Scroll down for the following recipes:

MARK’S ALMOND PIE

ALMOND TART
APPLE CRISP

BANANA PANCAKES
BANANAS FOSTER

BELGIUM ALE DEVIL’S FOOD CAKE

BISCUITS & GRAVY

BLINIS

BREAD PUDDING

CANDIED LEMON RIND

CARROT PUDDING 

CHEESE MOUSSE

CHOCOLATE MOUSSE

COAST TO COAST HOLIDAY CAKE

COCONUT CAKE

COCONUT SORBET

CRÈME ANGLAISE

CRÈME BRULEE

CREPES SUZETTE

MARK’S CRUMB CAKE

EASTER PIE

FOCACCIA BREAD

LEMON PEPPER BISCOTTI

PASTRY CREAM

PECAN PIE

POACHED PEARS IN RED WINE

PUMPKIN CARAMEL MOUSSE

STRAWBERRY RHUBARB CRISP

TARTS

MARK’S ALMOND PIE

For the crust:

1 ½ cups flour

1/8 cup sugar

1 ½ sticks cold salted butter

Ice water as needed

For the filling:

6 oz. crushed, chopped or slivered almonds

4 eggs

1 cup sugar

½ cup light corn syrup

¾ teaspoon almond extract

¾ teaspoon vanilla extract

½ stick of salted butter, softened

1 tablespoon flour

            Add the flour and sugar to a food processor and then add the butter, one chunk at a time, and pulse just enough to incorporate it into the dough.  A coarse meal is the target consistency.  Add the water in tablespoon increments, again just pulsing the processor enough to incorporate it until a dough is formed.  Scoop it out onto a floured board and lightly knead it for about a minute.  Form the dough into a ball, wrap it in plastic wrap and allow it to rest in the fridge for at least an hour.

            Preheat your oven to 375 degrees.  After the dough has rested, roll it out on a floured board to fit a 9-inch pie plate.  Line the plate with the dough.  Mix all of the ingredients for the filling in a bowl until just incorporated.  Pour the filling into the pie and bake for one hour or until the filling sets.  Cover the pie with aluminum foil to prevent the top from over-browning. 

ALMOND TART

THE DOUGH

Six oz. all-purpose flour 

One teaspoon sugar

Pinch of salt

Pinch of baking powder

Six tablespoons, (three oz.) unsalted butter

Three tablespoons, (one and a half oz.) water

            Combine flour, sugar, salt and baking powder.  Cut the butter into small pieces and then mix it into the flour by hand.  Mix in the water until the dough comes together.  Scrape the dough out of the bowl, shape it into a cylinder, wrap it in plastic wrap, and refrigerate it for one hour.  

THE CREAM

One and a half oz., (3 tablespoons) cornstarch

One pint milk

Four oz., (half a cup) sugar

Two whole eggs and three egg yolks

Two oz. unsalted butter

Two teaspoons almond extract

THE TOPPING

4 oz. chopped almonds, more or less to taste

            Whisk the cornstarch in a little bit of the milk.  Combine the rest of the milk with the sugar in a saucepan and bring to a boil.  Whisk the eggs and egg yolks with the cornstarch.  SLOWLY pour about a third of the boiled milk into the egg/cornstarch mixture, whisking constantly.  Now take that mixture and slowly pour it back into the remaining milk in the saucepan whisking constantly.  Turn the heat back on, don’t stop whisking, and cook until it comes to a boil and thickens.  Remove from heat and whisk in butter and almond extract.  Pour into a large stainless steel bowl, cover with plastic wrap and refrigerate until chilled.  Allow the plastic wrap to actually touch the cream so a film does not form on its surface. 

PREPARING THE TART CRUST

            Take the dough that you’ve rested in the fridge and roll it out until it will fit a 9-inch tart pan.  Place the dough in the pan, push it around the sides to eliminate any air pockets, and then roll the rolling pin along the top edge of the tart pan to remove the excess dough.  Take a fork and puncture some holes in the bottom of the tart.  Cut out a round piece of parchment paper that will fit in the tart pan, including coming up the sides.  Fill it with dry beans or pie weights and bake in a preheated 350 degree oven until you see the edges turning golden brown.  Remove the paper and beans and continue baking until the bottom starts to turn golden brown.   Allow the tart shell to cool before filling it. 

ASSEMBLING THE TART

            Take your pastry cream out of the fridge and whisk it until it becomes smooth.  Fill the tart shell with the cream, spreading it out evenly, and leaving about a half inch of space at the top.  Top the tart with crushed almonds. 

            Serve individual slices of the tart garnished with an assortment of berries.

APPLE CRISP

            This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, NJ.

For the filling:

6 granny smith apples, peeled, cored, and sliced

2 cups apple juice

1 and a half teaspoon cinnamon

Half teaspoon nutmeg

Pinch of cloves

1 cup brown sugar

Quarter cup white sugar

1 cup dried cranberries

    Place everything except the cranberries in a large pot and bring to a boil.  Reduce heat and maintain at a simmer.  Meanwhile, mix 3 tablespoons of cornstarch with just enough water to make a paste.  Pour into the apple mixture and bring the mixture to a near boil.  If the filling still seems liquidity, add one more tablespoon of cornstarch dissolved in a little water.  After the cornstarch has been added and the mixture brought to a near boil, remove it from the heat, add the cranberries and set it aside.

The crust:

1 cup all purpose flour

1 cup instant oatmeal

4 oz. brown sugar

Half teaspoon cinnamon

Half teaspoon nutmeg

Pinch of salt

5 oz. cold butter, cut into small cubes

    Mix all of the dry ingredients in an electric mixer with the paddle attachment.  Then add the butter a piece at a time until a crumbly texture is achieved.  Be careful of over mixing or you'll create a dough.  If you don't have an electric mixer, mix the dry ingredients in a bowl with a whisk and then cut in the butter with a fork or pastry blender.  Place the apple mixture in an 8 x8x2 baking dish.  Spoon the crust on top and bake at 400 degrees for 30 minutes or until the top is bubbly and brown.

Two oz. butter

One cup brown sugar

Half a teaspoon of cinnamon

Two oz. banana liqueur

Four bananas, cut in half lengthwise and then in half crosswise

Two oz. dark rum

            Combine the butter, sugar and cinnamon in a skillet over low heat and stir until the sugar dissolves.  Watch the heat and stir almost constantly to prevent the mixture from burning.  Add the banana liqueur.  Add the bananas and cook until they soften and start to brown.  Next, add the rum and tip the pan slightly so the flames ignite the rum.  (This is known as flambéing).  After the flames subside, place four pieces of banana over vanilla ice cream and spoon some of the sauce over them. 

BELGIUM ALE DEVIL’S FOOD CAKE

Devil’s food refers to a dark, dense, chocolate concoction that is usually baked.  It is so named because since it is so rich and delicious it must be “sinful.”  Devil’s food usually has a greater proportion of chocolate than regular chocolate cake.  This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.  For a gourmet B&B check them out at victoriahouse.net.

8 oz unsalted butter plus extra for greasing pans

3 oz. unsweetened Dutch cocoa powder plus some for dusting pan

11 oz. dark Belgium ale (or amber ale or dark beer)

12 oz. unbleached flour, sifted

1 tsp. salt

1 and a quarter tsp. baking soda

16 oz. sugar

2 eggs

6 oz. buttermilk

Pre-heat the oven to 350 degrees.  Grease two 8-inch cake pans with butter. Cut two circles of parchment paper to fit the bottoms of the pans.  Grease the parchment with butter and dust the pans with cocoa powder.  Place the ale in a saucepan and bring to a boil. Remove from the heat and add the cocoa, stirring until it dissolves and becomes smooth and creamy. Let cool to room temperature.  Sift together the flour, salt and baking soda, and set aside.  Using an electric mixer with paddle attachment, cream the butter and sugar until light and fluffy.  Add the eggs one at a time and beat well after each one.  Add the ale/cocoa mixture and blend well.  Alternately, blend in the flour mixture and buttermilk, (start with the flour mixture and end with the flour mixture in 3 additions).  Pour into prepared pans and bake until cake tester comes out clean, about 25-30 minutes. Cool the cakes on wire racks for 10 minutes, then invert on racks and cool completely. Frost with ale frosting.

Ale Chocolate Frosting

6 oz. dark Belgium ale

1 oz Dutch process unsweetened cocoa powder

8 oz. unsalted butter, softened

1 tsp. vanilla

24 oz. confectioners’ sugar

Chocolate shavings from a dark chocolate candy bar for garnish

In a saucepan bring the ale to a boil, remove from the heat and add cocoa powder, stirring until dissolved. Cool completely in refrigerator for at least 30 minutes to 1 hour.  With the whisk attachment on your electric mixer whip the butter until light and creamy. Add the cooled ale mixture and blend well.  Add vanilla.  Start adding confectioners sugar a little at a time whipping completely after each addition. Whip until a spreadable consistency is achieved.  To assemble, turn one of the cake layers on a cake plate.  Frost the top with some of the frosting.  Place the second layer on top. Frost the top of that layer and the sides of the cake.  Make chocolate shavings by running a vegetable peeler over the candy bar. Garnish the top of cake with the shavings.

BISCUITS & GRAVY

For the biscuits:

2 cups all purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

pinch of salt

3 oz. cold butter, diced

8 oz buttermilk

            Combine and sift the dry ingredients.  Gently knead in the butter.  Add the buttermilk and knead on a floured board just enough to bring the dough together.  It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough.  Good biscuits are as much a function of technique as ingredients.  Form a flat mass with the dough and cut out biscuits with a biscuit cutter.  Don’t make them too high or the outside could become over browned by the time the inside is cooked.  Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.  Start the gravy immediately.  It should be done close to the same time as the biscuits, which is when they are golden in color. 

For the gravy:

½ pound ground breakfast sausage.

2 tablespoons butter

4 tablespoons all purpose flour

3 cups cold milk

Salt and pepper to taste

            Sauté the sausage until it is cooked and has released as much of its fat as possible.  Remove the sausage with a slotted spoon and do NOT drain the grease.  You’ll need it to make the roux.  (I said this was delicious, not health food).  You should have about 2 tablespoons of rendered pork fat.  Add the butter and melt it.  Then add the flour a little at a time over medium heat, constantly whisking.  Cook for about 2-3 minutes.  Now start adding the cold milk a little at a time, whisking incessantly.  Toward the end of the milk add the sausage back in.  When you reach the desired consistency add salt and pepper to taste.  Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man. 

BLINIS

1 package dry active yeast

1 ½ cups of all purpose flour

1 ½ cups of buckwheat flour

3 cups of warm milk

2 tablespoons of melted butter

½ teaspoon of salt

2 eggs, with the yolks and whites separated

            Dissolve the yeast into the warm milk in a bowl.  The milk must be at least 100 degrees to properly activate the yeast, but not over 110 or it will kill it.  Cover the bowl and let it sit for 5 to10 minutes.  Wisk the egg yolks and add them and the butter to the milk.  Sift the flours with the salt and then mix the wet and dry ingredients.  Beat the egg whites until just stiff and fold them into the mixture.  Preheat a griddle with melted butter and ladle servings of the batter onto it.  Cook until lightly golden on each side.  Spoon a tablespoon of the caviar onto the blini, add melted butter or sour cream, roll, and enjoy.

BREAD PUDDING

First, we must make the custard:

1 quart half and half.  (Yes you can use regular milk but c’mon, it’s Christmas.)

1 cup sugar

1 vanilla bean or 1 oz. vanilla extract

6 eggs

6 egg yolks

            Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar.  (If you’re using vanilla extract add it at the very end).  Bring the milk mixture to a boil.  Meanwhile, whisk the eggs and egg yolks.  When the milk has boiled remove the vanilla pod.  SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY.  You can even pour it intermittently.  If you pour it in too fast you will scramble the eggs.  Strain it into a bowl and skim any foam off the surface.  If you’d like, you can add some of your favorite liqueur to the custard now.    

            For the bread pudding:

2 oz. raisins

6 oz. of French, Italian, or Brioche bread cut into half-inch cubes

3 oz melted butter

5 cups of the custard mixture

            Preheat your oven to 300 degrees.  Bring the raisins to a boil in water and then drain.  Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1½  - 2 quart baking dish.  Pour the custard over the bread.  Now place the baking dish into a larger pan, such as a roasting pan.  Pour hot tap water in the larger pan until it comes at least halfway up the baking dish.  Bake for 45 minutes to an hour or until the custard sets.  The custard is set when it has a slight jiggle but is no longer fluid.  The purpose of the water bath is to create gentle and uniform heating.  High oven temperatures and/or lack of insulation from the water can cause the custard to curdle. 

CANDIED LEMON RIND

4-5 lemons

1 pound sugar plus extra as needed

1 pint water

            Cut the lemons in half from end to end and scrape out the pulp.  Use it to make lemonade or sidecars, (see recipe below).  Cut the lemon rinds into half inch strips.  Place them in a saucepan, cover with water and bring to a boil.  Drain, add new water and boil them three more times, changing the water after each boil.  This softens them and eliminates the bitterness in the pith.  Mix the sugar with the pint of water, bring to a boil, add the lemon rinds, return to a boil, and then simmer until the rinds are soft, 30-45 minutes.  Cool the rinds in the syrup.  When cool, drain the syrup and spread the rinds out on a baking sheet.  Sprinkle with more sugar and allow them to dry and cool to room temperature.

CARROT PUDDING 

This recipe comes from Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman

¾ cup sugar
4 eggs, separated
3/4 cup grated carrots
½ cup finely ground almonds
1 tablespoon lemon zest
1 ½ teaspoons sweet red wine

Butter as needed

Flour as needed

            Preheat your oven to 325.  Beat together sugar and egg yolks until thick and lemon colored, about 5 minutes.  Add the carrots, almonds, lemon zest and wine and mix well.  Beat the egg whites until stiff, and carefully fold into the pudding mixture.  Grease a 6 cup (or larger depending on how many "batches" you are making) casserole with butter and then coat with flour.  Pour pudding into casserole and bake for 65 minutes or until firm and well browned.

CHEESE MOUSSE

1 lb. Blue, Stilton, or Gorgonzola cheese

8 oz. cream cheese

3 oz. heavy cream, whipped

Salt and pepper to taste

            Mix the cheeses in a food processor until very smooth.  Mix in the salt and pepper.  Whip the cream and then fold it into the cheese mixture gently, by hand with a spatula until it is incorporated.  Squeeze it through a piping bag or spoon dollops of it onto sliced vegetables, crackers, toast points, etc. 

CHOCOLATE MOUSSE

10 oz. heavy cream

3 large egg yolks

Half cup sugar

2 tablespoons water

8 oz. bittersweet chocolate

2 tablespoons unsalted butter

            Whip the heavy cream to soft peaks.  In a separate bowl whisk the eggs.  Combine the sugar and water in a saucepan and bring to a boil for one minute.  Slowly pour the sugar mixture over the yolks, constantly whisking, and beat mixture again.  Melt the chocolate and butter in a stainless steel bowl placed on top of a saucepan of simmering water.   Remove the bowl from the heat and let cool until just warm.  Fold in the egg mixture and then the whipped cream into the chocolate.  Refrigerate the mousse until set, about two hours.  Serve in a martini glass with a dollop of whipped cream and a mint leaf for garnish.

COAST TO COAST HOLIDAY CAKE

This recipe comes from foodreference.com

Prep Time: 20 minutes
Servings: 14

Filling:
1 ½  cups (about 9 ounces) pitted dried plums
½  cup water
1 teaspoon ground cinnamon
2/3  cup chopped walnuts

Batter:
¾  cup butter, softened
1 ¼  cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 ½  cups fresh cranberries or frozen cranberries, thawed
½  cup (3 ounces) chopped pitted dried plums

Topping:
1/3  cup chopped walnuts
¼  cup sugar
½  teaspoon ground cinnamon

Preheat your oven to 325.  Lightly coat a 9 x 3-inch spring-form pan with cooking spray; set aside.

For the Filling: In a food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.  Stir in the walnuts and set aside.

For the Batter: In a mixer bowl, beat together butter and sugar until creamy.  Beat in eggs, one at a time, sour cream and vanilla until well mixed.  In a separate bowl, combine the flour and baking powder; stir in cranberries and dried plums, tossing to coat.  Add to butter mixture, mixing just until dry ingredients are incorporated.  Spread half of the batter in the pan.  Cover evenly with Filling.   Spread the remaining batter over the filling and set aside.

For the Topping: In a small bowl, combine the walnuts, sugar and cinnamon.  Sprinkle evenly over top of the cake.  Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until a wooden toothpick inserted into the center comes out clean.  Cool the cake on a wire rack for 30 minutes.  Remove the side of the pan.  Cut into wedges and serve warm or at room temperature.

COCONUT CAKE

8 oz. (2 sticks) unsalted butter warmed to about 65 degrees.

2 ½ cups sugar, chilled in fridge, plus 1 tablespoon sugar.

4 eggs plus 3 egg yolks at room temperature

2/3 cup vegetable or canola oil

3 cups cake flour

3 ¼ teaspoons baking powder

¾ teaspoon salt

1 cup whole milk

1 tsp. vanilla extract

1 tsp. coconut extract

Coconut Frosting:

1 pint chilled heavy cream

½ cup powdered sugar, sifted

1 tsp. vanilla extract

1 ½ tsp. coconut extract

Flaked coconut, as needed

            Preheat oven to 350.  Grease, (with butter or cooking spray) three 9-inch cake plans.  Shake off excess flour.  Cream the butter on medium speed with an electric mixer for three minutes.  Gradually add the 2 ½ cups of sugar and mix for four more minutes, scraping down the sides of the bowl as needed.  Add the eggs and egg yolks one at a time, beating for 30 seconds between each one and then one more minute after the addition of the last one.  As with the addition of the sugar, scrape down the bowl as needed to ensure complete incorporation of the ingredients.  Remove the bowl from the mixer and mix in the oil by hand.  (The oil will impart the cake with an exquisite moistness). 

            Combine the flour, baking powder and salt and sift onto parchment or wax paper. 

Stir one teaspoon of vanilla extract and the one teaspoon of coconut extract into the milk.  With a rubber spatula fold, don’t stir, half of the flour mixture into the butter and sugar, then half the milk mixture, then the remaining flour mixture, and then the remaining milk mixture. 

            Divide the mixture evenly into the three 9-inch cake pans and bake until a toothpick inserted into the cake comes out clean.  This will take about 30 minutes, give or take, depending on your oven, your cake pans, your karma, and a plethora of other scientific factors.  Cool the cakes on wire racks.

            Bring the one tablespoon sugar and a half cup of water to a boil and simmer until sugar is completely dissolved.  Spoon the syrup over the three cake layers. 

            To make the frosting, place the heavy cream and extracts in an electric mixer.  The cream and mixing bowl should be chilled.  When the cream just starts to coagulate, gradually add the sugar and beat until medium peaks form.  Spread some of the frosting over two of the cake layers and sprinkle with flaked coconut.  Stack these two layers and top with uncoated layer.  Spread frosting over top of third layer and sides of cake and sprinkle with flaked coconut.  Cover the cake and chill in fridge.  

COCONUT SORBET

8 ounces sweetened coconut milk
16 ounces water
1/4 cup toasted coconut

Diced pineapple, as needed for garnish

Combine the coconut milk and water and chill in the refrigerator until cold. To toast coconut, simply cook the flakes in a skillet over low to medium heat until they just start to turn golden in color.  Process the liquid in an ice cream machine according to the manufacturer’s directions. Add the toasted coconut to the frozen coconut sorbet by stirring it in using a spoon. Keep frozen until ready to serve.  Serve in halved coconut shells with diced pineapple for garnish

CRÈME ANGLAISE

1 vanilla bean or 1 tablespoon vanilla extract

Half cup sugar

2 cups milk, cream, or combination thereof

4 egg yolks

            Split the vanilla bean, scrape out the seeds and place them in a saucepan.  Add half of the sugar and all of the milk.  Heat, while whisking, until the mixture becomes hot but not boiling.  Remove from the heat.  Whisk the eggs in a bowl, gradually adding in the other half of the sugar until they form a ribbon.  Slowly whisk half of the hot milk mixture into the eggs.  Then pour the egg mixture into the saucepan with the rest of the milk.  Over low heat, constantly whisk until it reaches 170-175 degrees or coats the back of a spoon, about five to eight minutes.  Do not boil it.  Strain the sauce.  Chill it in the fridge with a piece of plastic wrap right on the mixture to prevent a film from forming. 

CRÈME BRULEE

9 egg yolks
3/4 cup white sugar plus extra as needed for topping off each custard
1 quart heavy cream
1 vanilla bean

Preheat the oven to 325 degrees.  Whisk the egg yolks with the sugar.  Pour the cream into a saucepan over low heat. Split a vanilla bean, scrape out the seeds and add them to the saucepan. Bring the cream to a simmer. Remove from the heat and slowly whisk the hot vanilla cream into yolk and sugar mixture. Divide the custard into six 6-ounce ramekins, about 3/4 full. Place the ramekins in a roasting pan and fill it with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. Remove from the oven and refrigerate until chilled. Sprinkle sugar on top of each chilled custard. Caramelize the sugar with a torch or under the broiler. 

CREPES SUZETTE

(Makes about 16 crepes)

10 oz. milk

3 eggs

2 oz. melted butter

4 oz. flour

Half teaspoon salt

Butter and/or vegetable spray as needed

            Add the liquid ingredients to a blender, mix them first, and then gradually add the flour and salt.  Blend for one minute or until all the ingredients are well integrated, stopping to scrape down the sides of the blender if need be.  Strain the batter through a sieve and refrigerate for two hours.

            Butter an eight inch skillet over medium heat until the butter foams, or use vegetable spray.  Pour 4 tablespoons, (two oz.), of the crepe batter into the pan and immediately lift the pan and swirl it around to evenly cover the entire surface.  Cook for about a minute more.  Lift the edge with a spatula.  If the crepe is a light brown it’s time to flip.  Cook for only 30 more seconds on the other side.  Set the crepes aside and proceed with the sauce.

For the sauce:

1 stick butter.

1/3 cup sugar

Zest of 1 large orange

Juice of 1 large orange

2 oz Grand Marnier 

            Melt the sugar into the butter in at least a twelve but preferably a fourteen inch nonstick skillet over medium to medium-low heat.  Add the zest and the juice and simmer for a minute or two.  Add the crepes, one at a time.  Place them in the skillet, coat them with the sauce, and then fold them into quarters.  Successively overlap one folded crepe over another, around the edge of the pan.  Add the Grand Marnier and either tip the pan toward the flame or use a match to ignite the liqueur.  As soon as the flames subside, serve the crepes.

MARK’S CRUMB CAKE

For the cake:

4 oz. butter

1 cup sugar

2 eggs + 1 egg yolk

¾ cup milk

1 ¼ teaspoons vanilla extract

2 cups flour

2 teaspoons baking powder

Pinch of salt

For the topping:

4 oz. butter

1 cup brown sugar

2 cups flour

2 teaspoons cinnamon

Powdered sugar as needed

            Preheat oven to 350 degrees.  Cream the butter on medium speed with an electric mixer for three minutes. Gradually add the cup of sugar and mix for four more minutes, scraping down the sides of the bowl as needed.  Add the eggs and egg yolk one at a time, beating for 30 seconds between each one and then one more minute after the addition of the last one.  As with the addition of the sugar, scrape down the bowl as needed to ensure complete incorporation of the ingredients.  Combine the milk and vanilla extract and gradually add to the butter mixture. In another bowl mix the flour, baking powder and salt.  Gradually mix into the butter mixture scraping the sides as necessary. 

Pour the batter into a greased 9 X 13 pan.  For the crumb topping, mix the butter, brown sugar, flour and cinnamon with a pastry cutter or fork until coarse crumbs are achieved.  Sprinkle the topping over the batter in the pan.  Bake for 30 minutes or until set.  Allow the cake to cool somewhat and then sprinkle with the powdered sugar.

EASTER PIE

For the crust:

2 cups all purpose flour

¾ teaspoon salt

2 sticks butter

2 eggs

For the filling:

6 eggs

salt and pepper to taste

8 oz. farmer cheese, fresh soft cheese or ricotta cheese

2 oz. shredded mozzarella cheese

3 oz. shredded ham

3 oz. shredded salami

3 oz. shredded prosciutto

            To make the crust, mix the flour and salt and place it in the bowl of a food processor.   Cut the butter into cubes and add them one at a time to the dough.  After each cube pulse the food processor just enough to work in the butter but no more or you will overwork, i.e., toughen the dough.  The dough should resemble a coarse meal.  After you’ve mixed in the butter add the eggs and pulse the dough until it comes together in a ball.  Cut the dough in half so that one half is a little bigger than the other.  The smaller half will be the top crust.  Wrap each in plastic wrap and rest the dough for an hour in the fridge.  If you don’t have a food processor, work in the butter with a dough cutter or a fork and use your hands to integrate the eggs.  As for the butter, every chef in the world will tell you to use unsalted butter.  But I’m a maverick.  I prefer the salted.  Your choice.

            When the dough is almost done resting start making the filling.  First beat the eggs with the salt and pepper.  Then blend the cheese into the eggs.  If you’re using the farmer cheese, which is somewhat firmer, you’ll need to break it apart.  Shred or slice the meat, or put it in the food processor for a finer textured pie and add this to the egg/cheese mixture.  If you want to be really decadent add in some melted butter.

            Roll out the larger piece of dough on a floured board until it will fill a 9-inch pie shell.  Add the filling.  Then roll out the smaller piece of dough until it will cover the top.  Crimp it around the edge to seal it.  If you’d like, you can brush the top with an egg wash, (beaten eggs).  This will give it a sheen when it bakes.  Finally, poke some holes or slits in the top crust to allow the steam to vent.  Bake at 350 degrees for 45 minutes.

FOCACCIA BREAD

One package active dry yeast

Two cups warm water (105-110 degrees)

9 tablespoons extra-virgin olive oil

Five cups all-purpose flour

One tablespoon kosher salt

Three tablespoons plus one teaspoon chopped rosemary

            Combine the yeast, water and four tablespoons of the oil in a bowl and rest for five minutes.  Mix the flour, half of the rosemary and the salt in a bowl.  Then mix in the water and knead the dough for ten minutes.  Brush a large stainless steel bowl with olive oil.  Place the dough in the bowl, turning it once to coat it evenly, cover with a cloth and rest for an hour and a half.  Now you must decide how you wish to shape the bread.  You can spread the dough into a 12 X 18 pan for a thinner loaf.  I use a 10 X 13 pan that is two inches deep for a thicker loaf.  Oil the pan, spread out the dough and rest for one more hour.  With your hands spread, using your fingers, poke holes across the top of the dough.  Drizzle the remaining olive oil, rosemary, and a little more salt on the top.  Place it into a preheated 400 degree oven for approximately 25 minutes.  Keep an eye on it, (especially to ensure the bottom is not burning), and adjust the heat if need be.  Ovens can vary a great deal.  When finished, dip pieces of the bread in extra-virgin olive oil seasoned with salt and freshly ground black pepper.

LEMON CAPER BISCOTTI

            This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Makes about 3 ½ to 4 dozen

Olive oil as needed, for the pan

1 stick (4 oz.) unsalted butter

2 ½ cups flour, sifted

2 ½ teaspoons kosher salt

1/3 teaspoon fresh ground pepper

1 ½ teaspoons baking powder

Zest of one lemon

2 eggs, slightly beaten

¼ cup milk

3 tablespoons olive oil

2 tablespoons fresh lemon juice

¼ cup roughly chopped capers

¼ cup finely chopped fresh flat leaf parsley

Egg wash (see recipe below)

½ cup freshly grated Parmesan cheese

For egg wash:

1 egg 

¼ tsp. salt and

1 tablespoon water

            Combine the egg, salt and water and beat.

            Preheat oven to 350 degrees.  Oil a sheet pan with olive oil or line it with parchment paper instead.  In a heavy sauce pan over medium-low heat melt the butter and cook until it turns a deep rich brown (but not burnt), and has a nutty aroma; about 6-8 minutes.  Remove the butter from the heat.  Place the flour, salt, pepper, baking powder, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment.  Turn on low speed and combine the ingredients.  While still on low speed drizzle in the butter until the mixture looks like course crumbs.  Mix the two eggs, milk and olive oil together.  Drizzle in flour mixture with mixer on low speed until just combined.  Then add the lemon juice and mix until just combined.  Add the capers and parsley and mix until incorporated but not over-mixed.  

            Pour out onto a floured board and divide into 3 sections.  Knead each section three or four times then roll into a log about 1 ½ inches in diameter and 7 inches long. Cover with plastic and refrigerate 30 minutes.  Place each log width wise on baking sheet. Brush with egg wash and sprinkle with parmesan cheese.

            Bake about 35 to 40 minutes or until they are slightly brown and feel firm to the touch.  If the cheese starts to get too brown cover loosely with foil.  Remove the pan from the oven and let it cool for 30 minutes.  Lower the oven temperature to 300 degrees.  With a serrated knife cut each log cross wise and at an angle about ½ to ¾ inches thick.  Place a rack in a baking sheet pan and lay the slices cut side down on the rack.  Bake at 300 degrees until lightly browned and dry to the touch; about 30-40 minutes.  Let cool and then store in air tight container.

PASTRY CREAM

3 tablespoons cornstarch

One pint milk

Half cup sugar

Two whole eggs and three egg yolks

Two oz. unsalted butter

Two teaspoons vanilla extract

            Whisk the cornstarch in a little bit of the milk.  Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat.  Whisk the eggs and egg yolks with the cornstarch.  Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.  Then pour the egg mixture into the saucepan with the rest of the milk.  Constantly whisking, cook until it comes to a boil and thickens.  Remove from heat and whisk in butter and vanilla extract.  Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled. 

PECAN PIE

For the crust:

1 ½ cups flour

1/8 cup sugar

1 ½ sticks cold salted butter

Ice water as needed

For the filling:

1 cup chopped pecans

3 eggs

1 cup sugar

½ cup light corn syrup

1 teaspoon vanilla extract

½ stick of salted butter, melted

1 tablespoon flour

Pinch of salt

            Add the flour and sugar to a food processor and then add the butter, one chunk at a time, and pulse just enough to incorporate it into the dough.  A coarse meal is the target consistency.  Add the water in tablespoon increments, again just pulsing the processor enough to incorporate it until a dough is formed.  Scoop it out onto a floured board and lightly knead it for about a minute.  Form the dough into a ball, wrap it in plastic wrap and allow it to rest in the fridge for at least an hour.

            Preheat your oven to 350 degrees.  After the dough has rested, roll it out on a floured board to fit a 9-inch pie plate.  Line the plate with the dough.  Mix all of the ingredients for the filling in a bowl until just incorporated.  Pour the filling into the pie and bake for 50 minutes or until the filling sets.  If you like you can cover the pie with aluminum foil to prevent the top from over-browning. 

POACHED PEARS IN RED WINE

1 bottle dry red wine

1 cup sugar

1 cup water plus more if needed

1 vanilla bean, sliced

2 star anise

2 cloves

2 cinnamon sticks

6 ripe pears

            Peel, halve, and core the pears, and then place them in acidulated water to prevent browning.  Combine all of the remaining ingredients in a large pot and bring to a boil.  Reduce the heat to a poaching temperature and add the pears.  Add more water if needed to submerge the pears.  You can place a small lid on top of them or cut out a round piece of parchment paper with an inch and a half hole in the center to place on top of them.  Either method will help keep them submerged.  Cover the pot and poach until the pears are fork tender.  This will vary with their degree of ripeness but usually 10-20 minutes.  Allow them to cool in the poaching liquid.  You can also take some of the liquid and reduce it further to form a syrupy sauce.  Pour it over the pears with some ice cream. 

PUMPKIN CARAMEL MOUSSE

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.  For a gourmet B&B check them out at victoriahouse.net.

2 oz. Calvados or Apple Jack brandy

1 envelope (2 tablespoons) unflavored powdered gelatin

4 eggs, room temperature

1 cup sugar

1 14 oz. can pumpkin puree

Quarter teaspoon nutmeg

Quarter teaspoon ginger

Half teaspoon cinnamon

1 tablespoon vanilla extract

Quarter cup sour cream

1 jar caramel topping

2 cups heavy cream, plus sugar and vanilla extract as needed, whipped

In a small stainless steel bowl mix the Apple Jack and water. Sprinkle the gelatin over the mixture and let stand for 10 minutes.  Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes. While the eggs are mixing, combine the sugar and two oz. of water in a small saucepan. Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer.  Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs. Beat 5-7 minutes until the mixture turns pale in color and its volume increases.  While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves.  This is what’s known as a bain-marie.