Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (30 page)
1.
In a blender, combine the peaches, orange and lemon juice, sugar, limoncello, and liqueur. Process the mixture until very well blended and smooth, about 45 seconds.
In a blender, combine the peaches, orange and lemon juice, sugar, limoncello, and liqueur. Process the mixture until very well blended and smooth, about 45 seconds.
2.
Transfer to a medium bowl, cover, and refrigerate until cold, at least 6 hours or overnight.
Transfer to a medium bowl, cover, and refrigerate until cold, at least 6 hours or overnight.
3.
Process the sorbet in an ice-cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze overnight.
Process the sorbet in an ice-cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze overnight.
peaches
and cream yogurt pops
and cream yogurt pops
Amaretto makes this a grown-up treat. If you want the kids to enjoy these as well but don’t want to forgo the almond flavor, use a nonalcoholic Amaretto syrup such as Monin. Or omit the syrup. Just be sure to stick with thick Greek-style yogurt for an unbeatably luscious, creamy pop.
YIELD: MAKES 8 ICE POPS
3 ripe peaches (about 1 pound), peeled, pitted, and chopped
¾ cup Greek-style yogurt (5 ounces)
½ cup superfine sugar
1 teaspoon fresh lemon juice
⅓ cup water
⅛ teaspoon salt
2 tablespoons Amaretto liqueur
Special equipment: 8 (⅓-cup) ice pop molds and 8 wooden sticks
Purée all the ingredients in a blender until smooth. Pour into the molds. Freeze 30 minutes. Insert the sticks, then freeze until firm, about 24 hours.
“This recipe is also an excellent foundation for other yogurt/fruit pops. I just made strawberry ones using this recipe as a guideline.”
A cook, Nashville, Tennessee
Frozen Mango, Blackberry Cassis, and Vanilla Mosaic
frozen mango, blackberry cassis, and vanilla mosaic
This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.
YIELD: MAKES 10 TO 12 SERVINGS
2 pints mango sorbet
1 pint vanilla ice cream
6 ounces fresh blackberries (1½ cups)
¼ cup sugar
2 tablespoons crème de cassis (black currant liqueur)
Special Equipment: a 9 by 5 by 3-inch loaf pan or other 7- to 8-cup–capacity mold
1.
Put the sorbet and ice cream in the refrigerator until evenly softened, 45 minutes to 1 hour. Meanwhile, purée the blackberries, sugar, and cassis in a blender until smooth, then strain through a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
Put the sorbet and ice cream in the refrigerator until evenly softened, 45 minutes to 1 hour. Meanwhile, purée the blackberries, sugar, and cassis in a blender until smooth, then strain through a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
2.
Lightly oil a 9 by 5-inch loaf pan, then cut a piece of parchment to fit the bottom and long sides of pan, leaving at least 3 inches of overhang on each side.
Lightly oil a 9 by 5-inch loaf pan, then cut a piece of parchment to fit the bottom and long sides of pan, leaving at least 3 inches of overhang on each side.
3.
Fill the pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling the empty spaces with blackberry purée as you go. Smooth the top, pressing down with the back of a spoon to eliminate air spaces, then fold the parchment flaps over the top and freeze until solid, at least 3 hours.
Fill the pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling the empty spaces with blackberry purée as you go. Smooth the top, pressing down with the back of a spoon to eliminate air spaces, then fold the parchment flaps over the top and freeze until solid, at least 3 hours.
4.
To unmold, run a thin knife along the short sides of the pan to loosen, then open the parchment and invert onto a flat serving dish, discarding the parchment.
To unmold, run a thin knife along the short sides of the pan to loosen, then open the parchment and invert onto a flat serving dish, discarding the parchment.
5.
Cut the mosaic into ½-inch-thick slices.
Cut the mosaic into ½-inch-thick slices.
“I made twice the amount of blackberry sauce and used the extra to decorate the slices. I also served with a whipped cream flavored with cassis and sprinkled toasted almond slices over the top.”
Goodman1, New Jersey
do ahead:
The
MOSAIC
can be made 5 days ahead and frozen, covered with plastic wrap.
classic sour cherry pie
with lattice crust
with lattice crust
This soul-satisfying, butter-crusted, fruit-filled dessert is a straight-up American classic. The flaky, beautifully woven topping offers a tempting peek of whole cherries in all their fresh, tart glory, with none of the gelatinous, sticky-sweet filling you find in most cherry pies. It’s so easy and popular you might want to double the recipe and make two.
YIELD: MAKES 8 SERVINGS
FOR CRUST
2½ cups unbleached all-purpose flour
1 tablespoon sugar
¾ teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
5 tablespoons ice water, or more as needed
FOR FILLING
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
¼ teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds unpitted)
1 teaspoon fresh lemon juice (if using sour cherries), or 3 tablespoons fresh lemon juice (if using sweet cherries)
½ teaspoon vanilla extract
2 tablespoons (¼ stick) unsalted butter, cut into ½-inch cubes
About 1 tablespoon milk
Vanilla ice cream, for serving
MAKE CRUST
1.
Whisk the flour, sugar, and salt in a large bowl to blend. Add the butter and rub in with your fingertips until small pea-size clumps form.
Whisk the flour, sugar, and salt in a large bowl to blend. Add the butter and rub in with your fingertips until small pea-size clumps form.
2.
Add 5 tablespoons ice water; mix lightly with a fork until the dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
Add 5 tablespoons ice water; mix lightly with a fork until the dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
3.
Gather the dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate at least 30 minutes.
Gather the dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate at least 30 minutes.
MAKE FILLING
1.
Position a rack in the lower third of the oven and preheat the oven to 425°F. Whisk 1 cup sugar, the cornstarch, and salt in a medium bowl to blend. Stir in the cherries, lemon juice, and vanilla; set aside.
Position a rack in the lower third of the oven and preheat the oven to 425°F. Whisk 1 cup sugar, the cornstarch, and salt in a medium bowl to blend. Stir in the cherries, lemon juice, and vanilla; set aside.
2.
Roll out one dough disk on a floured surface to a 12-inch round. Transfer to a 9-inch glass pie dish. Trim the dough overhang to ½ inch. Roll out the second dough disk on the floured surface to a 12-inch round. Using a large knife or a pastry wheel with a fluted edge, cut 10 (¾-inch) strips from the dough round.
Roll out one dough disk on a floured surface to a 12-inch round. Transfer to a 9-inch glass pie dish. Trim the dough overhang to ½ inch. Roll out the second dough disk on the floured surface to a 12-inch round. Using a large knife or a pastry wheel with a fluted edge, cut 10 (¾-inch) strips from the dough round.
3.
Transfer the filling to the dough-lined dish, mounding slightly in center. Dot with butter. Arrange the dough strips atop the filling, forming a lattice; trim the dough strip overhang to ½ inch. Fold the bottom crust up over the ends of the strips and crimp the edges to seal. Brush the lattice crust (not edges) with milk. Sprinkle the lattice with remaining 1 tablespoon sugar.
Transfer the filling to the dough-lined dish, mounding slightly in center. Dot with butter. Arrange the dough strips atop the filling, forming a lattice; trim the dough strip overhang to ½ inch. Fold the bottom crust up over the ends of the strips and crimp the edges to seal. Brush the lattice crust (not edges) with milk. Sprinkle the lattice with remaining 1 tablespoon sugar.
4.
Place the pie on a rimmed baking sheet and bake 15 minutes. Reduce the oven temperature to 375°F. Bake the pie until the filling is bubbling and the crust is golden brown, covering the edges with a foil collar if browning too quickly, about 1 hour longer. Transfer the pie to a rack and cool completely.
Place the pie on a rimmed baking sheet and bake 15 minutes. Reduce the oven temperature to 375°F. Bake the pie until the filling is bubbling and the crust is golden brown, covering the edges with a foil collar if browning too quickly, about 1 hour longer. Transfer the pie to a rack and cool completely.
5.
Cut the pie into wedges and serve with vanilla ice cream.
Cut the pie into wedges and serve with vanilla ice cream.
“I really enjoy cherry pie, and this is hands down the best one I have ever had. I used 1 pound of sweet and 1 pound of sour cherries, and it turned out great.”
Llyr, St. Louis, Missouri
do ahead:
The
DOUGH
can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
fresh strawberry granita
This amazingly easy recipe is a perfect, slightly sweet ending to a decadent meal or an afternoon treat on a lazy Sunday. After blending the ingredients, all you need to do is let the mixture sit in the freezer.
YIELD: MAKES ABOUT 6 CUPS
1 cup hot water
¾ cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries), plus additional for garnish
Special equipment: 13 by 9-inch nonstick baking pan
1.
Stir the hot water, sugar, and lemon juice in a small bowl until the sugar dissolves. Blend 3 cups of strawberries in a food processor until smooth. Add the sugar syrup and blend until combined.
Stir the hot water, sugar, and lemon juice in a small bowl until the sugar dissolves. Blend 3 cups of strawberries in a food processor until smooth. Add the sugar syrup and blend until combined.
2.
Pour the mixture into a 13 by 9-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using a fork, stir the icy portions into the middle of the pan. Freeze until mixture is frozen, stirring the edges into the center every 20 to 30 minutes, about 1½ hours. Using a fork, scrape the granita into flaky crystals. Cover tightly and freeze.
Pour the mixture into a 13 by 9-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using a fork, stir the icy portions into the middle of the pan. Freeze until mixture is frozen, stirring the edges into the center every 20 to 30 minutes, about 1½ hours. Using a fork, scrape the granita into flaky crystals. Cover tightly and freeze.
3.
Scrape the granita into bowls. Garnish with berries and serve.
Scrape the granita into bowls. Garnish with berries and serve.
“I used a mix of berries (strawberries, blackberries, and blueberries) and added the zest and flesh of one orange and a tablespoon of good balsamic vinegar. Delicious.”
Briannawolf, San Francisco, California
do ahead:
The
GRANITA
can be made 1 day ahead. Keep frozen.
three-berry pie
with vanilla cream
with vanilla cream
Take full advantage of summer’s bounty with this luscious pie that needs only 40 minutes of active prep time. Choose the ripest seasonal berries from the farmers’ market to create the gooey filling—the tartness of blackberries will perfectly mix with the sweetness of sugar and tapioca.
YIELD: MAKES 8 SERVINGS
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
¼ teaspoon salt
3 cups fresh blackberries (¾ to 1 pound)
2 cups fresh raspberries (½ to ¾ pound)
2 cups fresh blueberries (½ to ¾ pound)
Pastry Dough (recipe follows)
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar
Vanilla Cream (recipe follows)
1.
Put a large baking sheet in the middle of the oven and preheat the oven to 450°F.
Put a large baking sheet in the middle of the oven and preheat the oven to 450°F.
2.
Whisk together the sugar, cornstarch, tapioca, and salt, then toss with the berries.
Whisk together the sugar, cornstarch, tapioca, and salt, then toss with the berries.
3.
Roll out one piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Chill the shell.
Roll out one piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Chill the shell.
4.
Roll out the remaining piece of dough on a lightly floured surface with floured rolling pin into an 11-inch round.
Roll out the remaining piece of dough on a lightly floured surface with floured rolling pin into an 11-inch round.
5.
Spoon the filling into the shell, then cover the pie with the pastry round and trim edge with kitchen shears, leaving a ½-inch overhang. Press the edges together, then crimp the edge decoratively. Brush the top of the pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Spoon the filling into the shell, then cover the pie with the pastry round and trim edge with kitchen shears, leaving a ½-inch overhang. Press the edges together, then crimp the edge decoratively. Brush the top of the pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
6.
Bake the pie on the hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
Bake the pie on the hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
7.
Cool the pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy). Top with a dollop of Vanilla Cream.
Cool the pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy). Top with a dollop of Vanilla Cream.
“If the berries are frozen, I drain them well and up the tapioca and cornstarch. I also add a little cinnamon to both the crust and the pie. Work fast and keep your ingredients cold!”
A cook, Anchorage, Alaska
pastry dough
YIELD: MAKES ENOUGH FOR A DOUBLE-CRUST 9-INCH PIE
2½ cups all-purpose flour
¾ cup (1½ sticks) cold unsalted butter, cut into ½-inch cubes
¼ cup cold vegetable shortening
½ teaspoon salt
4 to 6 tablespoons ice water
1.
Blend together the flour, butter, shortening, and salt in a large bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Blend together the flour, butter, shortening, and salt in a large bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
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