The Boozy Baker: 75 Recipes for Spirited Sweets (18 page)

¼ cup raisins

¼ cup chopped pecans or almonds

½ cup plus 3 tablespoons dark rum, divided

3 tablespoons unsalted butter, cut into 6 pieces

½ cup apple cider

3 tablespoons maple syrup

Vanilla ice cream, for serving

Preheat the oven to 375°F. Peel the top third of each apple and scoop out the cores with a melon baller or a paring knife, leaving ½ inch at the bottom.

In a small bowl, combine the sugar, raisins, and the pecans. Place the apples in a 13 × 9-inch baking dish and divide the sugar mixture among the cavities. Drizzle each with ½ tablespoon of rum and top with a piece of butter.

In a medium bowl, whisk the remaining ½ cup rum with the apple cider and the maple syrup. Pour the cider mixture into the dish around the apples. Bake for 30 to 40 minutes, basting with the juices occasionally, or until the apples are just tender but not mushy.

Serve the apples warm, drizzled with the pan juices, and topped with the ice cream.

SHAKE IT UP:
Substitute bourbon or scotch for the rum.

Pete’s Hot Buttered Rum

¼ pound (1 stick) unsalted butter

½ cup plus 1 tablespoon packed dark brown sugar

1 cup confectioners’ sugar

1 cup vanilla ice cream

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

2½ cups dark rum, divided

Combine the butter and sugars in a large saucepan over medium heat. Stir constantly until the sugars have dissolved. Remove the saucepan from the heat and stir in the ice cream, cinnamon, ginger, and nutmeg. Transfer the mixture to an airtight plastic container and freeze for at least 4 hours (batter will keep for up to 1 month). Place 1 tablespoon of the ice cream mixture into each of 10 mugs. Add ¼ cup of rum to each mug, and top with hot water.

M
AKES
10
SERVINGS

Blackberry Chocolate Romanoff

M
AKES
6
SERVINGS

J
EFFREY
S
TEINGARTEN ONCE WROTE A HILARIOUS ARTICLE
for Vogue chronicling his plight to make homemade soft-serve ice cream. He tried everything, including purchasing an industrial machine that blew out the power in an entire apartment. I, too, have a bit of an obsession with soft serve. I found that the best way to replicate its airy texture at home was to fold whipped cream into softened ice cream, as in this recipe for classic berry-chocolate romanoff. Now if I could only invent a machine that dispensed soft-serve flavored with booze.

4 cups fresh blackberries, raspberries, or strawberries

¼ cup sugar

¼ cup orange liqueur, such as Grand Marnier

1 pint chocolate ice cream

1 cup heavy whipping cream

2 tablespoons crème de cacao

In a medium bowl, toss the berries, sugar, and the orange liqueur. Place the bowl in the refrigerator and allow to macerate at least 1 hour.

Transfer the ice cream to the refrigerator to soften while preparing the whipped cream. In a large bowl using an electric mixer, whip the cream with the crème de cacao until soft peaks form. Fold in the softened ice cream.

Divide the cream mixture between 6 bowls. Top with the berries and serve.

Tropical Fruit Foster

M
AKES
4
TO
6
SERVINGS

B
ANANAS
F
OSTER HAILS FROM
N
EW
O
RLEANS
,
a city that is also famous for its cocktails, so it should come as no surprise that the fiery, fruity dessert is saturated with booze. I’ve given the traditional version a twist with fresh mango and coconut rum. Since you must be extremely cautious when igniting the fruit mixture, don’t indulge in a Tropical Hurricane until after you’ve finished making the dessert!

4 tablespoons (½ stick) unsalted butter

1 cup lightly packed dark brown sugar

¼ teaspoon ground cinnamon

¼ cup coconut rum

3 slightly under-ripe bananas, peeled, cut in half lengthwise and then crosswise

1 ripe mango, peeled, cored, and cut into ½-inch wedges

⅓ cup dark rum

Vanilla ice cream, for serving

In a large heavy-bottomed skillet, melt the butter with the brown sugar and cinnamon over medium-low heat. Cook until the sugar dissolves. Add the coconut rum and stir to combine.

Arrange the banana and mango wedges in the pan so they are spaced evenly and not overlapping too much. Cook for 1 to 2 minutes, and then flip the fruit and cook for 1 to 2 minutes more on the other side. Using a slotted spoon, transfer the banana and mango pieces to a serving bowl.

Carefully pour the dark rum into the pan with the remaining sugar mixture and continue to cook for 1 or 2 minutes, or until the mixture is heated. Very carefully, ignite the mixture with a long match. Cook for 1 or 2 minutes, or until the flames die out and the mixture is syrupy.

Divide the banana and mango pieces between individual serving bowls. Top with the sauce and scoops of vanilla ice cream, and serve.

Tropical Hurricanes

1½ cups pineapple juice

1½ cups mango nectar or mango juice

¼ cup freshly squeezed lemon juice

4 ounces coconut rum

4 ounces dark rum

4 ounces grenadine

4 slices of orange

4 fresh cherries

In a large pitcher, combine the pineapple juice, mango nectar, lemon juice, coconut rum, dark rum, and grenadine. Stir well. Fill 4 glasses with ice and divide the mixture between them. Garnish each drink with a slice of orange and a cherry.

M
AKES
4
DRINKS

Saucy Prunes with Cinnamon and Honey

M
AKES
ABOUT
2½
CUPS OR
8
SERVINGS

S
OMEWHERE ALONG THE LINE
,
prunes got lumped into the category of “old people food,” along with tomato juice and soft-boiled eggs. But prunes are actually quite chic (well, as chic as dried fruit can be). Plump, moist, and sweet, they are a natural match for spicy cinnamon and rich red wine. These prunes will last for up to a month in the refrigerator. I think they taste best over chocolate ice cream, but for a quick weeknight dessert, use whatever flavor is in your freezer.

1 (12-ounce) package pitted prunes

2 cinnamon sticks

¼ teaspoon ground nutmeg

1 tablespoon sugar

2 tablespoons honey

¼ cup water

1 cup dry red wine

2 pints chocolate ice cream, for serving

Combine the prunes, cinnamon sticks, nutmeg, sugar, honey, wine, and ¼ cup water in a medium saucepot. Bring to a boil over medium heat, and then reduce the heat and simmer until the prunes are very tender, about 20 minutes.

With a slotted spoon, transfer the prunes to a medium bowl. Set aside. Return the wine mixture to a boil and cook until reduced and syrupy, about 5 minutes. Remove the cinnamon sticks from the pot and discard.

Pour the wine over the prunes and allow the mixture to cool, uncovered, to room temperature. Cover and refrigerate until cold. To serve, spoon the sauce over scoops of chocolate ice cream.

Pear and Red Grape Turnovers

M
AKES
6
SERVINGS

I
N MANY HIGH-END LIQUOR STORES
,
you will see bottles of pear brandy with a whole pear inside. They always remind me of the model ships-in-a-bottle one of my friend’s grandfathers used to make. How did they get in there? I’m not sure about the boats, but to make the brandy, distillers tie empty bottles onto the developing branches of pear trees so that the fruits grow inside. These turnovers make an excellent lazy weekend breakfast.

2 small pears, peeled, cored, and cut into ½-inch chunks (about 1½ cups)

1 cup seedless red grapes, halved

¼ cup sugar

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

3 tablespoons pear brandy or brandy

1 sheet (half a 17.2-ounce package) frozen puff pastry, defrosted

1 large egg, lightly beaten with 2 teaspoons water

Line a baking sheet with parchment paper.

In a medium bowl, combine the pears, grapes, sugar, cornstarch, cinnamon, and brandy. Toss gently to evenly coat the fruit.

On a lightly floured work surface, roll the puff pastry sheet out into a 12 × 12-inch square. Using a sharp knife, cut the pastry into 6 equal squares.

Place a scoop of the pear mixture into the center of a square. Brush the edges with the egg wash and fold the pastry diagonally over the filling. Crimp the edges with a fork to seal. Brush the top of the pastry with more of the egg wash and cut 2 or 3 small vents in the top. Transfer the pastry to the baking sheet. Repeat with remaining pastry squares and pear mixture. Transfer the baking sheet to the refrigerator and chill for 20 minutes.

Preheat the oven to 400°F. Bake the turnovers for 20 to 23 minutes, or until they are puffed and golden. Serve warm or at room temperature.

SHAKE IT UP:
Substitute bourbon, dark rum, or orange liqueur for the brandy.

Nectarine-Raspberry Dutch Baby

M
AKES
6
SERVINGS

A
DUTCH BABY IS LIKE A LARGE, RUSTIC PANCAKE
.
It is cut into wedges and served warm, straight from the skillet, showered in confectioners’ sugar. I started making Dutch babies around the time my mom passed on my grandmother’s cast iron skillet to me (talk about well-seasoned!). This summery version is one of my favorites.

3 large eggs

1 teaspoon freshly grated lemon zest

⅓ cup granulated sugar

¼ teaspoon salt

⅔ cup all-purpose flour

¼ teaspoon ground cinnamon

⅓ cup plus 2 tablespoons milk

3 tablespoons white wine

1 cup raspberries

2 medium nectarines, cut into 1-inch chunks

4 tablespoons (½ stick) unsalted butter

Confectioners’ sugar, for dusting

Preheat the oven to 425°F. On the stovetop, heat a 10-inch cast iron skillet over medium heat.

In a medium bowl, beat the eggs, lemon zest, sugar, and salt with an electric mixer until combined. Add the flour, cinnamon, milk, and wine and beat until smooth. Stir in the raspberries and the nectarines.

Melt the butter in the skillet and swirl the pan to coat it. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet, to the oven and bake for 20 to 25 minutes, or until puffed and golden brown.

Dust with confectioners’ sugar and serve hot.

SHAKE IT UP:
Substitute Calvados (apple-flavored brandy) for the wine and apples for the nectarines.

White Wine Sangria

1 (750 ml) bottle dry white wine, such as sauvignon blanc

½ cup orange liqueur, such as Grand Marnier

½ cup peach brandy or peach schnapps

½ cup tropical fruit juice, such as Tropicana Orange Peach Mango

1 large peach, cut into ½-inch chunks

1 small orange, cut into thin wheels

1 lime, cut into thin wheels

In a large pitcher, combine the wine, orange liqueur, peach brandy, and fruit juice. Stir to blend. Add the peach, orange slices, and lime slices. Refrigerate until well chilled, about 2 hours. Serve in wine glasses over ice.

M
AKES
6
SERVINGS

Drunken Pear Crisps

M
AKES
6
INDIVIDUAL
CRISPS

I
LOVE POACHED PEARS, BUT WHENEVER
I have them for dessert I’m left wanting a little something more, like a crunchy cookie or a giant scoop of vanilla ice cream. This dessert is a lot like a traditional apple crisp, except that the apples have been replaced by wine-saturated pears. For this recipe I use a cheap-but-decent merlot, and drink the last glass while the crisps are in the oven.

FOR THE PEARS:

2 cups water

2 cups dry red wine, preferably merlot

1 cup orange juice

1 cup granulated sugar

4 strips orange zest

1 cinnamon stick

4 whole cloves

6 firm-ripe pears, peeled, halved, and cored

FOR THE CRISP TOPPING:

1½ cups all-purpose flour

1¼ cups old-fashioned rolled oats

½ cup granulated sugar

½ cup packed dark brown sugar

Pinch of salt

½ cup (1 stick) unsalted butter, diced

Vanilla ice cream, for serving

FOR THE PEARS
,
combine the 2 cups of water, the wine, orange juice, sugar, orange zest, cinnamon stick, and cloves in a pot large enough to hold all the pear halves in a single layer. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat. Add the pears, round side down, and return the liquid to a simmer over medium heat. Simmer, basting the pears occasionally, about 30 minutes. Remove the pears from the cooking liquid with a slotted spoon and set aside in a medium bowl.

Strain the liquid, discarding the solids. Return the liquid to a heat and boil until it is reduced slightly, about 15 minutes. Pour the syrup over the pears and refrigerate until pears are cool, about 2 hours.

Preheat the oven to 350°F.

Remove the pears from the refrigerator and cut them into ½-inch dice. Divide them between six 5-ounce ramekins or custard cups. Drizzle each with about 2 tablespoons of the cooking liquid. Set aside. Discard the remaining cooking liquid or reserve for another use.

TO MAKE THE CRISP TOPPING
,
combine the flour, oats, sugar, brown sugar, and salt in a medium bowl. Using a pastry blender, two knives, or clean fingers, work the butter into the flour mixture until it forms coarse crumbs. Sprinkle the topping evenly over the pears.