The Epicurious Cookbook (48 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
2.
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.
3.
Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
4.
Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.
Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.
“I used walnuts instead of pecans, a mix of semisweet and milk chocolate, and kosher salt. I don’t even like chocolate all that much, and I had to use all my willpower to keep from eating a second.”
Ehbergman, Atlanta, Georgia
cook’s note:
The
COOKIES
keep in an airtight container at room temperature up to 5 days.
cinnamon crumble apple pie
The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.
YIELD: MAKES 8 SERVINGS
FOR CRUST
1⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup frozen vegetable shortening, cut into ½-inch cubes
3 tablespoons ice water, or more as needed
½ teaspoon apple cider vinegar
FOR FILLING
3¼ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick
⅔ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
FOR TOPPING
1 cup all-purpose flour
½ cup granulated sugar
¼ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch cubes
Vanilla ice cream, for serving
MAKE CRUST
1.
Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
2.
Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to ½ inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to ½ inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
MAKE FILLING AND TOPPING
1.
Mix the filling ingredients in large bowl to coat apples.
Mix the filling ingredients in large bowl to coat apples.
2.
Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
ASSEMBLE AND BAKE PIE
1.
Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
2.
Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
“This is a perfect combination of contrasting textures and flavors. It’s also really easy—and if you start peeling and cutting the apples right when you put the dough in the fridge, you can do all your prep and assembly in about 45 minutes.”
Sfsitara, San Francisco, California
spiced pumpkin layer cake
Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.
YIELD: MAKES 12 SERVINGS
FOR CAKE
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1¾ teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1½ cups granulated sugar
1 cup (packed) light brown sugar
1 cup canola oil
4 large eggs
1 (15-ounce) can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
¾ cup raisins
¾ cup sweetened flaked coconut, plus additional for garnish
FOR FROSTING
1 (8-ounce) package cream cheese, at room temperature
10 tablespoons (1¼ sticks) unsalted butter, at room temperature
1 tablespoon dark rum
1 teaspoon pure vanilla extract
4½ cups confectioners’ sugar (measured, then sifted)
Special equipment: 2 (9-inch) round cake pans
MAKE CAKE
1.
Position the rack in the center of the oven and preheat the oven to 350°F. Butter two 9-inch-diameter cake pans with 1½-inch-high sides. Line the bottoms of the pans with parchment; dust with flour.
Position the rack in the center of the oven and preheat the oven to 350°F. Butter two 9-inch-diameter cake pans with 1½-inch-high sides. Line the bottoms of the pans with parchment; dust with flour.
2.
Sift 3 cups flour, the baking powder, baking soda, spices, and salt into a medium bowl. Using an electric mixer, beat both sugars and the oil in a large bowl until combined (mixture will look grainy). Add the eggs 1 at a time, beating until well blended after each addition. Add the pumpkin, vanilla, and orange peel; beat until well blended. Add the flour mixture; beat just until incorporated. Stir in the raisins and ¾ cup coconut. Divide the batter between the pans and smooth the tops.
Sift 3 cups flour, the baking powder, baking soda, spices, and salt into a medium bowl. Using an electric mixer, beat both sugars and the oil in a large bowl until combined (mixture will look grainy). Add the eggs 1 at a time, beating until well blended after each addition. Add the pumpkin, vanilla, and orange peel; beat until well blended. Add the flour mixture; beat just until incorporated. Stir in the raisins and ¾ cup coconut. Divide the batter between the pans and smooth the tops.
3.
Bake the cakes until a tester inserted into the center comes out clean, about 1 hour. Cool the cakes completely in pans on a rack. Run a knife around the cakes to loosen. Invert the cakes onto racks; remove parchment. Turn the cakes over, rounded side up. Using a serrated knife, trim the rounded tops of the cakes to level them.
Bake the cakes until a tester inserted into the center comes out clean, about 1 hour. Cool the cakes completely in pans on a rack. Run a knife around the cakes to loosen. Invert the cakes onto racks; remove parchment. Turn the cakes over, rounded side up. Using a serrated knife, trim the rounded tops of the cakes to level them.
MAKE FROSTING AND ICE CAKE
1.
Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the rum and vanilla. Add the sugar in 3 additions, beating just until the frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).
Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the rum and vanilla. Add the sugar in 3 additions, beating just until the frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).
2.
Place one cake layer, flat side down, on a platter. Spread half of the cream-cheese frosting over the top to the edges. Top with the second cake layer, trimmed side down. Spread the remaining frosting over the top (not sides) of cake. Sprinkle additional coconut over.
Place one cake layer, flat side down, on a platter. Spread half of the cream-cheese frosting over the top to the edges. Top with the second cake layer, trimmed side down. Spread the remaining frosting over the top (not sides) of cake. Sprinkle additional coconut over.
apple tart
with caramel sauce
with caramel sauce
This elegant dessert evokes all the fun of a caramel apple but is a whole lot cleaner and easier to eat—and to share. McIntosh and Golden Delicious apples tend to break down when cooked, so use firmer cooking apples such as Cameo, Cortland, or Braeburn. Save leftover sauce for another use, such as an ice cream topping, a sweet fondue, or dip.
YIELD: MAKES 8 SERVINGS
FOR CARAMEL SAUCE
1½ cups (packed) dark brown sugar
1½ cups heavy whipping cream
6 tablespoons (¾ stick) unsalted butter
FOR CRUST
1¼ cups unbleached all-purpose flour
¾ cup confectioners’ sugar
¼ teaspoon kosher or other coarse salt
½ cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
FOR FILLING
2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2¾ pounds), peeled, quartered, and cored
Special equipment: 9-inch tart pan with removable bottom
MAKE CARAMEL SAUCE
Bring sugar, cream, and butter to a boil in a heavy medium saucepan over medium-high heat, whisking constantly until the sugar dissolves. Boil until the caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes.
MAKE CRUST
Blend the flour, sugar, and salt in a food processor. Add the butter and blend until coarse meal forms. Add the egg yolks; pulse until moist clumps form. Gather the dough into a ball, then flatten into a disk. Wrap and chill at least 1 hour.
MAKE FILLING AND BAKE TART
1.
Whisk the sugar, flour, cinnamon, and cardamom in a large bowl to blend. Add the apples and toss until evenly coated.
Whisk the sugar, flour, cinnamon, and cardamom in a large bowl to blend. Add the apples and toss until evenly coated.
2.
Preheat the oven to 375°F. Roll out the dough on a lightly floured surface to a 13-inch round. Transfer to a 9-inch-diameter tart pan with removable bottom. Cut the overhang even with the top of the pan sides. Press the sides of the dough to bring ¼ inch above sides of pan. Arrange the apple quarters cut side down in a circle around the outer edge of the pan, fitting snugly. Cut the remaining apple quarters lengthwise in half; stand in the center of tart, fitting snugly.
Preheat the oven to 375°F. Roll out the dough on a lightly floured surface to a 13-inch round. Transfer to a 9-inch-diameter tart pan with removable bottom. Cut the overhang even with the top of the pan sides. Press the sides of the dough to bring ¼ inch above sides of pan. Arrange the apple quarters cut side down in a circle around the outer edge of the pan, fitting snugly. Cut the remaining apple quarters lengthwise in half; stand in the center of tart, fitting snugly.
3.
Bake the tart until the apples are tender, about 1 hour 15 minutes. Remove the tart from the oven; brush with some of the caramel sauce. Cool the tart to room temperature. Rewarm the remaining caramel sauce and drizzle tart lightly with the sauce. Serve, passing remaining sauce separately.
Bake the tart until the apples are tender, about 1 hour 15 minutes. Remove the tart from the oven; brush with some of the caramel sauce. Cool the tart to room temperature. Rewarm the remaining caramel sauce and drizzle tart lightly with the sauce. Serve, passing remaining sauce separately.
“Made it as cupcakes and gave them out as party favors at the end of the night. Make sure you use good-quality rum. The cake was moist and stayed that way for several days.”
A cook, New York, New York
do ahead:
The
CARAMEL SAUCE
can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
The
DOUGH
for the tart crust can be made 1 day ahead. Keep chilled.
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