We’ve rounded up 25 of our favorite recipes, from appetizers to dessert. Get out the scissors: It’s a clip-‘n’-save throwdown.
Bison Burgers
The late Sam Arnold, owner of The Fort restaurant, was known for using novel recipes and techniques, such as adding vanilla for depth of flavor and cracked ice to keep the meat moist. Here’s an adapted version of the one published in “The Fort Cookbook.” Makes 6 burgers.
Ingredients
2 pounds ground bison
1/3 cup finely minced white onion
2 tablespoons
Worcestershire sauce
1 teaspoon seasoned salt (your favorite blend)
1/2 teaspoon vanilla extract (optional)
1 egg, beaten
Salt and freshly ground black pepper
Colorado cheese, such as Morning Fresh blue cheese or Haystack feta
6 whole-grain hamburger buns
Directions
Clean and oil grill, and heat to high.
Lightly knead all ingredients into the meat, except salt, pepper and cheese. Divide mixture into 6 equal portions to form patties.
Place burgers on oiled grill. Season with salt and pepper while grilling. Don’t be tempted to turn the patties over more than once or press on the meat because the moisture will seep out. Don’t grill them to death: buffalo is lean and overcooks easily. Top with crumbled cheese, if desired.
Mashed Potatoes
Adapted from “The Professional Chef,” Seventh Edition, by The Culinary Institute of America. Serves about 10.
Ingredients
4-5 pounds russet potatoes
1 tablespoon salt
1/2 cup heavy cream, or extra as needed
2-3 tablespoons butter at room temperature, or extra as needed
Salt and pepper to taste
Directions
Peel potatoes and cut into 2-inch cubes. Place in large saucepan. Add cold water to just submerge the potatoes. Bring water to a low boil. Add 1 tablespoon salt and simmer at a lazy boil until done, about 30 minutes. (Test for doneness by poking with a fork. If the potato offers no resistance, it’s done.)
In separate saucepan, warm cream to just below boiling. Using a slotted spoon, remove potatoes from cooking liquid directly into a food mill or ricer. Pass potatoes through, working in batches if necessary.
Add warmed cream and butter, stir gently until thoroughly combined. Season with salt and pepper and serve with butter.
For softer, finer mashed potatoes, puree them through a ricer or potato mill. For more rustic mashed potatoes, use a potato masher. Choose russet or baking potatoes for smoother mashed potatoes, or more waxy yellow or red potatoes for a rustic mash. Do not overwork your potatoes, or they will become starchy and gummy. Never use a blender or food processor, or your potatoes will be sticky.
Peanut Butter Wafers
From “Williams-Sonoma Essentials of Baking,” makes 30 cookies. Tested at high altitude.
Ingredients
1 1/4 cups flour
1 scant teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature (if you use salted butter, omit the 1/4teaspoon salt)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla
3/4 cup smooth peanut butter, room temperature
1/2 cup coarsely ground salted peanuts
Directions
In a bowl, sift flour, baking soda and salt. In a large bowl, combine butter and sugars. Beat until smooth. Add egg and vanilla and beat until blended. Mix in dry ingredients until will blended.
Blend in peanut butter.
Cover bowl and place in refrigerator 15 minutes to firm. Divide dough in thirds and form into logs 5 inches long and about 2 inches in diameter. Spread ground peanuts on waxed paper or a rimmed baking sheet and roll logs in peanuts, pressing them gently into dough. Wrap logs in plastic and refrigerate 2 hours until firm.
Place a rack in the middle of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Cut logs crosswise into 1/3-inch slices. Place cookies 1 inch apart on baking sheets. Bake 1 tray at a time until edges of cookies are lightly colored, about 12-15 minutes. Let cookies cool on baking sheet 5 minutes, then remove to wire racks.
Chili-Lime Shrimp With Couscous
Cook the shrimp in the shells for maximum flavor, or remove shells and tails for easier eating. Recipe by Tucker Shaw. Serves 4-6.
Ingredients
1 pound farmed shrimp, 31-40 count (you can use larger shrimp if you prefer)
1 tablespoon chili powder
1 tablespoon olive oil, plus more for drizzling.
2 cups couscous
About 3 1/2cups boiling water
1 can organic garbanzo beans
1 small carrot, chopped fine
1 small zucchini, chopped fine
10 medium Brussels sprouts, sliced very thin (if you have a mandoline, break it out here)
Olive oil to taste
1 bunch cilantro, stems removed, chopped
1 lime
Directions
Stir together shrimp, chili powder and olive oil. Set aside for 15 minutes.
While the shrimp is marinating, make the couscous: Place couscous in medium saucepan, pour boiling water over, cover, and let sit 5 minutes. Fluff with a fork. Toss in garbanzo beans and vegetables and drizzle with olive oil. Set aside.
In large saute pan over medium-high heat, cook shrimp until opaque and lightly browned, about 3-4 minutes per side. Scatter over couscous. Top with cilantro leaves and lime wedges.
Fish Tacos
From Kristen Browning- Blas, serves 3-4.
Ingredients
PICO
1 or 2 ripe tomatoes, chopped
1 jalapeño, seeded and minced
1/2 white onion, chopped fine
Juice of 1 lime
Lots of chopped cilantro
TACOS
1 pound firm white fish fillets
Juice of 2 limes
2-3 tablespoons olive oil
1/2 teaspoon black pepper
Salt
Soft corn tortillas
Shredded lettuce or cabbage
Lime wedges
Directions
Pico: In a medium bowl, combine all ingredients. Check seasoning and adjust to your taste.
Tacos: In a glass dish, place fish, lime juice, olive oil and pepper. Allow to sit no longer than 30 minutes (you don’t want to “cook” it in the lime juice and make ceviche). Do not salt, as salt will draw out the moisture.
Heat a well-oiled grill, skillet or broiler. Cook fish 5 minutes. Turn and cook until opaque, about 3-5 minutes more, depending on thickness.
Remove to a platter, salt lightly, and cut into bite-sized pieces, checking for bones. Serve on tortillas with lettuce or cabbage, lime wedges and pico.
Braised Colorado Greens
You can use any combination of leafy greens. From Big Bang Catering, serves 8-10.
Ingredients
2/3 cup extra-virgin olive oil
1 teaspoon red pepper flakes
2 cups 1/4-inch diced yellow onion
2 tablespoons minced garlic (about 4 cloves)
1/3 to 1/2cup white table wine
2 pounds braising mix (such as a combination of mizuna, tot soi, red mustard, arugula), chopped if leaves are big
Sea salt and freshly ground pepper to taste
Directions
Heat oil in a 12-inch or larger skillet over medium-high heat. Add red pepper flakes and onion, and stir. Cook about 5 minutes and add garlic. Cook, stirring, until onions are translucent and beginning to brown.
Add about 1/4 cup wine and stir well; add about half of the of greens and three grinds of black pepper, stir well. Cook about 2 minutes, adding more wine if it starts to look dry.
As mixture decreases in volume by about half, add remaining greens and wine and stir until well-coated and fully cooked, another 2-3 minutes. Salt to taste. Serve immediately.
Pan Bagnat
Adapted from “Recipes,” by Susan Spungen. You will have some vinaigrette left over; use it on a salad.
Ingredients
VINAIGRETTE
1 large garlic clove, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
3 oil-cured olives, pitted
Pinch freshly ground black pepper
2 tablespoons red wine vinegar
6 tablespoons extra- virgin olive oil
SANDWICH
1 crusty French baguette
1 or 2 roasted or marinated peppers
1/2 cup cherry tomato halves
1 celery stalk, sliced
1/4 small red onion, thinly sliced
1 can (about 6 ounces) light tuna packed in olive oil, drained
1/2 cup oil-cured black olives, pitted and torn in half
2 hard-boiled eggs, sliced
1 tablespoon capers, rinsed
Freshly ground black pepper
8 large basil leaves
Directions
Make the vinaigrette by combining all ingredients in a mini food processor or blender. Blend about 30 seconds. Set aside.
Slice the baguette lengthwise, toward the bottom third of the loaf and hollow out the top half. Spoon some vinaigrette on both sides.
Layer the ingredients on the open baguette. Drizzle the remaining dressing over the top. Sprinkle with black pepper and top with basil leaves.
Close the baguette and wrap tightly in plastic wrap. Place it under a large cutting board and weigh it down with heavy pots or cans for 1 hour. Slice and serve.
Emily’s Chili
Jose Gonzales, a student at Emily Griffith Opportunity School, created this prize-winning chili for the 2008 Denver Press Club/Women’s Bean Project chili contest. It has a soupy base and an intense, but not spicy, chile pepper flavor.
Ingredients
6 dried ancho chiles
2 gallons chicken stock
2 pounds pork loin
1 teaspoon olive oil
2 bell peppers, diced small
1 onion, diced small
1 clove garlic, minced
1 cup cooked black beans
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Remove stems and seeds from ancho chiles.
In a large pot, simmer chiles in chicken stock until soft — at least 1 hour. Strain stock and reserve; puree chiles in food processor.
Grill pork loin to an internal temperature of 155 degrees. Cut into small pieces.
Heat olive oil in large pot, add peppers, onion and garlic, cook on medium heat 2 minutes.
Add reserved chicken stock, pureed chiles and diced pork. Simmer 2 hours, add beans, chili powder, salt and pepper.
Pulled Pork Sandwiches
For authentic smoky flavor, brown the whole pork tenderloin on a ridged grill pan, then cut into cubes before adding to the slow cooker. This recipe is a favorite of reporter Sheba R. Wheeler. Adapted from Weight Watchers’ “Slow Good: Super Slow-Cooker Cookbook”; makes 6 servings.
Ingredients
1 1/2 pounds pork tenderloin, cut into 3/4
-inch cubes
2 cups barbecue sauce
1 onion, finely chopped
1 1/2 teaspoons chili powder
6 soft sandwich rolls, split
6 dill pickle slices
Directions
Place pork, barbecue sauce, onion and chili powder in a 5- or 6-quart slow cooker. Mix well. Cover and cook until pork is fork-tender, 3-4 hours on high or 6-8 hours on low. (Time depends on your slow cooker.)
With two forks, shred the pork. Fill each roll with 1/2 cup pork mixture. Serve with the pickles and chips.
Watermelon Fizz
Recipe by Tucker Shaw. Makes about 6 drinks.
Ingredients
1 cup mint leaves
3/4 cup sugar
3/4 cup water
1 small seedless watermelon (about 4 pounds)
1 tablespoon powdered sugar
2 tablespoons lemonade concentrate
1 liter club soda (ginger ale may be substituted)
Watermelon cubes for garnish
Mint leaves for garnish
Directions
Mince mint leaves. Bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer 2 minutes. Remove from heat and strain syrup, pressing mint with the back of a spoon to extract the most flavor. (This syrup will keep for about 10 days tightly covered in the fridge.)
Chop watermelon into large chunks and discard rind. Puree watermelon in blender with powdered sugar and lemonade concentrate. Strain through a fine sieve, discarding any pith.
Fill tall glasses halfway with ice. Pour about a teaspoon of mint syrup in each glass. Fill halfway with watermelon mixture. Top with club soda. Garnish with cubed watermelon and mint leaves.
Grown-up version: Add 1 shot of tequila to each glass and stir.
Green Curry With Basil
This is a quick dinner that can be improvised with shrimp, chicken, beef or tofu, and whatever veggies you have on hand. Try adding thin-sliced tart apple, too. Smooth and rich with a delicate hint of basil. From Thai Kitchen, serves 4.
Ingredients
1 (1 4-ounce can) can coconut milk
1-4 tablespoons green curry paste (depending on how hot you like it)
1/3 cup vegetable or chicken stock
2-3 tablespoons Thai fish sauce
2 tablespoons brown sugar
1/4 cup chopped basil leaves
1 1/2 cups assorted vegetables, cut into 1-inch pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 ounces chicken breast or tofu, cut into 1-inch pieces
Cooked rice
Directions
Mix coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2-quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add vegetables and chicken (or tofu) and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over rice.
Chocolate Oblivion Truffle Cake
Adapted from “The Cake Bible,” by Rose Levy Beranbaum. Makes 1 cake.
Ingredients
1 pound bittersweet chocolate
1 cup unsalted butter
6 large eggs
Directions
Preheat oven to 425 degrees.
Prepare the baking pan: Butter and line one 8-inch springform with buttered parchment or wax paper, then wrap outside of pan with heavy duty foil. (Later, you’ll be placing it inside a large roasting pan half-filled with water. Stay tuned.)
In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps in the chocolate and stir until fully melted.)
For stand mixer: In the bowl of a stand mixer set over a pan of simmering water, heat eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from heat and beat, using whisk attachment, until triple in volume and soft peaks form, about 5 minutes.
For hand mixer or manually with a whisk: To ensure maximum volume, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from heat and beat until cool.
Using a large wire whisk or rubber spatula, fold half the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into prepared springform pan and smooth with the spatula. Set pan in the larger roasting pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)
Let cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.
To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wrap sides of pan with a hot, damp towel.
Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe bottom of the pan with a hot, damp towel. Remove bottom of pan and parchment. Reinvert onto serving plate.
Use a stencil to decorate with powdered sugar.
Peach and Cucumber Salsa
Chef Jason K. Morse, certified executive chef, Valley Country Club, Aurora.
Ingredients
4 cucumbers, diced
6 roma tomatoes, diced
1/2 red onion, diced
2 tablespoons cilantro, chopped
6 peaches, diced
1 yellow pepper, diced
1 14-ounce can black beans, drained
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon garlic oil
4 tablespoons sugar
3 tablespoons white wine
1/4 cup sweet chili sauce
1/2 cup chili oil
Directions
Combine cucumbers, tomatoes, onion, cilantro, peaches, pepper and beans and set aside. Mix remaining ingredients and place in a stock pot then reduce by half. Add hot liquid to dry ingredients and mix well, then transfer to a shallow container to chill. Serve chilled over lamb or grilled fish.
Pickled Golden Raisins
Based on a recipe created by Brian Wolff, from “Sunday Suppers at Lucques,” by Suzanne Goin.
Ingredients
2 teaspoons yellow mustard seeds
1/2 cup granulated sugar
3 tablespoons champagne vinegar
1 chile de arbol, crumbled
1 bay leaf
1/3 pound golden raisins
1 teaspoon thyme leaves
1-inch sprig rosemary
1 teaspoon kosher salt
Directions
Place the mustard seeds in a small pan over medium heat and toast a few minutes, shaking the pan often, until the seeds just start to pop.
Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small non-aluminum pot. Bring to a boil, then turn the heat down to a low simmer. Cook 6 to 8 minutes, until the liquid has reduced by half.
Let the raisins cool, and store them in the liquid in the refrigerator.
Hays House Peach Pie
The Hays House restaurant in Council Grove, Kan., opened in 1857 and is the oldest continuously operating restaurant west of the Mississippi. This recipe was developed some time in the 20th century and made its way into our hands. (Thanks Mom.) Its no-bake, butter-free filling makes for a fresh, easy pie. Serves 6.
Ingredients
CRUST
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, melted
FILLING
1 cup sugar
1/4 cup dry peach gelatin
3 tablespoons cornstarch
1 cup liquid (peach juice plus water)
1 or 2 drops almond flavoring, if desired
7 or 8 peaches
Directions
Mix dry ingredients. Add butter. Press into 9-inch pie plate and up sides, but not onto rim. Bake 15-17 minutes at 350 until toasty brown. In a medium saucepan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream.
Classic Stinger
Recipe by Tucker Shaw. Serves 1.
Ingredients
2 ounces brandy
1 ounce green crème de menthe
Directions
Chill cocktail glass by filling it with ice water.
Fill cocktail shaker halfway with ice cubes. Add brandy and crème de menthe. Shake for 30 seconds, or until beads form on the outside of shaker.
Empty cocktail glass and strain mixture into chilled glass. Bottoms up!
Honolulu Hightower
Recipe by Tucker Shaw. Makes one monster sandwich (open wide!)
Ingredients
5 slices white bread, cut into rounds with a cookie cutter
Macadamia butter
Papaya jam
Pineapple jam
A few slices dried banana
A few flakes dried coconut (unsweetened)
Directions
Spread two rounds bread with macadamia butter. Spread one round with papaya jam. Spread one round with pineapple preserves. Layer banana slices and dried coconut on final round. Stack rounds, starting and finishing with macadamia- butter rounds.
Grilled Porterhouse over Arugula and Mixed Greens
It’s all about patience and attention when you’re grilling a steak. Resist poking and prodding your steak while it cooks. Recipe by Tucker Shaw, serves 4.
Ingredients
1 prime porterhouse, about 1 1/2inches thick
About 1 tablespoon salt
Olive oil
1 red onion, sliced into 1-inch thick rounds
Several handfuls arugula and mixed greens
Vinaigrette of your choice
Lemon rounds for garnish
Directions
A half hour before grilling, remove steak from refrigerator. Liberally salt and pepper both sides, taking care to rub salt into the meat. You will use more salt that you think you’ll need, to help create a savory crust. Rub a little olive oil into the meat. Set aside.
Heat half the grill on high, leaving the other side unlit. Preheat for at least 15 minutes. Place steak on hot side for 3 minutes. Do not touch it. Don’t move it, don’t poke it, don’t peek underneath, and do not close the grill. After 3 minutes, flip steak and sear 3 minutes on opposite side. Don’t move it.
Move steak to cool side of grill, close grill cover, reduce flame on hot side to medium and allow steak to cook through to desired doneness, about 10 minutes for medium-rare, depending on thickness. Remove steak to cutting board, cover with aluminum foil, and let rest for 10 minutes.
While steak is resting, brush onion slices with olive oil and place on hot side of grill for 2 minutes per side. Remove, coarsely chop and toss with salad greens and vinaigrette. Place greens on platter.
Cut steak into chunks and place on greens, garnish with lemon rounds, and serve.
Lamb Meatballs in a Spicy Lemon Sauce
Recipe by Ellen Sweets. Makes 20-22 meatballs. Serve with orzo and a green salad topped with feta.
Ingredients
FOR MEATBALLS
1 1/2 cups milk
1 egg
1/4 cup white wine
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 tablespoon oregano
1 tablespoon paprika
1 teaspoon garlic powder
1 tablespoon dried mint
1 onion, peeled and pureed in a processor, divided use
2 slices white bread, crusts removed
2 pounds finely ground lamb (or 1 pound lamb and 1 pound beef ground together
FOR SAUCE
1/4 cup olive oil
1/4 cup Wondra flour
1 tablespoon dried lemon peel
1 tablespoon ground oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon red chile flakes (optional)
3 cups chicken stock
1 cup water
1 unwaxed lemon, sliced thin
Juice of 1 lemon
Directions
In a bowl, whisk milk, egg, wine, olive oil, salt, black pepper, cayenne pepper, nutmeg, oregano, paprika, garlic powder, mint and 3 tablespoons pureed onion. Soak bread in mixture until all liquid is absorbed. Add ground meat and mix all ingredients well, using hands. Let mixture sit for 30 minutes.
Preheat oven to 375 degrees. Using an ice cream scoop or your hands, shape meat mixture into balls and arrange on a large baking sheet with sides. There should be about 20-22 meatballs. Bake 15 minutes.
Meanwhile, make the sauce. In a large heavy frying pan, heat oil and flour. Cook until mixture turns a soft tan color, stirring frequently. Add remaining onion, lemon peel, oregano, salt, black pepper, paprika, chile flakes, stock and water. Bring to a boil and add lemon slices and juice. Reduce heat to a gentle simmer until gravy thickens. Correct seasonings. Remove meatballs to a platter and drizzle with sauce.
Watermelon Gazpacho With Feta and Dill
TV chef Tyler Florence served this dish at a dinner in Denver.
Ingredients
6 large tomatoes, pureed
1 small serrano chile, seeds removed
8 ounces fresh watermelon (about half a small melon)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons red onion, minced
1 cucumber, seeded and minced
2 tablespoons fresh dill, minced
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Directions
In a blender, puree tomatoes, chile and watermelon. Pour in red wine vinegar and olive oil and pulse. Fold in onion, cucumber and dill, and season with salt and pepper. Pour into glasses and sprinkle with dill and feta. Serve at room temperature.
Tequila Lime Butter
Colorado corn is pretty good all by itself, but this butter makes it even better. Adapted from a recipe by Regan Burns on and cooksillustrated .
Ingredients
1/2 cup (1 stick) unsalted butter at room temperature
1 tablespoon minced jalapeño or serrano chiles (about half a pepper), seeds and membranes removed
1 tablespoon freshly squeezed lime juice
1 tablespoon tequila (optional)
2 teaspoons freshly ground black pepper
1 teaspoon sea salt
Directions
In a food processor, combine all ingredients and pulse until thoroughly combined.
Spread butter into serving container or place on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.
Greek Walnut Pie
A reader named Cameron called recently, desperate to find this recipe. He says it’s the best. A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. From Maria E. Irvine of San Leandro, Calif., courtesy of the Pillsbury Bake-Off. Tested at high altitude.
Ingredients
PIE
1 (15-ounce) box Pillsbury Refrigerated Pie Crusts, softened as directed on box
2 1/2 cups finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted, cooled
3/4 cup honey
1 tablespoon lemon juice
TOPPING
1/2 pint (1 cup) heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla
Directions
Heat oven to 325 degrees. Spray 9-inch glass pie pan with cooking spray.
Prepare pie crusts as directed on box for two-crust pie. In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
Top with second pie crust; seal edges and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
Bake for 55-65 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours.
Before serving, in small bowl, beat topping ingredients with electric mixer on high speed 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
Enoteca Cocktail
Recipe from “Wine Bar Food,” by Cathy Mantuano and Tony Mantuano. Makes 1 cocktail.
Ingredients
1 1/2 ounces blood orange vodka
1/2 ounce Aperol or Campari
1 ounce sour mix
Orange twist for garnish
Directions
Shake the vodka, Aperol and sour mix in a cocktail shaker with ice. Strain into a martini glass, garnish with an orange twist and serve.
Apple Spice Cake
One of the nicest characteristics of this dense cake from “The New Basics Cookbook,” by Julee Rosso and Sheila Lukins, is that it’s strong enough to stand up to a scoop of ice cream but not so sweet that you feel guilty sneaking a slice with your morning coffee. Makes 12 portions.
Ingredients
2 1/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Pinch of salt
1/2 teaspoon baking soda
3 cups finely diced peeled tart apples
1/3 cup raisins
1/3 cup chopped walnuts
1 1/2 cups packed dark brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1/2 cup applesauce
SYRUP
1/3 cup Calvados or applejack
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
6 strips lemon zest
Directions
Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan or a 12-cup bundt pan.
Using a fork, stir the flour, baking powder, spices and baking soda together in a bowl.
Combine apples, raisins and walnuts in another bowl. Add 3 tablespoons of the flour mixture and toss to coat. Set aside.
Combine brown sugar, butter and vanilla in a mixing bowl and cream until the mixture is light and creamy. Beat in the eggs one at a time. Stir in buttermilk and applesauce.
Slowly add flour mixture to butter mixture, beating just until blended. Stir in fruits and nuts. Pour batter into prepared pan and smooth top.
Bake until a toothpick inserted in cake comes out clean, at least one hour. Let the cake cool, still in the pan, for 1 hour.
Prepare syrup by combining all ingredients in a small saucepan and heat just to a simmer. When sugar has dissolved, remove pan from heat and set it aside for 15 minutes.
Unmold cake and place it on a serving platter. Prick the cake all over with a wooden skewer. Remove the lemon zest from the syrup and brush the top and sides of the cake with the syrup until it has all been absorbed.
Note: If you don’t have apple-flavored hooch around the house and don’t feel like investing, you can make a similar syrup by substituting apple juice for the Calvados or applejack.
Best-ever Cherry Pie
If you can’t get Colorado pie cherries, use two jars of Red Hills Fruit Co. tart pie cherries, they’re the best. Adapted by Kristen Browning-Blas from “The America’s Test Kitchen Family Cookbook,” makes 1 lattice-top 9-inch pie.
Ingredients
CRUST
2 cups all-purpose flour
3/4 cup whole-wheat pastry flour
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into small cubes and chilled
12 tablespoons (1 1/2 sticks) unsalted butter, cut into cubes and chilled
1 egg, beaten
1 tablespoon white wine vinegar
6-8 tablespoons ice water
FILLING
1 cup plus 1 tablespoon sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
Pinch salt
6 cups cherries (2 29-ounce jars or 4 14.5-ounce cans, drained)
1/4 teaspoon almond extract
1 tablespoon water
Directions
Crust: Process flour, sugar and salt in food processor until combined. Scatter shortening over top, and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture, and using short pulses, process mixture until it resembles coarse crumbs, about 10 pulses.
Transfer to a bowl. Combine egg and vinegar and add to flour. Sprinkle 6 tablespoons ice water over mixture. Fold in with the blade of a rubber spatula. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into 2 pieces. Flatten 1 piece into a 4-inch disk for the bottom. Flatten the other into a 4-by-3-inch rectangle. Wrap in plastic and refrigerate 1 hour.
Mix 1 cup sugar, cornstarch, cinnamon and salt. Add cherries and almond extract.
Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Adjust oven rack to lowest position and place a rimmed baking sheet in the rack. Heat oven to 500 degrees. Roll dough disk on lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Spread cherries in unbaked pie crust.
Roll remaining dough on lightly floured parchment or wax paper into a 10-by-13-inch rectangle. Transfer parchment and dough to a baking sheet. Cut dough into 8 1 1/4-inch-wide strips. Separate them slightly and place baking sheet in freezer 30 minutes.
Weave lattice strips and trim overhanging edges to about 1/2 inch. Press edges of bottom crust and lattice strips together, tucking underneath edge and into dish. Crimp edge. Sprinkle top with remaining sugar.
Place pie on heated baking sheet and lower oven temperature to 425 degrees. Bake until top crust is golden, about 25 minutes. Rotate baking sheet, reduce oven temperature to 375 and bake until juices are bubbling and crust is deep golden brown, 30-35 minutes. Transfer pie to wire rack; cool to almost room temperature so juices thicken, 1-2 hours.
