Holiday Baking Tips

Since not all of us are Martha Stewarts (as much as we'd like to be, well me, at least), there will be some mishaps this season as we do our holiday baking. Bread won't rise properly or dough will be too wet or too stiff. So, here are 21 tips from one of Canada's best known pastry chefs, Anna Olson.

Anna Olson's Baking Tips
By Anna Olson, Host of Sugar

Valuable holiday baking tips from Anna Olson, pastry chef extraordinaire and host of Food Network Canada's Sugar.

1. The key to a successful pie is in the resting—no, not you! Giving your pie dough a chance to sit in the fridge for an hour after mixing and an hour after rolling will produce a pie crust that is tender and does not shrink.

2. For pies that feature a liquid-like filling, like lemon meringue or pumpkin, it’s best to use vegetable shorting for the crust—it’s less likely to get soggy.

3. If your pie crust cracks while rolling, simply sprinkle a little cold water on the cracked area, chill it for half an hour and then roll it again.

4. Apple pie is one of my favourites. I like to use Mutsu apples (also known as Crispin apples) as they are both tart and sweet and hold their shape when baked.

5. I still use my grandmother’s and mother’s trick of putting tin foil along the edge of the crust if it seems to be browning too quickly. Mom’s always right!

6. Be sure to follow the pan measurements correctly for a successful recipe—even an inch of difference can impact how your cake turns out.

7. When mixing batter, alternating dry and wet ingredients ensures an evenly textured cake.

8. Quality ingredients count. If you are making a chocolate cake, your cake will only be as good as the chocolate you use in it.

9. Slicing a cake into layers is easier the next day. Let your cake sit for 24 hours, then slice. I find that my cakes turn out best when baked without a convection fan.

10. Get ahead for the holidays by making your cookie doughs ahead of time and freezing them. I pack plastic containers with a selection of my favourite holiday cookie doughs. Each week in December, I pull out a container and bake the week's worth of cookies. This way I always have freshly baked cookies, but the hard work was done ahead of time!

11. Use unsalted butter so that you can control the salt in recipes.

12. Feel free to interchange nuts that are similar in texture. For instance, if a recipe calls for almonds, hazelnuts are an appropriate substitution, or if a recipe calls for pecans, feel free to use walnuts.

13. If you are freezing baked cookies keep in mind that the larger the quantity of sugar in the cookies the less it is that they will freeze. Sugar turns to liquid in the freezer.

14. A good candy thermometer is your best tool when making sweet treats! Accuracy in temperature is your key to success (I use it when I make my almond nougat).

15. Chocolate truffles are great gifts and can be flavoured any way you wish. I’ve been really keen on tea lately and have been infusing tea into truffles. You can use any flavours, from earl grey to orange pekoe, jasmine green, orange spice or chai.

16. If you are not happy with the results of your truffles use the pastry chef’s trick and sprinkle them with icing sugar. It makes everything look lovely.

17. Look for creative ways to wrap your candy. Craft stores often have cellophane bags. I’ve used a great tip from Samantha Pynn (Style at Home magazine) to wrap truffles in cellophane bags and attached a pair of mitts to them.

18. Take care when making candy with children. It is a task that kids naturally gravitate towards, but boiling sugar is VERY hot. Best to let the kids help with measuring the ingredients, and get them involved in decorating or wrapping the candies (and eating them of course!)

19. To easily remove your favourite square recipe from the pan, simply line the pan before baking with a sheet of parchment paper so that the edges hang over the sides. Once your squares have been baked and cooled, lift them easily out by the parchment, remove from the baking sheet and place on a cutting board for easy slicing.

20. Nothing like a little chocolate drizzle to top of any square!

21. If you are giving a tin of squares to a friend, it’s always a good idea to mention if there are nuts or other allergy sensitive ingredients inside (My Gooey Southern Squares are my absolute favourite).

Holiday Baking Week: Meringue Stars

I'll admit that meringues are hard to make. Getting those billowy peaks is a lot harder to create than it looks like on TV when the chefs do it. But when meringue is made right, it's absolutely delicious: crunchy on the outside and soft on the inside.

Meringue Stars
Yield: 84 cookies

These chocolate-dipped stars look beautiful on the table, and their ethereal texture means guests can nibble without filling up. All three flavors—vanilla, chocolate, and coffee—come from one batter.


3 large egg whites, at room temperature 30 minutes, divided
1 teaspoon pure vanilla extract
3 pinches of cream of tartar, divided
3/4 cup superfine granulated sugar, divided
1 1/2 teaspoons instant-espresso powder
2 teaspoons unsweetened cocoa powder
1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 tablespoon vegetable oil

Make vanilla and coffee meringues
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.

Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.

Transfer meringue to a pastry bag and pipe more stars.

Bake meringues
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

Cook's notes:
To avoid stickiness, try to bake meringues on a dry day.

Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)
(Recipe from Gourmet magazine.)

Holiday Baking Week: Coconut Macaroons

As I did my dad's favourite recipe yesterday (peanut brittle), I have to do my mom's favourite recipe, too. She loves all things coconut and macaroons can't serve that love any better. Plus I get bonus points with her even though they are quick and easy to bake up.

Coconut Macaroons
Yield: 30 macaroons


3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).

In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.

Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
(Recipe from Everyday Food.)

Holiday Baking Week: Peanut Brittle

A double whammy today, two kinds of brittle. This one is for my dad, who loves this recipe all year long, not just at holiday time. It's also easy to make, though I admit that knowing when to remove the sugar syrup from the stovetop is tricky when you first make it. I bungled up this recipe the first couple of times I made it, removing it too late and then too soon. But if you have a candy thermometer, you can avoid my mistakes.

Peanut Brittle
Yield: 4 servings


Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.

Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
(Recipe from Martha Stewart Living.)

Holiday Baking Week: Peppermint Bark

Peppermint is one of those distinctive flavours of the season for me, whether it be peppermint candy canes or ice cream, or a favourite obsession of a friend of mine, peppermint hot chocolate.

This recipe is also rather therapeutic for those stressful times during this busy season: You get to bash the heck out of something, but with a sweet result!

Peppermint Bark
Yield: Two pounds of candy


Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
(Recipe by Paula Deen, Paula's Home Cooking.)

Holiday Baking Week: Cranberry Orange Drop Cookies

Cranberries always make me think of this season, whether it be a cranberry wreath or a garland of cranberry and popcorn strung on the tree, from cranberry relish for turkey or apple and cranberry mulled cider, there is something comforting and warming about cranberries at this time of year. I also find these cookies a fruity alternative to fruit cake for those who must have a bite of another holiday staple. Plus, because they are "drop" cookies, lumps and mis-shapen cookies are not only okay, they're a requirement!

Cranberry Orange Drop Cookies
Yield: 48 cookies


2 cups (packed) dried sweetened cranberries (about 10 ounces)
1/3 cup orange juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
1 tablespoon minced peeled fresh ginger
2 teaspoons vanilla extract
11/2 teaspoons grated orange peel
3/4 cup chopped walnuts
3/4 cup chopped unsalted natural pistachios
1/2 cup coarsely chopped fresh or frozen cranberries

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)
(Recipe from Bon Appétit.)

Holiday Baking Week: Checkerboard Cookies

I saw these in an issue of Martha Stewart Living some years ago and promptly made them that year. They were a great hit with my family. I especially love the graphic nature of these cookies, not to mention that they are delicious as can be. They look complicated, but are easy as pie to make.

Checkerboard Cookies
Yield: 36 cookies


1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.

Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.

Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.

Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.

Preheat oven to 350 degrees. line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.
(Recipe from Martha Stewart Living.)

Holiday Baking Week: The Basics—Gingerbread Cookies

Here is the second of my essential holiday baking recipes, gingerbread. Kids will love making gingerbread people or houses from this recipe, and even if you don't have kids, adults will like eating them, too, without the icing and decoration but a more simple variety.

Basic Gingerbread Cookies
Yield: 24 6-inch gingerbread people


6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses
Currants
Royal icing

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. Line baking sheets with Silpats (a French nonstick baking mat). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.

Cut out desired decorations and place on cookies. Press currants into dough to create eyes and buttons. To create hair, roll a piece of dough into a ball and pass through a clean garlic press. Attach hair to heads. Bake until crisp, but not darkened for about 20 minutes. Let cookies cool on wire racks.

Decorate with royal icing.
(Recipe from Martha Stewart Living.)


Royal Icing
Yield: 2 1/2 cups

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
(Recipe from Martha Stewart Living.)

Holiday Baking Week: The Basics—Sugar Cookies

The holidays are upon us now that we are in the home stretch of December. And with those tidings of good cheer also comes a lot of prepping before we host our parties and gather our family and friends into our hearths and our hearts.

For me, that prepping means baking since I don't host a turkey dinner or any sort of such feast. While I would love to be able to make 10 different varieties of cookies, I simply don't have the time to, so over the years I've narrowed it down to two basic recipes plus two or three different recipes for variety. My two basic recipes are: sugar cookies and gingerbread. You can decorate and transform these two basic recipes with a few changes here and there to make it look like you made four or five different recipes. I call it wowing your friends without all the work.

The key to keeping your sanity with holiday baking is to make big batches of the above two doughs then to freeze the dough into discs and then bake them off and decorate as needed. Or, to spend one day making large quantities of the above dough and make several dozen batches of cookies. (They also make pretty gifts.)

So here is the basic sugar cookie recipe:

Sugar Cookies
2 1/2 cup all purpose flour
1/2 tsp baking powder
1 pinch salt
3/4 cup butter, softened
1 cup granulated sugar or 1 cup packed brown sugar
1 egg
1 tsp vanilla

Preheat oven to 375 degrees F (190 degrees C).

Line baking sheets with parchment paper or lightly grease; set aside.

Spoon flour into dry measure, filling until heaping.

Using flat side of knife, sweep off excess flour

Place in bowl; add baking powder and salt, stirring to combine. Set aside.

In large bowl and using electric mixer, beat butter until light and fluffy; beat in sugar in 3 additions.

Beat in egg and vanilla.

Using wooden spoon, stir in flour mixture in 3 additions.

Divide dough in half; flatten each slightly.

Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 24 hours.

On lightly floured surface, roll out dough, 1 piece at a time, to 1/4-inch (5 mm) thickness.

Using shaped cookie cutter, cut out shapes.

Press scraps together to reroll.

Bake in centre of oven for about 10 minutes or until light golden on bottom and edges.

Let cool for 1 minute on baking sheets.

With spatula, transfer to racks; let cool completely.
(Recipe from Canadian Living Cooks.)

And now here comes the fun part — the decorating! The sky's the limits here, really. Get whatever shaped cookie cutters you want and decorate them as you want, with a fine tip icing head, with sprinkles or candy. Ice just the edges or the entire thing, it's up to you. Here are some inspirational cookies to get you started.

Birthday Week: Mint Madness

What's more refreshing than lemon? Mint, of course! And with minty-fresh breath, you can unabashedly kiss everyone thank you for sharing your special day with you without fear of offending them with your breath!

Mint Chocolate Chip Cake
Yield: 8 servings

You may alternate layers of green and white ice cream as we did in this striped cake, but using simply one or the other is just as delicious.


Cake
Yield: 2 8-inch square cakes

12 tablespoons unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 large whole egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
1 1/3 cups strong, hot coffee

Heat oven to 325 degrees. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

Assemble cake:
Trim cake layers to 6-inch squares. Slice each layer in half horizontally, making a total of 4 layers. Cut a 6-inch square of cardboard or foam; set aside.

Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.

Place one cake layer on the cardboard. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 20 minutes.

Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 20 minutes more.

Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 20 minutes more.

Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.

Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened.
(Recipe from Martha Stewart Living.)


Chocolate Mint Layer Cake
Yield: 8 to 10 servings

3 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
2 cups sugar
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups (about 10 ounces) mint-flavored chocolate chips

Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with
1 1/2-inch-high sides. Sift flour, cocoa powder, baking soda and salt into medium bowl. Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint-flavored chocolate chips over cake batter in each pan.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

Frosting
5 cups powdered sugar
3/4 cup plus 3 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
8 tablespoons (about) milk
1 1/2 teaspoons peppermint extract
1 1/4 teaspoons vanilla extract
1 cup (about 6 ounces) mint-flavored chocolate chips
1/4 cup red-and-white striped peppermint candies or candy canes (broken into pieces)

Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk by tablespoonfuls, if necessary.

Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with second cake layer, chocolate-chip side up. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with remaining cake layer, chocolate-chip side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

Place striped peppermint candies in heavy plastic bag. Crush with hammer. Sprinkle candies over cake.
(Recipe from Bon Appétit.)


Frozen Mint Chocolate Checkerboard
Yield: 4 to 6 servings


For mint ice cream
1 1/2 cups heavy cream
1 cup milk
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
1/3 cup green crème de menthe

Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).

Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in liqueur. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.

For cake (make while custard chills)
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup water
6 large eggs, separated and at room temperature for 30 minutes
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons unsweetened Dutch-process cocoa powder

Preheat oven to 350°F. Line bottom of square baking pan with wax or parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring, then cool to lukewarm.

Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a handheld. Fold in melted chocolate.

Beat egg whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/3 cup sugar 1 tablespoon at a time and continue to beat until whites just hold stiff peaks, about 5 minutes. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and a wooden pick or skewer inserted in center comes out with crumbs adhering, 30 to 35 minutes. Transfer pan to a rack, then cover top of cake with 2 layers of dampened paper towels and let stand 5 minutes. Remove towels and cool cake completely in pan (cake will deflate as it cools). Sift 1 1/2 tablespoons cocoa over cake, then loosen edges with a sharp knife. Invert a wax-paper-lined baking sheet over cake and invert cake onto it, then gently peel off wax paper now on top.

Freeze custard while cake cools:
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until firm but still spreadable, about 30 minutes.

Assemble checkerboards:
Oil milk carton, then line bottom and long sides with a sheet of plastic wrap, leaving at least a 2-inch overhang.

Trim cake to form a 7 1/2- by 6 1/4-inch rectangle (reserve trimmings for another use), then cut rectangle lengthwise into 5 (7 1/2- by 1 1/4-inch) strips. Using thin metal spatula, arrange 2 strips on bottom of carton, flush against each long side. Fill space between strips with ice cream (preferably using a small offset metal spatula). Arrange 1 cake strip down center of carton (on top of ice cream) and fill spaces on both sides of cake with ice cream. Arrange remaining 2 cake strips against long sides of carton (on top of ice cream) and fill space between them with ice cream. (There will be some leftover ice cream.) If ice cream becomes too soft during assembly, freeze until just firm enough to work with, about 15 minutes. Cover top with plastic wrap overhang, then freeze until dessert is hardened, at least 8 hours.

To serve, unwrap overhang and invert carton onto a chilled platter, using plastic wrap to help pull cake from carton. Trim sides evenly to neaten loaf if necessary (ice cream may ooze a bit on sides), then sift remaining 1 1/2 tablespoons cocoa over top. Cut into slices with a sharp knife.

Cooks' notes:
Ice cream can be made 2 days ahead of assembling checkerboard. Soften in refrigerator before using.

Assembled checkerboard can be frozen up to 4 days.
(Recipe from Gourmet magazine.)

Birthday Week: Behind the Velvet Rope

What's a more festive colour than red? Especially for someone whose birthday is 20 days before Christmas! (Well, maybe someone whose birthday is close to Valentine's Day!)

Rachel's Red Velvet Cake
Yield: 1 9-inch layer cake


2 1/2 cups White Lily self-rising flour
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 1/2 tablespoons red food coloring
Rachel's cream cheese frosting
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.

To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Cream Cheese Frosting
Yield: 6 cups

8 ounces cream cheese, room temperature
1/2 cup (1 stick) margarine, room temperature
1 pound confectioner's sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract

Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
(Recipe from Martha Stewart.)

Birthday Week: Say Cheese

If you wish to skip a frosting-laden confection for your birthday, try cheesecake, which can be made even lighter (and more calorie-conscious for those trying to maintain their girlish figures) by using less cream cheese and substituting it with cottage cheese. It will result in a slightly different texture, but it will still taste delicious all the same. Or, for something very decadent tasting, try mascarpone cheese.

Strawberry Coconut Cheesecake
Yield: 10 to 12 servings


Crust
6 tablespoons (3/4 stick) unsalted butter, melted, divided
3/4 cup graham cracker crumbs
1/2 cup unsweetened shredded coconut,* toasted, cooled
1/4 cup sugar

Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons cornstarch
4 large eggs
1 cup canned sweetened cream of coconut (such as Coco López; available in the liquor section of most supermarkets)
1/4 cup coconut rum (such as Malibu)

Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.

Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.

Topping
1/4 cup seedless strawberry jam
2 tablespoons water
3 1-pint containers strawberries, stemmed, sliced

Simmer jam and 2 tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill. (Can be prepared up to 8 hours ahead.)

Cooks' notes:
Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Baking cheesecake in the gentle, even heat of a water bath (bain-marie) ensures a uniform texture.
(Recipe from Bon Appétit.)


Lemon Marble Cheesecake
Yield: 10 to 12 servings

Lemon curd:
Grated zest of 1/2 lemon
1/3 cup strained lemon juice
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.

Cheesecake:
1 cup sugar
2 cups (2 percent) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator
8 ounces Neufchatel Cream Cheese
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoon strained lemon juice
1/4 teaspoon salt
3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps

Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.

Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.

In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.

Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.

Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.

To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.

Cooks' notes:
Make one day before serving.

The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating.

If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.

Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter.
(Recipe from Food Network.)


Mascarpone Cheesecake with Candied Pecans and Dulce De Leche Sauce
Yield: 14 servings


Crust
8 ounces shortbread cookies
1/3 cup pecans (about 1 1/2 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted

Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325°F.

Filling
12 ounces cream cheese, room temperature
2 8-ounce containers mascarpone cheese,* room temperature (an Italian cream cheese, available at Italian markets and many supermarkets)
1 1/2 tablespoons all purpose flour
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
4 large eggs, room temperature

Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.

Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)

Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.

Candied Pecans
Nonstick vegetable oil spray
1/2 cup sugar
2 tablespoons water
Pinch of cream of tartar
3/4 cup pecan halves (about 3 ounces)

Line baking sheet with foil; spray with nonstick spray. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove from heat. Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)

Dulce De Leche Sauce
Yield: 1 1/3 cups

1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk

Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

Cooks' note:
Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving.
(Recipe from Bon Appétit.)

Birthday Week: Chocolate Cake with Vanilla Buttercream

This cake screams "instant party" to me. I love how fun and whimsical it looks, and especially how gluttonously over the top it is: As if a whole cake weren't enough, there are cupcakes stacked on top of it! Happy birthday indeed!

Chocolate Cake with Vanilla Buttercream
Yield: 10 to 14 servings


Cake
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
*Various food colorings

Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.

Vanilla Buttercream
Yield: 6 cups

4 large egg whites at room temperature for 30 minutes
Rounded 1/4 teaspoon salt
2/3 cup water
1 1/3 cups plus 2 tablespoons sugar
4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened
2 teaspoons vanilla

Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.

When syrup reaches a boil, start beating egg whites with an electric mixer at medium-high speed until frothy, then gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)

Meanwhile, put thermometer into sugar syrup and continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes in a standing mixer or 15 with a handheld. (It is important that meringue is properly cooled before proceeding.)

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (Buttercream will look soupy after some butter is added if meringue is still warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and beat 1 minute more.

Cooks' notes:
Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.

Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.

Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.

Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.

Cooks' notes:
Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.

Cake can be assembled 4 hours ahead and kept at cool room temperature.

Mini Vanilla Cupcakes
Yield: 2 dozen

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1 3/4 cups vanilla buttercream
*Various food colorings (optional)

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.

Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.

For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
(Recipes from Gourmet magzine.)

Birthday Week: Lemon-Flavoured Cakes

I especially loved lemon desserts. Whatever the season, they remind me of sunny summer days and that always brings a smile to my face. And the taste is so flavourful and light, which makes me think that there aren't as many calories, and that, too, makes me happy! So whether it's a lemon danish or a lemon jelly donut, I am pleased as punch to be offered one. So, what better birthday treat than lemon cakes of all kinds!

Lemon Glazed Cakes
Yield: 6 cakes

For an elegant dessert, serve these cakes on plates garnished with fresh berries.


1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk, or plain low-fat yogurt
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.

With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.

Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
(Recipe from Everyday Food.)


Lemon Meringue Cake
Yield: 1 9-inch layer cake


2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup milk
1 1/4 cups curd
2 cups meringue

Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.

Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.

Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.

Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.
(Recipe from Martha Stewart.)

Lemon Curd
Yield: 3 cups

16 large egg yolks
1 cup sugar
1 cup freshly squeezed lemon juice
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Finely grated zest of 2 lemons

Prepare an ice water bath; set aside. Whisk together the egg yolks and sugar in a medium heatproof bowl. Add the lemon juice, butter, and lemon zest. Place over a pan of simmering water and cook, whisking occasionally, until thick, about 15 minutes. Transfer bowl to ice water bath and let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the curd. Transfer to refrigerator until completely cold, at least 2 hours and up to overnight.

Meringue
Yield: 12 cups

2 cups sugar
8 large egg whites (1 cup)
3 freshly squeezed lemon juice

Combine the sugar, egg whites, and lemon juice in the bowl of an electric mixer set over a pan of simmering water. Whisk until sugar is dissolved, about 3 minutes.

Transfer bowl to the mixer stand fitted with the whisk attachment. Beat on medium speed for 10 minutes. Increase to high speed and beat until stiff glossy peaks form, 10 to 15 minutes more.
(Recipe from Martha Stewart.)


Lemon Chiffon Cake
Yield: 1 7-inch cake


3/4 cup cake flour, (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting

Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.

In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.

In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.

Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.

Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners’ sugar before serving.
(Recipe from Martha Stewart.)

Birthday Week: Caffeine Fiend

Anyone who knows me will tell you that I am a caffeine addict. Don't even try and talk to me before I've had my morning cup of coffee. You may very well be my best friend or someone I respect and love very much, but without coffee, I am likely to bite your head off. So a dessert with coffee is the next best thing since toast!

Chocolate Chip Coffee Cake
Yield: 12 servings


Nonstick vegetable oil spray
2 large egg whites (1/4 cup)
1/3 cup (packed) golden brown sugar
Pinch of salt
1 1/2 cups coarsely chopped walnuts
1 1/4 cups mini semisweet chocolate chips, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3/4 cup sour cream

Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.

Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.

Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)

Topping
3/4 cup powdered sugar
2 tablespoons sour cream

Mix powdered sugar and sour cream in bowl; drizzle over cake.
(Recipe from Bon Appétit.)


Cappucino Fudge Cheesecake
Yield: 12 servings


Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Espresso coffee beans (optional)

Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Cooks' note:
Be sure to make this dessert at least one day ahead to allow the flavors to blend.
(Recipe from Bon Appétit.)

Birthday Week: Chocolate Cake with Caramel Milk Chocolate Frosting

I have always been someone who loves her birthday, though turning a year older is something I'd avoid if I could. I do however love the celebrating part of the day one arrived into the world, even those who came screaming and testing the full might of their lungs as I did according to my mom. Getting together with family and friends for a relaxing meal is what I love most about my birthday. The gifts are nice, but the company is even better. And what sweetens the time with company is cake! So, in honour of my 28th birthday, a whole week of delectable birthday cakes and celebratory ideas for those marking a birthday in your life.

To start this virtual birthday party, a chocolate cake, because everybody loves a chocolate cake, right? (And even better when it's virtual, no calories!)

Chocolate Cake with Caramel Milk Chocolate Frosting
Yield: 12 servings

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.


Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.

Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)
(Recipe from Bon Appétit magazine.)

Pizza Pizazz

I caught a repeat episode (though it was new to me) of 30 Minute Meals today that was entitled "Movie Marathon," in which Rachael Ray makes a triple feature of pizzas for munching while movie-watching.

White Pizza
Yield: 6 servings

1 store-bought pizza dough or one from your favorite pizzeria
1/4 cup cornmeal, for sprinkling (optional)
Extra virgin olive oil (EVOO), for drizzling
2 cups whole milk or part-skim ricotta
2 garlic cloves, finely chopped
A handful of flat leaf parsley, finely chopped
Salt and freshly ground black pepper
2 cups shredded mozzarella or provolone cheese (1 pre-shredded pouch)
1 cup Parmigiano Reggiano cheese, grated
2 tablespoons red pepper flakes (optional)
10 leaves fresh basil (1/2 cup), shredded

Pre-heat the oven to 425°F, along with a pizza stone (if you use one).

Stretch the dough to form a pie and transfer it to a pizza stone or baking tray. If using a baking tray, sprinkle with some cornmeal to give a little extra crunch and prevent the dough from sticking to the pan.

Drizzle EVOO (extra virgin olive oil for those not in the know) around the crust. In a bowl, mix the ricotta cheese with garlic and parsley and season with salt and black pepper. Spread the ricotta across the dough, then top with mozzarella (or provolone) and the Parmigiano Reggiano.

Bake it until crispy, about 20 minutes. Remove from oven and top with the shredded basil leaves and red pepper flakes, if desired. Cut into large pieces and serve.


Puttanesca Pizza
Yield: 6 servings

2 tablespoons extra-virgin olive oil (EVOO)
3 garlic cloves, finely chopped
2 tablespoons anchovy paste or 6 filets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 28-ounce can fire roasted diced tomatoes, drained very well
1/2 cup pitted black olives like kalamata, chopped
A handful of flat-leaf parsley, chopped
1 Boboli thin crust pizza shell
2 cups shredded scamorza cheese (smoked mozzarella)

Preheat the oven to 425°F.

Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.

Top the pizza with sauce and cheese.

Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.

Really French, French Bread Pizza (in the episode it was called Mushroom Lovers' French Bread Pizzas)
Yield: 6 servings

2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine (eyeball it)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese

Preheat the broiler.

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with EVOO and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.

Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.
(All recipes by Rachael Ray, 30 Minute Meals.)

Crazy for Coleslaw

Coleslaw is a quintessential summer salad for me. I don't know why this is the case, but nothing beats a burger with a side of coleslaw and a cold beer during a backyard barbecue. So, on a rather gloomy, cold and damp Canadian fall day, I am channeling some sunshine and a bite of summer.

Crispy Coleslaw
Yield: 8 servings

1/2 cup mayonnaise
1/2 cup cider vinegar
2 Tbsps Dijon mustard
1/2 cup green hot dog relish
Salt and pepper
1 heads white cabbage
3 x carrots, peeled and shredded

Whisk together the mayonnaise, vinegar, mustard, relish, salt and pepper in the bottom of a large salad bowl. Add the cabbage and carrots and toss until well coated. You may serve the Cole Slaw immediately, or if you like make it in advance. The texture will soften a bit as it stands but it will still be very good.
(Recipe by Michael Smith, Chef at Home.)


Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds
Yield: 8 to 10 servings

One head of green cabbage (3 pounds), cored and finely shredded
One head of red cabbage (2 pounds), cored and finely shredded
Kosher salt
1 teaspoon caraway seeds
1 teaspoon celery seeds1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1/4 cup sugar
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 large carrot, coarsely shredded
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
1/2 cup chopped flat leaf parsley

Put the shredded green and red cabbage in two large colanders and toss each with one teaspoon of salt. Let drain in the sink for two hours. Pat the cabbage dry.

In a small, dry skillet, toast the caraway and celery seeds over moderately high heat until fragrant, about 20 seconds. Add the water and let cool.

In a blender, combine the mayonnaise, cream, sugar, onion, garlic, vinegar, lemon juice, cayenne and black pepper. Pour in the caraway and celery seeds and their liquid; blend until the dressing is smooth.

In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.
(Recipe by Rachael Ray.)


Creamy Colesalw
Yield: 6 servings

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
(Recipe by Everday Food.)

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Okay, I'm sure that those of you who don't have the same affinity for squash as I do are fed up with yet another squash recipe from me, but well, I can't help it. This one is too delicious-sounding not to share.

Butternut Squash Gratin with Goat Cheese and Hazelnuts
Yield: 8 to 10 servings


3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
2 tablespoons olive oil
Coarse kosher salt
4 tablespoons (1/2 stick) butter, divided
3 cups sliced leeks (white and pale green parts only)
1 1/ teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

To Go:
This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.
(Recipe from Bon Appétit.)

Happy Thanksgiving!

For our American friends who are celebrating turkey day tomorrow, happy Thanksgiving!

In honour of this day, two turkey recipes (in case you're looking for a last minute idea).

Whole Roasted Turkey with Fennel Spice Rub


2 (8 to 10 pound) whole turkeys
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock
1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup all-purpose flour
3/4 cup butter

Preheat the oven to 425 degrees F.

Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
(Recipe by Michael Chiarello, Easy Entertaining with Michael Chiarello.)


Maple-Roasted Turkey with Sage Butter

1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
(Recipe by Tyler Florence.)