Category: Desserts

From CI’s The Best Recipe

Filling:
2 lbs peaches (about 6 medium) peeled, pitted, and cut into 1/2″ slices
2 tsp cornstarch
1/3 to 1/2 cup sugar (depending on how sweet the fruit is)
pinch cloves
1 tsp vanilla (I tend to forget this)
1 tbs brandy (I leave this out)

Topping:
10 oz flour (2 cups)
2 tsp baking powder
1/2 tsp salt
3 tbs sugar (divided)
4 oz butter (one stick), chilled, cut into 8 pieces
2.5 oz shortening (4 tbs), chilled
1/3 to 1/2 cup milk

Heat oven to 400F

Combine the filling ingredients, place in 9″ square pan. Bake ~20 minutes until the fruit is bubbly.

Meanwhile, make biscuit topping:

combine flour, baking powder, salt, and 2 tbs sugar in food processor. Pulse to combine. Add butter, pulse five times. Add shortening, pulse until flour is pale yellow and resembles coarse cornmeal.

Turn the flour mixture out into a bowl and fold in 1/3c milk, adding more milk if necessary. (I use the bowl and spoon from the peaches…a touch of peach and sugar in the biscuits won’t hurt anything!) Reserve any remaining milk for the next step.

Turn the dough out onto the counter or a cutting board and pat into an 8″ circle. Cut out nine rounds and place on top of the fruit filling. Brush biscuits with milk and sprinkle with sugar.

Bake for 25 minutes or until the biscuits are golden brown & delicious. Cool ten minutes and serve.

From Cook’s Illustrated

Makes about 1 quart.

Ingredients
3 medium-size ripe peaches , peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)
1/2 teaspoon lemon juice from 1 lemon
pinch table salt
1 cup granulated sugar (divided)
6 tablespoons granulated sugar
1 1/4 cups whole milk
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka

Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.

Position sieve over medium bowl set in an ice-water bath; set aside.

Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.

Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.

Stir half the warmed milk mixture into beaten yolk mixture until just blended.

Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat and immediately strain custard into prepared bowl.

Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.

Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.

Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.

From Cook’s Illustrated

Makes 12 cupcakes. Published January 1, 2003.

These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

Ingredients
For Cupcakes
1 1/2 cups unbleached all-purpose flour (7 1/2 unces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract

For Frosting
1 cup heavy cream
8 ounces semisweet chocolate , chopped

Instructions

1. For Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin using a #20 disher (3 Tbs.) Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

4.For Frosting: Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.

5. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.

6. Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Cook’s Illustrated July, 2008

Ingredients

Pie Crust

Blueberry Filling
6 cups fresh blueberries (about 30 ounces) (see note)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see note)
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces
1 large egg , lightly beaten with 1 teaspoon water
Instructions

Roll out one half of the pie dough, line pie plate, refrigerate while making filling.

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.

Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second half of pie dough, top pie.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

2.5 lbs fresh strawberries , gently rinsed and hulled
3/4cup (5 1/4 ounces) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell for low-sugar recipes
Generous pinch Table salt
1 tablespoon juice from 1 lemon
1 blind Baked Pie Shell

Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar

INSTRUCTIONS
FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.

Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Cut pie into wedges. Serve with whipped cream.

From Cook’s Illustrated

2 1/2 DIVIDED cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water

1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Divide dough into 2 balls (divide evenly for two one-crust pies, make one ball a little larger for a two crust pie and use it for the bottom crust) and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. (Can also be frozen)

To blind bake the crust:

Preheat oven to 425F

Roll out one half (I use four sheets of plastic wrap to make two large squares to roll between), line pie plate, tuck edges under and flute.

Line crust with nonstick tin foil and freeze for 15 minutes.

Fill foil-lined crust with dried beans, bake for ten minutes or until set.

Remove foil and beans and protect the crust edge with foil or a pie crust shield.

Bake for another ten minutes or until lightly browned. Cool.

Pie Dough

Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces

INSTRUCTIONS

Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice, vanilla extract, and tapioca; let stand for 15 minutes.

Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

3 cups heavy cream, divided
2.5 cups sugar, divided
6 oz butter (12 tbs)
4 eggs, room temp
9.5 oz cake flour (2 cups)
1.5 tsp baking powder
pinch salt

Make the caramel:

Put 2 cups cream in a saucepan and bring to a simmer

Put one cup sugar in a heavy medium size saucepan over medium heat. Let the sugar melt, stirring the melted parts around so it doesn’t burn. When it gets a deep amber, take it off the heat and add the cream slowly…it will foam up. Return to the heat, bring to a boil and cook gently for about 5 minutes. Any clumps of sugar will dissolve as you cook it.

Keep one cup out for the cake, put the rest in the refrigerator.

Cake:

Heat oven to 325F and spray a 12 cup bundt pan with Pam w/ Flour. Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.

Here’s the weird part: the cake needs to fall. Using cake flour instead of AP helps, but if it doesn’t look like it’s going to fall on its own then about 20-30 minutes in to baking jiggle it around until it collapses. This gives it a rich moist texture.

Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.

Whip the last cup of cream and swirl in some of the caramel sauce.

Serve cake with caramel sauce and whipped cream.