Ingredients
Cake:
2 1/2 cups all-purpose flour
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
Frosting:
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners’ sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
Decorations:
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling
Directions
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it’s fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner’s’ sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
Apple Sage Chutney
- 4 peeled and diced Fuji apples, rough chop
- 1 cup red onion, diced fine
- 2 tablespoons butter
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1 tablespoon minced fresh sage
- 1/2 teaspoon crushed red pepper or more or less to taste
- Salt and pepper to taste
Roast chopped apples in a 375-degree oven for 20 minutes or until lightly browned.
Tip: Roast with the squash using the method in the risotto recipe.*
Sauté the onion in butter until soft, add roasted apples, vinegar and honey and stir and let simmer for 15 to 20 minutes. Stir in the minced sage and red pepper flakes. Add salt and pepper to taste. This can be served hot or at room temperature. Any extra can be stored in the refrigerator for up to two weeks.
Butternut Squash Risotto
1 small butternut squash, peeled and sliced into ½-inch cubes
3 tablespoons olive oil, divided
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1 1/2 cups Arborio rice
1/2 cup white wine (Chef Adam suggests Conundrum white.)
4 cups (32 ounces) chicken or vegetable broth, heated
1 cup water
1 cup fresh spinach
1/4 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter, diced
1 teaspoon salt, or more to taste
Freshly ground black pepper, to taste
Fresh or fried sage leaves for garnish**
*To roast the squash: Place the oven rack in the upper third of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper for the butternut squash. (For the chutney recipe, add apples as well, keeping them separate.) Toss the apples and squash with olive oil and bake squash for 20 minutes and apples 15 to 20 minutes.
Heat 1 tablespoon olive oil in a large 10-12-inch straight-sided skillet over medium heat until shimmering. Add the onion, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
Add rice and stir for 1 to 2 minutes until grains are coated in oil and onion.
Add wine and stir constantly on medium heat until wine is absorbed.
Add hot broth or hot water 1 cup at a time, stirring after each addition until liquid is absorbed, about 20 to 25 minutes. The risotto should be creamy, adding more liquid, if necessary. Stir in roasted squash and spinach until heated through. Add salt and pepper to taste.
Remove from heat and stir in pieces of butter and Parmesan cheese and serve on warm plates to keep the risotto loose. (Too much cheese can make it gummy.)
Add the apple chutney as a garnish. Top with fresh or fried sage.
**To fry the sage: Sauté 6 to 8 fresh whole sage leaves with olive oil until crisp. Crumble or leave whole to use as a garnish on the risotto.
Ingredients
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 24 halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
Directions
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
You can modify this by using raspberries and blackberries, one basket each, instead of plumbs, and 1/3 c. cornmeal and 2/3 c. flour.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into small pieces
- 12 cups frozen pitted tart red cherries (3 1/2 pounds)
- 2 cups sugar
- 6 tablespoons cornstarch
- 2 eggs
- ¾ cup milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla
- 8 ounces white baking chocolate, cut into 1/2-inch chunks
- 1 cup slivered almonds, toasted and coarsely chopped
- Pearl or sanding sugar (optional)
- Mascarpone Dream (optional)
Directions
- Preheat oven to 375°F. For biscuits, in a medium bowl stir together flour, the 1/4 cup sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; chill flour mixture while making filling.
- For filling, in a Dutch oven combine cherries, the 2 cups sugar, and the cornstarch. Cook over medium heat until cherries release their juices, stirring occasionally. Increase heat to medium-high; cook until thickened and bubbly, stirring constantly. Keep filling hot.
- In a small bowl whisk together eggs, milk, almond extract, and vanilla. Remove flour mixture from the refrigerator; add egg mixture, white chocolate, and almonds. Stir just until mixture is moistened.
- Transfer hot filling to a 3-quart-rectangular baking dish. Using a spoon, immediately drop biscuit dough into 12 to 16 mounds on top of filling. If desired, sprinkle biscuit mounds with pearl or sanding sugar.
- Bake for 25 to 30 minutes or until biscuits are golden brown. Cool in pan on a wire rack about 1 hour. If desired, serve with Mascarpone Dream.
Ingredients
- 1 ½ pounds boneless pork loin
- Salt
- Ground black pepper
- 3 tablespoons Pickapeppa or Worcestershire sauce
- 1 tablespoon olive oil
- 3 – 4 small parsnips, peeled and sliced
- 2 pears, cored and sliced and/or chopped
- ½ cup pear nectar or apple juice
- Fresh Italian parsley (optional)
Directions
- Slice pork 1/2 inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
- In a 12-inch skillet heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In the same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Pickapeppa sauce and pear nectar into skillet. Return pork to skillet. Cook for 5 minutes more or just until done (145°F). Remove pork and vegetables to a serving platter. Continue to boil sauce gently, uncovered, until slightly thickened.
- Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoons packed brown sugar
- ¼ cup butter
- ¼ cup finely chopped pecans, toasted
- 3 8 ounces package cream cheese, softened
- 1 8 ounce container mascarpone cheese
- ¾ cup packed brown sugar
- ½ cup pure maple syrup or maple-flavor syrup
- ¼ cup half-and-half or light cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3 eggs, lightly beaten
- 1 recipe Maple-Glazed Pears and Cranberries
- Whipped cream (optional)
- Pure maple syrup or maple-flavor syrup (optional)
Directions
- Preheat oven to 350°F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
- For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.
- Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).
- Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.
- To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.
Ingredients
FOR THE CRUST AND TOPPING:
- 1 ½ cups/190 grams all-purpose flour
- ⅓ cup/55 grams cornmeal
- ⅓ cup/50 grams confectioners’ sugar
- ¼ cup/55 grams light brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
FOR THE FILLING:
- 1 pound/455 grams blueberries
- ½ cup/110 grams light brown sugar
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 2 tablespoons all-purpose flour
- Small pinch of kosher salt
Directions
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.
Ingredients
- Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
- 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
- ¼ cup store-bought pesto
- ¾ cup shredded mozzarella (about 3 ounces)
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 3 large eggs
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.
Ingredients
FOR THE CAKE:
- ½ cup/113 grams unsalted butter at room temperature
- 1 ¼ cups/260 grams sugar
- 2 large eggs
- 1 ½ cups flour/188 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups/300 grams sour cream
- 1 teaspoon vanilla
FOR THE TOPPING:
- ½ cup/104 grams sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon cinnamon
- ⅓ cup/70 grams chopped pecans or walnuts
Directions
- Preheat oven to 350 degrees and generously butter a 8-by-8-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Ingredients
• 4 (1½”-thick) bone-in pork chops (about 4 lb. total)
• 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 Tbsp. crushed red pepper flakes
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. smoked paprika
• 1 tsp. cumin seeds, divided
• ½ cup honey
• 2 ripe peaches or nectarines, cut into 1″ pieces
• ½ small red onion, finely chopped
• 1 jalapeño, finely chopped
• Juice of 2 limes
• ¼ cup chopped cilantro
• Vegetable oil (for grill)
Directions
Step 1
Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
Step 2
Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
Step 3
Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
Step 4
Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
Step 5
Spoon peach pico de gallo over pork chops just before serving.
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