The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [389]
3. Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes. Let cool 1 minute before sliding out of the pan. Serve hot or at room temperature.
FIT TO EAT RECIPE PER SERVING: 128 CALORIES, 103 MG CALCIUM, 5 G FAT, 87 MG CHOLESTEROL, 381 MG SODIUM, 12 G PROTEIN, 4 G FIBER
ultimate streusel cake
MAKES ONE 10-INCH CAKE
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon coarse salt
10 tablespoons (1¼ sticks) unsalted butter, room temperature, plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1¼ cups sour cream (or 1 cup buttermilk)
Pecan Streusel Filling (recipe follows)
2½ cups sifted confectioners’ sugar
¼ cup milk
1. Preheat the oven to 350°F. Sift together the flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, until well combined. Add the vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with the remaining batter, smoothing the top. Sprinkle the remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
3. In a medium bowl, whisk together the confectioners’ sugar and milk; set aside, covered with plastic wrap, until ready to use. Cool the cake until just warm before drizzling with icing.
pecan streusel filling
MAKES ENOUGH FOR ONE 10-INCH CAKE
1½ cups lightly packed light-brown sugar
½ cup granulated sugar
1½ cups chopped pecans
½ cup all-purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
8 tablespoons (1 stick) unsalted butter, softened
Combine the sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in the butter until well combined and crumbly; refrigerate until ready to use.
breakfast blintzes with caramelized rhubarb and sour cream
MAKES 12
Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.
11 tablespoons butter (13/8 sticks), plus more for the pan
1 cup all-purpose flour
¼ teaspoon salt
1 cup plus 2¼ tablespoons sugar
4 large eggs
1 cup milk
1½ pounds trimmed rhubarb, cut into ½-inch lengths (about 5 cups)
¼ cup plus 2 tablespoons brandy
½ pint sour cream, or more if desired
1. Melt 2 tablespoons butter; let cool.
2. Combine the flour, salt, ¼ tablespoon sugar, eggs, milk, and 2 tablespoons reserved melted, cooled butter in the bowl of a food processor, and process until smooth. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
3. Fill a large bowl with ice and water; set aside. Melt the remaining 9 tablespoons butter in a large sauté pan over medium heat. Sprinkle the remaining 1 cup plus 2 tablespoons sugar over the butter; cook until the sugar has dissolved and starts to turn golden brown, about 5 minutes. Add the rhubarb; cook, shaking the pan vigorously to coat it in caramelized sugar, until the rhubarb is tender and just starting to fall apart, about 5 minutes. Add the brandy to the pan, shake the pan, and cook just until the liquid comes to a boil, about 30 seconds; remove from heat. Transfer the rhubarb to a small bowl; set into the ice bath to