Dessert

Course: 

For the Donuts:

  • 1 3/4 cups bread flour
  • 1 tablespoon instant yeast
  • 1/2 cup whole milk
  • 3  tablespoons butter, room temperature
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon kosher salt
  • zest of 1/4 lemon
  • 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

  • 1 cup whole milk
  • 1 pinch saffron
  • 8 ounces white chocolate
  • 1½ cups heavy cream
  • 6 egg yolks
  • 3/4 cups brown sugar
  • 1 tablespoon rice starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • zest of 1 orange 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

  • 2 cups wild blackberries
  • 1/2 cup granulated sugar
  • 1/4 vanilla bean
  • 1/4 cup red wine (Cabernet or Zinfandel would work best)
  • 1 tablespoon powdered pectin

 

    Chef Alon Shaya

    Chef Alon Shaya 

     

    Course: 
    • 2½ cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 cup unsalted butter
    • 1/2 cup shortening
    • 1½ cups sugar, divided
    • 1 teaspoon vanilla
    • 1 egg
    • Up to 2 tablespoons milk, as needed

    Additional tools: a glass with a pattern on the bottom for pressing the cookies

    Note: substitute 1/2 cup cocoa for 1/2 cup flour for chocolate sugar cookies

     

    Mom's Sugar Cookies

     Sugar cookies 

    chocolate sugar cookies

    Click to enlarge image

    Course: 
    • 6 tablespoons (3/4 stick) unsalted butter, softened
    • 1/3 cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/4 cup maple syrup
    • 1 cup bleached all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 cup dried currants*
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon freshly grated nutmeg

    *Note: Swap out currants for raisins, dried dates, cranberries or other fruit

    Holiday Spice Cookies With Currents

    Holiday Spice Cookies with Currents 

    Click image to enlarge

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