Honey Spice Bread Recipe

Ingredients: 2/3 cup packed brown sugar 1/3 cup 2% milk 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 eggs 1/2 cup honey 1/3 cup canola oil

Glaze: 1/3 cup confectioners' sugar 2 teaspoons 2% milk Directions: In a small saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients. In another bowl, combine the eggs, honey, oil and brown sugar mixture. Stir into dry ingredients just until moistened. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean (cover with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (12 slices).

Nutritional Facts 1 serving (1 slice) equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 53 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Brioche

Original recipe makes 2 9x5-inch loaves

1 tablespoon active dry yeast 1/3 cup warm water (110 degrees F) 3 1/2 cups all-purpose flour 1 tablespoon white sugar 1 teaspoon salt 4 eggs 1 cup butter, softened 1 egg yolk 1 teaspoon cold water

Directions In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze. Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes. Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

PREP 40 mins COOK 30 mins READY IN 1 day 3 hrs 20 mins

Cook's Notes: You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer. For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5. To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep goldenbrown, checking after 10 minutes.

Editor's Note: To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.

Chocolate Truffles Yield: Makes 30-40 chocolate truffles.

Ingredients: Basic truffle ingredients: 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces 1/2 cup of heavy whipping cream 1 teaspoon of vanilla extract

Optional base flavorings: Mint leaves (1 bunch, stems removed, chopped, about 1 cup) Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods) Amaretto (1-2 tablespoons) Almond extract (1 teaspoon)

Truffle coatings: Cocoa powder

Finely chopped walnuts Finely chopped almonds

Method 1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe. 2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.) 3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed. Bittersweet truffles

Description: These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step. Prep 25 mins Total 2 hours Yield Makes 24

Ingredients 8 ounces best-quality bittersweet chocolate, finely chopped 1/2 cup heavy cream Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

Directions: Step 1: Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour. Step 2: Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes. Step 3: With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Hazelnut Chocolate Torte

Chocolate Cake Line two 13x9" pan with parchment paper. Preheat oven to 350. In a medium bowl, whisk together: 1-1/2 cups sugar 1-1/3 cups flour 1/2 cup cocoa powder, sifted 1/2 tsp baking powder 2 tsps baking soda 3/4 tsp salt In a large bowl, whisk together: 2 eggs 3/4 cup buttermilk 1/3 cup vegetable oil 2 tsps vanilla extract 3/4 cup coffee, cooled to room temp. 1. Sift your dry ingredients over the wet. Whisk until just combined. 2. Pour into pans and bake for about 15-20 minutes, or until just set in the middle. Hazelnut Dacquoise Layer Line a 13x9" pan with parchment paper In a food processor, pulse just until fairly fine (about a minute): 1 cup powdered sugar

2 cups hazelnuts (blanched or not) Set aside: 1/3 cup sugar 4 egg whites 1/2 cup chopped hazelnuts 1. Beat your egg whites until soft peaks form. Slowly add the sugar and beat until stiff. Fold in chopped hazelnuts. 2. Fold in your dry ingredients until just evenly combined. Spread into prepared pan and bake at 300 for 30 minutes. Chocolate Mousse Whisk until stiff in the bowl of a stand mixer: 4 egg yolks Place in a small saucepan: 1/4 cup sugar 2 Tbsps water Set aside: 8 ounces melted bittersweet chocolate 2 cups heavy cream 1. Heat the sugar and water until thick bubble appear (but not to the point where it darkens or caramelizes). 2. Turn the mixer back on medium speed and slowly pour the syrup over the eggs while they are beating. Turn the speed to high and beat for 3 minutes. 3. Fold the melted chocolate into the egg mixture. 4. Beat the heavy cream just to soft peaks. Fold into chocolate mixture until it looks smooth. Chocolate Glaze 5 oz bittersweet chocolate, finely chopped 1 stick unsalted butter 1. Melt the butter and chocolate together over a double boiler. Stir to incorporate. Assembly 1. Place your meringue layer onto a large rectangular platter or board. 2. Spread 1/2 cup of mousse over the meringue. 3. Top with chocolate cake. Repeat with more mousse and another layer of cake. 4. Chill the cake for 30 minutes. 5. Pour glaze over cake. Chill just to set the glaze.

Caramel Poached Pears

3 cups water 2 cups sugar 1 cup golden raisins 2 threads saffron 1/2 vanilla bean (or 1 tsp extract) 4-8 pears, sliced in half. 1. Bring the water and sugar to boil. Add the raisins, saffron and vanilla and cook for another 15 minutes on medium heat. Strain out raisins and set both syrup and raisins aside. 2. Heat a cast iron pan and place pears open-face down. Cook until they begin to get color on the bottom. 3. Pour syrup over the pears and cook over medium high for 5 minutes. 4. Cover and cook down another 15 minutes, or until the syrup thickens and pears are soft and buttery when poked with a knife. 5. Carefully arrrange pears on a platter. Pour desired amount of syrup over the pears. Add raisins if you like. SERVE WITH ICE CREAM.

Brown Butter Butternut Squash Sticky Buns

Prepare an 13x9" brownie pan by buttering the sides. Roast in the oven at 400 for 30 minutes: 1 butternut squash, peeled and cut into cubes.

1. Puree and add spices (cinnamon, nutmeg, cloves-whatever you like)! Set aside to cool. In a medium saucepan, brown: 2 sticks butter 1 vanilla bean, scraped, or 1 tsp extract In the bowl of a stand mixer fitted with the dough hook, stir: 4 cups flour 3 tsps instant dry yeast 1/3 cup sugar

In a medium bowl, whisk together: 5 eggs 1/2 cup milk 2 tsps salt 1/2 cup butternut squash puree 1. Once the butter has browned, pour into a large bowl or rimmed cookie sheet and place in freezer until firm but not frozen (about 20-30 minutes). 2. Mix the dry ingredients in the mixer (or with a wooden spoon and a large bowl if making by hand). Add the wet ingredients and run mixer at medium speed for about 8 minutes. 3. Add the cold butter, a few pieces at a time, until a smooth dough forms. Depending on the temperature of your butter, this could take 5-10 minutes. 4. Flatten the dough onto a parchment or plastic-lined cookie sheet and chill for 1 hour. It will be sticky! 5. Take your dough out and roll it into a rectangle the size of two sheets of paper. Sprinkle with filling (below) and make sure the longest parts of your rectangle spread from your left to your right. 6. To roll, you'll want to pull back a bit and tuck as you go for a nice, taught finish. You can see where we're going with this here- check out the photo of our sticky buns we bake for the Curious Baker. 7. Cut your buns about 2" thick and place them spiral-side up in your prepared pan with the glaze (see below). 8. Proof by letting the pan sit in a draft-free place for 2 hours. 9. Bake at 350 degrees for 30-45 minutes, or until nice and golden on the outside and fully cooked between the buns. 10. Top with remaining glaze. MMMMMMMMmmmm!!! Filling cup brown sugar 1 tbsps melted butter 1 tsp cinnamon 1 tsp ginger pinch of salt 1. Melt the butter. Add the remaining ingredients and mix with a fork. 2. Spread the filling over the dough and roll up as directed.

Glaze 1 sticks butter 1 1/4 cups brown sugar cup heavy cream tsp salt

1 tsp vanilla 1 tsp orange zest (optional) 1. Place all ingredients in a saucepot. Cook over medium heat until very warm, but do not boil. 2. Pour 1/2 of the glaze on the bottom of your pan. Reserve the remainder of the glaze to pour over the buns once they are baked.

Pear and Hazelnut Cake

Prepare an 8, 9 or 10" cake pan by buttering the sides and cutting out a circle of parchment paper the size of the bottom of the pan. Lay in the pan after buttering. In a medium saucepan, brown: 8 ounces unsalted butter (2 sticks) 1 vanilla bean (or 1 Tbsp vanilla extract) 1/4 tsp sea salt In a large bowl, sift together: 1/4 cup flour 1- 1/4 cups powdered sugar In the bowl of a stand or hand-held mixer, place: 6 egg whites 2 Tbsps sugar Set aside:

6 ounces hazelnuts or hazelnut flour, well toasted and cooled Brown the butter, vanilla and salt by melting them up over medium heat. Once a golden blond color appears (and you will smell it)!, pull off the heat and swirl. Cool in the pan for 5 minutes and transfer to another container to cool for 15 minutes. Beat your egg whites until the reach stiff peaks. Stir your cooled hazelnuts into the flour mixture. Stir in your warm, browned butter. Fold 1/2 of the egg whites into the mixture, then the remaining whites. Don't overfold- it's best to leave a few streaks of whites rather than deflating them completely. Bake at 350 until the center is set- somewhere between 25 and 35 minutes, depending on the size of your pan.

Cream Fraiche Caramel

In a medium saucepot, place:

200 g (scant 1 cup) sugar 1 Tbsp water 1/2 tsp lemon juice Set aside:

2 ounces (half a stick) salted butter 1/4 cup heavy cream 1/4 cup creme fraiche Bring the cream simmer and set aside. In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument. Once you have reached the golden caramel stage, slowly (and carefully) add in the creams. Turn the heat back on to medium-low. Cook over this heat, stirring occasionally, for about 3-5 minutes. The caramel will thicken a bit. Turn off heat and add the butter. Pour over unmolded cake.

Dried Pear Slices

2 pears Slice the pears as thinly as you can; we like using a mandolin. Place pears in one layer on a parchment-paper lined cookie sheet. Bake at lowest heat possible- 175 if you can- for about one hour, or until they are dried. Peel off paper. To candy, if desired, melt sugar in a pan until golden brown. Carefully dip the ends of the pears in the sugar and place the pear slices back onto parchment paper to set. Arrange pears over caramel.

 Big Soft Ginger Cookies Original recipe makes 2 dozen

2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. PREP 15 mins COOK 10 mins READY IN 50 mins

Pecan Pie (no corn syrup)

Original recipe makes 1 - 9 inch pie

1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans

Directions Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. PREP 15 mins COOK 40 mins READY IN 1 hr 5 mins

French Macarons

The light-as-a-feather classic French treat gives dessert a dose of sophistication. Martha Stewart Living, January Yield Makes 35 macarons

Ingredients For The Macarons

1 cup confectioners' sugar 3/4 cup almond flour 2 large egg whites, room temperature Pinch of cream of tartar 1/4 cup superfine sugar

Suggested Fillings For Macarons Chocolate: Chocolate Ganache http://www.marthastewart.com/343907/chocolate-ganache Coconut: 1 cup Swiss Meringue Buttercream http://www.marthastewart.com/343908/swissmeringue-buttercream, mixed with 1/3 cup angel-flake coconut. Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter. Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios. Raspberry: 3/4 cup seedless raspberry jam Swiss Meringue Buttercream

Directions

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.) Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Cook's Note

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish. Variations Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

Cinnamon and Orange Creme Brulee By: Anne Burrell

Total Time: 1 hr 55 min Prep 10 min Inactive 1 hr 0 min Cook 45 min Yield: 4 servings Level: Intermediate

Ingredients 2 cups heavy cream 1/2 cup sugar, plus more for burning Zest of 1 orange, removed in wide strips with a peeler 1 small bundle fresh thyme, smashed with a knife to bruise 1/2 cinnamon stick 4 egg yolks

1/2 teaspoon vanilla extract

Directions Preheat the oven to 325 degrees F.

In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.) Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine. Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins. CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes. Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour. Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.

Pumpkin Mousse Napoleons

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1 cup canned pumpkin 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup confectioners' sugar 2 cups whipped topping 1/4 cup chopped pecans

Directions

1 Heat the oven to 400F.

2 Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet. 3 Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all. 4 Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping. Cover and refrigerate for 30 minutes. 5 Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or whipped topping.

Stacked Chocolate Mousse

Pte Bombe Pate a bombe is a base for any mousse you like, requiring no other stabilizers, no egg whites and no gelatin. You can make a larger batch of the base and store it in the fridge for several days, adding whatever you desire, followed by whipped cream, for your own custom flavors. I've added everything from salted caramel to raspberry puree. Prepare 4 medium glass jars, ramekins, cups or a large serving dish by placing them in the freezer while you work. In a medium saucepan, place: 1 cup sugar 1/4 cup water In the bowl of a stand mixer, place: 6 yolks Set aside: 1 cup heavy cream whipped to just stiff (but not too stiff) peaks 1/2 cup melted dark chocolate 1/2 cup melted milk chocolate

1) Beat the eggs for 4-5 minutes, or until a ribbon forms.

2) Bring the water and sugar to 240 degrees (or until thick bubbles appear and you can no longer see the bottom of your pot); do not allow the sugar to caramelize. Pour over eggs slowly while whipping over medium speed.

3) Beat until the mixture returns to a ribbon (about 5-6 minutes).

4) Split the base into two bowls, adding each chocolate to a bowl and mixing until just combined. 5) Once the mixtures feel room temperature again, fold equal amounts of whipped cream into each bowl until it disappears. 6) Place half of one chocolate mousse on the bottom of each vessel. Freeze for 5 minutes and top with the other mousse. Serve cold- and top with anything from fresh berries to whipped cream and chocolate shaving.

Hadley's Pre-during-and-post-run Energy Bars

1/2 cup cashews 1 cup dried apricots 1 cup shredded coconut 1/3 cup rolled oats 2 tbsps agave syrup 2 tbsps coconut oil, melted 3 tbsps pumpkin, hemp or chia seeds 1/2 tsp ground ginger 1/4 tsp salt Line a 8x8 inch baking pan with parchment paper, set aside. Place cashews and apricots in a food processor and process until nuts are evenly chopped. Add coconut, oats, agave syrup, coconut oil, pumpkin seeds, ginger and salt. Process until mixture comes together. Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge. Wrap tightly and take on your run!

Easy Cream Puffs

First we will make the cream puffs. Just bring a stick of butter and a cup of water to a boil in a medium saucepan.

Then stir in a cup of flour, and then 4 eggs until a dough is formed.

Drop the dough onto an ungreased baking sheet by tablespoon-fulls, then bake at 400 degrees F for about 20 minutes until they are puffed and golden.

Voila! Its cream puff magic! Let the little guys cool, then use a sharp knife to slice them each in two so we can fill them with whipped cream and the raspberry sauce.

Then whip up some homemade whipped cream (or you could also sub in some storebought whipped cream). Spoon a dollop onto the bottom half of each cream puff, or use a pastry bag to pipe it on.

Quick Raspberry Sauce

Then comes the big secret for the sauce!

All you need is a cup of raspberry jam (seedless works best!) and a tablespoon of rum. Whisk the two together in a small saucepan, then heat on the stove until the jam thins out into a sauce. The warmer the sauce, the thinner. The closer it is to room temperature (cooler), the thicker.

Spoon a teaspoon or so of the sauce onto each cream puff, then top with the final top of the puff.

Hazelnut Brown Butter Pie.

Click here and scroll to see our Pie Crust recipe. Want to taste it? Visit our sweet creations at The Curious Baker, a few steps away from Gourmandise in The Market. Bake your pie crust with pie weights until the edges are just golden. Remove parchment paper and pie weight. Tarts also need to be par-baked but require only a light prick of the fork in place of pie weights. Filling: In a small saucepot, place: 2 ounces butter In a medium-sized bowl, whisk together: cup sugar 1 egg 1 tsp vanilla Set aside: 2 Tbsps unbleached flour 4 large, sliced apples, unpeeled and sauteed if desired 1/2 cup finely chopped toasted hazelnuts 1) Brown the butter in a saucepan or small skillet and set aside. 2) In a medium-sized bowl, whisk together the sugar, egg, and vanilla until flully. Stir in the flour and hazelnuts until just combined. Fold in the apples. 3) Place the apple mixture into the pre-baked shell and top with crumble: Topping: In a small bowl, combine: cup unbleached flour cup sugar cup brown sugar 1 tsp cinnamon pinch of salt

Set aside: stick (2 ounces) butter, cold 1) Whisk together the flour, sugars, cinnamon and salt. 2) Sand the butter into the flour mixture with a pastry cutter or knife until you get a crumbly texture. 3) Sprinkle over apples and baked for 1 hour at 350. If you notice that the crumble is browning too much, top it with parchment paper or foil to finish baking.

Sesame Seed Balls makes about 20 1 lb glutinous rice flour 1 1/4 cup dark brown sugar 1 1/4 cup water 1 cup sesame seeds oil for deep frying

1/2 cup red bean paste or 3 oz dark chocolate, chopped into small pieces

Put the rice flour into a large bowl. Bring the water to a boil and add the brown sugar, stirring to dissolve. Pour the sugar water over the rice flour and stir together with a wooden spoon to combine. You can add up to 1/3 cup more water if the mixture seems dry and isnt coming together. Once the dough is cool enough to touch with your bare hands you can stop using the spoon and just knead the dough dont overwork it or it will become tough. Once the dough is soft and smooth, break off a piece about the size of a golf ball and roll between your hands to form a ball. Place in a dish and cover with some plastic wrap, then repeat with the remaining dough. Take one of the dough balls and make a well in it with your thumb. Place either a teaspoon of the red bean paste or a few pieces of the chocolate in the well, then push the dough together to cover up the filling. Roll the ball between your hands again to make it smooth and round without cracks.

Wet your hands with water and roll the dough ball in a dish of the sesame seeds, pressing gently to get the seed to adhere to the dough ball. Place the ball back under the plastic wrap and repeat with remaining balls. Pour the oil in a wok or other pan so it is deep enough to cover the dough balls when you fry them. Heat over medium heat until it is 350 degrees. Place a few dough balls (about 4-5) in the hot oil and let cook. Use a ladle or wooden spoon to press the dough balls against the side of the pan to rotate them this is important to help them cook evenly and prevent spots from burning. When the seeds start turning golden and the dough balls start floating to the top of the oil, the balls should be done about 5 to 6 minutes. You might want to fish one out and cut it in half to make sure the dough has cooked all the way through. Remove the balls and drain them on paper towels, then repeat with the rest. The sesame seed balls should be served as soon as possible to preserve freshness.

Ginger Ice Cream Yields about 1 1/2 pints Ingredients: For the ginger syrup: Milk mixture:

Although ice cream never caught on in China, ginger ice cream is a popular dessert in Chinese restaurants.

1/3 cup water 1/4 cup sugar 2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger

1 cup whole milk 2 tablespoons sugar 2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing

Custard mixture:

3 large egg yolks 1/4 cup sugar 1 cup heavy (whipping) cream 1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice

Directions:

To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat. In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk. In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater. Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside. When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble.

Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.

Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.

Freezing the cream:

Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon. Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen."

If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

Serve the ice cream unadorned in well-chilled goblets or bowls.

The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. (*Note: This recipe is reprinted with permission from The Modern Art of Chinese Cooking, by Barbara Tropp, reprinted courtesy of Morrow Publishing).