The Culinary Institute of America
2017
Y A D I L HO VAL I V R U S E D I GU
The Cocktail Party The Gifts The Dinner The Pie
The holidays are upon us! It’s a time that brings joy and togetherness— but can also lead to unwelcome stress as you navigate through the season with an ever-expanding to-do list. This year, let The Culinary Institute of America help you “survive” the holidays with easy tips for entertaining and some of our favorite recipes.
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The Cocktail Party No matter what the occasion, you’ll want to have
your holiday open houses and receptions.
a few beverage options for your guests. Family
If you are more comfortable offering just wine
gatherings almost always demand great, freshly
and beer, no one will complain. However, it can
brewed coffee and tea, and some lemonade
be fun to offer a house drink that reflects the
for the kids. Beer, wine, and cocktails work for
theme or type of party and celebrates the time
elegant dinner parties and, depending upon the
of year. If you are planning a cocktail party, you’ll
type of celebration, you may want to include
want to have the basics for traditional cocktails.
some Champagne or Champagne cocktails.
Knowing your crowd and what your guests like
Brunch almost requires Mimosas and Bloody
to drink is helpful—some groups prefer gin over
Marys, and punches and nogs are perfect for
vodka; others like dark rum instead of light.
Stocking Your Bar Checklist Spirits, The Basic Unflavored vodka Gin Blanco or reposado tequila White rum Bourbon Blended Scotch More Spirits Aged grape-based brandy Orange liqueur such as triple sec Vermouth white and/or red
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Mixers Soda water Tonic water Ginger ale Assorted bitters Flavored syrups Superfine sugar Glassware Rocks glasses Highball glasses Cocktail glasses
Equipment Boston shaker Hawthorne strainer Long-handled spoon Muddler Small knife Cutting board Hand-held citrus juicer Mini measuring cup
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EGGNOG Serves 8 Add a shot of brandy, bourbon, or rum to each portion of eggnog before serving it to the adults, if you wish. 2 cups whole milk
2 large eggs
2 cups heavy cream
1
⁄2 teaspoon vanilla extract
1
⁄8 teaspoon kosher salt
3
⁄4 cup granulated sugar
Ground cinnamon or freshly grated nutmeg, as needed 1. In a heavy saucepan, combine the milk, 1 cup of the heavy cream, and 1 ⁄2 cup of the sugar and bring the mixture to a simmer. 2. M eanwhile, in a medium bowl, blend the eggs with the remaining 1⁄4 cup sugar, the vanilla, and salt. Gradually add about half of the hot cream mixture to the eggs to temper them, then return the egg mixture to the saucepan. 3. Simmer over very low heat until the mixture is heated to 165 degrees F. Continue to simmer, stirring constantly, for 3 minutes more. 4. Strain the eggnog through a wire-mesh sieve into a large bowl and cool rapidly in an ice bath. Transfer to a pitcher or jar, cover well, and chill for at least 2 hours and up to 24 hours before serving. 5. To serve, whip the remaining cup of heavy cream and fold it into the eggnog. Pour into teacups and garnish with a dusting of ground cinnamon or nutmeg.
MULLED CIDER Serves 8
MANHATTAN Serves 1
You may be able to find pear cider to use instead of the more widely available apple cider. If possible, buy cider that has not been pasteurized for the freshest, fullest apple or pear flavor.
2 ounces bourbon or whiskey 1 ounce sweet vermouth Dash of Angostura bitters 1 brandied cherry 1. Combine the bourbon or whiskey, vermouth, and bitters in a mixing glass with ice and stir with a bar spoon until cold.
2 quarts unfiltered apple or pear cider 1 cinnamon stick 3 or 4 whole cloves
2. S train into a chilled cocktail glass and garnish with cherries. The drink can also be served on the rocks.
3 or 4 allspice berries Freshly grated zest of 1 orange 8 thin orange slices 1. In a medium saucepan, combine the cider, cinnamon stick, cloves, allspice, and zest. Simmer until the flavor of the spices and orange zest are infused into the cider, about 20 minutes. 2. S train the cider and pour into heated mugs. Garnish each portion with an orange slice. ciachef.edu
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HERBED MARINATED OLIVES Makes 1 pound (about 3 cups)
When you choose hors d’oeuvre selections for a menu, you should keep a few points in mind. If these foods are meant to stand in
1 pound mixed brine-packed olives
for a full meal, you’ll need a good variety of
2 tablespoons dried oregano
options, and will most likely want to include
1 tablespoon each dried rosemary, thyme, and marjoram
some protein-rich foods. If there is a meal
1 teaspoon red pepper flakes
to follow, the number of different offerings
Finely grated zest from 2 lemons or oranges
can be kept to a minimum. If you are simply
⁄2 cup extra virgin olive oil, or as needed
having a cocktail before a full dinner, you
1
may just want to set out a few types of nuts
1. Spread out the olives on paper towels and blot dry to remove most of the brine.
or a bowl of olives so your guests can enjoy
2. P ut the olives, herbs, pepper flakes, and zest in a medium bowl. Sprinkle with the olive oil to moisten the mixture; toss to mix well. Add more oil, if needed, to just cover the olives.
the entire meal.
3. Marinate the olives in a covered container in the refrigerator for at least 24 hours before serving. They will last up to 2 weeks in the fridge. Serve at room temperature on their own or as part of an antipasti or hors d’oeuvre platter.
CHORIZO-STUFFED MUSHROOMS Makes 12 servings 24 l arge white button or cremini mushrooms, wiped clean with a damp towel or brush 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided 6 tablespoons ( ⁄4 stick) butter, plus extra melted butter for basting as needed 3
3
⁄4 cup finely chopped onions
2 tablespoons minced garlic 1. Remove the stems from the mushrooms and chop them finely. Reserve the caps and 1 to 1 1⁄3 cups of the chopped stems separately.
1
⁄2 cup minced Serrano ham
1
⁄2 cup chopped dry-cured chorizo sausage
1
⁄4 cup chopped fresh parsley, thyme, marjoram, or a combination
1
⁄2 cup toasted breadcrumbs
1
⁄8 teaspoon freshly ground black pepper, or as needed
2 tablespoons grated Manchego or Parmesan (optional)
to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with pepper. Remember that the ham will give off more salt as it heats.
2. H eat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat and brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
4. Preheat the oven to 400 degrees F. With remaining 1 teaspoon olive oil, coat interior of a 13 x 9 x 2-inch baking dish. Spoon a scant tablespoon of the stuffing mixture into each of the mushroom caps. Place in the baking dish and bake in the oven 3. Melt the butter in a small sauté pan over medium heat and for 15 minutes, or until golden brown, basting with a little cook the onions until soft, about 5 minutes. Add the garlic and melted butter, if desired. Sprinkle each cap with 1⁄4 teaspoon of the mushroom stems and cook until the stems have wilted, grated cheese, if using. Serve hot or warm. about 3 minutes. Add the ham and chorizo and cook for 2 ciachef.edu
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The Gifts Your holiday gift list seems to get longer every
with pure and natural flavors. If you want a
year. Between teachers, coworkers, and party
flavor that can be found in the kitchen, learn
hosts, there are plenty of people to celebrate,
how to infuse your own. Invest in a large bottle
and what better way to show you care than
of everyday vodka, gin, or bourbon (anything,
with a gift that’s homemade? Holiday cookie
really!) and some pint-sized Mason jars. Flavor
plates, homemade jellies or preserves, rich
the spirits with fruit, spices, herbs, vanilla, or
chocolate truffles, and even infused spirits are
whatever you have a taste for. Let sit for several
treats that your loved ones and friends can
days, strain, and mix away. Almost everything
enjoy into the new year, thinking of you with
in the bar can be flavored and/or sweetened to
each bite or sip.
your taste as you learn to experiment. Tie the
Flavored Spirits
jars with a bow for an easy and personalized
There are a million flavored vodkas and other
holiday gift!
spirits (or so it seems); some of them very good,
lat o c Cho es k r Da Truffl
e
r ry e h e C kies t a l co oo Cho unk C Ch tti e r a Am kies Coo
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pe a r rd G o c Con Jelly
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AMARETTI COOKIES Makes about 3 dozen cookies 2 1⁄2 cups sliced blanched almonds 1
⁄3 cup plus 1 tablespoon confectioners’ sugar
1 1⁄3 cups granulated sugar
1
⁄4 teaspoon salt
3
⁄4 teaspoon almond extract
1
⁄2 cup egg whites
1 tablespoon grated lemon zest Coarsely chopped blanched almonds and confectioners’ sugar, as needed, for garnish
1. Line two baking sheets with parchment paper. 2. I n a food processor fitted with the steel blade, process the sliced almonds, sugars, lemon zest, salt, and extract until they form a coarse paste, 1 to 2 minutes. 3. Slowly add the egg whites and continue to process until the mixture forms a smooth paste. (It should be scoopable, not spreadable.)
6. Bake until evenly golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking. 7. A llow the cookies to cool for a minute on the baking sheets and then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container. Variations
4. Scoop the dough onto the prepared baking sheets with a #100 scoop (small ice cream scoop) about 1 1⁄2 inches apart. Top with a sprinkling of chopped almonds. Let the cookies dry at room temperature for 1 hour (this gives the cookies their crisp crust). 5. When you are ready to bake, preheat the oven to 400 degrees F. Dust the cookies with confectioners’ sugar.
Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon. Chocolate Chip Amaretti: Fold 1⁄2 cup mini chocolate chips into the finished batter. Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest. Candied Ginger Amaretti: Fold 1⁄4 cup finely diced candied ginger into the finished batter.
DARK CHOCOLATE TRUFFLES Makes 60 truffles 1 cup heavy cream 2 tablespoons light corn syrup 1 tablespoon butter, unsalted, soft 2 1⁄3 cups dark chocolate, chopped into ½-inch pieces Cocoa powder, for dusting (as needed) 1. Line a 9- x 13-inch baking pan with parchment paper. 2. C ombine the cream and corn syrup in a 2-quart saucepan and bring to a boil. Remove from the heat. Add the butter and chopped chocolate to the cream and stir until smooth and homogeneous to form the ganache. 3. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm. 4. Put the ganache in a mixer bowl and mix on medium speed, using a paddle attachment, for 30 seconds. Or, stir vigorously in a mixing bowl by hand, using a spatula. 5. Allow the ganache to rest at room temperature for 5 minutes. Meanwhile, line a sheet pan with parchment paper, sift the cocoa into a bowl, and set aside for later use. ciachef.edu
6. Using a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature. When all of the ganache has been scooped, roll each portion by hand into a ball and drop into the cocoa. Roll each truffle in cocoa to coat. Chill until firm. 7. T ransfer the truffles to airtight storage containers and separate the layers with parchment or waxed paper. Keys to truffle-making success: • To guarantee the most flavorful truffles, use top-quality chocolate. • Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it in longer, even overnight if desired. • Resting the ganache after mixing allows it to harden slightly, which makes scooping much easier.
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CHOCOLATE CHERRY CHUNK COOKIES Makes about 2 dozen cookies 1 ⁄2 pound (2 sticks) unsalted butter, soft 2 ⁄3 cup granulated sugar 1 ⁄2 cup packed light brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 1⁄2 cups all-purpose flour 2 teaspoons baking soda 1 1⁄4 cups dried cherries 3 cups semisweet chocolate chunks or very coarsely chopped semisweet chocolate 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. I n the bowl of a stand mixer fitted with a paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until combined, about 2 minutes. 3. Gradually add the eggs, scraping down the bowl after each addition. 4. In a medium bowl, combine the flour and baking soda, and whisk to combine. Add to the egg-butter mixture and mix on low speed just until combined.
5. Using a rubber spatula, fold in the cherries and chocolate. Scoop about 1⁄4 cup of the dough onto the prepared baking sheets about 1 1⁄2 inches apart. 6. Bake until golden around the edges but still light in the center, 15 to 18 minutes. Rotate and switch the baking sheets as necessary for even baking. 7. A llow the cookies to cool for a minute on the baking sheet, then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container.
CONCORD GRAPE JELLY Makes 4 pints 4 pounds Concord grapes 1
⁄2 cup water
7 cups sugar 1
⁄4 cup (1 packet) liquid pectin
1. In a large pot, crush the grapes with the back of a wooden spoon. Add the water and bring the mixture to a boil over medium high heat. 2. R educe heat to medium low and simmer, stirring occasionally, until the fruit breaks down, about 10 to 15 minutes. Skim away any foam that rises to the surface as the fruit cooks. 3. Strain the mixture through a fine mesh sieve, pressing to release as much juice as possible, reserving the juice (this should yield about 8 cups), and discarding the grape seeds and skins. Return the juice to the pot, and stir in the sugar. Bring the mixture to a boil over medium high heat. 4. Stir in the pectin and continue to simmer, stirring frequently, until the mixture thickens, about 2 to 3 minutes more. Test the jelly for the proper texture (place a small plate in the freezer; spoon ciachef.edu
about 1 teaspoon of jelly on the plate, and if it runs slowly down the plate when tilted, it is ready). 5. Pour jelly into prepared jars for canning (see note) or a covered container. Chef’s Note: This jelly can be processed in a hot water bath, if desired. Because proper technique is so important to successful and safe canning and preserving, make sure to consult instructions in the CIA’s book Preserving (available at your local bookstore or online at shop. ciaprochef.com) or consult the USDA’s Complete Guide to Home Canning. Processed, this jelly will keep for up to 1 year. Once jars have been opened, keep them in the refrigerator, where they will last for up to 2 months.
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The Dinner Brining (Wet Curing) Curing your holiday turkey
The turkey must be completely submerged in the
in a salt-and-water solution is known as brining or
brine and refrigerated. Since your refrigerator is
wet curing. It provides depth of flavor, tenderness,
likely to be stuffed full of green bean casserole and
and a moister final product. The base of a brine is
cranberry sauce, try placing the container into an
salt and water, and sometimes sugar. Frequently,
ice chest and surrounding it with ice. Tall 5-gallon
other seasonings are included in a brine as well.
water coolers, like you see at construction sites
Soaking in this basic solution works just fine, but
or ball games, also work well. If it’s cool where
often other ingredients such as fruit juices, herbs,
you are, you may be able to store it outside if the
spices, or garlic are also added for flavor. You can
temperature is right. It should be held between
tailor the flavor added by a brine according to the
25 degrees and 40 degrees F. The average turkey
ingredients and seasonings you use.
should brine for about 24 hours.
Basic Brine Makes about 2 gallons 2 gallons water 1 ½ cups kosher salt 1 cup honey, sugar, or brown sugar 6 dry bay leaves 15 cloves garlic, peeled and lightly crushed 2 tablespoons black peppercorns, cracked 6 sprigs rosemary 12 sprigs thyme 1 bunch parsley 3 lemons, thinly sliced 1. Bring the water to a boil in a large pot over high heat. 2. Add the salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley, and lemons. Stir until the salt is dissolved and remove from the heat. Cool completely before use.
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ROAST TURKEY WITH CHESTNUT DRESSING AND PAN GRAVY Makes 10 servings
2 tablespoons chopped parsley
1 turkey (about 15 pounds)
1 teaspoon chopped sage
1 apple, quartered 1 bay leaf
2¼ c ups shelled, peeled, and roasted chestnuts, chopped (about 8 ounces)
1 large sprig thyme
1 teaspoon salt
½ bunch flat-leaf parsley
½ teaspoons freshly ground black pepper
1 to 2 tablespoons fresh lemon juice
Pan Gravy
Salt, as needed
¾ cup small-dice yellow onion
Freshly ground black pepper, as needed
½ cup small-dice carrot
Chestnut Dressing
½ cup small-dice celery
½ cup (8 tablespoons/1 stick) butter
5 cups chicken broth
¾ cup minced yellow onion
Cornstarch slurry—1⁄3 cup cornstarch combined with 1⁄3 cup cold water
1½ pounds day-old bread, cubed 1 cup chicken stock, warm 1 egg
1. Preheat the oven to 450 degrees F. 2. S tuff the turkey with the apple, bay leaf, thyme, and parsley. Rub the lemon juice over the entire surface of the bird and season with salt and pepper. 3. Place the turkey, breast side up, in a roasting pan fitted with a roasting rack. Transfer to the oven and immediately reduce the oven temperature to 350 degrees F. Roast for 3 hours, basting occasionally with the drippings that accumulate in the bottom of the pan. 4. Remove the turkey from the oven. Transfer the turkey, on the roasting rack, to a baking sheet. Degrease the pan drippings by skimming away any excess fat from the surface with a paper towel. Return the turkey to the rack and any juices that have accumulated on the baking sheet to the roasting pan. Continue to roast until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F, 30 to 60 minutes more. 5. Chestnut Dressing: • Melt the butter in a sauté pan over medium heat. Add the onion and cook until tender, about 3 minutes. • Combine the bread cubes, stock, and egg and add to the pan with the onion. Add the parsley, sage, chestnuts, salt, and pepper; mix well.
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Salt, as needed Freshly ground black pepper, as needed
• Transfer the dressing to a buttered baking dish and cover with parchment paper. Bake until browned and heated through, about 45 minutes. Reserve in a warm place until ready to serve. 6. Remove the turkey and the rack from the roasting pan, cover the bird with aluminum foil, and allow it to rest for 45 minutes. 7. Pan Gravy: (make while the turkey rests) • Combine the pan drippings with the onion, carrot, and celery in a saucepan. • Add ½ cup of the broth to the roasting pan and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add to the saucepan along with the remaining 4½ cups broth. • Simmer over medium heat until flavorful and slightly reduced, skimming away any fat that rises to the surface, 20 to 25 minutes. Gradually add the slurry to the simmering broth, whisking constantly, until the gravy has a sauce-like consistency. Simmer for 2 minutes more and then strain through a fine-mesh sieve. Season with salt and pepper, as needed. 8. R emove and discard the apple, bay leaf, thyme, and parsley from inside the turkey. Carve the turkey and serve with the pan gravy and dressing.
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Carving a Turkey To carve a turkey, have a large cutting board, a sharp slicing knife, and a platter ready on which to place all of the carved bits ready for serving. Then:
Remove the
Pull the
Make a cut
Use a sharp knife
Shingling
wing by cutting
thighbone up and
down the keel
to slice the breast
the slices, or
through the joint.
away from the
bone, which runs
and transfer to
overlapping them
meat. Use the
lengthwise down
the platter with
on the platter,
knife as shown to
the center of the
the wings and
will help prevent
separate the leg
turkey, to separate
legs.
the meat from
joint.
each breast.
drying out.
BRAISED BELGIAN ENDIVE WITH CARAMELIZED VEGETABLES Makes 4 servings 1 bay leaf 1 tablespoon olive oil
1 thyme sprig
4 Belgian endives, cut in half lengthwise
1 cup chicken broth, warmed
2 ounces pancetta or smoked bacon, cut into small dice
Freshly ground black pepper, to taste
2 shallots, finely chopped 1 carrot, cut into small dice 1 celery stalk, peeled and cut into small dice 1. Lightly heat the olive oil in a large sautĂŠ pan. Add the endive and brown on both sides, about 5 minutes. Transfer to a plate. 2. R ender the pancetta or bacon in the same sautĂŠ pan over medium heat until crispy, about 10 minutes. Transfer the pancetta to the plate with the endive. 3. SautĂŠ the shallots in the same pan in the remaining fat until aromatic, about 2 minutes. Add the carrot and cook until lightly browned, about 4 minutes, then add the celery. Return the endive to the pan and add the bay leaf and thyme.
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Salt, to taste 2 tablespoons unsalted butter, at room temperature 1 tablespoon finely chopped chives 1 tablespoon finely chopped parsley
4. Add the broth and bring to a simmer. Season with salt and pepper. Cover the pan with a lid or a piece of parchment paper and simmer until the liquid has evaporated and the endive is tender, about 4 minutes. 5. Remove the bay leaf and thyme sprig and transfer the endive to a serving platter. Swirl the butter and herbs into the pan and then pour over the endive. Serve warm.
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FOCACCIA Makes 1 loaf Sponge 1 1⁄2 cups room-temperature water (68 to 76 degrees F) 2 1⁄4 teaspoons active dry yeast 1 cup bread flour 2 1⁄4 additional cups bread flour plus extra for dusting 4 teaspoons extra virgin olive oil, plus extra as needed 2 teaspoons table salt Coarse salt or salt flakes
1. Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook. Stir until yeast is dissolved. Stir in the 1 cup of flour and mix by hand until very smooth. Cover and let rise in a warm place until the sponge is thick, foamy, and nearly doubled in size, about 3 hours. 2. T o make the final dough, add the 2 1⁄4 cups bread flour, olive oil, and table salt. Mix and knead with the dough hook on medium speed until smooth and elastic, about 10 minutes. 3. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel, and let rise in a warm place until nearly doubled in size, about 40 minutes. 4. Fold the dough over on itself by lifting the edges up and over the center. Cover and allow to rest for another 15 minutes. Preheat the oven to 400 degrees F. Coat a baking sheet liberally with olive oil.
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5. Turn the dough out onto a well-floured work surface and, using your palms, gently stretch it into a rectangle that is an even 1 inch thick and nearly the same dimensions as your baking sheet. Avoid tearing or puncturing it with your fingertips. Transfer to the baking sheet, cover, and let rise until the dough springs back slowly to the touch but does not collapse, about 40 minutes. 6. Use your fingertips to gently dimple the surface of the focaccia and drizzle with additional olive oil. Scatter with the coarse salt or other toppings if desired. Bake until the focaccia has a golden-brown crust and sounds hollow when tapped on the bottom, 25 to 30 minutes. Let cool completely on wire racks.
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The Pie What makes the perfect pie…the crust or the
a noteworthy crust. Here at the CIA, we make
filling? When it comes to judging the ideal slice,
more than 2,000 pounds of pie dough every
the deciding vote often hinges on the crust. Is
year in the Apple Pie Bakery Café at our Hyde
it light, flaky, and buttery? Does it hold up well
Park, NY campus—so you could say that we
to the filling? It’s no wonder novice pie makers
know our dough! Just follow our steps below
often crumble under the pressure of producing
and you too can build the perfect pie.
Cut the Fat into the Flour
Add Cold Water
Roll the Dough
If you’ve made biscuits, scones, or quick breads, you know the method for combining ingredients can significantly affect the end result. Over-mixing frequently leads to a tough product. Pie dough is no different—the less you handle it, the better the result. Recipes for pie dough use the “rubbing” mixing method to combine the fat into the dry ingredients. Whether you use a food processor, a pastry blender, or two table knives, the goal is to cut the chilled fats—butter or shortening—into small bits and disperse them throughout the flour, rather than blending the fat and flour into a smooth mixture.
After the fat is added to the dry ingredients, the next step is adding water. Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed. Instead of stirring the dough, use a table fork to push and smear the dough, rubbing it against the side of the bowl, to keep it tender.
Before rolling the dough, place it in the refrigerator for at least one hour to rest. This allows the dough enough time for the fat to firm up slightly and the gluten to relax. Chilled dough is also easier to roll out and is less likely to stick when rolling. To keep the dough extra cool and easy to handle, you can use marble pastry boards and rolling pins. Be sure to dust the work surface, rolling pin, and top of the dough very lightly with flour before rolling the dough. Roll in all directions with even, steady pressure to make a large circle. Periodically give the dough a quarter turn to keep it even and to prevent sticking.
Continued
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Transfer the Dough to the Pan
Fit the Dough into the Pan
Finish the Pies
When moving rolled-out dough to a pie pan, avoid stretching or tearing it. One way to do this is to fold the dough loosely in half. Lift the folded dough with both hands, position it over one side of the pan, and then carefully unfold the dough. An alternative method is to roll the dough loosely around the rolling pin. Position the loose edge of the dough at the edge of the pan and unroll the dough directly into the pan.
Gently lift the edges of the dough just enough to ease it into the corners of the pan. Adjust the position of the dough if you need to so that the overhang extends evenly around the rim. Use the pads of your fingertips or a small ball of scrap dough to gently push the dough into position. For a single-crust pie, trim away any excess dough, leaving a one-inch overhang around the pie, and tuck the overhang back under the crust. Place the lined pan in the refrigerator for at least 20 minutes for one more rest before baking or topping with filling. Whenever you work with pie dough, always give the gluten time to relax before moving to the next step.
Pinching or pressing a decorative border into the rim of a single-crust pie keeps the dough from slipping down into the pan as it bakes. A classic way to “flute” the pie is to press the dough between the index finger and thumb of one hand on the inside rim and the index finger of the other hand on the outer edge to make a scalloped edge. When making a double crust pie, it’s important to seal the edge to keep the top and bottom crusts from separating as the pie bakes. Simply brush the edge of the bottom crust with water, milk, or egg wash before setting the top crust in place. Trim the excess dough from the top and bottom layers and seal the crusts together by pressing the dough with the tines of a fork or flute the edges together using your fingertips. The final step for a double-crust pie is to brush the dough with egg wash for a deep golden color and shine. You can also sprinkle a washed crust with sugar before baking. The sugar will caramelize as the pies bakes, making the crust shiny and crunchy. Remember to always check the dough’s temperature before you put it into the oven. If it doesn’t feel cool to the touch, refrigerate the pie 10 to 15 minutes.
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BOILED APPLE CIDER CUSTARD TART Makes one 11-inch tart Serve this elegant New England specialty with vanilla ice cream to offset the brightness of the apples. Pears can be easily substituted for the apple. Vanilla Tart Dough 1 ⁄2 cup (1 stick) unsalted butter, softened 1 ⁄2 cup confectioners’ sugar, sifted 1 large egg 1 teaspoon vanilla extract 1 1⁄2 cups all-purpose flour 1 tablespoon cornstarch 1 ⁄2 teaspoon kosher salt Filling 2 1⁄2 cups apple cider 2 tablespoons unsalted butter 3 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 ⁄4 teaspoon kosher salt 1 Granny Smith apple, peeled and grated 1. For the Vanilla Tart Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the stick of butter and confectioners’ sugar. With the mixer on low speed, cream together the butter and sugar until well-combined, 4 to 5 minutes. Raise the mixer speed to medium and mix, scraping down the sides of the bowl as necessary, until the mixture is well-combined and light in color, about 5 minutes. 2. I n a small bowl, whisk together 1 egg and 1 teaspoon vanilla. With the mixer on medium speed, gradually add the egg mixture to the butter mixture and mix, scraping down the sides of the bowl as necessary, until the mixture is smooth and well-blended, 3 to 4 minutes. 3. Turn off the mixer and add the flour, cornstarch, and 1⁄2 teaspoon salt all at once. Pulse the mixer until the dry ingredients are moistened and then mix on low speed for 1 minute, or until just combined. Do not overmix. 4. Turn the dough out onto a lightly floured work surface. Shape the dough into a 5- to 6-inch disc and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight, until firm. 5. Preheat the oven to 350 degrees F and set the rack in the lowest position. 6. In a medium heavy-bottomed saucepan, bring the cider to a rapid boil over medium heat. Continue boiling until the cider has reduced to 1 cup, 40 to 45 minutes. Use a heatproof glass
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volume measuring cup to check the progress of the cider, as needed. 7. R emove the saucepan from the heat and pour the cider through a fine-mesh strainer into a medium stainless-steel bowl. Add the 2 tablespoons butter and 1 tablespoon of the brown sugar, stirring until the butter has melted and the sugar has dissolved. Let the cider mixture cool for 15 to 20 minutes. 8. P lace the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights. Partially blind bake the crust until it is a matte, pale golden color, 15 to 20 minutes. Remove the weights and parchment. 9. W hile the crust is partially baking, in a medium bowl, combine the 2 eggs, 1 teaspoon vanilla, and 1⁄4 teaspoon salt and stir with a whisk. Pour the warm cider mixture into the egg mixture in a steady stream, whisking continuously to combine. 10. Pour the filling into the warm tart crust. Sprinkle the grated apple evenly over the filling. Bake until just set, 10 to 15 minutes. 11. O pen the oven, pull out the rack, and sprinkle the remaining 2 tablespoons brown sugar over the apple. Continue baking until the filling is slightly set and the center is just slightly wobbly and lightly browned, 10 to 15 minutes more. Remove the tart from the oven and place it on a cooling rack. Let the tart cool for 1 hour. 12. Serve slightly warm or at room temperature.
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PIE DOUGH Makes two 9-inch pie doughs
PECAN PIE Makes one single-crusted 9-inch pie
2 1⁄2 cups all-purpose flour
1 1⁄2 cups toasted pecan halves
2 teaspoons kosher salt 1 cup (1 stick) cold unsalted butter, cubed 1
⁄2 cup cold water
1. Combine flour and salt, put into a food processor, and pulse for 30 seconds. 2. A dd half of the cold butter. Pulse for 3 to 5 seconds, or until the butter is the size of peas. 3. Add the second half of the butter and pulse for 3 seconds. 4. Pour in the water, 3 tablespoons at a time, until the dough begins to form. 5. Wrap and chill the dough for at least one hour.
1 single crust pie dough 1
⁄2 cup tightly packed light brown sugar
2 tablespoons all-purpose flour 3
⁄4 cup light corn syrup
3 large eggs, lightly beaten 4 tablespoons (½ stick) unsalted butter, melted and cooled 2 teaspoons vanilla extract 1
⁄4 teaspoon salt
1. Preheat the oven to 400 degrees F. Roll out the pie dough and use it to line a 9-inch pie pan. Partially blind bake the crust. Let cool to room temperature in the pan on a rack before filling. Keep the oven temperature at 400 degrees F. 2. S pread the nuts in an even layer over the bottom of the partially baked pie shell. Stir the brown sugar and flour together in a mixing bowl until well-blended. Add the corn syrup, eggs, butter, vanilla extract, and salt and blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible. 3. Place the pie on a baking sheet and bake until the center is softly set, 30 to 35 minutes. Let the pie rest for at least 20 minutes before slicing. Serve warm or at room temperature.
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