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.

Honey-Nut Bars

Some flavor combinations bring out the best in one other:  maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you've got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.   

For the Crust:

• Nonstick cooking spray
• 1/2 cup whole blanched almonds, toasted
• 1/2 cup granulated sugar
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, lightly beaten

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 Topping:

• 3/4 cup packed light brown sugar
• 3 oz. (6 Tbs.) unsalted butter
• 1/3 cup clover honey
• 1/2 tsp. table salt
• 2 Tbs. heavy cream
• 3 cups whole unsalted mixed nuts, toasted

Make the crust:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Rosemary-Parmesan Coins

• 6 oz. (1-1/3 cups) all-purpose flour
• 1 oz. (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano
• 1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
• 2-1/2 tsp. coarsely chopped fresh rosemary
• 1 tsp. table salt
• 1/4 tsp. coarsely ground black pepper
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• Kosher salt for sprinkling (optional)

Tip:

An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares.

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don’t overbake or you’ll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.

Green Olive & Almond Tapenade

The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.

• 4 cups unpitted green, Mediterranean-style olives
• 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)
• 1/4 lb. (about 1 cup) slivered almonds, toasted
• 1 Tbs. minced garlic
• 1 Tbs. capers, drained
• 1 tsp. fresh lemon juice (optional)
• 1/2 cup extra-virgin olive oil

Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the ­anchovies in several changes of ­water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the ­pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms.

It makes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

• 4 Tbs. unsalted butter
• 1/3 cup pure maple syrup
• 6 quarter-size slices fresh ginger, halved
• 1 Tbs. water
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. Tabasco, or to taste
• 1 lb. (4 cups) shelled walnuts

In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

Honey-Nut Bars

Some flavor combinations bring out the best in one other:  maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you've got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.   

For the Crust:

• Nonstick cooking spray
• 1/2 cup whole blanched almonds, toasted
• 1/2 cup granulated sugar
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, lightly beaten

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 Topping:

• 3/4 cup packed light brown sugar
• 3 oz. (6 Tbs.) unsalted butter
• 1/3 cup clover honey
• 1/2 tsp. table salt
• 2 Tbs. heavy cream
• 3 cups whole unsalted mixed nuts, toasted

Make the crust:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Caramel Popcorn

At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

• Nonstick cooking spray or vegetable oil
• 3 Tbs. vegetable oil, such as peanut or canola
• 1/2 cup popcorn kernels, preferably yellow kernels
• 1-1/2 tsp. baking soda
• 3 cups granulated sugar
• 1-1/2 Tbs. kosher salt
• 1-1/2 oz. (3 Tbs.) cold  unsalted butter, cut into small pieces

Pop the popcorn:

Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel:

Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20  minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Brush the sides of the pan clean with a wet pastry brush after you stir the water, sugar, salt, and butter.

Watch the boiling syrup, but don’t stir or swirl it. Once the syrup turns a golden caramel color, take it off the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the cararamel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Whisk in the baking soda. The caramel will bubble vigorously and quickly rise up in the pan.

Pour the bubbling caramel onto the popcorn, taking care not to get any on yourself. Don’t scrape out the pot.

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Toss the popcorn and caramel as you would a salad, using two heatproof spatulas.

Pat the caramel popcorn into a ­single layer on lined baking sheets.

Hot Fudge Sauce

Splurge on really good chocolate for this recipe, as the flavor will really shine through.

• 1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
• 2/3 cup heavy cream
• 16 fluid oz. (2 cups) light corn syrup
• 1 lb. semisweet chocolate, coarsely chopped
• 2-1/2 oz. (5 Tbs.) unsalted butter
• Pinch table salt

Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.

Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

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. 

Honey-Nut Bars

Some flavor combinations bring out the best in one other:  maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you've got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.   

For the Crust:

• Nonstick cooking spray
• 1/2 cup whole blanched almonds, toasted
• 1/2 cup granulated sugar
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, lightly beaten

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 Topping:

• 3/4 cup packed light brown sugar
• 3 oz. (6 Tbs.) unsalted butter
• 1/3 cup clover honey
• 1/2 tsp. table salt
• 2 Tbs. heavy cream
• 3 cups whole unsalted mixed nuts, toasted

Make the crust:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Chocolate Stout Cake

Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.

For the cake

• 1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
• 1/3 cup dark molasses (not blackstrap)
• 7-1/2 oz. (1-2/3 cups) all-purpose flour
• 2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 1-1/2 cups packed light brown sugar
• 3 large eggs, at room temperature
• 6 oz. semisweet chocolate, very finely chopped

For the glaze: (optional)

• 3/4 cup heavy cream
• 6 oz. semisweet chocolate

Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, 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. Stir in the chopped chocolate.

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 with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze, if using:

Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.

Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Homemade Limoncello

The ingredients for limoncello are simple and few, and making a batch doesn't require much work, but you do need patience; limoncello must steep for 80 days.

• 15 thick-skinned lemons
• 2 750-ml bottles 100-proof vodka
• 4 cups sugar

Wash the lemons well with a vegetable brush and hot water; pat dry. Using a vegetable peeler, remove the peel from the lemon in long, wide strips. Scrape away any of the bitter white pith from the lemon peel with a paring knife.

Combine the lemon peels and one of the bottles of vodka in a large (at least 4 quarts) glass jar with a lid. Cover the jar and store it at room temperature in a dark cabinet or cupboard for 40 days. As the vodka sits, it will slowly take on the bright yellow color of the lemon zest.

In a medium saucepan, combine the sugar with 5 cups of water. Bring to a boil over high heat and let the syrup boil for 5 minutes. Let the syrup cool, then add it to the limoncello mixture, along with the remaining bottle of vodka. Cover the jar and return it to the cupboard for another 40 days.

Strain the limoncello into bottles and discard the lemon zest.

Honey-Preserved Clementines

Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).

• 1 cup honey
• 1 cup granulated sugar
• 5 whole cloves
• 2 green cardamom pods
• One 4-inch cinnamon stick
• 1-1/2 lb. firm clementines (5 to 7), cut horizontally into 3/4-inch-thick slices

In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

Gently slip the clementines into the liquid without stirring. (If any slices are mostly rind, place them rind down.) Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside overnight, at least 8 and up to 12 hours.

Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

• 4 Tbs. unsalted butter
• 1/3 cup pure maple syrup
• 6 quarter-size slices fresh ginger, halved
• 1 Tbs. water
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. Tabasco, or to taste
• 1 lb. (4 cups) shelled walnuts

In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

Mocha-Chocolate Fudge

This creamy chocolate fudge is the perfect gift for the serious coffee lovers on your list.

• 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
• 3-3/4 cups granulated sugar
• 1-1/2 cups heavy cream
• 4 oz. unsweetened chocolate, coarsely chopped
• 1/2 cup cocoa nibs
• 3 Tbs. light corn syrup
• 2 Tbs. instant espresso or coffee
• 1 tsp. table salt
• 25 coffee beans (optional)

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup cocoa nibs. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. If you like, lightly score the fudge into 25 pieces and place a coffee bean in the center of each piece. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Candied Citrus Peel

Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails.
Read the Test Kitchen tip to understand the anatomy of a citrus peel, and learn more ways to use citrus peels.

• 3 cups citrus peel (from about 4 large oranges, 2 large grapefruit, 8 lemons, or 5 Minneolas; see below for preparation instructions)
• 2-1/2 cups granulated sugar

Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.


Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.


Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.


In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.


Add the peels and reduce the heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.


Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

Creamy Chocolate Fudge

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

• 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
• 3-3/4 cups granulated sugar
• 1-1/2 cups heavy cream
• 4 oz. unsweetened chocolate, coarsely chopped
• 3 Tbs. light corn syrup
• 1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Mrs. Lenkh's Cheese Sablés

These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer (thaw it in the fridge before using).

• 9 oz. (2 cups) unbleached all-purpose flour          
• 1 tsp. table salt
• 1/8 tsp. cayenne
• 1/8 tsp. baking powder
• 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
• 3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
• 1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
• 1 large egg, lightly beaten
• 1/2 cup finely chopped pecans or walnuts (optional)
• 1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze
• Kosher or sea salt for sprinkling

Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.

Dump the dough on an unfloured surface. If you’re using nuts, sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.

Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.