White Chocolate Raspberry Cheesecake

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. white chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Chambord
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 4 cups fresh raspberries
• 1/4 cup seedless raspberry or red currant jam

Make the crust:

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


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Kahlúa Fudge Bites

These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
• 3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
• 3 cups very firmly packed light brown sugar
• 4 large eggs
• 2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the glaze:

• 6 oz. bittersweet chocolate, finely chopped
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 1 Tbs. light corn syrup

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

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't overbake, or the squares won't be fudgy.) Transfer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.

Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip

Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe. Twin-pack sheets are 9 by 14 inches, smaller than those from a single pack. If you can find only larger, single-pack phyllo, either cut the sheets to size or use the larger sheets as they are, sprinkling 2 Tbs. sugar instead of 1-1/2 Tbs. between each layer.

• 3 9x14-inch sheets frozen phyllo dough, thawed overnight in the refrigerator (see tip at right)
• 2 oz. (4 Tbs.) unsalted butter, melted
• 6-1/2 Tbs. granulated sugar; more as needed
• 1 pint strawberries, rinsed and hulled
• 1 pint good-quality vanilla ice cream, slightly softened

Position a rack in the center of the oven and heat the oven to 375°F. Line a 13x17-inch baking sheet with parchment. Put one sheet of phyllo on the pan and brush with some of the melted butter. Sprinkle evenly with 1-1/2 Tbs. sugar and lay another sheet of phyllo on top. Brush with the melted butter and sprinkle with 1-1/2 Tbs. sugar. Lay the last sheet of phyllo on top, brush with more melted butter, and sprinkle with 1-1/2 Tbs. sugar.

With the tip of a sharp knife, cut the phyllo lengthwise into 4 even strips. Then cut each strip on the diagonal, alternating the direction of the knife to form little triangles (see photo below). Cover with parchment and set another baking sheet on top. This will keep the phyllo from buckling during baking.

Bake until the phyllo is golden brown (lift the pan and top piece of parchment to check the color), about 15 minutes. To keep the phyllo chips extra flat, let them cool before unstacking the pans and removing the chips. They are best served the same day but will stay crisp for 2 days if stored in an airtight container.

While the chips are baking, make the strawberry mash. With a pastry cutter or a potato masher, smash the strawberries in a medium bowl with the remaining 2 Tbs. sugar until pulverized but still a bit chunky. Taste; I like it on the tart side since the phyllo chips and ice cream are quite sweet. Cover with plastic wrap and keep chilled.

Put two scoops of vanilla ice cream in eight individual dessert bowls and spoon about an eighth of the strawberry mash over each portion. Tuck some phyllo chips in the ice cream or serve the chips on the side. If the ice cream is soft enough, you can use the chips to scoop it like a dip.

Pepper Crusted Sear-Roasted Steaks

• 2 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
• Salt
• 1-1/2 Tbs. coarsely ground black peppercorns
• Olive oil for the pan
• 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir)
• 2 to 3 Tbs. butter, sliced

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes. Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-oz. steaks; 4 minutes for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.

With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it's reduced to 2 Tbs., about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

Beef Tenderloin with Rosemary and Chocolate

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

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

Preheat the oven to 425°F.

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

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

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

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

Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

This modern update on homey beef Stroganoff elevates it to a restaurant-worthy steak dinner: grilled flatiron steak on a bed of spaetzle with caramelized shallots and earthy, fragrant black trumpet mushrooms, topped with a drizzle of crème fraîche

For the shallot marmalade:

• 1 Tbs. unsalted butter
• 8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
• 1/2 cup granulated sugar
• 1/2 cup sherry vinegar

For the spaetzle:

• 1 cup sour cream
• 1/4 cup whole milk
• 2 large eggs
• 4 tsp. kosher salt
• 1 tsp. freshly cracked black peppercorns
• 9 oz. (2 cups) unbleached all-purpose flour

For the mushrooms:

• 3 Tbs. extra-virgin olive oil
• 5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
• 3 Tbs. finely chopped shallots
• 2 Tbs. finely chopped garlic
• 1-1/2 tsp. fresh thyme leaves
• 2 Tbs. sherry vinegar; more to taste
• 1-1/2 tsp. white truffle oil (optional)
• Kosher salt and freshly ground black pepper
• 2 tsp. extra-virgin olive oil

For the cooking the steaks and serving:

• 4 6-oz. beef flatiron steaks
• Kosher salt and freshly ground black pepper
• 1/2 cup crème fraîche or sour cream, whisked to to loosen
• 2 Tbs. unsalted butter
• Dill sprigs, for garnish

Make the shallot marmalade:

Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Make the spaetzle:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water.

Purée the sour cream, milk, eggs, salt, and cracked pepper in a blender until smooth. Pour the mixture into large bowl and fold in the flour.

To cook the spaetzle, place a spaetzle maker over the boiling water. Push the dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the ice water with a slotted spoon. Let cool completely, about 5 minutes. Drain well, transfer to a large bowl, toss with the oil, and reserve.

Cook the mushrooms:

Heat the oil in a 12-inch skillet over high heat until very hot. Add the mushrooms and cook, stirring often, until softened, 5 minutes. Add the shallots, garlic, and thyme. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Stir in the sherry vinegar and continue to cook until the pan is almost dry, about 1 minute.

Take the pan off the heat and drizzle in the truffle oil (if using). Season to taste with salt and pepper, and a touch of vinegar, if necessary. Keep warm.

Grill the steaks and serve:

Season the steak generously with salt and pepper. Heat a grill pan (or a large cast-iron skillet) over medium-high heat until very hot. Working in batches if necessary, grill the beef until medium rare (130°F to 135°F on an instant-read thermometer), 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, combine the crème fraîche and 1/2 tsp. each salt and pepper.

Melt the butter in a 12-inch skillet over medium-high heat. Add the
shallot marmalade and cook until heated through and thinned, about 2
minutes. Add the spaetzle and the mushrooms; cook, stirring, until
heated through, 2 to 3 minutes.

Thinly slice the steak across the grain. Serve the steak over the
spaetzle, drizzled with the crème fraîche and garnished with the dill
sprigs.

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

• 2 tsp. unsalted butter, softened
• 4 large eggs
• Kosher salt and freshly ground black pepper
• 1-1/2 tsp. chopped fresh chives
• 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.


Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)


Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

• 1/2 cup finely chopped shallots
• 3 Tbs. extra-virgin olive oil; more for drizzling
• 1 tsp. minced garlic
• 2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
• 1 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 8 very thin slices pancetta
• 1/3 cup chopped fresh flat-leaf parsley
• 1-1/2 tsp. finely grated lemon zest
• 12 medium all-natural “dry” sea scallops
• 1 Tbs. unsalted butter

Tip:

 

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

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Strawberry & Champagne Terrine

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:

• 1/4 cup cold water  
• 1 Tbs. powdered gelatin (about 1-1/2 packets)
• 1/3 cup sugar 
• 1-1/2 cups Champagne or sparkling wine
• 1/2 cup sliced strawberries

For the strawberry layer:

• 1 Tbs. powdered gelatin (about 1-1/2 packets)  
• 2 Tbs. Champagne or sparkling wine
• 2 pints strawberries, rinsed and hulled
• 2 tsp. fresh lemon juice
• 3 to 6 Tbs. sugar

For the Champagne layer:

Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.

Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.

Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.

Mango Lassi Parfait

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

• 1 cup granulated sugar
• 3 Tbs. green cardamom pods
• 2 ripe mangos, peeled, pitted, and cut into
• 3/4-inch cubes (to yield about 3 cups)
• 1 cup whipping cream
• 1 Tbs. confectioners’ sugar
• 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1/3 cup toasted pistachios, coarsely chopped

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

Peppermint Meringue Kisses

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1 cup confectioners’ sugar
• Whites from 2 large eggs
• 1/8 tsp. pure peppermint extract
• 1/3 cup finely chopped, peppermint hard candies

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.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 1 1-1/2- to 1-3/4-lb. live lobster, rinsed
• 1-1/2 oz. (3 Tbs.) unsalted butter

For the bisque:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 1 medium yellow onion, chopped
• 1 small carrot, peeled and finely chopped
• 1 large clove garlic, finely chopped
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1 cup dry white wine
• 2 Tbs. tomato paste
• 1 Tbs. chopped fresh thyme
• 1 dried bay leaf
• 1 cup heavy cream
• 2 Tbs. cream sherry
• Kosher salt and freshly ground black pepper

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
• 1-1/3 cups buckwheat or spelt flour
• 1 large organic egg
• 1/3 cup plus 1 Tbs. light muscovado or brown sugar
• 1 cup plus 3 Tbs. milk
• 2 tsp. baking soda
• 1 tsp. vanilla extract
• unsalted butter, melted, as needed

For the syrup

• Pinch of sea salt
• Scant 1 cup pure maple syrup
• 3-1/2 oz. 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 4 oz. any shape thick-style salted pretzels
• 6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Molten Chocolate Cakes with Raspberries

These cakes, which come together in a single saucepan, will please even the most serious dark-chocolate aficionados. Tawny port, with its fruit and caramel notes, bolsters the flavor of the intense bittersweet chocolate.

• 4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
• 7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
• 1/2 cup granulated sugar
• 1/4 tsp. table salt
• 3 large eggs, at room temperature
• 3 Tbs. tawny port
• 1/2 tsp. pure vanilla extract
• 1 Tbs. unbleached all-purpose flour
• Confectioners’ sugar for dusting
• Raspberries for garnish

Position a rack in the center of the oven and heat the oven to 425°F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed

Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.

Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds

Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.

Coffee-Caramel Pots de Crème

• 2/3 cup granulated sugar  
• 1/4 cup water
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
• 10 large egg yolks

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the caramel cream:

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, swirling the pan occasionally, until the mixture is deep amber. Remove the pan from the heat and add a few tablespoons of the cream. Be careful—the hot caramel will spatter. Add a bit more cream and then the rest. The caramel will seize and harden, but it will melt in the cream as you simmer it. Set the pan over medium-low heat. Add the vanilla seeds and pod (if you’re using extract, don’t add it yet) and the espresso or coffee to the caramel cream. While stirring constantly, slowly bring the cream to just below a boil; remove from the heat. In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from Meadowsweets).

Marmalade Soufflés

Astonishingly easy to make, these elegant soufflés are ready to impress in no time.

• Unsalted butter for the ramekins
• 3 Tbs. granulated sugar; more for the ramekins
• 2/3 cup orange marmalade
• 1 Tbs. fresh lemon juice
• 1 Tbs. orange liqueur, such as Cointreau
• Pinch of kosher salt
• 2 large egg whites, at room temperature
• Pinch of cream of tartar

Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425°F. Generously butter six 6-oz. ramekins and coat the buttered surfaces lightly but thoroughly with sugar.


In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.


In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy, 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, about 1 Tbs. at a time, and continue to beat just until the whites form stiff peaks, 1 to 2 minutes.


With a rubber spatula, fold a third of the egg whites into the marmalade mixture. When incorporated, fold in another third, and then the remaining third. Fill the ramekins halfway with the soufflé mixture and transfer to a baking sheet. Bake until puffed and dark brown on top, 12 to 15 minutes. Serve immediately.

Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries

Be sure to line the pan so that the cake will come out easily. Parchment is often sold in the baking section of the supermarket.

For the chocolate glaze:

• 1/4 cup heavy or whipping cream
• 1/4 cup light corn syrup
• 4 oz. semisweet chocolate, chopped
• 1 Tbs. unsalted butter
• 1 Tbs. whiskey or liqueur (optional)

For the cake:

• 1 oz. (2 Tbs.) unsalted butter
• 8 oz. good-quality bittersweet or semisweet  chocolate, chopped
• 1/4 cup strong coffee or whiskey, or a mix
• 7 large eggs
• 1 cup granulated sugar
• 1/4 tsp. table salt
• Confectioners’ sugar for dusting

For the mascarpone-cream filling:

• 1 cup mascarpone cheese
• 1-1/4 cups heavy or whipping cream
• 3 Tbs. granulated sugar
• 1 tsp. pure vanilla extract

For the final assembly:

• 1-1/2 cups fresh raspberries
• Confectioner's sugar for dusting

Make the glaze:

In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiskey  or liqueur, if using. Keep at room temperature if using the same day; otherwise, cover and refrigerate.

Make the cake:

Heat the oven (not a convection oven) to 375°F. Grease a jellyroll pan or half sheet pan (about 11x16 inches) and line the bottom and long sides with parchment. Grease the parchment or spray it with baking spray.

In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring with a whisk occasionally. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.

Separate the egg yolks and whites into two large clean mixing bowls. Using an electric mixer (either a hand or a stand mixer) on medium high, beat the egg whites first until soft peaks form. Add about 2 Tbs. of the sugar and beat on high speed for about 30 seconds. Set aside.

Without cleaning the beaters or whip, beat the egg yolks on medium high, with the salt and the remaining sugar, until the mixture becomes light and thick and forms a ribbon trail when the beaters are lifted, about 3 minutes with a hand mixer, slightly less with a stand mixer. Turn the mixer to low speed, add the chocolate, and mix until completely blended, scraping down the sides of the bowl with a rubber spatula as needed.

With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.

Transfer about one-third of the whites into the bowl with the chocolate and fold them in with a rubber spatula. The whites should be smooth and blend into the chocolate thoroughly. Now scrape all of the chocolate mixture at once into the bowl with the remaining whites. Fold together lightly to blend, but don’t overwork—try to preserve as much volume as possible. Scrape the batter into the prepared pan and smooth the top with the spatula. Give the pan a gentle rap on the table to release any large air bubbles.

Put the pan in the middle of the heated oven and bake for 15 minutes. Turn the oven down to 325°F and let the cake cook another 5 minutes. The cake should look puffed, and a toothpick should come out clean.

Transfer the pan to a cooling rack. Moisten a clean, flat-weave (not terry-cloth) dishtowel and wring it out completely so it’s just barely damp. Cover the cake with the towel; the cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

Make the filling:

In a medium bowl, beat the mascarpone, cream, sugar, and vanilla with an electric mixer on low speed until blended. Increase the speed to medium high and beat until the cream is thick and firm peaks form (don't overbeat or the mixture will curdle). Keep refrigerated until ready to assemble.

Assemble the cake:

Lift the towel off the cake. Carefully loosen the parchment from the pan and run a knife along the edges to free the cake from the parchment. Dust the top of the cake generously with confectioners’ sugar. Lay a large piece of parchment, a large cutting board, or a dry dishcloth perfectly flat over the cake, pulling taut on both ends, and with a deep breath, invert the cake onto a work surface, long side facing you. Gently peel away the parchment.

With a large, sharp knife, carefully trim about 1/4 inch off the edges to get an even rectangle. Use a slow sawing motion to avoid tearing the cake; a light coating of confectioners’ sugar on the knife will prevent sticking. Cut the rectangle crosswise into four even panels, each about 4x10 inches. Slide a long spatula or a long, wide knife, like a bread knife, under the first panel and carefully transfer it to a flat serving platter.

Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one-third of the raspberries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently.

Dust the top of the cake generously with more confectioners’ sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.