POULET BONNE FEMME

Chicken Bonne Femme
Makes 4 to 6 servings

1 fryer chicken, cut in 10 pieces (have your butcher cut the breasts in half
Salt, pepper and granulated garlic
Vegetable oil for frying
2 large Idaho potatoes, unpeeled, cut into 1/8^th-inch slices, preferably on a mandolin
Persillade (recipe follows)Dry chicken thoroughly, then season liberally with salt, pepper and granulated garlic.

Add 2-1/2 inches oil to a large, heavy skillet, preferably cast iron. Heat oil until smoking. Carefully add chicken pieces. Just as the chicken begins to color, add potatoes and cook until chicken and potatoes are golden, about 15 minutes, turning and moving as necessary. With a spotted spoon, remove chicken and potatoes from oil and drain on paper towels. Season potatoes with salt and pepper.

Immediately arrange chicken and potatoes on a plate and sprinkle Persillade generously on top. Serve at once.

Persillade
Makes about 1 cup

1 large bunch flat-leaf parsley, leaves only (no stems)
3 heads (about 40 cloves) fresh garlic, peeled

Place parsley and garlic in a food processor. With the pulse button, chop mixture until fully blended, but do not puree. Cover and store in the refrigerate up to 5 days.

PEARS POACHED IN COFFEE

Pears Poached in Coffee
Six servings

6 firm-ripe pears with stems
2 cups leftover coffee
1/3 cup brown sugar
1 teaspoon pure vanilla extract
Coffee-flavored liqueur, optional

Remove cores from pears from the bottom using a melon baller or small, sharp spoon. Peel pears leaving stem intact.
Heat coffee and sugar in large non aluminum saucepan until sugar dissolves. Reduce heat to simmer. Add pears; simmer, covered, until pears are tender but not soft, about 15 to 20 minutes.
Transfer the pears to a bowl. Cook the syrup until reduced to about 2/ 3 cup, then combine it with the pears. Cool. The liquid should get syrupy. Add liqueur if desired.
Serve in small, deep dishes with some of the syrup. If desired, serve a small scoop of burnt caramel or coffee ice cream alongside pear.

CRÈME ANGLAISE

Crème Anglaise

5 egg yolks
¼ cup sugar
1 ½ cups milk
½ cup heavy cream
1 Vanila bean or 2 teaspoons vanilla extract

In a heat resistant mixing bowl , stir together the yolks and the sugar with a wooden spoon until well combined.  The sugar should be somewhat dissolved in the yolks but you don’t want a lot of air.

Place the milk and cream in a medium sized saucepan.  If you’re using a vanilla bean, slit it lengthwise and scrape out the seeds, by pressing firmly along the length with the back of a knife.  Add the seeds and the bean pod to the milk.  Place the saucepan on medium heat and warm the milk just below the boiling point (the milk will start to form bubbles on the edges of the pan and it will become steamy just before it boils.)

Remove the the saucepan from the heat and stir just a couple of  Tablespoonsof the hot milk into thr eggs and sugar, mixing well the whole time.  Then gradually add the rest of the milk, stirring the whole time.  Return the mixture to the saucepan and place on low  medium heat.

Heat the sauce until it thickens, but do not boil or the yolks will curdle.  The sauce is done when it stays on the wooden spoon without dripping (this takes about five minutes, but will depend upon your pan and burner).  You can run your finger on the back of the wooden spoon and if the track remains without drips, the sauce is done.

As soon as the sauce is thickened, immediately remove from the heat.  Pour immediately into a heat resistant bowl (you can pour the sauce through a strainer to remove the vanilla bean and any clumps).  Stir in the vanilla extract if that is what you are using, then cover the sauce with plastic wrap, placing the wrap right on top of the sauce to keep a skin from forming.  Refrigerate to the desired serving temperature.

Makes 2 cups.

BEIGNETS

BEIGNETS

¾ cup water
1 teaspoon yeast
1 teaspoon sugar
½ cup milk
1/3 cup sugar
1 egg lightly beaten
2 Tablespoons melted butter
2 teaspoons vanilla 
½ teaspoon salt
4 cups flour
Vegetable oil for frying
Powdered sugar for dusting

Combine the yeast, 1 teaspoon of sugar and warm water, let stand 10 minutes.  Add milk, sugar, egg, butter, vanilla and salt to the yeast mixture.  Stir.  Add the flour a cup at a time.  Stir, (do not beat) after each addition until no flour is visible.  You may need to use your hand to work in the last cup of flour.  Grease a bowl with butter and transfer the dough to the buttered bowl, turn it over so the top is buttered.  Cover with plastic wrap and chill 1 ½ hours or overnight.

Divide chilled dough in half.  Let half rest 10 minutes at room temperature (cover the other half and chill).  Heavily flour work surface and rolling pin.  Roll dough to ¼” thickness.  Use a scraper to loosen the entire circle of dough.  Slip your hands under the dough and lift dough completely to put air between the dough and the counter.  Lightly roll dough again.  It should be an even 1/8” to ¼” inch thickness.  Cut into 2 ½ inch squares.  Lift dough with a metal spatula and slip into 375° oil.  Dough slides to the bottom but pops up to the surface in about 5 seconds.  The dough will start to puff up in about 10 seconds.  Fry only the number you can handle at one time.  Turn frequently to brown evenly.

PASTEL de TRES LECHES

Tres Leches Cake (Pastel de Tres Leches)

PASTEL de TRES LECHES

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar (divided)
5 eggs
1-1/2 teaspoon vanilla extract (divided)
1 cup milk
1/2 of a 14-ounce can sweetened condensed milk
1/2 of a 12-ounce can evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-½ cups heavy (whipping) creamPreheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.Makes 1 cake.


Tres Leches Cake Variations

Caribbean Tres Leches Cake

Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add ¼ cup rum.
Southern Tres Leches Cake

In addition to the three milks, add 1/3 cup peach schnapps. You can add cup of diced, drained peaches to the batter. About cup of pecans can be added to the batter or sprinkled on top of the cake before serving.

Now, if you like cherries, blueberries, raspberries or apples, you can add them to this cake much in the same way. Well, what about chocolate? Why not add some chocolate syrup to the three-milk mixture, or temper in some white chocolate. This is another one of those great recipes that allows for culinary adventure. Plus, it is just plain delicious.

ZABAGLIONE

Zabaglione

4 large egg yolks
1/4 cup granulated sugar
1/4 cup sweet Marsala wine

Place the egg yolks in the top of a double boiler or in a heatproof bowl that will fit for snugly over a large pan.  Place on a folded kitchen towel and beat with a whisk or hand held electric mixer until pale yellow.  Beat in the sugar about 1/2 a Tablespoon at a time, beating well after each addition.  Beat in the wine.  Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, NOT BOILING.  Reduce the heat to low.  Set the top of the double boiler or the heatproof bowl over the simmering water over thr simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least seven minutes.  Pour into 4 wine glasses or dessert bowls. Serve at once.

BUTTERMILK CHESS PIE

Old Fashioned Buttermilk Chess Pie

1-1/2 cups granulated sugar

1 rounded tablespoon of cornmeal

2 rounded tablespoons of all purpose flour

Pinch of salt

1/2 cup of butter, melted and cooled

1/2 cup of buttermilk

2 teaspoons of pure vanilla extract

4 large eggs

Zest from one lemon, chopped fine

Juice of 1/2 of a lemon

1 unbaked pie shell,homemade or commercial (Pillsbury recommended)

Homemade whipped cream

Freshly grated nutmeg

Prebake the pie shell if desired, according to package directions. Preheat oven to 350 degrees F. Whisk together the sugar, cornmeal, flour and salt. To that add the butter, buttermilk, and vanilla; mix. Beat the eggs, add and mix. Stir in lemon zest and juice. Place pie crust into a 9 inch pie plate and pour mixture into the pie shell.

Bake at 350 degrees F for 30 to 35 minutes or until golden brown and set. Use a pie shield (or aluminum foil) on the edges after about 20 minutes to prevent crust from overbrowning. Can also tent entire pie with aluminum foil if the top of the pie itself is overbrowning.

Let cool completely on a rack. Serve with a dollop of whipped cream and a grating of fresh nutmeg on top.

~Cook's Notes~

For a classic chess pie, increase sugar to 2 cups, increase cornmeal to 2 tablespoons, omit the buttermilk and replace it with 1/4 cup of milk, omit the lemon juice & zest, and add 1 tablespoon of vinegar. All other ingredients are the same. 

For a traditional buttermilk pie, eliminate the cornmeal, reduce eggs to 3 and separate them- you'll beat the egg whites separate and fold those into the filling before putting it into the pie shell. Increase the buttermilk to 1-1/2 cups - everything else stays the same, except you fold in those beaten eggs whites at the end, then turn the filling into pie shell. Bake in the middle of the oven at 325 degrees for 1 hour (instead of the 350 degrees). 

BASIC ALMOND BISCOTTI

BASIC ALMOND BISCOTTI

• 1 1/2 cups all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup yellow cornmeal 
• 1 stick (8 tablespoons) unsalted butter, at room temperature 
• 1 cup sugar 
• 2 large eggs 
• 1 1/2 teaspoons pure almond extract 
• 3/4 cup sliced almonds, blanched or unblanched

Instructions

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.

Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

If you turned off the oven, bring it back up to 350 degrees F.

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.

Serving: These are good with just about anything--including themselves. Eat one, and you'll want another.

Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage.

Playing Around

I'll get you started with some suggestions for varying these biscotti, but I know you'll have several of your own--just look in your cupboard for ideas.

Dried Fruit Biscotti: Add about 1/3 cup dried fruit, such as raisins, dried cherries, cranberries, apricots (chopped) or currants to the dough. If you'd like an extra shot of flavor, flame the fruits with a port, kirsch, dark rum or amaretto.

Spiced Biscotti: Whisk some spice into the flour mixture: ground cinnamon, ginger, cardamom or even black pepper. For cinnamon and ginger, use 1/2 to 1 teaspoon; for cardamom, 1/2 teaspoon; and for black pepper, 1/2 to 1 teaspoon. Start with the lesser amount, then make to-taste adjustments on the next batch. If you choose to add ginger, you could also add very small pieces of stem ginger in syrup (available at Asian markets and in the Asian foods sections of some supermarkets).

Anisette Biscotti: Many traditional biscotti are flavored with anise, and these can be too. For the best results, grind the aniseed (start with 1 1/2 teaspoons and, if you want, increase or decrease the amount in your next batch) in a food processor or blender with the sugar.

Nutty Biscotti: Substitute walnuts, pecans, hazelnuts or chopped macadamia nuts for the almonds, or following the theory that more is merrier, make the biscotti with a combination of nuts.

Lemon or Orange Biscotti: Rub the finely grated zest of 2 lemons or 1 orange into the sugar before beating the butter and sugar together. 

BLACKBERRY COBBLER

BLACKBERRY COBBLER

3 (16 oz.) Bags Frozen blackberries
3 c. sugar
3 Tbsp lemon juice
3/4 tsp. Salt
2 tsp. Cinnamon
8 Tbsp. Flour
1 ½ c. cold water
6 Tbsp. Butter
3-4 recipes pie crust dough (if using double crust pie dough recipe use 1 ½ recipes)

Thaw blackberries. Add sugar, lemon juice, salt and cinnamon. Heat until near boiling. Mix flour and water until smooth and add to hot mixture, stirring until smooth. Roll out large piece of dough and lay in 9 x13-inch oblong baking dish, overlapping sides. Add butter slices and fold crust over top. Fork top with holes to allow steam to escape. Bake at 375 degrees for 40-45 minutes. Serve hot with ice cream.

SACHER TORTE

Sacher Torte


Torte:
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)Assembly:

1 cup Apricot Glaze

1 1/4 cups apricot preserves
2 tablespoons golden rum or water

Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.

RED CURRANT GLAZE
Substitute red currant preserves for the apricot preserves.

Small Batch Chocolate Glaze

1 1/2 cups sugar
3/4 cup water
6 ounces high-quality bittersweet chocolate, coarsely chopped

In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.

Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.

Sweetened Whipped Cream , for serving


PREPARATION

To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.

Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.

MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

CHRISTMAS COOKIES

CHRISTMAS COOKIES
Makes 4 dozen

1/4 pound unsalted butter, softened

3/4 cup light brown sugar, tightly packed

1 egg

2 tablespoons pure vanilla extract

1/3 cup finely chopped dried figs

1/3 cup finely chopped dates

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup grated coconut

1/2 cup granola

3/4 cup coarsely chopped pecans

3/4 cup peanut butter chips

1 cup semisweet chocolate chips

In an electric mixer with the wire whisk attached, beat butter and brown sugar on low until creamy and smooth, one to two minutes. Add the egg and vanilla and beat on medium speed for about two minutes. Add the figs and dates and beat on high speed until light and creamy, two to three minutes.

In a mixing bowl, thoroughly blend flour, baking soda, salt and baking powder. Add to the butter and sugar mixture and beat on low speed until thoroughly incorporated. Fold in the coconut, granola, pecans, peanut butter chips and chocolate chips.

Preheat oven to 350 degrees. On buttered cookie sheets, place one tablespoon of cookie batter for each cookie, spacing them about two inches apart. Bake at 350 degrees until lightly browned, 12 to 15 minutes. When done, transfer the cookies to a wire rack to cool.

RED VELVET COOKIES with WHITE CHOCOLATE CHIPS

Red Velvet Cookies with White Chocolate Chips

Makes 30

2-1/4 cups all-purpose flour

2 tablespoons natural unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon table salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1-1/2 tablespoons red liquid food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1-1/2 cups white chocolate chips

Whisk the flour, cocoa, baking powder and salt in a bowl to combine.

Beat the butter with the sugars in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.

Beat in the food coloring, vinegar, and vanilla. Add the dry ingredients and mix until combined. Stir in the white chocolate chips. Cover with plastic wrap and refrigerate the dough for 1 hour.

When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Form the dough into balls, about 2 tablespoons each. Place the dough balls at least 3 inches apart on the baking sheets. Bake until the cookies are set around the edges, 10 to 12 minutes. Let the cookies sit on the baking sheets for 2 minutes before transferring to racks to cool completely. Store the cookies in an airtight container for up to 3 days.

LINZER COOKIES

Linzer Cookies
Makes about 3 dozen

5 ounces unsalted butter (10 tablespoons), softened

Grated zest of 1 lemon

2 large egg yolks

1-1/3 cups all-purpose flour

1/2 cup powdered sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 toasted, whole, peeled hazelnuts, ground until fine in a food processor

1 cup seedless raspberry jam

In a mixer with paddle attachment, beat the butter and lemon zest until smooth and pale in color. Add the egg yolks one at a time and mix until incorporated. Scrape down the sides of the mixing bowl.

Sift the flour, sugar, cinnamon, nutmeg and cloves onto a piece of parchment paper. Turn the mixer on low and gradually add the flour mixture to the butter mixture. Mix for 30 seconds, stop the mixer and scrape down the sides of the bowl. Add the chopped nuts and mix to incorporate. Transfer to plastic wrap, flatten into a one-inch-thick disk and refrigerate for one hour.

Preheat oven to 350 degrees. Divide dough into one-third and two-thirds. On a floured surface, roll out the larger portion to one-fourth-inch thickness. Using a two-inch cookie cutter, cut out as many cookies as possible. Transfer them to a parchment-lined one-half sheet tray. Combine the scraps and repeat.

Place one-half teaspoon of raspberry jam onto the center of each cookie.

On a clean floured surface, roll out remaining dough to one-fourth-inch thickness. Using the same cookie cutter, cut out as many cookies as possible. Using a three-fourths inch cookie cutter, cut a hole in the center of each cookie. Place each cut-out cookie on top of the raspberry jam cookie.

Chill for 15 minutes and bake for 12 to 15 minutes or until golden and bubbly. Cool slightly and dust with powdered sugar.

Editor's note: There are two ways to take the skins off hazelnuts. Place them in boiling water with one teaspoon of baking soda for about 10 minutes; the skins will slip off. Or, roast in the oven and then rub nuts with a towel. 

GIANT EXTRA BITTERSWEET CHOCOLATE CHUNK COOKIES

GIANT EXTRA BITTERSWEET CHOCOLATE CHUNK COOKIES 

Makes 8 giant cookies

8 tablespoons (1 stick) unsalted butter

3/4 teaspoon vanilla extract

1/3…“ cup sugar

1/2 teaspoon kosher salt

1 cup all-purpose flour, sifted

1 cup chopped walnuts

9 ounces extra-bittersweet chocolate, chopped into 1-inch chunks

Heat the oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil, shiny-side up.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until just barely soft. Beat in the vanilla, sugar, and salt and then mix in the flour until just incorporated. Using a heavy wooden spatula, stir in the nuts and chocolate.

Use a 1/3-cup measuring cup to scoop an even amount for each cookie. Roll each scoop of dough into a ball. Put the cookies on the prepared sheet and flatten to about 1/2-inch thick and 3-1/2 inches wide.

Bake, rotating the pan halfway through, until the cookies are a pale golden color and darker around the edges, 16 to 18 minutes. Allow the cookies to cool--at least slightly--before devouring.

CHERRY CLAFOUTIS

CHERRY CLAFOUTIS 

From old ski bum days!  Tea Room Alpenrose, Vail.

1 1/2 pounds pitted fresh sweet cherries
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup white sugar
8 egg whites
1 cup skim milk
1 cup heavy cream
1 (7 inch) vanilla bean, split lengthwise and crushed
3 tablespoons kirsch (cherry brandy)
1 tablespoon confectioners' sugar for dusting

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.

Spread out the cherries in the bottom of the prepared pan, and set aside. 

In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.

Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

BAKED FUDGE

Baked Fudge

     Another dish from the Victorian Sampler. 

4 eggs
2 c. sugar
1 c. butter, melted
1/2 c. flour
1/2 c cocoa
1 c. chopped nuts, walnuts or pecans
2 tsp. vanilla

Cream eggs and sugar.  Add melted butter.  Sift flour and cocoa together after combining and add to mixture.  Add nuts and vanilla.  Pour into 9 x 12-inch greased pan.  Set in a pan of hot water and bake at 325 degrees for 45 minutes to 1 hour or until crusty on top and soft inside.  Serve warm with scoop of ice cream and garnish with a maraschino cherry.  
Serves 8 to 12

Note:  Of course it doesn't stay hot forever.  We microwaved each serving for precisely 20 seconds before serving.  It must be served hot and the maraschino is indispensable.

LEMON CAKE

Lemon Cake

FOR THE CAKE AND SYRUP:

16 tbsp. unsalted butter, softened, plus more for pans

2 1/2 cups cake flour, plus more for pans, sifted

2 1/2 tsp. baking powder

1 tsp. kosher salt

1/2 cup milk

1 tsp. vanilla extract

1 3/4 cups sugar

1 tbsp. lemon zest

4 eggs

1/3 cup fresh lemon juice

FOR THE FROSTING:

1 1/2 cups sugar

1/4 cup cornstarch

1/4 cup lemon zest

1 tsp. kosher salt

10 egg yolks

1 cup fresh lemon juice

1 1/2 cups unsalted butter, softened

1 tsp. vanilla extract

1. Make the cake: Heat oven to 350°. Butter and flour two 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally to produce four layers; set aside. Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.

Make the frosting: Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice. Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.

To assemble, place one cake layer on a cake stand, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting. Place another cake over the frosting, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup. Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.

GATEAU de SYROP

GATEAU de SYROP

1 stick (4 ounces) butter, slightly softened at room temperature, more for buttering pan

2 cups flour, more for pan

½ cup sugar

2 cups cane syrup, preferably Steen’s, or Golden Syrup,more for serving

2 eggs 
1 teaspoon salt
½ teaspoon baking soda

½ cup buttermilk

2 teaspoons vanilla extract 
optional
½ cup coarsely chopped toasted pecans, for serving

Whipped cream, for serving.

1. Heat oven to 350 degrees. Thickly butter and flour a tube pan, large loaf pan or 13-by-9-inch baking pan. In a mixer, cream butter and sugar together until fluffy. Mix in syrup and eggs.

2. In a bowl, combine flour, salt and baking soda. Add half of this mixture and half the buttermilk to syrup mixture and mix. Repeat, then mix in vanilla, if using.

3. Pour batter into prepared pan and bake 45 to 60 minutes, until springy to the touch. Cool in pan on rack. Serve in slices or squares, with a dollop of whipped cream, a sprinkling of chopped nuts and a drizzle of cane syrup on top.

Yield: 10 to 12 servings.

VICHYSSOISE

Vichyssoise

3 leeks
3 Tbsp butter
1 rub celery
3 potatoes, peeled
1 qt chicken stock
½ cup white wine
1 cup sour cream
Dash of hot pepper sauce
Salt and pepper to taste
Dash of nutmeg
Chopped chives for garnish

Using the white part of the leeks, put through slicing blade of food processor. Saute in butter until soft, not brown. Slice potatoes and add to leeks with chicken stock and wine; cook until potatoes are done. Puree boiled potatoes. Using steel blade, put potatoes into bowl and process until smooth, return to pan. Add sour cream and seasonings. Chill: garnish with chives. Serves 8.

PINEAPPLE BUTTERMILK SHERBET

Pineapple Buttermilk Sherbet 

When you have extra buttermilk from making biscuits etc. make this. The stirring (frequently please) breaks up the larger ice crystals and gives it a creamer texture. Yes you can freeze it in an ice cream freezer if you like. If you do squeeze as much juice out of the pineapple as possible and stir in the pineapple itself when the freezing is complete.

2 cups buttermilk

1 can (20 ounces) Unsweetened crushed pineapple, undrained

3/4 cup sugar

½ tsp. Vanilla

In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9 inch square dish. Cover and freeze for 1 to 1 ½ hours or until mixture begins to harden.

Stir.

Freeze 3-4 hours longer or until firm, stirring occasionally. Remove from the freezer 20-25 minutes before serving.

10 serves.