CHEZ PANISSE COOKBOOK RECIPES

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LEMON MERINGUE PIE RECIPE - NYT COOKING



Lemon Meringue Pie Recipe - NYT Cooking image

This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.

Provided by ALICE WATERS

Total Time 4 hours

Yield One 9-inch pie

Number Of Ingredients 11

Flaky pie crust, enough for a 9-inch shell (see recipe)
2 Meyer lemons or other large lemons
2 eggs
3 egg yolks
6 tablespoons sugar
3 tablespoons salted butter, cut in 3 pieces
3 tablespoons unsalted butter, cut in 3 pieces
3 egg whites, at warm room temperature
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
  • Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
  • In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
  • Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
  • Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
  • Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
  • Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
  • Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
  • Allow to cool completely, from one to two hours, but do not refrigerate.

FRESH GINGER CAKE RECIPE - NYT COOKING



Fresh Ginger Cake Recipe - NYT Cooking image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Total Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 10

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

  • Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
  • In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
  • In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
  • Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
  • Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http//schema.org, Calories 504, UnsaturatedFatContent 21 grams, CarbohydrateContent 71 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 279 milligrams, SugarContent 45 grams, TransFatContent 0 grams

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