The Cook's Illustrated Cookbook (371 page)

MAKES ABOUT
2¹⁄
₂
CUPS

Refrigerating the mixture in step 1 gives the brown sugar time to dissolve. This whipped cream pairs well with any dessert that has lots of nuts, warm spices, or molasses, like gingerbread, pecan pie, or pumpkin pie.

1.
Using stand mixer fitted with whisk, whip heavy cream, sour cream, sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve, at least 4 hours or up to 1 day, stirring once or twice during chilling to ensure that sugar dissolves.

2.
Before serving, using stand mixer fitted with whisk, whip mixture on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

This variation goes especially well with
PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST
.

Add 2 teaspoons bourbon to cream mixture before whipping.

MAKES
1¹⁄
₂
CUPS

Sour cream adds a pleasing tang to this whipped cream, which makes a nice accompaniment to richer desserts, such as our
CHOCOLATE SOUR CREAM BUNDT CAKE
.

Using stand mixer fitted with whisk, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

WHY THIS RECIPE WORKS

Few things are better on a hot summer day than a tall, cold glass of homemade lemonade. But homemade lemonade often turns out too sweet, too watery, too pulpy, or too gritty from undissolved sugar. We wanted smooth lemonade with full lemon flavor, balanced by just the right amount of sugar. It turned out that using a juicer wasn’t the best method for extracting the most lemon flavor. Slicing the lemons and then mashing them with sugar until the sugar dissolved produced a syrup intensely flavored with citrus oils. All we had to do was add the lemon mixture to the right amount of water for perfectly refreshing lemonade with subtle sweetness and serious lemon flavor.

SERVES 6 TO 8

If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding 1 tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.

Mash lemons, sugar, and salt, if using, in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half of lemon slices and syrup through large strainer set over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill at least 1 hour and stir to blend before serving.

Reduce number of lemons to 2, sugar to 3 tablespoons, and water to ³⁄
₄
cup. Use small bowl and strainer.

Substitute 16 limes, halved from top to bottom and sliced thin, for the lemons.

Like the ginger version below, the mint flavor in this lemonade is mild to complement the lemon.

Add 2 cups fresh mint leaves to lemons and sugar before mashing.

Add 3 tablespoons grated fresh ginger to lemons and sugar before mashing.

Add 7¹⁄
₂
ounces fresh or thawed frozen raspberries to lemons and sugar before mashing.

Other versions of this refreshing British drink substitute ginger beer or ginger ale, or lemon-lime soda for the lemonade. We prefer 1 part beer to 2 parts lemonade. For a stronger beer flavor, use equal parts beer and lemonade.

Pour beer, then lemonade, into glass. Stir very gently to avoid creating foam and serve immediately.

WHY THIS RECIPE WORKS

Iced tea should be strong but not bitter, richly colored but not cloudy and dark, and pleasantly—not toothachingly—sweet. So what’s the secret to a great glass of iced tea? Is it the brewing method, steeping time, type of water, or the ratio of ingredients? We found that making good iced tea depended on doing a lot of little things right. A ratio of 5 teabags to 1 quart of water worked best. The amount of sugar can be varied depending on how sweet you like your tea. The key to strong but not bitter flavor was water temperature. Heating the teabags in hot but not boiling water, then steeping them for just three minutes, gave us flavorful tea without any bitterness. And with this extra-strong tea, we could simply stir in an equal amount of ice, cooling the tea instantly so that it was ready to drink right away.

SERVES 4 TO 6

Doubling this recipe is easy, but use a large saucepan and expect the water to take a few minutes longer to reach the proper temperature. For a slightly stronger iced tea, reduce the amount of ice to 3 cups. Garnish with a thin lemon wedge to squeeze into the tea, if you like.

Tie strings of tea bags together (for easy removal) and heat with water in medium saucepan over medium heat until dark colored, very steamy, and small bubbles form on bottom and sides of pan (tea will register about 190 degrees), 10 to 15 minutes. Off heat, let steep for 3 minutes (no longer or tea may become bitter). Remove tea bags; pour tea into pitcher. Stir in sugar to taste, then stir in ice until melted. Serve in ice-filled glasses.

Add ¹⁄
₄
cup fresh mint leaves, bruised with wooden spoon, to saucepan along with tea bags and water. When steeping is complete, remove tea bags and strain tea through fine-mesh strainer to remove mint.

Add one 1-inch piece fresh ginger, sliced thin and smashed with broad side of large chef’s knife, to saucepan along with tea bags and water. When steeping is complete, discard tea bags and strain tea through fine-mesh strainer to remove ginger.

Using a 2-quart Pyrex measuring cup makes this tea a one-pot drink from brewing to pouring. Exact heating time will depend on the power of your microwave and the starting temperature of the water.

Microwave tea bags and water, covered, until dark colored, very steamy, and water starts to move but not boil (tea will register about 190 degrees), 8 to 10 minutes. Remove from microwave and let steep for 3 minutes (no longer or tea may become bitter). Remove tea bags. Stir in sugar to taste, then stir in ice until melted. Serve in ice-filled glasses.

WHY THIS RECIPE WORKS

Smoothies are difficult to make well—they often turn out tasting of ice or milk without much fruit flavor. A good smoothie should be satisfying and rejuvenating without tasting like a milkshake or a fruity glass of fiber. We wanted a chilled, fruity, slightly sweet smoothie that was lightly creamy and thick but straw-friendly. We got the knock-your-socks-off flavor we wanted by replacing the usual yogurt with whole milk, adding juice for freshness, and then filling the blender with a lot of fruit. A few spoonfuls of sugar and a squeeze of lemon balanced out the flavors. Three ice cubes were enough to make a cold but not overly icy drink. This was our ideal smoothie, chock-full of fruity goodness.

SERVES 4

A ripe banana will yield a sweeter smoothie. Adjust the amounts of sugar and lemon juice depending on the ripeness of the fruit.

Line rimmed baking sheet with parchment paper; arrange banana pieces and berries in single layer on baking sheet. Freeze until very cold, but not frozen, about 10 minutes. Process chilled fruit, milk, juice, ice, 1 tablespoon sugar, 1 teaspoon lemon juice, and salt in blender until uniformly smooth, 10 to 15 seconds. Taste; if desired, add more sugar or lemon and process until combined, about 2 seconds longer. Serve immediately.

Make sure the melon is absolutely ripe, if not overripe. Underripe melon yields bland smoothies.

Replace berries with 3¹⁄
₂
cups watermelon, cantaloupe, or honeydew, cut into 1- to 2-inch pieces.

Replace berries with 3¹⁄
₂
cups pineapple, papaya, or mango, cut into 1- to 2-inch pieces. Increase milk and juice to ²⁄
₃
cup each.