Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Cherry Custard Tart with Sliced Almonds

This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).

For the tart dough:

• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 4-1/2 oz. (1 cup) confectioners’ sugar
• 1-3/4 oz. almonds, finely ground in a food processor to yield just under 1/2 cup
• 1 large egg, at room temperature
• 1/2 tsp. vanilla extract
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 tsp. salt

For the cherry custard filling:

• 1 lb. fresh sweet cherries, rinsed and pitted
• 2/3 cup heavy or whipping cream
• 1/3 cup sugar
• 2 large eggs
• 1/3 cup sliced almonds, toasted

To make the dough:

Beat the butter and confectioners’ sugar in a heavy-duty mixer with the paddle attachment until mixed together. Add the ground almonds, egg, and vanilla, and then the flour and salt. Mix until just combined. Transfer the dough to a lightly floured surface, shape into two disks, and wrap both in plastic. Refrigerate one disk for at least 1 hour and up to 3 days; freeze the other for future use.

To assemble and bake:

Heat the oven to 400°F. Remove the dough from the refrigerator. On a lightly floured work surface, roll it into a round 1/8-inch thick. (If the dough crumbles, it’s too cold; gather it into a ball, knead a few turns, and roll again.)

Transfer the dough by rolling it onto the rolling pin and then unrolling it over a 9- or 9-1/2-inch fluted tart pan that’s 1 inch deep and has a removable bottom. Gently ease the dough into the bottom and up the sides of the pan. To remove excess dough, run the rolling pin over the top of the edges to cut it off. Put the pan on a baking sheet, line the dough with parchment, and fill it with pie weights, dried beans, or rice. Bake it in the middle of the oven until the sides are set, 10 to 15 minutes. Carefully remove the weights and parchment, return the shell to the oven, and bake until the bottom is set and the crust is light brown, another 7 minutes.

Unroll the dough over the tart pan...

...then press with the rolling pin to give the tart clean edges. Excess dough can be used to patch any holes, if needed.

Spread the cherries in the bottom of the tart crust in one layer (you can do this while the tart is still hot). Whisk together the cream, sugar, and eggs and carefully pour the mixture over the cherries until the custard comes just to the top of the pan; you may have an extra tablespoon or so of custard remaining. Sprinkle the almonds on top. Return the tart to the oven and bake until the top is brown and the cherries are bubbling, about 40 minutes. Let the tart cool until you can remove it from the pan.

A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don't overfill the crust.

Crème Caramel

Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.

• 1-1/3 cups granulated sugar
• 1-1/4 cups whole milk
• 1-1/4 cups heavy cream
• 1/2 vanilla bean, split lengthwise, or 1 tsp. pure vanilla extract
• 3 large egg yolks
• 2 large eggs
• 1/8 tsp. table salt
• 1/4 cup full-fat sour cream
• 1 Tbs. brandy, rum, or bourbon

Position a rack in the center of the oven and heat the oven to 350°F. Bring a large kettle of water to a boil.

Have ready eight 6-oz. oven-safe ramekins and a heatproof 2-cup measuring cup. Put 1 cup of the sugar in a heavy-duty 3-quart saucepan and stir in 1/3 cup water. Cook over medium-high heat, stirring until the sugar is melted, and bring to a boil, about 2 minutes. Brush the side of the pan with a pastry brush dipped in water to wash away any sugar crystals and continue to cook, without stirring, until the edges of the syrup begin to color, 3 to 5 minutes more. Gently swirl the pan to encourage even caramelization, and cook until the syrup turns dark amber, 1 to 2 minutes more.

Immediately pour the caramel into the measuring cup, then quickly distribute the hot caramel among the ramekins, swirling each ramekin to coat the bottom. Set aside.

Combine the milk and heavy cream in a 3-quart heavy-duty saucepan. If using a vanilla bean, scrape the seeds from the bean into the pan and add the bean. Bring just to a simmer over medium-high heat, about 5 minutes. Remove from the heat.

In a medium bowl, whisk together the egg yolks, whole eggs, the remaining 1/3 cup sugar, and the salt until smooth. Whisk in the sour cream and brandy. Remove the vanilla bean (if used) from the cream mixture and gradually whisk the cream mixture into the egg mixture. If using vanilla extract, stir it in. Skim off any foam.

Stir the custard if using a vanilla bean and pour or ladle it into the ramekins. Set the ramekins in a large roasting pan. Carefully pour the hot water into the roasting pan so that it comes halfway up the sides of the ramekins. Cover loosely with aluminum foil. Bake just until the centers of the custards wobble slightly when jiggled, 35 to 40 minutes.

Carefully transfer the ramekins to a rack to cool to room temperature (silicone-tipped tongs work well for this), about 30 minutes. Chill completely in the refrigerator, at least 4 hours (cover when cold).

About 30 minutes before serving, unmold the custards by placing the bottom of a ramekin in a small bowl of very hot water for 30 seconds to soften the caramel. Run a small knife around the edge of the custard to loosen. Put a small serving plate over the ramekin and invert. Holding the plate and ramekin together, shake firmly up and down, if necessary, to release the custard. Remove the ramekin (some caramel will stay in the ramekin). Repeat with the rest of the ramekins and let the custards stand at room temperature until ready to serve.

Slow-Cooker Citrus-Lemongrass Rice Pudding

This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto. Don’t use long-grain or brown rice, which takes longer to cook and requires more liquid. To save time, zest the citrus with a Microplane rasp.

• Cooking spray
• 5-inch length fresh lemongrass, finely chopped
• 3 cups 2% milk
• 3-1⁄2 cups coconut milk (not low fat), well shaken
• 1-1⁄2 cups granulated sugar
• 1⁄2 tsp. kosher salt
• 1-1⁄2 cups uncooked medium-grain white rice, such as arborio, rinsed with cold water and drained
• 1-1⁄2 Tbs. total freshly grated lemon, orange, and lime zest (use a mixture for the best flavor); more for serving (optional)
• 1 tsp. vanilla bean paste or extract
• 1⁄8 tsp. ground cardamom

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle, and secure tightly with kitchen twine. Add to a medium-size, heavy saucepan, along with the milk, coconut milk, sugar, and salt. Stir and bring to a strong simmer over medium-high heat (to prevent curdling, do not let boil).

Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (you want there to be some liquid left). Remove from the heat, discard the lemongrass sachet, and stir in the zest, vanilla, and cardamom.

Let cool slightly, then pour into individual serving bowls, cover, and refrigerate until cold. If desired, garnish with additional zest before serving.

Orange-Poppyseed Pound Cake

For the cake:

• 12 oz. (2-2/3 cups) all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/3 cup poppyseeds
• 21/2 cups granulated sugar
• 4 tsp. finely grated orange zest
• 12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan
• 8 oz. cream cheese, softened at room temperature
• 6 large eggs plus 2 large egg yolks, at room temperature
• 1 tsp. pure vanilla extract

For the glaze:

• 2/3 cup fresh orange juice
• 1/3 cup granulated sugar
• 1 Tbs. orange liqueur, such as Cointreau

Make the cake:

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4x3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour.

In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 10 seconds.

Spoon the batter into the prepared pans, spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets or tap the pan lightly against the counter. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes. (25 to 30 minutes for mini loaves). Set the pan on a rack to cool for 10 minutes.

Make and apply the glaze:

Tip:

To wrap the glazed cakes for gift giving or freezing, spread a small amount of vegetable oil onto a sheet of plastic wrap with your fingers and place the oiled side against the cake.

Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3 to 4 minutes. Remove from the heat and stir in the liqueur. Remove the cake from the pan. Brush the tops and sides of the cake with the glaze.  Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.

Spiced Quince and Apple Sauce

If you happen to see bumpy yellow quinces in the fall at your supermarket or farmer's market, snatch them up; they make a wonderfully fragrant addition to plain old applesauce, and turn it a beautiful tawny-pink color. Vanilla bean and star anise lend even more complexity.

• 2 medium quinces, peeled, quartered, and cored
• 1/4 cup sugar, plus more to taste
• 4 large sweet apples, such as Jonagold, peeled, quartered, and cored
• One 3-inch cinnamon stick
• 1/2 vanilla bean, split
• 1/2 star anise

Put the quinces, 1/4 cup sugar, and 1 cup water in a heavy medium saucepan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the quinces turn pink and are beginning to soften, about an hour.

Add the apples, cinnamon stick, vanilla bean, and star anise to the pan and continue simmering, covered and stirring occasionally, for another 45 minutes, or until all the fruit is very tender. Taste for sweetness and add a bit more sugar if needed.

Remove from the heat and let cool, then fish out the spices and discard. Mash with a potato masher or put through a food mill using  a medium disk. Serve slightly warm or cold.

White Chocolate Raspberry Cheesecake

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. white chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Chambord
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 4 cups fresh raspberries
• 1/4 cup seedless raspberry or red currant jam

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Macadamia Double-Decker Brownie Bars

These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping.

For the brownie layer:

• Cooking spray
• 6 oz. (12 Tbs.) unsalted butter, cut into large chunks
• 1-1/2 cups granulated sugar
• 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
• 1/4 tsp. table salt
• 2 large eggs
• 1 tsp. pure vanilla extract
• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the macadamia layer:

• 1/2 cup firmly packed light brown sugar
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 2/3 cup light corn syrup
• 1-1/2 oz. (3 Tbs.) unsalted butter, melted
• 1-1/2 tsp. pure vanilla extract
• 2 large eggs
• 1-1/2 cups roughly chopped salted macadamia nuts
• 1/3 cup sweetened coconut flakes

Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.

Make the brownie layer:

In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.

While the brownie layer is baking, make the macadamia topping:

Tip:

Dipping the knife in warm water and wiping it dry between cuts will keep the gooey topping from sticking to the knife.

In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes. Transfer the pan to a rack to cool completely.

Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.

Shirley Temple Ice Cream Sodas

Don't let the name fool you: the kirsch makes these fun ice cream floats a decidedly grown-up treat...with a twist of nostalgia.Find this and other beverages in our Drinks and Entertaining Guide.

• 1 pint cherry vanilla ice cream
• 1/2 cup kirsch
• 1 quart ginger ale
• 4 maraschino or brandied cherries

Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. kirsch over each one and top off with ginger ale. Garnish each with a maraschino cherry. Serve immediately with a straw and a long-handled spoon.

Kahlúa Fudge Bites

These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
• 3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
• 3 cups very firmly packed light brown sugar
• 4 large eggs
• 2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the glaze:

• 6 oz. bittersweet chocolate, finely chopped
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 1 Tbs. light corn syrup

Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake, or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.

Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip

Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe. Twin-pack sheets are 9 by 14 inches, smaller than those from a single pack. If you can find only larger, single-pack phyllo, either cut the sheets to size or use the larger sheets as they are, sprinkling 2 Tbs. sugar instead of 1-1/2 Tbs. between each layer.

• 3 9x14-inch sheets frozen phyllo dough, thawed overnight in the refrigerator (see tip at right)
• 2 oz. (4 Tbs.) unsalted butter, melted
• 6-1/2 Tbs. granulated sugar; more as needed
• 1 pint strawberries, rinsed and hulled
• 1 pint good-quality vanilla ice cream, slightly softened

Position a rack in the center of the oven and heat the oven to 375°F. Line a 13x17-inch baking sheet with parchment. Put one sheet of phyllo on the pan and brush with some of the melted butter. Sprinkle evenly with 1-1/2 Tbs. sugar and lay another sheet of phyllo on top. Brush with the melted butter and sprinkle with 1-1/2 Tbs. sugar. Lay the last sheet of phyllo on top, brush with more melted butter, and sprinkle with 1-1/2 Tbs. sugar.

With the tip of a sharp knife, cut the phyllo lengthwise into 4 even strips. Then cut each strip on the diagonal, alternating the direction of the knife to form little triangles (see photo below). Cover with parchment and set another baking sheet on top. This will keep the phyllo from buckling during baking.

Bake until the phyllo is golden brown (lift the pan and top piece of parchment to check the color), about 15 minutes. To keep the phyllo chips extra flat, let them cool before unstacking the pans and removing the chips. They are best served the same day but will stay crisp for 2 days if stored in an airtight container.

While the chips are baking, make the strawberry mash. With a pastry cutter or a potato masher, smash the strawberries in a medium bowl with the remaining 2 Tbs. sugar until pulverized but still a bit chunky. Taste; I like it on the tart side since the phyllo chips and ice cream are quite sweet. Cover with plastic wrap and keep chilled.

Put two scoops of vanilla ice cream in eight individual dessert bowls and spoon about an eighth of the strawberry mash over each portion. Tuck some phyllo chips in the ice cream or serve the chips on the side. If the ice cream is soft enough, you can use the chips to scoop it like a dip.

Blueberry Shortcakes

These biscuits are at their best when served fresh and warm from the oven, topped with fruit and whipped cream, but they also make a fine breakfast, toasted and spread with butter and jam.

For the biscuits:

• 8-1⁄2 oz. (2 cups) sifted all-purpose flour
• 1 Tbs. baking powder, sifted to remove lumps
• 3⁄4 tsp. table salt
• 3 Tbs. sugar; more for the glaze
• 1 Tbs. grated lemon zest
• 1⁄2 tsp. freshly grated (or ground) nutmeg
• 2 oz. (4 Tbs.) cold unsalted butter, cut in pieces
• 1 cup buttermilk; more for the glaze

For the blueberries:

• 6 cups (about 2 lb.) blueberries, picked over, rinsed, and patted dry
• 1⁄4 cup sugar; more to taste
• 1 Tbs. water
• 1⁄2 tsp. grated lemon zest
• 1⁄4 tsp. freshly grated nutmeg (optional)
• Fresh lemon juice to taste

For the whipped cream:

• 1-1⁄2 cups heavy cream, chilled
• 2 Tbs. sugar
• 1 tsp. vanilla extract

Make the biscuits:

Set a rack in the center of the oven; heat to 400°F. Line a baking sheet with parchment or lightly grease it with shortening or cooking spray. In a large bowl, whisk the flour, baking powder, salt, sugar, lemon zest, and nutmeg. With a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal. Gently stir in the buttermilk until the dough just holds together with no large, dry lumps.  Spoon the dough onto the baking sheet in six equal mounds. Brush the tops with buttermilk; sprinkle with sugar. Bake until the peaks have begun to brown and the bottoms are golden, 20 to 25 minutes. Let rest for 1 minute and then transfer to a wire rack. While still slightly warm, slice them open with a serrated knife.

Make the blueberry filling:

Set aside 2 cups of the berries. In a medium, nonreactive saucepan, combine the remaining 4 cups of blueberries, sugar, water, lemon zest, and nutmeg (if using). Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat. Taste and add lemon juice and more sugar, if necessary. If not using immediately, cover and refrigerate. When ready to serve, reheat the blueberry sauce until very warm and stir in the reserved blueberries.

Whip the cream and assemble the shortcakes:

Chill a mixing bowl and beaters for 30 minutes. In the bowl, combine the heavy cream, sugar, and vanilla. Whip until medium peaks form and the beaters leave tracks on top of the cream.

Put the bottom half of each biscuit on a plate. Spoon on about 1/2 cup of the blueberry mixture and a few dollops of cream. Cover with the biscuit top. Spoon on more blueberries and top with another dollop of whipped cream. Serve immediately, passing any remaining blueberry mixture at the table.

Slow-Poached Pears in Mulled Wine

Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them ahead of time, so they soak up even more color and flavor from the cooking liquid. Using thick, syrupy molasses and honey removes the need to reduce the liquid prior to poaching the pears. Feel free to vary the type of honey; for instance, try Italian chestnut honey for a darker, more complex dish.

• Zest of 1⁄2 large orange, in strips
• 1 tsp. peeled chopped fresh ginger
• 1 cinnamon stick
• 8 whole cloves
• 1 star anise pod
• 5 black peppercorns
• 1 cup red wine, such as Merlot
• 1 cup ruby port
• 1⁄2 cup honey
• 1⁄4 cup unsulfured molasses
• Pinch of salt
• 6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Combine the zest, ginger, cinnamon, cloves, star anise, and peppercorns on a medium piece of cheesecloth and bundle into a bag, securing with kitchen twine. Set aside.

Stir together the rest of the ingredients except for the pears in the slow cooker, then add the pears, coating them with the sauce. Nestle in the spice bag. Cover and cook on low until the pears are very tender but still retain their shape, about 3 hours.

Carefully transfer the pears to a 9 x 13 x 2-inch baking dish (where they’ll later marinate in the reduced cooking liquid). Pour the cooking liquid into a medium saucepan, discarding the cheesecloth bag. Boil over high heat until reduced to a scant 1-1⁄4 cups, 25 to 30 minutes (the sauce should slightly coat the back of a spoon). Pour the sauce over the pears in the baking dish and turn to coat. Let sit, covered, in the fridge for at least a couple of hours (marinating the pears will give them even more color and flavor). The pears can be served cold, at room temperature, or warm. When ready to serve them, transfer two pear halves to each plate and top with some poaching liquid.

Lemon-Rosemary Christmas Trees

Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.

For the Cookies:

• 15 oz. (3-1/3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 Tbs. finely grated lemon zest
• 1 Tbs. finely chopped fresh rosemary
• 1 large egg
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Icing:

• 1 large egg white (see note at right)
• 6-1/2 oz. (1-1/2 cups plus 2 Tbs.) confectioners' sugar; more as needed
• 1/2 tsp. fresh lemon juice
• Decorating sugar or edible dragees (optional)

Tip:

Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.

Make the cookies:

In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don't overmix. Divide the dough into 2 equal portions.

Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.

Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.

Bake two sheets at a time until the cookies' edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets' positions halfway through for even baking. Cool the cookies on racks.

Make the icing:

In a medium bowl, whisk the egg white, sugar, and lemon juice until smooth. If not using immediately, transfer the icing to a small bowl and press plastic wrap directly onto the surface of the icing to prevent it from drying out.

Decorate the cookies:

Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners' sugar, 1 tsp. at a time.)

If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.

Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 1/2 cup packed dark brown sugar
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
• 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
• Pinch freshly grated nutmeg
• Kosher salt
• 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
• 1 Tbs. fresh lime juice
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. cornstarch

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Gingerbread Cookies

Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.

• 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
• 1 cup very firmly packed light brown sugar
• 1/4 cup molasses
• 1 large egg

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

Position a rack in the center of the oven; heat the oven to 350°F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2  inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12  min. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

The cookies can be stored in an airtight container for three to four days.

Coconut Cream Pie

Even people who say they don’t like coconut love this pie, excerpted from the cookbook Mother's Best. What sets it apart is the chocolate cookie crust and the coconut rum. If you don’t already stock coconut-flavored rum in your home bar, get a bottle if only for this recipe. It really takes the flavor to another level.

For the crust:

• 6 oz. Nabisco® Famous Chocolate Wafers (about 30 cookies) 
• 5 Tbs. unsalted butter, melted

For the filling:

• 1-1/2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, split in half lengthwise
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/8 tsp. kosher salt
• 2 Tbs. cornstarch
• 1-1/2 cups sweetened, shredded coconut, toasted, plus more for garnish
• 4 Tbs. unsalted butter
• 2 Tbs. coconut rum, such as Malibu

For the topping:

• 1-1/2 cups cold heavy cream
• 1 tsp. pure vanilla extract
• 1/4 cup confectioners’ sugar

To make the crust:

Heat the oven to 350°F and place a rack in the middle of the oven. Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs. Or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1-1/2 cups of crumbs.

Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing). 

Transfer the buttered crumbs to a 9-inch pie plate, and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim. (I find the back of a spoon works best for pressing the crumbs into place and scraping away the thicker areas where the bottom meets the sides to even out the crumbs.)

Bake for 7 to 10 minutes, or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.

To make the filling:

Place the milk, cream, and vanilla bean in a large (4-quart) saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer. (The surface will start to look foamy. This is called scalding. Do not let it boil.) Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.

Place the egg yolks, sugar, salt, and cornstarch in a medium mixing bowl and beat with a whisk until well blended, about 1 minute.

Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use. Add the toasted coconut and place the pot over medium-high heat. Bring to a simmer, then remove from the heat.

Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. (This is called “tempering,” which allows the eggs to warm up so they don’t get shocked into curdling when you pour them into the hot milk.) Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. (You must stir constantly so you don’t get scrambled eggs, but don’t stir too vigorously either). Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick, about 2 to 3 minutes. Remove from the heat, add the butter and stir until melted, then stir in the coconut rum.

Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.

To make the topping:

Just before serving, make the whipped cream topping: Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or, if using a whisk or hand-held mixer, put it in a deep mixing bowl). Beat on medium speed until frothy. Sprinkle in the confectioners’ sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn’t droop).

Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. If desired, fill a pastry bag fitted with a star tip with half of the whipped cream and pipe a border around the outside of the pie (pipe a ring of the letter “s,” starting a new “s” inside the bottom part of the previous “s” so they interlock). Sprinkle with toasted coconut and serve.

Mocha Kahlúa Ice Cream Sodas

Bubbly and refreshing, ice cream sodas are lighter on the palate than milkshakes.Find more recipes for ice cream sodas, as well as shakes and frozen cocktails on our Drinks and Entertaining page.

• 1/2 cup chocolate syrup
• 4 cups club soda
• 2 cups coffee ice cream, slightly softened
• 1/2 cup brewed espresso, chilled
• 1/2 cup Kahlúa or other coffee liqueur

Pour 2 Tbs. of the chocolate syrup and 2 Tbs. of the club soda into each of 4 tall glasses. Stir to combine. Drop a 1/2-cup scoop of ice cream into each glass. Drizzle 2 Tbs. of the espresso and 2 Tbs. of the Kahlúa over each portion. Fill the remainder of each glass with club soda. Serve immediately with a straw and a long-handled spoon.

Pumpkin Cheesecake with Gingersnap & Pecan Crust

I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn & Resort in Newport, Rhode Island. Her mousse contained only pumpkin, sugar, heavy cream, and gelatin. It was a revelation. If you use an electric mixer, start by beating the cream cheese with the whisk attachment until it’s very smooth, and then add the cooked pumpkin mixture and the remaining ingredients.

For the crust:

• 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
• 2 oz. (1/2 cup) pecans, toasted
• 1 Tbs. granulated sugar
• 2 pinches table salt
• 1/2 tsp. ground cinnamon (optional)
• 4 Tbs. unsalted butter, melted

For the filling:

• 1 cup unsweetened pumpkin purée (I like Libby's)
• 1 cup granulated sugar
• 2 cups heavy cream, chilled
• 1 lb. cream cheese, softened to room temperature
• 2 large eggs
• 2 large egg yolks

For the garnish:

• About 24 pecan halves, toasted

Heat the oven to 350°F. Grease the bottom and sides of a 9x21/2-inch or higher springform pan.

Make the crust:

In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon (if using) until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated. (Alternatively, put the cookies in a freezer bag and use a rolling pin to crush them into fine crumbs. Grind the nuts finely but not to a powder. In a medium bowl, combine all the crust ingredients except the butter and toss with a fork to blend. Stir in the melted butter and toss to incorporate.)

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Use a flat-bottomed, straightsided glass to smooth the crumbs over the bottom and farther up the sides (but not all the way to the top). Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Lay plastic wrap over the crumbs to keep them from sticking to your fingers, and use your fingers to continue pressing the crust to a thin, even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed.

Make the filling:

In a small, heavy saucepan, combine the pumpkin purée and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 minutes. Turn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 minutes.

Scrape the mixture into a large food processor and process for 1 minute. with the feed tube open (so steam can escape), scraping down the sides. With the motor running, add the chilled cream. Add the softened cream cheese and process for 30 seconds or until smoothly incorporated, scraping down the sides two or three times. Add the eggs and yolks and process for about 5 seconds, just until incorporated.

Bake the cheesecake:

Pour the batter into the prepared pan. Set the pan in a larger pan (a 12x2-inch cake pan or a roasting pan) and surround it with 1 inch of very hot water. Check that the oven is at 350°F and bake the cheesecake for 45 minutes. Turn off the oven without opening the door and let the cheesecake cool for 1 hour. Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. .

Umold, garnish, and slice:

Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Wipe a hot, damp cloth around the outside of the ring (or use a hair dryer). Run a metal spatula or a thin knife inside the ring. Release and gently loosen the ring and then lift it off. Set the plate with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with a hot, damp cloth or hair dryer and lift it off. Set the serving plate lightly on the bottom of the cheesecake (which is now facing up) and reinvert the cake. Lift off the plastic-wrapped plate.

Arrange the pecan halves around the perimeter of the cake. To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (shake off excess drops) between each slice.

Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

• 1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
• 3/4 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup whole milk, at room temperature
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1/4 tsp. table salt
• 1/3 cup fresh lemon juice, at room temperature
• 4 large egg whites, at room temperature
• 1 Tbs. finely grated lemon zest
• 1/2 cup lightly sweetened whipped cream, for serving (optional)
• 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Silky Lemon Pudding

Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

• 2-1/4 cups whole milk
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 Tbs. lightly packed finely grated lemon zest
• Pinch salt
• 1/2 cup fresh lemon juice
• 3 Tbs. unsalted butter, at room temperature
• Whipped cream and candied violets for garnish (optional)

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail in the pudding, 9 to 12 minutes.

Remove the pan from the heat, add the lemon juice and butter, and stir until incorporated. Pour through a coarse sieve into a large serving bowl or four individual serving dishes. Let cool to room temperature. Refrigerate, loosely covered, until set and thoroughly chilled, at least 2 hours or up to two days. Serve chilled with whipped cream and candied violets, if you like.

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• Unsalted butter for the pan
• 3 cups whole milk
• 8 large eggs, beaten
• 1 tsp. pure vanilla extract
• Kosher salt
• 1 cup walnuts (about 4 oz.) toasted
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
• 3/4 cup pure maple syrup
• Confectioners’ sugar for sprinkling (optional)

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Chocolate French Toast Sandwiches

Need dessert quick? Check your pantry, because you're likely to have everything on the list for this delicious twist on French toast.

• 4 slices white sandwich bread (like Pepperidge Farm sandwich bread), fresh or slightly stale 
• 1-1/2 to 2 oz. good-quality semisweet chocolate (preferably from a thin bar)
• 2 large eggs
• 2 Tbs. granulated sugar
• 1/2 cup half-and-half
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 2 Tbs. unsalted butter
• Confectioners’ sugar

Cut each piece of bread into four triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4 inch all the way around.

In a medium bowl, vigorously whisk together the eggs and sugar until well combined. Add the half-and-half, vanilla, and salt and whisk until combined. Put the bread pieces in the bowl and press down gently to make sure they’re all soaked.

Heat 1 Tbs. of the butter in a medium nonstick skillet over medium heat. When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each. Cook until nicely browned, about 2 min. Turn each piece over with a spatula and cook until the other side is nicely browned, 1-1/2 to 2 min. Transfer the bread pieces to a plate lined with paper towels and take the skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread (save the best-looking pieces for the tops). Let them sit while you return the pan to the heat, melt the remaining 1 Tbs. butter, cook the remaining bread, and fill it with the remaining chocolate. When all the chocolate sandwiches are made, arrange two, overlapping slightly, on each of four plates. Sprinkle the confectioners’ sugar generously over all and serve warm.

Butter-Rum Pudding Cakes

• Softened butter for the ramekins
• 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly
• 2/3 cup packed dark brown sugar
•  3 large eggs, separated, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 plus 1/8 tsp. table salt
• 1-1/3 cups plus 1 Tbs. whole milk, at room temperature
• 3 Tbs. good-quality light rum (this is an adult amount; reduce the rum to 2 tablespoons and increase the milk by 1 Tbs. for a kid-friendly version)
• 1 tsp. pure vanilla extract
• 1/4 cup granulated sugar
• Lightly sweetened whipped cream for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well).

In a large bowl, whisk the melted butter with the brown sugar and egg yolks until smooth, about 1 min. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk, along with the rum and vanilla, until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) at medium speed until the egg whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the egg whites hold soft peaks when the beater is pulled away from the whites, another 1 to 2  min. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the granulated sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.

Scrape one-third of the egg whites onto the egg yolk mixture and whisk until combined. Gently incorporate the remaining egg whites evenly into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.

Portion the mixture evenly among the ramekins; the cakes don’t rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and slightly puffed and, when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 min. Using tongs, carefully transfer the ramekins from the water bath to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving, with whipped cream if you  like.

Baked Plantains with Brown Sugar & Rum

These beg to be served with a scoop of vanilla or coconut ice cream on top.

• Butter or cooking spray for the pan  
• 3 plantains, fully black and soft 
• 1/4 cup granulated sugar
• 2 Tbs. dark brown sugar
• Large pinch ground cinnamon (optional)
• 2 Tbs. dark rum
• 2 Tbs. orange juice
• 2 Tbs. unsalted butter, cut into small pieces

Heat the oven to 375°F and grease an 8x8-inch baking dish with butter or cooking spray. Trim the ends of the plantains and peel off the skin. Slice them on an angle to get 1/2-inch-thick oval slices. Layer the plantain slices in the baking dish so they overlap slightly. Sprinkle on both sugars and the cinnamon. Drizzle the rum and orange juice over the plantains and dot the butter pieces on top. Bake until the plantains are golden brown, tender, and have lost their shape a bit, 30 to 40 min. Let cool for at least 10 min. Serve warm or at room temperature.

Rich, Fudgy Brownies

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)

• 8 oz. (1 cup) unsalted butter; more softened butter for the pan
• 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

Pear-Cranberry Linzer Tart

Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more like a cookie dough than a pastry dough. The cooked egg yolks give the dough a cakey quality that’s unequalled by any substitute. The raw yolks bind the dough and add extra richness.

For the dough:

• 4 oz. (1 cup) walnuts, lightly toasted
• 1/2 cup granulated sugar
• 8 oz. (1-3/4 cups) all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. finely grated lemon zest
• 1/2 tsp. table salt
• 1/8 teaspoon ground cloves
• 2 hard-cooked egg yolks, crumbled
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 2 raw egg yolks
• 1/2 tsp. pure vanilla extract

For the filling:

• 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
• 6 Tbs. all-purpose flour
• 1 cup fresh or frozen cranberries, picked through and rinsed
• 1/2 cup granulated sugar

To finish:

• 1 egg yolk
• 1/4 cup heavy cream or whole milk

Make the dough:

In a food processor, grind the walnuts w ith the sugar to a sandy texture. Add the flour, cinnamon, lemon zest, salt, cloves, and crumbled hard-cooked egg yolks. Pulse briefly to combine. Add the butter and pulse until the dough starts to come together and looks clumpy. Add the raw yolks and vanilla and pulse until well combined. The dough will be sticky and moist, more like a cookie dough than a pastry dough. Cut the dough in half (each piece should be about 12-3/4 ounces), set each half on a large piece of plastic, and shape each into a flat disk, using the plastic to help you flatten. Wrap each disk in its plastic and refrigerate for at least 1 hour.

Assemble the tart:

On a floured work surface, roll each disk of dough into an 11-inch round about 1/4 inch thick. Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9-inch fluted tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick. Sprinkle 2 Tbs. of the flour on the bottom of the tart and spread to evenly cover. Toss the pears and cranberries with the remaining 1/4 cup flour. Arrange the fruit in the tart shell so that the pears lie as flat as possible and there are some berries showing on top. Scrape any remaining flour over the fruit and sprinkle with the sugar. 

Take the other piece of dough from the refrigerator and cut it into eight 1-inch-wide strips. (I use a ruler and a ravioli cutter or a pastry cutter to get beautiful zigzag-edged strips). Arrange four strips, evenly spaced, over the top of the tart.  Then, on a sharp diagonal to the first four, set the other four strips on top, so that the overlapping layers make diamond shaped windows.  Trim the ends of the strips and press them into the edges of the tart. 

Bake the tart:

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Whisk the egg yolk with the cream or milk. Brush the tart's lattice top with the egg glaze. Bake on the baking sheet until the pastry is golden brown, 45 min. to 1-1/4 hours. Let cool on a rack for 1 hour and serve slightly warm.