The Boozy Baker: 75 Recipes for Spirited Sweets (19 page)

Place the ramekins on a baking sheet and bake until the filling bubbles and the topping is golden, about 30 minutes. Cool 10 minutes. Serve warm with scoops of vanilla ice cream on top.

Bourbon Apple Crisp

M
AKES
6
TO
8
SERVINGS

S
INCE
I’
M A FOOD WRITER AND A BAKER
,
people usually expect my favorite dessert to be some wildly fancy and sophisticated concoction. But really what I love best is simple, no-frills apple crisp, served warm with a big scoop of vanilla ice cream. For the holidays, I often reduce the apples to 6 cups and add 2 cups of fresh cranberries. If you don’t have maple syrup, substitute granulated sugar.

FOR THE TOPPING:

1 cup all-purpose flour

½ cup packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, cut into ½-inch chunks

½ cup old-fashioned rolled oats (not instant)

FOR THE FILLING:

3 pounds tart baking apples, peeled and sliced ⅓-inch thick (about 8 cups)

3 tablespoons maple syrup

3 tablespoons bourbon

1 tablespoon lemon juice

Preheat the oven to 375°F.

TO MAKE THE TOPPING
,
combine the flour, brown sugar, cinnamon, and salt in the work bowl of a food processor and pulse to blend. Add the butter, a few pieces at a time, and pulse until the mixture resembles coarse meal. Pour the mixture into a medium bowl and stir in the oats.

TO MAKE THE FILLING
,
place the apples in a large bowl and add the maple syrup, bourbon, and lemon juice. Toss well to coat. Pour the apple mixture into a 9-inch square baking dish. Sprinkle the topping evenly over the apples and bake for about 35 minutes, or until the topping is golden and the apples are bubbling. Cool the crisp on a wire rack and serve warm or at room temperature.

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

Maple Leaf

2 ounces bourbon

½ ounce pure maple syrup

½ ounce lemon juice

1 cinnamon stick

Combine the bourbon, maple syrup, and lemon juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with the cinnamon stick.

M
AKES
1
DRINK

Rhubarb-Rosé Crisp

M
AKES
6
SERVINGS

W
HITE ZINFANDEL IS OFTEN THE BUTT OF WINE JOKES
.
It’s true that the sweet, pink wine isn’t exactly the most sophisticated varietal, but it works wonders in this fruity rhubarb crisp topped with cinnamon-spiced oats. It’s especially delicious served with vanilla ice cream or peach sherbet.

FOR THE RHUBARB FILLING:

2 to 2½ pounds rhubarb, cut into 1-inch chunks (about 6 cups)

Zest of 1 large lemon

1 cup granulated sugar

1 cup plus 2 tablespoons rosé wine, divided

1 (2-inch) cinnamon stick

Half of a vanilla bean, split lengthwise

2 tablespoons cornstarch

FOR THE TOPPING:

⅔ cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

6 tablespoons (¾ stick) unsalted butter, softened

Preheat the oven to 375°F.

TO MAKE THE RHUBARB FILLING
,
combine the rhubarb and lemon zest in a 9 × 9-inch baking pan and set aside.

Combine the sugar, 1 cup of the wine, cinnamon stick, and vanilla bean in a medium saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until the sugar dissolves. Meanwhile, combine the remaining 2 tablespoons of the wine with the cornstarch in a small bowl and stir until well blended.

When the sugar has dissolved, add the cornstarch mixture to the saucepan and simmer until the filling thickens and turns clear, 1 to 3 minutes. It should be the consistency of runny pudding. Remove the saucepan from the heat and allow to cool while you make the topping.

TO MAKE THE TOPPING
,
combine the rolled oats, flour, light brown sugar, cinnamon, and salt in a medium bowl. Add the butter and, using a fork or clean fingers, work it into the oat mixture until it is evenly distributed and the mixture is crumbly and a bit clumpy.

Remove the cinnamon stick and vanilla bean from the wine mixture, and then pour the wine mixture over the rhubarb. Stir gently to make sure all the pieces of rhubarb are evenly coated. Sprinkle the topping evenly over the filling and bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling.

Winter Berry Gratin

M
AKES
4
TO
6
SERVINGS

B
ERRY GRATINS ARE TYPICALLY MADE WITH MARSALA
,
an Italian fortified wine similar to port. I’ve substituted ice wine, which is made from frozen grapes. Ice wine has a zingy, sweet flavor and is a refreshing alternative to heavier after-dinner liqueurs. German ice wines
(eiswein)
can be quite expensive. Look for more affordable Canadian versions.

2 cups fresh cranberries

2 cups fresh or frozen raspberries

½ cup granulated sugar, divided

¼ cup plus 2 tablespoons ice wine

4 large egg yolks

2 tablespoons mascarpone or sour cream

Preheat the oven to 400°F and position a rack in the upper third. Combine the cranberries, raspberries, ¼ cup of the sugar, and 2 tablespoons of the ice wine in a gratin dish and toss to coat.

Combine the remaining ¼ cup sugar, the remaining ¼ cup ice wine, and the egg yolks in a large glass bowl. Place the bowl over a saucepan of simmering water. Beat the mixture with an electric mixer until it is frothy and thick, about 4 minutes. Remove the bowl from the heat and allow the mixture to cool slightly, for about 5 minutes.

Gently fold the mascarpone or sour cream into the yolk mixture. Pour over the berries and bake until the topping is bubbly and glazed, about 1 to 2 minutes. Serve immediately.

SHAKE IT UP:
Substitute marsala or Sauternes for the ice wine.

Blueberry-Port Slump with Almond Dumplings

M
AKES
6
SERVINGS

A
SLUMP
(
SOMETIMES CALLED A GRUNT
,
but I think that’s less appetizing) is a homey, fruit-based dessert that is “baked” in a covered skillet on the stovetop. Sometimes as it cooks, moisture escapes from the skillet and makes a “grunting” sound. Once served, it “slumps” messily into bowls rather than holding its shape. The richness of the port in this recipe really brings out the blueberry flavor. While it’s best with fresh summer berries, you can use frozen blueberries in a pinch. Serve with ice cream or whipped cream.

FOR THE BLUEBERRIES:

4 cups blueberries

½ cup sugar

¼ cup ruby port

½ cup water

2 tablespoons fresh lemon juice

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

FOR THE ALMOND DUMPLINGS:

¾ cup all-purpose flour

½ cup slivered almonds, toasted

3 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon salt

3 tablespoons unsalted butter, chilled and diced

¼ cup buttermilk or milk

TO MAKE THE BLUEBERRY FILLING
,
combine the blueberries, sugar, port, ½ cup water, lemon juice, cinnamon, and nutmeg in a 12-inch skillet. Bring to a boil over medium heat, and then reduce the heat and simmer until berries soften just a bit, 4 to 5 minutes.

TO MAKE THE DUMPLINGS
,
combine the flour, almonds, sugar, baking powder, and salt in the work bowl of a food processor and pulse to blend. Add the butter, a few chunks at a time, and pulse to blend. Add the buttermilk and pulse until the mixture comes together in a ball.

Drop heaping tablespoons of the dough over the blueberry mixture. Reduce the heat to low, cover the skillet, and simmer until the dumplings are firm to the touch and a toothpick inserted into the center of one comes out clean, 20 to 25 minutes. Scoop the slump into bowls and serve warm.

SHAKE IT UP:
Substitute red wine for the port.

Gingery Peach Cobbler

M
AKES
6
SERVINGS

I
LOVE THE FRESH, SPICY FLAVOR OF GINGER
,
but I’m not a huge fan of the sugary crystallized stuff. Ginger liqueur is a great way to add subtle, even flavor without too much bite. In this recipe it adds a refreshing twist to a classic “back porch” summer dessert. Depending on the juiciness of your peaches, you may need slightly more or less cornstarch. Serve topped with ginger ice cream, if you can find it, or vanilla.

FOR THE FRUIT:

3 pounds peaches, halved, pitted, and cut into ½-inch slices

3 tablespoons cornstarch

2 tablespoons sugar

¼ cup ginger liqueur, such as Domaine de Canton

FOR THE TOPPING:

1½ cups all-purpose flour

¼ cup plus 1 tablespoon sugar, divided

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground ginger

6 tablespoons cold unsalted butter, diced

½ cup heavy cream or whole milk

2 tablespoons ginger liqueur, such as Domaine de Canton

Preheat the oven to 375°F.

TO MAKE THE FRUIT
,
toss the peaches with the cornstarch, sugar, and ginger liqueur in a large bowl. Pour the fruit mixture into a 9-inch square baking dish and bake just until the fruit begins to bubble, 8 to 10 minutes.

TO MAKE THE TOPPING
,
combine the flour, ½ cup of the sugar, the baking powder, and salt in the work bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cream and the ginger liqueur and pulse just until a dough forms.

Drop the dough in 6 mounds on top of the fruit mixture. Sprinkle the mounds with the remaining 1 tablespoon sugar and return the cobbler to the oven. Bake for 20 to 25 minutes, or until the topping is golden brown and the fruit is bubbling. Cool the cobbler on a wire rack for at least 30 minutes.

SHAKE IT UP:
Substitute almond liqueur or bourbon for the ginger liqueur, and omit the ground ginger.

Ginger Highball

1½ ounces bourbon

1 ounce ginger liqueur, such as Domaine de Canton

¾ ounce freshly squeezed lemon juice

1 teaspoon superfine sugar

2 ounces club soda

Combine the bourbon, ginger liqueur, lemon juice, and sugar in a cocktail shaker filled with ice. Shake and strain into a highball glass filled with ice. Top with the club soda.

M
AKES
1
DRINK