Recipes

Pear & Frangipane Tart with Candied Cranberries

Dough

2 sticks of butter, softened

½ Cup of powdered sugar

4 Cups flour

1 Egg

2 oz. Heavy cream

½ Tsp. Vanilla

Preheat oven to 350°.  Cream butter and sugar until fluffy.  Add flour.  Mix together until crumbly dough forms.  Set aside.  In a separate bowl, whisk together egg, cream, and vanilla. Add to dough and mix until fully incorporated. Wrap in wrap and chill ½ hour.

 

Frangipane Filling

2 oz. Almond paste

½ stick of butter, softened

¼ Cup Granulated sugar

¼ Cup Flour

1 Egg

 

Cream Butter and sugar till fluffy. Add egg.  Once incorporated, add flour.  Mix till batter is smooth.  Set aside.

Sugared Cranberries

1 Cup Water

1 Cup Sugar

1 Curl of orange zest

¼ Vanilla bean, split and scrapped

1 Cup Cranberries

¾ Cup Superfine sugar

 

Bring water, sugar, zest, and orange zest to a boil.  Reduce to simmer. Add cranberries.  Cook 1 minute, stirring gently.  Remove from heat.  Strain out berries and spread out on wire rack to dry.  Reserve syrup for later. Once berries are tacky, toss in superfine sugar and lay out to dry.

 

Pears

5 Red skinned pears (if available)

Core and slice pears thinly, with skins on. Put aside. Remove chilled dough form fridge, roll out dough to 10’ square, about 1/8’ thick.  Lay dough on pan covered with parchment paper or foil. Spread frangipane mixture evenly over top. Arrange pear slices over the frangipan.  Sprinkle lightly with granulated sugar.  Bake on middle rack for 20 minutes or until dough is golden brown and pears and tender.  As soon as tart is removed from the oven, brush tart lightly with syrup from cranberries. Set aside to cool.  Serve slices with a dollop of whipped cream, a drizzle of syrup from cranberries and top with candies cranberries.

Chocolate Turtle Cookies

2 1/2 dozen cookies

Recipe from America's Test Kitchen Holiday Cookies 2010 Special Issue

Ingredients

  • 1 cup all-purpose flour

  • 1/3 cup cocoa powder

  • 1/4 teaspoon salt

  • 8 tablespoons (1 stick) unsalted butter, softened

  • 2/3 cup sugar

  • 1 large egg, separated, plus 1 egg white

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 1/4 cups pecans, chopped fine

  • 14 soft caramel candies

  • 3 tablespoons heavy cream

Instructions

  1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

  2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

  3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

Chocolate Eggnog Floats

 

BY WOMAN'S DAY KITCHEN

Nov 1, 2013

JONNY VALIANT; FOOD STYLING BY VIVIAN LUI; PROP STYLING BY PAIGE HICKS

These creamy bourbon- and rum-spiked after-dinner treats are perfect for enjoying during the holiday season, or on any cozy night in.

YIELDS:8

PREP TIME:0 hours 25 mins

TOTAL TIME:0 hours 25 mins

INGREDIENTS

4 egg yolks

1/4 c. granulated sugar

2 1/2 c. whole milk

1/2 c. heavy cream

3 whole cloves

1/2 tsp. pure vanilla extract

1/4 c. bourbon

2 tbsp. dark rum

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cinnamon

1 pinch kosher salt

Chocolate, coffee, and vanilla ice cream

 

DIRECTIONS

  1. In a large bowl, whisk the eggs and sugar until thick and pale, 3 to 4 minutes.

  2. Meanwhile, in a medium saucepan, warm the milk, cream, and cloves to a bare simmer, about 6 minutes. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolk mixture. Whisk in the remaining milk mixture, then transfer the entire mixture back to the pot and cook over medium heat until the mixture thickens (do not let it boil or simmer), about 15 minutes.

  3. Remove from the heat and whisk in the bourbon, rum, vanilla, nutmeg, cinnamon, and salt. Scoop ice cream into cups or bowls and pour the eggnog over the top.

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