Recipes

Chocolate Fudge Pie

fudge pie

Ingredients

Pastry

  • 1¼ cups all-purpose or white pastry flour
  • 3 tablespoons powdered sugar
  • ½ cup (1 stick) unsalted butter, frozen and cut into small pieces
  • 1 large egg yolk
  • ¼ cup ice water

Filling

  • 1½ sticks unsalted butter
  • 3 ounces unsweetened chocolate (maybe more)
  • 3 eggs, slightly beaten
  • 1½ cups sugar
  • 6 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vanilla

Instructions

  1. Combine the flour and powdered sugar in a food processor fitted with the metal blade. Add the butter and process until the mixture resembles coarse meal, about 5-10 seconds. With the blades turning, gradually add the egg yolk and enough water until the dough is just beginning to come together and will adhere when pinched. Wrap the pastry in plastic and chill it for 20 minutes.
  2. Transfer the pastry to a floured pastry board or work surface. Press it into a round shape for easy rolling. Roll the pastry out into a circle large enough to fit an 11-inch tart pan with removable bottom or a flan ring that has been placed on a baking sheet. Drape the pastry circle over a rolling pin and fit it into the pan. Roll the rolling pin over the tart pan or flan ring with moderate pressure to remove excess overlapping dough.
  3. Press the pastry with your fingers so that it adheres to the sides of the pan. If using a tart pan with straight edges, raise the edges of the pastry ¼ to ½ inch above the top of the pan by squeezing the dough from both sides with your index fingers.
  4. Preheat the oven to 375oF. Place the tart pan on a baking sheet. To prevent the pastry from rising, prick the crust all over with a fork. Bake the crust for 15-18 minutes or until the crust is crisp and dry inside and lightly browned. Remove from oven.
  5. Reduce the oven heat to 350F. In a small heavy saucepan combine the butter and chocolate. Cook over low heat stirring occasionally until the chocolate is melted. Remove from heat and let cool.
  6. In a medium bowl, whisk together the eggs, sugar, flour, salt and vanilla until smooth. Stir in the melted chocolate and blend well.
  7. Pour into the pie shell and bake 40-45 minutes or until the center is just set and the center comes out barely clean when pierced with a skewer. Bring to room temperature and serve.

Advance Preparation

This may be made 1 day ahead, covered and kept at room temperature. It is best eaten the same day it is baked, however.

Serves 6 to 8 people.

Chocolate Covered Cherries

Ingredients

  • 30 Maraschino cherries or fresh Bing cherries, with stems
  • 1 ¼ cups good quality bittersweet or semi-sweet chocolate chips

Instructions

  1. Line a large cookie sheet with wax or parchment paper. Make sure that the cherries are very dry with no residual moistness; otherwise the chocolate will not stick.
  2. Melt the chocolate in a glass or stainless steel bowl over a large pan of just-simmering water. Watch carefully and stir occasionally. Make sure that the chocolate is completely melted.
  3. Holding the stem, dip each cherry into the chocolate and swirl around until it is completely coated with the melted chocolate. Remove from the chocolate and let extra chocolate drip off.
  4. Place the cherries on the cookie sheet, making sure that none are touching. Refrigerate for at least an hour or until set. Serve on a pretty glass or white plate.

Baked Pears in Burgundy and Port Glaze

Ingredients

  • 2 cups burgundy wine
  • 1 cup tawny port wine
  • 1 cup sugar
  • 1 cinnamon stick
  • 2-inch piece lemon and orange zest
  • 8 Bosc pears, ripe but firm with stems attached

Garnish

  • Fresh mint leaves

Instructions

  1. Preheat the oven to 350°F. In a medium nonaluminum saucepan over medium heat, bring the red wine, port, sugar, cinnamon, lemon, and orange zest to a simmer and dissolve the sugar. Remove the cinnamon stick.
  2. Core the pears from the bottom and then cut the bottom flat so that they can stand upright. Place the pears stem side up in a large baking pan. Cover each stem with foil. Pour the wine mixture over them. Bake the pears for about 1 hour or until tender when pierced with a knife, basting every few minutes with the wine mixture.
  3. Remove the pears from the oven and pour off the remaining wine mixture into a medium saucepan. Reduce the wine until it becomes a glaze. Spoon the glaze over the pears on a large serving platter or on individual dessert plates, garnish with fresh mint leaves, and serve warm, with vanilla ice cream if desired. These pears are also excellent served at room temperature.

Advance Preparation

Can prepared up to 8 hours ahead through step 3 and kept at room temperature.

Serves 8 people.

Pannetone Breakfast Pudding with Eggnog Custard

Ingredients

  • 1½ pound boxes of Pannetone, cut into 1-1/2-inch cubes, about 8 cups
  • 6 large eggs
  • ½ cup baking sugar
  • 4 cups eggnog
  • 1 tablespoon vanilla
  • 1 teaspoon pumpkin pie seasoning
  • Pinch freshly grated nutmeg
  • Powdered sugar, for garnish

Instructions

  1. Place the bread cubes on a baking sheet a day before preparing the pudding and let rest on the counter overnight or until the bread cubes are dried out.
  2. Grease a 9 x 13-inch baking dish. Arrange the bread in the dish.
  3. In the bowl of an electric mixer, beat the eggs and egg yolks on medium speed until they are frothy. Add the sugar and beat the mixture until thick and light lemon colored, about 3 minutes. Add the eggnog, reducing the speed to low, and mix to combine. Add the vanilla, pumpkin pie seasoning and nutmeg and mix to combine.
  4. Ladle the custard over the bread. (You may need to use your fingers to evenly distribute the ingredients.) Cover with foil and refrigerate overnight.
  5. The next morning remove from the refrigerator and push the bread down with a wooden spoon to make sure the custard is evenly distributed. Preheat the oven to 375F. Place the pudding in the oven and bake for 20-25 minutes. Open the oven, using heavy oven mitts and with a large spoon, push the bread down. The remaining liquid custard will rise. Spoon the custard evenly over the bread slices. Bake for about 15-20 more minutes or until a skewer inserted into the center comes out barely clean. Sprinkle with powdered sugar. Serve with Spiced Persimmon Compote, if desired.

Advance Preparation

Must be prepared up to 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator ½ hour before baking.

Serves 8 people.

Sun-Dried Tomato Pesto

sun dried tomato pesto

Ingredients

  • 1 garlic clove, peeled
  • ½ cup oil-packed sun-dried tomatoes, drained
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoon pine nuts
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, pine nuts, salt, and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.

Advance Preparation

Can be prepared up to 1 week ahead and stored in the refrigerator.

Variation

For a simpler paste, puree the garlic, tomato, salt, and pepper together and add enough oil to form a thick paste.

Olive Oil Dipping Sauces

olive

Ingredients

Meyer Lemon, Olive and Dried Cherry Sauce

  • ½ cup Meyer or other lemon olive oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 garlic cloves, ends removes and sliced into very thin slivers
  • a few sprigs of fresh thyme leaves
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped dried cherries

Anchovy, Sun-Dried Tomato and Tapenade Sauce

  • ½ cup fruity olive oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)
  • 2 tablespoons green or black Tapendade (page xxx) or storebought
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • ¼- 1/2 teaspoon hot sauce or spicy chile paste, or to taste

Instructions

  1. For both recipes, combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.

Advance Preparation

This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature

Serves 6 to 8 people.

Classic Basil Pesto

Ingredients

  • 2 garlic cloves, peeled
  • 2 cups firmly packed fresh basil leaves (about 2 medium bunches)
  • ½ cup firmly packed parsley leaves
  • 2 tablespoon pine nuts
  • ½ cup olive oil
  • ¼ teaspoon black pepper
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
  2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
  3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advance Preparation

Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.

Makes 1.5 cups.

Maple Pear Applesauce

Ingredients

  • 4 medium Asian Pears, peeled, cored and cut into 1-inch chunks
  • 4 medium Pippin or Granny Smith apples, peeled, cored and cut into 2-inch chunks
  • ¼ cup sugar
  • 2 tablespoons maple syrup
  • 1tablespoon fresh lemon juice

Instructions

  1. Place all the ingredients in a heavy non-aluminum saucepan on medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
  2. Remove cover and continue cooking, stirring occasionally to break up the large pieces, until the apples are soft but there is still some texture, about another 7-10 minutes. (You can use a potato masher if needed).
  3. Adjust seasoning with more maple syrup or lemon juice. Cool and refrigerate.

Makes 4 cups.

Sauerbraten

SIMPLE

Ingredients

  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 1/2 cups dry red wine
  • 1 1/2 cups red wine vinegar
  • 1 cup water
  • 12 cloves
  • 1 tablespoon mustard seeds
  • 2 bay leaves
  • 2 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 tablespoon lightly crushed black peppercorns
  • One 4 1/2-pound boned, rolled and tied-top round roast
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 10 gingersnaps, finely crushed
  • Salt and freshly ground black pepper

Instructions

  1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.
  2. Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.
  3. Preheat the oven to 300 F. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and saute for about 5 minutes, or until softened.
  4. Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.
  5. Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heatproof serving dish.
  6. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.
Advance Preparation
This may be made up to 2 days ahead, covered, and refrigerated. Reheat in a 350 F oven for 30 to 45 minutes, or until the sauce is bubbling.
Serves 8 people.

Vegetable Meat Balls with Zesty Tomato Sauce

Meatballs

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and finely shredded
  • 1 medium zucchini, finely shredded
  • 1 pound lean ground turkey
  • 1 pound lean ground veal
  • 1/3 cup fine dried breadcrumbs
  • 2 large eggs
  • 1 large egg white
  • 1/4 cup finely chopped parsley
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
  • 1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups Double Herb Sauce (recipe below) or favorite good-quality Marinara sauce
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. In a medium skillet over medium heat, heat the oil. Add the onions, and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini, blending with the onion mixture, and cook for about 2 minutes.
  2. Transfer the cooked vegetables to a large mixing bowl. Let cool. Add the remaining ingredients except the tomato sauce. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together.
  3. Preheat the oven to 375 F. With your hands, gently roll the mixture into meatballs about 1 1/2 inches in diameter. Place them on a large baking sheet that has been lined with aluminum foil. Bake the meatballs for 35 minutes. Meanwhile, heat the tomato sauce.
  4. To serve, arrange the meatballs in a serving dish and spoon the hot sauce over them. Serve immediately.

Advance Preparation

Can be prepared 2 days ahead through step 3 and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.

Makes About 30 meatballs, to serve 8 to 10.

Double-Tomato Herb Sauce

This reworking of the classic tomato sauce includes both canned and sun-dried tomatoes for extra-rich flavor. This thick home-style sauce is equally good on pasta, pizza, meatballs or eggs.

Ingredients

  • One 3-ounce package dry-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 celery rib, finely chopped
  • One (28-ounce) can crushed tomatoes
  • One (14-ounce) can diced tomatoes
  • 2 garlic cloves, minced
  • 1 cup full-bodied red wine like Chianti or merlot
  • 2 cups water
  • 1/4 cup finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
  • 1/4 cup finely chopped fresh basil or 2 tablespoons dried
  • Salt and pepper to taste

Instructions

  1. Place the sun-dried tomatoes in a small mixing bowl and pour boiling water over them. Let them steep for 5 minutes. Drain the softened tomatoes and reserve.
  2. Heat the oil in a large nonaluminum pot over medium heat. Add the onion, carrot and celery, and cook until soft, stirring frequently to prevent burning, about 10 minutes. Add both the canned tomatoes and the softened sun-dried tomatoes, the garlic, wine, water and herbs. Partially cover and reduce the heat to medium-low. Simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper.
  3. Puree the mixture in the pot with a hand blender or in a food processor fitted with the metal blade until the sauce is a fine puree with no large pieces of tomato. You may need to add more water for a sauce-like consistency since the sun-dried tomatoes provide extra thickness. Taste for seasoning, adding more salt and pepper and herbs it desired. Serve hot.

Advance Preparation

Can be prepared up to 5 days in advance, covered and refrigerated. It also can be frozen in small containers for up to 3 months.

Makes about 2 quarts.