The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [361]
caramel sauce
MAKES ABOUT 1 CUP
1 cup sugar
¼ teaspoon salt
¼ cup water
½ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
1. In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
2. Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.
navettes
MAKES ABOUT 24
Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.
1 teaspoon active dry yeast
4 cups all-purpose flour, plus more for the work surface
Pinch of salt
4 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons orange-flower water
Grated zest of 1 lemon
Grated zest of 1 orange
Olive oil, for the bowl and baking sheet
1 egg yolk, beaten with 1 tablespoon water, for the glaze
Crystal sugar, for sprinkling (optional)
1. In a small bowl, dissolve the yeast in 2 tablespoons lukewarm water. Let stand until creamy, about 10 minutes.
2. In another bowl, whisk together the flour and salt. Place the butter and sugar in the bowl of an electric mixer. Beat, using the paddle attachment, until soft and crumbly. Add the eggs, yeast, orange-flower water, and zests. Add the flour, 1 cup at a time, and beat on low speed until just combined.
3. Transfer the dough to a floured work surface, and knead with your hands until smooth and no longer sticky. Form into a ball, place in an oiled bowl, cover, and leave to rest in a warm place for 30 minutes.
4. Rub a large baking sheet with olive oil. Turn the dough out onto a lightly floured work surface, and cut into 3 equal portions. Using your hands, roll each portion into a log about 1 inch thick. Cut each log crosswise into pieces about 2½ inches long. Shape the pieces into tapered boat shapes by rounding and somewhat raising the middle portions, and pinching the ends into points. Cover the baking sheet with a kitchen towel, and leave in a warm place for 2 hours. The boats will rise somewhat but will not double.
5. Preheat oven to 375°F. Using a sharp knife, make a lengthwise slash down each boat, about one-third of its depth. Using a pastry brush, paint the surface of each boat with egg-yolk glaze. Sprinkle with crystal sugar, if desired. Bake until golden, 25 to 30 minutes. Transfer to a wire rack to cool.
brandy snaps
MAKES 18
You may substitute dark corn syrup for the golden syrup, but the flavor will vary slightly. If the cookies get too cool to shape, return them to the oven for a few seconds until they soften.
½ cup all-purpose flour
½ teaspoon ground ginger
5 tablespoons unsalted butter
1/3 cup sugar
¼ cup golden syrup
1. Preheat the oven to 350°F. Combine the flour and ginger with a whisk. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved. Remove from heat; stir in the flour-ginger mixture.
2. Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment. Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven. Bake until flat and golden brown, about 10 minutes.
3. Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds. Transfer from the spoon handle to a cooling rack. Repeat with the remaining batter.
breads
mrs. kostyra’s babkas
MAKES THREE 8-INCH BABKAS
8 ounces (2 sticks) unsalted butter, softened, plus more for the molds
2 cups whole milk
3 envelopes active dry yeast (3 scant tablespoons), or