The Martha Stewart Living Cookbook (94 page)

2 sweet potatoes (1¼ pounds)

1¾ cups sugar

¼ cup water

¼ teaspoon ground allspice

½ teaspoon ground cinnamon

¾ teaspoon coarse salt

5 large whole eggs

2 large egg yolks

2 teaspoons pure vanilla extract

2 cups milk, scalded

1.
Preheat the oven to 450°F. Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off the skin, and discard. Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1½ cups puree, reserving any excess for another use. This step may be done 1 day ahead.

2.
Reduce the oven to 325°F. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour the caramel into a savarin mold or a 9 × 2-inch round cake pan. Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.

3.
In a large bowl, combine the sweet potato puree, remaining ¾ cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.

4.
Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.

5.
To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.

chocolate mousse with banana puree and grated coconut

SERVES 8 TO 10

4 large ripe bananas (about 2 pounds)

1 cup champagne or sparkling wine

1 cup sugar

9 ounces semisweet chocolate, finely chopped

3 large eggs

2 cups heavy cream, cold

½ cup grated or shaved coconut, for garnish

1.
Peel the bananas; cut into large pieces. Place in a saucepan with the champagne and ¼ cup sugar. Bring to a boil; reduce to a gentle simmer. Cook, partially covered, until very soft, 10 to 15 minutes. Transfer to the bowl of a food processor; blend until smooth. Set aside to cool. Chill until ready to serve, up to 6 hours ahead.

2.
Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted; set aside.

3.
Place the eggs and remaining ¾ cup sugar in another heatproof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove the bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.

4.
Place the cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold the cream into the chocolate mixture.

5.
Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about ½ cup) mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.

bread-and-butter pudding with strawberries

SERVES 4 TO 6

Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.

4 large eggs

¾ cup milk

¾ cup heavy cream

7 tablespoons sugar

2 tablespoons dark rum

8 slices white bread

4 tablespoons unsalted butter, very soft

1 pint fresh strawberries, hulled and cut in half

1.
Whisk together the eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.

2.
Spread the top of each slice of bread with a generous amount of butter. Cut the slices in half diagonally. In a 9-inch round baking dish or cake pan, fan overlapping slices in 1 layer. It is also fine for the bread to overlap randomly. Pour the egg mixture over the bread, and let stand 1 hour.

3.
Heat the oven to 400°F. Sprinkle the pudding with 2 tablespoons sugar. Bake until puffed golden brown and set, about 20 minutes.

4.
Meanwhile, combine the strawberries with the remaining 2 tablespoons sugar. Let stand while the pudding bakes. Serve the strawberries with the baked pudding.

crème caramel

SERVES 4

1 teaspoon unflavored gelatin

1 cup sugar

2 large eggs, plus 1 large egg yolk

1 cup heavy cream

½ cup whole milk

Pinch of salt

1.
Stir the gelatin and 2 teaspoons water in a small bowl until dissolved.

2.
Put ¾ cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1½ to 2 minutes. Remove from heat. Stir in ½ cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until melted. Set caramel aside to cool completely.

3.
Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, ¼ cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3½ minutes.

4.
Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.

steamed ginger pudding with apricot jam

SERVES 4

6 tablespoons unsalted butter, softened, plus more for the bowl and parchment

½ cup plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon ground ginger

¼ cup plus 2 tablespoons sugar

1 large egg

¹
/
₃
cup coarsely chopped candied ginger

1 tablespoon honey

1 tablespoon whole milk

¼ cup plus 1 tablespoon apricot jam

1.
Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.

2.
Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.

3.
Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.

4.
Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn’t completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

pies
AND
tarts

black-bottom pie

MAKES ONE 9-INCH PIE

for the crust

1¼ cups graham cracker crumbs

¼ cup (½ stick) unsalted butter, melted

3 tablespoons sugar

Pinch of salt

for the filling

¹
/
₃
cup sugar

¹
/
₃
cup Dutch-process cocoa powder

2 tablespoons cornstarch

¹
/
₈
teaspoon salt

1½ cups whole milk

3 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into small pieces

½ teaspoon pure vanilla extract

for the topping

1½ teaspoons unflavored gelatin

¾ cup sugar

1 tablespoon cornstarch

¹
/
₈
teaspoon salt

1 cup whole milk

1 teaspoon pure vanilla extract

2 tablespoons light rum

4 large egg whites, room temperature

1.
Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat the oven to 350°F. Bake until the crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.

2.
Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add the chocolate. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes. Remove from heat; whisk in the butter and vanilla until smooth. Spread the chocolate mixture over the crust. Refrigerate until cold and firm, about 1 hour.

3.
Make the topping: Prepare an ice-water bath; set aside. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk ¼ cup sugar, the cornstarch, and the salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes. Remove from heat; stir in the gelatin mixture, and let cool completely. Stir in the vanilla and rum. Briefly place the pan in the ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.

4.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make the syrup.

5.
Bring the remaining ½ cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until the syrup registers 240°F on a candy thermometer.

6.
Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter). Beat until glossy and cooled, about 7 minutes.

7.
Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate the pie for 2½ hours or overnight before serving.

NOTE:
The egg whites in this pie are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

port-caramel chocolate tartlets

MAKES FORTY 2¼-INCH TARTLETS

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

for the tart shells

2½ cups all-purpose flour, plus more for dusting

½ cup unsweetened cocoa powder

½ cup sugar

¾ teaspoon fleur de sel

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

3 large eggs, lightly beaten

for the filling

1 cup sugar

½ cup heavy cream

3 tablespoons ruby or tawny port

2 tablespoons cold unsalted butter, cut into small pieces

1 ounce bittersweet chocolate (preferably 70 percent cacao), chopped

1 cup salted Marcona almonds (or roasted salted blanched almonds), finely chopped

Fleur de sel, for sprinkling

1.
Make the tart shells: Process the flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal. With the processor running, add the eggs; process just until the dough comes together (do not overmix).

2.
Turn out the dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

3.
On a lightly floured work surface, roll out the dough to
¹
/
₈
inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from the dough. Transfer the remaining dough to a flour-dusted baking sheet; refrigerate.

4.
Fit the dough rounds into 10 round tartlet molds (each 2¼ inches in diameter). Trim the edges of the dough flush with the top edges of the molds. (Refrigerate the scraps.) Refrigerate the shells until cold, 30 minutes.

5.
Preheat the oven to 350°F. Prick the bottoms of the shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.

6.
Working in batches of 10 and using the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.

7.
Make the caramel filling: Heat the sugar and ½ cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until the sugar has dissolved. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling the pan occasionally, until the syrup is dark amber. Remove from heat.

8.
Carefully stir in the cream and port (the caramel will steam and spatter). Add the butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.

9.
Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into the shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

shoofly pie

MAKES ONE 9-INCH PIE

1 disk Martha’s Perfect Pâte Brisée (Basics)

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

½ cup packed light-brown sugar

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

Salt

6 tablespoons cold unsalted butter, cut into ½-inch pieces

1 cup boiling water

½ cup unsulfured molasses

½ cup light corn syrup

1 teaspoon baking soda

1 large egg, lightly beaten

1.
Roll out the dough on a lightly floured work surface to
¹
/
₈
inch thick. Fit the dough into a 9-inch pie plate. Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers. Freeze the pie shell 30 minutes or overnight.

2.
Preheat the oven to 325°F. Whisk together the flour, brown sugar, cinnamon, nutmeg, and ¼ teaspoon salt in a medium bowl. Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.

3.
Stir together the boiling water, molasses, and corn syrup in a medium bowl. Whisk in the baking soda, egg, and a pinch of salt. Pour the molasses mixture into the prepared pie shell. Scatter the crumb topping over the filling. Place the pie on a rimmed baking sheet. Bake until the filling is set and the topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

ginger-pear hand pies

MAKES 8

2 large eggs

²
/
₃
cup plus 2 tablespoons granulated sugar

2 teaspoons fresh lemon juice

¼ cup plus 3 tablespoons all-purpose flour, plus more for dusting

1½ teaspoons ground ginger

¼ teaspoon plus a pinch of salt

9 tablespoons (1
¹
/
₈
sticks) unsalted butter

1 vanilla bean, halved lengthwise and seeds scraped

3 tablespoons finely grated peeled fresh ginger

2 firm-fleshed pears, such as Bosc, peeled and cut into ¼-inch dice

Pie Pastry (recipe follows)

Confectioners’ sugar, for dusting

1.
Whisk together the eggs and
²
/
₃
cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in the lemon juice, then whisk in the flour, ground ginger, and pinch of salt; set aside.

2.
Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until the butter foams and browns, about 5 minutes. Pour the mixture through a fine sieve into a bowl; discard the solids. Whisking constantly, pour the butter mixture into the egg mixture; whisk until combined.

3.
Melt the remaining tablespoon butter in a medium skillet over medium-high heat. Add the pears and remaining ¼ teaspoon salt and tablespoon sugar; cook, stirring, until the pears are soft, about 5 minutes. Let cool, about 10 minutes. Fold the pear mixture into the egg mixture; set aside.

4.
Roll out the dough on a lightly floured surface to
¹
/
₈
inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from the dough. Gently press the rounds into 8 cups of a 12-cup standard muffin tin, making pleats around the edges and gently pressing to seal. Fill each with 6 tablespoons pear mixture. Refrigerate 30 minutes.

5.
Preheat the oven to 375°F. Bake the pies until the crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, about 20 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners’ sugar.

pie pastry

MAKES ENOUGH FOR 8 HAND PIES

2½ cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

12 tablespoons (1½ sticks) cold unsalted butter, cut into small pieces

¼ cup cold vegetable shortening

1 tablespoon distilled white vinegar

¼ to ½ cup ice water

1.
Pulse the flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.

2.
With the processor running, pour in the vinegar, then ¼ cup ice water; process just until the dough comes together. (If the dough is still crumbly, add up to ¼ more ice water, 1 tablespoon at a time.)

3.
Pat the dough into a disk, and wrap in plastic. Refrigerate the dough until cold, at least 1 hour and up to 1 day. The dough can also be frozen up to 1 month; thaw completely in the refrigerator.

cranberry tart with crème fraîche whipped cream

MAKES ONE 9-INCH TART

4 cups fresh cranberries (about 1 pound)

1½ cups sugar

1 whole cinnamon stick

1 disk Pâte Sucrée (Basics)

All-purpose flour, for dusting

1 large egg white, lightly beaten

1 cup heavy cream

½ cup crème fraîche

1.
Bring ½ cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.

2.
Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to
¹
/
₈
inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a ½-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.