Irish Coffee

This cocktail is always served in an Irish coffee cup, which is clear to show off the light cream against the dark coffee and has a handle to prevent burns from a hot glass. Warm the glasses by filling them with hot water and letting them sit for a few minutes before pouring out the water.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  2 cups strong hot coffee
  
  


• 
  
  3/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3/4 cup heavy cream
  
  

Combine the brown sugar and 2 Tbs. water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. You’ll have 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.

Pour 1/2 cup of the coffee, 3 Tbs. of the whiskey, and 2 to 3 tsp. of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.

In a medium bowl, beat the cream with a whisk just until it’s frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.

Blueberry-Cassis Fool

With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

• 
  
  1-1/2 cups heavy whipping cream
  
  


• 
  
  2 ro 3 tsp. granulated sugar (or to taste)
  
  


• 
  
  1 cup Rustic Blueberry-Cassis Sauce
  
  

In a large bowl, whip the cream to soft peaks with an electric mixer. Add the sugar, if you like, and mix until just blended. Gently fold in the blueberry sauce until incorporated (leaving a few streaks of sauce unincorporated gives the fool a nice, rustic look).

Chill the fool until ready to serve, for up to 4 hours.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Summer Corn Chowder with Scallions, Bacon & Potatoes

When you've got fresh corn coming out of your ears, use them in this quick, satisfying soup, which uses the cobs to infuse even more corn flavor into the broth.

• 
  
  5 ears fresh corn
  
  


• 
  
  7 oz. scallions (about 20 medium)
  
  


• 
  
  3 slices bacon, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 jalapeño, cored, seeded, and finely diced
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3-1/2 cups low-salt chicken broth
  
  


• 
  
  1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme
  
  


• 
  
  2 Tbs. heavy cream
  
  

Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.

Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.

Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.

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.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

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.

Banana Cream Tarts with Chocolate Sauce

In this modern take on Bananas Foster, torched bananas and rum-spiked pastry cream are layered with on a cocoa-fueled crust and drizzled with a warm chocolate sauce.

For the chocolate crust

• 
  
  7-7/8 oz. (1-3/4 cups) unbleached all-purpose flour
  
  


• 
  
  1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, diced
  
  


• 
  
  1-3/4 oz. (6 Tbs.) confectioners’ sugar
  
  


• 
  
  1 large egg
  
  

For the pastry cream

• 
  
  2 cups whole milk
  
  


• 
  
  6 large egg yolks
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1-3/4 oz. (5 Tbs.) cornstarch
  
  


• 
  
  2 tsp. dark rum
  
  


• 
  
  1 vanilla bean, split and seeds scraped out
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter, softened
  
  

For the chocolate sauce

• 
  
  1/2 lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the whipped cream

• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For assembly

• 
  
  4 to 6 large ripe bananas (7 to 8 oz. each)
  
  


• 
  
  10 tsp. turbinado sugar
  
  


• 
  
  Dutch-processed cocoa powder
  
  


• 
  
  Mint leaves (optional)
  
  


• 
  
  Rum-raisin ice cream, preferably Häagen-Dazs
  
  

Make the chocolate dough

Sift the flour and cocoa powder into a medium bowl.


In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.


Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.

Make the pastry cream

In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)

Make the chocolate sauce

Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.

Bake the crusts

Position a rack in the center of the oven and heat the oven to 350°F.


Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2x10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2x9 inches and then cut it into ten 2-1/2x4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.

Whip the cream

In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and continue to beat until soft peaks form, about 1 minute. Add the vanilla and switch to a hand whisk, whipping until the cream forms stiff peaks.

Assemble the tarts

In a small saucepan, gently warm the chocolate sauce over low heat.


Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.


Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.


Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).

Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.

Ice Cream Parfaits with Strawberries and Balsamic Syrup

Sweet strawberries, tart balsamic, and vanilla ice cream make one great dessert.

• 
  
  1/2 cup balsamic vinegar
  
  


• 
  
  1 pint (12 oz.) strawberries, hulled and thinly sliced
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. freshly ground black pepper (optional)
  
  


• 
  
  1-1/2 pints vanilla ice cream, gelato, or frozen yogurt
  
  


• 
  
  1/4 cup pine nuts, toasted
  
  

Bring the vinegar to a simmer in a 2-quart nonreactive saucepan over medium heat. Simmer until glossy and reduced to 3 Tbs., about 10 minutes. Pour the reduced vinegar into a small bowl and let cool to room temperature.


Meanwhile, in a medium bowl, sprinkle the strawberries with the sugar and pepper (if using) and toss gently until combined. Let stand, stirring once or twice, until the sugar dissolves and the berries release some juice, 10 to 15 minutes.


Put a scoop of ice cream in each of 4 parfait glasses or bowls. Top each with about 1/4 cup strawberries and their juices, drizzle with about 1 tsp. balsamic syrup, and sprinkle with about 1/2 Tbs. pine nuts. Repeat with the remaining ingredients. Serve immediately.

Peaches & Cream Parfait

This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.

• 
  
  1 recipe Honey Whipped Cream
  
  


• 
  
  1 almond biscotti or 2 amaretti cookies, crushed in a food processor or by hand
  
  


• 
  
  1 recipe Marinated Peaches
  
  

Use a large spoon or a pastry bag fitted with a large open tip to fill each goblet or glass about a quarter full with the honey whipped cream. Sprinkle a little of the biscotti or amaretti crumbs evenly over the whipped cream. Top with a scant 1/4 cup of the marinated peaches. Repeat. Garnish with a dollop of cream and a sprinkle of any remaining crumbs. Serve immediately.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

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.

Frozen Hot Chocolate

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.

• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup natural unsweetened cocoa powder
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups ice cubes
  
  


• 
  
  3 Tbs. bittersweet or semisweet chocolate shavings (made with a vegetable peeler)
  
  

Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.

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.

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.

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.

Classic Vanilla Tres Leches Cake

This is the ultimate summer party cake, and its simplicity lends itself well to many variations and ways of dressing it up. For a few ideas, see the Cafe Con Leche, Coconut, Chocolate, and Boozy Berry versions.

For the cake:

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/3 cup whole milk
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the soaking liquid:

• 
  
  1 14-oz. can sweetened condensed milk
  
  


• 
  
  1 12-oz. can evaporated milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Pinch kosher salt
  
  

For the topping:

• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake and serve.

Peaches & Cream Shortcakes

These buttery biscuits are the perfect platform for peaches and cream. Sprinkling the tops of the shortcake biscuits with demerara sugar before baking gives them a nice crunchy texture.

For the shortcake biscuits:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for rolling and cutting the biscuits
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 tsp. ground nutmeg, preferably freshly grated
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, chilled in the freezer for 15 minutes
  
  


• 
  
  1 cup plus 1 tsp. heavy whipping cream
  
  


• 
  
  1 Tbs. demerara sugar
  
  

For assembly:

• 
  
  1 recipe Marinated Peaches
  
  


• 
  
  1 recipe Honey Whipped Cream
  
  

Make the biscuits:

Position a rack in the center of the oven and heat the oven to 400°F. Line a baking sheet with parchment or a nonstick liner.

Put the flour, brown sugar, baking powder, salt, and nutmeg in a food processor fitted with a steel blade. Pulse briefly to blend.

Cut the butter into small pieces and add to the food processor. Pulse until the butter is cut into pieces the size of large breadcrumbs, 6 to 8 pulses.

With the food processor running, immediately pour 1 cup of the cream through the feed tube and process just until the ingredients are moistened.

Turn the mixture out onto a lightly floured work surface and knead a few times just until smooth. Pat the dough into a 3/4-inch-thick circle or rectangle. Dip a 2-3/4-inch round plain-edge biscuit cutter in flour and then cut straight down through the dough to form the biscuits. (Dip the cutter in flour before cutting each biscuit and don't twist the cutter, because it will seal the edges and keep the shortcakes from rising as they bake.)

Transfer the shortcakes to the lined baking sheet, leaving at least an inch between them. Gather the scraps together, knead briefly to smooth the dough, and shape into a 3/4-inch-thick circle or rectangle. Cut out more shortcakes. Repeat as often as necessary to use most of the dough (there will be a little left over).

With a pastry brush, lightly coat the tops of the biscuits with the remaining 1 tsp. cream and then lightly sprinkle them with demerara sugar.

Bake until the bottoms are slightly golden, 14 to 16 minutes. Remove the baking sheet from the oven and let the biscuits cool completely on a rack before serving. While the biscuits cool, marinate the peaches and make the honey whipped cream.

Assemble the shortcakes:

Using a serrated knife, slice each biscuit in half horizontally. Set the bottom half on an individual serving plate and spoon about one-eighth of the marinated peaches, a scant 1/4 cup, over the biscuit. Cover the peaches with a generous spoonful of the honey whipped cream. Put the top of the biscuit on the cream. Drop a small dollop of whipped cream on the biscuit top, if you wish. Repeat with the remaining biscuits. If you have any peach slices left, arrange them around the plates. Serve immediately.