Ingredients
Bread Pudding
- 2 cups milk
- 1/4 cup butter or margarine
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon or nutmeg
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 6 cups dry bread cubes (8 slices)
- 1/2 cup raisins, if desired
Bourbon Sauce
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 2 tablespoons whipping cream
- 3 to 4 tablespoons bourbon or 2 teaspoons brandy extract
Directions
- Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13×9-inch pan; pour boiling water into pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
- In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.
Ingredients
- 2 2/3 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1 teaspoon vanilla
- 2/3 cup coarsely chopped nuts
Directions
- Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
- Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
- Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Ingredients
- 1 cup/230 grams unsalted butter, room temperature
- ¾ cup/165 grams granulated sugar
- 2 large eggs
- 2 ½ cups/360 grams all-purpose flour
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 teaspoon ground ginger
- 2 tablespoons/28 grams finely chopped candied ginger
- 3 tablespoons turbinado or other coarse raw sugar
- 2 tablespoons/18 grams finely ground dried hibiscus (from ¼ cup dried hibiscus flowers)
- 1 tablespoon fresh orange zest
- 2 tablespoons dried edible flower petals, such as rose (optional)
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
- In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
- In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
- Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
- Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
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.
