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.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

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.

Jellied Cranberry-Orange Sauce

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

• 12 oz. (3 cups) cranberries, rinsed and picked over
• 1 cup granulated sugar
• 3 strips orange zest (each 1/2 x 3 inches)
• 1 whole clove

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.

To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Maple-Tangerine Cranberry Sauce

The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.

• 2 cups strained fresh tangerine juice (5 to 6 tangerines)
• 12 oz. fresh or frozen cranberries (3 cups)
• 1/2 cup packed light brown sugar
• 1/2 cup pure maple syrup, preferably grade B
• 3-inch cinnamon stick
• 1 tsp. finely grated tangerine zest
• Pinch kosher salt

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

Pork Chops with Cranberry-Maple Pan Sauce

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.

• 4 1-inch-thick bone-in pork chops (about 2-1/2 lb.)
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. olive oil
• 1 cup fresh or frozen cranberries
• 1/2 cup lower-salt chicken broth
• 1/2 cup pure maple syrup
• 2 tsp. cider vinegar
• 2 tsp. Dijon mustard

Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

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

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Orange-Maple Cranberry Sauce

Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.

• 1 12-oz. package fresh or frozen cranberries (about 3 cups), picked over and rinsed
• 1 cup pure maple syrup
• 1 medium orange, finely grated to yield 1 tsp. zest, squeezed to yield 1/3 cup juice

Combine the cranberries, maple syrup, and orange juice in a 3-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.

Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. The sauce will thicken as it cools.

Cranberry Sauce with Caramelized Onions

Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.

• 1 Tbs. vegetable or canola oil
• 1 large yellow onion, cut into medium dice
• 1/8 tsp. ground cloves
• Kosher salt and freshly ground black pepper
• One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
• 1 cup granulated sugar

In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.

Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off the heat, and let cool to room temperature.

Cranberry-Orange Relish with Ginger

This ginger-tinged relish is more tart than sweet -- a perfect complement to the holiday bird. You can make it the day ahead, if you like.

• One 12-oz. package fresh cranberries, picked over and stemmed
• 1 small navel orange, including the peel, cut into eighths
• A generous 1/3 cup roughly chopped crystallized ginger
• 1 Tbs. granulated sugar
• 1/4 tsp. kosher salt

In a food processor, combine the cranberries, orange, crystallized ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl. Transfer to a serving bowl, cover, and refrigerate until ready to serve.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Gingery Cranberry-Pear Tartlets

Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Pumpkin Tartlets.

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 2 medium, slightly underripe pears (I like Anjou), about 3/4 lb. total, peeled, cored, and cut into 1/2-inch chunks
• 1/3 cup golden raisins
• A few drops pure vanilla extract
• 4 tsp. minced crystallized ginger
• 1/3 recipe of Sweet Tartlet Dough

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

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

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Spoon the cooled filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Mango-Cranberry Ice Pops

These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice pop recipe with the Recipe Maker. 

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 Tbs. green or white cardamom pods, crushed
• 3 medium mangos, peeled, pitted, and cut into chunks
• 1/2 cup lightly chopped dried cranberries

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cardamom.  Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the mangos in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cranberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cranberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Sticky Toffee Pudding with Cranberries

This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle's Golden Syrup, which tastes just like rich caramel sauce. 

For the baking dish

• About 1 Tbs. unsalted butter, at room temperature

For the sauce

• 2 cups heavy cream
• 1⁄2 cup dark brown sugar
• 1⁄2 cup golden syrup (such as Lyle’s) or molasses
• 1 cup fresh (or frozen, thawed, and drained) cranberries, picked over
• 1⁄8 tsp. kosher salt

For the pudding

• 4 oz. pitted dates, chopped
• 2 oz. sweetened dried cranberries
• 1 tsp. baking soda
• 1-1⁄4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. espresso powder
• 1⁄2 tsp. kosher salt
• 1⁄2 stick unsalted butter, at room temperature
• 3⁄4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla bean paste or pure vanilla extract
• crème fraîche or vanilla ice cream, for serving (optional)

Grease a 1-1⁄2-quart, deep oval baking dish (or one that will fit in your slow cooker) with the butter.

Meanwhile, add all of the sauce ingredients to a heavy, medium-size saucepan, and bring to a boil over medium-high heat. Cook, stirring frequently, until the mixture is thickened and the cranberries are cooked, about 10 minutes (watch, as you don’t want the mixture to boil over). Pour half of this sauce into the baking dish, and place the dish in the freezer until the mixture solidifies. (Refrigerate the remaining sauce, then warm in a small saucepan over medium-low heat when ready to serve.)

Wash out the medium saucepan, then add the dates, dried cranberries, and 1 cup of water, and bring to a low boil over high heat. Remove from the heat and immediately mix in the baking soda (the mixture will foam a bit). In a small bowl, whisk together the flour, baking powder, espresso powder, and salt. In a stand mixer (or a large bowl with a hand mixer), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Slowly beat in the eggs and vanilla, scraping down the sides of the bowl with a rubber spatula to incorporate everything. Beat on medium-high speed for a couple of minutes to mix well. Reduce the speed to low, then beat in half of the flour mixture, then the date mixture. On low speed, beat in the remaining flour mixture until just combined (do not overmix). Remove the baking dish from the freezer. Pour the batter on top of the solidified cranberry mixture, and cover tightly with foil.

Place a trivet or small rack (or two sticks of foil to form a cross) in the slow cooker, then pour in about 1 inch of boiling water. Set the baking dish on top. Cover and cook on low until a toothpick inserted into the center of the pudding comes out with some moist crumbs, 3 to 4 hours. Let cool to warm, then poke all over with a fork. Pour the reserved sauce over the top, and serve.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry & Almond Bundt Cakes

You could bake a pie or batch after batch of cookies to bring to a party, or you could delight the host with an elegant, festive bundt cake dusted with confectioners' sugar. This cake is made to last; it'll hold up for as long as a week and you can bake it up to a month ahead of time and freeze it. Your host doesn't have to know how easy it was to make.

• 6-3/4 oz. (1-1/2 cups) all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/4 tsp. table salt
• 8 oz. (1 cup) unsalted butter, softened at room temperature; more for the pan
• 7 oz. (about 2/3 cup) almond paste (not marzipan)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/4 cup milk, at room temperature
• 1-1/2 cups fresh or thawed frozen cranberries, picked through, rinsed, and coarsely chopped
• Confectioners’ sugar for dusting (optional)

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour a 10- or 12-cup bundt or kugelhopf pan (or twelve 1-cup mini bundt pans). Tap out any excess flour.

Sift together the flour, baking powder, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and almond paste in a large bowl on medium speed until smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture and the milk, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Fold in the cranberries with a rubber spatula.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, 40 to 45 minutes (about 20 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack, remove the pan, and let the cake cool completely. If you’re making the cake ahead, wrap it while still barely warm.  Serve at room temperature dusting the top with convectionar's sugar, if you like. 

Cranberry Streusel Cake

Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn’t sink in at all.

For the cake:

• 9 oz. (2 cups) all-purpose flour; more for the pan
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
• 1-1/3 cups granulated sugar
• 1 tsp. pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup plain, low-fat yogurt
• 1/2 cup fresh cranberries, chopped

For the streusel:

• 1/4 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 1/2 tsp. ground cinnamon
• 2 Tbs cold unsalted butter, cut into 4 pieces
• 1/4 cup chopped walnuts
• 1/4 cup fresh cranberries, chopped

Make the cake:

Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 min.

Make the streusel:

While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.