Serves 8 to 10 • 1 qt. fresh strawberries (about 1½ lbs.) • 1½ cups sugar • 1 package (1 Tbs.) unflavored gelatin • ½ cup cold water • 1 cup heavy cream • ½ cup egg whites • pinch of salt • ⅓ cut Triple Sec or curaçao Garnish • additional fresh strawberries 1. Hull…
Serves 6 One of the simplest of all desserts to make, and sensationally rich and flavorful. • 1 cup heavy cream, well chilled • ⅓ cup confectioners’ sugar • ⅓ cup honey • ⅓ cup brandy • optional garnish • chocolate curls or sliced, glacéed cherries 1. Whip the chilled…
Serves 8 to 10 This Indian dessert is a rich and sweet confection with a hint of exotic flavor. After a dinner of curries, raitas, chutneys, and other wonderful things, take a break for an hour or so; then serve halva in small wedges, with cold, unsweetened cream…
Serves 15 to 18 This rich, sweet, white cheese dessert is a great delicacy and a Russian Easter tradition. It takes two days to make and is worth every moment of it. • 5 egg yolks • 3 cups sugar • 1 cup milk • ½ tsp. vanilla extract • ¾ cup butter • 3 lbs. hoop or…
Serves 6 to 8 Clafouti is a very simple pudding, best eaten warm. A mixture similar to pancake batter is poured over fruit and baked—that’s all there is to it. • 4 eggs • 1 cup flour • 2 cups warm milk • ¾ cup sugar • 2 Tbs. butter, melted • 2 Tbs. butter, melted • 2…
Serves 6 to 8 • 1½ cups confectioners’ sugar • 1 cup milk • 6 Tbs. triple-strength espresso • ¼ tsp. cinnamon • 2 packages (2 Tbs.) unflavored gelatin • ½ cup cold water • 2 egg whites • 2 cups heavy cream • 1 oz. shaved bittersweet chocolate 1. Combine the sugar and…
Serves 6 to 8 • 3 whole eggs • 3 egg yolks • 1¾ cups sugar • 2 cups milk • 1 cup heavy cream • ½ tsp. vanilla extract 1. Beat the eggs and yolks with ¾ cup of the sugar until thick and creamy. In a small saucepan, combine the milk and cream and heat to just below the…
Serves 4 to 6 • 3 Tbs. butter • 4 Tbs. flour • ⅔ cup milk • ⅓ cup cream • ⅔ cup sugar • 4 egg yolks • 2 Tbs. Amaretto liqueur • 1 cup halved, pitted dark cherries (preferably fresh) • 5 egg whites • pinch of cream of tartar Garnish • Raspberry Sauce 1. Melt the butter…
Makes two 9-inch pies This is my favorite. I love ginger, and this one is particularly spicy. Pastry for two 9-inch 1-crust pies Crust • 1⅓ cups flour • ¼ tsp. salt • 1 Tbs. sugar • ½ cup butter, well chilled • scant ⅓ cup ice water • ¾ cup brown sugar • ¼ cup white…
Serves 8 to 10 Crust • 1⅓ cups flour • ¼ tsp. salt • 1 Tbs. sugar • ½ cup butter, well chilled • scant ⅓ cup ice water Filling • 2 lbs. firm pippin apples • juice of 1 large lemon • ½ cup sugar • ½ to ⅓ cup apricot glaze (optional) 1. To make the crust, mix together…
Serves 6 to 8 • 3 large pippin (tart green) apples • 4 Tbs. butter • 3 Tbs. sugar • ½ tsp. cinnamon • ¼ tsp. ground cloves • 1 tsp. grated lemon rind • batter • 3 eggs • ½ cup flour • 1½ cups milk • 3 Tbs. sugar • 2 Tbs. brandy • ½ tsp. vanilla extract • dash of…
Makes 6 medium-sized fruitcakes. These also should be aged at least a month to develop their full flavor. • 2 cups coarsely chopped dried figs • 2 cups chopped dried apricots • ½ cup chopped candied lemon peel • 1½ cups golden raisins • 1½ cups chopped dates • 2 cups…