Pies and much more
Maybe it’s just us, but we prefer the traditional on Thanksgiving. Pumpkin, pecan, apple. But we included a few surprises that have been hits with readers.
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Total time: 2½ hours, plus chilling and cooling times Servings: 8 Note: Adapted from Quinn and Karen Hatfield.
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If Thanksgiving is the classic American food holiday (or maybe it’s the only American food holiday?)
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Total time: 1 hour, 30 minutes plus chilling time Servings: 8 Crust 2 cups flour, plus more for rolling 1 teaspoon salt 3/4 cup cold butter (1 1/2 sticks), cut up 4 tablespoons ice water 1.
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Total time: 1 hour, 10 minutes plus chilling time Servings: 8 Crust 1 1/2 cups flour, plus more for rolling 1 tablespoon sugar 1/8 teaspoon salt 6 tablespoons ( 3/4 stick) chilled butter, cut in pieces 1 egg yolk 4 tablespoons ice water 1.
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Total time: 35 minutes, plus cooling and chilling times Servings: 12 to 16 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.
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Total time: 45 minutes, plus cooling time Servings: Makes 12 bouchons Note: Adapted from “Bouchon” by Thomas Keller.
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Total time: 50 minutes, plus 2 1/2 hours baking time Servings: About 3 dozen meringues Note: Adapted from “Dessert FourPlay” by Johnny Iuzzini and Roy Finamore. 1/2 cup egg whites (about 4 large), at room temperature 1/8 teaspoon cream of tartar 10 tablespoons sugar, divided 1/4 cup unsweetened cocoa powder 1/4 cup powdered sugar 1 1/2 teaspoons crushed pink peppercorns 2 tablespoons plus 2 teaspoons cacao nibs 1.
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Total time: 1 hour, 15 minutes Servings: 8 Note: From Noelle Carter.
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Total time: 1 hour, 10 minutes, plus cooling time for the cake Servings: 12 to 16 Note: The ganache recipe is adapted from “The Cake Bible” by Rose Levy Beranbaum.
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Put the junior bakers to work on the grand finale. Seasonal fruit’s the star of this course.
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Total time: 1 hour, 45 minutes, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”
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Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”
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Total time: 25 minutes, plus freezing time Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Active Work Time: 45 minutes Total Preparation Time: 2 hours 50 minutes CRUST 1 cup (2 sticks) butter 1/3 cup sugar 1 teaspoon salt 1 egg plus 1 yolk 2 1/4 cups flour Nonstick vegetable spray 1.
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It’s the day serious cooks have been waiting for all year. What better way to begin it than with the aromas of apple and pumpkin pie?
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City Bakery owner Maury Rubin really knows pies and tarts -- and he’s willing to share.
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Servings: 8 to 10 Active Work Time: 45 minutes Total Preparation Time: 2 hours plus 2 hours cooling CRISP TOPPING 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces 1 cup light brown sugar, packed 1 cup flour 1 teaspoon cinnamon 1/8 teaspoon salt 2/3 cup pecans 1.
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I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake.
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It’s fall in California and local pears, pomegranates and persimmons give bakers plenty of reasons for new holiday traditions.
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Servings: 48 bars Active Work Time: 45 minutes Total Preparation Time: 1 hour 15 minutes Note: To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell them, 10 to 15 minutes.
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Total time: 1 hour, 30 minutes Servings: 8 Pastry for 9-inch tart pan 1/2 pound blanched almonds 2/3 cup plus 1 tablespoon sugar, divided 3 eggs 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1 tablespoon Oloroso or other sweet Sherry 1/4 teaspoon salt 2 tablespoons butter, cut into 8 pieces 3 ( 1/2-pound) Bartlett pears, firm but ripe Apple cider vinegar 1 tablespoon butter, melted 1.
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My newest favorite Santa Monica restaurant is Rustic Canyon.
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Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.
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Total Time: About 1 hour with pie crust pre-made and sweet potatoes cooked Servings: 8 Note: This is adapted from “Bill Neal’s Southern Cooking” (University of North Carolina Press, 1985). 1 1/2 cups (3 sticks) butter, room temperature, divided 1 cup light brown sugar, divided 1 cup cooked, riced sweet potatoes (1 to 2 potatoes; baked are best) 3 eggs, separated 3/4cup heavy cream 1/4teaspoon kosher salt 1/2teaspoon ground cinnamon 1/2teaspoon ground ginger 1/4teaspoon freshly grated nutmeg 1/4teaspoon ground cloves 1/4cup bourbon 1 (9-inch) pie crust, partially baked 1/4cup flour 1/4cup chopped pecans 1.
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Total time: 3 hours, 40 minutes, plus overnight chilling Servings: 12 Note: From Christian Shaffer.
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Total time: 2 hours, 15 minutes plus cooling time Servings: 8 to 10 servings Note: From Sherry Yard.
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Total time: 1 hour, 15 minutes, plus overnight freezing time for the crust and overnight chilling time for the pie Servings: 8 Note: From Amy Scattergood.
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Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.
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Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.
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Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.
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Total time: 40 minutes, plus at least 4 hours drying time Servings: Makes about 100 (1 1/2 -inch) stars Note: For basic marshmallows, omit the cinnamon; or substitute a flavoring of choice (lemon, almond or coconut in place of vanilla).
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Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.
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Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop.
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Pecan brown-butter bread Total time: 1 hour, 45 minutes Servings: Makes 1 (9-inch-by- 5-inch) loaf, about 12 slices Note: From Donna Deane 1/2 cup (1 stick) plus 2 tablespoons ( 1/4 stick) unsalted butter, divided 2 cups shelled pecans, divided 2 cups flour plus 1 1/2 teaspoons, divided 1 1/3 cups packed brown sugar, divided 2 eggs 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1.
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