The Martha Stewart Living Cookbook (93 page)

½ teaspoon salt

1¼ cups sugar

3 large eggs

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cup milk

¾ cup Poire William (pear brandy)

1 cup peeled, diced pear

½ cup finely chopped toasted pistachios

for the filling

1 medium pear, peeled and chopped

2 tablespoons Poire William (pear brandy)

¾ cup plus 2 tablespoons milk

4 large egg yolks

½ cup sugar

Pinch of salt

1 cup heavy cream

3¼ teaspoons unflavored gelatin

1.
Make the cake: Preheat the oven to 325°F. Butter a 9 × 12-inch baking pan. Line the bottom with parchment paper. Butter the lining; then flour the pan, tapping out excess. Whisk together the flour, baking powder, and salt.

2.
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in the eggs, 1 at a time. Add the flour mixture in 3 additions, alternating with 2 additions of milk. On low speed, mix in ¼ cup brandy and the pear and nuts.

3.
Pour the batter into the prepared pan; spread evenly. Bake until golden brown and springy to the touch, about 40 minutes. Let cool completely on a wire rack.

4.
Invert the cake to unmold; peel off the parchment. Using a long serrated knife, trim off the sides of the cake. Cut the cake crosswise into quarters (each about 2½ inches wide). Split the quarters horizontally into 3 strips each (to make 12 strips total).

5.
Cut each of 10 strips into 6 (1¼ × 2½-inch) rectangles (for a total of 60 strips). Using a 2-inch round cookie cutter, cut out 6 rounds from the remaining 2 strips.

6.
Line 6 charlotte molds (4 inches in diameter and 2¼ inches high) or 10-ounce ramekins with overlapping strips, standing them vertically (about 10 strips per mold). Press 1 round onto the bottom of each mold. Using the remaining ½ cup brandy, brush the cake in the molds.

7.
Make the filling: Puree the pear and brandy in a food processor; set aside. Prepare an ice-water bath; set aside. Heat the milk in a medium saucepan over medium heat until just about to simmer.

8.
Whisk together the yolks, sugar, and salt. Pour half of the hot milk into the yolk mixture, whisking constantly. Add the yolk mixture to the remaining hot milk in the pan; whisk. Cook over medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Pour through a fine sieve into a bowl set in the ice-water bath. Let cool, stirring occasionally.

9.
Beat the cream to soft peaks; set aside. Sprinkle the gelatin over ¼ cup water in a medium heatproof bowl. Let stand 1 minute to soften. Set the bowl over a pan of simmering water; stir until the gelatin is dissolved. Stir the gelatin mixture into the custard in the ice-water bath. Stir in the pear puree. Whisk until it thickens to a puddinglike consistency. Whisk in the whipped cream.

10.
Divide the mixture among the molds (about ½ cup per mold). Cover with plastic wrap, pressing it directly on the surfaces; refrigerate until set, about 1 hour. Run a knife around the edges of the charlottes; invert onto plates. Serve cold.

tiramisù cups

MAKES TEN 6-OUNCE SERVINGS

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

6 ounces store-bought crisp ladyfingers

1 cup strong coffee

Mascarpone Filling (recipe follows)

Mocha Filling (recipe follows)

½ tablespoon ground espresso, for garnish

Set aside 5 ladyfingers; break the remainder into large pieces. To assemble, dip the pieces in the coffee; fit a layer into the bottom of each cup. Cover each with ¼ cup mascarpone filling. Top with another layer of ladyfingers dipped in coffee; cover with ¼ cup mocha filling. Garnish each with a dollop of mascarpone filling, half a reserved ladyfinger, and a sprinkling of espresso.

mascarpone filling

MAKES ABOUT 5 CUPS

1 large whole egg

3 large eggs, separated

1 cup sugar

½ teaspoon pure vanilla extract

16 ounces mascarpone, room temperature

1.
In the heatproof bowl of an electric mixer, combine the egg, egg yolks, ½ cup sugar, and vanilla. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes. Add the mascarpone; beat on low speed to combine. Set aside.

2.
Place the egg whites in another heatproof mixing bowl set over a pan of simmering water. Add the remaining ½ cup sugar; whisk until it is dissolved, about 2 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites. Refrigerate, covered, until ready to use, up to 1 day.

mocha filling

MAKES 2½ CUPS

¼ cup plus 2 tablespoons sugar

¼ cup cornstarch

Pinch of coarse salt

1 ounce unsweetened chocolate, chopped

1 cup half-and-half

3 large egg yolks

1 large whole egg

1 cup hot strong coffee

1 tablespoon unsalted butter

1.
Prepare an ice-water bath; set aside. In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt. Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes. Slowly add the coffee, whisking constantly.

2.
Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes. Remove from heat; stir in the butter. Place the bowl in the ice bath; stir occasionally until the mixture is cool. Store in an airtight container at room temperature up to 1 day.

zabaglione

SERVES 4

4 large egg yolks

¼ cup sugar

½ cup sweet Marsala wine

Black Pepper Cookies, for serving (recipe follows)

1.
Whisk the yolks and sugar in a medium glass bowl until creamy, about 5 minutes.

2.
Set the bowl over a pan of barely simmering water. Add the Marsala; whisk until the mixture almost doubles in volume, about 15 minutes, scraping down the sides of the bowl as needed. Serve with black pepper cookies.

NOTE
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

black pepper cookies

MAKES ABOUT 2½ DOZEN

¼ cup (½ stick) unsalted butter, softened

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cup sugar

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teaspoon pure vanilla extract

Pinch of salt

2 large egg whites, room temperature

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cup all-purpose flour

¼ teaspoon freshly ground pepper

1.
Preheat the oven to 425°F with a rack in the center. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in the vanilla and salt. Beat in the egg whites until incorporated. Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.

2.
Put the dough in a pastry bag fitted with a ½-inch round tip (such as Ateco #804). Pipe 3-inch strips, about ½ inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies. Bake until the edges are golden and the centers are set, about 7 minutes. Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.

zuppa inglese

SERVES 6 TO 8

This recipe can be doubled or tripled.

8 ounces store-bought crisp ladyfingers (about 26 cookies)

½ cup Italian dessert wine, preferably vin santo

Crema Pasticcera (recipe follows)

Salsa di Cioccolato (recipe follows)

Arrange half the ladyfingers in the bottom of an 8-inch-square serving dish. Drizzle with half the wine. Spread 1½ cups pastry cream on top. Drizzle ½ cup chocolate sauce over the cream. Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce. Refrigerate, covered, 1 to 4 hours.

crema pasticcera

MAKES 3 CUPS

2 cups whole milk

Finely grated zest of 1 lemon

1 large egg plus 2 large egg yolks

1 cup sugar

1 cup all-purpose flour

1 teaspoon pure vanilla extract

1.
Stir together the milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at the edges. Remove the pan from the heat.

2.
Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce the speed to low. Add the flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise the speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.

3.
Transfer the warm pastry cream to a bowl. Place a piece of plastic wrap directly on the surface. Refrigerate until chilled, about 2 hours, or up to 1 day.

salsa di cioccolato

MAKES 1 CUP

2½ ounces good-quality unsweetened chocolate, coarsely chopped

2½ tablespoons good-quality Dutch-process cocoa powder

½ cup sugar

½ cup heavy cream

1.
Melt the chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until mixture is thickened and becomes difficult to stir.

2.
Remove from the heat; continue to stir, and add the sugar. Return the bowl to the pan of simmering water. Heat, stirring constantly, until the sugar has dissolved and the sauce is smooth. Add the cream; stir until smooth. Remove from heat. Let cool completely. The sauce can be refrigerated in an airtight container up to 1 day; before using, warm the sauce in a bowl set over a pan of simmering water until pourable.

chocolate soufflé

SERVES 6

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

Unsalted butter, melted, for dish

½ cup sugar, plus more for dusting

5 ounces bittersweet chocolate, chopped

2 ounces semisweet chocolate, chopped

1
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cups milk

6 large egg yolks plus 8 large egg whites, room temperature

6 tablespoons all-purpose flour

2 tablespoons brandy (optional)

1 teaspoon pure vanilla extract

Salt

Pinch of cream of tartar (if not using a copper bowl)

Crème Anglaise (Basics)

1.
Preheat the oven to 400°F, with a rack in the lower third. Do not open the oven door until ready to bake. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine. Brush the inside of the dish and collar with melted butter. Dust with sugar; tap out excess. Chill the dish in the freezer 15 minutes.

2.
Stir the chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high speed until pale, about 4 minutes. On low speed, beat in the flour. Beat in half the hot milk, ladling it in a little at time.

3.
Whisk the mixture into the pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into the chocolate. Stir in the brandy (if desired), the vanilla, and a pinch of salt.

4.
Using a balloon whisk, beat the egg whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.) Add 1 tablespoon sugar; beat until the whites almost hold stiff peaks. Add the remaining tablespoon sugar, and beat until the peaks are stiff.

5.
Spoon one-third of the egg whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula, then gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold the remaining whites into the base, one-third at a time.

6.
Pour the mixture into the prepared dish. Place on a rimmed baking sheet. Bake 15 minutes. Reduce the temperature to 375°F; bake until set, 20 minutes. Remove the collar; serve immediately with crème anglaise, if desired.

sweet potato flan

MAKES ONE 1-INCH FLAN

We made this flan in a 4-cup savarin mold, but a 9 × 2-inch round cake pan or a 9-inch glass pie plate can be used as well.