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Cranberry Jam
Makes about 2 cups (600g)
Ingredients
- 2 1/2 cups (about 10oz) (280g) fresh cranberries, thawed if frozen
- 1 1/4 cups (265g) granulated sugar
- 1 cinnamon stick
- 2 Tbsp (30ml) Campari, optional
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 pinch ground cloves
Storage
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Store the jam in a covered container in the refrigerator for up to 2 months.
Swiss Meringue Buttercream
Makes about 3 cups (500g)
Ingredients
- 3 large egg whites
- 3/4 cup (159g) granulated sugar
- 1/2 tsp (1.5g) coarse salt
- 1 cup (2 sticks) (226g) unsalted butter, cut into 1-inch pieces and softened
- 1 Tbsp (15ml) pure vanilla extract, optional
Storage
- Unflavored buttercream can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 1 week. Before using, bring to room temperature and beat lightly by hand or with an electric mixer fitted with the paddle attachment until smooth. Buttercream that has been flavored with perishable items, such as fresh fruit or preserves, should be kept at room temperature for no more than a few hours, or stored in an airtight container in the refrigerator for up to 1 week.
Tip: Flavoring Buttercream
- You can easily flavor this buttercream with additional extracts, jam, or custards (as I do for the Cranberry Yule Log) by beating them in with the paddle attachment in step 4, above.
Chocolate Custard
Serves 12 to 15
Ingredients
For the chocolate custard- 2 Tbsp (10g) unsweetened cocoa powder, preferably Dutch-processed
- 1 Tbsp (8g) cornstarch
- 1 pinch coarse salt
- 1/2 cup (125ml) whole milk
- 3 oz (85g) best-quality dark chocolate, 70% to 80% cacao, finely chopped
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 recipe Perfect Chiffon Cake, baked and cooled as a roulade, chilled
- 3/4 cup (225g) Cranberry Jam
- 1 recipe Swiss Meringue Buttercream, room temperature
- finely chopped pistachios, for garnish
Storage
- The assembled cake will keep for 2 or 3 days in the refrigerator, loosely covered.
Perfect Chiffon Cake
Makes two 8-inch Cake Layers or One 13 x 18-Inch Sheet Cake for a Roulade
Ingredients
- Non-stick pan spray and flour, for greasing the pan
- 1 1/2 cups (170g) cake flour
- 1/2 tsp (1.5g) coarse salt
- 1/4 tsp (1.5g) baking soda
- 6 large eggs, separated
- 1 cup (212g) granulated sugar, divided
- 1 Tbsp (15ml) pure vanilla extract
- 1/4 cup (62ml) neutral oil, such as safflower
- 1/2 cup (125ml) buttermilk
- confectioners’ sugar, for dusting (if you’re making a roulade)
Storage
- The cooled cakes can be used immediately or wrapped and refrigerated for up to 2 days. Round layers can be frozen for up to 1 month. I wouldn’t recommend freezing roulades, as they are apt to crack.
Makes About 28
Ingredients
- 2 cups (380g) dried figs, stemmed and halved
- 1/2 cup (125ml) tawny port
- 2 cups (386g) Medjool dates, pitted
- 1 cup (100g) unsweetened shredded coconut, divided
- 2 Tbsp (15g) cocoa nibs, optional
- 1 pinch coarse salt
- 28 (about 1/4 cup) (40g) almonds, lightly toasted
Storage
- Store in an airtight container at cool room temperature for a month, or in the refrigerator basically forever.
Serves 4
Ingredients
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1 bottle (750ml) Sauvignon Blanc or other crisp white wine
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2 cups water
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½ cup fresh orange juice
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½ cup cane sugar
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2 Tbsp honey
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Zest of half an orange
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Zest of half a lemon
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1 lemon, halved
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4 slightly firm Bartlett pears
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1 pint good-quality vanilla ice cream, for serving
TIPS:
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For poaching, it’s best to use pears on the firmer side of ripe, so that they don’t get mushy and fall apart.
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To prevent the peeled pears from browning, rub the flesh with lemon juice and get them into the poaching liquid ASAP.
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The poaching time of the pears will vary depending on their firmness, taking anywhere from 40 to 60 minutes.
Makes about 12 cookies
Ingredients
- 261g (2 cups) all-purpose flour
- ¾ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 Tbsp. (1 ½ sticks) unsalted butter, room temperature
- 240g (1 ¼ cups) granulated sugar
- 1 large egg
- 1 ½ tsp. pure vanilla extract
For dipping
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 1 Tbsp. ground cinnamon
TIP:
- For a uniform look, use a cookie ring (or take-out container, whatever you have on hand) and gently shape the cookies in a ‘hula hoop’ motion while still hot and the dough is still soft.
Makes 12 cookies
Ingredients
- 145 g (1 cup) all-purpose flour
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- 145g (10 Tbsp) (1 ¼ sticks) unsalted butter, room temperature
- 145g (1 ¼ cups) dark brown sugar
- 50g (¼ cup) granulated sugar
- 110g (1 cup) raisins
- 125g (1 ⅔ cups) oats
- 1 jumbo egg
- 1 ½ tsp pure vanilla extract
TIP:
- For uniformly round cookies, use a cookie ring (or take-out container or whatever you have on hand) to gently shape the cookies, using in a ‘hula hoop’ motion, while still hot and the dough is soft (see video).