CONTENTS: Dinner Buffet for 20 | Hors DOeuvres for 36 | Sit-Down Dinner for 10 | Dessert Buffet for 30

Elegant Entertaining
With a season of parties approaching, planning your holiday menu can sometimes be the most difficult part. Here, four local culinary experts share their favorite holiday recipes, from the perfect cocktail food to a collection of classic desserts.
Photographs by Yunhee Kim Dinner Buffet
for 20 guests
WILTED GREENS ROASTED VEGETABLE MUFFALETTA FRENCH ROASTED CHICKENS PAN-ROASTED BRUSSELS SPROUTS ROASTED LEG OF LAMB LENTIL SALAD PAN-SEARED POLENTA CAKES WITH MUSHROOM SAUCE

00

(Lamb, lentils and polenta NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM photograph on page 109)

107

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

Dinner Buffet for 20

Wilted Greens
SERVES 20

Roasted Leg of Lamb

SERVES 20

5 bunches of kale leaves, roughly chopped 5 cloves of garlic, sliced thin 2 onions, diced 3 tablespoons olive oil 1 bowl ice water Salt and pepper

10 2 3 2 2

pounds boneless leg of lamb lemons, zested garlic cloves, chopped tablespoons fresh thyme tablespoons olive oil Salt and pepper

1. Preheat oven to 400F. 2. Combine lemon zest, garlic, thyme and olive oil in a small bowl and mix. 3. Season lamb with salt and pepper; rub completely with olive oil spread. 4. Roll and tie lamb. 5. Over medium-high heat, brown lamb. 6. Roast lamb leg in the oven for 1 hour or until meat thermometer reads 135F.

1. Salt a large pot of water until it tastes like sea water. Bring to a boil. 2. When water comes to a boil, add kale and cook for 2 minutes. Remove from water and shock in an ice bath. Drain and set aside. 3. In a saut pan, combine garlic, onions and olive oil. Sweat over medium-low heat until translucent. Combine with kale and season.

1. Remove loose leaves and cut the Brussels sprouts in half. Set aside. Then combine apple cider and lemon juice and set aside. 2. Over low heat, sweat bacon until all fat is rendered and its crispy. Remove bacon, keeping fat in the pan. 3. Turn up heat and add Brussels sprouts. Brown the sprouts and add cider mixture. Finish 6 minutes in a 400F degree oven. 4. Toss Brussels sprouts with bacon and serve.

CLOCKWISE FROM RIGHT:

Roasted leg of lamb, pan-seared polenta cakes and lentil salad

Pan-Seared Polenta Cakes with Mushroom Sauce and Arugula Pesto

SERVES 20

For the mushrooms: 2 cups dried porcini mushrooms 3 cups water 3 tablespoons butter Salt and pepper to taste For the Polenta: 2 cups corn meal 3 cups half and half 1 cup water 1 cups goat cheese (Korn likes Midnight moon) 1 cup instant flour Salt and pepper Canola oil For the mushroom sauce: 2 cups mushroom water 1 clove roasted garlic teaspoon biond roux For the Pesto: 1 bunch arugula 1 head roasted garlic cup olive oil Salt and coarse black pepper to taste

Roasted Vegetable Muffaletta

SERVES 20

Lentil Salad
SERVES 20

1 10-inch sourdough round loaf 2 red peppers, halved 2 zucchini 2 portobello mushrooms 1 pound fresh mozzarella, sliced 15 green olives, pitted 1 tablespoon fresh thyme 2 tablespoons olive oil 3 tablespoons Parmesan cheese

3 1 3 1 3 2 1 3 9 10

tablespoons lemon juice tablespoon Dijon mustard tablespoons olive oil onion chopped cloves garlic, chopped carrots, shredded tomato, diced cups lentils cups vegetable stock sliced shitake mushrooms, stems removed Salt and pepper Canola oil

1. Combine lemon juice, Dijon and olive oil. 2. Sweat onion, garlic and carrot over low heat, add tomato and cook 5 more minutes. 3. Add lentils and stock. Bring to a boil, reduce and simmer 30 minutes. Let cool. 4. While lentils are cooking, saut mushrooms in small batches. Let cool. 5. Combine dressing, lentils, mushrooms.

French Roasted Chickens

SERVES 20

2 five-pound chickens 2 tablespoons chopped tarragon (save stems) 2 lemons, zested 1 stick butter Salt and pepper Canola oil

1. Preheat oven to 400F. 2. Cut the top off the bread and remove insides, creating a bread bowl. Set aside. 3. Remove pepper stem and seeds from each of the four halves. Toss with canola oil, salt and pepper and roast for 8 minutes until soft. They will flatten out when roasted. 4. Slice zucchini into inch rounds, toss with oil and roast for 5 minutes. 5. Roast portobello caps for 8 minutes. 6. In a food processor, combine olives, thyme, olive oil and Parmesan cheese; pure. 7. Spread half the mixture on the bottom of the bread bowl. Layer in peppers, zucchini, mozzarella cheese and mushrooms until bowl is filled. Add the rest of the tapenade and top with the bread cap. 8. Turn the oven down to 350F, wrap bread bowl in aluminum foil and cook for 15 minutes. 9. Cut like a pie and serve.

1. Combine butter, tarragon and lemon zest. 2. Stuff chickens with zested lemons and stems of the tarragon. Rub the skin of each with tarragon butter mixture. 4. Tie chickens and brown over medium heat. 5. Transfer to 375F oven for 35 to 40 minutes or until internal temperature is 160F.

Pan-Roasted Brussels Sprouts

SERVES 20

5 pounds Brussels sprouts 1 pound thick-cut bacon, cut into lardons cup apple cider Juice of 1 lemon

1. Soak dried mushrooms overnight. Remove mushrooms and dry. Reserve soaking liquid. Saut mushrooms in butter. 2. Combine half and half and water and bring to a boil. Slowly stir in cornmeal and reduce heat to low. Continue stirring cornmeal until no longer grainy, about 20 minutes. Add more water if polenta starts to become too dry. 3. Stir in cheese until completely incorporated. Season with salt and pepper. 4. Pour into a cookie sheet and let polenta cool and set. When cool, cut circles and dust top with instant flour. 5. Sear the top of each polenta circle until golden brown. Finish in 375F oven until inside is creamy and hot, about 6 minutes. 6. Combine roasted garlic and mushroom water in a sauce pan over low heat. Reduce liquid by half. Strain and add to mushrooms. (continued on page 111)

108

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

109

Hors DOeuvres
for 36 guests
POTATO PANCAKES CHICKEN SALAD CROISSANTS MOZZARELLA, TOMATO, AND BASIL SKEWERS BLINIS WITH SMOKED SALMON WARM MUSHROOM TARTLETS BRIE AND PEAR WONTONS PETIT CROQUE MONSIEUR ENDIVES WITH GOAT CHEESE BLACK PEPPER AND COGNAC SHRIMP (Items shown clockwise from top right)

7. Cook until slightly nappant (sticks to the spoon). Season with salt and pepper. 8. In a food processor, add arugula leaves and squeeze in roasted garlic. Combine well. 9. Slowly drizzle oil until smooth. 10. Season with salt and pepper. GOOD LIFE GOURMET

Petit Croque Monsieur

SERVES 18

1 package of white sandwich bread 2 Bosc pears, peeled and diced into small pieces 1 red bell pepper, diced into small pieces 1 shallot, diced into small pieces cup whole grain mustard 9 slices of deli-style ham, sliced thin 18 slices of Swiss cheese, sliced thin 2 sticks of butter divided into 9 even portions 2 tablespoons soybean or vegetable oil 3 tablespoons rice wine vinegar 1 tablespoon sugar 1 package fresh chives, minced

3. For the pesto sauce, blend basil, garlic and oil until smooth. Add pine nuts, parmesan cheese and salt and pepper to taste. 4. Brush each skewer with pesto and serve.

Chef Eric C. Korn 13 Spencer Place, Scarsdale, NY 108 Main St., Irvington, NY 914-723-3024, good-lifegourmet.com

Endive Leaves Filled with Goat Cheese, Figs and Candied Pecans
SERVES 18

3 endives 1 package goat cheese 1 package fresh figs 1 cup pecans cup sugar cup honey 1 cup balsamic vinegar 2 ounces butter

Hors DOeuvres for 36

Yukon Gold Blinis with Smoked Salmon, Crme Fraiche and Caviar
SERVES 18

1 pound Yukon Gold potatoes 2 tablespoons all-purpose flour 2 large eggs 1 large egg yolk 1 package smoked salmon 1 to 2 ounces caviar For the crme fraiche: 1 cup sour cream Dash of Worcestershire sauce Salt to taste

1. Mix together Worchestershire sauce, salt and the sour cream. Set aide. 2. Place potatoes in a saucepan covered with cold water by at least 2 inches. Bring to a boil over high heat. Reduce heat and simmer until the potatoes are tender, about 30 minutes. 3. Peel warm potatoes and press them through a tamis (flat, fine-mesh sieve) for a smooth batter. Pure in medium bowl. 4. Working quickly, whisk flour into the warm potatoes. Then whisk in 2 tablespoons of crme fraiche. Add 1 egg, whisking until batter is smooth. Then add second egg and yolk. The batter should fall in a thick stream and hold its shape when it hits the bowl. If its too thick, add more crme fraiche. Season the batter with salt and white pepper. 5. Meanwhile, heat a large nonstick skillet over medium-low heat. For each pancake, spoon about 1 to 1 teaspoons of batter onto the skillet. Cook until bottoms are browned, about 1 to 2 minutes. Flip and cook other side about 1 minute. The blini should be evenly browned with a white edge. Keep warm. Wipe skillet with paper towel for each batch. 6. Place blinis on a platter. Top with dollop of crme fraiche, smoked salmon and caviar.

1. In a small mixing bowl, combine pears, peppers and shallots. 2. Preheat a small saucepan with 1 teaspoon oil over medium heat. Add pear mixture and cook for about 5 minutes. Then add sugar. 4. Add 1 tablespoon rice wine vinegar and reduce to low heat. Cook 5 minutes more until all liquid is gone from your saucepan. Refrigerate if storing overnight or let cool until ready to prepare sandwiches. 5. Preheat oven to 350F. Lay out bread slices and spread cup of mustard on each. 6. Add alternating pieces of Swiss cheese and ham (3 pieces total) to each of 9 slices. Top with white bread. 7. Preheat saut pan over medium-low heat with 1 portion of butter. Place sandwich on heated pan and cook until lightly browned. Flip to brown the alternate side equally. 8. Transfer sandwiches to a sheet pan to cool. Cook remaining sandwiches using a new portion of butter for each sandwich. When cooled, cut off crusts and cut sandwiches into desired shape (diamond, circle). 9. Reheat in 350F oven for 3 to 5 minutes. Top sandwichs with dollop of pear compote and sprinkle with minced chives.

1. Reduce balsamic vinegar over mediumlow heat in a pot for 15 to 20 minutes or until about cup thick. 2. Cut endives into leaves and spread out on a platter. Spread a small amount of goat cheese onto each endive leaf. Heat a sauce pan with butter over medium-low heat. Add pecans and cook for 5 minutes, stirring occasionally, until dark brown. Add sugar and honey to pecans and continue to heat for 2 to 3 minutes being careful not to burn. Spread pecans on sheet tray immediately. Let cool. 4. Top leaf and cheese with small amount of pecans. Drizzle with balsamic reduction.

Mini Croissants with Herbed Organic Chicken Salad

1 package mini croissants 3 cups diced breast meat from precooked chicken 1 cup chopped celery 1 cup mayonnaise or sour cream 4 tablespoons red onion, minced 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce Salt and pepper to taste

Skewers of Mozzarella, Grape Tomato, Basil and Pesto

SERVES 18

18 6-inch skewers 18 grape tomatoes 18 pieces bocconcini mozzarella (mini balls) For the pesto: 2 bunches of basil 2 cloves of garlic 1/3 cup grated Parmesan 1 tablespoon pine nuts 1 cup extra virgin olive oil

1. In a large bowl, combine diced chicken and chopped celery. 2. For the dressing, whisk together in a bowl mayonnaise, minced onion, lemon juice, Worcestershire sauce, salt and pepper. 3. Pour dressing over chicken and celery mixture and toss to combine. 4. Assemble chicken salad inside croissants.

Brie and Pear Wontons with Raspberry Dipping Sauce

SERVES 18

1. Cut each tomato in half. 2. On each skewer, sandwich a piece of mozzarella between two halves of tomato; plate.

5 Bosc pears 1 wheel of brie

(continued on page 115)

00

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

111

Sit-Down Dinner
for 10 guests
POMEGRANATE MIXED GREENS SALAD BRAISED SHORT RIBS WILD RICE HARICOTS VERTS ROASTED ROOT VEGETABLES (Roasted root vegetables, haricots verts, braised short ribs and wild rice clockwise on opposite page)

00

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

113

Dessert Buffet
for 30 guests
TIRAMISU COUNTRY APPLE PIE FUDGY BROWNIES LEMON BARS COCONUT CUSTARD PIE CHOCOLATE PECAN BOURBON PIE PUMPKIN CHEESECAKES (Tiramisu shown here, others on following pages)

1 shallot 1 clove of garlic stick of butter 1 egg for egg wash 1 package wonton wrappers cup white wine 2 tablespoons brown sugar 1 package frozen raspberries cup rice wine vinegar cup sugar 1 cup water

in a saut pan for 10 minutes or until crispy. Lay bacon on a sheet pan with paper towels to remove grease. Then add bacon to leek and mushroom mixture along with heavy cream, egg and cheese. Fill each tart a of the way and cook in oven for 15 minutes. Serve with a drop of Porcini oil on top.

Black Pepper and Cognac Shrimp with Tarragon

SERVES 18

4. Preheat a small sauce pan with 1 teaspoon oil over medium heat. Add peeled, diced apples to pan; cook in oil, about 5 minutes. 5. Add 1 tablespoon sugar to heated compote mixture and combine. Add 1 tablespoon rice wine vinegar and reduce to low heat. Cook 5 minutes more until all liquid is gone from your sauce pan. 6. Refrigerate if storing overnight or let cool until ready to serve. Serve pancakes warm with cold compote on top of each one. FOOD DESIGN

1. Dice shallot and garlic cloves. 2. Preheat saut pan to medium low. Saut shallots, garlic and butter in a pan. Add in white wine and let absorb. 3. Peel pears and pure in food processor. Add pears and brown sugar to shallot mixture. 4. Add brie to food processor and pure. Add pear and shallot to cheese and puree once more until mixed. Cool mixture completely before assembling wontons. 5. Beat egg and add a dash of water or milk. Brush egg wash on each wonton edge. Add compote to the middle of each wonton. Shape each like a purse, pinching closed. 6. To store, put prepared wontons on a sheet pan. Sprinkle cornmeal on and refrigerate. 7. Bring frozen raspberries, rice wine vinegar, sugar and water to a boil, about 15 minutes or until thick. Strain with fine sieve. 8. Serve wontons on platter with raspberry dipping sauce in a bowl.

6 tablespoons canola oil 6 onions, thinly sliced 6 pounds large raw shrimp, peeled with tail 3 sticks cold unsalted butter, cut into 1-inch pieces 4 tablespoons coarsely ground black pepper 9 thyme sprigs 1 cups cognac 3 tablespoons chopped tarragon 3 lemons, cut in half and seeded Fine sea salt to taste

Chef Michael William Batt 28 Old Field Road, Greenwich, CT 203-622-0725, fooddesigncatering.com
Sit-Down Dinner for 10

Braised Short Ribs

SERVES 10

6 pounds bone-in short ribs Extra virgin olive oil 1 Spanish onion, cut into -inch pieces 2 ribs celery, cut into -inch pieces 2 large carrots, peeled and cut into -inch pieces 2 cloves garlic, smashed 1 cups tomato paste 3 cups red wine 2 cups cranberry juice 1 bunch fresh thyme, tied 2 bay leaves Kosher salt to taste

Warm Mushroom, Leek and Bacon Tartlets

Serves 18
1 package mushrooms of your choice 1 bunch leeks (white part only) 1 package bacon 1 bottle Porcini oil cup vegetable oil 2 cups heavy cream 1 egg cup shredded Monterey Jack cheese cup Parmesan cheese 1 package premade plain tarts

1. Place canola oil in a large saut pan over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Season onions with salt to taste. 2. Add shrimp, pepper and thyme. Cook until shrimp turn bright orange, about 2 minutes, being careful not to overcook. 3. Add cognac and carefully ignite with match. Add butter and shir with a wooden spoon until the butter is incorporated. The sauce should be creamy. Add tarragon and squeeze lemon juice over the shrimp. 4. Serve immediately, providing your guests a bowl for the tails. You can also serve these shrimp with crusty bread for a more filling hors doeuvre.

Celery Root and Sweet Potato Pancakes with Apple Compote

2 celery roots 2 sweet potatoes 1 small Spanish onion 2 eggs cup all-purpose flour 3 apples 1 package chives 1 tablespoon vegetable oil Salt and pepper to taste

1. Preheat oven to 350F. Slice mushrooms into small pieces 2. Heat a saut pan with vegetable oil and saut onions. Season with salt and pepper. Cook for 5 minutes; transfer to bowl to cool. 3. Cut white part of leeks lengthwise and then into small pieces. wash leeks after cutting and drain. 4. Saut leeks by cooking over low heat in a covered pan, about 10 minutes or until soft. Add mushrooms and continue to saut. 5. Cut bacon slices into small pieces and cook

1. Peel celery root, sweet potatoes and onion. Grate all ingredients together and squeeze out excess liquid. 2. Mix in eggs, flour, salt and pepper to taste. 3. Add oil to saut pan and heat over medium-low. Spoon a small amount of the mixture into the saut pan for each pancake. Cook 2 to 3 minutes on each side until crispy. Let cool on cooling rack or paper towels.

1. Preheat the oven to 375F. 2. Season each short rib generously with salt. Coat a pot large enough to accommodate the meat and vegetables with olive oil and bring to a high heat. Add the short ribs and brown well, about 2 to 3 minutes per side. 3. Remove short ribs from the pan and add vegetables. Season vegetables with salt and brown them until dark bits form on the bottom of the pan, about 7 minutes. 4. Add tomato paste and brown 4 minutes. Add wine and scrape the bottom of the pan. 5. Reduce the mixture by half. Return the short ribs to the pan and add the cranberry juice. Add the thyme bundle and bay leaves. 6. Cover pan and place in a preheated oven for three hours. Serve with braising liquid.

Haricot Verts
SERVES 10

1 gallon water, boiling 1 tablespoon salt, kosher 2 handfuls hariot verts, cleaned 2 shallots, minced

(continued on page 118)

00

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

115

THIS PAGE: Fudgy brownies and lemon bars, OPPOSITE PAGE: Country apple pie

00

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

117

Your choice of herbs, minced (Weber likes chives, parsley, tarragon, chervil, dill or basil) 4 tablespoons extra virgin olive oil Salt and pepper to taste

Wild Rice
SERVES 10

Pie Crust
MAKES ONE 9-INCH DOUBLE CRUST (1 PIE SHELL, 1 TOP CRUST) OR 2 SINGLE 9-INCH CRUSTS (PIE SHELL ONLY)

3 tablespoons vegetable oil 1 cup onions, minced 3 cloves garlic, minced 2 sprigs fresh thyme 2 cups long grain wild rice 3 cups vegetable stock 3 cups cranberry juice 1 cup dried cherries 1 cup dried apricots cup candied pecans

1. Add salt to the boiling water, then add haricot verts. Cook for 4 minutes. 2. Drain beans and toss with remaining ingredients in a large bowl.

2 cups unbleached, all-purpose flour (Stuart prefers King Arthur) 1 teaspoon salt cup, plus 2 tablespoons shortening 5 tablespoons water, ice-cold

Pomegranate Mixed Green Salad

3 large handfuls of mixed greens cup candied walnuts 1 cup manchego cheese 1 cup pomegranate seeds 4 tablespoons pomegranate vinaigrette Fresh herbs to taste Salt and pepper to taste For the pomegranate vinaigrette: 3 tablespoons vegetable oil 2 shallots, sliced 2 garlic cloves, sliced 1 sprig fresh thyme 6 tablespoons honey 2 cups pomegranate juice 6 tablespoons balsamic vinegar 1 cup olive oil Salt and pepper to taste

1. Place the vegetable oil in a medium-sized pot and bring up to low heat. 2. Add the onions and garlic, and cook for five minutes. 3. Add the rice and thyme and continue to cook for another five minutes. 4. Add vegetable stock and cranberry juice. Cook rice according to directions on the package, about 45 minutes. It should be fork tender when it's ready. 5. Add dried cherries, apricots and pecans. Season with salt and pepper. ON THE MARC: THE EVENTS COMPANY, Chef Marc Weber Research Park, Stamford, CT 203-858-8570, onthemarcevents.com

1. In a saut pan over medium heat, add vegetable oil, shallots and garlic; sweat. 2. Add thyme and honey and lightly caramelize, about five minutes. 3. Add juice and vinegar, reduce by half. 4. Place the whole mixture into a blender and emulsify with olive oil. Season with salt and pepper to taste and toss with salad ingredients.

Dessert Buffet for 30

1. Combine flour and salt in a medium mixing bowl and mix well. Add shortening and blend with a pastry blender or your fingertips, mixing with an up and down chopping motion until the dough forms coarse crumbs. 2. Add the ice-cold water one tablespoon at a time, delicately mixing each tablespoon into the flour mixture before the next is added. You will know its the right amount of water when the dough forms a ball easily. 3. Cover the ball of dough in plastic wrap and refrigerate at least 30 minutes. Once its chilled, divide the ball into two equal parts. 4. When you are ready to make your pie, sprinkle flour generously over a hard surface (parchment or wax paper are preferred) and roll the dough out with a rolling pin until it forms a 10-inch circle. Fold the circle in half, placing it in the pie dish so the edges of the circle drop over the rim of the dish. 5. Unfold the dough to completely cover the pie dish. You now have one unbaked 9-inch pie shell ready for baking. Repeat for second shell or save the second ball of dough for the top crust. See recipes below for filling ideas.

Fudgy Brownies
MAKES 24

Coconut Custard Pie

MAKES ONE 9-INCH PIE, 6 TO 8 SLICES

4 ounces unsweetened chocolate cup butter 11/3 cups flour teaspoon salt 1 teaspoon baking powder 4 eggs 2 cups sugar 2 teaspoons vanilla 1 cup mini chocolate chips

1 unbaked 9-inch pie shell (see recipe) For the filling: 1 cups toasted coconut 3 eggs cup, plus 2 tablespoons sugar 1 cup whole milk 2 tablespoons flour 1 tablespoon unsalted butter, melted 1 teaspoon lemon juice 1 tablespoon lemon zest tablespoon salt

Roasted Root Vegetables

SERVES 10

1 cup cauliflower, chopped (-inch pieces) 1 cup carrots, chopped 1 cup fennel, slivered 1 cup parsnips, chopped 1 cup Brussels sprouts, quartered 4 shallots, sliced 3 cloves garlic, sliced 4 sprigs thyme 3 tablespoons vegetable oil Salt and pepper to taste

1. Preheat oven to 450F. 2. Toss all ingredients together. 3. Place on a sheet pan. 4. Roast until golden brown, about 45 minutes.

1. Grease a 9-inch-by-13-inch pan. 2. Melt the unsweetened chocolate with butter in a saucepan over low heat, stirring constantly until smooth. Remove from heat. 3. In a separate bowl, mix the flour, salt and baking powder together. 4. In a mixing bowl, beat eggs thoroughly. Gradually beat in sugar. Then, blend in chocolate mixture and vanilla. Add flour mixture and stir well. Add chocolate chips. 5. Bake at 350F for 25 minutes. Cool the brownies in the pan. Slice into squares. Sprinkle with powdered sugar if you like.

1. Preheat oven to 375F. 2. In a mixing bowl, mix together the eggs, sugar and salt until well blended. Add the flour, milk, melted butter, lemon juice and lemon zest and set mixer on medium speed until well blended. Add the toasted coconut and stir until well combined. 3. Crimp the edges of your pie shell by using the index finger of one hand to push the inner edge of the crust out while using the thumb (continued on page 120)

FROM TOP RIGHT: Coconut

custard pie, chocolate pecan bourbon pie, mini pumpkin cheesecakes

118

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM

00

and index finger of your other hand to push the outer edge in. 4. Add filling to the crust. Bake at 375F for 45 to 55 minutes or until firm in the middle.

Tiramisu
MAKES 24 GLASSES

3 cups strong coffee or espresso 10 egg yolks 10 tablespoons sugar 1 pound mascarpone cheese 2 cups heavy cream 24 lady fingers Whipped cream Kahlua to taste Cocoa powder (optional)

4. Pour the filling over the nuts and chips, covering them completely. Using a pastry brush, coat the pie shell edges with milk. 5. Place the pie on a baking sheet and bake for 35 to 45 minutes or until it's firm. The edges of the filling will rise, but the middle will remain a little loose; dont worry about this the pie will continue to bake after its removed from the oven. Give the pie 2 to 3 hours to cool at room temperature.

Country Apple Pie

MAKES ONE 9-INCH PIE, 6 TO 8 SLICES

flour and press into an 18-by-13-inch baking sheet, building up a -inch edge. Chill. 2. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. 3. Whisk together the eggs, sugar, lemon zest, lemon juice, butter and flour until thoroughly combined. Pour the mixture over the crust and bake for 20 to 25 minutes, until the filling is set. 4. Cool lemon bars to room temperature. 5. Cut into 2-inch squares and refrigerate until you are ready to serve.

1 unbaked 9-inch pie shell 1 ball unrolled pie shell dough (see recipe) cup heavy cream ( for glaze) For the filling: cup sugar 2 tablespoons flour 1 tablespoon cinnamon 8 medium apples, peeled, cut and diced into -inch chunks

Pumpkin Cheesecakes
MAKES ONE 9-INCH CAKE

1. Make the coffee or espresso per package directions, then pour it into a bowl to cool. 2. In a large mixing bowl, whisk the egg yolks and sugar on high speed until they are smooth, frothy and pale in color. 3. Add mascarpone and mix. 4. Add Kahlua and mix unil smooth. 5. In a separate bowl, beat the cream until its stiff. Using a spatula, fold the cream into the mascarpone mixture until blended. 6. In a bowl or shot glass, layer cream and lady fingers dipped in the coffee. Refrigerate at least 6 hours. If you like, sprinkle with cocoa when ready to serve.

1 cups finely crushed graham crackers (24 squares) 2 teaspoon cinnamon cup butter, melted 24 ounces cream cheese, softened (three 8-ounce packages) 1 cup canned pumpkin cup brown sugar cup sugar teaspoon nutmeg teaspoon salt teaspoon ginger 3 eggs teaspoon ground cloves 2 tablespoons flour cup milk

Chocolate Pecan Bourbon Pie

MAKES ONE 9-INCH PIE, 6 TO 8 SLICES

1 unbaked 9-inch pie shell cup heavy cream For the filling: 3 large eggs, room temperature cup plus 1 tablespoon sugar 1 cups dark corn syrup 1 tablespoon pure vanilla extract 1 tablespoon bourbon 6 tablespoon unsalted butter, melted and kept warm 1 cup chopped pecans cup semisweet chocolate chips

1. Preheat oven to 425F. 2. In a small bowl, whisk sugar, flour, cinnamon and nutmeg. Place apples in a large bowl and sprinkle them with the cinnamon-sugar mixture, making sure all of the apples are thoroughly covered. Place the apples into the pie shell, distributing them evenly. 3. Sprinkle flour generously over a hard flat surface (such as a rolling board or countertop covered with parchment paper). Roll out dough, forming a 10-inch circle. 4. Dot 1 tablespoon salted butter over the fruit filling. Fold dough circle in half and place over filling with the straight line of the half-circle down the middle. Unfold the circle covering the pie. Crimp edges together to seal. Puncture top of the pie 5 or 6 times with a fork and brush with heavy cream.

Lemon Bars
MAKES 54 TWO -INCH SQUARES

For the crust: 2 cups unsalted butter 1 cups flour 1 cups sugar For the filling: 15 eggs 1 lemons, zested 1 cup flour 2 cups lemon juice 5 cups sugar 1 pound unsalted butter, melted

1. Preheat oven to 350F. 2. Place the eggs, sugar, corn syrup, vanilla, and bourbon in a bowl and mix together. Be sure to scrape the sides and bottom of the bowl at least two times while mixing. Add the warm butter and mix well. 3. In a separate bowl, combine the pecans and chocolate chips, and then sprinkle them on the bottom of the pie shell.

1. Combine crushed crackers and a teaspoon of the cinnamon in a mixing bowl. Stir in the butter and mix well. Press the mixture onto the bottom of the bowl. Then, set crust aside. 2. In a mixing bowl, beat the cream cheese until soft. Add the pumpkin, brown sugar, sugar, 1 teaspoons of cinnamon, nutmeg, salt, cloves, flour and ginger. Beat all ingredients until they are well combined. Then, add the eggs and milk and mix again until the pumpkin mixture is well combined. 2. Pour the batter evenly into an 8to 9-inch spring form pan. Bake at 375F for 35 to 40 minutes or until center is nearly set. Cool on wire rack. 3. Loosen the crust from the sides of the pan and continue to let cool. Once the cheesecake is cooled, remove the sides of the pan and chill for at least 3 hours. MICHELES PIES Pastry Chef Michele Stuart 666 Main Ave., Norwalk, CT 203-354-7144, michelespies.com

1. Using a pastry blender, mix ingredients together until crumbly. Flatten the dough,

120

NOVEMBER & DECEMBER 2011 / SERENDIPITYSOCIAL.COM