The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [428]
crisp topping
MAKES 2 QUARTS
Keep this topping in the freezer, in a resealable plastic bag, for up to 2 months; it can be used to make fruit crisps whenever you need a quick dessert. This recipe makes enough for 2 large crisps.
½ cup whole almonds
2¼ cups all-purpose flour
¾ cup packed light-brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon coarse salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1. Preheat the oven to 350°F. Place the nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. Remove from the oven; let cool.
2. Place the toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add the butter; mix on low speed until pea-size clumps form, 4 to 5 minutes.
hot fudge sauce
MAKES ABOUT 2 CUPS
1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
12 ounces bittersweet chocolate, finely chopped
Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add the chocolate. If necessary, adjust the consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.
simple syrup
MAKES ABOUT 2 QUARTS
You can make any amount of simple syrup as long as you use equal parts sugar and water. If using additional flavorings, such as fresh basil, mint, or tarragon sprigs, or sliced ginger root, pounded lemongrass stalks, or citrus peel, add them to the prepared syrup, and let them steep while the syrup cools. Discard solid ingredients before using or storing the syrup.
6 cups sugar
6 cups water
Prepare an ice-water bath. In a large saucepan, combine the sugar and water; bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar has completely dissolved, about 10 minutes. Transfer to a large bowl set over the ice bath. Let stand, stirring occasionally, until the syrup is well chilled. Use immediately, or transfer to an airtight container, and refrigerate up to 2 months.
TECHNIQUES
TOASTING NUTS
Toasting not only crisps nuts; it also releases their essential oils, bringing out their fullest flavor. The easiest way to toast just about any kind is to place the nuts on a single layer on a baking pan, and place in a 350°F oven until they are golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly.
TOASTING HAZELNUTS
Toasting hazelnuts brings out their fullest flavor and helps loosen their bitter, papery skins, which are then removed. Preheat the oven to 350°F. Place the hazelnuts in a single layer in a baking pan; toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return to the pan; toast until fragrant and golden brown, 1 minute more. Let cool.
TOASTING SEEDS
Toasting whole seeds releases their flavor, adding a dimension to recipes that raw seeds do not. Although some recipes call for oil, we prefer to dry-toast the seeds, so no additional fat is added to the recipe and the flavors of the toasted seeds remain clean and fresh. To toast seeds, heat a heavy skillet, such as cast iron, over medium-low heat. Add the seeds, and shake the skillet gently to move the seeds around so they toast evenly and do not burn. Toast the seeds until they are aromatic and barely take on color. Allow them to cool slightly, and use as indicated in the recipe. Often, seeds are transferred to a spice grinder and pulsed into a fine powder.
PEELING FRESH CHESTNUTS
To peel fresh chestnuts, score