Recipe Corrections

We found some errors in the revised 1997 and 2006 edition of Joy after the first printing. But we've fixed them! You'll find the amended items in bold.

2006:

CHICKEN MARENGO

8 to 12 servings
This was the dish served to Napoleon after he had fasted through his victory at Marengo. Composed of findings from the nearby countryside, the dish was such a success that from there on in, Napoleon’s chef had to prepare it after every battle. It is a good buffet casserole which profits by a day’s aging, refrigerated.
Have ready:
6 to 8 pounds chicken parts
Sauté until delicately colored:
1 thinly sliced onion
in:
1/2 cup  olive oil
then remove. Add the chicken pieces and brown on all sides. Add:
1/2 cup dry white wine
2 crushed garlic cloves
1/2 teaspoon dried thyme
1 bay leaf
Sprigs of parsley
1 cup chicken stock or broth
2 cups Italian-style tomatoes
Cover and simmer about 1 hour, until tender. When the meat is done, remove it to a platter. Strain sauce and reduce it about 5 minutes and season to taste. Sauté:
16 to 20 tiny white onions, peeled
1 pound mushrooms, sliced
In:
1/4 cup butter
Juice of 1 lemon
Arrange chicken quarters, mushrooms, onions, and:
1 cup pitted black olives
in a deep earthenware casserole. Sprinkle over all:
1 jigger brandy
Add the sauce and reheat in a 350°F oven. Remove bay leaf. Garnish with:
Chopped parsley
Serve with:
Cooked rice


CHICKEN PAPRIKA (PAPRIKÁS CSIRKE)

4 servings
Especially good made with Hungarian sweet paprika, 1006.
Have ready:
3 1/2 to 4 1/2 pounds chicken parts
Season generously with:
Salt and black pepper
Heat in a wide heavy skillet over medium-high heat:
2 tablespoons butter or lard
Add the chicken to the skillet without crowding and cook, turning once, until golden, about 5 minutes per side. Remove the chicken to a plate and brown the remaining chicken. Add to the fat in the skillet:
3 cups very thinly sliced onions
Reduce the heat slightly and cook, stirring, until the onions begin to color, about 10 minutes. Sprinkle with:
1/4 cup sweet paprika
2 tablespoons minced garlic
1 1/2 cups chicken stock or broth
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
Bring to a boil, stirring constantly. Return the chicken, with any accumulated juices, to the skillet. Reduce the heat so that the liquid barely bubbles, cover, and cook, turning the chicken once or twice, until the thigh registers 180°F on a thermometer, 20 to 30 minutes.
Remove the chicken to a platter and cover to keep warm. Discard the bay leaf. Let the sauce stand briefly, then skim the fat off the surface with a spoon. Boil the sauce over high heat until very thick, almost pasty. Remove the skillet from the heat and whisk into the sauce:
1 to 1 1/2 cups sour cream
Return the sauce to high heat and boil until thickened.
Season with:
Salt and black pepper to taste
Several drops of fresh lemon juice
Pour sauce over chicken and serve.

WHITE BREAD

Two 9 x 5-inch loaves
This perfect white bread first appeared in JOY edition in 1931. It is an even-grained all-purpose bread that stales slowly and cuts well for sandwiches.
Combine in a small saucepan and heat until warm (105° to 115°F):
1 cup milk
1 cup water
2 tablespoons sugar
1 tablespoon vegetable shortening or lard
1 tablespoon butter
1 tablespoon salt
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:
1/4 cup warm (105° to 115°F) water
1 package (2 1/4 teaspoons) active dry yeast
Have ready:
6 to 6 1/2 cups all-purpose or bread flour
Add the lukewarm milk mixture to the dissolved yeast. Stir in 3 cups of the flour and beat 1 minute, then stir or work in 3 more cups flour. Toss the dough onto a floured board and knead until it is smooth, elastic, and full of bubbles, gradually adding more flour until the dough no longer sticks to your hands. Place the dough in a greased bowl, turn the dough over once, and cover with a cloth. Let rise in a warm place (75° to 85°F) until doubled in bulk, at least 1 hour.
Punch down the dough and, if time permits, allow it to rise until doubled once more, then punch it down again. Divide the dough in half, shape into 2 loaves, and place in greased 9 x 5-inch loaf pans. Brush with oil, then cover with a clean cloth and let rise again until almost doubled in bulk. Preheat the oven to 450°F. To achieve the kind of crust you like, see 595. Bake the bread 10 minutes. Reduce the heat to 350°F and bake about 30 minutes longer. Bake until the crust is golden brown and the bottom sounds hollow when tapped, 595. Remove the loaves at once from the pans and cool completely on a rack.

PANCAKES OR GRIDDLE CAKES

About sixteen 4-inch pancakes
Here is the classic all-American pancake, the basis for seemingly endless variations.
Whisk together in a large bowl:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
Combine in another bowl:
1 1/2 cups milk
3 tablespoons butter, melted
2 eggs
(1/2 teaspoon vanilla extract)
Mix the liquid ingredients quickly into the dry ingredients. To cook, see About Pancakes or Griddle Cakes, 643. Use 1/4 cup batter for each pancake.

PECAN LACE

About forty-eight 3-inch wafers

Much of the appeal of these see-through wafers is in their brittle, caramelized texture, so be sure to make them on a dry day.

Preheat the oven to 375°F.
Grease or line 2 cookie sheets. Melt in a medium saucepan:

10 tablespoons (1 1/4sticks) unsalted butter

Simmer the butter gently, stirring occasionally, until the solids on the bottom of the pan turn light brown, 3 to 4minutes. Remove from the heat and stir in until blended:

1 cup packed light brown sugar
1/4cup light corn syrup
1 tablespoon milk
1/4teaspoon salt

Stir in until combined:

1 1/2cups old-fashioned rolled oats
1/2cup finely chopped toasted pecans,1001
2 tablespoons all-purpose flour
2 teaspoons vanilla

Drop by teaspoonfuls about 3 1/2inches apart onto the cookie sheets. Bake, 1 sheet at a time, until the cookies are lightly browned, 12 to 14 minutes. Let stand briefly, then remove to a rack to cool.

WHOLE WHEAT BREAD

Two 9 x 5-inch loaves

Feather-lightness is, of course, by no means a prime objective in making whole wheat and other whole-grain breads, yet such loaves should have substance without being dense. Whole wheat bread is made the same way as white bread but with whole wheat flour substituted for some of the white flour. Bakers tend to disagree about the ideal proportions of whole wheat flour to white; we favor one part whole wheat to two parts white. Any of the white bread recipes on pages 591–597 can be adapted for whole wheat bread.
Please read About Whole Wheat Flour, 985.
Combine in a large bowl, and let stand until the yeast is dissolved, about 5 minutes:

1/4 cup warm (105° to 115°F) water
1 package (2 ¼ teaspoons) active dry yeast

Add, and mix well:

1 large egg, beaten
1/4 cup (1/2 stick) butter, melted
2 ½ cups lukewarm (85°F) water
1 ½ teaspoons salt
1/4 to 1/2 cup sugar, honey, or maple syrup

Add:

4 cups whole wheat flour
4 cups all-purpose flour

To knead, proof, and shape, follow the instructions on 592–595, allowing the dough to rise in a large oiled bowl until doubled, about 1 hour, and once in 2 greased 9 x 5-inch loaf pans until doubled, about 45 minutes.
Preheat the oven to 350°F.
Bake about 45 minutes. Bake until the crust is golden brown and the bottom sounds hollow when tapped, 595. Remove the loaves to a rack to cool completely.

Crisp Chocolate Chip Cookies (Variation of Chocolate Chip Cookies)

Prepare Chocolate Chip Cookies, above, omit the brown sugar and use a total of 1 cup sugar. Add an additional 2 tablespoons all-purpose flour. Bake about 13 to 15 minutes, until golden brown.

Caramel buns (schnecken)
Twenty-two 3-inch rolls
Prepare dough for:
 Overnight Rolls, 612
Let rise, covered, until doubled in volume. Punch down the dough and roll into an 11 x 17-inch rectangle on a floured board. Spread generously with:
 ¼ cup (1/2 stick) butter, melted
Sprinkle with a mixture of:
 ¼ cup packed brown sugar 
 1 ½ teaspoons ground cinnamon
Add:
 1 cup raisins
 1 cup pecans
 1 teaspoon grated lemon zest
Starting from the long side, roll up the dough as you would a jelly roll, then cut the roll into 3/4-inch slices.
Bring to a simmer in a medium saucepan over medium heat, stirring to dissolve the sugar:  ¾ cup honey
 ¼ cup (1/2 stick) butter
 ½ cup packed light brown sugar
Add: 
 ½ cup pecans
Fill the bottom of each muffin cup with 1 tablespoon caramel. Lay the slices of dough over the caramel. Let rise about 30 minutes.
Preheat the oven to 350°F. Bake about 20 minutes, until golden brown. Watch closely for signs of scorching. Remove from the oven and invert the rolls onto a rack set over a baking sheet, allowing the honey mixture to drip over the rolls.

BEER BREAD

One 8 ½  x 4 ½-inch loaf

Serve with hearty soups or stews and mild or strong cheeses. Slices are good toasted, or you can rewarm the whole loaf in the oven for a crisp outer crust. This bread keeps for 2 to 3 days.
Preheat the oven to 400°F. Grease an 81/2 x 41/2-inch loaf pan.
Whisk together thoroughly in a large bowl:
   1 cup whole wheat flour
   1 cup all-purpose flour
   ½ cup old-fashioned rolled oats
   2 teaspoons baking powder
   ½ teaspoon baking soda
   ½ teaspoon salt
Add:
   1½ cups light or dark beer (but not stout), cold or at room temperature, but not flat
Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

ORANGE CURD

About 1 2/3 cups

Blood oranges, if you can get them, are sensational in this filling.
Whisk together in a medium stainless steel or enamel saucepan, until light in color:
8 large egg yolks or 2 large eggs plus 4 large egg yolks
2/3 cup sugar
Grated zest of 1 1/2 oranges
Add:
1/2 cup strained fresh orange juice
10 tablespoons (11/4 sticks) unsalted butter, cut into small pieces

Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.

SPONGE CAKE

I. Two 8- or 9-inch round layers, one 9-inch round cake, or one 10-inch tube cake
A very light cake when made with 3 eggs, a moister—and larger—one when made with 6 eggs. Bake a small cake in one or two round pans and use for Boston Cream Pie, 732, or a layer cake; bake a large cake in a tube pan.
Have all ingredients (except the water) at room temperature, about 70°F.
Preheat the oven to 350°F. For a 3-egg cake, line the bottom(s) of two 8 or 9 x 2-inch round cake pans or one 9 x 3-inch springform pan with wax or parchment paper. For a 6-egg cake, have ready an ungreased 10-inch tube pan.
Sift together:
   1 cup sifted cake flour
   1 ½ teaspoons baking powder
   ¼ teaspoon salt
Have ready:
   1 cup sugar
Beat in a large bowl at medium-high speed until thickened, about 1 minute:
   3 or 6 large egg yolks
Gradually beat in the sugar, then beat 3 minutes longer. Beat in:
   ¼ cup boiling water
Beat in:
   1 teaspoon grated lemon or orange zest
   1 tablespoon fresh lemon or orange juice
   (1 teaspoon vanilla)
   (3 drops anise oil or extract)
At low speed, gradually beat in the sifted ingredients. Using clean beaters in a medium or large bowl beat at medium-high speed until stiff but not dry:
   3 or 6 large egg whites
   ¼ teaspoon cream of tartar
Fold one-quarter of the whites into the batter, then fold in the remaining whites. Scrape the batter into the pan(s) and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean; about 25 minutes for two round pans, 40 to 50 minutes for a springform or tube pan. To cool and unmold, see About Angel Cakes, 705.

FILLED SWEET CRÊPES

12 crêpes

Preheat the oven to 400°F. Lightly butter a 13 x 9-inch baking dish. Have ready:
     12 Sweet Crêpes, 649
and 4 cups of one of the following:
     Any poached or sautéed fruit, 212; Pastry Cream, 755, plain or mixed with berries, toasted nuts, 1001, or crushed almond macaroons, 771; Whipped Cream, 754, plain or sweetened and mixed with berries or toasted nuts, 1001; Applesauce, 216; jam or preserves, 927; Lemon Curd, 756; Hot Lemon Sauce, 844; or Chocolate Ganache, 796
Spread 3 to 4 tablespoons of filling in the center of the pale side of each crêpe, leaving a 1-inch border all around, then roll up the crêpes. Arrange seam side down in a single layer in the prepared baking dish. Brush with:
     3 tablespoons butter, melted
Dust with:
     Confectioners' sugar

1997:
 
Anna's Lima Beans

Serves: 8

This dish is the creation of Anna Amendolara Nurse, a New York cooking teacher.

Pick over, rinse, and soak, 270:

1 pound large dried lima beans
Drain. Combine in a large saucepan with water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, covered, until the beans are almost tender, 30 to 50 minutes. Drain, reserving 2 cups of the cooking liquid (add water if necessary to make 2 cups).Preheat the oven to 300 °F.Combine the beans and cooking liquid in a 3- to 4-quart casserole along with:
1 large onion, chopped
8 ounces thick-cut bacon, diced
1/2 cup chili sauce
1/3 cup dark molasses
1 tablespoon cider vinegar
2 teaspoons salt
1/2 teaspoon dry mustard
Cover and bake 2 hours, then uncover and bake until tender, about 30 minutes.

 

Beef Satay with Peanut Sauce

Serves:6 to 8 appetizer

You can substitute strips of boneless chicken breast for the beef in this recipe. Grill the chicken longer than the beef, about 3 minutes each side. Before removing the satay from the grill, cut into one of the pieces of chicken to be sure it is cooked all the way through.Process in a blender or food processor until smooth:

1/2 cup canned unsweetened coconut milk
1/3 cup minced shallots
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
Place in a shallow dish:
1 pound boneless beef sirloin, cut across the grain into strips about 3 x 1 1/2 inches
Add the marinade, toss to coat the beef strips thoroughly, cover, and let stand for 1 hour at room temperature or refrigerate for up to 24 hours.Prepare a medium-hot charcoal fire or preheat the broiler. Combine in a medium saucepan:
1 cup canned unsweetened coconut milk
1/2 cup creamy peanut butter
4 teaspoons firmly packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon canned Thai Massaman curry paste
1/2 teaspoon curry powder
Whisk in thoroughly:
1/2 cup hot water
Simmer, stirring occasionally, over low heat until the flavors are well blended, 15 to 20 minutes. Stir in:
2 teaspoons fresh lime juice
Keep warm while you grill the meat. Thread a 6-inch-long bamboo skewer through each strip of meat. Lightly brush the skewered meat on both sides with:
Vegetable oil
Grill or broil, turning once, until golden brown, 2 to 3 minutes. Serve immediately, passing the warm peanut sauce on the side for dipping.

 

Chocolate-Glazed Caramel Tart

Serves: One 9 1/2- or 10-inch tart; 10 to 12

Serve this tart in small slices. It is almost candy.

Prepare in a 9 1/2- or 10-inch two-piece tart pan, glazing with the egg yolk:

Baked Flaky Pastry Crust, 866, or Shortbread Crust, 868
Position a rack in the lower third of the oven. Preheat the oven to 325° F. Spread on a baking sheet:
1/2 cup slivered blanched almonds
Toast in the oven, stirring occasionally, until golden, 5 to 7 minutes. Let cool, then coarsely chop. Place in a medium, heavy saucepan:
1 1/2 cups sugar
Drizzle evenly over the top:
1/2 cup water
Place the pan over medium heat and, without stirring, very gently swirl the pan by the handle until a clear syrup forms. It is important that the syrup clarify before the boil is reached, so slide the pan on and off the burner as necessary. Increase the heat to high and bring the syrup to a rolling boil. Cover the pan tightly and boil for 2 minutes. Uncover the pan and cook the syrup until it begins to darken. Once again gently swirl the pan by the handle and cook the syrup until it turns a deep amber. Remove the pan from the heat. Standing back to avoid possible spatters, pour in:
1 1/4 cups heavy cream
Stir until smooth. If the caramel remains lumpy, place the saucepan over low heat and stir until smooth. Let the mixture cool for 10 minutes. In a medium bowl, whisk until frothy:
1 large egg
1 large egg yolk
1 teaspoon vanilla
1/8 teaspoon salt
Gradually whisk in the caramel mixture. Pour the filling into the prepared tart crust and bake until the edges darken and begin to bubble and the center looks almost set, 45 to 55 minutes. Let cool completely on a rack.Heat in the top of a double boiler over gently simmering water or in a microwave on medium until melted and smooth:
3 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup heavy cream
Spread the chocolate glaze over the caramel filling and sprinkle with the toasted almonds. Refrigerate the tart until firm or for up to 2 days. Serve cold with:
Whipped cream


Fresh Fruit Kuchen

Serves: 8

This versatile summer fruit-topped cake can be made with apricots, plums, cherries, raspberries, blueberries, or a combination of these instead of the peaches or nectarines.

Have all ingredients at room temperature, 68° to 70° F. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Grease a 9 x 2-inch round pan.Whisk together thoroughly:

1 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
In a large bowl, beat on medium to high speed until light and fluffy, 3 to 4 minutes:
8 tablespoons (1 stick) unsalted butter
3/4 cup sugar
Beat in 1 at a time just until blended:
2 large eggs
Stir in the flour mixture just until incorporated. Scrape the batter into the pan and spread evenly. Scatter on top:
2 cups sliced peeled peaches or unpeeled nectarines (2 large)
1/4 cup coarsely chopped pecans (optional)
Combine and sprinkle over the fruit:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Bake until the topping is golden brown and a toothpick inserted in the center of the cake (avoiding the fruit) comes out clean, 40 to 45 minutes. Let cool to room temperature before serving.


Mother Kroll's Lebkuchen

Serves: Twenty-four 2 x 2-inch bars

These German cookies date back to the Middle Ages, when honey was the everyday sweetener. This recipe was given to us by Carolyn Reidy, the president of our publishing company. Carolyn's mother, Mildred Kroll, comes from a long line of cookie bakers, and this is a family favorite at Christmas.

Position a rack in the center of the oven. Preheat the oven to 400° F. Line a 13 x 9-inch baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.Bring to a boil in a large, heavy saucepan:

1 cup honey
Remove from the heat and let cool completely. Stir in:
3/4 cup packed light or dark brown sugar
1 large egg, lightly beaten
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Combine and sift over the honey mixture:
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Stir together:
1/3 cup chopped blanched almonds
1/3 cup chopped citron
Add to the honey mixture and stir until well blended. Firmly press the dough into the pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, 18 to 20 minutes.Meanwhile, stir together until smooth:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla
If necessary, stir in enough water to yield a spreadable consistency. While the bar is still warm, spread the icing evenly over the top. Immediately mark into squares and decorate by placing in the center of each square:
1 candied cherry
Arrange around each cherry in an X shape originating from each corner:
4 whole blanched almonds
Remove the pan to a rack and let stand until completely cool and the icing is set. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel off the foil. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

Rose Levy Beranbaum's Lemon Poppy Seed Pound Cake

Serves: 8

A tender, buttery pound cake with the texture of velvet.

Have all ingredients at room temperature, 68° to 70 °F. Preheat the oven to 350° F. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.Whisk together in a medium bowl:

3 large eggs
3 tablespoons milk
1 1/2 teaspoons vanilla
Whisk together thoroughly in a large bowl:
1 1/2 cups sifted cake flour
3/4 cup sugar
3 tablespoons poppy seeds
1 tablespoon grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
Add half of the egg mixture to the flour mixture along with:
13 tablespoons unsalted butter
Beat on low speed until the dry ingredients are moistened. Increase the speed to high and beat for exactly 1 minute. Scrape the sides of the bowl. Gradually add the remaining egg mixture in 2 parts, beating for 20 seconds after each addition. Scrape the sides of the bowl. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 65 minutes in a loaf pan.Shortly before the cake is done, combine in a small saucepan and cook, stirring, over medium heat until the sugar is dissolved:
1/4 cup strained fresh lemon juice
6 tablespoons sugar
As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wooden skewer, and brush it with half of the syrup. Let cool in the pan for 10 minutes. Slide a slim knife around the cake to detach it from the pan, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert onto a greased rack and peel off the paper liner, if using. Poke the bottom of the cake with the skewer and brush with some of the syrup. Invert onto another greased rack and brush the remaining syrup over the sides of the cake. Let cool, right side up or inverted, on the rack. Wrap airtight and store for at least 24 hours before serving.

Steak Fajitas

Serves: 4 servings

Little known outside their native Texas until not very long ago.

Arrange in a single layer in a roasting pan just large enough to hold it:

1 skirt steak (about 1 1/4 pounds), cut across the grain on a bias, into strips about 1 inch wide
Whisk together:
1/4 cup lime (about 1 1/2 limes)
2 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh cilantro
1 tablespoon vegetable oil
1/2 to 1 teaspoon red pepper flakes
1/4 teaspoon ground coriander or cumin
1/4 teaspoon ground anise seeds
Pour the marinade over the steak, turning to coat, cover, and refrigerate for 12 to 24 hours, tossing several times.Prepare a medium-hot charcoal fire or preheat the broiler.Remove the steak from the marinade, discarding the marinade, and season with:
1/2 teaspoon salt.
Grill or broil until it is cooked to your liking, 2 to 3 minutes each side for medium-rare. Meanwhile, wrap in aluminum foil:
Four 7-inch flour tortillas
Place under the broiler or off on one side of the grill until heated through, about 4 minutes. Unwrap the tortillas and top each one with the steak, along with a spoonful or two of:
Salsa Fresca, 61
Roll up the tortillas and serve hot.

Chicken Fajitas

Prepare Steak Fajitas, above, substituting 2 whole chicken breasts, skinned, boned, split (about 1 1/4 pounds), and cut diagonally into 1-inch-thick strips, for the skirt steak. Marinate for only 1 to 3 hours. Broil the chicken about 6 inches from the heat until firm to the touch and cooked through, about 5 minutes. Substitute Roasted Tomato-Chipotle Salsa, 62, for the Salsa Fresca.

Baked Alaska

Miraculously, a little cake on the bottom and a covering of soft meringue is enough to insulate ice cream, even as the topping is browned in a hot oven. Use a homemade ice cream or parfait, or simply buy ice cream, sorbet, or frozen yogurt. The sky's the limit on flavors. Traditionally the cake is a genoise or sponge cake, but you can use angel cake, chiffon cake, or even a layer of brownies. Baked Alaska can be flambeed for a dramatic presentation. We also like to pass a pitcher of warm chocolate or caramel sauce.

The simplest Baked Alaska is made by positioning a solid frozen brick of ice cream (1 1/2 pints or even 1/2 gallon) on top of a layer of cake, at least 1/2 inch thick and slightly larger all around than the ice cream. The cake can first be sprinkled lightly with rum, brandy, or a liqueur of choice or brushed liberally with a combination of simple syrup, 1010, and liquor. Trim the cake to match the dimensions of the ice cream and slip an aluminum-foil-covered baking sheet or double layer of cardboard under the cake. The ice cream can be topped with a second thin layer of cake, if desired. Return the dessert to the freezer until needed. To serve, preheat the oven to 450¿F. Prepare double the recipe for Soft Meringue Topping I, or II, 1012. Frost the dessert with a thick layer of the meringue; making sure to cover the lower edge of the cake on all sides. Swirl the topping decoratively with the back of a spoon, or pipe it onto the ice cream with a pastry bag and a large star tip. Bake 5 minutes, watching carefully, to brown the meringue. (If the ice cream was frozen solid, the Baked Alaska can wait for a few minutes -- but just a few -- before serving.)

For a dome- or melon-shaped Baked Alaska, soften the ice cream slightly and mold it in a bowl or melon-shaped mold lined with plastic wrap; then freeze the cake or roll solid before proceeding. You can even fill a layer cake or jelly roll with softened ice cream and freeze hard before proceeding. A layer of brownies substituted for cake is best if assembled with the hard ice cream less than an hour before topping and browning; if frozen solid with the ice cream, the brownie layer will be too hard to eat.

To flambe successfully, choose a liquor with a high alcohol content -- 80 proof or higher. Wash half of an eggshell and, before browning the dessert, embed it like a small cup in the meringue. Just before serving, place 1/4 cup liquor and a ladle in a small saucepan. Heat the ladle and the liquor just until the liquor begins to bubble (do not allow the liquor to boil off, or it will not stay lit when you need it to). Immediately ask someone to turn out the lights. Ladle part of the liquor into the eggshell and ignite it with a match. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off.

Dark Fruitcake

Makes 40 to 60 thin slices

Some say this is best stored for at least 1 month before serving, but we have enjoyed it quite fresh as well.

Have all ingredients at room temperature, 68° to 70° F. Preheat the oven to 300° F. Grease and line the bottom and sides of one 10-inch tube pan with wax or parchment paper.

Sift together:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground mace
1/2 teaspoon ground cloves

In a large bowl, beat until creamy, about 30 seconds:

1/2 pound (2 sticks) unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:

2 cups packed light or dark brown sugar

Beat in, 1 at a time, scraping the sides of the bowl as necessary:

6 large eggs

Beat in:

1/2 cup dark or light molasses
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon

Add the flour mixture in 3 parts, alternating with, in 2 parts:

1/2 cup brandy
beating on low speed or stirring with a rubber spatula just until blended and scraping the sides of the bowl as necessary.

Stir in:

2 1/2 cups diced mixed candied fruits (citron, pineapple, cherries, kumquats, and/or orange and lemon peel)
2 cups coarsely chopped walnuts
1 1/2 cups chopped dates
1 1/2 cups currants
1 1/2 cups golden raisins

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 2 1/2 to 3 hours. If the cake is getting too dark on top, tent it loosely with foil for the last 30 to 60 minutes. Let cool in the pan on a rack for about 1 hour. Invert the cake and remove the liner. Let cool right side up on the rack.