Raspberry Lemon Mousse Trifle

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

For the sponge cake:

• Butter for the pan
• 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
• 1-1/4 oz.(5 Tbs.) cornstarch
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 2 Tbs. melted unsalted butter

For the lemon mousse:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 Tbs. unsalted butter
• 2 Tbs. finely grated lemon zest
• Generous pinch salt
• 8 oz. mascarpone cheese
• 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

• 3/4 cup granulated sugar
• 1/2 cup water
• 5-1/2 cups fresh raspberries
• 1/4 cup plus 1 tsp. fresh lemon juice

Bake the sponge cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

Fresh Cranberry Relish

• 12 oz. (3 cups) fresh or frozen cranberries, picked through and rinsed
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar
• 1 Tbs. finely grated orange zest

Combine the cranberries, sugar, vinegar, and orange zest in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl, cover, and refrigerate at least 1 hour to develop the flavors.

Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.

For the topping

• 2 large sweet potatoes (about 2 lb. total)
• 1/2 cup whole milk 
• 3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano 
• 2 Tbs. unsalted butter, softened
• Kosher salt and
• Freshly ground black pepper 

For the filling

• 2 Tbs. olive oil
• 2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
• 1 large carrot, cut into 1/4-inch dice (about 3/4 cup)  
• 1 medium onion, finely chopped (about 1-1/2 cups) 
• Kosher salt 
• 3 medium cloves garlic, minced 
• 2 tsp. ground cumin 
• 2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano 
• 1 tsp. ancho chile powder or other pure chile powder 
• 1/4 tsp. ground cinnamon 
• 1-1/2 lb. ground beef (85% lean) 
• 1 14-oz. can whole peeled tomatoes 
• 1/2 cup coarsely chopped pimento-stuffed green olives 
• 1/3 cup coarsely chopped raisins or dried cranberries

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes 

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside. 

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat. 

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt. 

Assemble and bake the pie

Tip:

You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes. 

Let cool at least 15 minutes before serving. 

Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to make a brewpub-style lunch. Be sure to sift the flours before measuring. Quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

For the tart shell

•  6 oz. (1-1/2 cups) sifted unbleached all-purpose flour
• 2 oz. (1/2 cup) sifted whole-wheat flour
• 1 tsp. ground coriander
• 1/4 tsp. ground mace
• Pinch cayenne
• 1 tsp. coarse salt
• 1/4 lb. (8 Tbs.) unsalted butter, cut into bits and chilled
• 4 to 6 Tbs. ice water

For the filling:

• 1 medium leek (about 1/4 lb.)
• 1 Tbs. unsalted butter
• 1 medium apple (Fuji or other sweet and-tart variety), unpeeled, cored, and cut into 1/4-inch cubes
• 3 large eggs
• 1 cup half-and-half or light cream
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. grated nutmeg
• 8 oz. Stilton, trimmed of any rind and crumbled

Make the tart shell:

In a medium mixing bowl, stir together the two flours, coriander, mace, cayenne, and salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough (be sparing). Gently flatten the dough into a smooth disk about 1-1/2 inches thick. Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Drape the dough over the rolling pin and lift it over a-10- or 11-inch fluted tart pan with a removable bottom. Unroll it loosely over the pan and gently press the dough into the pan without stretching it. Trim any excess dough from the rim of the pan. Cover in-plastic and chill for at least 1 hour.

Heat the oven to 400ºF. Fit a piece of heavy-duty aluminum foil over the dough and fill it with dried beans or pie weights. Bake until the dough is cooked through but not yet browned, 20 to 25 min. Remove the foil and weights and bake until the dough is evenly and lightly browned, about another 10 min. Remove from the oven and let cool.

Make the filling:

Cut off and discard the dark green top and the root end of the leek. Split the leek lengthwise into quarters and then cut crosswise into squares. Soak in a large bowl of cold water, swishing to loosen the dirt. Remove the leeks from the water using a skimmer or slotted spoon and drain.

Heat the butter in a medium skillet; add the leeks and apples. Cook over medium heat, stirring, until the leeks are brightly colored and the apples are softened, about 5 min. Remove from the heat and let cool.

Lightly beat together the eggs, halfand- half, salt, pepper, and nutmeg.

Fill and bake the tart:

Heat the oven to 300ºF. Cover the underside and edges of the tart pan with heavy-duty foil to prevent leaks and put the pan on a baking sheet. Distribute the leeks and apples evenly over the tart shell. Sprinkle the crumbled Stilton between the apples and leeks. Pour the custard over the top. Bake until the custard has just set in the middle, about 45 min. Let cool to room temperature before serving.

Shepherd's Pie

Though these days it's often made with beef, classic shepherd's pie is made with a rich filling of ground (or leftover) lamb in gravy beneath a blanket of buttery mashed potatoes.

For the filling:

• 3 Tbs. olive oil
• 2 medium onions (10 oz. total), finely chopped
• Salt and freshly ground black pepper
• 3 lb. ground lamb
• 3 cloves garlic, minced
• 2/3 cup red wine
• 2/3 cup homemade or low-salt canned chicken broth
• 1 14-oz. can whole peeled tomatoes, drained and crushed
• 3 Tbs. tomato paste
• 4-inch sprig fresh rosemary
• 6 stems fresh parsley
• 1/2 cup chopped fresh parsley leaves

For the topping:

• 3 lb. russet potatoes, peeled and cut into 2-inch chunks
• kosher salt
• 1/2 cup milk
• 5 Tbs. unsalted butter
• Freshly ground black pepper

Make the lamb filling:

In a large, deep skillet or Dutch oven, heat the oil over medium-high heat, add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are soft and light golden brown, about 10 minutes. Add the meat and cook, stirring occasionally, until the meat has lost its pink color. Season with 1 tsp. kosher salt and 1/4 tsp. freshly ground pepper. Add the garlic and the wine. Raise the heat if necessary so that the wine simmers vigorously and reduces down slightly (the meat will be giving off juices, too.) Add the chicken broth, tomatoes, tomato paste, rosemary, and parsley stems. Adjust the heat until you have a lively simmer and cook the meat, stirring occasionally, until the liquid has reduced to a sauce consistency and cloaks the meat, like a bolognese sauce.

Remove from the heat, let the meat cool slightly, remove the herb stems, and then stir in the parsley leaves. Taste and adjust salt and pepper.

Make the potato topping:

Boil the potatoes in a large pot of salted water until they’re very tender when poked with a knife. Drain them and return them to the pot. Put the pot over low heat and dry out a little more moisture from the potatoes by shaking them over the heat for a minute or two. Remove from the heat and mash with a hand masher or wooden spoon. Gradually beat in the milk and 1-1/2 tsp. salt and then the butter. When the potatoes are smooth, season with pepper, taste and add more seasoning or milk, if necessary. The consistency should be fairly thick because the potatoes will soak up liquid from the meat filling during cooking.

Assemble the dish:

Heat the oven to 375°F. Spread the meat filling in a 9x13-inch baking dish. Drop large spoonfuls of potatoes evenly over the surface of the meat and gently spread to get an even layer; it shouldn’t be perfectly smooth. Bake 30 to 40 minutes in the hot oven until the potatoes are golden brown and the filling is bubbling around the edges. Let cool at least 15 minutes before serving.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 1 cup plus 2 tsp. chilled heavy cream
• 10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
• 3 Tbs. granulated sugar
• 1 Tbs. baking powder (preferably aluminum-free)
• 3/8 tsp. fine sea salt or table salt
• 5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
• 1 Tbs. plus 1 tsp. honey
• 1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Salmon, Lentil, and Rice Kedgeree

Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock. Kedgeree is satisfying at any time of the day—for breakfast, lunch, or dinner—and can be eaten either hot or at room temperature.

• 1/2 cup brown lentils, picked over and rinsed
• 1 1-inch piece cinnamon stick
• 1 cup basmati rice, preferably imported
• Kosher salt
• 2 oz. (4 Tbs.) unsalted butter)
• 1 large yellow onion, finely chopped
• 1 medium jalapeño, finely chopped (optional)
• 1 1/2 Tbs. Madras (hot) curry powder
• 1 Tbs. minced fresh ginger
• 2 large cloves garlic, minced
• 1 cup thawed frozen peas
• 2 Tbs. fresh lemon juice
• Freshly ground black pepper
• 3/4 lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
• 1/2 cup coarsely chopped fresh cilantro
• 4 hard-cooked eggs, peeled and coarsely chopped
• Mango or tamarind chutney

Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes


Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot, and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice and lentils are tender, 13 to 15 minutes more. Drain in a colander and shake well to remove excess water. Remove and discard the cinnamon stick.


Wipe out the Dutch oven. Return it to medium heat, add the butter, and let it melt until foaming. Add the onion, jalapeño (if using), and 1/4 tsp. salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in the curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juice and season to taste with salt and pepper. Add the salmon and cilantro and toss gently to combine.


Serve sprinkled with the chopped egg and with the chutney on the side.

Ginger Cake

This cake is very much like a traditional gingerbread, except that it’s made with buttermilk and is extra tender and moist. Serve it on its own with lightly sweetened whipped cream, or use it to make Ginger Cake Trifles.

• 4 oz. (1/2 cup) unsalted butter, at room temperature; more for the pan
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1 Tbs. minced fresh ginger
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup unsulfured mild molasses
• 1/2 cup buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides of an 8x8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves, and salt. Set aside.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.

Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.

Lemon Cornmeal Shortbread Bars

This shortbread is buttery and fragrant with lemon zest. The texture is chewier than traditional shortbread, and I’ve added cornmeal for crunch and texture.

• 9 oz. (2 cups) unbleached all-purpose flour
• 5 oz. (1 cup) finely ground yellow cornmeal (I  use Quaker)
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature; more for the  pan
• 7 oz. (1-3/4 cups) confectioners’ sugar
• 1 Tbs. finely grated lemon zest (I use a Microplane-style zester)
• 1 tsp. pure vanilla extract

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

In a medium bowl, whisk the flour, cornnmeal, and salt to blend. In a large bowl, combine the butter, confectioners’ sugar, lemon zest, and vanilla; with a hand-held electric mixer or a stand mixer fitted with the paddle attachment, beat on medium-­high speed until light and creamy, 3 to 4 minutes. Scrape the bowl. Add the flour mixture and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.

Using a rubber spatula or lightly floured fingertips, spread the dough into the pan in a smooth, even layer. Dip the tip of a knife or a small metal spatula in flour (to prevent sticking) and score the dough all the way through into bars that measure 1x2-1/2  inches (about 1  inch across the short side and just a smidgen over 2-1/2 inches on the long side). Bake until the tops look dry and golden brown, 35  to 40  min. Transfer the pan to a rack. Immediately cut the shortbread into bars, with a metal bench scraper or a knife, using the scored lines as a guide (they will have faded a bit during baking). It’s important to do this right after the shortbread comes out of the oven; if you wait until it has cooled, it will crumble when you try to cut it. Let the bars cool completely in the pan before removing them with a small, flexible offset spatula.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Pimm's Cup

Pimm's No. 1 is a gin-based apéritif from Britain. It's traditionally mixed with soda and served on ice, with a garnish of lemon and cucumber.

• 1-1/2 fl. oz. Pimm's No. 1
• Club soda
• 1 lemon wedge
• 1 cucumber slice

Pour the Pimm's into a highball glass. Add ice and top with soda. Garnish with the lemon wedge and slice of cucumber.

Summer Pudding

Like most berry desserts, summer pudding begs for cream. Serve it with crème fraîche or softly whipped heavy cream.

• 6 to 6-1/2 cups mixed ripe berries
• 3/4 to 1 cup sugar
• About 24 slices firm-textured white bread, crusts removed

In a saucepan, combine the berries and 3/4 cup of the sugar. Cook over medium heat until the berries are juicy but still hold their shape, about 5 minutes. Taste and add more sugar if needed. Let the berries cool to lukewarm.

Line a 1-qt. charlotte mold, soufflé dish, or mixing bowl with plastic wrap, letting the excess wrap hang over the sides. Cut 16 bread slices at an angle on two opposite sides to make triangles with two long, even sides and a narrower base. Cut the remaining slices in half lengthwise to make rectangles about 3 inches long. Arrange half the bread triangles with their points to the center on the bottom of the mold to cover it completely. Arrange the rectangular slices around the sides, overlapping them slightly. Fill any gaps with scraps of bread. Spoon the berries and their juice into the bread-lined mold.

Cover the berries with the remaining bread triangles, turning each slice over once so it soaks up some of the berry juice. Cover with the excess plastic wrap. Put a flat plate large enough to cover the surface of the pudding on top and set a 2- to 3-lb. weight (such as a large can of tomatoes or beans) on top of the plate. Put the weighted mold in a shallow bowl to catch any overflowing juice. Refrigerate overnight.

To unmold, remove the weighted plate and peel back the plastic wrap. Choose a serving platter with sides to catch any juice when the pudding is removed from its mold. Set the serving platter upside down on top of the mold and turn them both over. Give the mold a sharp shake and lift if off. The pudding should slide right out. Remove the plastic wrap. Spoon any excess juice over the top of the pudding. Cut into wedges to serve. (A slightly bowled plate will catch every bit of the pudding's juices.) 

Toast with Cheddar and Chutney

Mango chutney and cheese are often paired in classic British tea sandwiches, and that delicious combinantion inspired this simple four-ingredient breakfast.

• 4 sandwich-size slices nutty artisan bread
• 1/4 cup Major Grey’s mango chutney (such as Patak’s)
• 1/2 medium ripe pear, cored and thinly sliced
• 1 cup grated extra-sharp cheddar (about 4 oz.)

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Arrange the bread on a baking sheet and broil until golden on one side, 1 to 2 minutes. Flip the toasts. Spread the untoasted sides with the chutney, top with an even layer of pears, and then sprinkle with the cheddar. Broil just until the cheese is melted and starting to bubble, 1 to 2 minutes. Serve immediately.

Red Currant and Ginger Sorbet

A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet exceptionally smooth.

• 18 oz. (4 cups) red currants, unstemmed
• 1-3/4 cups granulated sugar
• 2 Tbs. ruby port, such as Sandeman
• 1 Tbs. finely chopped fresh ginger
• 1/4 tsp. kosher salt

In a 5- to 6-quart pot, combine the currants, sugar, port, ginger, and salt. Add 2 cups of water and bring to a boil over medium heat; cook, stirring occasionally, until most of the berries have burst, about 8 minutes. Take the pot off the heat and crush the berries with a potato masher. Pour the mixture into a large, fine sieve set over a large bowl and press on the solids with the back of a large spoon to obtain as much liquid as possible. Discard the solids.

Refrigerate the liquid for at least 2 hours and up to 24 (or quick-chill in a larger bowl of ice water). Pour the liquid into an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and chill in the freezer until firmed up, at least 4 hours.

Rhubarb-Raspberry Galette

This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling among them. Flour and butter amounts are listed by weight (ounces) and by volume (cups or tablespoons). Use either measurement.

For the dough:

• 10 oz. (2-1/4 cups) all-purpose flour
• 1 tsp. sugar
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
• 1/2 cup ice water

For the filling:

• 1-1/2 lb. rhubarb
• 1 cup raspberries
• 3 Tbs. flour
• 1 to 1-1/4 cups sugar
• Melted butter for brushing
• Sugar for sprinkling

To make the dough

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it's just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays evenly pink throughout. Let the meat rest and then, just before you’re ready to serve, crank up the oven and brown it.

• 1 Tbs. fennel seeds
• 2 tsp. coriander seeds
• 2 tsp. cumin seeds
• 1 tsp. celery seeds
• 1 tsp. caraway seeds
• Kosher salt and coarsely ground black pepper
• 1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top 1/2 inch frenched, if desired
• 2-1/4 cups (18 oz.) brown ale, such as Newcastle
• 2-1/4 cups lower-salt beef broth
• 3 Tbs. Dijon mustard
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
• Flaky sea salt, for finishing

Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the beef aside at room temperature for 1 hour.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Position the beef bone side down in a large, heavy-duty, flameproof roasting pan. Roast until a probe or instant-read thermometer inserted into the center of the eye registers 120°F to 125°F for rare, 130°F to 135°F for medium rare, or 145°F for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid overcooking. Let the beef rest in the roasting pan, uncovered, at room temperature for 1 to 1-1/2 hours.

Raise the oven temperature to 500°F. Return the beef to the oven and roast until the seeds begin to brown, about 12 minutes.

Transfer the beef to a carving board. Pour off any fat from the roasting pan (reserve, if desired, to make Yorkshire Pudding). Set the roasting pan over medium-high heat, add the beer, and bring to a boil, stirring down the foam and scraping up any browned bits from the pan with a wooden spatula. Boil until the liquid is reduced to 3/4 cup, 10 to 15 minutes. Whisk in the broth and mustard and continue boiling, whisking often, until reduced to about 1-1/2 cups, about 10 minutes. Whisk in the butter just until emulsified, remove from the heat, and season to taste with salt and pepper; transfer to a gravy boat for serving.

To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones, along the interior curve of the bones. Then cut the beef into thick slices and lightly sprinkle with sea salt. Serve the beef with the sauce.

Double Ginger Scones

• 9 oz. (2 cups) all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground ginger
• 4 oz. (3/4 cup) medium-finely chopped crystallized ginger
• 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 2 large egg yolks, lightly beaten

For finishing:

• 1 large egg lightly beaten with 1 Tbs. milk for glazing
• 1 to 1-1/2 tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger. Add the crystallized ginger, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden a toothpick inserted into the center of the wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 mintues before serving. 

Potted Shrimp on Toast with Celery-Radish Salad

If you’ve never tried potted shrimp, a classic British hors d’oeuvre, think of it as a chunky, buttery shrimp spread seasoned with freshly grated nutmeg and a touch of cayenne. Here, it’s paired with a bright, crunchy salad for an elegant appetizer.

For the shrimp

• 3/4 cup dry white wine
• 1/3 cup coarsely chopped carrot (about 1 medium)
• 1/3 cup coarsely chopped celery (about 1 medium stalk) 
• 1/4 cup Champagne vinegar or rice vinegar 
• 5 whole black peppercorns
• 4 to 6 allspice berries  
• 3 1/2-inch-wide strips of lemon zest 
• 3 dried bay leaves
• Kosher salt  
• 10 oz. large (31 to 40 per lb.) shell-on shrimp (about 18) 
• 6 oz. (3/4 cup) best-quality salted butter, such as Kerrygold 
• 1-1/2 Tbs. fresh lemon juice 
• 1/2 tsp. Worcestershire sauce 
• 1/8 tsp. freshly grated nutmeg 
• 1/8 tsp. cayenne 

Tip:

Wild-caught domestic shrimp have a sweeter flavor and more delicate texture than farm-raised imports.

For the salad

• 3 cups thinly sliced celery (about 3 medium stalks)
• 1-1/2 cups thinly sliced radishes (about 5)  
• 3 Tbs. extra-virgin olive oil 
• 1 Tbs. fresh lemon juice; more as needed 
• 1/2 tsp. Dijon mustard 
• Kosher salt and freshly ground black pepper 
• 1/4 cup coarsely chopped fresh flat-leaf parsley 
• 12 to 15 cocktail-size (2-1/2-inch-square) slices pumpernickel, rye, or black bread, or 6 to 8 sandwich-size slices 

Make the shrimp

In a 2- to 3-quart saucepan, combine 2 cups of water with the wine, carrot, celery, vinegar, peppercorns, allspice, lemon zest, 2 of the bay leaves, and 1 tsp. salt. Bring to a simmer over medium-high heat, cover, reduce the heat, and simmer for about 15minutes. Add the shrimp, return to a simmer, cover, remove from the heat, and let stand for 5minutes. Drain in a colander and let cool.

Peel and devein the shrimp (discard the other solids). In a food processor, pulse the shrimp until coarsely chopped—the pieces should be pea-size. Set aside. 

Melt the butter in an 8-inch skillet over medium heat. Add the lemon juice, Worcestershire, nutmeg, and cayenne and stir to combine. Remove the skillet from the heat, add the shrimp, and stir to coat. Scrape into a 10-oz. ramekin, terrine, or bowl, and smooth the surface with a spatula. Garnish with the remaining bay leaf. Cover tightly with plastic and refrigerate. 

Make the salad

Toss the celery and radishes in a large serving bowl.

Put the olive oil, lemon juice, mustard, 1/4 tsp. salt, and several grinds of black pepper in a small jar. Cover and shake to combine. Season to taste with more salt, pepper, and lemon juice. 

Serve

Remove the potted shrimp from the refrigerator about 2 hours before serving. Toss the salad with the dressing and parsley, and then season to taste with salt and pepper. 

Lightly toast the bread. If using cocktail-size bread, halve each on the diagonal; if using sandwich-size bread, quarter on the diagonal. Mound a heaping tablespoon of the potted shrimp on each piece of toast. Serve with the salad.
 

Summer Pudding

Like most berry desserts, summer pudding begs for cream. Serve it with crème fraîche or softly whipped heavy cream.

• 6 to 6-1/2 cups mixed ripe berries
• 3/4 to 1 cup sugar
• About 24 slices firm-textured white bread, crusts removed

In a saucepan, combine the berries and 3/4 cup of the sugar. Cook over medium heat until the berries are juicy but still hold their shape, about 5 minutes. Taste and add more sugar if needed. Let the berries cool to lukewarm.

Line a 1-qt. charlotte mold, soufflé dish, or mixing bowl with plastic wrap, letting the excess wrap hang over the sides. Cut 16 bread slices at an angle on two opposite sides to make triangles with two long, even sides and a narrower base. Cut the remaining slices in half lengthwise to make rectangles about 3 inches long. Arrange half the bread triangles with their points to the center on the bottom of the mold to cover it completely. Arrange the rectangular slices around the sides, overlapping them slightly. Fill any gaps with scraps of bread. Spoon the berries and their juice into the bread-lined mold.

Cover the berries with the remaining bread triangles, turning each slice over once so it soaks up some of the berry juice. Cover with the excess plastic wrap. Put a flat plate large enough to cover the surface of the pudding on top and set a 2- to 3-lb. weight (such as a large can of tomatoes or beans) on top of the plate. Put the weighted mold in a shallow bowl to catch any overflowing juice. Refrigerate overnight.

To unmold, remove the weighted plate and peel back the plastic wrap. Choose a serving platter with sides to catch any juice when the pudding is removed from its mold. Set the serving platter upside down on top of the mold and turn them both over. Give the mold a sharp shake and lift if off. The pudding should slide right out. Remove the plastic wrap. Spoon any excess juice over the top of the pudding. Cut into wedges to serve. (A slightly bowled plate will catch every bit of the pudding's juices.)