The Boozy Baker: 75 Recipes for Spirited Sweets (6 page)

Sachertorte

M
AKES
12
TO
16
SERVINGS

F
OR A LONG TIME I THOUGHT A SACHERTORTE
was impossibly fussy and fancy. It was the sort of dessert a person bought at an elegant bakery filled with burnished old mirrors and workers in puffy white hats, not something thrown together in the kitchen at home. But actually, this Austrian confection is easy to bake, and the results never fail to impress. It would make a truly elegant holiday dessert—and a much welcome alternative to those dreaded fruitcakes.

FOR THE TORTE:

5 ounces bittersweet chocolate, chopped

¼ pound (1 stick) unsalted butter, softened

1 cup sugar, divided

6 large eggs, separated

1 tablespoon apricot brandy

1 cup all-purpose flour

FOR THE APRICOT GLAZE:

1 cup apricot preserves

3 tablespoons apricot brandy

FOR THE CHOCOLATE GLAZE:

5 ounces bittersweet chocolate, chopped

½ cup heavy cream

4 tablespoons unsalted butter

2 tablespoons apricot brandy

Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter, or spray with nonstick spray. Line the bottoms of the pans with parchment paper. Dust with flour and tap out the excess.

TO MAKE THE TORTE
,
place the chocolate in a heat proof bowl and set the bowl over a pan of simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the heat and allow the chocolate to cool to room temperature.

In a large bowl, beat the butter and ¾ cup of the sugar with an electric mixer until very light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl as needed. Beat in the apricot brandy and the cooled chocolate. Set aside. Wash and dry the beaters.

In another large bowl, beat the egg whites with the remaining ¼ cup sugar until they form soft peaks. Stir one-third of the beaten whites into the chocolate mixture to lighten it, and then carefully fold in the remaining whites until only a few streaks of white remain. Sprinkle ½ cup of the flour over the batter and fold in until incorporated. Repeat with the remaining ½ cup flour.

Divide the batter between the two cake pans and bake for about 20 minutes, or until cakes are puffed and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for 15 minutes. Run a knife around the edge of each pan and invert each cake over a plate. Peel off the parchment paper.

TO MAKE THE APRICOT GLAZE
,
bring the apricot preserves and apricot brandy to a boil in a medium saucepan over medium heat. Reduce the heat to a simmer, and cook until mixture is thickened, about 5 minutes. Remove from heat and set aside.

Place one torte layer on a plate lined with two pieces of waxed paper (align them so that each piece covers half the plate and they overlap slightly in the middle). Spread the torte layer with half of the apricot jam mixture. Top with the remaining torte layer, and spread with the remaining jam mixture. Let stand while you make the chocolate glaze.

TO MAKE THE CHOCOLATE GLAZE
,
place the chopped chocolate in a small mixing bowl. Heat the heavy cream in a small saucepan over low heat until it reaches a simmer. Pour the heated cream over the chocolate. Let stand 2 minutes and then stir until smooth. Stir in the butter until smooth. Stir in the apricot brandy.

Immediately pour the glaze over the cake. Using an offset spatula, smooth the glaze over the top and sides of the torte, making sure to cover it completely. Refrigerate the cake until the glaze is set, about 1 hour. Gently pull the sheets of wax paper out from underneath it, cut the torte into thin wedges, and serve.

SHAKE IT UP:
Substitute orange marmalade for the apricot jam, and orange liqueur for the apricot brandy.

“Can’t Say Nocello” Carrot Cake Cupcakes

M
AKES
12
TO
16
SERVINGS
OR
24
CUPCAKES

IS THERE A BETTER WAY TO EAT YOUR VEGETABLES
than by devouring a spicy carrot cupcake topped with a slick of cream cheese frosting? I doubt it. When it comes to carrot cake there are endless variations: Some include pineapple, others raisins, still others coconut. Since I’ve always liked walnut versions best, I decided to enhance this recipe with a nip of Nocello, a walnut-flavored liqueur from the Emiligia-Romagna region of Italy. If you prefer fruit to nuts, reduce the walnuts to one-fourth cup and add one-half cup raisins or diced pineapple.

FOR THE CUPCAKES:

2 cups all-purpose flour

2 teaspoons baking soda

¾ teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 cup granulated sugar

1 cup canola oil

¼ cup walnut liqueur, such as Nocello

3 large eggs

3 cups peeled, grated carrots (slightly less than 1 pound)

¾ cup chopped walnuts

FOR THE CREAM CHEESE FROSTING:

1 (8-ounce) package cream cheese, softened

3 tablespoons unsalted butter, softened

1 to 2 cups confectioners’ sugar

2 tablespoons walnut liqueur

Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

TO MAKE THE CUPCAKES
,
whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.

In a large bowl, whisk the sugar with the canola oil and the walnut liqueur. Whisk in the eggs, one at a time. Add the flour mixture and whisk until blended. Then stir in the carrots and walnuts.

Scoop the batter into the muffin cups, filling each three-fourths full. Bake the cupcakes until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly, 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes. Then remove them from the pan and cool them completely on a wire rack.

TO MAKE THE CREAM CHEESE FROSTING
,
place the cream cheese in a medium bowl and beat with an electric mixer for 2 minutes, or until it is slightly softened. Add the butter and beat until combined. Add 1 cup of the confectioners’ sugar and beat until smooth. With the mixer running, gradually add the remaining cup of confectioners’ sugar, if needed, until the frosting is smooth and thick. Add the walnut liqueur and beat until incorporated. Spread the frosting over the cooled cupcakes.

SHAKE IT UP:
Substitute almond or hazelnut liqueur for the walnut liqueur.

Lavender Honey-Nut Cupcakes

M
AKES
12
CUPCAKES

I THINK LAVENDER TASTES LIKE SOAP IN A GOOD WAY
:
delicate, clean, and floral. These cupcakes are incredibly pretty, especially when sprinkled with dried lavender buds. Serve them at your next tea party. By which I mean, your next Long Island Iced Tea party. Dried lavender buds can be difficult to find. I order mine online from
Kalustyans.com
.

FOR THE CUPCAKES:

1¼ cups all-purpose flour

¼ cup almond meal or finely ground almonds

1 teaspoon dried lavender buds

1 teaspoon baking powder

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

¼ cup half-and-half or milk

¼ cup almond liqueur, such as amaretto

FOR THE FROSTING:

6 tablespoons (¾ stick) unsalted butter, softened

3 to 4 cups confectioners’ sugar

3 tablespoons honey

2 tablespoons half-and-half or milk

2 tablespoons almond liqueur, such as amaretto

Dried lavender buds, for garnish

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

TO MAKE THE CUPCAKES
,
whisk the flour, almond meal, lavender buds, baking powder, and salt in a small bowl.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Combine the half-and-half and the almond liqueur in a liquid measuring cup. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture, beating just until incorporated after each addition.

Divide the batter between the muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, or until the tops of the cupcakes spring back when pressed lightly and a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes, and then remove them and allow to cool completely on a wire rack.

TO MAKE THE FROSTING
,
combine the butter and 2 cups of confectioners’ sugar in a large bowl. Beat with an electric mixer until smooth and creamy, about 3 minutes. Add the honey, half-and-half, and almond liqueur, and beat until incorporated. Gradually beat in another 1 to 2 cups of the confectioners’ sugar until the frosting is thick and creamy.

Spread the frosting over the cooled cupcakes and sprinkle with dried lavender buds, if using.

SHAKE IT UP:
Substitute finely ground walnuts for the almond meal, and walnut liqueur, such as Nocello, for the almond liqueur. Or, substitute honey liqueur, such as Bärenjäger, for the almond liqueur.

NOTE:
To make a 9-inch layer cake, grease two 9-inch round cake pans with butter or spray them with nonstick spray. Line the bottoms with parchment paper, and butter or spray the paper. Dust with flour and tap out the excess. Divide the batter between the pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 20 minutes. Then remove them from the pan and cool completely on a wire rack. Prepare a double batch of the frosting. Place one cake layer on a serving plate and spread with one-third of the frosting. Top with the remaining cake layer. Spread the remaining frosting over the top of the cake and around the sides.

Almond
Iced Tea

5 black tea bags, preferably orange pekoe

6 cups cold water, divided

1 cup almond liqueur, such as amaretto

1 lemon, cut into 8 wedges

Place the tea bags in a large heatproof pitcher. Bring 4 cups of the water to a boil in a saucepan or pot. Pour the boiling water over the tea bags and allow the tea to steep for 1 hour. Remove the tea bags and stir in the remaining 2 cups of cold water and the almond liqueur. Serve over ice, garnished with a lemon slice.

M
AKES
8
DRINKS

PIES AND TARTS
À LA BOOZE

A few years ago, just before Thanksgiving,
my friend Bryan and I attended a lecture and demonstration at the Brooklyn Public Library about holiday pies. More specifically, it was about how to make the perfect piecrust. Subjects addressed included the importance of cold butter and ice water, the merits of food processors versus old-fashioned pastry cutters, pie weights versus beans, and different crimping techniques for the edges. At the end of the demonstration, everyone in the audience (me, Bryan, and about a hundred little old ladies) got a sample of pie in a little paper cup.

It was all very inspiring. So inspiring, in fact, that on Thanksgiving morning I decided to deviate from the tried-and-true piecrust I’ve been making for years and try out the recipe from the demonstration. Disaster ensued. Ten minutes into the baking time, the edges of the dough melted off my beautiful apple pie and began to smolder and burn in a puddle on the bottom of the oven. I ended up serving the pie with “the crusts cut off,” like a child’s peanut butter and jelly sandwich.

Was it a bad recipe? I don’t think so. In retrospect, I believe I just didn’t let the dough
chill long enough. But my point in relaying the story is this: When it comes to making perfect piecrusts, don’t stress over the minor details. Just learn what works best for you and stick to it.

The piecrust I use is an amalgamation of two recipes, one from
Bon Appetit
and one from
Cook’s Illustrated
. The former has the perfect ratio of flour, butter, and water, while the latter incorporates a bit of alcohol for flaky results. I played around with both recipes for years until I finally reached a quick, easy, and foolproof version that I’m completely married to and use for all my pies.