serendipity elegant entertaining article

8/2/2019 Serendipity Elegant Entertaining Article

1/8

00 NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

With a season o parties approaching, planning your holiday menu can

sometimes be the most dicult part. Here, our localculinary experts share their avorite holiday recipes, rom the

perect cocktail ood to a collection o classic desserts.

CONTENTS: Dinner Bufet or 20 | Hors DOeuvres or 6 | Sit-Down Dinner or 0 | Dessert Bufet or 0

ElegantEntertaining

Dinner Buffetfor 20 guests

WILTED GREENS

ROASTED VEGETABLE

MUFFALETTA

FRENCHROASTED CHICKENS

PAN-ROASTED BRUSSELSSPROUTS

ROASTED LEGOF LAMB

LENTILSALAD

PAN-SEARED POLENTACAKES

WITHMUSHROOM SAUCE

(Lamb,lentilsandpolentaphotographon page09)


Photographs by Yunhee Kim


2/8

108 109NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

Dinner Buffet for 20

Roasted Leg of LambSERVES 20

0 poundsbonelessleg olamb

2 lemons,zested

garlic cloves,chopped

2 tablespoonsresh thyme

2 tablespoonsoliveoil

Salt andpepper

1. Preheat oven to 400F.

2. Combine lemon zest, garlic, thyme andolive oil in a small bowl and mix.

3. Season lamb with salt and pepper; rub

completely with olive oil spread.4. Roll and tie lamb.

5. Over medium-high heat, brown lamb.

6. Roast lamb leg in the oven or 1 hour oruntil meat thermometer reads 135F.

Lentil SaladSERVES 20

tablespoonslemon juice

tablespoonDijon mustard

tablespoonsoliveoil

onionchopped

clovesgarlic,chopped

2 carrots,shredded

tomato,diced

cupslentils

9 cupsvegetablestock

0 slicedshitake mushrooms,stemsremoved

Salt andpepper

Canolaoil

1. Combine lemon juice, Dijon and olive oil.2. Sweat onion, garlic and carrot over lowheat, add tomato and cook 5 more minutes.

3. Add lentils and stock. Bring to a boil,reduce and simmer 30 minutes. Let cool.

4. While lentils are cooking, saut mush-rooms in small batches. Let cool.

5. Combine dressing, lentils, mushrooms.

French Roasted ChickensSERVES 20

2 ive-poundchickens

2 tablespoonschoppedtarragon (savestems)

2 lemons,zested

stick butter

Salt andpepper

Canolaoil

1. Combine butter, tarragon and lemon zest.

2. Stu chickens with zested lemons andstems o the tarragon. Rub the skin o each

with tarragon butter mixture.4. Tie chickens and brown over medium heat.

5. Transer to 375F oven or 35 to 40 min-utes or until internal temperature is 160F.

CLOCKWISE FROM RIGHT:

Roasted leg of lamb,

pan-seared polenta cakes

and lentil salad

(continued on page )

Wilted GreensSERVES 20

5 buncheso kaleleaves, roughly chopped

5 cloveso garlic,slicedthin

2 onions,diced

tablespoonsolive oil

bowlicewater

Salt andpepper

1. Salt a large pot o water until it tastes likesea water. Bring to a boil.

2. When water comes to a boil, add kale a ndcook or 2 minutes. Remove rom water and

shock in an ice bath. Drain and set aside.

3. In a saut pan, combine garlic, onions and

olive oil. Sweat over medium-low heat untiltranslucent. Combine with kale and season.

Roasted VegetableMuffalettaSERVES 20

0-inchsourdoughround loa

2 redpeppers,halved

2 zucchini

2 portobellomushrooms

poundresh mozzarella,sliced

5 greenolives,pitted

tablespoonreshthyme

2 tablespoonsolive oil

tablespoonsParmesancheese

1. Preheat oven to 400F.2. Cut the top o the bread and removeinsides, creating a bread bowl. Set aside.

3. Remove pepper stem and seeds rom eacho the our halves. Toss with canola oil, salt

and pepper and roast or 8 minutes until sot.

They will atten out when roasted.

4. Slice zucchini into inch rounds, tosswith oil and roast or 5 minutes.

5. Roast portobello caps or 8 minutes.

6. In a ood processor, combine olives,thyme, olive oil and Parmesan cheese; pure.

7.Spread hal the mixture on the bottom othe bread bowl. Layer in peppers, zucchini,

mozzarella cheese and mushrooms until

bowl is flled. Add the rest o the tapenade

and top with the bread cap.

8. Turn the oven down to 350F, wrap breadbowl in aluminum oil and cook or 15 min-

utes. 9. Cut like a pie and serve.

Pan-RoastedBrussels SproutsSERVES 20

5 poundsBrusselssprouts

pound thick-cut bacon,cutintolardons

cup applecider

Juiceolemon

1. Remove loose leaves and cut the Brusselssprouts in hal. Set aside. Then combine

apple cider and lemon juice and set aside.

2. Over low heat, sweat bacon until all at isrendered and its crispy. Remove bacon,

keeping at in the pan.

3. Turn up heat and add Brussels sprouts.Brown the sprouts and add cider mixture.

Finish 6 minutes in a 400F degree oven.

4. TossBrusselssproutswithbacon andserve.

Pan-Seared Polenta Cakeswith Mushroom Sauce andArugula Pesto

SERVES 20Forthe mushrooms:

2 cups driedporcini mushrooms

cupswater

tablespoonsbutter

Salt andpepper totaste

Forthe Polenta:

2 cupscornmeal

cupshalandhal

cupwater

cupsgoat cheese(Kornlikes

Midnight moon)

cupinstant lour

Salt andpepper

Canolaoil

Forthe mushroom sauce:

2 cupsmushroom water

cloveroastedgarlic

teaspoonbiondroux

Forthe Pesto:

buncharugula headroastedgarlic

cupoliveoil

Salt andcoarse black pepperto taste

1. Soak dried mushrooms overnight.Remove mushrooms and dry. Reserve soak-

ing liquid. Saut mushrooms in butter.

2. Combine hal and hal and water andbring to a boil. Slowly stir in cornmeal and

reduce heat to low. Continue stirring

cornmeal until no longer grainy, about

20 minutes. Add more water i polenta

starts to become too dry.

3. Stir in cheese until completely incorpo-rated. Season with salt and pepper.

4. Pour into a cookie sheet and let polentacool and set. When cool, cut circles and dust

top with instant our.

5. Sear the top o each polenta circle untilgolden brown. Finish in 375F oven until

inside is creamy and hot, about 6 minutes.

6. Combine roasted garlic and mushroomwater in a sauce pan over low heat. Reduce

liquid by hal. Strain and add to mushrooms.


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7.Cook until slightly nappant (sticks to thespoon). Season with salt and pepper.

8. In a ood processor, add arugula leaves andsqueeze in roasted garlic. Combine well.

9. Slowly drizzle oil until smooth.

10. Season with salt and pepper.

GOOD LIFE GOURMET

Che Eric C. Korn

Spencer Place, Scarsdale, NY

08 Main St., Irvington, NY

94-72-024, good-liegourmet.com

Hors DOeuvres for 36

Yukon Gold Blinis withSmoked Salmon, CrmeFraiche and CaviarSERVES 18

poundYukonGoldpotatoes

2 tablespoonsall-purposelour

2 largeeggs

largeegg yolk

packagesmokedsalmon

to2 ouncescaviar

Forthe crmeraiche:

cup sourcream

Dasho Worcestershiresauce

Salt totaste

1. Mix together Worchestershire sauce, saltand the sour cream. Set aide.

2. Place potatoes in a saucepan coveredwith cold water by at least 2 inches. Bring

to a boil over high heat. Reduce heat and

simmer until the potatoes are tender, about

30 minutes.

3. Peel warm potatoes and press themthrough a tamis (at, fne-mesh sieve) or a

smooth batter. Pure in medium bowl.

4. Working quickly, whisk our into thewarm potatoes. Then whisk in 2 tablespoons

o crme raiche. Add 1 egg, whisking until

batter is smooth. Then add second egg and

yolk. T he batter should all in a thick stream

and hold its shape when it hits the bowl. I

its too thick, add more crme raiche. Sea-

son the batter with salt and white pepper.

5. Meanwhile, heat a large nonstick skilletover medium-low heat. For each pancake,

spoon about 1 to 1 teaspoons o batter

onto the skillet. Cook until bottoms are

browned, about 1 to 2 minutes. Flip and cook

other side about 1 minute. The blini should

be evenly browned with a white edge.

Keep warm. Wipe skillet with paper towelor each batch.

6. Place blinis on a platter. Top with dollop ocrme raiche, smoked salmon and caviar.

Hors DOeuvresfor 36 guests

POTATO PANCAKES

CHICKEN SALAD CROISSANTS

MOZZARELLA,TOMATO,AND

BASILSKEWERS

BLINISWITHSMOKED SALMON

WARM MUSHROOM TARTLETS

BRIEAND PEAR WONTONS

PETITCROQUE MONSIEUR

ENDIVESWITH GOATCHEESE

BLACK PEPPER AND

COGNAC SHRIMP

(Itemsshownclockwiserom topright)

Petit Croque MonsieurSERVES 18

packageo whitesandwichbread

2 Bosc pears,peeledanddicedintosmallpieces

redbellpepper,dicedintosmallpieces

shallot,dicedintosmallpieces

cupwholegrainmustard

9 sliceso deli-styleham,slicedthin

8 sliceso Swisscheese,slicedthin

2 sticksobutterdividedinto

9 evenportions

2 tablespoonssoybeanor vegetableoil

tablespoonsricewine vinegar

tablespoonsugar

packagereshchives,minced

1. In a small mixing bowl, combine pears,peppers and shallots.

2. Preheat a small saucepan with 1 teaspoonoil over medium heat. Add pear mixture and

cook or about 5 minutes. Then add sugar.

4. Add 1 tablespoon rice wine vin egar andreduce to low heat. Cook 5 minutes more

until all liquid is gone rom your saucepan.

Rerigerate i storing overnight or let cool

until ready to prepare sandwiches.

5. Preheat oven to 350F. Lay out bread slicesand spread cup o mustard on each.

6. Add alternating pieces o Swiss chee seand ham (3 pieces total) to each o 9 slices.

Top with white bread.

7. Preheat saut pan over medium-low heatwith 1 portion o butter. Place sandwich on

heatedpan andcook untillightlybrowned.

Flip to brown the alternate side equally.

8.Transer sandwiches to a sheet pan to

cool. Cook remaining sandwiches using a

new portion o butter or each sandwich.

When cooled, cut o crusts and cut san d-

wiches into desired shape (diamond, circle).

9. Reheat in 350F oven or 3 to 5 minutes.Top sandwichs with dollop o pear compote

and sprinkle with minced chives.

Skewers of Mozzarella, GrapeTomato, Basil and PestoSERVES 18

8 6-inchskewers

8 grapetomatoes

8 piecesbocconcini mozzarella(mini balls)

Forthe pesto:

2 bunchesobasil

2 cloveso garlic

1/3 cupgrated Parmesan

tablespoonpinenuts

cupextravirginoliveoil1. Cut each tomato in hal.

2. On each skewer, sandwich a piece o moz-zarella between two halves o tomato; plate.

3. For the pesto sauce, blend basil, garlic andoil until smooth. Add pine nuts, parmesan

cheese and salt and pepper to taste.

4. Brush each skewer with pesto and serve.

Endive Leaves Filledwith Goat Cheese, Figsand Candied PecansSERVES 18

endives

packagegoat cheese

packagereshigs

cup pecans

cup sugar

cuphoney

cupbalsamic vinegar

2 ouncesbutter

1. Reduce balsamic vinegar over medium-low heat in a pot or 15 to 20 minutes or until

about cup thick.

2. Cut endives into leaves and spread out ona platter. Spread a small amount o goat

cheese onto each endive lea. Heat a

sauce pan with butter over medium-low heat.

Add pecans and cook or 5 minutes, stir ring

occasionally, until dark brown. Add sugar

and honey to pecans and continue to heat or

2 to 3 minutes being careul not to burn.

Spread pecans on sheet tray immediately.

Let cool.

4. Top lea and cheese with small amount opecans. Drizzle with balsamic reduction.

Mini Croissants with Herbed

Organic Chicken Salad packagemini croissants cupsdiced breast meat rom precookedchicken

cupchoppedcelery

cupmayonnaiseorsourcream

4 tablespoonsredonion, minced

2 teaspoonslemonjuice

teaspoonWorcestershiresauce


1. In a large bowl, combine diced chickenand chopped celery.

2. For the dressing, whisk together in a bowlmayonnaise, minced onion, lemon juice,

Worcestershire sauce, salt and pepper.

3. Pour dressing over chicken and celerymixture and toss to combine.

4. Assemble chicken salad inside croissants.

Brie and Pear Wontons withRaspberry Dipping Sauce

SERVES 18

5 Bosc pears

wheelobrie

(continued on page 5)


4/8


Sit-Down Dinnerfor 10 guests

POMEGRANATE

MIXED GREENSSALA D

BRAISED SHORTRIBS

WILD RICE

HARICOTSVERTS

ROASTED ROOTVEGETABLES

(Roastedro ot vegetables,haricots

verts,braisedshort ribsandwildrice

clockwiseonoppositepage)


5/8


shallot

cloveo garlic

stick obutter

egg oregg wash

packagewontonwrappers

cup whitewine

2 tablespoonsbrown sugar

packagerozenraspberries

cupricewinevinegar

cup sugar

cup water

1. Dice shallot and garlic cloves.

2. Preheat saut pan to medium low. Sautshallots, garlic and butter in a pan. Add in

white wine and let absorb.3. Peel pears and pure in ood processor.Addpears andbrown sugarto shallotmixture.

4. Add brie to ood processor and pure . Addpear and shallot to cheese and puree once

more until mixed. Cool mixture completely

beore assembling wontons.

5. Beat egg and add a dash o water or milk.Brush egg wash on each wonton edge. Add

compote to the middle o each wonton. Shape

each like a purse, pinching closed.

6. To store, put prepared wontons on a sheetpan. Sprinkle cornmeal on and rerigerate.

7. Bring rozen raspberries, rice wine vin-egar, sugar and water to a boil, about 15 min-

utes or until thick. Strain with fne sieve.

8. Serve wontons on platter with raspberrydipping sauce in a bowl.

Warm Mushroom, Leek and

Bacon TartletsServes 18 packagemushroomsoyourchoice

bunchleeks(whitepart only)

packagebacon

bottlePorcini oil

cupvegetableoil

2 cupsheavy cream

egg

cupshredded Monterey Jack cheese

cupParmesancheese

packagepremadeplaintarts

1. Preheat oven to 350F. Slice mushroomsinto small pieces

2. Heat a saut pan with vegetable oil andsaut onions. Season with salt and pepper.

Cook or 5 minutes; transer to bowl to cool.

3. Cut white part o leeks lengthwise andthen into small pieces. wash leeks ater cut-

ting and drain.

4. Saut leeks by cooking over low heat in acovered pan, about 10 minutes or until sot.

Add mushrooms and continue to saut.

5. Cut bacon slices into small pieces and cook

Dessert Buffetfor 30 guests

TIRAMISU

COUNTRY APPLEPIE

FUDGY BROWNIES

LEMON BARS

COCONUTCUSTARD PIE

CHOCOLATEPECAN BOURBON PIE

PUMPKIN CHEESECAKES

(Tiramisu shownhere, others

onollowing pages)

(continued on page 8)

in a saut pan or 10 minutes or until crispy.

Lay bacon on a sheet pan with paper towels

to remove grease. Then add bacon to leek and

mushroom mixture along with heavy cream,

egg and cheese. Fill each tart a o the way

and cook in oven or 15 minutes. Serve with a

drop o Porcini oil on top.

Black Pepper and CognacShrimp with TarragonSERVES 18

6 tablespoonscanola oil

6 onions,thinly sliced

6 poundslarge raw shrimp,peeledwith tail

stickscoldunsaltedbutter,cut into-inch

pieces

4 tablespoonscoarsely groundblack pepper

9 thymesprigs

cupscognac

tablespoonschoppedtarragon

lemons,cut inhalandseeded

Fineseasalt totaste

1. Place canola oil in a large saut pan overmedium-high heat. Add the onions and cook

until translucent, about 5 minutes. Season

onions with salt to taste.

2. Add shrimp, pepper and thyme. Cook untilshrimp turn bright orange, about 2 minutes,

being careul not to overcook.

3. Add cognac and careully ignite withmatch. Add butter and shir with a wooden

spoon until the butter is incorporated. The

sauce should be creamy. Add tarragon and

squeeze lemon juice over the shrimp.

4. Serve immediately, providing your guests

a bowl or the tails. You can also serve theseshrimp with crusty bread or a more flling

hors doeuvre.

Celery Root and Sweet PotatoPancakes with Apple Compote

2 celery roots

2 sweet potatoes

smallSpanishonion

2 e gg s

cupall-purposelour

a pp le s

packagechives

tablespoonvegetableoil


1. Peel celery root, sweet potatoes andonion. Grate all ingredients together and

squeeze out excess liquid.

2. Mix in eggs, our, salt and pepper to taste.

3. Add oil to saut pan and heat over

medium-low. Spoon a small amount o themixture into the saut pan or each pancake.

Cook 2 to 3 minutes on each side until crispy.

Let cool on cooling rack or paper towels.

4. Preheat a small sauce pan with 1 teaspoonoil over medium heat. Add peeled, diced

apples to pan; cook in oil, about 5 minutes.

5. Add 1 tablespoon sugar to heated compotemixture and combine. Add 1 tablespoon rice

wine vinegar and reduce to low heat. Cook 5

minutes more until all liquid is gone rom

your sauce pan.

6. Rerigerate i storing overnight or let cooluntil ready to serve. Serve pancakes warm

with cold compote on top o each one.

FOOD DESIGN

Che Michael William Batt

28 Old Field Road, Greenwich, CT

20-622-0725, ooddesigncatering.com

Sit-Down Dinner for 10

Braised Short RibsSERVES 10

6 pounds bone-inshort ribs

Extravirginoliveoil

Spanishonion,cut into-inchpieces

2 ribscelery,cut into-inchpieces

2 largecarrots,peeledandcut

into-inch pieces

2 clovesgarlic,smashed

cupstomatopaste

cupsredwine

2 cupscranberry juice

bunchreshthyme,tied

2 bay leaves

Koshersalt totaste

1. Preheat the oven to 375F.2. Season each short rib generously withsalt. Coat a pot large enough to accommodate

the meat and vegetables with olive oil and

bring to a high heat. Add the short ribs and

brown well, about 2 to 3 minutes per side.

3. Remove short ribs rom the pan and addvegetables. Season vegetables with sa lt and

brown them until dark bits orm on the bot-

tom o the pan, about 7 minutes.

4. Add tomato paste and brown 4 minutes.Add wine and scrape t he bottom o the pan.

5. Reduce the mixture by hal. Return theshort ribs to the pan and add the cranberry

juice. Add the thyme bundle and bay leaves.

6. Cover pan and place in a preheated ovenor three hours. Serve with braising liquid.

Haricot VertsSERVES 10

gallonwater,boiling

tablespoonsalt, kosher2 handuls hariot verts,cleaned

2 shallots,minced


6/8


THIS PAGE: Fudgy brownies

and lemon bars, OPPOSITE

PAGE: Country apple pie


7/8


Yourchoiceo herbs,minced

(Weberlikes chives,parsley, tarragon,

chervil,dillorbasil)

4 tablespoonsextravirgin oliveoil

Salt and peppertotaste

1. Add salt to the boiling water, then addharicot verts. Cook or 4 minutes.

2. Drain beans and toss with remainingingredients in a large bowl.

Pomegranate MixedGreen Salad

largehandulsomixedgreens

cupcandiedwalnuts

cupmanchegocheese cuppomegranateseeds

4 tablespoonspomegranate

vinaigrette

Freshherbstotaste


Forthe pomegranatevinaigrette:

tablespoonsvegetableoil

2 shallots,sliced

2 garlic cloves,sliced

sprig reshthyme

6 tablespoonshoney

2 cupspomegranatejuice

6 tablespoonsbalsamic vinegar

cupoliveoil


1. In a saut pan over medium heat, addvegetable oil, sha llots and garlic; swe at.

2. Add thyme and honey and lig htlycaramelize, about fve minutes.

3. Add juice and vinegar, re duce by hal.4. Place the whole mixture into a blenderand emulsiy with olive oil. Season

with salt and pepper to taste and toss with

salad ingredients.

Roasted Root VegetablesSERVES 10

cupcaulilower,chopped

(-inchpieces)

cupcarrots,chopped

cupennel,slivered

cupparsnips,chopped

cupBrusselssprouts,quartered

4 shallots,sliced

clovesgarlic,sliced

4 sprigsthyme



1. Preheat oven to 450F.2. Toss all ingredients together.

3. Place on a sheet pan.

4. Roastuntilgolden brown,about45 minutes.

FROM TOP RIGHT: Coconut

custard pie, chocolate

pecan bourbon pie, mini

pumpkin cheesecakes(continued on page 20)

Wild RiceSERVES 10


cuponions,minced

clovesgarlic,minced

2 sprigsreshthyme

2 cupslong grainwildrice

cupsvegetablestock

cupscranberry juice

cupdriedcherries

cupdriedapricots

cupcandiedpecans

1. Place the vegetable oil in a medium-sizedpot and bring up to low heat.

2. Add the onions and garlic, a nd cook orfve minutes.

3. Add the rice and thy me and continue tocook or another fve minutes.

4. Add vegetable stock and cran berryjuice. Cook rice according to dire ctions on

the package, about 45 minutes. It should be

ork tender when it's ready.

5. Add dried cherries, a pricots and pecans.Season with salt and pepper.

ON THE MARC: THE EVENTS COMPANY,

Che Marc Weber

Research Park, Stamord, CT

20-858-8570, onthemarcevents.com

Dessert Buffet for 30

Fudgy Brownies

MAKES 24

4 ouncesunsweetenedchocolate

cupbutter

1/3 cupslour

teaspoonsalt

teaspoonbaking powder

4 eggs

2 cupssugar

2 teaspoonsvanilla

cupmini chocolatechips

1. Grease a 9-inch-by-13-inch pan.

2. Melt the unsweetened chocolate withbutter in a saucepan over low heat,

stirring constantly until smooth. Remove

rom heat.

3. In a separate bowl, mix the our, salt andbaking powder together.

4. In a mixing bowl, beat eggs thoroughly.Gradually beat in sugar. Then, blend in

chocolate mixture and vanilla. Add our

mixture and stir well. Add chocolate chips.5. Bake at 350F or 25 minutes. Cool thebrownies in the pan. Slice into squares.

Sprinkle with powdered sugar i you like.

Pie CrustMAKES ONE 9-INCH DOUBLE CRUST (1 PIE

SHELL, 1 TOP CRUST) OR 2 SINGLE 9-INCH

CRUSTS (PIE SHELL ONLY)

2 cupsunbleached, all-purposelour

(Stuart preersKing Arthur)

teaspoonsalt

cup,plus2tablespoonsshortening

5 tablespoonswater,ice-cold

1. Combine our and salt in a medium mix-ing bowl and mix well. Add shortening and

blend with a pastry blender or your fnger-

tips, mixing with an up and down chopping

motion until the dough orms coarse crumbs.

2. Add the ice-cold water one tablespoon at atime, delicately mixing each tablespoon into

the our mixture beore the next is added.

You will know its the right amount o water

when the dough orms a ball easily.

3. Cover the ball o dough in plastic wrapand rerigerate at least 30 minutes. Once its

chilled, divide the ball into two equal parts.

4. When you are ready to ma ke your pie,sprinkle our generously over a hard surace

(parchment or wax paper are preerred) and

roll the dough out with a rolling pin until it

orms a 10-inch circle. Fold the circle in hal,

placing it in the pie dish so the edges o the

circle drop over the rim o the dish.

5. Unold the dough to completely cover thepie dish. You now have one unbaked 9-inch

pie shell ready or baking. Repeat or second

shell or save the second ball o dough or the

top crust. See recipes below or flling ideas.

Coconut Custard PieMAKES ONE 9-INCH PIE, 6 TO 8 SLICES unbaked9-inchpieshell(seerecipe)

Forthe illing:

cupstoasted coconut

eggs

cup,plus2tablespoonssugar

cup wholemilk

2 tablespoonslour

tablespoonunsalted butter,melted

teaspoonlemonjuice

tablespoonlemon zest

tablespoonsalt


2. In a mixing bowl, mix together the eggs,sugar and salt until well blended. Add the

our, milk, melted butter, lemon juice and

lemon zest and set mixer on medium speed

until well blended. Add the toasted coconut

and stir until well combined.

3. Crimp the edges o your pie shell by usingthe index fnger o one hand to push the inner

edge o the crust out while using the thumb


8/8


and index fnger o your other hand to push

the outer edge in.

4. Add flling to the crust . Bake at 375F or45 to 55 minutes or until frm in the middle.

TiramisuMAKES 24 GLASSES

cups strong coee or espresso

0 egg yolks

0 tablespoons sugar

pound mascarpone cheese

2 cups heavy cream

24 lady ingers

Whipped cream

Kahlua to taste

Cocoa powder (optional)

1. Make the coee or espresso per packagedirections, then pour it into a bowl to cool.

2. In a large mixing bowl, whisk the egg

yolks and sugar on high speed until they are

smooth, rothy and pale in color.

3. Add mascarp one and mix.4. Add Kahlua and mix un il smooth.

5. In a separate bowl, beat the cream until

its sti. Using a spatula, old the cream intothe mascarpone mix ture until blended.

6. In a bowl or shot glass, layer cream andlady fngers dipped in the coee. Rerigerate

at least 6 hours. I you like, sprinkle with

cocoa when ready to serve.

Chocolate PecanBourbon PieMAKES ONE 9-INCH PIE, 6 TO 8 SLICES

unbaked 9-inch pie shell

cup heavy cream

For the illing:

large eggs, room temperature

cup plus tablespoon sugar

cups dark corn syrup

tablespoon pure vanilla extract

tablespoon bourbon

6 tablespoon unsalted butter,

melted and kept warm cup chopped pecans

cup semisweet chocolate chips


2. Place the eggs, sugar, corn syrup, vanilla,and bourbon in a bowl and mix together. Be

sure to scrape the sides and bottom o the

bowl at least two times while mixing. Add the

warm butter and mix well.

3. In a separate bowl, combine the pecans

and chocolate chips, and then sprinkle themon the bottom o the pie shell.

4. Pour the flling over the nuts and chips,

covering them completely. Using a pastry

brush, coat the pie shell edges with milk.

5. Place the pie on a baking sheet and bake

or 35 to 45 minutes or until it's frm. Theedges o the flling will rise, but the middle

will remain a little loose; dont worry about

this the pie will continue to bake ater its

removed rom the oven. Give the pie

2 to 3 hours to cool at room temperature.

Country Apple PieMAKES ONE 9-INCH PIE, 6 TO 8 SLICES

unbaked 9-inch pie shell

ball unrolled pie shell dough (see recipe) cup heavy cream ( or glaze)

For the illing:

cup sugar

2 tablespoons lour

tablespoon cinnamon

8 medium apples, peeled, cut and

diced into -inch chunks


2. In a small bowl, whisk sugar, our, cinna-

mon and nutmeg. Place apples in a large bowland sprinkle them with the cinnamon-sugar

mixture, making sure all o the apples are

thoroughly covered. Place the apples into the

pie shell, distributing them evenly.

3. Sprinkle our generously over a hard at

surace (such as a rolling board or counter-

top covered with pa rchment paper). Roll out

dough, orming a 10-inch circle.

4. Dot 1 tablespoon salted butter over the

ruit flling. Fold dough circle in hal andplace over flling with the straight line o the

hal-circle down the middle. Unold the cir-

cle covering the pie. Crimp edges together to

seal. Puncture top o the pie 5 or 6 times with

a ork and brush with heavy cream.

Lemon BarsMAKES 54 TWO-INCH SQUARES

For the crust:

2 cups unsalted butter

cups lour

cups sugar

For the illing:

5 eggs

lemons, zested

cup lour

2 cups lemon juice

5 cups sugar

pound unsalted butter, melted

1. Using a pastry blender, mix ingredientstogether until crumbly. Flatten the dough,

our and press into an 18-by-13-inch baking

sheet, building up a -inch edge. Chill.

2. Bake the crust or 15 to 20 minutes, until

very lightly browned. Let cool on a wire rack.

3. Whisk together the eggs, sugar, lemonzest, lemon juice, butter and our u ntil

thoroughly combined. Pour the mixture

over the crust and bake or 20 to 25 min-

utes, until the flling is set.

4. Cool lemon bars to room temperature.

5. Cut into 2-inch squares and rerigerate

until you are ready to serve.

Pumpkin Cheesecakes

MAKES ONE 9-INCH CAKE cups inely crushed graham

crackers (24 squares)

2 teaspoon cinnamon

cup butter, melted

24 ounces cream cheese, sotened

(three 8-ounce packages)

cup canned pumpkin

cup brown sugar

cup sugar

teaspoon nutmeg teaspoon salt

teaspoon ginger

eggs

teaspoon ground cloves

2 tablespoons lour

cup milk

1. Combine crushed crackers and

a teaspoon o thecinnamon in a mixing

bowl. Stir in the butter and mix well. Press

the mixture onto the bottom o the bowl.

Then, set crust aside.

2. In a mixing bowl, beat the cream cheese

until sot. Add the pumpkin, brown sugar,

sugar, 1 teaspoons o cinnamon, nutmeg,

salt, cloves, our and ginger. Beat all ingredi-

ents until they are well combined. Then, add

the eggs and milk and mix again until the

pumpkin mixture is well combined.

2. Pour the batter evenly into an 8-

to 9-inch spring orm pan.Bake at 375F or 35 to 40 minutes or until

center is nearly set. Cool on wire rack.

3. Loosen the crust rom the sides o the pan

and continue to let cool. Once the cheesecake

is cooled, remove the sides o the pan and chill

or at least 3 hours.

MICHELES PIES

Pastry C he Michele Stuart

666 Main Ave., Norwalk, CT20-54-744, michelespies.com

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