The Epicurious Cookbook (16 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
1.
Preheat the oven to 350°F, with the rack in the middle.
Preheat the oven to 350°F, with the rack in the middle.
2.
In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
3.
In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
4.
Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.
Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.
“Instead of grinding the almonds finely, I coarsely chopped them and mixed with the graham cracker crumbs. The larger pieces of almond gave the crust a nutty and crunchy consistency that contrasted well with the smooth filling.”
A cook, Washington, D.C.
triple-layer carrot cake
with cream cheese frosting
with cream cheese frosting
This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994
Bon Appétit
column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.
Bon Appétit
column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.
YIELD: MAKES 10 SERVINGS
FOR CAKE
2 cups granulated sugar
1½ cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
½ cup chopped pecans (about 1½ ounces)
½ cup raisins
FOR FROSTING
4 cups confectioners’ sugar
2 (8-ounce) packages cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
4 teaspoons pure vanilla extract
Special equipment: 3 (9-inch) round cake pans with 1½-inch sides
MAKE CAKE
1.
Preheat the oven to 325°F. Lightly grease 3 (9-inch) round cake pans. Line the bottom of the pans with wax paper. Lightly grease the wax paper.
Preheat the oven to 325°F. Lightly grease 3 (9-inch) round cake pans. Line the bottom of the pans with wax paper. Lightly grease the wax paper.
2.
Using an electric mixer, beat the sugar and oil in a large bowl until combined. Add the eggs 1 at a time, beating well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the sugar and oil mixture. Stir in the carrots, chopped pecans, and raisins.
Using an electric mixer, beat the sugar and oil in a large bowl until combined. Add the eggs 1 at a time, beating well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the sugar and oil mixture. Stir in the carrots, chopped pecans, and raisins.
3.
Pour the batter into the prepared pans, dividing equally. Bake until a toothpick inserted into the center of each comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out the cakes onto the racks and cool completely.
Pour the batter into the prepared pans, dividing equally. Bake until a toothpick inserted into the center of each comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out the cakes onto the racks and cool completely.
MAKE FROSTING AND ICE CAKE
1.
Using an electric mixer, beat all the ingredients in a medium bowl until smooth and creamy.
Using an electric mixer, beat all the ingredients in a medium bowl until smooth and creamy.
2.
Place one cake layer on a platter. Spread with ¾ cup frosting. Top with another cake layer. Spread with ¾ cup frosting. Top with remaining cake layer.
Place one cake layer on a platter. Spread with ¾ cup frosting. Top with another cake layer. Spread with ¾ cup frosting. Top with remaining cake layer.
3.
Using an icing spatula, spread the remaining frosting in decorative swirls over the sides and top of cake. Serve cake cold or at room temperature.
Using an icing spatula, spread the remaining frosting in decorative swirls over the sides and top of cake. Serve cake cold or at room temperature.
“Wonderfully light, moist and tasty. I divided the batter into 2 pans instead of 3 and baked it for about 45 minutes. Since this was just a two-layer cake, I halved the frosting and added some grated lemon zest, which improved the taste.”
A cook, Hudson Valley, New York
do ahead:
The
CAKE LAYERS
can be baked 1 day ahead. Wrap tightly in plastic and store at room temperature.
The
CAKE
can be completely assembled and frosted 2 days ahead. Cover with cake dome and refrigerate.
gluten-free lemon layer cake
This lemon layer cake is the ultimate dessert for anyone with a gluten-free diet. You may need to hit up a specialty shop or go online for some of the ingredients, but it’s well worth the effort. A brown-rice flour mix combined with the xanthan gum creates light, moist cake layers, while guar gum thickens the rich, silky curd. Generous amounts of lemon zest, juice, and extract infuse the layers, filling, and frosting, adding up to a full-on citrus celebration. Make this cake—or turn it into cupcakes—for birthdays, barbecues, or holidays.
YIELD: MAKES 8 SERVINGS
FOR CAKE LAYERS
2½ cups Brown-Rice Flour Mix (recipe follows)
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup milk
1 cup canola oil, plus more for greasing pans
1 teaspoon pure vanilla extract
1 tablespoon finely grated fresh lemon zest
2 cups granulated sugar
4 large eggs
FOR LEMON CURD
2 teaspoons finely grated fresh lemon zest
¼ cup fresh lemon juice
¼ cup plus 2 tablespoons granulated sugar
3 large egg yolks
¼ teaspoon guar gum
½ stick unsalted butter, cut into tablespoon pieces
¼ teaspoon lemon extract
FOR LEMON FROSTING
1 cup (2 sticks) unsalted butter, softened
3 ½ cups confectioners’ sugar
¼ cup fresh lemon juice
½ teaspoon lemon extract
2 teaspoons finely grated fresh lemon zest
Special equipment: 2 (9-inch) round cake pans
MAKE CAKE LAYERS
1.
Put the oven rack in the middle position and preheat the oven to 350°F. Brush 2 (9-inch) round cake pans with canola oil. Line the bottom of each pan with a round of parchment or wax paper, then oil the paper.
Put the oven rack in the middle position and preheat the oven to 350°F. Brush 2 (9-inch) round cake pans with canola oil. Line the bottom of each pan with a round of parchment or wax paper, then oil the paper.
2.
Whisk together the flour mix, salt, baking powder, and xanthan gum until combined well. Stir together the milk, canola oil, vanilla, and zest in another bowl.
Whisk together the flour mix, salt, baking powder, and xanthan gum until combined well. Stir together the milk, canola oil, vanilla, and zest in another bowl.
3.
Beat together the sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce the speed to low and add the flour and milk mixtures alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
Beat together the sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce the speed to low and add the flour and milk mixtures alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
4.
Divide the batter evenly between the cake pans, smoothing the tops, and bake until a wooden pick or skewer inserted in the center of each cake layer comes out clean, 35 to 40 minutes.
Divide the batter evenly between the cake pans, smoothing the tops, and bake until a wooden pick or skewer inserted in the center of each cake layer comes out clean, 35 to 40 minutes.
5.
Cool the cake layers in pans on racks 10 minutes. Run a thin knife around edge of one cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with the second layer.
Cool the cake layers in pans on racks 10 minutes. Run a thin knife around edge of one cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with the second layer.
6.
Peel off the paper and cool layers completely.
Peel off the paper and cool layers completely.
MAKE CURD
1.
Whisk together the zest, lemon juice, sugar, yolks, a pinch of salt, and the guar gum in a 1-quart heavy saucepan. Add the butter and cook over moderately low heat, whisking constantly, until the curd is thick enough to hold the marks of a whisk and the first bubbles appear on the surface, about 5 minutes. Whisk in the extract.
Whisk together the zest, lemon juice, sugar, yolks, a pinch of salt, and the guar gum in a 1-quart heavy saucepan. Add the butter and cook over moderately low heat, whisking constantly, until the curd is thick enough to hold the marks of a whisk and the first bubbles appear on the surface, about 5 minutes. Whisk in the extract.
2.
Immediately pour the hot curd into a bowl, then cover the surface with wax paper and chill until cold, about 30 minutes.
Immediately pour the hot curd into a bowl, then cover the surface with wax paper and chill until cold, about 30 minutes.
MAKE FROSTING
Beat the butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce the speed to low and add the confectioners’ sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
FROST CAKE
1.
Halve each cake layer horizontally using a long serrated knife. Spread the bottom half of each cake layer with half of the lemon curd, then top with remaining cake layers to form two sandwiched cakes.
Halve each cake layer horizontally using a long serrated knife. Spread the bottom half of each cake layer with half of the lemon curd, then top with remaining cake layers to form two sandwiched cakes.
2.
Put one sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost the top and sides of cake with remaining frosting.
Put one sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost the top and sides of cake with remaining frosting.
“I made this cake for Thanksgiving because my daughter has a gluten allergy, and it was fantastic, receiving rave reviews! I topped the cake with fresh fruit: raspberries, blueberries, strawberries, kiwi, and mango. It was beautiful as well as flavorful.”
Glutenfreemom, Walnut Creek, California
do ahead:
The
CAKE LAYERS
can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
The
CAKE
can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
do ahead:
The
LEMON CURD
can be made and chilled up to 3 days.
brown-rice flour mix
YIELD: MAKES 3 CUPS
2 cups brown-rice flour (extra finely ground)
⅔ cup potato starch
⅓ cup tapioca flour
Put all ingredients into a sealable airtight container and shake until combined well.
mascarpone cheesecake
with balsamic strawberries
with balsamic strawberries
This cheesecake from California’s Wente Vineyards is ethereal and easy. An Italian grandmother might scold you for not using ricotta, but good-quality mascarpone will yield a smoother, richer, and denser cheesecake. Feel free to experiment with different kinds of biscotti such as chocolate, but really, what makes this cheesecake are the balsamic strawberries, which are sweet and tart—the perfect counterpart to the cheesecake’s richness.
YIELD: MAKES 8 TO 10 SERVINGS
1½ cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (¾ stick) unsalted butter, melted
2 pounds cream cheese, at room temperature
8 ounces mascarpone cheese
1¾ cups plus 2 tablespoons sugar
2 large eggs
3 cups quartered hulled strawberries (about 1½ [12-ounce] baskets)
¼ cup balsamic vinegar
Special equipment: 9-inch springform pan with 2¾-inch sides
1.
Tightly wrap the outside of the springform pan with 2 layers of heavy-duty foil. Mix the biscotti crumbs and butter in a bowl. Press the mixture evenly onto the bottom (not sides) of the prepared pan. Chill 30 minutes.
Tightly wrap the outside of the springform pan with 2 layers of heavy-duty foil. Mix the biscotti crumbs and butter in a bowl. Press the mixture evenly onto the bottom (not sides) of the prepared pan. Chill 30 minutes.
2.
Preheat the oven to 350°F. Using an electric mixer, beat the cream cheese, mascarpone, and 1¼ cups sugar in a large bowl until smooth. Add the eggs 1 at a time; beat just until blended.
Preheat the oven to 350°F. Using an electric mixer, beat the cream cheese, mascarpone, and 1¼ cups sugar in a large bowl until smooth. Add the eggs 1 at a time; beat just until blended.
3.
Spread the cheese mixture evenly over the crust in the pan. Place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves only slightly when the pan is shaken, about 1 hour 10 minutes.
Spread the cheese mixture evenly over the crust in the pan. Place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves only slightly when the pan is shaken, about 1 hour 10 minutes.
4.
Transfer the cake to a rack; cool 1 hour. Chill overnight.
Transfer the cake to a rack; cool 1 hour. Chill overnight.
5.
Mix the strawberries, remaining ½ cup plus 2 tablespoons sugar, and the vinegar in a large bowl. Let stand at room temperature until juices form, about 30 minutes.
Mix the strawberries, remaining ½ cup plus 2 tablespoons sugar, and the vinegar in a large bowl. Let stand at room temperature until juices form, about 30 minutes.
6.
Cut the cake into wedges. Spoon the strawberries alongside and serve.
Cut the cake into wedges. Spoon the strawberries alongside and serve.
“Take an additional cup of strawberries and purée them. Add the purée while you beat up the cream cheese and eggs. Cheesecake came out just perfect and with a hint of strawberry flavor.”
A cook, Burlingame, California
do ahead:
The
CAKE
can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.
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