Pine Nut Wedding Cookies

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

Tip:

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

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

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

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

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

Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 1 lb. fresh rhubarb, roughly chopped
• 1 cup granulated sugar
• 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
• 1/4 cup fresh lemon juice
• 750ml sparkling wine, or 24 fl oz. soda water

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Bacon-Wrapped Ginger Soy Scallops

• 1/4 cup soy sauce
• 1 Tbs. dark brown sugar
• 1-1/2 tsp. minced fresh ginger
• 6 very large “dry” sea scallops (8 to 10 oz. total)
• 8 oz. can sliced water chestnuts, drained
• 12 slices bacon, cut in half crosswise

Tip:

Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.

In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).

Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10  minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Toast Points with Black Olive Tapenade & Red Pepper Curls

• 1/2 lemon
• 1 cup pitted kalamata olives (about 5 oz.)
• 1 tsp. finely chopped fresh rosemary
• 1 small clove garlic, minced, sprinkled with 1/4 tsp. kosher salt, and mashed to a paste
• 1 to 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 recipe Toast Points
• 1/2 roasted red pepper (from a jar), thinly sliced

Finely zest the lemon half. Put the zest, olives, rosemary, and garlic in a food processor. Add the olive oil through the feed tube, pulsing the machine until you get a thick, uniform paste. Transfer to a bowl and stir in a squeeze of lemon juice (about 1 tsp.). Season with salt, pepper, and more lemon juice to taste.

To assemble, spread the tapenade on the toasts, slice each toast into four even triangles, top each with a slice of red pepper, and serve.

Goat Cheese, Lemon & Chive Turnovers

• 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
• 1/4 cup thinly sliced fresh chives
• 1/4 cup minced yellow onion
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

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.

Orange Marmalade Layer Cake with Grand Marnier Buttercream

• 1 recipe Vanilla Butter Cake
• 1 recipe Buttercream Frosting, flavored with 2 Tbs. Grand Marnier (see Variations)
• 3/4 cup orange marmalade
• 3 Tbs. Grand Marnier
• Shaved chocolate curls (made with a vegetable peeler), for garnish

Assemble the cake layers:

Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake.

Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups buttercream, spreading it evenly with a metal cake spatula almost to the cake’s edge. In a small bowl, stir together the marmalade and Grand Marnier. Spread a third of the marmalade mixture on the next cake layer, then lay it, marmalade-side down, over the buttercream filling. Repeat with the next two layers.

Frost the cake:

First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.

Spread the remaining buttercream thickly and evenly over the entire cake with a large metal cake spatula. Don’t worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn’t be able to see the layers underneath the buttercream.

With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake. Pile the chocolate curls on the top of the cake to garnish.

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.

Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.

In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.

Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

Make the frosting:

In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

Assemble the cake:

Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.

Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer.

Apply a crumb coat—a very thin layer of frosting—over the entire cake.

Pine Nut Wedding Cookies

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

Tip:

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

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

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

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

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

California Rolls

The California roll is an example of an "inside-out" sushi roll, where the rice is on the outside.

For the rolls:

• 1/2 recipe Sushi Rice, slightly warm
• 3 sheets toasted nori (dried seaweed)
• Sesame seeds or flying fish roe for garnish (optional)

• 3 Tbs. wasabi powder, mixed with 2 to 2-1/2 Tbs. cold water to make a paste 

• 1 large, ripe avocado
• 1 medium cucumber, peeled, seeded, and cut into fine julienne
• 6 oz. cooked crabmeat or diced cooked shrimp, picked over for shells

For serving:

• 10-oz. jar pickled ginger
• Good-quality soy sauce for dipping

Prepare the fillings for the rolls"

Cut slender wedges of avocado. Try this trick: without peeling, trim the top and bottom of the avocado and cut it in segments lengthwise to the pit. Pull away the peel and then gently grasp one segment at a time and pull it off. Set the avocado aside as you prepare the cucumber and crabmeat; set them aside as well.

Coat the nori with rice and start the California roll

Stack the sheets of toasted nori and cut them in half, parallel to the lines on the seaweed (as if you were folding the longest side in half). Or crease them along the fold and then tear them apart.

Completely wrap the bamboo mat in plastic wrap (to keep the rice from sticking) and put the nori in place. Make sure the mat lies completely flat after wrapping. Lay a sheet of nori horizontally on the wrapped mat, aligned with the edge of the mat that's closest to you.

Moisten your hands with a little water to keep the rice from sticking. (Keep a bowl of water handy). Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.

Starting in one of the upper corners of the nori, spread the ball of rice across the top of the nori to the other side. Using both hands, “pull” the rice down to cover the nori. Spread the rice until the sheet is covered in a layer about 1/4 inch thick. Sprinkle the rice with sesame seeds or flying fish roe, if using, and pat evenly.

Holding the top corners of the rice-covered nori, flip it over. The rice will now be face down on the mat. Keep the bottom edge of the nori even with the edge of the mat closest to you.

Add the fillings and use the mat to make a neat roll

Using your fingers, spread a pinch of wasabi across the middle of the nori. A little goes a long way, so spread lightly. You can always put more in your dipping sauce if you like more heat.

Lay equal amounts (about a small handful) of each filling ingredient down the middle of the nori. Start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.

With all eight fingers holding in the ingredients, lift the edge of the mat closest to you with your thumbs. Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down. Leave 1/2 inch of the nori exposed at the top edge.

Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.

Lifting just the edge of the mat, pull it forward so that the nori roll rolls another quarter turn. The seam will now be on the bottom.

Press again with fingers and thumbs, molding the roll into a squared log.

Cut and serve the roll

Lift the mat away and transfer the roll to a cutting surface. Dip a sharp knife into a bowl of water and let a bead of water roll down the knife’s blade. Cut the roll in half and then bring one half around and cut both into thirds. Stand the pieces up on a cut side.

Repeat with four of the remaining sheets of nori (you'll have one leftover) and the remaining rice and filling ingredients. Serve the sushi with pickled ginger, a small dish of soy sauce, and a little mound of wasabi.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Mint Chocolate Macarons

For the filling:

• 6 fresh mint leaves
• 6 Tbs. plus 2 tsp. heavy cream
• 1-3/4 oz. white chocolate with 35% cacao content (such as Valrhona Ivoire)
• 1/2 tsp. acacia honey (or other mild honey)
• 1 Tbs. crème de menthe (optional)
• green paste or powder food coloring

For the shells:

• 3 large egg whites
• 1-1/2 cups almond meal
• 1 cup confectioner's sugar
• 3/4 cup plus 1 Tbs. granulated sugar
• 1/2 tsp. powdered egg white
• Pinch of salt
• Few drops of lemon juice
• Green and yellow paste or powder food coloring
• Chocolate or green sprinkles

•  Valrhona Perles Craquantes or chocolate chips, for assembly

Make the filling (one day ahead):

Infuse the mint with 1 Tbs. plus 2 tsp. of the cream by heating them over low heat just until tiny bubbles begin to form around the edge of the pan. Remove from the heat and let the mint infuse for 1 hour. Strain using a fine-mesh sieve.

Melt the white chocolate in the microwave. Bring the infused cream and
the honey to a boil. Pour the hot cream over the melted chocolate in 3
parts and stir with a spatula to obtain a mixture that is smooth, shiny,and elastic. Add the remaining cream and mix well (with an immersion
blender, if necessary), being careful not to incorporate air into the
ganache. Refrigerate overnight.

Prepare ingredients for the shells (one day ahead)::

Separate the egg whites from their yolks and whisk together. Refrigerate in a covered container overnight.

Roast the almond meal at 300ºF for 10 minutes and allow to cool. Mix
the almond meal and confectioner's sugar in a food processor, making
sure they don't overheat.

Bake the shells:

Remove the egg whites from the fridge and let them come to room temperature.

Mix together 1 Tbs. of the sugar and the powdered egg white (if using).
In a stand mixer, gently beat half the egg whites with the salt and 2
drops of lemon juice. When the whites begin to foam, incorporate the
sugar-egg white mixture in three additions, raising the mixer speed
after each addition until all the sugar is added. The meringue will
become structured and begin to form soft peaks. If they reach soft peaks
before the syrup is ready (next step), reduce the mixer speed and
continue to run on low speed until you're ready to proceed.

While beating the egg whites, put the remaining 3/4 cup of sugar and 1/4cup water in a small saucepan. Place over medium heat and stir to
dissolve the sugar. Make sure not to stir once the syrup begins to heat.When the syrup reaches 230ºF on a candy thermometer, and the egg whiteshave reached soft peaks, increase the stand mixer speed to high, and
gently pour the syrup in a steady stream down the side of the mixer
bowl. Turn the speed down to medium and beat this mixture as it cools to100ºF.

Heat the oven to 300ºF and put 2 baking sheets on racks in the top and bottom thirds of the oven.

While the meringue cools, use a spatula to mix the remaining half of theegg whites with the sugar-almond meal mixture to achieve what looks
like almond paste, then add enough green food coloring (and just a
little yellow) to tint the batter pale green. Slowly incorporate the
Italian meringue into this mixture with a rubber spatula, starting from
the middle of the bowl and moving upward and out. (This is what the
French call macaronnage.) The batter should fall back upon itself in a
heavy ribbon.

Transfer the batter to a pastry bag fitted with a 3/8- or 1/4-inch tip.
Pipe the macaron shells in staggered rows onto perforated baking sheets
covered with silicone-lined baking paper or parchment paper. Decorate
the shells with sprinkles. Place the shells in the oven on the heated
baking sheets. Bake for 13 to 15 minutes. Remove the shells from the
baking paper (if you're using regular parchment, you may need to place
the paper over a damp surface to remove the shells easily). Let the
shells cool down a bit, turn them over, and make a small indentation on
the flat bottom with your thumb to make room for the filling.

Assemble the macarons:

Add the crème de menthe to the ganache and beat the mixture to firm peaks. Transfer it to a pastry bag  with a tip and use it to fill the macarons, piping a dollop of filling onto one shell, topping with a few Perles Craquantes or chocolate chips, and gently topping with the second shell.that with a second shell.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 1-1/2 cups superfine sugar, divided
• 3/4 cup cake flour
• 2 cups egg whites (about 16 large egg whites), at room temperature
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 Tbs. vanilla bean paste

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 8 oz. cream cheese, at room temperature
• 6 oz. white chocolate, melted and cooled
• 2 cups heavy cream, very cold
• 1 Tbs. pure vanilla extract
• 1 tsp. vanilla bean paste

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

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.

Roquefort and Walnut Gougères

Savory cheese puffs with a dash of crunchy walnuts; the elegance of these little snacks belies their simplicity. They're the perfect hors d'oeuvre to serve with sparkling wine or cocktails.

• 4 oz. (1/2 cup) unsalted butter, cut into 4 chunks
• 1 tsp. kosher salt
• Pinch cayenne
• Pinch freshly grated nutmeg
• 7 oz. (1-1/2 cups) all-purpose flour
• 6 large eggs, cracked into a small bowl; plus 1 more if needed
• 3/4 cup lightly toasted chopped walnuts
• 4 oz. crumbled Roquefort or other blue cheese 1/4 cup finely shredded Parmigiano-Reggiano

Position racks in the top and middle of the oven and heat the oven to 425ºF. Line two baking sheets with parchment.

In a medium heavy-based saucepan, heat 1-1/2 cups water, the butter, salt, cayenne, and nutmeg over high, stirring to melt the butter. Bring to a boil and then dump in all the flour at once.

Take the pan off the heat and stir vigorously with a wooden spoon until you get a smooth, thick paste. Put the pan back on the stove, reduce the heat to low, and stir another minute or so to cook off more moisture. The dough should start to form a shiny ball and pull away from the sides and bottom of the pan.

When the dough is dry enough, take the pan off the heat. (Transfer to a stand mixer bowl now, if using.) Pour in 1 egg and then beat until it's well blended and the dough is smooth again. Repeat five more times and then start to test the dough's consistency: it should fall from the spoon in a graceful "plop." If it seems too stiff, whisk up the last egg and add a bit of it and test again. (Note: if you're using a stand mixer, use the paddle attachment. Use only low speed and don't overmix or the puffs will be tough.)

Add the walnuts and Roquefort to the dough and carefully fold to distribute them. With a mini ice-cream scoop or two tablespoons, drop mounds about the size of a whole walnut shell onto the baking sheets, spaced about 1 inch apart.

Bake in the heated oven until puffed, deep golden brown, and just barely moist inside, 25 to 30 minutes (you'll have to break one open to really check the doneness). Switch the positions of the baking sheets after 15 minutes for even baking. Transfer the gougères to a cooling rack. Repeat with any remaining dough. Serve when just barely warm or at room temperature.

Lemon Chiffon Cake with Raspberry Cream

Use the whipped cream to frost the whole cake or to garnish individual slices of cake.

For the cake:

• 9 oz. (2-1/4 cups) cake flour
• 1-1/2 cups granulated sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 cup canola or corn oil
• 7 large eggs, separated
• 1/2 cup water
• 1/3 cup fresh lemon juice
• 1-1/2 tsp. grated lemon zest
• 1/2 tsp. pure vanilla extract
• Pinch cream of tartar

For the raspberry whipped cream:

• 2 cups whipping cream
• 6 Tbs. unsweetened seedless raspberry purée (from about 1 cup raspberries; frozen is fine)
• 6 Tbs. confectioners’ sugar
• 1 tsp. pure vanilla extract
• Fresh raspberries (optional)

Make the cake:

Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.

In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt. Make a well in the center of the flour mixture and put in the oil, egg yolks, water, lemon juice, lemon zest, and vanilla extract. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. Set aside.

In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat until soft peaks form.

With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in  the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 10 minutes. Any cracks that form on the top should look dry.

Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate.

Make the raspberry cream:

In a large bowl, beat the whipping cream, raspberry purée, confectioners’ sugar, and vanilla until soft peaks form. Spread the whipped cream over the cooled cake. Garnish with fresh berries, if you like.

Passionfruit-Mango Macarons

For the shells:

• 3 large egg whites
• 1-1/2 cups almond meal
• 1 cup confectioner's sugar
• 3/4 cup plus 1 Tbs. granulated sugar
• 1/2 tsp. powdered egg white (optional)
• Pinch of salt
• Few drops of lemon juice
• Yellow and red powder or paste food coloring

For the filling:

• 3 Tbs. granulated sugar
• 1/4 cup passionfruit purée
• 2 Tbs. mango purée
• 1 egg
• 1/4 tsp. flavorless powdered gelatin
• 4 Tbs. unsalted butter
• 1 Tbs. almond meal

Prepare the shells (one day ahead):

Separate the egg whites from their yolks and whisk together. Refrigerate in a covered container.

Roast the almond meal at 300ºF for 10 minutes and allow to cool. Mix thealmond meal and confectioner's sugar in a food processor, making sure they don't overheat.

Bake the shells:

The next day, remove the egg whites from the fridge and let them come to room temperature.

Mix together 1 Tbs. of the sugar and the powdered egg white (if using).
In a stand mixer, gently beat half the egg whites with the salt and 2
drops of lemon juice. When the whites begin to foam, incorporate the
sugar-egg white mixture in three additions, raising the mixer speed
after each addition until all the sugar is added. The meringue will
become structured and begin to form soft peaks.If they reach soft peaks
before the syrup is ready (next step), reduce the mixer speed and
continue to run on low speed until you're ready to proceed.
 

While beating the egg whites, put the remaining 3/4 cup of sugar and 1/4cup water in a small saucepan. Place over medium heat and stir to
dissolve the sugar. Make sure not to stir once the syrup begins to heat.When the syrup reaches 230ºF on a candy thermometer, and the egg whiteshave reached soft peaks, increase the stand mixer speed to high, and
gently pour the syrup in a steady stream down the side of the mixer
bowl. Turn the speed down to medium and beat this mixture as it cools to100º F.

Heat the oven to 300ºF and put 2 baking sheets on racks in the top and bottom thirds of the oven.

While the meringue cools, use a spatula to mix the remaining half of theegg whites with the sugar-almond meal mixture to achieve what looks
like almond paste, then add yellow food coloring with just a dab of red
to make orange. Slowly incorporate the Italian meringue into this
mixture with a rubber spatula, starting from the middle of the bowl and
moving upward and out. (This is what the French call macaronnage.) The
batter should fall back upon itself in a heavy ribbon.

Transfer the batter to a pastry bag fitted with a 3/8- or 1/4-inch tip.
Pipe the macaron shells in staggered rows onto perforated baking sheets
covered with silicone-lined baking paper or parchment paper. Place the
shells in the oven on the heated baking sheets. Bake for 13 to 15
minutes. Remove the shells from the baking paper (if you're using
regular parchment, you may need to place the paper over a damp surface
to remove the shells easily). Let the shells cool down a bit, turn them
over, and make a small indentation on the flat bottom with your thumb tomake room for the filling.

Make the filling and assemble the macarons:

In a large bowl, mix the sugar and the fruit purées. Whisk in the egg. Put the mixture over a pot of water to create a double boiler and cook until the mixture thickens and reaches 180ºF to 184ºF.

Sprinkle the gelatin over the filling mixture and stir to dissolve.

Cut the butter into small cubes. When the filling has cooled to 104ºF,
add the butter and mix using an immersion blender. Fold in the almond
meal and refrigerate for at least 2 hours.

Transfer the cream to a pastry bag with a tip and use it to fill the macarons by piping a dollop of filling onto one shell and gently topping that with a second shell.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 1 lb. fresh rhubarb, roughly chopped
• 1 cup granulated sugar
• 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
• 1/4 cup fresh lemon juice
• 750ml sparkling wine, or 24 fl oz. soda water

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.