by Rose Levy Beranbaum
from Rose’s Heavenly Cakes
(John Wiley & Sons, 2009)
Serves 12

Jenn Giblin, pastry chef of Blue Smoke, came up with this stellar version of sticky toffee pudding. She uses stout beer, giving it the most compelling flavor of any I have tasted. The cake, which in England is referred to as a pudding, dissolves in your mouth. The toffee sauce is the ideal accompaniment; it absorbs deliciously about an eighth inch into the top of the cake.

An additional and unusual accompaniment, from pastry chef Letty Flatt, is vanilla ice cream flavored with root beer extract.

convert Ingredients
For the batter
1 cup stout beer, preferable Guinness extra stout
1 teaspoon baking soda
About 6 large dates, pitted
6 tablespoons unsalted butter [65F° to 75°F (19C° to 23°C)]
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups (sifted into the cup and leveled off) bleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the butterscotch toffee sauce
1 cup firmly packed dark brown sugar, preferable Muscovado
1 vanilla bean
16 tablespoons unsalted butter [65F° to 75°F (19C° to 23°C)]
1/2 cup heavy cream
2 tablespoons lemon juice, freshly squeezed
1/8 teaspoon salt

For the pecan and crème fraîche topping
1 1/4 cups pecan halves
3/4 cup crème fraîche, lightly whipped

Method
1. Prepare one 9 by 13-inch baking pan, bottom coated with solid shortening, lined with parchment (no need to coat the parchment or sides). Have ready a baking sheet, lined with plastic wrap and coated with nonstick cooking spray plus a baking sheet or cutting board.

2. Set an oven rack in the lower third of the oven and preheat the oven to 350°F (175°C) for at least 20 minutes. [If using a Pyrex or dark pan, bake at 300°F (150°C)].

Prepare the dates
1. In a small saucepan, bring the beer to the boiling point. Remove the pan from the heat and stir in the baking soda. It will fizz up a lot. Pour the beer mixture over the pitted dates. Set aside to cool to room temperature.

2. Remove the dates to a food processor and add a little of the beer mixture. Process until a paste is formed. Gradually add the rest of the liquid through the feed tube. The mixture will be very smooth, dark, and glossy. Scrape it into a bowl and keep it covered until ready to use.

Make the batter and bake the cake
1. In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, lightly whisk the eggs. With the mixer on medium speed, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition. (The mixture may appear curdled, but after adding the flour, it will be smooth.)

2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add one-third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds just until incorporated. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain.

3. Scrape the sides of the bowl as needed. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with an offset spatula. The pan will be about one-third full.

4. Bake for 15 minutes, rotate the pan halfway, and continue baking for another 10 to 15 minutes, or until a wire cake tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center.

5. Let the pan cool on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto the prepared baking sheet. Reinvert it onto the second sheet or cutting board. Serve at once or reheat for 5 minutes in a 350°F (175ºC) oven. The cake will be about 1 1/4 inches at the sides and 1 1/2 inches in the center.

Make the butterscotch toffee sauce
1. While the cake is baking, make the toffee sauce. In a small saucepan, place the brown sugar. With a small sharp knife, split the vanilla bean lengthwise in half. Scrape the vanilla bean seeds into the sugar. Rub the seeds in with your fingers. Remove and reserve the pod. With a silicone spatula, stir in the butter.

2. Bring the mixture to a boil over medium heat, stirring constantly. Remove the pan from the heat and stir in the heavy cream, lemon juice, salt, and the reserved vanilla pod. The mixture will be slightly grainy but will become totally smooth on standing. Reheat, if necessary, and remove the vanilla pod before serving.

Make the pecan topping
1. Spread the pecans evenly on a baking sheet and bake in a preheated 350°F (175°C) oven for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. Break or chop them coarsely and set aside.

Complete the sticky toffee pudding pudding
1. Cut the sticky toffee pudding into thirds the long way and fourths the short way. Set each portion on a serving plate. Pour 3 tablespoons of the toffee sauce on top of each serving, allowing it to cascade over the sides and pool onto the plate. Sprinkle the lightly toasted pecan pieces over billowy dollops of crème fraîche.

Variation:  individual sticky toffee puddings
Bake as individual puddings in small ramekins or brioche molds filled about half full. (Using 3/4-cup ramekins will yield 12 puddings; the standard 1/2-cup brioche mold will yield 18 puddings.)

Notes: If measuring rather than weighing, pour the beer carefully against the side of the measuring cup to prevent foaming. If there is some foam, allow it to settle so you can get an accurate measure.

If you desire more texture, reserve two of the dates and pulse them in, after you have processed the date mixture, until only small pieces remain.

Recipe © 2009 Cordon Rose, LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

by Kara Newman
from Spice & Ice
(Chronicle Books, 2009)
Makes 1 cocktail

Rich with the flavors of orange and vanilla and the caramelized goodness of bourbon, this fall spice cordial sits more on the spiced than spicy side of the spectrum. This sweet cordial pairs well with autumn pies and other desserts or makes a great sipper to enjoy fireside.

convert Ingredients
For the chipotle-orange syrup
2 cups water
1 chipotle pepper
2 strips dried orange peel, or fresh peel, if dried peel is not available
3/4 cup sugar

For the cordial
1 ounce bourbon
3/4 ounce chipotle-orange syrup
1 ounce vanilla vodka or Navan vanilla cognac
2 dashes Regan’s orange bitters
Orange peel, for garnish

Method
Make the chipotle-orange syrup
1. Bring the water to boil in a small saucepan. Reduce to a simmer and add the chipotle pepper and orange peel. Cover and let simmer for 15 to 20 minutes.

2. Strain with a fine-mesh sieve and add the sugar.

3. Return to a boil and stir until sugar dissolves. Remove from the heat and let cool.

4. Pour the syrup into a container and keep in the refrigerator.

Make the cordial
1. Mix together all the ingredients except for the orange peel. Shake together with ice and strain into a martini glass. Garnish with the orange peel.

Recipe © 2009 Kara Kewman. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

by Diane Morgan
from The New Thanksgiving Table
(Chronicle Books, 2009)
Serves 8 to 10

Brussels sprouts are one of the most maligned winter vegetables, probably because they are often cooked so poorly. They are usually served whole, overcooked, and underflavored—but this need not be the case. Simply trimming and halving the Brussels sprouts, or better yet shredding them, brings out the flavor inside these tightly, delicately layered orbs. Diced smoked ham and toasted pecans add flavor and crunch to the sprouts.

convert Ingredients
2 pounds Brussels sprouts
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, finely minced
One 1/8-inch-thick slice smoked ham, coarsely chopped
2/3 cup homemade chicken stock or canned low-sodium chicken broth
Pinch of sugar
Kosher or sea salt
Freshly ground pepper
1/2 cup coarsely chopped toasted pecans

Method
1. Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to sauté.

2. In a 14-inch sauté pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and sauté for about 1 minute until soft but not browned. Add the Brussels sprouts and sauté for about 3 minutes until bright green and barely crisp-tender.

3. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt, and pepper. Transfer the Brussels sprouts to a warmed serving bowl and top with the toasted pecans. Serve immediately.

Do Ahead: This Brussels sprouts sauté is best when made right before serving. However, the ingredients can be prepared and chopped up to 8 hours in advance. Cover the prepared Brussels sprouts, garlic, and pecans and set aside at room temperature. Chop the ham and place it in a covered container in the refrigerator.

Recipe © 2008 Diane Morgan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

by Diane Morgan
from The New Thanksgiving Table
(Chronicle Books, 2009)
Serves 6

Oysters, along with clams and lobsters, have been harvested and relished by Native Americans along the Atlantic coast from very early times. When the English colonists arrived on the shores of North America, they recognized the richness of the sea in the abundance of the excellent, large oysters. It’s thought that the Indians taught the settlers how to tong or secure the bivalves with leather, and to dry them for winter food. Oysters were the most popular seafood along the Eastern seaboard during the nineteenth century, with oyster saloons serving raw and roasted oysters. Timeworn cookbooks have recipes for oyster stew, oyster soup, oyster pie, and oyster stuffing. For oyster lovers like me, this oyster stew is irresistible.

convert Ingredients
1 pint (about 30) extra-small shucked oysters in their liquor
4 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sweet paprika
1/2 teaspoon celery salt
2 cups whole milk
1 cup heavy (whipping) cream
1/4 teaspoon freshly grated nutmeg
Kosher or sea salt
Freshly ground white pepper
2 tablespoons minced fresh flat-leaf parsley

Method
1. Drain the oysters through a fine-mesh sieve placed over a small bowl to catch the oyster liquor. Set the oysters aside. Reserve the liquor.

2. In a medium saucepan, melt the butter over medium heat. Stir in the Worcestershire sauce, paprika, and celery salt. Add the oysters and bring to a simmer. Cook just until the edges of the oysters curl. Add the oyster liquor to the pan and return to a simmer.

3. Add the milk, cream, and nutmeg. Reduce the heat to low and cook, stirring occasionally, until heated through, but do not let the oyster stew boil. Season to taste with salt and pepper.

4. Ladle the oyster stew into a warmed tureen or individual bowls, garnish with the parsley, and serve hot.

Do Ahead: Although it can be gently reheated successfully, oyster stew is best when made right before serving. Have everything measured and ready to cook—the stew is super simple to put together.

Recipe © 2008 Diane Morgan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

by Diane Morgan
from The New Thanksgiving Table
(Chronicle Books, 2009)
Makes 12 popovers

You’re probably reading this recipe and thinking—how could I possibly pull off popovers at Thanksgiving? The trick is to have the popover batter made, the butter melted, and the pan ready. As soon after the turkey comes out of the oven the muffin tin gets heated, buttered, and the hazelnut popovers go in. The burst of heat makes them puff and crisp—with a golden, nutty exterior and a soft, hollow interior. These popovers are divine.

convert Ingredients
1 cup all-purpose flour
1/2 cup hazelnuts, toasted and finely ground
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher or sea salt
1 1/4 cups milk
3 large eggs, beaten
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon snipped fresh chives
5 tablespoons unsalted butter, melted

Method
1. In a medium bowl, or preferably a 4-cup glass measuring cup, combine the flour, hazelnuts, pepper, and salt. Slowly whisk in the milk until smooth. Whisk in the eggs and then add the parsley and chives. Whisk in 2 tablespoons of the butter. Let the batter stand at room temperature for at least 30 minutes or up to 2 hours. Whisk before using.

2. Position a rack in the center of the oven and preheat to 450°F (230°C). Have ready a standard 12-cup muffin pan, preferably nonstick.

3. Place the muffin pan in the oven for about 10 minutes until hot. Remove the hot muffin pan from the oven. Using a pastry brush, generously brush the muffin cups with the remaining 3 tablespoons butter. Divide the batter equally among the muffin cups. Without opening the oven door at any time, bake the popovers for 15 minutes. Reduce the oven to 350°F (175°C) and continue to bake the popovers for 7 to 10 minutes longer until puffy and golden brown. Turn the popovers out of the pan, loosening them with the edge of a paring knife, if necessary. Serve immediately.

Do Ahead: The popover batter can be made up to 2 hours in advance. The popovers are best when baked right before serving.

Recipe © 2008 Diane Morgan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.