The Home Creamery (20 page)

½ teaspoon vanilla extract

¼ teaspoon cream of tartar

1.
Preheat oven to 400°F. Line a 9-inch tart pan with the dough. Prick the pastry all over with a fork and line the pastry with a double thickness of foil. Bake 10 minutes or until lightly colored. Remove the foil and bake another 10 minutes or until lightly browned. Let cool on a wire rack.

2.
Combine raisins with boiling water in a small bowl and let stand for 5 minutes, then drain and set aside.

3.
Whisk together 1 cup of the sugar, the flour, and the salt in a large saucepan. Whisk in the milk gradually. Cook over medium heat, whisking often, until thickened and bubbly, 5 to 8 minutes. Reduce the heat and cook 2 minutes longer, stirring constantly. Remove the pan from the heat.

4.
Beat the egg yolks slightly in a medium bowl. Gradually stir about 1 cup of the hot milk mixture into yolks. Return this mixture to the saucepan and cook 2 minutes, stirring constantly. Remove the pan from the heat. Stir in the sour cream, butter, and raisins until just mixed. Pour the filling into the baked pie shell.

5.
Beat the egg whites, vanilla, and cream of tartar in a medium bowl with an electric mixer on medium speed until soft peaks form. Add the remaining ⅓ cup sugar gradually, beating at high speed until stiff peaks form. Spread the meringue over the pie filling, sealing to the edge. Bake for 12 to 15 minutes, or until the meringue topping is golden. Set the pie on a wire rack to cool completely before serving.

SERVES 8 TO 10

RICOTTA PUDDING WITH NUTS AND CHOCOLATE

This easy dessert is great served with fresh fruit or biscotti.

4 cups (2 pounds)
HOMEMADE RICOTTA (
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)

¼ cup superfine sugar

½ cup (2½ ounces) coarsely chopped semisweet chocolate

¼ cup chopped nuts or raisins (optional)

1.
Put the ricotta in a large fine-meshed sieve set over a large bowl and let drain about 20 minutes. Discard the liquid.

2.
Transfer the ricotta to a serving bowl. Stir in the sugar until smooth. Fold in the chocolate. Serve right away or store airtight in the refrigerator for up to 1 day.

3.
To serve, stir in the nuts or raisins if desired.

SERVES 6 TO 8

COFFEE MASCARPONE

Recipes don’t get much simpler than this Italian-style dessert. It’s great served with biscotti.

2 tablespoons sugar

1 teaspoon powdered instant espresso

2 tablespoons dark rum (optional)

1 cup (8 ounces)
HOMEMADE MASCARPONE (
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)

1.
Mix together the sugar, espresso, and rum in a small bowl until the sugar and espresso dissolve.

2.
Put the mascarpone in a medium bowl. Add the espresso mixture and mix thoroughly.

3.
Spoon the mascarpone mixture into serving cups and serve.

SERVES 4

CREAM CHEESE BROWNIES

These brownies could easily become a family favorite for those who love chocolate. Serve the brownies dusted with confectioners’ sugar or pair them with vanilla ice cream for a rich, decadent dessert.

⅔ cup unbleached all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

8 ounces semisweet chocolate, broken into small pieces

½ cup
HOMEMADE BUTTER (
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1¼ cups sugar

2 teaspoons vanilla extract

3 eggs

½ cup (4 ounces)
HOMEMADE CREAM CHEESE (
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)
, softened

1 egg yolk

1.
Preheat oven to 325°F. Whisk together the flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray.

2.
Melt chocolate with the butter in the top of a double-boiler set over simmering (not boiling) water, stirring until smooth. Remove the pan from the water, transfer the chocolate to a large bowl, and let cool. Whisk in 1 cup of the sugar and 1½ teaspoons of the vanilla until blended. Whisk in the eggs 1 at a time, stirring well after each addition. Continue whisking until mixture is completely smooth. Add the flour mixture; whisk until just blended.

3.
Beat cream cheese with an electric mixer in a medium bowl with the remaining ¼ cup sugar, the remaining ½ teaspoon vanilla, and the egg yolk until blended.

4.
Pour half of the brownie batter into the prepared pan. Spoon half of the cream cheese mixture over the batter. Repeat layering. Use blade of a table knife or a spoon handle to swirl batter and cream cheese filling gently, creating a marbled effect.

5.
Bake for 50 to 60 minutes or until edges of brownies have puffed slightly and the center feels not quite firm when touched lightly.

6.
Cool the brownies completely in the pan on a wire rack before serving.

MAKES 16 BROWNIES

BROWNIE SHORTBREAD

These delectable bars begin with a layer of shortbread pastry that’s baked twice — once alone and again with a topping of brownie batter.

SHORTBREAD CRUST

½ cup
HOMEMADE BUTTER (
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)
, softened

1 cup unbleached all-purpose flour

¼ cup sugar

¼ teaspoon salt

TOPPING

½ cup
HOMEMADE BUTTER (
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)
, softened

3 ounces unsweetened chocolate

2 eggs

¾ cup sugar

3 tablespoons unbleached all-purpose flour

½ teaspoon baking powder

1.
Preheat oven to 350°F. Butter an 11- by 7-inch baking pan.

2.
Make the crust: Combine the butter, flour, sugar, and salt in a food processor and process until the mixture holds together and forms a dough. Press into the bottom of the prepared pan.

3.
Bake for 20 minutes or until light golden and firm when touched.

4.
Make the topping: Melt the butter and chocolate in a small saucepan over low heat, stirring often, until melted. Cool 5 minutes.

5.
Whisk together the eggs, sugar, flour, and baking powder in a medium bowl until blended. Whisk in the cooled chocolate mixture. Pour over shortbread base.

6.
Bake for 20 minutes or until top feels firm. Cool in pan before cutting into 24 bars.

MAKES 24 BARS

PECAN SWIRLS

Pecans permeate these tender, buttery cookies, promising an abundance of toasted nut flavor in every bite. To freeze dough for longer storage, wrap it in heavy-duty aluminum foil; it will keep up to 1 month.

DOUGH

2½ cups unbleached all-purpose flour

½ cup granulated sugar

¼ cup firmly packed light brown sugar

¼ teaspoon salt

1 cup
HOMEMADE BUTTER (
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, cut into small pieces, softened

2 teaspoons vanilla extract

2 tablespoons
HOMEMADE CREAM CHEESE (
PAGE 60
)
, softened

PECAN FILLING

1½ cups (6 ounces) toasted pecans cooled

¼ cup pure maple syrup

2 eggs, separated

1.
Make the dough: Beat the flour, granulated sugar, brown sugar, and salt in a large bowl with an electric mixer on low speed until blended. With the mixer running on low, add the butter and beat until the mixture looks crumbly. Add the vanilla and cream cheese and beat on low speed until the dough begins to form large clumps.

2.
Turn out the dough onto a work surface and knead briefly. Form the dough into a 7-inch square, wrap in plastic, and refrigerate until firm, about 30 minutes.

3.
Make the filling: Pulse the pecans in a food processor until finely ground. Add the maple syrup in a steady stream through the feed tube while pulsing, then add the egg yolks, and process until blended. Transfer to a small bowl, cover with plastic wrap, and refrigerate until needed.

4.
Roll the chilled dough between 2 large sheets of parchment paper to an 11- by 16-inch rectangle, about ¼ inch thick.

5.
Spread the pecan filling evenly over the dough, leaving ½-inch border around all edges. Starting from a long end, roll dough tightly and press to seal seam. Wrap the dough log in plastic wrap and refrigerate until firm, about 30 minutes.

6.
Preheat oven to 375°F. Slice the log into ¼-inch thick rounds. Arrange the rounds about 1 inch apart on parchment-lined baking sheets. Beat the egg whites lightly; brush the rounds with egg whites. Bake about 12 minutes or until lightly golden brown. Cool on wire rack to room temperature.

MAKES ABOUT 48 COOKIES

COEUR À LA CRÈME

This classic molded cheese dessert is traditionally made in a heart-shaped basket or ceramic mold with holes on the bottom so the mixture can drain as it sets. The molds are available in kitchen supply or gourmet food shops. The dessert is wonderful served with fresh, juicy strawberries.

2 cups (1 pound)
HOMEMADE CREAM CHEESE (
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)

1 cup (8 ounces)
HOMEMADE RICOTTA (
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¼ cup confectioners’ sugar

1 teaspoon vanilla extract

1.
Have ready a 6-cup coeur à la crème mold lined with butter muslin. Beat cream cheese and ricotta in a medium bowl with an electric mixer until smooth, light, and fluffy. Beat in sugar and vanilla until blended.

2.
Turn cream cheese mixture into muslin. Fold edges of cloth over top. Place into a baking pan to catch drips, and top with a 2-pound weight (such as a plate topped with a 20-ounce can). Refrigerate with weight 8 to 12 hours.

3.
To serve, unwrap the cheese and unmold onto a serving plate.

SERVES 6 TO 8

POACHED PEARS AND RICOTTA

Pears poached in this robust port syrup take on a new dimension. This recipe can also be made with peaches when they’re in season.

2 cups port wine

¾ cup pure maple syrup