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By Root 2013 0

until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm.

2. When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.

fruit desserts

crêpes suzette

MAKES ABOUT 14; SERVES ABOUT 6

Beer, traditionally found in this dish, ferments the batter and adds flavor.

for the batter

2 cups milk

1 teaspoon sugar

5 tablespoons unsalted butter, melted

3 large eggs

1 tablespoon vegetable oil

1¾ cups all-purpose flour

½ teaspoon salt

½ cup beer (not dark)

for the filling

1½ sticks (12 tablespoons) unsalted butter, softened

3 tablespoons sugar

4 teaspoons Grand Marnier or other orange-flavored liqueur

Finely grated zest of 1 orange

for the sauce

2 cups orange juice

¼ cup sugar

1 tablespoon cornstarch

3 tablespoons Grand Marnier or other orange-flavored liqueur

2 tablespoons cold unsalted butter, cut into small pieces

for the garnish

2 oranges, peel and pith removed, flesh cut into segments

Confectioners’ sugar, for dusting

1. Make the batter: Whisk together the milk, sugar, butter, eggs, and oil. Sift together the flour and salt. Whisk the milk mixture into the flour mixture. Pour the batter through a fine sieve into a large bowl. Whisk in the beer. Refrigerate, covered, 6 hours (or overnight).

2. Let the batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour ¼ cup batter into the pan, swirling to cover the bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.

3. Make the filling: Stir together the butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crêpe. Roll up; place on a baking sheet, seam side down. Repeat until all the crêpes have been rolled.

4. Make the sauce: Bring the juice and sugar to a simmer in a saucepan over medium heat; skim the foam. Whisk together the cornstarch and 1 tablespoon water; add to the pan. Whisk in the liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in the butter, 1 piece at a time.

5. Preheat the oven to 350°F. Cover the crepes with foil; heat in the oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners’ sugar.

blood-orange pavlovas with grand marnier

MAKES 12

6 blood oranges, peel and pith removed

7 tablespoons Grand Marnier or other orange-flavored liqueur

4 large eggs, separated

1¼ cups sugar

1/8 teaspoon salt, plus a pinch

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

¼ cup orange juice

½ cup heavy cream

1. Preheat the oven to 225°F. Cut the oranges into segments. Toss with 3 tablespoons liqueur; refrigerate until ready to use.

2. Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.

3. Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in the vinegar and vanilla.

4. Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paper–lined baking sheets. Swirl the edges and make a well in the center of each meringue. Bake until crisp and just set in the center, 40 to 50 minutes. Let cool on the sheet on a wire rack. When the meringues are cool enough to handle, peel off the parchment. Let cool completely.

5. Make the custard: Stir together the yolks, orange juice, remaining ¼ cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake,