The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [344]
4. Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.
cornmeal crêpes with fresh buttermilk cheese and blackberries
SERVES 6
for the cheese
6 cups low-fat buttermilk
4½ teaspoons confectioners’ sugar
for the crêpes
¼ cup all-purpose flour
2 tablespoons yellow cornmeal
¼ teaspoon baking soda
Pinch of salt and freshly grated nutmeg
1 large egg plus 1 large egg white
¼ cup skim milk
¼ cup low-fat buttermilk
1½ teaspoons honey
½ teaspoon canola oil
Vegetable oil cooking spray
3½ cups blackberries
¼ cup crème de cassis
1 teaspoon confectioners’ sugar
1. Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95°F. Reduce heat to low; cook until thermometer registers 100°F. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners’ sugar.
2. Make the crêpes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.
3. Coat an 8-inch crêpe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2½ tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.
4. Toss together berries and cassis. Let stand 15 minutes, tossing often. To serve, divide crêpes among plates. Spread each with ¼ cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.
FIT TO EAT RECIPE PER SERVING: 231 CALORIES, 4 G FAT, 46 MG CHOLESTEROL, 35 G CARBOHYDRATE, 372 MG SODIUM, 12 G PROTEIN, 5 G FIBER
apple strudel
SERVES 4
1 cup dried bread crumbs
¾ cup grated peeled red apple (1 to 2 apples)
½ cup golden raisins
¼ cup pitted prunes, coarsely chopped
¼ cup honey
2 tablespoons Armagnac or other good-quality brandy
1 teaspoon ground cinnamon, plus more for sprinkling
½ teaspoon coarse salt
5 sheets phyllo dough (at least 11 × 14 inches), thawed if frozen
½ cup (1 stick) unsalted butter, melted
Confectioners’ sugar and whipped cream, for serving
1. Preheat the oven to 375°F with rack in upper third. Gently stir together bread crumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
2. Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
3. Bake until golden brown, about 35 minutes. Transfer to a wire rack; cool 15 minutes. Sprinkle with cinnamon and sugar; serve with whipped cream.
cookies
AND
candy
hermit bars with brown sugar icing and candied ginger
MAKES ABOUT 36 TWO-INCH SQUARES
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name implies, the bars are best after being hidden away for a day or two, so the flavors have a chance to deepen.
½ cup (1 stick) unsalted butter, plus more for the pan, room temperature
1¾ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of ground cloves
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1¼ cups packed dark-brown sugar