Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Chaparrita Dorada

A specialty of Ronaldo Colli from Bar Americano in San Francisco, CA.

• 6 fresh thyme sprigs
• 1/2 fl. oz. freshly squeezed lemon juice
• 1/4 fl. oz. agave nectar
• 3/4 fl. oz. vanilla liqueur
• 1-3/4 fl. oz. blanco tequila
• 1 lemon zest strip, for garnish

In a cocktail shaker, muddle 5 of the thyme sprigs with the lemon juice. Add the agave nectar, vanilla liqueur, tequila, and ice and shake for 5 seconds. Double strain into a chilled cocktail glass and garnish with the lemon zest strip and the remaining thyme sprig.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Chi Chi Pache

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.
Visit our Drinks & Entertaining page for dozens more fun summer drink recipes.

• 2 fl. oz. (4 Tbs.) vodka
• 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
• 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
• 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
• 1 dash Angostura bitters
• Cracked ice
• 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 2 boneless beef strip steaks (about 1 lb. total)
• Kosher salt
• 1-1/2 Tbs. black peppercorns, very coarsely crushed
• 1 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 1 small shallot, minced
• 1/4 cup Cognac
• 1/3 cup heavy cream
• 1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily.

For the crêpes:

• 2 large eggs
• 1/2 cup cold milk
• 1/2 cup cold sparkling water; more as needed
• 1/2 tsp. salt
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• Melted butter for frying the crêpes

For the filling:

• 1/2 cup dark rum
• 1/2 cup golden raisins
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1-1/4 cups walnut halves, coarsely chopped
• 2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
• 1/4 tsp. ground cinnamon
• 1 Tbs. cocoa powder
• Pinch salt

For the sauce:

• 1/4 cup cocoa powder
• 1/3 cup sugar
• 2 tsp. all-purpose flour
• Pinch salt
• 1 cup milk
• 3 oz. semisweet chocolate, finely chopped
• 1/2 cup heavy cream

To make the crêpes

Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 minutes. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling

Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 minutes. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce

In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish

Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

White Wine & Elderflower Gløgg

Throughout December, Scandinavians meet outside to drink hot gløgg and sing carols—it’s like a cocktail party in the snow. My neighbors and I do it almost every night. Red wine is traditional in this spiced wine punch, but I think white wine is a nice change of pace.

• 2 750-ml bottles dry white wine, such as Sauvignon Blanc
• 2 cups elderflower cordial
• 2 Tbs. granulated sugar
• 10 green cardamom pods
• 1-1/3 cups golden raisins
• 1 cup sliced almonds
• 1/4 cup Cognac

In a 4-quart pot, bring the wine, cordial, sugar, and cardamom pods to a simmer over mediumhigh heat, stirring occasionally to dissolve the sugar. Turn the heat down and gently simmer for 5 minutes. Discard the cardamom pods; add the raisins, almonds, and Cognac. Serve hot in small glasses with spoons for scooping up the raisins and almonds.

Cabernet Onion Jam

The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on a slice of peasant bread. It keeps for two weeks sealed and refrigerated.

• 2 Tbs. olive oil
• 4 medium onions, peeled, halved, and thinly sliced
• 1 tsp. kosher salt
• 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed

In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 minutes, stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until all the liquid has evaporated and the onions are thick and jamlike, about 2 hours, stirring frequently during the last half hour.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1-1/2 tsp. all-purpose flour
• 1 cup amber lager, such as Dos Equis Ambar
• 1/2 cup lower-salt chicken broth
• 1-1/2 Tbs. pure maple syrup
• 1/2 tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 2 boneless beef strip steaks (about 1 lb. total)
• Kosher salt
• 1-1/2 Tbs. black peppercorns, very coarsely crushed
• 1 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 1 small shallot, minced
• 1/4 cup Cognac
• 1/3 cup heavy cream
• 1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Strawberry Mojito

A mojito is traditionally made with white rum, muddled mint and lime juice, and seltzer. Strawberries make this cocktail both sweeter and more tart—a nice match for bold amber rum or more subtle white rum.

• 11 oz. strawberries, hulled (2-3/4 cups)
• 1/3 cup fresh lime juice
• 1/4 cup granulated sugar
• 10 large fresh mint leaves
• 1 cup white or amber rum
• 1 cup seltzer
• Mint sprigs, lime wedges, or fresh strawberries, to garnish

In a medium pitcher, combine the strawberries, lime juice, sugar, and mint leaves and crush with a muddler or wooden spoon until the sugar is dissolved, about 1 minute. Add the rum and stir gently.

Fill 4 rocks glasses three-quarters full with ice, divide the mojito among them, and top each with about 1/4 cup seltzer. Garnish with mint sprigs, lime wedges, or strawberries.

Cranberry-Lime Shrub Sparkler

Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it to brighten a pan sauce for chicken or pork, to boost the flavor of a viniagrette, or to add some zing to whipped cream for a unique dessert topping.

For the shrub

• 12 oz. (3 cups) cranberries,rinsed and picked over    
• 1 cup granulated sugar
• 3/4 cup Champagne or white wine vinegar
• 1 strip lime zest (1/2 x 2 inches)

For the sparklers

• 1 cup seltzer, tonic water, or sparkling cider
• 1 fl. oz. vodka (optional)

Make the shrub

In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.

Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

Cabernet Onion Jam

The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on a slice of peasant bread. It keeps for two weeks sealed and refrigerated.

• 2 Tbs. olive oil
• 4 medium onions, peeled, halved, and thinly sliced
• 1 tsp. kosher salt
• 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed

In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 minutes, stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until all the liquid has evaporated and the onions are thick and jamlike, about 2 hours, stirring frequently during the last half hour.

Updated Tiramisù

Even people who thought they ate enough tiramisù in the '80s to last them a lifetime love this dessert. It's light, sophisticated, and not too sweet. What makes this tiramisù deliciously different is that the cake itself is flavored with coffee.

For the coffee-flavored sponge cake:

• 4 eggs, separated
• 2/3 cup sugar, divided
• 1/4 cup hot brewed espresso
• 4-1/2 oz. (1 cup) all-purpose flour
• Pinch salt

For the mascarpone filling:

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup coffee liqueur, such as Kahlúa or Tia Maria
• Pinch salt
• 3/4 cup mascarpone
• 1/2 cup heavy cream

For assembly:

• 1 cup hot brewed espresso or double-strength coffee
• 1 oz. unsweetened chocolate

For the sponge cake

Heat the oven to 350°F. Line a rimmed sheet pan or jelly roll pan measuring 14x11 inches or 15x10 inches (or quite close to those measurements) with kitchen parchment. Using a stand mixer with its whisk attachment or an electric mixer, beat the egg yolks, 1/3 cup of the sugar, and the hot espresso on high until thick and voluminous, at least 6 minutes. In another bowl and with clean beaters, whisk the egg whites on medium speed. When they reach the soft-peak stage, slowly add the remaining 1/3 cup sugar with the mixer running. Increase the speed to medium high and beat until the whites are glossy and smooth with peaks that hold their shape without drooping, another 1 or 2 minutes. Fold one-third of the whites into the yolk mixture to lighten them, and then gently fold in the rest of the whites. Sift the flour and salt over the top of the mixture and fold it in gently. Spread the batter evenly on the prepared sheet pan. Bake until the center of the cake springs back when lightly pressed and the cake doesn't stick to your fingers, 12 to 14 minutes. Remove from the oven and cool for 5 minutes. Run a knife around the edge of the cake and invert it onto a cooling rack. Gently peel off the parchment and allow the cake to cool completely.

For the filling

Set a pan of water to simmer and fill a large bowl with ice. In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along the bottom, 6 to 7 minutes. Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks. When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture cool.

For assembly

Divide the sponge cake into thirds (three rectangles about 4-1/2x11 or 5x10 inches). Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish). Brush its top liberally with one-third of the hot espresso. Spread just under half of the mascarpone filling over the cake. Grate about one-third of the unsweetened chocolate on top of the mascarpone. Repeat with another layer of cake, espresso, mascarpone filling, and chocolate. Top with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of mascarpone, and grate the rest of the chocolate on top. Refrigerate for several hours or overnight before serving. Slice and serve.

Pineapple & Frangipane Galette

Frangipane is a rich almond-flavored pastry cream. I make this version using almond paste, which is available in the baking section of the supermarket.

For the frangipane:

• 5 oz. almond paste (1/2 cup packed)
• 1/4 cup sugar
• 2 oz. (4 Tbs.) unsalted butter, at room temperature
• 1-1/2 Tbs. dark rum
• 1 large egg, at room temperature

To assemble the tart:

• 1/2 large ripe pineapple, peeled and cored, eyes removed
• 1 disk Sweet Galette Dough 
• 2 Tbs. sugar
• 1 Tbs. unsalted butter, melted

To make the frangipane

With an electric mixer, beat together the almond paste, sugar, and butter. Add the rum and egg and continue to mix until smooth.

To assemble the galette

Adjust an oven rack to the center position and heat the oven to 400°F. With a serrated knife, cut the pineapple half into 1/2-inch slices, and then cut the slices into 1-inch pieces.

Cover a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

On a lightly floured surface, roll the galette dough into a 15-inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Smear the frangipane over the dough, leaving a 2-inch border without frangipane. Arrange the pineapple slices in an even layer over the frangipane. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake until the sugary crust has browned and the frangipane is set, 30 to 35 minutes. Let cool for about 5 minutes, and then slide the galette off the parchment and onto a cooling rack. Let cool for another 20 minutes before slicing.