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.
 

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

• 
  
  2-1/2 cups rustic bread pieces (torn by hand)
  
  


• 
  
  2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
  
  


• 
  
  1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  
  


• 
  
  2 medium cloves garlic, crushed
  
  


• 
  
  1 tsp. fresh oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1-1/4 cups tomato juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.


Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.


When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

• 
  
  2-1/2 cups rustic bread pieces (torn by hand)
  
  


• 
  
  2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
  
  


• 
  
  1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  
  


• 
  
  2 medium cloves garlic, crushed
  
  


• 
  
  1 tsp. fresh oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1-1/4 cups tomato juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.


Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.


When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Salty Caramel Croquembouche with Ricotta Cream

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

For the pastry cream

• 
  
  1-1/2 cups whole-milk ricotta
  
  


• 
  
  3 cups whole milk
  
  


• 
  
  3 large eggs
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  Table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  6 Tbs. cornstarch
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


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

For the pâte à choux puffs

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


• 
  
  2-1/2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


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


• 
  
  10 large eggs
  
  

For assembly

• 
  
  2-1/2 cups granulated sugar
  
  


• 
  
  1 Tbs. sea salt
  
  


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


• 
  
  Toothpicks
  
  

Make the pastry cream

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


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


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


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

Make and fill the pâte à choux puffs

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


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


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


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


Repeat with the remaining dough on freshly lined baking sheets.

Assemble the croquembouche

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


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


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


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


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

Outrageous Coconut-Cream Meringue Cake

This cake owes its stunning looks to a billowy meringue frosting that’s spiked and browned all over with a kitchen torch.

For the cake

• 
  
  8 oz. (1 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1 cup unsweetened coconut milk, well shaken and at room temperature
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  2/3 cup sour cream, at room temperature
  
  


• 
  
  6 large egg whites, at room temperature
  
  

For the filling

• 
  
  2 cups heavy cream
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 cup sweetened coconut flakes, toasted
  
  


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


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  Pinch kosher salt
  
  

For the meringue

• 
  
  3 cups granulated sugar
  
  


• 
  
  1-1/2 cups egg whites (about 10 large), preferably pasteurized, at room temperature
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.

In a medium bowl, mix the flour, baking powder, and salt. In a 1-cup liquid measure, mix the coconut milk with the vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the eggs one at a time, beating well after each addition.

 

Add about one-third of the flour mixture and mix on low speed until incorporated. Add half of the coconut milk and mix until incorporated. Continue adding the flour mixture and coconut milk, alternating the two and ending with the flour. Add the sour cream and mix until incorporated. Pour the batter into a large bowl.

In a clean mixer bowl and using the whisk attachment, beat the egg whites on high speed until soft peaks form, 2 to 3 minutes. Using a spatula, gently stir a large spoonful of the whites into the batter to loosen it, and then fold the remaining egg whites gently into the batter.

Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the filling

In a medium bowl, whisk 1-1/2 cups of the cream and the egg yolks.

Combine the sugar and flour in a medium saucepan. Add the cream mixture and cook, whisking, over medium heat until smooth, 2 minutes. Bring to a simmer and cook, whisking, until thickened to a pudding consistency, 8 to 10 minutes. Remove from the heat. Stir in the coconut, butter, vanilla, and salt and let cool to room temperature.

With an electric hand mixer, whip the remaining 1/2 cup cream to soft peaks. With a spatula, gently fold the whipped cream into the filling.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with half of the filling, spreading it evenly with an offset spatula almost to the cake’s edge. Repeat with a second cake layer and the remaining filling. Top with the last cake layer.

Make the meringue

Put the sugar and egg whites in the metal bowl of a stand mixer (make sure it’s clean) and set over a pot of simmering water. Whisk constantly until the sugar melts completely, 3 to 4 minutes. Rub a small amount between your fingers to make sure all of the sugar grains have melted.

Transfer the bowl to the mixer, fitted with the whisk attachment, and whisk at low speed until the mixture becomes completely opaque and begins to thicken, about 4 minutes. Raise the speed to medium and beat until thickened to soft peaks that barely hold their shape and flop over when the beater is lifted, 5 to 7 minutes. Finally, raise the speed to high and beat until glossy and thickened to medium-firm peaks that stand up stiffly but curl slightly at the tip when the beater is lifted, about 4 minutes more.

Using an offset spatula, apply the meringue thickly over the entire cake—don’t worry about spreading it smoothly or you’ll overwork the meringue (you may not need all of it). Then, repeatedly poke your fingertips into the meringue, pulling it into spikes all over the cake. Remove the waxed paper strips.

Using a kitchen torch, brown the meringue by holding the torch 2 to 3 inches from the meringue and waving the flame over the cake until it’s browned all over.

Make ahead: You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the assembled cake (without the meringue topping) for up to 4 hours before decorating it. Wait to make the meringue until you’re ready to finish the cake.

Raspberry & Champagne Ice Cream Floats

This recipe, excerpted from the cookbook Dessert Express, is an elegant take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in a glass of champagne.
Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 
  
  1 cup fresh raspberries, picked over
  
  


• 
  
  1 pint vanilla ice cream, slightly softened
  
  


• 
  
  1/4 cup framboise or other raspberry eau de vie
  
  


• 
  
  2 cups chilled dry champagne or sparkling wine
  
  

Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.

Mint Chocolate Macarons

For the filling:

• 
  
  6 fresh mint leaves
  
  


• 
  
  6 Tbs. plus 2 tsp. heavy cream
  
  


• 
  
  1-3/4 oz. white chocolate with 35% cacao content (such as Valrhona Ivoire)
  
  


• 
  
  1/2 tsp. acacia honey (or other mild honey)
  
  


• 
  
  1 Tbs. crème de menthe (optional)
  
  


• 
  
  green paste or powder food coloring
  
  

For the shells:

• 
  
  3 large egg whites
  
  


• 
  
  1-1/2 cups almond meal
  
  


• 
  
  1 cup confectioner's sugar
  
  


• 
  
  3/4 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. powdered egg white
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Few drops of lemon juice
  
  


• 
  
  Green and yellow paste or powder food coloring
  
  


• 
  
  Chocolate or green sprinkles
  
  

• 
  
   Valrhona Perles Craquantes or chocolate chips, for assembly
  
  

Make the filling (one day ahead):

Infuse the mint with 1 Tbs. plus 2 tsp. of the cream by heating them over low heat just until tiny bubbles begin to form around the edge of the pan. Remove from the heat and let the mint infuse for 1 hour. Strain using a fine-mesh sieve.

Melt the white chocolate in the microwave. Bring the infused cream and
the honey to a boil. Pour the hot cream over the melted chocolate in 3
parts and stir with a spatula to obtain a mixture that is smooth, shiny,
and elastic. Add the remaining cream and mix well (with an immersion
blender, if necessary), being careful not to incorporate air into the
ganache. Refrigerate overnight.

Prepare ingredients for the shells (one day ahead)::

Separate the egg whites from their yolks and whisk together. Refrigerate in a covered container overnight.

Roast the almond meal at 300ºF for 10 minutes and allow to cool. Mix
the almond meal and confectioner's sugar in a food processor, making
sure they don't overheat.

Bake the shells:

Remove the egg whites from the fridge and let them come to room temperature.

Mix together 1 Tbs. of the sugar and the powdered egg white (if using).
In a stand mixer, gently beat half the egg whites with the salt and 2
drops of lemon juice. When the whites begin to foam, incorporate the
sugar-egg white mixture in three additions, raising the mixer speed
after each addition until all the sugar is added. The meringue will
become structured and begin to form soft peaks. If they reach soft peaks
before the syrup is ready (next step), reduce the mixer speed and
continue to run on low speed until you're ready to proceed.

While beating the egg whites, put the remaining 3/4 cup of sugar and 1/4
cup water in a small saucepan. Place over medium heat and stir to
dissolve the sugar. Make sure not to stir once the syrup begins to heat.
When the syrup reaches 230ºF on a candy thermometer, and the egg whites
have reached soft peaks, increase the stand mixer speed to high, and
gently pour the syrup in a steady stream down the side of the mixer
bowl. Turn the speed down to medium and beat this mixture as it cools to
100ºF.

Heat the oven to 300ºF and put 2 baking sheets on racks in the top and bottom thirds of the oven.

While the meringue cools, use a spatula to mix the remaining half of the
egg whites with the sugar-almond meal mixture to achieve what looks
like almond paste, then add enough green food coloring (and just a
little yellow) to tint the batter pale green. Slowly incorporate the
Italian meringue into this mixture with a rubber spatula, starting from
the middle of the bowl and moving upward and out. (This is what the
French call macaronnage.) The batter should fall back upon itself in a
heavy ribbon.

Transfer the batter to a pastry bag fitted with a 3/8- or 1/4-inch tip.
Pipe the macaron shells in staggered rows onto perforated baking sheets
covered with silicone-lined baking paper or parchment paper. Decorate
the shells with sprinkles. Place the shells in the oven on the heated
baking sheets. Bake for 13 to 15 minutes. Remove the shells from the
baking paper (if you're using regular parchment, you may need to place
the paper over a damp surface to remove the shells easily). Let the
shells cool down a bit, turn them over, and make a small indentation on
the flat bottom with your thumb to make room for the filling.

Assemble the macarons:

Add the crème de menthe to the ganache and beat the mixture to firm peaks. Transfer it to a pastry bag  with a tip and use it to fill the macarons, piping a dollop of filling onto one shell, topping with a few Perles Craquantes or chocolate chips, and gently topping with the second shell.that with a second shell.

Passionfruit-Mango Macarons

For the shells:

• 
  
  3 large egg whites
  
  


• 
  
  1-1/2 cups almond meal
  
  


• 
  
  1 cup confectioner's sugar
  
  


• 
  
  3/4 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. powdered egg white (optional)
  
  


• 
  
  Pinch of salt
  
  


• 
  
  Few drops of lemon juice
  
  


• 
  
  Yellow and red powder or paste food coloring
  
  

For the filling:

• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/4 cup passionfruit purée
  
  


• 
  
  2 Tbs. mango purée
  
  


• 
  
  1 egg
  
  


• 
  
  1/4 tsp. flavorless powdered gelatin
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. almond meal
  
  

Prepare the shells (one day ahead):

Separate the egg whites from their yolks and whisk together. Refrigerate in a covered container.

Roast the almond meal at 300ºF for 10 minutes and allow to cool. Mix the
almond meal and confectioner's sugar in a food processor, making sure they don't overheat.

Bake the shells:

The next day, remove the egg whites from the fridge and let them come to room temperature.

Mix together 1 Tbs. of the sugar and the powdered egg white (if using).
In a stand mixer, gently beat half the egg whites with the salt and 2
drops of lemon juice. When the whites begin to foam, incorporate the
sugar-egg white mixture in three additions, raising the mixer speed
after each addition until all the sugar is added. The meringue will
become structured and begin to form soft peaks.If they reach soft peaks
before the syrup is ready (next step), reduce the mixer speed and
continue to run on low speed until you're ready to proceed.
 

While beating the egg whites, put the remaining 3/4 cup of sugar and 1/4
cup water in a small saucepan. Place over medium heat and stir to
dissolve the sugar. Make sure not to stir once the syrup begins to heat.
When the syrup reaches 230ºF on a candy thermometer, and the egg whites
have reached soft peaks, increase the stand mixer speed to high, and
gently pour the syrup in a steady stream down the side of the mixer
bowl. Turn the speed down to medium and beat this mixture as it cools to
100º F.

Heat the oven to 300ºF and put 2 baking sheets on racks in the top and bottom thirds of the oven.

While the meringue cools, use a spatula to mix the remaining half of the
egg whites with the sugar-almond meal mixture to achieve what looks
like almond paste, then add yellow food coloring with just a dab of red
to make orange. Slowly incorporate the Italian meringue into this
mixture with a rubber spatula, starting from the middle of the bowl and
moving upward and out. (This is what the French call macaronnage.) The
batter should fall back upon itself in a heavy ribbon.

Transfer the batter to a pastry bag fitted with a 3/8- or 1/4-inch tip.
Pipe the macaron shells in staggered rows onto perforated baking sheets
covered with silicone-lined baking paper or parchment paper. Place the
shells in the oven on the heated baking sheets. Bake for 13 to 15
minutes. Remove the shells from the baking paper (if you're using
regular parchment, you may need to place the paper over a damp surface
to remove the shells easily). Let the shells cool down a bit, turn them
over, and make a small indentation on the flat bottom with your thumb to
make room for the filling.

Make the filling and assemble the macarons:

In a large bowl, mix the sugar and the fruit purées. Whisk in the egg. Put the mixture over a pot of water to create a double boiler and cook until the mixture thickens and reaches 180ºF to 184ºF.

Sprinkle the gelatin over the filling mixture and stir to dissolve.

Cut the butter into small cubes. When the filling has cooled to 104ºF,
add the butter and mix using an immersion blender. Fold in the almond
meal and refrigerate for at least 2 hours.

Transfer the cream to a pastry bag with a tip and use it to fill the macarons by piping a dollop of filling onto one shell and gently topping that with a second shell.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 
  
  1-1/2 cups superfine sugar, divided
  
  


• 
  
  3/4 cup cake flour
  
  


• 
  
  2 cups egg whites (about 16 large egg whites), at room temperature
  
  


• 
  
  2 tsp. cream of tartar
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1 Tbs. vanilla bean paste
  
  

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  6 oz. white chocolate, melted and cooled
  
  


• 
  
  2 cups heavy cream, very cold
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1 tsp. vanilla bean paste
  
  

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

These cupcakes are moist, studded with nuts, fragrant with nutmeg and cinnamon, and topped with a velvety cream cheese frosting.

For the cupcakes:

• 
  
  3/4 cup whole-wheat pastry flour or regular whole-wheat flour
  
  


• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  3/4 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup natural unsweetened applesauce
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  1-1/2 cups finely shredded carrots (about 2 carrots)
  
  


• 
  
  1/4 cup finely chopped walnuts
  
  

For the frosting:

• 
  
  4 oz. Neufchâtel cheese (reduced-fat cream cheese), softened
  
  


• 
  
  3/4 cup confectioners’ sugar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  

For garnish:

• 
  
  2 Tbs. finely chopped walnuts
  
  

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.

Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

To make the frosting, with an electric mixer, beat together the cream cheese, confectioners’ sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts.

Hearts of Palm and Radish Coins with Shrimp

• 
  
  3-4 hearts of palm (1- to 1-1/2 -inch diameter), rinsed and cut into 1/4-inch-thick coins (you’ll need 24)
  
  


• 
  
  2 Tbs. plus 1/4 tsp. fresh lime juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. mayonnaise, preferably Hellmann’s or Best Foods brand
  
  


• 
  
  1/4 tsp. coriander seeds, toasted and coarsely ground in a mortar
  
  


• 
  
  1/4 tsp. freshly grated lime zest
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per lb.)
  
  


• 
  
  5–6 radishes (1 to 1-1/2 inches wide), sliced into 1/4 -inch-thick coins (you’ll need 24)
  
  


• 
  
  24 fresh cilantro leaves for garnish
  
  

Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.

In a medium bowl, mix the remaining 1/4 tsp. lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.

Carefully drain the hearts of palm and pat dry with paper towels. Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 
  
  1-1/2 cups superfine sugar, divided
  
  


• 
  
  3/4 cup cake flour
  
  


• 
  
  2 cups egg whites (about 16 large egg whites), at room temperature
  
  


• 
  
  2 tsp. cream of tartar
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1 Tbs. vanilla bean paste
  
  

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  6 oz. white chocolate, melted and cooled
  
  


• 
  
  2 cups heavy cream, very cold
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1 tsp. vanilla bean paste
  
  

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Bellini Pops

The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.Browse dozens more drink recipes, from classic cocktails to fun summer treats like the pops here.

• 
  
  16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2-1/4 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 cups Prosecco
  
  

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.

Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.

Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.