Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (64 page)
MAKE BROWNIES
1.
Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
2.
Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
MAKE FROSTING AND GANACHE
1.
Using an electric mixer, beat the peanut butter and ¼ cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
Using an electric mixer, beat the peanut butter and ¼ cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
2.
Stir the chocolate and remaining ¼ cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1½ hours.
Stir the chocolate and remaining ¼ cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1½ hours.
3.
Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
“For the best results use the best quality chocolate possible (I used Callebaut), especially in the ganache. If you are short on time, make the brownies by themselves, and sprinkle with powdered sugar for a nice presentation.”
do ahead:
The
BROWNIES
can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.
hazelnut
chocolate mousse
chocolate mousse
Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member
Derrinl.
If you don’t have Frangelico, you can substitute Amaretto.
Derrinl.
If you don’t have Frangelico, you can substitute Amaretto.
YIELD: MAKES 6 TO 8 SERVINGS
8 ounces whole hazelnuts
3 ounces cream cheese, at room temperature
½ cup hazelnut-flavored liqueur, such as Frangelico
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 cup whole milk
½ cup sugar
1 cup heavy whipping cream
1.
Arrange a rack in the middle of the oven and preheat to 350ºF. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about ¼ cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
Arrange a rack in the middle of the oven and preheat to 350ºF. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about ¼ cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
2.
In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
3.
In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
4.
Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
5.
Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved ¼ cup toasted hazelnuts and use them to garnish each portion.
Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved ¼ cup toasted hazelnuts and use them to garnish each portion.
do ahead:
The
MOUSSE
can be prepared and refrigerated, loosely covered, up to 1 day ahead.
eggnog ice cream
This ice cream can be made up to a week in advance, which helps free up precious prep time during the always-hectic holiday season. The lovely aroma of freshly grated nutmeg will put you, and everyone who enjoys this treat, in the holiday spirit.
YIELD: MAKES ABOUT 1½ QUARTS
1 cup whole milk
¼ teaspoon salt
7 large egg yolks
¾ cup sugar
2 cups heavy cream, chilled
3 tablespoons dark rum
1 teaspoon pure vanilla extract
¼ teaspoon freshly grated nutmeg, plus additional for garnish
Special equipment: an ice-cream maker
1.
Bring the milk and salt to a boil in a 3-quart heavy saucepan over moderate heat. Remove from the heat.
Bring the milk and salt to a boil in a 3-quart heavy saucepan over moderate heat. Remove from the heat.
2.
Whisk together the yolks and sugar in a bowl, then gradually add ¼ cup of the hot milk, whisking. Add the yolk mixture to the milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until the mixture is slightly thickened, coats the back of the spoon, and registers 175°F on an instant-read thermometer, 3 to 5 minutes.
Whisk together the yolks and sugar in a bowl, then gradually add ¼ cup of the hot milk, whisking. Add the yolk mixture to the milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until the mixture is slightly thickened, coats the back of the spoon, and registers 175°F on an instant-read thermometer, 3 to 5 minutes.
3.
Immediately pour the mixture through a fine-mesh sieve set into a clean bowl and stir in the cream, rum, vanilla, and ¼ teaspoon nutmeg. Chill the custard, covered, until cold, at least 2 hours.
Immediately pour the mixture through a fine-mesh sieve set into a clean bowl and stir in the cream, rum, vanilla, and ¼ teaspoon nutmeg. Chill the custard, covered, until cold, at least 2 hours.
4.
Freeze the custard in an ice-cream maker according to manufacturer’s directions. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Freeze the custard in an ice-cream maker according to manufacturer’s directions. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
“This ice cream tastes just like frozen eggnog, and who doesn’t like that?! To increase the eggnog flavor, I added extra ground nutmeg and ground cloves.”
A cook, New York, New York
do ahead:
The
CUSTARD
can be chilled up to 1 day.
double chocolate layer cake
The most reviewed recipe on Epicurious, this is classic birthday cake material. Using premium chocolate gives this cake subtle sweetness and a refined taste. But, if you’re on a budget, a more affordable option still gets the job done.
YIELD: MAKES 12 TO 14 SERVINGS
FOR CAKE LAYERS
3 ounces fine-quality semisweet chocolate, such as Callebaut
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
¾ teaspoon baking powder
1¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1½ cups well-shaken buttermilk
¾ teaspoon pure vanilla extract
FOR GANACHE FROSTING
1 pound fine-quality semisweet chocolate, such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
½ stick (¼ cup) unsalted butter
MAKE CAKE LAYERS
1.
Preheat the oven to 300°F and grease 2 (10 by 2-inch) round cake pans. Line the bottoms with rounds of wax paper and grease the paper.
Preheat the oven to 300°F and grease 2 (10 by 2-inch) round cake pans. Line the bottoms with rounds of wax paper and grease the paper.
2.
Finely chop the chocolate and combine in a bowl with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and mixture is smooth.
Finely chop the chocolate and combine in a bowl with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and mixture is smooth.
3.
Into a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a handheld mixer).
Into a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat the eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a handheld mixer).
4.
Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks.
Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks.
5.
Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool the layers completely.
Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool the layers completely.
MAKE FROSTING
1.
Finely chop the chocolate. In a 1½- to 2-quart saucepan, bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, whisking until smooth.
Finely chop the chocolate. In a 1½- to 2-quart saucepan, bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, whisking until smooth.
2.
Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread the frosting between the cake layers and over the top and sides.
Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread the frosting between the cake layers and over the top and sides.
“You want to know how much I LOVE this cake? After baking it, I gave a copy of the recipe to MY baker, and asked him to make this for my wedding cake!”
A cook, Madison, Wisconsin
do ahead:
The
CAKE LAYERS
may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
The
CAKE
keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
old-fashioned pecan pie
The perfect slice of pecan pie delivers a dollop of nutty sweetness with every bite. Our version calls for orange zest, which adds a sprightliness to this holiday staple. The pecan halves will rise to the top of the rich custard filling for an attractive display. It’s fine to use frozen crust when you need to save time, but make your own pastry for a truly delightful dessert.
YIELD: MAKES 8 SERVINGS
Pastry Dough (recipe follows)
¾ stick (4 tablespoons) unsalted butter
1¼ cups (packed) light brown sugar
¾ cup light corn syrup
2 teaspoons pure vanilla extract
½ teaspoon grated orange zest
¼ teaspoon salt
3 large eggs
2 cups pecan halves (½ pound)
Whipped cream or vanilla ice cream
1.
Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Fold the overhang under and lightly press against the rim of the pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Fold the overhang under and lightly press against the rim of the pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
2.
Preheat the oven to 350°F, with a baking sheet on the middle rack.
Preheat the oven to 350°F, with a baking sheet on the middle rack.
3.
Melt the butter in a small heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the corn syrup, vanilla, zest, and salt. Lightly beat the eggs in a medium bowl, then whisk in the corn syrup mixture.
Melt the butter in a small heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the corn syrup, vanilla, zest, and salt. Lightly beat the eggs in a medium bowl, then whisk in the corn syrup mixture.
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