The Martha Stewart Living Cookbook (91 page)

2.
Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.

3.
Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5½ inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.

frozen espresso cheesecake

MAKES ONE 10 × 5-INCH CAKE; SERVES 10

1½ cups finely ground chocolate wafer cookies (8 ounces; about 35 cookies)

4 tablespoons unsalted butter, melted

½ cup plus 2 tablespoons sugar

4 large egg yolks, room temperature

4½ teaspoons good-quality instant espresso powder (such as Medaglia d’Oro)

Pinch of salt

1½ pounds mascarpone cheese, room temperature

1½ teaspoons pure vanilla extract

12 ounces hard torrone (Italian nougat), cut into ¼-inch pieces

½ cup heavy cream, chilled

1.
Stir together the cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.

2.
Put the egg yolks, ¼ cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in the mascarpone and vanilla by hand until smooth. Stir in the torrone; set aside.

3.
Beat the cream with the remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate.

4.
Line a 10 × 5 × 3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on the sides. Pour one-third of the mascarpone mixture into the lined pan; even the layer with an offset spatula. Evenly top with half of the crumb mixture; press the crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with the remaining mascarpone mixture. Loosely fold over the parchment and plastic wrap. Freeze at least 3 hours, or overnight.

5.
To serve, let the cake stand at room temperature 10 minutes. Set the loaf pan in a larger pan; pour cold water into the pan to reach three-quarters up the sides of the loaf pan. Let stand 10 seconds. Holding the parchment, lift out the cake. Invert onto a plate; peel off the plastic and parchment. Let stand 10 minutes more before serving.

lemon semifreddo cake

MAKES TWO 4 × 8-INCH CAKES

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

Vanilla Sheet Cake (recipe follows)

9 large egg yolks, room temperature

1 cup plus 1 tablespoon granulated sugar

5 tablespoons confectioners’ sugar

½ cup dry white wine

½ cup plus 1 teaspoon fresh lemon juice

Finely grated zest of 2 lemons

½ cup cold water

5 large egg whites

2 cups heavy cream

3 tablespoons light rum

1.
Line the bottoms and sides of two 5 × 9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of the vanilla sheet cake by 1 inch so it measures 8 × 12 inches. Slice the cake widthwise, through the top, into 3 vertical pieces, each 4 × 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4 × 8-inch layers. Set aside.

2.
Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together the egg yolks, ½ cup granulated sugar, and 2 tablespoons confectioners’ sugar until smooth.

3.
Add the wine, ½ cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent the mixture from sticking to the bowl, until the mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature (or place the pan in an ice-water bath, stirring occasionally).

4.
When the custard has cooled, combine the cold water, ½ cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat. Cook until the mixture is slightly thickened and registers 240°F on a candy thermometer, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let the mixture cool 2 to 3 minutes.

5.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and remaining tablespoon sugar on medium-high speed until stiff but not until dry peaks form. With the mixer still running, slowly drizzle the syrup mixture into the egg whites; continue beating until the meringue has cooled slightly and the bowl is cool to the touch.

6.
In another large mixing bowl, whip the cream with the remaining 3 tablespoons confectioners’ sugar until soft peaks form. Fold the whipped cream into the cooled lemon mixture; fold in the egg white mixture. The mixture should be very smooth. Place the rum in a small bowl.

7.
Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten the top of the cake with rum. Using an offset spatula, evenly spread 1½ cups lemon filling over each. Repeat the process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in the freezer at least 5 hours or overnight.

8.
Just before serving, remove the pans from the freezer, and turn the cakes out of the pans; remove the parchment paper. Slice into pieces.

vanilla sheet cake

MAKES ONE 9 × 13-INCH SHEET CAKE

Because there is no butter in the sponge cake, it will remain soft when frozen in the Lemon Semifreddo Cake.

1 cup all-purpose flour

Pinch of salt

½ teaspoon baking powder

4 large eggs, separated

1 cup sugar

3 tablespoons boiling water

1 vanilla bean, split and scraped

1.
Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper, and set aside. Sift together the flour, salt, and baking powder in a medium bowl.

2.
In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg yolks and sugar on medium-low speed until light and fluffy. Beat in the water and vanilla bean scrapings. Add the dry ingredients in 3 batches, scraping down the sides of the bowl with a rubber spatula as needed, just until the flour mixture is incorporated after each addition.

3.
In another mixing bowl, beat the egg whites until stiff but not until dry peaks form; whisk one-quarter of the egg whites into the batter to lighten. Fold in the remaining egg whites, and pour the batter into the prepared pan. Bake until the cake springs back when gently pressed in the center, 15 to 20 minutes. Transfer to a wire rack to cool completely.

plum-ginger granita

MAKES ABOUT 2 QUARTS

1 piece (about 2 inches) peeled fresh ginger

2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)

1
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cups sugar

¼ teaspoon coarse salt

1 teaspoon pure vanilla extract

1.
Pulse ginger in a food processor until finely chopped; transfer to a large saucepan. Add plums, sugar, salt, and 5 cups water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.

2.
Pour plum mixture through a fine sieve into a 9 × 13-inch shallow nonreactive dish; discard solids. Stir in vanilla. Chill in freezer until edges are frozen, about 1½ hours.

3.
Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4½ hours. Spoon into serving bowls; garnish with plums.

QUICK ICE CREAM TOPPINGS

A hot day is the perfect excuse for an impromptu ice cream party. Stock an assortment of cones, and make chocolate and caramel sauce ahead of time. To make caramel sauce, simply add cream, vanilla, lemon juice, and butter to hot sugar caramel. For a rich chocolate fudge sauce, melt bittersweet chocolate in heavy cream. Both of these sauces can be kept in the refrigerator for up to 1 week. Quickly cooking some berries with a little sugar makes a delicious and simple fruit sauce for sundaes, too.

papaya sorbet

MAKES ABOUT 4 CUPS; SERVES 4

Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya’s skin and shape may not be a good indication of its interior color.

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cup sugar

3 pounds fresh red papayas (about 1½ medium), peeled, halved, seeded, and chopped

½ cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)

1 tablespoon honey

1.
Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

2.
Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

3.
Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; freeze at least 2½ hours (up to 1 week). Serve garnished with lime slices.

FIT TO EAT RECIPE
PER SERVING: 221 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 57 G CARBOHYDRATE, 11 MG SODIUM, 2 G PROTEIN, 6 G FIBER

custards
AND
puddings

pumpkin bread pudding

SERVES 6

If you prefer to omit the bourbon, simply double the amount of hot water.

Unsalted butter, room temperature, for the ramekins

6 tablespoons dark-brown sugar

1 cup raisins

¹
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cup bourbon (optional)

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cup hot water

1 15-ounce can pumpkin puree

4 large eggs

1 cup granulated sugar

1½ cups milk

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground allspice

Pinch of salt

1 12-ounce day-old loaf brioche or challah bread, cut into ¾-inch cubes

Confectioners’ sugar, for dusting

1.
Preheat the oven to 350°F. Butter 6 10-ounce ramekins or custard cups, sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place the raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.

2.
In a large bowl, whisk together the pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among the prepared dishes, pressing down slightly to make level.

3.
Bake until the custard is set in the center and the top is golden, about 40 minutes. If the bread browns too quickly, cover it loosely with aluminum foil. Remove from the oven; let cool slightly. To serve, unmold onto plates; dust with confectioners’ sugar.

chocolate-espresso mascarpone puddings

SERVES 6

6 large egg yolks

¾ cup sugar

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cup unsweetened cocoa powder

12 ounces mascarpone cheese

1½ tablespoons instant espresso powder dissolved in 1 tablespoon boiling-hot water

¾ teaspoon pure vanilla extract

¼ teaspoon coarse salt

1 cup heavy cream

Candied orange peel, for garnish (optional)

1.
Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set the bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160°F and the mixture is thickened, about 3 minutes.

2.
Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).

3.
Beat the cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.

vanilla pudding with baked rhubarb

SERVES 4

1 cup sugar

¼ cup all-purpose flour

½ teaspoon salt

2 cups milk (not skim)

1½ vanilla beans, halved lengthwise

4 large egg yolks, lightly beaten

4 tablespoons unsalted butter, cut into small pieces

Baked Rhubarb (recipe follows)

1.
Whisk together the sugar, flour, and salt in a medium bowl; set aside. Pour the milk into a medium saucepan; scrape in the vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around the edges of the pan, about 7 minutes.

2.
Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.

3.
Put the egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 10 to 12 minutes.

4.
Remove from heat; discard the pods. Add the butter; whisk until melted. Pass the pudding through a fine sieve into a medium bowl, pressing it with a rubber spatula. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes.

5.
Spoon the pudding into serving bowls; top with baked rhubarb. The pudding can be refrigerated, covered with plastic wrap, up to 1 day.

baked rhubarb

SERVES 4

Unsalted butter, softened, for the dish

1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces

¾ cup sugar

2 tablespoons light corn syrup

½ vanilla bean, halved lengthwise

1.
Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Put the rhubarb, sugar, and corn syrup in a medium bowl. Scrape in the vanilla seeds, and add the pod. Toss together.

2.
Transfer to the buttered baking dish. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard the pod. Let cool slightly in the dish on a wire rack. Toss gently before serving.

chocolate pudding

MAKES SIX 6-OUNCE SERVINGS

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cup plus 1 tablespoon unsweetened cocoa powder

2 tablespoons cornstarch

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teaspoon salt

1 cup sugar

4 large egg yolks

2½ cups milk

½ cup heavy cream

½ teaspoon pure vanilla extract

4 ounces semisweet chocolate, finely chopped

Whipped cream, for garnish (optional)

Chocolate shavings, for garnish (optional)

1.
Into a medium bowl, sift together the cocoa, cornstarch, and salt. Stir in the sugar. Add the egg yolks to the bowl, and pour in ½ cup milk; whisk until well combined.

2.
In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.

3.
Rinse out the saucepan but do not dry (to help prevent scorching). Return the custard mixture to the saucepan, and place over medium-low heat. Stir in the vanilla. Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don’t worry if lumps form.

4.
Pour the custard through a fine sieve into a clean bowl, discarding any solids. Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.

5.
Divide the pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.

lemon sponge pudding

SERVES 6

For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.

3 tablespoons unsalted butter, room temperature, plus more for the baking dish

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cup granulated sugar

¼ teaspoon salt

3 large eggs, separated

3 tablespoons all-purpose flour

1 cup milk

6 tablespoons fresh lemon juice

2 tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting

1.
Preheat the oven to 325°F. Butter a shallow 9-inch round glass or ceramic baking dish; set aside. In a large bowl, stir together the butter, granulated sugar, and salt. Stir in the yolks. Add the flour, milk, and lemon juice and zest; mix until incorporated.

2.
In a separate bowl, beat the egg whites until stiff but not dry peaks form. Gently fold the egg whites into the butter mixture.

3.
Ladle the batter into the prepared dish. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove the ramekins from the roasting pan; let cool slightly. Dust with confectioners’ sugar, and serve.

rice pudding with candied butternut squash

SERVES 10

Unsalted butter, softened, for the ramekins

1 cup Arborio or other short-grain white rice

5 cups whole milk

1 cup heavy cream

½ cup sugar

4 large egg yolks, lightly beaten

½ teaspoon coarse salt

½ teaspoon finely grated lemon zest

¼ teaspoon ground nutmeg

4 cups boiling water

Candied Butternut Squash (recipe follows)

½ cup walnut halves (about 2 ounces), toasted and coarsely chopped

1.
Preheat the oven to 350°F. Lightly butter ten 5-ounce ramekins; set aside. Put the rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until the rice is tender, 15 to 20 minutes. Remove the pan from the heat.

2.
Meanwhile, whisk the cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly. Return the pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide the rice mixture evenly among the buttered ramekins, stirring the mixture in the pan each time to ensure an even distribution of rice and liquid.

3.
Transfer the ramekins to a large roasting pan or 2 baking dishes at least 2 inches deep. Slowly pour boiling water into the pan to come halfway up the sides of the ramekins. Carefully place in the oven. Cook, rotating the pan halfway through, until the puddings are almost set and the tops are golden in places, 50 to 60 minutes. Carefully transfer the ramekins to a wire rack. Let cool 10 minutes before serving. The pudding can be stored in the refrigerator up to 1 day. Serve warm, cold, or at room temperature. Spoon the candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.

candied butternut squash

MAKES ABOUT 4 CUPS

¼ cup plus 2 tablespoons orange marmalade

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cup sugar

1 tablespoon minced peeled fresh ginger

½ vanilla bean, split lengthwise

Pinch of ground cloves

2 tablespoons fresh lemon juice

1 small butternut squash (about 1¾ pounds), peeled, seeded, and cut into ½-inch cubes (about 4 cups)

1.
Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2½ cups water. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.

2.
Add the squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover the pot. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until the liquid is syrupy, 5 to 10 minutes. Remove the vanilla bean, and discard. Serve warm. The squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

crème brûlée

MAKES FOUR 6-OUNCE SERVINGS

To produce the delightful hard surface that crackles when tapped with a spoon, you will need to brown the sugared tops with a small kitchen blowtorch, available at most specialty stores.

2 cups heavy cream

½ vanilla bean, split and scraped

½ cup sugar, plus 6 tablespoons for sprinkling

5 large egg yolks

1.
Preheat the oven to 325°F. Place 4 shallow oval 6-ounce ramekins in a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil, and keep hot until ready to use.

2.
Meanwhile, in a small saucepan, heat the cream, vanilla bean, and scrapings over medium heat until bubbles form around the edges and the mixture starts to steam, about 6 minutes. Turn off heat.

3.
In a large bowl, whisk together ½ cup sugar and the egg yolks until combined. Whisking constantly, slowly add the hot cream mixture. Strain the mixture through a fine sieve into a clean bowl; skim off any surface foam with a spoon.