Apple Crisp with Sweet Ginger and Macadamia Nuts

CONTRIBUTED BY GREG PATENT

ACTIVE: 30 MIN TOTAL TIME: 1 HR 30 MIN SERVINGS: 8

MAKE-AHEAD STAFF-FAVORITE VEGETARIAN

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

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

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.

M AKE AHEAD

The crisp can be refrigerated overnight. Rewarm before serving.

Bittersweet Chocolate Mousse

C ON T R IB U T E D B Y D A V E C R U Z

TOTAL TIME: 30 MIN PLUS 3 HR CHILLING SERVINGS: 8

MAKE-AHEAD VEGETARIAN

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.

1. 2. 3. 4. 5. 6. 7.

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.
M AKE AHEAD

The mousse can be refrigerated for up to 2 days.

SUGGESTED PAI RI NG

A fruity Cabernet blend is Alexis Swanson Traina's favorite complement to this luxurious chocolate mousseits 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
C ON T R IB U T E D B Y A LA IN D U C A S S E

ACTIVE: 1 HR TOTAL TIME: 5 HRS SERVINGS: 12

MAKE-AHEAD STAFF-FAVORITE

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.
TAR T SHELL

1. 2. 3. 4. 5. 6. 7.

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
FI LLI NG

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

4. 1 large egg 5. 1 large egg yolk

GLAZE

1. 2. 3. 4. 5. 6. 7.

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, for serving

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

MAKE-AHEAD

Marcia Kiesel always bakes these cookies at home and packs them for camping. They're excellent for snacks while hiking and they're also good for breakfast. A granola with raisins will add a pleasant chewiness.

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

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, cut into small pieces 2 large cold eggs, lightly beaten 1 teaspoon pure vanilla extract 2 cups granola, large pieces broken up

1. In a food processor, combine the flour, sugar, lemon zest, anise seeds, baking powder and a pinch of salt and pulse a few times to blend. Add the butter and pulse just until incorporated. Add the eggs and vanilla and process just until combined. Scrape the dough into a bowl and stir in the granola. Cover and refrigerate until firm, about 30 minutes. 2. Preheat the oven to 350. Lightly butter a baking sheet. Quarter the chilled dough and shape into four 6-by-1-inch logs; flatten each log into a rectangular shape. Transfer the logs to the prepared baking sheet and bake for about 20 minutes, or until golden brown and almost firm. Let the logs cool on the baking sheet for 5 minutes. 3. Transfer the logs to a work surface with a metal spatula. Using a serrated knife and a gentle sawing action, slice the logs crosswise 1/2 inch thick. Arrange the biscotti on their sides on the baking sheet and bake for about 12 minutes, or until very firm and beginning to brown. Transfer the biscotti to a rack to cool completely. Store in an airtight container.

Buttery Vanilla Shortbread

C ON T R IB U T E D B Y GA IL S IM M ON S

ACTIVE: 15 MIN

TOTAL TIME: 45 MIN PLUS COOLING SERVINGS: MAKES 24 SHORTBREAD COOKIES

FAST MAKE-AHEAD

1. 2. 3. 4. 5.

1 1/3 cups all-purpose flour 1/4 cup sugar Pinch of salt 1 stick unsalted butter, melted 1/2 teaspoon pure vanilla extract

1. Preheat the oven to 350. In a food processor, combine the flour, sugar and salt. Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece of parchment paper and press into a disk. 2. Cover with another sheet of parchment paper and roll out the dough to a rough 8-by-11inch rectangle. Discard the top sheet of parchment. Trim the edges to form a 7-by-10-inch rectangle. Slide the dough along with the parchment onto a large baking sheet. Using a straight edge and a sharp knife, score the dough into 24 bars. Poke the dough all over with a fork and freeze until firm, about 10 minutes. 3. Bake the dough until golden, about 25 minutes. While the shortbread is still warm, cut it into bars. Let cool before serving.
M AKE AHEAD W I TH

The shortbread can be stored in an airtight container for up to 1 week. SERVE Tangy Lemon Parfaits with Tart Cherries.

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. For these crisp, chewy bars, Grace Parisi mixes roasted almonds, almond butter and chocolate chips with sugar and egg, then bakes them.

1. 2. 3. 4. 5. 6. 7.

1 cup salted almond butter 2 cups confectioners' sugar 4 tablespoons unsalted butter, softened 1/2 teaspoon baking soda 1 large egg 3/4 cup semisweet chocolate chips 1/2 cup salted roasted almonds, coarsely chopped

1. Preheat the oven to 375. Line a 9-by-13-inch metal baking pan with foil. In a food processor, combine the almond butter with the sugar, butter, baking soda and egg and pulse just until creamy; don't overmix or the fat will separate. Transfer the dough to a bowl and stir in the chocolate chips and almonds. Press the dough into the prepared pan and bake for 18 to 20 minutes, until the top is shiny and lightly browned and the center is a bit soft. Transfer the pan to a rack and let cool for 10 minutes. Slide the bar with the foil onto a work surface. Discard the foil, cut into 16 bars and serve.
M AKE AHEAD

The Chocolate-Almond Bars can be kept in an airtight container for up to 3

days.

 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, lightly sweet, brittle-like granola is made with highfiber oats and protein-rich seeds, including flaxseeds, which are also high in heart-healthy omega-3 fatty acids.

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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, for serving

1. Preheat the oven to 300 and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray. 2. In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients

until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a rack and let the granola cool. 3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with the yogurt.
M AKE AHEAD

The granola can be stored in an airtight container for up to 4 days. NOTES One

Serving 456 cal, 24 gm fat, 1.9 gm sat fat, 54 gm carb, 6.8 gm fiber.

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, as is obvious from her homage to the Almond Joy. Her luxurious take consists of a supremely fudgy brownie topped with a layer of chewy, flaky, exceptionally tender coconut. She dots each bar with a crunchy roasted almond, then coats them in silky bittersweet-chocolate ganache.
BROW NI ES

1. 2. 3. 4. 5. 6. 7. 8. 9.

1 cup granulated sugar 1 stick plus 1 tablespoon unsalted butter, 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, chopped

COCONU T TOPPI NG

1. 2. 3. 4. 5. 6.

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, split, seeds scraped 1 teaspoon finely grated orange zest (optional)
GLAZE AN D GARNI SH

1. 2. 3. 4. 5.

1 pound 2 ounces bittersweet chocolate, chopped 4 1/2 tablespoons unsalted butter, cut into tablespoons 4 1/2 tablespoons light corn syrup 2 1/4 cups heavy cream 40 unsalted roasted almonds

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

The brownie bars can be refrigerated for up to 3 days.

 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 Zimmerns Kitchen Adventures My mother passed away in 2011, and she loved coconut pie. (Settle down, this isnt a tearjerker essay... just some context.) And heres the backstory: I went down to Charleston, South Carolina, and visited T.W. Graham & Co., a small neighborhood caf and family low-country restaurant in the teeny town of McClellanville. T.W.s isnt very big or very famous, but it is one of the best little restaurants in the country. The husband and wife split all the duties: He crabs and shrimps out of his own traps and boats; she mans the front of the restaurant, bakes and makes soups. Oh, and he cooks. As in actually cooks, every day. From roasted oysters to steamed-crab plates to home-baked everything, T.W.s doesnt falter on any menu item. So there I am, kinda sad that my mom is lying in a hospital waiting for a miracle, and I have just crushed a half-bushel of crabs when Claudia passes me a slice of pie. Im too full. I politely refuse, she insists, I taste. When I come to, having no idea that I am lying on the floor with a huge smile on my face, Claudia is beaming. Its the best coconut pie of its kindnot too fancy, not complicatedand it tastes like someones mother made it, assuming your mom loved coconut pie and made it all the time. OK, I lied about the tearjerker part of this, but you see where I am coming from. Food has that power: Its a connector, a universal, and while I

know that in my head, I dont always feel it in my heart. That day, though, there was no misunderstanding at all.Andrew Zimmern
CRUS T

1. 2. 3. 4. 5.

1 3/4 cups plus 2 tablespoons all-purpose flour 3/4 teaspoon salt 5 tablespoons cold vegetable shortening 5 tablespoons cold unsalted butter, cut into 1/2-inch dice 1/4 cup ice water
FI LLI NG

1. 2. 3. 4. 5. 6. 7. 8.

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, for serving

1. MAKE THE CRUST In a medium bowl, whisk the flour with the salt. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture resembles coarse meal with some pea-size pieces remaining. Stir in the water until the dough just comes together. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour. 2. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a deep 9-inch glass pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. 3. Preheat the oven to 375. Line the crust with parchment paper and fill with pie weights or dried beans. Cover the rim with strips of foil and bake in the lower third of the oven for about 20 minutes, until the crust is barely set. Remove the parchment and pie weights and bake for 5 minutes longer, until the crust is just set but not brown. Poke the bottom of the crust lightly to deflate it if it is puffed. Let cool; leave the foil strips on the rim. Lower the oven temperature to 350. 4. MAKE THE FILLING In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. Stir in the coconut. 5. Pour the filling into the pie crust and bake for 45 to 50 minutes, until the custard is set and golden brown on top. Let the pie cool completely, then remove the foil, cut the pie into wedges and serve with ice cream.

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, like the current one with macaronsthose pastel puffs of sweet air that seem to be everywhereis that its good ol' American predecessor, the macaroon, gets forgotten. The truth is, though, we never stopped loving the coconut macaroon. In fact, we craved its dense, moist chew. Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you've caught a new trend headed straight for the stars. This recipe is part of our Gourmet Modern Menu: Holiday Cookie Craze. Click here to view the full menu.
PUBLISHED IN GOURMET LIVE 12.05.12

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

2 1/2 tablespoons cornstarch 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, cut into pieces 4 large egg yolks 1 drop green food coloring, if desired
GARNISH:

Edible gold or silver glitter or clear sanding sugar (optional)

EQUIPMENT:

Small offset spatula (optional, but very helpful); edible gold or silver glitter; a heavy-duty resealable plastic bag (not pleated)
INSTRUCTIONS: MAKE MACAROONS:

Heat oven to 325F with racks in upper and lower third. Line 2 large baking sheets with parchment paper. Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well. Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets. Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking. Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely. Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat. Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour. Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd. Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner. Lime curd can be made 1 day ahead and chilled, covered. You will have leftover lime curd (this is the right amount of curd for 1 drop of food coloring; less curd and the color would be too intense), but it will keep for weeks, covered, in your refrigerator, and is delicious on toast or hot biscuits. Sandwiched cookies keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days. Bring to room temperature just before serving.

MAKE LIME CURD:

ASSEMBLE COOKIES:

COOKS' NOTES:

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, Marcia Kiesel ingeniously swaps out marshmallows for the Latin American dessert sauce dulce de leche, then adds even more crunch with toasted, sliced almonds. This dessert is caramelly, nutty and amazingly crispy. For desserts, go with a lighter wine (see our 7 Rules for Perfect Pairing).
1. 2. 3. 4. 5. 3/4 cup crispy rice cereal 1 1/2 teaspoons vegetable oil, plus more for coating 3 1/2 ounces blanched sliced almonds (1 1/4 cups) 5 tablespoons dulce de leche at room temperature, plus more for topping Salt

1. Preheat the oven to 350. In a small bowl, toss the rice with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature. 2. In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice and almonds thoroughly. 3. Lightly oil 2 large nonstick rimmed baking sheets. Scoop rounded tablespoons of the ricealmond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the crispies with salt. Bake them until they are lightly browned, about 15 minutes.

4. Let the dulce de leche crispies cool on the baking sheets for 1 minute. Using a spatula, carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.
M AKE AHEAD

The crispies can be stored in an airtight container overnight.

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. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an... more

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 3/4 teaspoon salt 3 cups sugar 7 large eggs, at room temperature 30 minutes 2 teaspoons vanilla 1 cup heavy cream

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Preparation Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks' note:Cake keeps, covered well with plastic wrap or in an airtight container, at room
temperature 5 days.

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.

1. 2. 3. 4. 5. 6. 7. 8. 9.

Vegetable oil cooking spray 1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice 1 large tart green apple, 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, softened 1/3 cup low-fat (1.5%) buttermilk 2 large eggs

10. 2 large egg whites 11. 2 cups cake flour 12. 2 teaspoons baking powder

1. Preheat the oven to 350. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar. 2. In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat. 3. In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar. 4. Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.) One Serving Calories 276 kcal, Protein 4.3 gm, Carbohydrate 50 gm, Cholesterol 59 mg, Total Fat 7.3 gm, Saturated Fat 4 gm.
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

As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, Grace Parisi has folded in whipped cream and crme frache to create a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
1. 2. 3. 4. 5. 1/2 cup chocolate-hazelnut paste, such as Nutella 1/4 cup crme frache 1 1/2 teaspoons brandy or hazelnut liqueur 1/2 cup heavy cream Chocolate wafer cookies, for serving

1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crme frache and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolatehazelnut mixture until no streaks remain. 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, F&W's Melissa Rubel Jacobson adds toasted pecans, dried apricots and semisweet chocolate chips to the dough to make it extra-chunky.
1. 1 cup pecans 2. 2 cups old-fashioned oats 3. 1 1/4 cups all-purpose flour

4. 5. 6. 7. 8. 9. 10. 11.

1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 sticks unsalted butter, 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, cut into 1/4-inch dice

1. Preheat the oven to 350. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them. 2. In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it is light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until it is just incorporated. Using a large spatula, fold in the toasted pecans, chocolate chips and dried apricots. 3. Scoop heaping tablespoons of the cookie dough onto 2 baking sheets lined with parchment paper, spacing them at least 1 1/2 inches apart. Bake the cookies for about 16 minutes, until they are lightly browned; shift the pans from top to bottom and front to back halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Edward Pond

Jacques Ppin's Favorite Pound Cake

C ON T R IB U T E D B Y J A C QU E S P P IN

ACTIVE: 15 MIN TOTAL TIME: 2 HRS PLUS COOLING SERVINGS: ONE 10-BY-5-INCH LOAF

MAKE-AHEAD

The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Jacques Ppin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.

1. 2. 3. 4. 5. 6. 7.

2 1/2 sticks unsalted butter, softened 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 6 large eggs 1/4 cup milk, at room temperature 2 1/2 cups cake flour

1. Preheat the oven to 325. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan. 2. In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface. 3. Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.
M AKE AHEAD

The cake can be kept at room temperature, covered, for up to 3 days.

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

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. Her moist lemon cake, for instance, is wonderful on its own; what pushes it over the top into extreme deliciousness is its crackly caramel glaze. "Once they taste it, people cant stop talking about it," Moulton says.
CAKE

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

6 large eggs, 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. 1/4 cup water 2. 1/4 cup sugar 3. 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract
CAR AM EL TOPPI NG

1. 2. 3. 4.

1 cup sugar 1/4 teaspoon cream of tartar 2 tablespoons water Lime-Yogurt Mousse, for serving

1. Preheat the oven to 375. Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar. 2. In a medium bowl, whisk the cake flour, baking powder and salt. In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar. Add the dry ingredients and beat until the batter is smooth. Using a spatula, fold in the beaten egg whites until no streaks remain. 3. Spoon the batter into the prepared Bundt pan. Bake the cake for 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, then invert the cake onto a rack to cool completely. Lower the oven temperature to 350. 4. In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes. Let cool, then stir in the limoncello. Brush the syrup all over the cake, allowing it to soak in. 5. Line a large baking sheet with parchment paper. In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy. Wash down the side of the pan with a moistened

pastry brush to remove any sugar crystals. Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes. Remove from the heat. Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round. Using an offset spatula, spread the caramel into a 13inch round and let stand until slightly cooled but still pliable, about 5 minutes. 6. Invert the caramel round over the cake and peel off the parchment paper. Gently press the caramel onto the cake before it hardens to help it conform. If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel. When the caramel has hardened, serve the cake with the Lime-Yogurt Mousse.
M AKE AHEAD

The caramel-coated cake is best served the day it's assembled.

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, one of David Guas's favorite New Orleans neighborhood restaurants.(Recipe adapted from DamGoodSweet.)
1. 2. 3. 4. 5. 6. 7. 14 whole graham crackers, broken 1/4 cup sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest 8 large egg yolks

1. Preheat the oven to 325. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are

evenly moistened; transfer to a 9-inch springform pan and press into the bottom and twothirds up the side. Set the pan on a rimmed baking sheet. 2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. 3. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. 4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

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, fruit often gets sprinkled with salt and chile powder and eaten as a snack. Michel Algazi and Roni Goldbert, the founders of Palapa Azul, a company that sells fruit bars, sorbet and ice cream, grew up eating these spicy-sweet treats. Their watermelon, honeydew and cantaloupe granitas, accented with cinnamon and cayenne, recall that childhood favorite.
W ATERM ELON GRANI TA

1. 2. 3. 4.

2 1/2 cups watermelon chunks, seeded 1/4 cup sugar 1 tablespoon fresh lime juice 1/4 teaspoon cayenne (optional)

HONEYDEW GRANI TA

1. 2. 3. 4. 5.

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. 2. 3. 4.

1/2 cup plus 2 tablespoons water 1/4 cup sugar 2 1/2 cups cantaloupe chunks 1 tablespoon fresh lemon juice

1. In a blender, puree the watermelon with the sugar, lime juice and cayenne, if using. Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center, about 30 minutes. 2. In a small saucepan, stir the water and sugar over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the honeydew and lemon juice and cinnamon, if using, and puree. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes. 3. In a small saucepan, combine the water and sugar and stir over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the cantaloupe and lemon juice and puree until smooth. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes. 4. Using a fork, stir the granitas every 20 minutes or so, until they're completely frozen into a mass of fluffy icy shards, about 1 1/2 hours. Just before serving, fluff each granita. Scoop into bowls and serve. If the granitas become solid, chop into chunks and puree until fluffy.
NOTES

One Serving 166 cal, 0.5 gmm fat, 0 gm sat fat, 42 gm carbohydrates, 1.5 gm fiber.

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

TOTAL TIME: 1 HR 40 MIN PLUS COOLING SERVINGS: MAKES THREE 1/2-PINT JARS

1. 2. 3. 4.

MAKE-AHEAD STAFF-FAVORITE

1 pound strawberries, hulled and quartered 1 1/2 cups sugar 1/2 lemon, seeded 1 pound mixed blueberries, blackberries and raspberries

1. In a large, nonreactive saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour. 2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam. 3. 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. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

RICH CHOCOLATE MOUSSE

SERVES8

ACTIVE TIME:15 MIN START TO FINISH:30 MIN

OCTOBER 2009

Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldnt be simpler to make. This version is a true classic mousse in that the eggs are not cooked. Youll find it unbelievably smooth and voluptuous. View more of our favorite recipes from this issue.

8 oz bittersweet chocolate (no more than 60% cacao), chopped 3/4 stick unsalted butter, 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, gently stirring occasionally until smooth. Remove from heat. Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm. Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks. Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks. Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-oz ramekins, or a serving dish.

COOKS NOTES:

The eggs in this recipe are not cooked. Mousse can be chilled, its surface covered with parchment paper, up to 2 days. Let stand at room temperature at least 30 minutes before serving.

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 - H ID A L G O

ACTIVE: 45 MIN TOTAL TIME: 4 HRS SERVINGS: 8

MAKE-AHEAD STAFF-FAVORITE

Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milkchocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.
PEANUT -CRE AM

1. 2. 3. 4. 5.

3/4 teaspoon unflavored gelatin 1 tablespoon water 1 1/3 cups heavy cream 1/2 cup salted roasted peanuts, chopped 3 ounces white chocolate, chopped
M OUSSE

1. 2. 3. 4. 5. 6.

2 3/4 cups heavy cream 1 1/2 pounds milk chocolate, chopped 3 1/2 ounces unsweetened chocolate, chopped 1/2 cup sugar 3 tablespoons water 9 large egg yolks
CRU NCH

1. 2. 3. 4.

1/2 cup creamy peanut butter 2 ounces milk chocolate, chopped 2 1/2 cups cornflakes, lightly crushed 1/4 cup salted roasted peanuts, chopped

1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanut cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer. Off the heat, whisk in the gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours. In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved. In a large bowl, using an electric mixer, beat the egg yolks at high speed until smooth. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours. Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces. Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.

2.

3.

4.

5.

M AKE AHEAD

The chocolate mousse and peanut cream can be refrigerated for up to 2 days.

The peanut crunch can be frozen for up to 5 days.

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. The toughest part about making it is resisting the urge to peek inside the slow cookerthe lid must stay closed to retain heat.
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 3/4 cup graham cracker crumbs 2 1/2 tablespoons unsalted butter, melted 1/4 teaspoon cinnamon 2/3 cup plus 1 tablespoon sugar Salt 12 ounces cream cheese, at room temperature 1 tablespoon all-purpose flour 2 large eggs 1 teaspoon pure almond extract 1 cup sour cream

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep. 2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the

almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan. 3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. 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, 1 hour. 4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours. 5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.

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.

BRI TT LE

1. 2. 3. 4. 5. 6. 7.

1 1/2 cups whole raw cashews 1 cup sugar 1/2 cup light corn syrup 1 stick unsalted butter, cut into tablespoons 1/4 cup water 1/2 teaspoon baking soda 1/4 teaspoon cayenne pepper

BAR K

1. 8 ounces bittersweet chocolate, finely chopped 2. 1 1/2 cups Rice Krispies orfeuilletine

1. MAKE THE BRITTLE Preheat the oven to 325. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm. 2. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews. 3. Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards. 4. MAKE THE BARK Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85. Return the bowl to the saucepan and warm the chocolate to 90, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.
NOTES

Milk Chocolate Bark Use milk chocolate instead of dark. Follow the same

method: Melt two-thirds of the chocolate to 113. Add the remaining chocolate and stir until 80. Warm the chocolate to 85; fold in the Rice Krispies.

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

FAST HEALTHY STAFF-FAVORITE

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

Kana Okada

Apple Pie Granita

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 juiceless filtered than regularis high in vitamin C and antioxidants. Here, Emeril Lagasse transforms it into a refreshing granita.

1. 2. 3. 4. 5. 6.

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. In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
NOTES

One Serving 91 cal, 0 gm fat, 0 gm sat fat, 24 gm carb, 0 gm fiber.