DID SOMEONE SAY DESSERT?

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Did Someone Say Dessert?

New takes on standard recipes to wow your friends and family

RECIPES FROM JENNIFER SEGAL OF ONCE UPON A CHEF

When it comes to desserts, many of us reach for the same tried-and-true recipes time and again. Mixing it up can literally add a bit of panache to your desserts and earn you oohs and aahs from your favorite foodie fans. Here are a few variations on some dessert standards from Jennifer Segal’s new cookbook Once Upon a Chef Weeknight/Weekend.

CHEWY, GOOEY GOLDEN RICE KRISPIES TREATS

INGREDIENTS

1 cup (2 sticks/8 ounces/226 g) unsalted butter, plus more for buttering the pan 2 (10-ounce/284 g) bags mini marshmallows 3 cups (120 g) Golden Grahams cereal ¾ tsp vanilla extract Heaping ½ tsp salt 5½ cups (154 g) Rice Krispies or crispy rice cereal

INSTRUCTIONS

1. Line a 9 x 13-inch (23 x 33 cm) baking dish with heavy-duty aluminum foil, leaving 2 inches (5 cm) of overhang, and lightly grease it with softened butter or nonstick cooking spray. Set aside 2 cups of the marshmallows. 2. Place the Golden Grahams in a resealable freezer bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. Don’t pulverize it—some pieces should be

Rice Krispies-size, some should be larger, and some should be crumbs. 3. In a large pot, melt the butter over

medium-high heat (save a wrapper for pressing the mixture into the pan). After the butter melts, it will begin to bubble, foam, and turn golden. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty—watch carefully, as it will go from golden brown to burnt quickly. (You’ll see bits of brown sediment forming; that’s okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, the vanilla, and salt. 4. Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pot from the heat and add the crushed Golden Grahams and the Rice Krispies. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (don’t let them melt completely; you want pockets of goo). 5. Transfer the mixture to the prepared baking dish and, using the butter wrapper or damp fingers, gently press the mixture into an even layer. Let cool at room temperature for at least 1 hour. 6. Use the foil overhang to lift the treats onto a cutting board, then use a sharp knife to cut them into 18 to 24 bars, depending on how large you’d like them. MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS These can be made up to two days ahead of time and stored in an airtight container on the counter or frozen for up to six weeks. To freeze, place the bars in layers separated by wax paper in an airtight container. Let stand at room temperature for a few hours before serving.

PRO TIP When you transfer the cereal/marshmallow mixture to the pan, press it down using only light pressure to spread it out evenly. If you pack it down using too much pressure, the bars will be hard.

MAKES 18 to 24 TREATS

CHERRY RICOTTA CAKE

INGREDIENTS

Nonstick cooking spray with flour, such as Baker’s Joy or Pam Baking 1½ cups (195 g) all-purpose flour 1 cup plus 2 tablespoons (225 g) sugar 2 tsp baking powder ½ tsp salt 3 large eggs 1½ cups (360 g) whole-milk ricotta 1 tsp vanilla extract 1½ tsp (packed) grated orange zest (from 1 orange) ½ cup (1 stick/4 ounces/113 g) unsalted butter, melted and slightly cooled 1⅓ cups (180 g) frozen sweet cherries (do not thaw)

SERVES 8 to 10

INSTRUCTIONS

1. Heat the oven to 350° and set an oven rack in the middle position.

Spray a 9-inch springform pan with nonstick cooking spray with flour (alternatively, spray with nonstick cooking spray and dust with flour). 2. In a large bowl, whisk together the flour, 1 cup (200 g) of the sugar, the baking powder, and the salt. 3. In a medium bowl, whisk together the eggs, ricotta, vanilla, and orange zest. Gradually add the melted butter, whisking constantly, until evenly combined. 4. Add the wet mixture to the dry ingredients and fold with a rubber

spatula until just blended. Quickly fold in 1 cup (135 g) of the cherries; don’t overmix or the cherries will bleed and turn the batter pink. 5. Scrape the batter into the prepared pan and scatter the remaining ⅓ cup (45g) cherries over the top. Sprinkle evenly with the remaining 2 tablespoons sugar. 6. Bake the cake until golden brown and a tester inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a rack for about 30 minutes, then remove the sides of the pan.

Serve warm or room temperature.

GET THE BOOK

Once Upon a Chef Weeknight/Weekend

by Jennifer Segal | Clarkson Potter | available at onceuponachef.com