recipes from ready for dessert by david lebovitz

8/8/2019 Recipes From Ready for Dessert by David Lebovitz

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iv

Copyright 2010 by David Lebovitz

Photographs copyright 2010 by Maren Caruso

All rights reserved.

Published in the United States by Ten Speed Press,

an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Certain recipes in this work, some in different form, were originally published

inRoom for Dessert(HarperCollins Publishers, NY, 1999)

and inRipe for Dessert(HarperCollins Publishers, NY, 2003)

Ten Speed Press and the Ten Speed Press colophonare registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Lebovitz, David.

Ready for dessert : my best recipes / David Lebovitz ; photography

by Maren Caruso.

p. cm.

Includes index.

Summary: A compendium of recipes for desserts, including cakes,

pies, tarts, fruit desserts, custards, souffls, puddings, frozen treats,cookies, candies, and accompaniments, from noted pastry chef,

cookbook author, and food blogger David Lebovitz Provided by

publisher.

1. Desserts. I. Title.

TX773.L383 2010

641.8'6dc22

2009049281

ISBN 978-1-58008-138-2

Printed in China

Design by Nancy Austin

Food styling by Christine Wolheim

10 9 8 7 6 5 4 3 2 1

First Edition


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vi

Contents

Introduction, 1

Ingredients, 4

Equipment, 15

CAKES, 23

PIES, TARTS, AND FRUIT DESSERTS, 73

CUSTARDS, SOUFFLS, AND PUDDINGS, 117

FROZEN DESSERTS, 141

COOKIES AND CANDIES, 185

BASICS, SAUCES, AND PRESERVES, 227

Appendix, 265

Acknowledgments, 269

Resources, 270

Index, 272


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Ready for Dessert206

8 large egg whites (1 cup/250 ml)

21/2cups (500 g) sugar

1/2teaspoon salt

2 tablespoons (30 ml) honey

5 cups (350 g) dried unsweetened shredded coconut

1/2cup (70 g) all-purpose flour

1 teaspoon vanilla extract

4 ounces (115 g) bittersweet or semisweet chocolate,

chopped

In a Dutch oven or very large saucepan, mix together

the egg whites, sugar, salt, honey, coconut, flour, and

vanilla. Set over medium-low heat and gently cooking

the mixture, stirring frequently to dry it out a bit. When

the bottom just begins to sizzle, transfer the mixture to a

medium bowl and let cool slightly.

Position racks in the upper and lower thirds of theoven; preheat the oven to 350F (175C). Line 2 baking

sheets with parchment paper or silicone baking mats.

When the mixture is cool enough to handle, use your

fingers to form it into tight 11/4-inch (3-cm) pyramids and

place them on the prepared baking sheets (they wont

spread during baking so you can place them fairly close

together).

Bake, rotating the baking sheets midway during

baking, until the macaroons are uniformly deep golden

brown, about 20 minutes. Let cool completely on the bak-

ing sheets.

To dip the macaroons in chocolate, remove the cook-

ies from the baking sheets. Turn over the parchment

paper sheets so the clean sides are facing up or line the

baking sheets with plastic wrap.

Add the chocolate to a medium heatproof bowl. Set

the bowl over a saucepan of simmering water, stirring

occasionally until melted and smooth.

Dip the bottom of each macaroon into the melted

chocolate, scraping any excess chocolate against the

inside rim of the bowl. After dipping, place the cookie,

dipped side down, on the prepared baking sheet. Refrig-

erate until the chocolate hardens.

STORAGE: The batter can be refrigerated for up to

1 week or frozen for up to 1 month. The macaroons,

dipped or undipped, can be kept in an airtight container

for up to 3 days.

VARIATIONS: Milk chocolate can be used in place of

the dark chocolate. To make these cookies for Passover,

substitute ground almonds or matzoh meal for the flour.

Chocolate-Dipped Coconut Macaroons

MAKES ABOUT 60 COOKIES

Writing an ice cream book means two things: (1) youll need to buy a separate freezer, and (2) youre going to have

buckets of egg whites left over. Because this recipe uses quite of bit of egg whites, it was a staple in my repertoire

for a while. I was certain all my friends (and neighbors, and delivery men, and local merchants, and the people

who work in my doctors office) would tire of eating these coconut macaroons, but never once did I hear a com-

plaint. Dipping the bottoms in dark chocolate isnt required, but it really lifts the macaroons to a whole different

level. I very highly recommend it.


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Cookies and Candies 207


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Ready for Dessert88


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Pies, Tarts, and Fruit Desserts 89

6 medium apples (3 pounds/1.5 kg)

Galette dough (page 231)

Frangipane (page 234)

2 tablespoons (1 ounce/30 g) unsalted or salted butter,

melted

4 tablespoons (60 g) granulated or coarse-crystal sugar

Preheat the oven to 375F (190C). Line a baking sheet

with parchment paper or a silicone baking mat.

Peel, core, and cut the apples into 1/2-inch (1.5-cm)

slices.Lightly flour a work surface and roll out the dough

into a circle about 14 inches (36 cm) in diameter. Transfer

it to the prepared baking sheet.

Smear the frangipane over the dough, leaving a

2-inch (5-cm) border. Arrange the apple slices in con-

centric circles over the frangipane, or simply scatter

them in an even layer. Fold the border of the dough over

the apples and brush the crust with some of the melted

butter, then lightly brush or dribble the rest of the butter

over the apples. Sprinkle half of the sugar over the crust,

and the remaining half over the apples.

Bake the galette until the apples are tender and the

crust has browned, about 1 hour. Slide the galette off the

parchment paper and onto a wire rack.

SERVING: Serve warm or at room temperature. You

can drizzle the galette with warm honey or glaze it with

strained apricot jam, thinned with just enough water

to make it spreadable. Vanilla Ice Cream (page 143),

Cider Sabayon (page 238), or crme frache are all fine

accompaniments.

STORAGE: The dough can be made up to 3 days in

advance and refrigerated. The tart should be served the

day its baked.

VARIATION: For a NECTARINE-FRANGIPANE

GALETTE, substitute 3 large nectarines (13/4pounds/

795 g), pitted and cut in 1/2-inch (1.5-cm) slices, for

the apples. (If you want the nectarines to have a very

pronounced flavor in the tart, decrease the amount of

frangipane; you can use as little as one-half the quantity,

or about 1/2cup/125 ml). Arrange the necctarine slices

in barely overlapping concentric circles. You can use

peeled peaches in place of the nectarines.

Apple-Frangipane Galette

MAKES 8 SERVINGS

A thin layer of frangipane, a rich almond pastry cream, elevates this simple, classic French dessert into something

special. Its made in the style of many French fruit tarts: thin-crusted and only lightly sweetened to let the fruit

truly shine.

Americans have eagerly adopted French-inspired freeform tarts, even giving them a French name, galette, a

word that the French generally use to describe a round, squat pastry, cookie, or buckwheat crpe. The most famous

galette is Galette des Rois, two disks of puff pastry filled with frangipane and eaten on Epiphany. I considered call-

ing this dessert a tart, but decided against it because that term can put off people who are worried about dealing

with fussy doughs and trying to achieve picture-perfect results. This pastry is intended to be rustic, and for that

reason, its often my go-to galette. Or tart.

Speaking of tart, if your apples are particularly tart, you could sprinkle a bit more sugar on top of them before

baking, but if you serve a sweet accompaniment alongside, as I usually do, additional sugar probably wont be

necessary.
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1 cup (200 g) sugar

3/4cup (180 ml) water

1 bottle (750 ml) fruity red wine, such as Merlot,

Zinfandel, or Beaujolais

3 cups (15 ounces/400 g) raspberries

In a medium saucepan, bring the sugar, water, and

red wine to a boil and let boil for 1 minute, stirring to

dissolve the sugar. Remove from the heat and add the

raspberries. Cover and let steep for 1 hour.

To pure the berries and remove the seeds, using

a rubber spatula, press the mixture through a mesh

strainer set over a medium bowl or pass it through a food

mill fitted with a fine disk into a medium bowl. Cover

and refrigerate until thoroughly chilled.

Freeze in an ice cream machine according to the

manufacturers instructions.

VARIATION: For a lighter-tasting sorbet, use ros in

place of the red wine.

Red WineRaspberry Sorbet

MAKES ABOUT 1 QUART (1 LITER)

If you dont believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good

sorbet is proof positive that it can be true. This is my all-time favorite sorbet.

TIP:You can use frozen raspberries in this recipe.

Theres no need to thaw the berries before adding

them to the warm wine.


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Frozen Desserts 169


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21/2cups (350 g) all-purpose flour

1 teaspoon baking powder

3 large eggs, at room temperature

1 cup (200 g) sugar

1/2teaspoon vanilla extract

11/4cups (155 g) almonds, toasted and coarsely chopped

7 ounces (200 g) bittersweet or semisweet chocolate,

chopped into 1/2-inch (1.5-cm) chunks

Preheat the oven to 350F (175C). Line a baking sheet

with parchment paper or a silicone baking mat.

In a small bowl, whisk together the flour and the

baking powder.

In a stand mixer fitted with the whip attachment,

whisk the eggs, sugar, and vanilla on medium speed until

the mixture thickens and holds its shape, about 5 min-

utes. Using a rubber spatula, stir the flour mixture into

the egg mixture, then mix in the almonds and chocolate.

On a lightly floured work surface, divide the dough

in half. Using dampened hands, shape each half into a

log 3 inches (8 cm) in diameter. Set the logs lengthwise

on the prepared baking sheet, evenly spacing them apart.

Dampen your hands and smooth the surface of the logs.

Bake, rotating the baking sheet midway through bak-

ing, until the logs are lightly browned, about 20 minutes.

(They will flatten out during baking.) Remove the baking

sheet from the oven and decrease the oven temperature

to 300F (150C). Let the logs cool on the baking sheet for

10 to 15 minutes.

Transfer the logs to a cutting board. With a serratedbread knife, cut each log diagonally into slices 1/2inch

(1.5 cm) thick. Place the cookies, cut sides up, in a single

layer on the baking sheet. (If necessary, use an additional

baking sheet.) Bake until the biscotti are firm, about

20 minutes, flipping them midway through baking. Let

cool completely; theyll continue to firm up as they cool.

STORAGE: The biscotti will keep in an airtight container

for up to 1 week.

VARIATION:You can substitute 11/2cups (240 g) choco-

late chips for the chopped chocolate, if you like, although

I prefer the irregularity of chocolate chunks in these

cookies.

Almond and Chocolate Chunk Biscotti

MAKES ABOUT 60 COOKIES

I got a perplexing message from someone who made these biscotti: They were good, but full of big chunks of

chocolate. Im not sure if that was meant as a compliment or a criticism, but I do know for sure that it wasnt a

mistakethats exactly what I had in mind when I came up with these superchunky chocolate biscotti. Theyre

perfect for dipping in a large cup of dark coffee or alongside a glass of Cognac after dinner. Theyre also great travel

cookiesIm always happy when I pull out a bag midway through a flight or train trip. I make sure to bring extras

because when I see the longing looks of passengers around me, I feel pressured to shareand I do, reluctantly.


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Cookies and Candies 217


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