Concord Grape Jam Tart

This is also in MS October 2008

• FOR THE DOUGH
• 2 cups all-purpose flour, plus more for surface
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• FOR THE JAM
• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Salt
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• 1 large egg, lightly beaten
• Coarse sanding sugar, for sprinkling
• Creme fraiche, for serving

Directions

1. Make the dough: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour (or up to 2 days).
2. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (you should have 1 1/2 to 2 cups juice). Return juice to saucepan over high heat, stir in granulated sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temperature registers 220 degrees on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally.
   
3. On a lightly floured surface, roll out each disk of dough to 1/8-inch thickness. Transfer 1 round to a baking sheet, preferably lined with parchment, and fit the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes.
4. Using the wide base of 2 pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to create a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze until firm.
   
5. Preheat oven to 375 degrees. Spread 1 cup grape jam over dough in tart pan. (Refrigerate any remaining jam for up to 2 weeks.) Brush top edge of dough with egg. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush top with egg, then sprinkle with sanding sugar. Refrigerate for 30 minutes.
   
6. Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven, and bake until golden brown and bubbling, 15 to 20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

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No Bake Spiderweb Cheesecake

This is also from October 2008 MS

• FOR THE CRUST
• Vegetable oil cooking spray
• 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
• 1/4 cup plus 2 tablespoons sugar
• 6 ounces (1 1/2 sticks) unsalted butter, melted
• 1 teaspoon coarse salt
• FOR THE GANACHE
• 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
• 1/2 cup heavy cream
• FOR THE FILLING
• 32 ounces cream cheese, softened
• 11/2 cups sugar
• 1/4 teaspoon coarse salt
• 3 tablespoons fresh lemon juice
• 1 1/2 cups heavy cream, cold

Directions

1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

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Cowboy Cookies

This is from MS October 2008

Makes about 5 dozen

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks
• 1/2 cup shredded unsweetened coconut
• Vegetable-oil cooking spray

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

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No-bake Cashew Brittle Bars

This was from October 2008 MS

1 1/4 cups old-fashioned oats
1 cup salted cashews
1 1/2 oz (3 TBSP) unsalted butter
1/2 cup packed dark-brown sugar
3/4 tsp ground cinnamon
3 TBSP light corn syrup
1 TBSP molasses
1/2 tsp coarse salt

1. Line a 4 1/2" x 9" loaf pan with plastic wrap, leaving a 1" overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5-6 min. Transfer to a medium bowl.
2. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet,, and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
3. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Removed chilled mixture from pan using plastic, discard plastic, cut into 1" thick bars.

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Laura's Crumb-topped Macaroni and Cheese

So, I'm doing this HCG diet, and I am craving EVERYTHING. I need to keep track of all of the recipes I want to prepare once this is over. Here is the first one. It's from June 2008 Martha Stewart Magazine.

1 Pound Cavatappi Pasta
4 Slices day-old oat or whole-wheat Bread
1 TBSP EVOO
10 TBSP unsalted butter
3 1/2 Cups whole milk
1/4 cup plus 2 TBSP all-purpose flour
1/2 pound mozzarella cheese, grated (2 cups)
1/2 pound mild white cheddar cheese, grated (3 cups)
3/4 tsp freshly grated nutmeg (do not use preground)
Freshly ground pepper

1. Bring large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinse with cold water, and drain again.
2. Pulse bread in a food processor until coarse crumbs form (about 2 3/4 cups).
3. Melt 4 TBSP butter over medium-high heat. Add breadcrumbs, and cook, stirring to coat, until they are lightly gold and beginning to crisp, about 8 minutes. Transfer to a plate.
5. Heat milk in a small saucepan over medium-low heat until steaming. (Do not let milk come to a boil). Melt remaining 6 TBSP butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk, slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, about 15 minutes. Remove from heat, add cheeses, and stir until melted. Stir in nutmeg and 1/2 tsp salt. Season with pepper.
6. Preheat oven to 350°. Place pasta in a 9-inch round baking dish that is 3" deep. Stir in cheese sauce 1 cup at a time, mixing well after each addition. Spread breadcrumbs on top. Place dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.

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