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Recipes
Almond and Orange Cake with Poached Plum Compote
By BobD
MAKE THE CAKE Preheat the oven to 350°
- 4 large eggs, at room temperature
- 1 tablespoon finely grated orange zest
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups blanched sliced almonds
- 2 cups dry red wine
- 1 cup dark rum
- 1 cup water
- 3 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated orange zest
- 1/2 vanilla bean, split and seeds scraped
- 2 cinnamon sticks
- 6 whole cloves
- 1 whole star anise
- 12 black plums (about 3 pounds), halved and pitted
- Confectioners’ sugar, for dusting
- Lightly sweetened crème fraîche or whipped cream, for serving
Warm Chocolate Budino
By BobD
Oenotri's warm chocolate budino is a luscious cross between cake and pudding
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 9 ounces bittersweet chocolate
- 1 1/2 sticks (6 ounces) unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/3 cup sugar
- 4 large eggs, lightly beaten
- Hot water
- Salted roasted almonds and vanilla ice cream, for serving
Lattice-Topped Apple Pie
By BobD
Greg Patent likes to use an assortment of tart and sweet apples in this dense, apple-packed pie
- 4 ounces cream cheese, chilled
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/3 cup cake flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon ice water
- 1 large egg yolk
- 1 teaspoon cider vinegar
- 4 pounds large apples (about 8)—peeled, cored and cut into eighths
- Finely grated zest and juice of 1 lemon
- 3/4 cup sugar, plus more for sprinkling
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch of ground mace
- 1 stick (4 ounces) unsalted butter
- 1/2 cup apple cider
Butternut Squash Glazed Tart
By BobD
This elegant puff pastry is quick to make
- One 1-pound neck of butternut squash—peeled, halved lengthwise and sliced 1/4 inch thick
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 8 ounces all-butter puff pastry, chilled
- 4 ounces cream cheese, softened
- 1/8 teaspoon cinnamon
- 2 tablespoons apricot preserves, melted
- 2 tablespoons chopped toasted pecans
Buttermilk Cake with Riesling-Poached Pears
By BobD
"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses througho...
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large egg yolks
- Finely grated zest of 1 lemon
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup buttermilk
- 5 Bartlett pears
- One 750-milliliter bottle Riesling
- 1 cup water
- 1 cup sugar
- 1/2 vanilla bean, split and seeds scraped
- One 3-inch-long strip of orange zest
- 3 star anise pods
- 1 cup crème fraîche
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/4 cup confectioners' sugar
Marbled Pumpkin Cheesecake with a Brownie Crust
By BobD
Preheat the oven to 325°
- 4 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/4 cup sugar
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup finely chopped walnuts
- 4 ounces bittersweet chocolate, chopped
- 1 1/2 pounds cream cheese, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 1/2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree (1 pound)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch of ground cloves
Pear-and-Fig Pie-in-a-Jar
By BobD
Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it wi
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 sticks unsalted butter, cut into 1/2-inch dice and chilled
- 1/4 cup plus 3 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 cup dried black Mission figs, stemmed and quartered
- 1 pound Bosc pears—peeled, cored and cut into 1/2-inch dice (2 cups), plus 8 pear slices, for garnish
- 2 1/2 cups apple cider
- 1 cup pear eau-de-vie
- 1/4 cup honey
- Two 1-inch-wide strips of lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- Pinch of salt
- 1/2 cup walnuts
- 1 cup mascarpone
- 1/2 cup crème fraîche
- 2 1/2 tablespoons honey
- 2 1/2 tablespoons maple syrup
- 3 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- Pinch of salt
Chestnut-Chocolate Mousse
By BobD
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse
- 4 ounces semisweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 2 cups chilled heavy cream
- 1 cup vacuum-packed roasted chestnuts, chopped
- Salt
- 4 large egg whites
- 1/4 cup plus 2 tablespoons sugar
- Unsweetened whipped cream and crushed chocolate-covered espresso beans, for serving
Apple Pie Sundaes with Cheddar Crust Shards
By BobD
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing bring...
- 3/4 cup all-purpose flour
- Kosher salt
- 4 tablespoons cold unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 2 1/2 tablespoons cold water
- 1/4 teaspoon cider vinegar
- 6 tablespoons unsalted butter
- 6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt
- 2 pints vanilla frozen yogurt
Pear-Cranberry Hand Pies
By BobD
These flaky little pies may be the ultimate grab-and-go dessert
- 2 Bosc pears (1 pound), peeled and cut into 1/2-inch dice
- 1/3 cup plus 1 1/2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for dusting
- 3/4 cup fresh or frozen cranberries
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- 1 pinch of salt
- One 14-ounce package cold all-butter puff pastry
- 1 egg, beaten
- Whipped cream or vanilla ice cream, for serving