Chilling time:
1 hr

Special equipment:
6in (15cm) tart pan
baking beans

Ingredients:
1 cup all-purpose flour, plus extra for dusting
4 tbsp unsalted butter, chilled and diced
1 large egg yolk

For the filling:
pinch of saffron
5oz (125g) white crab meat
4oz (100g) small cold water shrimp
¾ cup heavy cream
1 large egg
1 tbsp finely chopped tarragon or chervil
sea salt
freshly ground black pepper

Method:
1 Rub the flour and butter together until the mixture forms fine crumbs.

2 Add the egg yolk and 1 tablespoon cold water and bring the mixture together to form a soft dough. Add a little extra water if the mixture is too dry to form a dough easily. Wrap in plastic wrap and chill for 1 hour.

3 Preheat the oven to 350°F (180°C). On a well floured work surface, roll the pastry out to a large circle, around 1⁄8in (3mm) thick.

4 Lift the pastry carefully, using the rolling pin to help you, and place it into the tart pan, making sure it overlaps the sides.

5 Take a pair of scissors and trim off all but 3⁄4in (2cm) of the overhanging pastry. Use your fingers to push the pastry down into the pan.

6 Prick the bottom all over with a fork, line with parchment paper, weigh it down with baking beans, and place it on a baking sheet.

7 Blind bake the tart crust in the center of the oven for 20–25 minutes, until lightly cooked. Remove the beans and paper and return the pastry crust to the oven for 5 minutes to crisp up the bottom, if necessary. Allow to cool.

8 Bring a small saucepan of water to a boil and splash 1 tablespoon hot water over the saffron in a small bowl to allow the color to develop.

9 Put the crab meat and shrimp into a sieve and press down well over a sink to remove any excess water, as this will make the tart soggy. Use your fingers to mix the crab and shrimp together, then scatter them over the surface of the tart.

10 Whisk the cream and the egg together in a measuring cup or pitcher. Add the herbs, the saffron and its soaking water, and salt and pepper, and mix well.

11Place the pastry crust back on a baking sheet and, with the oven door open, rest it half on, half off the middle oven rack.

12 Hold the tart with one hand and with the other carefully pour as much of the cream and egg mixture as possible into the tart, then carefully slide it in to the oven.

13 Bake for 30–35 minutes until lightly golden and slightly puffed up. Remove from the oven and let cool for at least 10-15 minutes. Trim the overhanging pastry and remove from the pan. Serve warm or cold.

PREPARE AHEAD:
The pastry crust can be prepared 2 days in advance, wrapped in plastic wrap, and chilled until needed.

BAKER’S TIP:
Tarts containing crab are very rich, and you may find that a little goes a long way. For a more pronounced crab flavor, replace the total weight of white crab meat and shrimp with a mixture of white and brown crab meat, which will also usually be more economical.

Crab and Shrimp Tart with Saffron

Chilling time:
1 hr

Special equipment:
9in (23cm) fluted tart pan with
removable bottom
baking beans

For the pastry:
2⁄3 cup all-purpose flour,
plus extra for dusting
5 tbsp unsalted butter,
chilled and diced
1 egg yolk

For the filling:
1 tbsp extra virgin olive oil
1 onion, finely chopped
sea salt
2 garlic cloves, finely chopped
few sprigs of fresh rosemary, leaves
picked and finely chopped
9oz (250g) Swiss chard,
stalks trimmed
5oz (125g) Gruyère cheese, grated
5oz (125g) feta cheese, cubed
freshly ground black pepper
¾ cup heavy whipping cream
2 large eggs

Method:
1 For the pastry, rub the flour and butter together until the mixture forms fine crumbs.

2 Lightly beat the egg yolk with 1 tablespoon of cold water.

3 Add to the crumbs and bring together to form a soft dough. Add extra water if too dry.

4 Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350°F (180°C).

5 On a floured work surface, roll the pastry out to a large circle around 1⁄8in (3mm) thick.

6 Lift the pastry carefully, using the rolling pin to help you, and place it into the tart pan.

7 Push it in with your fingers. The pastry should overlap the sides by at least 3⁄4in (2cm).

8 Prick the bottom all over with a fork and line with parchment paper.

9 Weigh the parchment down with baking beans. Place the pastry shell on a baking sheet.

10 Bake in the center of the oven for 20–25 minutes. Remove the beans and paper.

11 Bake for 5 more minutes to crisp the bottom. Leave to cool and trim the edges with a knife.

PREPARE AHEAD The pastry can be made 2 days ahead, wrapped in plastic, and chilled.

12 Meanwhile, heat the oil in a pan over low heat. Add the onion and a pinch of salt.

13 Cook the onion until soft. Add the garlic and rosemary and cook for a few seconds.

14 Coarsely chop the Swiss chard and add to the pan. Stir for about 5 minutes until it wilts.

15 Set the pastry shell on a baking sheet and spoon in the onion and chard mixture.

16 Sprinkle over the Gruyère cheese, and scatter with the feta. Season well.

17 With a fork, mix together the cream and the 2 eggs until well combined.

18 Carefully pour the cream and egg mix over the tart filling.

19 Bake for 30–40 minutes until golden. Leave to cool before releasing from the pan.

20 Serve warm or at room temperature. Best eaten the same day. Can be chilled overnight.

Swiss Chard and Gruyere Tart

Special equipment:
1 quart (1.2 liter) baking dish

Ingredients:
6 tbsp unsalted butter
1 3⁄4 cups (6oz) fresh bread crumbs
2lb (900g) apples, such as Bramley, Granny
Smith, or Golden Delicious (about 4 apples)
3⁄4 cup brown sugar
1 tsp ground cinnamon
1⁄2 tsp pumpkin pie spice
finely grated zest of 1 lemon
2 tbsp lemon juice
1 tsp pure vanilla extract

Method:
1 Preheat the oven to 350°F (180°C). Melt the butter in a saucepan, add the bread crumbs, and mix well.

2 Peel, quarter, and core the apples. Cut each quarter into slices and place in a bowl. Add the sugar, cinnamon, pumpkin pie spice, lemon zest and juice, and vanilla extract, and mix well.

3 Put half the apple mixture into the baking dish. Cover with half the bread crumbs, then put in the rest of the apples and top with the remaining bread crumbs.

4 Bake for 35–45 minutes, checking after 35 minutes. If it is getting too brown, reduce the oven temperature to 325°F (160°C) and cover with parchment paper.

5 It is cooked when the crumbs are golden brown and the apples are soft. Serve warm.

BAKER’S TIP:
A betty is simplicity itself to make. The recipe lends itself very well to all sorts of different fruits, though orchard fruits suit it best. And try changing the spices to suit your palate. Be creative: try lemon thyme with pears, or star anise or cardamom with plums.

Homemade Apple Brown Betty

For the crumble topping
1¼ cups all-purpose flour
7 tbsp unsalted butter, chilled and cubed
½ cup light brown sugar
¾ cup rolled oats

For the filling:
1lb 5oz (600g) plums, pitted and halved
maple syrup or honey, to drizzle

Method:
1 Preheat the oven to 400°F (200°C). To make the crumble topping, place the flour in a large mixing bowl.

2 Rub in the butter with your fingertips until the mixture resembles bread crumbs. Do not make it too fine or your crumble will have a soggy top. Stir in the sugar and the oats.

3 Place the plums in a medium ovenproof dish, drizzle with the maple syrup, and top with the crumble.

4 Bake for 30–40 minutes, or until the top is golden brown and the plum juices are beginning to bubble.

PREPARE AHEAD:
The crumble mix can be made 1 month in advance and kept frozen until ready to use.

BAKER’S TIP:
Though a homey dessert, there are few more welcome sights on the dinner table than a crumble. Use a recipe when making a crumble topping: it may seem like child’s play, but it is easy to include too much fat, creating a topping that “melts” when baked, or too little, resulting in a dry crumble.

Plum Crumble Recipe

Special equipment:
shallow ovenproof dish

For the filling:
2 1⁄4lb (1kg) plums, pitted and halved
¼ cup light brown sugar
1 tsp cinnamon
2 tbsp unsalted butter, chilled and diced

For the cobbler:
1½ cups all-purpose flour
1 tsp baking powder
pinch of salt
½–¾ tsp ground cinnamon, to taste
5 tbsp unsalted butter
1⁄3 cup sugar
1 large egg
½ cup buttermilk
1 tbsp light brown sugar

Method:
1 Preheat the oven to 375°F (190°C). Tossthe plums with the sugar and cinnamon. Put them in the ovenproof dish and dot with the butter.

2 Sift the flour, baking powder, salt, and cinnamon into a bowl. Rub in the butter until the mixture resembles fine bread crumbs.

3 Stir in the sugar. Whisk together the egg and the buttermilk. Add the liquid to the dry ingredients and bring it together to form a soft, sticky dough.

4 Drop heaping tablespoonfuls of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the soft light brown sugar.

5 Bake in the center of the preheated oven for 30 minutes, or until golden and bubbling. The cobbler is ready when a skewer inserted into the center of the topping comes out clean. Leave to cool for at least 5 minutes before serving with ice cream, custard, or cream.

Cinnamon and Plum Cobbler

Special equipment:
shallow ovenproof dish

For the filling:
3 1⁄2 cups blueberries
2 large peaches or 2 apples, cored,
peeled, and diced
2 tbsp sugar
finely grated zest of ½ lemon

For the cobbler:
1 1⁄2 cups all-purpose flour
1 tsp baking powder
1⁄3 cup sugar, plus 1 tbsp
for sprinkling
pinch of salt
5 tbsp unsalted butter,
chilled and diced
½ cup buttermilk
1 large egg
handful of sliced almonds

Method:
1 Preheat the oven to 375°F (190°C). Put the fruit in the dish and add sugar and zest.

2 For the cobbler topping, sift the flour, baking powder, sugar, and salt into a bowl.

3 Add the butter and mix with your fingers until the mixture resembles bread crumbs.

4 Beat together the buttermilk and egg, add to the dry ingredients, and mix to form a dough.

5 Place walnut-sized spoonfuls over the fruit, leaving space for the mix to spread.

6 Press the balls of mixture down lightly to help them combine with the fruit.

7 Evenly sprinkle over the flaked almonds and the remaining 1 tablespoon sugar.

8 Bake for 30 minutes, until golden and bubbling. If it browns quickly, cover with foil.

9 Insert a skewer into the middle of the center “cobble.” It should emerge clean.

10 If the skewer has uncooked mixture on it, return the cobbler to the oven for another 5 minutes, then take out and test again. Leave the cobbler to cool briefly before serving straight from the dish, with plenty of custard or cream. Best eaten the same day.

Blueberry Cobbler Recipe

Chilling time:
1½ hrs

Special equipment:
food processor with blade attachment
9in (23cm) tart pan with removable bottom
baking beans

Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
6 tbsp butter, chilled
¼ cup sugar
1 large egg

For the filling:
5 large eggs
¾ cup sugar
finely grated zest and juice of 4 lemons
1 cup heavy cream
confectioner’s sugar, to serve
lemon zest, to serve

Method:
1 To make the pastry, place the flour, butter, and sugar into a food processor and pulse until it resembles crumbs.

2 Add the egg and process until the pastry draws together into a ball. Roll out the pastry on a floured surface into a large circle, and use it to line the tart pan. Chill for at least 30 minutes.

3 For the filling, beat the eggs and sugar together until combined. Beat in the lemon zest and juice, then whisk in the cream. Chill in the refrigerator for 1 hour.

4 Preheat the oven to 375°F (190°C).

5 Line the pastry crust with parchment paper, fill with baking beans, and bake blind for 10 minutes. Remove the paper and beans and bake the pastry for another 5 minutes, or until the base is crisp.

6 Reduce the oven temperature to 275°F (140°C).

7 Place the tart pan on a baking sheet. Pour in the lemon filling, being careful not to allow the filling to spill over the edges. Bake for 30 minutes, or until just set.

8 Remove from the oven and cool. Serve, dusted with confectioner’s sugar and sprinkled with lemon zest.

STORE:
The tart will keep in an airtight container in the refrigerator for 2 days.

BAKER’S TIP:
When baking with lemons, try to choose unwaxed fruits, especially if a recipe calls for lemon zest. If unwaxed lemons are unavailable, scrub the fruits to remove the wax. Pick lemons that are heavy for their size, indicating that they have lots of juice.

Tarte au citron Recipe

Lemon Meringue

Ingredients:
6 oz (175 g) ready-made shortcrust pastry

For the filling:
3 tbsp cornstarch
5 fl oz (150 ml) cold water
2 large lemons
1⁄3 cup (75 g) sugar
1 oz (25 g) butter
2 large egg yolks

For the topping:
2 large egg whites
½ cup (100 g) sugar

Preheat the oven to 375˚F (190˚C). Roll out the pastry with a rolling pin on a lightly floured surface to about 10” (25 cm). Line the pie pan with the pastry and chill for 15 minutes.

Prick the pastry crust with a fork, line with parchment paper, and fill with dried beans or scrunched-up aluminum foil. Place on a baking sheet and bake for 15 minutes.

Remove the paper and beans from the pastry crust and return to the oven for a further 5 minutes, until golden. Then reduce the oven to 300˚F (150˚C).

Mix the cornstarch and water in the saucepan. Grate the zest from the lemons, cut the lemons in half, and squeeze the juice into a measuring cup, until you have 1⁄2 cup (150 ml) lemon juice.

Add the lemon zest and juice to the saucepan, then slowly bring to a boil, stirring continuously with a wooden spoon. Simmer, still stirring, until the mixture thickens.

Remove the saucepan from the heat and stir in the sugar and butter. Let the mixture cool slightly, then beat in the egg yolks. Pour the mixture into the pie crust.

In a clean mixing bowl, beat the egg whites with an electric mixer or whisk until they form stiff peaks. Then stir in the sugar, 1 tbsp at a time, until the mixture is thick and glossy.

Spoon the meringue mixture over the lemon mixture, leaving the rim of the pie crust uncovered. Make peaks in the meringue with the back of the spoon, if you like.

Place the pie on the top rack of the oven and bake for 30–35 minutes, or until the meringue is crisp and golden. Serve cold or warm with whipped cream or ice cream.

Double Chocolate Fudge Cake

Ingredients:
6 oz (175 g) butter (softened)
1 1/4 cups (175 g) brown sugar
1 1/4 cups (150 g) self-rising flour
1/4 cup (25 g) cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
3 medium eggs (beaten)
1/3 cup (100 ml) sour cream

For the icing:
6 oz (175 g) white chocolate (broken into small pieces)
4 oz (125 g) butter
4 tbsp milk
1 3/4 cups (200 g) confectioners’ sugar

To decorate:
Grated chocolate, chocolate buttons, and cocoa powder for dusting (optional)

Preheat the oven to 325˚F (170˚C). Grease and line the bottoms of the pans with parchment paper. Place the butter and sugar in a mixing bowl and mix together until combined.

Sift in the flour, cocoa powder, baking powder, and baking soda. Add the eggs and the sour cream and beat with an electric mixer or whisk until combined.

Divide the mixture between the two pans and level the tops. Bake for 25–30 minutes. Leave to cool slightly, then turn out onto a cooling rack. Remove the parchment paper.

To make the icing, place the chocolate, butter, and milk in a heat-proof bowl over a saucepan of simmering water. Stir occasionally until the ingredients are melted and smooth.

Sift the confectioners’ sugar into a bowl, then pour over the melted chocolate mixture. Beat together with the mixer or whisk. Allow the icing to cool, then beat again until it forms soft peaks.

Use a little of the icing to sandwich the two cakes together. Spread the remaining icing over the top and sides of the cake. Decorate as desired and dust with cocoa powder.

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
3 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup sliced onions
¾ cup thinly sliced zucchini (approximately 1 medium zucchini)
¼ cup thinly sliced red bell pepper (optional)
½ cup seeded and ½-inch cubed tomatoes
1 cup shredded Gruyère, provolone, or Swiss cheese (all work well, so choose your favorite!)
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, melt the butter in a medium skillet over high heat.

Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.

Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.

In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Notes and Tips:
Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.

Zucchini and Tomato Quiche Recipe

Serves 6.

Ingredients:
12-oz. pkg. chicken stuffing mix
3 10-3/4 oz. cans cream of chicken soup, divided
1/2 c. milk
3 to 4 c. cooked chicken, cubed
12-oz. pkg. shredded Cheddar cheese

Method:
Prepare stuffing mix according to package directions; place in a slow cooker.

Stir in 2 cans soup. In a separate bowl, stir together remaining soup, milk and chicken. Add to slow cooker.

Spread cheese over top. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours.

Joan’s Chicken Stuffing Casserole

Makes 6 servings.

Ingredients:
16-oz. pkg. dried black-eyed peas
10-3/4 oz. can bean with bacon soup
4 c. water
6 carrots, peeled and chopped
2-lb. beef chuck roast, cubed
1/4 t. pepper

Method:
Combine dried peas and remaining ingredients in a slow cooker; mix well. Cover and cook on low setting for 9 to 10 hours.

Mom’s Black Eyed Pea Soup

Gingered Pie Pastry:
1 cup (51⁄2 ounces/155 grams) all-purpose flour, plus more for rolling
1⁄2 cup (23⁄4 ounces/79 grams) pastry or cake flour (see Chef’s Tip)
1 tablespoon plus 1 teaspoon sugar
1⁄4 teaspoon ground ginger
1⁄8 teaspoon ground cinnamon
3⁄4 teaspoon salt
1⁄2 cup (4 ounces/113 grams) unsalted butter or lard, cut into 1⁄2-inch cubes and chilled

Banana Cream Filling:
31⁄3 ounces (93 grams) milk chocolate, chopped
1 cup (8 ounces/226 grams) heavy whipping cream
Ginger Pastry Cream (page 132)
4 ripe bananas, peeled and cut into 1⁄4- inch slices
1 tablespoon finely chopped candied ginger, plus more for garnish, optional
Milk chocolate for shaving, optional

MEthod:
1. To make the pastry: Put the flours, sugar, ginger, cinnamon, and salt into a large mixing bowl and mix well. Cut in the butter using a pastry cutter or your fingers until the mixture resembles small peas. Gently knead the dough, adding ice water 1 tablespoon at a time, until you can squeeze the mixture into a ball. On a temperate dry day, you will need about 1⁄4 cup water. Form the dough into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 1 hour.

2. Lightly flour a work surface and a rolling pin. Roll the dough into a 12-inch circle, 1⁄4- inch thick, rotating the circle a quarter turn with each roll. Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 9-inch glass or ceramic pie dish and press gently into the dish. Pierce the dough all over with a fork. Trim any excess dough and decoratively crimp the edge, if desired. Loosely cover with plastic wrap and freeze until hard, at least 30 minutes.

3. Preheat the oven to 425°F.

4. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 325°F and bake for another 10 minutes. Remove the pie weights and parchment paper and pierce the dough all over with a fork. Bake the crust until browned and dry to the touch, about 15 minutes more. Remove from the oven and cool completely.

5. To make the filling: Melt the chocolate in a double boiler or heatproof bowl set over a larger pan of hot water. As soon as the chocolate melts, stir well, pour into the cooled piecrust, and spread evenly in a thin layer. Let the chocolate cool and harden at room temperature.

6. Put the heavy cream in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium speed until medium peaks form. (When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.) Fold one-quarter of the whipped cream into the pastry cream to lighten it. Then fold in another quarter. Set the remaining whipped cream aside.

7. Spread half of the pastry cream mixture in the piecrust. Top with a single layer of the sliced bananas and half the chopped ginger. Repeat with another layer of the remaining pastry cream, bananas, and ginger, then spread the reserved whipped cream decoratively on top of the pie. Garnish with the candied ginger and shaved milk chocolate on top, if desired. Refrigerate for at least 3 hours or up to 6 hours before serving.

Notes and Tips:
If you don’t have pastry or cake flour, substitute another 1⁄2 cup (23⁄4 ounces/77 grams) all-purpose flour and add 1⁄2 teaspoon lemon juice with the ice water to keep the crust tender and flaky.

Banana Cream Pie Recipe

For Devil’s Food Cupcakes:
1⁄2 cup (4 ounces/113 grams) unsalted butter, at room temperature, plus more for greasing the pan
1 cup (5 ounces/144 grams) cake or all-purpose flour
2 tablespoons unsweetened cocoa powder, preferably Dutchprocessed
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 cup (31⁄3 ounces/95 grams) sugar
3⁄4 cup (33⁄4 ounces/108 grams) packed
light brown sugar
1⁄2 teaspoon salt
2 large eggs
1⁄2 cup (4 ounces/113 grams) buttermilk, at room temperature
3 ounces (90 grams) bittersweet chocolate, roughly chopped

For Chocolate Frosting:
2 teaspoons Lapsang souchong or other black Chinese tea leaves
1 whole star anise
3 tablespoons bourbon
4 ounces (120 grams) bittersweet chocolate, roughly chopped
1⁄4 cup (2 ounces/56 grams)
heavy whipping cream
2 tablespoons honey
3 tablespoons unsalted butter, at room temperature
1⁄4 cup plus 2 tablespoons
(11⁄2 ounces/42 grams) confectioners’ sugar, sifted
1⁄4 teaspoon salt
1⁄4 cup (13⁄8 ounces/40 grams) dried cherries

Method:
1. To make the cupcakes: Preheat the oven to 350°F. Lightly butter a 12-cup muffin tin (to anchor the paper liners) and line with cupcake liners. Set aside.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and cinnamon and set aside.

3. Put the butter, both sugars, and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and fluffy, about 5 minutes. With the machine running, add the eggs one at a time, and mix until well incorporated, about 2 minutes.

4. Scrape down the sides and bottom of the bowl, turn the speed to low, and add one-quarter of the dry ingredients. When no traces of flour remain, add one-third of the buttermilk and mix until incorporated. Continue adding the flour mixture and the buttermilk alternately, ending with flour. Scrape down the sides and bottom of the bowl and mix in the chopped chocolate.

5. Divide the batter among the muffin cups; each cup should be three-quarters full. Bake until a tester comes out clean, about 30 minutes. Remove the cupcakes from the muffin tin and cool completely on a cooling rack.

6. Meanwhile, make the frosting: Put the tea, star anise, bourbon, and 2 tablespoons water into a small saucepan and bring to a boil. Turn the heat to medium-low and simmer for 30 seconds. Remove from the heat and steep, uncovered, for 20 minutes.

7. Meanwhile, put the chocolate into the bowl of an electric mixer fitted with the paddle attachment. Put the heavy cream, honey, and 2 tablespoons water in a small saucepan, stir well, and set over medium heat. As soon as bubbles begin to form around the edges, remove from the heat and pour over the chocolate. Let the mixture sit for 1 minute, then mix slowly until the chocolate has dissolved and the ganache is smooth.

8. Strain the steeped tea through a fine-mesh sieve into the chocolate ganache, pressing on the tea leaves to extract as much liquid as possible. Mix on medium speed until well combined. Add the butter, confectioners’ sugar, and salt and continue mixing until well blended and creamy.

9. Spread the frosting on top of the cooled cupcakes. Arrange the dried cherries decoratively on top and serve.

Dragon Devils Food Cupcakes Recipe

For Chocolate Cake:
1⁄2 cup plus 2 tablespoons (12⁄3 ounces/45 grams) unsweetened cocoa powder, preferably Dutch-processed
3 tablespoons all-purpose flour
2 tablespoons cornstarch
5 large eggs, separated
2⁄3 cup (43⁄8 ounces/125 grams) sugar
4 large egg yolks
1 teaspoon salt
1⁄4 cup (13⁄4 ounces/50 grams) canola, vegetable, or other neutral oil
3 tablespoons buttermilk

For Malted Chocolate Mousse:
3⁄4 cup (6 ounces/168 grams) whole milk
1⁄2 cup (31⁄2 ounces/98 grams) sugar
1⁄4 teaspoon salt
1⁄4 cup (11⁄3 ounces/37 grams) Horlicks powder
6 large egg yolks
2 gelatin sheets, soaked in cold water until softened and drained, or 11⁄4 teaspoons powdered gelatin, softened in
1 tablespoon cold water
5 ounces (150 grams) bittersweet chocolate, finely chopped
1 cup (8 ounces/226 grams)
heavy whipping cream

For Vietnamese Coffee Buttercream:
1⁄2 cup (4 ounces/113 grams) unsalted butter, at room temperature
1⁄2 cup (2 ounces/55 grams) confectioners’ sugar
1⁄4 teaspoon salt
1⁄4 cup plus 1 tablespoon (11⁄2 shots) Vietnamese drip coffee or espresso
2 tablespoons sweetened condensed milk
1⁄2 teaspoon vanilla extract

Method:
1. To make the chocolate cake: Preheat the oven to 350°F. Spray an 11 × 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray the paper. Set aside.

2. Sift the cocoa, flour, and cornstarch together and set aside.

3. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy. With the machine running, slowly add 1⁄3 cup of the sugar and continue whisking until medium-soft peaks form. (When you lift the whisk from the mixture, a peak will form and the top of the peak will fall back down.) Transfer the whipped whites to a large bowl.

4. Put the yolks in the electric mixer bowl and whisk on medium speed until the yolks break. With the machine running, add the salt and the remaining 1⁄3 cup sugar in a slow, steady stream. Continue whisking until the mixture is pale yellow, thick, and doubled in volume, about 12 minutes.

5. Whisk half the whites into the yolk mixture until fully incorporated, then gently fold in the dry ingredients until no traces of flour or cocoa remain. Add the remaining whites to the mixture and fold gently until only a few white streaks remain. Whisk the oil and buttermilk together until smooth and homogenous, then fold into the batter until completely incorporated.

6. Spread the batter evenly in the baking sheet. Bake for 5 minutes, then rotate the pan and bake until a tester comes out clean, about 5 more minutes. Cool completely in the pan on a rack.

7. Meanwhile, make the mousse: Put the milk, sugar, and salt in a small saucepan, stir well, and set over medium heat. Warm just until bubbles form around the edges, then whisk in the Horlicks until completely dissolved. Remove from the heat.

8. Put the yolks in a large mixing bowl and whisk until the yolks break. Add the warmed Horlicks mixture in a steady stream while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, for 2 minutes. Remove from the heat and add the softened gelatin. Stir until the gelatin melts, then stir in the chocolate until it melts completely. Let the mixture cool to room temperature, at least 2 hours.

Notes and Tips:
The cake is beautiful as is, but you can further decorate it by sifting Ovaltine or cocoa powder over the entire surface of the cake or by pressing Walnut Cookie (page 104) crumbs onto its sides.

Malted Chocolate Layer Cake Recipe

Lemon Filling
1⁄2 cup (4 ounces/113 grams) fresh lemon juice
2 tablespoons unsalted butter, at room temperature
1⁄2 cup (4 ounces/113 grams) heavy whipping cream
1⁄2 cup (32⁄3 ounces/104 grams) sugar
3 large egg yolks
1 vanilla bean, split lengthwise in half,
seeds scraped out, and seeds and pod
reserved, or 2 teaspoons vanilla extract 1⁄2 teaspoon salt

Coconut Cupcakes
1 tablespoon unsalted butter, at room
temperature, for greasing the ramekins
1⁄2 cup (31⁄2 ounces/98 grams) sugar, plus more for sugaring the ramekins
1⁄2 cup (21⁄2 ounces/72 grams) all-purpose flour
1⁄2 cup (11⁄2 ounces/42 grams) finely shredded unsweetened dried coconut
3 large eggs, separated, at room temperature
1 large egg yolk, at room temperature
1 tablespoon grated lemon zest
1⁄4 teaspoon salt
1 teaspoon vanilla extract

Method:
1. To make the lemon filling: Put all of the ingredients in a double boiler or in a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly until the mixture becomes very thick, like jam, about 15 minutes. Remove from the heat, put a piece of plastic wrap directly on the surface of the curd, and refrigerate until completely chilled, about 2 hours.

2. Meanwhile, make the coconut cupcakes: Preheat the oven to 350°F. Generously butter and sugar twelve 4-ounce ramekins or line a 12-cup muffin tin with paper or foil liners; set aside.

3. Sift the flour into a large mixing bowl and stir in the coconut. Set aside.

4. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy. With the machine running, slowly add 1⁄3 cup of the sugar and continue whisking until medium-soft peaks form. (When you lift the whisk from the mixture, a peak will form and the top of the peak will fall back down.) Transfer the whipped whites to another large bowl.

5. Put the egg yolks and lemon zest in the electric mixer bowl and whisk at medium speed until the yolks break, then add the salt and the remaining 2 tablespoons plus 2 teaspoons sugar and continue whisking until the yolks are pale yellow, thick, and doubled in volume, about 10 minutes.

6. Add the vanilla to the yolk mixture and whisk until well incorporated. Add one-third of the whipped whites to the yolks and stir well. Carefully fold in the remaining whites just until incorporated, trying to make sure they do not lose volume. Fold in half the flour mixture, then fold in the remaining flour until no traces of flour remain.

7. Divide the batter among the ramekins or muffin cups. If using ramekins, put them on a baking sheet. Bake for 4 minutes, then rotate the pan and bake until a tester comes out clean and the tops are puffed and golden brown, about 5 minutes more. Remove from the oven and cool for 5 minutes in the ramekins or pan, then unmold and cool completely on a rack. The cakes will deflate as they cool.

8. Transfer the chilled lemon filling to a pastry bag fitted with a small plain tip. Poke a hole in the top of each cupcake with the tip of the pastry bag, and slowly pipe in the curd until it begins to squirt out the opening. You will be able to feel when the cupcake is filled. Or, if you do not have a pastry bag, use a small paring knife to poke a hole in the top of each cupcake. Put the lemon curd in a large Ziploc bag, snip off the tip of one of the corners to make a small hole, and use the bag to pipe the curd into the cupcakes. Serve the same day.

Notes and Tips:
Fill these cupcakes with anything you like. If you don’t have time to make the lemon curd filling, fill them with marmalade and top them with whipped cream.

Coconut Twinkie Cupcakes with Lemon Filling Recipe

Ingredients:
1/2 Frozen puff pastry (14.1 oz, 397 g), thawed
1/4 cup 60 ml Finely thopped hazelnuts (or almonds)

Filling:
4 oz 125g Light cream cheese, softened
1/2 125 ml Brown sugar, packed
3 tbsp 50 ml Cold prepared strong coffee (or water)
1/2 cup 250 ml Semisweet chocolate chips
1/2 cup 125 ml Ground hazelnuts (filberts)
1/2 cup 125 ml Ground almonds
4 cups 1L Frozen light whipped  topping, thawed

Method:
Roll I sheet of pastry on lightly floured surface into 13 x 13 inch (33 x 33 cm) square. Trim to 12x12 inch (30 x 30 cm) square with sharp knife to make straight edges.

Cut into 3 equal strips forming 3 rectangle 4 x 12 inch (10 x 30 cm) size. Poke surface of each several times with fork through to bottom. Arrange on ungreased baking sheet. Sprinkle with hazelnuts.

Sake in 450 F (230 C) oven for about 8 minutes until puffed and golden. Cool. If not equal ¡n size, use gentle sawing motion to trim.

For Filling:
Beat cream cheese, brown sugar arid coffee in medium bowl until smooth.

Melt chocolate chips in a small saucepan over hot water, or on low, stïrring constantty until smooth, Do not overheat Cool to room temperature. Beat ¡rito cheese mixture.

Fold in, hazelnuts and almonds. Fold in topping. Stack into 3 Iayer5, spreading or piping about 1 33 cups (400 mL chocolate mbcture on each layer. Chill. Use gentle sawing motion to cut into 10 slices.

Chocolate Marjolaine Cake Recipe

IngredientS:
1 1/2 cups 375 mL Boiling water
1 cup 250mL Chopped dates
1 tsp. 5 ml Baking soda
3/4 cup 175 ml Hard margarine, softened
1 cup 250 mL Granulated sugar
1 1 Large egg
1 tsp. 5mL Vanilla
2 cups 500 mL All-purpose flour
1 thsp. 15mL Cocoa, sifted
2 tsp. 10mL Baking powder
1/2 tsp. 2mL Salt
1/4 cup 60 mL Granulated sugar
1/4 CUp 60mL Chopped walnuts
1/2 cup 125 mL Semisweet chocolate chips
Chocolate Cheese Icing

Method:
Pour boiling water over dates and baking soda in medium bowl. Let stand.

Cream margarine and first amount of sugar in large bowl. Beat in egg and vanilla.

Stir flour, cocoa, baking powder and salt in separate bowl. Add flour mixture in 3 additions, alternately with date mixture in 2 additions, beginning and ending with flour mixture.

Turn into greased and floured 10 inch (25 cm) angel food tube pan.

Sprinkle with second amount of sugar, walnuts and chocolate chips. Bake ¡n 350°F (175°C) oven for about 45 minutes. Cool completely before removing cake.

Ice sides only. Cuts into 16 wedges 4

Chocolate Date Cake Recipe

Prep: 7 Minutes, Cook: 21 Minutes, Serve 4

Ingredients:
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/8 teaspoon onion powder
2 tablespoons butter
2 teaspoons garlic powder
3 tablespoons lime juice
3/4 teaspoon salt
4 boneless, skinless chicken breast halves

Method:
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.

Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side.

Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Spicy Garlic Lime Chicken Recipe