Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

• 
  
  7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2/3 cup lukewarm (90°F to 100°F) water
  
  


• 
  
  2 Tbs. olive oil; more as needed
  
  

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Clementine Crêpes Suzette

This is an update on the classic French dessert, which used to be a favorite in restaurants, prepared tableside by a uniformed maître d’. This version is fresher, with clementine juice rather than the traditional orange juice. The original recipe requires flambéing to caramelize the sugar, but here, a caramel-based sauce lends that bittersweet note of burnt sugar without the pyrotechnics.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup mild honey, such as clover
  
  


• 
  
  1 cup fresh clementine or tangerine juice
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2/3 cup heavy cream
  
  


• 
  
  2 tsp. confectioners’ sugar
  
  


• 
  
  2 tsp. Grand Marnier or other orange liqueur
  
  


• 
  
  8 8-inch crêpes, warmed if made ahead
  
  

Heat the sugar and 2 Tbs. water in a 10-inch skillet or sauté pan over medium-high heat, stirring until the sugar dissolves and the mixture starts to boil. Once it boils, let it cook without stirring until it becomes very pale amber, about 4€ minutes. Stir in the honey until blended and continue to cook, stirring occasionally, until the mixture is deep amber, 1 €to 2€ minutes more (it will bubble vigorously; adjust the heat as necessary so it doesn’t boil over).

Remove the skillet from the heat and pour in the clementine juice (be careful; it will splatter). Put the skillet back on the heat and simmer the caramel, stirring to dissolve any hard bits, until the mixture is smooth and slightly thickened, 3€ to 4 €minutes. Stir in the butter until combined. Keep warm over very low heat.

Beat the heavy cream in a large bowl with an electric hand mixer on medium speed until it forms soft peaks, 2 €to 3 €minutes. Add the confectioners’ sugar and Grand Marnier and continue to beat until you have billowy, medium-firm peaks, about 1€ minute more.

Fold each of the crêpes in half, then in half again to make triangles. Arrange them in the skillet and let them heat through and soak up some of the caramel sauce. Carefully flip the crêpes and let them heat for another minute or so. Transfer to dessert plates, garnish with a dollop of the whipped cream, and serve.

Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

For the grilled corn salsa:

• 
  
  6 medium ears corn
  
  


• 
  
  3 Tbs. fresh lime juice (from 1 medium lime)
  
  


• 
  
  2 Tbs. sunflower or vegetable oil
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the poblano cream sauce:

• 
  
  3 medium poblano peppers
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. sunflower or vegetable oil
  
  


• 
  
  1/2 cup small-diced white onion
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  Kosher salt
  
  

For the empandas:

• 
  
  1/2 lb. lump crabmeat, picked over for shells
  
  


• 
  
  2 Tbs. thinly sliced scallion greens
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg
  
  


• 
  
  4 sheets frozen packaged puff pastry (preferably Pepperidge Farm brand), thawed overnight in the refrigerator
  
  

Make the grilled corn salsa:

Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire.

Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk.

Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack.

Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper.

Make the poblano cream sauce:

Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them.

In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm.

Make the empanadas:

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F.

Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper.

Beat the egg in small bowl with 1 Tbs. of water.

Cut each puff pastry sheet into four 3-1/2-inch squares. Drop 1 rounded Tbs. of the crab mixture in the center of each pastry square. With a pastry brush, brush two adjoining edges of each square with the egg and fold the opposite corner over to form a triangle, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking.

To serve:

Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Salty Caramel Croquembouche with Ricotta Cream

This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coating. Serve this festive dessert the day it’s assembled.
Watch the two-part video series on How to Make Croquembouche to see this centerpiece dessert come together step by step. The videos include detailed instructions along with tips to ensure success—even if it is your first time taking on this recipe. 

For the pastry cream

• 
  
  1-1/2 cups whole-milk ricotta
  
  


• 
  
  3 cups whole milk
  
  


• 
  
  3 large eggs
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  Table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  6 Tbs. cornstarch
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces
  
  

For the pâte à choux puffs

• 
  
  7-1/2 oz. (15 Tbs.) unsalted butter
  
  


• 
  
  2-1/2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
  
  


• 
  
  10 large eggs
  
  

For assembly

• 
  
  2-1/2 cups granulated sugar
  
  


• 
  
  1 Tbs. sea salt
  
  


• 
  
  One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
  
  


• 
  
  Toothpicks
  
  

Make the pastry cream

Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.


Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.


Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.


Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Make and fill the pâte à choux puffs

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.


Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.


Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.


Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.


Repeat with the remaining dough on freshly lined baking sheets.

Assemble the croquembouche

Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.


Have a large bowl of ice water ready. Put the sugar and salt in a 3-quart heavy-duty saucepan. Add 2/3 cup water and swirl to moisten the sugar. Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes. Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more. Immediately put the bottom of the pot in the ice water to stop the cooking. Remove the pot from the water and put it on a heatproof surface.


Have a small bowl of ice water nearby. Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff. Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs. If you get any hot caramel on your fingers, immediately dip them into the ice water to stop the burn.


As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.


When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance. Serve any extra cream puffs on the side.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Grape Schiacciata

This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine. 

• 
  
  15.67 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2-1⁄2 Tbs. olive oil
  
  


• 
  
  1 Tbs. red wine
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup water
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  3 cups champagne or Concord grapes
  
  

Combine the flour, yeast, salt, honey, oil, wine, egg, water, and orange zest in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium-high speed until smooth and silky, 6 to 8 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature for up to 1-1⁄2 hours.

Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into 2 equal pieces. With a floured rolling pin, roll 1 of the pieces into a rectangle measuring about 15 by 12 inches. Place the rectangle on the prepared baking sheet and press the dough so that it covers the bottom and comes up the sides of the sheet.

Sprinkle three-quarters of the grapes evenly over the dough. Roll out the remaining piece of dough and place it on top of the grapes, stretching it to cover. Sprinkle the remaining grapes evenly over the dough. Allow the schiacciata to sit, uncovered, for 20 minutes.

Preheat the oven to 400°F. Bake the schiacciata in the middle of the oven until well-browned, 45 to 50 minutes. Let cool on the baking sheet for 10 minutes, and then lift it with a large spatula onto a wire rack to cool completely before cutting into squares. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour 
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. ground cinnamon  
  
  


• 
  
  1 tsp. table salt 
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For the topping:

• 
  
  2 Tbs. granulated sugar 
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Cousin John's Café Belgian Waffles

This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the inside—I can’t decide whether it’s more like eating an omelet or a popover. Either way, they melt in your mouth. I used to make these at Cousin John’s Café in Park Slope, Brooklyn, which I owned with my cousin Louis. (He named the restaurant after me.) Cousin John’s, which opened in 1986, is still around, and Louis is still serving these waffles. They are made with bread flour instead of all-purpose to give them the necessary structure to support the eggs and cream.

• 
  
  1 cup plus 1/4 cup whole milk
  
  


• 
  
  1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1/2 tsp. coarse salt
  
  


• 
  
  7/8 cup bread flour
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 cup heavy cream, plus 3/4 cup for whipping
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1 cup pure maple syrup, for serving
  
  


• 
  
  3 cups mixed fresh berries
  
  

In a medium, heavy-bottomed saucepan, combine 1 cup of the milk, the butter, and salt and bring to a rolling boil over medium heat. Remove from the heat. Add the flour all at once and stir with a wooden spoon to incorporate. Return the pan to low heat and cook, stirring, until the dough comes together in a mass, pulls away from the sides, and leaves a film on the bottom of the pan, 2 to 3 minutes.

Transfer the dough to the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed for 2 to 3 minutes to release excess steam. Increase the speed to medium. Add the eggs, one at a time, beating until fully incorporated after each addition and scraping down the sides and bottom of the bowl.

Return the mixer to low speed. Beat in the remaining 1/4 cup milk and the 1/2 cup of cream.

Combine the remaining 3/4 cup of cream and the confectioners’ sugar in a medium bowl. Whisk or beat with an electric mixer until medium peaks form; cover the whipped cream and refrigerate until ready to serve.

In a small saucepan, heat the syrup over medium heat until warm, 3 to 5 minutes. Transfer to a serving pitcher.

Heat an 8-inch round Belgian waffle iron. Scoop in half of the batter and spread over the grate. Cook until the steam dissipates and you no longer see steam coming out the sides. Then open and check the waffle: It should be amber-brown with a soft interior. The total cooking time will be 5 to 8 minutes. Repeat with remaining butter.

Serve immediately, with berries, warm syrup, and whipped cream.

Homemade Pop-Tarts

When I started baking professionally, I dreamed of all the things I would offer at my own bakery. These childhood tarts were high on my list, and I thought if I made them from scratch, they could surpass the packaged supermarket version I remembered. I was right. The tarts we make at Flour Bakery + Cafe get steady attention from both our customers and the press. Making them is similar to making ravioli: First, you roll out flaky, buttery dough into a big sheet and score it into rectangles. Then, you spoon jam into the rectangles, lay another sheet of pastry dough on top, and press down to make little jam pockets. Finally, you cut the pockets apart and bake them to golden brown yumminess.

For the Pâte Brisée

• 
  
  1 3/4 cups (245 grams) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup (2 sticks) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  2 egg yolks
  
  


• 
  
  3 Tbs. cold milk
  
  

• 
  
  1 egg, lightly beaten
  
  


• 
  
  1 cup (340 grams) raspberry jam
  
  

For the simple vanilla glaze

• 
  
  1 cup (140 grams) confectioners’ sugar
  
  


• 
  
  1/4 tsp. vanilla extract
  
  


• 
  
  2 to 3 Tbs. water
  
  


• 
  
  Rainbow sprinkles for sprinkling (optional)
  
  

Make the pastries

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 11/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.

In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.

Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. (The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month). 

When you're ready to use the dough, position a rack in the center of the oven, and heat the oven to 350°F.

Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 3-1/2-by-5-1/2-inch rectangles (about the size of an index card).

Brush the top surface of the entire scored rectangle with the egg. Spoon 2 Tbs. of the jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.

Using a knife, a pizza roller (easier), or a fluted roller (easier and prettier), and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.

Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.

Make the glaze

While the pastries are cooling, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup.

When the pastries have cooled for 30 minutes, brush the tops evenly with the glaze, then sprinkle with the rainbow sprinkles (if using). Let stand for 10 to 15 minutes to allow the glaze to set before serving.

The pastries can be stored in an airtight container at room temperature for up to 2 days.

Chewy Sugar Cookies

• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  
  


• 
  
  1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  2 drops almond extract (optional)
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  White or colored (coarse) sanding sugar for rolling (optional)
  
  

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.


In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.


Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Crunchy Sugar Cookies

• 
  
  1 cup granulated sugar; more for shaping
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  
  


• 
  
  1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  2 drops almond extract (optional)
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. baking soda
  
  


• 
  
  White or colored (coarse) sanding sugar for rolling (optional)
  
  

Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.


In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.


Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Warm Chocolate-Stout Brownie Sundaes

Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

For the brownies:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)
  
  


• 
  
  1/2 tsp. instant espresso powder
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/2 cup packed dark brown sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1/4 cup chocolate stout, at room temperature
  
  


• 
  
  1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  
  

For the sauce:

• 
  
  1/2 cup chocolate stout
  
  


• 
  
  3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup heavy cream
  
  

For serving:

• 
  
  1 quart dulce de leche ice cream
  
  

Make the brownies:

Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.

In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.

Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.

Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.

Fresh 3-Berry Shortcake

The second most popular dessert at Junior's in New York City is their Famous Fresh Strawberry Shortcake, which they've been serving 20 years longer than they have their cheesecake—it was on their menu when they opened in 1950. Here we've given it a delicious twist—making it with three kinds of berries instead of one.

For the cake layers

• 
  
  1-1/3 cups sifted cake flour
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  9 extra-large eggs, separated
  
  


• 
  
  1-1/3 cups sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1/2 tsp. pure lemon extract
  
  


• 
  
  1/2 cup (1 stick) unsalted butter, melted
  
  


• 
  
  1/2 tsp. cream of tartar
  
  

For the frosting and berry decoration

• 
  
  2 quarts ripe fresh strawberries
  
  


• 
  
  4 half-pints (about 3 cups) fresh raspberries
  
  


• 
  
  3 half-pints (about 3 cups) fresh blueberries
  
  


• 
  
  8 cups Decorator’s Never-Fail Whipped Cream
  
  

Bake the cakes

Place a rack in the middle position in your oven and
preheat to 350°F. Generously butter the bottoms and sides of two 9-inch round
cake pans with 2-inch-high sides (preferably nonstick). Line the bottoms only
with parchment paper. Sift together the flour, baking powder, and salt, then
place it back into the sifter.

In a large bowl with an electric mixer on high, beat
the yolks for 3 minutes. With the mixer running, slowly add half the sugar;
continue beating until thick, light yellow ribbons form, about 5 minutes more.
Beat in the extracts. Sift the flour mixture over the batter and stir in with a
wooden spoon, just until no white flecks appear (don’t overmix!). Blend in the
butter. Wash the beaters well and dry.

In another large bowl, beat the egg whites and cream
of tartar with the mixer on high until frothy. Gradually add the rest of the
sugar and continue beating until stiff peaks form (the whites will stand up and
look glossy but not dry). Fold about one-third of the whites into the batter,
then the remaining whites. Don’t worry if you still see a few white specks, as
they’ll disappear during baking.

Divide the batter evenly between the 2 prepared cake
pans and bake on the middle oven rack until the tops look set and golden (not
wet or sticky) and a pick inserted in the centers comes out with moist crumbs
clinging to it, about 25 minutes. Touch the cakes gently in the center. When
they spring back, they are done. Watch carefully and don’t let the tops brown.
Transfer to wire racks and let cool in the pans for 15 minutes. Remove the
cakes from the pans and let cool completely on the racks. Peel off the
parchment liners.

Assemble, frost, and decorate the cakes

Rinse and hull the strawberries, then dry on paper
towels. Pick out 12 of the prettiest ones and set aside for decorating the top.
Slice the remaining strawberries across into circles to use between the layers
(you need about 4 cups). Rinse the raspberries and dry on paper towels. Pick
out 12 of the prettiest ones and set aside. Rinse the blueberries and dry on
paper towels. Pick out 25 of the prettiest ones and set aside. Cover the
berries with a wet paper towel. Prepare the whipped cream, cover with a damp
paper towel, and chill.

When the cakes have cooled completely, with a serrated
knife cut each layer horizontally (with a sawing motion) into 2 equal
layers—for a total of 4 thin layers. Brush away any crumbs. Place one layer,
bottom side down, on a cake plate and spread with 1⁄2-inch-thick layer (about 1
cup) of the whipped cream. Scatter some sliced strawberries, raspberries, and
blueberries over the top, pushing them down into the cream (this will help the
layers stay together as you slice and serve this tall cake). Spread 1⁄3 cup
cream over the top of the second layer and place, cream side down, on the first
layer. Repeat in the same way with whipped cream and berries on top. Spread 1⁄3
cup cream over the top of the third layer and place, cream side down, on the
second layer. Repeat with another  1⁄2-inch
layer of cream and the remaining berries (excluding the reserved berries for
the top). Spread 1⁄3 cup cream over the top of the fourth layer and place,
cream side down, on the third layer. Fill in any empty spaces between the
layers with whipped cream to even up the side. Brush away any crumbs. Refrigerate
until chilled and set, 1 to 2 hours. Refrigerate the remaining whipped cream.

Frost the side and the top of the cake with whipped
cream, using a 1⁄2- to 3⁄4-inch layer of cream on the top. (Be sure to reserve
some to pipe rosettes.) Use an icing spatula to smooth the side and top. Stand
up a ring of whole strawberries about 11⁄2 inches from the edge, then arrange a
circle of raspberries in the center. Fill up the space between the two rings of
raspberries with blueberries. Fit a pastry bag with a large open-star tip (#172
or #2110/1M), fill it three-fourths full with the remaining whipped cream, and
pipe a border of whipped cream rosettes on the top, around the outside rim of
the cake.

Refrigerate the cake for at least 1 hour or until
serving time (but not more than 3 hours). Slice the cake with a sharp
straight-edge slicing knife, not a serrated cake knife. This cake is best
served the day it is made.

TIP: 
Don't freeze this cake. It will not look pretty or hold up when
defrosted. The fruits will lose their shape, their colors will bleed,
and the whipped cream frosting will lose its design.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
  
  


• 
  
  1-1/3 oz. (1/3 cup) cake flour
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
  
  


• 
  
  1/4 cup ice-cold water
  
  


• 
  
  1 tsp. cider vinegar
  
  

For the filling and topping

• 
  
  4 large egg yolks
  
  


• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
  
  


• 
  
  1-1/2 cups cold heavy cream
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Cardamom Shortbread Cookies

Cardamom adds just a subtle intriguing note to classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1-1/4 tsp. ground cardamom
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, cardamom, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


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  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


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  1/2 tsp. baking powder
  
  


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  1/4 tsp. salt
  
  


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  1/4 cup (1/2 stick) butter, softened
  
  


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  1/2 cup granulated sugar
  
  


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  1/4 cup firmly packed brown sugar
  
  


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  2 eggs, lightly beaten
  
  


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  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.