The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [250]
3. Just before serving, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add the confectioners’ sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.
thyme-roasted figs over brioche pain perdu
SERVES 6
12 ripe figs (about 12 ounces)
2 to 3 tablespoons thyme-flower honey
4 sprigs thyme, plus more for garnish
¼ cup water, plus more as needed
6 large eggs
¾ cup heavy cream
1 teaspoon ground cinnamon
6 slices (¾ inch) day-old brioche
1½ tablespoons unsalted butter
½ cup crème fraîche
2 tablespoons thyme flowers, for garnish
1. Preheat the oven to 300°F. Combine the figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to the oven; cook until the figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove the pan from the heat, and set aside.
2. Combine the eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip the brioche in the egg mixture, and set aside. Heat the butter in a large nonstick skillet over medium heat. Cook the brioche until golden, about 1 minute on each side. Transfer to a serving platter. Spoon the roasted figs and cooking liquid over the brioche. Top with crème fraîche, and garnish with fresh thyme sprigs and flowers.
melon and berries steeped in red wine, sauternes, basil, and mint
SERVES 4
The steeping liquid needs to chill for at least 4 hours, so plan accordingly.
1 tablespoon roughly chopped basil (about 6 large leaves)
1½ tablespoons coarsely chopped fresh mint (about 12 large leaves), plus whole sprigs for garnish
1 cup Sauternes or other dessert wine
½ cup Cabernet Sauvignon or other red wine
4 tablespoons sugar
1 vanilla bean, split lengthwise
½ Charentais or other melon such as cantaloupe, honeydew, or Crenshaw, scooped into 12 balls
8 ounces strawberries, stems removed and quartered
¼ cup blackberries
6 ounces raspberries (½-pint container)
½ cup chilled rosé champagne
Fresh currants, for garnish (optional)
1. Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.
2. To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.
lemon and cherry trifle
MAKES 6 INDIVIDUAL TRIFLES
2 cups heavy cream
2 recipes Lemon Curd (Basics)
Poached Cherries (recipe follows)
30 vanilla wafers
Candied Lemon Zest (recipe follows)
6 fresh cherries, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Layer the lemon curd, cherries, wafers, zest, and whipped cream in tall glasses. Cover with plastic wrap; chill in the refrigerator up to 2 hours. Serve; garnish each with a fresh cherry.
poached cherries
MAKES ENOUGH FOR 6 SMALL TRIFLES
2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)
½ cup sugar
1 tablespoon kirsch (optional)
2 tablespoons fresh lemon juice
1. Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes. Transfer the cherries to a large bowl.
2. Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes. Pour over the cherries; let cool. Store in an airtight container in the refrigerator for up to