The Martha Stewart Living Cookbook (139 page)

caramel sauce—dry method

MAKES 1¼ CUPS

1½ cups sugar

1 vanilla bean, split lengthwise and scraped

1.
In a large heavy skillet, spread the sugar in an even layer over medium-high heat. Add the vanilla bean and seed scrapings. Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.

2.
With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden. At arm’s length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until the mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Discard the vanilla pod. The sauce may be made 1 day ahead and kept at room temperature in an airtight container.

caramel sauce—wet method

MAKES 1 CUP

¾ cup boiling water

1 cup sugar

Dash of pure vanilla extract

1 teaspoon cognac

Combine ¼ cup boiling water and sugar in a medium saucepan. Cook over high heat until the sugar dissolves. Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes. Remove from heat, and slowly whisk in the remaining ½ cup boiling water at arm’s length, being careful not to splatter the hot caramel. Remove from the heat, and stir in the vanilla and cognac. The sauce may be used warm or at room temperature.

THE COLOR OF CARAMEL

Caramel is sugar that has been taken just to the edge of burning. Caramel’s color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and then dark. For most culinary purposes, amber is the color of choice for its deep golden hue and nutty, sweet flavor.

swiss meringue for pies

MAKES ENOUGH FOR HIGH TOPPING FOR 1 PIE OR LOW TOPPING FOR 2 PIES

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.

7 large egg whites

¾ cup sugar

¼ teaspoon salt

Combine the egg whites, sugar, and salt in a heatproof bowl. Set over a pan of simmering water; beat with a whisk until warm and the sugar is dissolved. Remove the bowl from the heat; beat until stiff peaks form. Use immediately.

swiss meringue

MAKES 4 CUPS

This meringue works well for piping shapes. Using the whisk attachment to beat the egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

4 large egg whites, room temperature

1 cup sugar

Pinch of cream of tartar

½ teaspoon pure vanilla extract

1.
Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring the water to a simmer.

2.
Combine the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer; place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 3½ minutes. Test by rubbing the mixture between your fingers to ensure that no sugar remains.

3.
Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Add the vanilla, and mix until combined. Use the meringue according to the instructions in the recipes.

crème anglaise

MAKES ABOUT 2 CUPS

You can make this sauce up to 2 days ahead; press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate.

4 large egg yolks

¼ cup sugar

1 cup milk

¾ cup heavy cream

½ vanilla bean, halved lengthwise

1.
Whisk together the yolks and sugar in a medium bowl until pale, about 4 minutes.

2.
Pour the milk and cream into a medium saucepan. Scrape in the vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk
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cup into the egg yolk mixture. Return to the pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.

3.
Pour the mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard the solids. Chill until cold, stirring occasionally.

seven-minute frosting

MAKES ENOUGH FOR ONE 9-INCH 4-LAYER CAKE OR 12 JUMBO CUPCAKES

1¾ cups sugar

2 tablespoons light corn syrup

¼ cup water

6 large egg whites

1.
In a small, heavy saucepan, combine 1½ cups sugar, the corn syrup, and water. Heat over medium, stirring occasionally, until the sugar has dissolved. (Rub a bit between your fingers to make sure there is no graininess.)

2.
Raise heat to bring to a boil. Do not stir anymore. Boil, washing down the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing, until a candy thermometer registers 230°F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

3.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2½ minutes. Gradually add the remaining ¼ cup sugar. Remove the syrup from the heat when the temperature reaches 230°F (it will keep rising as the pan is removed from the heat). With the mixer on medium-low speed, pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture.

4.
Beat the frosting on medium until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

candied lemon, orange, or grapefruit peel

MAKES 1½ CUPS

You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.

8 oranges, or 10 lemons, or 6 grapefruits

6 cups sugar, plus more for rolling

1.
Cut the ends off each piece of fruit, and cut the fruit in half lengthwise. Insert the tip of a knife carefully between fruit and pith about ½ inch deep, turn the fruit on the other end, and repeat, following the shape of fruit and keeping the skin in one piece.

2.
Using your fingers, gently pull the fruit away. Reserve the fruit for another use.

3.
Place the citrus peel in a 6-quart pot; fill with enough cold water to cover, about 3 quarts. Place over medium heat; bring to a boil. Reduce heat; simmer 20 minutes. Drain the citrus peel; soak in cold water until cool enough to handle, about 5 minutes.

4.
Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut into the skin. If you’re making candied grapefruit, after scraping the pith from the peel, simmer the peel for 20 minutes more, and repeat the technique to remove the remaining pith.

5.
Slice each piece of peel into thin strips lengthwise, about ¼ inch wide if garnishing a cake or ½ inch wide if rolling in sugar.

6.
Place 6 cups sugar in a saucepan with 3 cups water; stir to combine. Place the pan over medium heat, stirring occasionally, until all the sugar has dissolved and the syrup comes to a boil, about 8 minutes. Add the citrus strips to the boiling syrup; reduce heat to medium-low. Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan. Simmer the strips until they become translucent and the sugar syrup thickens, about 40 minutes. Allow the strips to cool in the syrup for 3 hours or overnight. When they have cooled, proceed to step 7, or store the strips in the syrup in an airtight container, refrigerated, for up to 3 weeks.

7.
When cool, remove the strips with a slotted spoon. Using your fingers, wipe off the excess syrup; roll the strips in sugar. Dry on wire racks.

NOTE
There are two variations of this method. In the first, use a vegetable peeler to remove only the outer skin from the fruit, and skip the first 5 steps. Slice the peels to the desired width, simmer in sugar syrup as in step 6, then follow the remaining step. This technique produces thin, translucent peels that make great garnishes for ice cream and cakes. The second variation results in wider, more opaque peels: After the outer skin has been removed from the fruit, slice the skin into strips of the desired thickness. Place the strips in the pan of boiling water for 1 minute, drain, and place in sugar syrup as in step 6; follow the remaining step.

crisp topping

MAKES 2 QUARTS

Keep this topping in the freezer, in a resealable plastic bag, for up to 2 months; it can be used to make fruit crisps whenever you need a quick dessert. This recipe makes enough for 2 large crisps.

½ cup whole almonds

2¼ cups all-purpose flour

¾ cup packed light-brown sugar

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cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon coarse salt

1 cup (2 sticks) chilled unsalted butter, cut into small pieces

1.
Preheat the oven to 350°F. Place the nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. Remove from the oven; let cool.

2.
Place the toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add the butter; mix on low speed until pea-size clumps form, 4 to 5 minutes.

hot fudge sauce

MAKES ABOUT 2 CUPS

1 cup heavy cream

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cup light corn syrup, plus more to adjust consistency

12 ounces bittersweet chocolate, finely chopped

Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add the chocolate. If necessary, adjust the consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.

simple syrup

MAKES ABOUT 2 QUARTS

You can make any amount of simple syrup as long as you use equal parts sugar and water. If using additional flavorings, such as fresh basil, mint, or tarragon sprigs, or sliced ginger root, pounded lemongrass stalks, or citrus peel, add them to the prepared syrup, and let them steep while the syrup cools. Discard solid ingredients before using or storing the syrup.

6 cups sugar

6 cups water

Prepare an ice-water bath. In a large saucepan, combine the sugar and water; bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar has completely dissolved, about 10 minutes. Transfer to a large bowl set over the ice bath. Let stand, stirring occasionally, until the syrup is well chilled. Use immediately, or transfer to an airtight container, and refrigerate up to 2 months.