SERVES 4 AS A MAIN DISH WITH RICE
To make the chicken easier to slice, freeze it for 20 minutes until it is firm, but not frozen.
- Chicken for Stir-Fry:
- soy sauce
- dry sherry
- water
- toasted sesame oil
- cornstarch
- unbleached all-purpose flour
- grated orange zest from one orange
- Stir-Fry:
- low-sodium chicken broth
- fresh squeezed orange juice
- white vinegar
- soy sauce
- hoisin sauce
- cornstarch
- granulated sugar
- red pepper flakes
- minced fresh ginger
SERVES 8 TO 10
Chill the assembled cake for at least 3 hours to make it easy to cut and serve.
- PASTRY CREAM:
- half-and-half
- large egg yolks
- table salt
- unbleached all-purpose flour
- vanilla extract
- CAKE:
- baking powder
- table salt
- whole milk
- vanilla extract
- large eggs
- GLAZE:
- heavy cream
- light corn syrup
Serves 6
Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.
- STEAK:
- unbleached all-purpose flour
- Salt and ground black pepper
- cayenne
- large egg
- baking powder
- baking soda
- buttermilk
- peanut oil
- CREAM GRAVY:
- dried thyme
- unbleached all-purpose flour
- low-sodium chicken broth
- whole milk
- salt
- ground black pepper
- cayenne
Makes 1 large loaf
Remember to save the leftover egg white from the dough for the glaze. Leftover challah makes sensational French toast.
We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.
- DOUGH:
- large eggs
- large egg yolk
- salt
- GLAZE:
- large egg white
- water
Serves 6 to 8
The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese) first will keep the cheese in place.
- water
- Table salt
- ground black pepper
MAKES 2 DOZEN COOKIES
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
- baking soda
- baking powder
- salt
- ground cinnamon
- ground ginger
- ground cardamom
- ground cloves
- ground black pepper
- vegetable oil
- large egg
- milk
- vanilla extract
Makes 2 Dozen Cookies
The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
- baking soda
- baking powder
- table salt
- large egg
- large egg yolk
- vanilla extract
THIRTY 3-INCH COOKIES
If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don’t overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.
- COOKIES:
- all-purpose flour
- firmly packed dark brown sugar
- ground cinnamon
- ground ginger
- ground cloves
- salt
- baking soda
- unsulphured molasses
- milk
- ICING:
- egg white beaten until peaks form
- cream of tartar
- powdered sugar
Makes 5 dozen cookies
Use cookie or baking sheets that measure at least 15 by 12 inches. Don’t be disconcerted by the scant amount of batter: You really are going to spread it very thin. Use the edges of the parchment paper as your guide, covering the entire surface thinly and evenly. For easier grating, freeze a 2-inch piece of peeled ginger for 30 minutes, then use a rasp-style grater.
WHY THIS RECIPE WORKS:
The original recipes for Fairy Gingerbread Cookies melted in our mouths but were also severely lacking in flavor. A bit of vanilla extract and salt helped boost the otherwise bland confections. Doubling the ginger added a much-needed kick, but without any competing flavors it was overwhelming. We cut back a little and toasted the ground ginger to bring out its natural flavor. Grating fresh ginger straight into the batter added even more intense ginger flavor.
Switching from bread flour to all-purpose flour made the batter slightly easier to spread onto an overturned baking sheet or cookie sheet. A little baking soda helped retain the cookies’ airy crispness.
- ground ginger
- all-purpose flour
- baking soda
- Salt
- packed light brown sugar
- grated fresh ginger
- vanilla extract
Makes 12 toasts
If you can’t find ciabatta, use hearty Italian bread instead.
- Salt and pepper
- sugar
- extra-virgin olive oil
- red wine vinegar
- wholemilk ricotta cheese
- chopped fresh basil