Jess Thomson | Top Pot Hand-Forged Doughnut Secrets | Chronicle, 2011 | Makes 6 servings

If you’re a bread pudding fan, nothing tops a slice made with day-old yeast-raised doughnuts—except, perhaps, a drizzle of a warm vanilla icing or a scoop of vanilla ice cream. And because some of bread pudding’s typical ingredients are already right in the doughnuts, this dessert is quick to make.–Jess Thomson

LC Mmmm…Doughnut Pudding Note: We’re at a loss for words, we’re so agog over the magnificence inherent in this creation. It’s all we can do to gather our wits and grab a spoon. And it just goes to show that when life hands you too many doughnuts—yes, such a thing is possible—all you need to do is make pudding. Doughnut pudding. Words to live by.

Active time: 5 minutes | Total time: 1 hour, 10 minutes.

Doughnut Pudding Recipe

Directions

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Elizabeth David | At Elizabeth David’s Table | Ecco, 2011 | Enough for four people

Although nearly everybody knows of this wonderful dessert, authentic recipes for it are rare.–Elizabeth David

LC Authenticity Can Be Overrated Note: With apologies to Ms. David, who deems only summer pudding made with raspberries and red currants to be a proper summer pudding, we’re partial to the thinking that any berries—including a melange of the tiny orbs—tend to make a pretty darn good pudding. We especially like jumbling assorted varieties and oohing at the tie-dye effect. What can we say. We’re rebels.

We’re also prone to being practical, so if you want to avoid a little mess, line the souffle bowl with a couple layers of plastic wrap prior to lining it and you won’t regret it when it comes time to invert and unbowl your summer pudding.

Active time: 20 minutes | Total time: 25 minutes, not including cooling.

Summer Pudding Recipe

Directions

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At Elizabeth David's Table | Ecco, 2011 | Servings vary

The chocolate can be melted in a tablespoon of black coffee instead of water. A tablespoon of rum added instead will do no harm.–Elizabeth David

LC Instant Gratification Note: So clever, this quick little chocolate fix that makes as much or as little as you need. (Yes, need.) And it calls for just chocolate and egg–pantry staples, no less! As you read the recipe, you may question why it calls for melting the chocolate on the stovetop rather than in the microwave. Or why it omits sugar to err on the side of more bitter than sweet. The answer, quite simply, is that the recipe is somewhat dated. We’re of the opinion that, like wrinkles and other eccentricities born of a long life well lived, these charming traits add character. But they’re not so old that they’re set in stone. Although we think Elizabeth David would suggest you try it her way first.

Raw Egg Reminder Note: Hey, in case you hadn’t noticed, this recipe contains raw egg. Please be mindful if making it for anyone for whom this is a potential no-no.

Active time: 5 minutes | Total time: 20 minutes

Chocolate Mousse Recipe

Directions

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Gale Gand and Julia Moskin | Short & Sweet | Clarkson Potter, 2003 | Makes 24 tartlets

The “dough” for the coconut macaroons pies is so easy to make — just sugar, egg whites, and coconut—that I was tempted to see what else it could do. It’s easier to work with than a pastry dough because there is no need to roll it out, it stays wherever you press it, and it holds its shape well after baking.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut. I love the flavors together.—Gale Gand and Julia Moskin

LC Oh, the Fillings You’ll Know! You realize that with this brilliant macaroon-like approach to a tart crust, you could never roll out another pastry crust again, if you’re so inclined. Virtually any pie filling that could stand a sprinkle of toasted coconut would snuggle up to this crisp, chewy, coconutty crust. Say, Lemon Chess Pie,  Banana Cream, or Classic coconut cream.  Even, when that tart craving just can’t wait, a simple dollop of chocolate mousse or your favorite flavor of jam.

Special Equipment: 24 nonstick mini-muffin cups or individual tart molds

Active time: 20 minutes Total time: 45 minutes, not including cooling

Chocolate-Coconut Macaroon Pies Recipe

Directions

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Claudia Roden | The Food of Spain | Ecco, 2011 | Serves 8

I love this refreshing, slightly tangy, creamy orange flan. It is just what you need to end a rich meal. You must use freshly squeezed orange or clementine juice, and it is best if you squeeze it yourself.–Claudia Roden

LC Simplicity is Sublime Note: Three ingredients. One orange flan. Need we say more?

Active time: 10 minutesTotal time: 9 hours, including chilling

Orange Flan Recipe

Directions

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Lori Longbotham | Luscious Coconut Desserts | Chronicle, 2010 | Serves 8

This stunning dessert takes far less effort than one might expect. It’s starts with a rich, buttery pastry dough and ends with a silken, subtly flavored coconut filling and, in sharp contrast, a sugary topping that shatters upon first touch. Borrowed from crème brûlée, the glassine surface cannot, sadly, be replicated under a broiler.—Renee Schettler Rossi

Special equipment: 9- or 10-inch fluted tart pan with a removable bottom, a kitchen-friendly blow torch

convert Ingredients
For the crust
1 1/3 cups all-purpose flour, plus more for the work surface
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water

For the coconut filling
1 1/4 cups sweetened flaked coconut (see Cook’s Note below)
1 1/2 cups heavy (whipping) cream
3/4 cup half-and-half
6 large egg yolks
2 tablespoons turbinado sugar (see Cook’s Note below)
Pinch of salt
1/4 cup turbinado sugar, finely ground if desired (see Cook’s Note below)
Raspberries for garnish (optional)

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Directions
Make the crust
1. Whisk together the flour, sugar, and salt in a bowl. Cut in the butter with a pastry blender or 2 knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough.

2. Press the dough together into a ball and knead it ever so in the bowl. Shape the dough into a disk, wrap it in wax paper, and refrigerate for at least 30 minutes or up to 2 days.

3. Roll the dough on a lightly floured surface to a 12- to 13-inch round. Carefully transfer the dough to a 9- or 10-inch round fluted tart pan with a removable bottom and gently press the pastry against the bottom and up the sides. Trim the pastry to about 1/2 inch above the edge of the pan. Fold the overhang in, and gently press pastry against the sides of the pan so it extends just 1/4 inch above the rim. Prick the bottom and sides of the shell with a fork and refrigerate for 30 minutes.

3. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C).

4. Line the tart shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake for 20 minutes. Remove the foil and rice or beans and bake for about 10 minutes longer, until pale golden brown. Let cool completely on a wire rack.

Make the filling
1. Preheat the oven to 350°F (175°C).

2. Spread the coconut on a large baking sheet and toast in the oven, stirring twice, until golden brown, 6 to 8 minutes. Remove from the oven. Lower the oven temperature to 300°F (150°C) or turn it off for a spell and then preheat it again.

3. Bring the cream, toasted coconut, and half-and-half to a rolling boil in a large saucepan over medium heat. Immediately remove from the heat, cover, and let steep for 35 minutes.

4. When you’re ready to bake the tart, whisk together the egg yolks, turbinado sugar, and salt in a large bowl. Slowly add the cream mixture, whisking constantly. Pour through a fine strainer set over a large glass measure, pressing hard on the solids to extract as much liquid as possible.

5. Place the tart pan on a baking sheet. Pull the oven rack out slightly, place the baking sheet on the rack, and pour the custard into the tart pan. Bake for 25 to 30 minutes, until just barely set. Watch the custard closely at the end, as it can set and overcook quickly. Keep in mind, the custard will continue to set as it cools. Remove the tart from the baking sheet and let cool completely on a wire rack.

6. Just before serving, remove the side of the pan from the tart. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the turbinado sugar evenly over the custard. Move the flame of a blowtorch evenly back and forth just above the top of the tart, avoiding the crust, until the sugar is evenly browned. Let stand for about 5 minutes before serving. Cut into wedges and serve with raspberries, if desired.

Cook’s notes:
Sweetened Flaked Coconut is dried coconut to which water and sugar have been added. The increased moisture enhances tenderness and flavor. It is very sweet. Some say its flavor and mouthfeel are most similar to fresh coconut. Store any type of dried coconut in an airtight container in a cool, dark place. Untoasted dried coconut should keep for about 4 months at cool room temperature, 5 to 6 months in the refrigerator, and 8 to 12 months in the freezer.

Toasting Coconut I prefer the flavor of toasted coconut over raw. It adds a depth of flavor and a warmth that is irresistible. As it toasts, stir the coconut at the edge of the baking sheet into the center and the still-white coconut to the outside with a wide metal spatula to ensure even browning. If you stir it near the halfway mark and then again toward the end, you will end up with evenly toasted golden brown coconut. I prefer a deep golden brown to a paler one. Watch it carefully.

Turbinado Sugar is pure raw cane sugar with large brown crystals and a delicate molasses flavor. It melts well, making it perfect for sprinkling atop crème brûlée. If you first finely grind the sugar in a blender, it will give you a smooth, glass-like top after being torched.

Recipe © 2010 Lori Longbotham. Photo © 2010 Lucy Schaeffer. All rights reserved.

Adapted from Matt and Ted Lee | The Lee Brothers Simple Fresh Southern | Clarkson Potter, 2009 | Serves 6

This recipe is inspired by a dish from that dynamic brotherly duo, Matt and Ted Lee. I think of them as the Donny and Marie of the food world. Not because they have huge Chiclet teeth and big hair, but because, to paraphrase an Osmond lyric, they’re a little bit country, a little NYC. They split their time between Charleston, SC, and New York, which imbues their cooking and sensibility with tradition and innovation. This creamy panna cotta is a perfect example. They borrow the main ingredients from the mint julep—that iconic, cool concoction so intrinsically  associated with the Kentucky Derby—and mix them up in a light and elegant panna cotta, the beloved dessert of Italy. The result? Minty, creamy spoonfuls of lightness laced with the faintest oaky notes of vanilla from the finest Kentucky bourbon. This May 1st, make a batch, don your finest millinery creations, and sit on the couch to watch the Kentucky Derby, cheering on your favorite thoroughbred  in between satiny mouthfuls of the Bros.’ amazing creation.—David Leite

Special Equipment: 6 small (6-ounce) ramekins or dishes

convert Ingredients
1 1/2 teaspoons unflavored gelatin powder (we prefer Knox brand)
3 tablespoons room-temperature water
1/2 teaspoon lightly flavored oil, such as canola
1 cup whole milk
2 cups heavy cream
1/4 cup granulated sugar
1 cup packed fresh mint leaves, plus more for garnish
1/4 cup Kentucky bourbon or Tennessee whiskey

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Directions
1. Stir the gelatin into the water in a small bowl, making sure there are no lumps, and set the concoction aside to soften. Drizzle a paper towel with the oil and coat the ramekins or dishes, being careful to really get into where the sides meet the bottom so the panna cotta will release easily.

2. Pour the milk, cream, and sugar in a small saucepan, drop in the mint leaves, and heat over low heat, stirring occasionally. Once the mixture boils, after about 30 minutes (really, it will take nearly  half an hour) remove the pan from the heat. Fish out the mint leaves and toss. Set the pan aside.

3. Bring the bourbon to a boil in a medium saucepan over medium heat and let roil for 30 seconds. Pour in the mint-infused cream mixture and warm just until the mixture reaches 175° F (80°C). Remove the pan from the heat, scoop in the gelatin, and stir until dissolved.

4. Pour the panna cotta mixture into a large measuring cup, pour it into the oiled dishes, and refrigerate until set, about 1 1/2 hours. (If not serving the panna cotta the same day, press small squares of plastic wrap against the surface of the desserts, and refrigerate for up to 2 days.)

5. Carefully run a thin knife around each dish to loosen the panna cotta and then invert each onto a serving plate with a quick rap. Serve immediately with a flourish of mint leaves on the side.

Photo © 2009 Ben Fink. All rights reserved.

Darina Allen | Forgotten Skills of Cooking | Kyle Books, 2009 | Serves 8 to 10

I’m amazed people don’t eat fools more often. My brother Rory O’Connell, who gave me this recipe, says this is one of those recipes that somehow is much greater than the sum of its parts. Three simple ingredients produce a rich and luscious result.

When in season I use fresh raspberries, but this fool is also excellent made with frozen berries—I haven’t quite decided if it is actually better with the latter, as the flavor of the berries seems to be accentuated when frozen ones are used. Any leftover fool can be frozen to make ice cream. —Darina Allen

convert Ingredients
1 pound raspberries (fresh or frozen)
1/2 to 1 cup superfine sugar (if you don’t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery)
2 cups whipped cream

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Method
1. Spread the raspberries in a single layer on a dish, sprinkle with the sugar, and set aside for 1 hour. If you’re using frozen berries, this should be ample time for them to defrost.

2. Purée the fruit in a blender, then pass it through a strainer set over a bowl to remove the seeds. Gently fold the whipped cream into the strained purée, going lightly if you want to create a “swirly” effect. The fool is now ready to be served or can be chilled for serving later.

Recipe © 2009 Darina Allen. Photo © 2009 Peter Cassidy. All rights reserved.

This is the ideal make-ahead or bring-along dessert: The baked tart can be chilled overnight, and it’s delicious served slightly chilled, at room temperature, or warm. If baking it one day ahead, be sure to let the tart cool completely before wrapping it in plastic. The pastry dough will keep for up to one week in the fridge or for up to a month in the freezer.—Editors of  Fine Cooking

convert Ingredients
For the crust
9 ounces (2 cups) all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon table salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream; more if needed

For the filling
One 15-ounce can pure solid-pack pumpkin (not pumpkin pie filling)
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1/2 cup heavy cream
1/4 cup bourbon

For the streusel
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup walnut halves, lightly toasted on a baking sheet in a 350°F (175°C) oven, then coarsely chopped
1/4 cup chopped crystallized ginger

Lightly sweetened whipped cream, for garnish (optional)

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Directions
Make the crust
1. Whisk the flour, sugar, orange zest, and salt in the bowl of a stand mixer or a mixing bowl. In the stand mixer (use the paddle attachment on low speed), or in the bowl by hand with a pastry blender, cut the butter into the flour until the mixture looks crumbly, with pieces of butter about the size of dried peas.

2. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month (defrost overnight in the refrigerator).

Make the filling
1. Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel
1. Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until blended into the dry ingredients and the mixture is crumbly.

2. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble
1. Position a rack in the middle of the oven and heat the oven to 350°F (175°C).

2. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round about 1/8 inch thick. Drape the round into an 11-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

3. Pour the filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in the center, 50 to 65 minutes.

4. Let the tart cool on a wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours).

5. Serve warm, at room temperature, or slightly chilled, with whipped cream, if you like.

Recipe © 2007 by Taunton Press. All rights reserved.

I am forever grateful that the editors of Fine Cooking magazine encouraged me to create this glorious pumpkin cheesecake. I had feared that the spices usually associated with pumpkin-flavored desserts would fight with the cream cheese, but then I discovered that using turbinado sugar, with its mild overtones of molasses, and leaving out the spices made it possible to enjoy the true pumpkin flavor. Pecans are a time-honored complement to pumpkin, especially this cheesecake, and the addition of a caramel topping ties all the flavors together so perfectly that this has become one of my very favorite cheesecakes. Plan Ahead: Make at least 1 day ahead.—Rose Levy Beranbaum

convert Ingredients
For the gingersnap crust
1/2 pecan halves 1 cup gingersnap crumbs, lightly packed, preferable Swedish brand, processed to medium crumbs
1 tablespoon sugar
2 pinches salt
4 tablespoons unsalted butter, melted

For the pure pumpkin filling
1 cup unsweetened pumpkin, preferably Libby’s
1 cup turbinado sugar
2 cups heavy cream, cold
1 pound cream cheese [65°F to 70°F (19°C to 21°C)]
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the caramel piping glaze
1/2 cup sugar 1/2 tablespoon corn syrup
2 tablespoons water
1/4 cup heavy cream, heated
1 tablespoon unsalted butter [65°F to 75°F (19°C to 23°C)]
1/2 teaspoon pure vanilla extract

Directions

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1. Prepare one 9-by-2 1/2- to 3-inch springform pan by coating with nonstick cooking spray. Set this pan in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage. Have ready one 12-by-2-inch round cake pan or roasting pan to serve as a water bath.

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.

3. Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Make the gingersnap crust
1. Place the gingersnap crumbs in a food processor. Add the pecans, sugar, and salt and process until fine crumbs, about 20 seconds. Add the melted butter and pulse 10 times just until incorporated.

2. Using your fingers or the back of a spoon, begin by pressing the crumb mixture into the bottom of the pan and partway up the sides. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and to press them through the wrap. With a 6-inch round cake pan or a flat-bottomed straight-sided measuring cup, smooth the crumbs over the bottom and at least 1 1/2 inches up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.

Make the pumpkin filling
1. In a small heavy saucepan, stir together the pumpkin and sugar over medium heat and bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

2. Using a silicone spatula, scrape the mixture into a large food processor and process for 1 minute with the feed tube open. With the motor of the food processor running, add the cold cream. Add the cream cheese in several pieces and process for 30 seconds, or until smoothly incorporated, scraping down the sides of the bowl two or three times. Add the eggs and yolks and process for about 5 seconds, or just until incorporated.

3. Using the silicone spatula, scrape the filling into the prepared pan and smooth the surface evenly with a small offset spatula. Set the pan in the larger pan and surround it with 1 inch of very hot water.

4. Bake the pumpkin cheesecake for 45 minutes, turning the pan halfway around in the oven after the first 25 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour.

5. Remove the pan to a wire rack and cool to room temperature, about 1 hour. Cover the cheesecake with a large bowl or plastic wrap and refrigerate overnight. To unmold, use a small propane torch to heat the outside of the pan or wipe the sides of the pan with a dish towel run under hot water and wrung out.

Make the caramel piping glaze
1. Have ready a 1-cup heatproof glass measure coated lightly with nonstick cooking spray.

2. In a medium heavy saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until all the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the mixture to boil undisturbed until the mixture turns a deep amber [360°F (180°C) or a few degrees lower because its temperature will continue to rise]. Remove it from the heat and as soon as it reaches temperature, slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom.

3. Return the pan to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but becomes uniform in color once cooled and stirred.

4. Pour the caramel into the prepared glass measure and allow it to cool for 3 minutes. Gently stir in the vanilla and allow the caramel to cool until no longer warm to the touch, stirring gently three or four times.

Note: The glaze keeps covered for up to 3 days at room temperature and for at least 3 months refrigerated. To reheat: If the caramel is in a heatproof glass container at room temperature, microwave it on high for 1 minute, stirring twice. Alternatively, place the container in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.

Apply the glaze
1. For a decorative lacing effect, you can pour the caramel glaze over the pumpkin cheesecake from the glass measure, but for the greatest precision, use a pastry bag fitted with a small decorating tip, or a resealable plastic bag with a very small semicircle cut from one corner.

Highlights for success After the caramel is prepared, do not stir it too much, because this may eventually cause crystallization. However, corn syrup will help to prevent the caramel from crystallizing when stirred. It also lowers the caramelization temperature. I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burned flavor. I like to bring this caramel up to 360°F (180°C) for maximum flavor. Also, the darker you make the caramel, the less sweet it will seem, but you risk burning it if you don’t have an absolutely accurate thermometer. A viable alternative is to use a light-colored or transparent silicone spatula so that you can see the color of the caramel as it darkens. It’s best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you are pressured for time, but it must be added very slowly.

Recipe © 2009 Cordon Rose, LLC. All rights reserved.