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Apple Crisp with Sweet Ginger and Macadamia Nuts


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To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them up with a rolling pin.

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1 1/4 cups all-purpose flour 1/2 cup packed dark brown sugar 1 teaspoon ground ginger 1 teaspoon cinnamon Salt 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces 3/4 cup macadamia nuts, finely chopped 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced 1/3 cup finely chopped crystallized ginger (2 ounces) 1/2 cup granulated sugar Finely grated zest and juice of 1 lime Vanilla ice cream, for serving

1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined. 2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.


The crisp can be refrigerated overnight. Rewarm before serving.

Bittersweet Chocolate Mousse


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Ad Hoc's chef de cuisine Dave Cruz created this rich chocolate mousse as a refined homage to the pudding he loved as a child. At the restaurant he serves it simply, but it's also wonderful garnished with giant curls of bittersweet chocolate made with a vegetable peeler.

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9 ounces bittersweet chocolate, finely chopped 4 1/2 tablespoons unsalted butter, cut into small cubes 2 tablespoons strong-brewed espresso 6 large eggs, separated 2 tablespoons sugar 2 cups heavy cream, chilled Bittersweet chocolate shavings, for garnish

1. In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75° on an instant-read thermometer. Beat in the egg yolks until incorporated. 2. In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy. 3. In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.

4. Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.

The mousse can be refrigerated for up to 2 days.


A fruity Cabernet blend is Alexis Swanson Traina's favorite complement to this luxurious chocolate mousse—its able to stand up to the mousse's potent chocolate, rich cream and bitter espresso flavors. For an alternative, pour a sweet red dessert wine or Port.

Bittersweet-Chocolate Tart

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This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.

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All-purpose flour 1 stick unsalted butter, softened 1/2 cup confectioners' sugar 3 tablespoons unsweetened cocoa powder 3 tablespoons almond flour (see Note) 1/2 teaspoon salt 1 large egg

1. 3/4 cup heavy cream 2. 1/2 cup whole milk 3. 12 ounces bittersweet chocolate, chopped

10 minutes. Trim the dough flush with the rim. 5 minutes. Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Bake in the center of the oven for 30 minutes. 30 minutes. 4. Roll out the dough between the plastic wrap to a 12-inch round. Scrape the gelatin into the cocoa mixture. Transfer the round to a baking sheet and freeze until firm. 2. sugar and cocoa over moderate heat until the sugar is dissolved. Remove the remaining sheet of plastic and gently press the dough into the pan. sugar. 4. until the tart shell is nearly cooked through. In a small saucepan. 6. 7. Whisk until smooth. cocoa. for serving 1. 2 minutes. Mix in the egg just until a soft dough forms. Remove the parchment and weights and bake until the shell is cooked through. 1 teaspoon unflavored powdered gelatin 2 tablespoons whole milk 1/3 cup heavy cream 1/4 cup sugar 3 tablespoons unsweetened cocoa powder 2 ounces milk chocolate. chopped Sweetened whipped cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Preheat the oven to 325°.4. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. In a small bowl. can be found at most gourmet and health-food stores. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center. Freeze until firm. 1 large egg 5. Remove from the heat. 3. 2. 3. Add the chocolate and let stand until melted. Line the tart shell with parchment paper and fill with pie weights or beans. Almond flour. then whisk in 1/2 cup of the chocolate cream. Refrigerate the tart until the glaze is firm. In a small bowl. 2 hours. 5. almond flour and salt at medium speed. Let the tart cool on a rack for 10 minutes. Serve with whipped cream. blend 1 cup of all-purpose flour with the butter. add the milk chocolate and whisk until melted. about 20 minutes longer. then refrigerate until chilled. 1 large egg yolk GLAZE 1. combine the cream and milk and bring to a boil. 10 minutes. whisk the egg with the egg yolk. Transfer to a rack and let cool. 30 minutes. Lower the oven temperature to 250°. made from finely ground blanched almonds. sprinkle the gelatin over the milk and let stand 5 minutes. In a medium saucepan. NOTES Brown Sugar Granola Biscotti C ON T R IB U T E D B Y MA R C IA K I E S E L  SERVINGS: MAKES ABOUT 3 DOZEN . Remove from the heat. MAKE THE GLAZE: In the bowl of a standing electric mixer fitted with the paddle. Pour the glaze over the tart and spread it in an even layer using an offset spatula. whisk the cream. 5.

In a food processor. Let the logs cool on the baking sheet for 5 minutes. 10. large pieces broken up 1. They're excellent for snacks while hiking and they're also good for breakfast. baking powder and a pinch of salt and pulse a few times to blend. 8. 2. 1. 2. 4. Store in an airtight container. Quarter the chilled dough and shape into four 6-by-1-inch logs. MAKE-AHEAD Marcia Kiesel always bakes these cookies at home and packs them for camping. Transfer the biscotti to a rack to cool completely. Lightly butter a baking sheet. combine the flour. 1 cup all-purpose flour 2/3 cup (packed) light brown sugar 1 teaspoon finely grated lemon zest 1 teaspoon coarsely chopped anise seeds 3/4 teaspoon baking powder Salt 5 tablespoons cold unsalted butter. or until golden brown and almost firm. Transfer the logs to a work surface with a metal spatula. Transfer the logs to the prepared baking sheet and bake for about 20 minutes. Add the eggs and vanilla and process just until combined. 6. Using a serrated knife and a gentle sawing action. about 30 minutes. lemon zest. Add the butter and pulse just until incorporated. or until very firm and beginning to brown. anise seeds. Preheat the oven to 350°. 3. Cover and refrigerate until firm. 9. flatten each log into a rectangular shape. Arrange the biscotti on their sides on the baking sheet and bake for about 12 minutes. slice the logs crosswise 1/2 inch thick. 7. lightly beaten 1 teaspoon pure vanilla extract 2 cups granola. 3. 5. A granola with raisins will add a pleasant chewiness. sugar. Buttery Vanilla Shortbread C ON T R IB U T E D B Y GA IL S IM M ON S  ACTIVE: 15 MIN . cut into small pieces 2 large cold eggs. Scrape the dough into a bowl and stir in the granola.

5. 3. Using a straight edge and a sharp knife. melted 1/2 teaspoon pure vanilla extract 1. Preheat the oven to 350°. . about 25 minutes. Let cool before serving. Discard the top sheet of parchment. Turn the crumbs out onto a large piece of parchment paper and press into a disk. Slide the dough along with the parchment onto a large baking sheet. Trim the edges to form a 7-by-10-inch rectangle. 2. Bake the dough until golden. While the shortbread is still warm. In a food processor. 3. 2. cut it into bars.  TOTAL TIME: 45 MIN PLUS COOLING SERVINGS: MAKES 24 SHORTBREAD COOKIES   FAST MAKE-AHEAD 1. sugar and salt. score the dough into 24 bars. 1 1/3 cups all-purpose flour 1/4 cup sugar Pinch of salt 1 stick unsalted butter. combine the flour. Add the butter and vanilla and pulse until evenly moistened. SERVE Tangy Lemon Parfaits with Tart Cherries. about 10 minutes. Cover with another sheet of parchment paper and roll out the dough to a rough 8-by-11inch rectangle. M AKE AHEAD W I TH The shortbread can be stored in an airtight container for up to 1 week. Poke the dough all over with a fork and freeze until firm. 4.

3. 4. Transfer the pan to a rack and let cool for 10 minutes. cut into 16 bars and serve. Line a 9-by-13-inch metal baking pan with foil. . 1. almond butter and chocolate chips with sugar and egg. M AKE AHEAD The Chocolate-Almond Bars can be kept in an airtight container for up to 3 days. Slide the bar with the foil onto a work surface. 6. until the top is shiny and lightly browned and the center is a bit soft. Discard the foil. baking soda and egg and pulse just until creamy. 2. coarsely chopped 1. combine the almond butter with the sugar.Chocolate-Almond Bars C ON T R IB U T E D B Y G R A C E P A R IS I    ACTIVE: 10 MIN TOTAL TIME: 45 MIN SERVINGS: MAKES 16 BARS    FAST MAKE-AHEAD VEGETARIAN Almonds and chocolate are a winning combination. softened 1/2 teaspoon baking soda 1 large egg 3/4 cup semisweet chocolate chips 1/2 cup salted roasted almonds. Grace Parisi mixes roasted almonds. then bakes them. 1 cup salted almond butter 2 cups confectioners' sugar 4 tablespoons unsalted butter. Transfer the dough to a bowl and stir in the chocolate chips and almonds. In a food processor. 7. For these crisp. chewy bars. Press the dough into the prepared pan and bake for 18 to 20 minutes. butter. Preheat the oven to 375°. don't overmix or the fat will separate. 5.

9. for serving 1. including flaxseeds. In a large bowl. 2.© Edward Pond Chunky Granola C ON T R IB U T E D B Y L ION E L V A T IN E T     ACTIVE: 10 MIN TOTAL TIME: 1 HR SERVINGS: 10     HEALTHY MAKE-AHEAD STAFF-FAVORITE VEGETARIAN Good News This crispy. 3. 6. Cook over low heat until just warmed through. which are also high in heart-healthy omega-3 fatty acids. combine the brown sugar. In a small saucepan. lightly sweet. Line a large rimmed baking sheet with parchment paper. oil and honey. Preheat the oven to 300° and position a rack in the center. 2/3 cup light brown sugar 1/2 cup canola oil 1/2 cup honey 3 cups rolled oats 1 cup sliced almonds 1/3 cup unsalted roasted sunflower seeds 1/3 cup sesame seeds 1/3 cup flaxseeds Plain low-fat yogurt. stir the honey mixture into the rest of the ingredients . 7. 5. brittle-like granola is made with highfiber oats and protein-rich seeds. spray the paper with vegetable oil spray. 4. 8. 1. 2.

chopped . flaky. Peel off the parchment paper. 1. 1 cup granulated sugar 1 stick plus 1 tablespoon unsalted butter. 3. © Sang An Coconut Brownie Bars C ON T R IB U T E D B Y C H E R YL B U R R   TOTAL TIME: 1 HR 30 MIN PLUS 7 HR COOLING SERVINGS: MAKES FORTY 2-INCH BROWNIES  MAKE-AHEAD Pastry chef Cheryl Burr loves candy.9 gm sat fat. then coats them in silky bittersweet-chocolate ganache. She dots each bar with a crunchy roasted almond. Transfer the baking sheet to a rack and let the granola cool. 54 gm carb. M AKE AHEAD The granola can be stored in an airtight container for up to 4 days. Spread the mixture on the prepared baking sheet and bake until golden. 9. 2. Return it to the pan and cool on a wire rack. 24 gm fat. about 45 minutes. Serve with the yogurt. Break the granola into chunks. exceptionally tender coconut. 8. 6. Her luxurious take consists of a supremely fudgy brownie topped with a layer of chewy.8 gm fiber. 3.until evenly distributed. as is obvious from her homage to the Almond Joy. Invert the baking sheet onto a work surface and tap out the brittle. cut into tablespoons 1/4 cup light corn syrup 1/4 cup water 3/4 cup all-purpose flour 1/4 teaspoon salt 2 large eggs 1 tablespoon pure vanilla extract 14 ounces bittersweet chocolate. 6. 4. 5. NOTES One Serving 456 cal. 7. BROW NI ES 1.

Meanwhile. about 8 minutes. Bake for 15 minutes. then whisk until the chocolate is melted and the glaze is smooth. chopped 4 1/2 tablespoons unsalted butter. Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray. (Rewarm the glaze over a pot of simmering water if it gets too thick. vanilla seeds and grated orange zest. 3. at least 4 hours or overnight. then cover and refrigerate until firm. about 2 minutes. if using. Put the chocolate in a medium bowl. Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved. Using a small offset spatula. Using an electric mixer. about 1 hour. 2. combine the sugar. Scrape the brownie batter onto the prepared baking sheet and spread it to the edge. using a sharp knife. Spread the coconut topping evenly over the brownie base. Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets. 4. Fold in the shredded coconut. butter. In a medium saucepan. pour a thick coating of the chocolate glaze over each brownie bar. 7 large egg whites 1 1/3 cups granulated sugar 1 pound finely shredded unsweetened coconut (6 1/2 cups) 1/4 cup sour cream 1 vanilla bean. Serve chilled. seeds scraped 1 teaspoon finely grated orange zest (optional) GLAZE AN D GARNI SH 1. Top each square with an almond. In a medium saucepan. until the coconut topping is lightly golden and set. . Whisk in the flour and salt. bring the heavy cream to a boil. about 10 minutes. 7. 5. then whisk until smooth. until the brownie base is completely firm. trim the border of the chilled brownie base to make it neat. beat the egg whites at medium-high speed until stiff. 3. butter and corn syrup in a large bowl. Pour the hot cream over the chocolate and let stand for 1 minute. Pour the mixture over the chopped chocolate and let stand for about 1 minute. corn syrup and water and bring to a boil. Combine the chopped bittersweet chocolate. 4. then transfer the baking sheet to the freezer to chill for 30 minutes. Transfer the baking sheet to a rack to cool. 3. Remove from the heat. In a large heatproof bowl. sour cream. 6. 2.) Refrigerate the brownie bars until the glaze sets up. combine the egg whites with the sugar. 5. 4. Using a small ladle. Bake for 30 minutes. Let stand until warm to the touch. spread the glaze to coat the top and sides completely. 2. 5. then whisk in the eggs and vanilla until fully incorporated. cut into tablespoons 4 1/2 tablespoons light corn syrup 2 1/4 cups heavy cream 40 unsalted roasted almonds 1. split. Transfer to a rack to cool. until the top of the brownie looks dry and crackly. M AKE AHEAD The brownie bars can be refrigerated for up to 3 days. 1 pound 2 ounces bittersweet chocolate. Preheat the oven to 350°.COCONU T TOPPI NG 1. 6. glossy peaks form.

and visited T. OK. a universal.W. Food has that power: It’s a connector. not complicated—and it tastes like someone’s mother made it. bakes and makes soups. every day.. kinda sad that my mom is lying in a hospital waiting for a miracle. just some context. and while I . having no idea that I am lying on the floor with a huge smile on my face. South Carolina.’s isn’t very big or very famous.W. T. From roasted oysters to steamed-crab plates to home-baked everything. As in actually cooks. but it is one of the best little restaurants in the country. a small neighborhood café and family low-country restaurant in the teeny town of McClellanville. I’m too full. she insists..’s doesn’t falter on any menu item. Oh.) And here’s the backstory: I went down to Charleston. T. I politely refuse. and I have just crushed a half-bushel of crabs when Claudia passes me a slice of pie..W. The husband and wife split all the duties: He crabs and shrimps out of his own traps and boats. assuming your mom loved coconut pie and made it all the time. Claudia is beaming. but you see where I am coming from. (Settle down. So there I am. and he cooks. this isn’t a tearjerker essay. It’s the best coconut pie of its kind—not too fancy. I taste. she mans the front of the restaurant. and she loved coconut pie. I lied about the tearjerker part of this. Graham & Co. When I come to.© Stephanie Meyer Coconut Custard Pie C ON T R IB U T E D B Y A N D R EW Z IM ME R N    ACTIVE: 30 MIN TOTAL TIME: 3 HRS PLUS COOLING SERVINGS: MAKES ONE 9-INCH PIE Andrew Zimmern’s Kitchen Adventures My mother passed away in 2011.

MAKE THE CRUST In a medium bowl. 4. cut the pie into wedges and serve with ice cream. . I don’t always feel it in my heart. Trim the overhanging dough to 1 inch and fold it under itself. On a lightly floured work surface. Ease the dough into a deep 9-inch glass pie plate. 8. Let cool. 1 3/4 cups plus 2 tablespoons all-purpose flour 3/4 teaspoon salt 5 tablespoons cold vegetable shortening 5 tablespoons cold unsalted butter. Remove the parchment and pie weights and bake for 5 minutes longer. roll out the dough to a 12-inch round. cut into 1/2-inch dice 1/4 cup ice water FI LLI NG 1. 4. Cover the rim with strips of foil and bake in the lower third of the oven for about 20 minutes. 3. cut in the shortening and butter until the mixture resembles coarse meal with some pea-size pieces remaining. 2. 2. a scant 1/4 inch thick. Wrap in plastic and refrigerate until well chilled.know that in my head. there was no misunderstanding at all. 3. then whisk in the eggs. Poke the bottom of the crust lightly to deflate it if it is puffed. Add the buttermilk.—Andrew Zimmern CRUS T 1. vanilla and a pinch of salt and whisk until incorporated. Let the pie cool completely. Preheat the oven to 375°. gather up any crumbs and pat the dough into a disk. leave the foil strips on the rim. 6. then remove the foil. 1 cup sugar 4 tablespoons unsalted butter. melted 6 large eggs 1 cup buttermilk 2 teaspoons pure vanilla extract Salt 2 cups shredded sweetened coconut (6 ounces) Coconut or vanilla ice cream. 2. though. Stir in the water until the dough just comes together. Using a pastry blender or 2 knives. until the crust is barely set. until the custard is set and golden brown on top. 5. 4. 7. Scrape the dough out onto a work surface. 5. until the crust is just set but not brown. MAKE THE FILLING In a medium bowl. Crimp decoratively and chill the crust until firm. for serving 1. 3. about 15 minutes. about 1 hour. whisk the flour with the salt. 5. whisk the sugar with the butter. Line the crust with parchment paper and fill with pie weights or dried beans. That day. Lower the oven temperature to 350°. Pour the filling into the pie crust and bake for 45 to 50 minutes. Stir in the coconut.

we craved its dense. This recipe is part of our Gourmet Modern Menu: Holiday Cookie Craze.05.COCONUT MACAROON SANDWICHES WITH LIME CURD MAKES ABOUT 4 1/2 DOZEN SANDWICH COOKIES  ACTIVE TIME: 1 HR TOTAL TIME: 2 HR The problem with Franco-American food trends. though. the macaroon. PUBLISHED IN GOURMET LIVE 12.12 INGREDIENTS: FOR MACAROONS:          1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut 1/2 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 4 large egg whites 1/4 teaspoon pure almond extract FOR LIME CURD: 1 tablespoon lime zest 3/4 cup fresh lime juice (from about 6 limes) 3/4 cup sugar . like the current one with macarons—those pastel puffs of sweet air that seem to be everywhere—is that its good ol' American predecessor. In fact. Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd. The truth is. moist chew. Click here to view the full menu. and you've caught a new trend headed straight for the stars. we never stopped loving the coconut macaroon. gets forgotten.

cornstarch. chilled. MAKE LIME CURD:  ASSEMBLE COOKIES:   COOKS' NOTES:   . on baking sheets. Cool cookies on baking sheet 1 minute. Bake until just springy to the touch and bottoms are pale golden. Bring to a simmer over moderately high heat. covered. 1 minute. Put 1 cookie. You will have leftover lime curd (this is the right amount of curd for 1 drop of food coloring. and transfer to racks to cool completely. a heavy-duty resealable plastic bag (not pleated) INSTRUCTIONS: MAKE MACAROONS:       Heat oven to 325°F with racks in upper and lower third. flour. 4 days. Transfer lime curd to plastic bag and press out excess air. sugar. 1 to 2 minutes. Make more sandwiches in same manner. if desired GARNISH: Edible gold or silver glitter or clear sanding sugar (optional) EQUIPMENT: Small offset spatula (optional. less curd and the color would be too intense). 8 to 12 minutes. Lightly beat yolks in a small bowl. then add egg whites and almond extract and stir until combined well. Whisk together lime zest and juice. but very helpful). then use spatula to remove dough from teaspoon in a single mound. then twist bag firmly just above curd. on work surface and pipe about 1/2 teaspoon lime curd onto cookie. in your refrigerator. scraping it level. Remove cookies from oven and sprinkle while still hot with edible glitter. 1 inch apart. and salt until combined well. and salt in a 2-quart heavy saucepan until cornstarch is dissolved. but it will keep for weeks. sugar. preferably with offset spatula. if using. Add yolk mixture to remaining lemon mixture. whisking constantly. Sandwiched cookies keep. Stir together coconut. until curd is thick enough to hold marks of whisk. Bring to room temperature just before serving. whisking constantly. Transfer to a bowl. switching position of sheets halfway through baking. layered between sheets of wax paper or parchment in an airtight container. flat side up. whisking.       2 1/2 tablespoons cornstarch 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter. then whisk in butter. Pack dough in a teaspoon measure. cut into pieces 4 large egg yolks 1 drop green food coloring. Snip a 1/8-inch opening in bottom corner of bag. Arrange mounds. to form a sandwich. covered. edible gold or silver glitter. then cover surface with wax paper and chill until cold. then top with another cookie. then reduce heat and continue to simmer briskly. flat side down. then slowly add 1/4 cup lime mixture. about 1 hour. whisking constantly. Line 2 large baking sheets with parchment paper. and is delicious on toast or hot biscuits. rounded side up. Lime curd can be made 1 day ahead and chilled. Remove pan from heat. whisking. then cook over low heat.

3/4 cup crispy rice cereal 1 1/2 teaspoons vegetable oil. For desserts. toss the rice with 1 teaspoon of the vegetable oil. Using a rubber spatula. . 4. 5. 3. Lightly sprinkle the crispies with salt. plus more for topping Salt 1. mix the sliced almonds with the toasted rice. about 10 minutes. nutty and amazingly crispy. Bake until the rice is very crisp. Bake them until they are lightly browned. Transfer to a plate and let cool to room temperature. In a large bowl. This dessert is caramelly. 1. Preheat the oven to 350°. 2. 2. Scoop rounded tablespoons of the ricealmond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Marcia Kiesel ingeniously swaps out marshmallows for the Latin American dessert sauce dulce de leche. In a small bowl. sliced almonds. about 15 minutes. Lightly oil 2 large nonstick rimmed baking sheets. blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil. then adds even more crunch with toasted. stirring well to coat the rice and almonds thoroughly. plus more for coating 3 1/2 ounces blanched sliced almonds (1 1/4 cups) 5 tablespoons dulce de leche at room temperature.Dulce de Leche Crispies C ON T R IB U T E D B Y MA R C IA K I E S E L    ACTIVE: 20 MIN TOTAL TIME: 50 MIN SERVINGS: 2 DOZEN CRISPIES   MAKE-AHEAD STAFF-FAVORITE For a grown-up twist on the classic Rice Krispies Treats. 3. go with a lighter wine (see our 7 Rules for Perfect Pairing). Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet.

sift before measuring) plus additional for dusting 3/4 teaspoon salt 3 cups sugar 7 large eggs. more ›         2 sticks (1 cup) unsalted butter. Let the dulce de leche crispies cool on the baking sheets for 1 minute. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve. Its tender appeal is owed in part to cake flour and cream. not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep. at room temperature 30 minutes 2 teaspoons vanilla 1 cup heavy cream Special equipment: a 10-inch tube pan (4 1/2 inches deep... and in part to beating the batter an. softened. Elvis Presley's Favorite Pound Cake yield: Makes 10 to 12 servings active time: 20 min total time: 3 1/2 hr (includes cooling) This is the best pound cake we have ever tasted. M AKE AHEAD The crispies can be stored in an airtight container overnight. carefully transfer them to a platter to cool completely. Using a spatula. plus additional for buttering pan 3 cups sifted cake flour (not self-rising.4. 3-qt capacity) .

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. 1. about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. covered well with plastic wrap or in an airtight container. softened 1/3 cup low-fat (1. mixing well after each addition. Sift together sifted flour (3 cups) and salt into a bowl. 6. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering. but do not preheat oven. Reduce speed to low and add half of flour. © Julie Craig Fresh Fruit Cake C ON T R IB U T E D B Y D IA N A S T U R G IS  SERVINGS: 10   HEALTHY MAKE-AHEAD The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once tasted made by the wonderful baker Jim Dodge. then remaining flour. 3. then beat in vanilla. Add eggs 1 at a time. 4. Vegetable oil cooking spray 1 large firm ripe pear. peeled and cut into 3/4 -inch dice 1 large tart green apple. Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Place pan in (cold) oven and turn oven temperature to 350°F. then all of cream. Generously butter pan and dust with flour. Repeat sifting into another bowl (flour will have been sifted 3 times total). Scrape down side of bowl. beating well after each addition. Cool cake in pan on a rack 30 minutes. 7.Preparation Put oven rack in middle position. 9. 1 to 1 1/4 hours. knocking out excess flour. peeled and cut into 3/4-inch dice 6 ounces fresh or thawed frozen cranberries (1 1/2 cups) 1 cup plus 2 tablespoons sugar 2 teaspoons cinnamon 5 tablespoons unsalted butter. Batter will become creamier and satiny. then invert rack over pan and invert cake onto rack to cool completely. then beat at medium-high speed 5 minutes. Cooks' note:Cake keeps. 8. Run a thin knife around inner and outer edges of cake.5%) buttermilk 2 large eggs . at room temperature 5 days. preferably Bosc. 2. 5.

at room temperature for 1 day. Invert the cake onto a plate and peel off the paper. Carbohydrate 50 gm. combine the diced pear and apple with the cranberries. Set the pan on a rack and let cool for 20 minutes. 3. In a large bowl. Bake the cake for about 1 hour. covered. Lightly spray a 9-by-2-inch round cake pan with cooking spray.) One Serving Calories 276 kcal. beat the butter until creamy. or until golden and a cake tester inserted in the center comes out clean. Protein 4. Line the bottom with parchment or wax paper. In a medium bowl.3 gm. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar. Cholesterol 59 mg. Total Fat 7. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar. 2 large egg whites 11. Invert the cake again onto a large plate or platter and let cool completely. 2. NOTES © Frances Janisch Gianduja Mousse C ON T R IB U T E D B Y GR A C E P A R IS I    ACTIVE: 10 MIN TOTAL TIME: 30 MIN SERVINGS: 4   FAST MAKE-AHEAD Star Ingredient: Chocolate-Hazelnut Paste . Preheat the oven to 350°. 2 teaspoons baking powder 1. Gradually beat in 1 cup of the sugar and the buttermilk. then beat in the cake flour and baking powder. Beat in the eggs and egg whites until combined. Add 1 tablespoon of the sugar and the cinnamon and toss to coat. (The fruit cake can be kept. 4. 2 cups cake flour 12. Stir in the fruit.3 gm. Saturated Fat 4 gm.10.

fold the whipped cream into the chocolatehazelnut mixture until no streaks remain. beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. for serving 1. dried apricots and semisweet chocolate chips to the dough to make it extra-chunky. 2.As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon. For a supereasy ice cream sandwich. 3. beat the heavy cream until firm peaks form. 1/2 cup chocolate-hazelnut paste. 2 cups old-fashioned oats 3. 5. using an electric mixer. 1 cup pecans 2. Grace Parisi has folded in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse. In another bowl. Using a rubber spatula. 1. In a medium bowl. such as Nutella 1/4 cup crème fraîche 1 1/2 teaspoons brandy or hazelnut liqueur 1/2 cup heavy cream Chocolate wafer cookies. F&W's Melissa Rubel Jacobson adds toasted pecans. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies © Todd Porter & Diane Cu Granola Cookies with Chocolate Chips C ON T R IB U T E D B Y ME L IS S A R U B E L J A C O B S O N    ACTIVE: 15 MIN TOTAL TIME: 1 HR SERVINGS: MAKES ABOUT 40 COOKIES  MAKE-AHEAD In a cute spin on oatmeal cookies. spoon the mousse between chocolate wafers and freeze overnight. 1 1/4 cups all-purpose flour . 4. 1.

3. softened 1 1/4 cups packed dark brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups semisweet chocolate chips 1/2 cup dried apricots. using a handheld electric mixer. chocolate chips and dried apricots. mix the oats with the flour. 11. Bake the cookies for about 16 minutes. scraping down the side of the bowl as necessary. In a small bowl. In a large bowl. 10. until they are lightly browned. Let the pecans cool. then transfer them to a wire rack to cool completely. Preheat the oven to 350°. 2. beat the butter with the sugar at medium speed until it is light and fluffy. 8. 7. shift the pans from top to bottom and front to back halfway through for even baking. spacing them at least 1 1/2 inches apart. Add the eggs and vanilla and beat at medium speed until blended. then coarsely chop them. Beat in the oat mixture at low speed until it is just incorporated. or until lightly toasted. Spread the pecans in a pie plate and bake for 8 minutes. Using a large spatula. 5. Let the cookies cool on the baking sheets for 5 minutes. fold in the toasted pecans.4. 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 sticks unsalted butter. © Edward Pond Jacques Pépin's Favorite Pound Cake C ON T R IB U T E D B Y J A C QU E S P É P IN    ACTIVE: 15 MIN TOTAL TIME: 2 HRS PLUS COOLING SERVINGS: ONE 10-BY-5-INCH LOAF  MAKE-AHEAD . 9. Scoop heaping tablespoons of the cookie dough onto 2 baking sheets lined with parchment paper. about 2 minutes. baking soda and salt. cut into 1/4-inch dice 1. 6.

2. Bake the cake for 1 1/2 hours. In a bowl. Sift the flour over the batter and whisk it in until smooth. 2 1/2 sticks unsalted butter. 6. Butter a 10-by-5-inch loaf pan. 2 at a time. © Tina Rupp Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse C ON T R IB U T E D B Y L Y N N MO U L T ON . 3. using an electric mixer. Add the eggs. softened 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 6 large eggs 1/4 cup milk. Scrape the batter into the prepared pan and smooth the surface. beat the butter with the sugar.The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour. Jacques Pépin's mother. until it is cracked down the center. and a toothpick inserted into the center comes out clean. 2. for up to 3 days. Preheat the oven to 325°. M AKE AHEAD The cake can be kept at room temperature. 4. then unmold the cake and let cool completely. vanilla and salt at medium speed until fluffy. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan. 5. at room temperature 2 1/2 cups cake flour 1. beating between additions. covered. he also loves plain slices dipped in espresso. Let the cake cool in the pan on a wire rack for 10 minutes. sugar. Beat in the milk. golden on top. 7. 3. 3 minutes. aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake. eggs and butter. 1.

2. Line a large baking sheet with parchment paper. 3. In a heavy saucepan. until springy to the touch. 1/4 cup sugar 3. In a large bowl. 1/4 cup water 2. for instance. 2. 8. beat the egg whites with the cream of tartar until soft peaks form. 3. beat the 6 egg yolks with the water. stir the sugar with the cream of tartar and water until sandy. fold in the beaten egg whites until no streaks remain. 5. Brush the syrup all over the cake. Her moist lemon cake. baking powder and salt. whisk the cake flour. 6. 3. then invert the cake onto a rack to cool completely. Add the dry ingredients and beat until the batter is smooth. Preheat the oven to 375°. 7. 4. Wash down the side of the pan with a moistened . Using a spatula. 10.   ACTIVE: 45 MIN TOTAL TIME: 3 HRS 30 MIN SERVINGS: 10  MAKE-AHEAD Pastry chef Lynn Moulton aims for intriguing textural contrasts in her desserts. what pushes it over the top into extreme deliciousness is its crackly caramel glaze. Let cool. allowing it to soak in. then stir in the limoncello. In a small saucepan. 1 cup sugar 1/4 teaspoon cream of tartar 2 tablespoons water Lime-Yogurt Mousse. 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract CAR AM EL TOPPI NG 1. In a large bowl. simmer the water and sugar over moderate heat just until the sugar is dissolved. CAKE 1. vanilla. 6 large eggs." Moulton says. In a medium bowl. people can’t stop talking about it. 2. "Once they taste it. using an electric mixer. about 5 minutes. olive oil. Butter and flour a 12-cup Bundt pan. Spoon the batter into the prepared Bundt pan. Lower the oven temperature to 350°. for serving 1. lemon zest and the remaining 1 cup of sugar. separated 1/2 teaspoon cream of tartar 1 1/2 cups sugar 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup water 1/2 cup pure olive oil 2 teaspoons pure vanilla extract Finely grated zest of 2 lemons LI M ONCELLO SYRUP 1. 9. using an electric mixer. 5. Gradually beat in 1/2 cup of the sugar. 4. 4. is wonderful on its own. Let cool for 20 minutes. Bake the cake for 35 to 40 minutes.

Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms. one of David Guas's favorite New Orleans neighborhood restaurants. plus 2 tablespoons finely grated lemon zest 8 large egg yolks 1. In a food processor. 3. Preheat the oven to 325°. M AKE AHEAD The caramel-coated cake is best served the day it's assembled. Add the butter and pulse until the crumbs are . 5.) 1. Gently press the caramel onto the cake before it hardens to help it conform. just to soften the caramel. Carefully swirl the pan to cool the caramel slightly. 7. Invert the caramel round over the cake and peel off the parchment paper. 6. then pour it onto the baking sheet in a rough round. 14 whole graham crackers. If the caramel hardens as you work.pastry brush to remove any sugar crystals. broken 1/4 cup sugar 1/4 teaspoon salt 6 tablespoons unsalted butter. serve the cake with the Lime-Yogurt Mousse. Using an offset spatula. © Taunton Press Lemon Ice Box Pie C ON T R IB U T E D B Y D A V ID GU A S   TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING SERVINGS: MAKES ONE 9-INCH PIE   MAKE-AHEAD STAFF-FAVORITE This silken frozen pie is adapted from Clancy's. 2. melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice. place the caramel-coated cake in the oven for 2 to 3 minutes. 6. spread the caramel into a 13inch round and let stand until slightly cooled but still pliable.(Recipe adapted from DamGoodSweet. pulse the graham crackers with the sugar and salt until finely ground but not powdery. about 5 minutes. When the caramel has hardened. 4. Remove from the heat. about 5 minutes.

Transfer the pan to a rack. 4. 2. transfer to plates and serve. using a handheld mixer. Michel Algazi and Roni Goldbert. accented with cinnamon and cayenne. Their watermelon. damp kitchen towel around the side of the springform pan to release the pie. © Quentin Bacon Melon Granita Trio C ON T R IB U T E D B Y M IC H E L A L GA Z I A N D R O N I G O L D B E R T    ACTIVE: 45 MIN TOTAL TIME: 2 HRS 30 MIN SERVINGS: 6 SERVINGS   HEALTHY MAKE-AHEAD In Mexico. transfer to a 9-inch springform pan and press into the bottom and twothirds up the side. In a medium bowl. remove the ring. a company that sells fruit bars. fruit often gets sprinkled with salt and chile powder and eaten as a snack. W ATERM ELON GRANI TA 1. 2. Wrap a warm. 3. grew up eating these spicy-sweet treats. beat the lemon zest with the egg yolks until pale. 2 1/2 cups watermelon chunks. seeded 1/4 cup sugar 1 tablespoon fresh lime juice 1/4 teaspoon cayenne (optional) . honeydew and cantaloupe granitas. 3.evenly moistened. In another bowl. slice the pie. Using a hot knife. Beat in the condensed milk mixture until smooth. 4. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. until the center jiggles slightly and the edges are set. the founders of Palapa Azul. Set the pan on a rimmed baking sheet. let cool for 1 hour. whisk the condensed milk with the lemon juice. Bake the pie for 25 minutes. recall that childhood favorite. Pour the filling into the crust. sorbet and ice cream.

fluff each granita. if using. combine the water and sugar and stir over low heat just until the sugar melts. then transfer the syrup to a blender. 4. Add the honeydew and lemon juice and cinnamon. 1/2 cup plus 2 tablespoons water 1/4 cup sugar 2 1/2 cups cantaloupe chunks 1 tablespoon fresh lemon juice 1. puree the watermelon with the sugar. 2. Let cool. about 1 1/2 hours. Scoop into bowls and serve. 4. 2. 0 gm sat fat. 5. chop into chunks and puree until fluffy. 2. NOTES One Serving 166 cal. 1. lime juice and cayenne. stir the granitas every 20 minutes or so. about 30 minutes. 3. 3. 0. 4. Using a fork.HONEYDEW GRANI TA 1. 42 gm carbohydrates. and puree. Just before serving. In a small saucepan. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy. Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy.5 gm fiber. 3. about 30 minutes. if using. until they're completely frozen into a mass of fluffy icy shards. stir the water and sugar over low heat just until the sugar melts. In a small saucepan. Let cool. 1/2 cup plus 2 tablespoons water 1/4 cup sugar 2 1/2 cups honeydew chunks 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon cinnamon CAN TELOUPE GRA NI TA 1. Add the cantaloupe and lemon juice and puree until smooth. about 30 minutes. then transfer the syrup to a blender. © Frances Janisch Mixed-Berry Jam C ON T R IB U T E D B Y GR A C E P A R IS I  ACTIVE: 40 MIN . If the granitas become solid.5 gmm fat. In a blender.

hulled and quartered 1 1/2 cups sugar 1/2 lemon. until the strawberries are just softened. Close the jars and let the jam cool to room temperature.  TOTAL TIME: 1 HR 40 MIN PLUS COOLING SERVINGS: MAKES THREE 1/2-PINT JARS   1. 2. nonreactive saucepan. stirring. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick. until the sugar is mostly dissolved. 3. Squeeze the lemon over the strawberries. Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars. leaving about 1/4 inch of space at the top. Skim off any scum that rises to the surface of the jam. add it to the saucepan and bring to a boil. heavy drops. blackberries and raspberries 1. Cook over moderately high heat. 5 minutes. about 1 hour. 20 to 25 minutes. stirring occasionally. MAKE-AHEAD STAFF-FAVORITE 1 pound strawberries. 4. In a large. 2. Store the jam in the refrigerator for up to 3 months. stirring until the sugar is dissolved. seeded 1 pound mixed blueberries. 3. toss the strawberries with the sugar and let stand. RICH CHOCOLATE MOUSSE SERVES8   ACTIVE TIME:15 MIN START TO FINISH:30 MIN .

Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks. Whisk yolks into chocolate mixture along with Cognac. chocolate mousse never fails to impress. beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve.OCTOBER 2009 Although trends come and go. 2 to 4 minutes. chopped 3/4 stick unsalted butter. then cool to warm. it couldn’t be simpler to make. You’ll find it unbelievably smooth and voluptuous. COOKS’ NOTES:  The eggs in this recipe are not cooked. 4-oz ramekins. Not only does it manage to convey both indulgence and comfort.       8 oz bittersweet chocolate (no more than 60% cacao).H ID A L G O    ACTIVE: 45 MIN TOTAL TIME: 4 HRS SERVINGS: 8   MAKE-AHEAD STAFF-FAVORITE . This version is a true classic mousse in that the eggs are not cooked. gently stirring occasionally until smooth. Transfer to stemmed glasses. Meanwhile. up to 2 days. Remove from heat. View more of our favorite recipes from this issue. Mousse can be chilled. Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks. its surface covered with parchment paper. Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Let stand at room temperature at least 30 minutes before serving. or a serving dish. © Con Poulos Silky Chocolate Mousse with Peanut Butter Crunch C ON T R IB U T E D B Y R A C H E L LA N S A N G . cut into 6 pieces 3 large eggs. separated 1 tablespoon Cognac or other brandy 1 cup very cold heavy cream 1/8 teaspoon salt      Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water.

let cool. Off the heat. Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. then whisk until smooth. Cover the mousse with plastic wrap and refrigerate until chilled. milk chocolate and peanuts. 5. 2 3/4 cups heavy cream 1 1/2 pounds milk chocolate. 3. about 5 minutes. chopped 1. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. add back the cream and bring to a simmer. Freeze until firm. discard the chopped peanuts. Slowly pour in the hot sugar syrup while beating at high speed. chopped 2 1/2 cups cornflakes. combine the sugar and water and bring to a boil. about 2 hours. Transfer to a bowl and refrigerate the peanut cream until it is set. 5. 4. Let the peanut cream stand off the heat for 15 minutes. Beat until the mixture is cool. about 1 1/2 hours.Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. In a small saucepan. Line a medium baking sheet with wax paper. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. In a small saucepan. Sprinkle with the peanut crunch and serve. melt the peanut butter and chocolate at high power at 30-second intervals. fold in the chocolate mixture until no streaks remain. chopped 3 ounces white chocolate. 3. about 1 1/2 hours. chopped 3 1/2 ounces unsweetened chocolate. 2. PEANUT -CRE AM 1. about 5 minutes. 5. be careful not to pour the syrup directly onto the beaters. 6. In another small saucepan. beat the egg yolks at high speed until smooth. 3/4 teaspoon unflavored gelatin 1 tablespoon water 1 1/3 cups heavy cream 1/2 cup salted roasted peanuts. In a small bowl. 2. Strain the peanut cream into a medium bowl. Let stand until melted. Wipe out the saucepan. bring the heavy cream to a simmer with the chopped peanuts. chopped 1/2 cup sugar 3 tablespoons water 9 large egg yolks CRU NCH 1. pale and thick. Lansang-Hidalgo tops a rich milkchocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter. 4. lightly crushed 1/4 cup salted roasted peanuts. . sprinkle the gelatin over the water and let stand until softened. chopped M OUSSE 1. stirring until the sugar is dissolved. 2. stirring until smooth. 4. 4. 3. whisk in the gelatin and chopped white chocolate until melted. microwave-safe bowl. Chop into small pieces. In a large bowl. Using a rubber spatula. In a medium. 3. using an electric mixer. 2. 1/2 cup creamy peanut butter 2 ounces milk chocolate. heat the cream until steaming.

© Ellie Miller Slow-Cooker Sour Cream Cheesecake C ON T R IB U T E D B Y B E T H H E N S P E R GE R    ACTIVE: 20 MIN TOTAL TIME: 4 HRS 15 MIN PLUS CHILLING SERVINGS: 6   MAKE-AHEAD STAFF-FAVORITE Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. melted 1/4 teaspoon cinnamon 2/3 cup plus 1 tablespoon sugar Salt 12 ounces cream cheese. mix the graham cracker crumbs with the melted butter. the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. 1. cinnamon. Scrape down the side of the bowl and add the eggs and the . Beat at medium-high speed until smooth.M AKE AHEAD The chocolate mousse and peanut cream can be refrigerated for up to 2 days. 1 tablespoon of the sugar and a pinch of salt. In a standing mixer fitted with a paddle. 3/4 cup graham cracker crumbs 2 1/2 tablespoons unsalted butter. In a medium bowl. 7. 8. 5. 2. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat. 10. 4. The peanut crunch can be frozen for up to 5 days. 2. about 2 minutes. 6. combine the cream cheese with the flour. 9. at room temperature 1 tablespoon all-purpose flour 2 large eggs 1 teaspoon pure almond extract 1 cup sour cream 1. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep. 3.

cut into tablespoons 1/4 cup water 1/2 teaspoon baking soda 1/4 teaspoon cayenne pepper . Cut into wedges and serve. Cover the cheesecake with plastic wrap and refrigerate until chilled.almond extract. dry the knife. 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Fill a 6. 2. 6. Beat at medium speed until blended. Cover the slow cooker with a triple layer of paper towels and the lid. 1 1/2 cups whole raw cashews 1 cup sugar 1/2 cup light corn syrup 1 stick unsalted butter. 3. Pour the batter into the springform pan. © Jonny Valiant Spiced Cashew Brittle and Chocolate Crunch Bark C ON T R IB U T E D B Y B R YC E C A R ON   TOTAL TIME: 1 HR 15 MIN PLUS COOLING SERVINGS: ABOUT 2 POUNDS  MAKE-AHEAD Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark. Heat a sharp. about 1 hour. 7. thin-bladed knife under hot water. Carefully run the knife around the edge of the cheesecake. Add the sour cream and beat until smooth. 5. at least 4 hours. 1 hour. 3. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled. 4. 5. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature. Release the spring and lift the cheesecake out of the mold. BRI TT LE 1. Set the cheesecake on the rack.

finely chopped 2. In a saucepan. Using a wooden spoon. stirring.BAR K 1. NOTES Milk Chocolate Bark Use milk chocolate instead of dark. butter and water to a boil. Add the remaining chocolate and stir until 80°. Let harden completely. melt two-thirds of the chocolate. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let cool completely. then break into large shards. stirring. it will bubble up. 8 ounces bittersweet chocolate. 3. In a heatproof bowl set over (not in) a saucepan of simmering water. Return the bowl to the saucepan and warm the chocolate to 90°. Keep the cashews warm. © Michael Turek Light and Fluffy Baked Apple Pancake C ON T R IB U T E D B Y GR A C E P A R IS I    ACTIVE: 25 MIN TOTAL TIME: 45 MIN SERVINGS: 6 . then break into large shards. Cook over moderately high heat. Pour the hot candy onto the baking sheet and spread it as thinly as possible. about 10 minutes. Fold in the Rice Krispies. bring the sugar. fold in the Rice Krispies. Follow the same method: Melt two-thirds of the chocolate to 113°. Remove from the heat. Spread the cashews on a small baking sheet and toast for 10 minutes. until a deep amber toffee forms. 2. Whisk in the baking soda and cayenne. Line a rimmed baking sheet with buttered parchment paper. MAKE THE BRITTLE Preheat the oven to 325°. 1 1/2 cups Rice Krispies orfeuilletine 1. MAKE THE BARK Line a baking sheet with parchment paper. 4. Remove from the heat. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. stirring once. Stir until the chocolate reaches 130°. stir in the warm cashews. Warm the chocolate to 85°. corn syrup.

about 2 minutes. In a measuring cup. 7. Run a knife around the edge to loosen the pancake. 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat. Replace any apples that may have stuck to the pan. cored and sliced 1/2 inch thick 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1/4 cup pure maple syrup. 5. 8. Spread the apples in an even layer and remove the pan from the heat. Fold the beaten whites into the batter and scrape it over the apples. Kana Okada Apple Pie Granita . 3. about 1 minute. whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients. In a medium bowl. Cut the pancake into wedges and serve at once with the warmed maple syrup.   FAST HEALTHY STAFF-FAVORITE Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup. beat the egg whites at medium speed until firm peaks form. Preheat the oven to 375°. giant one-pan pancake. 6. Let the pancake cool for 5 minutes. whisk the flour with the baking powder and salt. then invert it onto a serving plate. about 6 minutes. puffed and set. 4. In a medium bowl. Add the 1/4 cup of maple syrup and simmer over low heat until thickened. Add the apples. In a 10 1/2-inch nonstick ovenproof skillet. 4. plus warmed syrup for serving 1 cup all-purpose flour 1 teaspoon baking powder Pinch of salt 4 large eggs. separated 1 cup milk 1. until the apples are golden. peeled. 2. making them a perfect choice for this clever. spread the batter to the edge. melt the butter. 2 tablespoons unsalted butter 2 Golden Delicious apples— halved. using a handheld electric mixer. 9. until it is golden. 10. 2. 1. stirring occasionally. 3. Bake the pancake in the upper third of the oven for about 20 minutes.

24 gm carb. Continue to freeze. stirring occasionally. Here. 0 gm fat. 2. Scoop into bowls and serve. Freeze until icy around the edges. 4. 5. until slushy throughout. Using a fork. 3. Emeril Lagasse transforms it into a refreshing granita. 3 cups natural-style apple juice 1/2 cup sugar 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of ground allspice 1. . 0 gm sat fat. until the sugar has dissolved. stirring. 6. 1. NOTES One Serving 91 cal. about 3 hours longer. combine all of the ingredients and cook over moderate heat. Pour into an 8-inch square glass baking dish. 3 minutes. 0 gm fiber. scrape the icy shards into the center. In a saucepan. about 1 hour.C ON T R IB U T E D B Y E ME R IL LA GA S S E   TOTAL TIME: 15 MIN 4 HRS FREEZING SERVINGS: 8     HEALTHY MAKE-AHEAD STAFF-FAVORITE VEGETARIAN The Good News Natural-style apple juice—less filtered than regular—is high in vitamin C and antioxidants.