Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops).
Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.
Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.
Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.
Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.
Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.
Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.
With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.
Using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.
Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 300°F (let the third sheet sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks. Meanwhile, return the oven temperature to 325°F and then bake the third sheet as above.
Remove the meringues from the parchment and pair them by size.
Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.
Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it "sprinkleable." Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 minutes. Remove from the oven and cool. Cut into wedges along the lines.
Line two cookie sheets with nonstick liners and lightly grease. Put the colored sugars in separate shallow bowls.
Pour 3/4 cup of the water into bowl of a heavy-duty mixer fitted with whisk attachment and sprinkle the gelatin over the water. Let sit until the gelatin is moist and plump, about 5 minutes. Add the vanilla bean seeds and salt. (They’ll stay on top of the gelatin for now.)
Put the remaining 1/2 cup water, the sugar, and corn syrup in a medium heavy saucepan. Cook, stirring, over low heat until the sugar dissolves. Set a candy thermometer in the pan and increase the heat to high and bring to a boil. Boil, without stirring, until the hot syrup is 258°F.
With the mixer on medium-low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it will splash against the sides of the bowl). Gradually increase the speed to medium-high and beat until the mixture is very thick, about 10 minutes. The outside of the bowl will still feel quite warm. It’s important to work with the marshmallow while it’s still warm—it’s difficult to pipe when it’s cold and stiff.
Fit a large round tip 1/2- or 2/3-inch (I use an Ateco #5 or #7) into a pastry bag and fill the bag with some of the marshmallow. Pipe the marshmallow into 3-inch-long by 1-inch-wide logs, spacing them about 1 inch apart on the prepared cookie sheets. As you reach the end of a log, keep pressure on the bag and in one continuous motion, lift the pastry tip up and pipe more marshmallow on top of the log going back about 1 inch. Release any pressure on the pastry bag and pull the tip up and out to form a beak. Reload the pastry bag with marshmallow as needed.
Sprinkle each shape with colored sugar, using your fingers to pat the sugar onto the marshmallow to cover almost completely, then set the cookie sheets aside until the shapes are completely cool but still tacky, about 1 hour. Using your fingers and working with one marshmallow at a time, lift the marshmallows from the sheets and roll in the bowl of colored sugars, pressing the shapes into the sugar lightly to cover completely. Return the shapes to the same sheets. Dap a bit of the remaining marshmallow from the bowl onto the flat side of the mini chocolate chips and press onto the shapes to form “eyes.” Set the sheets aside until the marshmallows are completely cool and no longer tacky, about 2 hours. Stow in an airtight container for up to 1 week.
Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.
With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.
With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.
Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.
Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.
Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.
Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).
Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.
Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.
Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.
Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.
Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.
Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.
Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.
With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.
Using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.
Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 300°F (let the third sheet sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks. Meanwhile, return the oven temperature to 325°F and then bake the third sheet as above.
Remove the meringues from the parchment and pair them by size.
Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.
In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.
Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.
Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.
Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.
Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.
Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.
Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.
Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.
Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.
Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.
Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.
Repeat with the remaining dough on freshly lined baking sheets.
Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.
Have a large bowl of ice water ready. Put the sugar and salt in a 3-quart heavy-duty saucepan. Add 2/3 cup water and swirl to moisten the sugar. Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes. Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more. Immediately put the bottom of the pot in the ice water to stop the cooking. Remove the pot from the water and put it on a heatproof surface.
Have a small bowl of ice water nearby. Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff. Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs. If you get any hot caramel on your fingers, immediately dip them into the ice water to stop the burn.
As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.
When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance. Serve any extra cream puffs on the side.
Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.
With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.
With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.
Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.
Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.
Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.
Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).
Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.
Position a rack in the center of the oven and heat the oven to 325°F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with the 1 Tbs. softened butter. Line the bottom with a rectangle of parchment.
In a medium bowl, combine the flour and salt and whisk thoroughly.
Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment. Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 Tbs. at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more. Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes. During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
To serve, dust the top with confectioners’ sugar and use a serrated knife to cut the cake into 1/2-inch slices.
In the bowl of an electric mixer, combine the softened butter, zest, sugar, salt, and vanilla extract and beat with the paddle until light and fluffy. Add the egg and beat it in well. In three additions, stir in the flour until blended. Spread the dough out, about an inch thick, on a sheet pan, cover with plastic wrap, and chill until firm. You can refrigerate the dough, wrapped well, for up to a week.
When ready to roll, heat the oven to 350°F and line baking sheets with parchment. Allow the dough to soften slightly. You may find it easier to work with half of the dough, keeping the other half chilled; dough that’s too warm won’t hold its shape well.
Generously flour your work surface. Roll the dough 1/4 inch thick. Dust off excess flour with a clean, dry pastry brush. Cut out the shapes you want, rerolling the scraps to make more cookies. Arrange the cookies 1 inch apart on the lined baking sheets. Bake until the edges turn golden, 15 to 20 minutes. Let cool on the baking sheet on a rack before transferring or decorating.
Heat the sugar and 2 Tbs. water in a 10-inch skillet or sauté pan over medium-high heat, stirring until the sugar dissolves and the mixture starts to boil. Once it boils, let it cook without stirring until it becomes very pale amber, about 4€ minutes. Stir in the honey until blended and continue to cook, stirring occasionally, until the mixture is deep amber, 1 €to 2€ minutes more (it will bubble vigorously; adjust the heat as necessary so it doesn’t boil over).
Remove the skillet from the heat and pour in the clementine juice (be careful; it will splatter). Put the skillet back on the heat and simmer the caramel, stirring to dissolve any hard bits, until the mixture is smooth and slightly thickened, 3€ to 4 €minutes. Stir in the butter until combined. Keep warm over very low heat.
Beat the heavy cream in a large bowl with an electric hand mixer on medium speed until it forms soft peaks, 2 €to 3 €minutes. Add the confectioners’ sugar and Grand Marnier and continue to beat until you have billowy, medium-firm peaks, about 1€ minute more.
Fold each of the crêpes in half, then in half again to make triangles. Arrange them in the skillet and let them heat through and soak up some of the caramel sauce. Carefully flip the crêpes and let them heat for another minute or so. Transfer to dessert plates, garnish with a dollop of the whipped cream, and serve.
Heat the oven to 350°F and lightly butter the sides of an 8-inch square pan.
In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Scatter or arrange the pineapple slices evenly in the caramel, overlapping them slightly. Gently press the fruit into the caramel.
Sift together the cake flour, baking powder, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color, about 3 min. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.
Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.
In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.
Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.
Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.
Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.
Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.
Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.
Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.
Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.
Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.
To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.
Place the all-purpose flour, bread flour, cream of tartar, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir to combine.
Whisk together the water, yeast, and sugar in a medium bowl and let stand until foamy, about 10 minutes.
Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with plastic wrap and let stand at room temperature for 1 to 1-1⁄2 hours.
Dissolve the baking soda in the milk, and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it’s too stiff, your crumpets won’t have enough of those characteristic bubbles and holes, so, if necessary, add more water, a tablespoon at a time, to reach the right consistency.
Heat a large nonstick skillet over medium-low heat. Grease several 4-inch cake rings with butter.
Place the cake rings in the skillet and pour some batter into each ring so they’re three-quarters full. Cook until holes begin to form on the surface, 7 to 8 minutes. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes, until nicely toasted. Serve immediately with butter. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.
Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.
Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!
Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.
Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.
Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.
Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.
Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.
Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.
Roll the warm doughnuts in cinnamon sugar and serve warm.
