Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 
  
  1 lb. fresh rhubarb, roughly chopped
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  750ml sparkling wine, or 24 fl oz. soda water
  
  

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• 
  
  Cooking spray
  
  


• 
  
  1 large whole-wheat baguette (about 8 oz.)
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 cup nonfat milk
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  5 cups frozen unsweetened sliced peaches, thawed 
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1-1/2 cups plain nonfat yogurt (optional)
  
  


• 
  
  3/4 cup pure maple syrup (optional)
  
  

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

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.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


• 
  
  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


• 
  
  8 baby artichokes, trimmed
  
  


• 
  
  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


• 
  
  1⁄4 cup dry white wine
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  3⁄4 lb. new potatoes
  
  


• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 not-so-hard-cooked eggs, peeled
  
  


• 
  
  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


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


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

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

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Spring Risotto with Ramps, Asparagus, and Morels

Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 cup trimmed and roughly chopped ramps
  
  


• 
  
  2 cups asparagus pieces (1 inch)
  
  


• 
  
  7 cups homemade or reduced-sodium chicken or vegetable broth
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 cups chopped onion
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 cups short-grain risotto rice, such as arborio or carnaroli
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1 cup dried morels, soaked in 2 cups hot water for 30 minutes and cut into 1/4-inch slices (strain and reserve the soaking liquid)
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano
  
  


• 
  
  2 to 3 Tbs. chopped fresh flat-leaf parsley
  
  

In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside.

Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.

Heat the olive oil over medium heat in a heavy 3- to 4-quart straight-sided sauté pan at least 10 inches wide or in a similar-sized Dutch oven. Add the onion and 1/2 tsp. salt, and cook slowly, stirring frequently with a wooden spoon until softened, 8 to 10 minutes. Add 1/2 cup water, lower the heat to medium low, and continue cooking until the water is completely gone and the onion is soft and glistening but not browned, another 5 to 10 minutes.

Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Toasted rice should still be white and glistening, but you should hear a clicking sound when you stir it.

Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, 2 to 3 minutes.

Stir the mushrooms and their soaking liquid into the rice, and cook, stirring, until the liquid is mostly absorbed.

Ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer, and keep stirring. When all the liquid has been absorbed and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.

When the risotto is a few minutes away from al dente, stir in the sautéed ramps and asparagus.

After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth. Gently stir in the cheese and parsley and serve immediately.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  3/4 tsp. table salt
  
  


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


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


• 
  
  Vegetable oil for the griddle
  
  


• 
  
  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 
  
  1 cup plus 2 tsp. chilled heavy cream
  
  


• 
  
  10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. baking powder (preferably aluminum-free)
  
  


• 
  
  3/8 tsp. fine sea salt or table salt
  
  


• 
  
  5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar
  
  

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for a late-summer cookout or barbecue.

• 
  
  Kosher salt
  
  


• 
  
  1 cup fresh corn kernels
  
  


• 
  
  1 cup cut green beans (cut into 1-inch pieces)
  
  


• 
  
  2-1/4 cups Israeli couscous
  
  


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


• 
  
  1/3 cup fresh lemon juice, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  1 cups diced or sliced zucchini (1/2-inch dice or 1/4-inch thick half-rounds)
  
  


• 
  
  1 cup crumbled goat cheese
  
  


• 
  
  4 Tbs. chopped fresh basil
  
  

Bring a large pot of salted water to a boil over high heat. Cook the corn kernels until just tender, about 1 minute; transfer with a slotted spoon to a colander. Add the beans to the boiling water and cook  until crisp-tender, about 3 minutes; transfer to the colander. 

Keep the water at a boil while you toast the couscous in two batches in a dry skillet over medium heat, stirring, until
golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. Drain the couscous and toss it immediately with 1 Tbs. of the olive
oil. Let the couscous cool completely in the refrigerator.

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

Put the cooked and cooled couscous in a large serving bowl and toss to
break up any clumps. Add the corn, green beans, zucchini, goat cheese,
basil, and the vinaigrette and toss. Taste and season as needed with
more salt and pepper. Serve within an hour or two of making.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  
  


• 
  
  Kosher salt
  
  

For the fillings:

• 
  
  2 Tbs. instant espresso powder
  
  


• 
  
  1 lb. (2 cups) crème fraîche
  
  


• 
  
  1 lb. (2 cups) mascarpone, at room temperature
  
  


• 
  
  3 oz. (3/4 cup) confectioners’ sugar
  
  

For assembly:

• 
  
  14 8-inch crêpes at room temperature
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Peas with Lemon, Mint, and Scallions

Fresh peas should not really be available year-round at the grocery store, as they don’t store well. We should all enjoy them in late spring and early summer when we see them at the farmers’ market, or we should grow our own, because they’re sweet, tender, and delicious. If you do see fresh peas at the grocery store, they will definitely be fresher if they are still in the shell. The rest of the year, you shouldn’t think twice about using frozen peas.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  4 large scallions (white and light green parts), thinly sliced
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 Tbs. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. packed finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  

If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.

If using frozen peas: Put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain

Melt the butter in the reserved saucepan over low heat. Add the scallions and sauté until softened, about 3 minutes. Add the heavy cream, half of the mint, the lemon zest, 1/4 tsp of salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they’re heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.

Strawberry and Spinach Salad with Herbs and Goat Cheese

Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

• 
  
  3 cups baby spinach
  
  


• 
  
  1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
  
  


• 
  
  2 Tbs. packed tarragon leaves
  
  


• 
  
  1 cup quartered strawberries
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3 oz. fresh goat cheese
  
  

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

Crushed Strawberry-Balsamic Fool Parfait

Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be decent, but not artisanal, quality.

For the strawberry-balsamic sauce

• 
  
  1/4 cup balsamic vinegar
  
  


• 
  
  1/4 cup lightly packed light or dark brown sugar
  
  


• 
  
  12 oz. strawberries, hulled and halved or quartered lengthwise if large
  
  


• 
  
  1⁄8 tsp. pure vanilla extract
  
  


• 
  
  Tiny pinch of kosher salt
  
  

For the parfait

• 
  
  1 cup heavy cream
  
  


• 
  
  4 oz. mild fresh goat cheese or fromage blanc, at room temperature
  
  


• 
  
  1⁄3 cup lightly packed light brown sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2-1/4 cups coarsely crushed amaretti or gingersnaps
  
  


• 
  
  6 strawberries, hulled and halved lengthwise
  
  

Make the strawberry-balsamic sauce

In a large frying pan, combine the vinegar and sugar over medium heat, bring to a simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a simmer. Watch out for the vinegar fumes, which can be startlingly potent! Add the berries and simmer, stirring gently, until they start to collapse and the juices are running but the berries have not turned to mush, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge of vinegar. Chill until cold.

Make the parfait

Have ready six parfait glasses or wineglasses.

Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor and pulse until the berries are crushed. (I like to leave some texture to the berries, but you can pulse until smooth, too.)

In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese, sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed to high and beat until firm peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting), about 2 minutes. Add the reserved sauce and the processed sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered and refrigerated for up to 1 day before continuing.)

Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 Tbs. of the cookie crumbs. Spread about 3-1/2 Tbs. of the cream mixture over the cookie crumbs in each glass. Top with the remaining crumbs and then with the remaining cream mixture.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 
  
  4 oz. any shape thick-style salted pretzels
  
  


• 
  
  6 oz. dark chocolate (60% to 70% cocoa solids), chopped
  
  

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Vanilla-Bean Sablé Cookies

These simple French shortbread cookies are are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.

• 
  
  2 soft, plump vanilla beans
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1-1/3 oz. (1/3 cup) confectioners’ sugar, sifted
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  Sanding sugar, white or colored
  
  

Tip:

Once you’ve scraped the pulp from the vanilla beans, stash the pods in a canister of sugar to make vanilla-sugar.

Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1„ minute; mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1„ egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.

Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3„ hours.

Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two baking sheets with parchment or silicone baking liners.

Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2-„inches between rounds.

Bake the cookies, rotating and swapping the baking sheets’ positions halfway through, until the cookies are brown around the edges and golden on the bottom, 18„ to 22 minutes. Let cool on the sheets for 5„ minutes; then carefully transfer to a cooling rack and let cool completely before serving. Sablés shouldn’t be eaten warm; they need to cool so that their texture will set properly.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.