TODAY'S PAPER
42° Good Morning
42° Good Morning
LifestyleRestaurantsFood and Drink

Thanksgiving dessert recipes

Even after a huge Thanksgiving dinner, there's always room for dessert. Here are some tasty treats to cap off your holiday feast.

Pumpkin-chai spiced cheesecake

WHAT YOU'LL NEED: For the crust: 1 1⁄2
Photo Credit: Lauren Chattman

WHAT YOU'LL NEED:

For the crust:

1 1⁄2 cups finely ground graham crackers (from 10 whole crackers)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch salt

For the filling:

3 (8-ounce) packages cream cheese, softened
1 3⁄4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
1 teaspoon vanilla
2 large egg yolks
1 (15-ounce) can pumpkin puree
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground black pepper

HOW TO:

1. Spray a 10-inch springform pan with nonstick cooking spray. Tightly wrap a layer of heavy-duty aluminum foil around the outside of the pan. Make the crust: Combine the graham cracker crumbs, melted butter, sugar and salt and stir until all of the crumbs are moistened. Press evenly across the bottom and 1 inch up the sides of the pan. Refrigerate until ready to fill.

2. Preheat the oven to 500 degrees. Beat together the cream cheese, sugar and flour with an electric mixer until smooth, scraping down the sides of the bowl as necessary. With the mixer on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla.

3. Remove 2 1⁄2 cups of the filling to another bowl. Add the yolks, pumpkin, cinnamon, ginger, cloves, cardamom and pepper to the remaining filling and beat until smooth.

4. Pour half of pumpkin filling into crust, then half of plain. Repeat with the remaining pumpkin and plain fillings. Gently swirl a butter knife through the filling to create a marbled effect.

5. Bake for 12 minutes. Without opening the oven door, reduce the temperature to 200 degrees and continue baking until an instant-read thermometer reads 150 degrees and the cake is mostly set but still a little loose in the center, about 1 1⁄2 hours. Transfer the cake to a wire rack and run a paring knife between the cake and the sides of the pan. Cool completely on the rack, 2 to 3 hours. Wrap tightly in plastic and refrigerate until cold, at least 3 hours and up to 4 days.

6. Remove the sides of the pan, slide a thin metal spatula between the crust and the pan to loosen, and slide onto a serving plate. Let stand at room temperature for 30 minutes before slicing and serving. Makes 12 servings.

Pear and Hazelnut Tart

WHAT YOU'LL NEED:For the crust:2 cups all-purpose flour1⁄2
Photo Credit: Doug Young; Recipe by Jennilee Morris

WHAT YOU'LL NEED:

For the crust:

2 cups all-purpose flour
1⁄2 cup hazelnuts, toasted and skinned
1 tablespoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon allspice
1⁄2 pound unsalted butter, chilled and cut into small cubes
1 1⁄2 tablespoons grated lemon zest
1⁄4 cup ice water

For the filling:

1⁄3 cup sugar
1⁄2 cup hazelnuts, toasted, skinned and chopped
1 tablespoon grated fresh ginger
5 pears, peeled, cored and diced
1⁄4 cup all-purpose flour
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
For the topping:

3⁄4 cup all-purpose flour
1⁄2 cup packed brown sugar
4 tablespoons unsalted butter, softened

HOW TO:

1. Make the crust: Combine the flour, hazelnuts, cinnamon, cloves and allspice in a food processor and process to mix. Add the butter and lemon zest and pulse until the butter pieces are pea-size. Add the water and continue to pulse until the dough comes together. Turn the crust mixture onto a floured surface. Form into a ball and wrap in plastic wrap. Refrigerate for one hour.

2. Make the filling: In a large bowl, mix all filling ingredients and set aside.

3. Make the topping: Combine the flour, brown sugar and butter in a bowl. Blend mixture using your fingers to pinch ingredients together until they form small crumbles and stick together.

4. Assemble the tart: Preheat oven to 350 degrees. On a lightly floured countertop, roll the dough into a circle 1⁄2-inch thick. Transfer the dough to a nonstick, 10-inch tart pan. Use your fingertips to press dough into the bottom and sides of the pan. Trim away excess dough hanging over the sides. Pour filling into pan and spread evenly. Crumble topping evenly over the filling. Bake until the topping is brown, 45 minutes to 1 hour. Let rest 10 minutes, slice and serve warm, or serve at room temperature. Makes 8 servings.

Pumpkin Tart

WHAT YOU'LL NEED: 1 (15-ounce) can pumpkin
Photo Credit: Doug Young; Recipe by Natalie Johnson


WHAT YOU'LL NEED:
1 (15-ounce) can pumpkin puree
1 egg
3 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ground ginger
1 (9-inch) tart shell (recipe below) or premade 9-inch pie crust, par-baked for 10 minutes Jarred caramel sauce (optional)

HOW TO:

1. Preheat oven to 350 degrees. In a medium-size mixing bowl, whisk pumpkin puree, egg, yolks and sweetened condensed milk until smooth. Add salt, vanilla and spices, and whisk until well combined.

2. Pour into par-baked tart shell in pan, and tap gently on counter to release any trapped air. Bake about 45 minutes, or until a knife inserted just outside the center of the tart comes out clean. (The center can be slightly underbaked because the residual heat will continue to cook it after it is removed from the oven.) Allow tart to cool completely before serving. Top with honeyed whipped cream, and drizzle, if desired, with caramel sauce. Makes 8 to 12 servings.

For the tart shell:

1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup confectioners' sugar
Pinch of salt
10 tablespoons very cold unsalted butter, cut into small pieces
1 large egg

1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, work in the egg. The dough will start to form clumps. At this stage, you can turn the dough out onto a lightly floured work surface; and gingerly knead the dough to incorporate all ingredients. Wrap in plastic, and refrigerate for at least 1 1/2 hours.

2. Grease a 9-inch tart pan with a removable bottom. On lightly floured surface, roll out chilled dough to a 12-inch round. With a fork, prick holes all over dough to prevent air pockets causing big bubbles in your tart shell. Transfer the dough to tart pan and seal any tears by pushing the dough together with your fingers. Roll a pin right over the rim to trim the dough flush with the pan. Freeze the tart crust for at least an hour or up to 24 hours.

3. To par-bake: Preheat oven to 375 degrees. Bake empty tart shell until pastry starts to color, 10 to 15 minutes. Makes 1 tart shell.

For the honeyed whipped cream:

2 cups heavy cream
1/2 cup honey
1/2 teaspoon vanilla extract

Place all ingredients in the chilled bowl of an electric mixer and whisk to stiff peaks. Makes 8 to 12 servings.

Pear-and-ginger tart with cardamom crust

WHAT YOU'LL NEED: For dough: 1/2 cup
Photo Credit: Doug Young; Recipe by Lauren Chattman


WHAT YOU'LL NEED:

For dough:

1/2 cup (4 ounces) cream cheese, chilled and cut into pieces
1/2 cup (1 stick) unsalted butter, chilled and cut into pieces
1 cup unbleached all-purpose flour, plus more for shaping and rolling
1/2 cup sugar
1 teaspoon ground cardamom
1/4 teaspoon salt

For filling:

3 small ripe Anjou pears, peeled, cored, and cut into thin slices
1 tablespoon fresh lemon juice
1/4 cup sugar
1/4 teaspoon ground ginger
1 large egg yolk
2 tablespoons apple jelly or strained apricot jam

HOW TO:

1. Make dough: Combine cream cheese, butter, flour, sugar, cardamom and salt in work bowl of a food processor. Process until dough just comes together. Turn onto a lightly floured work surface, shape into a 5-inch disc, wrap in plastic and refrigerate for at least 3 hours or up to 3 days.

2. On a lightly floured piece of parchment paper, roll dough into a 12-inch round. Use a plate to trim into an even 10-inch circle. Fold edge over by 1 inch. Freeze for 20 minutes.

3. Make filling: Preheat oven to 400 degrees. Combine pears, lemon juice, sugar and ginger in a large bowl. Let stand, stirring occasionally, until sugar is dissolved.

4. Arrange pear slices in concentric circles on top of dough. Brush edge with egg yolk. Bake until crust is golden brown, 35 to 40 minutes. Slide tart, still on parchment, onto a wire rack. Brush pears with jelly or jam and let stand 20 minutes before slicing and serving warm, or cool to room temperature before serving. Makes 6 to 8 servings.

Pear-and-dried-cranberry crisp with port syrup

WHAT YOU'LL NEED: 1/2 teaspoon cinnamon 1/2
Photo Credit: Michael Gross, Recipe by Matt Connors


WHAT YOU'LL NEED:
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 pinch salt
1/4 teaspoon nutmeg
1/2 cup flour
1/2 cup oats (rolled or steel-cut but not instant or quick-cooking)
6 tablespoons butter, plus more for greasing the pan, at room temperature
6 to 8 large ripe pears, peeled, cored and quartered
1/4 cup dried cranberries or cherries
Port syrup (see recipe below)

HOW TO:

1. Preheat oven to 400 degrees. In a large bowl, whisk together the dry ingredients. Work the butter into the oats with your hands to form a coarse mixture, or pulse in a food processor until combined.

2. Butter a 9-by-13-inch baking dish. Place pears and cranberries in the bottom and sprinkle with the oat mixture. Bake until top is golden brown, about 45 minutes. Serve with ice cream and drizzle with Port syrup. Makes 8 servings.

For port syrup:

1 cup ruby Port
1 cup red wine vinegar

Combine Port and vinegar in a small saucepan and simmer over low heat until reduced to 1/4 cup syrup, about an hour. Makes 1/4 cup.

Mocha Orange Pot De Creme

WHAT YOU'LL NEED:For the pot de crème:2 cups
Photo Credit: Doug Young; Recipe by Jennilee Morris

WHAT YOU'LL NEED:

For the pot de crème:

2 cups semisweet chocolate chips
4 large eggs, room temperature
2 teaspoons Grand Marnier
1 teaspoon pure vanilla extract
1 pinch fine sea salt (or similar fine salt)
8 ounces very hot brewed coffee

For the whipped cream:

1⁄2 quart heavy cream
1⁄4 cup granulated sugar
1 teaspoon Grand Marnier

HOW TO:

1. Make the pot de crème: Place the chocolate chips in a blender and pulse until almost completely chopped. Add the eggs, Grand Marnier, vanilla and salt; blend until combined.

2. With the blender on, slowly and carefully pour the hot coffee in. Blend until very smooth, scraping down the sides of the blender 2 or 3 times to make sure everything is blended and no unmelted chunks of chocolate remain.

3. Pour the mixture into small, heat-proof containers of your choice. We recommend 4-ounce mason jars. Tap the filled jars on the counter so any air bubbles pop. Refrigerate for at least 3 hours — and up to 2 days — to set.

4. For whipped cream: Combine cream, sugar and Grand Marnier in a large bowl. Whip with an electric mixer until the cream holds soft peaks. Top each chilled pot de crème with whipped cream and serve. Makes 8 servings.

Sweet Potato Panna Cotta with Maple Syrup

WHAT YOU'LL NEED: 3 1/2 teaspoons unflavored powdered
Photo Credit: Doug Young; Recipe by Kevin Penner

WHAT YOU'LL NEED:
3 1/2 teaspoons unflavored powdered gelatin (about 1 1/2 [1/4-ounce] packages)
3 cups heavy cream
3/4 cup whole milk
1/2 cup plus 1 tablespoons packed dark brown sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup plus 2 tablespoons sweet potato puree
1/2 to 1 cup good-quality, dark amber maple syrup

HOW TO:

1. In a small bowl, whisk the gelatin with 1/4 cup cold water and set aside.

2. Whisk the cream, milk, brown sugar, salt, vanilla, cinnamon and nutmeg in a saucepan over medium heat until just beginning to boil.

3. Remove the pan from the heat and whisk in the softened gelatin. Whisk in the sweet potato purée, and then strain through a fine-mesh sieve into a bowl, pitcher or liquid measure. Divide among 8 (6-ounce) ramekins or coffee cups. When cool, cover the ramekins with plastic wrap, then refrigerate until firm and cool, at least 4 and up to 48 hours.

4. Unmold the panna cotta by dipping the bottom of each ramekin in hot water briefly, and then running a paring knife around the edge all the way to the bottom to loosen it. Cover with a dessert plate and invert, give it a firm shake, and then remove the ramekin or coffee cup. Drizzle each unmolded panna cotta with a little maple syrup. Makes 8 servings.

Walnut Breton Tart

WHAT YOU'LL NEED: For the filling: 1⁄2 cup
Photo Credit: Eve Bishop; Recipe by Lauren Chattman

WHAT YOU'LL NEED:

For the filling:

1⁄2 cup sugar
3 tablespoons unsalted butter
1⁄3 cup honey
2 cups walnut pieces

For the dough:

8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
4 large egg yolks
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
2 3⁄4 cups unbleached all-purpose flour
1 large egg, lightly beaten

HOW TO:

1. Make the filling: Line a 10-inch round cake pan with a circle of parchment paper. In a medium saucepan over medium-high heat, bring the sugar, butter and honey to a boil, stirring occasionally. Boil for 2 minutes, stir in walnuts, scrape into the parchment-lined pan, spread into a 9-inch circle with a spatula, and cool to room temperature.

2. Remove the filling (it will have hardened into a disk) from the pan and set aside. Spray the pan with nonstick cooking spray and line with another parchment circle. Preheat oven to 350 degrees.

3. Make the dough: In a large mixing bowl, use an electric mixer to beat together the butter and sugar until lightened, 3 to 5 minutes. Beat in yolks one at a time, scraping down sides of bowl as necessary. Beat in zest and vanilla. With the mixer on low, beat in the flour until just incorporated.

4. Scrape half the dough into the parchment-lined pan and spread into an even layer with a metal spatula. Invert the nut circle onto the dough, peeling away the parchment paper.

5. On a lightly floured piece of parchment paper, roll the remaining dough into a rough 11-inch circle. Use another pan to trim to an even 10-inch circle. Slide the dough over the filling and off the paper, into the pan.

6. Brush the top of the tart with egg. Take a fork and rake it across the top in three or four parallel lines, evenly spaced. Repeat on the diagonal, to make a crisscross pattern. Bake until golden brown, 40 to 45 minutes. Cool completely in the pan on a wire rack.

7. To unmold, run a sharp paring knife around the edges of the tart (some of the filling may have leaked, and will be sticky). Invert onto a cutting board, peel away the parchment circle, and re-invert onto a serving platter. Slice and serve. Makes 10 servings.

Cranberry-cornmeal bundt cake

WHAT YOU'LL NEED: For the cake: 2
Photo Credit: Lauren Chattman


WHAT YOU'LL NEED:

For the cake:

2 cups unbleached, all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup milk
2 1/2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
2 cups fresh cranberries

For the glaze:

1 1/2 cups confectioners' sugar
2 tablespoons molasses
2 tablespoons milk, or a little more, if necessary
1/2 teaspoon ground ginger

HOW TO:

1. Make cake: Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with nonstick cooking spray.

2. Whisk together flour, cornmeal, baking powder, baking soda and salt in medium bowl. Whisk together yogurt and milk in a small bowl.

3. Combine brown sugar and butter in a large bowl and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add eggs and beat, scraping down the bowl once or twice, until smooth. Stir in vanilla. Mix in flour mixture in 3 additions, alternating with the yogurt in 2 additions, and ending with the flour mixture. Stir in cranberries.

4. Scrape batter into prepared Bundt pan and smooth top with a rubber spatula. Bake until cake is golden and a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cake cool in pan for 10 minutes. Invert it onto a wire rack and cool completely.

5. Make glaze: In a medium bowl, whisk together confectioners' sugar, molasses, milk and ginger until smooth and thick but pourable. Scrape into a glass measuring cup. Place cake on a wire rack set over a rimmed baking sheet. Drizzle glaze over cake. Let stand until icing is set, about 30 minutes. Makes 12 servings.

Pumpkin pie

WHAT YOU'LL NEED: 1 1/2 cups white
Photo Credit: Newsday / Bruce Gilbert; Recipe by Libby's


WHAT YOU'LL NEED:

1 1/2 cups white sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 (29-ounce) can Libby's pumpkin (not pumpkin pie filling)
2 (12-ounce each) cans evaporated milk
2 (9-inch) unbaked deep-dish piecrusts

HOW TO:

1. Place 2 cookie sheets in the oven and preheat to 425 degrees.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Add pumpkin and sugar- spice mixture and mix well. Gradually stir in evaporated milk. Pour into pie shells.

3. Place pies on heated cookie sheets in oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze as this will cause crust to separate from filling. Makes 16 servings.

Balsamic-brown sugar caramelized pear galette

WHAT YOU'LL NEED: 1 refrigerated piecrust (about
Photo Credit: Marge Perry


WHAT YOU'LL NEED:
1 refrigerated piecrust (about 7 ounces)
5 Bartlett pears (about 2 pounds), peeled and thinly sliced
1 tablespoon balsamic vinegar
1/2 cup dark brown sugar
1 tablespoon flour
1 lightly beaten egg

HOW TO:

1. Preheat the oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. Working on a lightly floured surface, roll the crust out to a 14-inch circle; transfer to the sheet pan. (It is all right if the dough hangs over the edges.)

3. Toss the pears with the balsamic vinegar, brown sugar and flour. Arrange them artfully on the dough, leaving the outer 2-inch perimeter clear. Fold this edge in toward the center, gently pleating it as you go. Brush the dough with the egg.

4. Bake 10 minutes, rotate the pan and bake until the crust is golden and the pears are fork tender, about another 10 minutes. Remove from the oven and let cool before cutting into wedges. Makes 8 servings.

To accompany with roasted pear: Cut a 1/4-inch-thick slice out of the center of each pear. Place on a baking sheet coated with cooking spray and brush with butter. Place in a preheated, 425-degree oven 16 to 17 minutes, turning once, or until golden and tender.

Apple cake

WHAT YOU'LL NEED 4 medium Golden Delicious
Photo Credit: Marge Perry


WHAT YOU'LL NEED
4 medium Golden Delicious apples, peeled and cut in 1/2-inch wedges
1/4 cup plus 1 cup sugar, divided
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter
1 cup flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 teaspoon vanilla

HOW TO:

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray.

2. Toss the apples with 1/4 cup of the sugar and the cinnamon.

3. Cream the butter with an electric mixer; when fluffy, add 1 cup of the sugar and beat until again light and fluffy. Add the flour and baking powder; beat to incorporate. Add the eggs and vanilla and beat until the mixture is well-blended. Transfer to the prepared pan and spread evenly.

4. Starting around the outer edge of the pan, arrange the apple slices in concentric circles, allowing each row to slightly overlap. Bake, rotating once, until a cake tester comes out clean, about 1 hour.

5. Allow to cool in the pan 20 minutes; run a knife around the edge and remove the sides. Cool completely on a wire rack. Makes 8 servings.

Pumpkin cheesecake pie

WHAT YOU'LL NEED: For the crust: 25
Photo Credit: Doug Young; Recipe by Lauren Chattman


WHAT YOU'LL NEED:

For the crust:
25 gingersnap cookies (to yield about 1 1/3 cup crumbs)
5 tablespoons unsalted butter, melted and slightly cooled
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt

For the filling:
3/4 cup sugar
8 ounces cream cheese, softened
2 large eggs
1 cup canned pumpkin puree
1/4 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt

1. Make crust: Preheat oven to 350 degrees. Place cookies in workbowl of food processor; process till finely ground. Add butter, cinnamon and salt; process until crumbs are moist. Press mixture evenly over bottom of a 9-inch pie plate, all the way up the sides of pan, packing tightly with fingertips so it is even and compact. Bake crust until crisp, 6 to 8 minutes. Let cool on wire rack.

2. Make filling: Combine sugar and cream cheese in large bowl and beat with an electric mixer until fluffy and smooth, scraping down sides of bowl once or twice as necessary. Add eggs, one at a time, and beat until smooth. Add pumpkin, cream, flour, ginger, nutmeg and salt, and beat until smooth.

3. Scrape filling into cooled pie shell and bake until center is just set, 40 to 45 minutes.

4. Transfer to wire rack to cool completely, then refrigerate until chilled, at least 6 hours and up to 2 days, before serving.

Chocolate coconut pecan pie

WHAT YOU'LL NEED: 1 single-crust 9-inch pie
Photo Credit: Doug Young; Recipe by Lauren Chattman


WHAT YOU'LL NEED:
1 single-crust 9-inch pie shell, chilled
6 tablespoons unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 teaspoon salt
3 large eggs
1 1/2 cups light corn syrup
1 tablespoon pure vanilla extract
1 1/4 cups pecans, toasted and coarsely chopped
1 cup sweetened flaked coconut
1 large egg white
1 cup (5 1/2 ounces) semisweet chocolate chips

HOW TO:

1. Preheat oven to 400 degrees. Prick bottom and sides of pie shell all over with fork. Line shell with heavy-duty aluminum foil, pressing it against bottom and sides of shell and letting the foil overhang the edge by one inch. Prick the foil with fork and through the pastry. Bake until crust is set, about 15 minutes. Carefully remove foil and continue to bake until crust is golden, 10 minutes longer.

2. While crust is baking, prepare filling: Place a few inches of water in a large saucepan and bring to a simmer. Combine butter, sugar, salt, eggs and corn syrup in large bowl and place on top of pot, whisking until butter is melted and ingredients are warm to the touch. Whisk in the vanilla and stir in the pecans and coconut. Remove from the heat.

3. Remove pie shell from oven and lower temperature to 275 degrees. Brush the bottom of the shell with egg white and let stand 2 minutes to dry. Pour the pecan mixture into the hot shell. Scatter chocolate chips over filling. Bake until center is just barely set, with the slightest wiggle to it, about 55 minutes.

4. Transfer to a wire rack to cool completely before slicing and serving.

Pumpkin-cranberry cake

WHAT YOU'LL NEED For pumpkin seed topping:
Photo Credit: Doug Young; Recipe by Lauren Chattman


WHAT YOU'LL NEED

For pumpkin seed topping:

6 tablespoons packed light-brown sugar
1/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted, shelled pumpkin seeds
2 tablespoons unsalted butter, cut into small pieces

For cake:

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
Pinch nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree (not "pumpkin pie filling")
1 teaspoon vanilla extract
1/3 cup milk
1 cup dried sweetened cranberries

1. Preheat oven to 350 degrees. Spray a 9-inch round springform pan with nonstick cooking spray.

2. Make streusel: Combine brown sugar, flour, cinnamon and pumpkin seeds in a mixing bowl. Work butter pieces into mixture with your fingers, making coarse crumbs. Refrigerate until ready to use.

3. Make cake: Combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium-size mixing bowl.

4. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as necessary.

5. With mixer on medium-low speed, add eggs, one at a time, scraping down sides of bowl after each addition. Stir in pumpkin puree and vanilla. Stir in milk.

6. Turn mixer to low speed and add flour mixture, 1 / 2 cup at a time, scraping down sides of bowl after each addition. Stir in cranberries.

7. Scrape batter into prepared pan and smooth top with a rubber spatula. Sprinkle streusel topping over batter. Bake cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Place pan on wire rack and cool completely.

8. Release sides of pan, cut into wedges and serve. Store leftover cake at room temperature, wrapped in plastic, for up to 3 days. Makes 8 to 10 servings.

Lattice-topped apple pie

WHAT YOU'LL NEED For the crust (make
Photo Credit: Doug Young; Recipe by Lauren Chattman


WHAT YOU'LL NEED

For the crust (make 2, separately, one for bottom crust, one for the lattice top):

1 1/3 cups unbleached all-purpose flour, plus extra for rolling out dough
1 tablespoon confectioners' sugar
1/2 teaspoon salt
5 tablespoons vegetable shortening, cut into small pieces and chilled for at least 15 minutes
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled for at least 15 minutes
1 large egg white
2 tablespoons ice water
1 1/2 teaspoons white vinegar
For the filling:

3 tablespoons unsalted butter
5 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch slices
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg, lightly beaten
Sanding sugar for sprinkling


HOW TO:

1. Combine flour, sugar, and salt in the workbowl of a food processor and pulse several times to blend. Add shortening and pulse 8 to 10 times, until mixture resembles coarse meal. Add butter and pulse another 8 to 10 times, until mixture once again resembles coarse meal.

2. Beat together egg white, water and vinegar in a small bowl; then pour over flour mixture. Pulse 5 to 7 times, until dough just begins to come together in large clumps. If it doesn't stick together, sprinkle another tablespoon of water over mixture and pulse again. Remove lid of food processor and press some dough between your fingers. If it is still very crumbly, process once or twice more.

3. If it holds its shape, press it into a 5-inch disk, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days. Make second pie crust; refrigerate.

4. On a lightly floured countertop, press the disk into a rough circle by pushing down on it all over with the rolling pin. When you have a circle measuring 6 or 7 inches in diameter, use a lightly floured rolling pin to roll out the dough, sliding a large metal spatula underneath the dough after every 4 or 5 strokes to loosen the dough from the work surface, and rotate the dough 45 degrees. Continue to roll, loosen and turn, until you have a 13-inch circle (smaller than this and you might have trouble creating a nice, thick edge).

5. Loosely fold your dough circle around the rolling pin, lift the pin and unroll the dough over the 9-inch shallow pie plate. Gently press it into the bottom and sides with your fingertips, taking care not to stretch or thin the dough when you do this, or dimple it with your fingers, which may cause the dough to shrink in the oven.

6. Use a pair of scissors to trim the crust all around so that it overhangs the edge of the pan by 1 inch. Tuck that extra dough underneath itself to form a double-thick edge that sits on the rim of the pie plate.

7. Pinch the edge of the crust with the thumb and forefinger of one hand while pressing from the inside with the index finger of the other hand, repeating all the way around the edge. Loosely cover with plastic wrap and refrigerate at least 30 minutes before using.

8. To start the filling, melt the butter over medium heat in a large pot. Add apples, sugar, cinnamon, salt and lemon juice; cook, stirring frequently, until apples are cooked through but still hold their shape, about 15 minutes. Use a slotted spoon to transfer the apples to a baking sheet to cool completely. (Filling can be chilled, transferred to an airtight container and refrigerated for up to 1 week.) Spoon the apples into pie shell.

9. Adjust oven rack to lower-middle position and place a rimmed baking sheet on rack. Preheat oven to 425 degrees. Slide the chilled lattice from the parchment onto the pie, adjusting the strips so they are straight and even. Trim the strips so they overhang the rim of the pie by 1 inch. Pinch the ends of the strips so they form part of the rim.

10. Brush the lattice and rim with the beaten egg. Place the pie on the preheated baking sheet and bake for 25 minutes. Lower the heat to 375 degrees and continue to bake until the lattice and rim are golden brown, another 30 to 40 minutes. Cool completely on a wire rack and serve.

11. For the lattice top, repeat step 4, and roll dough into a 13-inch circle. Using a ruler and a fluted pastry wheel or sharp paring knife, cut the dough into eight 1-inch-wide strips.

12. Line up half of the strips vertically, 1 inch apart, on a baking sheet lined with parchment paper. Then gently weave in the horizontal strips.

13. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.

Latest reviews