Pies and fruit desserts
- 1
1 hour, 15 minutes, plus cooling time.
- 2
Total time: 30 minutes Servings: 10 servings of ¼ cup (makes about 2½ cups) Note: Sweet red wine is traditional in haroset, but you can use any wine you like or substitute grape juice. 1 cup almonds (about 5 ounces) 1 cup walnuts (about 3.5 ounces) 1 cup pitted dates (about 4.5 ounces or 20 Deglet Noor dates), pitted, halved and cut in chunks 1/2 cup dried apricots (3 ounces or 12 apricots), cut in chunks 1/2 cup dried figs (about 4 large whole figs), cut in chunks (about 3 ounces) 1/4 cup dark raisins (about 1 ounce) About ½ cup plus 2 tablespoons sweet red wine, divided, plus more if needed 1 teaspoon ground cinnamon 1 teaspoon ground ginger About 1/8 teaspoon ground cloves Walnuts or slices of dried apricots, figs or dates (optional, for garnish) Matzos or tender lettuce leaves (for serving) 1.
- 3
Total time: 1 hour, 20 minutes, plus cooling time Servings: 16 bars Note: You can substitute ½ cup chocolate chips for the chocolate chunks.
- 4
Pomme d’amour Total time: 1½ hours, plus chilling and cooling times Servings: 4 Note: Based on a dish at Knead Patisserie in San Francisco.
- 5
Dear SOS: I recently moved from San Luis Obispo to Denver.
- 6
Dear SOS: Euro Pane on Colorado Boulevard in Pasadena has the most delicious spiced pear cake.
- 7
Strawberry shortcake Total time: 40 minutes, plus macerating and cooling times Servings: 6 Note: Adapted from Lindsey Shere’s “Chez Panisse Desserts.”
- 8
Apple borsellini Total time: 2 hours, 15 minutes, plus macerating and cooling times Servings: 12 Note: Kitchen string is required for this recipe. 4 pounds tart apples, such as Granny Smith, peeled, cored and cut into ¾-inch cubes 1 cup granulated sugar 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons (¾ stick) butter 2 vanilla beans 2 tablespoons cornstarch 1/4 cup plus 2 tablespoons apple juice 1/2 teaspoon ground cinnamon 1 teaspoon grated nutmeg Prepared puff pastry, refrigerated 2 egg whites, lightly beaten 1/2 cup cinnamon sugar (½ cup sugar plus 1 teaspoon ground cinnamon) Powdered sugar, for dusting 1.
- 9
Total time: 2½ hours, plus chilling and cooling times Servings: 8 Note: Adapted from Quinn and Karen Hatfield.
- 10
Spiced apple cobbler crumble Total time: 1 hour, 15 minutes Servings: 8 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm.
- 11
Total time: 20 minutes, plus chilling time Servings: 4 Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”
- 12
Total time: 1 hour, 20 minutes plus cooling time Servings: 8 Note: Adapted from “The Food52 Cookbook” by Amanda Hesser, Merrill Stubbs and the Food 52 community. 1 unbaked (9-inch) tart shell 1 large Meyer lemon (about 6 ounces), cut into 8 pieces and seeded 1 1/2 cups superfine sugar 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 4 eggs 1.
- 13
Total time: 1 hour, 10 minutes, plus chilling time Servings: 8 1 unbaked (9-inch) tart shell 2 whole eggs 2 egg yolks 1/4 teaspoon salt 1/2 cup sugar 1/2 cup grapefruit juice (from 2 large grapefruit) 1 teaspoon grated grapefruit zest (from 1 large grapefruit) 1 teaspoon Campari 6 tablespoons cold butter, cut into pieces 1/4 cup chopped pistachios 1.
- 14
Dear SOS: Bob Heilman’s Beachcomber Restaurant in Clearwater Beach, Fla., has the most exquisite Key lime pie I have ever eaten.
- 15
Total time: 15 minutes Servings: 12 1/2 cup walnuts (about 2 ounces), plus walnut halves for garnish if desired 1/2 cup almonds (about 2 ounces) 8 ounces pitted dates (about 1½ cups), cut into chunks 3 tablespoons sweet or dry red wine, or red grape juice, plus more as needed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger About 4 pinches of ground cloves About 2 pinches of freshly ground black pepper (optional) 2 apples, such as Fuji or Gala (total about 12 ounces), peeled, coarsely grated (about 1½ cups) Matzo (for serving) 1.
- 16
Total time: 1 hour Servings: 8 Note: Adapted from a recipe in “Neue Cuisine: The Elegant Tastes of Vienna” by Kurt Gutenbrunner.
- 17
Sweet, juicy berries piled atop a rich and crumbly cake and topped with a soft cloud of hand-whipped cream — is there anything better for dessert — or supper?
- 18
Total time: 1 hour, 45 minutes, plus cooling time for the cake Servings: 9 to 12 Note: This cake contains no dairy products and thus is suitable for a kosher meal that includes meat.
- 19
Total time: 1 hour, 20 minutes, plus chilling time for the filling and pies Servings: 12 1/2 cup raisins 1 cup rum, brandy or water 1/4 cup (½ stick) butter 4 large tart apples, such as Granny Smith, peeled, cored and diced into ¼-inch pieces 2 tablespoons dark brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces Prepared pie dough for 2 single crust (9- to 10-inch) pies, 36 to 40 ounces 1 beaten egg Coarse or decorating sugar for garnishing the pies 1.
- 20
Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo.
- 21
Curried lamb hand pies Total time: 1 hour, 40 minutes, plus chilling time for the filling and pies Servings: 12 Note: The lamb can be replaced with lean ground beef if preferred. 4 tablespoons oil, divided 1 onion, cut into ¼-inch dice 4 teaspoons curry powder, or to taste 2 teaspoons ground cumin 1 teaspoon ground coriander 1 tablespoon minced garlic 2 tablespoons freshly grated ginger 1 pound ground lamb 1 teaspoon salt, or to taste 1 teaspoon pepper 1/3 cup dry white wine 1 large boiling potato, cut into ¼-inch dice (peeled or unpeeled) 1 carrot, peeled and cut into ¼-inch dice 1/2 cup beef or vegetable broth 1/2 cup fresh or frozen peas 1/3 cup chopped fresh cilantro Prepared pie dough for 2 single crust (9- to 10-inch) pies, 36 to 40 ounces 2 beaten eggs 1.
- 22
Total time: 1 hour, 20 minutes, plus cooling time for the pies Servings: 12 Note: Makes enough filling for 12 to 14 mini-pies or 1 (9- to 10-inch) pie 3 whole eggs 3 egg yolks 1 cup dark corn syrup 1/2 cup dark brown sugar 9 tablespoons (1 stick plus 1 tablespoon) melted butter Scant ½ teaspoon salt 1 1/2 tablespoons bourbon 2 1/4 cups pecan pieces 12 unbaked mini pie shells Prepared egg wash (1 egg beaten with 1 tablespoon water) 1.
- 23
Total time: 1½ hours, plus cooling time for the pies Servings: 12 Note: To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump.
- 24
Total time: 1½ hours, plus chilling and cooling times Servings: Makes 1 (9-inch) tart Note: Investigate the heirloom apples at the farmers market, asking the farmer’s advice about baking apples.
- 25
Dear SOS: A while ago, on a visit to Cleveland, our son took us to eat and drink at the Market Garden Brewery.
- 26
Brûléed strawberries and cream Total time: 20 minutes Servings: 4 to 6 Note: This recipe was inspired by one from Scottish chef Jeremy Lee.
- 27
Caramelized pineapple confit recipe
- 28
Total time: 1 hour Servings: This makes 2 to 2½ dozen muffins Note: Adapted from Marcella Gaskill, A.P.P.L.E.
- 29
Total time: 35 minutes Servings: 4 to 6 Note: Adapted from A.P.P.L.E.
- 30
Thin-crusted apple tart Total time: 1½ hours, plus chilling time for the dough Servings: 6 to 8 Note: Adapted from Michele Anna Jordan, A.P.P.L.E.
- 31
Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible.
- 32
Total time: 2½ hours Servings: This makes about 3 dozen pieces Note: You can substitute prepared puff pastry sheets for homemade dough if desired (1 sheet of puff pastry for each 20-layer sheet of homemade dough); bake at 375 degrees and omit brushing the puff pastry with melted butter before baking.
- 33
The cookie, pie and cake recipes in Christina Tosi’s ‘Momofuku Milk Bar’ taste as good as the sweets at the New York bakery.
- 34
Total time: 4½ hours (including soaking time), plus cooling time Servings: This makes about 100 pieces, depending on size.
- 35
Total time: 40 minutes, plus cooling times Servings: 6 Note: This recipe calls for making güllaç wafers (adapted from Sirvani’s 15th century recipe).
