Delish Editors - Delish A Home-Baked Christmas

DelishA HOME-BAKED
CHRISTMAS 56 DELICIOUS COOKIES, CAKES & GIFTS FROM YOUR KITCHENHEARST BOOKS New York An Imprint of Sterling Publishing
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New York, NY 10016 Copyright 2012 by Hearst Communications, Inc. All rights reserved. The recipes and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder. Every effort has been made to ensure that all the information in this book is accurate. However, due to differing conditions, tools, and individual skills, the publisher cannot be responsible for any injuries, losses, and/or other damages that may result from the use of the information in this book.

DELISH Elizabeth Shepard Executive Director Content contained in this book was originally published by ACP Magazines Limited
and is reproduced with permission. Photography by Ian Wallace U.S. Edition packaged by LightSpeed Publishing, Inc.; design by X-Height Studio;
Culinary Americanization: Wes Martin Library of Congress Cataloging-in-Publication Data Available 2 4 6 8 10 9 7 5 3 1 Published by Hearst Books
Delish is a registered trademark of Hearst Communications, Inc. www.delish.com For information about custom editions, special sales, premium and corporate purchases,
please contact Sterling Special Sales Department at 800-805-5489
or specialsales@sterlingpublishing.com. ISBN 978-1-58816-9358 CHRISTMAS
DESSERTS PISTACHIO MERINGUE WITH WHITE PEACHES AND BERRIES PREP + COOK TIME 2 HOURS 15 MINUTES (+ COOLING) SERVES 10 2 cups heavy cream 4 medium white peaches, cut into thin wedges 4 ounces fresh blueberries 4 ounces fresh blackberries 2 tablespoons coarsely chopped pistachios, toasted PISTACHIO MERINGUE 1 cup coarsely chopped pistachios 6 large egg whites 1 cups superfine sugar 2 teaspoons corn starch 2 teaspoons vanilla extract 2 teaspoons white vinegar Make pistachio meringue. Beat cream in small bowl with electric mixer until firm peaks form.

Place one meringue on serving plate. Spread with half the cream; top with half the peaches and berries. Top with remaining meringue, cream, fruit, and nuts. PISTACHIO MERINGUE Preheat oven to 250F. Mark a 9-inch circle on two sheets of parchment paper. Turn paper over, place on two oven trays.

Process half the nuts until fine. Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, a tablespoon at a time, beating until sugar dissolves between additions; beat until mixture is thick and glossy. Beat in corn starch, extract, and vinegar; fold in ground nuts. Divide meringue mixture between circles on trays; spread evenly. Sprinkle with remaining nuts.

Bake meringues about 1 hours. Cool meringues in oven with door ajar. TIP Make and assemble recipe at least a day ahead; this will make slicing it much easier. FIG, ALMOND, AND MASCARPONE TRIFLE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 6 2 cups water 1 cup superfine sugar 2 whole star anise 12 medium fresh figs, halved cup almond-flavored liqueur 12 ladyfinger cookies ALMOND PRALINE cup slivered almonds, toasted cup superfine sugar 2 tablespoons water ZABAGLIONE CREAM 4 eggs, separated cup superfine sugar cup almond-flavored liqueur 1 pound mascarpone cheese Combine the water, sugar, and star anise in large saucepan. Stir over heat until sugar is dissolved; bring to a boil. Add figs; simmer gently, uncovered, about 5 minutes or until tender.

Cool; stir in liqueur. Remove figs from syrup; drain well. Reserve syrup. Place figs in large bowl. Make almond praline. Make zabaglione cream.

Dip one-third of the ladyfingers into fig syrup; place in single layer over 2-quart serving dish or in six 1-cup serving glasses. Top with one-third of zabaglione cream, onethird poached figs, and one-third almond praline. Repeat layering twice. Refrigerate at least 1 hour. ALMOND PRALINE Place nuts in single layer on greased oven tray. Combine sugar and the water in medium frying pan; stir over heat until sugar is dissolved.

Bring to a boil; boil, uncovered, without stirring, until a deep golden color. Allow bubbles to subside, pour over nuts; cool. Break praline into pieces. ZABAGLIONE CREAM Beat egg yolks and sugar in medium heatproof bowl with electric mixer over medium saucepan of simmering water until pale. Add liqueur; beat until mixture has tripled in volume and holds ribbon shapes when beaters are lifted. Cool.

Place mascarpone in large bowl; beat until smooth. Fold in egg yolk mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into mascarpone mixture, in two batches. HONEY PANNA COTTA WITH APRICOTS IN THYME SYRUP PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 8 3 teaspoons powdered gelatin cup water 2 cups buttermilk cup heavy cream cup honey APRICOTS IN THYME SYRUP 2 cups water cup honey 2 teaspoons fresh thyme leaves 12 small apricots, halved, pitted 1 tablespoon lemon juice Sprinkle gelatin over the water in small heatproof cup; stand cup in small saucepan of simmering water, stir until gelatin dissolves. Meanwhile, bring buttermilk and cream to a boil in medium saucepan; remove from heat. Cool. Cool.

Divide buttermilk mixture between eight -cup glasses. Refrigerate about 6 hours or overnight until set. Make apricots in thyme syrup. Serve panna cotta topped with apricots and syrup. APRICOTS IN THYME SYRUP Bring the water, honey, and thyme to a boil in medium saucepan. Add apricots; simmer gently, uncovered, about 5 minutes or until almost tender.

Remove from heat; add juice, cool. Refrigerate until cold. CUSTARD FRUIT TARTS PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 24 1 cups all-purpose flour cup confectioners sugar 1 sticks cold butter, chopped coarsely 1 egg yolk 2 teaspoons iced water, approximately 1 medium kiwi, peeled 2 ounces fresh raspberries 2 ounces fresh blueberries CUSTARD CREAM 1 cup milk 1 teaspoon vanilla extract 3 egg yolks cup superfine sugar 2 tablespoons pure corn starch cup heavy cream, whipped to soft peaks Process flour, sugar, and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.