Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted meringue, with a rich caramel sauce and fresh berries.

For the crust

• 
  
  5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, melted
  
  


• 
  
  2 Tbs. granulated sugar
  
  

For the lemon layer

• 
  
  2 cups granulated sugar
  
  


• 
  
  3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
  
  


• 
  
  2 large eggs
  
  


• 
  
  8 large egg yolks
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into small pieces and softened
  
  


• 
  
  1-1/2 cups heavy cream, chilled
  
  

For the caramel sauce

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  1 cup superfine sugar
  
  


• 
  
  5 large egg whites, at room temperature (about 3/4 cup)
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  Fresh blueberries, for garnish
  
  

Make the crust

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.


In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

Make the lemon layer

Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.


Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.


In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.


Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.


In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you may not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

Make the caramel sauce

In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

Make the meringue

Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2-quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235°F to 240°F on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.


Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• 
  
  Coarse sea salt
  
  


• 
  
  4 shots freshly squeezed red grapefruit juice
  
  


• 
  
  1 shot plata tequila
  
  

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Sear-Roasted Halibut with Blood Orange Salsa

Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the fish's flavor is mild, it's the perfect vehicle for the blood orange salsa that's bursting with sweet, citrusy flavor.  

For the salsa

• 
  
  3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
  
  


• 
  
  3 small blood oranges, cut into segments, segments cut in half
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the halibut

• 
  
  1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6-oz. skinless halibut fillets
  
  


• 
  
  3 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Make the salsa

In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

Cook the halibut

In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked  through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Lemon Meringue Pie

Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep.

For the crust:

• 
  
  6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
  
  


• 
  
  2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
  
  


• 
  
  2 to 4 Tbs. ice water
  
  

For the filling:

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  2 oz. (1/4 cup plus 2 Tbs.) cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
  
  


• 
  
  1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
  
  


• 
  
  1 oz. (3 Tbs.) finely ground gingersnap cookies
  
  

For the meringue:

• 
  
  5 large egg whites, at room temperature
  
  


• 
  
  3/4 cup superfine sugar
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. cream of tartar
  
  

Make the dough:

Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.

Empty the mixture into a large bowl. Drizzle 1 Tbs. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center; repeat with a second tablespoon of ice water. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. If they feel dry and crumble easily, add more water, 1 Tbs. at a time (up to 4 Tbs. total), until the clusters feel moist and bind together.

Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.

Shape the crust:

Butter the bottom, sides, and rim of a 9-inch glass pie plate.

On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Trim the dough with scissors to a 3/4- to 1-inch overhang. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Chill for at least 30 minutes before baking.

Bake the crust:

Position a rack in the lower third of the oven and heat the oven to 425°F. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Fill 1/2 to 3/4 inch deep with dried beans or pie weights—do not overfill.

Bake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. If the foil doesn’t release easily, don’t force it—bake for a few minutes more and try again. If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. Reduce the oven temperature to 375°F and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more. Cool on a rack for at least 15 minutes. (Keep the oven on.)

Make the filling:

In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Whisk in 1/4 cup cold water until the mixture is smooth. Then whisk in another 1-1/4 cups cold water until combined. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Whisk briefly to smooth out the mixture; then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Remove the pot from the heat.

In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks; repeat with another 1/2 cup gel. Pour the yolk mixture into the pot and gently whisk to combine. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Remove the pot from the heat and dot the filling with the butter, pushing it under the surface; let stand for a minute to melt. Gently whisk in the lemon juice and zest until smooth.

Sprinkle the ground gingersnaps over the bottom of the pie crust; pour the filling over the crumbs and smooth the top with the spatula. Let cool to room temperature before making the meringue, at least 30 minutes.

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 
  
  1 lb. (500
  grams) chicken livers, trimmed
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Salt
  
  


• 
  
  Pepper
  
  


• 
  
  4 Tbs. (60 grams) butter
  
  


• 
  
  Juice of 2 lemons
  
  


• 
  
  4 sprigs Italian parsley, minced
  
  

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano.

• 
  
  5 medium blood oranges
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. white wine vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
  
  


• 
  
  1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
  
  


• 
  
  3/4 cup blanched hazelnuts, toasted and coarsely chopped
  
  


• 
  
  1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese
  
  

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted meringue, with a rich caramel sauce and fresh berries.

For the crust

• 
  
  5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, melted
  
  


• 
  
  2 Tbs. granulated sugar
  
  

For the lemon layer

• 
  
  2 cups granulated sugar
  
  


• 
  
  3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
  
  


• 
  
  2 large eggs
  
  


• 
  
  8 large egg yolks
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into small pieces and softened
  
  


• 
  
  1-1/2 cups heavy cream, chilled
  
  

For the caramel sauce

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  1 cup superfine sugar
  
  


• 
  
  5 large egg whites, at room temperature (about 3/4 cup)
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  Fresh blueberries, for garnish
  
  

Make the crust

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.


In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

Make the lemon layer

Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.


Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.


In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.


Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.


In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you may not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

Make the caramel sauce

In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

Make the meringue

Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2-quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235°F to 240°F on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.


Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

Lemon Icebox Cake

Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel food cake are layered with a luscious lemon mousse right in the cake pan.

For the lemon filling

• 
  
  1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)
  
  


• 
  
  3/4 cup egg yolks (from 11 to 12 large eggs)
  
  


• 
  
  6 Tbs. granulated sugar
  
  


• 
  
  2/3 cup fresh lemon juice (from about 2 lemons)
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1-1/2 cups heavy cream, chilled
  
  

For the meringue

• 
  
  2 tsp. powdered unflavored gelatin
  
  


• 
  
  1 cup plus 3 Tbs. granulated sugar
  
  


• 
  
  3/4 cup egg whites (from 5 to 6 large eggs)
  
  


• 
  
  3/4 tsp. cream of tartar
  
  

To finish the dessert

• 
  
  1 10-inch Angel Food Cake 
  
  


• 
  
  Vegetable oil, for the pan
  
  

Make the lemon filling

Put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar. Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon but still pourable, 4 to 5 minutes. (Don’t boil or it will curdle.) Pass the thickened curd through the sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.


When the lemon curd is cool, beat the cream with an electric mixer on medium speed just until soft peaks form, about 2 minutes. With a large balloon whisk or silicone spatula, fold in the lemon curd. Cover the bowl tightly with plastic wrap and refrigerate.

Make the meringue

In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30 seconds.


In a heavy-duty nonstick 2-quart saucepan over medium-high heat, combine 1 cup of the sugar and 6 Tbs. water and stir constantly until the syrup is bubbling, 2 to 3 minutes. Remove the pan from the heat.


In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 45 seconds. Add the cream of tartar and beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3 Tbs. sugar until stiff peaks form, 1 to 2 minutes.


Have ready a 2-cup or larger heatproof liquid measure. Return the pan of syrup to medium-high heat and boil until a candy thermometer registers 248°F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes.


Use a large balloon whisk or silicone spatula to fold one-third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.

Split the cake

Unmold the cake according to the recipe at right. Spread two 3-foot-long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it’s easy to assemble the cake.

Assemble the cake

Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.


Spread one-quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one-third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.


To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly.


Set the pan on top of a canister that’s smaller than the pan’s removable bottom and higher than the pan’s sides, and gently press down on the sides of the pan. If it doesn’t slide down easily, apply more heat to the sides.


Run a long offset spatula between the bottom of the cake and the pan. Run a wire cake tester or wooden skewer around the inner tube. Invert the cake onto a serving plate and remove the tube portion of the pan. Slice and serve the cake.

Lemon Chess Pie

This classic pie is excerpted from the cookbook Sweetie Pies.

For the crust:

• 
  
  1-1/3 cups all-purpose flour
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 cup chilled vegetable shortening
  
  


• 
  
  3 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed
  
  

For the filling:

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


• 
  
  1-1/2 cups sugar
  
  


• 
  
  1-1/2 Tbs. yellow cornmeal
  
  


• 
  
  3 large eggs
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. grated lemon rind
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  1/8 tsp. salt
  
  

Make the dough:

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It's better to err on the side of not having enough liquid than to have too much; you don't want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.

With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight.

Roll out the dough:

Preheat the oven to 350°F.

On a lightly floured work surface, roll out the ball of dough into a 12-inch circle about 1/8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the plate. Fold one side of the crust over in half. Fold the crust into quarters. Pick up the crust so that the center point is positioned in the center of the plate. Unfold the dough and press it firmly into the pie plate.

Trim all excess dough from the edge, except for a 1/2-inch flap of dough around the edge. Tuck the extra flap of dough under itself so it rests on the rim of the pie plate, and then crimp or flute the edge all the way around the pie.

Fill and bake the pie:

In a large bowl, cream together the butter and sugar until well blended. Stir in the cornmeal. Beat in the eggs, one at a time. Add the lemon juice and rind, vanilla, and salt and blend well.


Retrieve your pie crust. Use your thumb and index finger to pinch the edge of the crust all the way around the pie. Using a fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough. To doll up the crust a little more, crisscross the markings at a 45-degree angle by pressing the fork down with its tines pointing to the left, then rotate the pie slightly, and press down with the tines pointing to the right.


Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack before serving.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1 cup ricotta
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  2 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  

For the garnish:

• 
  
  3/4 cup lemon curd
  
  


• 
  
  Confectioners' sugar, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the lemon zest and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Garnish and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.

Spread lemon curd evenly over the top of the cheesecake. Sift confectioners' sugar evenly over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Lemon-Raspberry Crostata

This rustic tart has a sweet crust, almost like a sugar cookie. It is filled halfway with almond frangipane-almond paste, butter and egg-and baked. The frangipane is then topped with a Meyer lemon custard and fresh raspberries and baked again. It is served at room temperature with a dollop of whipped cream and some chopped toasted almonds.

For the crust

• 
  
  1 cup (2 sticks) unsalted butter, at room temperature
  
  


• 
  
  1/2 cup plus 3 Tbs. granulated sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  3 cups organic all-purpose flour
  
  


• 
  
  1/2 tsp. sea salt
  
  

For the frangipane

• 
  
  1-3/4 oz. almond paste
  
  


• 
  
  3-1/2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup confectioners' sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  1 heaping Tbs. organic all-purpose flour
  
  


• 
  
  Pinch of sea salt
  
  

For the lemon custard

• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1 tsp. organic all-purpose flour
  
  


• 
  
  1/4 cup Meyer lemon juice
  
  


• 
  
  1 large egg
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  Pinch of sea salt
  
  


• 
  
  1-1/2 tsp. Meyer lemon zest
  
  

To finish the tart

• 
  
  1 pint fresh raspberries
  
  


• 
  
  1 cup heavy cream, whipped to soft peaks
  
  


• 
  
  1/2 cup almonds, toasted and roughly chopped
  
  

Make the dough:

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed. Beat in the egg yolks, one at a time. Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.

Make the frangipane:

In the bowl of an electric mixer, using the paddle attachment, beat the almond paste on medium speed. Alternate adding the butter and confectioners' sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste. Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined.

Make the lemon custard:

In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt. Strain through a fine-mesh sieve, stir in the lemon zest and set aside.

Assemble and bake the tart:

Preheat the oven to 375°F.

Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom. Keep pressing in pieces until the entire pan is covered with a 1/4-inch-thick layer of dough. Bake for 10 to 12 minutes, until the crust is just golden. Remove and let cool.

Spread the bottom of the tart shell with a 1/2-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10 to 15 minutes, until the frangipane is set.

Turn the oven temperature down to 325°F. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane. Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes. Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.

Creamsicle Cheesecake

The flavors of the classic orange-cream popsicle get reinterpreted here in a creamy cheesecake with a crackly burnt-sugar topping. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. graham crackers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1 cup ricotta
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  3 Tbs. Grand Marnier
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  

For the topping:

• 
  
  2 Tbs. granulated sugar
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and the 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Grand Marnier, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Cranberry-Orange Bread

A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1-1/4 cups fresh or thawed frozen cranberries, halved if large
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 Tbs. finely grated fresh orange zest
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. orange juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries.

In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Lemon, Lavender, and Poppy Seed Loaf

Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  4 tsp. poppy seeds
  
  


• 
  
  1 Tbs. dried lavender
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 Tbs. finely grated fresh lemon zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  
  
  


• 
  
  4 tsp. fresh lemon juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, poppy seeds, lavender, baking powder, and salt. Whisk until well blended.

In a medium bowl, combine the milk, eggs, lemon zest, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the lemon juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

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.

Orange Butter Cookies with Grand Marnier Glaze

Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.

For the cookies

• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the grand marnier glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


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  2 Tbs. Grand Marnier
  
  


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  1-1/2 Tbs. heavy cream; more as needed
  
  


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  2 tsp. finely grated orange zest
  
  


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  Pinch of table salt
  
  

Make the cookies

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)

Glaze the cookies

In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.

Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.