden brown sugar
11/z teaspoons ground cinnamon
Powdered sugar
Chocolate Swirl Whipped Cream (optional; see recipe)
bon appeti t desserts
SPONGE: Boll apncot nectar 1n heavy med1um saucepan over high h
eat
reduced to 1 cup. about 5 m1nutes Pour reduced nectar mto large bow C
120F to 125F. Whisk in flour. sugar, m1lk powder, and yeast Cover tight
plastic wrap and let ri se 1n warm draft-free area until doubled m volume a
30 minutes.
DOUGH: Generously butter 12-cup kugelhopf pan. Using electnc m
1
xer beat
butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a
Beat in apncot brandy, salt. vanilla. and ginger Combtne yeast and 2 tablesp
hot water m small bowl and stir until yeast dissolves Mix yeast m
1
xture a
sponge mto butter mixture. Gradually mix in flour. Combine chocolate. drred
apncots. brown sugar. and cinnamon in medium bowl. Mrx into dough
Spoon dough into prepared pan Cover tightly with plastic wrap and krtchen
towel. Let stand 1n warm draft-free area until dough rises just to top of pan
about 3 hours.
Position rack in center of oven and preheat to 350F Bake kugelhopf unt
1
1
deep brown and cracking on top and tester inserted near center comes out c ea
about 48 minutes. Cool in pan on rack 20 minutes Turn out onto rack and
cool completely.
0 0 A H EA 0: Can be made 1 day ahead. Return to pan. cover tightly. and sto e
at room temperature.
Place kugel hopf on pl atter. Lightly sift powdered sugar over. Cut into wedges
Serve. passi ng Chocolate Swirl Whipped Cream separately, if destred
f Chocolate Swirl Whipped Cream
T l u ~ < > luscwus whtpped cream 1:<> optwnal but how could you wsts(l rtw
apncot flavor complements the kugelhopf. and would add an unexpected.
sophtsttcated touch to other chocolate cakes Makes 5 cups
2 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao). chopped
2 tablespoons plus 2 cups heavy whipping cream
2 tablespoons sugar
3 tablespoons apricot brandy or apricot nectar
St1r chocolate and 2 tablespoons cream in heavy small saucepan over low
heat until chocolate melts and m1xture 1s smooth. Cool. Beat remain1ng
2 cups cream and sugar 1n large bowl until soft peaks form Add brandy and
contmue beating until st1ff peaks form. Pour chocolate m1xture over cream
and fold together until whipped cream is lightly streaked w1th chocolate
Transfer to serving bowl.
DO AHEAD: Can be made 8 hours ahead Cover and refngerate
~
- _:-.'
Blueberry Coffee Cake
T111s cake ta'ites equally del!cwus whether made usmg fresh or frozen
bluebemes 12 servings
21f3 cups unbleached all purpose flour, divided
3f4 cup (1
1
h sticks) unsalted butter, room temperature, divided
1 cup sweetened flaked coconut
1Jz cup (packed) golden brown sugar
1 teaspoon ground cinnamon
21/z teaspoons baking powder
Vz teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
1 12-ounce package frozen blueberries, unthawed, or 21/z cups
fresh blueberries
Combine Y3 cup flour. V4 cup butter. coconut. brown sugar. and cinnamon in
medium bowl. M1x until mo1st and crumbly. Set topping aside.
Preheat oven to 375F Butter and flour 13x9x2-inch metal baking pan. Sift
remaining 2 cups flour. bakmg powder. and salt into small bowl. Using electnc
mixer. beat remammg Y2 cup butter m large bowl until fluffy. Gradually add sugar.
beating until well blended Beat in eggs 1 at a time. Mix dry ingredients into
batter alternately with milk m 3 additions each. Fold in bluebernes
Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake
until tester inserted into center comes out clean and topping IS golden brown.
about 40 minutes. Cool cake slightly. Serve warm or at room temperature.
caltes 5
I
' Spiced Crumble Cake
with Chocolate Frosting
,
1
" t ~ e , c' '"
1
t
1
e 1d and 1t keeps well c1ftm survmg, too The
The ca"' e can 1e rnu ,, " '' ' ' '
"
1 1
" ' , t
1
t l t ~ c J't' '<, ct>nter a layer of pecdns, brown sugar, butter,
crum J e rett?f5 t '"' ..,
and cocoa powder 12 servings
Crumble
1 cup pecans
'h cup (packed) golden brown sugar
2 tablespoons ('14 stick) chilled unsalted butter, diced
1 tablespoon natural unsweetened cocoa powder
Cake
2
1
h
cups unbleached all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1J4 teaspoon ground cloves
1J4 teaspoon ground allspice
3/4 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1
cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3
/4
cup (packed) golden brown sugar
5 l arge eggs
Frosting
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 B-ounce package Philadelphia-brand cream cheese,
room temperature
V4 cup ('h stick) unsalted butter, room temperature
1 teaspoon vani lla extract
2Vz cups powdered sugar
2 tablespoons natural unsweetened cocoa powder
60 bon appetit desserts
CRUMBLE: Bl end pecans. sugar. butter. and cocoa m processor um
1
1 nuts are
fmely chopped
CAKE: Preheat oven to 350F Butter and flour 13x9x2-mch metal bakmg
pan Whisk fl our. cornstarch, baking soda, cinnamon, salt, cloves, and allsp ce
in medium bowl to bl end. Whi sk sour cream, milk, and vanilla m small bowl
to blend.
Us1ng electric mtxer, beat butter in large bowl unt1l fluffy. Gradually beat In
both sugars. Beat in 3 eggs, 1 at a time. Beat in Yz cup dry ingredients Beat
10
remaining 2 eggs, 1 at a time Beat in remaining dry ingredients m 3 add
1
t
1
ons
alternately w1th sour cream m1xture in 2 additions.
Spread 3 cups batter m prepared pan. Sprinkle with crumble; press lightly mto
batter. Spread rema1n1ng batter over crumble to cover. Bake cake unttl tester
inserted into center comes out clean, about 35 mmutes. Cool cake in pan on rack
FROSTING: Melt chocolate in top of double boiler over simmering water.
stirring until just melted and smooth. Let stand just until cool but not set Usmg
electric mixer, beat cream cheese. butter, and vanilla 1n large bowl to blend Beat
in sugar in 3 additions, then cooled chocolate and cocoa.
Spread frosting over top of cake.
DO AHEAD: Can be made 1 day ahead. Chill untilfrostmg ts set: cover and
keep chilled. Let stand 1 hour at room temperature before servmg.
r Sour Cream- Orange Coffee Cake
with Chocolate- Pecan Streusel
Sour cream makes tlus coffee cake uch and m01st, and D streuselm both
the fillmg and the topprng adds twtce as much chocolate-pecan flavor
12 servings
Streusel
11/z cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons(% stick) chilled salted butter, diced
1112 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips
Cake
3 cups unbleached all purpose flour
11/z teaspoons baking soda
1'h teaspoons baking powder
1 'h cups sugar
3f4 cup (1
1
h sticks) salted butter, room temperature
3 large eggs
1'h teaspoons finely grated orange peel
1'h teaspoons vanilla extract
1 V2 cups sour cream
V cup fresh orange juice
Powdered sugar
STREUSEL: Whisk sugar and cinnamon 1n med1um bowl to blend. Add butter
and rub 1n with fmgertips unt1l mixture holds together 1n small moist clumps.
Mix in pecans and chocolate chips.
DO AHEAD: Can be made 3 days ahead Cover and refrigerate
CAKE: Preheat oven to 350F. Butter and flour 13x9x2 mch metal baking pan.
S1ft flour, bakmg soda. and baking powder into med1um bowl. Using electric
mixer. beat sugar and butter in large bowl until blended and smooth Beat 1n
eggs 1 at a time. then orange peel and vanilla. Mix in flour mixture in 4 additions
alternately w1th sour cream in 3 add1t1ons. M1x 1n orange juice. Spread half of
batter 1n prepared pan. Sprinkle w1th half of streusel. Drop remaining batter
over by heaping tablespoonfuls. carefully spread batter to make even layer.
Sprinkle w1th remaming streusel.
Bake cake 30 mmutes. Place sheet of foil loosely over pan to keep topping from
browning too quickly Contmue baking until tester mserted into center of cake
comes out clean. about 35 minutes longer. Remove foil. Cool cake in pan on rack
20 m1nutes Sift powdered sugar over cake; serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead Cool completely Store airtight at
room temperature.
cakes
I
Poppy Seed Coffee Cake
with Cardamom Streuse
The streusel toppmg 1s deliCIOUS and adds a s p 1 q ~ homoy touch to th1s rustic
ca/..e But If you're
1
unnmg short on t11ne go ahead c1nd s/..1p it-the cc1kc IS
still delicious without 1t 10 to 12 servings
Streusel
6 tablespoons sugar
6 tablespoons unbleached all purpose flour
1/
4
cup (lfz stick) unsalted butter. melted
3/4 teaspoon ground cardamom
1/z teaspoon ground cinnamon
Cake
21/J
cups cake flour
11/2
teaspoons baking powder
1
teaspoon baking soda
3
/4
teaspoon ground cardamom
1/4 teaspoon salt
11
tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup fresh orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/J
cup poppy seeds
STREUSEL: Mix sugar. flour. melted butter. cardamom. and cinnamon in
small bowl until moist clumps form.
CAKE: Preheat oven to 350F. Butter and flour 1 0-inch-diameter angel food
cake pan with removable bottom. Sift cake ftour, baking powder, baking
soda, cardamom, and salt twice mto medium bowl Usmg electric mixer,
beat butter and sugar in large bowl until well blended Beat in eggs 1 at a
time. Mix in sour cream. orange juice. orange peel. and vanilla Beat m dry
ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan
(batter will fill less than half of pan).
fj2 bon appetit desserts
Bake cake 25 minutes Spnnkle streusel over top of cake Contmue to bake
until tester inserted near center comes out clean. about 25 mmutes longer
Cool cake completely in pan on rack.
Usmg sharp knife. cut around sides of pan and center tube to loosen cake
Holding center tube, lift cake from pan sides. Cut cake free from pan botton
Placing hand gently atop cake for support. tilt cake just far enough over to
release from center tube: remove tube. Place cake streusel side up on platter
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room
temperature.
The baking time indicated in a recipe provides the estimated t1me
you can expect the cake to be done. but visual cues are your best
bet for determining doneness. Here are three ways to deterrmne 1f
a cake is perfectly done.
1. Insert a toothpick. cake tester. or even a thin metal skewer
(like the ones used to truss a turkey) into the center of the cake.
It should come out clean or with just a few crumbs attached.
2. Gently press your finger onto the top of the cake. The cake
should spring back without leaving an impression of your finger
3. Check the sides of the cake. In most cases. the edges should
just begin to pull away from the sides of the pan.
For a molten cake. the rules are different. A tester mserted into
the center of the cake should come out with thick batter attached.
and the tops and sides of the cake should be set. while the center
should appear wobbly.
Raisin Streusel Cake
Made wlf/1 matzo caf..e meal. potato starch. and nondcWY c r e c ~ m e r , tlus
delicwusl) sp1ct?d cofft?e caAe also sat1sfres the d1etary reqwwments for
Passover 12 servings
Streusel
1f
4
cup (1/z stick) unsalted margarine, room temperature
2/J cup sugar
41f4 teaspoons ground cardamom
21f4 teaspoons ground cinnamon
1fz cup matzo cake meal
Cake I
1/z cup matzo cake meal
1/z cup potato starch
1/z teaspoon salt
1/z teaspoon ground ginger
5 large egg whites, room temperature
1
1
/J cups sugar, divided
5 large egg yolks
1fJ cup liquid nondairy creamer
1f4 cup (1fz stick) unsalted margarine, melted, cooled
2 tablespoons finely grated lemon peel
11fz tablespoons fresh lemon juice
2
/J cup raisins
STREUSEL: Pos1t1on rack 1n center of oven and preheat to 350F Coat
9x9x2-mch metal bakmg pan generously with marganne M1x marganne. sugar.
cardamom, and cmnamon in med1um bowl Gradually add matzo cake meal and
mix until crumbly Spread half of streusel on baking sheet and bake until golden
and cnsp, about 10 mmutes Cool and break into b1ts.
CAKE: Combine matzo cake meal. potato starch, salt. and g1nger in small
bowl Usmg electric m1xer. beat egg whites in large bowl until soft peaks form.
Gradually add 1 cup sugar and beat until st1ff but not dry.
Using same beaters. beat egg yolks and remaining YJ cup sugar in another large
bowl until mixture is thick and slowly dissolving ribbon forms when beaters are
lifted. Beat in nondairy creamer. then margarine. lemon peel. and lemon juice
at low speed Add dry mgred1ents and st1r until well blended Fold in egg white
mixture in 2 additions.
Pour half of batter into prepared pan Sprinkle baked streusel over Sprinkle with
half of ra1sms Spread remaining batter over. Sprinkle with unbaked streusel
and remainmg ra1sms Bake until tester Inserted into center of cake comes out
dry, about 40 mmutes.
Cool cake in pan on rack Cover with foil and let stand 1 hour to soften topping.
DO AHEAD: Can be made 2 days ahead. Keep covered and store at room
temperature.
Cut into squares and serve
cakes 6
11.
tll
r
A sprmgform pan
1
c;
1
deal for tlus The powdeted sugar toppmg can be
stfted
01
t:r the hot ca).e n lute tt s stt/1111 the pan .11/owmg some of the sugcu
to melt mer so sltglltly- then the stdes can be sltpped off wtthout dtsturbmg
the toppmg Tossmg the chernes wtth the resetved flour f111AftHP be they're
added
10
the batter prments them from smkmg to the botton 10 servmgs
11/z cups unbleached all purpose flour
1 teaspoon bak1ng powder
1fz teaspoon baking soda
teaspoon salt
teaspoon ground nutmeg
cup (1 stick) unsalted butter, room temperature
cup plus 1 tablespoon sugar
large eggs, room temperatu/re
teaspoons vanilla extract
cup sour cream
teaspoon finely grated lemon peel
1 cup canned pitted sweet cherries, halved, drai ned
1lz vanilla bean, split lengthwise
2 tablespoons powdered sugar
Preheat oven to 350F. Lightly butter and flour 1 0-inch-diameter spnngform
pan wtth sides. Sift flour. bakmg powder. bakmg soda. salt. and
nutmeg into medium bowl. Using electnc mtxer beat butter and 1 cup sugar
m large bowl until well blended. Add eggs 1 at a time. beating well after each
additton. Blend m vanilla extract. Transfer 2 tablespoons dry ingredtents to
small bowl. At low speed, beat half of remainmg dry ingredtents into butter
then mix m sour cream and lemon peel. Beat 1n remaining half of dry
mgredtents. Mix cherries into reserved 2 tablespoons dry ingredients; fold
chernes mto batter
Spoon batter into prepared pan. smooth top Bake until tester inserted into
center of comes out clean, about 30 minutes. Transfer cake to rack and
cool 1 0 mmutes
b
Meanwhile, usmg .small sharp knife. scrape seeds from vanilla bean into small
owl Mtx m remammg 1 tabl
espoon sugar. rubbmg Wtth fingertips to distribute
seeds Add powdered sugar and rub again
Sift vantlla sugar over hot cake and cool Cut around pan sides to loosen cake
remove pan stdes
DO AHEAD: Can be made 7 day ahead Cover. let stand at room temperature
bon appetit desserts
Chocola Chi
Cof- Ca
With m1m chocolate ch1ps tlotted throughout and
8
sAieet
and tA
top. tillS mots! coffee cake ts great for etther brunch or de '
sse, 12 se ....
ng,
Cake
Nonsti ck vegetabl e oil spray
2 l arge egg whi tes (V4 cup)
1
/J cup (packed) golden brown sugar
Pi nch of salt
11/2 cups coarsely chopped walnuts
11/4 cups mini semisweet chocolate chi ps, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
% teaspoon baking soda
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3f4 cup sour cream
Topping
3
/4 cup powdered sugar
2 tablespoons sour cream
CAKE: Posttion rack tn center of oven and preheat to 350F. Butter ard
1 0-inch-diameter angel food cake pan with removable bottom, then spray
with nonsttck spray Mix egg whttes. brown sugar. and salt in med urn bo
Mix tn walnuts and 1;4 cup chocolate chips.
Whtsk flour. salt. baking powder. and baking soda in another medtum bow
Ustng electnc mixer. beat sugar and butter in large bowl to blend Beat r
eggs 1 at a time Sttr in flour mixture in 4 additions alternately wtth so()r
cream tn 3 addittons Sttr in remaining 1 cup chocolate chtps
Transfer batter to prepared pan smooth top Spoon walnut mixture even
over. Bake cake until tester tnserted near center comes out clean. about
1 hour 8 minutes. Cool cake tn pan on rack 15 minutes Using sharp kr fe
cut around sides of pan and center tube to loosen cake. Ustng oven mttt
grasp center tube and lift cake from sides of pan Cool cake complete Y
on rack. Cut cake free from pan bottom. Placing hand gently atop cake fo
support. tilt cake just far enough over to release from center tube. remo e
tube. Place cake. streusel side up. on platter (walnuts should be on top!
DO AHEAD: Can be made 1 day ahead Wrap in plasttc
TOPPING: Mix sugar and sour cream in bowl; dnzzle over cake
Cl1ocolate
Coffee Cak
n
Th
1
s yeast-nsen coffee caAe needs to nse for an hour before bemg baked,
so allow enough tnne before you plan to serve 11 12 servings
Topping
1 8-ounce package Philadelphia-brand cream cheese,
room temperature
1f4 cup powdered sugar
1 large egg yolk
z!J cup golden raisins
I
Cake
5 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (packed) golden brown sugar
111z cups sifted unbleached all purpose flour (sifted, then measured)
1fz cup natural unsweetened cocoa powder
3/ 4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/J cup warm water (105F to 115F)
1 teaspoon sugar
1 1f4ounce envelope active dry yeast
1 large egg, room temperature
6 tablespoons milk, room temperature
Pecans
1 large egg white
lfz cup sugar
1 cup pecan halves
TOPPING: Uslflg electnc m1xer. beat cream cheese. sugar. and egg yolk m
small bowl to blend M1x m ra1sms
CAKE: Butter 9x9x2-inch metal baking pan. Finely gnnd chocolate and brown
sugar m processor Transfer to bowl Blend flour. cocoa. and salt m processor
5 seconds. Add butter. usmg on/off turns. chop finely
Combme VJ cup warm water. sugar. and yeast in large bowl. Stir to dissolve
yeast Let stand until foamy, about 8 minutes. Mix in egg, milk. chocolate
mixture. and flour mixture Spread batter in prepared pan Drop toppmg over
batter by tablespoonfuls and spread carefully to cover
Pour boilmg water in bottom of 8x8-inch pan to depth of 1 V2 inches. Place
pan with dough over pan w1th water Cover pan with dough tightly with plastic
wrap. then k1tchen towel. Let stand until dough has risen. about 1 hour.
Pos1t1on rack in center of oven and preheat to 350F.
PECANS: Meanwhile. beat egg white and sugar m medium bowl until th1ck.
Add pecan halves and stir until well coated.
Arrange pecans. rounded side up. atop cake in irregular pattern (d1scard excess
sugar mixture) Bake cake until tester inserted 1nto center comes out with just a
few crumbs attached. about 35 minutes. Cool cake in pan on rack. Serve warm
or at room temperature.
cakes
- - ~ ~
. . .
;.._ ~ . ' >-"'
Texas Sheet Cake
,j tl . t'aJe ''named for TeJ.as. though It
1 u, on n'w us . ,.. ,
s no clear ronser s . , , t t L ulv Brrd Johnson rs rumored
, I A the Lone Stdr State rdfll '
cwtarnl} l,f,upt I t' I 7d crunchy pecan toppmg are
d ) J1 e chocolate q aze ar
to hale create It I A, f tllere are lot'> of WdVS to chcmge up
h ce baAer nt
decoratrons fort e nm' . I' hed toffee bats. chocolatecoated
,. h 8' addmg ems d
the roppmg , uc al./rf '1'1'1' 'nar'>hmallows and toaste
t
ted coconut or
1
'
e"{Jresso beans or oas .
11.Cllnuts for a rody road rendmon 12 servmgs
Cake
12/3 cups unbleached all purpose flour
Z/J cup natural unsweetened cocoa powder
3/4 teaspoon baking soda
3j
4
teaspoon salt
11/2 cups sugar
3/4 cup (1 1/z sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
Glaze
213 cup heavy whipping cream
2 tablespoons sugar
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
2 tablespoons (1/4 stick) unsalted butter, cut into pieces
11J4 cups coarsely chopped pecans, toasted
CAKE: Preheat oven to 350F. Butter and flour 13x9x2-mch metal cake pan.
Whtsk flour. cocoa, baking soda. and salt in medtum bowl to blend. Usmg
electnc mtxer, beat sugar and butter m large bowl until light and fluffy. Add
eggs 1 at a ttme. beating well after each add1t1on Mix in vanilla. Beat in half of
dry mgredtents. then 1 cup hot water, then remaining dry ingredients. Transfer
batter to prepared pan, smooth top. Bake cake until tester inserted into center
just comes out clean. about 25 mmutes. Cool cake in pan on rack.
GLAZE: Bring cream and sugar to boil in heavy medium saucepan Remove
from heat and add chocolate and butter. Let stand 5 mmutes, whtsk until
smooth Drizzle half of glaze over cake; sprinkle wtth pecans. Dnzzle wtth
remaintng glaze Cool until glaze 1s set.
DO AHEAD: Can be made 7 day ahead. Store airtight at room temperature.
Cut cake mto squares and serve.
66 bon appetit desserts
The Right Icing
Certai n frostings. 1ctngs. and glazes go particularly well w
1
th
certai n cakes Here's how they match up
LIGHT. SPONGY CAKES like angel food and chtffon cakes-
work best wtth tht n. pourabl e icings made by dissolving powdered
sugar wi th a liquid. such as milk, coffee. or cttrus JUice. or Wtth
fluffy whipped cream frosttngs that won't compete with the cakes
a try crumb. Spongy cakes are able to soak up any excess mo
1
sture
these creamy ictngs may exude. Powdered sugar icmgs and
chocol at e glazes also work well with Sundt cakes, stnce the
decorative surface needs just a glossy finish.
RICH, MOIST LAYERED CAKES-like gingerbread, chocolate.
and carrot cakes-work tn harmony with buttercreams. whtpped
ganaches. and cream cheese frostings, which won't exude liquid
and wtll help seal in the cake's moisture.
DENSE, FUDGY CAKES- like flourless chocolate cakes-are
so ri ch that a stmple s1ft1ng of powdered sugar is often the only
embelli shment needed These cakes are even more extravagant
when draped in ganache, covered in whipped cream, or served
with a dessert sauce. such as creme anglatse.
Carrot Cake with Buttermilk Glaze
and Cinnamon- Cream Cheese Frosting
There :c; nothmg ordmary about this carrot cake Jt:'i loaded w1th coconut.
pmeapple. and pecans. and includes both a glaze and a frostmg The glaze IS
hot when 1t:'i poured over the warm sheet cake. wh1ch gives tins dessert a
nch, m01st texture The frostmg is truly the 1cmg on the cake Just be sure the
glazed cake 1s completely cool before the frostmg 1s spread over it. or the
frostmg wt/1 melt 12 servings
Cake
2
cups unbleached all purpose flour
2 teaspoons baking soda
2
teaspoons ground cinnamon
1/2 teaspoon salt
11/z cups sugar
I
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups coarsely grated peeled carrots
11fz cups sweetened flaked coconut
1 B-ounce can crushed pineapple in juice
1 cup coarsely chopped pecans
Glaze
1 cup sugar
1fz cup buttermilk
1fz cup (1 stick) unsalted butter, diced
1 tablespoon light corn syrup
11fz teaspoons baking soda
1 teaspoon vanilla extract
Frosting
11fz B-ounce packages Philadelphia-brand cream cheese,
1
2
room temperature
cup (1 stick) unsalted butter, room temperature
1-pound box powdered sugar
tablespoons (packed) brown sugar
1
1fz teaspoons vanilla extract
1
teaspoon ground cinnamon
CAKE: Preheat oven to 350F. Brush 13x9x2-mch metal baking pan w1th
vegetable oil; dust w1th flour. Whisk flour, bakmg soda. cmnamon. and salt in
medium bowl Beat sugar. eggs, buttermilk, oil , and vanilla in large bowl until
smooth. Beat 1n dry ingredients. Fold in carrots, coconut pineapple with juice,
and pecans Transfer batter to prepared pan.
Bake cake 30 minutes. Tent loosely with foil. Continue to bake until tester
inserted into center comes out clean. about 15 minutes longer. Remove from
oven. Using bamboo skewer. poke deep holes all over cake.
GLAZE: Meanwhile. bring sugar. buttermilk, butter. corn syrup, and baking
soda to boil in large saucepan. stirring until sugar dissolves. Boil until glaze
is deep amber color. whisking often. 3 to 4 minutes (glaze will thin out when
almost done) Remove from heat; mix in vanilla.
Spoon hot glaze evenly over warm cake. Cool cake completely in pan.
FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add
powdered sugar. brown sugar. vanil la. and cinnamon; beat until blended.
Spread frosting over cooled cake in pan.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
cakes
, Parsnip Spice Cake
with Ginger-Cream
Cheese frosting
I
. I ,, t.Jd to carrots-they cJre sum leu in flavor but have
PaN1tfl" ate c Y rt ,a < I
. I " I Here they gJve a new twist to CcllfOt cake t 18
creann u ute ues 1 36 for
walnuts or am otht" n'"" mtenstfie<> t17etr nch nutty flcWor. see page
tipS on toastmg nuts 12 to 16 servings
1'/z cups unbleached all purpose flour
1 cup sugar
1
2
tablespoon ground ginger
teaspoons baking powder
teaspoons ground cinnamon
3
teaspoon plus 1/e teaspoon salt
teaspoon ground nutmeg
teaspoon ground allspice
teaspoon ground cloves
large eggs
cup canola oil or other vegetable oil
I
'h cup whole milk
1
1
/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1fz cup walnuts, toasted, chopped
4 ounces Philadelphia-brand cream cheese, room temperature
2 tablespoons (% stick) unsalted butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar
Preheat oven to 350F. Butter and flour 13x9x2-inch metal baking pan Combine
flour. 1 cup sugar. ground ginger, baking powder. cmnamon. teaspoon salt,
nutmeg, allspice. and cloves m large bowl; whisk to combine. Whisk eggs, oil,
milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over
dry mgredients; st1r until JUSt combined. Stir in parsnips and walnuts. Transfer
batter to prepared pan. Bake until tester inserted into center comes out clean
about 25 minutes. Cool cake completely in pan on rack. ,
Beat cream cheese and butter in large bowl until smooth. Beat m fresh ginger
and remaining Ya teaspoon salt and Y2 teaspoon vanill a. Gradually add powdered
sugar and beat until frosting is smooth Spread over cake.
DO AHEAD: Can be made 1 day ahead Cover and chill.
68 bon appetit desserts
Glazed Lime Cake
Heres a cake you can make any mght of the week on a wh1m, smce th
h
ere a e
JUSt seven staple mgredwnts used for bot the cake and glaze-all f
O
you're t1kely to have on hand If you don t have self-nsmg flour, use all
P
urpose flour instead and add 73;4 teaspoons baking powder and,,. t
n easPoo
salt. For a pretty garnish. grate some fresh lime peel over the cakeJu
. . . st after
its been glazed and spnnkle wtth blackbemes or raspberries 9 serv
tngs
l/
4
cup (1 Vz sticks) butter, room temperature
21/
2
cups powdered sugar, divided
2 large eggs, room temperature
V4 cup milk
1'/J cups self-rising flour
4 large limes
6 tablespoons sugar
Preheat oven to 350F. Butter and flour 8x8x2-inch metal baking pan. Us
1
ng
electric mixer. beat butter and 1 Yz cups powdered sugar in large bowl until
well blended. Beat 1n eggs 1 at a time. Beat in milk, then flour. Transfer batte
to prepared pan; smooth top. Bake cake until tester mserted into center comes
out cl ean, about 33 minutes.
Meanwhi le, finely grate enough lime peel to measure 1 tablespoon. Halve
limes; squeeze enough juice to measure 6 tablespoons St1r lime peel. hme
juice. and 6 tablespoons sugar in small bowl until sugar d1ssolves. Set lime
syrup aside.
Using skewer. poke holes all over cake. Spoon 2V2 tablespoons lime syrup
into another small bowl; reserve for glaze. Spoon all remain1ng lime syrup
evenly over hot cake. Cool cake completely in pan on rack.
Whisk remaining 1 cup powdered sugar into reserved 2V2 tablespoons lime
syrup; drizzle glaze over cake Let stand 1 hour. Cut cake mto squares.
f Double-Ginger Gingerbread
with Orange-Ginger Sauce
The double hit of gmger comes from ground gmger and chOflfled crystallized
gmger 8 servings
1 '/z cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1fz teaspoon salt
lfz teaspoon freshly ground black pepper
Vz cup (1 stick) unsalted butter, room temperature
Vz cup (packed) dark brown sugar
2 large eggs
1
/4 cup robust-flavored (dark) molasses
213 cup buttermilk
'I cup chopped crystallized ginger
'lz cup chilled heavy whipping cream, whipped to soft peaks
Orange-Ginger Sauce (see recipe)
D hon appetit desserts
Preheat oven to 325F Butter 8x8x2-inch metal baking pan d
, USt With ft
fl our. bakmg soda. ground ginger. cinnamon, salt, and peppe
0
r
. . r mto smal bQ;
Us1ng electnc m1xer. beat butter 1n large bowl until light and fluff
and beat until fluffy. Add eggs 1 at a time, beating well afte Yh Add
r eac add t
1n molasses. M1x in half of dry mgredients. then buttermilk th
, en remam
ingredient s. Fold in crystallized ginger. n
Transfer batter to prepared pan. Bake cake until tester inserted
. ~ ~ ~ ~
comes out clean. about 45 m1nutes. Cool cake slightly in pan on rack
DO AHEAD: Can be made 6 hours ahead. Cool completely Co . h
verwtt fola
rewarm in 375F oven 70 to 75 mmutes
Cut warm cake mto squares and place on plates. Top with whipped
cream ar
Orange-Ginger Sauce and serve.
'' Orange-Ginger Sauce
This sauce would also be delicious over vanilla 1ce cream or spooned over th
Greek yogurt scattered with toasted almonds. Makes about 1112 cups
3 large oranges
1 cup (about) fresh orange juice
6 tablespoons sugar
1 ci nnamon stick
3 tablespoons chopped crystallized ginger
Using small sharp kn1fe. cut off peel and white pith from oranges. Workmg oVE
small bowl, cut between membranes of oranges, releasing segments. Transfe
segments to medium bowl Pour accumulated orange juice into measunng CLP
Add enough orange juice to measure 1 cup plus 2 tablespoons. Transfer jUicet
d
. unt1l
me 1um saucepan. Add sugar and cinnamon. Cook over low heat. strrnng
sugar dissolves. Increase heat and simmer until ju1ce m1xture IS syrupy and
reduced to 6 tablespoons, about 12 minutes. Pour over oranges. Add ginger Coo
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
f Cranberry-Maple
Pudding Cake
Pudding cakes form two wonderful layers all on the1r own as they bake-
the puddmg layer settles on the bottom, and a spongy cake forms on top.
Serve th1s warm for breakfast or dessert 6 to 8 servings
2 cups fresh or frozen cranberries
1 cup pure maple syrup (Grade 8 or Grade A dark amber)
213 cup heavy whipping cream
3f
4
teaspoon finely grated orange peel
Pinch of salt plus lfz teaspoon salt
213 cup unbleached all purpose flour
1J3 cup yellow cornmeal (preferably stone-ground)
11J2 teaspoons baking powder (
1 large egg
3 tablespoons sugar
lf2 cup whole milk
1f2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Creme fraiche, softly whipped cream, or vanilla ice cream
Position rack in center of oven and preheat to 400F. Combine cranberries,
maple syrup, cream. orange peel, and pinch of salt in heavy medium saucepan.
Bring to boil. st1rnng occasionally. Reduce heat and simmer 1 minute. Remove
from heat.
Whisk flour, cornmeal, baking powder. and remaining Y2 teaspoon salt in
medium bowl. Whisk egg and sugar in another medium bowl. Wh1sk milk,
melted butter. and vanilla into egg mixture. Add flour mixture to egg mixture.
whisk to blend.
Pour warm cranberry mixture into 11 x 7 x2-inch or 8x8x2-inch glass or ceramic
baking dish. Pour batter over. Bake cake until golden and cranberry mixture
bubbles at edges, about 28 minutes. Cool 15 minutes. Spoon warm cake with
cranberry mixture onto plates. Serve cake topped with creme fralche, whipped
cream, or vanilla ice cream.
cakes 71
'f Apple- CoriUileal
Upside-Down Cake
}e/loH cornmeal gwes thiS homey dessett great te\ture Plppm apples can be
uc;ed m place of Grtmnv Souths When addmg the bcJtter to the ccJke pan, If
b;, c;poonfuls rather than pouniJg tf over to help dlstnbufe If evenly and to
. I I 'h ... C""ke IWJ't mner-sweet, so serve it warm wtth vanilla
d1slodgmg t 1e app es '
1
'' o
or dulce de !eche ICe cream, if destred 6 to 8 servmgs
Nonstick vegetable oil spray
tablespoons (1 stick) unsalted butter, room temperature, divided
cup plus 2/J cup sugar . .
7- to B-ounce Granny Smith apples, peeled, cut mto etghths, cored
cup unbleached all purpose flour
cup yellow cornmeal
teaspoon baking soda
teaspoon salt
large egg
cup buttermilk
I
Technique Tip: Flipping Out
lnvertmg an ups1de-down cake to get 1t out of the pan requires a
leap of faith-and a firm gnp. It's Important. of course, to read the
mstructions m the recipe first. Then. just go for 1t: Usmg oven mitts
or th1ck k1tchen towels. make sure you've got the cake pan and the
platter clasped tightly together [1] Then flip the platter and cake
quickly, let stand as directed. and carefully lift off the cake pan [2]
Pos1t1on rack m center of oven and preheat to 350F. Generously s ra
9-mch-dlameter cake pan with 2-inch-high sides with nonst
1
ck spr:V
2 tablespoons butter in heavy large skillet over medium-high heat
y
2
cup sugar and stir until sugar melts and turns golden brown, abou
1
3 minutes Add apples and saute over medium heat until apples are st
tender and coated w1th caramel. shakmg pan occasionally, about 12 mm e
Immediately pour m1xture into prepared pan; distribute apples and carame
evenly over bottom of pan.
Whisk flour. cornmeal. baking soda. and salt 1n medium bowl. Using electr
mixer. beat remain1ng 6 tablespoons butter and
2
/3 cup sugar in large bow
until fluffy. Beat in egg. Add half of flour m1xture. st1r in buttermilk. Aao
remaining flour mixture and mix well. Drop batter by spoonfuls evenly over
apples and spread gently with offset spatula.
Bake until cake is golden brown and tester inserted mto center comes out
clean, about 40 minutes. Cool cake in pan on rack 5 minutes Cut around
sides to loosen cake. Place platter over pan. Usmg oven m1tts or pot hold
as aid. firmly grasp pan and platter together and turn over Gently lift pan
cake. SeNe warm.
Caramel-Walnut Upside-Down
Banana Cake
A new tw1st on pmeapple ups1de-down cake Walnuts 1ep!ace tile pmeapple
atop a <>uper-m01st banana caf...e, and a brown sugar caranwl dnps down tile
s1des 6 to 8 servings
Topping
Nonstick vegetable oil spray
1/z cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
lf cup walnut halves or pieces
Cake
I
P/4
cups cake flour
1
teaspoon baking powder
3
/ 4 teaspoon baking soda
1/2 teaspoon salt
1/z cup (1 stick) unsalted butter, room temperature
'h cup sugar
1/z cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream
TOPPING: Spray 8-mchd1ameter cake pan w1th 2-mch-h1gh s1des w1th
nonst1ck spray Bnng butter. sugar. and corn syrup to boil in medium saucepan.
stirring constantly until butter melts Boil syrup 1 minute. Stir m nuts. Spread
toppmg in prepared pan. Let topp1ng cool completely.
CAKE: Preheat oven to 350F. S1ft flour, baking powder, baking soda. and salt
mto medium bowl Using electric m1xer. beat butter and both sugars m large
bowl until blended Beat in eggs 1 at a time. then mashed bananas, sour cream.
rum. and vanilla. Beat 1n dry mgred1ents m 2 additions just until combined.
Spoon batter into pan.
Bake cake unt1l tester inserted mto center comes out clean, about 55 mmutes.
Cool 15 minutes Run small kn1fe around pan sides to loosen cake. Place platter
over pan. Using oven m1tts or pot holders as aid, firmly grasp pan and platter
together. then turn over. Let stand 5 minutes, then gently lift pan off cake. Cool
at least 15 minutes for toppmg to set Serve warm or at room temperature w1th
whipped cream or vanilla 1ce cream.
Market Tip: Bananas
If you don't see any npe bananas m the produce sect1on. ask the
produce manager if there are any in the back-sometimes they
remove the ripe bananas to make room for the newest sh1pment.
cakes 73

" ..
. -
I


Plum-Blueberry
Upside-Down Cake
Ups1de-down cake, an old-fashioned favonte is given a lustrous new look
w1th plums and fresh bluebenies 8 servings
Topping
112 cup (1 stick) unsalted butter
1/2 cup (packed) dark brown sugar
4 plums, pitted, cut into %-inch wedges
1 1/2-pint container blueberries
Cake
11/z cups unbleached all purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
% teaspoon salt
1J4 cup (1/z stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Vz cup plus 1 tablespoon milk
Vanilla ice cream or whipped cream (optional)
TOPPING: Melt butter in heavy med1um saucepan over low heat Add sugar,
wh1sk until well blended. Pour syrup into 9-inch-diameter cake pan with 2-inch-
high sides, spread1ng to cover bottom evenly Lightly press plums mto syrup m
circle around edge of pan. Spread berries in center.
DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature
CAKE: Position rack in center of oven and preheat to 350F. Sift flour, bakmg
powder, cinnamon, and salt into medium bowl. Beat butter in another medium
bowl until smooth Gradually add sugar to butter and beat until well combined.
Add eggs 1 at a time. beating well after each addition. Beat in vanilla. Stir dry
ingredients and milk alternately mto butter mixture, beginning and ending with
dry ingredients. Spoon batter over topping in pan.
Bake cake until top is golden and firm and tester inserted into center comes out
clean, about 55 minutes. Let stand 10 minutes. Run small sharp knife around
pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders
as aid, firmly grasp pan and platter together, then turn over. Let stand 3 minutes.
then gently lift pan off cake Serve warm or at room temperature with 1ce cream
or whipped cream, if des1red
cakes
~ 1 Pineapple Upside-Down
Pux.npkinGingerbread
71eli lfiJ for autumn With thl' atkfltwn of pumpkm,
u Nde down c.qJ..e get., ~ ,m ' -
1
'I , , Tt
1
'el the pllll'dpple, I/ SO c1 large Sllf died kill e
177011
.,.,e., and a ml\ of ~ p r c c s o It .,
' . . I ' IVtth ea'>e U'>mg round rookie cuttm s of dl ferent
to cut through the toug I s"m )
le pieces'" il clever twrst thcJt c ~ d d s c1 modt.rnlook
s1zes to cut the pmeapp
10 servings
Topping .
Nonstick vegetable 011 spray
213
cup (packed) golden brown sugar
'h cup (1 stick) unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 ripe pineapple, peeled
Cake
2
2
2
1'/
3/4
lfz
lfz
1
2
'lz
lfz
'lz
cups unbleached all purpose flour
teaspoons baking soda
j
teaspoons baking powder
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon salt
cup (1 stick) unsalted butter, room temperature
cup sugar
large eggs
cup mild-flavored (light) molasses
cup canned pure pumpkin
cup boiling water
Whipped cream
Market Tip: Pineapple
When selectmg a pmeapple, look for one that feel s heavy for 1ts
size-a good sign that it wil l be juicy- and has a fragrant smell,
a hint that it will be flavorful. Then tug at one of the inner leaves
it Wi ll release easily 1f the pmeapple is npe '
76 bon appetit desserts
TOPPI NG: Preheat oven to 350oF. Spray 9x9x2-mch metal bakmg pan
w
1
th nonstick spray. Combine sugar, butter, pineapple JUice concentrate a d
molasses in heavy small saucepan. Bring to boil over med1um heat, whlvk
until sugar d1ssolves and syrup is smooth; boil1 minute. Pour evenly
1010
prepared pan.
Cut off one YJ-inch-thick round from pineapple; cut out core. Place round m
syrup in pan. Stand pineapple on end. Cut lengthwise into YJinch-thlck slice
Using 3 round cutters of different sizes, cut out rounds from pineapple slices
avoiding core. Arrange rounds close together in smgle layer m free-form des g
in syrup.
CAKE: Whisk flour, baking soda, baking powder, cinnamon, ginger, and sat
medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to be
Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry mgred e
just until blended. occasionally scraping down s1des of bowl. Beat m Y2cup
boiling water. Pour batter evenly into pan.
Bake cake until tester inserted into center comes out clean. about 50 mmutes
Cool cake in pan 45 minutes. Place platter over pan. Usmg oven mitts or pot
holders as aid, firmly grasp pan and platter together and turn over. Let stand
5 minutes, then gently lih pan off cake. Serve cake warm or at room tempera! e
with whipped cream.
f? Upside-Down Spiced
Peach Cake with Honey-
Sweetened Whipped Cream
A touch of honey m the brown sugar m1xture. f1esh peaches mstead of canned
pmeapple. and a b1t of yogurt in place of some of the butter update the classic
cake. When removed from the heat. the honey m1xture will begin to harden
qu
1
ckly. so be ready to pour 1t mto the cake pan 1mmed1ately As the cake
bakes. the honey rn1xture melts rnto the peaches and mto the bottom of the
cake, creatmg a
1
usc10us toppmg 6 servings
6
1/c
tablespoons (3/c stick) unsalted butter, room temperature, divided
cup honey
1/4
cup (packed) golden brown sugar
11/4 cups unbleached all purpose flour
11/z
(
teaspoons ground cardamom
1fz teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3
/4 cup sugar
1 large egg
1
/z cup plain whole-milk yogurt
3 small or 2 medium ripe peaches (about 1 pound total), pitted,
thinly sliced
Honey-Sweetened Whipped Cream (see recipe)
Position rack in center of oven and preheat to 350F. Generously butter 9-inch-
diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter m heavy
small saucepan over medium-high heat. Stir in honey and brown sugar. Boil
until mixture darkens slightly, stirnng often. about 2 m1nutes Immediately pour
honey mixture into prepared pan to coat bottom completely. Let stand while
prepanng batter.
Whisk flour. cardamom. cinnamon. baking soda. and salt m med1um bowl to
blend. Using electnc mixer. beat sugar and remaining 4 tablespoons butter
in large bowl until fluffy. Beat m egg. Mix in half of flour mixture, then all of
yogurt. Add remaming flour mixture and mix just until blended.
Arrange sliced peaches decoratively over honey mixture (it will be firm).
covering completely. Drop batter by spoonfuls evenly over peaches and gently
spread batter over peaches to cover completely Bake until cake begms to pull
away from sides of pan and tester inserted into center comes out clean, about
40 mmutes Cool cake in pan on rack 5 minutes Run small knife around pan
sides to loosen cake Place platter over pan. Usmg oven mitts or pot holders as
aid, firmly grasp pan and platter together, then turn over. Gently lift off pan.
Serve warm or at room temperature with Honey-Sweetened Whipped Cream.
f Honey-Sweetened Whipped Cream
Usmg honey to sweeten the cream adds a subtle nuance; a bit of yogurt creates
a perfect balance of sweet, creamy. and tangy flavors Makes about 13/c cups
3
/4 cup chilled heavy whipping cream
3 tablespoons honey
1/4 cup plain whole-milk yogurt
Using electric mixer. beat cream and honey in large bowl until soft peaks form.
Fold in yogurt.
DO AHEAD: Can be made 8 hours ahead. Cover and refngerate
cakes
Brown Sugar-Almond Cake
with Caramel Frosting
Butternulk helps make this cake tender; and brown sugar g1ves 1t a roasty,
old-fashioned sweetness 12 servings
Cake
2 cups cake flour
3/
4
teaspoon baking powder
3/4 teaspoon baking soda
1J4 teaspoon salt
1 15-ounce can pear halves in light syrup, well drained
3/
4
cup blanched sli vered almonds
3/4 cup buttermilk
3/4 cup sugar
1J2 cup (packed) golden brown sugar
1Jz cup (1 stick) unsalted butter, room temperature
2 l arge eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
I
Frosting
3/4 cup (packed) dark brown sugar
112 cup heavy whipping cream
1 tablespoon light corn syrup
1
h cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Toasted sliced almonds
Addi ti onal powdered sugar
78 bon appetit desserts
CAKE: Preheat oven to 350F. Butter 9x9x2-mch metal bakmg pan L
me pa
w1th waxed paper; butter paper. Sift flour, baking powder. bakmg soda
. and at
into large bowl
Place pears and nuts in processor; blend to thick puree Add buttermilk b
Ot
sugars. butter. eggs, and both extracts. Process until well blended (m
1
xtu
re ma
1
look curdled). Add to dry ingredients. stir to blend. Transfer to prepared pan
Bake cake until tester inserted into center comes out clean, about 30 mmutes
Cool cake in pan on rack 10 minutes Run small sharp knife around pan Sides to
loosen cake. Turn cake out onto rack; peel off paper. Cool cake completely
FROSTING: Combine brown sugar. cream. and corn syrup in heavy med
1
urr
saucepan. Stir over medium heat until mixture comes to boil. Boil 2 mmutes,
swirling pan occasionally. Pour mixture into medium bowl Chill unt1l cold and
beginning to thicken. stirring occasionally, about 1 hour.
Using electric mixer. beat butter and powdered sugar in medium bowl unt1l
smooth. Gradually beat m cold brown sugar mixture. then vanilla.
Place cake on platter. Spread frosting over cake. Sprinkle nuts on top of cake
DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover.
Sprinkle additional powdered sugar over cake.
r1 Walnut- Orange Cake
Instead of the vegetable 011 or hurter usually found rn cakes. OIIV(? 0111s used
here. Jendmg a tmld aroma and flavor that complement the walnuts and orange
Regult'lr a/we oil works best as 1ts nnld taste won't compete w1th the other
flavors Nutt} but delicate. th1s cake would be deliCIOUS wl{h JUSt a dollop of
ltghtl} sweetened wh1pped cream Serve 1t for breakfast. brunch. or tea, or
after dmner 8 to 10 servings
Nonstick olive oil spray
11/z
cups chopped walnuts
1
cup unbleached all purpose flour
1
tablespoon baking powder
4
large eggs
11/z cups sugar
1/z cup fresh orange juice
1
tablespoon finely grated orange peel
1/z cup olive oil
Powdered sugar
Preheat oven to 350oF Spray 9-inch-diameter spnngform pan with nonst1ck
olive oi l spray. Place parchment paper round 1n bottom of pan; spray parchment
Grind walnuts in processor until finely ground but not powdery. Combine ground
walnuts, flour, and bakrng powder in med1um bowl.
Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes.
Gradually add sugar. beating untill1ght. thick. and pale yellow. about 4 minutes
G.raduall.y a ~ d walnut-flour mixture. then orange juice. orange peel, and olive
~
1
1 . beatmg JUSt until blended. Transfer batter to prepared pan. Place pan on
nmmed bakmg sheet and bake cake unt1l tester inserted into center comes out
clean. about 1 hour. Cool cake completely in pan on rack.
Run knife around pan sides to loosen cake. Release pan sides. Carefully invert
cake onto platter and remove parchment Sift powdered sugar over cake.
? Cinnamon- Sugar
Plum Cake
Fresh. npe, seasonal fru1t 1s essentialm desserts that feature 1t- such as this
one. So make th1s cake when summer plums are at their peak. Other summer
fruits that would be del1c1ous m th1s recipe. pitted fresh cherries or sliced
peaches and nectannes Dunng fall and winter, use sliced cored unpeeled
pears 6 to 8 servings
11/4
1
1/4
1h
3/4
2
1
1
5
%
cups unbleached all purpose flour
teaspoon baking powder
teaspoon salt
cup (1 stick) unsalted butter, room temperature
cup plus 11/z tablespoons sugar
large eggs
tablespoon fresh lemon juice
teaspoon finely grated lemon peel
large plums (about 11/4 pounds), pitted, cut into 1/z-inch wedges
teaspoon ground cinnamon
Preheat oven to 350F. Butter 9-inch-diameter springform pan Whisk flour.
bakrng powder, and salt in small bowl to blend. Using electric m1xer. beat
butter in large bowl until fluffy. Beat in % cup sugar Add eggs 1 at a time.
then lemon JUICe and lemon peel. beatrng until blended after each addition.
Beat in flour mixture. Spread batter in prepared pan.
Press plum wedges halfway rnto batter in concentric circles. spacing slightly
apart. Mix remaining 1 Y2 tablespoons sugar and cinnamon in small bowl.
spnnkle over plums.
Bake cake unt1l browned on top and tester inserted into center comes out
clean. about 50 minutes Cut around cake; release pan sides. Serve cake
warm or at room temperature.
- - ~ ~ - - - - ~ - - ~ ~ - - - - ~ - - - - - - ~ - - - - - - - w
f Raspberry Cake with Marsala,
Creme Fraiche, and Raspberries
Th'S tender raspbeny ca/.. e has the textwe of a fresh ca/.. e doughnut, so i t
111ould be great for brunch Very lightly sweetened whipped cream could be
substttuted for the creme fraFche 10 servings
1
1
/z cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1,4 teaspoon baking soda
1
,4 teaspoon ground nutmeg
1fz cup Marsala
1/4 cup fresh orange juice
14 tablespoons (P/4 sticks) unsalted butter, room temperature,
di vided
1 cup plus 4 tablespoons sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
4 cups fresh raspberries, divided
2 cups creme fraiche or sour cream
/
Pos1t1on rack m center of oven and preheat to 400F Butte
10
.
r mch-di
spnngform pan w1th 2% 1nch-high s1des Whisk flour bak ameter
. mg Powder s
bakmg soda, and nutmeg 1n medium bowl to blend. Comb M at,
. me arsala and
orange JUice 1n small bowl. Beat 12 tablespoons butter and 1
cup sugar In I
bowl until well blended. Beat 1n eggs, vanilla, and lemon p
1 8
. ar e
. . ee eat In flour
m1xture 1n 3 add1t1ons alternately with Marsala m1xture m 2 dd.
a ltlons Transf
batter to prepared pan. Sprinkle with 1 Y2 cups raspberries re e
. serve remam
berries for serving. mg
Bake cake until top is gently set. about 20 minutes. Reduce ov t
en emperaturo
to 375oF. Dot top of cake with remaining 2 tablespoons butter a d ..
. n spnnkle
w1th 2 tablespoons sugar. Continue baking until tester mserted
1
t
n o center of
cake comes out clean, about 15 minutes. Cool cake in pan on rack R
1
. e ease pan
s1des; transfer cake to platter. Cool to room temperature.
Mix creme fraTche and remaining 2 tabl espoons sugar in small bowl.
DO AHEAD: Cake and creme fralche mixture can be made 8 hours ahead Let
cake stand at room temperature. Cover and chill creme fralche m
1
xture
Cut cake into wedges. Top each with dollop of creme fraTche and fresh
raspberries and serve.
f Tarte au Sucre
Sunt!ar to a rust1c coffee cal. e. th1s Belg1an class1c is a light and fluffy yeast-
nsen treat w1th a custtudy brown sugar toppmg Often served w1th fresh
bemes as dessert. the tart IS also lovely for brunch or as an afternoon snack
w1th coffee or tea 10 to 12 servings
1 '/z cups unbleached all purpose flour
'I cup sugar
2 teaspoons active dry yeast
1 teaspoon finely grated lemon peel
'lz teaspoon salt
6 tablespoons (3/ stick) chilled unsalted butter, cut into
1/z-inch cubes
'I cup whole milk
3 large egg yolks
2 large eggs
2/J cup heavy whipping cream
2/J cup (packed) dark brown sugar, divided
Butter and flour 9-inch-diameter springform pan with 24-inch-hlgh sides
M1x flour. !14 cup sugar. yeast. lemon peel. and salt m processor Add butter;
using on/off turns. blend until mixture resembles coarse meal Add milk
and egg yolks; using on/off turns. blend until soft dough forms. Using wet
fingertips, press dough over bottom and 1 inch up sides of prepared pan.
Cover tightly with plastic and let rise in warm draft-free area until light
and puffy (dough will not double in volume). about 2 hours.
Preheat oven to 400F. Whisk whole eggs and cream in small bowl to
blend. Sprinkle YJ cup brown sugar over bottom of tart. Pour cream mixture
over. Sprinkle With remainmg YJ cup brown sugar. Bake unti l dough puffs
and browns and filling browns m spots. about 25 mmutes Transfer to rack.
Cut around pan sides to loosen tart Release pan s1des Cool 30 minutes.
Serve warm or at room temperature.
Chocolate Decadence
Although the pan 1s buttered and floured to prevent st1cking. the cake 1tself is
flour less The decadence comes from a generous dose of bittersweet chocolate
and butter. accented w1th Grand Mamier. Cognac. and espresso powder.
12 servings
1 pound bittersweet or semisweet chocolate (do not exceed
61% cacao). chopped
10 tablespoons (1 1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350F Butter and flour 9-inch-diameter spnngform pan with
24-inch-high s1des St1r chocolate and butter in heavy large saucepan over low
heat until melted and smooth. Remove from heat. Wh1sk m Grand Marnier.
Cognac. and espresso powder Cool to lukewarm.
Using electric m1xer. beat eggs and sugar in large bowl until tripled in volume.
about 5 minutes. Fold Y4 of beaten egg mixture into cooled chocolate mixture to
lighten. then fold chocolate m1xture into remaining egg mixture. Transfer batter
to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still
attached. about 45 minutes. Cool cake in pan on rack (cake will sink as 1t cools)
Run knife around pan sides to loosen cake. Release pan s1des
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room
temperature
Cut cake into wedges Serve with whipped cream and bernes
Technique Tip: Whip It Up
Since there's no leavening agent in this cake other than eggs to
make it rise. a good whipping of the eggs and sugar 1s key Use
room-temperature eggs and a hand-held mixer or stand m1xer at
medium speed to create a fluffy foam that willl1terally tnple m
volume The chocolate m1xture should be just lukewarm when
the foam 1s added or the heat will deflate the foam. Bake the
cake 1mmed1ately, while the foam 1s at 1ts h1ghest volume.
cakes
Chocolate-Pistachio Torte with
Warm Chocolate Ganache
CharactenstiC of tortes tlus IS d decadt>nl flow less cake loaded With nuts
Plstacluo paslt' lends cJ u onderful /Jut IS not readily avallcJble and IS
fmrly e>.pet1SI\ e thiS reclpt, demonstratl'S how sunple If IS to
maf.. e your OL'\. U and b} makmg the pdste yow self. you pufl ty and
freshness There 111 be a bit of p1stacluo paste left over stu 1t mto your
ne>. t batch of browmes 12 servings
Pistachio Paste
12 ounces unsalted natural pistachios
2 tablespoons sugar
2 large egg whites
Torte
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
'lz cup (1 stick) unsalted butter, room temperature
6 large eggs, separated, room temperature
'I teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
Ganache
2
15
cups heavy whipping cream
ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
Chopped pistachios
J2 bon appetit desserts
PISTACHIO PASTE: Finely grind nuts and sugar in processor Add e
gg Whte
and blend well.
DO AHEAD: Can be made 3 days ahead. Transfer pistachio paste to small
bowl, cover, and refngerate
TORTE: Preheat oven to 350F Butter 8-inch-diameter springform pan With
23/4-inch-high sides Line pan bottom with parchment paper; butter paper pace
chocolate m medium metal bowl. Set bowl over saucepan of simmenng water
and stir until chocolate is melted and smooth. Remove bowl from over water
Cool chocolate to lukewarm.
Measure 1!J cup pistachio paste and transfer to small bowl (cover and reserve
for another use). Place remaining pistachio paste in large bowl; add butter. Usmg
electric mixer, beat until blended. Beat m egg yolks, then melted chocolate Us ng
clean dry beaters, beat egg wh1tes with salt in another large bowl until soft
peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks forrr
Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg wh1te
mixture into chocolate mixture in 4 additions; transfer batter to prepared pan
Bake torte until center is slightly puffed and tester inserted into center of torte
comes out with some batter still attached, about 1 hour Cool torte completely
in pan on rack.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room
temperature.
GANACHE: Bring cream to simmer in small saucepan. Remove from heat; add
chocolate and whisk until melted and smooth.
DO AHEAD: Can be made 1 day ahead. Chill Rewarm before using
Cut torte into wedges, place on plates Pour warm ganache over Spnnkle With
chopped pistachios and serve.
1 Chocolate Gateau with
Lemon, Raisins, Almonds,
and Muscat Custard Sauce
This rec
1
pe uses Muscat de Beaumes de Vemse, a sweet wlnte French wme
that
1
m parts a floral aroma to the raisms and custard sauce If you can't find
this partJcula
1
-t- 1e a su Ret Muscat from Italy or California 1s fine as a
substitute 6 to 8 servings
Cake
1 cup sweet Muscat wine (such as Muscat de Beaumes de
Venise)
1 cup raisins
1 cup sliced almonds, toasted, divided V
8 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 cup (2 sticks) unsalted butter
5 large eggs
1 cup sugar
2 teaspoons finely grated lemon peel
113 cup unbleached all purpose flour
1/z teaspoon salt
Sauce
11/z cups heavy whipping cream
5 large egg yolks
1f cup sugar
Powdered sugar
CAKE: Bnng wine and raisms to boil in heavy medium saucepan. Remove from
heat. cover and let stand at least 30 minutes.
Preheat oven to 325F Butter 9-mch-dlameter springform pan with 2
3
14-inch-
high sides. Line bottom of pan with parchment paper. Generously butter
parchment paper Spnnkle half of almonds evenly over bottom of pan. Melt
chocolate and butter in heavy medium saucepan over low heat. st1rring until
smooth. Cool slightly. Whisk eggs, sugar. and lemon peel1n large bowl until
well blended Stir 1n chocolate mixture. then flour and salt Usmg slotted
spoon. stram raisms, reserv1ng wine m1xture; m1x ra1s1ns 1nto batter St1r
rema1ning almonds mto batter Carefully pour batter mto prepared pan.
Bake cake until set on top and tester mserted mto center comes out with a
few moist crumbs attached, about 50 mmutes Cool completely in pan on rack.
Release pan s1des and 1nvert cake onto platter. Remove pan bottom and
parchment
SAUCE: Simmer reserved wine over med1um heat until reduced to 1A cup, about
5 minutes Bring cream to simmer in heavy med1um saucepan Meanwhile, whisk
egg yolks and sugar in med1um bowl until well blended Gradually stir in hot
cream; return mixture to saucepan. Sti r constantly over medium-low heat until
m1xture th1ckens enough to coat back of spoon. about 4 minutes (do not boil).
Immediately add reduced wme Stram sauce into large bowl. Chill uncovered
until cold, stirnng occasionally, about 3 hours
DO AHEAD: Cake and sauce can be made 1 day ahead. Cover and keep sauce
refngerated. Wrap cake wtth plasttc and keep at cool room temperature.
Sift powdered sugar over cake Cut mto wedges and serve with sauce.
cake
Semisweet Chocolate
Layer Cake with Vanilla
Cream Filling
Tlus
1
mpresstve cake has nch chocolate flavor. deep brown col01. and a
mOtst. tender cwmb. all layered wtth a whipped cream ft!lmg and cloaked in
a luwnous chocolate glaze You can also make tins cake usmg btttersweet
chocolate. ;ust be sure tt has a cacao content no lug her than 61 percent
If etght-tnch cake pans are not avatlable tn the bak ng aisle at your
supermarket. look for them at cookware stores 10 servings
Cake
112 cup natural unsweetened cocoa powder
2 ounces semisweet or bittersweet chocolate (do not exceed
61% cacao), chopped
1/z cup boiling water
1/z cup buttermilk
11/3 cups cake flour
1 teaspoon baking soda
1/z teaspoon salt
1
1
/J cups (packed) golden brown sugar
1fz cup (1 stick) unsalted butter, room t emperature
2 large eggs
1 teaspoon vanilla extract
Cream Filling
3 tablespoons cold water
13/4 teaspoons unflavored gelatin
21/4 cups chilled heavy whipping cream, divi ded
Vz cup powdered sugar
1 teaspoon vanilla extract
Ganache
11!4 cups heavy whipping cream
1
h cup light corn syrup
16 ounces semisweet or bittersweet chocolate (do not exceed
61% cacao), chopped
1 teaspoon vanilla extract
Unsweetened cocoa powder or powdered sugar
Ganache Two Ways
Ganache is a mixture of melted chocolate and warm heavy cream.
Its simpl ici ty and versatility (not to mention its decadent richness
and flavor) make it a delicious essential in the pastry kitchen
W1th cakes, there are two ways to use ganache.
WARM: 01p the tops of cupcakes into it; spread it over cakey
brown1es to create a silky smooth. no-fuss glaze; or pour it over
a torte to create an elegant. glossy finish. When the ganache
cools, it sets into a fudgy coating. If you plan to use the ganache
as a glaze, make sure to stir the cream and chocolate just until
blended-overstirnng can dim1nish the ganache's glossy
appearance.
COOL: Whip the ganache until it becomes airy and fluffy; it's
an ideal filling and frostmg for layered cakes.
CAKE: Position rack in center of oven and preheat oven to 350F. Butter three
8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with
parchment paper. butter parchment Combine cocoa powder and semisweet
chocolate in med1um bowl Pour Y2 cup boiling water over cocoa powder
and chocolate and wh1sk unt1l smooth. Whisk in buttermilk Set chocolate
mixture as1de.
Whisk flour. baking soda. and salt in another medium bowl to blend Using elec-
tric mixer, beat brown sugar and butter in large bowl until well blended (mixture
will not be smooth) Add eggs and vanilla and beat until light and creamy. Beat
in dry ingredients and chocolate mixture Transfer batter to prepared pans.
dividing equally. Bake cakes until tester mserted into center comes out clean
about 15 minutes. Cool cakes in pans on racks 15 mmutes. Cut around pan s1des
to loosen cakes Turn cakes out onto racks, peel off parchment. Cool completely
(continued next page)
cakes
Semisweet Chocolate
Layer Cake with Vanilla
Cream Filling (continued)
CREAM FILLING: Place 3 tablespoons cold water In small bowl Spnnkle
gelatrn over let stand until gelatrn softens. about 10 minutes Bring V2 cup
cream JUSt to
511
nrner rn heavy small saucepan. Add hot cream to softened
gelatm, st
1
r until gelatm dissolves Place m refngerator just until cool . b ~ t not
set. st
1
mng frequently, 5 to 8 mmutes Usmg electnc m1xer. beat remammg
1V4 cups cream. sugar. and van1lla rn medium bowl until peaks form.
Gradually add gelatrn mixture. beatmg until med1um-firm peaks form.
Place 1 cake layer on 8-mch cardboard round or tart pan bottom Spread half
of fillmg over Top w1th second cake layer Spread remaining fill1ng over Top
with th1rd cake layer. Using 1cing spatula. remove any excess fillmg that may
have oozed out between cake layers Chill on cardboard round until filling
sets. about 2 hours.
GANACHE: Meanwhile. bring cream and corn syrup to s1mmer in heavy
small saucepan Remove from heat Add chocolate; whisk until smooth Stir
rn vanilla. Cool until thick enough to spread. about 2 hours.
Place cake. still on cardboard. on rack set in center of baking sheet Spread
~ of ganache over top and sides of cake Chill cake 15 minutes. Spread ~ of
remaining ganache over top and s1des of cake again. Chi ll cake 1 hour.
Rewarm remaining ganache in small saucepan over low heat just unti l luke-
warm and pourable. stirring constantly. Pour ganache over cold cake. spread-
ing as needed to cover top and s1des. Chill until ganache 1s set. about 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room
temperature 2 hours before continwng.
Cut out paper heart shapes of differing sizes and lay flat atop cake. Sih cocoa
powder or powdered sugar over. Carefully lift hearts from cake. revealing
des1gn, and serve.
bon appetit desserts
Slicing a Cake into Layers
Cuttmg a cake into horizontal layers m1ght seem like ada
u n t ~ n g
task. but really it just requires a little precis1on and the right
tools
1. Choose a long. thm. serrated knife.
2. If dividing a cake into more than two layers stand a rule
. r next
to the cake and use toothpicks around the side of the cake t
o fTiark
off even layers. Otherwise. start halfway down.
3. With the blade parallel to the work surface. cut 1 inch tnto the
s1de of the cake with a back-and-forth sawing motion Then turn
the cake a btt and cut 1 inch into that portion. Repeat. stoppmg
every few tnches to check that you're maintain1ng a level cut
Score all the way around the cake.
4. Using the scored line as a guide and keeping t he knife level. cut
toward the center until the cake layer is divided in two [1].
5. If a layer isn't even. shave it slightly to make it level. Slice the
rematning layers. if required.
fn Black Bottom
Devil's Food Cake
With
1
ts cheeseca/..e toppmg. th1s deep, dark ca/.. e IS a nff on black -bottom
cupca/..es chocolate cupca/..es With a cheesecake-style flllmg The cake
can be prepared a day ahead and clulled It will taste best d 1t s1ts at room
temperature for a couple of hours before servmg 12 to 16 servings
Cake
2
cups (packed) dark brown sugar
P/4
cups unbleached all purpose flour
3/4
cup natural unsweetened cocoa powder, sifted
2
teaspoons baking soda
1
teaspoon baking powder
'14
teaspoon ground cinnamon
1/4 teaspoon salt
1 cup buttermilk
I
1 cup strong coffee, room temperature
1/z cup vegetable oil
2 large eggs
Cheesecake Topping
4 ounces Philadelphia-brand cream cheese, room temperature
2 tablespoons sugar
1 large egg
1 tablespoon unbleached all purpose flour
1h cup mini semisweet chocolate chips
Icing
1V4
2
10
cups canned evaporated milk
12-ounce packages semisweet chocolate chips
ounces Philadelphia-brand cream cheese, room temperature
CAKE: Preheat oven to 350F Lightly butter two 9-inch-diameter cake pans
w1th 1 Y2-mch-high s1des. Line pan bottoms w1th parchment paper Wh1sk sugar.
flour, cocoa. bakmg soda. baking powder. cinnamon. and salt in large bowl to
blend Add butterm1lk. coffee. oi l. and eggs and wh1sk until smooth 01v1de
batter between prepared pans
CHEESECAKE TOPPING: Beat cream cheese and sugar in medium bowl to
blend. Beat in egg, then flour Spoon topping over batter in 1 pan (topping will
not cover batter completely) Sprinkle chocolate chips over topping.
Place cakes in oven. Bake plam cake until tester mserted into center comes out
clean. about 30 minutes Bake topping-covered cake until center spnngs back
when l1ghtly touched, about 35 minutes. Cool cakes completely in pans on racks.
then freeze cakes 3 hours.
ICING: Bring evaporated milk to boilm heavy medium saucepan over high heat.
Reduce heat to low. Add chocolate ch1ps and stir until melted and smooth. Cool
completely.
Using electric mixer. beat cream cheese in large bowl until fluffy Gradually beat
m chocolate m1xture.
Cut around pan s1des to loosen cakes Turn cakes out onto work surface. Peel
off parchment Using serrated knife. cut each cake honzontally in half. Set
1 plain cake layer on platter. Spread 2h cup icmg over. Top w1th second plain cake
layer. Spread 2h cup icing over Top w1th third plain cake layer Spread %cup
1cing over. Top w1th cake layer with cheesecake toppmg. Spread top and s1des
of cake with 1% cups icing. Spoon remaining icing into pastry bag fitted w1th
star tip Pipe 1cmg in rosettes atop cake. Refngerate until cake 1s sl1ghtly chilled
and icing sets. at least 30 minutes.
DO AHEAD: Can be made 7 day ahead Cover with cake dome and keep refrig-
erated Let cake stand at room temperature 2 hours before serving.
cakes 87
Devil's Food Cake with
Chocolate- Orange
Buttercream Frosting
The subtle lunt of lavcndet 1s a mce accent 1i1 th1s cake Dned lavendet
blossoms ate available m the spice sect Jon of some supermarkets. at natural
foods states, and at some spec1alty foods stores and farmets' matkets, but
the blossoms can be omttted. tf you prefer 12 servings
Cake
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
11/2 cups unbleached all purpose flour
1/z cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/z teaspoon coarse kosher salt
1
/4 teaspoon baking soda
1fz cup whole milk
1fz cup plain whole-milk yogurt
11/z cups (packed) golden brown sugar
3
/4 cup (11/z sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms, finely ground in spice mill
(optional)
4 large eggs
Buttercream Frosting
8 ounces bittersweet or semisweet chocolate (do not exceed
Vz
7
4
61% cacao), chopped
cup natural unsweetened cocoa powder
tablespoons (or more) water
cups powdered sugar, divided
1
1
/z cups (3 sticks) unsalted butter, room temperature
tablespoon finely grated orange peel
1
2
teaspoons vanilla extract
1/z
teaspoon coarse kosher salt
1
tablespoon Grand Marnier or other orange liqueur
Chocolate curls
~ bon appetit desserts
CAKE: Position rack in center of oven and preheat to 325F Butter and fl
two 9-lnch-diameter cake pans with 1 Y2-inch-high sides. Lme pan bottom:wv.,
parchment paper Stir chocolate in medium metal bowl set over sauce
par of
simmering water until melted and smooth. Remove bowl from over water Co
to barely lukewarm.
Sift flour, cocoa. bakmg powder, coarse salt. and baking soda into med
1
um bow
Whisk milk and yogurt in small bowl to blend. Using electric mixer, beat sugar
butter. and lavender (if using) in large bowl until smooth. Beat in eggs 1 at at :ne
Beat in melted chocolate. Beat 1n dry ingredients alternately with milk mtxtLe
in 3 additions each. 01v1de batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30 mmutes
Cool cakes 1n pans on racks 15 minutes Cut around pan sides to loosen ca es
Turn cakes out onto racks; remove parchment and cool completely
BUTTER CREAM FROSTING: St1r chocolate in medium metal bowl set over
saucepan of simmenng water until melted and smooth Remove bowl fror1 ove
water. Cool until barely lukewarm but still pourable. Combine cocoa and 7 tab e
spoons water in heavy smal l saucepan. Stir over med1um-low heat unt1l s m o c ~ "
and thick but stil l pourable, adding more water by teaspoonfuls if necessarytc
thin. Cool.
Beat YJ cup powdered sugar. butter, and orange peel in large bowl to bler,d
Add melted chocolate, vanilla. and coarse salt; beat until smooth Beat m cocoa
mixture. Gradually add remaming 3213 cups powdered sugar and beat urt
frosting 1s smooth Mix in Grand Marnier.
Place 1 cake layer on platter Spread 1 V2 cups frosting over. Top w1th second cake
layer. Spread remaining frostmg over top and sides of cake, sw1rling decorative v
Mound chocolate curls 1n center of cake.
DO AHEAD: Can be made 7 day ahead Cover with cake dome and refrigerate
Let cake stand at room temperature 2 hours before serving
1r Chocolate Stout Cake
Stout (a li!nd of datk /Jeer) has n e a m ~ chocolate and coffee notes that lend
a mildh Slt eet flal at to tins tluee l,n rr caf..e Be sure the stout and butter
mntllle
1
s smunenng ll hen the cocoa IS added Wlnskmg the coco,1 powder
mto tht' _,m
1
nerng '711\ture actual II creates ,111 even more mtense chocolate
f!alor 12 servings
Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter. diced
11/z cups unsweetened cocoa powder (preferably Dutch-process)
4 cups unbleached all purpose flour
4 cups sugar
1 tablespoon baking soda
Ph teaspoons salt
4 large eggs
1
1
/J cups sour cream
Icing
2 cups heavy whipping cream
1 pound bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
CAKE: Preheat oven to 350F Butter three 8-mch-diameter cake pans with
2 mch-h1gh sides. L1ne pan bottoms with parchment paper; butter paper Bnng
stout and butter to s1mmer in heavy large saucepan over medium heat, wh1skmg
to melt butter Add cocoa and wh1sk until mixture 1s smooth Cool to lukewarm.
Wh1sk flour, sugar. baking soda, and salt in large bowl to blend Using electnc
mixer. beat eggs and sour cream in another large bowl to blend. Add stout-
chocolate m1xture to egg mixture and beat just to combme Add flour m1xture
and beat 10 to 15 seconds at low speed. Using rubber spatula, gently fold batter
until completely combined. Divide batter among prepared pans.
Bake cakes until tester mserted into center comes out clean. about 35 minutes.
Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes.
Turn cakes out onto rack, peel off parchment, and cool completely.
ICING: Bnng cream to simmer in heavy medium saucepan. Remove from heat.
Add chocolate and whisk until melted and smooth. Refrigerate until icing
th1ckens to spreadable consistency, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2J3 cup icing over. Top with second cake
layer. Spread 2j3 cup icing over. Top with th1rd cake layer Spread remaining icing
over top and sides of cake.
cakes 89
Step by Step to Picture-Perfect Frosting
A cake 1s truly more than the sum of 1ts deliCIOUS parts but a beautiful
frostrng 1s key to makrng a fantastic f1rst impress1on Here are some ways
to create professional-looking frosted cakes
1
PREP: If the cooled cake layers are domed. use a serrated knife to
carefully trim the tops and make them level Set one cake layer on
a cardboard round that 1s sl1ghtly smaller rn d1ameter than the cake
so that 1t's concealed. or set the cake layer on a flat cake plate. A dab of
frostrng on the cardboard or plate helps anchor the cake
2
FILL AND LAYER: Spread the filling over the cake layer. keeprng
1t half an rnch from the edge of the cake [1]. then top w1th the
second cake layer (this allows some wiggle room for the filling to
ooze) [2]. It's best to place the bottom layer cut side up and the top layer
cut side down: the cut surfaces absorb some of the filling. while the
1
\
2
smooth. flat surface forms a n1ce shape for the finrshed cake. Somet1mes
the top layer slrdes around. whrch makes frostrng the cake drfficult To solve
thrs. cover the layered cake w1th piastre and chill it until the fillrng becomes
firm and the top layer rs securely set rn place
3
ADD THE CRUMB COAT: Spread a thrn layer of frostrng over the
entrre ~ a k e [3]. then chll.l the cake until the frosting is cold. Don't
worry 1f the cake doesn t look attractrve; the crumb coatrng 1s simply
used to glue any loose cake crumbs to the cake's surface to make it easier
to apply the final coating of frosting (Not all recipes call for this step.)
FROST: Frnally, spread the remaining frosting decoratively over the
s1des and top of the cake [4]. Setting the cake on a cake turntable
or lazy Susan and using a long offset spatula will help you create
a perfectly smooth finish.
3
4
cakes 91
I t
' fl nor mst.mt espre'>'>O powder roulrl '>ubsutute for
for mNr ro 7sted 'n bvth tim rake and thr froc;tmg 12 servi ngs
the mstant roller pov. ut r
1
Coffee Syrup
6 tabl espoons water
3
1
tablespoons sugar
tabl espoon instant coffee powder
Cake
4 ounces unsweetened chocolate. chopped
2 cups unbleached all purpose flour
11/z teaspoons baking powder
1
teaspoon ground cinnamon
1f
4
teaspoon salt
11/z cups whole milk
2
teaspoons instant coffee powder
2 cups sugar
11
2
cup (1 stick) unsalted butter, room temperature
2 large eggs J
2 teaspoons vanilla extract
Fudge Frosting (see recipe)
COFFEE SYRUP: Combine all ingredients m small saucepan Stir over low heat
until sugar and coffee powder dissolve. Let cool.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
CAKE: Pos1tion rack in center of oven and preheat to 350 F Butter two 9-mch-
dlameter cake pans with 2-mch-high s1des. Lme pan bottoms with waxed paper;
butter paper Dust pans w1th flour Stir chocolate in top of double boiler set over
s1mmenng water until melted and smooth. Remove from over water.
Srft flour, baking powder. cmnamon. and salt into medium bowl. Stir milk and
coffee powder m another medium bowl until coffee drssolves. Using electnc
mixer. beat sugar and butter in large bowl until well blended. Beat 1n eggs 1 at
a t1me M1x in melted chocolate and vanilla. Beat in dry mgredients alternately
with milk mrxture m 3 addit1ons each. Divide batter between pans.
Bake cakes until tester Inserted into center comes out clean. about 35 minutes.
Cool cakes in pans on racks 10 minutes Cut around pan srdes to loosen cakes
Turn cakes out onto racks. Peel off paper and cool completely
92 bon appetit desserts
r
k
Cut homontally 1r1 half Us1ng bottom of tart pan as aid, tra
1
C<lke l(lyer. cut s1de up. to platter Brush cake layer Wrth 2 table p
coffee syrup Spread 3/4 cup Fudge Frostmg over Repeat layenng
2
t
us
1
ng 1 cake lnyer, 2 tclhlespoons syrup, and% cup frostrng each t
With fourth C(lke layer, cut srcle down Spread remarnrng frostrng v
and s1des of cake
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room
temperature
' Fudge Frosting
Allow enough time, one to two hours, to chill the frosting so that tts f.r
enough to spread Makes about 4 cups
3/
4
cup (11/z sti cks) unsalted butter
3/4 cup sugar
3f4 cup half and half
4 teaspoons instant coffee powder
6 ounces unsweetened chocolate, chopped
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 teaspoon vanilla extract
21fz cups powdered sugar
4 teaspoons ground cinnamon
Combine butter, % cup sugar, half and half. and coffee powder in large saJce-
pan Stir over medium heat until sugar and coffee powder dissolve ard
mixture comes to simmer. Remove from heat Add both chocolates wr sk
until melted and smooth Wh1sk 1n vanilla. Transfer chocolate mixture to a
bowl S1ft in powdered sugar and cinnamon; wh1sk to blend. Chill JUSt unt
firm enough to spread. stlrnng occasionally, about 1 V2 hours.
to surface of
DO AHEAD: Can be made 1 day ahead. Press plastiC wrap on
ntil soft enough to
frosting and keep chilled. Let stand at room temperature u
spread before usmg
a with
ol
l d
S I ( ramel Filling
Th
1
s g1tmd tout-layer chocolate cake 1s h/led with both chocolate ganache and
salted catamel and 1s worthy of the most celebratory occaswn Fleur de sel,
a type of sea salt 1s available at some supermarkets, specmlty foods stores,
and natural foods stores It 1s smooth and pure. w1thout any chem1cal after-
taste For tips on p1pmg the ganache, see page 38 12 servings
Caramel Filling
1 cup sugar
lf cup water
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1/4 cup (1h stick) unsalted butter, diced
114 cup creme fraiche or sour cream
1/2 teaspoon fresh lemon juice
Large pinch of fine fleur de sel plus additional for assembling
Ganache Filling and Frosting
11/2 pounds bittersweet or semisweet chocolate (do not exceed
61% cacao). chopped
3 cups heavy whipping cream
Cake
2 cups sugar
PI cups unbleached all purpose flour
3
14 cup natural unsweetened cocoa powder
1112 teaspoons baking powder
1112 teaspoons baking soda
1
1
2
Vz
1
1
teaspoon salt
cup whole milk
large eggs
cup (1 stick) unsalted butter, melted, cooled
cup hot water
tablespoon instant espresso powder or instant coffee powder
1V cups almonds, toasted, coarsely chopped, divided
CARAMEL FILLING S ,
t1r sugar, V4 cup water, and corn syrup 1n deep medium
saucepan over low he t t 1
a un 1 sugar d1ssolves Increase heat to med1um cover
pan and cook 4 mu
1
t u '
u es ncover. mcrease heat to h1gh Boll w1thout stirring
until syrup IS deep a b I .
m er co or. occas1onally brushing down pan s1des with wet
pastry brush and sw 1 b
(
1r .ng pan. a out 6 mmutes Remove from heat Add cream
mixture Will bubble 1 )
VIgorous Y Wh1sk m butter, then creme fraiche lemon
JUICe and p h f fi
me
0
eur de sel Cool caramel completely
DO AHEAD: Can be made 3 days ahead Cover and chill Bnng to room
temperature before ustng
GANACHE FilliNG AND FROSTING: Place chocolate in large bowl. Bnng
cream to stmmer m med1um saucepan Pour cream over chocolate, let soften
1 mmute Wh1sk until chocolate is melted and smooth Cool, then cover and
chill overn1ght.
DO AHEAD: Can be made 3 days ahead Keep chilled. Bnng to room
temperature before ustng.
CAKE: Pos1t10n rack in center of oven and preheat to 350F. Butter two 9-inch-
dlameter cake pans w1th 2-inch-high s1des Line pan bottoms with parchment
paper; butter paper and dust pan w1th flour.
S1ft sugar, flour, cocoa. baking powder, baking soda, and salt into large bowl.
Add milk, eggs, and melted butter Usmg electric m1xer. beat at low speed
until blended. Increase speed and beat 2 minutes. St1r 1 cup hot water and
espresso powder m small bowl to d1ssolve Add to batter; beat until blended
(batter will be thm) D1vide batter between pans (about 3 cups each).
Bake cakes until tester mserted mto center comes out clean. about 32 minutes
Cool cakes m pans on racks 10 mmutes Cut around pan s1des to loosen cakes;
turn out onto racks Peel off parchment and cool completely
Usmg long serrated knife. cut each cake honzontally in half Place 1 layer on
platter; spread Y2 cup room-temperature ganache over Spoon 4 cup ganache
mto pastry bag fitted with V4-inch plain round tip P1pe nng of ganache around
edge of layer Spread V4 cup room-temperature caramel filling evenly inside ring
Sprinkle caramel with large pmch of fleur de sel. then 1 tablespoon almonds
Top w1th second cake layer. ganache, ganache ring. caramel filling, fleur de sel.
and almonds Repeat with third cake layer. Top wi th fourth cake layer. cut side
down Spread remamtng ganache over top and sides of assembled cake. Press
remami ng almonds onto s1des.
DO AHEAD: Can be made 2 days ahead. Cover w1th cake dome and chill. Let
cake stand at room temperature 7 hour before serving.
cakes 93
Chocolate Cake with Caramel-
Coconut-Almond Filling
This
1
s a del!oous l etswn vf the class1c Gt>IITh111 chocolate caf..e F01 t1ps on
creatmg perfect caramel see page 31 12 servings
Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
21f cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/z teaspoon salt
1 cup sour cream
Filling
1 cup sugar
lf cup water
1 cup heavy whipping cream
1 cup sweetened flaked coconut, toasted
1 cup thinly sliced almonds, toasted
Frosting
Vz cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1h teaspoon vanilla extract
2 cups powdered sugar, sifted, divided
lfz cup sour cream, divided
2 cups sliced almonds, toasted
94 bon appetit desserts
CAKE: Preheat oven to 350F Butter three 9-mch-dlameter cake
pans wt
1 Y2 mch-high sides. Line pan bottoms with waxed paper butter pa
perC
chocol ate. 1 cup water. and espresso powder in heavy small sauce
Pan St r
low heat until chocolate melts and m1xture is smooth Remove from heat Co
completely, stirnng occasionally.
Usi ng electric m1xer. beat sugar and butter in large bowl unt1lllght and f l ~ . o
Beat m eggs 1 at a time. Beat 1n chocolate mixture and vanilla S
1
tt flour, bak
soda. baking powder. and salt into medium bowl. Beat dry ingred
1
ents mto
butter m1xture alternately with sour cream in 3 add1tions each, beginnmg w
dry Ingredients D1v1de batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30 mmute
Cool cakes in pans on racks 10 minutes Cut around pan sides to loosen cakes
Turn cakes out onto racks Remove waxed paper; cool completely.
FILLI NG: Combine sugar and Y., cup water in heavy med1um saucepan St1r ove
low heat until sugar dissolves. Increase heat to high and boil without st1rnrg
until syrup turns deep amber. occasionally brushmg down sides of panwth
wet pastry brush and swirling pan. about 10 mmutes. Remove from heat Add
cream (mixture wi ll bubble vigorously) Place pan over medium-low heat andst
until any caramel bits melt, about 5 m1nutes. Remove from heat. stir in coco
and al monds. Cool fi lling unti l thick enough to spread, stming occasiOnally
about 45 minutes
FROSTING: Stir butter and chocolate m heavy small saucepan over low heat
until melted and smooth. Transfer to large bowl. Whisk in vanilla. then 1 cup
powdered sugar and Y., cup sour cream. Whisk m remammg 1 cup powdered
sugar and Y., cup sour cream.
Place 1 cake layer on platter. Spread half of fil ling evenly over. leaving Vz- nch
fill ' er leav ng
plain border. Top with second cake layer. Spread remammg 1 mg ov
1/2-inch plain border Top w1th remainmg cake layer Spread frosting over top
and s1des of cake Press al monds onto s1des of cake Usmg small spatula swlr
frostmg decoratively over top of cake
. k ,. . store at room
DO AHEAD: Can be made 1 day ahead. Cover w1th ca e uome.
temperature.
r r Black Pearl Layer Cake
Th
1
s As1an-mf/uenced creatwn1s named afte1 a popu/,u chocolate twffle by
Vosges Haut Clwcolat The combmc1t10n of wasab1 and hlack
sesame seeds that mfuses the twffle also flawrs tlus mspued cake You'll fmd


po1\der :md blac/.. sesame seeds m the As1an foods sect1on of some
supermarkets at spec1alty foods stores. and at As1c111 and lndlcJf1 markets
10 to 12 servings
Black Pearl Ganache
6 ounces bittersweet or semisweet chocolate (do not exceed
61
1
o cacao), chopped
% cup heavy whipping cream
1 teaspoon ground ginger
1/2 teaspoon wasabi powder
2 tablespoons black sesame seeds
1 tablespoon corn syrup
2 tablespoons (1/4 stick) unsalted butter, room temperature
Ginger Syrup
1 cup water
1fz cup sugar
1/3 cup matchstick-size strips peeled fresh ginger
1 vanilla bean, split lengthwise
Cake
2 cups boiling water
1 cup natural unsweetened cocoa powder
23/4 cups unbleached all purpose flour
2 teaspoons baking soda
11z
'h
teaspoon baking powder
teaspoon salt
2'14 cups sugar
1
4
1
cup (2 sticks) unsalted butter, room temperature
large eggs
tablespoon vanilla extract
Whipped Cream Frosting
2 cups chilled heavy whipping cream
6 tablespoons powdered sugar
'h teaspoon vanilla extract
'h teaspoon ground ginger
Additional black sesame seeds
BLACK PEARL GANACHE: Place chocolate m med1um bowl Bnng cream.
gmger. and wasab1 to bo1l m small saucepan Pour hot cream mixture over
chocolate. cover with plastic wrap and let stand 5 minutes. Whisk cream and
chocolate until smooth M1x sesame seeds and corn syrup m small bowl to coat.
st1r into chocolate m1xture Let cool to lukewarm Wh1sk in butter Cover and let
stand at room temperature overn1ght to set
GINGER SYRUP: Place 1 cup water. sugar. and ginger in small saucepan.
Scrape m seeds from van1lla bean; add bean. Bring to simmer over medium heat.
st1rnng until sugar dissolves. S1mmer 2 minutes. remove from heat. Let stand at
room temperature 1 hour for flavors to blend Stram syrup into small bowl. Chop
ginger; place 1n another small bowl.
DO AHEAD: Can be made 1 day ahead. Cover gmger and syrup and ch11/.
CAKE: Preheat oven to 350F. Butter and flour three 8-mch-d1ameter cake pans
w1th 2-mch-h1gh sides. Lme pan bottoms w1th parchment paper.
Wh1sk 2 cups boiling water. cocoa. and reserved chopped ginger in med1um
heatproof bowl to blend Whisk flour. bakmg soda. baking powder. and salt in
large bowl to blend Using electric m1xer. beat sugar and butter 1n another large
bowl unt1l fluffy, about 1 mmute Beat 1n eggs 1 at a t1me. then van1lla. Beat 1n
flour mixture 1n 4 additions alternately w1th cocoa mixture in 3 additions Divide
batter among prepared pans; smooth tops
Bake cakes unt1l tester inserted into center comes out clean. about 30 minutes.
Coolm pans 5 minutes. Turn cakes out onto racks. cool completely
DO AHEAD: Can be made 7 day ahead. Cover w1th plast1c wrap and store at
room temperature.
WHIPPED CREAM FROSTING: Usmg electric mixer. beat cream in large bowl
unt1l soft peaks form. Add sugar. van1lla. and ginger. Beat until st1ff peaks form
Usmg long serrated knife. trim rounded tops off cakes to create flat surface Place
1 cake layer. cut side up. on plate Brush top with YJ cup ginger syrup Spread
half of ganache over Top w1th second layer. cut s1de up. Brush w1th YJ cup syrup.
spread remammg ganache over. Top w1th third cake layer. Brush with remaining
syrup Spread whipped cream frosting over top and sides of cake Sprinkle black
sesame seeds over Refrigerate until ganache 1s set. about 4 hours. Let stand at
room temperature 30 minutes before serving
DO AHEAD: Can be made 1 day ahead Keep refngerated.
cakes
-

Chocolate-Peanut Butter Cake with
Cream Cheese and Butterfinger Frosting
The truffle !J/.,e Wmg tot tlus decadent caf...e needs to c/u/1 ovomight to tlucf...en,
so maf...e ,, one dav befme you assemble the caf...e Old-fasluoned natural peanut
buttet
1
s f...e} to tl11s reCipe, so don 't use anythmg else Smce the old-fashioned
l'anetv tends to separate lJe sure to stir 1t until well blended before using
12 servings
Filling
211 cups heavy whipping cream
Vz cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao). chopped
1/z cup old-fashioned (natural) chunky peanut butter
Cake
21fz cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Vz teaspoon salt
10 tablespoons (1 lf sticks) unsalted butter, room temperature
1
/z cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla erract
1 cup buttermilk v
Frosting
12 ounces Philadelphia-brand cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (% stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts
6 bon appetit dessert s
FILLING: Bring cream and sugar to simmer in med1um saucepan h
W ISk ng
d1ssolve sugar. Remove from Add chocolate; let stand 1 mmute Wh
until melted and smooth. Wh1sk 1n peanut butter. Chill uncovered
overmg t
CAKE: Preheat oven to 350F. Butter three 9-inch-diameter cake P
ans With
1 YHnch-high sides. Line pan bottoms with parchment paper S
1
tt flo b
ur, ak rg
powder, baking soda. and salt into medium bowl Usmg electnc mixer, beat
butter and peanut butter m large bowl until blended. Beat in sugar. Beat m
eggs 1 at a t1me. then vanilla At low speed, beat in flour mixture 1n 4 addJto
alternately with buttermilk m 3 additions. Divide batter among prepared pans
smooth tops
Bake cakes until tester 1nserted into center comes out clean. about 25m nute
Cool cakes 1n pans on racks 5 minutes. Cut around pan sides to loosen cakes
Turn cakes out onto racks. peel off parchment. Cool cakes completely
FROSTING: Us1ng electric mixer. beat cream cheese. 1114 cups sugar. butte
and vanilla in large bowl to blend. Whisk cream and remaining 4 cup
medium bowl until medium-firm peaks form. Fold cream mixture into creafl1
cheese mixture in 3 additions; chill frosting until firm but spreadable. about 1 ro ..
Place 1 cake layer. bottom s1de up, on 9-inch-diameter tart pan bottom Sprea
half of filling over. Place second cake layer. bottom stde up, on work surace
spread remaining filling over and place. filling side up, atop first layer t"
remaining cake layer. bottom stde up Spread frosting over top and sides of ca e
DO AHEAD: Can be made 1 day ahead. Cover with cake dome, chill let sta
at room temperature 2 hours before continuing.
Press candy and peanuts onto top of cake.
More to Try
You can use the cake filling to make truffles by rolling the chilled
mixture into balls and coating them with finely chopped roasted
peanuts or unsweetened cocoa powder
Coconut -Chocolate Marjolaine
. f 't coconut menngue and a chocolate and ll/117 gc1nache
Multiple o so,,
I
. to tile d
1
.,.,,r. french q,1teau At 90 f. the melted gc1nache ts
g
11
e a troptca ,,pm '
0

1 t 'tlc'" for co 1t111q the mar]Oicime. so use an mstant-read
thf CO/l.\1.\ t ' '
t lg
(')
1
r
111
c;t nght Two types of unsweetened coconut cJW used
thermometer o gat "'
fi I
I coconut for the mermgue s and shaved coconut.
here ne -" J u ....
. a/led coconut ciJ/17'> for the garmsh Both ate available at some
c
0
and at manv natural foods stores 8 servings
Gan ache
4 ounces bittersweet or semisweet chocolate (do not exceed
61'o cacao), chopped
cup heavy whipping cream
tablespoon dark rum
Meringue
11/z cups unsweetened shredded coconut (about 41/2 ounces)
z!J cup sugar, divided
2 tablespoons unbleached all purpose flour
1f4 teaspoon salt
6 large egg whites, room temperature
1/z teaspoon cream of tartar
Glaze
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 cup heavy whipping cream
2 tablespoons dark rum
1 cup coconut shavings, l ightly toasted
GANACHE: Place chocolate in medium metal bowl Bnng cream to s1mmer
In small saucepan Pour cream over chocolate: whisk until chocolate 1s melted
and smooth Wh1sk in rum Cover and chill at least 6 hours.
DO AHEAD: Can be made 2 days ahead Keep chtlfed
MERINGUE: Pos1t10n rack m center of oven and preheat to 325F. Line
17 x 11 x 1 nch r d b k
lmme a mg sheet w1th parchment paper Mix shredded
coconut, Y
3
cup sugar. flour. and salt in med1um bowl Usmg electric mixer. beat
egg wh1tes and crea f
m o tartar m large bowl until soft peaks form Gradually
add remainmg V: c b .
3
up sugar. eat unt1l stiff but not dry Fold coconut mixture into
mermgue JUst unt1 mcorporated Spread menngue evenly over parchment on
prepared sheet co
venng completely Bake until light golden and just springy to
touch. about 20 m t I
mu es ,menngue will be soft) Cool completely on bak1ng sheet
Equipme nt Tip: Cake Helpers
A p1ece of rectangular cardboard supports the cake. makmg 1t easy
to rnove 1t m and out of the refngerator It also allows the glaze
coat1ng to dnp down the s1des of the cake without pooling around
it An offset 1c1ng spatula 1s helpful for spreading the ganache and
glaze smoothly and evenly
DO AHEAD: Can be made 1 day ahead Cover ttghtly wtth foil; store at room
temperature.
GLAZE: Place chocolate in med1um metal bowl. Bnng cream to simmer in
small saucepan Pour cream over chocolate: whisk until chocolate 1s melted
and smooth. Whisk in rum. Let glaze stand at room temperature until thickened
and spreadable. about 1 hour.
Place sheet of waxed paper on work surface Cut around edges of meringue
to loosen. Invert menngue onto waxed paper. Peel off parchment. Cut
menngue crosswise in half. then cut lengthwise in thirds. forming six
8Y2x32!3-inch rectangles Cut p1ece of cardboard into 8V2x32!3-inch rectangle;
cover cardboard w1th foil. Place 1 menngue rectangle on cardboard.
Usmg electric m1xer. beat ganache just until lighter in color and firm enough
to spread. Usmg offset spatula. spread 3 generous tablespoons ganache
evenly over meringue Top w1th second meringue rectangle: press to adhere.
Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue
rectangles and remainmg ganache Top with remaining meringue rectangle.
Chill cake unti l ganache is firm. about 1 hour.
Place cake on rack set over rimmed baking sheet Spread top and sides of
cake w1th some of glaze. Chill 30 minutes
Place bowl w1th remaining glaze in skillet of barely s1mmering water and
rewarm just untilmstant-read thermometer mserted mto glaze reg1sters 90F.
Pour glaze over top of cake. allowing glaze to drip down s1des. spreadmg
evenly over s1des Using spatula. scoop up excess glaze on sheet spread over
sides of cake to cover Press toasted coconut shavmgs onto glaze over bottom
1 mch of cake. Transfer cake to platter. Ch1ll until glaze is set, at least 1 hour.
DO AHEAD: Can be made 1 day ahead Cover and keep chilled. Let cake
stand at room temperature 30 minutes before servmg
Usmg serrated knife. cut cake crossw1se into sl1ces and serve
cakes 9
Pecan Praline Cake
I
A J(l/(8'>' f/,n 0'" rt lfll/fi/SCt '/1 { of l OlliS!d!ld
Ttus luscmu.' sout/lt'm e ca e
1
' .
praltnes {hrm \ n suga' pt can contectwns) 12 servengs
Cake
21fz cups cake flour
1 'h teaspoons baking powder
1fz teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1 'h cups chopped pecans
Syrup
3 tablespoons water
3
1
tablespoons sugar
tablespoon bourbon
Vanilla Cream Cheese Frosting (see recipe)
Pecan Praline Topping (see recipe)
98 bon a d
ppetu esserts
j
CAKE: Pos
1
t10n rack m center of oven and preheat to 350F Butter t
9 wo 1nc
diameter cake pans w1th 2-1nch-high sides. Line pan bottoms w
1
th wa d
. . xe pap
butter paper. Whisk flour. bakmg powder. and salt 1n medium bowl to ble d
. n
us
1
ng electnc m1xer. beat sugar and butter 1n large bowl unt1l fluffy. Beat In
eggs 1 at a time then vanilla Beat in dry ingredients in 3 add
1
t
1
ons alt
ernate
w
1
th milk in 2 additi ons. St1r in pecans. Div1de batter between prepared pa
Bake cakes until tester inserted into center comes out clean and cakes be
to pull away from pan sides, about 35 minutes. Cool cakes in pans on
1 o mmutes Cut around pan sides to loosen cakes. Turn cakes out onto racks
peel off waxed paper. Cool cakes completely.
DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room
temperature.
SYRUP: Stir 3 tablespoons water and sugar in small saucepan over

heat until sugar d1ssolves and mixture comes to simmer. Remove from heat s
in bourbon. Cool.
Place 1 cake layer, flat s1de up, on platter. Brush some of syrup over. Spread
1 cup Vanilla Cream Cheese Frosting over. Top with second cake layer, flats de
up. Brush top and s1des of cake with remaining syrup. Spread remaining frost
over top and s1des of cake. Arrange Pecan Praline Topping all over top of cake
mounding slightly in center.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refngerate
Let stand at room temperature 1 hour before serving
Vanilla Cream Cheese Frosting
Using slightly softened room-temperature butter ensures eas1er mixmg and a
smoother frostmg. Makes about 31/4 cups
12
1J2
2
4
ounces Philadelphia-brand cream cheese, room temperature
cup (1 stick) unsalted butter, room temperature
teaspoons vanilla extract
cups powdered sugar
Using electric mixer, beat cream cheese, butter, and vanilla in large bowl unt
smooth. Beat in sugar 1 cup at a t1me, scraping down bowl occasionallY
~ Pecan Praline Topping
These crunchy brown-sugar pecans are also deliciOus on their own Makes
about 11/z cups
1 large egg white, room temperature
1 tablespoon water
1fz cup (packed) golden brown sugar
Ph cups pecan halves
Preheat oven to 300F. Butter rimmed bak1ng sheet. Using fork. beat egg wh1te
and 1 tablespoon water in medium bowl until foamy. Add sugar and st1r until
sugar d1ssolves. Add pecan halves and toss to coat. Spread pecan mixture on
prepared baking sheet (some egg wh1te mixture will flow out onto baking sheet).
Bake until nuts are deep brown and cnsp, st1rring occasionally, about 25 mi nutes.
Remove from oven; stir to loosen nuts from baking sheet. Cool nuts compl etely
on sheet
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Even professional pastry chefs run into sticky situations when
making cakes. Here are some tricks to fix the pesk1est problems
DRY CAKES
Split the cake layers in half honzontally, then brush them with
simple syrup (equal parts sugar and water, heated and st1rred
until the sugar dissolves) If cupcakes come out too dry or a
sheet cake is dry, poke holes in the top, then brush with the
simple syrup. Once the syrup is absorbed, assemble and fill
the cake layers and apply the frosting. Keep the cakes under
a cake dome to ensure they don't dry out any further.
Serve slices of cake with a vanilla custard sauce (creme
anglaise), caramel sauce. chocolate sauce, or ice cream.
Cut the cake into cubes and layer it in parfait glasses with
whipped cream. lemon curd, raspberry sauce, and fresh berries.
FALLEN OR LUMPY CAKES
Use a serrated knife to even out the surface of the cake
Make extra frosting and use it to create a smooth surface.
If the cake is completely beyond hope, cut it into squares and
use them to make sundaes or parfaits.
IMPERFECTLY FROSTED CAKES
Use chopped toasted nuts, sweetened flaked coconut, coarsely
crushed cookies, or cake crumbs to coat the sides of the cake
and mask frosting flaws. Select the coatings that pair best with
the flavors of your cake.
Make a chocolate band (see the Chocolate Panna Cotta
Layer Cake on page 122-23) to wrap around the cake and
hide any Imperfections.
If the top of the frosted cake looks sparse, cover it with
whipped cream and top it with assorted fresh berries just
before serving.
cakes
I
i.fJ IQ Ill\ 1 br 11/tlful r,Jsp/JtJ(I'f aroma ,md d mr.e kit(
Tin: frambtmt' 'n t It' '' , ' '
but tlw caAe also tastes fme Without It }ou II fmd frambOise at liquor stvres
and some spectaltv foods stores 12 servings
Glaze
1
cup heavy whipping cream
cup(% stick) unsalted butter, diced
tablespoons sugar
ounces bittersweet or semisweet chocolate (do not exceed
2
12
61% cacao), chopped
1 teaspoon vanilla extract
Cake
2 ounces unsweetened chocolate, chopped
2 cups cake flour
z;J cup natural unsweetened cocoa powder
1 teaspoon baking soda
V2 teaspoon salt
2 cups sugar
1/z cup (1 stick) unsalted butter, room temperature
3 large eggs
Ph teaspoons vanilla extract
11/4 cups buttermilk
Filling
P/4 cups plus 2 tablespoons chilled heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise (clear raspberry brandy; optional)
3
/
4
teaspoon vanilla extract
2 cups fresh raspberries or frozen unsweetened raspberries,
thawed, drained
Additional fresh raspberries (optional)
GLAZE: Cornbme cream, butter. and sugar In heav lar e
medium neat until butter m I Y g saucepan. Stir over
e ts, sugar dissolves, and mixture comes to
Simmer Re'Tlove from h t Add
melts and I ea . chocolate and vanilla Stir until chocolate
g aze IS smooth Let stand until thick
occas1onally, about
1
hour enough to spread, st1rring
bon appeti t desserts
DO AHEAD: Can be made 7 week ahead Cover and refngerate
8
1
e,ore u
wh1sk over low heat JUSt until spreadable
CAKE: Preheat oven to 350F Butter two 9-inch-dlameter cake pans
2-inch-high s1des Line pan bottoms with waxed paper; butter paper S, t
late m top of double boiler set over Simmering water until melted Reno e
1
,
over water.
S1ft flour. cocoa, baking soda. and salt into medium bowl. Using electnc m
beat sugar and butter 1n large bowl until well blended. Beat in eggs 1 a a
occas1onally scrapmg down s1des of bowl. Beat in melted chocolate and a
Beat m dry mgred1ents alternately with buttermilk in 3 additions each o v
batter between prepared pans.
Bake cakes until tester 1nserted into center comes out clean. about 35 mm e
Cool cakes m pans on racks 10 minutes Cut around pan sides to loosen ca
Turn cakes out onto racks; peel off waxed paper. Cool cakes complete v
DO AHEAD: Can be made 1 day ahead Wrap and store at room tempera'
FILLING: Usmg electric mixer, beat cream, powdered sugar. s
and van1lla in large bowl until firm peaks form. Transfer 1Y2Cupswhippedce
m1xture to small bowl and chill. Fold raspbernes into remaining wh1pped crea
m1xture for fill1ng.
Usmg long serrated kn1fe. cut each cake layer horizontally in half. Usmg lage
tart pan bottom as a1d, transfer 1 layer to platter Sl1de waxed paper stnps
under edges of cake Spread 2!3 cup chocolate glaze over cake Spread ha f
1
s et
raspberry wh1pped cream over Place second cake layer on work surface P
2f3 cup glaze. then remain1ng raspberry cream over Place atop first layer us
tart pan bottom as aid. Top w1th th1rd cake layer, cuts de down, press,ng g
to adhere (reserve fourth layer for another use) Smooth filling at edges of
cake Spread thin layer of glaze over s1des of cake. Chill until glaze sets abo
10 mmutes.
. . d 11
2
cups
Spread remammg glaze over s1des of cake Spread or p1pe re. serve f
beqe" I
Whipped cream m1xture over top of cake Garn1sh with addltiOIJal
. ke With
des1red. Gently pull waxed paper strips from under cake. Cover ca
dome; chill at least 1 hour and up to 8 hours
With dddit!Dn" /Jf...e sour rwam ,md 1/idted chocoldft' ,J himvn ,\1/[]clt frost Il l[],
and a Simplt' crunch} perlm!Jnttle c1 hm of Cdf... t'/111\ rs tr, Jnstouned rnto
same thmg spt'Ctal Dunng the buttle maf... mg fHOCt'SS, till' svrup Will hey111
to harden unmedicJtel) once 1t s remm ed from the hvdt, so be swt' to hdve the
baJ.mg sheet prepared anr! a metal offset spatula or J.mle at the tvady to
spread the S}TUP 10 to 12 servings
Pecan Brittle
Nonstick vegetable oil spray
l/4 cup sugar
'I cup water
1fs teaspoon cream of tartar
3f4 cup pecan halves, toasted, coarsely chopped
Cake
1
4
Nonstick vegetable oil spray
18.25-ounce box yellow cake mix
large eggs
cup sour cream
cup vegetable oil
teaspoon vanilla extract
teaspoon almond extract
ounces bittersweet or semisweet chocolate, coarsely grated
Frosting
1
h cup (packed) dark brown sugar
3 tablespoons water
v.
6
1
cup heavy whipping cream
cups (about) powdered sugar, divided
cup (2 sticks) unsalted butter, room temperature
PECAN BRITTLE: Spray nmmed bakmg sheet w1th nonst1ck spray Combme
sugar, ~ cup water. and cream of tartar 1n heavy smal l saucepan Stir over
medium-low heat until sugar dissolves. Increase heat and b01l w1thout st1rnng
until syrup is deep amber color, occasionally brushing down sides of pan with
wet pastry brush and swirling pan, about 9 minutes. Add pecans and sw1rl to
blend Pour out onto prepared bak1ng sheet. spread evenly Cool bnttle completely.
Cut 3 large p1eces of bnttle (each about 1 Y2 inches). Cut remaining brittle mto
Y3-inch pieces
DO AHEAD: Can be made 1 week ahead Store airtight at room temperature.
CAKE: Preheat oven to 350' F Spray two 9-inch-diameter cake pans w1th
1 Y2-mch-high sides with nonst1ck spray. Line pan bottoms w1th waxed paper.
Combine cake mix, eggs, sour cream, oil, vanilla, and almond extract m large
bowl. Us1ng electric mixer. beat mixture until well blended, about 3 minutes;
fold in grated chocolate D1v1de batter between prepared pans.
Bake cakes until brown on top and tester mserted into center comes out clean.
about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides
to loosen cakes Turn cakes out onto racks. Peel off paper and cool completely
FROSTING: Combine brown sugar and 3 tablespoons water in heavy small
saucepan St1r over medium-low heat until sugar d1sso1ves. Increase heat. boll
until sl1ghtly th1ckened. about 3 minutes Remove from heat; cool 5 m1nutes
Whisk m cream. Usmg electric mixer. beat 3 cups powdered sugar and butter
in large bowl until well blended Beat in brown sugar mixture. Beat in enough
remaining powdered sugar. Y2 cup at a time, to form frosting that is thick
enough to spread.
Place 1 cake layer, flat side up, on platter Spread 1 cup frostmg over Sprinkle
with Y2 cup small brittle pieces. press mto frostmg. Top with second cake layer.
flat s1de down Spread remammg frosting over top and sides of cake Stand large
bnttle p1eces m center of cake. Arrange smaller brittle p1eces in l -inch-w1de
border around top edge of cake.
DO AHEAD: Can be made 7 day ahead. Cover with cake dome and refrigerate.
Let stand at room temperature 7 hour before serving
cakes
T res Leches Cake
Tres leches ( three n11lf.. s ) caf.. e. popular lfl gets 1ts nmne from the
evaporated rmlf.. SLteetened condensed nnlf... and llecJvy cream that soak the
caf..e Temperatwe 1s the f..ey to soaf.. mg tlus caf.. e perfectly The cc1ke should
be completely cooled, but the rrulf.. syrup must be luf..ewarm when 1t 's drizzled
and smoothed each laver. The warmth of the syrup allows 1t to penetrate
the cake thoroughl'r 8 servings
Cake
1
1
/2 cups cake flour
1112 teaspoons baking powder
1f2 teaspoon salt
1 cup sugar
1f2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3
/4 cup canned evaporated milk
Caramel Milk Syrup
1lz cup sugar
2 tablespoons water
1lz cup heavy whipping cream
1f2 cup canned sweetened condensed milk
1f4 cup canned evaporated milk
Frosting and Filling
P/4 cups chilled heavy whipping cream
1'12 teaspoons vanilla extract
3
1
1-pint containers strawberries, hulled, divided
1
12-pint container blackberries
CAKE: Preheat oven to 350F. Butter 9-inch-diameter cake pan h
Wt 2-
srdes. Li ne pan bottom wr th parchment paper Butter and flou h
. . r pare rre
Whrsk flour. bakrng powder, and salt in medium bowl to blend u
. . s ng e e
mrxer, beat sugar and butter rn large bowl untillrght and fluffy 8
. . eat rn eg
1 at a trme, then vanilla. Beat rn dry rngredients alternately wrth
evapora e
milk rn 3 addrtions each. Transfer batter to prepared pan; smooth top
Bake cake until golden and tester inserted into center comes out clean. abo.
38 minutes. Cool in pan on rack 10 minutes Cut around pan sides to looser ca e
Cool cake in pan on rack 15 mrnutes longer. Turn cake out onto rack, remo e
parchment and cool completely.
CARAMEL MILK SYRUP: Strr sugar and 2 tablespoons water m heavys a
saucepan over medrum heat untrl sugar dissolves, occasionally brushmg do
sides of pan with wet pastry brush Increase heat and boil Without st rnrg
until syrup is deep amber color. occasionally brushrng down sides of pan w L"
wet pastry brush and swirling pan. about 12 minutes Remove pan from heat
Immediately whisk in cream (mixture will bubble vrgorously) Whisk m sweet-
ened condensed milk and evaporated milk. Cool to lukewarm.
DO AHEAD: Cake and caramel milk syrup can be made 1 day ahead Wrap
cake airt1ght m plastic wrap and store at room temperature. Cover and ref g-
erate milk syrup, then reheat to lukewarm before usmg.
Using long serrated knife, cut cake horizontally in half. Place 1 cake layer cut
side up, on cake plate Drizzle 3 cup lukewarm caramel m1lk syrup over Us G
small offset spatula. spread syrup to cover completely. Let stand 5 mrnutes
FROSTING AND FILLING: Wh1sk cream and vanilla in large bowl untrl
medium peaks form Spread 1 cup whipped cream mixture over syrup on cake
layer. Top with second cake layer. cut side up. Drizzle remarning milk syrup ave
second layer. spreadrng wrth spatula to cover completely. Let stand 5
Spread rema1nrng whrpped cream over top and s1des of cake. Decorate top of
cake wrth half of strawberries and all blackberries.
D 0 AHEAD: Can be made 4 hours ahead. Cover with cake dome and refr gera
Let stand at room temperature 30 mmutes before serving
. . I. d strawbe res
Slrce remarnrng strawbernes. Cut cake into wedges; spoons rce
alongside each wedge and serve.
n ~ Banana Layer Cake with Caramel
Cream and Sea Salt-Roasted Pecans
The ca
1
amel s,wce for the fJI!mg 1S made 1 v1th h1own sugar msteacf of wh1te sug,u,
so
1
r has a golden caramel color nght off the hat, but 1t won 't have 1 ich, deep
caramel flavor tmttltt ts cooked to the nght tempetature Use a candy thelmom-
eter or deep-f11 thermometer to ensure that tt reaches 218 F 10 to 12 servings
Cake
2Vz cups unbleached all purpose flour
1 tablespoon baking powder
112 teaspoon (generous) fine sea salt
21fz cups sugar, divided
3/
4
cup (1
1
'z sticks) unsalted butter, room temperature
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into %-inch cubes (about 11/z cups)
Banana-Caramel Cream I
11/z cups (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3
3
/4 cups chilled heavy whipping cream, divided
41/z teaspoons fresh lime juice, divided
41/z teaspoons dark rum, divided
Sea Salt- Roasted Pecans (see recipe)
CAKE: Preheat oven to 350F. Butter and flour two 9-lnch-diameter cake pans
w1tn 1 V2-inch-high s1des. Sift flour. bakmg powder, and sea salt into medium
bowl. Beat 1 cup sugar and butter in large bowl until well blended Add 2 eggs,
beat until blended Beat dry 1ngred1ents into butter mixture in 4 additions
alternately with buttermilk in 3 additions Beat remammg 4 eggs and remaining
1 V
2
cups sugar m med1um bowl until mixture is thick and pale in color, about
4
mmutes. Fold egg m1xture into batter Fold m bananas Divide batter between
prepared pans (about 3 V2 cups for each).
Bake cakes until tester inserted mto center comes out clean, about 35 minutes.
Cool cakes in pans
0
k
15
n rae s mmutes. Cut around pan sides to loosen cakes.
Turn cakes out onto racks, cool completely.
DO AHEAD Can b d
1
d
e ma e ay ahead. Wrap in fotl, store at room temperature.
BANANA-CARAMEL CRE
AM: Combme sugar, banana, and butter in proces-
sor, blend untl smooth Add 11/.
,z cups cream; process to blend. Transfer to heavy
medium saucepan Wh k
IS ' over med1um heat unt1l sugar dissolves and mixture
comes to boil Attach candy thermometer to s1de of pan, cook without stirring
or sw1rl ing pan until thermometer reg1sters 218F, about 10 minutes Pour
caramel into medium bowl. Cool to room temperature, wh1skmg occas1onally.
Whisk remainmg 2V4 cups cream in large bowl until cream mounds softly.
Gradually fold m cooled caramel mixture. Chill until caramel cream is firm
enough to spread. about 3 hours.
Cut each cake honzontally mto 2 layers. Place 1 layer. cut side up, on platter.
Drizzle 1 V2 teaspoons lime JUice and 1 V2 teaspoons rum over Spread 1 V4 cups
caramel cream over Top with second cake layer. Drizzle 1 Vz teaspoons lime
JUice and 1 Vz teaspoons rum over. Spread 1 V2 cups caramel cream over. Repeat
with third cake layer, l1me JUICe. rum. and caramel cream. Top with fourth cake
layer. cut s1de down. spread remainmg caramel cream over top. Scatter Sea
Salt-Roasted Pecans over top of cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.
Sea Salt-Roasted Pecans
A stmple rectpe with endless uses-these pecans would be delicious tossed
tnto salads. crumbled atop gnlled fish, or spnnkled over hot fudge sundaes.
The melted butter adds wonderful flavor and helps the sea salt cltng to the
nuts, be sure to use unsalted butter to keep the salty flavor tn perfect balance
Makes 2 cups
2 cups pecan halves
3 tablespoons unsalted butter, melted
11/4 teaspoons fine sea salt
Preheat oven to 325F. Toss pecans and melted butter in medium bowl to coat
Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
Bake pecans until fragrant and slightly darkened 1n color, st1rnng occasionally,
about 15 minutes. Cool pecans on sheet
DO AHEAD: Can be made 2 days ahead Store airtight at room temperature
Before us.ng. rewarm in 350F oven 5 mmutes, then cool
cakes
Layer Cake
Cryc;tallued ginger Ill the moist cake. the frostmg. and the garnish lends lively
" I t . ha Jced With groundgmger and cmnamon Crystallized gmger IS
uavor t 1a .\ en 1
c;omewnes labeled candled gmger. It can be found Ill the spice aisle Ol Asian
sectiOn of most supennarkets. or Ill the bulk sectwn of natural foods _stores
It should be tender and chewy with a fresh coatmg of sugar 8 to 10 servmgs
Cake
Nonstick vegetable oil spray
cups cake flour, sifted
cup finely chopped crystallized ginger (about 6 ounces)
3
1
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1 teaspoon baking soda
teaspoon salt
cup (11fz sticks) unsalted butter, room temperature
cup (packed) golden brown sugar
large eggs
cup plus 2 tablespoons buttermilk
Frosting
2 B-ounce packages Philadelphia-brand cream cheese,
room temperature
1
h cup (1 stick) unsalted butter, room temperature
3
/4 cup (packed) golden brown sugar
2
/J cup powdered sugar
1f2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1f4 teaspoon vanilla extract
1
h cup finely chopped crystallized ginger
(about 3 ounces), divided
104 bon appetit desserts
T echnique Tip: Cover Up
Don t have a cake dome7 Invert a bowl or pot large enough to
cover the cake without touching it
CAKE: Preheat oven to 350F. Spray two 8-inch-diameter cake pans w tr
2-mch-high sides w1th nonstick spray Line pan bottoms With parchment
paper. Whisk flour, crystallized ginger, ground ginger, cinnamon bakln
' 9 SOda
and salt in medium bowl to blend, separating ginger pieces Using elect
1
c
m1xer. beat butter and sugar in large bowl until light and fluffy. Beat in egg
1 at a time Beat in dry ingredients alternately with buttermilk 1n 3 addit ons
each, occasionally scraping down sides of bowl. Divide batter between
prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30 mmutes
Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes
Turn cakes out onto racks, peel off parchment, and cool completely.
FROSTING: Using electric mixer, beat cream cheese and butter in large
bowl until fluffy Add brown sugar. powdered sugar, cinnamon, ground g nger
and vanilla, beat until well blended. Mix in Y4 cup crystallized ginger.
Place 1 cake layer on platter Spread 1 cup frosting over. Top with secord
cake layer. Spread remaining frosting over top and sides of cake Sprink e
remaining Y4 cup crystallized ginger decoratively atop cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and
refrigerate Let stand at room temperature 2 hours before servmg.
'fj Ginger- Lime Coconut ~ a k e
with Marshmallow Frost1ng
t i 1/f))e (
'tlfd fill'> t/w; buttenmlk cake F01 tll1s 1 eC!pe. be sure to
A gmge1-sren et
.
1
,, be'Jre
1
nea'>um
1
q 11 Smce tins cdke 1s four layers tdll, you II need
sift t 1e 110lff
1
'
3 01
.J ba, nboo sAel vel
5
ro help hold the laye1 s m place as you f10st the cake.
10 to 12 servings
Ginger-Lime Curd
3 large eggs
3 large egg yolks
112 cup sugar
1f
2
cup fresh lime juice
1/4 cup finely grated lime peel (from about 12 limes)
1 tablespoon grated peeled fresh ginger
Pinch of salt
6 tablespoons(% stick) unsalted butter, cut into pieces,
room temperature
Cake
5 cups sifted cake flour (sifted, then measured)
1 teaspoon baking soda
1 teaspoon salt
1
1
/z cups (3 sticks) unsalted butter, room temperature
3 cups sugar
8 large eggs
2 cups buttermilk, room temperature
Frosting
1
1
/z cups sugar
2 large egg whites
cup water
teaspoons light corn syrup
teaspoon cream of tartar
teaspoon vanilla extract
J-ounce package sweetened flaked coconut
GINGER-LIME CURD W
h1sk eggs, egg yolks, sugar, lime juice. lime
peel. gmger and salt 1
m arge metal bowl to blend. Place bowl over saucepan
of barely Sl mmenng t d
8
' wa er an wh1sk constantly unt1l curd thickens about
m1nutes. Rem b
1
f
d
ave ow rom over water; wh1sk butter into hot curd. Strain
cur through fine stra. .
I
mer set over bowl, d1scard sol1ds in strainer Press
P ast1c wrap d. tl
lrec Y onto surface of curd; chill overnight.
/
DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
CAKE: Pos1t1on 1 rack 1n top th1rd and 1 rack in bottom th1rd of oven and preheat
to 350F. Butter four 9-inch-dlameter cake pans with 1 Y2-inch-high sides. Lme
pan bottoms with parchment paper Butter parchment; dust w1th flour. Sift flour.
baking soda. and salt into large bowl Using electnc mixer. beat butter 1n another
large bowl until smooth Gradually add sugar and beat until well blended. about
5 minutes. Beat in eggs 1 at a t1me. scraping down sides of bowl often. Beat
1n flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide
batter among prepared pans.
Place 2 cake pans on upper rack of oven and 2 pans on lower rack. Bake cakes
until golden and tester inserted into center comes out clean, reversing pans
after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes.
Turn cakes out onto racks; peel off parchment. Cool cakes completely.
Place 3 cake layers on work surface. Spread 1/J of ginger-lime curd (about Y2 cup)
over each. leaving Y2-inch plain border at edge. Let cake layers stand 10 minutes.
Stack cake layers, curd side up, on platter. Top with fourth cake layer Insert 3 or
4 bamboo skewers from top to bottom into cake to hold stacked layers in place
while preparing frosting.
FROSTING: Whisk sugar, egg whites. 1/J cup water. corn syrup, and cream of
tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering
water. Using handheld electric mixer, beat at medium speed until m1xture
resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to
high and beat until mixture is very thick, about 3 minutes longer. Remove bowl
from over water. Add vanilla and continue beating until marshmallow frostmg
is completely cool, about 5 minutes.
Spread marshmallow frosting thinly over top and sides of cake Remove bamboo
skewers. Press flaked coconut 1nto marshmallow frosting on top and s1des of cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate.
Let stand at room temperature 2 hours before serving.
cakes
-
,-,_
Gingerbread Layer Cake
with Candied Kumquats
, I lr.l/E'?AIJ<>Oiutely the walln raramel f/avots lfl cola
Cola m gmqet Jtt'd( "
tht! molasses and brown sugar m thts tllple /,wet cake
!.
"' tl e 700tl vu I J<>luoned way cane sugar mste,ut of /ugh
Use a co a mdut' 7 tu ' ' .
_ 'P }at!'" ;;ome camlied kumquats left over, they re
,ructose com s vn
11
'
rft>ltrtnus "P" erf tt tth vamlla 1ce cream or creamy Greek-style yogurt
12 servings
Cake
1
cup cola
11/z
teaspoons baking soda
1
cup mild-flavored (light) molasses
2
cups unbleached all purpose flour
2
tablespoons ground gi nger
11/z
teaspoons baking powder
1%
teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/z teaspoon ground nutmeg
1/z teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup vegetable oil
3 large eggs
Candied Kumquats
1 cup water
3
/4 cup honey
1/4
15
2
1
22
cup sugar
whole cloves
ci nnamon sti cks, broken in half
vanilla bean, split lengthwi se
ounces kumquats, cut into %-inch-thick rounds, seeded
Frosting
11fJ cups (packed) dark brown sugar
'h cup plus 1 tablespoon whi pping cream
2 B-ounce packages Phi ladelphia-brand cream cheese,
room t emperature
3f. cup (11fz sticks) unsalt ed butter, room temperature
1 t ablespoon vanilla extract
1 cup pecans, toasted, chopped
1/J cup chopped crystallized ginger
D6 bon appetit desserts
CAKE: Preheat oven to 350F. Butter and flour 3 nonstick 9-mch-d
Ia meter
pans w1th 1 1/2-inch-high sides. Bring cola to boil in heavy mediums
. . . aucepa
Remove from heat; wh1sk 1n bakmg soda. then molasses. Transfer to larg
cool to room temperature. Wh1sk flour, ginger. bakmg powder, cinnamon ec"
nutmeg, and salt 1n med1um bowl to blend. Whisk sugar. oil. and eggs mto
molasses mixture. Whisk in flour mixture. Divide batter among prepared pans
(about 12/3 cups batter for each).
Bake cakes until tester mserted into center comes out clean, about 18 mmute
Cool cakes 1n pans on racks 15 minutes. Turn cakes out onto racks; cool
CANDIED KUMQUATS: Bnng 1 cup water, honey, sugar. cloves. and cmna
to boi l in heavy large sk1llet, st1rring to dissolve sugar Scrape in seeds fromva
bean; add bean Add kumquats. reduce heat to medium and simmer unt a
tender, st1rring often. about 6 minutes Using slotted spoon, transfer kumQuats
to plate. Boil syrup until reduced to
2
/3 cup. stirring often, about 8 minutes s a
syrup and cool.
FROSTING: Stir sugar and cream in heavy small saucepan over medium heat
unti l sugar dissolves. cool caramel completely. Transfer Y4 cup caramel tosma
bowl and reserve Using electnc mixer. beat cream cheese. butter. and van a
large bowl until smooth. Beat remain1ng caramel into frostmg until well be de
Chop enough candied kumquats to measure YJ cup; mix in small bowl"" th
1 tablespoon kumquat syrup Place 1 cake layer on platter; cup fros'
over. Dot with half of chopped kumquat mixture. Drizzle with half of resel'led
caramel. Top with second cake layer. spread% cup frostmg over. Dot ..,.,,tn
remaining chopped kumquat mixture. Drizzle with remammg reserved carame
. . . . . d Sides of cake
Top w1th th1rd cake layer; spread remam1ng frost1ng over top an
Arrange enough sliced kumquats in single layer atop cake just to cover Mix
des of cake
pecans and ginger 1n small bowl. Press nut mixture halfway up Sl
Chill1 hour.
. k dome ard ch
DO AHEAD: Cake can be made 1 day ahead Cover w1th ca e
overntght. Cover remaining kumquat syrup; let stand at room temperature
ke cod or at
Drizzle some kumquat syrup over kumquats atop cake. Serve ca
room temperature.
. . -
. .
. .
Apple Cake with -Walnut
Creatn Cheese Frosttng
If au c m 't tmd Ptpptn apples. choose anothet vauety tl!dt :.., good fot rookmg
Y ' p A L Jd" Gt t71111Y Snlltll and ate good
Golden Delwwus Ill ' ,,
optwns 8 to 10 servings
Cake d
1 pound Pippi n apples (about 2 medium), peeled, cored, dce
1j
4
cup water
21/2 cups plus 1 tablespoon unbleached all purpose flour
2 teaspoons baki ng soda
1
'h teaspoons ground cinnamon
'h teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried currants
1 cup walnuts, toasted, chopped
2 cups sugar
1 cup (2 sti cks) unsalted butter, room temperature
1 tablespoon brandy J
llh teaspoons vanilla extract
4 large eggs
Frosting
1 cup (2 sti cks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2
B-ounce packages Phi ladelphia-brand cream cheese,
room temperature
cup pure maple syrup
teaspoon maple flavori ng
cups wal nuts, toasted, chopped
108 bon appetit d
esserts
CAKE: Preheat oven to 350 )F. Butter and flour three 9-inch-diamete
r cake Pa
with 1 Yz-mch high sides Combine apples and V4 cup water m small
saucepa
Cover. s1mmer over medium-low heat until apples are tender, about
20

Place in processor, puree until smooth. Cool puree.
Sift 2 y2 cups flour, baking soda, cinnamon. salt, nutmeg, and cloves into medl
bowl. Toss currants with rema1ning 1 tablespoon flour in small bowl to cot.,
a. J
in walnuts.
Using electric mixer, beat sugar. butter, brandy, and vanilla in large bowl until
blended. Beat in eggs 1 at a time. Beat in half of flour mixture, then 11;4 cups
apple puree (reserve any remaining puree for another use). Beat in rema
1
nmg
flour mixture. Stir in currants and walnuts. Divide batter among prepared pans
Bake cakes until tester inserted into center comes out clean, about 20
Cut around pan s1des to loosen cakes; turn cakes out onto racks and cool
FROSTI NG: Using electric mixer, beat butter and sugar in large bowl until
blended. Beat in cream cheese. then maple syrup and maple fiavonng Ch1ll
frosting until beg1nning to set, about 20 minutes.
Place 1 cake layer on platter. Spread % cup frosting over. Top w1th second layer
spread% cup frosting over. Top with third layer. Spread 1 cup frosting 1n thin
layer over top and sides of cake. Chill15 minutes. Spread remaining frostmgall
over cake. Press walnuts halfway up sides of cake. Chill until frostmg IS set
81
least 30 minutes
DO AHEAD: Can be made 1 day ahead. Cover with cake dome. keepchtl!ed
Let stand at room temperature 1 hour before serving.
Pumpkin Spice Layer Cake with
CaraJnel-Cream Cheese Frosting
t mil
>/C
1
1 . .-, 'e1lutt)\ 1 fe'>{/Vt' (/.JI!IISII of Ccllllflt'tf Oldl/f/0 fJetlf,
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11
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1
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h
,
1
1able Jt most supermarJ.ets and Yt'dl touml r1t
dl-a J, J,
spertJitv foods <>!Oti?S c1nd ftom r.hetshop com LooJ. fur c1 peel t!lat:r.; mdde
hI
h nn:Jh'y mnredtmts and no colors f/,1vot s. 01 preset Vdltves
11 t ug -
12 servmgs
Cake
3 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1
teaspoon ground cinnamon
1fz
teaspoon ground ginger
1/4 teaspoon ground cloves
'/4
teaspoon freshly grated nutmeg
'14
teaspoon ground allspice
'14 teaspoon ground cardamom
1 15-ounce can pure pumpkin
1'/z cups sugar
1'14 cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel
Frosting
1 1-pound box powdered sugar, divided
'lz cup plus 1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
1f4 teaspoon salt
1 B-ounce package Philadelphia-brand cream cheese,
room temperature
1f
4
cup ('/z stick) unsalted butter, room temperature
Candied orange peel
Technique Tip: let It Melt
When makrng the caralie iur the iru.,tmg, do not stir the
powdered sugar t 1 h
un 1 1t as melted completely, or else the sugar
Will crystallize and seize Keep a watchful eye on It, shaking and
t1ltrng the pan f
. I necessary, to allow the sugar to melt evenly
CAKE: Preheat oven to 350F Butter and flour two 9-mch-dlameter cake pans
w1th 1 Y2-inch-h1gh sides Whisk flour. bakmg soda. baking powder. cmnamon.
ginger. cloves. nutmeg. allspice. and cardamom m large bowl to blend. Using
electnc mixer. beat pumpkm. sugar. and oil 111 another large bowl until blended.
Beat 111 eggs 1 at a t1me. then orange peel. Add flour m1xture. beat at low speed
JUSt to blend. D1v1de batter between prepared pans.
Bake cakes until tester Inserted into center comes out clean. about 33 minutes.
Cool cakes 111 pans on racks 10 minutes. Cut around pan s1des to loosen cakes
Invert cakes onto racks and cool completely
FROSTING: Spnnkle Y2 cup sugar over bottom of small nonstick skillet Cook
Without st1rnng over medium heat until sugar melts, swirling pan occasionally.
Contmue cooking until sugar turns deep amber color. stirring occasionally, about
2 minutes. Add Y2 cup cream. van1lla. and salt (mixture will bubble vigorously).
St1r until any caramel bits dissolve Stir in remaining 1 tablespoon cream Strain
into small bowl Cool caramel to room temperature.
S1ft remaming sugar mto medium bowl. Usmg electnc m1xer. beat cream cheese
and butter 1n large bowl. Gradually beat in sugar. Beat in cooled caramel. Cover
and chill frosting until firm enough to spread. about 2 hours
Using long serrated kn1fe. trim rounded tops from cakes Place 1 cake layer. cut
s1de up, on cake plate. Spread 314 cup frosting over Place second cake layer.
cut s1de down. atop frostmg Spread remaining frostmg smoothly over top and
s1des of cake
DO AHEAD: Can be made 2 days ahead Cover with cake dome or large bowl
and ch11/. Let stand at room temperature 2 hours before serving.
Sprinkle candied orange peel over top of cake. Cut into wedges and serve

Cranberry-Glazed
Orange Layer Cake
J I ' t' . md 1 clean dtv /Jowl to herlt the egg
Be sute to use cle,m ut} 't .7
1
' ' ,
f t l
"e tJf t)f/ c Jll /..eep them ftom pwpetly Tin qlaze
''' ' .
for tins lm autumn c.J/..e should be made a dav .7ht'.ld 12 servmgs
3
cups sifted cake flour (sifted, then measured)
2
1/z teaspoons baking powder
teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
31/z cups sifted powdered sugar (sifted, then measured)
large eggs, separated, room temperature
6
2
teaspoons finely grated orange peel
11/z teaspoons vanilla extract
111z teaspoons orange extract
1 cup whole milk
cup plain whole-milk yogurt
Creamy Brown Sugar Frosting (see recipe)
Cranberry Glaze (see recipe)
J
Preheat oven to 350F Butter and flour two 9-mch-dlameter cake pans w1th
2-mch-h1gh s1des S1ft flour. baking powder, and salt into medium bowl Usmg
electr1c m1xer, beat butter in large bowl until fluffy. Gradually beat 1n sugar,
occasionally scrapmg down s1des of bowl. Beat in egg yolks 1 at a t1me. then
orange peel, vanilla, and orange extract Wh1sk milk and yogurt in small bowl
to blend Beat dry mgredients into butter mixture in 3 additions alternately
with milk mixture in 2 additions.
Using clean dry beaters, beat egg wh1tes m another large bowl until stiff but
not dry Fold wh1tes mto batter in 2 add1t10ns. Divide batter between prepared
pans Smooth tops
Bake cakes until tester InSerted into center comes out clean, about 35 minutes
Cool cakes m pans on racks 15 minutes. Cut around pan Sides to loosen cakes
Turn cakes out onto racks and cool completely. .
DO AHEAD: Can be made 7 d h .
ay a ead. Wrap cakes m plastic and store at
room temperature
Place 1 cake layer, flat Side up, on platter S rea 3
Frostmg over. Spread 1 cup C b . P d V4 cup Creamy Brown Sugar
ran erry Glaze over f f 1
around edge Top With se d k ros mg, eavmg Y2-lnCh border
con ca e layer flat s1de d
Spread 2 cups frostmg ave d f , own, press lightly to adhere.
r Sl es o cake Spo .
bag fitted w th medium-size t . . on remammg frosting into pastry
s ar tip P1pe decorat1v b d
of cake Refngerate until f . e or er around top edge
rostmg IS firm about 1 h
over top center of cake Chill t I I , our Spread remainmg glaze
un ' g aze 1s set
DO AHEAD: Can be mad
e 7 day ahead Cover With cake dome d .
an refngerate.
110 bon appetit desserts
Creamy Brown Sugar Frosting
Adding the powdPred sugar m several stages helps prevent it f
rom flvmg
of the m1xing bowl Makes about 31/z cups
12 ounces Philadelphia-brand cream cheese, room tem
perature
3/4 cup (11/2 sticks) unsalted butter, room temperature
3/
4
cup (packed) golden brown sugar
21/4 cups powdered sugar
11fz tablespoons frozen orange juice concentrate, thawed
11/z teaspoons vani II a extract
Using electnc m1xer. beat cream cheese and butter in large bowl unt fl f
Beat in brown sugar. Beat in powdered sugar scant Y2 cup at a t
1
me Beat
in orange juice concentrate and vanilla. Chill frosting until f1rm enougr
spread, about 30 minutes.
Cranberry Glaze
Make the glaze a day ahead so the flavors can meld and the texture ca
up. Makes about 2% cups
1 12-ounce package fresh or frozen cranberries
1 cup sugar
1 cup water
11/z teaspoons finely grated orange peel
Combine cranbernes and sugar in processor Usmg on/off turns, coa se
chop cranbernes Transfer m1xture to heavy med1um saucepan Add
1
c
water and orange peel and bnng to boil, stirring occas1onally Reduce e
simmer until m1xture is reduced to 2Y3 cups, st1rring occasionally, aboV
10 minutes. Cool to room temperature. Cover; chill at least 1 day or up
1
2 days (mixture will thicken).
I ut
ort
,
1 111111
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, Jt needs to cfllll m er111ght) An} leftovt'r ftllmg
be fort bJ" ng t c
,J Jt fl 't'Caleo; l t
1
trfeo; vogur t or e1 en whole wheat toast
\1 ou i be ue (fn \ } <1 I " ( '
8 to 10 servings
Filling .
1
cup frozen raspberries. thawed, dramed
1 cup raspberry jam
Frosting
21h cups chilled heavy whipping cream, divided
10 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
3 tablespoons plus 1 teaspoon instant coffee crystals
Cake
1 cup hazelnuts, toasted, husked
cup sifted unbleached all purpose flour (sifted, then measured)
11!4 cups sugar, divided
1 teaspoon instant coffee crystals
1f4 teaspoon salt
6 large eggs, separated, room temperature
1f4 cup water
teaspoon vanilla extract
Fresh raspberries (optional)
FILLING: Press raspbernes through fme si eve Into smal l bowl Press Jam
through same s1eve 1nto raspberry puree. d1scard seeds St1r to blend well
Cover and chill overn1ght
DO AHEAD: Can be made 3 days ahead Keep chilled
FROSTING: Combme % cup cream. white chocolate. and coffee crystals in
heavy med1um saucepan St1r over low heat JUSt until chocolate melts. coffee
dissolves. and m1xture 1s smooth. Remove from heat Let stand until cool and
th1ck. whiskmg occasionally, about 1 Y2 hours
Using electric mixer. beat remaining 1% cups cream in large bowl until firm
peaks form. Fold large spoonful of whipped cream into chocolate mixture to
lighten. Fold chocolate m1xture into whipped cream in 4 additions. Cover and
refrigerate frosting until very firm. about 6 hours.
DO AHEAD: Can be made 7 day ahead Keep chilled.
CAKE: Preheat oven to 350F. Line three 9-inch-diameter cake pans with
1 Y2-inch-high s1des w1th parchment paper Butter and flour parchment. Combine
nuts. flour. Y4 cup sugar. coffee crystals. and salt in processor Blend until nuts
are finely ground.
Using electric m1xer. beat egg yolks and Y2 cup sugar in large bowl until very
thick. about 5 mmutes Beat in Y4 cup water and vanilla St1r in flour mixture.
Us1ng clean dry beaters. beat egg wh1tes 1n large bowl until soft peaks form.
Gradually add remaining Y2 cup sugar. beat1ng until st1ff but not dry Fold whites
into yolk mixture in 3 additions. Transfer batter to prepared pans
Bake cakes until tester inserted into center comes out clean. about 18 minutes.
Cool cakes 1n pans on racks Cut around pan s1des to loosen cakes Turn cakes
out onto racks. peel off parchment.
Place 1 cake layer on platter and second cake layer on p1ece of foil Spread
Y3 cup fillmg over each; let stand 20 m1nutes to set up Spread 1 cup frosting
over filling on each Lift cake layer off foil. place atop cake layer on platter. Top
with third cake layer Spread remaining frostmg over top and s1des of torte.
DO AHEAD: Can be made 7 day ahead. Cover wrth cake dome and refngerate.
Garnish torte with fresh berries. if desired Cut into wedges and serve.
cakes 111
...
Hazelnut Crunch Cake
with Honeyed Kumquats
Tender ertW/1) filling t nml'lll nuts ,md t.lrt swt't'f AtmlltlfclfS atfd "fl to lUll'
ylamNuUS dcsw!lt For the prett) flol tt'r /!A f' y,u rnsh A 1 lflll{lfdtS .lfl' lfl hlf Wu'tl
l'vrth the stem rnds left mtc1ct tht"HJ rooked 111 c1 hont>V c1nd lVIIW syrlfp To yet
thP JooA bend bxA the petaf., of the kumquats at l'drymg clff,JIIge
them mer the cake m a random fastuon These AumqucJt flowers dlso look
beaut ful on cheesecakes carrot cakes, and cakes 10 servings
Nut Crunch
1 cup sugar
1/ cup water
2 cups unhusked hazelnuts, toasted
Kumquats
55 kumquats (about 21 ounces)
11Jz cups Chardonnay
l/4 cup sugar
3
/4 cup honey
10 whole star anise or whole cloves
1 vanilla bean, split lengthwise
Cake
1
2
1
cup unhusked hazelnuts, toasted
cups unbleached all purpose flour
tablespoon baking powder
11fz teaspoons Chinese five-spice powder
3
/4 teaspoon salt
3f4 cup (11/z sticks) unsalted butter, room temperature
11fz cups sugar
3
large egg yolks
1
tablespoon vanilla extract
1
teaspoon almond extract
1
1f
4
cups whole milk
5
large egg whites, room temperature
'12 bon a - . d
ppeh t esserts
j
Frosting
1112 B-ounce containers mascarpone cheese
11fz cups chilled heavy whipping cream
3 tablespoons sugar
4 teaspoons Cognac or brandy
1 tablespoon vanilla extract
NUT CRUNCH: Lme baking sheet with foil. Stir sugar and '14 cup wate ..
heavy med1um saucepan over medium-low heat until sugar dissolves lncrea
heat boil without stirring until syrup turns deep amber, occasionally brush
down sides of pan with wet pastry brush and sw1rlmg pan. Mix in nuts p
0
}
onto foil ; cool completely. Coarsely chop nut crunch. Set aside
KUMQUATS: Starting at rounded end, cut cross mto each kumquattow1t"
1/4 mch of stem end Bnng wine. sugar. honey, and star anise to boilm heav-,
large saucepan. stimng until sugar dissolves. Scrape 1n seeds from van11la bea
add bean Add kumquats; simmer until almost tender. about 8 minutes Usmg
slotted spoon. transfer kumquats to plate; cool. Seed and finely chop enougn
kumquats to measure
2
/J cup (reserve remaining kumquats). Gently b01l kumqva
syrup until reduced to 11/4 cups, about 12 minutes Strain syrup and cool
CAKE: Preheat oven to 350F. Line 15 Y2x 10 Y2x 1-mch or 17x llxJA-mch
sheet w1th foil; butter and flour foil Finely grind nuts with flour tn processo
transfer to medium bowl. Wh1sk 1n baking powder, five-spicepowder.andsa'
Using electric mixer. beat butter and sugar in large bowl until well blended
Beat in egg yolks and both extracts. Beat in flour mixture alternately With m
several additions. just until combmed. Using clean dry beaters. beat egg wn.:es
in another large bowl until stiff but not dry. Fold YJ of whites into batter to
lighten, then fold in remammg whites. Spread batter evenly in prepared sheet
Bake cake until tester 1nserted into center comes out clean. about 28 mmutes
for 15 Y
2
x10 V2-mch cake or 20 minutes for 17x 11 -incll cake. Cool cake in pan on
rack 20 minutes Run kn1fe around rake to loosen. Turn cake out onto foil -lined
rack; cool compl etely. Peel foil off cake. Cut hazelnut cake crossw1se into
3 equal pieces
FROSTING: Cornb1ne all mgredients in large bowl; beat to soft peaks (do not
overbeat or mixture will curdle).
Place 1 cake piece on platter; spread
3
!4 cup frosting over Spnnkle with Y3 cup
chopped kumquats and Y3 cup nut crunch. then drizzle with 2 tablespoons
kumquat syrup Top with second cake piece. spread % cup frostmg over
Spnnkle with Y3 cup chopped kumquats and Y3 cup nut crunch, then drizzle
with 2 tablespoons kumquat syrup. Top with third cake piece; spread remaining
frosting over top and s1des of cake. Drain reserved kumquats; remove seeds
and any attached pulp Top cake with kumquats. arranging like flowers.
DO AHEAD: Can be made 1 day ahead. Cover and chill cake Store remainmg
nut crunch and kumquat syrup separately at room temperature
Press remaining nut crunch around sides of cake Drizzle 2 tablespoons syrup
over cake and serve.
Ingredient Tips: Kumquats, Star Anise, and
Chinese Five-Spice Powder
Kumquats will start to appear at the market in late fall and are
available until June. Look for those that are on the sma ll side to
make the decorative flowers used here. The star anise (brown, star-
shaped seedpods) and Chinese five-spice powder (a spice blend that
usually contains star anise, cinnamon, cloves. fennel seeds. and
Szechuan peppercorns) are ava1lable in the spice section of some
supermarkets and at specialty foods stores and As1an markets.
Apricot- Pistachio Torte
with Honey Buttercream
T/)fs IS a classiC French torte featurmg layers of nch genoise (d
enrrched wrth melted butter) made With plstachros m place of some o 7 Th
The torte IS completed With a Jammy apricot fl/lmg and honey k e
ca/..e can be prepared up to eight hours ahead Any leftover apnea: hllrng ma es
a wonderful brea!dast spread for toast or English mufh"ns 10 servmgs
Filling
1 cup water
1JJ cup sugar
1/
4
cup orange blossom honey
1% cups (packed) moist dried apricots
Cake J
1 cup unbleached all purpose flour
Jf4 cup roasted unsalted natural pistachi
Pinch of salt
5 large eggs
2 large egg yolks
3f4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled to barely
lukewarm
Powdered sugar
Buttercream
lfz
1/4
1JJ
6
Vz
1
cup sugar
cup plus 2 tablespoons orange blossom honey
cup water
large egg yolks
teaspoon vanilla extract
cup plus 2 tablespoons (21/4 sticks) unsalted butter,
room temperature, cut into 18 pieces
cup roasted unsalted natural pistachios, chopped
Glazed Apricots (see recipe)
FILLING: St1r 1 cup water. sugar. and honey in heavy med
1
um s
aucepa
over med1um heat until sugar dissolves Increase heat and bnng to b
apricots. reduce heat. cover. and simmer 5 minutes. Uncover and Sl mrr
3 minutes to thicken syrup slightly. Puree in processor. Transfer to bov..
DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room
temperature before using.
CAKE: Position rack in center of oven and preheat to 350F. Butter
15 V2x1 OV2x1-inch baking sheet. Line bottom with parchment or waxed
paper. Oust sheet with flour; tap out excess. Finely grind flour, plstach
1
os
and salt in processor.
Combine eggs, egg yolks. sugar. and vanilla in large bowl Set bowl over
saucepan of simmenng water (do not let bowl touch water). wh1sk just unt
warm. about 3 m1nutes. Remove from over water. Usmg electnc mixer, beat L
mixture triples in volume and thick ribbon falls when beaters are lifted Ger
fold in flour-nut mixture in 2 batches. Pour 1 cup batter into small bowl. fold
melted butter. Gently but thoroughly fold butter mixture into remaining cake oattt
Transfer batter to prepared sheet; smooth top. Bake cake until top IS golden
brown and tester inserted in center comes out clean. about 20 minutes Coo n
pan on rack.
Lightly dust 15 V2x1 0 V2-1nch piece of parchment or waxed paper w1th powde e
sugar. Run small sharp knife around pan sides to loosen cake. Turn cake o ..
k
swise tr.to three
onto sugared parchment. Peel off top parchment Cut ca e eros
1 Ox5-lnch rectangles
h medium
BUTTERCREAM: St1r sugar. honey, and YJ cup water m eavy v
. h ld water lncrea.
over low heat until sugar dissolves. Brush s1des of pan Wit co te
. soF andy thermome
heat and boil without stirring until syrup registers 23 on c
tilting pan if necessary to submerge thermometer. about 10 minutes
r l
. .II in large boW t.
Meanwhile. using electric mixer. beat egg yolks w1th vanl a
tripled in volume.
Gradually beat hot svru!Jrnto yolks Contmue beat1119 untllrn1xture IS cool.
about 10 mrnutes Gradually add butter and beat until smooth (If buttercream
rooks broken or curdled. pldce bowl w1th buttercrearn over med1um heat on
stove bur11er and wh1sk 5 to 10 seconds to warm m1xture sl1ghtly Then remove
from heat and beat m1xture aga1n at med1um speed Repeat warming and
beatrng as many trrnes as needed until buttercream 1s smooth.)
Spoon% cup buttercream 1nto pastry bag fitted w1th small star tip (No 1)
Place 1 cake layer on plate. spread YJ cup aprrcot fillrng over Spread Y2 cup
buttercream over fill1ng Top w1th second cake layer; spread w1th YJ cup
apncot f1llrng Spread Y2 cup buttercream over filling. Top w1th third cake
layer. spread w1th YJ cup f1lling (reserve remaining fill1ng for another use).
Spread top and s1des of cake w1th remaming buttercream. Press chopped
nuts onto s1des of cake
Halve Glazed Aprrcots and arrange decoratively down center of cake Pipe
buttercream 111 pastry bag decoratively around apricots or base of cake.
DO AHEAD: Can be made 8 hours ahead. Cover and let stand at cool
room temperature.
Technique Tip: Genoise
There are a number of pastry trrcks at play in this cake, and one of
the most important rnvolves the genoise. Melted butter is folded
rnto a hght and a1ry batter to make genoise. but if the butter is not
evenly drspersed It srnks to the bottom of the cake as it bakes.
creatrng an undesirable texture throughout. To avoid this a portion
f '
o the batter rs first stmed Into the melted butter, then the lightened
butter-batter mixture can be more evenly Incorporated Into the
batter. Be careful not to overfold the batter. as that can
ause It to deflate, resultrng in a dense and heavy cake.
1 Glazed Apricots
Dned apricots become plump and shmy tn honey-sugar syrup They make a
beautiful cake garn1sh and a del1c1ous after-dinner treat Usmg orange blossom
honey g1ves them a floral scent. but clover honey would work. too For a different
flavor and aroma. try lavender honey mstead. Makes 20
1
h cup water
lfz cup orange blossom honey
lfz cup sugar
20 jumbo moist dried apricots
St1r Y2 cup water. honey, and sugar in heavy large saucepan over medium heat
unt1l sugar d1ssolves Add apricots. cook until apricots are tender and syrup IS
reduced and th1nly coats spoon. strrnng frequently, about 20 minutes. Cool
apricots rn syrup at least 2 hours
DO AHEAD: Can be made 1 day ahead Cover and let stand at room temperature.
Remove apricots from syrup (apncots will be sticky). Drain on paper towels to
remove any excess syrup
cak
Lemon and Pistachio
Praline Meringue Torte
d f I ed pistachio pralme menngues and lemon
This cake. ma eo aver trast It's assembled and
buttercream has a wmmng creamy-en spy con .
refngerated.a day ahead of servmg so that the flavors meld 12 servmgs
Praline
lf cup sugar
3 tablespoons water
cup unsalted natural pistachios
Meringues
5 large egg whites, room temperature
112 teaspoon cream of tartar
1/z cup sugar
112 teaspoon almond extract
1 cup powdered sugar j
Lemon Buttercream
4 ounces high-quality white chocolate (such as Lindt or
4
v.
2
3
1
1
2
1
1
Perugina), chopped
large egg whites, room temperature
teaspoon cream of tartar
tablespoons plus
2
/J cup sugar
tablespoons water
tablespoon light corn syrup
cup (2 sticks) unsalted butter, room temperature
tablespoons fresh lemon juice
tablespoon plus 2 teaspoons finely grated lemon peel
teaspoon vanill a extract
PRALINE: Oil large baking sheet. Stir sugar and 3 tablespoons water in heavy
small over medium-low heat until sugar dissolves. Increase heat
and boll Without stirring unt 1 d
do
.d f . ' syrup IS eep amber color. occasionally brushing
wn Sl es o pan With t b
Immediately po . we pastry rush and swirling pan. Stir in pistachios
ur m1xture onto pre d h
. pare s eet Cool praline completely
Fmely chop praline. Grind V2 cup praline to po d .
w er m processor.
bon ap d
peht esserts
MERINGUES: Position 1 rack 1n center and 1 rack in top third f
o oven
to 225F. Lme 2 large bakmg sheets w1th parchment paper. Usm
8
Pre
. . g mch-d a
cake pan bottom as gUide. trace 2 c1rcles on 1 parchment sheet d
an 1 c rc
second sheet. Turn over parchment on baking sheets. marked sid d e
. . e ownu
electric m1xer. beat egg wh1tes and cream of tartar in large bow\
. untu soft
form. Gradually add V2 cup sugar; beat until egg whites are stiff b t P
. u not cry Be
in almond extract St1r powdered sugar and praline powder in bowl to bl
. dd. . end f
into meringue 1n 2 a 1t1ons
Divide meringue among traced circles. Using spatula. spread mixture toed
Bake until crisp and pale golden. reversing baking sheets after 45 minut gbe
es. a Ou
1 hour 45 minutes. Cool meringues completely.
LEMON BUTTERCREAM: Stir white chocolate in top of double boiler se+
0'
simmering water until melted and smooth. Remove from over water. Letsta
until just cool but not set
Using electric mixer, beat egg whites and cream of tartar in large bowlt;;,t11sc"
peaks form Gradually beat 1n 2 tablespoons sugar.
Meanwhile. combine remaining
2
/3 cup sugar. 3 tablespoons water. and corn
syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves
Increase heat and boil without stirring until candy thermometer
about 5 minutes
Immediately pour hot syrup in thin steady stream into beaten egg wh1tes. beat
ing unt1l mixture is completely cool. about 4 minutes. Beat in butter 2 tablespoons
at a time Beat in white chocolate. lemon juice. lemon peel, and vamlla Ch
JUSt until thickened to spreadable consistency, stirring occasionally, about
45 minutes. (If buttercream looks broken or curdled, place bowl w1th buttercrea
over medium heat on stove burner and whisk 5 to 10 seconds to warm ffiiXt re
slightly, then remove from heat and beat mixture again at medium speed Reoea'
warming and beatmg as many t1mes as needed until buttercream is smooth
Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly ove
Top With another meringue layer Spread scant 1 cup buttercream evenly over
Top with remaining meringue Spread remaining buttercream evenly over toP
and Sides of torte. Press chopped praline onto sides and in 1-inch border a r
top edge of torte. Refrigerate until buttercream sets, then cover and chll o\e
night. Let torte stand uncovered at room temperature 30 minutes before se
Maple Crunch Layer Cake
The crunch comes from thl' rcmdv muc/1 /JAt, peanut hnttle. hut With
maple svrup .md 1t.1!111JtS thdt goes hetlveen the /,JyeJs .md on the s1dt>s and
top edge of the r.1At> H,ne all of vour and eqwpmt>nt 1eady before
you beg//) making the candv as the actJon happens qull:Aiy }'ou'll nved a
t/1ermometer to ensure that the svrup reaches JOOCF so that it will
harden to the nght cons1stencv when cooled 14 servings
Candy
Vegetable oil
1 cup pure maple syrup
1/z cup sugar
2 teaspoons apple cider vinegar
2 teaspoons baking soda
1 cup coarsely chopped walnuts
Cake
Nonstick vegetable oil spray
21/z
cups unbleached all purpose flour
2
teaspoons baking powder
j
1
teaspoon baking soda
1fz
teaspoon salt
v.
teaspoon ground cinnamon
1/z
cup (1 stick) unsalted butter, room temperature
1/z cup (packed) golden brown sugar
1
cup pure maple syrup
2 large eggs
2
teaspoons vanilla extract
1/z cup buttermilk
Buttercream
cup pure maple syrup
large egg whites, room temperature 4
2 cups (4 sti cks) unsalted butter, cut into lfz-inch-thick sl i ces
room temperature
Ingredient T ip: Secret Weapons
Wh b k.
I
. Y a mg soda and vmegar? Bakmg soda makes the caramel-
like maple syrup foam up. giving the candy that cnsp and porous
bnttle texture The vinegar eliminates any trace of an unpleasant
soapy flavor that baking soda can sometimes leave behmd
CANDY: Line nmmed baktng sheet with fotl. brush tot\ with 01\. Stir maple
svrup, sugar. and vmegar in heavy medtum saucepan until sugar ts moistened.
Attach candy thermometer to side of pan. Without sttrring, bring mtxture to boil
over medium-high heat and boil until thermometer registers 300F, occasionally
brushtng down pan sides wtth wet pastry brush and swtrling pan. about 7 mtn-
utes Remove pan from heat: mix in baking soda. then nuts (mixture will bubble
vtgorously)
lmmedtately pour maple mtxture onto prepared baktng sheet and spread to even
V2-inch thickness (candy begms to firm quickly). Let stand until candy cools and
hardens. at least 30 mmutes
DO AHEAD: Can be made 1 day ahead Cover bakmg sheet tightly with plastic
wrap and store candy at room temperature.
CAKE: Preheat oven to 350F Spray two 8-inch-diameter cake pans with
2-inch-h1gh s1des w1th nonst1ck spray. Ltne pan bottoms wtth parchment paper;
spray parchment. Wh1sk flour. baktng powder. baking soda. salt, and cinnamon
in medium bowl to blend.
Ustng electnc m1xer. beat butter in large bowl until fluffy. Beat tn sugar. Gradu-
ally beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time. then
vanilla Beat in dry tngredients tn 3 additions alternately wtth buttermilk in
2 addit1ons 01v1de batter between prepared pans
Bake cakes until tester inserted into center comes out clean, about 30 minutes
Cool cakes tn pans on racks 5 minutes Cut around pan s1des to loosen cakes
Turn cakes out onto racks. peel off parchment paper, and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap tightly store at room temperatur
(continued next page)
Maple Crunch
Layer Cake (continued)
BUTTERCREAM: Bung m,Jple syrup to boil Ill small saucepan
Meanwhile. using electriC mixer. beat egg whites mlarge bowl until stiff peaks
form Without letting hot maple syrup touch beatel s. pour V4 cup syrup
Side of bowlulto egg wh
1
tes and beat to blend Gradually beat in rerna111111g
hot maple syrup, av
01
d
1
ng beaters Cont1nue to beat until wh1tes are stiff and
cool about 15 mmutes Beat 111 butter. 1 sl1ce at a time Beat until smooth (If
buttercream looks broken or curdled. place bowl with buttercream over med1um
heat on stovetop burner and wh1sk 5 to 10 seconds to warm mixture sl1ghtly,
then remove from heat and beat nliXture again at med1um speed Repeat warm-
111g and beat1ng as many t1mes as needed until buttercream IS smooth.)
Chop enough maple candy into !/4-mch p1eces to measure 1 cup; wrap remaining
maple candy ttghtly 111 plastic Place 1 cake layer on platter Spread 1 cup butter-
cream over Sprmkle 1 cup maple candy p1eces over and press ltghtly to adhere
Top wtth second cake layer. Spread remammg buttercream smoothly over top
and stdes of cake.
DO AHEAD: Can be made 7 day ahead Cover with cake dome: chill. Bring to
roam temperature before contlfJUing.
Chop enough of remammg maple candy tnto Y4-inch pieces to measure 2 cups.
Mmce enough maple candy to measure 2 tablespoons. Press Y4-inch pteces of
maple candy onto sides of cake. Spnnkle minced maple candy around top edge
of cake. Serve cake w1thm 2 hours
118 bon a .. d
ppetit esserts
Marzipan-Topped
Strawberry Layer
Also called fra1s1er (French for "strawberry plant") and usu
11
a Ymade
w1th almonds. th1s del1cate p1stach1o cake 1s layered With f
resh Who
strawbemes and a fluffy wh1te chocolate buttercream the t e
, n opped
green-tinted mampan Scrollmg the name of the cake on to . wr
PIS a Fre,
custom. but feel free to wnte whatever message you like C k
a e decorat
stores and cookware stores carry the little leaf-shape cookie
,
are used to make the strawberry leaves on this cake If you c . fi a
ant 'ndt
use a small sharp knife to cut out the leaves by hand Or If yo h e
u avea
strawberry plant, use fresh leaves mstead 10 servings
Cake
2 large eggs, room temperature
1/J cup plus 2 tablespoons sugar
1fz cup ground unsalted natural pistachios
1fz cup unbleached all purpose flour
1/4 teaspoon baking powder
4 l arge egg whites, room temperature
Buttercream
6 l arge egg yolks
1/J cup sugar
2 tablespoons unbleached all purpose flour
11/z cups half and half
8 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
2 t easpoons vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
5 tablespoons fraise eau-de-vie or framboise (clear strawberry
or raspberry brandies) or other brandy, divided
Assembly
6 tablespoons strawberry jam
3 1-pint containers strawberries, hulled
1
2
4
ounces marzipan
Green food coloring
Powdered sugar
ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
strawberries. cut in half through stem end
CAKE: Position rack 111 cunter of oven and pr ehedt to 350of Butter 9-mch
square metal pan w1th 2 Inch-high s1des l ine bottom w1th parchment paper
Butter and flour parchment
Using electric mtxer. beat eggs and YJ cup sugar at high speed 1r1 la1 ge bowl
until slowly dtssolvmg rtbbon forms when beaters are lifted. about 4 minutes.
Mix nuts. flour. and bakmg powder 1n rnedtum bowl. Folrl nut mixture into
egg mixture Using clean dry beaters. beat egg whites 111 another medium
bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and
beat until stiff peaks form. Fold egg whrte mixture into batter in 2 additions.
Transfer batter to prepared pan Bake cake until tester inserted in center
comes out clean. about 18 minutes Cool cake rn pan on rack 5 minutes Using
small sharp knife. cut around sides of pan to loosen cake. Turn cake out onto
rack. Peel off parchment. cool cake completely.
BUTTER CREAM: Whisk egg yolks, sugar. and flour rn medium bowl until
well blended Brrng half and half to srmmer in heavy medium saucepan.
Slowly pour hot half and half into egg mrxture. whrskrng constantly. Return
egg mixture to same saucepan and cook untrl mixture IS very thrck and boris.
whisking constantly Transfer mixture to medium bowl Add wh1te chocolate
and vanilla; stir until chocolate melts and mrxture rs smooth. Press plastic
wrap directly onto surface of pastry cream to prevent skrn from formrng. cool.
DO AHEAD: Can be made 7 day ahead. Chill. Bring to room temperature
before contmumg.
Using electric mixer. beat butter and 1 tablespoon brandy in large bowl until
fluffy. Add pastry cream V4 cup at a time, beating after each addition until
mixture is just blended.
Technique Tip: One-of-a-Kind Buttercream
The buttercream in this recipe is unlrke any other 1n thrs book.
White chocolate and vanilla are mixed into pastry cream. then
beaten into butter. wh1ch creates a wonderful, mousse-like texture.
Be sure to add the pastry cream to the butter a V4 cup at a time so
that It blends In properly and does not separate.
ASSEMBLY: Melt Jarn in heavy small saucepan over medium heat. St1r remain-
mg 4 tablespoons brandy into jam. Cut cake horizontally into 2 even layers
Place 1 layer on 8-incll cardboard square Brush half of jam over cake Spread
1 cup buttercream over Jam Cover buttercream layer completely with whole
strawberries, stern ends down. Set aside V2 cup buttercream. Spoon remainmg
buttercream over bernes, spreading buttercream between and around bernes.
Spread remaining jam over second cake layer. Place cake, jam side down. atop
buttercream, pressmg gently to adhere. Chill cake unt1l buttercream is firm
DO AHEAD: Can be made 7 day ahead. Cover cake and remaining buttercream
separately and chill Bring buttercream to room temperature before continuing.
Knead marzipan and 2 drops green food colorrng in large bowl until color is
evenly d1stnbuted Oust work surface w1th powdered sugar. Roll out mampan
on sugar to 12-1nch-d1ameter circle, sprrnklmg with powdered sugar as needed
to prevent sticking Spread reserved V2 cup buttercream over top of cake. Using
rollmg pin as aid, drape marzipan over top of cake; press gently to adhere Trim
marzipan even with top of cake. reserve trimmmgs Brush excess powdered
sugar off marzipan Usmg long sharp knife, cut V3 inch off each side of dessert t
expose strawbernes Using small cutter, cut marzipan trimmngs into leaf shape
Stir 2 ounces white chocolate in top of double bo1ler until melted and smooth.
Transfer chocolate to small parchment cone Cut off tip to form small opening.
Pipe the word "fraisier" atop marzipan layer Garnish with strawberry halves
and marzipan leaves Chill.
DO AHEAD: Can be made 4 hours ahead Keep chilled.
c
Red Velvet Cake with .
h
. and Blueherrtes
Rasp err1es
' f f/uttv tvhltt:J crecJfll cheese fwstmg has
t of red t d11t? dfJl f
The stunnmg contr.1.' c
1
._
1
iJII'> Ml\ inq a touch o cocoa
i t m tor fe<>twe Ol. ' ,
made tins d soutllt'rn trdll tl . . te<> 1 teddish brown color, but tt s
If. md vmeqar crea ,. '
pat\den\lt/1 the buttellnt ' I . . J.e t<> rume For dl1 even deeperred
the red food colormg that eams t us ca ( 12 servings
color. add an e\tra uble:.-poon of food coror117Q
Cake tted cake flour (sifted, then measured)
211
4
cups s1
2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking powder
1
teaspoon baking soda
1f2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1
teaspoon vanilla extract
11/z cups sugar
112 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 B-ounce packages Philadelphia-brand cream cheese,
room temperature
'lz cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
21fz cups powdered sugar
3
1
/z-pint containers raspberries
3 Vz-pint containers blueberries
CAKE: Preheat oven to 350F. Butter and flour two 9-inch-dia
. . . meter cake
w
1
th 1 Yz-i nch-high s1des. S1ft flour, cocoa, bakmg powder bak R
. . . . mg soda a"
salt into med1um bowl. Wh1sk buttermilk, food colonng, vinega
r, and ~ a
1
n small bowl to blend. Using electric mixer, beat sugar and butt ~
. er m large
bowl until well blended Beat m eggs 1 at a t1me. Beat in dry ingr d
. . . e 1ents
4 additions alternately w1th buttermilk m1xture 1n 3 additions o
1
vd b
between prepared pans.

1
e atte
Bake cakes until tester inserted into center comes out clean, about 2? mmutt
Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes
1 . ur
cakes out onto racks, cool completely.
FROSTING: Usmg electric mixer, beat cream cheese and butter in largebov,
until smooth Beat 1n vanilla. Add sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frostmg over. Arrange
1 container raspberries and Y2 contai ner blueberries atop frosting. pressing
I ightly to adhere. Top with second cake layer, flat side down. Spread remaining
frosting over top and sides of cake. Arrange remaining berries decoratively OW!
top of cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate
Let stand at room temperature 1 hour before serving.
nn Chocolate Panna Cotta
Layer Cake
h wui mwny custard mcJJ..es a /u>. UIIOUS filling for
P.mna cottd, .11 er} nc ' s tv-make chorolate band wraps
tlus doublededer clwco/ate CdAf The ea. Y- r th look Begm rnakmg tlus
tlllo; c 1f..e up lt'rth style for a stunmng, baJ..ery wo y .
~ ' I f )(' tflo a<>sembled layers need to clull overmght 12 servmgs
a uav a 1ea1 . o., , c
Cake
Nonstick vegetable oil spray
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
3 tablespoons natural unsweetened cocoa powder
1J2 cup strong hot coffee
112 cup hot water
1 cup plus 1 tablespoon unbleached all purpose flour
1 teaspoon baking powder
112 teaspoon baking soda
1/s teaspoon salt
!f2 cup sugar
1/2 cup (packed) golden brown sugar
1/J cup vegetable oil
3 large eggs
Vz cup sour cream
Panna Cotta
cup water
5
teaspoons unflavored gelatin
11fz ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
5
ounces high-quality milk chocolate (such as Lindt or
Perugina), chopped
21fz cups heavy whipping cream
21fz cups whole milk
cup plus 2 tablespoons sugar
1% teaspoons vanilla extract
1% vanilla beans, split lengthwise
Chocolate Band
2 16x3-inch strips waxed paper
5 ounces semisweet or bittersweet chocolate, finel y chopped
CAKE: Preheat oven to 350oF. Spray two 1 0-mch-diameter s .
. . . . . Pnngtorrn
with 2Y2-1nch-h1gh s1des w1th nonstick spray. Place chocolate Pan
and COCGa
med1um bowl . Pour hot coffee and Y2 cup hot water over whisk
1
~
. . . . unt, rnelect
smooth. Wh1sk flour. bakmg powder. bakmg soda, and salt in another a
. I . . b b rneolul1'
bowl to blend. Usmg e ectnc m1xer, eat oth sugars and oil in Ia b
. . . ~ ~
1 minute (m1xture will be crumbly). Beat m eggs 1 at a time Beat i
n sour crea,..
Beat in half of dry ingredients. then chocolate mixture Beat
10
rema .
. . . . . mmg c ~
ingredients at low speed (batter will be thm). D1v1de batter between pans
(layers will be shallow).
Bake cakes unti I tester inserted into center comes out clean. about 20 minute
Cool in pans on rack.
PANNA COTTA: Place Y2 cup water in small bowl. Sprinkle gelatin over. e
stand until softened. about 10 minutes. Place both chocolates in large rneta
bowl. Combine cream. milk. sugar. and vanilla extract in large saucepan. Sera
in seeds from vanilla beans; add beans. Bring to boil. stirring until sugardissol
remove from heat. Add gelatin mixture to hot cream mixture; whisk to disso
Discard vanilla bean. Pour cream mixture over chocolates in large metal bow
whisk until melted and smooth. Place bowl over larger bowl of ice water. Stir
often until panna cotta mixture thickens like pudding. draining off water anc
adding more ice to larger bowl as needed. about 30 minutes. Remove smalle
bowl from over ice water.
Pour half of panna cotta mixture over cake in 1 pan (mixture may drip d o w ~
sides of cake). Freeze until firm. about 45 minutes. Keep remaining panna co
mixture at room temperature.
Remove pan sides from second cake. Using large metal spatula. carefully
5
k
. . a cotta fl1ix1u'e
ca e onto panna cotta in first cake pan. Pour rema1n1ng pann
over. filling pan completely. Cover tightly with foil and chill overnight.
DO AHEAD: Can be frozen for 2 weeks. Defrost overnight in refrigerator
before continuing.
CHOCOLATE BAND: Line large baking sheet with foil. Place another large
sheet of foil on work surface; top with waxed paper strips, spaced apart. Stir
chocolate in medium bowl set over pan of simmering water until melted and
smooth. Pour half of melted chocolate down center of each waxed paper stnp.
us
111
g small offset spatula. spread chocolate to cover strips evenly and completely
(some chocolate may extend beyond edges of paper strips). Usmg fingertips, lift
chocolate-coated stnps and place on foil-lined sheet. Refrigerate until chocolate
just begins to set but 1s st1ll completely flex1ble. about 2 minutes.
Cut around pan sides to release assembled cake. remove pan sides. Using
fingertips. lift 1 chocolate strip from foil. Wrap band around cake. chocolate
side in. lining up 1 long edge with bottom of cake (band will be higher than cake
and only go about halfway around). Repeat with second band. pressing band
onto uncovered side of cake and arranging so ends meet. If bands overlap, trim
any excess paper and chocolate Using fingertips, press top edge of band in
toward cake. formmg slight ruffle. Chill until chocolate sets. at least 5 minutes.
Gently peel off waxed paper. Chill cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled.
Shopping Tip: The Best Chocolate
If ever there was a time to splurge on the finest-quality chocolate.
it would be for this cake and its panna cotta filling. Panna cotta is
smooth and creamy, and superior chocolate gives it a silky texture
that lesser-quality chocolates just can't provide. If brands like Lindt
or Perugina are not in the baking aisle at your supermarket, check
the candy aisle.
n Winter-Spiced Molten Chocolate Cakes
with Rum-Ginger Ice Cream
These cakes can be complete/} assembled the dav before, tlwn qu1ck!y baked
before senmg E ~ t e n though1t goes dgamst all the traditional rules of bakmg
cal.es. be sure to remove these from the oven while the centers are still soft
and gooev-or "molten " Once the tops of the cakes are broken w1th a spoon,
the soft centers become the sauce. Makes 8
Ice Cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
Cakes
14 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
11!4
2
2
1
1/z
1/z
6
6
2
3
1
cups (21/z sticks) unsalted butter
teaspoons ground coriander
teaspoons ground cardamom
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon freshly ground white pepper
large eggs
large egg yolks
teaspoons vanilla extract
cups powdered sugar
cup unbleached all purpose flour
Additional powdered sugar
Crystallized gi nger strips
ICE CREAM: Place softened ice cream tn medtum bowl. Usmg plasttc spatula.
fold gmger and rum into ice cream. Transfer to airtight contamer. Freeze tce
cream mtxture until firm. about 4 hours.
DO AHEAD: Can be made 7 day ahead Keep frozen.
CAKES: Generously butter etght %-cup souffle dishes Stir chocolate, butter.
conander. cardamom, cinnamon. cloves. and white pepper in heavy medium
saucepan over low heat unttl melted and smooth Cool slightly. Whisk eggs,
egg yolks. and vanilla tn large bowl to blend. Whtsk tn powdered sugar, then
chocolate mixture. then flour Transfer batter to prepared dtshes. filling to top
DO AHEAD: Can be made 7 day ahead. Cover and refrigerate.
Preheat oven to 425F. Bake cakes until batter has risen above sides of dish.
top edges are dark brown. and center 1s still soft and runny, about 15 minutes
(or about 18 mtnutes for refngerated batter). Run small knife around cakes to
loosen. Allow cakes to stand tn dtshes 5 mtnutes Place small plate atop 1 dish
wtth cake. Using oven mitts or pot holders. hold plate and dish firmly together
and tnvert. allowing cake to settle onto plate. Repeat wtth remaining cakes
Stft addtttonal powdered sugar over cakes Top with crystallized ginger stnps.
Serve cakes wtth rum-gmger tce cream.
cake
fr Chocolate-Mint
Pudding Cakes
. ''"'d/ of these cakes. stat t checkmg
I wddmg m the !71/u, e /d
To avolli ovethdJ..mg t let d t. a/ cakes the tester shou
f'k > !710'>( at/Jet tta I 1017 '
earl\ for doneness IIIII t , ke your own superhne sugar
I attached You can ma . .
come out With wet J.Jtter' . fl d processor until it is finely ground.
by pulvenzmg granulated sugar m a oo Makes 6
but this recipe can also be made with regulat sugar
6 ounces bittersweet or semisweet chocolate (do not exceed
61o;o cacao), chopped
1/z cup 11 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/J cup superfine sugar or regular sugar
1f4 cup unbleached all purpose flour
11/4 teaspoons peppermint extract
lf teaspoon salt
Powdered sugar
Peppermint stick ice cream or mint chocolate chip ice cream
Fresh mint leaves
126 bon ap ..
petit desserh:
Preheat oven to 375F. Lightly butter six 314-cup ramekins or custard
cups s
chocolate and butter in heavy small saucepan over low heat until melted a
smooth. Remove from heat and cool slightly.
Using electric mixer, beat eggs, egg yolks, and sugar in large bowl until s h g h ~
thickened, about 5 minutes. Add flour and beat until blended. Add chocolate
mixture, peppermint extract, and salt; beat just until incorporated. Divide
chocolate mixture among prepared ramekins. Place ramekins on baking shee
DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature
Bake cakes until edges are set but center looks shiny and still moves slight
when ramekins are gently shaken and tester inserted into center comes out
with wet batter attached, about 11 minutes. Run small knife around eachca e
to loosen.
Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot
holders, hold plate and ramekin firmly together and invert, allowing cake to
settle onto plate. Repeat with remaining cakes. Sift powdered sugar over caKe
Place scoop of ice cream alongside. Garnish with mint leaves and serve
11 Warm Lemon Pudding
Cakes with Marbled
Raspberry Cream
These little lemon cakes fll(il' a sweet surpnse a soft, puddmg-/ike center
They're best sen ed warm IV!th the cool contrc1st of the swlfled raspberry
11
h
1
pped cream bt1t they can also be made ahead and served at room
temperature Makes 6
l/
4
cup plus 4 tablespoons sugar, divided
6 tablespoons (3/ stick) unsalted butter, room temperature
1 tablespoon finely grated lemon peel
3 large eggs, separated, room temperature
'h cup unbleached all purpose flour
'h cup fresh lemon juice
1'/z cups whole milk
Powdered sugar
Marbled Raspberry Cream (see recipe)
Preheat oven to 350F Butter s1x %-cup souffle dishes or custard cups. Place
dishes m 13x9x2-inch metal bakmg pan Usmg electnc m1xer. beat% cup
plus 2 tablespoons sugar, butter. and lemon peelm medium bowl until well
blended. Add egg yolks 1 at a time. beating well after each addition Beat
in flour. then lemon ju1ce. Gradually whisk in milk (mixture will be thm and
may look curdled)
Using clean dry beaters, beat egg whites in large bowl until soft peaks form.
Add remammg 2 tablespoons sugar and beat until stiff but not dry. Fold
whites mto yolk mixture in 3 additions (mixture will be runny). D1vide batter
among prepared souffle d1shes. Add enough hot water to pan to come
halfway up sides of d1shes
Bake pudding cakes until puffed and firm to touch, about 25 mmutes.
Transfer d1shes to plates. Sprinkle w1th powdered sugar and serve warm,
or let stand up to 8 hours and serve at room temperature Top with dollops
of Marbled Raspberry Cream
' Marbled Raspberry Cream
A bright pmk raspberry puree is sw1rled into sweetened wh1pped cream It
would be beautiful as a topping for flourless chocolate cake, or even waffles.
Makes about 1
2
/J cups
1 cup frozen raspberries, thawed
4 tablespoons sugar, divided
3
/4 cup chilled heavy whipping cream
Puree raspberries and 2 tablespoons sugar in processor Strain puree into
small bowl, discard seeds. Wh1sk cream and remaining 2 tablespoons sugar
in medium bowl until peaks form Dmzle raspberry puree over cream. Using
kn1fe. sw1rl raspberry puree into cream JUSt unt1l marbled in appearance.
DO AHEAD: Can be made 4 hours ahead. Cover and ch11/.
cak
Cakes with
J d Creatn
Strawberries an
f te<>sert but its simpliCitY giVeS it a
Hot-nulk rdJ.e IS a met' old-fasluonN : ,t<>,ltc; name from the hot milk that
1
t delle ca,..e ge
modern appeal w mol.' ' ' . 11 tf11c; recipe, the mdividual cakes
1
t
1
-;t hefore ba,.. mg
1
d
JS added to the Jdf er Jl. d lightly sweetened wlnppe
are split then topped L\lth fresh strawbernes an
cream like shortcaf..es Makes 6
Nonstick vegetable oil spray
large eggs
cup plus t12 cup sugar
teaspoon vanilla extract, divided
cup plus 2 tablespoons self-rising flour
cup whole milk
tablespoons unsalted butter
1-pound container strawberries, hulled, thinly sliced
lengthwise
cup chilled heavy whipping cream
tablespoon powdered sugar
Preheat oven to 425 F. Spray s1x %-cup custard cups with nonstick spra p
U
.
1
. . Y ace
cups on rimmed sheet e ectnc m1xer, beat eggs in medium bow
at high speed until th1ck, about 3 Gradually add 2j3 cup sugar b
. . . eat

until thick and pale yellow. about 1 m1nute longer. Beat 1n V2 teaspoon van!' a
Add flour and beat 30 seconds. Bring milk and butter just to boil in small
saucepan. stirring unt1l butter melts. Beat hot milk mixture into batter Continue
to beat 30 seconds. Divide batter among prepared cups.
Bake cakes until firm to touch and pale golden, and tops form rounded peak
1
r
center. about 16 minutes. Cool in cups at least 20 minutes Serve warm or at
room temperature.
DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cove
and let stand at room temperature.
Toss strawberries and remaining Y2 cup sugar in medium bowl to coat; let stand
20 minutes for juices to form. Using electric mixer, beat cream, powdered suga
and remaining Y4 teaspoon vanilla in another medium bowl until peaks form
Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake
Spoon some of berries and juices over. Cover berries with tops of cakes. Spoor
whipped cream over, garnish with remaining berries and juices. and serve
~ Devil's Food Cupcakes
with Chocolate Frosting
MOISt and chocofatv 1-t 1th a tender. airy crumb. these cupcakes live up to the If
seductwe good looks A fudgv frosting makes them even harder to res1st For
a s!tg/Jtlv s1veeter ost 1g, use up to 0 cup of powdered sugar Makes 16
Cupcakes
1;z cup natural unsweetened cocoa powder
2 ounces high-quality milk chocolate (such as Lindt or Perugina),
chopped
1/2 cup boiling water
1/z cup buttermilk
1
cup cake flour
3/4 teaspoon baking soda
1/z
teaspoon salt
2/3 cup (packed) dark brown sugar
1/2 cup canola oil
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Frosting
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
2 ounces high-quality milk chocolate (such as Lindt or Perugina),
chopped
tablespoons heavy whipping cream
tablespoons (1/4 stick) unsalted butter
cup sour cream
teaspoon vanill a extract
cup powdered sugar
CUPCAKES: Preheat oven to 350F. Line 16 standard {Y3-cup) muffin cups
w1th paper l1ners Combme cocoa powder and chocolate m medium bowl. Pour
Y2 cup boilmg water over. wh1sk until smooth Whisk in buttermilk.
Whisk flour. baking soda. and salt in another medium bowl to blend Using
electnc mixer. beat brown sugar. oil. Y2 cup sugar. eggs. and vanilla in large
bowl unt1llight and creamy, about 2 minutes. Beat m flour mixture. alternating
with chocolate mixture 1n 2 add1t1ons. D1v1de batter among paper liners.
Bake unt1l tester Inserted 1nto center comes out with some crumbs attached.
about 18 minutes. Cool in pans on cooling rack 10 m1nutes Transfer cupcakes
to rack and cool completely.
FROSTING: Stir both chocolates. cream. and butter in medium bowl over
saucepan of s1mmering water until melted and smooth. Remove from over water.
Whisk in sour cream and vani lla. then powdered sugar. Let stand until thick
enough to spread. about 10 minutes.
DO AHEAD: Can be made 3 days ahead Store frosted cupcakes atrtlght at
room temperature.
Vanilla Cupcakes
with Vanilla Frosting
, e a "elrcwuc; blank canvas EnJOY them as the class1c cupcakes
These cupca11es ar u, .
de
... ,.. t/Jer
11
up w
1
th anythmg from fresh raspberries to ed1ble
thev are. or r "'
flowers (see lcmg on the Cupcake. page 7 33, for more 1deasl Makes 12
Cupcakes
11f
3
cups cake flour
1
teaspoon baking powder
1fz teaspoon salt
1/J cup whole milk
3 large egg whites, room temperature
2 tablespoons sour cream
1 teaspoon vanilla extract
1fz cup (1 stick) unsalted butter, room temperature
1 cup sugar
Frosting
3 cups powdered sugar
1tz cup (1 stick) unsalted butter, room temperature
6 tablespoons (about) heavy whipping cream
1 Vz teaspoons vanilla extract
CUPCAKES: Preheat oven to 350'JF. Line 12 standard (YJ-cup) muffin cups
w1th paper lmers Whisk flour. baking powder. and salt in med1um bowl.
Whisk milk. egg wh1tes. sour cream. and vanilla in another medium bowl
until sour cream is completely incorporated Usmg hand-held electric mixer,
beat butter and sugar m large bowl until very light and fluffy. about 8 minutes.
Add flour mixture to butter mixture m 2 add1tions alternately w1th milk
mixture in 2 additions. beating on low speed until blended between
additions. 01vide batter equally among paper liners (about V3 cup each).
Bake cupcakes until tester mserted mto center comes out clean. 18 to
20 minutes. Coolm pans on rack 5 minutes. Transfer cupcakes to rack
to cool completely.
FROSTING: Beat powdered sugar. butter. 2 tablespoons cream. and vanilla
m large bowl until blended. Contmue beat1ng. adding 1 tablespoon cream at
a time. until m1xture is light and fluffy. about 3 minutes. Using butter knife.
spread frosting on cupcakes or. if desired. refngerate frosting just until th1ck
enough to pipe. then spoon frosting into pastry bag and pipe decoratively
atop cupcakes.
DO AHEAD: Can be made and frosted 1 day ahead. Cover and let stand at
room temperature.
cakes
hocol t
anatla
Chun C
cakes

with r ant Chee
rot 1g
d
choro/ Jt tlwnA" cJil' d qrcdt
A
1
t
1
th 11\olnuts ,m
It. I' the froc:t/1/(/ can /It' t lfltDrl ~ \ t l h cl
11 /1 If } Vlf /I'. P.
Ul tor SfJt Cia/ vccaswnr; Makes 12
Cupcakes
b
leached all purpose flour
21
2
cups un
1 teaspoon baking soda
1z teaspoon baking powder
1
4
teaspoon salt
l cup sugar
34
cup (packed) dark brown sugar
lfz cup (1 stick) unsalted butter, room temperature
1
teaspoon vanilla extract
2 large eggs
2 cups mashed ripe bananas (about 41arge)
1 z cup sour cream
114 cup buttermilk
8 ounces high-quality milk chocolate (such as Li ndt or Perugina),
cut into small pieces
1 cup coarsely chopped walnuts, lightly toasted
Frosting
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package Philadelphia-brand cream cheese,
room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
CUPCAKES: Pos1t1on rack 1n center of oven and preheat to
350
F
12
standard (V3-cup) muffin cups w1th paper hners S1ft flour. bak
powder. and salt mto med1um bowl. Usmg electnc m1xer. beat b
butter. and vanilla m large bowl until light and fluffy Beat m egg
Beat
111
bananas (mixture may look broken). Beat m sour cream Re
to very low. Beat in half of dry ingredients. then buttermilk, then re
ingredients. Stir in chocolate and walnuts. Divide batter among pap
Bake cupcakes until tester inserted into center comes out clean. abo
utes Transfer to racks and cool.
FROSTING: Usmg electnc mixer. beat butter and cream cheese m a
until smooth and fluffy. Reduce speed to low and beat in sugar and va
Increase speed to high and beat until fluffy. Spread frosting th cklyo
cupcakes
DO AHEAD: Can be made 1 day ahead. Cover and refngerate Br g
temperature before serving.
Ingredient Tip : Storing Ripe Bananas
After you've ripened them at room temperature. bananas can be
stored in the fndge The peel will turn brown. but that's okay J ~ s t
be sure to use the bananas within a couple of days
'
r
Lemon-Raspberry Cupcakes
0' " lemon cupcakes are fJ!Ied with dollops of raspberry jam Half
These aorgr Uo.'
Aes have a pale vel/ow lemon glaze, the rest are topped with a
of tile cupra
t ry-lemon glaze They're also deliCIOUS warm from the oven and
p,nk rasp Jtlf
I
"" t<>d Wit/J powdered sugar Makes 12
S"'J{J 1 uti.\ "
3
/
4
cup (11;2 sticks) unsalted butter, room temperature
3
cups powdered sugar, divided
4
Vz teaspoons finely grated lemon peel, divided
2
large eggs
1
1/
4
cups self-rising flour
1;
4
cup buttermilk
4
tablespoons fresh lemon juice, divided
12
teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries
oven to 350 F Lme 12 standard (YJ-cup) muffm cups w1th paper lmers
Usmg electric m1xer. beat butter, 1 Y2 cups sugar, and 3 teaspoons lemon peel
Icing on the Cupcake
Oecoat ng cupcakes 1s the perfect chance to be truly creat1ve and
have fun It's also a great way to get k1ds mvo ved m bak1ng
WRAP IT UP: There are a number of pretty, wh1ms1cal. and even
elegan! fo1 and paper cupcake lmers and wraparounds now ava1lable.
Try bak1"g s ... pply stores for the b1ggest sel ection (see Online and
SoJrces. page 632. for details)
FROST WITH FLAIR: There are two ways to frost a cupcake. You
can SP'ead the frostmg on w1th a kn1fe or offset spatula. or you can
p pen C'l us1'1g a p pmg bag (see Techmques -The Bas1cs. page 27)
or a resea able plast c bag w1th the corner smpped off P1pe dots all
over the surface of the cupcake tor a pretty effect. or draw hnes from
the edge of the cupcake to the center, all the way around the
:: cum'eence Place a cand1ed v1olet or other decoration m the center.
Create t nted frostmgs by d1v1ding plam van1ll a frostmg among as
'Tlany bowl as you want and addrng drops of different food colonngs
to each 1f usmg the p pmg method, use a different disposable pastry
bag for eac1 color
TOP IT OFF: T ere s no end to the decorative elements that can
9 o t P fa frosted cupcake Try chocolate or colored spnnkles,
ar rystals, cand1ed confen1, small or cut-up cand1es.
in large bowl until fluffy and pale yellow. Beat m eggs 1 at a t1me Beat m half
of flour Beat 111 buttermilk and 2 tablespoons lemon juice. then rema1nmg flour
Drop 1 rounded tablespoonful batter mto each paper lmer Drop 1 teaspoon
raspberry jam onto center of batter Cover jam w1th remammg batter
Bake cupcakes until tester mserted halfway tnto center comes out clean. about
23 mmutes Cool cupcakes m pan on rack.
Meanwhile. wh1sk remaining 1 Yz cups sugar. 2 tablespoons lemon JUICe, and
1 Yz teaspoons lemon peel1n small bowl to blend for 1cmg Spoon half of 1cmg
over 6 cupcakes. Wh1sk 1 tablespoon raspberry jam mto remammg icmg. Spoon
over remaining cupcakes Let stand until icing sets. about 30 minutes Garnish
with raspberries
cand1ed or edible fl owers, crystal lized gmger. chocolate curls. candied
orange peel. and whole berries (never use cut fruit; the JUices wil l make
the frostmg run). For mspirat1on. play off the occas10n. the time of year.
or JUSt the fl avor of the cupcake when choosing your decorations A dried
banana chip would be clever atop a banana cupcake. for example, and
appropriate holiday colors are always a good bet. If your supermarket
doesn't carry a variety of decorations. try a specialty baking store.
TOPPING TIPS: D1p plain frosted cupcakes in sprinkles or colored
sugar crystals (for a completely covered look), or sprinkle them by hand
over the tops of the cupcakes (for a lighter look) Create geometnc
des1gns usmg colored cand1es On chocolate frostmg. use decorations
in colors that w1ll stand out agamst a dark background. such as candied
flowers or fresh rose petals, pansies, or edible flowers (purple works .
especially well on chocolate) Gold leaf and glittery spnnkles In metallic
colors are also stunning
Dip a spoon into melted chocolate (use white chocolate for
chocolate frostmg) and create zigzag patterns directly atop
Or drizzle the chocolate m thick, heavy irregular lines over a piece of fOil,
sprinkle With crystallized gmger, chopped nuts, or crushed toffee bitS. If
desired Chill until the chocolate IS set, then peel pieces off the foil and
stand them on edge m the frostmg.
cakes
I
Coconut
up akes
Cupcakes
21 cups unbleached all purpose flour
1 teaspoon baking powder
3f teaspoon salt
1,z teaspoon baking soda
1 2/J cups sugar
1 cup {2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs
1 cup buttermilk
2/J cup canned sweetened cream of coconut (such as Coco Real or
Coco lopez)
Frosting
6 ounces Philadelphia-brand cream cheese, room temperature
3
/4 cup (1
1
/z sticks) unsalted butter, room temperature
3 cups powdered sugar
1h cup canned sweetened cream of coconut (such as Coco Real or
Coco lopez)
1 7-ounce package sweetened flaked coconut
CUPCAKES: Pos1t10n rack in center of oven and preheat to 350F Line
30 standard (/3-Cup) muffm cups w1th paper liners Whisk flour. baking powder.
salt, and bakmg soda 1n medium bowl to blend. Usmg electnc mixer. beat
sugar, butter, and van1lla in large bowl until light and fluffy Beat in eggs 1 at
a time Beat in half of dry ingredients, then buttermilk, then remaining dry
mgred1ents Beat in cream of coconut. Fill each paper liner 213 full with batter.
Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.
Let coolm pans on racks 10 minutes, then transfer cupcakes to racks and cool
comp'etely.
FROSTING: Usmg electric mixer. beat cream cheese and butter in large bowl
um" .. ght and fluffy. Gradually beat m sugar. Beat in cream of coconut. If frosting
IS ftoo soft to spread. cover and refrigerate until f1rm enough to spread. Using
of set spread frostmg over cupcakes Place coconut In large shallow
bowl Holdmg each cupcake over bowl, sprinkle coconut over frosting
DO AHEAD Can be m d 7 d h
. a e ay a ead Arrange cupcakes in roastmg pan
Cover pan With fat/ and let stand at cool room temperature
134 bon appetit desserts
ey Lime Cupcakes
Neon qre n food colonng mves these cupcakes a v1branr chan
reuse c I
tmd fun retro feel but 1t can be omllted 1f destred The limo r-
0
or
really enhcmccs tiJe fres11111ne f/,Jvor "' tiiA Makes
12
Whar
Cupcakes
1 cup unbleached all purpose flour
3/4 cup self-rising flour
1/z cup (1 stick) unsalted butter, room temperature
11f4 cups sugar
2 large eggs
21fz tablespoons fresh lime juice
1 tablespoon finely grated lime peel
% teaspoon neon green food coloring (optional)
l/4 cup buttermilk
Frosting
1
1
/z cups powdered sugar
1 B-ounce package Philadelphia-brand cream cheese
,
room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1
h teaspoon vanilla extract
CUPCAKES: Preheat oven to 350' F Lme 12 standard WHup) muffin cups
w1th paper lmers Wh1sk both flours in med1um bowl to blend. Using electnc
m1xer. beat butter 1n large bowl until smooth Add sugar; beat to blend. Beat
m eggs 1 at a t1me. then l1me JUice, l1me peel. and food colonng, if using
(Batter may look curdled ) Beat 1n flour m1xture m 3 add1t1ons alternately
w1th buttermilk in 2 add1t1ons Spoon scant YJ cup batter into each liner
Bake cupcakes unt1l tester inserted into center comes out clean. 20 to 25 rr n-
utes. Cool 10 m1nutes 1n pan. Remove cupcakes from pan; cool completely
FROSTING: Us1ng electnc m1xer. beat all ingredients 1n medium bow untl
smooth. Spread over cupcakes
Market Tip: Food Coloring
Food colonng comes 1n a ra1nbow of shades these days, so
check the color name on the contamer to be sure it's the shade
you want. You'll find food coloring in the bakmg aisle of super-
markets and a wider variety of high-quality food colorings at craft
stores like Michael's and cookware stores l1ke Sur La Table
,., Pumpkin Cupcakes
C
' CU'Jcakes are decorated w1th A1d-fuendlv candy to resemble
Thec:t:> m01st sp1 , ,
1 But they re pacAed Wlt/J lots of good-for-you mqred1ents like
nlinf pumpr.tn:, .
1
nlnuts dnd d11ed c1anbemes, so unfrosted, they re deliCious
pampkm puree l
~ , ,tf.J<>l or lltth brunch Makes 12
for l ' r e a ~ { .
Cupcakes
1 cup unbleached all purpose flour
1
1
Vz
Vz
v.
cup sugar
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon salt
teaspoon ground cloves
large egg
cup canned pure pumpkin
cup canola oil or other vegetable oil
cup buttermilk
cup chopped walnuts
cup dried cranberries
Frosting
4 ounces Philadelphia-brand cream cheese, room temperature
lf cup Ph stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Orange gel food coloring
Sour green apple straws
Sour green apple candy tape
CUPCAKES: Preheat oven to 350F Lme 12 standard (VHup) muffm cups w1th
paper lmers Wh1sk flour. sugar. bak1ng soda. cmnamon. gmger. salt, and cloves
in medium bowl to blend
Whisk egg in large bowl to blend; wh1sk in pumpkm. 011. and buttermilk Sttr
m flour m1xture until just blended St1r m walnuts and cranbernes Spoon batter
into paper liners Bake cupcakes unt1l golden brown and tester msened mto
center comes out clean. about 20 mmutes. Cool in pan on rack 5 minutes. Transfer
cupcakes to rack and cool completely.
FROSTING: Usmg electric mixer. beat cream cheese and butter in large bowl
until light. Beat in sugar and vanilla. M1x in orange food coloring by drops to
reach desired shade If frosting is very soft. cover and refrigerate until firm
enough to hold shape
Frost cupcakes. mounding slightly in center Cut 1-inch-long pieces of apple
straws and stick 1 p1ece in top of each cupcake to resemble stem. Using leaf-
shaped cutters, cut out leaves from candy tape Drape leaves atop cupcakes.
DO AHEAD: Can be made 1 day ahead Cover with cake dome and store at
cool room temperature.
cakes
White Choco1ate Cupcakes
with Candied Kumquats
Cupcakes d
h
. h quality white chocolate (such as lm t or
8 ounces 1g -
Perugina), chopped
p 4 cups unbleached all purpose flour
1 teaspoon baking powder
Vz teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1''z sticks) unsalted butter. room temperature
1
tablespoon vanilla extract
1fz cup canned unsweetened coconut milk
3 large egg whites, room temperature
Frosting .
41/z ounces high-quality white chocolate (such as Lmdt or
Perugina), chopped
6 ounces Philadelphia-brand cream cheese, room temperature
6 tablespoons(% stick) unsalted butter, room temperature
'14 cup powdered sugar
1
12 teaspoon vanilla extract
1
/4 teaspoon coarse kosher salt
Candied Kumquats (see recipe)
CUPCAKES: Preheat oven to 325F. Line 18 standard (Y:J-cup) muffin cups
w1th paper lmers. Place white chocolate in med1um metal bowl set over
saucepan of barely simmering water. Stir until melted and smooth. Remove
bowl from over water; cool to lukewarm.
Whisk flour. baking powder. and coarse salt 1n medium bowl to blend. Usmg
electric m1xer. beat sugar. butter. and vanilla in large bowl until blended. Stir
White chocolate mto sugar m1xture. Beat 1n flour mixture in 3 additions alter-
nat.ely coconut milk 1n 2 additions. Using clean dry beaters. beat egg
wh1tes m medium bowl until soft peaks form. Gently fold whites mto batter
In 3 additions. DivJde batter among paper liners (about Y4 cup each).
36 bon appetit desserts
Bake cupcakes until tester mserted mto center comes out clean. abo t
25
utes Cool completely 1n pans on rack
DO AHEAD: Can be made 1 day ahead. Store m airtight contame
rat roo
temperature.
FROSTING: Stir wh1te 1n med1um metal bowl.set over saucepa
barely s1mmenng water until melted and smooth Cool sl1ghtly. Usmg elect
mixer. beat cream cheese. butter. sugar. vanilla. and coarse salt
10
another
medium bowl until fluffy. Gradually beat in melted white chocolate Coo
thickened to spreadable consistency
Spread frosting over cupcakes Dram Candied Kumquats; arrange kurrqua
decoratively atop cupcakes.
DO AHEAD: Can be assembled 2 hours ahead Let stand at room temperat
' Candied Kumquats
Cooking the kumquat slices m s1mple syrup gently mellows the tart Citrus a
These candied kumquats would be a great addition to many other desserth
trifles. atop cheesecakes and custards, and between layers of a gingerbread
cake. And try st1mng the kumquat syrup into cocktails Makes about 2fl cup
112 cup water
lfz cup sugar
20 kumquats, sliced into rounds, seeded
d
. heat until sugar
Stir Y2 cup water and sugar 1n small saucepan over me 1um
. dd k ats and return t
dissolves. Increase heat and bnng syrup to boll. A umqu
. d nd syrup th1ci
boil Reduce heat to medium and s1mmer unt1l fru1t 1s ten era
I
temperature
slightly, about 20 mmutes. Transfer to bowl; coo to room
DO AHEAD: Can be made 1 week ahead. Cover and chill.
Chocolate Fudge Torte
A veil et\ fro.\tll7g and tender caf...e maf...e tlus Passover dessert nch and
decadent enough for an} spec1al orcaswn 1 he use of nondairy creamer and
parere marQd/1178 ma/..es 1t lactose free, and Passover fnendly matzo cake
meal and potato starch are used m pldce of flour (When Passover food
resmctwns dre not a concern. the recrpe ts great usmg heavy cream and
butter; Potato starch, made from cooked dued, and ground potatoes, is a
gluten-free t/ucf..ener Look for it 111 the kosher or baktng a1sle of your
supermatket Freezmg the cake ;ust unt1l tt becomes firm makes removmg tt
tram the pan and assernblmg 1t easter.
8 to 10 servings
Frosting
10 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
Jf cup sugar
3J4 cup (11fz sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/z cup liquid nondairy creamer
Pinch of coarse salt
Cake
11/z cups sugar, divided
1 cup natural unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch
5 large eggs, separated, room temperature
1J4 teaspoon salt
1J4 cup vegetable oil
1f4 cup liquid nondairy creamer
Chocolate shavings (optional)
Fresh mint leaves (optional)
Tech nique Tip: Whites and Yolks
If you beat the egg wh1tes f1rst, you can use the same beaters to
whip the egg yolks w1thout havmg to wash them m between But
don't do the reverse The fat from the yolks will prevent the egg
wh1tes from gammg max1mum volume.
FROSTING: Combine all1ngred1ents m heavy large saucepan Whisk over
medium heat until chocolate melts and mixture 1s smooth and JUSt begins to
bubble, about 8 minutes. Chill until just thick enough to spread, sti rring
occasionally, about 1 V2 hours.
CAKE: Preheat oven to 350F. Line 15V2 x1 OV2x1-inch baking sheet with foil,
leaving overhang. Grease foi l. Sift V2 cup sugar, cocoa, cake meal, and potato
starch into medium bowl .
Combine egg whites and salt in large bowl. Using handheld electric mixer, beat
egg whites until soft peaks form. Gradually add V2 cup sugar; beat until stiff
but not dry. Using same beaters. beat egg yolks and remaining V2 cup sugar in
another large bowl until thick. about 2 minutes. Gradually beat in oil. then
nondairy creamer. Add dry ingredients; beat just until blended. Fold egg white
mixture into egg yolk mixture in 3 additions.
Spread batter on prepared sheet. Bake until tester inserted into center comes
out dry and cake feels firm to touch. about 20 minutes. Cool cake in pan on rack.
Freeze cake just until firm. about 30 minutes.
Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles,
each about 1 Ox5 inches. Slide large spatula under 1 cake rectangle; transfer to
platter. Spread
2
/3 cup frosting over. Top with second layer. Spread 2;3 cup
over. Top with third layer. Spread very thin layer of frosting over top and sides oj
cake to coat thinly and anchor crumbs. Chill cake 15 minutes to set thin coat of
frosting. Spread remaining frosting decoratively over cake. Chil l until cold, abou
4 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil; keep chilled.
Cover top of cake with chocolate shavings and garnish with mint. tf desired Cu
crosswise into slices and serve.

t
'
WalJ ut, and Prune
orte
II torte l\ !llrh can be mJde up to thrt'C days
P. t It" Jdd l ,ft r t t I "' I It . "'fl nell ,md ,7/itfll' [l(WS along
, lt-' f <..,'/ire If tlun} s lt '
t o . ::Jr. maAt' '' ,,,r/1 11/.lt!P'Iflt' fol .I medt
th ' /U{I{Ig ra.''Ol t
t1.n Tcl It s t' N tl t the c 1f..C net>dS to t/1111 over
ea 11 t/J bt tte t a dalfl' me.; I otP u (
ght aftr t' baf..et1 16 servings
Cake
Natural unsweetened cocoa powder
112 cups diced pitted prunes (about 8 ounces)
1
1
8
cup prune juice
cup (2 sticks) unsalted margarine or unsalted butter
ounces bittersweet or semisweet chocolate (do not exceed
611}o cacao), chopped
cup natural unsweetened cocoa powder
cup coarsely chopped toasted walnuts
large eggs, room temperature
large egg yolks
P/4 cups sugar
Pinch of salt
Glaze
1 cup prune juice
lf cup (112 stick) unsalted margarine or unsalted butter
10 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
24 walnut halves
Technique Tip: Slicing the Torte
For thin, Clean.y sliced portions of this dense chocolate torte use a
sharp kmfe dipped In very hot water. Wipe the knife dry ,with a
thick dish towel, and dip it back into the hot water before each slice.
CAKE: Posi t1on rack m center of oven and preheat to 350cF Brush
d
1
ameter spring form pan with 2%-inch-high sides with margar
9
0
.
1
. . me ust
with cocoa; tap out excess. Wrap outs1de of pan With triple layer of Pa
d
. . .
11
hea
foil. Combme prunes an prune JUICe 1n sma bowl. Let stand
15
mtnute
Melt margarine in heavy medium saucepan over low heat Add ch
1 oco ate
and wh1sk until melted and smooth Remove from heat. Add% cup
. . cocoa a
whisk until smooth. M1x 1n walnuts, then prune m1xture. Cool to luke
war'1
Using electric mixer. beat eggs, egg yolks, sugar, and salt in large bowl at
medium speed until well blended and just beginmng to foam, about
1

Fold in chocolate mixture. Transfer batter to prepared springform pan Se
springform pan 1n roasting pan. Pour enough hot water into roasting
come halfway up s1des of springform pan.
Set roasting pan in oven and bake torte until top looks dry and crusty and te 'c
inserted into center comes out with some moist crumbs attached. about 1 h
5 minutes. Cool torte in pan on rack 30 minutes. Place in refngerator unco.e'ec
and chill overnight.
GLAZE: Bri ng prune juice and margarine to boil in heavy medium saucepan
over medium heat. Remove from heat. Add chocolate and whisk until smootr
Cool glaze until thick but still pourable, stirring occasionally, about 45 mmutes
Line plate with foil. D1p walnuts halfway into glaze. Arrange on foil and ref Q
erate until chocolate IS set.
Meanwhile, cut around pan s1des to loosen torte. Remove pan sides. Set
torte on rack. Pour glaze over and spread to coat completely. Arrange walnuts
chocolate half at outer edge, around top of cake. Refrigerate until glaze
15
completely set, at least 3 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil orcakedorne
and keep refngerated.
Cut torte into wedges and serve.
bon appetit desserts __________________ _
Raspberry Ganache Marjolaine
Mar;olame 1s a class1c French gateau with a rectangulc1r shape and multiple
lal ers of nutt} mermgue and buttercream Tins rendttwn features layers of
raspberf} ganache and hazelnut mermgue. The absence of flour c1nd the use of
ground nuts. egg wlutes, and chocolate makes this a sophisttcated gluten-fr ee
cake and PassDler-fnendlv dessert (as long as you use "kosher for Passover"
rami/a and almond 8\tractsl Because 1t does use dairy ingredients, serve the
mar;olame at a meatless Passover meal 8 servings
Ganache
21;
4
cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1fz cup raspberry preserves
2 tablespoons (1/ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine
Meringue
2 cups hazelnuts, toasted, husked, divided
1/z cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
Vz teaspoon fresh lemon juice
Vz teaspoon vanilla extract
v. teaspoon almond extract
1/4 teaspoon salt
1 %-pint container raspberries
Technique Tip: Meri ngue Layers
You won't need a specral pan to make this stylish cake. JUSt two
baking sheets and parchment paper. Use a ruler and a penci l to trace
perfect rectangles on the parchment as templates for the meringue
layers. then turn the paper upside down so the pencil markrngs don't
come in contact with the meringue. Add a dab of meri ngue under
the corners of the paper to glue it in place on the baking sheet.
Spread the meringue inside the traced rectangl es.
GANACHE: Bring cream to borl in heavy medium saucepan Remove from
heat. Add chocolate and stir untrl melted and smooth Sti r m preserves.
butter. and wine. Cover and ch1l l overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled
MERINGUE: Preheat oven to 275F. Trace five 10x4-i nch rectangles on
2 sheets of parchment paper. Invert parchment onto 2 baking sheets.
Coarsely grind 1 cup hazelnuts in processor. Combine with V2 cup sugar
and potato starch in med1um bowl.
Using electric m1xer fitted with clean dry beaters. beat egg whites in large
bowl until foamy Add lemon juice. both extracts. and salt continue beating
until soft peaks form Gradually add remaining 6 tablespoons sugar and beat
until egg whrtes are st1ff and glossy. Gently fold in hazelnut-sugar mixture.
Place 1 cup meringue on parchment in center of 1 rectangle. Spread with
small spatula to fill in rectangle. Repeat with remaining meringue and
parchment. Bake until meringues are golden brown and JUSt dry to touch.
about 25 minutes. Cool on baking sheets. Carefully peel off paper
(meringues will deflate slightly).
Place 1 meringue rectangle on 1 Ox4-inch cardboard rectangle Spread
V2 cup ganache over meringue Repeat layering w1th 3 more menngue
rectangles and 1 V2 cups ganache. Top with remaining meringue rectangle.
Spread top and srdes of marjolaine with 4 cup ganache. Chill marjolaine
until fi rm, about 1 hour
Rewarm rema1nrng ganache rn heavy medium saucepan over very low
heat just until melted. st1rring constantly. Cool to room temperature about
20 minutes. Place marjolaine on wi re rack set over baking sheet Spread
some ganache over sides of marjolaine. Pour remaining ganache over top;
smooth with spatula 1f necessary. Let stand at room t emperature until
glaze is set. about 30 minutes.
Chop remainrng 1 cup hazelnuts Gently press hazelnuts onto s1des of
marjol aine Decorate top with raspbernes. Chill maqolame 1 hour.
DO AHEAD: Can be made 3 hours ahead Keep chilled.
cakes
C
dy Cake
Halloween an
, wn mac; ted peanut' 111 the cuke and
I tl '' 7t tim fl/lm(J nnd peunut
,, d , 'mut/ILJtft ,, cup::> Ill I I
' I L l I !ttl '' fl I tl r /lid\ lllflflllll/ thiS vvou c
1 11
, 1 11/ 1 olors 1
1 1 1
'
t lft!{l 1 It I It I I Js,emiJ/t'd ,, tf,JY allt)dd !Jut
Tl , c JAt 1 /JYt''' ran Jt '
H. II
1
1 t n 1 t
11

1
nnlt I too /,If 111 dtfv,uwe. so
I'
t It t Jfll/mc;t,,O l t >JII '>t'IV/11(/Jl 12 servmgs
I
I ' 7 coul}/t' of lt' c
{,]/ {1[' (.lilt ( t
Cake
1 cup unsalted roasted peanuts
34 cup unbleached all purpose flour
6 large eggs
2 large egg yolks
1 cup (packed) golden brown sugar
1
teaspoon vanilla extract
FiJling
Pea
nut butter (do not use old-fashioned style or
1/z cup creamy
freshly ground)
Vz cup (1 stick) unsalted butter, room temperature
5 tablespoons powdered sugar
1fz cup heavy whipping cream
5 1.8-ounce packages Reese's Peanut Butter Cups, finely chopped
Topping
11/z cups chilled heavy whipping cream
3 tablespoons (packed) golden brown sugar
11/z teaspoons vanilla extract
1
h cup unsalted roasted peanuts, coarsely chopped
3 2.1-ounce Butterfinger candy bars, cut into
3
/4-inch wedges
1
h cup Reese's Pieces
Technique Tip: Chopping Nuts
A food processor can chop nuts into uniform pieces in seconds. But
just as QUickly, it can turn the nuts to peanut butter. Use the pulse
to control how much the nuts are chopped. and stop the
machme long enough to give the bowl a scrape and ensure all the
nuts get chop time. Nuts start to release oil as they break
down. so addmg a little flour absorbs some of the oil and prevents
the fmely ground nuts from clumping and becoming paste
140 bon
appebt desserts
CAKE: Preheat oven to 375F. Butter and flour two 9-rnch dlarn
With 2-mch-high s1des Grind nuts and flour in processor
mixer. beat eggs. egg yolks. sugar. and vanilla in large bowl Unt
and triples in volume. about 4 minutes. Fold in nut mixture o
1
v de
prepared pans. smooth tops Bake cakes until toothpick mserted
out clean. about 20 m1nutes. Cool cakes in pans on rack
Fllll N G: Blend peanut butter. butter. and sugar in processor unt
machine running, add cream through feed tube and blend until mxtu
and fluffy.
Run small sharp knife around cake pan sides to loosen. Invert cakeso.
surface. Using serrated knife. cut each cake into 2 layers Place 1 cake
on platter. cut side up. Spread with V3 of filling and sprinkle wrth y
30
peanut butter cups. Top with second cake layer. cut s1de down Cant
ing with remaining filling, peanut butter cups. and cake. endmgw1tllca
side down.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
TOPPING: Using electric mixer. beat cream. sugar. and vanilla 10 large
until almost stiff. Transfer Yz cup to small bowl and reserve for garn1sh
Spread remaining whipped cream over top and sides of cake Press nuts a
base of cake. forming 1 Yz-inch-high border. Cover top of cake with Butte
candy bars. leaving Yz-inch border. Spoon reserved whipped cream mt pa
bag fitted with medium star tip; pipe stars around top edge. Garmshwt
Reese's Pieces.
DO AHEAD: Can be made 2 hours ahead. Chill. Let stand 1 hour
temperature before serving.
Chocolate Heatt Layer Cake with
Chocolate-Cinnamon Mousse
t
11111
, mon mousse ftllmg and r.hoco/c1te gltue sp1ced w1th the
f h
1
te.J gn , tlus cal-e a surpnslfl{l O\Oltc tw1st Beqm prefJclrmtl tim
e
am a dt1y c111edd smce 11 needs to chill overmyht Cht"fry J.un,lfld
c an.
0
rr .
l sch n IS!
11
and fla1 or the cal-e layers 4 servmgs
Cake ..
4
tablespoons ('h stick) unsalted butter, melted, dtvtded
V
3
cup unbleached all purpose flour
'/J cup natural unsweetened cocoa powder
' teaspoon salt
4 large eggs
3/
4
cup sugar
Mousse Base
1 cup heavy whi pping cream
4 cinnamon sticks, broken in half
Mousse and Cake Assembly
Z/J cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), finely chopped
Glaze
Vz cup heavy whipping cream
Vc cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang Souchong black
tea leaves (from 1 tea bag)
5 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
CAKE: Preheat oven to 400F. Place 8x2-inch heart-shaped cake ring on
sheet of foil Wrap foil around sides of nng, foldi ng. pressing. and crimping
fi rmly to adhere (to prevent batter from leaki ng out). Brush foil and insi de of
nng With 1 tablespoon melted butter; dust w1th fl our Place on bakmg sheet.
Sift flour cocoa d I . . .
an sat mto med1um bowl. Combme eggs and sugar 1n large
metal bowl. Set bowl over saucepan of simmenng water (do not allow bowl
to touch water) Wh1sk until sugar dissolves. about 2 m1nutes Remove from
ove1 water Usmg electric m1xer. beat m1xture unt1l th1ck and billowy and heavy
nbbon falls when beaters are lifted. about 5 mmutes S1ft half of flour mixture
over, fold 111 gently Repeat w1th remammg flour m1xture Transfer 'A cup batter
to small bowl, fold m remammg 3 tablespoons melted butter Gently fold butter
m1xture into batter. do not overm1x or batter will deflate Pour batter mto rmg
Bake cake until tester inserted into center comes out clean. about 20 mmutes
Transfer cake with foil to rack. cool completely.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
MOUSSE BASE: Bring cream and cinnamon just to simmer in heavy med1um
saucepan. Remove from heat: let steep 1 hour at room temperature. Cover and
chill cmnamon cream overnight.
MOUSSE AND CAKE ASSEMBLY: Stir jam and kirsch in small bowl to blend
Cut around sides of cake. I 1ft off nng. Using metal spatula. loosen cake from foil
Usmg serrated knife. cut cake horizontally in half. Using tart pan bottom. transfer
top cake layer to work surface. turn cut side up. Spread jam mixture on cut side
of both cake layers.
Strain cinnamon cream into large bowl. beat until soft peaks form Stir finely
chopped chocolate in heavy small saucepan over low heat until smooth. Quickly
fold warm chocolate mto whipped cream (chocolate must be warm to blend
smoothly). Immediately drop mousse by dollops over bottom cake layer; spread
to w1thm% mch of edge Gently press second cake layer. jam side down. atop
mousse Smooth sides of cake w1th offset spatula. Chill assembled cake on rae
while prepanng glaze.
GLAZE: Bring cream. ~ c u p water. corn syrup, and tea to boilm small saucepa
st1rnng constantly. Remove from heat; steep 5 mmutes. Strain into another smal
saucepan; return to boil. Remove from heat. Add chopped chocolate. wh1sk unti
smooth Cool glaze until thickened but stil l pourable, about 30 minutes Place
rack wi th cake over baking sheet Slowly pour glaze over cake to cover, using
spatula if necessary to spread evenly. Chi ll until glaze IS firm. at least 2 hours
DO AHEAD: Can be made 1 day ahead Keep chilled.
Place cake on platter and serve
Tiered Almond Cake with M ed Berries
and White Chocolate-Cream. Cheese rosting
t
t ered cJAe 1s f/aLored t.t lth almond ftlled wtth assorted bemes
Th s em '' .
8
st d L, tf
1
a nch mnture of vt.lute chocolate tmd cream cheese It's
,
8
br "'c'f 'i/WitPr. a sma/lmtunate weddmg, d sweet 16 ptuty. or any
ret ,or
111
u
p aft ccastOn To maJ..e sure the frostmg sets propetly. use a luqh-
oth c:p
1

Q tl
11
/1
1
te chocolate such as Lmdt 01 Perugma The ptped 1Vh1pped cream
d ts
8
e
1
en easl to create. but you can ~ n u t them tf you prefer You'll need
d ''" s to sepa ate the tters thev are a vat/able at cake supply stores and most
ha e sto es The cake can be prepared up to two days ahead 25 servings
C, ke
2 14
cups blanched slivered almonds
2
cups cake flour
1
tablespoon baking powder
1 cup plus 2 tablespoons (21/4 sti cks) unsalted butter, room
temperature
plz cups sugar
21 ounces almond paste, cut into small pieces
12 large eggs, room temperature
tablespoon vanilla extract
Filling
2 cups frozen blueberries, thawed
2 cups frozen boysenberries or blackberries, thawed
2 cups fresh raspberries
2
h cup sugar
Frosting
15 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
2114
cups Wh sticks) unsalted butter, room temperature
2
1fz pounds Philadelphia-brand cream cheese, room temperature
3
tablespoons vanilla extract
111 teaspoons almond extract
&Vz cups powdered sugar
1
cup sour cream
Assembly
1 11-. .
1 . mch-dlameter cardboard round
7-mch-diameter cardboard round
2
yards lavend .
4
6
. er or pmk nbbon (about 1 inch wide)
-mch-long ,A h .
' -mc -diameter wood dowels
Assorted fresh flowers
CAKE: Preheat oven to 325F Butter and flour one 8-mch-d1ameter cake pan
w1th 2-inch-high sides and one 12-inch-diameter cake pan w1th 2-mch-h1gh
sides. Finely grind almonds in processor. Sift flour and bakmg powder into
small bowl Set as1de.
Using electric mixer. cream butter with sugar in large bowl until blended. Beat
in almond paste a few pieces at a time. Beat until mixture resembles smooth
paste. Add eggs 1 at a t1me. beatmg well after each addit1on. Add vanilla and
beat until batter Increases sl1ghtly 1n volume. about 5 minutes. Mix in ground
almonds, then flour m1xture.
Divide batter between prepared pans Bake until tester inserted in center of
cakes comes out clean. about 55 mmutes for 8-inch cake and about 1 hour
5 minutes for 12-inch cake Cool cakes 1n pans on rack 10 minutes. Run small
sharp knife around cake pan s1des to loosen. Turn cakes out onto racks and
cool completely.
DO AHEAD: Can be made 1 day ahead Wrap tightly in plast1c and store at
room temperature.
FILLING: Combine al l berries in heavy large saucepan Spnnkle with sugar.
Let stand 45 minutes. stirring occasionally. Bring berry m1xture to boll. Reduce
heat and simmer unt1l m1xture 1s reduced to 2 cups st1rring occasionally, about
20 minutes. Transfer to bowl Cover and chill until well chilled.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
FROSTING: Melt chocolate in top of double boiler over barely simmering
water. stirnng until smooth Cool chocolate until JUSt slightly warm.
Using electric m1xer. beat butter in large bowl until light Gradually add cream
cheese. beating until just combined. Beat in both extracts Add sugar and beat
just until smooth Add melted chocolate and beat unt1l JUSt comb1ned St1r 1n
sour cream If necessary, chill frosttng until spreadable
(continued next page)
cakes
d Cake with
Tiered Ahn?n d White Chocolate-
M
. d Betries an . )
t e F osting (continued
CIeam. Cheese r
3
I crs
t
'l IJ l' lkl' iHHIWili.Jiiy IIllO ,ly
rl'd krlllt) ru t' L ' 1 s d
A
SSEMBLY: Usrno st'lf<l ' , , udbodrd roum prea
Hl II rnch dr.JnH It r c,
r l ttorn 12 rndl l.lyl'l l ed C1rcfully spread
rdt u ' 1 2 rm:il bor dr.r uncover , '
wrth CUP llcm f.lllllg l',1\ rng 12 rnch cake layer Spread
1
er Top wrth mruu e
2 cups frost ng 0\PI entrre dV I b I uncovered Carefully spread
f
11 1
llJvmg 1 2-mc 1 ore er
wrtll J cup berry ' mg ll wrth top 12-mcll cake layer. cut Side
')cups frostmg O\er entrre layer Top k
L t and srdes of ca e
down Spread 3 cups frostrng over op ,
7 h-diameter cardboard round Spread
Place hotwn 8 IIIC'J c,lke layer on -rnc d C f II spread
\ .. 14 cup berry fillrng. leavmg Y4-mch border uncovere . are u YS d
T 'th niddle 8-inch cake layer. prea
34 cup frostrng over entrre layer 10P wr r
wrth 1 4 cup berry f!llrng, leaving Y4-mch border uncovered. Carefully
34 cup frostrng over entlfe layer. Top with top 8-inch cake layer. cut Side down.
Spread 2 cups frostrng over top and sides of cake.
Cut one 40-rnch long p1ece of nbbon and wrap around base of 12-inch cake.
Press gently onto s1des to adhere Cut one 27 -inch-long piece of nbbon _and
wrap around base of 8-inch cake Press gently onto sides to adhere. Chill
both cakes until frosting sets. about 3 hours
Place 12-mch cake on platter. Press dowel into center of cake Mark dowel
Va inch above top of cake. Remove and cut with serrated knife at marked
pomt. Cut remaming dowels to same length. Carefully press dowels into
bottom cake tier 3 '12 to 4 mches in from cake edges. spacing evenly. Gently
place 8-inch cake on cardboard atop bottom cake tier. centering carefully,
w1th cake resting on dowels.
Spoon remaming frostmg into pastry bag fitted with small round tip. Pipe dots
of frosting on top edge of both cakes. Chill until frosting sets, about 1 hour.
DO AHEAD: Can be made 2 days ahead Cover loosely with plastic wrap
and keep chilled
Arrange flowers atop cake.
DO AHEAD: Can be made 4 hours ahead.
Serve cake cold or at room temperature. Remove top tier; cut into slices.
Remove dowels from bottom cake. Starting 3 inches in from edge of bottom
cake and cutting through from top to bottom. cut 6-inch-diameter circle in
center_ of cake. Cut outer portion of cake Into slices. then cut inner portion
mto slices
144 bon appeti't d
esserts
When making tiered cakes for special occas1ons. a few
1tems are essential to stack the cakes beautifully Most t
can be found at cake supply stores, some craft stores. a
(see Online and Mail-Order Sources. page 632)
Use cardboard cake circles to support each layered cake
(usually you'll want to use circles that are slightly smal er
the diameter of the cakes, so they're not visible).
Dowels. either wooden or plastic. provide a firm foundat
1
on
the top tiers. Wooden dowels can also be found at most
hardware stores.
A 1-inch-wide ribbon looks pretty when wrapped around t e
base of a cake-it hides any imperfections along the batt
edge and gives the cake a polished look. (Remove the ribbo
just before serving the cake.)
Cake boxes and nonslip shelf liners keep the cake t1ers safe
while they're being transported. A piece of shelf liner unde
the cake box prevents the box from sliding around in the car
Select a cake base on which the finished cake will be
displayed. These range in style to suit different cakes.
Tiramisu Wedding Cake
with Mixed Berries
/,
8
has all the flavors of tlranusu. the popular Italian dessen The cake
ThlsCah
e brll
,fled with e::.presso svrup, covered w1th a luscwus Marsala cream
lavers ali ~
cheese frostmg and sprmkled with ground chocolate. Assemble and frost the
1
, e , ~ ~ ~ ahead Tier the cakes and add the fmishing frostmg touches up to
cahes on ua,
ht hours ahead and keep refngerated The cake can stand at cool room tempel
; t ~ r e throughout the ceremony and reception (up to six hours), 50 servings
Cake
7
,
12
cups unbleached all purpose flour
3
tablespoons baking powder
2 teaspoons salt
23/ cups (5'z sticks) unsalted butter, room temperature
52/
3
cups sugar
21/z tablespoons vanilla extract
2 teaspoons almond extract
Jl/
4
cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 21/J cups), room temperature
Syrup
2 cups Kahlua or other coffee-flavored liqueur
1
1
/z cups water
'h cup plus 1 tablespoon instant espresso powder or instant
coffee powder
Frosting
14 8-ounce packages Philadelphia-brand cream cheese,
room temperature
1 cups powdered sugar
2'h cups chilled heavy whipping cream
7 tablespoons sweet Marsala
31Jz tablespoons vanilla extract
Presentation Tip: Transporting the Cake
If the cake IS bemg transported to another location, bnng each
ch1lled layer mserted with dowels to the site, along with the
remammg frosting m a pastry bag and a large metal spatula.
Assemble the cake tiers. do the final piping of frosting. and garnish
With berries on the table where the cake will be served Never leave
a cake In a warm area or m direct sunlight. as the frostmg will melt
Assembly
12
1
1
ounces bittersweet or semisweet chocolate. chopped
6-inch-diameter cardboard cake round
9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-Jong, %-inch-diameter wood dowels
41fz cups assorted whole berries (such as raspberries, blueberries.
blackberries, and strawberries)
Fresh mint sprigs
Topping
12 cups mixed berries (such as raspberries, blueberries,
blackberries, and hulled, quartered strawberries)
6 tablespoons sugar
(continued next page)
cakes
. - ---- .--
:lo. ''
"'"r dd . Cake
Titamisu '' e tng
with Mixed Berries (continued)
d
1
rk
111
bottom third of oven and
CAKE: Posrtron 1 rdck Ill cake pan wrth 3-rnch-hrg.h srdes.
reheat 10 350 F Butte1 one -rnc
1
9 rnchdJamete' cake pan With 3-lllch-hlgh srdes. ancl one 6 111Ch
cake pan With 3-mchhlgh Sides Line pan bottoms With parchment paper I
d
ld
salt rnto medium bowl Uslllg electnc mixer. beat
flour l1ak1ng pow er. a' -
. 12 t bowl at medJUmhlgh speed until light Gradually add sugar
butter 111 -quar .
and beat until well blended Beat Ill both extracts At speed. beat
m flour nmture alternately With milk in 3 additions each. beatmg JUSt until
combmed (batter will be th1ck).
us
1
ng electnc m1xer f1tted with clean dry beaters. beat egg 111 another_
large bowl until st1ff but not dry Fold Y3 of wh1tes into batter to l1ghten. Fold 1n
remainmg wh1tes Spoon batter into prepared pans, making sure that depth of
batter 1s the same 111 each pan; smooth tops. Bake until tops are deep golden
brown and tester inserted into centers comes out clean, about 55 minutes for
6-inch cake, about 1 hour 5 minutes for 9-inch cake, and about 1 hour 20 minutes
tor 12-rnch cake Cool cakes in pans on racks 20 minutes. Run knife around pan
s1des to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool
cakes completely.
SYRUP: Mix all ingredients in heavy large saucepan. Boil over medium-high
heat until mixture 1s reduced to 2
2
/3 cups, stirring occasionally, about 10 minutes.
Cool syrup completely.
FROSTING: Usrng electnc mixer. beat cream cheese in large bowl until light.
Gradually add sugar and beat until fluffy. Add cream. Marsala, and vanilla; beat
until well blended. Cover and let stand at room temperature up to 1 hour.
146 hon a , .
ppeht desserts
ASSEMBLY: Fmely grind chocolate in processor (do
not ove
chocolate w1ll soften and clump together). Using ser t .'Proces
ra ed knrf
honzontally mto 3 equal layers. Spread dab of frost in . e. Cut ea
. g on 6-rnch d
cardboard round. top w1th bottom layer of 6-inch cake
1
of"'
. cut stde
with 2 tablespoons syrup, then spread Vz cup frosting up Br
. over and
2 tablespoons ground chocolate. Top wtth middle laye f
r o 6-mch
with 2 tablespoons syrup, then spread Vz cup frosting
0
cake B
ver and s
2 tablespoons ground chocolate. Brush 2 tablespoons s Prnk e
vrup over
top layer of 6-mch cake Using hands, turn cake layer
0
cut
ver and Pia
down atop frosted cake layers. Cover and chill cake. ce c_
Spread dab of frosting on 9-inch-diameter cardboard round .
. . top Wtth bo
layer of 9-tnch cake, cut stde up. Brush with 1/4 cup syrup th t:
en spreaa 1
frosting over and sprinkle with V4 cup ground chocolate To h . c
P Wit mtddle
of 9-inch cake. Brush with V4 cup syrup [1 ]. then spread 1 cu f . o
P rostmg ovo
and sprinkle with V4 cup ground chocolate. Brush 1f4 cup syr .r
up over cuts Oe
top layer of 9-inch cake. Slide large tart pan bottom or springfo
. rm cake pa
bottom under cake layer. Ustng pan bottom as aid lift cake \aye d
. ran turr.
s1de down atop frosted cake layers. Cover and chill cake
Spread dab of frosting on 12-inch-diameter cardboard round; top witr bot ...
layer of 12-inch cake, cut side up. Brush with V2 cup syrup, then spread2c
frosting over and sprinkle with V2 cup ground chocolate. Top wtth mtdd e a
of 12-inch cake. Brush with V2 cup syrup, then spread 2 cups frosttng over a'
sprinkle with V2 cup ground chocolate. Brush V2 cup syrup over cut stdeoft
layer of 12-inch cake. Slide large tart pan bottom or cake pan bottom unde
bottom as ard. lrft cake layer and turn cut side down atop
~ e u"mg pan .
ca
1
ers Cover and chrll all cakes until frrrn. about 4 hours. Cover
trostea cake elY. ~
f
ww and let stand at room temperature.
remar'lll9 ros : : ~
h C
ake
011
cardboard round atop large fl at platter Place platter on
Place 12 nc .
f U
su
1
g Usmg rcmg spatula, spread 4 cups frostrng over top and
cake sta'ld'
f
, srrooth top Swrrl frostmg decorati vely on srdes of cake. Press
srdes o cal\e
to r
enter of 12-mch cake Mark dowel !14 mch above top of cake [2].
1 dO\Avt'
d Ne
l and cut wrth serrated knife at marked pornt. Cut 4 more dowels
Remove O\
le lgt
h press 4 cut dowels mto 12-inch cake, mserting 4 rnches in
to same r
froM cake edges and spacrng evenly Press 1 dowel into center of cake. Chill
cake on platter
Place 9-rndl cake on cardboard round atop large flat plate or tart pan bottom.
Place plate on cake stand. Using icing spatula. spread 3 cups frostmg over top
and srdes of cake; smooth top Swrrl frosting decoratively on sides of cake.
Press 1 dowelr'lto center of 9-rnch cake. Mark dowel !14 inch above top of cake.
Remove dowel and cut at marked point. Cut remaining 3 dowels to same length.
Press 4 cut dowels into 9-inch cake. inserting 3 inches in from cake edges and
spacing evenly Chill 9-mch cake on plate.
Place 6-rnch c a ~ e on cardboard round atop large flat plate or tart pan bottom.
Place plate on cake stand Using icing spatula, spread 2 cups frosting over top
and srdes of cake; smooth top Sw1rl frosting decoratively on sides of cake Chill
all cakes unt1l frostrng sets. about 2 hours.
j
3
DO AHEAD: Can be made 1 day ahead Cover cakes and rematning frosttng
sepalately with plasttc wrap; keep refrigerated Bring frosting to room tem-
perature before contmumg.
Using metal spatula as aid, gently place 9-inch cake on cardboard round
atop 12-inch cake. centering carefully on dowels. Gently place 6-mch cake
on cardboard round atop dowels in 9-inch cake
Spoon remaining frosting into pastry bag fitted with medrum star trp Prpe
decorative border around base of 12 -inch cake and around top edge of each
tier. Arrange berries decoratively inside piped borders atop each tier
DO AHEAD: Can be made 8 hours ahead. Keep chilled
Let cake stand at room temperature at least 3 hours and up to 6 hours before
serving. Garnish with mint.
TOPPING: Toss bernes with sugar in large bowl. Let stand at least 30 minutes
and up to 2 hours at room temperature.
Remove top and middle cake trers Remove dowels from middle cake. Cut top
and middle cakes rnto slices. transfer to plates. Remove dowels from bottom
cake. Starting 3 inches 111 from edge of bottom cake and cutting through from
top to bottom. cut 6-1nch-diameter circle tn center of cake Cut outer portion
of cake into sl1ces [3]. then cut inner portion into slices Spoon berries around
cake slices and serve.
cakes
Len1 on Curd k
batc
heo; Its uo;ed ?.'i a fi/
1
IQ beween theca e
ll1aAe tiP rurd n :-eparate ,
and as a component m the mousse Makes about 101/z cups
6 cups sugar, divided
9 teaspoons cornstarch, divided
3 cups fresh lemon juice, divided
36 large egg yolks, divided
3 cups (6 sticks) unsalted butter, cut into 24 pieces, divided
Wh1sk 3 cups sugar and 4 Y2 teaspoons cornstarch in heavy medium saucepan
to blend Gradually wh1sk m 1 Y2 cups lemon juice, then 18 egg yolks. Add
1 Yi cups butter Cook over medium heat until curd th1ckens and bolls, wh1sking
constantly, about 18 mmutes Transfer curd to med1um bowl. Press plastiC wrap
d1rectly onto surface of curd. Make second batch of curd. us1ng same amount
of each ingredient. Chill at least 1 day.
DO AHEAD: Can be made 7 days ahead. Keep chilled.
Frosting
Make the frostmg m two separate batches at least one d
ayahea
/) for the 7 2-mch cake; the second batch ts for the other t ..
. vO Cak
replaces butter m tins vanatJOn of standard cream cheese frost
spreadable straight from the fridge For the best results u
. se ea
cream Makes about 16 cups
16
6
5
4
ounces high-quality white chocolate (such as Lindt or
Perugina), chopped, divided
B-ounce packages Philadelphia-brand cream chees
e, ro
0111
temperature, divided
cups (packed) powdered sugar (about 11f4 pounds), divided
cups chilled heavy whipping cream, divided
Place 8 ounces chocolate 1n top of double boiler set over barely s
water Stir until chocolate 1s melted, smooth, and just warm (don t
overheat); remove from over water. Using electric mixer. beat 3 pac ,
cream cheese 1n large bowl until fluffy. Beat in 1 V4 cups sugar. tre
chocolate. Beat 2 cups cream and 1 V4 cups sugar in medium bow
med1um-firm peaks form. Fold into cream cheese mixture m 3 add t
Cover; chill . Make second batch of frostmg, using same amount of ea
1ngred1ent. Chill frosting at least 1 day.
DO AHEAD: Can be made 4 days ahead Keep chilled.
Lemon- White Chocolate Mousse
Makes about 7 cups
4
cups lemon curd (see left)
1
4 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
p/J cups chilled heavy whipping cream
Place lemon curd in large bowl and chill. Place white chocolate in top of
double boiler set over barely s1mmering water. Stir until chocolate is melted,
smooth. and just warm (do not overheat); remove from over water. Using
electric m1xer, beat cream in another large bowl until med1um-firm peaks
form; add warm chocolate and fold together. Fold mixture into lemon curd in
3 additions Cover bowl and chill mousse until cold and set. at least 1 day.
DO AHEAD: Can be made 4 days ahead. Keep chilled.
Orange Buttermilk Cake
Use half v: :; ... .-.: ingredtents to make the 12-mch cake and half to make
both the 9- and 6-inch cakes.
11 cups sifted cake flour (sifted, then measured), divided
11 teaspoons baking powder, divided
21fz teaspoons salt, divided
3 cups buttermilk, divided
6
5
tablespoons thawed frozen orange juice concentrate, divided
tablespoons vanilla extract, divided
11fz cups (3 sticks) unsalted butter, room temperature, divided
61fz cups sugar, divided
11fz cups vegetable oil, divided
2
11
2 cu h
ps egg w ites (about 20 large), room temperature, divided
112
teaspoon cream of tartar, divided
Position rack JUSt below center of oven and preheat to 350F. Butter and flour
12-mch-dlameter cake pan with 3-inch-high sides and removable bottom. Butter
and flour 9-tnch-diameter cake pan with 3-tnch-high sides and removable bottom
Butter and flour 6-mch-d1ameter cake pan with 3-mch-high s1des and removable
bottom. Sift 5 V2 cups sifted flour. 5 V2 teaspoons baking powder, and 1 V4 tea-
spoons salt into large bowl 3 times. M1x 1 V2 cups buttermilk, 3 tablespoons
orange ju1ce concentrate. and 2V2 tablespoons vanilla in small bowl.
Using electric mixer. beat 3;4 cup (1 V2 sticks) butter in large bowl unt1l smooth
and fluffy. Gradually beat in 1 V4 cups sugar. then 3;4 cup oil. Beat in 1 more cup
sugar. Beat in flour mixture in 4 additions alternately w1th buttermilk m1xture m
3 additions. scraping down s1des of bowl often. Using clean dry beaters. beat
1 Y4 cups (about 1 0) egg whites and Y4 teaspoon cream of tartar in another large
bowl until soft peaks form. Gradually add 1 cup sugar. beatmg until egg whites
fall from beaters in thick. puffy (not stiff) ribbon. about 4 minutes. Fold egg white
mixture into batter in 4 additions. Transfer batter to prepared 12-inch pan.
Bake cake until brown and tester inserted into center comes out clean, about
1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to
loosen, remove pan s1des. Maintain oven temperature.
Make second batch of cake batter following same technique as for first cake
and using same amount of each ingredient Transfer 8 V2 cups batter to prepared
9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown
and tester inserted into centers comes out clean. about 1 hour 10 minutes for
6-i nch cake. and about 1 hour 18 m1nutes for 9-inch cake. Cool cakes in pans
on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Let cakes
stand until cooled completely
DO AHEAD: Can be made 7 day before filling and frostmg the cakes. Return
cakes to pans Cover with foil and store at room temperature.
(continued next page)
cakes
Assembling Cakes I er the removable bottoms of
1 1
. .
1
the ca11es east
Tl mJAe t.t/mg am lu'""!. . ' c Jke or candy supply store.
O
r buy cardboard I rom a <
tJrt pans
. an bottoms or cardboard rounds
2 tartrtp n bottom or cardboard round I cut from
1
8-inchdameter ta -pa
9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round I cut from
6-inch round)
14 12-inch-long, '/-inch-diameter wood dowels
Pusl' 12-lllch cake up to release from pan Usi ng large serrated kn1fe. cut off
enough of top crust to make cake 2V2 inches high. Cut cake horizontally mto
31ayers. each about% mch th1ck. Using tart-pan bottom or 11-i nch-dlameter
cadboard round. transfer top layer of cake to work surface and cover;
transfer m ddle layer of cake to work surface and cover. Cut bottom layer of
cake from pan bottom and place on tart-pan bottom or cardboard round.
Spread ge11erous 1% cups mousse over. Drop 14 cups curd over by table-
spoonfLJis and spread to cover mousse in even layer. Chill until mousse and
curd are f1rm. about 1 hour Usmg tart-pan bottom. place middl e layer of cake
atop Spread w1th same amounts of mousse and curd. Us1ng
tart-pan bottom. place top layer of cake atop middl e layer and press l1ghtly.
Ch II assembled cake
Push 9-irch cake up to release from pan. Cut off enough of top crust to make
cake 2V2 nches h gh Cut cake horizontal ly into 3 layers. each about % inch
thick Usng tart-pan bottom or cardboard round. transfer top layer of cake to
and cover. repeat With middle layer of cake Cut bottom layer
on 8-mch-dlameter tart-pan bottom or
'
4
cups mousse over Drop
over by tablespoonfuls and d generous 2!3 cup curd
sprea to cover mouss
and curd are firm ab 1 h . e m even layer. Chi ll until
. out our Usmg tart p b
layer of cake atop bottom Ia S . . . an attorn. place middle
ver pread With sam
curd Uc;mg tat pan bottom I e amount of mousse and
, P ace top layer of cak
press lightly Chill assembled cake. e atop middle layer and
" bon ap - .
petu desserts
Push 6-i nch cake up to release from pan. Cut off enough oft
. . . op cru
1
cake 2Y2 inches h1gh. Cut cake honzontally Into 31ayers. each abov
thick. Transfer top layer of cake to work surface and cover re
4
Peatw
1
layer of cake. Cut bottom layer of cake from pan bottom and place
diameter tart-pan bottom or cardboard round. Spread generous Y2C
over. Drop 6 tablespoons curd over by tablespoonfuls and spread to c
mousse in even layer Chill until mousse and curd are firm, about
1
h
large spatula. place middle layer of cake atop bottom layer Spread
amount of mousse and curd. Using large spatula. place top I aye oJ caP
middle layer and press lightly Chill assembled cake.
Spread 2Y4 cups frosting thinly over top and s1des of 12-inch assembledca
Spread 1 Y2 cups frosting thinly over top and sides of 9-inch assembledca
Spread% cup frosting thinly over top and sides of 6-inch assembledca e
Chill cakes 1 hour.
Spread 5 cups frosting over 12-mch cake. Spread 32J3 cups frostmg
cake Spread 2 cups frostmg over 6-inch cake. Chill 6-inch cake
Place 12-inch cake on platter. Press 1 dowel into center and through t" ..
of cake. Mark dowel 1 Y4 inches above level of frostmg. Remove dowe a
with serrated kn1fe at marked point. Cut 7 more dowels to same 'ergth P
1 dowel into center of cake. Press remaining 7 dowels into cake. spacwga
equally, 3 to 3Y4 inches from center dowel. Chill cake with dowels
Press 1 dowel into center of 9-inch cake. Mark dowell 1/4 inches above e
of frosting. Remove dowel and cut with serrated knife at marked P
0111
C'
5 more dowels to same length. Press 1 dowel into center of cake Press c
ing 5 dowels into cake. spacing apart equally, 2 inches from center Ch
with dowels in place.
DO AHEAD: Can be made 2 days ahead. After frosting rs firm. cove c
cake domes or loosely with toll; keep chilled.
Assembly and Decoration
Mix of large and tiny white roses and freesias (about 5 dozen)
1 ke atop dowels in 12-inch cake Place 6-inch cake at op dowels
Pl ace 9-mc 1 ca . . .
. h k Place large roses between bottom and m1ddle t1ers. f1tt1ng 1n
m 9-mc ca e . .
. nd t
1
eesias to fill space. Fill space between m1ddl e and top t1ers
tmy roses a
With mix of flowers.
Berry Compote
Makes about 16 cups
8 1-pint containers strawberries, hulled, halved
2 1/z-pint containers blackberries
2 1/z-pint containers raspberries
2 1/z-pint containers blueberries
1 cup sugar
Combine all berries and sugar in large bowl; toss to coat. Cover; chill until
juices form, at least 1 hour and up to 6 hours.
SERVING: Place top and middle cake tiers on work surface. Remove flowers
and dowels from cakes Cut top cake into 8 slices. Cut m1ddle cake into
16 slices. Insert knife straight down into 12-inch cake 3 inches from edge.
Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle
in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place
cake slices on plates; spoon compote alongside each.
Don't wa1t until the last minute to make multi-tiered cakes-it's
not like bakmg a simple batch of cupcakes. But a bit of timing and
planning makes baking multiple cakes completely manageable.
Since each cake recipe includes suitable do-aheads. abide by the1r
guidelines to ensure the best results. When tn doubt. this
breakdown can help you map out each step.
7 days before the event, have all your ingredients and
equipment on hand.
5 days ahead, clear enough room in the refrigerator to store the
filling, frostings, and cakes.
4 days before the event, make the frosting and fillmgs.
3 days ahead, bake the cakes and store them properly to
maintain freshness.
2 days ahead. fill and frost the cakes, and insert dowels into
the bottom tiers.
1 day ahead, buy fresh flowers (1f using) Stand the flowers in
water and refrigerate.
4 hours before the event. transport the cakes and assemble
them upon arrival Bring extra frosting and tools, such as offset
spatulas and p1pmg bags.
Triple-Chocolate
Celebration Cake
tl ee forms of chocolate-chocolate cake.
Anv time one dessert features/ u sse-there's going to be a celebrati on.
r t mache and chaco ate mou
chaco a g, . . d , t t a bridal shower. a graduatron. on Father's Day,
S rve tins stunmng esser a 8
for anv other summertime occaswn when bemes are full of flavor eglf7
d
ahead you'll need a 9-inch tart pan bottom or
makmg the cake one ay d
d h
as
semble the cake. Enjoy the extra mousse an
cardboard roun w en you
cake later with fresh berries 20 servings
Cake
2314
cups cake flour
cup natural unsweetened cocoa powder
1
2
teaspoons baking soda
3/4 teaspoon salt
1/z
teaspoon baking powder
2
3
/4
cups sugar
4 large eggs
2
large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup mini semisweet chocolate chips
Ganache
3 cups heavy whipping cream
11/z pounds bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
Mousse
41f3 cups chilled heavy whipping cream, divided
1
h cup light corn syrup
w. pounds bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
Assembly and Serving
2
13 cup seedless raspberry jam
1 153f4X1P/4inch transfer sheet with gold-thread d -
3f4 pound b'tt esgn
3 1f . I ers.weet or semisweet chocolate, chopped
z-pmt contamers raspberries
1
12 pound cherries
1 1-pint container small strawb .
1 1f . ernes
z-pmt container blueberries
1 1f .
z-pmt container blackberries
152 bon appetit d
esserts
Pliable plastic sheets called transfers are coated With a
m1xture of
cocoa butter and food colonng and etched with repetitlv d
. . e es1gn
The ones used here create an exqu1s1te gold-thread patte
rn on the
band of chocolate that's wrapped around the cake. The sh
. . eets are
see-through, so be sure the pattern s1de 1s facing up (you
can tell
by touching the raised surface with your fingertips) They're
. . easy
to use. too; the melted chocolate 1s s1mply spread over the sheet
and once the chocolate becomes firm. the plast1c sheets are
peeled away, leaving an edible design on the chocolate's surface
You can purchase transfer sheets at some cake and candy supp Y
stores or by mail from Beryl's Cake Decorating & Pastry Supplies
(beryls .com or 800-488-27 49).
CAKE: Position rack in center of oven and preheat to 350F. Butter ard floLr
two 1 0-inch-diameter cake pans with 2-inch-high sides; line each witr 'OJ:Jc c'
parchment paper or waxed paper Combine flour. cocoa. bakmg soda sa't, a
baking powder in medium bowl; whisk to blend well. Usmg electnc m1xer bea
sugar. eggs. and egg yolks in large bowl until very thick and heavy nbbon fa s
when beaters are lifted. about 6 minutes. Add oil. sour cream. and vamlla
flour mixture all at once to egg mixture Beat at low speed until JUSt bleroed
about 1 minute. Scrape down sides of bowl. Beat at high speed until well
blended. about 3 m1nutes. Fold 1n chocolate chi ps; d1vide batter between prepa eu
pans (about 3% cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40 mrnutes
Cool cakes completely in pans on racks. Cover and let cakes stand at roor
temperature overn1ght
GANACHE: Bring cream to simmer in heavy large saucepan over medlu;n-hg
heat. Remove from heat. Add chocolate and wh1sk until chocolate IS me ted
m1xture is smooth. Transfer ganache to glass bowl. Let stand until thickero
to spread, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover, chill.
. bowl untd
MOUSSE: Using electric mixer. beat 3Y3 cups cream In large d
1
urn
. . . . heavy rne
form; ch1ll. Combme remammg 1 cup cream and corn syrup
1
n d
d
h alate an w
saucepan and bring to simmer. Remove from heat. Ad c oc . d
1
rectv
I te nw,wre
melted. smooth, and still warm to touch. Pour warm chaco a
1
st s h
. . .
onto wh1pped cream and fold in gently Chill until mousse
15
s
DO AHEAD: Can be made 7 day ahead. Cover and keep chr!led
No SE
RVING Cut 1round pan sides; turn out cakes Peel off
ASSEMBLY A l .
C
_, /l oflzontnlly 1r1 half Place 1 cake layer. cut srde up.
tw
1
ent ut eacn t.:d"' "
p .... ~ t
1
pan bottom or cardboard round Place another cake
or g.,nch-drarneter ar
d
clean b3kmg sheet Spread each wrth YJ cup raspberry
'ayer. cut sr e up on '
J3r1 Chrll u n t r ~ Jam sets. about 15 rnrnutes
h
11 lied
rnrcrowave on defrost settrng rn 15-second intervals
If ganac e rs c
-
1 1
oft enough to spread. stirr ing occasronally Drop 1 cup ganache by
untr JUS s
rounded teaspoonfuls over each Jam layer Using offset spatula. gently spread
ganache to cover
1
arn. Drop 3 cups mousse by heaprng spoonfuls onto each
ganache layer; gently spread to cover. Chill cake layers 30 mrnutes. Using
large metal spatula. place cake layer from bakrng sheet. mousse side up. atop
cake layer on tart pan bottom Place third cake layer. cut srde down. atop cake
(reserve remammg cake layer for another use) Spread 1 cup mousse over top
of assembled cake. Usrng long offset spatula, spread srdes of assembled cake
wrth enough ganache (about 1 Y2 cups) to fill gaps and make smooth surface
Transfer cake on tart pan bottom to platter.
Turn 1 large bakmg sheet ups1de down on work surface Arrange two
20-inch-long p1eces of foil on work surface. Cut two 15%x4 Y2-inch-strips
from transfer sheet Lay 1 transfer sheet strip, rough-textured design facing
up, onto each sheet of fori.
1
_.-;
Placo chocolate rn medrum metal bowl. set bowl over saucepan of s1mmering
water (do not allow bowl to touch water) Strr until chocolate is smooth and
very warm to touch (about 115F) Remove bowl from over water.
Pour thrck ribbon of melted chocolate (about
2
/J cup) onto 1 transfer sheet strip.
Usrng long offset spatula. spread chocolate evenly over transfer strip. covering
completely (chocolate will run over Sides of strip) [11. Using tip of knife, lift
edge of chocolate-coated strip. Slide hands between transfer stnp and foil. lift
ent1re transfer strip and place it, chocolate side up, on inverted baking sheet [2].
Chill until chocolate on stnp 1s set and loses gloss but is still flexible (do not let
chocolate become too firm). about 1 V2 minutes. Using fingertips, I 1ft chocolate-
coated strip and attach. chocolate side in. to side of cake [3]. Press strip to seal
chocolate to s1de of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining transfer strip with chocolate and transfer to inverted baking
sheet; chill until set but still flexible Arrange 1 end of second strip against
(but not overlapping) 1 end of first strip Press second strip to seal chocolate
to side of cake (both strips will JUSt enwcle cake). Chill cake until chocolate
stnps are firm. about 30 minutes Carefully peel transfer paper off chocolate
strips [4]. Chill cake at least 3 hours and up to 1 day.
Mound fruit atop cake. Chill until ready to serve
DO AHEAD: Cake can be assembled up to 8 hours ahead. Keep chilled.
cakes
Spiced Chocolate Torte .
Wrapped in Chocolate Ribbons
h
I b
d a l
ug bow. thiS cake looks !Ike a de!Jcwus fHesent
Adorned 11 1t a n J on an .
t tl Tie
/ted chocolates oeates a p!Ja/Jie mJ,\tllfe known as
Addmg com S} rup o
1
e r . , ,
,..
1 1 1
,,, U<'lll'(l g
1
1
1
-;ta machme makes 1t easy to 101/ out shu, ts of
moue lf1Q C lOCO a t ' !! ' ' '
chocoi.J;e to cut mto nblwns. but the caf..P vvould look stunnlllfl wi th JUSt the
glaze and fresh f!UI vers 12 to 14 servings
Cake
11
12
cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, separated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), melted, lukewarm
1 Vz cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
11/3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of salt
Pinch of cream of tartar
Buttercream
3
/4 cup sugar
Vz cup light corn syrup
4 jumbo egg yolks
11/z cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), melted and cooled (but still pourable)
1/4 cup dark rum
Glaze
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
3/4 cup (1 1/z sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
3f4 teaspoon instant espresso powder or instant coffee powder
Chocolate Ribbons
7 ounces hi gh-quality h"
chopped w lte chocolate (such as Lindt or Perugi na),
1fz cup light corn syrup, divided
7 ounces bittersweet or semis
61% cacao) brok . w ~ e t chocolate (do not exceed
en mto p1eces
'54 bon appetit d
esserts
CAKE: Position rack in center of oven and preheat to 350 F B
. h d. k . utte a
three 9-lnc - 1ameter ca e pans w1th 1 '12-inch-h1gh s1des l b
me ott
w1th waxed paper; butter and flour paper.
Using electric mixer. cream butter in large bowl Gradually be t
. . . a ms a
smooth. Beat 1n egg yolks 1 at a t1me. Blend in melted chocolate S
0
pecans. vanilla. and sp1ces. Gently fold in flour in 4 batches (batte \\
thick and dense}
Using electric mixer fitted with clean dry beaters. beat egg whites Vv tr .
and cream of tartar 1n another large bowl until medium peaks form Ger
1/4 of whites into batter to l1ghten. then fold in remaming whites o1v de ba
among prepared pans. spreading evenly. Bake unt1l toothpick msened
of cake comes out clean. 35 to 40 minutes. Run knife around s1des of ea
Let stand 10 minutes. Invert cakes onto racks Cool to room temperature
DO AHEAD: Can be made 2 weeks ahead. Wrap tightly and freeze
BUTTER CREAM: St1r sugar and corn syrup in heavy medium saucepa
medium heat unti l sugar d1ssolves Increase heat and boil1 minute Mea
using electric mixer. beat egg yolks in medi um bowl until pale and t h 1 c ~
Gradually beat in hot sugar syrup; continue beating until mixture is co11P ete
cool . about 5 minutes Beat in butter 1 piece at a time. mcorporating eacr
completely before adding next. Blend in melted chocolate, then rum !If but
cream looks broken or curdled. place bowl with buttercream over med um
on stove burner and wh1sk 5 to 10 seconds to warm mixture slightly the
remove from heat and beat m1xture again on medium speed. Repeana
and beating as many times as needed until buttercream is smooth l
Reserve '12 cup buttercream Set 1 cake layer flat side up on rack. spread
half of remaining buttercream. Top w1th second cake layer; spreadwlthre
buttercream Top with th1rd cake layer use reserved Y2 cup buttercreamtc
. f m about2
seam where cake layers meet. Freeze cake until buttercream IS
1
r
GLAZE: Sti r all ingredients in top of double boiler over gently
51
mrrer
19
"
. sw untl g a
until m1xture is melted and smooth. Remove from over water.
thickened. about 5 minutes I do not allow to set).
T< . h n iq ue Tip: Keep It light
e ( d bakmg soda
1
s used to lec1ven th1s cake the
No bakmg pow er or fl I
d tlre'y With whipped egg whites 1e gon
1
a\ en ng 1s ach1eve en
e
1
, k"
1
s to usr il gtmtle ha11d nnd keep the batter
he'lmak1ng t 1r 1 d
w s H l(l the flour after 1t's metlSUICd ,H11tltes 11.
11ght a'ld ,wy "'
11
u
,
1
fold
11110
the butter w1thout clumpmo Add1ng
11
lighter and e,1Siel o .
1 1
nr to the whrpped egg wh1tes helps 1 etCllll
a prnrll of c1 eam o dl '
f
If you don't have cream of tarta1. V4 teaspoon of
therr auy oam
lemon JUICe or \ megar will do the tnck
top of cake Carefully and qu1ckly tilt cake back and forth
Pou 3
4
of glaze er
d
s smooth s1des w1th spatula. add1ng some of rernammg
50
glaze coats s1 e .
glaze where necessary Ch1ll cake until glaze IS set.
CHOCOLATE RIBBONS: Melt white chocolate in top of double boiler over

1
er
1
ng water stu until smooth Stir in V4 cup corn syrup. Pour onto
gent
1
Y s1mn , .
baking sheet Chill unt1l firm. 30 to 40 mmutes Transfer wh1te chocolate to
work surface and knead several mmutes Shape white chocolate dough into
ball Wrap m plastiC. Let stand at room temperature 1 hour.
Repeat with bittersweet chocolate and remaining Y4 cup corn syrup.
Cut white chocolate dough into 4 p1eces. Flatten 1 piece into rectangle. Turn
pasta machine to w1dest setting. Run chocolate through 3 times. folding into
thirds before each run. Adjust machine to next narrower setting Run chocolate
through machine without folding. If chocolate is more than V1s inch thick. run
through next narrower setting. Lay chocolate piece on rimless bak1ng sheet.
Repeat flattening. folding. and rolling with remaining chocolate pieces Repeat
process w1th bittersweet chocolate dough.
Cut four 8x1-mch stnps from rolled white chocolate dough and four 8xV2-inch
strips from rolled bittersweet chocolate dough. Center bittersweet chocolate
stnps atop wh1te chocolate strips to form 4 ribbons. Run 1 ribbon from base of
cake to center. Arrange remaming 3 ribbons equidistant from each other 1n
same fashion. so nbbons meet in center [11.
ten 6Yzx1-mch stnps from rolled white chocolate dough and ten 6V2xV2-1nch
stnps from rolled bittersweet chocolate dough. Center bittersweet chocolate
atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on
diagonal Starting t d
. a center. rape nbbons over top and s1des of cake to form
trailers To form loo f b . . .
ps or ows. fold rema1n1ng 8 nbbons 111 half layered side
out Cut ends into v h [
21
.
f s apes . Arrange nbbon halves with V shapes at center
o cake to form bow [31.
Cut one 3x1-mch stri f
cho
1
P
0
wh1te chocolate and one 3xV2-inch strip of bittersweet
co ate Center bitt .
ends d ersweet chocolate stnp atop white chocolate strip. Fold in
an pmch to resembl k I .
e not. P ace 111 center of bow Transfer cake to platter.
DO AHEAD: Can be m
before se ade
1
day ahead Chill. Bring cake to room temperature
rvmg
1 The Ultimate Valentine Cake
d t/1 1
bill
1
,/ute-and ami
H
h ped and decorate 111 ' 0
eart s a , ,
1
'fO/JfJ/tiQ centerpmce tor Valentuw s elY
h l n ns

caf..e maAes a.\ IOit
5

frrs Jt mt, . cl1 as m anmver sary or cele-
tl rom mttt otcaswn, '
or an} o 1Br , , . , " I I d the clwcolate heart wtlllook IJ AV d candy-
b mon W/1l'f1 tilt' cake 1s asst m 1 e . d
r, . I To serve remove the chor:olate hecu t an


wit/l ;a!e F01 an a/1-occaswn cake _use
a round 8\2-mch sprmgform pan and form t/Je chocolate mto a d!sA 12 servmgs
Ch ocolate Heart .
h
- h ualt"ty white chocolate (such as Lindt or Perugma),
3 ounces 1g -q
chopped
3 ounces bittersweet or semisweet chocolate, chopped
Cake .
9 ounces high-quality white chocolate (such as Lindt or Perugma),
chopped
5 large eggs, separated, room temperature
Vz cup plus 1 tablespoon sugar
1 tablespoon framboise or Chambord (black raspberry liqueur)
1 teaspoon vanilla extract
6 tabl espoons PI stick) unsalted butter, melted, warm
Jf cup cake flour
I cing
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1V cups (21f2 sticks) unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise or Chambord (black raspberry liqueur)
Assembly
1 1-pint contai ner strawberries, hulled, halved
1
1
12-pi nt contai ner raspberries
1 1-pi nt container strawberries with stems, halved through
stem end (stems left intact)
Compote
2 1 . .
-pmt contamers strawberries, hulled, sliced
3 tablespoons sugar
or Chambord (black raspberry liqueur)
2- pmt contamers raspberries
156 bon d
appeht essert s
Sh opping T ip: Finding Specialty Items
Two spec1alty 1tems help make th1s cake spectac
1
u ar an 8x2
bottoml ess heart-shaped cake nng and framboise
1
. 1queur c k
rmgs are available at many cookware and cand'/ st a
ores and I
onl ine cake decoratmg suppl1ers Framboise a raspb ror
err
1
hq
is availabl e at some l1quor stores and specialty food ue
s store
CHOCOLATE HEART: Cut ptece of waxed paper mto heart h
. s ape a
4 mches larger than 8x2-tnch heart-shaped cake nng Plac
eon bak
L1ghtly oil ins1de of heart nng with vegetable 01! Butter out d
s1 e of,
heart ring atop waxed paper on baking sheet. Press paper up
ontc o
of buttered ring to adhere (to prevent chocolate from leakmg out)
Place white chocolate in med1um metal bowl. Set bowl over sa
. . . . t.cepa
stmmenng water; sttr until smooth Remove from over water Pia b
ce tte
sweet chocolate 1n another medium metal bowl Set bowl over saJcepa
simmering water; st1r until smooth. Remove from over water.
Drop white chocolate by spoonfuls into heart ring, spacmg apart and a
some to touch inner edge of ring Drop bittersweet chocolate by spoo '
into spaces. Move heart ring gently from side to s1de to distnbute choc
evenly and fill in heart completely Swirl mixtures together using t p
Holding cake ring to baking sheet with hands. tap sheet firmly 01 co ..
flatten chocolate. Chill until firm. about 1 hour.
Run small sharp knife around outside of ring to loosen chocolate Rei"
pan. Chill chocolate heart until ready to use.
DO AHEAD: Can be made 7 week ahead. Cover chocolate heart
wrap and keep chtlled.
CAKE: Preheat oven to 350F. Butter and flour 8x2-inch heartshapeaca
nng Cut p1ece of heavy-duty follmto heart shape 4 inches larger t'la"
shaped cake ring. Butter and flour foil. Place on heavy large bakiPQ
5
ee'
Center heart ring on foil. Wrap foil around outsides of nng. foldmg pre
and crimping firmly to adhere (to prevent batter from leaking out!
Place white chocolate in medium metal bowl Set bowl over saucepa
water Using e ec
s1mmering water; stir unti l smooth. Remove from over
I fl pale yellow a
mixer. beat egg yolks and Y2 cup sugar in large bow un
1
tes
slowly dissolving nbbon forms when beaters are lifted. about
3

dd
elted wh ,e
Beat in framboise and vanilla. then melted butter. A m
chocolate and beat until mixture is just combined
Usmg electnc nliXer fitted w1th clean dry beaters, beat egg whrtes in large
bowl to soft peaks Gradually add rema111111g 1 tablespoon sugar and beat
until JUSt st
1
ff M1x flour rnto chocolate mixture (batter wrll be very thick) Stir
in Y4 of wh
1
tes to l1ghten Gradually fold in remainrng wh1tes. Pour batter into
prepared qng Bake 45 mrnutes. Cover top wrth fori and continue to bake
until
11
p of small kn1fe inserted rnto center of cake comes out clean. about
20 minutes (cake wrll be well browned) Cool in rrng on rack.
ICING: rv1elt chocolate. butter, and corn syrup in heavy medium saucepan
over low heat. stimng until smooth Strr in framboise. Cool icing until firm
enough to spread. about 2 hours.
Run small sharp knife around sides of cake; lift off rrng Usrng metal spatula,
loosen cake from fori. Usrng serrated knife. cut cake horrzontally rn half. Place
bottom cake layer on platter. cut side up. Spread
2
/3 cup icing over Cover with
top cake layer, cut side down. Spread all but Y2 cup icing over top and sides
of cake. Chrll cake until icing rs set. about 1 hour.
DO AHEAD: Can be made 1 day ahead. Cover and chill cake and remaining
;cmg separate,y Rewarm icing over very low heat until just spreadable.
ASSEMBLY: Mound some hulled strawberries and raspberries on right half
of heart cake Posrtion chocolate heart atop berries at angle. movrng bernes
so that left edge of heart rests on left edge of cake (chocolate heart
writ be angled so that berries are visible at opposite side). Tuck half of
strawberries with stems, stems facing out. between cake and chocolate
heart Spread . .
remarnrng Y2 cup rcrng over side of cake where heart is
smoothrng with spatula to create box-like appearance Reserve
remalnrng strawberr' d .
res an raspberrres for garnish. Chill cake untrlrcing is
set. about 1 hour.
DO AHEAD C
. an be assembled 12 hours ahead. Keep chilled.
COMPOTE: Toss stra b
at least 1 h w errres wrth sugar and framboise in large bowl. Chill
our or up to 6 hours. Add raspberries and toss gently.
Arranger .
eserved berrres
1
cornpot on Patter around cake. Serve cake, spooning
e over each prece.
1\Y
J Gingerbread Roulade
with Caramel and
Glaceed Fruits
Tlus recipe has all the makings of a perfect holiday dessert. a spiral of brandy-
whipped cream filling in gtngerbread cake that ts coated With a spiced brown
sugar frostmg and dnzzled with caramel. It is parttcularly stunning when
accompamed by a gltstening array of glaceed fruits. 10 to 12 servings
Cake
6 large eggs, separated, room temperature
3f4 cup plus 2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon mild-flavored (light) molasses
1 teaspoon vanilla extract
3
/4 cup unbleached all purpose flour
1 teaspoon baking powder
11/z teaspoons ground ginger
1 Vz teaspoons ground allspice
% teaspoon salt
3
/4 teaspoon cream of tartar
Powdered sugar
1/4 cup brandy
Filling
3f4 cup chilled heavy whipping cream
1/4 cup chilled sour cream
1/4 cup powdered sugar
1 tablespoon brandy
Frosting
% cup (packed) golden brown sugar
lfz cup heavy whipping cream
3f4 cup (11/z sticks) unsalted butter, room temperature
3 cups powdered sugar
3f4 teaspoon ground ginger
3
/4 teaspoon ground allspice
Caramel
Vz cup sugar
3 tablespoons water
Vz tablespoon light corn syrup
Glaceed Fruits (optional; see recipe)
(continued next page)
Gingerbread Roulade
with Caramel and
Glaceed Fruits (continued)
CAKE: Preheat oven to 350"F. Butter 15 V2x 1 OV2 x l-inch bakrng sheet. Line with
wa:..ed paper . butter and flour paper
Usmg electnc nl!Xer. lJeat egg yolks and
3
/4 cup sugar in large bowl unti l mixture
falls m heavy nbbon when beaters are lifted. about 5 mmutes. Beat rn melted
butter, molasses. and vamlla. S1ft flour. baking powder. spices. and salt over
yolk rn1xture. fold in gently Using clean dry beaters. beat egg whites and cream
of tartaf rn another large bowl until soft peaks form. Gradually add remaining
2 tnblespoons sugar. beat1ng until stiff but not dry. Fold egg whi te mixture into
egg yolk mixture in 3 additions Spread batter evenly rn prepared sheet.
Bake cake until tester inserted into center comes out clean. about 15 minutes.
Cut around sides of bakrng sheet to loosen cake Lay krtchen towel on work
surface. dust w1th powdered sugar Turn cake out onto towel; peel off paper
Brush cake with brandy. Starting at 1 long side. roll warm cake and towel Jelly-
roll style Cool cake in towel.
FILLING: Beat all ingredients rn medium bowl until stiff peaks form. Unroll
cake; spread with filling. Reroll cake only (not towel); place seam side down on
long platter and chill.
FROSTING: Stir brown sugar and cream in heavy small saucepan over medium-
low heat untrl sugar dissolves and mixture simmers Place in freezer until cold
about 15 minutes. Beat butter. powdered sugar. and spr ees in medium bowl
fluffy. Beat rn cold brown sugar mixture Spread frosting all over cake Chill until
set. at least 2 hours
DO AHEAD: Can be made 2 days ahead. Cover; chill.
CARAMEL: Stir sugar. 3 tablespoons water. and corn syrup in heavy small
over low heat until sugar drssolves. occasionally brushing down pan
wet pastry Increase heat and boil without sti rring untr l syrup
and P c_olor. pan occasionally, about 5 mi nutes. Using teaspoon
wor rng qurckly, dnzzle caramel over cake.
DO AHEAD: Can be made 6 hours ahead. Chill.
Serve cake with Glaceed Fruits, if desi red

Gtaceed Fruits
A caramel coatmg gives fresh and dried fruits a gl
ossy, ]ewet/,ke
a candy thermometer. be sure the caramel reaches
340

frwt so that 1t hardens to the right texture when co 1 d 0
e The fru
made up to 6 hours ahead but no more than that 0 th
, r e caram
to soften and melt. Makes 24 to 36 e
24 to 36 pieces assorted fresh and dried fruits 's h
. ' uc as fresh
cranbernes, whole strawberries orange
. ' segments With
membranes mtact, kumquats dried apricot h
1
' aves, and
small grape clusters)
24 to 36 wooden skewers
4 tfz cups sugar
1 cup water
1/J cup light corn syrup
4 thin rounds peeled fresh ginger
Line large bakrng sheet with foil. Wipe fruits clean. Insert 1 skewe
into each fruit (excluding grape clusters).
Combine sugar and 1 cup water in heavy medium 4-inch-deep sauce
Stir over medium-low heat until sugar dissolves Add corn syrupardg
Increase heat and bring to boil. occasionally brushmg down of pa
with wet pastry brush. Attach candy thermometer to saucepan Bo I w
stirring until syrup rs golden amber color and candy thermometer eg s
340F. sw1rling pan occasionally, about 20 minutes. Remove pa'l f
Holding skewer and work1ng qurckly. carefully dip 1 frurt into hot :a
coatrng completely If necessary, carefully tilt pan to fru ts ..
e' toe
caramel. Hold fru1t over pan. allowing some of excess caram
Place fruit. still on skewer, on prepared sheet. Repeat drpprng w tr e
.
1
t
0

frurts and caramel. Hook stem end of each grape c us err
into caramel to coat. Place on prepared sheet.
t
mperature uP'
DO AHEAD: Can be made ahead. Let stand at room e
6 hours.
White Chocolate, Almond,
and Apricot Roulade
A
I
, e
1
.; a ,ott soufflt' 11ke cake that s spw.11i 1 v1th Jilfll hutttlrlt 'elm or
rlw ,,{1,
another fll/mg then rollt>ci up JCIII w/1 st} 18 lht' lwstmu nettls to flf/11 up If I
the fndge bt'fore bt'dtll1g sv 1t s hest to p1epcne 1t a del} ahe.ul of /llclf...lfi!J the
cakt? If }JU hJI t! an} apncot puree left 01 er. 11 would he cftlftcJous on to.1st
the ne\t mvrnmg 12 servings
Puree
1 6-ounce package dried apricots
1 cup apricot nectar
1f2 cup sugar
Frosting
1V cups heavy whipping cream
2 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
112 teaspoon vanilla extract
Cake
1
1
/3 cups sliced almonds, toasted
10 tablespoons sugar, divided
2 ounces high-qual ity white chocolate (such as Lindt or
1f2
1/z
1/4
1/s
4
1
v.
2
Perugina), chopped
cup sifted cake flour (sifted, then measured)
teaspoon salt
teaspoon baki ng powder
teaspoon ground ginger
large eggs, separated, room temperature
tablespoon milk
teaspoon almond extract
tablespoons powdered sugar, divided
Garnish
1113
cups sliced almonds, toasted
Vz
cup chilled heavy whipping cream
tablespoon sugar
1
PUREE St1r all d
mgre 1ents 1n heavy medium saucepan over medium heat
u n t ~ l sugar dissolves and mixture comes to s1mmer. Cover and simmer until
a( pncots soften, about 5 minutes. Cool to lukewarm Puree in processor
mixture will hav
e some tmy pieces of apricot). Transfer to medium bowl;
cover and refngerate.
DO AHEAD C b
an e made 4 days ahead Keep refrigerated.
FROSTING: Combme cream and wh1te chocolate m heavy med1um saucepan
St1r ove1 mecl1um-low heat unt1l chocolate melts and m1xtum IS smooth M1x m
van1lla. Transfer to howl ancl ch1ll overn1ght. st1rnng occasiOnally
Usmg electnc m1xer. beat cream m1xture unt1l st1ff peaks form Fold m 1 cup
apncot puree. Cover and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead Keep refrigerated
CAKE: Pos1tion rack in center of oven and preheat to 350F Butter
15x 1 Ox 1-mch baking sheet. Lme sheet with waxed paper. butter and flour
paper Fmely grind almonds 1n processor Transfer V2 cup ground almonds
to small bowl and reserve. Add 2 tablespoons sugar and white chocolate to
remammg almonds in processor and grind finely. Combine flour. salt. bakmg
powder. and ginger in another small bowl. Using electnc m1xer. beat egg
whites in large bowl until soft peaks form. Gradually add 6 tablespoons sugar
and beat until stiff but not dry.
Using same beaters. beat egg yolks and remainmg 2 tablespoons sugar m
another large bowl until slowly dissolving ribbon forms when beaters are lifted.
about 5 minutes. M1x in milk and almond extract. Fold in almond-wh1te chocolate
mixture; fold m flour mixture. Fold in egg white mixture in 2 additions. Spread
batter in prepared pan. Bake until tester inserted into center comes out clean.
about 17 mmutes.
S1ft 1 tablespoon powdered sugar over hot cake Cut around edges of cake
to loosen Turn pan over onto kitchen towel. Lift off pan. Peel off paper S1ft
remammg 1 tablespoon powdered sugar over hot cake. Fold 2 to 3 inches of
towel over 1 long edge of cake and gently roll up cake 1n towel Cool cake
completely, about 1 hour.
Unroll cake Spread V2 cup apricot puree over Spnnkle with reserved V2 cup
ground almonds Spread 1 Y4 cups frosting over Starting at 1 long side and usmg
towel as a1d. roll up cake. Transfer to platter Spread remainmg frosting over
entire outside of cake.
GARNISH: Press sliced almonds along s1des but not top of cake. Whip cream
and sugar 111 med1um bowl to stiff peaks Transfer to pastry bag fitted w1th small
star tip Pipe row of rosettes atop cake just above almonds. Refrigerate cake at
least 1 hour.
DO AHEAD: Can be made 6 hours ahead. Keep refrigerated
cakes
Black Forest
Boule-de-N eige
The components of Ge11nanv's famous Black Fowst torte chocolate and
cherries combine m tlus motst, fudgy cake It:-; bakad 111 c1 me tell bowl and
covered with cream. so it resem!Jies a snowLJa/1, ot boulc-de-neigo in
French Begm makmg th1s dessert at least one day c1s the cake needs to
stand overmg/Jt Candred violet petals are available at some supermark ets and
at specJaltv foods stores and some cookware shops; they cdn also be ordered
from cheftools com 14 servings
Cake
Nonstick vegetable oil spray
1/J cup cherry preserves
2 tabl espoons kirsch (clear cherry brandy)
11/z cups dried tart cherries (about 8 ounces)
1 pound bittersweet or semisweet chocolate (do not exceed
61 % cacao), chopped
1 cup (2 sticks) unsalted butter, cut into 16 pieces
11/4 cups sugar
1 teaspoon vanilla extract
6 large eggs
1h cup unbleached all purpose flour
Whipped Cream
2
cups chilled heavy whipping cream
cup powdered sugar
teaspoons kirsch (clear cherry brandy)
teaspoon almond extract
16 candi ed violet petals
--- Cl
, . . . '
CAKE: Position rack 1n lowest third of oven and pr h
. e eat to 350
1 0-cup metal bowl w1th fall , extending 3 inches ave d
. . . . r st es Spa ,
nonst1ck spray St1r preserves w1th k1rsch in medium sk 11
. I et over
heat until preserves melt. Add dried cherries bnng to b c
Ol over
from heat. Let cool.
Melt chocolate with butter in heavy large saucepan over med um
stirring until smooth. Remove from heat. Whisk in sugar and van a
whisk in eggs 1 at a time. Mix in flour, then cherry mixture Transfe
to prepared bowl.
Bake cake m bowl 30 minutes. Fold foil overhang over edges of ca e
prevent overbrowning. Continue to bake cake until top is cracKed a
tester mserted into center comes out with some moist batter attac
55 minutes longer Cool cake completely in bowl on rack (cake rna
center). Press edge of cake firmly to level with center of cake Cove a
stand at room temperature overnight.
WHIPPED CREAM: Using electric mixer, beat cream, sugar. k a
almond extract in large bowl until cream holds peaks.
Invert cake onto platter Peel off foil. Spoon whipped cream 1 to a
bag fitted w1th medium star tip. Pipe whipped cream stars over ca e
completely. Pipe addit1onal stars over top flat center of cake to fa
D 0 AHEAD: Can be made 1 day ahead. Cover with cake dome a
Decorate w1th candied violet petals

Souffle Cake
. , ed I\ hen this caJ.e falls m the center ,1s 1t cools -Jt's the nature
Don t be d,a,m
ffl
f
'lotJr/e<;<> chocolate cat..es llke th1s one Whipped chocolate
of sou es am , , , .
I
IV Co
ver<; the top of the cat.. e. h1dmg the sunken center and
cream c ever .
. I rtous touch The cmnberries need tn stand Jf1 syrup ovennght.
addmg a u w. .
begm makmg this a day ahead 10 servmgs
so '
Poached Cranberries
21
12
cups sugar
1 cup water
3
cups fresh cranberries
1 tablespoon finely grated orange peel
1f
4
teaspoon cinnamon
1/a teaspoon ground allspice
Cake
4 ounces unsweetened chocolate, chopped
6 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
10 tablespoons (11/4 sticks) unsalted butter
7 extra-large eggs, separated, room temperature
1 cup plus 1 tablespoon sugar, divided
1/3 cup Grand Marnier or other orange liqueur
Topping
3 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 cup chilled heavy whipping cream
tablespoon Grand Marnier or other orange liqueur
Ingredient Tip: Room-Temperature Eggs
Th rec pe ca .. , for room-temperature eggs. Although it'S easier
to separate eggs when they're cold. you'll get more volume from
egg Whites when they're at room temperature. To take the chil l off
the eggs, place them m a bowl of very warm water for 5 minutes.
Dram and Wipe dry before separating the yolks from the whites.
Egg Whites will form f1rm peaks rather quickly when whipped. but
when sugar 1s added. the peaks take longer to form So. to speed
along the process. gradually add the sugar when the egg whites
have formed very soft peaks.
POACHED CRANBERRIES: Bring sugar and 1 cup water to b01l in heavy
medium saucepan. st1rnng until sugar dissolves. Add cranberries. orange peel.
cmnamon. and allspice S1mmer until cranberries pop. about 2 minutes Remove
from heat. Let stand 1n syrup overnight Dram cranberries before usmg
CAKE: Preheat oven to 350F. Butter and sugar 9-inch-dlameter springform
pan with 2 V2-inch-high sides. Melt both chocolates and butter in top of double
boiler set over simmenng water. stirring until smooth. Remove from over water.
Comb1ne egg yolks w1th% cup plus 1 tablespoon sugar in large bowl Using
electnc mixer. beat until thick and pale. about 3 mmutes. Gradually beat in Grand
Marnier on low speed. Add chocolate mixture and stir just untilmcorporated
Using electric m1xer fitted with clean dry beaters. beat egg whites in another
large bowl until soft peaks form Gradually add remaining 1.4 cup sugar; continue
beating until m1xture is stiff but not dry Gently fold into chocolate mixture.
Pour batter into prepared pan. Bake cake until top forms crust but ins1de is
still moist. about 45 minutes. Cool completely in pan on rack (cake may fall
while cooling).
DO AHEAD: Cake can be made up to 6 hours ahead Keep at room temperature.
TOPPING: Melt chocolate in top of double boiler over simmering water. stirring
until smooth Remove from over water and cool until just warm to touch. Using
electric mixer. beat cream in large bowl until soft peaks form. Add melted
chocolate to cream and fold together. Fold in Grand Marnier.
Place cake on platter; remove pan sides Spread top of cake with 1 V2 cups
chocolate cream. leaving V2-inch border around edge of cake. Top with poached
cranberries. Spoon remaining cream into pastry bag fitted w1th large star tip
Pipe cream decoratively around top edge of cake.
DO AHEAD: Can be made 3 hours ahead. ChJII. Let cake stand about 7 hour at
room temperature before serving
cakes
Chocolate, Orange,
and Macadamia
BUche de Noel
The bOche de Noi:!l. or yule log, was created in France during the late 79th
century by pastty chefs wlw were inspired by the wood logs that burned
on hearths throughout Cluistmas Eve A bOche de Noel ts basically a jelly
roll--a rolled sponge cake wtth a spiral of buttercream--frosted and
decorated wtth meringue mushrooms to resemble a real tree stump.
Sometimes a dustmg of powdered sugar is added to resemble fallen snow.
Any rolled cake can be decorated to create a bOche de Noel. This one has a
chocolate sponge cake, an orange buttercream fill mg. chocolate frosting,
and of course. all the trimmings. It would look beautiful garnished with the
candied rosemary on pages 46-48 8 servings
Cake
4 large eggs, room temperature
1 large egg yolk
1/4 cup sugar
Pinch of salt
1/3 cup unbleached all purpose flour
1h cup natural unsweetened cocoa powder
11/z teaspoons finely grated orange peel
Buttercreams
11/z cups plus 11/z tablespoons sugar
11/z cups water
5
6
large egg yolks, room temperature
tablespoons Cointreau or other orange liqueur
21/4 cups (41/z sti cks) unsalted butter, room temperature
41/z tablespoons frozen orange juice concentrate, thawed
41fz ounces unsweetened chocolate, melted and cooled
cup nuts, toasted, coarsely chopped
Menngue Mushrooms (see recipe)
162 bon appet it de
sserts
CAKE: Preheat oven to 400F. Lme 17 V2x11 x 1-mch baking sheet
parchment paper. Using electric mixer, beat eggs. egg yolk. sugar, ardsa:
large bowl at medium speed until stiff peaks form S1ft 1n flour and cocoa A
d sheet Ba
orange peel , gently fold together. Spread batter evenly 1n prepare
1
.I . . "d f pa'l abO-
untJ cake IS spnngy to touch and just begins to pull from Sl es
0
7
. . I en
mmutes. Usmg small sharp knife, cut around cake edges to
005
cake and parchment to work surface and let cool
ReCipe Tip: Buttercream Styles
a
re trree pnmary styles of hutterr.rearn Fwnch, ltal1an. dnd
.r t;.l
smple Tills cake rer.1pe uses French butterc1eam. wh1ch IS made by
beatmg hot s ~ r u p mto egg yolks and fmlshmg With butter Italian
buttercrearn IS made by beatmg butter mto ltal1anmer mgue S1mple
butterc'eam IS made by beatmg powdered sugar and butter together
Save the egg wh1tes to use 1n the Mermgue Mushrooms
BUTTERCREAMS: Brmg sugar and 1 Y2 cups water to boll in heavy medium
saucepan. st1rnng Ul.t.J sugar dissolves. Contmue boiling without stirnng until
candy thermometer reg1sters 240 F (soft-ball stage). occasionally brushmg
down s1des of pan w1th wet pastry brush
Meanwhile. usmg electric m1xer. beat egg yolks in medium bowl until thickened
Add Comtreau. Gradually beat m hot syrup Continue beatmg until bottom of
bowl cools to room temperature. about 5 minutes Add butter. 3 tablespoons
at a t1me. beating at med1um speed after each addition until smooth. M1x 1n
orange JUICe concentrate. Transfer 31.4 cups buttercream to small bowl. M1x
melted chocolate into remammg buttercream. (If buttercream looks broken or
curdled. place bowl with buttercream over medium heat on stove burner and
whisk 5 to 10 seconds to warm mixture sl1ghtly. Then remove from heat and
beat m1xture again at med1um speed. Repeat warming and beating as many
t1mes as needed unt1l buttercream is smooth.)
Invert cake onto sheet of plastic wrap Carefully remove parchment Spread
orange buttercream over cake. leaving 1-mch border on long s1de Spnnkle w1th
macadamms. Usmg plastic wrap as aid, roll up cake Jelly-roll style. starting at
long side and rollmg toward side with uncovered border.
Trim to make ends of roll even. Cut 2 mches off each end of roll at 45-degree
angle [l l. Using plast1c as aid, transfer roll to platter. seam side down Spread
some _chocolate buttercream on cut ends of 2-inch p1eces. With buttercream
touchmg cake. place
1
piece atop cake off center; place second piece on 1 long
Side of cake to rese bl
m e tree stump. Transfer 1 cup chocolate buttercream to
pastry bag fitted with 114-mch plam tip. Spread remaming chocolate buttercream
over cake. Pipe butt . .
ercream m sp1rals over ends of bOche and stumps startmg
at center of each R f k .
un or tmes through buttercream to create bark pattern [2]
DO AHEAD Can b
2
ho b e made 1 day ahead Chill. Let stand at room temperature
urs efore servmg.
Garnish With Menn .
gue Mushrooms JUSt before serving.
Y Meringue Mushrooms
These little menngue cook1es make the perfect ernbell1shment to any buche
de Noel Here, powdered sugar and egg wh1te form the glue that st1cks the
menngue caps and stems together. but melted dark chocolate could also be
used Don't worry d your caps and stems aren't uniform, they'll only look more
natural A tap of sifted cocoa powder JUSt before servmg creates mushroom
freckles Makes about 15
114 cup egg whites (about 21arge), room temperature
Pinch of salt
2 tablespoons sugar
2 tablespoons powdered sugar
1 tablespoon powdered sugar mixed with 114 teaspoon egg white
(paste)
Natural unsweetened cocoa powder
Preheat oven to 150F. Line baking sheet w1th parchment. Using electric mixer.
beat egg wh1tes and salt 1n medium bowl1 minute to blend. Combine sugar
and 2 tablespoons powdered sugar in small bowl. Add to egg whites 1n 3 addi-
tions, beating 20 seconds after each Continue beating until meringue is st1ff
and glossy Transfer m1xture to pastry bag fitted w1th Yz-inch plain tip Pipe
about fifteen Yz- to 1-inch domed rounds on prepared sheet for mushroom
caps Smooth top of each with damp finger P1pe about fifteen Yz- to 1-inch
peaked mounds on prepared sheets for stems. Bake until meringues are dry
and beginning to color. about 1 hour 45 minutes Let cool completely.
Us1ng small knife. cut small hole in bottom of each mushroom cap. Dip peaked
end of stem in sugar paste and push into hole in mushroom cap Repeat with
remaining stems and caps.
DO AHEAD: Can be made 7 day ahead Store in airtight container at room
temperature
Oust mushrooms with cocoa before servmg.
Storage Tip: Meringues
The long bakmg t1me dries out the menngue so that the cookies
become crunchy; the low temperature is what keeps them wh1te
Any dampness or humidity will soften the meringues. Keep them
crunchy by stormg them in an airtight container, such as a cookie tin
cakes
Choco ate Fruitcake
d
A1 Alfe Eac;tem markets are hoth good places to
Natural foods stores an n, hil ~ .
find the dned fnnts called for lf1 tlus rectpe. 16 servmgs
Cake .
11/2 cups diced stemmed dried Calimyrna fgs
1 cup diced pitted prunes
1
cup diced dried peaches
1
cup diced pitted dates
1;
4
cup spiced rum or dark rum
v
4
cup fresh orange juice
3 tablespoons minced orange peel (orange part only)
3 cups sifted unbleached all purpose flour (sifted, then measured)
lf
4
cup natural unsweetened cocoa powder
1112 teaspoons baking powder
1'h teaspoons baking soda
3/
4
teaspoon ground cinnamon
3J4 teaspoon salt
2 cups (packed) dark brown sugar
3 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), coarsely chopped
'h cup (1 sti ck) unsalted butter, room temperature
4 large eggs
1 cup purchased mi ncemeat with brandy and rum
21!2 cups l arge walnut pieces, toasted
Glazes
3 tablespoons light corn syrup
2 tablespoons spiced rum or dark rum
3 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
3 tablespoons unsalted butter
Orange peel strips
CAKE: Pos1t1on rack m center of oven and preheat to 32S F G
12- to 15 cup Sundt pan Dust pan with cocoa; tap out excess eC r
prunes. dried peaches. dates. rum. orange ju1ce. and orange e
. . . P e
Let stand 30 mmutes. st1rrmg occasionally. Sift flour, cocoa. bak
baking soda. cinnamon. and salt mto medium bowl. Fmely gma
9
chocolate in processor.
Using electnc mixer. beat butter in another large bowl unt
1
1 fluffy B a
chocolate mixture in 3 additions (mixture will be grainy) Beat r. eg
Using rubber spatula. mix in YJ of dry ingredients. Mix in half of m ;ce
in half of remaining dry ingredients. then remaining mincemeat A re
dry 1ngred1ents and walnuts to dried fruit mixture, tossing to coate
batter and blend well Spoon batter into prepared pan.
Bake cake until tester inserted near center comes out With just a fe
attached. covenng cake loosely with foil if browning too quickly, abo
Cool cake in pan on rack 20 mmutes Turn pan over onto rack. Letstand3
gently I 1ft off pan. Cool cake completely.
GLAZES: St1r corn syrup and rum in small bowl to blend Place cake
Brush all of rum glaze over cake. Double-wrap in foil and store at roo
ture at least 2 days.
DO AHEAD: Can be made up to 3 months ahead Store in refngerat ' ~
room temperature before contmuing.
Stir chocolate and butter in heavy small saucepan over low heat urt
and smooth. Cool 15 mmutes. Drizzle chocolate glaze decoratively ove t
cake. Garnish with strips of orange peel and serve.
ad ( Itt istr 1 Pudding
llat--d auc
, . fJUddmg 1s tl'dllv d dense. motst spwed cclkt' th.1t :.,
Enqft.:;/1 [ hnstma.\
- 1 t n , r
1
tllt't than haked m the oven Puddlllfl molds ate
te1med on t 7P ,\ l t (
s ' ,
11
e o;totP'> Some molds come tvtth a /1(/ th1t can be used
81 c:nfab/e at COO !II'' .
, c,., of the tot! em en JQ 8 to 10 servmgs
m pta r.
Hard Sauce
1
v
2
cups powdered sugar
1
/z cup (
1
stick) unsalted butter, room temperature
2
tablespoons brandy
1
teaspoon finely grated orange peel
Pudding
Nonstick vegetable oil spray
1 1f
4
cups unbleached all purpose flour
1 tablespoon ground ginger
2
1
teaspoons ground cinnamon
teaspoon baking powder
Vz teaspoon salt
Vz teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1
/z cup orange marmalade
1f4 cup mild-flavored (light) molasses
teaspoon finely grated orange peel
Technique Tip : Two Coats
CvatuiQ the puddmg rr.vld w:th both nonstick cookmg spray and
butter rr11ght seem excessive. but they both serve a purpose: The
spray helps ensure that the puddmg will unmold easily, and while
the butter helps m this effort. it also adds extra richness and flavor
HARD SAUCE: Cornbme all mgred1ents m small howl; st1r to blend well
DO AHEAD: Can be made 4 days ahead Cover and refrigerate Brmg to room
temperature before servmg
PUDDING: Coat inside and center tube of 6 to 8-cup puddmg mold or Bundt
pan w1th nonstick spray, then coat generously w1th butter S1ft flour. gmger.
cinnamon. bakmg powder. salt. baking soda. and cloves into med1um bowl. Using
electric mixer. beat sugar and butter m large bowl until well blended. Beat 1n
eggs 1 at a t1me. then marmalade, molasses, and orange peel. Beat m flour
mixture. Transfer batter to prepared mold. Cover mold tightly w1th buttered foil,
buttered side down.
Place steamer rack m large pot. Place puddmg mold on rack Fill pot with
enough water to come halfway up sides of mold Bring water to boil. Reduce
heat to medium. Cover pot and steam pudding until tester mserted near center
comes out clean. adding more balling water as needed to mamtain water level,
about 1 hour 15 minutes. Using oven m1tts as aid. remove mold from pot
Uncover and let stand 10 minutes. Cut around top center and s1des of pudding
to loosen. Turn pudding out onto rack and cool 20 minutes
DO AHEAD: Can be made 7 day ahead. Cool completely. Return pudding to
mold, cover and chill. Resteam. covered. 45 minutes to heat through, then turn
out of mold
Transfer pudding to platter Cut pudding mto wedges: serve with sauce.
cakes
S
d
C
ranberry-Marmalade
teanne .
Pudding with Grand Marmer
Hard Sauce Rosettes
It gl
"II Ill which tlw puddmy is .J moist. nch
T111S tradJtJOrW n '' '
' l " g baked 111 a covered tontcJIIWt suff OU!Idud
cake tts te\ture ,rom Jt.lfl
b tl
rile tradJtJonal mold used to nwke steamed puddmg looks
a L1ater a 1 '
1
ltke a Bundt pan with a lid If you don't have one, JUSt use a loaf pan covered
L
1
tth fotl 8 servings
Pudding
1
cup unbleached all purpose flour
1 teaspoon baking powder
'h teaspoon ground ginger
Vz teaspoon ground nutmeg
V teaspoon salt
1/z cup (1 sti ck) unsalted butter, room temperature
3/ cup sugar
2 large eggs
V cup Sherry
Vz cup orange marmalade
2 cups coarsely chopped fresh or frozen cranberries
Candied Cranberries
3
/4 cup sugar, divided
1
h cup water
lfz cup fresh cranberries
Grand Marnier Hard Sauce Rosettes (see recipe)
166 bon appetit d
esserts
PUDDING: Preheat oven to 350F Butter and flour 1 quat
r PUdd
loaf pdn Sift flour. bak1ng powder. gmger. nutmeg. ancl salt Into
Us1ng electric mixer, heat butter in large bowl until light a
1
d f f
Beat in eggs 1 at a time. Beat in half of dry 1ngred1ents, then S
1
ing dry Ingredi ents. Fol d in marmalade. Gently fold m chopped cr
1
Spoon batter into prepared mold: smooth top. Top pudd ng mo
cover tightly with large sheet of buttered foil, buttered s de dow p
in Dutch oven or large baking pan. Pour enough hot water mto pa
halfway up sides of mold Bake until small knife inserted near ce e
comes out clean. about 2V2 hours. Remove from water CoollO m
Cut around edge of pan to loosen pudding. Turn out onto plate
DO AHEAD: Can be made 4 days ahead. Cool completely Wrap t
plastic; chill Reheat before serving: Remove plastic; wrap pudd r1g
Reheat tn 350 F oven unttl heated through, about 45 mmutes
CANDIED CRANBERRIES: Line small baking sheet wtthwaxed
V2 cup sugar and V2 cup water to boil in heavy med1um saucepan s
sugar dissolves Attach candy thermometer to side of pan Com ue
until thermometer reg1sters 238F. about 6 minutes. Remove frof'l ea
cranberries. Let stand until cranberries are tender but still reta s a
3 minutes. Using slotted spoon. carefully transfer cranbernes to preoa t
sheet. Let stand until almost dry, about 20 mmutes.
Place remainmg Y., cup sugar m shallow bowl. Add cranbernes an
completely coated.
DO AHEAD: Can be made 6 hours ahead. Cover and Jet stand at
temperature.
Serve steamed puddi ng warm with candied cranbemes and
Hard Sauce Rosettes.
Grand Marnier Hard Sauce Rosettes
1 blend of butter. sugar. and flat ormg -1s often made WIth
Hard "auce- a riC 1 . . .
~ b t 1 ere ta/..e::, :m orange flavor from Grand Marmer. P1pmg the
brandt or rum.
11
1
.
t O
c;ettes is fun and adds a playful touch, but d you don t feel
hard sauce 111 o r
h t
c;tput the sauce 111 a servmg bowl and pass 1t at the table.
like rt0mg t a JU.
Makes 8
cup (
1
stick) unsalted butter, room temperature
1112
cups powdered sugar
2
tablespoons Grand Marnier or other orange liqueur
Lme small baking sheet with waxed paper Using electric mixer. beat butter
rr med
1
um bowl until light and fluffy Beat in sugar. then lrqueur. Transfer to
pastry bag fitted wrth large star tip. Pipe 8 large rosettes onto prepared baking
sheet. Chil l until set. about 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Wine with Cake
Cake is synonymous with celebration. and a glass of wine
alongsrde arlds to the specral-occasion feelrng. But servrng dry
wine with sweet cake makes both things taste awful. The sugar
rn the dessert wrecks the flavors in the wine and makes it taste
bitter. (If you've ever been served dry [brut} Champagne wrth
birthday cake. you've experienced thrs.) Both still wine and
sparkling wine can taste great with cake A good rule of thumb.
Make sure that what's in the glass is as sweet if not sweeter
than what's on the plate. But the best dessert wines shouldn't
overwhelm with their sugar level : They should have enough
acidity to balance their sweetness. Typically, dessert wrnes can
have flavors of peach. apricot. crtrus. nuts. and toffee. among
others Here are a few to look for:
MOSCATO 0' ASTI, a gently fizzy Italian wine. which also has
a low alcohol content
VOUVRAV MOUSSEUX, a bubbly Chenin Blanc from France's
Lorre Valley
LATE-HARVEST RIESLING grown from sweet Riesling grapes;
especially good ones come from Germany, France. and Australia.
SWEET CHAMPAGNE from France. of course. Look for extra-
dry or the sweeter demi-sec
SAUTERNES, from the Bordeaux region of France. arguably
the greatest dessert wine in the world. It's some of the most
expensive. too, especially if aged.
ca
\0
cheesecakes
New York Style Cheesecake 172
Red-BerryCheesecake 173
Lemon Cheesecake with Gmgersnap Crust 173
Orange Blossom Cheesecake with Raspberry
Pomegranate Sauce 174
Glazed Plum Cheesecake 175
Peach Cheesecake with Gingersnap Crust 176
Cranberry Swirl Cheesecake with Cranberry-
Raspberry Compote 177
Key Lime Cheesecake with Tropical Dried-Fruit
Chutney 178- 79
Vanilla Bean Cheesecake with Guava Topping
and Mango-Lime Salad 180
Deep Dark Chocolate Cheesecake 183
Cappuccino Cheesecake 184
Almond Joy Cheesecake 184
Black Forest Cheesecake 185
S'mores Cheesecake with Summer Berries 186
Double-Decker Raspberry and White
Chocolate Cheesecake 187
Pumpkin Cheesecake with Marshmallow- Sour
Cream Topping and Gingersnap Crust 188
Creme Fraiche Cheesecake with Honey-Rum-
Roasted Pineapple 190
Mascarpone Cheesecake with Balsamic
Strawberries 191
Mascarpone Cheesecake with Candied
Pecans and Dulce de Leche 192
Mascarpone Cheesecake with Quince
Compote 193
Almond Cheesecake with Sour Cream and
Blackberries 194
Hazelnut Praline Cheesecake 195
Pistachio Brittle Cheesecake 197
Peanut Butter- Brownie Cheesecake 198
Baklava Cheesecake 199
Upside-Down Honey Cheesecakes 200
Individual Cheesecakes with Mixed Berry
Sauce 200- 01
Coeur a Ia Creme 201
Cream Cheese Pie Topped with Peaches and
Blackberries 202
Vanilla Cheesecake Tartlets with Vanilla-Vodka
Berries 202
No-Bake Blueberry Cheesecake with Graham
Cracker Crust 203
n New York- Style Cheesecake
v k C'ty Ill the 7920s by Jewish delicatessens, this cake
Made popular 117 NeiV rOf I II 8 k'
. . , I ~ c A e r crust and smooth crecJm cheese fl mg a mg
is 1dentdied b)' Jt:-; ghJWITI Cfc ' 1
t b
,t/1 'flows the nch filling to cook at an even, steady wat
the cake m a wa er ll ,, . d d
. I I cakr It" c;ignature creamy quality. For cJ slightly fluffier an twr
gwmg t 1e c 1eese 1 ck at
. ' 't oafs) bake the cake dllectly on t 7e oven ta
verston {winch may cracll as I c , .
I
b t 7 hour 20 mmutes 12 servmgs
JOO''F Witt! the centel IS softY set, a ou
Crust
9 whole graham crackers, broken into pieces
5 tablespoons chilled unsalted butter, cut into 1/z-inch cubes
3 tablespoons sugar
Filling
5 8-ounce packages Philadelphia-brand cream cheese, room
temperature
11/z cups sugar
4 large eggs
1 large egg yolk
1 tablespoon fresh lemon iuice
11/z teaspoons vanilla extract
Pinch of salt
1 tablespoon unbleached all purpose flour
CRUST: Preheat oven to 325F. Grind graham crackers to coarse crumbs in
processor. Add butter and sugar. Process until blended and crumb mixture
begins to stick together. Press crumb mixture onto bottom (not sides) of 9-inch-
diameter springform pan with 23J4-inch-high sides. Bake crust until golden and
firm to touch, about 25 minutes. Cool crust in pan on rack. Wrap outside of pan
with 3 layers of heavy-duty foil. Maintain oven temperature.
FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy.
Gradually add sugar, beating until blended. Beat m eggs and egg yolk 1 at a
time just until blended, occasionally scraping down sides of bowl. Beat in lemon
juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrape
filling over crust in pan.
Place cake pan in large roasting pan. Add enough hot water to roasti ng pan to
come halfway up sides of cake pan; place in oven. Bake cheesecake in water
bath until center is softly set, about 1 hour 15 minutes. Remove from oven. Let
stand tn water bath 5 mmutes. Place cheesecake in pan on rack. Cut around
p a ~ Sides :a loosen cake. Cool completely at room temperature. Cover and
ch1ll overn1ght
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut around pan sides again; remove pan sides. Cut cheesecake into wedges.
T echnique T ip : Give It Time
When making cheesecake, plan ahead. Many or th
e recipe
this chapter require that the cheesecake chill ove
rnlght to f1
up properly-this results in the best texture and e
1
as test she
Virtually every cheesecake in this chapter (unless
1
tsa
g
less cheesecake) features a crumb crust made from gra a
crackers, gingersnaps or another kind of cookie, or nuts
many ways, these are the simplest crusts to make, as the
don't involve preparing or rolling out dough. But there are t
a few handy tricks to know.
1. To grind cookies, wafers, and graham crackers into cru
try one of two methods:
BY MACHINE Put broken-up cookies or crackers m a
food processor. Use on/off turns to pulse until the crumbs a e
evenly ground to the desired coarseness.
UNPLUGGED Enclose broken-up cookies or crackers
a heavy-duty resealable plastic bag. Pass a rolling pin over
them until they're evenly crushed to the desired coarseness
2. Blending the butter, crumbs, or ground nuts with other crus
ingredients in a food processor will give you the quickest and
most uniform results (although some simple crust recipesca
for the ingredients to be blended in a bowl, so check the
instructions).
3. To press crumb crusts evenly into a pan, wrap your
k. nd press firm
fingertips in plastic wrap to prevent stlc mg a
Make sure to create a crust of even thickness.
Red-Berry Cheesecake
h
ecJ
/t"
1
s the perfect dessert for showcasmg st11nme1 :., best
Ttus t ees
11
It l
orth scourmn the fatmers' matf...et lot the npest, most fraqrant
bemes ~ ~
raspbernes and stra1rbemes you can gt't y0111 hands on. 12 servings
3
tablespoon unsalted butter, room temperature
cup coarsely ground graham cracker crumbs
8-ounce packages Philadelphia-brand cream cheese,
room temperature
1'1 cups sugar, divided
11/
2
teaspoons vanilla extract, divided
4 large egg whites, room temperature
2 cups sour cream
2 lfz-pint containers raspberries
1 1-pint container strawberries
Preheat oven to 350F. Spread 1 tablespoon butter evenly over bottom of
9-inch-dlameter springform pan with 2%-inch-high s1des. Sprinkle with
graham cracker crumbs. Using electric mixer, beat cream cheese in large
bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until
well blended. Usmg clean dry beaters, beat egg whites in another large
bowl unt1l stiff but not dry. Gently fold beaten wh1tes mto cheese mixture
in 3 additions. Pour batter into prepared pan.
Bake cheesecake until filling 1s puffed and cracks begm to form around
edges, about 35 mmutes. Remove from oven. Comb1ne sour cream,
remaining Y4 cup sugar, and remaining Yz teaspoon vanilla m small bowl;
stir until blended. Spoon sour cream mixture over filling Usmg spatula,
spread sour cream mixture evenly over hot cheesecake, covenng
completely
Bake c ~ k e 5 mmutes longer. Transfer cake to rack. Cool completely. Cover
and chill overnight
Cut around pan sd
1
1
es to oosen cake; remove pan sides Garnish cake w1th
some berries Cut int d . . . .

0
we ges and serve w1th remammg bernes
Lemon Cheesecake
with Gingersnap Crust
Slfnple yet surpnsmg-fresh lemon Jutce and freshly grated lemon peel
transform the classtc cheesecake, and leaves from a lemon tree are a simple,
perfect garnish To grind gingersnap cookies, break them intn large pteces
and whirl them 111 a food processor until evenly ground. 16 servings
2 cups ground gingersnap cookies
6 tablespoons (% stick) unsalted butter, melted
5 B-ounce packages Philadelphia-brand cream cheese,
room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups sour cream
2 tablespoons finely grated lemon peel
2 tablespoons fresh lemon juice
lemon leaves (optional)
Preheat oven to 350F. Stir cookie crumbs and melted butter in medium bowl
unti l evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-
diameter spnngform pan with 3-inch-hlgh s1des. Bake crust until deep golden,
about 12 mmutes. Cool completely Reduce oven temperature to 325F. Wrap
outside of pan w1th 3 layers of heavy-duty alum1num foil.
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy.
Gradually beat in sugar, then salt Beat in eggs 1 at a time. Beat in sour cream,
lemon peel, and lemon ju1ce Pour fillmg into crust Place wrapped cake pan in
large roasting pan. Pour enough hot water mto roast1ng pan to come halfway
up sides of cake pan
Bake cake until filling is slightly puffed and moves only slightly when pan 1s
shaken gently, about 1 hour 25 minutes Remove cake pan from water bath;
remove foil Cool cake in pan on rack 2 hours Chill uncovered until cold, cover
and keep chilled at least 1 day and up to 2 days.
Cut around pan sides to loosen cake; remove pan s1des. Place cake on platter.
Garnish with lemon leaves, if desired.
Orange Blossom. Cheesecake
with Raspberry-Pomegranate Sauce
Orange-flower water and pomegranate JUICe lend Moroccan style to the
New York cheesecake. The nch filling 1s citrusy and flotal. and the tart.
red pomegranate sauce offers a deltciously tangy contrast. Orange-flower
water is an aromatic f/avonng extract that is sold at some supermarkets
and at liquor stores and Middle Eastern markets. 12 servings
Crust
13/4 cups graham cracker crumbs (from about 12 whole
graham crackers)
11/4 cups walnuts
6 tablespoons sugar
1/z teaspoon salt
1/4 teaspoon ground cloves
1
/z cup (1 stick) unsalted butter, melted
Filling
5 B-ounce packages Philadelphia-brand cream cheese,
room temperature
1
2
h cups sugar
3 tablespoons unbleached all purpose flour
2 tablespoons finely grated orange peel
2 teaspoons orange-flower water
5 large eggs
2 large egg yolks
Sauce
cups chilled fresh pomegranate juice
12-ounce bags frozen raspberries (unthawed)
cup sugar
cup honey
CRUST: Wrap 3 layers of heavy-duty aluminum f .
1
. Ol around outs d
d1ameter springform pan with 2%-inch-high side
8
1
e f
s. utter pan Be
cracker crumbs. walnuts. sugar. salt, and cloves
In processor Llt
ground. Add melted butter Usmg on/off turns blend
1

. . untl mo st cr
Press crumb m1xture onto bottom and 2 1nches up s
1
d f
es o pan
FILLING: Preheat oven to 500F. Us1ng electric mixer bl d
en cream cr
sugar. flour. orange peel, and orange-flower water in large b
8 ow e a ~
and egg yolks 1 at a time. Pour filling 1nto crust.
Bake cheesecake until slightly puffed and beginning to brown
1
r soots
12 mmutes Reduce oven temperature to 200F and continue bakmg
cake is gently set in center (edges may crack). about 1 hour Transfer ca
rack and cool 5 mmutes. Cut around pan sides to loosen cake Coo
completely. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead; keep chilled
SAUCE: Bring juice to boil in heavy large saucepan. Reduce heat. srr
until reduced to 1 cup, about 35 minutes. M1x m raspberries and sLga
Simmer until reduced to 3 cups, stirring frequently, about 20 minutes 'vi
honey and return to simmer. Cool sauce sl ightly. Cover; chi I unt1 co
DO AHEAD: Can be made 1 day ahead; keep chilled.
Cut around pan s1des again; remove pan s1des. Cut cheesecake
1
to
and transfer to pl ates. Spoon sauce over cheesecake and serve
vn Glazed Plum Cheesecake
g
Conce
ntnc Circles of red-skmned plum wedges wh1ch have been
Gl1stenm
bathed m a syrup of orange JUICe. red currant Jellv. brown sugar. and gmge1
create
8
stunnmg presentdt!On for a dmner-party desse1 t Plum vane ties that
will look espec
1
allv beautiful atop th1s cheesecake include Satsuma. Red
B e a u t } ~ and Grand Rosa 10 to 12 servings
Crust
11 whole graham crackers, coarsely broken
'/ cup lpacked) golden brown sugar
1/ teaspoon ground cinnamon
Pinch of salt
5 tablespoons unsalted butter, melted
Filling
3 B-ounce packages Philadelphia-brand cream cheese,
room temperature
cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract
Plums
cup orange juice
cup red currant jelly
cup lpacked) golden brown sugar
lf-inch-thick slices peeled fresh ginger
large ripe red-skinned plums, halved, pitted, cut into
'h-inch-thick wedges
CRUST: Preheat oven to 350F L1 ghtly butter 9-inchdlameter spnngform pan
w1th 2
3
14-inchhlgh sides. Combine graham crackers. brown sugar. cinnamon. and
salt in processor. Process until fi ne crumbs form Mix in mel ted butter Transfer
crumb mixture to prepared pan; press over bottom (not si des) of pan Bake crust
until set and golden. about 10 minutes. Cool on rack while preparing fil ling.
Reduce oven temperature to 300F.
FILLING: Using electric mixer. beat cream cheese m large bowl unt1l smooth.
Beat m sugar. Beat 1n eggs 1 at a time. then mix in sour cream. lemon peel. and
vanilla. Pour fillmg over crust.
Bake cake until sides puff slightly and center is just set. about 1 hour 15 minutes.
Turn oven off. Leave cake in oven with door slightly open 30 minutes.
Transfer cake to rack Cut around pan s1des to loosen cake. Cool cake
completely in pan on rack. about 3 hours (cake may crack slightly as it cools).
Cover and chill cake overnight.
PLUMS: Whisk orange juice. jelly, brown sugar. and ginger in heavy large
skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to
boil. Reduce heat to medium-low. Cover and simmer gently until plums are just
tender but still hold shape, about 3 minutes. Usmg slotted spoon. transfer plums
to large plate and cool. Boil cook1ng liqu1d in skillet until thickened to syrup
consistency, st1rrmg occasionally, about 7 minutes Discard ginger.
DO AHEAD: Plums and syrup can be made 4 hours ahead Cover separately
and chJII.
Cut around pan s1des again, remove pan s1des. Arrange plum wedges in concen-
tric circles atop cheesecake. covenng completely. Brush some syrup over plums.
Cut cake mto wedges Serve w1th remam1ng syrup.
cheesecakes
r n p
ke With
rut
little more spice than the fcJmiliat gtaham
The gmgetsnap cmst hele /1as a . , I t to the sweet peach compote.
d
d l!cwus camp emen
crader crust and prOll es a e I ee'>e filling If you're headed
1
two layers of cream c
7

lth!ch ts 'hidden 7etween I heesecake travels well Glaze
otluck dmner or celebratiOn feast, t usc
to a P fl chill it and transport it 117 the same pan. Come
the cake m tts spnng arm pan. d t;Jen top the cake with fresh peach slices.
semng time, release the pan st es,
12 servings
Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
1f
4
cup (112 stick) unsalted butter, melted
Filling
4 small peaches (about 1% pounds), peeled, pitted, sliced
lf inch thick
2 tablespoons plus 11/4 cups sugar
1/2 teaspoon fresh lemon juice
4 B-ounce packages Philadelphia-brand cream cheese,
room temperature I
large eggs \i 4
1
h cup sour cream
1
1
h teaspoons vanilla extract
Glaze
1f2 cup peach preserves
1
1
h teaspoons fresh lemon juice
1h large peach, peeled, pitted, very thinly sliced
bon a d
ppettt esserts
Technique Tip: Room Temperature
Removmg the cream cheese from the fndge and lettm .
g 1t come
to room temperature for 30 minutes will make the fillin
. g much
easier to m1x.
CRUST: Preheat oven to 350oF. Grind gingersnaps in processorto coar
crumbs Add melted butter and blend until evenly mo1stened Press c
mixture onto bottom and 1 inch up sides of 9-inch-diameter spnngfo
with 2%-inch-hlgh sides. Bake crust until beginning to brown, about8
minutes. Cool in pan on rack. Reduce oven temperature to 325F
FILLING: Combine peaches, 2 tablespoons sugar, and lemon juice n
large saucepan. Cover and cook over medium-high heat until sugard
and peaches are juicy, stirring occasionally, about 5 minutes Uncove a
cook until peaches are tender and juices thicken, about 5 mmutes. Co
compote.
Using electnc m1xer, beat cream cheese in large bowl until fluffy Gra
add remaming 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at
time. M1x in sour cream and vanilla. Spoon half of cheese m1xture (abo
3 cups) into crust. Spoon peach compote over by tablespoonfuls, spa
apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake o f
Bake cake until puffed, set in center, and beginning to brown, about
Place hot cake on rack; cool 5 minutes. Cut around pan sides to loose
chill uncovered overn1ght.
DO AHEAD: Can be made 2 days ahead. Cover; keep chtlled
GLAZE: Combine preserves and lemon juice in heavy small saucepa
to small bO
St1r over medium heat until glaze comes to simmer Stram 10
Cut around pan sides again, remove pan sides. Place cheesecake on p
Spread glaze over top of cake to within Y4 1nch of edge. Chill until glaze
h
slices 1n ce
sets, at least 30 m1nutes and up to 8 hours Arrange peac
of cake and serve
ranberry Swirl Ch esecake with
ran berry- Raspberry Compote
1
5
t/Jat run thwugh th1s creamy cheesecake look imptessive.
The red swm. . . .
k S to er
e
1
te them 1<; a butter knife and a few tw1sts of the w11st.
but alllttJ e '
12 servings
Puree
2
cups fresh or thawed frozen cranberries
2/J cup sugar
2h cup fresh orange juice
2
tablespoons finely grated orange peel
1;
2
teaspoon ground cinnamon
y
4
teaspoon ground nutmeg
4 teaspoons vanilla extract
Crust
Nonstick vegetable oil spray
2lt cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
teaspoon ground cinnamon
1/z cup (1 stick) unsalted butter, melted
Filling
4 B-ounce packages Philadelphia-brand cream cheese,
1
4
1f2
room temperature
cup sugar
large eggs
cup sour cream
cup heavy whipping cream
tablespoon vanilla extract
Cranberry-Raspberry Compote (see recipe)
PUREE: Combine all ingredients except vanilla in heavy large saucepan Bring
to boll over med1um-high heat, stirring until sugar dissolves. Reduce heat to
medium and cook until m1xture thickens. stirnng occasionally, about 5 m1nutes.
Cool slightly. Transfer to processor. Add van1lla; puree until smooth. Strain mto
med1um bowl ; discard solids. Cover w1th plastic and ch1ll at least 6 hours
CRUST: Spray 1 0-inch-diameter springform pan with 2314-inch-high sides with
nonstick spray Wrap outside of pan with 3 layers of heavy-duty foil Blend
cookies. sugar. and cinnamon in processor. Add melted butter; blend until moist
clumps form. Press crumb mixture onto bottom and up sides of pan Chill crust
whi le preparing filling.
Fl LLI N G: Position rack 1n center of oven and preheat to 350F. Using electnc
mixer. beat cream cheese m large bowl until fluffy. Beat in sugar Beat in eggs
1 at a time M1x in sour cream. whipping cream. and vanilla.
Spread 1/3 of fill1ng over prepared crust. Dollop 1/3 of cranberry puree atop
filling. Repeat layering of filling and puree 2 more times. Using butter kmfe.
make a few z1gzag cuts through batter to sw1rl puree and create marbled
design [1].
Place cake pan in large roasting pan. Pour enough hot water into roasting pan
to come halfway up s1des of cake pan. Place in oven and bake cheesecake unt1l
puffed around edges. about 1 hour 15 minutes. Turn off oven. Let cake stand m
oven 1 hour. leavi ng oven door slightly ajar.
Transfer cake to rack Cut around pan s1des to loosen cake. Cool completely.
Remove foi l from pan s1des. Cover cake and chill overnight.
DO AHEAD: Can be made 2 days ahead Keep chilled.
Remove pan s1des. Serve cake with Cranberry-Raspberry Compote.
(continued next page)
ch eesecakes 171
I
I
I
Cranberry Swirl Cheesecake
with Cranberry-Raspberry
Compote ( n mtu d)
C nberry Raspberry Compote
In add1t10n to bemg a beautiful crownmg touch for the cheesecake, this
compote 1s great vamlla-f/avored frozen yogurt or thick and creamy
plam Greek yogurt Makes about 2 cups
12-ounce package frozen raspberries, thawed
cup fresh or frozen cranberries
cup (packed) golden brown sugar
tablespoon fresh lemon juice
teaspoons finely grated lemon peel
teaspoon ground cinnamon
teaspoon ground nutmeg
tablespoon vanilla extract
Combine allmgredients except vanilla in heavy med
medium heat until cranberries burst and mixt . IUm Simmer over
about 10 mmutes. Remove from h t C thickens. stlrnng occasionally,
ea . ool slightly St -11
temperature. Cover and chill until ld lr In vanl a. Cool to room
co . at least 6 hours
DO AHEAD C b
. an e made 2 days ahead. Keep chilled.
bon ap ..
- - peht dess
erts
Key Lime Chee
. hT se
Wl.t ropica
Dried-Fruit Ch
utn
Key limes are round. golf-ball-siZe limes fr Fl .
om onda that
fragrant and JUICY than common Persia
1
. are u ua
n lmes, With sk
more yellow. They're the star players in Ke
1
. m that 1s th
Y I me p1e and th
IS a denser, richer version of that Florida cl . ts chee
. .
available m the produce section of supe k es are' ere
rmar ets and at s
stores The peak season is late spnng and pec!alty
. summer. If you c .
you can use the ;uice and peel of regular lime 12 . ant find
s. servmgs
Crust
cup unbleached all purpose flour
cup sweetened flaked coconut
cup sugar
cup (1J2 stick) unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese,
'h
1
5
3
2
%
room temperature
cup sour cream
cup sugar
large eggs
tablespoons fresh Key lime juice
teaspoons finely grated Key lime peel
teaspoon vanilla extract
- rUit hutney (see recipe) Tropical Dried f c
CRUST: Preheat ave t 350oF d b n . St1rflour. coconut. and me u
owl to blend. Drizzle melted butter over and stir until mixture st1cks
together Press . . . mixture f1rmly onto bottom (not sides) of 9-inch-dlamete
spnngform pan wth 23/. . .
1 74
-mch-h1gh sides. Bake crust until golden brown
about 25 minute C I f h 5 oo crust Wrap outside of pan w1th 31ayers o
eavy-duty foil .
FILLING: Usmg electric m1xer. beat cream cheese in large bowl until
smooth Beat
111
sour c1eam. then sugar. Beat 111 eggs 1 at a t1me. occasionally
dow
n sides of bowl Beat in lime jUice. lime peel. and van1lla. Pour
scrapmg . .
batter over crust Place wrapped cheesecake 111 large roastmg pan. Pour
enough hot water into roasting pan to come halfway up sides of cake pan
Cover cake pan (not roasting pan) loosely with foil.
Bake 1 hour. Uncover and continue to bake until cake is just set in center
when pan 1s gently shaken. about 20 minutes longer Remove cake from
water. remove foil, and place drrectly into refrrgerator. chill uncovered
o\ernight
Cut around pan sides to loosen cake. Remove pan sides. Slice cake. serve
with Tropical Dned-Fruit Chutney
1 ~ Tropical Dried-Fruit Chutney
Cooking dried fru1ts in Sherry and adding pineapple juice off the heat adds
luscious moistness to the fruit; adding chopped mint and cilantro lends a sweet-
savory touch. Dned mango, papaya, and pineapple are available at natural
foods stores and specialty markets. Star anise, a star-shaped, slightly licorice-
flavored seedpod, is available in the spice section of some supermarkets and
at specialty food stores and Asian markets. Makes about 3 cups
1
vanilla bean, split lengthwise
1
cup imported dry Sherry
2 cinnamon sticks
2
whole star anise
1
cup %-inch dice dried mango
1
cup %-inch dice dried papaya
1/2
cup %-inch dice dried pineapple
1/z
cup raisins
Pineapple juice
3
tablespoons chopped fresh mint
3
tablespoons chopped fresh cilantro
Scrape seeds from vanilla bean mto heavy medium saucepan. Add bean. Sherry,
cinnamon sticks. and star an1se. Bring to simmer over medium heat Add all
dried fruits; return to simmer. stirring occasionally. Simmer until Sherry is almost
evaporated. st1rring occasionally, about 15 minutes. Remove from heat. Mix in
enough pineapple Jurce by tablespoonfuls to moisten chutney. Transfer to bowl,
cover. and chill until cold. at least 3 hours
DO AHEAD: Chutney can be made 7 day ahead. Keep chilled.
Remove vanilla bean, cinnamon sticks. and star anise from chutney. Mix in mint
and cilantro and serve.
ch eesecakes
Vanilla Bean Cheesecake
with Guava Topping and
Mango-Lime Salad
The Tropics get dressed up: An mtensely cheesecake
h
'l''a bearJ" ,,,covered wtth a guava gelatm toppmg and accompamed
nlt two vam ,, ...,-., .
bv a refreshrng salad of mango and lime (with a splash of rum to up the Caflbbean
. fl J Because the cheesecake needs to clu/1 aftet baking and agam after the
rn uence . .
toppmg added. begin prepanng this two days ahead 8 to 10 servmgs
Crust
Nonstick vegetable oil spray
1 V4 cups graham cracker crumbs
2 tablespoons sugar
1f
4
cup (112 stick) unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese,
room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 large eggs
3
/4 cup sour cream
Topping
2 tablespoons plus
1
/2 cup water
1 %-ounce envelope unflavored gelatin
Vz cup sugar
2
cups guava nectar or guava juice
Mango-Lime Salad (see recipe)
Sweetened flaked coconut, toasted
oven to 350oF. Spray 8-inch-diameter springform pan with
Sides With nonstick spray. Mix graham cracker crumbs and sugar
m processor. melted butter; process until crumbs are evenly moistened.
Press crumb mixture onto bottom (not sides) of prepared pan Bake until crust
IS deep golden. about 12 mmutes. Cool crust While makin fill in
Mamtam oven temperature. g g.
: ldldliNG: mixer, beat cream cheese in large bowl until smooth
sugar, t en scrape m seeds from vanilla bean ( .
use); beat until smooth Add 1 . s reserve beans for another
eggs at a time blending well ft h
Beat m sour cream Pour t
111
. ' a er eac add1tion.
mg over crust.
80 bon appetit desserts
Technique Tip: Toasting Coconut
Toast the coconut on a nmmed baking sheet m d 350"F
0
. ld . . . ven t:nt
1t turns go en 1n spots. st1rnng occas1onally so it toast
s eve'lly
about 10 minutes.
Bake cake until puffed. golden on top. set around edges and c
enter m
just slightly when pan is gently shaken, about 1 hour (top mayc 1.
1
'
rae,, Coc
minutes. Chill uncovered overnight. Using back of spoon smooth
on top of cake.
any craa
TOPPING: Pour 2 tablespoons water into small bowl. Sprinkle ge!at.r 0'/e
let stand until gelatin softens, about 15 minutes Bring sugar and rema
1
r
Y2 cup water to boil in medium saucepan, stirnng until sugar dissolves
Boil until reduced to Y2 cup, about 3 minutes Add guava nectartosuga
syrup; stir over medium-low heat just until mixture is hot. Add geat n x:
and st1r JUSt until gelatin dissolves. Place in freezer until topping begmst
thicken slightly but 1s still pourable. stirring occasionally,

Spoon guava topping over cheesecake. spreading to edges. Chill unt1l to
sets, at least 8 hours and up to 1 day.
Cut around pan sides to loosen cake. Remove pan sides Cut cake Into
wedges and transfer to plates. Spoon Mango-Lime Salad alongside
with toasted coconut.
Mango-Lime Salad
Th1s would also make a nice salad for brunch-especially topped u th
toasted coconut; the recipe 1s easy to double or tnple. To choose a fia rt
mango, smell the stem end You should get a whiff of pine and peaches
The mango 1s npe If 1t g1ves slightly when pressed gently. Far tipsonac
a mango, see page 34. Makes about 2
2
/3 cups
- 1/A inch cubes
3 firm but ripe mangoes, peeled, pitted, cut mto
4
"
41fz tablespoons sugar
3 tablespoons fresh lime juice
11fz tablespoons dark rum
1 tablespoon finely grated lime peel
. erature 30
M1x all ingredients in small bowl. Let stand at room temP e
. temperatur
mmutes. tossing occasionally. Serve chilled or at room
Deep Dark Chocolate
Cheesecake
,J :l dessert you 11 want to use <1 delictous. top-tier
For th s nch uenst .
h late (with a 70'0 cacao content) ftAe Schat ffen Bet get,
bJtttrsweet c oco . .
.1 ble tr'' Valrhona, Callebaut, or Lmdt. 12 servmgs
d If s not mo118 '
Crust
h
la
te wafer cookies (from one 9-ounce package)
24 c oco
tablespoon sugar
cup (1/z stick) unsalted butter, melted
Filling
1
9.7-ounce bar Scharffen Berger bittersweet chocolate
(70% cacao), chopped
4 8-ounce packages Philadelphia-brand cream cheese,
room temperature
1V
4
cups plus 2 tabl espoons sugar
1f4 cup natural unsweetened cocoa powder (preferably
Scharffen Berger)
4 large eggs
Topping
3
/4 cup heavy whi pping cream
6 ounces Scharffen Berger bittersweet chocolate
(70% cacao), chopped
tablespoon sugar
Bittersweet chocolate curls
J
CRUST: Preheat oven to 350F. Butter 9-inch-diameter springform pan with
2
3
14-mchhlgh sides Blend cookies and sugar in processor until cookies are
finely ground. Add melted butter and process until well blended. Press crumb
mixture evenly onto bottom (not sides) of prepared pan. Bake just until crust is
set, about 8 minutes. Cool while preparing filling Maintam oven temperature.
FILLING: Stir chopped chocolate in metal bowl set over saucepan of
simmering water until melted and smooth. Remove bowl from over water;
cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar.
and cocoa powder 1n processor until smooth, occasionally scrapmg down
sides of bowl. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour
filling over crust. smooth top.
Bake cheesecake until center 1s just set and top looks dry, about 1 hour. Cool
5 minutes Cut around sides of pan to loosen cake. Place warm cake 1n pan in
refrigerator and chill uncovered overnight.
TOPPING: St1r cream, chopped chocolate, and sugar in heavy medium
saucepan over low heat until chocolate melts and topping is smooth. Cool
slightly. Pour over center of cheesecake and spread to within V2 inch of edge.
covering any cracks. Ch1ll until topp1ng is set. about 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover with foil and keep chilled.
Cut around pan s1des again. remove pan sides Transfer cheesecake to
platter. Top w1th chocolate curls Let stand 2 hours at room temperature
before serving.
cheesecakes
Cappuccino Cheesecake
d chocolate combined in the filling, this cheesecake is
Wtth and coffee m one Uslf1g semisweet chocolate chips will
dessert and ader- mner 1 r weet
ml=Jke this rectpe go flJstet, hut if vou have a favorite or. Jt
I d d
lt- ;ust be sure to chop tt tnto clllpstze pieces.
chocolate. go a 1ea an
12 servings
8 whole graham crackers, crushed
5 tablespoons unsalted butter, melted
1'h cups sugar, divided
1
,/z cup heavy whipping cream
4 teaspoons instant espresso powder or coffee powder
11/z teaspoons vani II a extract
4 B-ounce packages Philadelphia-brand cream cheese,
room temperature
4 large eggs
2 tablespoons unbleached all purpose flour
1 cup semisweet chocolate chips
Chocolate curls (optional)
Preheat oven to 350F. Mix graham crackers. melted butter. and Y4 cup sugar in
medium bowl to blend. Press crumb mixture onto bottom (not sides) of 9-i nch-
diameter springform pan with 2%-inch-high s1des. Bake crust 10 mi nutes. Cool
crust in pan on rack. Maintain oven temperature.
Combme cream. espresso powder. and vanilla in small bowl St1r unt1 l espresso
powder dissolves. Using electric mixer. beat cream cheese 1n large bowl until
smooth. Gradually beat in remaining 1 Y4 cups sugar. then eggs 1 at a t1me. Beat
in flour. then espresso mixture. Stir in chocolate chips. Pour batter over crust.
Bake cake until edges are puffed and begi nning to crack and center is just set.
about 1 hour 5 minutes. Cool in pan on rack 30 minutes Chill cake uncovered
until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
Cut around pan sides to loosen cake. Remove pan sides. Top cheesecake with
chocolate curls, if des1red.
184 bon appetit desserts
''' Almond Joy
Heres a delicious ode to the chocolate. coconut. and almo d
n candyb
coconut and almonds are even added to the crust. 10 to
12
. ar
servings
Crust
1'/z cups graham cracker crumbs
1'/z cups sweetened flaked coconut, toasted
lfz cup sliced almonds, toasted
1/4 cup sugar
lfz cup (1 stick) unsalted butter, melted
Filling
4 B-ounce packages Philadelphia-brand cream cheese
,
room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Glaze
1 cup semisweet chocolate chips
3f4 cup heavy whipping cream
1'/z teaspoons vanilla extract J
CRUST: Preheat oven to 350F. Wrap outs1de of 9-inch-diameter W u
pan with 2%-inch-high sides with foil. Finely grind cracker crumbs, coconut
almonds, and sugar in processor. Add melted butter; process until most
crumbs form. Press crumb mixture onto bottom and 1 inch up s1des of paft
Bake crust until set and beginning to brown, about 12 minutes Cool.
oven temperature to 325F.
FILLING: Usmg electric mixer. beat cream cheese and sugar in largebOY't
until smooth Add eggs 1 at a time, beating JUSt unt1l blended afte
addit1on. Fold 1n flaked coconut and coconut extract, then almonds.
over crust in pan.
Bake cake until puffed and no longer jiggling in center when pan IS gent
shaken. about 1 hour 15 minutes. Cool cake completely in pan
11
rack
all saucepan.
GLAZE: Combme chocolate chips. cream. and van1lla m sm b s
. . to thicken L.
over med1um-low heat until smooth. Cool until glaze begms 1
st1ll pourable. about 30 minutes Pour glaze over cooled cake; spread ev
Chill cake overnight.
. d serve cake
Cut around pan sides to loosen cake. Remove pan s1des an
Forest Cheesecake
Chee
secake nff on Black Forest cake, the chocolate-andcherry
Thts ts a
rt na
med for GermanY:c; Black Forest. Sour cherry sywp 1s <watlable
desse . .
aft}
' stotec; and from on/me retatlers such as amazon. com
at spect II , ,
t2 to 14 servings
Cherry Topping
1
pound frozen dark sweet cherries, thawed
1/
4
cup kirsch (clear cherry brandy)
1/
4
cup (about) Morello cherry syrup or sour cherry syrup
Crust
g1,
2
ounces chocolate wafer cookies (from one 9-ounce package)
6 tablespoons (3/4 stick) chilled unsalted butter, cut into
1/2-inch cubes
Filling
11/z cups chilled heavy whipping cream
12 ounces bittersweet or semisweet chocolate (do not exceed
61
1
o cacao), coarsely chopped
2 B-ounce packages Philadelphia-brand cream cheese,
room temperature
3
/4 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
Kirsch Whipped Cream
1
cup chilled heavy whipping cream
2 tablespoons sugar
tablespoon kirsch (clear cherry brandy)
Chocolate curls (optional)
CHERRY TOPPI NG: Combine cherries and kirsch in medium bowl Steep
6 hours. st1rnng occasionally.
Place cherries with ju1ces 1n strainer set over medium bowl. Let drain 2 hours.
shaking occasionally.
Pour cherry juices from bowl into 1-cup measuring cup, add enough cherry syrup
to measure 1 cup. Pour 6 tablespoons Juice mixture into heavy med1um skillet
(reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until
syrup is thickened and mixture resembles preserves. stirring occasionally, about
6 minutes.
DO AHEAD: Can be made 2 days ahead Cover and chill.
CRUST: Generously butter 9-mch-diameter springform pan with 2%-inch-high
sides. Using on/off turns. finely crush cook1es m processor Add butter; using
on/off turns. blend until m1xture begms to st1ck together. Press crumb mixture
onto bottom and 2 mches up sides of pan Chill crust at least 30 minutes and
up to 1 day.
FILLING: Preheat oven to 325' F St1r cream and chocolate in heavy medium
saucepan over low heat until chocolate melts Cool1 0 minutes
Using electric mi xer, beat cream cheese and sugar in large bowl until smooth.
Beat in eggs 1 at a time. Beat in chocolate m1xture. then remaining cherry juice
mixture and vanilla. Pour filling into crust.
Bake cheesecake until outer 2 inches of cake are firm but center still moves
slightly, about 1 hour 15 minutes (top may crack). Cool completely 1n pan on rack.
Top cake pan with paper towels and cover tightly with foil. Chill 1 to 2 days.
Remove foil and paper towels Cut around pan s1des to loosen cake; remove pan
s1des. Spread cherry topping over cake
KIRSCH WHIPPED CREAM: Wh1sk cream. sugar, and k1rsch in large bowl
until peaks form Spoon mto center of cake Top w1th chocolate curls. 1f desired.
DO AHEAD: Can be made 2 hours ahead; chill.
Let stand at room temperature 15 mmutes before serving.
ch eesecakes 185
S ':mores Cheesecake
with Summer Berries
The mgredtents for s'mores, that classic American cookout dessert, translate
wonderfullv into thts chocolate cheesecake with a gtaham ctacker crust
and matshma/low toppmg. Serving juicy in-season be11ies alongside is the
crownmg summery touch. 8 to 10 servings
Crust
9 whole graham crackers, finely ground in processor
3 tablespoons sugar
6 tablespoons (3r4 stick) unsalted butter, melted
Filling
9 ounces high-quality milk chocolate (such as Lindt or Perugina),
chopped
2 8-ounce packages Philadelphia-brand cream cheese, room
temperature
3f4 cup sugar
1fa teaspoon salt
3
/4 cup heavy whipping cream
3 large eggs
Topping
1
2
3
cup sugar
large egg whites, room temperature
tablespoons water
1 teaspoon cream of tartar
Vs teaspoon salt
J
12
1fz
large marshmallows, cut into quarters with wet kitchen scissors
teaspoon vanilla extract
1
1
1-pint container raspberries
1-pint container blueberries
CRUST: in center of oven and preheat to 350' F Mix crumbs
sugar m medium bowl. Add melted butter. stir until crumbs are evenly
Press crumb mixture onto bottom (not sides) of 9-inch-diameter
sRpermmog orfm pan With 2314-inch-high Sides. Bake crust until set, about 12 minutes
ve rom oven and cool R d
. e uce oven temperature to 325oF
186 bon appetit desserts
FILLING: Stir chocolate in medium metal bowl set
. over sauce
s1mmenng water until melted and smooth. Remove f par of
rom over wat
to lukewarm. stirring occasionally. era
Combine cream cheese. sugar. and salt in processor bl d
. . . . en urt Ism
occasiOnally scrapmg down s1des of bowl W1th mota
. r runnmg. add .
cream through feed tube and process JUSt until blended w h
It motor
add melted chocolate. then add eggs 1 at a time blend n d
. . . I 9 an scrap
down s1des of bowl after each add1t1on until batter is smooth p
.
over crust 1n pan
Bake cake until outer edge IS slightly puffed and cake IS barelysetrce
(center will look shiny and move slightly when pan is gently
55 minutes. Transfer cake to rack Cut around pan sides to looser cake
uncovered until cold. at least 8 hours and up to 1 day.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled
TOPPING: Wh1sk sugar, egg whites. 3 tablespoons water. creanoft3rt
and salt m large metal bowl to blend Set bowl over saucepan of s m
water and wh1sk constantly until sugar dissolves and m1xture
is hot to touch. about 3 minutes. Remove bowl from over water and s
marshmallows (keep water simmering in saucepan). let stand unt narsh
mallows soften. about 3 minutes Set bowl with mixture over simr1emg
water agam Using handheld electric mixer. beat until stiff sh nypeaks:
about 4 minutes Beat m vanilla Scrape topping onto cheesecake Usl 9
offset metal spatula. spread topping to edges of cake. swirling decoro''
Let stand until set, about 15 minutes Using kitchen bro
h fo
toppmg in spots (Or preheat broiler; place cake at least 4 me es
source and broil JUSt until topping is lightly browned in spots. watch"Q
closely to avoid burning, about 2 minutes ) Chill cake uncovered c,t cc
. k me and Aetr
DO AHEAD: Can be made 1 day ahead. Cover wtth ca e uO
chilled
Cut around pan s1des again; remove pan sides. Place cake on platter
. k into wedges
M1x raspberries and blueberries in medium bowl. Cut ca
8
Serve berries alongside.
Double-Decker Raspberry
and White Chocolate Cheesecake
n lends a mce summertime feelmg to tins dessert, but since
. .

frozen raspbemes, 1t can be made year-round Leftover
the rec1pe ca ' or . . -
., "'elicwus in club soda w1th a squeeze of tune 12 servmgs
raspbem puree ' u,
1
6
1
6
4
Packag
e chocol ate wafer cookies, coarsely broken
9-ounce
tablespoons (3/4 stick) unsalted butter, melted
12
.
0
unce package frozen raspberries, thawed, juices reserved
ounces high-quality white chocolate lsuch as Lindt or Perugina),
finely chopped
8-ounce packages Philadelphia-brand cream cheese, room
temperature
1 1/J cups sugar
2 tablespoons unbleached all purpose flour
4 large eggs
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
lfz teaspoon almond extract
White chocolate curls I optional)
Preheat oven to 325F. Butter 9-inch-diameter springform pan with 2%-inch-
high sides Wrap outside of pan with 3 layers of heavy-duty foi l. Place cookies
in processor and blend until coarse crumbs form Add melted butter and process
until evenly moistened. Press crumb mixture firmly onto bottom and halfway
up sides of prepared pan. Bake crust 8 minutes, cool in pan on rack. Maintain
oven temperature.
Press raspberries with juices through fine strainer into small bowl; discard
seeds in strainer Measure 1f2 cup puree to use for filling (reserve remaining
puree for another use) St1r white chocolate in small metal bowl set over
saucepan of barely simmenng water unti l just melted and smooth
Using electric m1xer. beat cream cheese and sugar in large bowl until smooth
and fluffy. Beat m flour, then beat 1n eggs 1 at a time Beat in whipping cream
and vanilla. Transfer 2114 cups batter to med1um bowl , st1r in melted wh1te
chocolate. Sti r reserved Y2 cup raspberry puree and almond extract into remain-
ing batter 1n large bowl.
Pour raspberry batter into prepared crust. Place cake pan in large roast ing pan.
Pour enough hot water into roastmg pan to come 1 mch up sides of cake pan.
Bake cake until raspberry filling 1s softly set in center and beginning to puff at
edges, about 50 m1nutes. Remove roastmg pan from oven; let raspberry layer
cool 5 mi nutes to firm slightly.
Starting at edge of pan, spoon white chocolate batter in concentric circles
onto raspberry layer Smooth top Bake cake until white chocolate filling is set
in center, about 30 mmutes. Remove cake pan from water bath and remove foil
from pan sides. Chill hot cake uncovered until cold, at least 4 hours.
DO AHEAD: Can be made 2 days ahead cover and keep chilled.
Cut around pan sides to loosen cheesecake, remove pan s1des. Garnish
cheesecake with white chocolate curls, 1f desired.
cheesecakes
Pum.pkin Cheesecake with
Marshmallow- Sour Cream
Topping and Gingersnap Crust
Just because tt has pumpkin in the fillmg and marshmallows on the top, don't
relegate this amazmg cheesecake to just one month out of the yeat fnends
and fanuly will give thanks any ttme you make it. The sour cream m the toppmg
prowdes e,,ce/lent balance to the sweet marshmallows 12 servings
Crust
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs
1 cup pecans
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
'14 cup Ph stick) unsalted butter, melted
Filling
4 B-ounce packages Philadelphia-brand cream cheese,
room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons unbleached all purpose flour
1 teaspoon ground cinnamon
j
1/z teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
v .. teaspoon salt
2 tablespoons vanilla extract
Topping
2 cups. mini marshmallows or large marshmallows cut
mto 1/z-inch cubes
1f4 cup whole milk
1
Va
1
teaspoon vanilla extract
teaspoon salt
cup sour cream
188 bon appetit d
esserts
CRUST: Preheat oven to 350' F. Spray 9-inch-diamet .
er spnngform
2314-mch-high sides with nonst1ck spray. Blend cook pan\' I
. . le crumbs, pecan b
sugar, and g1nger 1n processor until nuts are finely ground Add s. r
1
1 ff . melted b
usmg on o turns, process until crumbs stick togethe p
r. ress crumb mlxtu
onto bottom and 2 mches up sides of prepared pan 8 k . e
. . a e crust until set anct
l1ghtly browned, about 10 minutes. Cool completely.
FILLI NG: Preheat oven to 350F. Using electric mixer beat
. . cream cheese a d
sugar 1n large bowl until light and fluffy, about 2 minutes 8 t . ea m pumpkw
Add 1 at a time. beating on low speed to blend after each additlor ard
scraping down sides of bowl. Add flour. spices, and salt; beat
JUSt to blend. Beat in vanilla. Transfer filling to cooled crust
cake until edges begin to crack and filling 1s JUSt set in centerlfil
will move only slightly in center when pan 1s gently shaken). about 1
20 mmutes Cool1 hour. Cut around pan sides to loosen cake, chtll uncoveed
in cake pan overnight.
TOPPING: Stir marshmallows and milk in large saucepan over low heat
marshmallows are melted. Remove from heat; st1r in vanilla and salt Cool
marshmallow mixture to room temperature. stirring occasionally. Fold sou
cream 1nto marshmallow mixture. Pour topping over cheesecake and spread
evenly, leaving Y2 inch plain border around edges. Chill to set

at
least 1 hour
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Cut around pan s1des again Remove pan s1des. Cut cheesecake into \\edge
and serve.
Technique Tip: A Clean Slice
For neat cheesecake slices, dip a thin-bladed knife into a large
fill ng wont
glass of very hot water before cutting (the cheesecake
1 1
. . . I after cutt ng
sttck to the hot blade). Dip the blade and wtpe tt c ean
each slice.
C , me Fraiche Cheesecake
Pineapple
Creme fraiche /)fings e.\tra tangmess to tins tropical cheesecake,
while dar f.. rum gives it a decidedly grown-up kick 12 servmgs
Crust
1
cup graham cracker crumbs
lf cup (1h stick) unsalted butter, melted
1 tablespoon sugar
Filling
3 B-ounce packages Philadelphia-brand cream cheese,
room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3f cup creme fra'iche or sour cream
Topping
1 pineapple, peeled, cut into
1
/z-inch-thick rounds, cored
1 cup water
v. cup honey
2 tablespoons sugar
2 tablespoons dark rum
190 bon appetit d
esserts
CRUST: Preheat oven to 350oF. Blend all ingredients in bo
1
. w unttl crurn
sttck together. Press crumb mtxture onto bottom (not sides) of
9
_,
diameter springform pan with 24-inch sides. Bake crust untl ,nch-
. . I go den, a
12 mtnutes. Transfer to rack; cool Wrap outstde of pan with
31
ayes cf
heavy-duty foil. Reduce oven temperature to 325F
FILLING: Using electric mixer. beat cream cheese in large bowltmt
Gradually beat in sugar. Scrape in seeds from van1lla bean (reserve bea f
another use) and blend 1 minute Beat in eggs 1 at a t1me M
1
x tn
crer.e
fralche. Pour filling over crust Place pan in roasting pan. Add enougr rc
water to roast1ng pan to come 1 inch up sides of cake pan.
Bake cake until top is dry-looking and slightly puffed. about 1 hour knc
oven. Let cake cool 1n closed oven 1 hour. Remove from water bath.
foil. Chill uncovered until cold. at least 6 hours
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Preheat oven to 400F. Place pineapple rings on large fotl-
rimmed bak1ng sheet. Bring 1 cup water. honey, sugar. and rum to bor' 1
saucepan. stirnng until sugar dissolves. Boil3 minutes. stirring occas10na
Spoon syrup over pineapple. Roast pineapple 12 minutes. Turn rings O\er
roast unti I tender and syrup thickens. turning rings every 5 minutes.
20 minutes longer. Cool pineapple on sheet. Cut into YJinch cubes. transfe
pineapple and syrup to bowl.
DO AHEAD: Can be made 1 day ahead. Chill.
Dram pineapple. reserving syrup Cover top of cheesecake with some
pineapple, st1r remainder back into syrup. Serve cake, passing pineapp e
syrup separately.
Mascarpone Cheesecake
with Balsamic Strawberries
k
t
"tl
1
rres
1
st
1
ble Italian accent with mascarpone (Italian cream
Cheeseca e ge s (1
tt a
nd balsam1c vmega1: The vmegar 1s used along w1th sugar
cheese), b1sco
1
. .
tl S
trawberries. wh1ch gJVes them a tang that contrasts
wmaremw w .
-+
11
til the rich creamy cheesecake. You can fmd all three of these
wondenu Y WI '
. t Ita/tan markets of course, but many supermarkets carry them
mgred1ents a '
as well 8 to 10 servings
1
1/
2
cups ground crumbs from purchased almond biscotti
(about 6 ounces)
6
tablespoons (3/4 stick) unsalted butter, melted
4
B-ounce packages Philadelphia-brand cream cheese,
room temperature
8 ounces mascarpone cheese
P/
4
cups plus 2 tablespoons sugar, divided
2 large eggs
3 cups quartered hulled strawberries (about 18 ounces)
1/4 cup balsamic vinegar
Tightly wrap outside of 9-inch-diameter spnngform pan with 24-inch-high
sides with 3 layers of heavy-duty foil Mix biscotti crumbs and melted butter
m bowl until evenly moistened. Press crumb mixture evenly onto bottom (not
s,des) of prepared pan. Chill crust 30 minutes.
Preheat oven to 350F. Using electric mixer, beat cream cheese, mascarpone.
and 1114 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just
until blended after each addition. Spread cheese mixture evenly over crust in
pan Place cake pan in large roasting pan. Pour enough hot water into roasting
pan to come halfway up sides of cake pan
Bake Jnt1l cheesecake is golden and center of cake moves only slightly when
pan is shaken, about 1 hour 10 minutes. Transfer cake to rack; cool 1 hour.
Remove foil from pan s1des. Chill cake uncovered overnight.
DO AHEAD: Cake can be made 2 days ahead. Cover and keep chilled.
Remove from f .
re ngerator 30 mmutes before servmg
Mix strawber . .
nes, remammg Y2 cup plus 2 tablespoons sugar. and vmegar in
large bowl L t d
. e stan at room temperature until Juices form. tossmg
occasionally, about 30 minutes
Cut cake into w d S
e ges. poon strawberries with juices alongside.
Cream cheese is a soft unr1pened cheese made of cow's milk
and cream (by law, it has to contain 33% m1lk fat}-and it's far
and away the most widely used mgredient in cheesecake.
When cream cheese is called for in Bon Appetlt rec1pes. the
Test Kitchen specifies "Philadelphia-brand." This is a result of
side-by-side testings With several other brands. in which we
found that the cheesecakes made with Philadelphia cream
cheese set up far better than those made with other brands.
which didn't have the desired firmness after chilling.
Mascarpone. sometimes called Italian cream cheese. is
different from American cream cheese. Both are rich, but while
cream cheese is dense. with a pronounced tangmess.
mascarpone is mellower and more buttery and lends a lighter
texture to the finished cheesecake. Mascarpone is fairly widely
available in supermarkets these days. but if you can't find it at
yours. look for it in specialty foods stores or in Italian markets.
cheesecakes
rrf Mascarpone Cheesecake
with Candied Pecans and
Dulce de Leche
Dulce de leche-the Latin l'ersion of caramel sauce that ts made with condensed
milk-creates a rich layer atop the mascarpone cheesecake. If you don't have
time to make your own you'll fti1d dulce de leche sold in jars with other ice-cream
toppings at many supermarkets and at Latin markets 14 servings
8 ounces purchased shortbread cookies
113 cup pecans
2 tablespoons (1/4 stick) unsalted butter, melted
12 ounces Philadelphia-brand cream cheese, room temperature
2 B-ounce containers mascarpone cheese, room temperature
1% tablespoons all purpose flour
11/4 cups sugar
1 teaspoon vanilla extract
1J2 teaspoon fresh lemon juice
4 large eggs, room temperature
Candied Pecans (see recipe)
Dulce de Leche (see recipe) J
Preheat oven to 350F Wrap outside of 9-inch-diameter spnngform pan with
2314-inch-high s1des with 3 layers of heavy-duty foil Finely grind shortbread
cookies and pecans m processor Add melted butter and process unt1l crumbs
are moistened Press crumb mixture onto bottom (not sides) of prepared pan.
Bake crust until golden, about 15 m1nutes. Cool crust completely in pan on rack.
Reduce oven temperature to 325 F
Using electric m1xer. beat cream cheese 1n large bowl until smooth. Add
mascarpone and flour; beat until smooth. occasionally scraping down sides of
with rubber spatula. Gradually add sugar and beat until smooth. Beat in
vamlla a d 1
. emon JUice. Add eggs 1 at a time, beatmg just until blended after
each add1t10n.
Pour fillmg over crust PI .
. In pan. ace cake pan m large roasting pan. Pour enough
hot water mto roasting pan to come halfway up sides of cake pan.
Bake cheesecake until top is golden and cake is almost set (center 2 Inches will
only sltghtly when pan is gently shaken). about 1 hour 15 mmutes Cool
ca e on rack 1 hour Remove foil fr . .
. om pan Sides. Chill cake uncovered overnight.
DO AHEAD Can be d
2
d
. ma e ays ahead. Cover and keep chilled.
decoratively atop cake. Cut cake mto wedges. Serve
192 bon appeti t desserts
''' Candied Pecans
These would also be good served on thetr own aft d
er mner Wtth (
or tossed m a salad. Makes about 1 cup c
Nonstick vegetable oil spray
lfz cup sugar
2 tablespoons water
Pinch of cream of tartar
3f4 cup pecan halves
Line rimmed baking sheet with foil; spray foil with nonst
1
ck spray (/.1-
sugar. 2 tablespoons water. and cream of tartar in heavy small
over medium-low heat until sugar dissolves. Increase heat and bo 1
stirring until syrup is deep amber color, occasionally brushmg downs ..
pan with wet pastry brush and swirl ing pan. about 7 minutes Re"1ove
heat. Immediately stir in pecans. Quickly pour mixture out ontc prepa er.
baking sheet. Using 2 forks and work1ng quickly, separate pecans Con
completely. Break candied pecans apart, leaving each pecan ha f rac:
some crisp caramel attached.
0 0 A H EA 0: Can be made 1 week ahead Store airtight atroom ram c
f Dulce de Leche
Dulce de leche 1s also delicious on ice cream, or you can even spread :
whole wheat toast Makes about 1
1
/3 cups
1 cup heavy whipping cream
1 cup (packed) dark brown sugar
1fz cup sweetened condensed milk
Stir over rned
Combine cream and sugar in heavy med1um saucepan. t
. . . . . d ed to 1 cup. s I
heat until sugar dissolves Boll until m1xture IS re uc lk
. . d 1densed Jnl
occasionally, about 5 m1nutes St1r m sweetene col
d
ht!l RewJm Ol
DO AHEAD: Can be made 1 day ahead. Cover an c
medtumlow heat just until warm and pourable.
nr Mascarpone Cheesecake
with Quince Compote
k
e which reqUires bakmg only the crust. has a silky texture that
nus cheeseca ' .
d
1
of panna cotta. the Italian custard dessert The cake ts made
may remm YDL
O
ne (Italian cream cheese). heavy cream. and gelatm mstead
wtth mascarp
, eam cheese and eggs. This would be a delicious addttton to a
of regu,ar cr
Thank.sgwmg feast. 12 servings
11
/J cups pecans, toasted
1/z cup walnuts, toasted
1/z cup (packed) golden brown sugar
1/z cup (1 stick) unsalted butter, melted
311z cups heavy whipping cream, divided
1f
4
cup water
31/z teaspoons unflavored gelatin (from 2 envelopes)
31/z cups plus 2 tablespoons mascarpone cheese (measured from
four B-ounce containers)
11/4 cups powdered sugar, sifted
Quince Compote (see recipe)
Preheat oven to 375F. Coarsely grind all nuts and brown sugar 1n processor
Add melted butter and blend well. Press nut mixture onto bottom (not s1des)
of 9-mch-diameter springform pan w1th 2%-inch-high sides Bake until crust
is set. about 12 minutes. Cool crust completely.
Pour 3 cups cream into medium bowl. Pour Y4 cup water into medium
heatproot bowl, spnnkle gelatin over. Let stand until gelatin softens, about
15 minutes. Place bowl with gelatin in small skillet of barely simmering
water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water.
Pour remaining Y2 cup cream into gelatin. Pour gelatin m1xture into cream 1n
bowl; whisk gently until well blended.
Using electric b .
. m1xer. eat mascarpone and powdered sugar 1n large bowl
u n ~
1 1
smooth. Add cream-gelatin mixture and beat just until blended. Pour
filling over cooled crust. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled
Cut around pan Sid t I
es o oosen cheesecake. Remove pan sides. Place cake
on platter. Cut cak .
e Into wedges and serve w1th Quince Compote.
Ingredient Tip: Quince
An ancient ap I I k f
M . P e-
1
e ru1t used extensively in Asia and the
edlterranean th . .
. . e qumce IS extremely hard, so is always cooked
m recipe preparati I . .
P
ons. t s used m preserves because of its h1gh
ectm content d
1
an a so m savory dishes l1ke stews.
'' Quince Compote
Quinces are golden yellow fruits that look a bit like pears. but are rounder and
harder. Cooking transforms them from astringent to mellow. Look for them at
the market m the fall Makes about 3 cups
4 pounds quinces, peeled, quartered, cored, cut into
1
h-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise
Bring quinces. water. sugar, and wine to boil in heavy large saucepan, stirring
until sugar dissolves Scrape in seeds from vanilla bean. add bean. Reduce heat.
cover. and simmer until fru1t 1s soft. stirring occasionally, about 40 minutes.
Using slotted spoon. transfer fru1t to bowl Boil juices uncovered until reduced
to 3 cups. about 30 minutes Pour syrup over fruit. Cover and chill overnight.
Remove vanilla bean before serving
cheesecakes 11
d Cheesecake with
Almon d Blackberries
Sour CreaD1. an
. 1 Jd extract. and
d tlwor from cJimond pdste, d mot
Thl.\ gets mtense .llnwn c ' II wtth the blcJckberry and sour
d I t flavor pmrs beaut,,u y
ground almonds an t m t . tile /Jaking )ectwn of most super-
d t an be foum Ill '
cream toppmg Almon pas e c . d me on/me retmlers. 8 to 10 servings
and at spectalty foods stores an so
Crust
1 J-ounce tube almond paste
6 whole graham crackers, coarsely broken
Vz cup whole almonds, toasted, cooled
1/4 cup ('h stick) chilled unsalted butter, cut into %-inch cubes
Filling
1fz cup sugar
2 B-ounce packages Philadelphia-brand cream cheese,
cut into l-inch pieces, room temperature
3 large eggs
1Jz cup heavy whipping cream
V4 teaspoon almond extract
J
Topping
1
cup sour cream
3
tablespoons plus 'h cup sugar, divided
1
pound frozen blackberries, thawed, drained, juices reserved
1 'h teaspoons unflavored gelatin
CRUST: Preheat oven to 350F. Set aside Y2 cup (packed) almond pa t
fill mg. Combine rema1ning almond paste, graham crackers, and alrnor e
processor and grind finely. Add butter; process until moist crumbs form
crumb mixture over bottom and 2 inches up sides of 9-inch-d
1
ameter
form pan with 2
3
;4-inch-high Sides. Bake until crust darkens in color.
10 minutes. Cool crust Mamtain oven temperature.
FILLING: Wipe out processor. Blend sugar and reserved Y2 cup almond
paste in processor until mixture resembles fine meal, about 1 minute. Adc
of cream cheese and process until smooth, about 1 minute. Add reman r
cream cheese and process until smooth. Add eggs, cream. and almond ex:
and blend until JUSt combined, occasionally scraping down sides of bowl P
filling into crust
Bake cake until JUSt set in center and beginning to crack at edges. abo t
40 minutes. Cool 10 minutes. Maintain oven temperature.
TOPPING: M1x sour cream and 1 tablespoon sugar in small bowl; spoono,c
hot cake. Bake 3 minutes. Chill cake uncovered until cold. about 1 Yz hours.
Mix remaining 2 tablespoons plus Y2 cup sugar and reserved berry Juices
heavy small saucepan Spnnkle gelatin over. Let stand until gelatin sohe s
about 15 mmutes Stir mixture over low heat until sugar and gelatm d1ss
(do not boil) Pour mto medium bowl; mix in berries. Chill berry topping unr
cold and begmning to set, stirring occasionally, about 1 V2 hours.
Spoon berry topping over chilled cake. Chill uncovered until berry toppmg
5
fully set, at least 3 hours and up to 1 day
~ ~ ~ Hazelnut Praline
Cheesecake
1
fl ur for the crust IS Important It is lower in protem than all
Uslllg cal\e o . . .
. flour and results in a more tender crust. The pralmo g1ves nutty flavor
p u r p o ~ e ,.
11
1 AI
I
, contrast to the rich cheesecake '' mg vvrappmg a tnple layer
and crunc 1r . .
d th
e cake pan provides a seal that guards agamst leakmg when
of foil aroun .
k
s
111
the water lJath 12 servmgs
rneca e1
1
V cups cake flour
cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter,
4
cut into
1
h-inch cubes
cup (packed) golden brown sugar
Hazelnut Praline (see recipe)
a-ounce packages Philadelphia-brand cream cheese,
room temperature
cup sugar
2 tablespoons unbleached all purpose flour
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
4 large eggs
J
Pos1tion rack in center of oven and preheat to 350 F. Butter 9-inch-diameter
springform pan with 24-inch-high sides. Blend cake flour, butter, and brown
sugar m processor until moist clumps form. Press crust mixture onto bottom
(not sides) of prepared pan. Bake until crust is golden, about 25 mmutes Cool.
Wrap outside of pan with 3 layers of heavy-duty foil.
Reserve V2 cup Hazelnut Praline for garnish. Grind remaining praline to powder
m processor. Using electric mixer, beat cream cheese and 1 cup sugar in large
bowl until smooth. Beat in all purpose flour. then cream and vanilla. Beat in
eggs 1 at a t1me. Fold in praline powder. Pour filling over crust.
Place cake pan in roasting pan Pour enough hot water into roasting pan to
come halfway up sides of cake pan. Bake cake until center is just set. about
1
hour 20 minutes.
Transfer cake t k C
R
0
rae ut around pan sides to loosen cake. Cool completely.
emove foil from d C .
pan Sl es hill cake uncovered overn1ght.
DO AHEAD c
an be made 3 days ahead. Cover and keep chilled
Cut around pan . d .
Mo d Sl es agam. Remove pan sides. Transfer cake to platter.
un reserved V:
and
2
cup coarsely crushed Hazelnut Praline in center of cake
serve.
~ ~ ' Hazelnut Praline
This dJslinct1vr pralme uses hazelnuts instead of the traclitional almonds or
pecans. Husked hazelnuts are often available at specialty foods stores, but it's
easy enough to toast and husk them yourself-see the guidelines on page 36.
Makes about 10 ounces
Vegetable oil
3
/4 cup sugar
'14 cup water
1 cup hazelnuts, toasted, husked
Lightly oil baking sheet Combine sugar and V4 cup water in heavy medium
saucepan. Stir over low heat unt1l sugar dissolves. Increase heat and boil
without stirring until syrup 1s deep amber color, occasionally brushing down
sides of pan with wet pastry brush and swirling pan, about 8 minutes. Add
hazelnuts and st1r unt1l well coated, about 1 minute. Carefully pour hot praline
onto prepared baking sheet. Cool until praline hardens. Break praline mto
pieces. Transfer to resealable plastic bag. Using rolling pin or mallet, coarsely
crush pralme.
DO AHEAD: Can be made 1 month ahead. Wrap airtight and freeze.
Pistachio Brittle Cheesecake
, _
1
Ae shards of amber-colored pistachio brittle stand on edge
Stamed-g,ass I
h
secaJ.e creatmg a truly gorgeous dessert. The cake should
atoP the r ee , . . . .
te
d
01
ernight, but wa1t unt1l vou re readv to set ve 1t before
lle refngera .
th
e pieces of brittle on top. 10 to 12 servmgs
Jrrangmg
Crust
1
S1fz-ounce package shortbread cookies
1
/z cup unsalted natural pistachios
11
4
cup sugar
v
4
cup (1/z stick) chilled unsalted butter, diced
Filling and Topping
3 a-ounce packages Philadelphia-brand cream cheese,
room temperature
11/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2
1
/4 cups sour cream, divided
Vz cup pear nectar
2 tablespoons unbleached all purpose flour
2 teaspoons vanilla extract
5 ounces high-quality white chocolate (such as Lindt or
Perugina), finely chopped
Pistachio Brittle (see recipe)
CRUST: Preheat oven to 350F. Blend shortbread. nuts. and sugar in
processor until nuts are finely ground. Add butter; process until moist clumps
form. Press crust mixture onto bottom (not sides) of 9-inch-dlameter spring-
form pan with 23' . h h' h .
74mc - 1g s1des. Wrap outside of pan with 3 layers of
alummum foil. Bake crust until golden, about 15 minutes. Cool
ust. Mamtain oven temperature.
FILLING AND TOPP .
1
lNG. Beat cream cheese, sugar, and cardamom in
arge bowl until smo th B .
pe
0
eat In eggs 1 at a time. Add 1 cup sour cream
ar nectar, flour and II . b . .
van1 a. eat until blended. Pour filling over crust.
Bake cheesecake until ff
5 mtnute T pu ed at edges and softly set in center, about 1 hour
s. ransfer cak t k
e o rae ; cool 10 minutes.
Meanwhile, sttr white ch I . .
ot barely s . oco ate In medtum metal bowl set over saucepan
trnmenng wat 'I
warm wh k er untt melted and smooth. Cool chocolate to luke-
IS In re
mammg 1 V4 cups sour cream.
Spread to
PPmg over warm k Ch'
Pan stdes to
1
ca e til cake uncovered overnight. Cut around
p oosen cake re .
tstachto Brittl move pan stdes. Place cake on platter. Stand
e Pteces on ed
ge tn topptng on cheesecake.
Pistachio Brittle
In addition to being an impress1ve cheesecake topping, th1s brittle makes a
delicwus gift; break it into shards and wrap in iridescent cellophane. Makes
12 to 16 pieces
Nonstick vegetable oil spray
1 cup sugar
% cup water
1/4 cup unsalted natural pistachios
Spray baking sheet with nonstick spray Stir sugar and 1/4 cup water in heavy
small saucepan over medium-low heat unt1l sugar d1ssolves Increase heat
and boil without stirring until syrup is deep amber color. occasionally brushing
down sides of pan with wet pastry brush and swirling pan. about 12 minutes.
Stir nuts into caramel and immediately pour onto prepared baking sheet.
Working qu1ckly and carefully (caramel is very hot and hardens fast). press tip
of small knife into edge of caramel and stretch gently Continue stretching at
several points around edge of caramel to form very thin sheet, approximately
12 by 10 inches Cool brittle completely.
Break brittle into irregular pieces.
DO AHEAD: Can be made 3 days ahead Store airtight at room temperature.
ch eesecakes
Brownie Cheesecake
Peanut Butter-
A
eanut butter-cteam cheese filling
homey favontes. P .
ThiS reCipe combmes two t re don't use oldfashwned or
't For tile best te>. " .
IS baAed m a browme . I'll et better results with a vanety.
freshly ground peanut butter, yoL g
12 servings
Crust
3 ounces unsweetened chocolate, chopped
If cup (1/z stick) unsalted butter, diced
Vz cup sifted unbleached all purpose flour (sifted, then measured)
1/
8
teaspoon salt
Va teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
111z teaspoons vanilla extract
'h ounce bittersweet or semisweet chocolate. finely chopped j
Filling
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1
/z cup sour cream
1
1
/J cups creamy peanut butter
Topping
3f4
2
1fz
cup sour cream
teaspoons sugar
cup creamy peanut butter
198 bon ap .
petu desserts
CRUST: Position rack in center of oven and preheat to 3SO F
. f . h 2 31 . h h' Butte
diameter spnng arm pan wtt ;r4-1nc - tgh sides Dust p
1 an tghtl
flour; tap out excess.
Stir unsweetened chocolate and butter in heavy small sauc
epan o
heat until melted and Cool_. flour. salt, and bakmg
in small bowl to blend. Usmg electnc mtxer, beat eggs and browns
medium bowl until very thick, about 4 minutes. Scrape down stdes
Beat in melted chocolate mixture. vanilla, and chopped bittersweet
chocolate. Add flour mixture and beat until just blended.
Spread 1 cup brownie batter over bottom of prepared pan. Bake un
about 17 minutes Cool bottom crust in pan in freezer 15 minutes M
oven temperature.
FILLI NG: Blend cream cheese and brown sugar in processorunt s
Add eggs and sour cream; using on/off turns. process until mixtures
smooth. occasionally scraping down sides of bowl. Using on/offtu
in peanut butter. Ustng small knife. spread remaining brownie batte
around sides of pan. sealing batter to bottom crust. Pour in filling fi
not be as high as brownie batter).
Bake until center of cheesecake is gently set and brownie sideshavefu
to form 1-inch-wtde nng around filling, about 30 minutes.
TOPPING: Whtsk sour cream and sugar in small bowl to blend Spre
evenly atop hot cheesecake to within inch of edge. Bake cheeseca
1 minute longer.
Set cake on rack. Cut around top edge of pan sides to loosen cake C
d 'th smal
cake completely Place peanut butter in pastry bag frtte wr
. . d f sour crea
star ttp. Ptpe trny rosettes of peanut butter around e ge
0
111
cake until rosettes are firm. about 30 minutes. Cover pan tightlywr
and chill cake overnight.
C
d Transfer
ut around pan sides to loosen cake. Remove pan sr es.
cheesecake to platter. Cut into wedges and serve.
~ ~ ~ Baklava Cheesecake
h
flaky. honey-sweetened Middle Eastern dessert pastry, this
fn'>plred by t e . .
, oes the usual cookie- or cracker-crumb crust and 1s mstead
cheesecake ,org . . .
d between fine layers of pllyllo pastry To clarify butter. s1mmer 1t
sandl\ lche 15 Sk" ff I
t
(lor
8
few minutes. then let 1t coo mmutes 11n o t 1e
over towhea
th r
SJJOD!1 the clear (clarified) butter into a small bowl. D1scard
foamv top. e
1

.
1
,,, o/JdS in the bottom of the pan 16 servmgs
the nu" s
Filling
4
B-ounce packages Philadelphia-brand cream cheese,
room temperature
cup clover honey
tf cup fresh lemon juice
2
teaspoons vanilla extract
6 large eggs
Pastry
1f
2
cup (1 stick) unsalted butter, clarified
pound fresh phyllo pastry sheets or thawed frozen phyllo
(each sheet about 17x11 inches)
Topping
1/z cup walnuts
Vz cup blanched almonds
tablespoon plus lfz cup sugar
1 teaspoon ground cinnamon
Vz cup (1 stick) unsalted butter, clarified
1f4
1
1
cup water
tablespoon fresh lemon juice
1 Vz-inch piece cinnamon stick
tablespoon Cognac or other brandy
FILLING p t
.
051
10n rack m lower third of oven and preheat to 350F.
Usmg electric m b .
IXer. eat cream cheese m large bowl until light and
fluffy. Gradually beat h . .
m oney. then lemon JUICe and vanilla. Beat in
eggs 1 at a time
PASTRY: Brush 1 0-inch-diameter spring form pan with 24-inch-hlgh s1des w1th
clanfied butter. Arrange 1 phyllo pastry sheet with long edge parallel to edge of
work surface (cover remaining sheets with dampened towel to prevent drymg).
Brush left half of pastry with clarified butter; fold right half over Brush top of
pastry with butter; place in prepared pan. buttered side up. leavmg 5-inch over-
hang at 1 side. Cover with another dampened towel. Butter and fold second
pastry sheet in same way and arrange in pan. overlapping first sheet by 3 inches.
Repeat with 4 more sheets, covering entire pan. (Wrap remaining phyllo pastry
sheets airtight and chill to make topping later.)
Whisk fi lling to reblend, pour into crust. Fold pastry overhang over filling,
pressing gently to make flat surface. Bake until pastry is light brown and filling
is firm to touch, about 50 minutes. Cut around pan sides to loosen cake; remove
pan sides. Using toothpick, poke several holes in top of cake to allow steam to
escape. Cool cake completely on rack. Chill uncovered 1 day. then cover and
keep chilled 1 more day to mellow flavors.
TOPPING: Preheat oven to 350F. Cover rimmed baking sheet with 2 sheets
of parchment paper. Coarsely grind all nuts. 1 tablespoon sugar, and cinnamon
in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim
of 1 0-inch-diameter springform pan atop pastry stack. Using sharp kn1fe. cut
around inside rim of pan through entire pastry stack. making 10 pastry rounds.
Cover rounds with damp towel Set pan rim on prepared baking sheet. Brush
parchment and ins1de of pan nm w1th clarified butter. Place 1 pastry round inside
pan rim on baking sheet and brush w1th butter. Repeat with 4 more pastry rounds.
Spread nut m1xture evenly over pastry. Top with remaining 5 pastry rounds, brush-
ing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp
knife. Sprinkle lightly with several drops of water. Bake pastry until crisp and
golden, about 30 minutes.
Meanwhile. stir remaining Y2 cup sugar. Y4 cup water, and lemon juice in heavy
small saucepan over low heat until sugar dissolves Add cinnamon stick; increase
heat to medium and boil until mixture reduces to syrup, about 4 minutes. Remove
from heat When bubbles subside. stir in Cognac.
Flatten the pastry that is atop cake. Remove pan rim from topping. Set topping
on cake, using large spatula Recut wedges in topping Replace pan rim on
assembled cake. Immediately pour hot syrup all over topping Cooll hour.
Chill cake 1 to 6 hours. Let cake stand at room temperature for 20 minutes
before serving.
cheesecakes
.d Down Honey
Upst e-
Cheesecakes
. . 'e Wilen tile
, ) , cakes have a IJIIIIt-111 s,Jl/G .
These crust less upstde down cht .d toppmg is revealed Smce tllese are
d a gooey honeye . t d wps
rameAms are mverte , I 3/..cup ramekiiiS or cus ar
1. au 'II need twe ve
74
mdiVIdual
to bake them m Makes 12
2f3
1
2
2
4
cup sugar
cup honey
cup (1/z stick) unsalted butter
cup water h
k S P
hiladelphia-brand cream c eese,
8-ounce pac age
room temperature
cup (packed) golden brown sugar
cup sour cream
teaspoons fresh lemon juice
teaspoons vanilla extract
large eggs
Assorted fresh berries
Preheat oven to 300F. Butter twelve %-cup ramekins or custard cups. Place
1 cup sugar. honey, and butter in heavy medium saucepan. St1r over medium
heat unt1l butter melts and mixture is blended. Increase heat to medium-high
and bring to boil. Whisk until mixture darkens slightly and candy thermometer
registers 300F, about 5 minutes. Remove from heat. Add V3 cup water (mixture
will bubble vigorously). whisk to blend. Divide topping among ramekins (about
2 tablespoonfuls for each). Divide ramekins between two 13x9x2-inch metal
bakmg pans and chill while preparing filling.
Using on/off turns, blend cream cheese and brown sugar in processor,
occasionally scraping down sides of bowl. Add sour cream, lemon juice, and
vamlla; process until smooth. Add eggs 1 at a time, processing just to blend
between each addition. Divide filling equally among ramekins Add enough
hot water to baking pans to come halfway up sides of ramekms.
Bake until set, about 35 minutes. Remove from pans and chill
uncovered until firm, about
1
hour.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Cut around sides of ramekins Invert cheesecak .
remaming topping m ramekins G . . es onto plates, spoonmg any
over armsh With bernes.
appetit desserts
Cheeseca
with Mtxed Berry Sa\\
S
etl
mes smaller is better-when it means everyone gets h
om . tsor e
d Ser
t Custard cups, ramektns, or even ovenproof ceramic t
es eacup
good vessels for these little cheesecakes. Just make sure they hod
ounces (10 cups) Makes 6
Crust and Cake
2
cups ground vanilla wafer cookies or shortbread cookies
(about 10 ounces)
1f
4
cup {1/z st ick) unsalted butter, melted
3 8-ounce packages Philadelphia-brand cream cheese, room
temperature
3f4 cup sugar
1fz teaspoon vanilla extract
2 large eggs
2 large egg yolks
Berry Sauce
% cup (1/z stick) unsalted butter
% cup sugar
2 %-pint containers raspberries
2 %-pint containers blueberries
6 tablespoons black raspberry liqueur (such as Chambordl or
black currant liqueur (such as creme de cassisl
CRUST AND CAKE: Preheat oven to 325F. Butter s1x 1 1/1-cup custa
d
. b 1 until crL"'
cups Stir ground cook1es with melted butter m me 1um ow
are evenly moistened. Press 3 tablespoons crumb mixture
bottom of each custard cup, reserve remaining crumb mixture.
'II in large b
Using electnc mixer, beat cream cheese. sugar. and vam a
. . I Add eggs ard eg
unt1l fluffy, occasionally scraping down s1des of bow .
1
d filling equa
yolks 1 at a time, blending well after each add1t10n. D1vl
8
fii
. evenly atoP
among prepared cups. Sprinkle reserved crumb m1xture oast
h
hot water tor
Place custard cups in large roasting pan. Add enoug
pan to reach halfway up sides of cups.
t
.
1
et
111
center about 45 minutes Remove cakes
I esecakes un ' s , .
Bake c
1
e Cool completely. Cover cakes with plast1c wrap and chil l
from water bath
.I cold about 2 hours
un!l
. ,. be made 7 day ahead. Keep chilled.
DO AHEAD. van
CE
. Melt butter in medium skillet over high heat. Mix in
BERRY SAU . .
b ries and blueberries; toss unt1l sugar dissolves and
sugar Add rasp er
h t d through about 3 minutes. Remove sk1llet from heat;
bernes are ea e .
stir in liqueur
d
P
Sl
.des to loosen cheesecakes. Turn cakes out onto plates.
Cut aroun cu
Pour warm berry sauce around cakes and serve.
Cheesecakes often crack a bit on the top, and the most I ikely
culprit is overbaking. To prevent cracks, start checking
doneness 5 to 10 minutes before the indicated cooking time.
When the center two to three inches of the cheesecake are
still slightly Jiggly {give the cake pan a gentle nudge to check),
remove the cake from the oven. The residual heat will set the
very center.
But 1f a cheesecake cracks despite your best efforts, there
are a few quick fixes.
Cool the cheesecake completely, then cover the crack by
mixing 1 cup of sour cream with 1 tablespoon of sugar. Spread
the sour cream mixture over the cheesecake, filling the crack,
then bake the cheesecake at 350F for 5 minutes just to set
the topping. Refrigerate until cold. A few pretty strawberries
can hide any remaining cracks.
Or m1x up a streusel (for instance, a streusel topping from
one of the crisp or crumble rec1pes in the Fruit Desserts
chapter), scatter it over a cookie sheet, and bake it. Just before
serving, sprinkle the streusel strategically over the cheesecake.
Coeur ala Creme
Tlus class1c heart-shaped dessert 1s basically a no-bake, crust less cheesecake.
For an extra treCJt, use small w1ld strawbemes {fra1ses des bois) tf ava1fable.
They're sometunes avcufaiJ/e at fmmers' markets in spring and early summer.
Makes 4
4 10x10-inch squares cheesecloth
1 B-ounce package Philadelphia-brand cream cheese,
room temperature
1 cup creme fralche or sour cream
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon iuice
tfz teaspoon vanilla extract
Pinch of salt
1 pound small strawberries, hulled, quartered (about 12/3 cups)
Rinse cheesecloth under water; squeeze until just damp. Line each of four
3- to 4-inch coeur a Ia creme molds with 1 square of cheesecloth. Using electric
mixer, beat cream cheese, creme fralche, 4 tablespoons powdered sugar, lemon
juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Divide
mixture among molds Fold cheesecloth over mixture. Place molds on rimmed
baking sheet; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
Toss strawberries and remaining 2 tablespoons powdered sugar in medium
bowl to coat; let stand 30 minutes. Unwrap molds; mvert onto plates and peel
off cheesecloth. Spoon strawberries around each and serve.
Equipment Tip: Make Your Own Molds
Coeur a Ia creme molds, perforated and heart shaped, are available
online at fantes.com You can also rig up makeshift molds by
cutting the sides of four 12-ounce paper cups to 3 mches high. With
a toothpick, poke 12 holes in the bottom of each cup. Line with
cheesecloth, fill as d1rected. You'll get a drum-shaped "coeur."
Creatn. Cheese Pie
Topped with Peaches and
Blackberries
The no-haf..e fillmg makes tl11s pte perfect for the hot summer months. If
possible, top the pte with fresh peaches and blackhenies from your local
farmers' market. 8 servings
Crust
1/z cup (1 stick) unsalted butter, melted
1/z teaspoon almond extract
21/z cups shortbread cookie crumbs (about 10 ounces)
Filling and Topping
1 B-ounce package Philadelphia-brand cream cheese,
room temperature
3
/4 cup powdered sugar
1
/z cup heavy whipping cream
1 teaspoon vanilla extract
1/z teaspoon almond extract
3 large peaches, peeled, halved, pitted, sliced
2 1/z-pint containers blackberries
1
/4 cup peach jam, melted
CRUST: Preheat oven to 325oF. Butter 1 0-inch-diameter glass pie dish Blend
melted bu:ter and almond extract in medium bowl. Add crumbs and stir until
evenly moistened. Press crumb mixture over bottom and up sides of prepared
dish. Bake crust until just golden. about 8 minutes. Cool crust completely.
FILLING AND TOPPING Blend .
Add . cream cheese In processor until smooth
sugar, vanilla extract. and almond extract and blend until v .
smooth. occasionally scraping down sid f ery
crust. Chill until filling is firm b 2 es o bowl. Spread filling in prepared
a out hours.
DO AHEAD Can be m d 1
. a e day ahead. Cover and keep chilled.
Arrange peach slices around edge of p A .
warm jam lightly over frUit to glaze _rrange blackbernes in center Brush
pie up to 3 hours before serving.
202 bon appet't d
1
esserts
Vanilla Cheesecake
Tartlets with Vanill
Vodka Berries
These tartlets have intense vamlla flavor and a so h
. . . P JSttcated d
vodka m the flllmg and the berry topping. Makes
8
e get
C rus t s
21/z cups graham cracker crumbs
Vz cup (packed) dark brown sugar
Vz cup (1 stick) unsalted butter, melted
Filling
8 teaspoons vodka
41/z teaspoons vanilla extract, divided
1/z
2
teaspoon unflavored gelatin
B-ounce packages Philadelphia-brand cream chee
se,
room temperature
cup sugar
vanilla beans, split lengthwise
tablespoons heavy whipping cream
Topping
3 cups mixed berries (such as raspberries, blueberries, and
halved strawberries)
% cup sugar
4 teaspoons vodka
2 teaspoons vanilla extract
CRUSTS: Preheat oven to 350F. Mix graham cracker crumbs. bro
5
and melted butter in large bowl until evenly moistened. Divide m xture
eight 4 lhx %-inch tartlet pans with removable bottoms. Press crumb \
over bottoms and up s1des of pans Bake until crusts are light a
12 mmutes. Cool crusts completely m pans on racks.
FILLING: M1x vodka and 4 teaspoons vanilla extract 1n small saucepJr.
sprinkle gelatm over. Let stand until gelatm softens. about 15 mrnutes
5
over very low heat just until gelatin dissolves. Cool to barely lukewam
us 1 nmQ VI
mg e ectnc m1xer. beat cream cheese. sugar. and remal
vanilla extract in large bowl until blended. Scrape in seeds fron va"
b
. e 01v10t
eans and beat to blend. Beat in cream. then gelatm mlxtur
a . 1 ArranQt:l
1
mong crusts. Press bottoms of pans up. releasmg tart ets P
1
nmmed baking sheet Chill until filling sets. at least 3 hours and L
TOPPING: Gently stir bemes. sugar. vodka. and vanrlla extract
1
stand 15 minutes. Spoon berry m1xture atop tartlets.
111 N
0
_ Bake Berry Cheesecake
with Graham Cracker Crust
t ba
"e" bneflv. the fresh blueberry filling doesn't require any
ough t/78 crus ,.. .... , . . .
Th . k nn tlus an ideal summert11ne des set t Chtlltng the cheese-
bakmg at all, ma ' : : ~ .
.
1
twill enhance the blueberry flavot 10 servmgs
cake 01 ermg 7
Crust
9
whole graham crackers
112
cup old-fashioned oats
3
tablespoons {packed) golden brown sugar
'i teaspoon salt
5
tablespoons unsalted butter, melted
teaspoon vanilla extract
Filling
'/
4
cup water
tablespoon unflavored gelatin (from 2 envelopes)
1Vz 8-ounce packages Philadelphia-brand cream cheese,
room temperature
1 cup heavy whi pping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups blueberri es
Topping
1 cup chilled heavy whipping cream
tablespoon sugar
4 1fz-pint containers blueberries
2
13 cup blueberry jam
CRUST: Preheat oven to 350F. Blend graham crackers. oats. brown sugar. and
salt 1n processor until graham crackers are finely ground Add melted butter
and vanilla; process until moist crumbs form. Press crumb m1xture onto bottom
and 1 inch up sides of 9-inch-dlameter springform pan w1th 24-inch-high sides
Bake crust until deep golden brown, about 12 minutes. Cool.
FILLING: Pour Y4 cup water into small saucepan; sprinkle gelatin over. Let stand
until gelatin softens. about 15 minutes. Stir over very low heat just until gelatin
dissolves. Blend cream cheese. cream. sugar. and lemon juice in processor until
smooth. occasionally scrap1ng down sides of bowl. Add berries; puree until
smooth (some blueberry b1ts will remain). With machme running, add warm
gelatin mixture through feed tube and blend well. Pour filling 1nto crust Cover;
chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut around pan s1des to loosen cake; remove pan sides. Transfer cake to platter.
TOPPING: Using electric mixer. beat cream and sugar in medium bowl until
peaks form. Spread cream mixture thickly over top of cheesecake. Place berries
in bowl. Heat jam in small saucepan over low heat until JUSt melted. Pour jam
over berries; toss to coat. Mound coated berries on cream, leaving l-inch plain
border. Chill cake at least 1 hour and up to 1 day.

. tarts & pastries
ptes,

p1e
Classrc Double-Crust Apple Pie 208
Apple and Blackberry Pre 20_9.
Cinnamon-Apple Pw wrth Rarsms and
Crumb Topprng 211
. p 214
Golden Rarsi n and Appl e Lattr ce re
Pear-Cardamom Pie with Al mond Crust 215
Pear and Fig Pie with Hazel nut Crust 216
Rhubarb Lattice Pie with Cardamom and
Orange 217
Classic Sour-Cherry Pie with Lattice
Crust 219
Cherry Crumble Pie 220
Spiced Peach Pie with Buttermil k Crust 222
Peach Pie with Pecan Crumb Topping 223
Peach and Bl ackberry Pie 224
Old-Fashi oned Blueberry-Maple Pie 225
Lattice-Topped Blueberry Pie 225
Wild Blueberry Pie with Almond Crumble
Toppi ng 226
Blueberry Sour Cream P1e 227
Blueberry P1e with Cornmeal Crust and
Lemon Curd 228- 29
Mixed Berry Pie with Pecan-Orange Lattice
Crust 230
Pumpkin-Butterscotch Pie 231
Classrc Pumpkrn Pre 233
Pumpkrn Chiffon Pie with Pecan- Graham
Cracker Crust and Ginger Whipped
Cream 234
Sweet Potato Cream Pie 235
Toasted-Pecan Pie 236
Chocolate-Almond Pre 237
California Walnut Pre with Orange and
Cinnamon 238
Maple-Hazelnut Pre 238
North Carolina Peanut Pre 239
Classic Lemon Meringue Pie 241
Lemon Macaroon Pre 242
Coconut Cream Pre 243
B i t t e ~ s w e e t Chocolate Pudding Pie with
Creme Fralche Topping
244
bon appetit desserts
------
Caramel-Pecan Black Bottom Pie 245
Banoffee Pi e 246
Peanut Butter and White Chocolate Cream
Pi e 247
Nectarine White Chocolate Cream Pie 248
Coffee- Coconut Tart 249
Chilled Lime-Coconut Pre w1th Macadamia-
Coconut Crust 251
crostastas
Apricot and Cherry Crostata 252
Apricot and Raspberry Croustade with
Sour Cream Crust and Topping 253
Apple-Cranberry Croustade 254
Pear and Medjool Dat e Croustade 255
Honey-Roasted Peach Croustade with
Almonds and Honey-Sweet ened Greek
Yogurt 256
Dark Chocolate and Pine Nut Crost ata 258

tat1ns
Tarte Tatin 259
Apple and Pomegranate Tarte Tat in 260
Plum Tarte Tatin 261
t novers
Spiced Apple Turnovers 262
Chaussons aux Pommes (French Appl e
Turnovers) 263
Pear and Amaretti Turnovers 264
Sweet-and-Sour Cherry Turnovers with
Goat Cheese Cream 265
tarts
Golden Delicious Apple Tart
266
Warm Cinnamon-Apple Tart Wrth C
267 urrants
Apple Frangipane Tart 268
Red Wine and Pear Brioche Tart
269
Classic Fruit Tart 270
Strawberry- Lemon Curd Tart
271
Lemon Cream Tart 272
Lemon and Honey Ta rt with Wal nut Crust
and Honeyed Fi gs 273
Blood Orange Tart with Orange Caramel
Sauce 274
Apricot Tart with Honey and Almonds
275
Strawberry and White Chocolate Mousse
Tart 277
Cherry Latti ce Tart 278
Cherry Linzertorte 279
Sour Cream Tart with Santa Rosa Plum
Compote 280
Cheesecake Tart with Tropical Fruits 281
Passion Fruit Tart with Crisp Meringue
Top 282- 83
Cranberry-Lime Tart 284
Specula as Tart with Almond Filling 286
Hazelnut Macaroon and Strawberry
Tart 287
Almond Tart with Honey and Orange 288
Chocolate and Mixed Nut Tart in Cookie
Crust 288
Mixed Nut Tart 289
Chocolate-Pecan Tart 290
Mexican Chocolate Tart with Cinnamon-
Spiced Pears 291
Chocolate-Raspberry Tart 292
Mocha Custard Tart 293
Chocolate Ganache Tart with Toasted
Pecan Crust 295 . .
296
Chocolate Tart with Cand1ed Cranbernes
Chocolate Truffle Linzer Heart 297
Dark Chocolate and Peppermint Whipped
Cream Tart 298
1
te
Sugarplum Tart with Semisweet Choco
8
Glaze 299-300
tartlets
Chocolate-Cognac Truffle Tartlets 301
Chocolate-Whrsky Souffle Tarts 302
Caramel-Hazelnut Mrni Tartlets 303
Milk Chocolate- Pecan Tartlets 304
White Chocolate- Raspberry Creme Brulee
Tartlets 305
Cherry-Almond Tartlets 306
Nectarine Tartlets with Puff Pastry and
Almond Filling 307
Mango Meringue Tartlets 307
Apple, Goat Cheese, and Honey Tartlets 308
Lemon Tartlets with Fresh Blueberries 308
Spiced Plum and Caramelized Apple
Tartlets with Calvados Cream 309
Warm Banana Tartlets with Peanut Crunch
Ice Cream 310

pastries
Cappuccino Eclairs 311
Profiteroles with Caramel Sauce 312
Chocolate Croquembouches 313
Mango-Filled Cream Puffs with Spiced
Mango-Mojito Sauce 315
Strawberry Cream Puffs wrth Strawberry
Sauce 316
Fried Lemon-Scented Ricotta and
Mascarpone Cream Puffs 317
Rhubarb-Raspberry Jalousie 317
Raspberry Napoleon 318
Strawberry Napoleons with Lemon Cream
319
Fresh Plum Napoleon 320
Banana-Caramel Napoleons 321
Rhubarb Napoleons 322
Maple Mousse Napoleons with Macadamia
Nut Brittle and Passion Fruit-Mango
Sauce 323
Caramelrzed Banana Purses with White
Chocolate Sauce 324
Pear and Frg Strudels with Gmger Cream
325
Apple Strudel with Cranberry Sauce 326-27
Dried Cherry and Walnut Strudel Bundles
328
Chocolate Chunk and Apricot Cannoli 329
Dried Cherry and Ginger Cannoli 329
. D hie-Crust
Classic ou
Apple Pie
Jit See Cws t I 0 I (page
Jhine m tlus a/1-Amencanf .
Tar1 and su eet apples cun d n7p111q the cwsr 8 servmgs
rollmg df1 crt
272} for tips on prepanng. .
C rust
21;z cups unbleached all purpose flour
1/z teaspoon salt . ) hilled unsalted butter, cut into
10 tablespoons (1 1/4 sticks c
1/z-inch cubes ted vegetable shortening,
1/z cup chilled solid non-hydrogena
cut into 1Jz-inch pieces
3 tablespoons (or more) ice water
Filling .
Nonstick vegetable Oil spray . .
I
ch as Spartan or Golden Dehceous,
13/4 pounds sweet app es, su
peeled, cored, thinly sliced (about 51/z .
13/4 pounds tart apples, such as Granny Smith or Peppm, peeled,
cored, thinly sliced (about 51/z cups)
3/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
Vz teaspoon plus large pinch of ground cinnamon
Vz teaspoon vanilla extract
1 tablespoon unbleached all purpose flour
3 tablespoons unsalted butter, diced
1 tablespoon whole milk
CRUST: Wh1sk flour and salt in large bowl to blend. Add butter and shortening
and rub 1n with fingertips until very coarse meal forms Spnnkle 3 tablespoons
ice water over; toss until moist clumps form. adding more 1ce water by teaspoon-
fuls if mixture is dry. Gather dough mto ball; divide in half. Flatten each half into
disk. Wrap 1n plastic, chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead Keep refrigerated Soften slightly at
room temperature before using.
FILLING: Preheat oven to 400F. Spray 9-inch-diameter deep-dish glass pie
d1sh with nonstick spray Stir all apples. %cup sugar, lemon juice, Y2 teaspoon
cinnamon. and vanilla in large bowl to blend. Let stand until JUices form, tossing
occasionally, about 15 minutes. Mix in flour.
Roll out 1 disk on lightly floured surface to 12-inch round. Place dough in
p1e d1sh Spoon in filling; dot with butter. Roll out second dough disk to
13-mch round. Using small bottle cap, cut out ten Y2-inch-diameter circles from
208 bon appetit desserts
Technique Tip: Easy on the Dough
There are two ways to rolled-out pie crust dough from
tl Work surface to the p1e d1sh (see below): Roll the dou h
1e . . . 9 ge
01
onto the rolling pm, then unroll it m the dish [11. or fold the dougr'r
carefully into quarters. and unfold it in the pie dish [
2
]
dough for decoration; d1scard ci_rcles. Drape dough over flll mg Seal top a
bottom crust edges together; tnm to Y2-1nch overhang. Fold overnar
h "lk S
9
unae
. decoratively Brush p1e w1t m1 . t1r remammg 1 tablespoon
cnmp . . . . sugara
large pinch of cinnamon 1n small bowl, spnnkle over p1e
Transfer pie to baking sheet; place in oven. Immediately reduce tewpera'
to 375aF. Bake pie until crust is gol den brown, apples are tender, aJld Fl
bubbling thickly, covering edge wi th foil if brownmg too quickly, about 2r
Cool 30 minutes Serve warm or at room temperature.
DO AHEAD: Can be made 7 day ahead. Cover loosely; store at room tempera
2
n Apple and Blackberry Pie
Tart green apples and blackberries are a delicious combination. The crust
has
8
feAture more lif..e that of a biscwt than a typical pie crust. 8 servings
Crust
2
cups self-rising flour
9 tablespoons sugar
3/
4
cup (11/z sticks) chilled unsalted butter, cut into 1/z-inch cubes
1
large egg, beaten to blend
1 tablespoon (or more) ice water
Filling
2 pounds tart green apples (such as Granny Smith), peeled,
quartered, cored, cut into %-inch-thick slices
11f
2
cups frozen blackberries, unthawed
1/3 cup plus 2 teaspoons sugar
2 tablespoons unbleached all purpose flour
Milk
Sweetened whipped cream
CRUST: Combine flour and sugar in medium bowl Add butter and rub in with
fi ngertips until mixture resembles coarse crumbs. Mix 1n beaten egg. M1x in
1 tablespoon 1ce water. adding more ice water by teaspoonfuls as needed
unt il moist clumps form. Gather dough into ball ; divide in half Flatten each
half into d1sk. Wrap separately in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
FilliNG: Preheat oven to 375F. Mix apples. blackberries. YJ cup sugar. and
flour m large bowl
Roll out l dough disk on floured surface to 12-inch round. Transfer to 9-inch-
diameter glass pie dish.
Spoon fll'
1
mg mto crust. Roll out second dough di sk on floured surface to

round; place atop filling Fold top crust edge under bottom edge and
Pinch to seal. Crimp edges decoratively. Brush crust w1th milk Spnnkle with
remaming 2 teaspoons sugar. Cut several slits in top crust to allow steam
to escape.
Bake pie until t
crus 1s golden brown and fruit is tender covenng crust edges
W
3
ith collar if browning too quickly, about 55 Cool pie on rack
0 m1nutes Se .
rve warm With sweetened whipped cream.
What you need to make perfect pies and tarts
PIE DISHES: In the Bon Appetlt test k1tchen. we use glass pie
dishes. Ceram1c p1e dishes (such as from Emile Henry) al so work
well. Most recipes call for a 9 or 1 pan that's
about 1 V2 mches deep If you like to make deep-dish pies, also
consider buying a deep-dish pie dish, which is usually about
2 inches deep.
ROLLING PIN: You'll need one to roll out pastry crust, but the
style you use is up to you. Some cooks bel ieve that the tapered
wooden French-style rollmg pin (with no handles) gives you a
better feel for the dough. Others prefer a heavy marble rolling
pin because it keeps cool. which is helpful when you're working
with a sticky dough. Still others swear by a straight rolling pin
with a nonstick silicone-lined barrel or a classic wooden pin
with handles.
TART PANS: Tart pans are usually made of metal with fluted
sides and a removable bottom. The most common shapes are
round. square. and rectangular. Most of the recipes in this book
call for 9-. 10-. or 11-inch-diameter tart pans. If you like making
tartlets. buy a collection of 4Y2-inch mini pans.
ROLLING MATS: You can buy silicone mats. made just for
rolling out dough. The nonstick surface makes the dough easy
to roll and has circles (9-inch, 1 0-inch. 13-inch) drawn right on
the mat, which help you create perfectly round, perfectly sized
crusts. These mats are also handy for rolling out dough for pizza.
scones, and biscuits.
Technique Tip: Keep It Clean
Pl ace fru1t p1es on a bakmg sheet li ned w1th foil or a Silpat baking
mat before putt1ng them m the oven. Th1s will hel p avo1d a st1cky,
baked-on mess on the bottom of your oven should the frui t fil ling
bubble up and over
pies, tarts & pastries
n Cinnamon-Apple Pie
Raisins and Crumb Topptng
gar ent
1
ance the apples in this homey pie. Because
Ra,sms and su
d
rt p
1
nnin apples would make an excellent altemat1ve to
.
S th
n the filling. Don't skip the teaspoon of vmegar m the
the Granny ml s I .
. h-'t helps to make the crust tender. 8 servmgs
p1e doug
1
Crust
11/z cups unbleached all purpose flour
1
tablespoon sugar
112 teaspoon salt
1/a teaspoon baking powder
1/z cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
lf cup (or more) ice water
teaspoon apple cider vinegar
Filling
1 cup (packed) golden brown sugar
3 tablespoons unbleached all purpose flour
2 teaspoons finely grated lemon peel
111 teaspoons ground cinnamon
2
3
/ pounds Granny Smith apples (about 6 medium), peeled, halved,
cored, cut into Va-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract
Crumb Topping
1 cup unbleached all purpose flour
1fz cup (packed) golden brown sugar
1
teaspoon ground cinnamon
1fa teaspoon salt
1
/z cup (1 stick) chilled unsalted butter, cut into 1/z-inch cubes
lightly sweetened whipped cream or vanilla ice cream
CRUST: Blend flour. sugar. salt, and baking powder in processor. Add butter;
usmg on/ off turns. cut in until mixture resembles coarse meal. Mix V4 cup ice
water and vmegar in small bowl. add to processor Usmg on/ off turns. blend
until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry
Gather dough into ball; flatten mto d1sk Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at roan
temperature before rolling out
Roll out dough disk on floured surface to 13-inch round Transfer to 9-inch-
diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust
sides Y4 inch above rim of pie d1sh. Freeze crust 20 mmutes
FILLING: Position rack in center of oven and preheat to 375F. Mix brown
sugar. flour. lemon peel. and cinnamon in large bowl. Add apple slices. raisins.
and vanilla; toss until well coated. Transfer filling to unbaked crust. mounding
slightly in center. Bake pie until apples begin to soften. about 40 minutes.
CRUMB TOPPING: Meanwhile, wh1sk flour. sugar. cinnamon. and salt
1n small bowl Add butter and rub 1n with fingertips until mixture begins to
clump together.
Sprinkle topping evenly over hot pie. Continue to bake pie until apples are
tender and topping is browned and crisp, tenting p1e w1th sheet of foil if
brown1ng too quickly, about 50 mmutes. Cool pie on rack at least 2 hours
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Cut pie into wedges and serve warm or at room temperature with whipped
cream or vanilla ice cream.
pies, tarts & pastries
1
Crust 101
d
fl
k pe crust is a thing of beauty-and rt is within the reach of every home
A ten er, a Y r . . . . cook Jus
t
tl t baking is a scrence. so rt s rmportant to measure carefully and follow th t
rem em Jer 1a , . . . . e recrpe
1
F I low these tips from the Bon Appet1t test krtchen and you II be a pre-crust P
exact y. o ro In no trrne
1
STAY COOL: Chilled or-even better:-frozen (butter. shortening, and/or lard) will
Cl ea
te a dough that's easy to work wrth and wil l produce a flaky, tender crust
. . . room-
temperature fat won't. Using ice water rs an rmportant part of the process because the
chi ll ed water helps keep the fat cold.
2
LESS IS MORE: For a perfectly tender crust, you want short, weak strands of gluten
(a protem that's in fl our). The more you work the dough, the those strands of
gluten become. and that can make the dough tough. The bottom lrne? Mrx the dough
just until it comes together. then stop
CHI LL THE DOUGH: Don't rush it After you've made your dough, wrap it in piastre
wrap, flatten rt into a drsk. and chill it for at least the minimum time recommended in
the reci pe. This will give the gluten a chance to relax. which will make the dough easier
to roll out. It's also not a bad idea to put the rolled-out crust (once it's in the pan) in the freezer
whi le you prepare the pie filling; that will keep the crust from shrinking while it bakes and will
also ensure the fat stays cold.
4
ROLL THE DOUGH: Give it space. Before you even get the dough out of the fridge,
make sure you have a large. clean space for rol ling. Lightly flour your work surface to
prevent the dough from sticking-and flour your rolling pin. too. Roll out the dough genty,
rotating the dough occasionally to create an even circle [1 .2]. If the dough begins to stick.
sprinkle the work surface and/ or the rolling pin wrth a little more flour. Make sure that the
dough round is two to four inches larger in circumference than your pie plate. The extra dough
will allow you to create a decorative edge on your pie. To transfer the dough to the pie pan.
wrap the dough loosely around the rolling pin. then careful ly unroll it into the pan. Ease the
dough into the edges of the pan [3]. being careful not to stretch the dough to the corners (which
will cause the crust to shrink as it bakes). Lightly press the dough onto the bottom and up the
sides of the pan.
A DIFFERENT WAY TO ROLL: Temperamental dough? Brand new to baking? Consider
roll ing out the dough between two large sheets of parchment paper. Lightly flour one
sheet of parchment. Unwrap the chilled dough disk. set it in the center of the parchment
then pound it with the rolling pin until it's about srx inches in diameter. Lightly dust the dough
with flour and lay the second piece of parchment on top. Starting at the center and rolling out to
the edges. roll the dough using even pressure. To keep the thickness of the dough uniform. turn
the parchment 90 degrees and flip the parchment and dough over after every few rolls. When
h
t sheet of
you have a dough round that's two to four rnches larger than your pan, remove t e op .
parchment Pick up the remaining parchment and dough and quickly flip the round into the P_
1
e
C
. . . ff' n one prece
pan. enter the dough rn the pan and tear off the parchment in strips (peeling It
0
1
may tear the tender dough).
6
. . . . de. Fold the
CRIMP THE EDGE: Frnrsh your p1e crust with a pretty des1gn around thee g .
. p pmch
extra dough under to make it even with the rim of the pan. For a classiC cnm ' the
the crust With your thumb and index finger on one side and your other index finger on
th d [ . of a fork
0
er sr e 4]. For an easrer crust, press the crust with the back of a spoon. the tmes
or a chopstick.
7
EXTRA CREDIT: The ultimate show-off crust? The benutiful, inteJWoven stripS of dout h
known as lattice For a classic lattice top, cut strips hom the dough rouud (the quantrty
wrdth of the stnps wrll be specrfred 111 the rec1pe) Evenly space hnlf of the strips atop the
lio We
ave the dough fold every other strip in lwlf over itself. Plnce a new strip of dmJgh
filling . .
perpendrcular to the folded stnps [5]. Return the strrps to edJe of the pie. laymg them over
the perpendrcular strip Repeat the process. alte11Wt1ng the remwn111g stnps of dough ns you
8
CHEAT SHEET: If you want all of the glo1y of 11 lattice crust with a fraction of the work,
do
8
quick and easy overlay h<llf the dough across your filled
pie. lop with the rerna1nrng strrps perpendrcular or dragonal to the frrst.
f 1 ~ 1 Golden Raisin ~ n d
I Apple Lattice Pte
tender yet still ret am their shape and .
Golden Delicious apples become I /ices are baked in the oven poor
pleasant firmness after baking. The apphe :attice strips intact. roll and cut the
, th p
1
e To keep t e
to filling the crust ,or e . then gently slide the stops
f fl d parchment paper, .
dough on a ptece o oure ble the lattice crust. 8 servangs
t
he pie to assem
from the parchment onto
Crust
1'h cups unbleached all purpose flour
y
2
cup cake flour
1 tablespoon plus 11/z teaspoons sugar
l/
4
teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter,
cut into 1/z-inch cubes
3 tablespoons chilled non-hydrogenated solid vegetable
shortening, cut into
1
12-inch pieces
6 tablespoons (or more) ice water
Filling
3V pounds Golden Delicious apples, peeled, quartered, cored,
each quarter cut crosswise into 1f-inch-thick slices
3 tablespoons plus 2 teaspoons sugar
3 tablespoons unsalted butter, melted, divided
2 Laspoons fresh lemon juice
1
2
1
cup golden raisins
tablespoons (packed) dark brown sugar
large egg yolk beaten to blend with 1 tablespoon heavy
whipping cream
J
CRUST: Blend both flours, sugar, ~ n d sa_lt in processor. Add butter and
shortening; using on/off turns, cut 1n unt1l m1xture resembles coarse
Add 6 tablespoons ice water and process just until moist clumps form
more ice water by teaspoonfuls if dough is dry. Gather dough into ball,
into 2 pieces, 1 slightly larger than the other. Flatten larger piece into
smaller piece into rectangle; wrap separately in plastic and chill at
DO AHEAD: Can be made 1 day ahead. Keep chilled Let soften
temperature before rolling out.
FILLING: Position rack in bottom third of oven and preheat to 375f.
apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons
apples, then drizzle with 2 tablespoons melted butter and lemon juice;
coat. Bake just until apples begin to soften, stirring once. about 15
Cool apples completely on baking sheet. Maintain oven temperature.
Transfer apples and any accumulated juices to large bowl. Mix in ra
brown sugar.
Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured
to 12-inch round. Transfer to prepared pie dish. Spoon apple filling
Drizzle remaining 1 tablespoon melted butter over. Roll out dough
floured surface to 11 x7-inch rectangle. Cut lengthwise into twelve
strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6
diagonally atop first 6 stnps. forming diamond lattice pattern. Trim
with bottom crust. Fold dough overhang in. pressing onto edge of pie
Using fork. press dough edge decoratively to seal.
Brush dough strips with egg glaze. Sprinkle strips with remaining 2
sugar. Bake pie 15 minutes. Reduce oven temperature to 350oF.
bake pie until crust is golden and apples are tender. covering crust
foil collar if browning too quickly, about 1 hour 15 minutes longer.
rack at least 2 hours. Serve slightly warm or at room temperature
DO AHEAD: Can be made 1 day ahead Cool completely, then cover
at room temperature.
GG Pear-Cardamom Pie
I I with Almond C rust
. . t
1
s perfect for the pie-makmg novice. Cons1der
f cookie-/Ike crus .
The foolproo
1
oop of vanilla 1ce cream or a dollop of l1ghtly
. I dessert Wit 1 a 5C
e
rvmg t 1/S
s h. ed cream 8 servmgs
sweetened w IPP
crust bleached all purpose flour
2 ~ ' cups un k marzipan or almond paste, coarsely crumbled
7-ounce pac age
, teaspoon salt . , .
314
- k) chilled unsalted butter, cut mto /z-mch cubes
1
~ cup (1 st1c
chilled non-hydrogenated solid vegetable
5
tablespoons
shortening, cut into 1/z-inch pieces
3 tablespoons (or more) pear nectar
Vz teaspoon almond extract
Filling J
tfl cup (packed) dark brown sugar
1
vanilla bean, coarsely chopped
3 tablespoons cornstarch
,,. teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored,
cut into 1h- to
3
/4-inch-thick wedges
2 tablespoons pear nectar
egg, beaten to t
tablespoon sug
CRUST: Blend flour. marz1pan. and salt in processor until marzipan is finely
ground. Add butter and shortening: using on/off turns. cut in until mixture
resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract
in small bowl : add mixture to processor. Using on/off turns. blend mixture.
gradually adding more pear nectar by teaspoonfuls as needed until moist
clumps form. Gather dough mto ball ; divide in half. Flatten each half into disk.
Wrap separately in plast1c and chill at least 2 hours.
DO AHEAD: Can be made 7 day ahead. Keep chilled. Let soften slightly at room
temperature before rolling out.
FILLING: Gnnd brown sugar and chopped vanilla bean in processor 1 minute.
Add cornstarch and cardamom and process until vanilla bean is very finely
ground. Transfer mixture to large bowl. Add pears and pear nectar: toss to coat.
Position rack in bottom third of oven and preheat to 400F. Roll out 1 dough disk
between sheets of floured parchment paper to 13-inch round. Peel off top sheet
of parchment. Invert dough into 9-inch-diameter glass p1e dish Peel off second
sheet of parchment and press dough into dish. Trim dough overhang to V2 inch.
Transfer pear filling to crust. Roll out second dough disk between sheets of
floured parchment to 13-inch round. Peel off top sheet of parchment and invert
dough onto filling. Peel off second sheet of parchment. Trim dough overhang
to V2 inch. Press top and bottom crust edges together to seal. Fold edge under
and crimp decoratively.
Gather dough scraps and reroll between sheets of floured parchment. Using
leaf-shaped cookie cutter. cut out cookies. Arrange atop pie. Brush top of crust
(not edge) with egg glaze. Sprinkle with sugar. Cut several slits in top crust to
allow steam to escape during bakmg.
Bake pie 15 minutes. Cover crust edge with foil collar to prevent over-browning.
Continue baking until crust is golden brown and pears are almost tender when
pierced with skewer. about 40 minutes. Cool pie on rack at least 1 V2 hours
Serve slightly warm or at room temperature.
pies, tarts & pastries 215
ff Pear and Fig Pie
with Hazelnut Crust
. . ars and dned figs, thiS IS a wonderful
With Its pamng of fresh pe d . h flavor to the crust 8 servmgs
dessert Hazelnuts add crunch an nc
Crust
1h cup hazelnuts, toasted, husked, cooled
4
1h teaspoons sugar
1h teaspoon salt
21fz cups unbleached all purpose flour .
l/4 cup (11/z sticks) chilled unsalted butter, cut into v.-mch cubes
4 tablespoons (or more) ice water
Filling
1 cup dried black Mission figs, stemmed, quartered
1/z cup sugar
2 tablespoons unbleached all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
21f pounds pears, peeled, quartered, cored, thi nly sliced
CRUST: F1 e
butter
an1 salt rn processor. Blend in flour. Add
tter 1s reduced to rice-size pieces.
j
Blend 4
dough c
Flatten ea h
45 m nutes
g more ice water by teaspoonfuls until
Gather dough into ball; divide in half.
arately in plastic and chill at least
DO AHEAD Canbem d 1 d h
a ay a ead. Keep chtlled. Let soften slightly at
room temperature before rolling out.
FILLING: Preheat oven to 400cF c
lemon peel rn large bowl Add . ombme figs. sugar. flour. lemon juice. and
pears and toss to blend.
Roll out 1 dough disk on lightly floured surf .
9-rnch-dlameter glass pie d. h F"ll _ace to 12-rnch round. Transfer to
IS 1 crust With pe
dough disk on lightly flo d ar mixture. Roll out second
ure surface to 12-inch d
overhang of top and batt . roun . place atop filling. Trim
C
. om crusts to y
2
mch
nmp edge decorative! C . . . press together and fold under.
v. ut several slits m t
escape during bakrng. op crust to allow steam to
Bake Pie 20 mrnutes Reduce ov
until Juices bubble thickly thro ehn tlemperature to 350oF. Continue to bake
lon Co ug s Its and crust ld
ger ol pie on rack 45 mrnutes S s go en, about 50 minutes
erve warm or at room temperature
Soggy crusts? Overflowing filling? Holes in
the solution-or the prevention-for common
PROBLEM: Holes and tears in the dough.
SOLUTION: When transferring the dough to
tears. and holes sometimes appear. To fix this

leftover dough pieces to patch the problem nlltl
dough patch to adhere it to the crust. If needetl
patch with a little beaten egg white.
PROBLEM: Soggy bottom crust.
SOLUTION: Pies with soft, wet fillings can
soggy on the bottom. To avoid this, partially
adding the filling: Line the crust with foil and
commercial pie weights, then bake it untH i6
PROBLEM: Unevenly baked crust.
SOLUTION: First, press the dough gently
pie pan. A crust that touches the pan in all
chance of browning evenly. Before you 1111-..
the rack to the bottom third of the oven.
the oven will help the crust brown. Andllll
recommend baking your ptes in a glass ...
to check the bottom of the crust ctt.rq
PROBLEM: Overflowing filhng
SOLUTION: As some pies bake, the
To prevent the mess in your oven, place
sheet Using a baking sheet also..-..
from the oven.
PROBLEM: Burned crust edges
SOLUTION: Because they aren t
edges of the crust have a taldlfty
the rest of the crust Keep a dole - raa1
When the crust edge twns 191t IDIIJI-.;
shield (a thtn metal or saltcone,... M 'JI
your own with a long strip of .,..._Ill
wtll conttnue to brown
watt too long
rn Rhubarb Lattice Pie with
Cardam.om. and Orange
b
)
es mto season early m spnng when there s !tttle else at the
Rhubar con
ar.
ket to cook with. It IS de!tctaus m ptes, cobblers, and cnsps,
farmers r7
rtl
cular/ypretty bubblmg out from beneath a latttce crust Look
and 1t JS pa
for rhubarb with deep-red stalks: as they the p1e If
, nnmg short on time sk1p the latttce and top wtth a second crust
you 'e ru '
s servings
Crust
2
cups unbl each d all purpose flour
2
tablespoons
r
3/4
teaspoon sal
3/4
cup (11/z stick
ed unsalted butter, cut into
1
h-inch
cubes, t
en 15 minutes
6
tablespoons (
!e) ice water
Filling
10 cups 1-inch pieces trimmed fresh rhubarb (about 21/z pounds)
Z/3 cup plus 2 teaspoons sugar
1J4 cup orange juice
l 1f2 teaspoons finely grated orange peel
1
h teaspoon ground cardamom
1J4 cup strawberry preserves
tablespoon heavy whipping cream
Vanilla ice cream
CRUST: Blend flour. sugar, and salt in processor 5 seconds. Add butter: ustng
on/off turns, blend until mixture resembles coarse meal. Add 6 tablespoons ice
water. Using on/off turns, blend until moist clumps form, adding more ice water
by teaspoonfuls if dough is dry. Gather dough into ball: divide into 2 pieces,
1 slightly larger than the other. Flatten each into disk. Wrap separately in plastic
and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room
temperature before rollmg out.
FILLING: Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and
cardamom in large deep skillet. Toss over medium-high heat unttlliquid starts
to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost
tender, occasionally stirring very gently to keep rhubarb intact, about 8 minutes.
Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add
syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to
2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in
preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not
overmix or rhubarb will fall apart).
Preheat oven to 375F. Roll out larger dough disk on lightly floured surface to
12-inch round. Transfer to 9-inch-diameter glass pie dish Roll out smaller dough
disk on lightly floured surface to 11-inch round; cut into Y2-inch-wide strips.
Spoon filling into crust. Arrange 6 dough strips atop filling, spactng evenly. Place
5 dough strips at right angle atop first 6 strips, forming lattice Seal strip ends to
crust edge. Stir cream and remaining 2 teaspoons sugar in small bowl to blend
Brush over lattice, but not crust edge.
Bake pie until filling bubbles thickly and crust 1s golden, covering edge with foil
collar if browning too qu1ckly, about 55 mmutes. Cool pie completely on rack.
Cut into wedges and serve with ice cream.
pies, tarts & astries
\
\ \ \
..
~ r f Classic S?ur-Cherry Pie
I with Lattice Crust
. this good. It's got an incredible sour-cherry fillmg,
, r had a cherry p1e
You ve neve d "an ilia ice cream to top it all off Sour-cherry
. d flai.Y crust, an .,
a ltght an . h
11
ted States it runs from mid-June to early July-and
short-m t e v171
season IS .d
1
available. If you can't find fresh sour chernes, you
es are not WI e Y
fresh on h frozen (thaw and drain them before measurmg), or
metJmes buv t em .
can so . t cherries and extra lemon juice. Frozen sour chemes
an substitute swee
you c
1
. t.om Friske Orchards in Michigan (apples-chemescom).
an be ordered on me "
c lattice crust for this pie, see Crust 101 on page 213 for
To create a woven . .
r more rust
1
c look, trim the excess crust mstead of formmg a
mstructtons ror a
cnmped edge. 8 servings
Crust
2
v
2
cups unbleached al
1
tablespoon sugar
3/
4
teaspoon salt
1 cup (2 sticks) chille
5 tablespoons (or mor
Filling
sc flour
ad butter, cut into
1
h-inch cubes
ter
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
lf teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries
(from about 2 pounds whole unpitted cherries)
teaspoon fresh lemon juice (if using sour cherries) or
3 tablespoons fresh lemon juice (if using dark sweet
cherries)
1fz teaspoon vanilla extract
2
tablespoons (1/4 stick) unsalted butter, cut into 1h-inch cubes
Milk
Vanilla ice cream

CRUST: Whisk flour. sugar, and salt in large bowl to blend Add butter and rub
m with fingertips unti l small pea-size clumps form. Add 5 tablespoons ice water;
mix lightly with fork until dough holds together when small pieces are pressed
between fingertips, adding more ice water by teaspoonfuls if dough is dry
Gather dough 1nto ball; divide in half. Flatten each half into disk. Wrap separately
in plastic and chill at least 30 minutes.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
FILLING: Position rack in bottom third of oven and preheat to 425F Whisk
1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon
juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-
diameter glass pie dish. Trim dough overhang to Y2 inch. Roll out second dough
disk on floured surface to 12-1nch round. Using large kmfe or pastry wheel with
fluted edge, cut ten %-inch-wide strips from dough round. Transfer filling to
dough-lined d1sh. mounding slightly in center. Dot with butter. Arrange 5 dough
strips atop filling. spacing evenly. Place remaining 5 dough strips at right angle
atop first 5 strips, forming lattice. Trim dough strip overhang to Y2 inch. Fold
bottom crust over ends of dough strips; crimp edges to seal. Brush latt1ce crust
(not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven tempera-
ture to 375F. Continue to bake until filling is bubbling and crust is golden brown,
covering edges with foil collar if brownmg too quickly, about 1 hour longer.
Transfer pie to rack and cool completely. Serve with vanilla ice cream
pies, tarts & pastries 2l
Cherry Crumble Pie
d
d brown sugar gives this pie
f oat" a/own s, c1n
A sJmple crumble roppmg o ,
a rusttc touch 8 servings
Crust
bl
eached all purpose flour
1'/z cups un
1 tablespoon sugar
1/ teaspoon salt t . to
(
J' stick) chilled unsalted butter, cu m
6 tablespoons '
4
'h-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable
shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
Topping
1 cup plus 2 tablespoons old-fashioned oats
cup unbleached all purpose flour
p (packed) golden brown sugar
up sliced almonds
teaspoon ground cinnamon
teaspoon salt
1
12 cup (1 stick) chilled unsalted butter, cut into Vz-inch cubes
Filling
6 cups fresh cherries, pitted, or 2 pounds frozen pitted sweet
cherries, thawed, juices reserved
1 cup sugar
21/2 tablespoons quick-cooking tapioca
1 tablespoon kirsch (clear cherry brandy) or brandy
Pinch of salt
CRUST: Blend flour, sugar, and salt in processor 5 second
. . S. Add bu
shortening, usmg on/off turns, cut tn until mixture resembl
. es coar
2 tablespoons 1ce water and egg yolk tn small bowl to blend
d
.
1
. .addt
us
1
ng on/off turns, bien unt1 m01st clumps form, adding
more 1ce
teaspoonfuls if dough is dry. Gather dough into ball ftatte
, n mto d
plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften
temperature before rolling out.
TOPPING: Blend oats, flour, sugar, almonds, cinnamon, and salt
bowl. Add butter. Rub in with fingertips, pressing mixture together
1
1W1t
1
,.. ..
clumps form. Chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
FILLING: Mix cherries with any juices, sugar, tapioca, kirsch, and
--'
bowl. Let stand unti I tapioca looks translucent, stirring
Preheat oven to 425F. Roll out dough disk on lightly floured surface
14-inch round. Transfer to 9-inch-diameter deep-dish glass pie d1sh.
overhang to % inch. Fold edge under and crimp decoratively. Spoon
crust. Sprinkle with topping.
Bake pie 30 minutes. Reduce oven temperature to 400F. Continue
filling is bubbling thickly and topping is brown and crisp, covering
foil collar if browning too quickly, about 25 minutes longer. Cool Jll8
least 30 minutes. Serve warm or at room temperature.
S
. d Peach Pie
ptce .lk Crust
with Butter.rnt
. ked with cinnamon and
a t a peach fi!lmg spl 'lk rust
Tile ultlinate summer esser . f der. flaky. slightly tangy butterrm c .
cardamom between tiVO layers o ten , ,
s servings
Crust
2';z cups unbleached all purpose flour
5 teaspoons sugar
'lz teaspoon salt t
(
J, stick) chilled unsalted butter, cut m o
6 tablespoons
4
'fl-inch cubes
cup lard or non-hydrogenated solid vegetable
shortening, cut into 1/z-inch pieces
3/4 cup (or more) chilled buttermilk
Filling
3' cup plus 1 tablespoon sugar
hed all purpose flour
csh lemon iuice
"ound cinnamon
n ground cardamom
4 pounds ripe peaches
2 tablespoons (V stick) unsalted butter, cut into
1
h-inch cubes
1 egg, beaten to blend
CRUST: Blend flour, sugar. and salt in processor. Add butter and lard
on/ off turns. cut m unti I fat is reduced to pea-size pieces. about
25
t
on/off turns, blend in 3;4 cup buttermilk until dough just comes toge
clumps, adding more buttermilk by tablespoonfuls if dough is dry Gat
into ball; divide into 2 p1eces. 1 slightly larger than the other Flatte
di sk Wrap separately m plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead Keep chilled. Let sohens g t
room temperature before rolling out.
fiLLING: Mix 3;4 cup sugar, flour, lemon juice. cinnamon, and cardam
large bowl. Bring large pot of water to boil. Add peaches to boi!mg
30 seconds. Using slotted spoon. transfer peaches to bowl of cold wate
Peel, halve, and pit peaches. Slice peaches into bowl with sugar m xt
to coat. Let filling stand unti l juices form, stirring often, about 20m n
Place 1 rack in center and 1 rack at lowest position in oven and pre ea
400F. Roll out larger dough disk on floured surface to 12 to 13-mch
Transfer to 9-i nch-diameter glass pie dish. Trim overhang mch 1
filling in crust; dot with butter. Roll out smaller dough disk on floureds
12-inch round. Gently roll up dough onto rolling pin and unroll. drapmg
fill ing. Pinch together overhang of bottom crust and edge of top crust Fo
under and crimp decoratively. Cut several slits in top crust to allowstea
escape during baking. Brush crust with beaten egg; sprinkle with rema
1 tablespoon sugar.
Place pi e on center rack in oven. Place baking sheet on lowest oven ra
" b
catch any drippings. Bake pie until crust is golden brown and JUices
. . f 'I 'f st browns too
th1ckly through slits. covering very loosely w1th 01 I cru
about 1 hour 1 0 minutes Cool pie on rack at least 1 hour. Serve war
room temperature.
n Peach Pie with
Pecan Crumb Topping
,. perfect p18. with a not-too-sweet filling, a tender flaky crust,
ThtS IS summer' . .
I
l1
t toP'fJing. The peaches can be peeled by e1ther usmg a very
nd
8
Cl unc IY n t . .
8 t dpeeler. available on/me and at cookware st01es. or plungmg
,harp serra e . . .
h
5
nto boiling water for 30 seconds before coolmg and sflppmg the
thepeac e I
s ~ m s off 8 servings
Crust
1V cups unbleached all purpose flour
teaspoon sugar
y
2
teaspoon salt
1/ cup (1/z stick) chilled unsalted butter, cut into Vz-inch cubes
V cup non-hydrogenated solid vegetable shortening or lard,
frozen, cut into
1
/z-inch pieces
3 tablespoons (or more) ice water
Filling
6 large ripe peac
into
3
/c-i nch
1
/z cup sugar
ut 2'/z pounds total), peeled, pitted, cut
I ices
2 tablespoons qm
1
h teaspoon groun
Topping
ing tapioca
on
1
12 cup unbleached all purpose flour
1
13 cup (packed) golden brown sugar
1
12 teaspoon salt
6
tablespoons P/c stick) chilled unsalted butter, cut into
Vz-inch cubes
cup pecan pieces
lf cup old-fashioned oats
J
CRUST: Blend flour. sugar. and salt in processor Add butter and shortening,
usmg on/off turns. cut in until mixture resembles coarse meal. Transfer mixture
to medium bowl Usmg fork. stir in 3 tablespoons ice water. adding more ice
water by teaspoonfuls if dough is dry, and pressing dough together with finger-
tips until moist clumps form. Gather dough into ball ; flatten into disk. Wrap in
plastic and chill at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
FILLING: Toss peach slices. sugar. tapioca. and cinnamon in large bowl to coat.
Let stand 15 m1nutes. tossing occasionally.
TOPPING: Meanwhi le, blend flour. brown sugar, and salt in processor. Add
butter; using on/off turns, process until mixture resembles fine moist clumps.
Add pecans and oats. Using on/off turns, blend until nuts are chopped.
Position rack in bottom third of oven and preheat to 400F. Roll out dough disk
on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass
pie dish. If necessary, trim overhang to% inch. Fold overhang under and crimp
edge decoratively Spoon fill ing into crust. Sprinkle pecan topping evenly over
peaches. Bake pie 30 minutes. Reduce oven temperature to 350F. Continue to
bake until topping is brown, juipes bubble thickly, and peaches are tender when
pierced with small sharp knife, about 1 hour longer. Cool pie on rack 1 hour.
Serve warm or at room temperature.
pies, tarts & pastries
h d Blackberry Pie
r J Peac an
. I ' .t filling to thicken the juices slightly. If you
. . gh flour 111 t le ,,ur f ,, . t
There IS JUSt enou d . "'d another tablespoon o ,ow o
. . fit( go ahead an au,
prefer a tlucf..er ' mg, itutes for the peaches, with the added
the fruit Nectarmes maAe good subst .
, b eled 8 servmgs
benefit that they don t need to e pe . .
11/z pounds ripe peaches (about 6 small)
cups fresh blackberries
3
3
2
cup plus 1 tablespoon sugar
tablespoons unbleached all purpose
Best-Ever Pie Crust dough disks (see recrpe)
Heavy whipping cream
Vanilla ice cream
Bring large saucepan of water to boi l. Drop peaches into water; cook
30 seconds Remove with slotted spoon. Rinse peaches under cold water to
cool Slip skms off peaches. then halve, pit, and slice (yielding 33/4 to 4 cups).
Position rack in bottom third of oven and preheat to 400oF Mix peaches,
blackberries, 2/3 cup sugar, and flour in large bowl; toss to blend.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer
to 9-inch-diameter glass pie dish. Trim dough overhang to Y2 inch Spoon
peach filling into crust. Roll out second dough disk on lightly floured surface
to 12-inch round: drape over fill mg. Trim dough overhang to 1 Y2 inches.
Fold edges of top and bottom crusts under, pressing to seal. Crimp edges
decoratively. Brush pie with cream and sprinkle with remaining 1 tablespoon
sugar. Cut one 2-inch X in center of top crust to allow steam to escape during
baking. Bake until crust 1s golden brown. peaches are tender when pierced
with small sharp knife. and juices bubble thickly through X in crust, about
1 hour 10 minutes. Cool pie on rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve warm or at room temperature with vanilla ice cream.
bon appetit desserts
ff Best-Ever Pie Crust
Use this pie crust for any single-crust, double-crust or
1
.
att,cetop
gives the crust a wonderful flavor; shortening makes itt P e B
enuer Mak
disks (enough for 1 double-crust pie or 11attice-top pie)
112
doa;
21/z cups unbleached all purpose flour
11/z teaspoons sugar
1 teaspoon salt
lfz cup (1 stick) chilled unsalted butter, cut into 'lzinch Clites
1fz cup non-hydrogenated solid vegetable or llnl, froze..
cut into
1
/z-inch pieces
5 tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and shortenmg u
turns, cut in until mixture resembles coarse meal. Transfer mixture to "
bowl. Mix in 5 tablespoons ice water, adding more ice water by teas
needed, until moist clumps form. Gather dough into ball; divide m ha
each half into disk. Wrap separately in plastic and chill at least 20m
DO AHEAD: Can be made ahead and chilled up to 1 dayorfrozenup
If frozen, thaw overnight in refrigerator.
Let soften slightly at room temperature before rolling out.
Id-Fashioned

blueberry p!e the wav it's meant to be. pure. simple. and utterly
Be sure to place a tmking sheet in the bottom of the oven before
the pie m to bake The sheet will catch any juices that bubble out
unbleached all purpose flour
sugar
IMIDOOAS baking powder
chilled non-hydrogenated soli d vegetable
shortening, cut into 1/z-inch pieces
iiMIUDIODilS chilled unsalted butter, cut into 1/z-inch cubes
lllti1SIIIOOI1S (or more) ice water
fresh blueberries
pure maple syrup
unbleached all purpose flour
Blend flour. sugar. baking powder. and salt in processor. Add
and butter; using on/off turns. cut in until m1xture resembles
Mix in 6 tablespoons ice water. adding more ice water by
. if needed. until moist clumps form. Gather dough together;
2 pieces. 1 slightly larger than the other. Flatten each into disk.
separately in plastic and chill1 hour.
Can be made 1 day ahead. Keep chilled. Let soften slightly
b fare rolltng out.
Pet m bottom of oven and position rack in center;
!uebernes. maple syrup. flour. tapioca, and
"< toss to blend. Let stand 15 minutes
loured surface to 12-inch round Transfer to
Pour filling into crust. Roll out smal ler dough
ch round; arrange over fi ll mg Press top and
of dish to seal. Trim dough overhang to
dge decoratively. Using small sharp kn1fe.
allow steam to escape during baking.
bu e thtckly and crust is golden, about 1 hour Cool
rack S rve at room temperature.
Lattice-Topped
Blueberry Pie
In this pie. the bluebeme<; are cooked separately to ensure that the fillmg has
the perfect consistency 8 servi ngs
32 ounces frozen wi ld blueberri es or regular blueberries (unthawed)
or 7 cups fresh wild blueberries or regular blueberries
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 Best-Ever Pie Crust dough disks (see recipe on page 224)
Heavy whipping cream
Vanilla ice cream
Combine blueberries. sugar. cornstarch. lemon juice. and lemon peel in heavy
large saucepan. Cook over medium heat until mixture thickens and bubbles. stir-
ring occasionally, about 15 mmutes. Continue to cook 1 minute longer. stirring
constantly. Cool until warm.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
Position rack in bottom third of oven and preheat to 400F. Roll out 1 dough disk
on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie
dish. Trim dough overhang to 1 inch Spoon filling into crust Roll out remaining
dough disk to 13x1 0-inch rectangle; cut into %-inch-wide strips. Arrange half
of dough strips atop filling, spacing evenly. Arrange remaining dough strips at
right angle atop first strips, weaving if desired. to form lattice. Brush crust edge
with cream and press stnps to adhere. Trim dough strips even with overhang
on lower crust. Fold edge of crust up over stnps, pressing gently to seal Crimp
edges decoratively. Brush lattice and edges lightly with cream.
Place pie on baking sheet. Bake until crust is golden. about 1 hour. Cool pie on
rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature
Serve pie warm or at room temperature with vanilla ice cream.
pies, tarts & pastries
p with Alxnond
n Wlld Ie
Crumble Topping
f I They con be found fresh at farmers,
Wild h/ue/!orries are sm;111 and flavor ud foods states If you can't
ukr.ts an spec!
mar/..ets and frozen at supellllc . bluebernes make a fll1e substitute.
find wild blurhetnes, regultu fresh or rozen th toppmg amps up the flavor of
almond paste m e
Ttwl!ttle bit of maw pan or
the bernes 8 servings
E
Pl
e Crust dough disk (see recipe on page 224)
1 Best ver
3/ cup plus 2 tablespoons (or more) sugar
,;
4
cup cornstarch . ( b t
f h
'ld blueberries or regular bluebemes a ou
7 cups res WI
32 ounces) or 32 ounces frozen wild bluebemes or
regular blueberries (unthawed)
2 tablespoons fresh lemon juice
2/J cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into
1
/J-inch pieces
(about
3
/ cup loosely packed)
lf cup (1/z stick) chilled unsalted butter, cut into 1fz-inch cubes
1/z teaspoon salt
Whipped cream or ice cream
226 hon ap ..
peht desserts
Roll out pie dough disk on floured surface to 12-inch round T
. . ransfer to g.
diameter glass p1e d1sh. Turn crust edges under and crimp de
. . . corat1ve
1
crust edge Y4 mch above s1des of p1e d1sh. Refrigerate while P
.
and topping.
Whisk% cup plus 2 tablespoons sugar and cornstarch in heavy
1
arge sau p
to blend. Stir in and lemon juice. Cook over medium heat u t
mixture bubbles and thickens, frequently stirring gently, about 13 minutes c
filling until cool, about 1 hour. If more sweetness is desired, stirinsugar b
tablespoonfuls.
Combine flour, marzipan, butter. and salt in processor; blend until m1xtu ..
to clump together. Transfer topping to small bowl; chill30 minutes
Position rack in bottom third of oven and preheat to 400F. Spread bluebe
filling evenly in unbaked crust. Sprinkle topping evenly over. Place p1e on
rimmed baking sheet and bake until crust and topping are golden and fi I ng
bubbles thickly, about 50 minutes. Transfer pie to rack and cool complete
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature
Serve at room temperature with whipped cream or ice cream
eberry- Sour Cream Pie
Ab
pee
Crus
xtract gives the blueberry filling a subtle flavor The crunchy
ov1des a mce contrast to the custardy filling 8 servings
1
,
14
cu t leached all purpose flour
'/z cup' st1ck) chilled unsalted butter, cut into lfz-inch cubes
2
table poons sugar
Pinch of salt
3
tablespoons (or more) ice water
Filling
1 cup sour cream
3/4 cup sugar
21/z tablespoons unbleached all purpose flour
1 egg, beaten to blend
3/
4
teaspoon almond extract
'!4 teaspoon salt
2'/z cups fresh blueberries
Topping
6 tablespoons unbleached all purpose flour
'14 cup ('/z stick) chilled unsalted butter, cut into
1
/z-inch cubes
'h cup chopped pecans
2 tablespoons sugar
CRUST: Blend flour. butter. sugar. and salt in processor until coarse meal forms.
Using on/off turns, add 3 tablespoons ice water and blend until moist clumps
form, addmg more ice water by teaspoonfuls if dough is dry. Gather dough into
ball; flatten into disk. Wrap in plastic and chill until firm. at least 30 minutes.
DO AHEAD: Can be made 7 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
Preheat oven to 400F Roll out dough disk on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to Vz inch. Fold
edge under and crimp decoratively Freeze 10 minutes Line crust with foil : fill
with dried beans or pie we1ghts. Bake until s1des are set. about 15 minutes.
Remove foil and beans.
FILLING: Whisk sour cream. sugar. flour. egg, almond extract. and salt in
medium bowl. Mix 1n bluebernes. Spoon filling into warm crust. Bake pie unti l
filling is just set. about 25 mmutes.
TOPPING: Using fingertips, mix ftour and butter in medium bowl until small
clumps form. Mix in pecans and sugar. Sprinkle topping over pie. Bake until
topping IS lightly browned. about 12 minutes. Cool p1e completely on rack. SeNe
at room temperature.
pies, tarts & pastries 2
berry Pie with Cornmeal
Crust and Lemon Curd
lltJ/1/ng lhtl pie dough beiW88n twO sheets of floursd parchment paper gives
,.;mum ffii(IIJUVIJflblity. By handling the parchment (not the dough), it's
easy to Rip the dough frequently, which helps with rolling an even round. The
tiiP aust is sprinklsd with raw sugar, creating s sparkling effect. 8 servings
Crust
Z'1l CIIPI lcllld ell purpose lour
'A _, .-el (preferably stone-ground, medium grind)
I ......... sager
lA .......... ..
14 tebl..,.._ (t',\ sticks) chilled unsahed butter, cut into
1h-inch cub
V. cup non-hydrogenated solid vegetable shortening, frozen,
cut into Yl-inch pieces
4 .. lllespoons (or more) ice water
Filling
5 cups fresh bluellerri (about 27 ounces)
',\ capsugar
1Ja cup corRStln:h
1 tablespoon fresh lemon iuice
1 telllpoon water
Milk
1'h talllespooas raw sugar
..._.Curd(- recipe)
._ ... 6tit
CRUST: Blend flour, cornmeal and salt .
shortening; using on/off turns 'blend k ..
I .. ..,..... ,IIIII .....
4 tablespoons ice water; blend just until moilt c:lunipl-. ..._.-,,
ice water by teaspoonfuls if dough is dry. Gad.-.,..---
Flatten each half into disk. Wrap separately in .-..w. iMDIIt ----
......,lllddlla.1
DO AHEAD: Can be made 1 day ahead. KBIIfJ dtillld. S.,
at room temperature before rolling out. ....,
Combine blueberries, sugar, co11'1Stan:h, laman)IID.andl
tn large bowl; toss to blend. let stand at room....,... .. -
begm to form, about 30 minutes.
Preheat oven to 400F. Place rimmed baking sheet in baiDial
1 dough disk between 2 sheets of generouslylllnd ...
Peel off top parchment sheet; invert dough iDIII-ildl dill*'
d1sh. Carefully peel off second parchment shael Qllliwllllli1ll
1
ll
pressing any cracks together as needed to seal and .... _., A
Spoon filling into crust.
Roll out second dough disk between 2 sheets of gaNIIUIIr...,. ... .
paper to 12-inch round. Peel off top parchment st.t Clflfltl .... ..
evenly atop filling. Peel off second parctament sheet fiillllllllllfllllla-.
to 1 inch. Fold overhang under and press to seal ()imp-lllllldlallllillllt"
five 2-inch-long slits in top crust of pie to allow -
lightly brush top crust (not edges) with mik
Bake pie 15 minutes. Reduce oven temperlbll ........ -
until crust is golden brown and filling is bullblilltltiiiiJ.,.. ... -.
about 1 hour 15 minutes. Cool pie couaplltlly -
serve with lemon Curd .
n Lemon Curd. .
.
1
k .
1
tJeet-tar1 toppmg IS also superb on scones or whole wheat toast
nus t ur. , :..
Makes about 2 cups
1
4
1
cup plus 2 tablespoons sugar
cup fresh lemon juice
large eggs
large egg, separated
1
tablespoon finely grated lemon peel
10
tablespoons (1
1
/4 sticks) chilled unsalted butter, cut into
Yz-inch cubes
Pinch of salt
Combi ne 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy
medium saucepan and whisk to blend. Add butter and salt. Whisk constantly
over med1um heat until mixture thickens and coats back of spoon thickly (do not
boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place
bowl in larger bowl filled with ice water and whisk occasionally until lemon
curd is cooled completely, about 15 minutes.
Whisk egg white and remaining 2 tablespoons sugar in small metal bowl to
blend. Set bowl over small saucepan of barely simmering water and whisk
constantly until sugar dissolves and mixture is just warm to touch, about
1 minute (do not overheat or mixture will curdle). Immediately remove bowl
from over water. Using electric mixer, beat egg wh1te mixture until thick and
glossy (texture will resemble marshmallow creme; volume of beaten egg white
will be very small}. Gently fold egg white mixture into cooled lemon curd.
00
AHEAD: Can be made 1 day ahead. Cover and chill.
''' Mixed Berry Pie with
Pecan-Orange Lattice Crust
This is a wonderful pie to make in the fall, when fresh cranberries are just
starting to appear at the market; combined with frozen raspberries and
b/uebeffies, they create a pie that's delightfully sweet and tart. A little grated
orsnge peel adds fresh flavor to the pie crust. 8 servings
Crust
cup pecans, tusted
Z,. cups unbleached all purpose lour

cup sugar
tablespoon finely grated orange peel
1
'A teaspoon sah
cup (11/a sticks) chilled unsalted butter, cut into 1/z-inch cubes
4
tablespoons (or more) ice water
Filling
11/J cups plus 1 tablespoon sugar
,. cup orange marmalade
,. cup cornstarch
1 tablespoon finely grated orange peel
,. teaspoon ground allspice
1114 cups frozen raspberries, thawed, drained
cups frozen blueberries, thawed, drained
cups fresh or thawed frozen cranberries
egg, beaten to blend
230 bona # d
ppebt esserta
CRUST: Finely grind pecans in processor. Add low, 1Uglll;
salt and process until well blended. Add butter; VlllraWI/rJ/f ..,,._
m1xture resembles coarse meal. Using on/off turns blend -...
water, adding more ice water by teaspoonfuls, if-: sa
form. Gather dough together; divide into 2 pieces, 111Wtdy ---
other. Flatten each into disk. Wrap separately in plastic ... ::::Ia
DO AHEAD: Can be made 1 day ahead. Keep chilled. Lltldfen
room temperature before rolling out. 8Jifr
FILLING: Position rack in bottom third
1 V3 cups sugar, orange marmalade, cornstarch. orange peel, ..t lllli:e
bowl. Add all berries and toss gently.
Roll out larger dough disk on floured surface to 1].ildl nua 1at1r
9-inch-diameter glass pie dish. Trim overhang to inches.
Roll out smaller dough disk on floured surface to 12-inch roent cut
Y2-inch-wide strips.
Mound filling in crust. Arrange 7 dough strips atop tiffing, .-a811111fr.
remaining 7 dough strips at right angle atop first 7 srnpa, fsJmilg raail
ends of dough strips even with overhang of bottom crust WI
overhang under, pressing to seal and forming higtHtaAdin8 W
(not crust edge) with egg and sprinkle with remaintrW t llblarr
Line baking sheet with foil; place in bottom of MMt .....,_..,_..
drippings. Place pie on oven rack and bake until austgllldlllbftllll
bubbles thickly, covering crust edge with foil colter if._, .. .,
1 hour 15 minutes. Transfer pie to rack and coal at_.,...,. SlfW
warm or at room temperature.
Pu111.p
terscotch Pie
qutckly stmmercd into n tasty
~ 7tces round out the fl'lllfJg in
Brown sugar. buttt.
butterscotch. then pump!<.
this ne
1
v take on the Thank
l
1
htsky to sene alongstd b
S tAmg whtpped cream with a little
r.{)Jrtt in the pie 8 servings
Crust
1V
4
cups unbleached all purpose flour
1f
2
teaspoon sugar
1/4 teaspoon salt
10 tablespoons (1 V4 sticks) chilled unsalted butter, cut into
1
h-inch cubes
3 tablespoons (or more) ice water
Filling
cup (packed) golden brown sugar, divided
3/4
2
tablespoons ('/ stick) unsalted butter
1/4
teaspoon salt
1/4 cup Scotch
11/4
cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
liz teaspoon ground ginger
1/4 teaspoon ground cloves
'/4 teaspoon ground allspice
Whipped Cream
1
1
1
cup chilled heavy whipping cream
tablespoon sugar
tablespoon Scotch
I
CRUST: Mi.x flour, sugar, and salt in processor Add butter; using on/off turns.
process until very coarse meal forms Add 3 tablespoons ice water; using on/off
turns, process until moist clumps form, add1ng more 1ce water by teaspoonfuls
if dough is dry. Gather dough into ball ; flatten into d1sk. Wrap and chill1 hour
Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to
9-inch-diameter glass p1e dish. Fold edges under and crimp decoratively. Ch1ll
crust at least 1 hour.
DO AHEAD: Can be made 1 day ahead Cover and keep ch11/ed.
Preheat oven to 350F Line crust with f01l ; fill with dried beans or p1e weights
Bake 20 minutes. Remove foil and beans. Bake crust until just beginning to turn
golden brown, piercing with fork if bubbles form. about 15 mmutes longer. Cool
crust completely on rack.
FILLING: Combine
1
/2 cup brown sugar, butter, and salt in medium saucepan;
bnng to boll over medium heat. stirring to dissolve sugar Boil until deep brown,
about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble
vigorously) and whisk until smooth. Return to medium heat and stir until most
caramel bits dissolve. Strain butterscotch mixture into small bowl Cool to room
temperature. stirring occasionally.
Whisk remaining V4 cup brown sugar and pumpkin in large bowl. Whisk in eggs,
then cmnamon. gmger. cloves, and allspice Add reserved butterscotch m1xture;
whisk to blend.
DO AHEAD: Can be made 1 day ahead. Cover and cht/1. Rewhtsk before using
Preheat oven to 350F Pour fillmg into crust. Bake pie until filling ts JUSt set,
about 50 minutes. Cool to room temperature. about 3 hours.
DO AHEAD: Can be made 8 hours ahead. Store at room temperature
WHIPPED CREAM: Using electric rnixer. beat cream. sugar. and Scotch in
med1um bowl until peaks form.
DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk If necessary
before serving.
Cut pie into wedges. Serve with dollops of whipped cream.
pies, tarts & pastries
Clas
umpkinPie
A bit of sour cream
e.xtra nchness.
roll out a second P
he
'ore bakma
sugar ,,1
ng of this spec1al p1e a subtle tang and a llltle
:'lcorate the pie with pastry lec1ves, prepare and
ll disk; sprmkle the leaf-shaped cutouts with
p1e with whipped cream, d deslfed. 8 servings
k
P
,e Crust dough disk (see recipe)
Fla V
cup sugar
tablespoons (packed) dark brown sugar
1 tablespoon cornstarch
2
teaspoons ground cinnamon
2
,,,. teaspoon ground ginger
1/ teaspoon (generous) salt
lS-ounce can pure pumpkin
314
cup chilled heavy whipping cream
large eggs, beaten to blend
3
Vz cup sour cream
V cup apricot preserves
out dough d s1< on lightly floured surface to 13-inch round. Transfer to
9-mch-diameter g ass p1e dish Trim dough overhang to Y2 inch. Fold overhang
under and shape edge to form h1gh-standing rim. Make cut in crust edge at
Y2mch intervals Bc1d alternate edge pieces mward. Freeze crust 15 minutes.
Preheat oven to 375"'j: Line crust with foil and beans or pie weights. Place
crust on larger mrr ec! baking sheet. Bake crust until sides are set and dry,
about 15 minutes Remove foil and beans. Continue to bake crust until cooked
through and pale qolden, piercing with fork if crust bubbles, 13 to 15 minutes
longer. Cool crt.st on sneet 30 minutes. Reduce oven temperature to 325F.
Whisk both sugas, cornstarch, cinnamon, ginger, and salt in medium bowl
until no lumps rema1r. Whisk in pumpkin, whipping cream, eggs, and sour
cream. Gently spread apricot preserves evenly over inside of crust to coat.
Pour filling into crust.
Pie on she t 'I fi .
8
unt1 lllmg puffs at edges and center is almost set, 1 hour
to 1 hour 5 mi t C .
nu es. ool p1e completely on rack. Cover and chill until cold.
DO AHEAD C
an be made 1 day ahead. Keep chilled
This Pie in Histo
The Pilgnms did , . . .
feast Th n
1
have pumpkm p1e at their first Thanksg1v1ng
Tha k .
8
_dessert reportedly made its debut at the second
n Sglvmg, in 1623.
'' Flaky Pie Crust
All purpose flour ancl c lk ' fl .
mixture , v our cornbme to make a tender crust. while the
own ofdhuttcr and shortening lends flavor and a flaky texture If you don't
tOO processor. simp/ .
b
, y use your fmgertJps or a pastry blender to
com me the butter and sh t . .
bl
. or enmg With the dry ingredients until the mixture
resem es coarse me
3
t M k
10
. h ' a es 1 dough disk (enough for one 9-inch or
2
3
-me crust)
cup unbleached all purpose flour
cup cake flour
tablespoon sugar
teaspoon salt
tablespoons (3/4 stick) chilled unsalted butter, cut into
1
h-inch cubes
tablespoons chilled non-hydrogenated solid vegetable
shortening, cut into Vz-inch pieces
tablespoons {or more) ice water
Mix both flours. sugar, and salt in processor. Add butter and shortening:
using on/off turns. process unt1l mixture resembles very coarse meal.
Add 3 tablespoons 1ce water and process until large moist clumps form,
adding more 1ce water by teaspoonfuls if dough is dry. Gather dough
into ball; flatten mto disk. Wrap m plastic and chill until cold and firm, at
least 1 hour.
DO AHEAD: Can be made 1 day ahead. Let soften slightly at room
temperature before rolling out.
pies, tarts & pastries
ff Pumpkin Chiffon Pie
with Pecan- GrahaJn Cracker
Crust and Ginger Whipped CreaJn
A chiffon pie is any pie with an airy. fluffy filling. This velvety-textured
pumpkin pie has a crunchy nutty crust, delicate spicing, a hint of bourbon,
and zingy crystallized ginger that decorates the whipped cream topping. Try
it as an alternative to a traditional pumpkin pie for Thanksgiving. 8 servings
Crust
1
'II
v.
cup gr1ham cr1cker crumbs
cup finely chopped pecans
cup (packed) golden brown sugar
V. teaspoon salt
5
tablespoons unsalted butter, melted
Filling
1
1
/,-oance envelope unflavored gelatin
2 tablespoons bourbon
11/4 caps canned pare pumpkin
J{, cap whole milk
1/J cap (packed) golden brown sugar
4 large egg yolks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1
14 teaspoon ground cloves
114 teaspoon salt
Ginger Whipped Creain
11h caps chilled heavy whipping cream, divided
2 tablespoons powdered sugar
1h teaspoon vanilla extract
11h tablespoo chopped crystallized ginger
J
CRUST: Preheat oven to 350f. Butter
graham cracker crumbs, pecans, brown ......
Add butter and mix until crumbs are
and up sides of prepared dish. Bake crust ........
Cool, then chill crust until cold.
FILLING: Sprinkle gelatin over bourbon maiM
softens, about 1 0 minutes. Meanwhile.
yolks, cinnamon, ginger. cloves. and salt in
Stir over medium-low heat until mixture Mlfiloell
thermometer inserted into mixture registers
from heat and pour into large metal bowl lnl.wil-iill
mixture and stir until gelatin dissolves. Set liMI ... IIII,IIa
large bowl of ice water and stir until mixtunt ctlllt1Midrlllt
5 minutes.
cup cream in medium bowl until soft .tMllllillll
into pumpkin mixture. Pour filling into chilledtNl\.C81iJ'IItl.,_,,.
at least 3 hours.
DO AHEAD: Can be made 1 day ahead.
GINGER WHIPPED CREAM: Using
cream. powdered sugar, and vanilla in rntfl._ll
form. Transfer whipped cream to pastry--
whipped cream rosettes around edge
decoratively over pie. Sprinkle tfY!ltdialtl
otato Cream Pie
tr
t
'tues m the microwave helps this pie come together
the SIH?t ..,
II J
,nprec
1
ate when you're rushing to make all those
a fact you ~ - , .
for the Thanksgiving feast. 10 to 12 servmgs
Flaky Pie Crust dough disk (see recipe on page 233)
d
skinned sweet potatoes (yams; about 13/c pounds total)
large re -
cup (packed) dark brown sugar
large egg yolks
tablespoons fresh lemon juice
teaspoon vanilla extract
teaspoon ground cinnamon
teaspoon salt
teaspoon ground nutmeg V
cup heavy whipping cream
Sweetened whipped cream
Position rack in bottom third of oven and preheat to 375F. Butter 1 a-inch-
diameter glass pie dish. Roll out dough disk on floured surface to 13-inch round.
Transfer to prepared pie dish. Trim dough overhang to V2 inch if necessary. Fold
overhang under, forming edge, and crimp decoratively Freeze 15 minutes
Line crust with foil; fill with dried beans or pie weights. Bake until edge of crust
is pale golden, about 25 minutes. Remove foil and beans. Continue to bake until
bottom of crust is pale golden, about 5 minutes. Cool crust on rack. Reduce oven
temperature to 325F.
Meanwhile, pierce sweet potatoes in several places with fork or toothpick. Cook
in microwave on high until tender, turning once, about 10 minutes. Cut potatoes
open; cool. Scrape flesh into medium bowl; discard skins. Mash potatoes.
Measure enough potatoes to equal 2 cups (reserve remainder for another use).
Combine 2 cups mashed sweet potatoes. brown sugar. egg yolks. lemon juice,
vanilla, cinnamon. salt. and nutmeg in processor; puree until smooth. Transfer to
bowl; mix in whipping cream. Pour into crust.
Bake pie until filling is set in center and top is no longer shiny, about 50 minutes.
Transfer to rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover
and keep chilled.
Serve pie cold with whipped cream.
pies, tarts & paatriea
ff Chocolate-Almond Pie
The rich gooey fi/lmg of thts sweet is reminiscent of a pecan pie. For
an mtense chocolate flavor, choose bittersweet chocolate; for a milder taste.
go for semisweet. 8 servings
4
3
ounces bittersweet or semisweet chocolate, chopped
tablespoons unsalted butter
1
y
4
cups dark corn syrup
'{. cup sugar
4 large eggs
z teaspoons vanilla extract
1/4 teaspoon almond extract
Pinch of salt
3 cups sliced almonds, toasted
1 Cinnamon Pastry Crust (see recipe), chilled
v
Position rack 111 center of oven and preheat to 350F. Sti r chocolate and
1n large meta bowl set over saucepan of simmering water until
melted and smooth Remove bowl from over water. Mix in corn syrup and
Wh1sk in eggs, vanilla extract, almond extract, and salt. Stir in
toasted almonds
Pour fllingmto prepared crust. Bake pie until filling is set around edges
but moves s!tghtly in center when pie 1s gently shaken and crust is golden
brown. tentmg w1th foil1f crust browns too quickly, about 1 hour. Transfer
Pie !o rack and cool sl1ghtly.
Serve warm or at room temperature.
Cinnamon Pastry Crust
Toasted nuts and a b 't f .
Makes one 9-inch make this the perfect crust for fall pies.
11/z cups unbleached all purpose flour
% cup walnuts or slivered almonds, toasted
2 tablespoons sugar
1
2
2
teaspoon ground cinnamon
teaspoon sa It
cup (1 stick) chilled unsalted butter, cut into 112-inch cubes
tablespo_ons non-hydrogenated solid vegetable shortening,
cut mto 1f2-mch pieces
tablespoons (or more) ice water
Blend flour. nuts. sugar, cinnamon, and salt m processor until nuts are coarsely
ground. Add butter and shorten mg. using on/off turns. process until coarse meal
forms. Add 2 tablespoons ice water; using on/off turns. blend until small moist
clumps form. adding more ice water by teaspoonfuls if dough is dry. Gather dough
into ball; flatten into disk. Wrap in plastic and chill until cold, at least 30 minutes
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-mch-
diameter glass pie dish Press dough into d1sh. Fold dough overhang under and
crimp edges decoratively. Cover and chill until cold, about 30 mtnutes.
DO AHEAD: Can be made 1 day ahead. Keep ch1lled.
pies, tarts & pastries 237
ff onaia Wi t
with Orange and

1e
Cinnalnon
This pie is aptly named, as virtually all walnuts in the United States (and two
thirds of those in the world} come from California. The texture is similar to that
of a pecan pie, but this dessert is perfumed with another famous California
crop, the orange. I servings
1 Raley Pie Crust dough disk (see recipe on page 233)
3 ..........
I cup light corn syrup
Vz cupsugar
Vz cup (1 stick) unsalted butter, mehed
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Vz cups coarsely chopped walnuts
J
Position rack in bottom third of oven and preheat to 400F. Roll out dough disk
on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
Fold crust edge under; crimp decoratively. Refrigerate 15 minutes.
Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted
butter, orange peel, cinnamon, and vanilla; whisk until smooth. Stir in walnuts.
Pour walnut filling into chilled crust.
Bake 10 minutes. Reduce oven temperature to 350F. Continue baking pie until
puffed and set in center when dish is gently shaken, about 40 minutes longer.
Cool pie completely on rack.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
1
"' 'h
'h
"" 2
'14
1
1
3
1
Filley Pie en.t ................ ....
c..,,.. ...................... -
cup .... ...
cuplillltcera.,...
..............
tab...,._ ...... .
cup (1 llick) - ........ l.illtlt kat ...
......... wltite,....., ............. .
cup hazelllllll,......., clr .... ,, ..
large eggs
teaspoon vanilla llldl&&t
Line crust with foil; fill with dried beans or 1J18
sides are set, about 15 minutes. Remove foil and beans. c.-
bake unti I set. pressing gently with back of spoon if GUIIIIIJIIIII.
12 minutes. Transfer crust to rack and cool c:oqJielatw. ,.._
temperature to 350F.
Meanwhile. bring maple syrup, brown SUQ8t coml)tlf.
in medium saucepan over medium heat. stirrang llltiJ SUIIfl die
Continue boiling 1 minute, reducing heat as needed to
boiling over. Remove pan from heat. AdJ 1Jowbon.1han bulWd,.
butter melts. Let mixture coot to lukewarm. whistinl ""*"
11
20 minutes.
Brush crust with egg white _to coat Salllar .._.....:::::.
vanilla in medium bowl unttl blended. Whist CDOIId
mixture. Pour filling over hazelnutS in CftiSl
. 1 fill' . set and ..IUohtlu -Awl. &1JIII1FII aust'!._..
Bake p1e unt1 ang IS .,....,., ....-- Call
foil collar if browning too quickly. at.taat ......
ternpBtature

arolina Peanut Pie
h
S}
'fLIP
1
s d from a cereal-grass crop that grows in the South.
Sorg um . . . .
ld
'rup conn.s from sugar cane, but unl1ke molasses, 1t 1s l1ght in color
Go en sr
and flal'Of. Salted North Carolma peanuts (sold as Gourmet Peanuts)
and sorghum s}rup am available on/me at southemthmgs.com. Golden syrup
can l1e found m some supermarkets or at specialty foods stores where maple
syrup and other syrups are sold. 8 servings
Crust
1
'/z cups unbleached all purpose flour
1 teaspoon sugar
'/z teaspoon salt
'h cup (1 stick) chilled unsalted butter, cut into
1
h-inch cubes
4 tablespoons (or more) ice water
Filling
1/J cup (packed) dark brown sugar
2 tablespoons unbleached all purpose flour
1/z teaspoon coarse kosher salt
1/c teaspoon ground cinnamon
1fc teaspoon cayenne pepper
3 large eggs
1h cup golden syrup (such as lyle's Golden Syrup)
1h cup sorghum syrup, or Vz cup golden syrup (such as lyle's
Golden Syrup) mixed with 1 teaspoon apple cider vinegar
'lc cup (1/z stick) unsalted butter, melted, cooled slightly
1
teaspoon vanilla extract
1'/z cu
ps coarsely chopped salted North Carolina peanuts or
coarsely chopped salted cocktail peanuts
Vanilla ice cream
CRUST: Blend flour, sugar. and salt in processor. Add butter; using on/off turns
cut m until mixture resembles coarse meal. Add 4 tablespoons ice water; usmg.
on/off turns. blend just until mo1st clumps form, adding more ice water by
teaspoonfuls if dough is dry. Gather dough into ball ; flatten into d1sk. Wrap in
plastic and chill at least 1 hour
Preheat oven to 375oF Roll out dough disk on lightly floured surface to 12-inch
round. Transfer to 9-mch-dlameter glass pie dish. Fold dough edges under and
crimp decoratively. Freeze crust 15 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until crust is set.
about 20 minutes. Remove foil and beans. Continue to bake until edges begin to
color. piercing with fork if crust bubbles. about 13 minutes Cool crust on rack
while makmg filling. Maintain oven temperature.
FILLING: Whisk brown sugar. flour. coarse salt, cinnamon. and cayenne in
medium bowl. Whisk eggs in another med1um bowl to blend. Add golden syrup,
sorghum syrup, melted butter. and vanilla to eggs and whisk to blend. Add
brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling mto
cooled crust.
Bake pie 15 minutes. Reduce oven temperature to 350F Contmue to bake until
crust is golden and filling is set (center of filling may move slightly when d1sh
is gently shaken). covering crust edges with foil1f browning too quickly, about
40 minutes. Cool pie completely on rack.
DO AHEAD: Can be made 1 day ahead. Cover loosely. store at room temperature.
Cut pie into wedges. Serve with vanilla ice cream.
pies, tarts & pastries 239
n Class
emon Meringue Pie
uice and /t}mon peel add a nice pucker to the filling. A sweet
Fresh lemon J .
f
rl
.ngue balances the tartness. When beatmg egg whites for the
cloud o me ..
be sure to use a perfectly clean metal or glass miXIng bowl Using
menngue. .
bow
/ lvt/1 result in an espectally fluffy texture Usmg nonsttck
a c ~ . .
'ot'ttavatlable at supermarkets) makes tt easy to blmd bake the
alummum 11 ,,
Sl
.mpl}' spra}' regular fotl with nonsttck spray 8 servings
crust: or
Crust
1'/c cups unbleached all purpose flour
tablespoon sugar
teaspoon finely grated lemon peel
cup (1 stick) chilled unsalted butter, cut into %-inch cubes
tablespoons (or more) ice water
Filling
1 cup sug u
4 teaspoons cornstarch
Z/1 cup fresh lemon juice
4 large egg yolks
tablespoon finely grated lemon peel
Meringue
3
large egg whites, room temperature
Pinch of salt
1
h cup sugar
Technique Tip: Chill and Bake
If you have time, c h ~ l l the pie crust dough before baking as long
as one day or overnight This allows the glutens in the flour to
rest, reducmg the amount the crust will shrink when baked.
CRUST: Blend flour. sugar. and lemon peel in processor. Add butter and
process until mixture resembles coarse meal. Transfer mixture to medium
bowl. Drizzle 2 tablespoons ice water over and stir with fork until moist
clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather
dough into ball ; flatten into disk. Wrap in plastic and chill at least 20 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
Roll out dough disk on lightly floured surface to 12-inch round. Gently roll up
dough onto rolling pin and unroll into 9-inch-diameter glass p1e dish. Press
into dish. Fold dough overhang under. even with edge of pie dish. Crimp dough
edges decoratively. Freeze crust until firm, about 15 minutes.
Preheat oven to 400F Line frozen crust with nonstick aluminum foil. Fill foil
with dried beans or pie weights. Bake until crust is set, about 15 minutes.
Remove foil and beans. Contmue baking crust until golden. about 10 minutes
longer. Remove crust from oven. Reduce oven temperature to 350F. Let crust
cool on rack while preparing filling.
FILLING: Whisk sugar and cornstarch in heavy medium saucepan to blend.
Gradually whisk in lemon juice. Whisk in egg yolks 1 at a time. Stir in lemon
peel. Whisk constantly over medium heat until mixture thickens and boils,
about 10 minutes Spoon warm filling into crust; smooth top.
MERINGUE: Using electric mixer fitted with whisk attachment, beat
egg wh1tes and salt in large bowl until very soft peaks form. Gradually beat
in sugar; continue beating until mixture is stiff and glossy. Using sil1cone
spatula. spread meringue over warm filling, covering to crust edges and
creating peaks and swirls. Bake until meringue is pale golden, about
15 minutes. Cool pie completely on rack and serve.
pies, t a rts & p astries 241
fff Lemon Macaroon Pie
The tang of the lemon juice and lemon peel balances the richness of the
coconut in this bright sunny pie. I servings
Crust
1 cup unbleached all purpose flour
V. cup cake flour
1 tablespoon sugar
'lz teaspoon sah
6 tablespoons (4 stick) chilled unsahed butter, cut into 4 pieces
2 tablespoons chilled non-hydrogenated solid vegetable
shortening, cut into 'lz-inch pieces
3 tablespoons (or more) ice water
Filling
3 large eggs
2 large egg yolks
'I teaspoon salt
1 'I cups sugar
1'1 cups sweetened flaked coconut
'I cup chilled heavy whipping cream
'I cup fresh lemon juice
2 tablespoons (
1
14 stick) unsalted butter, melted
2 teaspoons finely grated lemon peel
1 '/z teaspoons vanilla extract
'h teaspoon almond extract
Topping
1/4 cup heavy whipping cream
2 teaspoons powdered sugar
4 teaspoon vanilla extract
8 thin lemon slices
CRUST: Blend both flours !tunar and .. ....
. . ...... ... , "' PI"'CCIaur
shortemng; usmg on/off turns, cut in until "*""' ras Add butler 11111
Add 3 tablespoons ice water and process until
water if dough is dly.
1nto d1sk. Wrap 1n plastic and chill at least
1
-. clowJt liD bat.
DO AHEAD: Can be made 2 days ahead. Keep cltllett iBt
room temperature before rolling out. IOIIat
Position rack in bottom third of oven and preheat
d
.
1ameter glass pie dish. Roll out dough disk on l9ldy laurtd
Transfer to dish. Trim douQtl owerbqto*Rh;fid
cnmp edge decoratively. Freeze crust 15 minutes.
line crust with foil; fill with dried beans or pie weij\ts 8alre lid
and edge is pale golden. about 20 minutes. Remove fait Bill beans.
completely on rack. Maintain oven temperatln.
FILLING: Using electric mixer. beat eggs, egg yolks. and salt
blend. Add sugar and beat until mixture is thick and tufty, aladl
in coconut, whipping cream, lemon juice, melted butter. lemon peel,
and almond extracts. Pour filling into crust.
Bake unti I fi II ing is golden and set, about 40 minuteS. Cool pe
rack, then chill until cold, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Coverandteepdi/lelt
TOPPING: Beat cream, powdered sugar. and vanilla in large baWl
peaks form. Fill pastry bag fitted with large SW tip with whiiJIIId
and pipe around border of pie. Garnish with Ieman si:8l and-.

ream Pie
T/115 lusciOUS
rslt. ... s1c p1e features a rich pastry cream fillmg and
f coc(mut hH m the frlling, m the whipped cream toppmg,
a trtpfe dose o . 7i . . .
ted co {lnt.lt fJdkes sprmkled atop the p1e he p1e flllmg needs
and m the toas . .
ht so be 1m mJkmg tins one day ahead. 8 servmgs
to chill overnrg ,
Crust
Un
bleached all purpose flour
1'h cups
1 tablespoon sugar
'h teaspoon salt
6
tablespoons (3/4 stick) chi lled unsalted butter, cut into
'h-inch cubes
3
tablespoons chilled solid non-hydrogenated vegetable
shortening, cut into 1/z-inch pieces
4
tablespoons (or more) ice water
Filling
1
h cup sugar
2 large eggs
1 large egg yolk
3 tablespoons unbleached all purpose flour
1'h cups whole milk
Wz cups sweetened flaked coconut
teaspoon vanilla extract
1fa teaspoon coconut extract
Topping
2
h cup sweetened fl aked coconut
w. cups chilled heavy whipping cream
2 tablespoons sugar
'h teaspoon coconut extract
CRUST: Blend flour, sugar, and salt in processor Add butter and shortemng
USing off turns, cut in until mixture resembles coarse meal Drizzle 4 tabl.e-
spoons ICe water over mixture. Using on/off turns. process just until moist
clumps_ form, adding more ice water by teaspoonfuls 1f dough 1s dry Gather
dough mto ball, flatten into disk. Wrap in plastic. Chilll hour
Roll out dough between 2 sheets of plasttc wrap to 13-inch round. Transfer
dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges
decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 mmutes.
DO AHEAD: Can be made 7 day ahead. Keep frozen.
Preheat oven to 375F. Line crust with aluminum foil. Fill with pie weights or
dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and
set. about 10 minutes. Cool.
DO AHEAD: Crust can be made 7 day ahead Wrap with foil or plastiC wrap.
Let stand at room temperature.
FILLING: Whisk sugar. eggs. egg yolk. and flour in med1um bowl. Bring milk
and coconut to s1mmer in medium saucepan over medium heat. Gradually add
hot milk mixture to egg m1xture. whisking constantly. Return to same saucepan;
cook unti l pastry cream thickens and bolls, st1rnng constantly, about 4 minutes.
Remove from heat Mix in vanilla and coconut extracts. Transfer pastry cream
to medium bowl Press plastic wrap directly onto surface to prevent skin from
forming. Chill until cold. at least 2 hours and up to 1 day. Transfer filling to crust.
Cover; chill overnight.
TOPPING: Meanwhile toast coconut in heavy small skillet over medium heat
until light golden. stirring often. about 3 minutes. Cool completely.
Using electric mixer, beat cream. sugar, and coconut extract in medium bowl
until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly
with toasted coconut. Serve cold
DO AHEAD: Can be made 4 holliS ahead. Cover and refngerate.
pies. tarts & pastries
iY Bittersweet Chocolate Pudding Pie
with Creme Fraiche Topping
Bittersweet chocolate and creme frarche, notv at
1
ailable nt most supermarkets
and at specialty foods stores, update the diner-style chocolate pudding pie.
When making the fillmg, be sure to whisk the milk mto the sugar mixture
gradually to avoid clumps. 8 servings
Crust
1 cup chocolate wafer cookie crumbs (about half of 9-ounce
package; about 23 cookies, finely ground in processor)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
2 ounces bittersweet or semisweet chocolate (do not exceed
61 % cacao), chopped
Filling
1JJ cup sugar
1JJ cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
1fs teaspoon salt
1% cups whole milk, divided
% cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
Topping
1 cup chilled creme fraiche
1 cup chilled heavy whipping cream
1J4 cup sugar
1 teaspoon vanilla extract
Bittersweet chocolate shavings or curls (optional)
CRUST: Position rack in center of oven and p
. re reat to t S
crumbs and sugar tn processor. Add melted butt
er. proce -, Jrt
evenly mOistened. Press crumb mrxture onto bott
om and . , .. ,
9-inch-dlameter glass p1e dish. Bake unt
1
1 crust oe .... 'J-
1

. . gms !o ::e
11
r:!
looks mo1st. pressrng gently with back of fork rf crus ff '
'pu aoo \
Remove crust from oven. Sprinkle chopped chocolate
. Over b ... trw .} ,
stand unt1 l chocolate softens. 1 to 2 minutes. Ustng spa 'a,,
sil icone spatula, gently spread chocolate over bottom and "'r.
cover. Chil l crust until chocolate sets, about 30 minutes
C' ,
FILLING: Whi sk sugar, cocoa, cornstarch, and salt to b:end "hea,,
saucepan. Gradually add VJ cup milk, whisking untn smoot" pastt; L. ,
in remaining milk, then cream. Using flat-bottom wooden spoon c ::
3
.
spatula, stir mixture constantly over medium heat. scrap ng botto ar
of pan until pudding thickens and begins to bubble at edges 5 -,
Add chocolate; stir until mixture is smooth. Remove from hea:. st.r -_
vanilla. Pour hot pudding into crust and spread even
1
y. Coo1 hol!ra'r
temperature. Cover with plastic wrap; chi ll overmght
DO AHEAD: Can be made 2 days ahead. Keep chilled
TOPPING: Using electric mixer, beat creme fraiche, whrpprng crear: s .. ;_ a:
vanilla in medium bowl just until stiff peaks form and is t''Jr
) S
d t ng '
spread (do not overbeat or mixture may curdle. prea opp u v c.-
top of pie, swirling to create peaks. if desired.
h ke da'"e r:
DO AHEAD: Can be made 6 hours ahead Cover wit ca "
Sprinkle chocolate shavings decoratively atop pre, If desired.

Bottom Pie
Tr,ple threat n
1
,s dt uAent dessert features a crust fl'lled w1th chocolate
, . d vJniiiJbranJy custard, and a de/JcJOus caramel that's flecAed With
.
toasted pec.ms 8 servings
Crust
1
,
13
cups sifted unbleached all purpose flour (sifted, then measured)
3
tablespoons sugar
y
4
teaspoon salt
1
tablespoons chilled unsalted butter, cut into Vz-inch cubes
2 tablespoons ice water
large egg yolk
'h teaspoon vanilla extract
Filling
2 tablespoons brandy
'h teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet or semisweet chocolate, choppfd
'h cup sugar V
3 tablespoons cornstarch
'14 teaspoon salt
2 cups half and half
4 large egg yolks
Topping
2
/J cup sugar
'h cup water
1h I
114
cup P us 1 tablespoon heavy whipping cream
cup ('h stick) unsalted butter
cup pecans, toasted, chopped
CRUST: Combine flour suga d
1

turn . , r, an sa t m processor Add butter. usmg on/off
s, blend until mixture resembles coarse meal Whisk 2 tablespoons ice
egg yol_k. and vanilla in small bowl to blend. Add egg mixture to processor
nd moist clumps form Gather dough into ball, flatten into diSk.
Wrap In plastic and chill at least 30 minutes
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften sf1ght/y at
room temperature before rolling out.
Position rack in center of oven and preheat to 350F. L1ghtly butter 9-inch-
diameter glass pie dish. Roll out dough disk on floured surface to 13-mch round.
Transfer to prepared pie dish. Fold dough edges under and crimp to form high-
standing fluted edge. Freeze crust until firm. about 15 mmutes. Lme crust w1th
foil; fill with dried beans or p1e we1ghts Bake until s1des of crust are set, about
20 minutes. Remove foil and beans. Pierce bottom of crust in several places
with fork and contmue to bake until crust is golden brown, about 20 minutes.
Cool on rack
FILLING: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and
let stand 10 mmutes. Place chocolate in medium bowl. Mix sugar, cornstarch.
and salt in heavy medium saucepan. Gradually whisk half and half and egg
yolks into sugar mixture. Whisk constantly over medium-h1gh heat unttl custard
is thick and smooth and begins to boil. about 3 minutes Quickly add 1 Y4 cups
custard to chocolate Stir until chocolate is melted and mixture is smooth. Add
brandy mixture to remaining hot custard. stir until gelatin dissolves. Spread
chocolate filling evenly in crust. Spread brandy filling over. Refrigerate
uncovered unt1l pie IS completely cool.
TOPPING: Heat sugar and Y3 cup water m heavy small saucepan over low
heat. stirring until sugar dissolves. Increase heat and boil wtthout st1rnng unttl
mixture is deep amber color, occasionally brushing down s1des of pan w1th wet
pastry brush and swirling pan. about 11 mmutes Remove from heat and add
cream (mixture will bubble vigorously). Add butter and stir unt1l smooth. Strr over
low heat until color deepens and caramel thickens slightly, about 3 minutes. M1x
in pecans Transfer topping to small bowl. Chill until cool but not set. st1rnng
occasional ly, about 30 r111nutes.
Spoon topping over brandy layer. Chill pie until toppmg is set. about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled
pies, tarts & pastries
Banoffee Pie
Origmally created in England, this delicious dessert gets 1ts name from the
combination of banana (the filling is topped with sliced fresh bananas) and
toffee (the filling has a toffee flavor). 8 servings
Crust
Jf4 cup unbleached all purpose flour
6 tablespoons (3/4 stick) chilled unsalted butter, cut into
1/z-inch cubes
2 tablespoons sugar
1/4 teaspoon salt
1/z cup dry-roasted macadamia nuts
1 large egg yolk
1 teaspoon vanilla extract
Filling
2 14-ounce cans sweetened condensed milk
J
1fz cup heavy whipping cream
1 tablespoon dark rum
1 tablespoon vanilla extract
4
bananas, peeled, sliced
Topping
3 tablespoons instant coffee crystals
1 tablespoon water
2 cups chilled heavy whipping cream
1/z cup sugar
CRUST: Combine flour. butter, sugar and I
b
. sa t m ,
lend until m1xture resembles coarse
1
A ... c: U n
. . mea dd nuts. 'E'n , ' . ,
process until nuts are fmely chopped Add e q Jr

1
99 yolk ana vd" .
mo1st c umps form. Press dough onto bott
11
v
. . Qffi and Up r f '
glass p1e d1sh. Freeze 30 minutes. " )
1
Preheat oven to 350F Bake crust until golden and k
coo ed ''"
utes. Cool on rack. .J- c
FILLING: Simmer sweetened condensed milk in he ,
d
. . . avy
me 1um heat until very th1ck and color of peanut butte t. t'
. r, s 1mng 't:!Q> ,
about 25 mmutes. Remove from heat Stir in whipp.mg cr . . ,
eam. rt:11 a, .. .. .
(mixture will be sticky and candy-like). Transfer warm filling to .
evenly. Cool completely.
DO AHEAD: Can be made 1 day ahead. Cover loosely and chli.
Top pie with sliced bananas, covering filling completely
TOPPING: Stir instant coffee and 1 tablespoon water m "
coffee dissolves. Combine coffee mixture, whipping cream
bowl; beat until peaks form. Spoon coffee whipped cream mtc
fitted with large star tip. Pipe whipped cream rosettes
covering completely.
DO AHEAD: Can be made 2 hours ahead. Chill uncovered.
utter and
hocolate Cream Pie
combmatwn layers of peanut butter crumble, white chocolate
fresh bananas The pie needs to chill for at least three hours, so
accordmgly 8 servings
Pie Crust dough disk (see recipe on page 233)
powdered sugar (sifted, then measured)
Bcltotn old-fashioned peanut butter
vanilla extract, divided
ua10ns Grape-Nuts cereal
whole milk, divided
egg yolks
.. 111ana1s, peeled, sliced
chilled heavy whipping cream, beaten to firm peaks
I
Position rack in center of oven and preheat to 375F. Roll out dough disk on
floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fol
crust edge under; crimp decoratively. Refrigerate 20 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake crust until sides
are set about 15 minutes. Remove foil and beans. Continue to bake until set
pressing gently with back of spoon if crust bubbles, 10 to 12 minutes. Transfer
crust to rack and cool completely.
Using fork, mix powdered sugar, peanut butter. and 1 teaspoon vani lla extract in
medium bowl until mixture resembles coarse dry crumbs. Place cereal in small
bowl. Mix Y2 cup peanut butter mixture into cereal; set aside.
W h i s k ~ cup milk, egg yolks, sugar, flour. and cornstarch in another medium
bowl to blend. Pour remaining 2Y4 cups milk into heavy medium saucepan; bring
to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to sauce-
pan. Whisk constantly over medium heat until custard boils and thickens. about
2 minutes. Remove from heat. Add white chocolate and remaining 1 Y2 teaspoons
vani lla; whisk until chocolate melts. Cool completely.
Sprinkle Y2 cup plain (no cereal) peanut butter mixture over bottom of pie shell.
Spoon half of custard filling over. Top with bananas, then remaining plain peanut
butter mixture. Spoon remaining custard filling over, mounding in center. Chill
pie until cold, about 3 hours.
DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Top pie with whipped cream and sprinkle with peanut butter-cereal mixture.
pies, tarts & pastries 24
ff N -White Chocolate
Crealll Pte
Th
. -bake treat is similar in style to a banana cream pie; enjoy it in the
IS no . and when you don't want to turn on the
summer. when nectannes are . . .
, k the fi"Jiing isn't too loose, chill the fimshed pie at least
oven. To ma e sure
two hours before serving. 8 servings
Crust
Nonstick vegetable oil spray
1 whole graham crackers (about 4 ounces)
1/z cup whole almonds .
4 ounces high-quality white chocolate (such as Lmdt or
Perugina), chopped
3
tablespoons unsalted butter, cut into 6 pieces
1f
4
teaspoon salt
Filling
21fl cups whole milk
1/z vanilla bean, split in half lengthwise
1f cup cornstarch
1f cup sugar
3 large egg yolks
Pinch of salt
5 ounces high-quality white chocolate (such as Lindt or
Perugina), chopped
1 tablespoon amaretto or other almond liqueur
2 ripe nectarines or peaches, pitted, sliced
Topping
1 cup chilled heavy whipping cream
2 tablespoons sugar
White chocolate shavings or curls (optional)
Nectarine or peach slices (optional)
J
CRUST: Spray 9-inch-diameter glass pie dish with
graham crackers and almonds in processor l:IVIPN-...,......._
and salt m heavy small saucepan. Stir constantly over low
smooth. Pour chocolate over crumbs tn processor and
on/oft turns. Press crumb mtxture evenly over bottom and
Chill until cold and set. "
FILLING: Bring milk and vanilla bean to simmer
10
heavy meditJn
over medium heat; remove from heat. Whisk cornstarch. 1!\1
salt in large bowl to blend. Gradually whisk in hot milk m
1
xture
pan and whisk over medium-high heat until pudding thickens n
4 minutes. Remove from heat. Add white chocolate and amareno .... .,
chocolate is melted and pudding is smooth. Chill filhng
then cover and keep chilled.
DO AHEAD: Crust and filling can be made 1 day ahead CcNet::
keep chilled.
Stir pudding until smooth; remove vanilla bean. Spoon half
Arrange nectarines over pudding, then top nectarines wtth
Refrigerate until pie is set, about 2 hours.
TOPPING: Using electric mixer. beat cream and sugar m larges::
soft peaks form. Spread whipped cream decorattvely over fJie
chocolate shavings and nectarine slices. if desired. and sef\'8.
0
ffee- Coconut Tart
pie
1
s baked in a tart shell and every element of it is packed with
crust is amped up with coffee and flaked coconut, the coffee
filling gets a tropical hit from cream of coconut, and the topping is a
__ ... , ........ ,.,... whipped cream decorated with toasted coconut. Sweetened
coconut is found in the liquor or mixers section of most supermarkets.
IIIIIIHDI cornstarch
,._ 2 tablespoons heavy whipping cream
111111001111 sweetened cream of coconut (such as Coco Real
or Coco LOpez)
Ill yolks
1111001 vanilla extract
cllilled heavy whipping cream
IW8etllled cream of coconut (such as Coco Real or
c......,
........ .... r
---..... COC8IIUt. teasted
Technique Tip: Give It a Whirl
Sweetened coconut milk sometimes separates in the can. To get
the creamy consistency you want for this recipe, mix the cream of
coconut in the blender before measuring it.
CRUST: Preheat oven to 350oF. Combine flour, coconut, butter, powdered sugar.
coffee crystals. and salt in processor. Process until moist clumps form. about
1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with
removable bottom. Freeze crust until firm. about 10 minutes.
Place crust on baking sheet. Pierce all over with fork. Bake crust until golden
brown, about 25 minutes. Cool.
FILLING: Whisk sugar. coffee crystals. and cornstarch in heavy medium sauce-
pan until no cornstarch lumps remain. Gradually whisk in whipping cream, then
cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks.
Whisk over medium heat until mixture thickens and boils, about 8 minutes.
Remove from heat. Cool in pan, whisking occasionally. Whisk in vanilla. Spread
filling in crust. Chill uncovered until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Beat whipping cream. cream of coconut. and powdered sugar in
medium bowl until firm peaks form. Spoon into pastry bag fitted with medium
star tip. Pipe whipped cream mixture decoratively over filling. Sprinkle with
toasted flaked coconut.
DO AHEAD: Can be made 2 hours ahead. Chill uncovered.
Cut into wedges. Serve cold.
pies, taJ"ta A putriea
l) Chi d Lime-Coconut Pie with
Macadamia-Coconut Crust
b
t n
Of l
ime coconut and macadamia nuts gives this p1e a
The com ma w ., , . .
. l"l v
0
u can find stveetened cream of coconutm the liquor or
trop1ca 11avor ' .
ectl
an of most supermarkets 8 to 10 servmgs
m1xers s
Crust
li vanilla wafer cookies (about 5 ounces)
VJ cup dry-roasted macadamia nuts
cup sweetened flaked coconut
cup ('h stick) butter, melted
Filling
t 15-ounce can sweetened cream of coconut (such as
Coco Real or Coco lopez)
cup plain low-fat yogurt
cup fresh lime juice
teaspoons finely grated lime peel
tablespoons cold water
teaspoons unflavored gelatin
Topping
\ cup chilled heavy whipping cream
tablespoons powdered sugar
lime, thinly sliced into rounds
Additional powdered sugar (optional)
CRUST: Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix
in coconut. Add melted butter and stir until blended Press crumb mixture onto
bottom and up sides of 9-inch-diameter metal or glass pie dish. Freeze 30 mmutes
DO AHEAD: Can be made 1 week ahead Cover and keep frozen.
Preheat oven to 350F. Bake crust until golden, about 20 minutes. Cool completely
FILLING: Whisk cream of coconut, yogurt. lime juice. and lime peel to blend in
4-cup measuring cup or large bowL
Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over Let
stand until gelatin softens. about 10 mmutes. Set bowl in small skillet of barely
simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into
coconut mixture and pour mto crust (filling will reach top of crust). Chill pie unt1l
filling is set. about 4 hours.
DO AHEAD: Can be made 7 day ahead. Cover and keep chilled.
TOPPING: Beat cream and 2 tablespoons powdered sugar in rned1um bowl unt1l
stiff peaks form. Transfer to pastry bag fitted with large star tip Pipe
cream around edge of pie. Dip lime rounds into additional powdered sugar, 1f
desired, and arrange around top edge or in center of pie.
pies, t a rts & p astries >
1
~ ~ Aprico nd Raspberry Croustade
1 with Sour Cream Crust and Topping
h
the pJstty while also giving it elasticity. Scattering
~ cream ennc es
~ o u r
1
bernes over the top of the baked croustade makes for a
addttional fres 1 rasp
g
P
rec;entation 8 servmgs
stunntn ~
Crust
bleached all purpose flour
1Vz cups un
,
13
cup powdered sugar
'h teaspoon salt
'h cup
11
stick) chilled unsalted butter, cut into Vz-inch cubes
V cup chilled sour cream
Filling .
1 pound ripe apricots (6 to 8}, halved, patted
'/J cup apricot preserves
rounded teaspoon unbleached all purpose flour
8 ounces raspberries
Whole milk
tablespoon sugar
Topping
1 cup sour cream
2 tablespoons sugar
CRUST: Blend flour, powdered sugar, and salt m processor Add butter; usmg
on/off turns. process unt1l m1xture resembles coarse meal Add sour cream,
using on/off turns. blend unt1l m01st clumps form. Gather dough into ball ; flatten
into disk. Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room
temperature 20 minutes to soften slightly before rolling out
Preheat oven to 400F. Roll out dough d1sk between 2 sheets of lightly floured
parchment paper, lifting parchment and replacing it occasionally tf paper wrinkles.
forming 13-inch round. Remove top sheet of parchment. Slide bottom sheet of
parchment with dough onto heavy rimless cookie sheet.
FILLING: Gently stir apricots, preserves. and flour in large bowl until apricots
are lightly coated. Carefully fold in raspberries. Spoon filling onto center of
dough. Arrange apricots, alternatmg cut s1de up and cut side down, leavmg
1 Y2- to 2-inch plain border at outer edge. Using parchment as a1d. fold pastry
edges up around filling, pressing gently to seal. Brush crust lightly w1th milk and
sprinkle with sugar. Bake until crust is golden brown. fruit is tender. and JUices
bubble thickly in center (some juices from fruit will leak onto parchment paper).
about 55 minutes. Cool until warm.
TOPPING: Stir sour cream and sugar in small bowl to blend. Carefully run long
knife under tart to loosen (crust is fragile). Using tart pan bottom of 9-inch
diameter tart pan as aid. carefully transfer tart to platter. Serve with sweetened
sour cream.
pies, tarts & pastries
ff Apple-Cranberry Croustade
Th n of the French free-form tart combines the flavors of fall. Raw
s ts ;::; called wrbmado Of demerara sugar. has large golden granules that
uga kl'ng-sweet crust. Dried chemes or ralsms can
make for an attracttve. spar, I . . h s of
be substttuted for the dried cranberries in the toppmg. Serve Wit scoop
vanilla ice cream. 8 servings
Crust
11k cups unbleached all purpose flour
y, cup powdered sugar
1Jl teaspoon salt
1/l cup (1 stick) chilled unsalted butter, cut into 'h-inch cubes
114 cup chilled sour cream
Filling
3 tablespoons unsalted butter
8 small Granny Smith apples (about 3 pounds), peeled, cored,
each cut into 12 wedges
1/J cup sugar
1
teaspoon ground cardamom
1 teaspoon ground cinnamon
1}l cup dried cranberries
Whole milk
2 tablespoons raw sugar
Recipe Tip: Croustade, Crostata
The French call this free-form tart a croustade. the Italians a crostata
but it's generally the same delicious dessert. A sheet or round of ,
pastry is filled with fruit and/or nuts, with an inch or two of the
crust edges folded up over the filling, creating a rustic, homey look.
honappetit
DO AHEAD: Can be made 1 day ahead. r_,
temperature 20 minutes to soften slightly IMftlil ;;,-___... __
FILLING: Melt butter in heavy large skillet
and sprinkle with Ya cup sugar. Cook ...
about 12 minutes. Sprinkle with
Set aside to cool.
Preheat oven to 400F. Roll out dough disk
parchment paper, lifting parchment and
wrinkles, to form 13-inch round. Remove top slllltilrMIItlllial
sheet of parchment with dough onto heavy rimJ., .... ..,..IIIIIIiil
onto center of dough, spreading toward
border. Using parchment as aid, fold border eMir
milk. Sprinkle crust border and apples with,.._.
Bake until crust begins to brown, about 15 "*'*
Continue baking until crust is golden
20 minutes longer. Cool until warm. Run 1blf.a
parchment paper. Slide 1 0-inch-diametarlllrl.flll
sides under tart and use as aid to trartsfertll
ff Pea
1
d Medjool Date Croustade
King of Oates
Med;ool dl
tfle H
""'d I
resel r"
and spices m a
, b'e at mo . ., I
ava,,a
1
'
,, rJJ of Dates" are just two of the nicknames for
flttmg for th1s large, nch. moist date that was once
1 <,ltv Here, the dates are pa1red with pears
ft1ftmg dessert with an exotic flare Raw sugar ts
and at natural foods sto1es 8 servings
crust bleached all purpose flour
t1 cups un
I cup powdered sugar
y. cup cornmeal
teaspoon salt .
(1'A sticks) chilled unsalted butter, cut mto
tablespoons 4
'lz-inch cubes
chilled large egg, beaten to blend, divided
Filling
2
pounds (about 3 large) ripe Anjou pears, peeled, cored, each
cut into 8 wedges
tablespoons sugar
tablespoon unbleached all purpose flour
teaspoon ground cardamom
teaspoon ground cinnamon
teaspoon ground cloves
large Medjool dates, pitted, torn into %- to
1
12-inch-wide strips
CRUST: Blend flour, powdered sugar. cornmeal, and salt in processor. Add
butter, using on/off turns. process unt,l m1xture resembles coarse meal Add a'l
but 2 tablespoons egg (reserved for glaze); csing on/off turns, process unt1l
moist clumps form. Gather dough mto ball; flatten into d1sk Wrap tn plastic and
chill 30 m1nutes
DO AHEAD: Can be made 7 day ahead. Keep chilled. Let stand at room
temperature 20 mmutes to soften slightly before rollmg out.
FILLING: Preheat oven to 375F Toss pear wedges with sugar, flour, cardamom,
cinnamon, and cloves in large bowl Roll out dough d1sk between 2 sheets of
lightly floured parchment paper, lifting parchment and replac!ng it occasiOnally
if paper wrinkles, to form 13- to 1 4-inch round Slide crust with parchment onto
f .
rimless bakmg sheet; remove top layer of parchment. Arrange 2JJ o pear m1xture
over crust. leaving about 2-inch plam border. Arrange date stnps amongst pears
Top with remaining pear slices. Using parchment as aid. fold edges of up
over pear mixture. creating border. Brush crust edge with some of remammg
egg and sprinkle crust w1th raw sugar
Bake until crust is golden brown and fillmg bubbles thickly In center, about
1 hour. Cool until warm Using 1 0-inch-diameter bottom of tart pan as ad. slide
croustade onto serving platter.
. tarts & pastries
p1es,
ff Honey-Roasted Peach Croustade
with Almonds and
Honey-Sweetened Greek Yogurt
This rusuc tart
1
s fiCh wrth flaor The peaches are roasted poor to toppmg the
crust and tht almonds a1e chopped and rolled into the surface of the dough
so that mev become toasted to thmr fragrant and colorful best while baking.
Th
1
cA :;
1
\eeteoed Greek style yogurt is a great alternative to vanilla 1ce
cream GreeA-stvle yogurt can be found at some supermarkets and at Trader
Joe sand other spectalty foods stores If unavailable. use regular plain yogurt.
The toppmg w1f be thmner. but just as tasty. 8 servings
Peaches
1 Vz pounds small ripe yellow peaches (about 6), unpeeled,
quartered, pitted
2 tablespoons honey
2 tablespoons (packed) golden brown sugar
Crust
Z/J cup slivered almonds
1 cup unbleached all purpose flour
"
'/z
7
1
2
cup sugar
teaspoon salt
tablespoons chilled unsalted butter, cut into 1/z-inch cubes
large egg yolk
tablespoons honey
Honey Yogurt
1'h cups plain Greek-style yogurt
3 tablespoons honey
256 honap ..
petit desserts
PEACHES: Preheat oven to 400F. line heavy 1.-ge
Arrange peaches, skin side down, on foil. Drizzle wi1h
brown sugar. Roast peaches until just tender and Dlliinni
20 minutes. Using offset spatula, turn peaches and
is very tender and honey begins to turn dark brown on
12 minutes longer. Cool peaches on foil-lined sheet
CRUST: Using on/off turns, coarsely chop almonds
to bowl (do not wash processor). Blend flour, sugar, -a
butter; using on/off turns, process until mixture reM..mlll
yolk through feed tube; using on/ off turns, blend just
Gather dough into ball; flatten into disk. Wrap in PIB!ditl
DO AHEAD: Can be made 1 day ahead. KeepchiiiBtl.
temperature 20 minutes to soften slightly before -- ... _ -"'-
Position rack in top third of oven and preheat to 3750f.
between 2 floured sheets of parchment paper to 1
additional flour as necessary. Remove top sheet of
evenly with Y2 cup chopped almonds. Replace 08ll!hflljlli
11inch round, embedding nuts into dough. Invert ..........
heavy baking sheet, nut side down. Remove top shell
peaches over center of crust in concentric circles
skin side down and leaving 1 Y2- to 2-inch plain.,;...
outer edge of crust over edges of peaches. Orildl-1
Spnnkle with remaining chopped almonds.
Bake until crust is golden brown, about 30
spatula under croustade to loosen from pan:tallitlll
11 -inch-diameter tart pan as aid, carefully tratldrt
HONEY YOGURT: Mix yogurt and honey
Cut croustade into wedges and serve warm. --
I
...
...
#
I .
... ..
'

..
. ...
... ..

'' Dark Chocolate and
Pine Nut Crostata
. 1/y a rustic free-farm tart, here the Italian moniker
Although a crastata IS genera h d ep
. d to suggest the dessert's thin cnspness. Haney enhances t e e
1s use . L k far 70% cacao chocolate
chocolate fillmg of this rich candy-bar-like tart. oo o . ,
. . netimes called extra-lutter chocolate.
at specialty foods stares, where Jt IS sor
8 servings
Crust
Ph cups unbleached all purpose flour
1 cup powdered sugar
1/z teaspoon salt
6 tablespoons (3/c stick) unsalted butter, cut into 1/2-inch cubes,
room temperature
2 large egg yolks
1 large egg
Filling
10 ounces bittersweet chocolate (70% cacao), chopped
2 cups heavy whipping cream
Vc cup honey
Vc cup pine nuts, toasted
Lightly sweetened whipped cream
CRUST: Bl end flour, powdered sugar, and salt in processar Add
yolks. and whole egg. Usi ng on/ off turns, blend until motst
1
butter
. . . . cumpst
dough mto ball; flatten mto dtsk. Wrap m plastic and chtlll hour
DO AHEAD: Can be made 1 day ahead. Keep chilled Let stand
temperature 20 minutes to soften slightly before rolling out at room
Roll out dough disk on lightly floured surface to 14-inch round Transfer
10-inch-diameter tart pan with removable bottom. Press onto bottom and
sides of pan. Cut off all but Y2-inch dough overhang. Fold overhangm,
to form double-thick sides inch above rim. Chtllcrust30m
Preheat oven to 375F. Bake crust 5 minutes. Using back of fork press
sides of pan if slipping. Bake until golden, pressingupstdes andperc
fork if crust bubbles. about 25 minutes longer. Cool crust complete
FILLING: Place chocolate in medium bowl. Bring cream to stmmer
Pour cream over chocolate; whisk until smooth. Whisk in honey Pourfi
crust. Chill until set. at least 2 hours and up to 1 day.
Sprinkle tart with pine nuts. Serve with lightly sweetened whipped cream
~ Tarte
This classic dessert lrt <; v the Tatm sisters of France's Loire Valley.
Legend has rt that rn try,ng tt P r a baking error, they ended up with the
renowned upside-down tart A tarte Tatm 1s sometimes made with puff pastry;
this verswn has a nch butten crust that's easy to make. Red Delicious apples
are a good ch01ce here, because they hold their shape when cooked for long
penods of ttme 8 servings
Crust
1'12 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
l/4 teaspoon salt
10 tablespoons (11/4 sticks) chilled unsalted butter, cut into
lfz-inch cubes
2 large chilled egg yolks
Filling
'I cup ('h stick) unsalted butter
3
/ cup sugar
10 small Red Delicious apples (about 31/z pounds), peeled,
halved, cored
Cinnamon Whipped Cream
1 cup chilled heavy whipping cream
2 tablespoons sugar
11
teaspoon ground cinnamon
CRUST: Blend fl.our. sugar. cinnamon. and salt in processor. Add butter, using
o n / ~ f f turns. cut m until mixture resembles coarse meal. Add egg yolks and blend
until mo1st clumps form. Gather into ball; flatten into disk. Wrap in plast1c and
ch1ll 30 m1nutes.
DO AHEAD: Can be made 7 day ahead Keep chilled. Let stand at room
temperature 20 minutes to soften slightly before rolling out.
FILLING: Melt butter in heavy 9 V2-inch-diameter ovenproof skillet (preferably
cast-iron) over medium heat. Add sugar; st1r until melted and mixture is smooth
and golden brown. about 5 mmutes. Remove sk1llet from heat. Arrange half of
apple halves. rounded s1de down. over caramel Top with remaimng apples.
rounded s1de up. covering apples on bottom and filling pan completely. Cover
and cook over medium-low heat until apples on bottom are almost tender. about
25 minutes. Uncover skillet. Increase heat to medium and simmer until apples
are very tender and syrup is th1ck and deep amber color and thinly coats bottom
of pan. shaking skillet gently to prevent sticking and to distribute syrup evenly,
about 20 mmutes longer. Remove from heat.
Preheat oven to 400F. Roll out dough disk between 2 sheets of parchment
paper to 8V2-inch round Remove top sheet of parchment. Usmg bottom sheet of
parchment as a1d. mvert dough round onto hot apples; remove parchment and
pierce dough several times with knife to allow steam to escape. Bake tart until
crust 1s golden brown. about 20 minutes. Remove from heat. Cool 5 minutes.
CINNAMON WHIPPED CREAM: Using electric mixer. beat cream, sugar,
and cinnamon in large bowl until very thick and soft peaks form.
Place flat platter atop tart and pan. Using oven mitts as aid, grasp platter and
pan together and quickly turn over. releasing tart onto platter. Carefull y remove
pan. Replace any apples that may have become dislodged. Serve tart warm or
at room temperature with cinnamon whipped cream.
pies, tarts & paatriea
"' Apple Pomegranate
Tarte Tattn
. h ',I "own annie tart gets an exotic touch from allspice
The claSSIC Frenc upslue-ul rrl ,.,,., .
and omegranate syrup that's made from reduced JUICe. .
P . h . a""ed to the caramelizing apples. while the rest IS
A port1on of t e syrup ts uu'
served alongside with vanilla ice cream. Any leftover syrup would be
delicious served with Greek yogurt. 8 servings
Crust
1 cup unbleached all purpose flour
2 tablespoons sugar
114 teaspoon salt .
6
tablespoons (Jf stick) chilled unsalted butter, cut mto
1/J-inch cubes
1f cup creme fraiche or sour cream
Filling
3 cups pomegranate juice
1f cup (1/2 stick) unsahed butter, room temperature
If cup sugar
1 medium Golden Delicious apples (about 31/ pounds), peeled,
quartered, cored
1/a teaspoon ground allspice
large pinch of coarse kosher salt
Vanilla ice cream
bon appetit desserts
CRUST: Blend flour, sugar, and salt in processor. Add butter .
.
blend unt1l coarse meal forms. Add creme fraiche; using on/off t
moist clumps form. Gather dough into ball; flatten into disk w
rap 10 P'astr
11
chill1 hour. Roll out dough disk on lightly floured surface to r
onto rimless baking sheet. Cover and chill. Otni.Sii
FILLING: Boil pomegranate juice in heavy large saucepan until reduced to
scant 1 cup syrup, about 15 minutes.
DO AHEAD: Pomegranate syrup and crust can be made 1 day ahead. eo.
syrup and chill. Keep crust chilled.
Position rack in center of oven and preheat to 400F. Spread roorn-temperann
butter evenly over bottom and up sides of heavy
skillet. Sprinkle sugar evenly over butter. Cook over medium heatwttlnrt
stirring until mixture bubbles all over, about 3 minutes. Remove from heatS.
apple quarters on 1 end around edge of skillet, leaning 1 cut side aganst 181
side and fitting snugly. Stand as many apples in center as will fit. Sprinkle_.
with allspice and coarse salt.
Cook apples over medium-high heat until thick, deep-amber syrup bubbleS"-
shaking skillet gently to prevent sticking and to distribute syrup
any remaining apples as space permits (apples will shrink as they cookl ._
u C1xi
20 minutes. Pour cup pomegranate syrup over (m1xture WI het
juices thicken, 4 to 5 minutes (syrup will be deep amber). Remove tram
. th down to con Slii
Usmg spatula, press apples gently toward center. en .
11
t
4
crust over apples. Tuck crust down around apples at
edge
of skt e ""''
top for steam to escape.
B k
. . d at edge are thick and
a e tart unt1l crust 1s brown an . stand
1
minute
color, 25 to 30 minutes. Remove sk1llet from oven. let
. hokfitlg plate and
Place large plate over skillet. Using oven mttts and . off skillet DsiiD'-
firmly together, quickly invert tart onto plate. Carefully taft
15
mifi!Jf8S. St'
apples to tart that may be stuck in skillet Let cool at leaSt ..-m ,td
.-illajCI..,_ ..
tarte Tatin warm or at room temperature wilb,....,.
remaining pomegranate syrup.
Plulll Tarte Tatin
This verswn of the c
tarte Tatin for the su
but the dessert \tOu ,
whipped cream 6 servings
1 tures plums mstead of apples-think of it as a
, rectpe mcludes orange-flavored creme fraiche,
~ uelicious served with vamlla ice cream or
cup creme fraiche
teaspoon finely gr ted orange peel
sheet frozen puff p stry (half of 17.3-ounce package), thawed
2
y
4
pounds sweet f1rm red plums (such as Burgundies or Satsumas),
halved, pitted
2
tablespoons plus
2
a cup sugar
1
tablespoon fresh lemon juice
11/z teaspoons finely grated l emon peel
1f teaspoon ground nutmeg
Vz vanilla bean, split lengthwise
6 tablespoons (3/4 stick) unsalted butter
Whisk creme fraiche and orange peel in small bowl. Cover. chill. Roll out
pastry on l1ghtly floured surface to 10-inch square; trim corners to create circle.
Place on plate.
DO AHEAD: Creme fralche and crust can be made 1 day ahead. Cover
separately and chill.
Place plums. 2 tablespoons sugar. lemon juice, lemon peel . and nutmeg in
large bowl. Scrape 1n seeds from vanilla bean (reserve bean for another use).
Toss to coat. Let stand 30 minutes. tossmg occasionally.
Melt butter in heavy 9-inch-dlameter ovenproof skillet over medium heat
Sprinkle remaining 213 cup sugar evenly over melted butter. Tightly arrange
plums, cut side up, in concentric circles in skillet (plums will appear slightly
uneven but will soften while cooking, creating even layer). Drizzle accumulated
juices from bowl over top. Cook over medium heat. shaking skillet gently to
prevent sticking and to distnbute syrup evenly. Continue cooking until syrup
turns deep red, pressing plums slightly to form compact layer. about 35 minutes.
Remove skillet from heat; cool1 0 minutes.
Preheat oven to 400F. Slide crust atop plums in skillet. Tuck crust edges
down around plums at edge of skillet. Cut several slits in crust to allow steam
to escape. Bake until golden brown. about 30 minutes. Cool tart completely
in skillet.
Rewarm in skillet set over high heat to loosen. about 3 minutes. Place large
platter over skillet. Using oven mitts. hold skillet and platter together and
quickly invert. allowing tart to settle onto platter. Slowly lift off skillet. Let
stand at least 30 minutes and up to 4 hours at room temperature. Serve with
orange creme fralche.
pies, tarts & pastries
n Spiced Apple Turn overs
, .
1
e only portable. Cuttmg slits m each turnover
A sweet treat that s like an app e P
1

before bakmg allows steam to escape. Be certain that the edges .of the dough
are sealed completely so that the fi/fmg doesn't escape out the Sides. Makes 6
Pastry
11/z cups unbleached all purpose flour
1 teaspoon sugar
1f
4
teaspoon salt
Vz cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4
tablespoons (or more) ice water
Filling .
111z pounds Golden Delicious apples, peeled, cored, cut mto
1/z-inch pieces
1/3 cup sugar
2 tablespoons (packed) dried currants
1 teaspoon brandy
Vz teaspoon ground cinnamon
Vz teaspoon vanilla extract
V4 teaspoon finely grated lemon peel
1f teaspoon finely grated orange peel
v. teaspoon ground nutmeg
Va teaspoon ground cloves
6 teaspoons plus 2 tablespoons unsalted butter
Additional sugar
262 bon appetit desserts
PASTRY: Whisk flour, sugar, and salt in large bowt Add
with fingertips until mixture resembles coarse meal. Add butter anctrw,
water: using fork, stir until small moist clumps
by teaspoonfuls if dough is dry. Transfer dough to ftotnd
6 equal pieces. Form each piece into ball; flatten each lffto Mfll'k. "-
rat ely in plastic and chil11 hour. dial w.ap._
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let
0
. starwl at-
temperature 1 mmutes to soften slightly before rolling out.
Line 2 heavy large baking sheets with parchment paper Roll fAit
disk on floured work surface to 8-inch round. Transferrounds1D:.III9
bakmg sheets. Cover and refngerate 30 minutes.
FILLING: Mix apples, sugar. currants. brandy, cinnamon, vanilla, lenmJii.
orange peel. nutmeg, and cloves in large bowl. Cover and let standll"'*
to blend flavors.
Preheat oven to 400F. Spoon Y2 cup apple mixture onto bottom half of 1
round, leaving %-inch plain border around edges. Dot filling With 1 feaSI8I
butter. Lightly brush edges with water. Fold top half of doufl over fillilg
enclose completely. Gently press edges together to seal. lightly OOS!qa
with more water and fold edge inward. Using fort, gently press edge to sat
Repeat with remaining pastry rounds, filling, and butter.
Melt remaining 2 tablespoons butter in small saucepan. Using smaH shaiP
knife, cut 3 slits in top of each turnover to allow steam to escape
butter over turnovers and sprinkle with additional sugar.
Bake turnovers until golden brown. about 30 minuteS. Cool slij1dY T-"
to plates and serve warm.

(fr
To make thiS Fren
puff iWJifah
Trader Joe's madt t5
3;
4
pound Granny S
3/
4
pound Golden 0
1f
4
cup water
3
tablespoons sugar
ux Pommes
e Turnovers)
pie turnover. look for all-butter frozen
st. tan of specialty foods stores and at
3;
4
teaspoon fresh lemon juice
14 to 16-ounce package all-butter frozen puff pastry
(1 or 2 sheets, depending on brand), thawed
large egg, beaten to blend
Superfine sugar (optional)
Peel. core. and cut apples into l-inch cubes !about 4 cups} Place apples in
medium saucepan; add 114 cup water. sugar. and lemon juice. Bring to boil,
stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low
and s1mmer until apples are very tender. stirring frequently, about 12 m1nutes.
Remove from heat. Gently mash apples with fork or potato masher until mixture
is very soft but still chunky. Cool completely.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
PositiOn 1 rack 111 top th1rd and 1 rack in bottom third of oven and preheat to
400F. Line 2 baking sheets with parchment paper
If using 14-ounce package (1 sheet) of pastry. roll out on lightly ftoured surface
to 15-inch square. If using 16-ounce package (2 sheets). stack sheets together
and roll out on lightly floured surface to 15-mch square. Cut pastry into nine
5-inch squares.
Place 1 generous tablespoon filling in center of each of 8 squares (reserve
remaining square for another use) Lightly brush edges of 1 pastry with beaten
egg. Fold half of pastry square over filling. forming triangle. Press and pinch
pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg.
Sprinkle lightly w1th superfine sugar. 1f des1red. Repeat with remaining pastry
squares. Using thin. sharp knife. make 3 small slits on top of each triangle to
allow steam to escape. Place triangles on prepared bakmg sheets. Refrigerate
until firm. about 15 minutes.
Bake turnovers until beginning to color. about 15 minutes. Reverse baking sheets
from top to bottom Reduce oven temperature to 350F; continue baking until
turnovers are firm and golden, 1 0 to 15 minutes longer. Cool at least 15 minutes
before servmg Serve warm or at room temperature.
pies, tarts & pastries
263
ff Pear and Amaretti Turnovers
These clever "rumovers" are actually pear-shaped pastries-each with an
Mmond-sliver stem-filled with ripe, brandy-soaked pear slices and crushed
almond-flavored amaretti cookies. The cookies are available at some
supermarkets and at Italian markets. Serve the turnovers with grapes, apples,
and figs alongside. Makes 6
2 ripe Bardell pears (about 7 ounces each), peeled, halved
lengdlwise, cored, cut into v.- to V.-inch-thick slices
2 u.blespoOIIS sugar
2 talllespoons brandy
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
6 tablespoons crushed amaretti cookies (halian macaroons; from
about 10 cookies)
6 blanched almond slivers
1 large egg, beaten to blend
Combine pears. sugar. and brandy in large bowl. Toss to coat.
Draw one 4x4-inch pear shape and one 4!hx4!h-inch pear shape on parchment
paper. Using scissors. cut out shapes.
line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly
floured surface to 12-inch square. Using 4x4-inch parchment template. cut out
6 shapes from pastry. Transfer pear-shaped pastries to baking sheet,
spacmg evenly.
d
rr-bt easerta
1
' 1 ~ Sweet- and -Sour Cherry Turn overs
with Goat Cheese Cream
Fresh sour chemes r
hai'B a vel}' short sc ~
chemes can be founu
jUSt double t/18 amc)L
1
1
1
tablespoons R a ~
at'Bilable at most supt
mr re fragtle than sweet ones, but they also
, ,'Jns they can be hard to find Frozen sour
'es cherries. com. If you can't locate them,
prr1es and mcrease the lemon jutce to
, led turbmado or demerara sugar, is
Jt natural foods stores. Makes 6
Filling
1
,h cups pitted fresh dark sweet cherries or frozen dark sweet
cherries, thawed
1Vz cups pitted fresh sour cherries or frozen sour cherries, thawed
1J
4
cup sugar
2 teaspoons cornstarch
teaspoon fresh lemon juice
'h teaspoon vanilla extract
Goat Cheese Cream
nz cups chilled heavy whipping cream
3 ounces soft fresh goat cheese, crumbled
1f cup powdered sugar
2-inch piece vanilla bean, split lengthwise
Turnovers
1
1
2
11.3-ounce package frozen puff pastry (2 sheets), thawed
large egg, beaten to blend
tablespoons raw sugar
FILLING: Combine sweet cherries and sour cherries with sugar, cornstarch,
lemon juice. and vanilla in medium saucepan; toss to coat. Let cherry mixture
stand 30 mmutes at room temperature Stir gently over medium-high heat until
m1xture boils and thickens slightly, about 2 minutes. Cool cherry filling completely.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
GOAT CHEESE CREAM: Combine heavy cream, goat cheese. and powdered
sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for
another use). Using electric mixer. beat until mixture is smooth and peaks form
(do not overbeat or m1xture may curdle).
DO AHEAD: Can be made 6 hours ahead. Cover and chill. Rewhtsk JUSt until
thick and smooth before usmg
TURNOVERS: Pos1tion rack in center of oven and preheat to 375F. Roll out
1 puff pastry sheet on lightly floured work surface to 11 1f2-inch square. Cut into
4 equal squares. Repeat with second puff pastry sheet.
Arrange 6 pastry squares like d1amonds on work surface, spacing apart (reserve
remaining 2 squares puff pastry for another use). Place lfs of cherry filling in
center of lower half of each pastry diamond. Brush edges of pastry with beaten
egg. Fold top half of pastry over fillmg on lower half. forming triangle. Press firmly
on pastry edges to adhere. then fold edges over, enclosing filling completely and
creating double edges. press with fork to seal.
Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart.
Using tines of fork. pierce top crust of each turnover in 3 places to allow steam
to escape dunng baking Brush tops and edges of turnovers with beaten egg;
sprinkle with raw sugar.
Bake turnovers until crust is golden and filling 1s bubbling thickly through steam
holes in crust. about 35 minutes. Cool slightly. Serve turnovers warm or at room
temperature with goat cheese cream.
pies, tarts & pastries
den Delicious Apple 11
fft flil pteliY lilt 1 QJ$lllr/f fl/itf is trJ(IIIBd with Slf/ld8d lfiPI8 stil:fiS. .
... IJII/iCii1US lflll/tiS, 8 good choice for blkitW 11BCMJS81/1f1Y ll1t8lfl
.., s/llfJB flhiiJ coo/tfd. Sini:S thiS crust gets pmsssd intO rlrfl f1BII instiiBd
t1 b1iRtJ rol/ld out Wf}(ll/llrful for tlrB beginning bBkBt. I grvinp
Crust
t'A 01f1 .............. all purpose lour
'A .. ......
Yt -
11 laspONI (1'A sticks) chilled unsalted butter, cut into
\Hiehcalles
1 ........ yolk
1 tablespOOII (or more) ice water
Filling
2 large egg yolks
6 tabtespoosugar, divided
1 tablespoon col'llltlrch
1/J cup lleavy whipping cream
V. cup trozea apple iuice concentrate, thawed
3
talllespoo unsalted butter
3 large Delicious apples, peeled, cored, each cut into
16sltces
CRUST: Whisk flour.
rub in until mixture resttmblllt cllllll
ice water in small bowl. Add to
form. adding more ice water tJv
ball; flatten into disk. Cover will ...
Break dough into small pieces
pan with removable bottom.
sides of pan in even layer. Trim
firm, about 25 minutes.
Preheat oven to 400F. line crust
Bake until sides are set, about 15
bake until crust is light golden.
patching with reserved dough if
crust completely on rack.
FILLING: Whisk egg yolks, 2 tal*lill
bowl to blend. Bring whipping Cfllft,lli
heavy medium saucepan. Whisk .............
Whisk over medium heat until
Transfer to bowl and cool.
DO AHEAD: Can be preparBtl l
temperature; refrigerate 11/infJ.:
Preheat oven to 375of. Melt build
Add apples and saut6 until lid'
3 tablespoons sugar; toss --'-
3 minutes. Cool until just Will&,
Spread cream filling over
atop filling. Bake tart 11
bake until filling is
tart slightly wann or at hlllil,
( innamon-Apple
Currants
I f 1Saver when you need a qu1ck but
4
divided
If of 16-ounce package all-butter puff
teaspoon groun
sheet frozen puff
pastry or h If of 1 3 ounce package regular puff pastry),
thawed
large egg, beaten to blend
tablespoons apricot preserves, divided
Golden Delicious apple (6 ounces), peeled, cored, very thinly
sliced
tablespoons fresh lemon juice
tablespoons unsalted butter
Dried currants
Vanilla ice cream
Ingredient Tip: All-Butter Pastry
If possible. use all-butter frozen puff pastry, wh1ch tastes better
than regular fmzen puff pastry and doesn't have any of those bad-
for-you trans fats. Look for all-butter frozen puff pastry at some
supermarkets. specralty foods stores. and restaurant supply stores.
Position rack in center of oven and preheat to 400F. Mix sugar and lf2 teaspoon
crnnamon in small bowl. Unfold thawed puff pastry on lightly floured baking
sheet. Brush some of egg over 1-inch border of pastry on all sides. Fold
border over to form raised edge on all sides: press edge to adhere. Using sharp
knife. make lf2-inch-long cuts all around pastry edge. spacing lf2 inch apart.
Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot
preserves over center of pastry. Arrange apple slices atop apncot preserves in
3 rows. overlapping apples and fitting tightly together. Brush pastry edge with
some of egg. Spnnkle mixture over apples and pastry edge.
Bake tart until apples are tender and pastry 1s brown, about 30 m1nutes. Transfer
tart to rack.
Meanwhile. mix remaining 1/4 teaspoon cinnamon. remaining 6 tablespoons
apricot preserves. lemon juice. and butter in small saucepan. Stir apricot sauce
over medium heat until melted and hot.
Lightly dab some of apricot sauce over apples. Sprinkle with dried currants.
Cut warm tart into 4 squares Top each square with scoop of vanilla ice cream.
Drizzle remaining apricot sauce over ice cream and serve.
ff Apple Frangipane Tart
. that is used as a filling or toppmg for
Frangipane is a sweet almond mtxtudre . ture is combined with thinly sliced
H e the almon mtx ' .
pastries and cakes. . . ' II treat Look for almond paste
. . les for a lusctous ,a
Golden Deltctous app . b k. aisle of most supermarkets.
in specialty foods stores and m the a mg
6 to 8 servings
Crust
1 cup unbleached all purpose flour
1 tablespoon sugar
1f
4
teaspoon salt .
6 tablespoons (3/ stick) chilled unsalted buner, cut mto
Yz-inch cubes
3
tablespoons (or more) ice water
Filling
1/ cup (112 stick) unsalted buner, room temperature
4 ounces almond paste, crumbled
1 large egg
'h cup unbleached all purpose flour
2 medium Golden Delicious apples, peeled, quartered, cored,
cut into 1/.-inch-thick slices
'IJ tablespoon sugar
1 tablespoon melted unsalted buner
1 tablespoon warm honey
268 bon ap .
petit desserts
Ingredient Tip: AlmondP ....
Leftover almond paste should be wrapped tightly
10
pia
stored in the refrigerator. If it becomes hard, heat the a::
in the microwave for two or three seconds until soft !:l .. paste
UIIU pltable
CRUST: Blend flour, sugar, and salt in processor. Add butter us
I tng on/off
cut in until coarse crumbs form. Add 3 tablespoons ICe water Pr
f dd
. . ocess ll1til
small moist orm, a tce water by teaspoonfuls
Gather dough mto ball; flatten mto dtsk. Wrap dough in plastte and
cold, about 1 hour.
Roll out dough 2 sheets of plastic to 11-inch round Pero.
top sheet of plastic. Usmg bottom sheet of plastiC as aid, invert dough mto
9-inch-diameter tart pan with removable bottom. Using plastic wrap, press
dough onto bottom and up sides of pan. Remove plastic. Fold dough overt.q
in; press to form high-standing, double-thick sides. Pierce dough all overwilb
fork. Freeze 30 minutes.
DO AHEAD: Can be prepared 1 day ahead. Cover and keep frozen.
Preheat oven to 400F. Bake crust until golden, about 25 minutes. Cool oo Ill
Maintain oven temperature.
FILLING: Combine butter and almond paste in processor and blend unb
smooth. Add egg and process until well blended. Add flour and process Just
blended. Spread filling evenly over bottom of crust. Toss apples with sugar Ill
large bowl. Arrange apples in concentric circles atop filling. Brush applesv.;m
melted butter.
Place tart on baking sheet. Bake until apples are tender and light golden.-
40 minutes. Transfer tart to rack; cool15 minutes. Brush apples with honSY
Serve warm or at room temperature.
ine and Pear
e Tart
t:r-enriched light yeast bread. Here. it's used as a
. ine-poached pears. The brioche rises for about
allo"' 19 tv of time to poach the pears. If you prefer. poach
and redm t t e svrup up to one day ahead and keep them covered
room temperature 6 to 8 servings
........
unbleached all purpose flour
llbiiiSDCitOns sugar
active dry yeast
IISIItOOR salt
u lltSDGIORS (3/ stick) chilled unsalted butter, cut into
1
/z-inch
and Sauce
plus 2 tablespoons sugar
firm but ripe Bose pears (about 3 medium), peeled,
quartered, cored, each quarter cut into 3 wedges
IIIIIIOon cornstarch
1110on water
CRUST: Butter 9-inch-diameter springform pan with 2:Y.-inch-high
s1des. Blend flour sug .
, ar. yeast. and salt m processor. Add butter using on/off
turns bl d 1 b
. en untl utter IS reduced to pea-size pieces. Add eggs and milk. Using
on/off turns. blend until sticky dough forms. Using buttered fingertips. press
onto bottom of prepared springform pan. Cover with plastic. Let dough
nse m warm draft-free area until light and puffy (dough will not double in
volume). about 2 hours.
FILLING AND SAUCE: Meanwhile, stir wine and :Y. cup sugar in medium
saucepan over medium-high heat until sugar dissolves and mixture boils. Add
pears. Reduce heat to medium-low and simmer until pears are tender. about
8 minutes. Cool mixture 30 minutes.
Using slotted spoon. transfer pears to plate. Boil wine syrup in pan until reduced
to 1 cup, about 4 minutes. Mix cornstarch and 1 teaspoon water in small bowl :
stir into wine syrup. Cook until syrup thickens and boils, whisking occasionally.
about 1 minute longer. Set sauce aside.
Position rack in top third of oven; preheat to 400F. Starting at edge and leaving
Y2-inch plain border. arrange pear slices close together in concentric circles atop
dough. Sprinkle pears and dough edge with remaining 2 tablespoons sugar.
Bake tart until edge is brown. pears are tender. and crust is cooked through.
about 30 minutes. Transfer to rack: remove pan sides. Cool at least 15 minutes.
Cut tart into wedges; place on plates. Drizzle with sauce. Spoon dollops of
creme fraiche alongside and serve.
piea, tarta a peatriea
ff Classic Fruit Tart
This is a French patissene-style tart with sucrlie {"sweet pastrY"!
vanilla pastry cream, and a glazed fruit topping. Instead of krWI. you can USB
any combmation of stone frUi t (thmk sliced peaches, plums. and apncots)
and benies. For a casual look, srmply toss the fruit in a bowl With the g/al8,
mound atop the pastry cream. and serve. I serviiiP
Crust
Nonstick vegetable oil spray
1
v.
1
Vz
Vz
2
cup unbleached ell purpose tiW
cup sugar
teaspoon finely grated 18111011 peel
teaspoon salt
cup (1 stick) chilled unsaltH ,._Gil 11M .,..,.
11 11

large egg yolks, chilled
Filling
1 cup whole milk
v.
3
vanilla been, split lalalll
cup sugar
large egg yolks
1,h tablespoons cOLwtaa
Topping
,,h &:ou_nce contlli- ...... II dill
2 kiWIS, peeled, thillly .. ..
1
1-s c upaprtcat,.......
2
S rawherry-Lemon Curd
1
. f t/lis pretty tart resembles shortbread. make tile tart m sprmg,
trawbemcs are at tlwtr peak. Sl1cmg off the stem ends of the
will gJVe them a flat base to stand on m the nch loman curet
liP sugar
fresh lemon juice
liP (1/z stick) unsalted butter, cut i nto 4 pieces
IIIIPOons finely grated lemon peel
oups unbleached all purpose flour
llltlespoons sugar
IIUpoon salt
CliP (1 stick) chilled unsalted butter, cut into Vz-inch cubes
lllllespoons (or more) chilled heavy whipping cream
llqeegg yolk
erries, stem ends cut flat
jam
art
CURD: Wh1sk eggs. sugar. and lemon Jutce m heavy small saucepan to blend
Add butter and lemon peel St1r over medtum heat until butter melts and curd
th1ckens to puddmg consistency. about 8 mmutes Transfer to small bowl Press
plastic wrap dtrectly onto surface of curd and chtll at least 2 hours
CRUST: Blend flour. sugar. and salt m processor Add butter. usmg on/off turns.
blend until mixture resembles coarse meal. Add 2 tablespoons cream and egg
yolk Blend until mo1st clumps form. addmg more cream by teaspoonfuls 1f
dough is dry. Gather dough into ball. flatten into d1sk. Wrap and chilll hour
DO AHEAD: Curd and dough can be made 2 days ahead. Keep ch11/ed Let
dough soften slightly at room temperature before rollmg out
Roll out dough disk on lightly floured surface to 13-inch round Transfer to
9-inch-diameter tart pan with removable bottom. Press dough onto bottom and
up sides of pan. Trim dough overhang to Yz inch; fold in and press firmly, forming
double-thick si des. Pierce crust all over with fork. refrigerate 1 hour
Preheat oven to 400F. Bake crust until golden. pressmg with back of fork 1f crust
bubbles. about 20 minutes Cool crust completely on rack.
TOPPING: Spread curd in crust. Stand bernes in curd. cut s1de down Stir jam
in small saucepan over medium heat unt1l melted; strain mto small bowl Brush
jam over bernes Chill tart until glaze sets. at least 1 hour and up to 6 hours.
Remove pan sides from tart Transfer to plate and serve
pies, tarts & pastriea
I roon Cr at
mellow the tartness of the fresh
f" d th addtttOn of cream >.1ure JUSt botls when
' olk and sugar mt
m l s Bt s ' t ntt/lelcmon , tl Compote
II Sene t/Jc tart WI 1 c
' It p P mg tile ft mg Verbena (pagu 437) 8 servings
1\ th C n P gne and Leman
Cru t
1 cup unbleached all purpose flour
1

'h
2
cup sugar
teaspoon finely grated lemon peel
teaspoon salt b
cup (1 stick) chilled unsalted butter, cut into 1/z-anch cu es
large egg yolks
Filling
'h cup sugar
2 large eggs
2 large egg yolks
1 tablespoon (packed) finely grated lemon peel
VJ cup fresh lemon juice
2 tablespoons dry white wine (such as Sauvignon Blanc)
3
/ cup heavy whipping cream
272 bon ap
pettt desserts
CRUST: Butter bottom (not sides) of 9-inch-diametar
bottom. Blend flour, sugar. lemon peel. and salt tn DrMilli
blend until coarse meal forms. Add egg yolks and blallflllii
Gather dough into ball . Press onto bottom and up.._ ..,
crust until firm. about 15 minutes.
DO AHEAD: Can be made 1 day ahead. Cover and keep
Preheat oven to 400F. Bake crust 5 minutes. Press up iJilaia. ..
of fork if sliding down. Continue to bake crust until golden
111111111
needed. about 18 minutes longer. Cool completely. Matntain
FILLING: Whisk sugar. eggs, egg yolks, and lemon peel n
saucepan. Whisk in lemon juice and wine. Cook over medium
thickens and just begins to bubble, whisking constantly, atxJut
to medium bowl. Cool to just warm, stirring occasionally about
Gradually whisk in cream. Pour filling into crust.
utes. Cool tart in pan on rack. Chill at least 2 hours.
DO AHEAD: Can be made 6 hours ahead. Keep chilled
CIUI'r. Mtx flour, walnuts, sugar, and salt m processor Add butter. usmg on/off
turns, cut tn until mtxture resembles coarse meal. Whisk egg yolk and 1 Yl table-
spoons tee water in small bowl to blend; add to dry ingredients and process just
until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry.
Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
Butter and flour 9-inch-diameter tart pan with removable bottom. Roll out dough
disk on floured surface to round. Transfer to tart pan. Press crust
onto bottom and up sides of pan. Trim edges; reserve trimmings. Freeze crust
30 minutes.
J
Preheat oven to 350F. line crust foil; fill with d_ried beans or pie
Bake until crust is set. about 12 mmutes. Remove foil and beans. Continue to
bake until crust is golden, about 25 minutes longer. Repair any cracks in crust
with reserved dough. Cool crust. Maintain oven temperature.
fiLUNG: Whisk buttermilk. lemon juice. eggs. flour. and lemon peel in bowl.
Add honey and stir until dissolved. Pour into crust. Bake until filling is set. about
30
minutes. Cool tart in pan on rack. Chill until cold.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
TOPPING: Arrange figs atop tart. Driule with honey and sprinkle with walnuts.
piea, tarts I: paatria
e Tart with
fff Blood Orang I Sauce
Orange Carame
. le at some supermarkets, specialty ,
Blood oranges are increas:ngly December through June. If can t
foods stores, and farmers markets refine substitutes. 10 to 12 servmgs
find blood oranges, navel oranges a
Orange Curd
1 'lz cups sugar . .
'h cup fresh blood orange JUICe
'h cup fresh lemon juice
6 large eggs
2 large egg yolks I
1 tablespoon finely grated blood orange
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Crust
11/z cups unbleached all purpose flour
2 tablespoons sugar
1f4 teaspoon salt
1fz cup (1 stick) chilled unsalted butter, cut into 1/z-inch cubes
2 tablespoons heavy whipping cream
1 large egg yolk
8 blood oranges
Orange Caramel Sauce (see recipe)
ORANGE CURD: Whisk sugar. orange juice. lemon juice, eggs, egg yolks.
and orange peel in medium metal bowl to blend. Add butter; set bowl over
saucepan of simmering water and whisk constantly until curd thickens and
instant-read thermometer inserted into curd registers 175F, about 12 minutes
(do not boil). Remove bowl from over water. Press plastic wrap directly onto
surface of curd; chill overnight.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
CRUST: Blend flour, sugar. and salt in processor. Add butter; using on/off
turns. cut in until mixture resembles coarse meal. Add cream and egg yolk
and process until moist clumps form. Gather dough into ball; flatten into disk.
Cover with plastic wrap and chill1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room
temperature 20 minutes to soften slightly before rolling out.
Roll out dough disk on lightly floured Ul._
1 0-inch-diameter tart pan with
and up sides of pan. Fold dough overhang
double-thick sides. Pierce crust all over with
Preheat oven to 375oF. Bake crust until coc:
Cool crust completely in pan on rack. :sonearq
Cut peel and white pith from oranges. W(]RJIIU
small sharp knife, cut between membranes
Transfer segments to paper towels and pat dry.
concentric circles atop orange curd_ Chill tart
Remove pan sides from tart. Cut tart into WBdiJII
Caramel Sauce and serve.
fff Orange Caramel .... Ill ...
This complex sauce has orange notes on deep
caramel, be sure to use a heavy-bottomed sta._ll
for even browning and good visibility. The &IIIIi
made with navel oranges or Valencia oranges.
2/3 cup sugar
Vc cup water
1/z cup fresh blood orange juice
11z teaspoon finely grated blood ..,. ..
Combine sugar and Y4 cup water in heavy
low heat until sugar dissolves. Increase heat
syrup is deep amber color, occasionally bNIIIII]
pastry brush and swirling pan, about 8 mmill:'!
and orange peel (mixture will bubble VIODIUI-.:
smooth and any caramel bits dissolve. Cool
temperature.
Preheat oven to 400oF B
Maintain oven tempera . take crust until light golden about 20 m
ure. mutes Cool
Rnety grind almond
s and powdered su
on/off turns. Blend in butter the: :,processor Add cooled custard. blend
Into crust; smooth top. Arrange halv e egg, extract. and salt Pour
es. round s1de up t '=
Bake tart until filr . . a op nlhng
. mg IS set and golden abo .
Onzzle honey over and ret ut 45 mmutes. Remove from oven
R urn to oven for 3
emove pan sides from tart lira f mmutes. Cool tart completely in pan
ns er to plate.
J '' Pastry Crust (Pite Sucrie)
This rich, sweet dounh . . IS great ,or tarts. It results in a crust that's halfway
between a traditional pie crust and a cookie. Mikes 1 dough disk (enou
far -11-inch lllrt ciUSII gh
2 cups unbleached all purpose ftour
1
/3 cupsugar
1 teaspoon salt
1
/z teaspoon finely grated orange peel
1 cup (2 sticks) chilled unsalted butter, cut into 'h-inch cubes
3 large egg yolks, beaten to blend
Mix flour, sugar, salt, and orange peel in large bowl. Add butter; rub in with
fingertips until mixture resembleS coarse meal. Add egg yolks; mix with fork
until dough begins to clump together. Shape dough into ball; flatten into disk
Wrap in plastic and chill 30 minutes.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften slightly at
room tenJP8TSture before rolling out.
pies, tarts 1: pastries
erry and White
late Mousse Tart
tllflgant dessert is ,.blind baked"-meaning it's fully
(in this case, with lush white chocolate mousse).
one day before you plan to serve it to allow the
unsalted butter, cut into
1
/z-inch cubes
telllperature
altartar
flour, sugar, and salt in processor. Add butter: using on/off turns
In mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon .
ICe water _m small to blend. Add to processor and blend until moist clumps
form, 1ce water by teaspoonfuls if dough is dry. Gather dough into
ball; flatten mto d1sk. Wrap in plastic and chilll hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room
temperature 20 minutes to soften slightly before rolling out.
Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-
diameter tart pan with removable bottom. Trim dough overhang to Y2 inch; fold
in and press onto pan, forming double-thick sides. Pierce crust all over with
fork. Freeze crust 30 minutes.
Preheat oven to 375F. Line crust with foil: fill with dried beans or pie weights.
Bake until crust sides are light brown. about 25 minutes. Remove foil and beans.
Continue to bake until crust is cooked through and golden brown, about 20 min-
utes longer. Cool crust completely in pan on rack.
MOUSSE: Combine white chocolate and lA cup whipping cream in large metal
bowl. Set bowl over saucepan of simmering water and stir until chocolate is
melted and smooth. Remove bowl from over water; cool chocolate mixture until
lukewarm, about 15 minutes.
Beat remaining 1 cup chilled whipping cream and vanilla in large bowl
peaks form. Using clean dry beaters. beat egg whites with of tartar m
medium bowl until stiff but not dry. Fold whites into chocolate mixture. then .
fold in whipped cream. Transfer mixture to cooled crust: smooth top. Cover With
plastic wrap and chill overnight.
Combine jam and lemon juice in small saucepan; bring to stirring
dium heat until jam melts. Remove from heat. Arrange sliced
circles atop tart. Brush berries with melted jam mixture. Chill tart
up to 2 hours. Remove pan sides from tart. Transfer tart to platter.
pies, tarts & pastries
attice Tart
rust ts msptred by rt feast deW
TJus t/1 n Ate /I At t rt Jth cl lattJcrfe c, MJ!ta The , l 'CifJP. for cfleff y
,, o ( I I rl
..J t fr m til M dttttran , at pri'Sl'tVC'S mJr c ne
u, ffl thl' {J/11'1q but t lfHIC
{\
,. nd dned ellen 'e'
P
,., c; l'' ngs
I too 8 to 10 serv
pr c ts l1 uld 11 grta
Crust
2 cups un
bl
eached all purpose flour
1/z
1
1
1
cup sugar
teaspoon salt . h b
cup (2 sticks) chilled unsalted butter, cut into 1/z-mc cu es
large egg
Filling
cup cherry preserves .
1iz cup chopped dried Bing cherries or other dried sweet chemes
1/z
1'
4
(about 21/2 ounces)
teaspoon finely grated lemon peel
teaspoon almond extract
cup unsalted natural pistachios, chopped
Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons sugar
278 h
on ap 4
petu desserts
CRUST: Blend flour. sugar. and salt in processor. Add butter, u
cut in until mixture resembles coarse meal. Add egg and proces
clumps form. Gather dough into bal l; divide in half. Flatten each ha
Wrap in plastic and chill until f1 rm enough to roll, about 1 hour
DO AHEAD: Can be prepared 7 day ahead. Keep chilled Let stand a
temperature 20 mmutes to soften slightly before rollmg out
FILLING: Mix preserves. chopped cherries, lemon peel. and almond e
medium bowl.
Position rack in bottom third of oven and preheat to 325F. Roll out 1 do
on lightly floured surface to 11-inch round. Transfer to 9-inch-dlameterta
with removable bottom. Press dough onto bottom and up sides of pan t
hang even with top of pan sides. Spread fill ing in crust; sprinkle wth p
Roll out second dough disk on lightl y floured surface to 11-inch round c
%-inch-wide stnps. Arrange several stri ps, spaced% inch apart, over
with more strips at slight angle. forming lattice. Press strip ends to edge
trimming overhang.
GLAZE: Beat egg and milk to blend in smal l bowl for glaze. Brush some
over lattice crust; sprinkle with sugar.
Bake tart until crust IS golden brown and cherry filling is bubbling th1ck Y a
1 hour 5 mi nutes. Cool tart completely in pan on rack.
DO AHEAD: Can be prepared 7 day ahead. Cover and store at room te pe
Cherry Linzertorte
th
fillings may vary. the Linzertorte always has a tender nut Cflllt
Although e ) Th .
de with hazelnuts or almonds . ts rectpe makes enough ""'""""" for
'l/SuaiiY ma . . VVVflf'
d for a few extra cooktes. To make cooktes, roll out the dounh to
the torte an .. ,,
. h. kness. Cut out decorative shapes and bake at 350F on 8
, t 1c . "'"'"''
. k n,n sheet until golden, about 10 mmutes. 8 to 10 servings
ttned !Ja I
Ps
hazelnuts. toasted. husked, cooled
t\4 cu
ZYs cups unbleached all purpose flour. divided
,. cupsugar
2
teaspoons ground cinnamon
Yl teaspoon baking powder
Yl teaspoon salt
1,4 teaspoon ground nutmeg
1 cup (2 sticks, chilled unsalted butter. cut into 1/z-inch cubes
3 large egg yolks
tablespoon vanilla extract
11n cups cherry preserves (preferably imported; about 18 ounces)
Powdered sugar (optional)
Gather dough into ball, press &tl.lllll.lll
of prepared pan. Spread preaeryuaJ-iflilll
of parchment paper to 13x10-inctt ,..,.li..FIMaiiii
Cut twelve lengthwise llritll-'ttllltiillU
torte. spacing evenly. Arrange & moreNIid
forming lattice. Seal ends of stripS to
scraps to make cookies, if destred
Bake torte until crust is golden brown and ... .,.
40 minutes. Cool torte completely on rack.
DO AHEAD: Can be made 2 days ahead. Ctwer
temperature.
Push bottom of pan up to free torte from pan. Sift INM!dal.lliiiiMII
torte. if desired, and serve.
' Sour Creant Tart with
Santa Rosa Plunt Contpote
Tl11s tart combmes a nut tv short cwst with a vanillcl /Jt',lfl mfusad. sour cwam-
l!gl;tened pastr}' cre,un It then gets topped With a lovely plum compote. .
I
ld tal) t
lw t ut wtt/1 fresh raspbe/1/GS Ol sl/(:ed strawbemes
Alternative y, vou cou '
8 servings
Crust
3/4 cup unbleached all purpose flour
3f
4
cup assorted nuts (such as walnuts, almonds, and hazelnuts),
toasted, cooled
1/4 cup sugar
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into
1/2-inch cubes
1 large egg yolk
Filling
2 teaspoons water
1/4 teaspoon unflavored gelatin
3 large egg yolks
1/4 cup sugar
11/z tablespoons cornstarch
1 cup whole milk
1/z vanilla bean, split lengthwise
1/z cup sour cream
Santa Rosa Plum Compote (see recipe)
CRUST: Butter bottom of 9-inch-diameter tart pan with removable bottom.
F.nely gnnd flour, nuts, sugar. and salt in processor Add butter. using on/off
turns. blend until coarse meal forms. Add egg yolk; blend until mo st clumps
form. Press dough over bottom and up sides of pan. Pierce crust au over w1th
fork Freeze unt1l firm, about 30 minutes
Preheat oven to 400F Bake crust until golden, 15 to 20 minutes. Cool completely.
rt
FILLING: Place 2 teaspoons water 1n very small cup Spr n
Let stand until gelatin softens, about 10 mmutes
Whisk egg yolks. sugar. and cornstarch in med1um bowl to be
into medium saucepan. Scrape in seeds from van11la bean. ad
milk to simmer. Gradually whisk hot milk m1xture mto yolk m xt
saucepan. Stir over medium-h1gh heat until custard th1ckens a
about 2 minutes. Remove from heat. Scrape in gelatin m1xture a
dissolve. Let stand 5 minutes.
Transfer custard to medium metal bowl. Discard vanilla bean Se
another bowl filled w1th ice and water; stir until custard 1s coo b
about 15 mmutes Fold in sour cream Spread filling evenly m cru
unt1l fillmg sets, at least 2 hours and up to 6 hours
Cut tart into wedges Spoon Santa Rosa P
1
,um Compote over and se ..
Santa Rosa Plum Compote
Santa Rosa plums are large fruits with purplish crimson sk n a d
yellow flesh When stewed into a compote, they become m;:ense
and flavored. The p1ts are left in while cooking, wh1ch also aa s t t
The compote 1s great when paired with the rart but its a so de ~
over vanilla tee cream 8 servings
2 pounds red plums (preferably Santa Rosa), quartered
11/J cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise
. t ks m large sa
Combine plums. 1 cup sugar. and cmnarnon s rc
. dd b St. o'er low heat
in seeds from vamlla bean; a ea"
ftenandadd g
very tender and compote thickens smnng o
des1red, about 45 minutes RemO\ e tram heat Coo co
.
1
t ran a be a a
compote to bowl, d1scardmg p urn P' s. \
DO AHEAD: Can be made 2 da s ahead G \ ~ a
esecake Tart wi
ropical Fruits
p11P8Ya, kiWI. and passion fruit top this cheesecst.filled flit S...
ts found at many supermarkets and at spectalty foods ,..Inti
.. ..,>tRrs. adds a lovely glaze and tropical perfume to the fruit. Passion
not be available at your market year-round, but the tart 18 mil
wrthout it. 8 to 10 servings
..,. unbleached all purpose lour
.....,..nssugar
........ . . It
........,ns (1 tf sticks) chilled unuhed butter, cut into
Y,-inch cubes
lespoons (or more) ice water
targe egg yolk
cup guava jelly or crab apple jelly
a-ounce packages Philadelphia-brand cream cheese,
room temperature
cup sugar
large egg
teaspoon vanilla extract
cup sour cream

tng
cup guava jelly or crab apple jelly
-.11 red-fteshed papayas or regular papayas, halved, peeled,
seeded, cut lengthwise into
1
/c-inch-thick slices
kiwis, peeled, cut into 1/c-inch-thick rounds
large ripe mango, peeled, pitted, diced
pauion fruits, halved (optional)
fork if crust bubblll .. ~ r l l l l i l l
to rack. Spread jeUy Mr .......
temperature to 3SOOF.
Pa io ruit ar wi h
Cri p op
PaSS/011 frUit has c1fl e\OtiC citrus flavor that makes fat d !uSC/OilS tutd
While ftesh passwn frwt is abundant m New Zealc1nd c1nd 1t IS sli/1
consideted a speetalty fruit m many patts of the Stc1tes flus curd uses frozen
passion ftutt juice concenttate ftom the freezet aisle, which is
comenient. Before settmg the meringue atop tl1e passion fruit curd, don't
forget to gil e it a light coating of melted white chocolate. Not only does the
chocolate balance the tart flavor of the curd, it also forms a protecttve barrier
over the menngue, preventing it from becoming soggy. 10 to 12 servings
Crust
1/J cup sugar
5 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
3 teaspoons (or more) heavy whipping cream
1 large egg yolk
1 cup unbleached all purpose flour
Passion Fruit Curd
1 cup frozen passion fruit juice concentrate, thawed
8 large egg yolks
2 large eggs
1/J cup sugar
1
h cup (1 stick) unsalted butter, diced
Meringue
3 large egg whites, room temperature
2
h cup sugar
11Jz ounces high-quality white chocolate (such as Lindt or Perugina),
chopped
White chocolate curls

CRUST: Using electric mixer. beat sugar butter and
1 , sat m rre
until blended. Beat in 3 teaspoons cream and egg yolk Add fl
1 o a
unt1 mo1st clumps form adding more cream by teas f
. ' poon us f d
dry. Gather dough mto ball; flatten into disk. Wrap In plast'c and c
least 1 hour.
DO AHEAD: Can be made 1 day ahead Keep chilled Let soften
5
g
room temperature before rolling out.
PASSION FRUIT CURD: Whisk passion fruit juice conce'ltrate egg
eggs, and sugar 1n heavy large saucepan. Add butter and wn1sk r.e
low heat until butter melts. St1r until filling thickens and leaves pat
of spoon when finger is drawn across, about 11 minutes (do not bo
Transfer to medium bowl Press plastic wrap directly onto s .. rface of c
Chill until firm, at least 6 hours.
DO AHEAD: Can be made 1 day ahead Keep chilled
'-...auuGUE: Preheat oven to 275oF. Using plate or cake pan as aid. draw
-diameter wcle on sheet of parchment paper. Turn parchment over
place on bak1ng sheet (circle will show through). Using electric mixer.
egg whites in medium bowl until soft peaks form. Gradually add sugar.
ng until meringue is stiff and shiny. Spoon meringue into pastry bag
with %-inch plain round tip. Starting in center. pipe tight spiral of
ue to fill c1rcle. Bake meringue until pale golden and puffed but still
soft to touch. about 45 minutes. Cool on baking sheet.
out dough disk on floured surface to 12-inch round. Transfer to 9-inch-
tart pan with removable bottom. Trim dough overhang to V4 inch;
fold in and press. forming double-thick sides. Pierce crust all over with fork.
1130 minutes.
oven to 350F. Bake crust 5 minutes. Press up sides of crust with
of fork. Continue to bake crust until golden. pressing occasionally with
back of fork to keep shape. about 15 to 20 minutes longer. Cool completely.
Spread curd in crust; chill tart. Place 1 V2 ounces white chocolate in
cup. Microwave at low setting in 1 0-second intervals until
softened; stir until smooth. Spread chocolate over bottom of meringue.
Chill meringue, chocolate side up. until chocolate sets, about 30 minutes.
meringue. chocolate side down. atop tart. Mound chocolate curls
menngue.
AHEAD: Can be made 8 hours ahead. Chill uncovered.
tart from par; pl.1ce on platter and serve.
Technique Tip: Microwaving Chocolate
Chocolate is often melted in a bowl set over a saucepan of
simmering water. but melting it in the m1crowave prov1des a qu1ck
and convenient alternative. Whether you're melting white chocolate
or dark chocolate in the microwave. remember these key tips Use
a microwave-safe bowl or measuring cup (such as Pyrex). use a
low-power setting so that the chocolate melts gently. use 1 a-second
intervals so the chocolate doesn't overheat and burn. and st1r the
chocolate (even if it doesn't look melted) between each interval to
ensure it melts evenly.
pies, tarts
Cranberry-Lime Tart
L
11
ne curd and tart ctanbemes are balanced by a layer of sweet white chocolate
cream and a rich buttery crust The vibrant red toppmg and gteen speckled curd
make this dessert perfect for the ho!Jdays Begm prepanng the tart at least two
days ahead so that the lime curd can chill overmght before tt 's used and the
assembled tart can cht/1 overnight before tt's served If you like, the cranberries
can be lightly flavored with Chmese five-sptce powder, whtch is a blend of star
anise cinnamon, cloves. fennel seeds. and Szechuan peppercorns. 1t's available
in the sp1ce sectiOn of most supermarkets 14 to 16 servings
Curd
1/z cup fresh lime juice
1fz teaspoon cornstarch
3f4 cup sugar
6 large egg yolks
1fz cup (1 stick) unsalted butter, cut into 8 pieces
21fz teaspoons finely grated lime peel
Crust
1% cups unbleached all purpose flour
1fz cup powdered sugar
1h cup whole almonds, toasted, cooled
1
/z teaspoon salt
3
1 cup (11/z sticks) chilled unsalted butter, cut into lfz-inch cubes
1 teaspoon vanilla extract
Topping
1f cup water
11fz teaspoons cornstarch
2
h cup sugar
3 tablespoons honey
11/z teaspoons Chinese five-spice powder (optional)
1 12-ounce bag (3 cups) fresh or partially thawed frozen cranberries
Cream
5
8
ounces high-quality white chocolate (such as Lindt or p . )
chopped erugma ,
cup plus 2 tablespoons sour cream
teaspoon vanilla extract
White chocolate curls
thin lime twists
284 bon appetit desserts
Technique Tip: lime Twists
Sugared l1me tw1sts make a pretty gar . h f .
ms or th1s t
them, remove the l1me peelrn 2-rnch le th . art To rna
ng s us1ng a
1
stnpper or the large V-shaped cutter on . em
. a Citrus zest
stnps to form co1l s, dip them rnto ice w t er Tw.
a er. and li h
1
1n sugar to coat 9 tYro
CURD: Wh1sk lime juice and cornstarch in hea
VV med1um sauce
rn sugar and egg yolks, then add butter Whisk pa
. constantly over me
until m1xture Si mmers and thickens about
8
min t S
. . . u es. tram mt
M1x 1n l1me peel. Cover; chill overnight.
CRUST: Finely grind flour, sugar almonds and salt
. . . . In processor Ac ++p
and vanilla. usmg on/ off turns cut rn until m1xture Just f

clumps. Gather dough into ball; flatten into disk. Wrap in plastic Ch
Press dough onto bottom and up sides of 11-inch-d
1
ameter tart pan , ,
removable bottom Using thumb, press dough up sides to extend 1
8
r
above nm of pan. Freeze crust 30 minutes.
Preheat oven to 350F. Bake crust until golden brown. pressmg
back of spoon 1f crust bubbles. about 25 minutes. Transfer to rack
cool completely
TOPPING: Whisk Y4 cup water and cornstarch in heavy large '
blend. Add sugar. honey, and five-spice powder, if desired St1rover ea1."'
high heat until mixture comes to boil. Add cranberries. cook unt xtue
boils and bernes JUSt begin to pop but still maintain shape. occas10 a
st1rring gently, about 5 minutes. Cool completely (mixture w1l t c e
CREAM: St1r chocolate in top of double boiler over s1mmenngwat
melted and smooth. Remove from over water; whisk in sour crearr a
vanilla. Cool completely.
Spread chocolate cream into crust, freeze 15 minutes. Spoon lire"
I
r
spread evenly. Spoon cranberry topping by tablespoonfu s ove '
carefully to cover completely. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled
. h late cu Is d
Remove pan sides; transfer tart to platter Spnnkle c oco
edge of tart. Garnish with lime twists.
Speculaas Tart
with Almond Filling
. I In flavor to gmgerbread cookieS. This
I
ok
1
es are s1m1 ar
Dutch specu a as co d h th another tart
d speculaas aug WI
tart combmes t/Je sp,ce . I . gerbread man cookie cutter to
I I d s use a 2-mc 7 gm '
fi/lmg Durmg the 70' ay , At ther tJmes of the year. any 2-inch
tl top of the tart. o
form the cookieS or Je be used instead 12 to 16 servings
cutter. such as a heart or a star. can
Dough
23/ cups unbleached all purpose flour
2 teaspoons ground ci nnamon
1
teaspoon ground ginger
1fz teaspoon salt
1fz teaspoon baking powder
1f
4
teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
Filling
11/2 cups blanched slivered almonds
3/4 cup sugar
'I cup j112 stick) unsalted butter, room temperature
1 large egg
2 teaspoons finely grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3f4 teaspoon almond extract
Powdered sugar
Apricot preserves
bon a d
ppetu esserts
DOUGH: Sift flour. cinnamon, ginger, salt baking powder d
. . ' an f'lUtrtc
medium bowl. Us1ng electnc m1xer, beat butter and sugar
1
n
1
g
. . arge bo
blended Beat 1n egg. Add flour m1xture and beat until moist clum
Gather dough into ball; divide into 2 pieces. 1 slightly larger th P f
. ar t1e Jt
Flatten dough mto d1sks; wrap separately and chill at least 2 hours
DO AHEAD: Can be made 2 days ahead. Keep chilled. Let soften
s g a
room temperature before rolling out. '
FILLING: Blend almonds, sugar, butter, egg, lemon peel, lemon JUtce
both extracts in processor until nuts are finely chopped. Transfer tc sma 1
0
Cover; chill at least 2 hours and up to 2 days
Preheat oven to 325F. Butter 9-inch-diameter springform pan w1tr 2lc-
high sides Roll out larger dough disk on lightly floured surface to 13-
Transfer to prepared pan and press gently over bottom and up s1des pre
to seal any tears. Spread filling m dough. Tnm dough on sides to Y2 nc a
level of filling. Fold dough in over filling.
Roll out second dough d1sk on lightly floured surface to 12- to 13-mc1 ro
Using bottom of cake pan as aid. cut out 9-inch-diameter round doJgh Sl Jc
dough round onto plate and freeze 5 minutes to firm. Reserve scrap or
cookies. Place ch1lled dough round on tart. press to adhere and seal edges
Bake tart until crust 1s brown, about 50 minutes Remove sides of sor rg
1
pan; cool tart completely on pan bottom. Maintain oven temperatu e
Line 2 bakmg sheets with parchment paper. Roll out scraps on
floured work surface to scant thickness Using 2-mch 9 ngerb a
cookie cutter. cut out cookies Transfer cutouts to prepared bakmg
5
e
Repeat, using all of dough
Bake cookies until golden, about 8 minutes. Cool cook1es on sheets
DO AHEAD: Tart and cookies can be made ahead Cmer separate a
at room temperature 1 day or chill up to 3 days
Sift powdered sugar over top of tart Place small dab of apr cot P
back of 1 cook1e, place at top edge of tart Repeat w1th more co
border around tart Transfer tart to platter Let stand at room te
least 1 hour
elnut Macaroon
Strawberry Tart
t:Jr for Passover (with kosher almond extract}, but don't think
t treat The nutty. cookie-/ike crust ts the perfect foil for the
2 servings
containers strawberries, hulled, diced
~
1 1 0
u
1 1 1
~ Passover brandy
n fresh lemon juice
cake meal
hazelnuts, toasted, husked
almond extract
J
containers strawberries, hulled, thinly sliced
FILLING: Combine all ingredients in heavy large skillet. Stir over high heat
until sugar dissolves and mixture comes to boil Boil until very thick, stirnng
frequently, about 13 minutes. Cool in pan
DO AHEAD: Can be made 2 days ahead. Transfer to bowl. cover, and chill.
CRUST AND BERRIES: Position rack in center of oven and preheat to 350F.
Lme 11-inch-dlameter tart pan with removable bottom with heavy-duty foil,
pressing firmly into scalloped sides of pan and overlapping sides. Grease foil
and dust with cake meal. Finely grind nuts, sugar, sal t, and cloves in processor.
Add egg and almond extract; process until mixture just holds together. Reserve
Y2 cup dough for another use. Using moistened fingertips, press remaining
dough onto bottom and up sides of prepared pan. Bake until crust is golden
and cnnkled and feels dry, about 13 minutes. Cool crust completely in pan on
rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan.
DO AHEAD: Can be made 1 day ahead. Wrap pan with tart tightly and store
at room temperature.
Spread filling over crust Starting at edge, cover tart with berry slices in
overlapping concentnc circles, wi th first ci rcle leaning against crust edge.
DO AHEAD: Can be made 3 hours ahead. Chill.
Remove tart from pan. Cut into wedges and serve.
Turn the leftover dough from this recipe into soft, chewy
macaroon cookies. Here's how: Preheat the oven to 350F Line
a baking sheet with parchment paper. Form teaspoonfuls of
dough into balls, place on prepared sheet, and, using wet
fingertips, flatten to Y2 inch thick. Bake the cookies until they
begin to color. 10 to 12 minutes.
pies, tarts & pastries 287
rf Almond Tart with
Honey and Orange
This nch dessert is like almond candy in a crust. Because the crust requires
110
chi!lmg or baking prior to bemg filled, the entire tart can be made.fro"!
start to fin 'Sh m a little more than an hour If you ltke you can serve tt wtth
softly whtpped, honey-sweetened cream 8 to 10 servings
Crust
P/4 cups unbleached all purpose flour
1/J cup powdered sugar
1 teaspoon (scant) salt
10 tablespoons (11/4 sticks) chilled unsalted butter, cut into
%-inch cubes
1 teaspoon finely grated orange peel
2 tablespoons (or more) ice water
Filling
1 cup heavy whipping cream
1
/z cup sugar
1/4 cup (packed) golden brown sugar 1
1/4 cup honey
2
1
/4 cups sliced almonds, toasted
CRUST: Blend flour. powdered sugar. and salt in food processor. Add butter
and orange peel. Using on/off turns, process until mixture resembles coarse
meal. Add 2 tablespoons ice water and process until moist clumps form.
adding more ice water by teaspoonfuls if mixture is dry. Gather dough into
ball. Break into small pieces and scatter over bottom of 10- to 10Yz-inch-
diameter tart pan with removable bottom. Using fingertips, press dough
evenly onto bottom and up sides of pan. Freeze crust 25 minutes.
FILLING: Meanwhile. preheat oven to 350F. Combine cream. both sugars,
and honey in heavy medium saucepan. Bring to boil over medium-high
heat. stirring until sugar dissolves. Continue to boil until m1xture darkens
and thickens slightly, about 4 minutes. Remove from heat. Stir in almonds.
Spoon filling evenly mto crust.
Bake tart until filling is deep golden brown and bubbles thickly and crust is
golden. about 38 minutes. Transfer tart to rack and cool completely in pan.
Carefully remove pan sides from tart. Place tart on platter.
DO AHEAD: Can be made 2 days ahead. Cover and store at room
temperature.
Cut tart into wedges and serve at room temperature.
bon appetit desserts
n Chocolate and Mixe
Tart in Cookie Crust
tt
The crust of thts tart ts !tke a shortbread cookte and the i h r .
IC ol/mg is
pecan pte-except that tt features a vanety of nuts and ch
1
sunuar t
oco ate ch
1
the tart warm so that the chocolate chips are mce and gooe
1
Ps Serve
Y 0 to 12 se .
rv1ngs
Crust
1
1
/z cups unbleached all purpose flour
cup sugar
cup (1 stick) plus 1 tablespoon chilled salted butt .
er, cut mto
1
/2-inch cubes
2 tablespoons (or more) chilled heavy whipping cream
1
1
/z teaspoons vanilla extract
Filling
3/4 cup whole almonds, toasted, cooled
3/4 cup hazelnuts, toasted, husked, cooled
3/4 cup walnuts, toasted, cooled
3/4 cup light corn syrup
1f4 cup (packed) golden brown sugar
1/4 cup (1fz stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
Vz teaspoon almond extract
1 cup semisweet chocolate chips
CRUST: Blend flour and sugar in processor. Add butter; using on/off turns. cut
m until mixture resembles coarse meal Add 2 tablespoons cream and vamlla
extract Usmg on/off turns. blend until moist clumps form. addmg more cream
by teaspoonfuls if dough is dry. Gather dough together; break into small pieces
and scatter over bottom of 11-inch-diameter tart pan with removabie bottom
Using fingertips, press dough evenly onto bottom and up sides of pan
DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room
temperature 30 minutes before filling.
FILLING: Preheat oven to 350F. Combine almonds. hazelnuts. and
1
. brown s:Jgar
processor; using on/off turns. coarsely chop nuts. Wh1sk corn syrup. d
. d vanilla and alrron
and melted butter in large bowl to blend. Wh1sk m eggs an
1
fill
. t prepared crJS
extracts. Mix in chocolate chips. then nuts. Transfer mg
0
. d olden browr. abO ..
Bake tart until filling is firmly set in center and top IS eep 9 ,. serve
. des from ta
50 minutes. Cool in pan on rack 30 m1nutes. Remove pan Sl
warm or at room temperature.
ut Tart
and almonds combine in this orange-scented,
use any combination of two or more kinds of
use 22/3 cups nuts in total. This tart travels
Adding vegetable shortening and apple
crust will be tender and flaky. 12 servings
Preheat oven to 450oF. Bake crust until golden, about 17 minutes, pressing with
back of fork if crust bubbles. Cool on rack. Reduce oven temperature to 400F.
FILLING: Meanwhile, mix cream, both sugars, and honey in heavy large sauce-
pan. Bring to boil over high heat. Reduce heat to medium and simmer until mix-
ture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes.
Remove from heat; stir in orange peel. let stand 20 minutes to cool slightly. Stir
in walnuts, pecans. cashews, and almonds.
Spoon filling into crust. distributing nuts evenly. Bake tart until filling is bubbling
thickly and deep amber in color. about 22 minutes. Cool completely on rack.
Serve with whipped cream and Orange-Cranberry Compote. if desired.
'' Orange-Cranberry Compote
Almond syrup, used to flavor coffee. desserts, and cocktails. is usually found in
the coffee section of most supermarkets and at specialty foods stores. You can
also use sirop d'amandes (also called orgeat syrup), which is almond syrup with
orange-flower water. If you prefer compote with a kick, use amaretto liqueur
instead. Makes about 1
1
/ cups
& oranges
1 cup dried cranberries
2 t.lllespooas almond syrup or amareao
Cut peel and white pith from oranges. Working over medium bowl. cut between
membranes to release orange segments. Add cranberries and almond syrup to
bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.
Chocolate- Pecan Tart
This delictous take on the c!ass1c southern dessert features an exceptionally
easy crust-it's stmply stirred together. pressed mto a tart pan. and baked.
The bourbon adds a sptrited flavor. but if you prefer something nonalcoholic,
substitute two teaspoons of vanilla for the bourbon in both the fillmg and the
whipped cream. 10 servi ngs
Crust
11/4 cups unbleached all purpose flour
3 tablespoons (packed) golden brown sugar
1/z teaspoon salt
1Jz cup (1 stick) unsalted butter, melted
Filling
1 cup (packed) golden brown sugar
2 large eggs
2 tablespoons bourbon
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 teaspoon salt
11/z cups pecan halves and pieces, toasted
3 ounces bittersweet or semisweet chocolate, chopped into
small chunks (about 112 cup)
Bourbon Whipped Cream
1 cup chilled heavy whipping cream
1 to 2 tablespoons bourbon
11/z tablespoons sugar
b on appeti t desserts
CRUST: Preheat oven to 375F. Butter 9-inch-dia t
me er tart pan w th
bottom. Whtsk flour, brown sugar and salt in med b
1

. . , tum owl to blend A
butter and sttr wtth fork until moist clumps form B k. dd 'nelted
rea mto small n
scatter over bottom of prepared pan. Using fingerf

.. a11
. tps, press dough ever
bottom and up stdes of pan. Bake crust until just gold b r ante
en rown. about 1511tr -
FILLING: Meanwhile. beat brown sugar. eggs bourbo b J
. . n, utter, ard sa t tr
large bowl until well blended. Stir in pecans and chocolate.
Pour filling into crust. Bake tart until just set. about 25 mn t c ,
t u es. oo complete Y
DO AHEAD: Can be made 7 day ahead. Cover tart looselyandk
eep at cool
room temperature.
BOURBON WHIPPED CREAM: Using electric mixer. beat crea11, bo1.
and sugar in large bowl until soft peaks form.
Cut tart into wedges and serve with bourbon whipped cream.
n Chocolate Tart with
on - Spiced Pecans
hJcolate its unique flavor and combines with the
n the sweet-spicy pecans Mex1can chocolate,
kets, at Latin markets, and online at amazon. com,
making the fillmg, be sure to wh1sk the chocolate
~ 'u
t
he chocolate is smooth. 8 to 10 servings
tller cookie crumbs (about half of one 9-ounce
s. finely ground in processor)
cream
or semisweet chocolate. chopped
.xltean chocolate (such as Ibarra). chopped
led butter, cut into 4 pieces. room temperature
PECANS: Preheat oven to 350F. Spray rimmed baking sheet with nonstick
spray. Whisk egg white, both sugars. cinnamon, salt, and cayenne pepper in
medium bowl. Stir in pecans. Spread nuts in single layer on sheet. rounded side
up. Bake until just browned and dry, about 30 minutes Cool on sheet. Separate
nuts. removing excess coating.
DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
CRUST: Preheat oven to 350F. Blend cookie crumbs, sugar. cinnamon, and salt
in processor. Add melted butter; process until crumbs are moistened. Press crumbs
into 9-inch-diameter tart pan with removable bottom to within Ys inch of top.
Bake until set. about 20 minutes Cool on rack.
FILLING: Bring cream to simmer in medium saucepan. Remove from heat. Add
both chocolates; whisk until melted. Add butter, 1 piece at a time. whisking until
smooth between additions. Whisk in vanilla, cinnamon, and salt. Pour filling into
crust. Chill until filling begins to set. 15 to 20 minutes.
Arrange nuts in concentric circles atop tart. Chill until set. about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and keep chilled.
Serve tart with whipped cream.
pies, tarts & pastries 291
Chocolate-Raspberry Tart
For an extra lut of fruit flavor. the crust is spread with a little raspberry Jam
m1dway through baking. To create a gltstening raspberry topping. skip the
cocoa powder and powdered sugar and brush the berries with warm raspberry
j"am instead. 6 servings
Crust
1 cup unbleached all purpose flour
1/4 cup sugar
3 tablespoons natural unsweetened cocoa powder
1
14 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into
1/z-inch cubes
11/2 tablespoons (or more) ice water
1 large egg yolk
6 tablespoons raspberry jam
Filling
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate (do not exceed
2
1
1
61% cacao), chopped
lfz-pint containers raspberries
teaspoon powdered sugar
teaspoon natural unsweetened cocoa powder
bon appetit desserts
CRUST: Combine flour sugar cocoa and salt tn d.
. . . . . . . . me lum bowi Add b
usmg f1ngert1ps. rub 1n until mixture resembles co utter.
. arse meat Add , '!:
spoons 1ce water and egg yolk; mix in with fork unfl
1 2
table-
. I mo1st clumps fa
more 1ce water by teaspoonfuls if mixture is dry G th d rrr g
. a er ough mto h I' fl
1nto rectangle. Wrap in plastic and chill 30 minutes. .,a
DO AHEAD: Can be made 1 day ahead. Let stand at
. room temperature
20 mmutes to soften sltghtly before rolling out
Butter and flour 13%x4-inch rectangular tart pan with 1- h ....
Inc .,,119h s1des
and removable bottom. Roll out dough between 2 sheets of d
. waxe paper
to 15x6-mch rectangle. Peel off 1 sheet of waxed paper. Invert dough 1to
prepared pan; peel off second sheet of waxed paper. Press orto
bottom and up sides of pan. trimming edges if needed Freeze until frfTI
about 30 minutes.
Preheat oven to 375F. Line crust with foil; fill with dried beans or p e

Bake until crust 1s set. about 12 minutes Remove foil and beans. Contw Je !o
bake until crust just begins to darken around edges. piercrng w1tr ck
if crust bubbles. about 12 minutes longer. Remove from over. mamtaw over
temperature. Spread jam over bottom of crust. Bake until jam is set. abm.t
3 minutes. Transfer tart in pan to rack; cool crust completely.
FILLING: Bring cream to boil in heavy small saucepan. Remove from heat
Add chocolate and whisk until melted and smooth. Transfer chocolate
to bowl and refrigerate until chilled but not firm, about 45 mmutes
Using electric mixer. beat ganache until very thick and semi-frrrr Spread gar acne
over jam in crust.
DO AHEAD: Can be made 8 hours ahead. Refrigerate
Arrange raspberries atop ganache. rounded side up. Strr powdered sugar arc
cocoa in bowl. Sift over tart.
a Custard Tart
, custard a luxurious texture. The tart needs to chill
c;tart th1s recipe a day ahead. Look for chocolate-
dtes at some supermarkets, and at candy shops and
Nonst
9-oun
cup w
tables
tlling
cups h
cup who
cup water
12 servings
ble oil spray
e chocolate wafer cookies
lllted butter, melted
ipping cream
k
cup unsweetened cocoa powder (preferably Dutch-process)
tablespoons chocolate liqueur (such as dark creme de cacao)
teaspoons instant espresso powder
teaspoons vanilla extract
B-ounce package Philadelphia-brand cream cheese, room
temperature
cup plus 2 tablespoons sugar
extra-large eggs
extra-large egg yolks
cup heavy whipping cream
tea
spoon mstant espresso powder or coffee powder
teaspoon light corn syrup
teaspoon vegetable oil
J
ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
teaspoon vanilla extract
Chocolate-co d
vere coffee bean candies (optional)
Techn T
Tot
1
que 1p: Is It Ready?
est If the gana h
or fork . . c e IS ready to decorate, run the icing comb
In It If the a h .
cornb ch
11
g nac e doesn t hold the impression from the
I the tart 1 o
availabl mmutes and test again. Icing combs are
eat cookware t
s ores and restaurant supply stores
CRUST p
. OSition rack In center of oven and preheat to 350oF. Spray 1 0-' h-
dl.ameter spnngform pan With nonstick spray. Wrap outside of pan
tnple layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add
melted butter; to blend. Press mixture firmly onto bottom (not sides) of
prepared pan. Chill crust while making filling.
FILLING: Bring cream, milk, and V3 cup water to simmer in heavy small sauce-
pan. Remove from heat. Whisk in cocoa powder, chocolate liqueur. espresso
powder, and vanilla.
Using electric m1xer. beat cream cheese 1n large bowl until smooth. Add sugar
and beat until well blended. Add whole eggs 1 at a time. then egg yolks.
beating well after each addition and occasionally scraping down sides of bowl.
Gradually add hot cream m1xture and beat until smooth Pour mixture into
prepared crust. Place spnngform pan 1n large roastmg pan. Pour enough boiling
water into roasting pan to come halfway up sides of springform pan.
Bake tart until custard moves just slightly in center when pan is gently shaken
and tester inserted into center comes out with some custard still attached.
about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan
on rack. Cover with foil and refrigerate overnight.
GANACHE: Bnng cream, espresso powder. corn syrup, and oil to simmer in
heavy small saucepan. Remove from heat. Add chocolate and vanilla; wh1sk
until chocolate is melted and smooth Let ganache stand until sl1ghtly cooled
but still pourable. about 10 mmutes.
Run small knife around pan sides to loosen tart. Remove pan sides. Place tart
on platter. Pour ganache atop tart. Using thin metal spatula. spread ganache
evenly over top of tart, being careful not to allow ganache to drip down sides.
Let ganache set 15 minutes. Using icing comb or tines of fork, make decorative
concentric circles in wave pattern in ganache. Garn1sh top of tart with chocolate-
covered coffee bean candies. if desired. Refrigerate until ganache is softly set.
about 15 minutes.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Let stand at
room temperature 45 minutes before serving.
pies, tarts & pastries
ate Ganache Tart
oasted Pecan Crust
pastry term for a rich chocolate filling or icing- it 's generally
dark chocolate and cream. Don't use chocolate that has more
the results will be too firm and bitter You can use toasted
place of the pecans in the crust. 8 to 12 servings
1
CRUST: Preheat oven to 350oF s
b . . pray 9-mch-diameter tart pan with removable
Wi th nonstick spray Combine graham crackers. pecans, sugar. and
l.n food processor and blend until nuts and crackers are finely ground.
Mix m melted butter and vanilla. Press crumbs evenly on bottom and up sides
of prepared pan (crust will be thick). Bake until set and just beginning to turn
golden brown, about 10 minutes. Cool.
FILLING: Bring cream. sugar. and salt to simmer in heavy medium saucepan
over med1um heat. Remove from heat. Add bittersweet chocolate and whisk
until melted and smooth Whisk in brandy and vanilla. Pour fil ling into crust.
Melt white chocolate in heavy small skillet. stirring constantly over very low

Transfer white to resealable plastic bag; twist bag just above

pomt where filled. Sn1p t1p of bag to create very small opening. Or transfer
chocolate to pastry bag fitted with very small pastry tip (about Y1s-inch
diameter). Startmg in center of tart. p1pe white chocolate in 1 continuous spiral.
working outward to edge, spacing lines Y2 inch apart. Using smal l sharp knife.
draw knife tip through white chocolate lines from center to outer edge. Lift
knife tip and draw second line from outer edge to center. Repeat several more
times, alternating direction of lines from center to edge and edge to center.
spacing evenly, to create floral pattern. Chill until set. about 2 hours
DO AHEAD: Can be made 3 days ahead. Tent with foil. Keep chilled.
Spooky Design
Creating a spiderweb design on the tart makes this an
excellent Hal loween treat. Starting in the center of the tart,
pipe the white chocolate in one continuous spiral.
outward to the edge. spacing lines Y2 inch apart. Usmg a small
sharp knife. draw the knife tip through the white chocolate
lines from the center to the outer edge [1]. Repeat about
15 more times. spacing evenly, to create a spiderweb pattern.
pies, tarts & pastries
Chocolate Tart with
Candied Cranberries
Who says cranbemes are only for making relish? Here, the tangy berries
get tossed with sugat and baked until tl7ey'te sweet-tart and p1etty enough
to top a decadent chocolate tart 10 servings
Crust
12/J cups unbleached all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
10 tablespoons (11/4 sticks) chilled unsalted butter, cut into
1/2-i nch pieces
21/2 tablespoons (or more) ice water
1 large egg yolk
1 teaspoon vanilla extract
Filling
1
h cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate (do not exceed
61 % cacao), chopped
3 tablespoons creme de cassis (black currant liqueur)
Candied Cranberries
Nonstick vegetable oil spray
11f2 12-ounce packages frozen cranberries (unthawed)
1 cup sugar
bon appet it desserts
CRUST: Blend flour, sugar, and salt in processor Add b
. . utter usmg
cut m until m1xture resembles coarse meal. Add
2
V: t b C
1
1 f'
z a lespoons I
egg yolk, and van1lla. Blend until moist clumps form dd cewat ..
. a mg more
Y2 tablespoonfuls 1f dry. Gather dough into ball fiatt . ICe"'
. en mto diSK W
chill at least 2 hours. rap p ....
DO AHEAD: Can be made 2 days ahead. Keep chilled L
. et soften

room temperature before rolling out. o
Preheat oven to 375F Roll out dough disk on lightly flo d
. . . ure surface to 13-.
14-lnch round. Transfer dough to 9-mch-dlameter tart pa h
n Wit
bottom. Cut dough overhang to % inch; fold overhang in and p f
1
. ress, orn.ng dzs
that V4 mch above top of pan. Pierce crust all over w1th fork Freeze
15 mmutes.
Bake crust 15 minutes. If sides of crust fall. press up w1th back of fork
to bake crust until beginning to brown. about 15 minutes longer. Cool c
FI LLI NG: Bring cream to s1mmer in heavy medium saucepan. Renovefror
heat. Add chocolate and whisk until smooth. Whisk in creme de casss PoLr
filling into crust. Chill until filling is firm. at least 2 hours and up to day
CANDIED CRANBERRIES: Preheat oven to 375F Spray nmmed bakwg
sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blenc
Spread out mixture on baking sheet. Bake 10 minutes. Using meta' J st'
berries gently. Bake until berries are thawed and most sugar IS d1ssolved abo-'
5 minutes longer. Cool on sheet 5 minutes. Spoon berries atop fil mg. dnzzle
with syrup from sheet Chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
late Truffle
.. Heart
d
rtr a hazelnut-h3sed crust rs frlled wtth
J
1
e fmishing touch? A top cwst
earn and fresh raspbe,ies 10 servings
d all purpose flour (sifted, then measured)
nnamon
ves
grou ginger
2 tablespoons (11/ sticks) chilled unsalted butter, cut
Vz-inch cubes
Philadelphia-brand cream cheese, cut into small pieces,
egg, beaten to blend
bittersweet or semisweet chocolate, finely chopped
, beaten to blend
bittersweet or semisweet chocolate (do not exceed
cacao), chopped
unsalted butter, room temperature
heavy whippi ng cream
2 tablespoons seedless raspberry jam
container raspberries
sweetened whipped cream
rack in lowest third of oven. Set baking sheet on rack and
Remove bottom from 10V2x9V2-inch heart-shaped tart pan
sides and removable bottom. Place pan bottom on parchment
heart shape.
Wtth sugar 1n processor. Add flour. cinnamon. salt. cloves.
just to blend. Add butter and cream cheese to processor.
resembles coarse meal. Add egg and chocolate. Using
unt1llarge m01st cl umps form.
Recipe 'T'i p : Linzertorte
IS known for 1ts dehc1ous pnstues. mclud1ng the Lmzertorte,
which h<uls from the clly of L1m Some people belteve that the
Llflzertorte a buttery, or (llmomlbasecl crust spread w1th
rnspberry Jilin elm! topped With a latt1ce crust IS the world's oldest
known cake. dnttr lU to the 1650s
To form top crust. transfer 1
1
13 cups dough to pastry bag fitted w1th No 4
Wsi nch-diarneter) plain t1 p. Chill remainmg dough. Pipe 7 parallel d1agonal ltnes
about % 1nch apart across heart outline on parchment. P1pe border around edge
of heart inside traced line. touching ends of diagonal lines (some dough may be
left over in pastry bag). Freeze 10 minutes. Brush dough w1th some egg wh1te.
Slide parchment wi th heart onto heated bak1ng sheet and bake unt1l crust IS
golden and edges are beginning to brown. about 15 minutes Run long thm
spatula between crust and parchment to loosen crust. Sl1de parchment w1th
heart-shaped crust onto rack and cool completely. Maintain oven temperature.
Return removable bottom to heart-shaped pan. Press remaining dough onto
bottom and % inch up sides of pan. us1ng plastic wrap if necessary to prevent
dough from stick1ng to hands Freeze until dough is firm. about 10 minutes.
Brush lightly w1th egg white Set pan on heated baking sheet and bake unt1l
crust is golden brown and s1des are beginning to pull away from pan. about
23 minutes. Spread bottom crust evenly wi th jam. Bake 3 more minutes. Cool
crust completely on rack
FILLING: Stir chocolate. butter. and cream in heavy medium saucepan over
medium-low heat until chocolate and butter are melted and mixture is smooth.
Mix in 2 tablespoons Jam Cool slightly. Pour filling evenly into bottom crust;
smooth top. Chi ll until filling 1s firm. about 30 minutes.
Spread remai ning y
3
cup Jam over filling and outer edge of bottom crust.
Carefully place cooled heart-shaped top crust atop jam. Press gently to seal.
Cover with foil and chill overmght.
DO AHEAD: Can be made 2 days ahead Keep chilled.
Remove torte from pan. Transfer to platter. Let stand at room
45 Arrange raspberries in row in first space between crust ltnes Spoon
whipped cream mto pastry bag fitted with small star tip. Pipe ro.w of small
and Space b
etween crust lines. Continue decorating torte.
rosettes 1n sec .
alternattng rows of raspbernes and whipped cream rosettes between crust lines.
pies, tarts & pastries
Dark Chocolate and Peppermint
Whipped Cream. Tart
There am two advantages to using a resealable p!tiSfiC snipped at one .
corner to pliJe the wl11pped cream: You can simply tluow It away you le
b
. . . behind a decorative /me in the piped cream.
done and the ,1g s seam "
. 'e""I.Ofi 'JI-ILJOking finis/7. The entire tart can be assemblod well
creatmg a p1o,, '' c
111 advance but wait until just before serving to garnish It With the crushed
' d"e . ....
0
t!ley'/1 stay crunchy and their colo1 won 't bleed mto
peppemnnt can 1 5, '
t!Je cream. 8 to 10 servings
C rus t
11/4 cups unbleached all purpose flour
1/J cup powdered sugar
1f
4
teaspoon baking powder
1fc teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into
1/2-inch cubes
1 teaspoon vanilla extract
4'h teaspoons chilled whole milk
Filling
11/4 cups heavy whipping cream
1/c cup light corn syrup
12 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1 ounce unsweetened chocolate, chopped
1fz cup coarsely crushed red-and-white-striped hard peppermint
candies
Topping
31/z cups chilled heavy whipping cream
3
/c cup powdered sugar
1
3
/c teaspoons peppermint extract
1 tablespoon coarsely crushed red-and-white-striped hard
peppermint candies
appetit desserts
CRUST: Blend flour. sugar. baking powder. and salt m processor Add b
d
"II . I ff . . utter
an van1 a; usmg on o turns. cut 1n until butter forms pea-size p eces A
milk; using on/off turns. blend in until mixture forms small moist clurr Gjc
. . . . ps
dough mto ball ; flatten mto d1sk. Wrap dough m plastic; ch1l ll hour.
Roll out dough disk between sheets of floured parchment to 12-mch rot.nd
Press dough onto bottom and up sides of 1 0-inch-diameter tart pan With
removable bottom. Fold dough edges over and press to form thiCk sides Usmg
thumb, press dough around sides to extend crust Ys inch above edge of par
Freeze 20 minutes.
Preheat oven to 350F. Bake crust until brown. piercing with fork if bubb.as form,
about 30 minutes. Transfer to rack; cool.
FILLING: Bring cream and corn syrup to simmer in medium saucepan; remove
from heat. Add both chocolates; whisk until smooth. Cool30 mmutes Pour fiP "9
into crust. Sprinkle with peppermint candies. Chill until set, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chtlled.
TOPPING: Using electric mixer, beat all ingredients in large bowl to stiff
peaks. Spread 2 cups whipped cream over filling, mounding slightly in center
Spoon remaining whipped cream into 1 bottom corner of large
I U
ors cut mch
plastic bag. Twist bag at top and grasp top firm y. smg sc1ss
off filled corner of bag to form opening; turn bag so that 1 seam faces up. Pipe
2-inch-long ovals of whipped cream side by side around edge of tart. Pipe rnce
.
1
ter Chill at least
ovals to form second ring inside first. then p1pe ova s In cen kl
. 1 e on platter SpTJ e
30 minutes and up to 3 hours. Remove tart from pan. P ac
top of tart with crushed peppermint candies and serve.
urn Tart with Semisweet
te Glaze
oJ:.es the kind of classic captured
t from St. Nicholas " The tatt is filled with
which is what sugarplums are actually made
II) The presentation of the tart w1th all the
tart ts also fantastic without the sugarplums.
unsalted butter, cut into
1
h-inch cubes
nra1rv whipping cream
tar. cut into 5 pieces
CRUST: Mix flour and sugar in large bowl. Add butter and cut in until mixture
resembl es coarse meal Mix egg yolk with cream in small bowl to blend. Add to
flour mixture and st1r until dough comes together. Gather dough mto 2 balls.
1 sl1ghtly larger than the other. Flatten into disks. Wrap separately m plastic and
chill 30 minutes.
DO AHEAD: Can be made 1 day ahead Keep chilled. Let soften slightly at
room temperature before rolling out.
FILLING: Combine all1ngred1ents in medium metal bowl. Let mixture soak at
least 2 hours and up to 6 hours.
Roll larger dough disk out on floured surface to 12-i nch round Roll dough up on
rolling pin and transfer to 9-mch-dJameter tart pan with removable bottom. Trim
and finish dough edges. Roll second dough disk out to 1 0-i nch round. Transfer
to baking sheet. Chill tart shell and dough round 1 hour.
CARAMEL: Cook sugar and% cup water in heavy medium saucepan over
medium-low heat. stirring until sugar dissolves. Increase heat and boll without
stirring until syrup is deep amber color. occasionally brushing down sides of pan
with wet pastry brush and swirling pan. about 10 minutes. Add cream and butter
and whisk to combine (mixture will bubble vigorously). Continue cookmg until
candy thermometer registers 238F. Pour caramel into medium metal bowl. Cool
to room temperature. about 1 hour.
Preheat oven to 350F. Lme bakmg sheet with parchment paper or foil Spread
filling evenly in crust Pour caramel over. Press dough round on top. Tnm off
excess. Pierce in several places w1th tip of small sharp knife.
Place tart on prepared sheet Bake until crust is golden brown. about 35 minutes
(some caramel may leak out). Cool on rack. about 6 hours
(contmued next page)
pies, tarts & pastries 299
Sugarplum. Tart with Sem.isweet
Chocolate Glaze (continued)
over onto rack. Set over rimmed baking sheet. Spoon some Semisweet
e-Cognac
artlets
'he sl,ghtlv hoozy chocolate twfflo fill111g 1s
remamder 1 ~ c ; turned into chocolato truffles
n be kept frozen fm an instant special-
, c; rectpe one day ahead Makes 4 tartlets
pose flour
natural unsweetened cocoa powder
butter, room temperature
..... ,eet or semisweet chocolate (do not exceed
IIICM), chopped
l:hmtent paper strips
tem'd cocoa powder
CRUST: Mix flour. cocoa powder. and salt in small bowl. Using electnc mtxer.
beat butter. brown sugar. and vanilla 1n medium bowl until creamy Add flour
mi xture and stir with fork until coarse meal forms. Gather dough into ball ; flatten
into disk Wrap in plastic and chill 30 minutes.
Divide dough into 4 equal pi eces Press 1 dough piece evenly over bottom and
up sides of 4Y2i nch-diameter tartlet pan with removable bottom. Repeat with
remaining 3 dough pieces Freeze 20 minutes.
DO AHEAD: Can be made 1 day ahead Cover and keep frozen
Preheat oven to 350F Spray four 7 -inch foil squares with nonstick spray. Line
crusts with foil . sprayed Side down. Fill with dri ed beans or pie weights. Bake
crusts until set. about 20 minutes. Remove foil and beans. Continue baking until
crusts feel dry, about 5 mmutes longer. Transfer to rack; cool completely.
FILLING AND TRUFFLES: Combine cream and butter in medium saucepan.
Stir over low heat until butter melts. Add chocolate; stir until melted. Whisk in
Cognac. Cool filling 15 minutes.
Spoon enough filling into crusts to fill (about Yz cup for each); reserve remaining
filling. Refrigerate tartlets and reserved filling overnight.
Line small baking sheet with foil. Form reserved fil ling into balls. using generous
rounded y
2
teaspoonful for each. Place on prepared sheet. Freeze 15 minutes.
Roll each truffle
1
n chopped pecans. coating compl etely. Freeze until truffles are
firm. about 1 hour.
Let tartlets stand at room temperature 15 minutes Place parchment paper
strips in lattice pattern atop 1 tartlet Sift cocoa over Remove stnps Repeat
With remaining tartlets. Garnish each With 3 truffles
pies, tarts & pastries 301
11 Chocolate-Whiskey
Souffle Tarts
d
f.
'te ... cotlJ'' together in this treat: A chocolate souffle nses
Two esset t ;wolf ,., c:-
out of a tender tart crust The tarts can be assembled and frozen up to one
week ahead. making this the perfect dessert to keep on hand fat unexpected
quests. Makes 8
Crust
11/z cups unbleached all purpose flour
3/
4
cup (11f
2
sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/
4
cup powdered sugar
1fz teaspoon (scanUsah
Filling
10 ounces bittersweet or semisweet chocolate (do not exceed
61% cacao), chopped
1
/4 cup Irish whiskey
11/2 teaspoons vanilla extract
11/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, room temperature, separated
1fz cup sugar
Sweetened whipped cream
Chocolate shavings (optional)
CRUST: Preheat oven to 350F. Blend flour, butter, sugar, and sa't
. .
10
Processor
JUSt until dough gathers together. Shape dough into log; cut into 8
1 . . equa
Using fmgertlpS, press 1 dough round over bottom and up sides of 4V2- nch-
diameter .tartlet pan removable bot:om. Repeat with remai n.ng
7

rounds. P1erce crusts w1th fork; bake until pale golden. about 18 mmutes Coc
in pans on rack.
FILLING: Finely chop generous Y3 cup chopped chocolate and set aside Stir
remaining chopped chocolate in medium metal bowl set over saucepan of barelt
simmering water until melted and smooth. Remove bowl from overwate Whsk
in whiskey, vanilla. coffee. and salt, then egg yolks. Beat room-tel'lperature
egg whites in another medium bowl until soft peaks form. Gradually add sJga.
beating until stiff but not dry. Fold half of whites into chocolate mixture. Fo,j
in reserved YJ cup finely chopped chocolate, then remaining egg wh tes Divide
mixture among crusts. Freeze at least 3 hours.
DO AHEAD: Can be made 1 week ahead. Cover and keep frozen.
Preheat oven to 375F. Release pan sides from frozen tartlets. Arrange tartlers
on their pan bottoms on baking sheet. Bake until filling puffs and begins to crack.
about 20 minutes.
Place tartlets on plates. Spoon whipped cream alongside Top with chocolate
shavings, if desired.