Buttered Crepes with Caramel and Pecans
Buttered Crepes with Caramel and Pecans
Recipe courtesy of Rick Bayless
Serves 4
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 cup milk
2 large eggs
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
Canola oil, for brushing skillet
9 tablespoons unsalted butter
1 cup pecans, coarsely chopped
Goat Milk Caramel with Spirits (recipe follows)
Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.
Goat Milk Caramel with Spirits
Makes 1 1/2 cups
1/4 teaspoon baking soda
1 quart goat milk
1 cup sugar
1 tablespoon corn syrup
1 1/2-inch cinnamon stick
1 tablespoon rum, brandy, or sweet sherry
In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside. In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.
Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.
Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.
Eggnog Cups
Eggnog Cups
Serves 8
7 large egg yolks
2/3 cup sugar
2 tablespoons all-purpose flour, sifted
2 cups milk
1/2 vanilla bean, split lengthwise
1 teaspoon nutmeg, preferably fresh grated
1 Pate Brisee
1 tablespoon plus 1 cup heavy cream
2 tablespoons confectioners' sugar, sifted
1 tablespoon rum
Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon formswhen beaters are lifted, about 5 minutes. Add flour; beat until combined.
Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups. Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
Preheat oven to 350 degrees;. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to beat until soft peaks form. Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.
Pate Brisee
Makes one double-crust or two single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Black Bottom Pie
Black Bottom Pie
Makes 10-inch pie
Unsalted butter, for pie plate
All-purpose flour, for dusting
Pate Brisee (Pie Dough) (recipe follows)
1 1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup cold water
1 envelope gelatin
4 large eggs, separated
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon dark rum
1 cup heavy cream
1/4 cup chocolate shavings, for decorating
To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.
Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.
In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.
Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.
Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.
Pate Brisee (Pie Dough)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 Cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Roberta Heart Cake
Roberta Heart Cake
Recipe courtesy of Martha Stewart
Serves 10 to 14
Unsalted butter, for pan
1 1/2 tablespoons instant espresso powder
6 tablespoons hot water
24 ounces semisweet chocolate, coarsely chopped
6 tablespoons dark rum
9 large eggs
3/4 cup granulated sugar
1 1/2 cups heavy cream
1 tablespoon confectioners' sugar
1 tablespoon pure vanilla extract
Sweetened whipped cream, for garnish (optional)
Preheat oven to 350 degrees;. Place a large roasting pan in the oven, and fill 1 inch with boiling water. Butter a 10-inch heart-shaped pan 2 inches deep. Line with parchment paper; set aside.
In a small bowl, combine the espresso and water. Stir to dissolve. In a heatproof bowl, combine the chocolates, espresso mixture, and rum over a saucepan of simmer water. Stir until smooth. Remove, and set aside.
Over the same saucepan of simmering water, combine the eggs and granulated sugar in a large heatproof bowl. Beat, using a handheld electric mixer, until thick, fluffy, and almost tripled in volume. Whip the cream in a chilled bowl until soft peaks form. Add the confectioners’ sugar and vanilla. Fold the melted-chocolate mixture into the egg mixture. Gently fold in the whipped cream. Transfer to prepared pan. Immediately set the pan in the roasting pan with hot water in the oven. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and let cool in the water bath. When cool, cover, and refrigerate overnight.
Just before serving, uncover the pan, and warm slightly in an inch of warm water to loosen from pan. Invert onto a platter. Pipe the sweetened whipped cream onto the chocolate heart with a decorative tip, if desired.
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Makes one 10 1/2-inch cake
1/2 cup dried tart cherries
1 whole pineapple (about 3 1/2 pounds), outer skin removed and uncored
1 cup cake flour
1 1/2 teaspoons baking powder
1 1/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1 vanilla bean, split lengthwise, seeds scraped
2 large eggs
6 tablespoons whole milk
1/2 teaspoon pure almond extract
1 cup heavy cream, well chilled
2 tablespoons dark rum
1. Heat oven to 350°. Line a baking sheet with parchment. Place cherries in a small heat-proof bowl. Bring 1 cup water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside.
2. Heat 1/2 cup of granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark-brown sugar.
3. Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion).
4. In a heavy-duty mixer fitted with the paddle attachment, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula.
5. Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes.
6. Meanwhile, pour cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. Remove cake from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream.
Bûche de Noël
Bûche de Noël
Recipe courtesy of Johnny Iuzinni
Serves 10 to 12
5 large egg yolks
1 1/3 cups sugar
1/3 cup vegetable oil
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
4 large egg whites
Chocolate Ganache (recipe follows)
Chestnut Pastry Cream (recipe follows)
1/3 cup slivered almonds, toasted
Marzipan or 8 ounces store-bought marzipan (recipe follows)
Confectioners' sugar, for dusting work surface and decorating
Meringue Mushrooms (recipe follows)
1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
2. Place egg yolks and 1/3 cup sugar in the bowl of an electric mixer. Place bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until room temperature. Add vegetable oil and 5 tablespoons water, fold to combine.
3. In a large bowl, sift together cocoa powder, baking soda, and flour; set aside. In another bowl attached to an electric mixer fitted with the whisk attachment, add egg whites. Add remaining 1 cup sugar to egg whites in 3 batches, whisking to dissolve the sugar after each addition; continue to beat egg whites until firm but not dry. Fold flour mixture into egg yolk mixture, alternating with egg white mixture, beginning and ending with the flour.
4. Spread mixture evenly into prepared baking sheet. Transfer baking sheet to oven and bake until springy to the touch, 8 to 10 minutes. Immediately lift cake out of baking sheet using parchment paper and transfer to another baking sheet. Let cool to room temperature.
5. Place parchment paper side down, on work surface. Trim about 1 inch from all sides of the cake and discard trimmings. Spread cake evenly with ¼ of the ganache; let stand until set. Spread chestnut pastry cream evenly over the layer of ganache; sprinkle with toasted almonds.
6. On a clean work surface, roll marzipan into a log 17 inches in length. Position the cake on your work surface with the long side of the cake parallel to the edge of your work surface. Place marzipan near the edge of the long side nearest to the edge of your work surface. Begin rolling cake to enclose marzipan, pulling away the parchment paper as you roll. Use the paper to then wrap the rolled cake, twisting each end to fit the size of the cake. Transfer cake to freezer and freeze for 1 hour.
7. Unwrap cake and trim 1/4 inch from each end. Cut each end on the diagonal to form a small triangular piece from each end. Place a wire rack over a sheet pan and place cake on top of rack. Pour 1/2 of the remaining ganache over the cake. Adhere triangles to the sides of the cake to form branches. Pour remaining ganache over the cut pieces to glaze.
8. Transfer cake to a serving platter. Dip your index finger into a small bowl of confectioners’ sugar and make a fingerprint in the center of all four cut sides. Using two different-size small round cookie cutters or glasses, dip the edges into confectioners’ sugar and place around the fingerprints to form the rings in a cut log. Decorate cake and platter with meringue mushrooms. Refrigerate until ready to serve.
Chocolate Ganache
Makes enough for one Bûche de Noël
12 1/2 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
1. Place chocolate in a large heatproof bowl. Bring heavy cream to a boil in a small saucepan. Add one quarter of the cream to the chocolate and stir with a spatula until the chocolate begins to melt. Continue adding the cream, in three batches, stirring after each addition, until the chocolate is melted, and the mixture is smooth and shiny. Place plastic wrap directly on the surface and keep at room temperature until ready to use.
Chestnut Pastry Cream
Makes enough for one Bûche de Noël
2 cups milk
1 vanilla bean, split and scraped
2/3 cup sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
5 ounces unsweetened chestnut paste
1/4 cup rum (optional)
1. Place milk and vanilla bean seeds in a medium saucepan and bring to a boil.
2. Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture. Transfer egg mixture to saucepan with the remaining milk mixture. Place over medium-high heat, whisking constantly, and bring to a boil. Cook for 2 minutes.
3. In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.
Marzipan
Makes enough for one Bûche de Noël
1 tablespoon corn syrup
3/4 cup confectioners' sugar, sifted, plus more for work surface
Zest of 1/2 orange
1/3 cup prepared almond paste
1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined and smooth. Wrap mixture in plastic wrap, and refrigerate until ready to use.
Meringue Mushrooms
Makes enough for one Bûche de Noël
4 large egg whites
1 1/4 cups sugar
1 teaspoon freshly squeezed lemon juice
2 tablespoons cocoa powder
1. Preheat oven to 250°. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. Place egg whites, sugar, and lemon juice in the bowl of an electric mixer. Place bowl over a saucepan of simmering water, and whisk constantly while rotating the bowl until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until stiff peaks are formed, about 10 minutes.
3. Fit a pastry bag with a 1/2-inch plain round tip. Transfer meringue to pastry bag. To create mushroom stems, pipe meringue in an upwards motion onto the prepared baking sheet, applying even pressure until you have a strip of meringue about 1 inch in length with a point at one end and a flat side at the other. To create mushroom caps, hold the pastry tip about 1/4-inch above the prepared baking sheet and apply pressure to the bag until a 3/4-inch round is formed. Continue making stems and caps as desired, making sure to reserve about 1/4 cup meringue for attaching the stems to the caps.
4. Dust mushroom caps with cocoa powder. Transfer baking sheet to the oven and bake until meringue is firm, about 1 hour.
5. Using a small paring knife, make a tiny incision in the center of the flat underside of the mushroom caps. Pipe a tiny bit of reserved meringue. Place the caps over the pointed ends of the stems, return mushrooms to baking sheet and continue to bake until meringue is hard and completely dry, about 2 hours. Store in a covered container at room temperature.
Martha’s Famous Eggnog
Martha's Famous Eggnog
Recipe courtesy of Martha Stewart
This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg
1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
Pear and Almond Frangipane Tart
Pear and Almond Frangipane Tart
Makes 1 ten-inch tart
1/2 cup (1 stick) unsalted butter, plus more for tart tin
1 tablespoon all-purpose flour, plus more for dusting
1/2 recipe Pâte Sucrée (recipe follows)
3/4 cup blanched almonds
1/2 cup sugar
1/4 cup dark rum
1 large egg
1 teaspoon pure almond extract
4 White Wine Poached Pears, cooled (recipe follows)
1/2 cup apricot jam, for glaze
1. Preheat oven to 375°. Lightly butter a 10-inch tart tin with a removable bottom. Set aside. Lightly dust a clean work surface with flour, and roll pastry dough into a circle with a 14-inch diameter. Fit circle into prepared tin, being careful not to stretch dough too thin. Transfer to freezer until firm, about 15 minutes. In a food processor fitted with the steel blade, finely grind almonds. Set aside.
2. Make the frangipane: Combine butter and sugar in bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy, about 2 minutes. Add ground almonds, 3 tablespoons rum, egg, almond extract, and flour, and beat until smooth. Spread evenly into chilled tart shell, and refrigerate while preparing pears.
3. Remove cooled poached pears from liquid, and cut each in half lengthwise, removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to stretch slices toward center of tart, which will elongate pears a bit and fill shell better than if pears were just placed flat. Bake until the tart shell is golden brown and the frangipane is puffed and brown, 40 to 45 minutes.
4. While the tart is baking, melt apricot jam with remaining 1 tablespoon rum in a small saucepan over medium heat. Brush warm-from-the-oven pears with apricot-rum glaze. Cool tart to room temperature before slicing.
White Wine Poached Pears
Makes 4
2 cups white wine, Champagne, or sparkling white wine
1 cup sugar
Juice and zest of 1 lemon
1 cinnamon stick
1 vanilla bean, split
4 firm but ripe Bartlett pears, stem on, peeled
Combine wine, 4 cups water, sugar, lemon juice, lemon zest, cinnamon stick, and vanilla bean in a large saucepan. Bring to a boil, and cook for 5 minutes. Add pears, reduce to simmer, and cook until the pears are tender when pierced with the tip of a knife, 20 to 30 minutes. Cool pears in poaching liquid.
Pâte Sucrée
Makes 2 eight- to ten-inch tarts or single-crust pies
2 1/2 cups all-purpose flour
3 tablespoons granulated sugar
Pinch of salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 cup ice water
2 large egg yolks, lightly beaten
1. Combine flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds.
2. With machine running, add ice water in a slow steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky; about 30 seconds. Test dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
3. Divide dough in half. Pat into discs, and wrap in plastic wrap. Chill at least one hour.
Lady Baltimore Cake
Lady Baltimore Cake
Makes one 8-inch cake
Nonstick vegetable cooking spray
3 cups cake flour (not self-rising)
4 teaspoons baking powder
Pinch salt
1 1/3 cups milk
2 tablespoons pure vanilla extract
3/4 cup shortening
1 cup plus 3 tablespoons sugar
6 large egg whites
Lady Baltimore Frosting and Filling (recipe follows)
1. Preheat the oven to 375°. Spray two 8-by-2-inch round cake pans with cooking spray and line with parchment paper rounds; set aside.
2. Sift together flour, baking powder, and salt into a medium bowl; set aside. In a 2-cup glass measuring cup, stir together milk and vanilla; set aside.
3. In the bowl of an electric mixer fitter with a paddle attachment, cream together the shortening and 1 cup sugar. With mixer on low speed, add flour mixture in three parts, alternating with milk mixture and beginning and ending with flour; beat until just combined.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 3 tablespoons sugar; beat on high speed until stiff, glossy peaks form. Do not overbeat. Gently fold a third of the egg-white mixture into the flour mixture until combined. Gently fold in remaining egg whites.
5. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into centers comes out clean, about 25 minutes.
6. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto wire rack; peel off parchment. Re-invert cakes and let them cool completely, top sides up.
7. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with the filling. Top with the remaining layer, bottom side up. Spread entire cake with frosting; remove parchment paper strips.
Lady Baltimore Frosting and Filling
Makes enough for one 8-inch cake
1/2 cup raisins, chopped
1/4 cup rum, kirsch, or warm tea
2 cups sugar
4 large eggs whites
Pinch of salt
2 teaspoons pure vanilla extract
1/2 cup chopped walnuts
1/2 cup chopped dried figs
1. Place raisins and liquor or tea in a small bowl; set aside. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup reaches 234° to 238° on a candy thermometer (soft-ball stage).
2. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add vanilla and beat until well incorporated.
4. For the filling, transfer one-third of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts and figs.
My Recipes 