Trio of Savory Madeleines

Savory madeleines can be flavored with many varieties of herbs, seasonings, and cheeses. Some options are Gruyere cheese, fresh rosemary, and cayenne pepper.

Ingredients

Makes 220 mini madeleines

• 8 tablespoons (1 stick) unsalted butter, plus more for pans
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 large eggs
• 2 cups whole milk
• 3 1/2 tablespoons finely chopped fresh sage
• 1/2 cup finely chopped pitted olives
• 1/4 cup plus 1 tablespoon finely chopped oil-packed sun-dried tomatoes

Directions

1. Preheat oven to 350. Butter mini madeleine pans.
2. Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
3. Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and sun-dried tomatoes). Divide batter among pans, filling cups 3/4 full.
4. Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

Cinnamon-Orange Molasses Cookies

The dough for these cookies is firm, making it ideal to cut out in shapes.

Ingredients

Makes about 30

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 tablespoon finely grated orange zest
• 1 large egg
• 2 tablespoons unsulfured molasses
• 1/4 cup honey
• 1 teaspoon pure vanilla extract

Directions

1. Whisk together flour, cinnamon, baking soda, and salt.
2. Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy. Beat in egg, molasses, honey, and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/8 inch thick. Cut out desired shapes, and space 2 inches apart on parchment-lined baking sheets.
4. Bake cookies for 6 minutes. Remove sheets and tap firmly on counter to flatten cookies. Return to oven, rotating sheets from front to back, and continue to bake until crisp and lightly browned, about 6 minutes more. Let cool slightly on sheets, then transfer cookies to wire racks to cool completely.

Beet-and-Goat-Cheese Salad Hors d'Oeuvres

Ingredients

Serves 16 to 20

• 1 tablespoon Champagne vinegar
• Salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• Vegetable oil, for deep-frying
• 4 medium beets, peeled, cut into 1/8-inch-thick slices
• 6 ounces goat cheese
• 1 cup micro greens (sidwainer.com)

Directions

1. Combine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in olive oil until dressing is emulsified.
2. Fill a cast-iron pot halfway with oil, and heat to 350 degrees. Add beet slices that are at least 2 inches in diameter (reserve remaining slices for another use). Cook for 90 seconds. Remove with a slotted spoon. Drain on paper towels. Sprinkle with 1 tablespoon salt. Chips can be stored in an airtight container for up to 3 days.
3. Place 1/2 teaspoon goat cheese on each beet chip. Top each with about 5 greens. Drizzle with dressing.

Beet Soup Hors d'Oeuvres

Deep-red beets offer beautiful contrast to the bright-green spinach-pea soup and orange butternut-squash soup. If you prefer yellow soup, substitute golden beets for the red beets in this recipe.

Ingredients

Makes 6 cups or 24 two-ounce servings

• 2 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped (1 cup)
• Coarse salt and freshly ground pepper
• 2 pounds red beets, peeled and cut into 1-inch chunks
• 1 can (14.5 ounces) low-sodium chicken stock
• 1 to 3 teaspoons fresh lemon juice

Directions

1. Heat the oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add beets, stock, and enough water to cover (4 to 5 cups) to the onion. Bring to a boil, then reduce heat to medium, and simmer until beets are tender and can be pierced easily with the tip of a paring knife, 20 to 25 minutes.
3. Puree stock and vegetables in a blender until smooth. (You may need to work in batches.) Transfer pureed soup to a clean pot, and adjust consistency with water if necessary (you should be able to drink soup easily without using a spoon). Season with salt, pepper, and lemon juice. Use a glass measure to pour soup into 2-ounce sake or espresso cups, and serve warm.

Miniature Panettone

The Milanese serve panetonne, a sweet bread made with dried fruit and citrus zest, on special occasions. It is traditionally baked in a large panetonne mold, but we baked ours in mini paper ones.

Ingredients

Makes 1 dozen

• 1/3 cup warm water (about 110 degrees)
• 2 envelopes active dry yeast (each 1 scant tablespoon)
• 4 cups all-purpose flour, plus more for dusting
• 1/2 cup warm milk (about 110 degrees)
• 2/3 cup sugar
• 4 large whole eggs
• 3 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 1/2 sticks cold unsalted butter, plus more for bowl and plastic wrap
• 2 cups mixed dried fruit, such as currants, cranberries, cherries, and apricots
• Freshly grated zest of 1 lemon
• Freshly grated zest of 1 orange
• 12 paper panettone molds
• 1 tablespoon heavy cream

Directions

1. Pour warm water into a bowl, and sprinkle with 1 envelope of yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup flour, and cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 30 minutes.
2. Pour warm milk into a bowl, and sprinkle with remaining envelope of yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes.
3. Meanwhile, whisk together sugar, whole eggs, 2 egg yolks, salt, and vanilla. Whisk in milk mixture.
4. Beat butter and remaining 3 1/2 cups flour with a mixer on medium speed until mixture is crumbly. Reduce speed to low, and gradually add egg mixture. Raise speed to medium, and beat until smooth.
5. Add yeast-and-flour mixture, and beat on high speed until dough is elastic and long strands form when it's stretched, about 5 minutes. (It will still be very sticky.) Stir in dried fruits and zests. Transfer to a buttered bowl, and cover with buttered plastic wrap. Let dough stand in a warm place until doubled in bulk, about 2 hours.
6. Preheat oven to 400 degress, with rack in lower third. Turn dough out onto a floured surface, and divide into 4-ounce portions. Knead a few times, then shape into balls. Drop each ball into a paper mold, transfer to a rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place until dough reaches edge of mold, 30 to 45 minutes.
7. Whisk remaining yolk with cream, and brush onto tops of balls. Cut an X in the top of each ball with kitchen shears.
8. Bake 10 minutes. Reduce heat to 350 degrees, and bake until tops are golden brown and rise slightly above rims of molds, about 15 minutes. Tent baking sheet with foil if tops are beginning to get too brown. Transfer panettone to a wire rack to cool. Panettone can be stored in an airtight container for up to 3 days.

White Russian

Try this decadently creamy white Russian that is sure to please anyone with a sweet tooth.

Ingredients

• 1 1/4 cups vodka
• 1 1/4 cups coffee liqueur
• 1 1/4 cups heavy cream

Directions

1. Stir together in a pitcher, then pour into ice-filled glasses.

Mulled Cranberry Cider

Greet guests arriving for a chilly-weather wedding with a warm cocktail, like this spiced cranberry drink fortified with port. A cinnamon stick is a flavorful stirrer.

ngredients

Serves 12

• 9 1/2 cups cranberry juice
• 1 cup freshly squeezed orange juice
• 6 cinnamon sticks, plus 12 more for garnish
• 8 star anise
• 6 whole allspice berries
• 3 ounces fresh ginger, peeled and thinly sliced (about 18 slices)
• 1/2 cup water
• 4 tablespoons sugar
• One 375-milliliter bottle port
• 12 thinly sliced kumquat rounds, 6 to 8 kumquats for garnish optional

Directions

1. In a medium saucepan, combine all ingredients except port and kumquats. Bring mixture to a simmer over medium heat. Remove from heat. Cover, and let steep until ready to serve, up to 1 day.
2. Just before serving, add port to mixture in saucepan, and bring to a simmer; do not boil. Keep warm over low heat while serving. Strain and divide among glasses, and garnish each with a cinnamon stick and kumquat slice, if desired.

Gorgonzola Dolce with Figs and Port

Ingredients

Makes 2 dozen

• 6 ounces Gorgonzola dolce
• 4 ounces cream cheese, softened
• 24 slices of white bread
• FOR THE PORT SAUCE
• 1/2 cup ruby port
• 2 tablespoons honey
• 10 whole black peppercorns
• 2 whole cloves
• FOR THE GARNISH
• 6 ripe figs, quartered
• 1 ounce mache

Directions

1. Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
2. Stir together cheeses; spread on bread with a small offset spatula.
3. Using a 2-inch round cutter, cut bread into rounds.
4. Top with figs, and drizzle with port sauce.
5. Garnish with mache, and serve.

Basic Breadsticks

Thin breadsticks are enriched with a lively flavor and hue when they're infused with extracts of beet, carrot, parsley, or tomato.

ngredients

Makes 6 dozen

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup plus 1/4 teaspoon coarse salt
• 1 1/2 teaspoons baking powder
• 3 tablespoons vegetable shortening
• 1/2 cup ice water, plus 1/4 cup more if needed (or optional flavoring, below)
• 2 tablespoons olive oil
• 2 tablespoons fresh beet juice mixed with 1/2 cup ice water, for flavored breadsticks
• 1/4 cup fresh carrot juice mixed with 1/4 cup ice water, for flavored breadsticks
• 1/4 cup strained fresh parsley juice mixed with 1/4 cup ice water, for flavored breadsticks
• 1 1/2 tablespoons tomato paste mixed with 1/2 cup plus 2 tablespoons ice water, for flavored breadsticks

Directions

1. Preheat oven to 350 degrees. Pulse flour, 1/4 teaspoon salt, and the baking powder in a food processor. Add shortening; pulse until mixture resembles coarse meal. With processor running, gradually add 1/2 cup ice water; process until a dough forms, about 1 minute. (For flavored breadsticks, substitute one of the juice mixtures for the 1/2 cup ice water.) If dough is dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, pulsing after each addition.
2. On a lightly floured surface, pat dough into a rectangle; roll out to an 8-by-10- inch sheet (1/4 inch thick). Cut lengthwise into 1/4-inch-wide strips.
3. Roll each strip with your hands to 16-inch-long log; cut in half. Arrange 1/2 inch apart on baking sheets. Brush with oil; sprinkle with remaining 1/2 cup salt.
4. Bake until firm, 12 to 14 minutes; let cool on a wire rack. Store in airtight containers at room temperature up to 4 days.

Tinted Marshmallows

You can cut out other marshmallow sizes if you'd like, or use a cookie cutter dusted with confectioners' sugar to make shapes.

Ingredients

Makes thirty-five to forty 1 1/2-inch cubes

• Vegetable oil, for brushing
• 3 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
• 2 teaspoons pure vanilla extract
• Gel-paste food coloring
• 1 1/2 cups confectioners' sugar

Directions

1. Line with parchment, allowing a 2-inch overhang on the long sides.
2. Put granulated sugar, corn syrup, salt and 3/4 cup water into a saucepan, and bring to a boil, stirring to dissolve sugar. Cook, without stirring, until the syrup registers 238 degrees on a candy thermometer, about 9 minutes.
3. Meanwhile, put remaining 3/4 cup water into a mixer bowl. Sprinkle with gelatin, and let soften 5 minutes.
4. Transfer bowl with gelatin to mixer. With mixer on low speed, beat hot syrup into the gelatin mixture. Gradually raise speed to high, and beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Add food coloring, drop by drop, until desired color is reached. Pour into prepared baking dish, and smooth with an offset spatula. Let stand, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners' sugar onto a work surface, unmold marshmallow on top, and remove parchment. Lightly brush a knife with oil, and then trim edges and cut marshmallow into 1 1/2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container for up to 3 days.

Spring-Vegetable Pot Pies

Ingredients

Makes 6 single-serving pies

• 1 sheet frozen puff pastry (from one 17 1/4-ounce package), thawed
• 6 asparagus spears, cut on the diagonal into 1/4-inch pieces
• 2 scallions, green parts only, thinly sliced on the diagonal
• 2 tablespoons olive oil
• 12 red pearl onions, peeled
• 3 thin carrots, sliced into 1/8-inch thick rounds (about 1/2 cup)
• 4 medium radishes, quartered
• 2 cups shiitake mushrooms (about 5 ounces), stemmed and thinly sliced
• 1 teaspoon finely grated peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 1 tablespoon unsalted butter
• 1/2 cup dry white wine
• 1 cup homemade or low-sodium store-bought chicken stock
• Coarse salt and freshly ground black pepper
• 1 large egg
• 1 teaspoon heavy cream

Directions

1. Preheat oven to 400 degrees. Roll out pastry to a 14-by-12 1/2-inch rectangle (1/8 inch thick). Cut out 6 rounds with a 3 3/4-inch cutter; with a 1 1/2-inch blossom-shaped cutter, cut 6 flowers from scraps. Transfer to a parchment-lined baking sheet; refrigerate.
2. Meanwhile, prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; blanch asparagus and scallions until bright green, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain; set aside.
3. Heat oil over medium heat in a large skillet until hot but not smoking. Add onions; cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in carrots and radishes; cook 1 minute. Stir in mushrooms, ginger, garlic, and butter. Add wine and stock; cook until liquid is reduced by half, about 5 minutes. Remove from heat. Stir in reserved asparagus and scallions; season with salt and pepper.
4. Spoon 1/2 cup vegetable mixture into each of six 5-ounce ramekins. Lightly beat egg and cream in a small bowl; brush egg wash around rims of ramekins.
5. Roll out puff-pastry rounds to 4 inches in diameter. Lightly press a pastry round over each ramekin. Brush tops with egg wash. Place a puff-pastry flower on each pot pie; lightly brush with egg wash.
6. Bake until golden, 18 to 20 minutes.

Southwest Popcorn

The spice mixture can be made in advance; store it in an airtight container in a cool, dark place up to six months.

Ingredients

Makes 1 gallon

• 1/8 teaspoon crushed red-pepper flakes
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 3/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon dry mustard
• 1 tablespoon vegetable oil
• 1/2 cup popcorn kernels
• 1/4 cup fresh lime juice
• 6 tablespoons unsalted butter
• coarse salt

Directions

1. Place pepper flakes, cumin, and coriander in a spice grinder; grind until fine. Transfer to a small bowl, and stir in garlic powder, pepper, and mustard until combined. Set aside.
2. Heat a 4-quart pot over medium-high heat, and add oil. When oil is hot, pour in popcorn kernels. Cover, and keep pan over heat until first kernel pops. Shake pan gently, close to burner; continue shaking until kernels stop popping, 4 to 5 minutes.
3. Bring lime juice to a boil in a small skillet over medium heat. Reduce heat; cook until liquid is reduced to 1/2 tablespoon. Add butter, and swirl to melt; add spice mixture. Drizzle over popcorn while stirring to coat evenly. Season with salt, and toss. This popcorn is best eaten the day it is prepared.

Spicy Asian Brittle

For a milder version, eliminate the wasabi peas and red pepper.

Ingredients

Makes 1 1/2 pounds

• 1 1/2 cups almonds, toasted
• 1 1/2 cups cashews, toasted
• 1/2 cup wasabi peas
• 1/2 cup sesame sticks
• 2 tablespoons sesame seeds
• 1 teaspoon crushed red-pepper flakes
• 1 teaspoon ground ginger
• 1 cup sugar
• 3 tablespoons soy sauce

Directions

1. Line a baking sheet with a Silpat baking mat; set aside. In medium bowl, stir together the almonds, cashews, wasabi peas, sesame sticks, sesame seeds, pepper flakes, and ginger.
2. In a medium saucepan over medium high heat, stir together sugar and 1/2 cup water until sugar is dissolved. Bring to a boil, brushing down sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
3. Cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 10 minutes. Remove from heat; stir in the soy sauce, and add nut mixture, stirring to coat.
4. Pour onto prepared baking sheet. Use the back of an oiled spoon to flatten; let cool completely. Break brittle into bite-size pieces. Nut brittle can be stored in an airtight container up to 1 week.

Crunchy Farfalle

Ingredients

Makes 1 pound

• coarse salt
• 1 pound farfalle
• 1 tablespoon freshly grated lemon zest
• 1/2 cup grated Parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 6 cups canola oil
• Freshly ground pepper

Directions

1. Fill a 4-quart saucepan with water, and bring to a boil. Lightly salt water, and add pasta. Cook until half cooked, about 7 minutes. Drain pasta; blot dry.
2. In a small bowl, combine lemon zest, Parmesan, and chives. Set aside.
3. In high-sided medium saucepan over medium-high heat, heat oil until it registers 375 degrees on a deep-fry thermometer. In four batches, carefully transfer pasta to oil, and fry until light brown, about 1 1/2 minutes per batch. Using a wire skimmer or slotted spoon, remove from oil; drain on a paper-towel-lined rimmed baking sheet.
4. While farfalle are still warm, sprinkle each batch with a quarter of the cheese mixture; season with salt and pepper. Farfalle can be stored in an airtight container overnight.

Heart Crisps

Replace the boring crouton cubes in your salads with savory heart-shaped versions. These crisps consist of three layers of phyllo dough filled with Asiago cheese and ground pine nuts. The layers are seasoned with thyme, shaped with a cookie cutter, and then baked. They go well with any mixed green salad or even soups.

Ingredients

Makes about 30

• 1/2 cup toasted pine nuts
• 1/2 cup Finely grated Asiago cheese
• 3 sheets frozen phyllo dough, thawed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves

Directions

1. Preheat oven to 375 degrees. Finely chop pine nuts in a food processor; transfer to a small bowl, and stir in cheese. Lay one phyllo sheet flat on a clean work surface. Generously brush with butter; sprinkle evenly with half the nut mixture. Top with second phyllo sheet; repeat process. Top with third phyllo sheet. Brush with butter; sprinkle with thyme.
2. Using a 2-inch heart-shaped cutter, cut out hearts; transfer to a parchment-lined baking sheet. Lay a sheet of parchment over hearts, and bake until lightly browned and crisp, 12 to 15 minutes.

Butter Trio

Bread won't go ignored at your wedding or shower if you present it with cubes of flavored butter. We used three different savory mixtures for a nice variety.

Ingredients

Makes 1 pound of each butter

• Garlic and Sage, top
• 1 head roasted garlic
• 2 tablespoons finely chopped fresh sage
• Pecan and Date, center
• 1 tablespoon finely grated orange zest
• 4 ounces finely chopped pecans
• 4 ounces finely chopped dates
• Mixed Herb, bottom
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped tarragon
• 3 pounds softened unsalted butter, 12 sticks

Directions

1. For each butter, mix ingredients into 1 pound butter with rubber spatula. Press into 9-by-12 1/2-inch rimmed baking sheet; smooth top. Chill butter until hard, at least 1 hour. Just before serving, stamp out pats of butter with 1-inch square cookie cutter.

Angel Hair Nests

Ingredients

Makes 1 dozen

• 4 pounds icing fondant
• 3 cups light corn syrup

Directions

1. Prepare an ice-water bath; set aside. Lightly coat with vegetable oil a wooden laundry rack or two wooden spoons placed flat on work surface 1 foot apart, with handles extending all the way off the edge of the work surface and spoon bowls taped securely to the surface. Cover floor with newspaper.
2. Bring fondant and syrup to a boil in a small saucepan; cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 15 minutes. Remove from heat; immediately plunge bottom of pan into ice-water bath. Set pan on a towel to keep it from slipping; let sugar cool, stirring occasionally, until 200 degrees.
3. Stand on a stool so you are about 2 feet above work surface. Dip a whisk with the ends cut off, or two forks held back-to-back, into sugar; quickly wave back and forth over wooden rack or spoons using long strokes so strands fall in long threads. Gently wrap strands around your hand to form a nest about 2 inches tall and 4 inches in diameter. Remove nest from your hand; lightly curl one end inward to give it a bottom. Immediately transfer to an airtight container; repeat with remaining sugar to make 11 more nests. If sugar solidifies, reheat just until it reaches 200 degrees, and continue process.

Espresso Swiss Meringues

Ingredients

Makes about 150 meringues

• 5 large egg whites, room temperature
• 1 cup sugar
• 2 tablespoons coffee extract

Directions

1. Preheat oven to 200 degrees. Whisk egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.
2. Transfer bowl to mixer, and whisk on medium-high speed until mixture has cooled and formed stiff, glossy peaks, 6 to 8 minutes. Reduce speed to low and add coffee extract. Raise speed to medium, and whisk until combined, scraping down sides of bowl to ensure uniform coloring.
3. Fill a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825) with meringue. Pipe 1-inch meringues onto parchment-lined baking sheets, spacing 1 inch apart.
4. Bake until hard to the touch but not cracked or browned, 2 to 3 hours. Let cool. Meringues can be stored in an airtight container in a cool, dry place for up to 2 weeks.

Chocolate Fondue

We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.

Ingredients

Makes 1 quart

• 1 pound bittersweet chocolate, coarsely chopped
• 2 cups heavy cream

Directions

1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.

Mini Doughnuts

Ingredients

Makes 75

• 2 envelopes (2 scant tablespoons) active dry yeast
• 3/4 cup warm water (110 degrees)
• 31/4 cups all-purpose flour, plus more for surface
• 2 tablespoons warm buttermilk (110 degrees)
• 1/2 cup sugar
• 1 teaspoon salt
• 6 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Vegetable-oil cooking spray
• Vegetable oil, for deep-frying
• 1 cup superfine sugar, for coating

Directions

1. In the bowl of a mixer, stir 1 envelope yeast into 1/2 cup plus 2 tablespoons warm water. Let stand until foamy, 5 minutes. Add 1 cup flour. Beat on low speed until well combined. Cover, and refrigerate overnight. Bring to room temperature.
2. In another bowl, combine remaining 1 envelope yeast, 2 tablespoons warm water, and buttermilk. Let stand until foamy, 5 minutes. Combine sugar, salt, and remaining 2 1/4 cups flour in the bowl of a mixer. Add buttermilk mixture, egg yolks, and butter. Beat on low speed until dough comes together, about 2 minutes.
3. Add flour-yeast mixture. Beat until dough is soft and sticky, 3 to 4 minutes. On a floured surface, knead dough a few turns into a ball. Place dough, smooth side up, in a bowl coated with cooking spray. Cover, and let stand in a warm place until doubled in bulk, 3 to 4 hours.
4. Divide dough into thirds, and cover with plastic wrap. Roll each piece to 1/4 inch thickness on a floured surface. Using a 1 1/2-inch round cutter, cut out doughnuts; using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined baking sheet. Let stand in a warm place for 15 minutes.
5. Fill a saucepan halfway with oil and heat to 350 degrees. Fry doughnuts, turning once, until golden brown, about 1 minute. Drain on paper towels. Coat with sugar while warm, and serve immediately.

Salmon-Mousse Cucumber Cups

Ingredients

Makes 24 hors d'oeuvres

• 1/2 teaspoon unflavored gelatin
• 1 tablespoon lemon juice
• 3 tablespoons boiling water
• 1 1/2 tablespoons chopped onion
• 1 1/2 teaspoons prepared horseradish
• 6 ounces smoked salmon
• 1/2 cup creme fraiche
• 1/8 teaspoon hot-pepper sauce
• 1/8 teaspoon paprika
• Coarse salt and freshly ground pepper
• 1/4 cup heavy cream
• 2 to 3 English cucumbers
• Dill sprigs, for garnish

Directions

1. Sprinkle gelatin over lemon juice and 1 1/2 teaspoons cold water in a small bowl, and let stand until softened, about 5 minutes. Whisk boiling water into gelatin mixture until incorporated.
2. Puree gelatin mixture with onion and horseradish in a food processor until smooth. Add salmon, creme fraiche, hot-pepper sauce, and paprika. Season with salt and pepper. Process until smooth.
3. Whip cream in a medium bowl until stiff peaks form. Fold whipped cream in-to salmon mixture.
4. Peel cucumbers, slice 1 inch thick, and scoop out some of the top of each slice to create a small cavity. (Cucumber cups can be covered with a damp paper towel and wrapped tightly in plastic; refrigerate for up to 1 day before filling.) Using a pastry bag fitted with an Ateco star tip #20, pipe mousse into cucumber cups, about 1 tablespoon per cup. Garnish with dill. Chill cucumber cups until mousse is set, about 30 minutes. Serve immediately.

Radish and Feta on Mini Pitas

Ingredients

Makes about 18 hors d'oeuvres

• 1 package mini pitas
• 4 ounces feta cheese, preferably ��Bulgarian, thinly sliced
• 3 to 4 radishes, thinly sliced
• 1 jar (14 ounces) hot pickled peppers, such as Peppadew, chopped
• Extra-virgin olive oil, for drizzling
• Coarse salt and freshly ground pepper

Directions

1. Drizzle with oil, and season with salt and pepper. Serve immediately.

White Summer Rolls Recipe

Creamy, starchy, salty, crunchy, cheesy -- here's plenty of proof that plain white can be every bit as thrilling to the taste buds as it is to the eyes.

Ingredients

Makes about 24

• 1/4 cup rice wine vinegar, unseasoned
• 1 teaspoon freshly squeezed lime juice
• 1 tablespoon mirin
• 1 1/2 teaspoons sugar
• 3/4 teaspoon red-pepper flakes
• 1 teaspoon coarse salt
• 24 rice-paper wrappers
• 2 cucumbers, peeled, seeded, and cut into 1/4-inch-thick matchsticks, 4 inches long
• 1 daikon radish, peeled, sliced, and cut into 1/4-inch-thick matchsticks, 4 inches long
• 12 ounces firm or extra-firm tofu, in water, pressed at least 1 hour and up to overnight, cut into 1/4-inch-thick matchsticks, 4 inches long
• 4 ounces vermicelli noodles, cooked
• 24 leaves mint or basil
• 3 1/2 ounces enoki mushrooms

Directions

1. Make sauce: Stir vinegar, lime juice, mirin, sugar, red-pepper flakes, and salt in a nonreactive bowl. Let stand 15 minutes to infuse; strain. Refrigerate, covered, in a nonreactive bowl until ready to use, up to 3 days.
2. Make summer rolls one at a time: Submerge a rice-paper wrapper in warm water until soft and translucent, 30 to 45 seconds. Lay on a board; cut off 1 inch from left side (for top of roll). Lay about 6 pieces of cucumber, 6 pieces of daikon radish, and 4 pieces of tofu across the wrapper, placing one end at cut edge. Add scant 1/4 cup noodles, 1 mint or basil leaf, and about 8 enoki mushrooms (sticking out 1 inch). Roll wrapper tightly; trim right side level (for bottom). Transfer to a tray; cover with a kitchen towel while assembling remaining rolls. Refrigerate summer rolls, covered, until ready to serve, up to 2 hours. To serve, stand rolls on end, with mushrooms pointing up. Serve with sauce.

Red Potatoes with Sour Cream and Caviar

Choose the smallest, most blemish-free red-skinned potatoes, allowing two to three per person. You can either boil or bake the potatoes -- either will work for this dish.

Ingredients

Makes 32 hors d'oeuvres

• 16 small red potatoes, cooked and chilled
• 2 1/2 tablespoons sour cream
• 4 teaspoons caviar
• Snipped chives, for garnish

Directions

1. With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately.

Potato Rounds with Horseradish Creme Recipe

Ingredients

Makes about 64

• 2 pounds small white potatoes
• 1/4 teaspoon coarse salt, plus more for sprinkling
• 1 cup heavy cream
• 3 ounces fresh horseradish, thinly sliced
• 1/2 cup creme fraiche
• 4 scallions, white part only, sliced thinly

Directions

1. Place potatoes in a stockpot; add water to cover, and salt lightly. Bring to a boil; cook until tender when pierced, about 15 minutes. Drain; let cool completely. Refrigerate until ready to assemble, up to 2 days.
2. Heat cream in a small pan over medium heat, just until simmering. Remove from heat; stir in horseradish. Cover; refrigerate 2 hours or overnight to infuse. Strain into cold bowl; discard horseradish. Refrigerate, airtight, up to 1 day. Just before serving, add creme fraiche and salt. Whisk until medium peaks form. Place in a pastry bag fitted with a small star tip.
3. Slice potatoes 1/2 inch thick; cut out using a 1-inch fluted cutter. Sprinkle with salt. Pipe on horseradish cream; top with scallions. Chill; serve cold.

Luster-Dusted Meringues Recipe

Ingredients

Makes 12

• 2 teaspoons orange extract, plus more if needed
• 1 teaspoon luster dust, in equal parts bronze and silver (Sugarcraft)
• 12 meringue kisses (store-bought or homemade; see our recipe)

Directions

1. Mix extract and luster dust in a small bowl. Dip bottoms of meringues into liquid, swirling to coat a bit of the sides. Set meringues on wire rack to dry. If liquid stiffens, stir in drops of extract to achieve the original consistency. Store airtight until serving, up to 2 days.

Mushroom and Blue Cheese Crackers

Ingredients

Makes 3 dozen

• 1/4 ounce dried wild mushrooms, about 1/2 cup
• 8 tablespoons (1 stick) unsalted butter, softened
• 8 ounces blue cheese, crumbled
• 2 cups all-purpose flour, plus more for dusting
• 1 1/4 teaspoons freshly ground pepper
• 1/4 cup milk
• coarse salt

Directions

1. Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.
2. Preheat oven to 350 degrees. In the bowl of a mixer fitted with the paddle, mix butter and blue cheese on medium until combined. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until dough comes together (the dough will be quite stiff).
3. Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside. On a lightly floured work surface, roll out one disk to be 1/16 inch thick. Cut out crackers with a 31/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt.
4. Repeat with remaining dough. Bake until golden brown, about 22 minutes. Let cool completely on a wire rack. Store crackers in an airtight container up to 1 week.

Comfort-Food Hors d'Oeuvres

Ingredients

Makes 84 one-ounce servings

• 1/2 cup unsalted butter, plus more for ramekin
• 6 slices good-quality white bread, crusts trimmed, torn into cubes
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere cheese
• Salt and pepper, to taste
• 1 pound elbow macaroni, cooked 2 to 3 minutes less than package

Directions

1. Preheat oven to 375 degrees. Butter 84 one-ounce ramekins. In a small pan over medium heat, melt 2 tablespoons butter; toss with bread in a medium bowl.
2. Heat milk over medium heat until just steaming. Melt remaining butter in a deep skillet over medium heat. When butter bubbles, stir in flour; cook, stirring, 1 minute. Whisking constantly, slowly pour in hot milk, bring to a boil, and cook until thick enough to coat back of spoon.
3. Remove from heat. Stir in nutmeg, cayenne, 3 cups cheddar, 1 1/2 cups Gruyere, salt, and pepper. Stir in macaroni.
4. Pour into ramekins. Sprinkle with remaining cheeses and breadcrumbs. Bake until browned, about 30 minutes.

Frozen Ginger Lemonade

Ingredients

Serves 6

• 11/2 cups sugar
• 31/2 cups water
• 3 to 4 large slices (31/2 inches long and 1/4 inch thick) peeled fresh ginger
• 2 cups fresh lemon juice (from about 8 lemons)
• Lemon rounds, for garnish

Directions

1. Bring sugar and 1 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in ginger. Remove from heat. Let cool.
2. Transfer ginger pieces to a blender with remaining 21/2 cups water, and blend until finely chopped. Strain, discarding solids. Pour ginger water into syrup, and stir in lemon juice. Pour into a 9-by-13-inch metal baking pan, and freeze overnight.
3. Break frozen mixture into chunks, and transfer to a bowl. Whisk until slushy. Divide among glasses, and garnish with lemon rounds.

Lemon Champagne Bombe

Ingredients

Serves 8

• 2 pints lemon sorbet, such as Sharon's, softened
• 3 pints champagne sorbet, such as Ciao Bella, softened

Directions

1. Spread lemon sorbet into bottom and up sides of a 10-cup fluted pudding mold. Freeze until firm, about 1 hour. Fill bowl with champagne sorbet, and smooth top of bombe. Cover with plastic wrap, and freeze overnight (or up to 1 week).
2. Dip mold in hot water to make it easier to unmold. Invert onto a cake stand, and remove mold. Serve, or freeze 2 hours more to firm the outside before serving.

Beet-and-Goat-Cheese Salad Hors d'Oeuvres

Ingredients

Serves 16 to 20

• 1 tablespoon Champagne vinegar
• Salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• Vegetable oil, for deep-frying
• 4 medium beets, peeled, cut into 1/8-inch-thick slices
• 6 ounces goat cheese
• 1 cup micro greens (sidwainer.com)

Directions

1. Combine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in olive oil until dressing is emulsified.
2. Fill a cast-iron pot halfway with oil, and heat to 350 degrees. Add beet slices that are at least 2 inches in diameter (reserve remaining slices for another use). Cook for 90 seconds. Remove with a slotted spoon. Drain on paper towels. Sprinkle with 1 tablespoon salt. Chips can be stored in an airtight container for up to 3 days.
3. Place 1/2 teaspoon goat cheese on each beet chip. Top each with about 5 greens. Drizzle with dressing.

Brown-Sugar-Meringue Buttercream

Ingredients

Makes 6 cups

• 1 1/4 cups lightly packed light-brown sugar
• 5 large egg whites
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Directions

1. In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites. Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
2. Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes. Switch to paddle attachment; add butter 1 tablespoon at a time. Stir in vanilla. If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.

Viennese Coffee Float

Ingredients

Makes 8

• 
  
• 2 cups Homemade Chocolate Ice Cream, or store-bought, softened
• 1/2 cup strongly brewed cold espresso
• 1/4 cup chocolate-hazelnut spread, (such as Nutella)
• 
  
• 1 cup sugar
• 2 cinnamon sticks
• 2 tablespoons Jamaican rum
• 
  
• 1 cup heavy cream
• 1/4 cup chocolate-hazelnut spread, (such as Nutella)
• 
  
• 24 ounces strongly brewed hot coffee
• Cocoa-Dusted Coffee Marshmallows, for garnish
• 1 cup unsweetened whipped cream
• Vietnamese or regular ground cinnamon, for sprinkling

Directions

1. Make the flavored ice cream: Stir together ice cream, espresso, and hazelnut spread in an airtight container. Freeze until firm, about 1 hour (up to 1 week).
2. Make the syrup: Stir sugar, cinnamon sticks, and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove from heat. Stir in rum. Let cool completely. Strain into an airtight container; discard cinnamon sticks. Refrigerate overnight (up to 1 month).
3. Make the hazelnut whipped cream: Put cream and hazelnut spread into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed until light brown and well combined, about 5 minutes. Raise speed to medium-high; beat until soft peaks form.
4. To assemble each drink: Using a 1 1/2-inch ice cream scoop, put 3 scoops ice cream into a small coffee cup or 6-ounce glass. Pour in 1 tablespoon syrup, then 3 ounces hot coffee. Add a dollop of hazelnut whipped cream and a dollop of plain whipped cream; swirl together with a spoon. Drizzle more syrup over top; sprinkle with cinnamon. Serve immediately, garnished with marshmallows.

Roasted Mixed Nuts

Ingredients

Makes 6 cups

• 3/4 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• 2 cups toasted pecans
• 2 cups toasted almonds
• 2 cups toasted walnuts
• 1/4 cup pure maple syrup
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh sage

Directions

1. Preheat oven to 350 degrees. Whisk syrup, oil, herbs, salt, and pepper in a large bowl.
2. Add nuts; stir to coat. Spread mixture into an even layer on a parchment-lined rimmed baking sheet.
3. Bake, stirring occasionally and rotating sheets halfway through, until nuts are dry and golden, 15 to 18 minutes. Spread nuts in a single layer on parchment paper to cool.

Fresh-Herb Deviled Eggs

Ingredients

Makes 2 dozen

• 12 medium eggs
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon sherry vinegar
• 1 1/2 teaspoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh chervil, plus sprigs for garnish
• Coarse salt and freshly ground pepper

Directions

1. Prepare an ice-water bath; set aside. Put eggs in a medium saucepan. Cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 6 minutes. Transfer to ice-water bath to cool.
2. Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl.
3. Stir mayonnaise, mustard, vinegar, parsley, chives, tarragon, dill, and chervil into yolks. Season with salt and pepper.
4. Transfer yolk mixture to a pastry bag fitted with a pastry tip with at least a 1/4-inch opening. Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with chervil sprigs. Eggs can be refrigerated in airtight containers up to 3 hours.

Honey-Vanilla Chocolate Truffles

Ingredients

Makes 40 truffles

• 1 cup honey, preferably floral or acacia
• 1 cup heavy cream
• 2 vanilla beans, split lengthwise and seeds scraped, pods reserved
• Coarse salt
• 20 ounces bittersweet chocolate (preferably Valrhona 70 percent cacao), finely chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, cut into small pieces
• Unsweetened Dutch-process cocoa powder (preferably Valrhona), for coating
• Swiss Meringue Buttercream Flowers, well chilled

Directions

1. Line a 13-by-9-inch baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Heat honey, cream, vanilla seeds and pods, and a pinch of salt in a medium saucepan over medium heat, stirring frequently to dissolve honey, until mixture just begins to simmer. Remove from heat, cover, and let steep for 20 minutes.
2. Place chocolate in a food processor. Uncover cream mixture, and bring to a simmer. Immediately strain through a fine sieve over chocolate; discard vanilla pods. Let chocolate mixture stand for 1 minute. Process until smooth, add butter, and process until butter is incorporated, about 1 minute. The mixture should have the consistency of pudding.
3. Pour into baking dish, press plastic wrap directly on surface of chocolate mixture, and refrigerate until very firm, about 2 hours. Uncover, use plastic wrap overhang to lift out hardened chocolate, and place on a cutting board. Dip a 1 1/2-inch round cutter in hot water, wipe dry, and cut out a chocolate round. Repeat, dipping and drying cutter frequently, with remaining chocolate mixture. If chocolate mixture becomes too soft, refrigerate again until firm. Rounds should be 1 inch tall; if necessary, trim tops. (Enjoy scraps, or melt again over low heat, chill in a lined baking dish, and cut.)
4. Roll each round in cocoa powder, shaking off excess, and transfer to a parchment-lined baking sheet. Cover, and refrigerate until ready to serve (up to 1 week). Just before serving, top with well-chilled buttercream flowers.

Deviled Quail Eggs

Ingredients

Makes 2 dozen

• 12 quail eggs
• 6 slices thin pumpernickel bread
• 1/4 cup creme fraiche
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1 ounce sevruga caviar
• Dill sprigs, for garnish

Directions

1. Prepare an ice-water bath; set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Cover pan; bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Remove eggs one at a time; pat dry with paper towels. Peel, and place in a medium bowl. Cover with plastic wrap; refrigerate until ready to use, up to 6 hours.
2. Preheat oven to 300 degrees. Using a 1 1/8-inch round cookie cutter, cut out four rounds from each bread slice. Arrange rounds in a single layer on baking sheets, and bake, turning once, until dried out and lightly toasted, about 10 minutes. Let cool on a wire rack.
3. Combine creme fraiche and mustard in a small bowl. Cut eggs in half lengthwise; gently remove yolks. In a small bowl, mash yolks with a fork until completely smooth. Stir in 2 tablespoons creme-fraiche mixture, and season with salt and pepper. Transfer to a pastry bag fitted with an Ateco number 27 star tip, and pipe into empty egg halves.
4. Spread a small amount of remaining creme-fraiche mixture on each bread round. Place an egg on top of each; add some caviar, and garnish with a sprig of dill. Serve immediately.

Dessert Wine Gelees with Citrus Fruit

Ingredients

Makes about 4 1/2 dozen

• 5 tablespoons cold water
• 3 packages unflavored gelatin , about 3 tablespoons total
• 1/2 cup sugar
• 1/2 cup water
• 1 cup orange muscat dessert wine
• 1 1/4 cups Sauternes or similar sweet wine
• 1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions

1. Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
2. Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.
3. Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
4. To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

Ginger Cookies

Ingredients

Makes 3 dozen 3-inch cookies

• 3 1/2 cups all-purpose flour
• 1 1/3 cups unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 3/4 teaspoon ground ginger
• 5 egg yolks

Directions

1. Heat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, butter, sugar, baking powder, salt, and ginger on low speed until the mixture is just combined but still crumbly, about 3 minutes.
2. Add the egg yolks, and mix 1 additional minute. Divide the dough into thirds, shape each into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour, or overnight.
3. On a clean, lightly floured work surface, roll the dough to 1/8-inch thickness. Cut out cookies to a shape corresponding to the Blancemange mold, or use a 3-inch oval cutter and transfer to a baking sheet; refrigerate until firm. Continue rolling process with remaining dough, using scraps as needed.
4. Bake until the edges are light golden, about 10 to 12 minutes. Cool completely on a wire rack. Store in an airtight container up to 3 days.

Potato Gaufrettes with Salmon and Dill Sauce

Ingredients

Makes about 45

• FOR THE SAUCE
• 1/2 cup creme fraiche
• 1 tablespoon freshly squeezed lemon juice, plus 3 1/2 teaspoons grated lemon zest, plus more zest for garnish
• 1 tablespoon capers, drained and finely chopped
• 1 tablespoon finely chopped shallot
• 2 tablespoons finely chopped fresh dill, plus sprigs for garnish
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• FOR THE CHIPS
• 2 large russet potatoes, peeled
• Canola oil, for frying
• 1/2 teaspoon coarse salt
• FOR ASSEMBLY
• 3 ounces cured smoked salmon, thinly sliced, cut into 1 1/2-inch pieces

Directions

1. Make the sauce: Whisk together creme fraiche, lemon juice and zest, capers, shallot, dill, salt, and pepper in a small bowl. Refrigerate, covered, at least 1 hour (up to 6 hours). Makes about 3/4 cup sauce.
2. Make the chips: Using a mandoline fitted with a waffle blade or the ridged slicer on a box grater, cut each potato into 1/8-inch-thick slices, rotating a quarter turn after each slice to create a waffle pattern (discard end slices). Transfer to a large bowl of cold water while working to prevent discoloration. Potatoes can be refrigerated in water overnight.
3. Heat about 5 inches of oil in a medium, heavy stockpot until it registers 350 degrees.on a deep-fry thermometer. Meanwhile, drain potatoes, and dry. Working in batches of about 8, fry potatoes, flipping once, until pale golden brown and crisp, about 1 minute 15 seconds per side. Using a slotted spoon, transfer to paper towels to drain. Season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Let cool completely.
4. To assemble: Top each chip with a piece of salmon and about 1/2 teaspoon sauce. Garnish with lemon zest and a sprig of dill. Serve immediately.

Gorgonzola Dolce with Figs and Port

Ingredients

Makes 2 dozen

• 6 ounces Gorgonzola dolce
• 4 ounces cream cheese, softened
• 24 slices of white bread
• FOR THE PORT SAUCE
• 1/2 cup ruby port
• 2 tablespoons honey
• 10 whole black peppercorns
• 2 whole cloves
• FOR THE GARNISH
• 6 ripe figs, quartered
• 1 ounce mache

Directions

1. Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
2. Stir together cheeses; spread on bread with a small offset spatula.
3. Using a 2-inch round cutter, cut bread into rounds.
4. Top with figs, and drizzle with port sauce.
5. Garnish with mache, and serve.

Spicy Shrimp and Avocado

Ingredients

Makes 2 dozen

• 1 ripe avocado, halved and pitted
• 1 teaspoon fresh lime juice
• Coarse salt
• 6 slices of white bread
• 2 tablespoons olive oil
• 2 teaspoons achiote paste
• 24 medium shrimp (about 1/2 pound), peeled and deveined
• 2 tablespoons sour cream
• 1 ounce golden fish roe
• Fresh cilantro, for garnish

Directions

1. Scoop avocado flesh into the bowl of a food processor. Add lime juice, and season with salt; process until smooth. Transfer to a small bowl; set aside.
2. Preheat oven to 300 degrees. Arrange bread slices on a baking sheet, and bake, turning once, until dried out and slightly toasted, 10 to 14 minutes. Let cool on a wire rack.
3. Heat a large skillet over medium heat. Add oil and achiote paste, and cook, stirring, 1 minute. Add shrimp; cook, stirring occasionally, until shrimp are pink and cooked through, about 4 minutes. Transfer to a bowl, and let shrimp cool slightly.
4. Using a small offset spatula, spread 1 tablespoon avocado puree on each bread slice. Using an 1 1/2-inch round cookie cutter, cut out 4 rounds from each slice. Top each round with a shrimp; top shrimp with sour cream and fish roe. Garnish with cilantro. Serve immediately.

Phyllo Purses

Ingredients

Makes 2 dozen

• 2 tablespoons olive oil
• 2 medium shallots, finely chopped
• 1 pound white mushrooms, finely chopped
• 1 teaspoon course salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons creme fraiche
• 2 tablespoons fresh chervil, chopped
• 6 sheets of frozen phyllo dough, thawed
• 6 tablespoons unsalted butter, melted
• 24 fresh chives
• 1 ounce osetra caviar

Directions

1. In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
3. Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.

Pan Tomate

Ingredients

Makes 2 dozen

• 8 tablespoons (1 stick) unsalted butter, softened
• 2 tablespoons tomato paste
• 1 teaspoon sherry vinegar
• 1/2 teaspoon coarse salt, plus more for seasoning
• Freshly ground pepper
• 24 slices white bread
• 1 garlic clove, lightly smashed
• 6 ounces Serrano ham, thinly sliced
• 5 oil-packed sun-dried tomatoes, drained and thinly sliced
• 2 sprigs oregano, leaves pulled from stems

Directions

1. Preheat grill or broiler. In a small bowl, stir together butter, tomato paste, sherry vinegar, and salt; season with pepper. Set aside.
2. Place bread on grill or under broiler until lightly toasted on both sides. Transfer to a wire rack; rub top of each slice with garlic, and let cool.
3. Using a small offset spatula, spread 1 teaspoon tomato butter on each bread slice; top with a ham slice. Using a 2-inch square cookie cutter or serrated knife, cut out squares. Spread a dab of tomato butter on ham; garnish with sun-dried tomato and oregano. Serve immediately.

Goat-Cheese Appetizer

Ingredients

Makes 48

• 11 ounces fresh goat cheese
• 4 ounces coarsely chopped pisatchio nuts
• 48 washed and dried baby spinach leaves

Directions

1. Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small, shallow bowl. Roll each cheese ball in the nuts to coat evenly.
2. The cheese balls can be prepared the day before the event. Store them in the refrigerator in an airtight container until ready to serve.
3. To serve, arrange the spinach leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.

Potatoes with Creme Fraiche and Bacon

Ingredients

Makes 2 dozen

• 3 medium leeks, white and pale-green parts only, washed well, and drained
• 2 teaspoon course salt
• 12 small round red potatoes
• 5 slices of thick-cut bacon
• 2 1/2 tablespoon creme fraiche , or sour cream
• course freshly groun pepper

Directions

1. Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.
2. Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.
3. Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.

Wonton Napoleons

Ingredients

Makes 2 dozen

• 3/4 cup ricotta cheese
• 18 wonton wrappers, thawed if frozen
• 3 tablespoons unsalted butter, melted
• 1 3/4 teaspoons coarse salt
• 1 small red bell pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Pinch of freshly ground white pepper
• 3 black olives, pitted and cut lengthwise into eighths
• 24 basil sprigs

Directions

1. Put the ricotta cheese into a cheese cloth-lined sieve; press gently to release some of the liquid. Set sieve into a bowl; refrigerate at least 1 hour, or overnight.
2. Preheat oven to 350 degrees. Cut each wonton wrapper into four 1 1/4-inch squares. Brush each with melted butter; place on a parchment-lined baking sheet. Sprinkle with 1 teaspoon salt, and bake until golden brown, about 12 minutes. Let cool on a wire rack.
3. Preheat broiler. Place bell pepper in a small roasting pan. Broil until the pepper's skin begins to blister, about 2 minutes; turn to blister on all sides. Place in a small heat-proof bowl; cover with plastic wrap, and set aside until cool. Peel bell pepper; cut in half, and discard seeds and ribs. Cut flesh into 1/8-inch-thick strips. Set aside.
4. Pulse the ricotta cheese, parsley, white pepper, and remaining 3/4 teaspoon salt in a food processor until smooth, about 30 seconds. Transfer mixture to a pastry bag fitted with an Ateco number 822 star tip. Pipe a small amount of cheese onto each wonton square. Stack squares to create three-layered napoleons; garnish each with equal amounts of red pepper strips and black olive slices, and a basil sprig. Serve immediately.

Dacquoise

Ingredients

• 1 tablespoon unsalted butter, softened
• 1/4 cup all-purpose flour
• 1 cup finely ground blanched almonds
• 1/2 cup superfine sugar
• 3/4 cup confectioners' sugar
• 4 large egg whites

Directions

1. Heat oven to 200 degrees. Line a baking sheet with parchment paper. Brush with 1 tablespoon butter; coat with flour. Set aside.
2. Whisk together the almonds, 1/4 cup superfine sugar, and the confectioners' sugar; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they form soft peaks. One tablespoon at a time, slowly add remaining 1/4 cup superfine sugar; continue to beat until mixture forms stiff peaks. Fold in the nut mixture. Spread the mixture onto the prepared baking sheet until it is 1/4 inch thick.
3. Bake the dacquoise 2 hours; then turn off the oven, and leave inside until completely cooled, about 30 minutes.
4. Using a serrated knife, carefully cut dacquoise into three 4-by-7-inch pieces. Wrap each piece individually in plastic wrap, and set aside. Save the leftover dacquoise for another use. The dacquoise can be made several days in advance and stored in an airtight container in a cool, dry place.

Raspberry Chicken Salad in Mini Pitas

Ingredients

Makes 16 sandwiches

• 2 1/2 teaspoons coarse salt, plus more for seasoning
• 1 tablespoon whole peppercorns
• 3 small shallots, 2 thinly sliced, the other minced
• 1 boneless skinless chicken breast
• 2 tablespoons red-wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon ground cardamom
• 3 tablespoons olive oil
• 1/2 fennel bulb, cut into 1/2-inch dice
• 1/2 cup walnuts, toasted and chopped
• Freshly ground pepper
• 1/2 pint fresh raspberries
• 16 mini pitas (4 inches in diameter)
• 1 small bunch mache or frisee

Directions

1. In a medium saucepan, combine 4 cups water, 2 teaspoons salt, the peppercorns, sliced shallots, and chicken; bring to a simmer over medium-low heat, and continue cooking until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate; let cool completely, and cut into 1/2-inch dice.
2. Make the vinaigrette: In a small bowl, whisk together the vinegar, remaining 1/2 teaspoon salt, sugar, minced shallot, and cardamom. Slowly whisk in the oil until mixture is emulsified.
3. In a medium bowl, combine chicken, fennel, and walnuts. Pour vinaigrette over; toss to coat. Season with salt and pepper. Gently fold in raspberries.
4. Slice off 1 inch from one side of each pita; gently open. Fill with a handful of mache; spoon in chicken mixture. Serve.

Green Gazpacho with Poached Shrimp

Ingredients

Makes 24 hors d'oervres

• 8 tomatillos, husked, cut in half
• 1 medium cucumber, peeled if waxy, cut into 1-inch pieces
• 1 green bell pepper, stemmed and quartered
• 1/2 jalapeno pepper, stemmed
• 1/4 cup loosely packed fresh cilantro leaves, plus sprigs for garnish
• 2 sprigs mint leaves
• 1 garlic clove, smashed
• Coarse salt and freshly ground black pepper
• Juice of 2 limes
• Simple Poached Shrimp

Directions

1. Combine tomatillos, cucumber, bell pepper, jalapeno, cilantro leaves, mint, and garlic in the bowl of a food processor. Pulse until smooth. Transfer to a nonreactive bowl. Season with salt and black pepper; stir in lime juice. Cover with plastic wrap; refrigerate 1 hour or up to 1 day.
2. When ready to serve, remove gazpacho from refrigerator. Season with salt and pepper. Spoon into small serving glasses. Remove tails from shrimp, and discard; cut each shrimp into thirds. Top each serving with a few pieces of shrimp, and garnish with cilantro sprigs.

Chocolate-Champagne Truffles in Sparkling Sugar

Ingredients

Makes about 3 dozen

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, coarsely chopped
• 1/4 cup plus 1 Tablespoon Champagne
• 1 tablespoon Cognac
• Coarse sanding sugar, for rolling

Directions

1. Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
2. Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Cranberry Chutney

Ingredients

• 1 ten-ounce bag (about 2 cups) fresh or frozen cranberries
• 1/2 cup sugar
• 1 cinnamon stick
• 1 orange
• 1/2 cup chopped walnuts, toasted

Directions

1. Combine cranberries, sugar, and cinnamon stick in medium saucepan. Grate zest from orange into pan; set aside. With a sharp knife, cut top and bottom from orange. Cut away peel, pith, and outer membrane; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes; discard membranes. Add segments and juice to mixture. Place pan over medium heat and cook, stirring occasionally, until mixture thickens, 15 to 20 minutes.
2. Transfer mixture to clean bowl, remove cinnamon, and stir in walnuts. Let cool. Transfer to airtight container; refrigerate.

Frozen Strawberry Souffles

Ingredients

Makes 16

• 4 pints fresh strawberries, rinsed and hulled
• 4 tablespoons fresh lemon juice
• 3 cups plus 2 tablespoons sugar
• 5 1/2 tablespoons unflavored gelatin
• 3 cups heavy cream

Directions

1. Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.
2. Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1/2 cup of the strawberry puree; return mixture to bowl with remaining strawberry puree.
3. Set bowl in ice bath until mixture is chilled and slightly thickened, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.
4. Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream.

Mango Rosette Tartlets

Ingredients

Makes 1 dozen

• FOR THE PATE BRISEE
• 2 1/2 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 to 1/2 cup ice water
• FOR THE FILLING
• 1/2 cup cold heavy cream
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup creme fraiche
• 2 mangoes, peeled and halved
• 12 small fresh mint leaves

Directions

1. Make the pate brisee: Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, slowly add ice water, and process until dough just comes together. Divide dough in half, and shape each into a disk. Wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
2. Preheat oven to 375 degrees. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness. Cut out 12 circles using a 4-inch round cutter. Fit each circle into 2 1/2-inch tartlet pan. Trim overhang. Refrigerate shells for at least 30 minutes.
3. Place tartlet shells on a baking sheet, and line each with a small square of parchment. Fill with pie weights or dried beans, and bake 15 to 20 minutes. Remove parchment and weights, and bake until golden brown, 10 to 15 minutes more. Let tart shells cool on sheet on a wire rack.
4. Make filling: Whisk cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Fold in creme fraiche. Fit a pastry bag with a 3/8-inch tip (such as Ateco No. 804), and spoon filling into bag. Pipe into tartlet shells, filling each halfway.
5. Cut mango crosswise into 1/8-inch-thick slices. Roll 1 slice, and press in the center of tartlet. Using 3 to 4 more, wrap each slice around last to create a rose shape. Garnish with mint leaves before serving.

Roasted Mixed Nuts

Ingredients

Makes 6 cups

• 3/4 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• 2 cups toasted pecans
• 2 cups toasted almonds
• 2 cups toasted walnuts
• 1/4 cup pure maple syrup
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh sage

Directions

1. Preheat oven to 350 degrees. Whisk syrup, oil, herbs, salt, and pepper in a large bowl.
2. Add nuts; stir to coat. Spread mixture into an even layer on a parchment-lined rimmed baking sheet.
3. Bake, stirring occasionally and rotating sheets halfway through, until nuts are dry and golden, 15 to 18 minutes. Spread nuts in a single layer on parchment paper to cool.

Lemon Curd

Ingredients

Makes 2 cups or enough for 48 sandwiches

• 8 large egg yolks
• 1 cup sugar
• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (from 3 lemons)
• 1/8 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, cold, cut into pieces

Directions

1. Whisk yolks, sugar, lemon zest, and lemon juice in a heatproof bowl set over a pan of simmering water. Continue whisking over medium-high heat until thick enough to coat the back of a spoon and an instant-read thermometer registers 160 degrees, 8 to 10 minutes.
2. Remove from heat. Add salt and the butter, one piece at a time, mixing until smooth. Strain through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate at least 1 hour or up to 1 day.

Sugar-Cookie Cakes Recipe

Ingredients

Makes 64 cookies, enough for 8 cakes

• 8 cups sifted all-purpose flour, plus more for work surface
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups (4 sticks) unsalted butter, softened
• 4 cups sugar
• 4 large eggs
• 4 teaspoons vanilla extract
• Royal Icing
• Small store-bought gum-paste or icing flowers (3/4 inch each)

Directions

1. Sift flour, baking powder, and salt into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough into 4 pieces; flatten each into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight).
2. Preheat oven to 325 degrees,with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to 1/4 inch thick, adding more flour as needed to keep dough from sticking. Using cookie cutters, cut out 2 dozen 3 1/2-inch rounds, 2 dozen 2 3/4-inch rounds, and sixteen 2-inch rounds. Transfer to baking sheets lined with parchment paper as you work, keeping rounds of the same size on the same sheet. Repeat with remaining dough. Chill in freezer until very firm, about 15 minutes.
3. Bake until edges turn golden, 15 to 18 minutes. Transfer cookies to racks; let cool completely. Transfer icing to a pastry bag fitted with a small plain round tip (such as Ateco #6). Pipe around top edges of each cookie, about 1/4 inch from edge; fill in with a thin layer of icing. Smooth with a small offset spatula. (Reserve about 1/4 cup icing for assembling cookie cakes.) Let set, at least 6 hours (or overnight).
4. Stack 3 large cookies, securing with dabs of icing in between. Repeat, stacking 3 medium cookies and 2 small cookies on top. Secure a gum-paste flower on top of each cookie cake using a small amount of icing. Repeat with remaining cookies and icing. Let stand until set, at least 30 minutes, before packaging.

Ice Cream Cups

Ingredients

Makes 48 cups

• 2 large egg whites
• 1/8 teaspoon salt
• 3/4 cup confectioners' sugar
• 1/4 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Vegetable oil cooking spray, for iron
• 2 pints ice cream or sorbet, for serving

Directions

1. Whisk egg whites in a large bowl until soft peaks form. Add salt and 1 tablespoon confectioners' sugar, and whisk until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining 1/2 cup plus 3 tablespoons confectioners' sugar until incorporated. Fold in flour and butter until well combined.
2. Heat a pizzelle iron according to manufacturer's instructions. Coat with cooking spray, place 1 teaspoon batter on the iron, and close cover. Cook until steam subsides and wafer is golden brown, about 1 minute. Remove wafer with an offset spatula. Working quickly, place the wafer in a mini muffin tin and gently push down the center to form a cup. (The wafer will cool and harden almost immediately.) Repeat with remaining batter. Let cool completely. (Wafers can be stored in an airtight container for up to 2 days.)
3. Fill wafers with 1-inch scoops of ice cream or sorbet, and serve immediately.

Citrus Sorbet: Shaping Sorbet Cakes

Ingredients

• Sorbet
• Parchment paper
• Offset spatula
• 3 round cookie cutters, 1 1/4, 2, and 2 1/2 inches
• Cookie sheets

Directions

1. Soften the sorbet for about 15 seconds in a microwave oven.
2. Working on parchment-lined cookie sheet, use a spatula to pack sorbet into the cutters. Smooth tops with spatula. Lift off rings.
3. Put the rounds in the freezer to set, about 1 hour.
4. Stack tiers onto parchment-lined cookie sheets; return to freezer. Just before serving, slide the cakes onto plates; garnish with berries or other fruit. Cakes can be made up to a day in advance.

Peanut Brittle

Ingredients

• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 3/4 cup cold water
• Pinch of salt
• 2 cups salted peanuts
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda

Directions

1. To prepare pan: Spray 9-by-13-inch baking pan with vegetable spray, line with parchment, and spray again. (Use parchment overhang to remove cooled sheets; wrap in plastic, and store flat.)
2. Bring sugar, corn syrup, cold water, and a pinch of salt to a boil over medium-high heat, stirring until dissolved. Using a damp pastry brush, brush away sugar crystals from side of pan. Cook, swirling occasionally, until it reaches 238 degrees on a candy thermometer. Stir in 2 cups salted peanuts; cook about 6 minutes more, stirring often, until light amber. Stir in vanilla and baking soda (mixture will foam up, so be careful). Immediately pour into pan, and spread evenly. Let cool. Can be stored up to 1 month.

Sauternes Sabayon

Ingredients

Makes 6 cups; serves 24

• 8 large egg yolks
• 1/2 cup sugar
• 1/2 cup plus 2 tablespoons Sauternes (or other sweet dessert wine)
• 2 cups heavy cream, cold
• Fruit, for serving

Directions

1. Prepare an ice-water bath. Whisk together yolks and sugar in a heatproof medium bowl set over a pan of simmering water. Add Sauternes, and whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from becoming too hot and the yolks from curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through mixture.) Place bottom of bowl in ice-water bath, and let cool, whisking occasionally, about 10 minutes.
2. Whisk cream in a medium bowl until medium-soft peaks form. Fold cream into yolk mixture. Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours. Serve spooned over fruit.

Lemon Curd

Ingredients

Makes 1 3/4 cups

• 4 large egg yolks
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup fresh lemon juice (from about 4 lemons)
• 2 tablespoons lemon zest
• 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces

Directions

1. Place over a pot of simmering water; whisk until thickened, about 5 minutes. Strain into a small bowl; add butter, and whisk until smooth. Press a piece of plastic wrap directly on surface; refrigerate until cold. Lemon curd will keep, covered and refrigerated, for up to 3 days.

Mocha Spice Cake

Ingredients

makes 9 cups of batter

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3/4 cup Dutch-process cocoa powder, plus more for pans
• 3 cups light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons freshly grated ginger
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1 tablespoon baking soda
• 1/2 teaspoon table salt
• 3 cups sifted cake flour (not self-rising)
• 1 cup sour cream
• 1 1/2 cups hot coffee
• Batter amounts and approximate baking times: 6-inch layer, 3 1/2 cups, 75 minutes; 10-inch layer, 10 cups, 1 hour and 50 minutes; 14-inch layer, 18 cups, 2 hours and 10 minutes.

Directions

1. Place rack in center of oven, and preheat oven to 325 degrees. Butter pans, line bottoms with parchment circles, and butter again. Dust pans and liners with cocoa powder, and tap out excess; set aside.
2. In bowl of mixer fitted with paddle attachment, cream butter on medium until light. Add brown sugar and eggs; beat on medium-high until fluffy, about 2 minutes. Add vanilla, cocoa, fresh ginger, ground ginger, cinnamon, nutmeg, clove, baking soda, and salt; mix well.
3. With mixer on low, add a third of flour; mix just until combined. Add half of sour cream; mix. Repeat with remaining flour and sour cream, ending with flour. Pour coffee into batter; mix until smooth.
4. Pour batter into pans. Bake, rotating 90 degrees halfway through baking, until sides start to pull away from pan and a few crumbs remain on a cake tester that has been inserted in center and removed (batter amounts and baking times follow). Let cool slightly in pans on wire rack. Trim tops level with tops of pans. Set precut corresponding foam boards on top of each tier; invert cakes, and unmold. The contoured top sides will now be facing up. Return cakes, on boards, to rack; let cool completely. Wrap each cake layer with plastic wrap; chill overnight.

Lemon-Slice Bombe

Ingredients

Serves 12

• FOR THE CANDIED LEMON SLICES
• 4 cold lemons, cut into paper-thin rounds with a mandoline, seeded
• 2 cups sugar
• 2 cups water
• FOR THE BOMBE
• 2 pints lemon sorbet, softened
• 4 quarts coconut sorbet, softened

Directions

1. Make the candied lemon slices: Prepare an ice-water bath. Bring a medium saucepan of water to a boil. Remove from heat, and add lemon slices. Let stand 1 minute. Using a slotted spoon, transfer lemon slices to ice-water bath. Let cool, then lay slices on parchment paper to dry.
2. Cut a round of parchment paper to fit inside a large shallow saucepan, and poke a hole in center; set aside. Bring sugar and 2 cups water to a boil in pan, stirring to dissolve sugar. Reduce heat to medium-low. Transfer lemon slices to syrup, and place parchment round directly on surface. Simmer until rinds are translucent, about 35 minutes. Remove from heat, and let lemon slices cool in syrup. Use immediately, or refrigerate in syrup in an airtight container up to 1 week.
3. Drain lemon slices. Line bottom third of a 5-quart bowl with slices. Freeze until set, 30 minutes. Line middle third of bowl with slices, and freeze 30 minutes. Line top third of bowl with slices, and freeze 30 minutes more. (Working in stages will prevent the lemon slices from falling to the bottom of bowl.)
4. Make the bombe: Spread lemon sorbet into bottom and up sides of bowl to make an even layer over lemon slices. Freeze until firm, about 1 hour. Fill bowl with coconut sorbet, and smooth top of bombe. Cover with plastic wrap, and freeze overnight (up to 2 days).
5. Dip bowl in hot water to make it easier to unmold. Invert onto a cake stand, and remove bowl. Serve, or freeze 2 hours more to firm the outside before serving.

Hazelnut Cheesecake Squares

Ingredients

Makes 24

• FOR THE COOKIES
• 1/2 cup finely chopped hazelnuts, toasted, skins rubbed off with a kitchen towel
• 1/2 cup all-purpose flour, plus more for dusting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1/3 cup confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• FOR THE CHEESECAKE
• Vegetable-oil cooking spray
• 7 ounces cream cheese, room temperature
• 6 ounces feta cheese, room temperature
• 4 ounces soft goat cheese, room temperature
• 3/4 cup sugar
• 3 large eggs
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• Boiling water, for filling roasting pan
• 1 lemon, thinly sliced into rounds, each round cut into quarters

Directions

1. Make the cookies: Preheat oven to 350. Whisk together hazelnuts, flour, cornstarch, and salt.
2. With an electric mixer on medium speed, beat butter, confectioners' sugar, lemon zest, and lemon juice until creamy. Add hazelnut mixture, and beat until just combined. Wrap dough in plastic, and refrigerate until firm, about 1 hour.
3. On a lightly floured piece of parchment paper, roll out dough to a generous 1/4 inch thick. Place dough on parchment on a baking sheet, and chill in freezer until firm, about 20 minutes. Cut out twenty-four 1 3/4-inch squares, and transfer to parchment-lined baking sheets. Bake until pale golden brown, about 12 minutes. Let cool on sheets on wire racks. Cookie squares can be stored in an airtight container up to 1 week.
4. Make the cheesecake: Preheat oven to 300 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides. Coat with cooking spray.
5. Process cream cheese, feta, and goat cheese in a food processor until smooth. Add sugar, eggs, honey, lemon zest, and lemon juice, and process until smooth. Pour cheese mixture into prepared dish. Set dish in a large roasting pan, and place in oven. Ladle enough boiling water into roasting pan to come halfway up sides of baking dish. Bake until cheesecake is firm, about 30 minutes.
6. Carefully remove baking dish from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, until firm, at least 2 hours (or up to overnight).
7. Run a knife around edges of dish, then lift up on parchment to remove cheesecake. Using a sharp knife dipped in hot water, trim edges, then cut into twenty-four 1 1/2-inch squares (dipping knife and wiping clean between cuts). Place each cheesecake square on a cookie square, and top with a lemon slice.

Meyer Lemon and Cream Cheese Pound Cake

Ingredients

Makes 9 cups batter

• 4 sticks (1 pound) unsalted butter, room temperature, plus more for pans
• 3 cups all-purpose flour, sifted, plus more for pans
• 2 tablespoons finely grated Meyer lemon zest
• 1 1/2 teaspoons coarse salt
• 3 cups sugar
• 8 ounces cream cheese, room temperature
• 5 large eggs, room temperature
• 2 tablespoons fresh Meyer lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon egg-yellow gel-paste food coloring
• 1/2 teaspoon lemon-yellow gel-paste food coloring (optional)

Directions

1. Preheat oven to 325. Butter cake pans. Dust with flour, and tap out excess.
2. Whisk together flour, lemon zest, and salt in a bowl.
3. With a mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until incorporated after each. Beat in flour mixture in 3 additions, alternating with the lemon juice and vanilla, scraping down sides of bowl as needed. Beat in food coloring.
4. Pour batter into prepared pans (batter amounts and cooking times follow). Bake until a toothpick inserted into centers comes out clean and cakes have pulled away slightly from sides. Let cool completely in pans on wire racks. Run a knife around edges of cakes to loosen. Unmold. Cakes can be wrapped tightly in plastic and refrigerated for up to 1 week.
5. batter amounts and cooking times for 3-inch-deep round pans
6. 6-INCH: 3 cups batter, 55 to 60 minutes
7. 8-INCH: 5 cups batter, 65-70 minutes
8. 10-INCH: 8 cups batter, 70-75 minutes
9. 12-INCH: 12 cups batter, 80-85 minutes
10. 14-INCH: 17 cups batter, 85-90 minutes

Candied Meyer Lemon Zest Curls

Ingredients

Makes about 4 cups

• 12 large Meyer lemons
• 2 cups water
• 4 cups sugar, plus more for decorating

Directions

1. Fill a large bowl with cold water. Using a sharp vegetable peeler, remove zest from each lemon in one continuous strip, working your way around the lemon from one end to the other in a spiral. Place peels in the cold water, and soak for 1 hour (this will make the pith easier to remove). Using a very sharp knife, cut pith from lemon peels. Cut zest into long, thin strips (you can cut the spiral of peel in half or into thirds to make it easier to work with if needed).
2. Place zest strips in a large saucepan, and cover with cold water. Bring to a boil. Strain, reserving zest. Repeat process (boiling and straining) two more times.
3. Return zest to saucepan. Pour 2 cups water and the sugar over zest. Bring to a boil, stirring occasionally until sugar has dissolved. Reduce heat, and simmer until zest is almost translucent, 10 to 15 minutes. Strain, gently shaking zest to remove as much syrup as possible, and transfer to a parchment-lined baking sheet. (Zest will be very sticky.)
4. Fill a bowl with sugar. Toss zest in sugar to coat, then shake off excess. Place on a wire rack to dry, about 5 minutes, keeping zest curled so it dries in that position. Shake off any remaining excess sugar, and continue to dry on rack until hardened, about 30 minutes more. Candied zest can be stored in an airtight container for up to 1 week.

Mini Doughnuts

Ingredients

Makes 75

• 2 envelopes (2 scant tablespoons) active dry yeast
• 3/4 cup warm water (110 degrees)
• 31/4 cups all-purpose flour, plus more for surface
• 2 tablespoons warm buttermilk (110 degrees)
• 1/2 cup sugar
• 1 teaspoon salt
• 6 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Vegetable-oil cooking spray
• Vegetable oil, for deep-frying
• 1 cup superfine sugar, for coating

Directions

1. In the bowl of a mixer, stir 1 envelope yeast into 1/2 cup plus 2 tablespoons warm water. Let stand until foamy, 5 minutes. Add 1 cup flour. Beat on low speed until well combined. Cover, and refrigerate overnight. Bring to room temperature.
2. In another bowl, combine remaining 1 envelope yeast, 2 tablespoons warm water, and buttermilk. Let stand until foamy, 5 minutes. Combine sugar, salt, and remaining 2 1/4 cups flour in the bowl of a mixer. Add buttermilk mixture, egg yolks, and butter. Beat on low speed until dough comes together, about 2 minutes.
3. Add flour-yeast mixture. Beat until dough is soft and sticky, 3 to 4 minutes. On a floured surface, knead dough a few turns into a ball. Place dough, smooth side up, in a bowl coated with cooking spray. Cover, and let stand in a warm place until doubled in bulk, 3 to 4 hours.
4. Divide dough into thirds, and cover with plastic wrap. Roll each piece to 1/4 inch thickness on a floured surface. Using a 1 1/2-inch round cutter, cut out doughnuts; using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined baking sheet. Let stand in a warm place for 15 minutes.
5. Fill a saucepan halfway with oil and heat to 350 degrees. Fry doughnuts, turning once, until golden brown, about 1 minute. Drain on paper towels. Coat with sugar while warm, and serve immediately.

Key Lime Sables

Ingredients

Makes about 80

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 12 tablespoons (11/2 sticks) unsalted butter
• 1 cup confectioners' sugar
• 2 tablespoons finely grated Key lime zest (from about 15 limes)
• 2 tablespoons fresh Key lime juice (from about 5 limes)
• 1 tablespoon fine sanding sugar

Directions

1. Preheat oven to 325 degrees. Whisk together flour and salt.
2. Beat butter and confectioners' sugar with a mixer on medium-high speed until creamy, about 3 minutes. Beat in lime zest and juice. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough in half, shape each half into a disk, and wrap in plastic. Refrigerate for 1 hour (or overnight).
3. On a piece of floured parchment, roll out each portion of dough to 1/4 inch thick. Place dough and parchment on baking sheets, and freeze for 15 minutes.
4. Using a 2-inch fluted cutter, cut out cookies, and space about 1 inch apart on parchment-lined baking sheets. Freeze for 15 minutes. Sprinkle with sanding sugar. Bake until bottoms begin to turn golden brown, 12 to 15 minutes. Let cool slightly on sheets on wire racks, then transfer cookies to racks to cool completely. Sables can be stored in airtight containers for up to 3 days.

Coffee Panna Cotta

Ingredients

Makes 6

• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 1/2 cup very finely ground coffee beans
• Vegetable-oil cooking spray
• 1 tablespoon plus 1 teaspoon unflavored gelatin
• 1 1/2 cups half-and-half
• Vanilla Bean Caramel Sauce

Directions

1. Whisk together cream, sugar, and coffee in a medium saucepan. Bring to a simmer, and cook 5 minutes. Remove from heat. Cover, and let stand 1 hour. Pour into an airtight container, and refrigerate overnight (up to 3 days).
2. Set six 4-ounce ramekins on a rimmed baking sheet, and coat with cooking spray; set aside. Put 6 tablespoons cold water into a small bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
3. Pour coffee mixture through a fine-mesh sieve into a medium saucepan. Bring to a simmer. Add gelatin mixture; whisk until gelatin has dissolved. Simmer 1 minute. Whisk in half-and-half. Return to a simmer; remove from heat. Pour through a fine-mesh sieve into a liquid measuring cup. Divide among prepared ramekins. Let cool completely. Cover with plastic wrap, and refrigerate until set, at least 4 hours (up to overnight).
4. To unmold, briefly dip ramekins, one at a time, into hot water, making sure water does not reach rim; run a knife around edge of each panna cotta, and invert onto a plate. Serve with vanilla bean caramel.

Coconut Souffles

Ingredients

Makes 4 dozen 1-ounce souffles

• 1 coconut
• 4 1/2 teaspoons unsalted butter, plus more for jars
• Granulated sugar, for coating jars
• 2 tablespoons all-purpose flour
• 1 cup canned unsweetened milk, 15 percent fat
• 6 tablespoons confectioners' sugar, plus more for dusting
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure coconut extract
• 1 teaspoon fresh lime juice
• 6 large egg whites
• 1/4 teaspoon cream of tartar

Directions

1. Use a small screwdriver to pierce coconut's "eyes." Drain liquid; discard. Place coconut on a folded kitchen towel; turn and gently tap with a hammer a few inches below eyes to split. Break coconut into pieces, remove white meat, and cut away brown skin. Thinly slice coconut meat on a mandoline or with a vegetable peeler. Measure 1 cup.
2. Preheat oven to 350 degrees, with rack in lower third. Butter sides of twelve 4-ounce canning jars or ramekins, and coat with granulated sugar; tap out excess. Place jars on a baking sheet.
3. In a small saucepan, melt butter over medium-low heat. Add flour, and whisk constantly for 3 minutes. Gradually whisk in coconut milk. Bring to a boil, whisking until thickened, 2 to 3 minutes. Remove from heat, and whisk in 3 tablespoons confectioners' sugar, the vanilla and coconut extracts, and lime juice. Transfer to a medium bowl.
4. In the bowl of a mixer fitted with a whisk, beat egg whites and cream of tartar on medium until soft peaks form, about 3 minutes. Gradually add remaining 3 tablespoons confectioners' sugar. Raise speed to high; beat until stiff peaks form, about 1 minute. Whisk reserved coconut mixture to loosen; whisk one-third of egg whites into it to lighten. Gently fold in remaining egg whites. Pour into prepared jars or ramekins, filling to 1/4 inch below rims. Place several strips of coconut on each; add stickers to jars, if using. Bake until puffed and golden brown, about 15 minutes. Dust with confectioners' sugar, and serve immediately.

Funnel Cakes

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup packed light-brown sugar
• 3 large eggs
• 2 1/4 cups whole milk
• 1/2 teaspoon pure vanilla extract
• 1 1/2 quarts canola oil, for frying
• Confectioners' sugar, for dusting

Directions

1. Sift flour, baking powder, and salt into a medium bowl. Add brown sugar. Whisk eggs, milk, and vanilla in another bowl. Whisk in flour mixture until smooth.
2. Heat oil in a large saucepan until a deep-fry thermometer registers 375 degrees. Place batter in a pastry bag fitted with a 1/4-inch round tip. Holding a wok sieve just below oil's surface, pipe batter into oil over sieve, swirling it onto itself to create a 3-inch rosette shape. Fry, turning once, until golden on both sides. Drain on a paper-towel-lined plate. Repeat with remaining batter. Just before serving, dust with confectioners' sugar.

Vanilla Buttercream

Ingredients

Makes about 15 cups

• 6 large eggs, separated
• 1 1/2 cups sugar
• 2 cups whole milk
• 1 teaspoon pure vanilla extract
• 6 cups (12 sticks) unsalted butter, softened

Directions

1. Put egg yolks and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale and thickened, 2 to 3 minutes.
2. Bring milk and vanilla to a boil in a medium saucepan. Remove from heat. Whisk about one-third of the liquid into yolk mixture. Pour mixture back into pan with remaining custard; whisk to combine. Cook over medium heat, stirring constantly, until mixture registers 185 degrees on an instant-read thermometer. Remove from heat; strain. Refrigerate until cool.
3. Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in chilled custard.
4. Heat egg whites and remaining 1 cup sugar in the clean heatproof bowl of an electric mixer set over a pan of simmering water, whisking constantly, until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on high speed until stiff peaks form.
5. Add egg-white mixture to butter mixture; beat on medium-high speed until smooth. Refrigerate in an airtight container up to 3 days; bring to room temperature, and beat before using.

Chocolate Candies

Ingredients

Makes 48 candies

• 1 pound bittersweet chocolate, chopped into small pieces
• 1 pound white chocolate, chopped into small pieces
• 1/4 cup unsweetened shaved coconut, toasted
• 1/4 cup pistachio slivers

Directions

1. Line 1-ounce mini muffin tins with paper liners; set aside. Place bittersweet chocolate in a medium heatproof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool about 5 minutes.
2. Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with toasted coconut or pistachios. Repeat with white chocolate, first melting as in step 1.
3. Transfer pan of white-chocolate candies to the refrigerator until set, about 20 minutes. Allow bittersweet-chocolate candies to set at room temperature about 1 hour.

Mexican Wedding Cookies

Ingredients

Makes 20

• 1 cup almonds, plus 40 more for decorating
• 2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 ounces (2 sticks) unsalted butter, softened
• 2 1/4 cups sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 large egg white, beaten

Directions

1. Preheat oven to 350 degrees. Spread 1 cup almonds on a baking sheet; toast until fragrant, about 12 minutes. Let cool.
2. Put toasted almonds, flour, salt, and cinnamon in a food processor; process until almonds are finely chopped, about 1 minute. Set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners' sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts, and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets, spaced 2 inches apart. Flatten each ball slightly with your palm.
5. Toss 1 tablespoon beaten egg white and remaining 40 whole almonds in a small bowl to coat. Press two almonds into each cookie.
6. Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.
7. Place remaining 1 1/4 cups confectioners' sugar in a medium bowl. Roll warm cookies in sugar, reserving any remaining sugar. Return cookies to baking sheets. Let cookies cool 15 minutes, and roll again. Store in an airtight container up to 1 week.

Basic Gingerbread Cookies

Ingredients

Makes about 16 large cookies

• 6 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup dark-brown sugar, packed
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground clove
• 1 teaspoon finely ground black pepper
• 1 1/2 teaspoons salt
• 2 large eggs
• 1 cup unsulfured molasses

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.

Cherry Almond Cake

Ingredients

Makes about 13 cups batter

• FOR THE ALMOND CAKES:
• Vegetable-oil cooking spray
• 4 cups blanched almond flour
• 1 1/2 cups cake flour (not self-rising)
• 5 cups confectioners' sugar
• 34 egg whites, room temperature
• 2 1/4 cups light-brown sugar
• 2 teaspoons cream of tartar
• 8 pounds marzipan, plus more for cake board
• Royal icing, tinted to match marzipan
• Marzipan cherries

Directions

1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Sift together flours and confectioners' sugar. Set aside.
2. Put egg whites, brown sugar, and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Gently fold in flour mixture. Divide batter among prepared pans, smoothing tops with an offset spatula.
3. Bake until a cake tester inserted in centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment; reinvert. Cakes can be wrapped in plastic and stored at room temperature up to 1 day.
4. To assemble: Review Cake Assembly instructions. Lift out a gelatin layer, and invert onto a corresponding-size cake layer; remove plastic. Trim if needed. Spread with buttercream (see note below for amounts). Repeat. Stack, placing plain layer on top. Thinly coat tiers with buttercream; chill. Smooth marzipan over tiers. Pipe royal icing around base of each tier. Decorate finished cake with marzipan cherries.
5. Note: Batter amounts and cooking times are for 3-inch-deep round pans. 6-inch-diameter: 2 cups batter per layer (6 cups total), 40 minutes; 10-inch-diameter: 8 cups batter per layer (24 cups total), 40 minutes; 14-inch-diameter: 15 cups batter per layer (45 cups total), 50 minutes. Filling, frosting, and marzipan amounts for each tier are as follows. 6-inch-diameter: 1/3 cup gelatin per layer (2/3 cup total), 3/4 cup buttercream per layer, 1 cup buttercream for exterior (2 1/2 cups total), 1 1/2 pounds marzipan; 10-inch-diameter: 1 cup gelatin per layer (2 cups total), 2 cups buttercream per layer, 2 cups buttercream for exterior (6 cups total), 2 1/2 pounds marzipan; 14-inch-diameter: 2 cups gelatin per layer (4 cups total), 5 cups buttercream per layer, 4 cups buttercream for exterior (14 cups total), 4 pounds marzipan.

Blackberry Buttermilk Cake

Ingredients

Makes about 18 cups batter

• FOR THE BUTTERMILK CAKES
• Vegetable-oil cooking spray
• 8 cups all-purpose flour, plus more for tossing berries
• 3 tablespoons baking powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking soda
• 3 cups (6 sticks) unsalted butter, softened
• 5 1/4 cups sugar
• 2 tablespoons pure vanilla extract
• 12 large eggs
• 1 1/2 cups buttermilk
• 150 fresh blackberries (about 6 cups)
• 7 pounds rolled fondant

Directions

1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.
3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.

Italian Meringue Kisses

Ingredients

Makes about 400

• 2 2/3 cups sugar
• 9 large egg whites
• 1 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons plus 2 1/4 teaspoons coffee extract
• 2 teaspoons unsweetened Dutch-process cocoa powder
• 2 teaspoons chocolate extract
• 12 ounces best-quality bittersweet chocolate, coarsely chopped
• 1 1/2 teaspoons canola oil

Directions

1. Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.
2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place 1/3 of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch kisses onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer kisses to wire racks; let cool completely. Kisses can be stored in airtight containers up to 1 week.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of kisses in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.