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.

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.

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.

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.

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.

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.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

Pine Nut Wedding Cookies

• 2 cups pine nuts, toasted
• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 8 oz. (1 cup) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1 tsp. pure vanilla extract
• 4 oz. (1 cup) confectioners' sugar, sifted

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.

In a food processor, pulse the pine nuts and 1 cup of the flour until finely ground. Add the remaining flour and the salt and pulse to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix on medium until combined, about 15 seconds. Reduce the speed to low and gradually add the dry ingredients, mixing until the dough is just combined. Cover with plastic and refrigerate until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping tablespoonfuls of the dough into 1-1/2-inch balls. Arrange them 1 inch apart on the lined sheets. Bake until golden around the edges and light golden on top, 19 to 21 minutes, rotating and swapping the sheets halfway through for even baking. Transfer the cookies, still on their parchment, to a rack and let cool for 5 to 10 minutes, or until they have firmed up a bit and are cool enough to handle.

Put the confectioners' sugar in a small bowl. Gently toss the cookies in the sugar to coat; let them cool completely on racks. Toss them again in the sugar. The cookies will keep in an airtight container at room temperature for up to 1 week.

Crackle Brittle

This brittle is based on the filling of the celebrated Crack Pie we serve at my bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a pot of hot sugar.

• Vegetable oil for the pan, if needed
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 1-1/4 tsp. kosher salt
• 2-1/4 oz. (4-1/2 Tbs.) unsalted butter, melted and cooled slightly
• 1/4 cup heavy cream
• 2 large egg yolks
• 1/2 tsp. pure vanilla extract
• 1 cup puffed rice cereal, crushed corn flakes or other cereal, graham crackers, chips, pretzels, granola, nuts, or seeds

Position a rack in the center of the oven and heat the oven to 350°F. Have ready a 9x13-inch rimmed baking sheet. If the sheet is not nonstick, line the bottom and sides with parchment and oil the parchment.

Whisk both sugars, the flour, and salt in a medium bowl. Whisk in the butter, cream, yolks, and vanilla until well combined.

Pour the mixture onto the baking sheet and use a silicone spatula to spread it evenly to the edges. Sprinkle the cereal, nuts, or seeds over the mixture. Bake, rotating the pan if hot spots appear, until the brittle is dark golden-brown, 20 to 25 minutes.

Cool on the baking sheet on a rack at room temperature for 30minutes (leave the oven on). If it’s still malleable, return it to the hot oven for another 5 to 10 minutes until it’s a shade or two darker. Let cool for another 30 minutes and test again. Once it’s no longer malleable, cool completely, about 1-1/2 hours.

Invert the brittle onto a cutting board and remove the baking sheet and parchment, if using. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.

For the sauce:

• 1-1/4 oz. (2-1/2 Tbs.) unsalted butter
• 1 large shallot, finely chopped (about 1/4 cup)
• One 750-ml bottle tawny port (about 3-1/4 cups)
• 2 sprigs fresh thyme
• 2-1/2 cups low-salt chicken broth
• 1 oz. dried porcini mushrooms
• 2 tsp. all-purpose flour
• 1 tsp. good-quality balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

For the stuffing:

• 1 Tbs. dried currants
• 2 Tbs. canola oil
• 1 small chicken liver, fat trimmed and lobes separated (1-1/2 to 2 oz.)
• 1/2 lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced 1/4 inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)
• 1 tsp. kosher salt; more to taste
• 1/4 tsp. freshly ground black pepper; more to taste
• 1 small shallot, finely chopped (a heaping 1 Tbs.)
• 2 medium cloves garlic, finely chopped (about 2 tsp.)
• 1/4 cup low-salt chicken broth
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature
• 1 Tbs. chopped fresh parsley
• 1-1/2 tsp. Cognac or Armagnac
• 1 tsp. fresh lemon juice
• 1/2 tsp. chopped fresh thyme
• 1/4 tsp. finely grated lemon zest

For the roast:

• 4-lb. beef tenderloin roast, preferably center-cut
• Kosher salt and freshly ground black pepper

Make the sauce reduction:

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes—you should have about 1/2 cup including the shallot.

Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter.

Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done.

Make the stuffing:

Soak the currants in hot water for 10 minutes. Drain and put them in a food processor. Add the reserved soaked porcini. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Pat the chicken liver dry and cook on both sides until browned on the outside and just a little pink inside, 3 to 4 minutes total. Transfer to a plate, let cool slightly, and then add to the food processor. Process until finely chopped.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until they look wilted and shrunken, 2 to 3 minutes. Add the shallot and garlic and continue to cook, stirring, until the mushrooms are tender and beginning to brown, 3 to 4 more minutes. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. If the liquid doesn’t evaporate right away, boil until it does. Remove the pan from the heat and let cool slightly.

Add the sautéed mushrooms, butter, parsley, Cognac or Armagnac, lemon juice, thyme, and lemon zest to the liver mixture in the food processor. Pulse to form a chunky paste and season to taste with additional salt and pepper.

Scrape the stuffing onto a large piece of plastic wrap and shape it into a log a few inches longer than the roast. Tightly roll the stuffing up in the plastic wrap and twist the ends to form a very tight log. Twisting the ends of the plastic will compress the stuffing so that it’s just a bit shorter than the roast. Freeze until firm, about 2 hours and up to 2 days.

Stuff & cook the roast:

Trim the silverskin and excess fat from the tenderloin. Butterfly the tenderloin by slicing it lengthwise almost but not completely in half, so that you can open it like a book.

Unwrap the stuffing and center it along one half of the roast. Fold the roast back up to its original shape and tie at 1- to 2-inch intervals with butcher’s twine.

Let the roast sit at room temperature for 1 hour (2 hours if the stuffing is frozen solid). Position a rack in the bottom third of the oven and heat the oven to 500°F. Let the remaining 1-1/2 Tbs. butter for the sauce soften at room temperature.

Season the roast generously with salt and pepper and put it on a flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Roast for 15 minutes and then reduce the oven temperature to 325°F. Continue to roast the beef until a meat thermometer inserted into the center of the meat (not the stuffing) registers 125°F for rare or 130°F for medium rare, 30 to 45 minutes more. Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes.

Finish the sauce:

While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes. Whisk in the vinegar. Season to taste with salt, pepper, and additional vinegar.

Plate & serve:

Remove the strings from the roast and slice it into 8 to 10 medallions. Put a medallion on each plate and drizzle the sauce around the beef.

Sear-Roasted Beef Tenderloin

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth.

• 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
• Kosher salt
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1 medium clove garlic, mashed to a paste
• 1 tsp. honey
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh thyme
• Freshly ground black pepper
• 2 Tbs. olive oil

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.

Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.

Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Beef Tenderloin with Rosemary and Chocolate

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

• 1 2-lb. beef tenderloin roast
• 1/4 tsp. table salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 4 tsp. olive oil
• 1/2 cup chopped shallots
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 tsp.)
• 2 cups dry red wine
• 2 cups low-sodium beef broth
• 2 Tbs. tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 Tbs. unsweetened natural cocoa powder
• 1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted  in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of  doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over  medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Smoked Salmon & Cucumber Tea Sandwiches

• 1/2 cup crème fraîche
• 3 Tbs. chopped fresh dill
• Kosher salt and freshly ground black pepper
• One-half medium English cucumber
• 8 large slices pumpernickel bread, each cut into four 2-inch triangles
• 1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Herb-Buttermilk-Marinated Salmon with Cucumber Salad

The salmon is delicious either warm or at room temperature.

For the salmon

• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 Tbs. honey
• 1 Tbs. ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 lb. each), skin and pin bones removed

For the cucumber salad:

• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Marinate and roast the salmon:

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes.

Make the salad:

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Serve:

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Spice-Cured Salmon with Beets & Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. I have a recipe for every season, but this is our Christmas favorite thanks to the festive warm spices and orange zest. I love the combination of tangy raw beets and spicy horseradish cream with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg. To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.

For the salmon

• 2 Tbs. black peppercorns
• 2 Tbs. coriander seeds
• 20 whole cloves
• 20 green cardamom pods
• 9 oz. kosher salt (about 1-3/4 cups Diamond Crystal or 1 cup Morton’s)
• 1-1/2 cups granulated sugar
• 2 Tbs. finely grated orange zest (from 2 oranges)
• 1 4-lb. skin-on salmon fillet (preferably wild), belly flap trimmed and pin bones removed

For the beets and horseradish cream

• 3 medium red beets, peeled, halved, and very thinly sliced
• 1/4 cup cider vinegar
• 3/4 cup crème fraîche
• 3/4 cup finely grated fresh horseradish
• 1-1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper

For serving

• Rye crispbreads, such as Finn Crisp or Wasa
• Fresh dill sprigs
• Lemon wedges

Cure the salmon

With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.

Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.

In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Dinner Rolls

Try fresh herbs, poppyseeds, or black pepper and Cheddar to give these easy dinner rolls a flavor twist.

• 16-1/2 oz. (3-2/3 cups) all-purpose flour
• 1/4-oz. package rapid-rise yeast
• 1/3 cup granulated sugar
• 1 tsp. table salt
• 1 cup half-and-half
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces; more for the pan
• 3 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, melted

Mix the dough:

In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.

Poppyseed variation: If making this variation, add 1 Tbs. poppyseeds to the flour mixture now.

Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 min.

Cheddar & Black Pepper variation: If making this variation, add 5 oz. (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 tsp. coarsely ground black pepper now.

Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.

Herb variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 tsp. thyme) now.

If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.

No mixer? It's easy by hand: In a large bowl, whisk the flour, yeast, sugar, and salt. In a small saucepan, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. Make a well in the dry ingredients and pour the warm milk mixture into it. Beat the egg yolks just to combine; add them to the bowl. Mix with a wooden spoon until the flour is completely incorporated. When the dough becomes difficult to stir with a spoon, use one hand to anchor the bowl and knead with the other by pushing the dough with the heel of your hand, lifting it up, and folding it over. Knead in the bowl until the dough is no longer sticky and then turn it onto the countertop. (There’s no need to flour the counter unless you’re making the herb variation.) Continue kneading until the dough is smooth, supple, and elastic, 8 to 10 min. (Add the variation ingredients at the intervals indicated above.)

Let the dough rise:

Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 min.

Portion the dough:

Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 oz. each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.

Shape the rolls:

Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.

The shaped rolls have a tight skin on the top and a neat seam on the bottom.

Poppyseed variation: If making this variation, sprinkle on 1 tsp. poppyseeds now.

Bake the rolls:

Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 min. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.