The Martha Stewart Living Cookbook (90 page)

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan

1 cup all-purpose flour, plus more for the pan

10 ounces semisweet chocolate, coarsely chopped

1 cup (about 4½ ounces) malted milk powder

1 cup (about 4 ounces) malt balls, coarsely crushed

1½ cups packed light-brown sugar

3 large eggs

1 tablespoon pure vanilla extract

1.
Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.

2.
In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.

3.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer the brownies to a wire rack to cool.

chocolate sauce

MAKES 2 CUPS

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

1 can (14 ounces) sweetened condensed milk

2 ounces unsweetened chocolate, coarsely chopped

2 ounces semisweet chocolate, coarsely chopped

¾ cup heavy cream

In a small saucepan, combine all the ingredients. Warm gently over medium heat, stirring constantly, until the chocolate is completely melted and the sauce is smooth. Allow the sauce to cool slightly before serving.

profiteroles with chocolate-macadamia semifreddo

MAKES ABOUT 20

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.

4 tablespoons unsalted butter

½ teaspoon sugar

¼ teaspoon salt

½ cup all-purpose flour

2 large eggs, plus 1 large egg white, if needed

Chocolate-Macadamia Semifreddo (recipe follows)

Simple Chocolate Sauce (recipe follows)

1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. Bring the butter, sugar, salt, and ½ cup water to a boil in a small saucepan over medium-high heat. Remove from heat; stir in the flour. Return to medium-high heat; stir with a wooden spoon until the batter pulls away from the sides of the pan, about 4 minutes.

2.
Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Test the batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the egg white, 1 teaspoon at a time.

3.
Fit a pastry bag with a ½-inch round tip, and fill with batter. Pipe 1½-inch-diameter rounds 2 inches apart on the lined sheet. Gently smooth the peaked tops with a moistened fingertip.

4.
Bake until golden brown, 28 to 30 minutes. Let cool completely on a wire rack. If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.

5.
To assemble the profiteroles, halve them horizontally, and fill with a 1½-ounce scoop (3 tablespoons) semifreddo. Top the profiteroles with chocolate sauce.

chocolate-macadamia semifreddo

MAKES 5 CUPS

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cup salted macadamia nuts

4 ounces bittersweet chocolate, coarsely chopped

²
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cup sugar

1
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cups heavy cream

3 large egg whites

¼ teaspoon pure vanilla extract

1.
Preheat the oven to 350°F. Toast the nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.

2.
Pulse the nuts and chocolate in a food processor until coarsely ground. Add
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cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.

3.
Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the vanilla and remaining
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cup sugar; beat until stiff peaks form.

4.
Fold the egg whites into the whipped cream; gently fold in the nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.

NOTE:
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

simple chocolate sauce

MAKES ABOUT 1 CUP

5 ounces bittersweet chocolate, melted

¼ cup light corn syrup

Whisk chocolate, corn syrup, and ¼ cup hot water in a small bowl until smooth. If not using the sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

ice cream sandwiches

MAKES 1 DOZEN

2 pints coffee or dulce de leche ice cream

Molasses-Ginger Cookies (recipe follows) or Chocolate Cookies (recipe follows)

Using a ¼-cup-capacity ice cream scoop, place a ball of ice cream on an upside-down cookie. Top with a second cookie, right side up. Press the cookies together until the ice cream reaches the edges. Repeat with the remaining cookies. Freeze until firm, at least 30 minutes. To store, wrap in plastic.

molasses-ginger cookies

MAKES 2 DOZEN

1½ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

Pinch of freshly ground white pepper

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

¾ cup firmly packed light-brown sugar

¼ cup plus 1 tablespoon molasses

1 large egg, room temperature

½ cup granulated sugar, for rolling

1.
Line 2 baking sheets with parchment paper. Into a medium bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.

2.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy. Beat in the egg until smooth. Add the flour mixture; beat until combined. Wrap the dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.

3.
Preheat the oven to 375°F. Make 1½-inch balls of dough; roll each in sugar. Place them 2 inches apart on the prepared baking sheets. Chill 20 minutes.

4.
Bake the cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Store in an airtight container up to 3 days.

chocolate cookies

MAKES 2 DOZEN

1 cup plus 2 tablespoons all-purpose flour

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cup unsweetened cocoa powder

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1¼ cups sugar, plus more for coating

2 tablespoons corn syrup

¾ cup (1½ sticks) unsalted butter, room temperature

1 large egg, room temperature

1.
Line 2 baking sheets with parchment paper; set aside. Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.

2.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes. Add the egg, and beat to combine. Slowly add the flour mixture; beat until combined.

3.
Preheat the oven to 375°F. Pour enough sugar for coating the cookies into a small, shallow bowl. Make 1½-inch balls of dough, and roll each in sugar until completely coated. Place the balls of dough 2 inches apart on the prepared baking sheets. Refrigerate 20 minutes.

4.
Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes. Transfer to a wire rack to cool completely.

coconut-mango ice pops

MAKES 14

3 large mangoes, coarsely chopped

1 can (14 ounces) light coconut milk

¼ cup sugar

¼ cup plus 1 tablespoon fresh lime juice

Pinch of salt

Puree the mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2½-ounce ice-pop molds. Freeze until firm, about 4 hours.

white peach and bay leaf sorbet

MAKES 4 CUPS; SERVES 8

1¼ pounds white peaches (about 3½ peaches), quartered and pitted

2 tablespoons fresh lemon juice

2 cups Herb Syrup with bay leaves (recipe follows)

1.
Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

2.
Pour the mixture through a fine sieve into another large bowl; discard the solids. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container; freeze until firm, about 4 hours.

herb syrup

MAKES 2 CUPS

1¼ cups sugar

2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass

Stir together the sugar and 1¼ cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

cherry sherbet in tuile bowls

MAKES 1 QUART; SERVES 6

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

1 cup sugar

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cup crème fraîche

1½ cups heavy cream

¼ cup whole milk

½ teaspoon salt

1 pound sweet cherries (preferably Bing), pitted and halved

2 tablespoons fresh lemon juice

Tuile Bowls (recipe follows)

1.
Prepare an ice-water bath; set aside. Stir together
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cup sugar and
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cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer the syrup immediately to a medium bowl. Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl. Let the syrup cool completely, stirring frequently.

2.
Whisk together the crème fraîche, heavy cream, milk, salt, and syrup in a large bowl. Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.

3.
Meanwhile, put the cherries, remaining
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cup sugar, and lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes. Transfer to a medium bowl. Let the mixture stand at room temperature until it has cooled completely.

4.
Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks). Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.

5.
If making a day ahead, transfer the sherbet to an airtight container, and place a piece of parchment paper directly onto the surface of the sherbet. Cover tightly. Before serving, let stand at room temperature until slightly softened, about 5 minutes. Scoop the sherbet into tuile bowls, and serve.

tuile bowls

MAKES 6

The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.

1 stick (8 tablespoons) unsalted butter, softened

²
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cup packed light-brown sugar

4 large egg whites, room temperature

1 cup all-purpose flour

Pinch of salt

1 teaspoon pure vanilla extract

1.
Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.