The Martha Stewart Living Cookbook (100 page)

½ cup crème fraîche

Almond Shortbread Crust (recipe follows)

1.
Combine 1 quart strawberries and ½ cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.

2.
In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and ½ cup sugar. Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.

3.
Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat. Gradually whisk in the remaining puree; whisk in the lemon juice.

4.
In a small bowl, whisk the crème fraîche until soft peaks form; whisk into the puree mixture. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix). Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.

5.
Thinly slice the remaining pint strawberries. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours. Serve the pie, cut into wedges and garnished with sliced strawberries.

almond shortbread crust

MAKES TWO 8-INCH CRUSTS

40 shortbread cookies (about 18 ounces)

1¼ cups blanched whole almonds, toasted

5 tablespoons sugar

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted

1.
Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about ¾ cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.

2.
Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

blackberry tartlets

MAKES EIGHT 3½-INCH TARTLETS

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

Martha’s Perfect Pâte Brisée (Basics)

All-purpose flour, for the work surface

2 half-pint containers blackberries (2½ cups)

4 tablespoons sugar

1 teaspoon lemon zest

1 cup heavy cream

8 fresh pansies for garnish (optional)

1.
Roll the dough
¹
/
₈
inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3½ inches in diameter, 1½ inches deep). Chill at least 30 minutes, or overnight.

2.
Preheat the oven to 375°F. Line the tart shells with a second pan or parchment paper and dry beans. Place in the oven; bake until golden brown, 20 to 25 minutes. Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned. Set on a cooling rack until fully cool.

3.
Fill a bowl with ice and water; set aside. Place the berries, 2 tablespoons sugar, and the lemon zest in a medium saucepan over medium heat. Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes. Remove from heat, and set the pan in the ice-water bath to cool.

4.
Chill a bowl and large whisk. Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form. Fold ½ cup berry mixture into the whipped cream. Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.

marsala cheese tart with oranges

MAKES ONE 8-INCH TART

5 ounces gingersnaps, broken into pieces

4 tablespoons unsalted butter, melted

8 ounces cream cheese, room temperature

½ cup sugar

2 tablespoons Marsala

1 teaspoon pure vanilla extract

½ cup heavy cream

3 navel oranges

1.
Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.

2.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.

3.
Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.

individual rhubarb and raspberry tartlets

MAKES EIGHT 4-INCH TARTLETS

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

1½ pounds trimmed rhubarb, cut into ¼-inch pieces (about 5½ cups)

½ pound (about 1 pint) raspberries

1 cup all-purpose flour, plus more for the work surface

2 cups sugar, plus more for sprinkling

Martha’s Perfect Pâte Brisée (Basics)

1.
Combine the rhubarb, berries, ½ cup flour, and sugar in a medium bowl; set aside.

2.
Divide the dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and
¹
/
₈
inch thick. Chill the dough until just cold and easy to work with, about 30 minutes.

3.
Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about ½ cup rhubarb mixture, spreading the mixture to about 1 inch from the edge of the shell. Fold the edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on the folds so the dough adheres together. Transfer the tarts to 2 parchment-lined baking sheets, arranging them so they are several inches apart. Return to the refrigerator to chill at least 30 minutes.

4.
Preheat the oven to 400°F. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in the oven to bake until the crust is golden brown, about 30 minutes, rotating the pans halfway through. Reduce heat to 350°F, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating the pans as needed. Transfer immediately to a wire rack, and let cool before serving.

peanut butter tart

MAKES ONE 13¾
×
4¼-INCH TART

10 4¾
×
2½-inch graham crackers, broken into pieces

6 tablespoons unsalted butter, melted

3 ounces best-quality milk chocolate, plus more for curls

1¾ cups heavy cream

¾ cup creamy peanut butter

½ cup cream cheese (4 ounces)

¹
/
₃
cup sweetened condensed milk

1.
Place the graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add the butter. Stir with a fork until thoroughly combined. Place the crumbs in a 13¾ × 4¼-inch rectangular tart pan with a removable bottom. Press the crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.

2.
Fill a large bowl with ice and water. Finely chop the chocolate, and place in a medium bowl. Place ½ cup cream in a small saucepan over medium heat, and bring to a boil. Pour over the chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in the ice bath until the ganache is cool, whisking constantly. Once cool, remove from the ice bath, and whisk until the ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.

3.
Combine the peanut butter, cream cheese, and sweetened condensed milk in a food processor; process until smooth. Transfer to a mixing bowl.

4.
In another bowl, whip ¾ cup heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture; whisk to combine.

5.
Spoon the mixture into the prepared crust; return to the refrigerator for 2 hours or overnight. Remove the tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip the remaining ½ cup cream. Top the tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

apple praline tart

MAKES ONE 8-INCH TART

This tart may also be made in an 8-inch springform pan. Fit the dough into the pan, and press it up the sides. Trim so it is 1¾ inches high.

1 disk Martha’s Perfect Pâte Brisée (Basics)

½ cup all-purpose flour, plus more for the work surface

½ cup dried apricots, cut into quarters

½ cup dried figs, preferably Calimyrna, cut into ½-inch pieces

2 tablespoons cognac

¼ cup water

3 Granny Smith apples, peeled and cored (about 1¼ pounds)

Juice of 1 lemon

½ cup roughly chopped Almond Praline (recipe follows), plus more for garnish

3 large eggs

¾ cup sugar

12 tablespoons unsalted butter

1 vanilla bean, split lengthwise and scraped

Vanilla ice cream, for serving

1.
Preheat the oven to 350°F. Place an 8 × 1¾-inch cake ring on a parchment-lined baking sheet. Roll the pâte brisée on a lightly floured surface to
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/
₈
-inch thickness. Fit gently into the ring, easing the dough into the corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce the bottom of the tart shell, and place in the freezer for 30 minutes.

2.
Place the apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and the fruit is softened, about 4 minutes. Set aside to cool.

3.
Cut the apples into ¾-inch cubes. Place them in a bowl, and combine with the lemon juice, tossing to coat. Add the dried fruit mixture and chopped praline, and stir to combine.

4.
Combine the eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place the butter and the vanilla bean pod and seeds in a sauté pan, and cook over medium-high heat until the butter begins to brown. Add to the egg mixture, and whisk until fully incorporated. Remove the pod, and discard.

5.
Remove the tart shell from the freezer, and fill with the apple mixture, making sure the dried fruits are evenly distributed. Slowly pour the egg mixture over the fruit, letting it seep into all the gaps, until it is
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/
₈
inch from the top of the tart shell.

6.
Place the tart in the oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing the ring.

7.
Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

almond praline

MAKES ONE 10
×
15-INCH SHEET

1½ cups sliced almonds

1 tablespoon unsalted butter, room temperature

2 cups sugar

½ cup water

Juice of ½ lemon (1 tablespoon)

1.
Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.

2.
Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.

3.
Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn’t cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.

4.
Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.

cakes

basic chocolate cake

MAKES ONE 8-INCH LAYER CAKE

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim tops just before assembling.

Unsalted butter, for pans

1¼ cups unsweetened cocoa powder, plus more for dusting

2½ cups all-purpose flour

2½ cups sugar

2½ teaspoons baking soda

1¼ teaspoons baking powder

1¼ teaspoons salt

2 large eggs plus 1 large yolk

1¼ cups warm water

1¼ cups buttermilk

½ cup plus 2 tablespoons vegetable oil

1¼ teaspoons pure vanilla extract

Vanilla or Chocolate Buttercream Frosting (recipes follow)

1.
Preheat the oven to 350°F, with racks in the upper and lower thirds. Cut 2 8-inch rounds of parchment paper to line the bottoms of 2 8-inch (2 inches deep) round cake pans. Butter and line the pans. Butter the linings. Dust the pans with cocoa, tapping out excess. Set aside.

2.
Sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return the bowl to the mixer. Fit the mixer with the paddle attachment. Add the eggs, yolk, warm water, buttermilk, oil, and vanilla. Mix on low speed until smooth, about 3 minutes.

3.
Divide the batter evenly between the prepared pans. Bake, switching the positions of the pans and rotating them halfway through, until a cake tester inserted into the centers comes out clean, about 40 minutes. Let cool in the pans on wire racks 30 minutes. Run a thin knife around the edges of the cakes to loosen. Unmold; peel off the parchment. Let cool completely, top sides up, on the racks.

4.
Trim the tops of the cake layers with a long serrated knife to make them level. Using a small offset spatula, cover the top of one cake layer evenly with 1½ cups frosting; spread the frosting so it extends just beyond the edges of the cake.

5.
Place the second layer, cut side down, on top; press gently to level. Frost the top and sides of the assembled cake with the remaining frosting.

vanilla buttercream frosting

MAKES ABOUT 6 CUPS

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

1
¹
/
₃
cups sugar

1 vanilla bean, halved lengthwise

7 large egg whites

Pinch of salt

1¼ pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened

2 teaspoons pure vanilla extract

1.
Put the sugar in the bowl of a food processor, and scrape in the vanilla seeds. Process until combined. Sift into a bowl, and discard any large pieces of vanilla.

2.
Put the egg whites, vanilla-sugar mixture, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the mixture registers 160°F on an instant-read thermometer.

3.
Return the bowl to the mixer; fit the mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the mixture is cool, about 10 minutes.

4.
Switch to the paddle attachment. With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down the sides of the bowl as needed, until the mixture is smooth. Mix in the vanilla extract. Use immediately, or cover and refrigerate.

chocolate buttercream frosting

MAKES ABOUT 6 CUPS

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

1½ cups sugar

6 large egg whites

Pinch of salt

1 pound 6 ounces (5½ sticks) unsalted butter, cut into tablespoon-size pieces, softened

6 ounces semisweet chocolate, melted and cooled

1.
Put the sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the mixture registers 160°F on an instant-read thermometer.

2.
Return the bowl to mixer; fit the mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and the mixture is cool, about 10 minutes.

3.
Switch to the paddle attachment. With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down the sides of the bowl as needed, until the mixture is smooth. Mix in the chocolate. Use immediately, or cover and refrigerate.

basic yellow cake

MAKES ONE 9-INCH LAYER CAKE

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim the tops just before assembling.

Unsalted butter, for the pans

4¼ cups all-purpose flour, plus more for dusting

3
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/
₃
cups sugar

3½ teaspoons baking soda

1¾ teaspoons baking powder

1¾ teaspoons salt

3 large eggs plus 1 large yolk

1¾ cups warm water

2 cups buttermilk

¾ cup vegetable oil

2 teaspoons pure vanilla extract

Vanilla or Chocolate Buttercream Frosting (recipes opposite and at left)

1.
Preheat the oven to 350°F, with racks in the upper and lower thirds. Cut 2 9-inch rounds of parchment paper to line the bottoms of 2 9-inch (2 inches deep) round cake pans. Butter and line the pans. Butter the linings. Dust the pans with flour, tapping out excess. Set aside.

2.
Sift together the flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return the bowl to the mixer; fit the mixer with the paddle attachment. Add the eggs, yolk, warm water, buttermilk, oil, and vanilla. Mix on low speed until the mixture is smooth, about 3 minutes.

3.
Divide the batter evenly between the prepared pans. Bake, switching the positions of the pans and rotating them halfway through, until a cake tester inserted into the centers comes out clean, about 42 minutes. Let cool in the pans on wire racks 30 minutes. Run a thin knife around the edges of the cakes to loosen. Unmold; peel off the parchment. Let cool completely, top sides up, on the racks.

4.
Trim the tops of the cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover the top of one cake layer with 1½ cups frosting; spread the frosting so it extends just beyond the edges of the cake.

5.
Place the second cake layer, cut side down, on top; press gently to make it level. Frost the top and sides of assembled cake with the remaining frosting.

apple-ginger stack cake

MAKES ONE 9-INCH LAYER CAKE

5 cups dried apples (about ¾ pound)

5 cups apple cider

1
²
/
₃
cups granulated sugar

1 cup (2 sticks) unsalted butter, softened, plus more for the pans

3 cups sifted all-purpose flour, plus more for the pans

1 large egg

1 cup unsulfured molasses

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon ground ginger

¹
/
₈
teaspoon ground cloves

½ teaspoon salt

Confectioners’ sugar, for dusting

1.
Bring the apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until the apples begin to soften and the liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing the apples slightly, until the liquid has reduced, about 10 minutes. Add
²
/
₃
cup granulated sugar and ½ cup water; simmer until the apples are very soft and coated in syrup, about 15 minutes. Let cool completely.

2.
Preheat the oven to 375°F. Butter 2 9-inch round cake pans. Line the bottoms with parchment paper, and butter the parchment. Dust with flour; tap out excess. Set aside.

3.
Put the butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in the egg, molasses, buttermilk, baking soda, flour, spices, and salt.

4.
Divide the batter evenly between the prepared pans. Bake until a cake tester inserted into the centers comes out clean and the tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around the edges of the pans to loosen; invert to unmold. Remove the parchment; reinvert onto the racks. Let cool.

5.
Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with one-third of the apple mixture, spreading to the edges. Stack 1 top layer on the apples, and top with another one-third of the apple mixture. Repeat with the remaining cake bottom and apples, and top with the remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners’ sugar over the top of the cake.

chocolate-ginger cake with bourbon sauce

MAKES ONE 9-INCH BUNDT CAKE

½ cup (1 stick) unsalted butter, softened, plus more for the pan

½ cup unsweetened Dutch-process cocoa powder, plus more for dusting

½ cup unsulfured molasses

¾ cup packed light-brown sugar

2 large eggs

¼ cup whole milk

2 teaspoons finely grated peeled fresh ginger

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon coarse salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Bourbon Sauce (recipe follows)

1.
Preheat the oven to 325°F. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put the butter, molasses, brown sugar, and ¼ cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until the butter has melted. Transfer the mixture to a large bowl. Let cool 5 minutes.

2.
Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.

3.
Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes. Let the cake cool completely in the pan on a wire rack.

4.
Invert the cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

bourbon sauce

MAKES 1¼ CUPS

½ cup (1 stick) unsalted butter

2 large egg yolks

1 cup packed dark-brown sugar

1 teaspoon pure vanilla extract

¼ cup good-quality bourbon

Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture registers 160°F on a candy thermometer, about 7 minutes.

cream cheese–poppy seed cakes

MAKES 12 SMALL CAKES

1 cup (2 sticks) unsalted butter, softened, plus more for the molds

1½ cups cake flour (not self-rising), plus more for the molds

½ teaspoon coarse salt

1
¹
/
₃
cups granulated sugar

3 large eggs, plus 3 large egg yolks

1½ teaspoons pure vanilla extract

¾ cup whipped cream cheese, room temperature

3 tablespoons confectioners’ sugar, plus more for dusting

1 teaspoon poppy seeds

1.
Preheat the oven to 325°F. Butter 12 3½-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk the flour and salt in a medium bowl; set aside.

2.
Put the butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy. Mix in the eggs and yolks, one at a time. Add the vanilla and 1½ teaspoons water; mix until combined. Reduce speed to low. Add the flour mixture; mix until just combined, scraping down the sides as needed. Spoon 1 cup batter into each mold.