The Martha Stewart Living Cookbook (83 page)

fresh raspberry gelatin and whipped cream

SERVES 4

¾ cup sugar

¾ cup water

½ bunch fresh mint, leaves removed from stems, rinsed well (about ½ cup)

½ cup white grape juice

1 tablespoon fresh lime juice

1½ teaspoons unflavored gelatin (½ envelope)

1 6-ounce container fresh raspberries, rinsed

½ cup heavy cream

1 tablespoon confectioners’ sugar

1.
Place a medium saucepan over high heat. Add the sugar, water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling the pan to dissolve the sugar. Strain the mixture through a fine-mesh sieve into a small bowl; discard the mint.

2.
Combine the grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until the gelatin is dissolved. Remove the bowl from the heat; add the mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide the mixture among 4 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

3.
Just before serving, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add the confectioners’ sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.

thyme-roasted figs over brioche pain perdu

SERVES 6

12 ripe figs (about 12 ounces)

2 to 3 tablespoons thyme-flower honey

4 sprigs thyme, plus more for garnish

¼ cup water, plus more as needed

6 large eggs

¾ cup heavy cream

1 teaspoon ground cinnamon

6 slices (¾ inch) day-old brioche

1½ tablespoons unsalted butter

½ cup crème fraîche

2 tablespoons thyme flowers, for garnish

1.
Preheat the oven to 300°F. Combine the figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to the oven; cook until the figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove the pan from the heat, and set aside.

2.
Combine the eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip the brioche in the egg mixture, and set aside. Heat the butter in a large nonstick skillet over medium heat. Cook the brioche until golden, about 1 minute on each side. Transfer to a serving platter. Spoon the roasted figs and cooking liquid over the brioche. Top with crème fraîche, and garnish with fresh thyme sprigs and flowers.

melon and berries steeped in red wine, sauternes, basil, and mint

SERVES 4

The steeping liquid needs to chill for at least 4 hours, so plan accordingly.

1 tablespoon roughly chopped basil (about 6 large leaves)

1½ tablespoons coarsely chopped fresh mint (about 12 large leaves), plus whole sprigs for garnish

1 cup Sauternes or other dessert wine

½ cup Cabernet Sauvignon or other red wine

4 tablespoons sugar

1 vanilla bean, split lengthwise

½ Charentais or other melon such as cantaloupe, honeydew, or Crenshaw, scooped into 12 balls

8 ounces strawberries, stems removed and quartered

¼ cup blackberries

6 ounces raspberries (½-pint container)

½ cup chilled rosé champagne

Fresh currants, for garnish (optional)

1.
Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.

2.
To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.

lemon and cherry trifle

MAKES 6 INDIVIDUAL TRIFLES

2 cups heavy cream

2 recipes Lemon Curd (Basics)

Poached Cherries (recipe follows)

30 vanilla wafers

Candied Lemon Zest (recipe follows)

6 fresh cherries, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Layer the lemon curd, cherries, wafers, zest, and whipped cream in tall glasses. Cover with plastic wrap; chill in the refrigerator up to 2 hours. Serve; garnish each with a fresh cherry.

poached cherries

MAKES ENOUGH FOR 6 SMALL TRIFLES

2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)

½ cup sugar

1 tablespoon kirsch (optional)

2 tablespoons fresh lemon juice

1.
Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes. Transfer the cherries to a large bowl.

2.
Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes. Pour over the cherries; let cool. Store in an airtight container in the refrigerator for up to 1 day.

candied lemon zest

MAKES ABOUT ½ CUP

3 lemons

1 cup sugar

½ cup water

Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

baked apricots with almond topping

SERVES 4

4½ teaspoons unsalted butter, softened, plus more for the dish

¼ cup whole almonds, skin on

3 tablespoons packed light-brown sugar

6 apricots, peeled, halved, and pitted

1.
Preheat the oven to 400°F. Butter a 9-inch-square baking dish. Process the almonds and brown sugar in a food processor until the almonds are finely chopped. Add the butter; process until just combined.

2.
Place the apricot halves, cut sides up, in the buttered baking dish. Cover the top of each apricot half with almond mixture. Bake until the apricots are soft and the almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

grilled peaches with chilled sabayon

SERVES 4

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

5 large egg yolks

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cup plus 1 tablespoon sugar

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cup champagne or sparkling wine

2 tablespoons peach liqueur (optional)

¾ cup heavy cream, chilled

2 peaches, halved and pitted

2 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

1.
Heat a grill or grill pan. Prepare an ice-water bath; set aside. Make the sabayon: Combine the yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until the mixture is very thick and has expanded in volume, about 7 minutes. Place the bowl in the ice bath; let cool completely.

2.
Place the cream in a large bowl, and beat until stiff peaks form. Fold the whipped cream into the egg yolk mixture. Cover with plastic wrap, and place in the refrigerator at least 20 minutes.

3.
Line a grill or pan with heavy-duty foil. Brush the peaches with butter; sprinkle with brown sugar. Grill, cut side down, until the peaches are tender and the sugar is caramelized, 6 to 7 minutes. Divide the sabayon among 4 dishes, and top each with a peach half. Serve.

pineapple floats

MAKES 8

In place of fresh pineapple, you can drain two 8-ounce cans crushed pineapple, roast it, and skip making the syrup.

1 pineapple (about 4 pounds), top trimmed

1 cup granulated sugar

1 vanilla bean, halved lengthwise

3 tablespoons packed dark-brown sugar

3 tablespoons dark rum

1 quart best-quality vanilla ice cream

1 liter club soda

1.
Preheat the oven to 425°F. Peel the pineapple using a sharp knife, reserving the peels as you work. Cut the flesh lengthwise into quarters; cut out and reserve the core. Transfer the peels and core pieces to a large pot; reserve the flesh.

2.
Add 5 cups water to the pot; bring to a boil. Add the granulated sugar and vanilla bean; cook about 30 minutes, mashing the peels occasionally with the back of a spoon to extract juice. Meanwhile, cut the pineapple into ½-inch cubes; transfer to a rimmed baking sheet. Sprinkle with the brown sugar and rum. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely. Cover; refrigerate up to 2 days.

3.
Pour the pineapple peel mixture from the pot through a sieve into a large bowl; discard the solids. Return the liquid to the pot, and bring to a boil. Cook until reduced to ½ cup, about 4 minutes. Refrigerate the syrup, covered, until ready to serve, up to 2 days.

4.
Divide the pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.

asian pears with star anise baked in parchment

SERVES 4

This recipe is versatile. You can use any firm-flesh pears or apples—or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

1 lemon

2 Asian pears

4 whole star anise

¼ cup honey

¼ cup dry vermouth, dry white wine, cider, or water

1.
Preheat the oven to 350°F. Cut 4 pieces of parchment paper to measure 12 inches square each. Juice the lemon into a small bowl. Halve each pear horizontally. Dip the cut sides of the pears in the lemon juice (to prevent browning). Using a melon baller, remove the core from each half.

2.
Place 1 star anise in the cored center of each pear half. Drizzle 1 tablespoon honey over each star anise.

3.
Place 1 pear half, cut side up, on each piece of paper. Working with one at a time, hold a pear half in paper in the palm of your hand; gather the edges of the paper around the fruit with your free hand. Transfer to a rimmed baking sheet.

4.
Pour 1 tablespoon vermouth into each pear half in parchment. Twist the paper tightly around the top of each fruit to seal. Bake 45 minutes; the pears should be tender. Transfer the packets to shallow bowls. Serve immediately, opening the packets at the table.

plum-nectarine buckle

SERVES 8 TO 10

6 tablespoons unsalted butter, melted

1½ cups all-purpose flour

1 cup plus 2 tablespoons sugar

1½ teaspoons baking powder

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teaspoon ground allspice

Salt

1 large egg

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cup whole milk

1 teaspoon pure vanilla extract

¾ pound plums, halved, pitted, and cut into ½-inch-thick wedges (2 cups)

¾ pound nectarines, halved, pitted, and cut into ½-inch-thick wedges (2 cups)

1 tablespoon fresh lemon juice

Crumble Topping (Fruit Desserts)

1.
Preheat the oven to 350°F. Brush a 9-inch-square cake pan or 10-inch cast-iron skillet with 2 tablespoons butter; set aside. Whisk together the flour, ¾ cup sugar, and the baking powder, allspice, and ¾ teaspoon salt in a medium bowl; set aside.