The Boozy Baker: 75 Recipes for Spirited Sweets (16 page)

In another large bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the mascarpone-chocolate mixture. Set aside.

In a medium bowl, combine the espresso with the remaining 1 cup of hazelnut liqueur. Quickly dip each cookie into the espresso-liqueur mixture to saturate it, and then place it crosswise in the bottom of the prepared pan, creating a single layer. (You might have to squish them a bit to make them fit, but don’t worry—it will look lovely in the end.) Cover the cookie layer with one-third of the mascarpone mixture. Repeat with another layer of cookies and another third of the mascarpone mixture, and then a final layer of cookies.

Wrap the tiramisu, still in the loaf pan, in another layer of plastic wrap and refrigerate overnight. Transfer the remaining third of the mascarpone mixture to an airtight container, and refrigerate.

When ready to serve, unwrap the tiramisu and invert it onto a serving plate. Spread the remaining mascarpone mixture over the top. Sprinkle with chocolate shavings and chopped hazelnuts, cut crosswise into slices, and serve.

Donut Bread Pudding with Tennessee Whiskey Sauce

M
AKES
6
GENEROUS
SERVINGS

I
N ADDITION TO APPLES, SQUASH, AND SPINACH
,
my local farmers’ market also has a stand that sells freshly made donuts showered in cinnamon sugar. One Saturday morning in late fall, the smell was so enticing—warm cake mingling with the crisp leaves—that I couldn’t resist buying not just one, but an entire bagful. Later that day I baked them into an irresistible bread pudding drizzled with smoky Tennessee whiskey and sweet cream.

It’s important to use plain cake donuts in this recipe (as opposed to airier glazed varieties), as they better absorb the custard.

FOR THE BREAD PUDDING:

4 tablespoons (½ stick) unsalted butter, melted

8 store-bought plain cake donuts, such as Entenmann’s

½ cup packed light brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

4 large eggs

2¼ cups heavy cream or whole milk

¼ cup Tennessee whiskey

1 teaspoon pure vanilla extract

FOR THE SAUCE:

1½ teaspoons cornstarch

2 tablespoons Tennessee whiskey

¾ cup heavy cream

2 tablespoons granulated sugar

Whipped cream, store-bought caramel sauce or vanilla ice cream, for garnish (optional)

TO MAKE THE PUDDING
,
lightly brush a 9-inch square baking pan with a little bit of the melted butter. Cut the doughnuts into 1½ to 2-inch chunks and add them to the pan.

In a large bowl combine the remaining butter, brown sugar, cinnamon, and nutmeg. Add the eggs and whisk until blended. Whisk in the heavy cream, the whiskey, and the vanilla. Pour the egg mixture over the doughnuts. Press down gently with a wooden spoon, making sure to submerge all the pieces. Allow the pudding to stand at room temperature for 1 hour, or cover and refrigerate overnight.

Preheat the oven to 350°F. Cover the pudding with a piece of aluminum foil and bake for 30 minutes. Remove the foil and bake the pudding for an additional 15 minutes, or until the custard is set but soft and the tops of the doughnuts are lightly browned.

TO MAKE THE SAUCE
,
combine the cornstarch and the whiskey in a small bowl. In a small saucepan, combine the cream and sugar and heat over high heat, whisking constantly, 2 or 3 minutes, or until small bubbles begin to form. Continue whisking constantly and add the whiskey mixture (it will bubble vigorously). Continue whisking until the sauce is blended and thick.

To serve, scoop the bread pudding into shallow bowls. Spoon the sauce over the pudding and top with whipped cream, caramel sauce, or vanilla ice cream, if using.

SHAKE IT UP:
Substitute dark rum for the whiskey.

Pink Elephant Milkshakes

M
AKES
4
TO
5
SERVINGS

I
F DRINKING ALCOHOL WERE A SPORT
(and some might argue that it is), then the pink elephant would be its mascot. The phrase is most often used in reference to someone who is so drunk they’ve reached the point of hallucination. I’ve never seen any pink elephants myself, but then, I’ve never had more than one of these milkshakes at a time. If you don’t have an ice cream maker, substitute store-bought strawberry ice cream.

FOR THE ICE CREAM:

1 pint fresh strawberries, hulled and sliced

3 tablespoons tequila

¾ cup plus ⅓ cup sugar, divided

6 large egg yolks

⅛ teaspoon salt

2¼ cups heavy cream

1 cup milk

FOR THE MILKSHAKES:

1 cup milk

½ cup tequila

Fresh strawberries, for garnish

TO MAKE THE ICE CREAM
,
place the strawberries in the work bowl of a food processor or blender and pulse a few times until they are coarsely chopped. Transfer them to a bowl and add the tequila and ⅓ cup of the sugar. Cover, and chill in the refrigerator.

In a medium bowl, whisk the egg yolks with the salt and the remaining ¾ cup sugar until they are thick and pale yellow. Set aside.

In a medium saucepan, combine the heavy cream and the milk. Cook over medium-low heat until mixture is barely simmering (you should see steam rising from the surface and small bubbles forming at the edges of the pan). Remove the pan from heat.

Very slowly whisk ¼ cup of the hot cream into the egg mixture to temper it, and then whisk the egg mixture back into the cream mixture. Cook over medium heat for 3 to 6 minutes, or until the mixture thickens and coats the back of a spoon without running.

Remove the saucepan from heat and strain the custard mixture through a fine-mesh sieve into a large bowl. Add the strawberry mixture, cover and chill in the refrigerator at least 4 hours or overnight, and then freeze in an ice cream maker according to the manufacturer’s instructions.

TO MAKE THE MILKSHAKES
,
scoop half of the ice cream into a blender. Add the milk and the tequila, and blend until smooth. Add the rest of the ice cream and blend until smooth. Divide the mixture between four or five large glasses, garnish each with a strawberry, and serve.

SHAKE IT UP:
Substitute berry-flavored vodka for the tequila.

Bourbon-Vanilla Ice Cream Sandwich Cookies

M
AKES
12
SANDWICHES

I
NEVER MUCH CARED FOR PLAIN OL’ SUGAR COOKIES
until I tried a recipe from Cooks’ Illustrated that called for brown sugar and browned butter. What a difference! The cookies had an intense, nutty flavor that was completely addictive. I altered the recipe slightly, adapted it to include bourbon, and used it as a base for these boozy ice cream sandwiches. If you don’t have an ice cream maker, substitute store-bought vanilla or butter pecan ice cream.

FOR THE BROWN SUGAR COOKIES:

14 tablespoons (1¾ sticks) unsalted butter, divided

2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1¾ cups packed dark brown sugar

2 large eggs

1 tablespoon bourbon

½ cup granulated sugar

FOR THE ICE CREAM:

1¾ cups heavy cream

1½ cups milk

1 vanilla bean

7 large egg yolks

¾ cup sugar

¼ teaspoon salt

¼ cup bourbon

TO MAKE THE COOKIES
,
melt 10 tablespoons of the butter in a small saucepan over medium heat. Cook until the butter is a deep, nutty brown, about 4 minutes. Pour the browned butter into a medium bowl and add the remaining 4 tablespoons of butter. Stir until melted and combined. Set aside to cool slightly.

Meanwhile, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Add the brown sugar to the cooled butter mixture. Whisk until smooth, and then add the eggs and the bourbon. Stir in the flour mixture. Chill the dough in the refrigerator for 15 minutes.

Preheat the oven to 350°F. Spread the ½ cup sugar on a large plate. Line two baking sheets with parchment paper and set aside. Remove the dough from the refrigerator. Scoop up a ball of dough, about 2 tablespoons, and roll it between your palms to form a ball, and then roll it in the sugar to coat. Place the ball on a cookie sheet and flatten slightly with your fingers or the bottom of a juice glass. Repeat with the remaining dough, spacing balls 2 inches apart on the baking sheets. You should have 12 balls on each sheet, for a total of 24.

Bake the cookies for 12 minutes, or until just set at the edges (don’t worry if they look too soft—they will firm up a bit as they cool). Cool the cookies completely on the baking sheets. Then transfer to an airtight container. (Cookies can be made up to three days ahead.)

TO MAKE THE ICE CREAM
,
combine cream and milk in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture. Drop the vanilla bean into the pan and bring the cream mixture to just under a boil over medium heat. Remove the cream from the heat, cover, and steep for 20 minutes.

Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk ¼ cup of the hot cream into the egg mixture to temper it, and then whisk the egg mixture back into the cream mixture. Cook over medium heat for 3 to 6 minutes, or until the mixture thickens and coats the back of a spoon without running. Remove from the heat, strain the mixture through a fine-mesh sieve, and add the bourbon.

Chill the mixture in the refrigerator at least 4 hours, or overnight, and then freeze in an ice cream maker according to the manufacturer’s instructions.

To assemble the ice cream sandwiches, place a small scoop of ice cream on the bottom side of one cookie. Top with another cookie and press down slightly to make a sandwich. Repeat with the remaining cookies and the rest of the ice cream. Wrap the sandwiches in plastic wrap and freeze until ready to serve.

Lemon-Cherry Semifreddo with Pistachios

M
AKES
8
SERVINGS

T
HIS SEMIFREDDO IS A GREAT SUMMER DESSERT OPTION
if you don’t own an ice cream maker. Essentially, it’s a frozen mousse “loaf,” though that doesn’t sound quite as appealing as it is in actuality. The bright red cherries and crunchy green pistachios make for a very pretty presentation. Next to the pale semifreddo, the colors are reminiscent of the Italian flag. Serve this after a casual pizza and beer party.

FOR THE SEMIFREDDO:

⅔ cup chopped toasted pistachios

2 cups heavy cream

¾ cup sugar, divided

8 large egg yolks

½ cup freshly squeezed lemon juice

¼ cup cherry liqueur, such as kirsch

2 tablespoons freshly grated lemon zest

FOR THE SWEET CHERRY SAUCE:

2 cups fresh or frozen pitted sweet cherries

½ cup cherry liqueur, such as kirsch

2 tablespoons sugar

1 tablespoon freshly grated lemon zest

Line a 9 × 5-inch loaf pan with plastic wrap lengthwise and crosswise, leaving an overhang.

TO MAKE THE SEMIFREDDO
,
sprinkle the pistachios in the bottom of the pan. Set aside.

In a large bowl, whip the cream and ¼ cup sugar with an electric mixer until soft peaks form. Transfer the bowl to the refrigerator and chill. In a medium glass bowl, whisk together the remaining ½ cup sugar, the egg yolks, lemon juice, and cherry liqueur. Set the bowl over a pan of simmering water, whisking constantly, until the mixture is thick and creamy and between 160° and 170°F, 5 or 6 minutes.

Remove the bowl from the heat and place it in a larger bowl filled with ice water to cool. Stir in the lemon zest and allow the mixture to sit for 15 to 20 minutes, or until completely cooled.

Using a rubber spatula, gently fold the whipped cream into the custard mixture until no white streaks remain. Pour the mixture over the pistachios in the loaf pan. Fold the plastic wrap over the top to cover and freeze for at least 8 hours and up to 3 days.

TO MAKE THE SWEET CHERRY SAUCE
,
combine the cherries, cherry liqueur, sugar, and lemon zest in a small saucepan over medium heat. Simmer, stirring occasionally, until the mixture is warm and the sugar has dissolved. Refrigerate until well chilled.

To serve, unfold the plastic wrap and invert the semifreddo over a plate. Slice the semifreddo crosswise into 1-inch slices and top with a generous spoonful of the cherry sauce.