Dessert tonight...

I'm serving mine with vanilla ice cream.

Caramel-Apple Crisp

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

8 to 10 servings 

Recipe by Sarah Patterson Scott
Photograph by Tom Schierlitz

March 2009

Ingredients

topping

• 1 1/4 cups all purpose flour
• 10 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

filling

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
• Lightly sweetened whipped cream

Preparation

topping

• 
  
  Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

filling

• 
  
  Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
• 
  
  Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.

Read More http://www.bonappetit.com/recipes/2009/03/caramel_apple_crisp#ixzz10CWbgeja

(X) I've made this food and
    (X) Loved it
    ( ) Thought it was OK
    (X) Would try it again with changes: serve with vanilla ice cream
    ( ) Wouldn't make it again

( ) Haven't made this yet

Taste The Past - Muster Cake

PERFECT FOR FALL!
As part of the 2010 Food for Thought partnership with the Indiana Humanities Council, Conner Prairie featured historical recipes. The cake is actually a classic English fruitcake or plum cake. The original cakes included molasses, spice, raisins, and currants were used in this cake. Later brandy was added. A modern version of this interpretation can be found here. The simpler, more traditional version is below.

(photo: modern muster cake)

Muster Cake
2/3 cup brown sugar
5 cups flour
2/3 cup molasses
2/3 cup butter
1 tsp ginger
1 tsp cinnamon
½ tsp cloves
¾ tsp baking soda
1 egg

Heat 2/3 cup brown sugar, 2/3 c molasses, 1 tsp each of ginger and cinnamon, ½ tsp cloves to the boiling point.  Remove from heat and add ¾ tsp baking soda, then pour over 2/3 c butter in large bowl.  Stir until butter has melted, then stir in 1 egg and 5 cups flour.  Turn onto board and knead thoroughly. Gather into ball. Chill until firm enough to roll easily, cut into 3 inch squares and bake on greased pans.
__    __    __    __    __    __    __    __    __

About Muster Cake a.k.a. oak cake, Training Cake, Election Cake was a popular 18th and 19th-century cake to make to feed the volunteers and troops when a general muster was called. The “muster” was a calling for all troops and able-bodied men ranging in age from 18 to 45. Men signed up to serve and were assigned to companies and given chores. The military training would begin early in the day.

The “Call to Muster” was a time of festivity, usually bringing families and friends to observe and support the men. Everyone needed to be fed so the receipts (recipes) had to be large in order to feed them all. An example of the Muster Cake receipt would be: “One gallon of molasses, one and a quarter pounds of butter, quarter pound of soda stirred in a half tea-cup of sweet milk, flour to make a stiff dough, …” and of course, ginger.

Ginger was found to have preservative properties during the Medieval time period. For this reason there were many recipes for rich ginger breads, flat, crisp ginger cookies, and highly spiced ginger cakes. All could be stored for long periods of time without the fear of spoiling. Ginger was also used to cover the taste of meats that had been preserved and were beginning to age. During Roman times this spice was heavily taxed due to its use. For these reasons, ginger was behind pepper as the most highly traded spice.

Ginger is a spice that comes from a rhizome that is often called a “hand”. The next time you go to the grocery, look at the ginger root. It looks like a fat little hand with fat little fingers. This spice was originally from Malaysia although it is now grown in Jamaica. It is still used as a “hot herb” to soothe an upset stomach as well as to prevent colds. It is also used to flavor foods and can be found in sushi.

An alternate recipe with more instructions resides here. 

( ) I've made this food and
    ( ) Loved it
    ( ) Thought it was OK
    ( ) Would try it again with changes
    ( ) Wouldn't make it again
( X ) Haven't made this yet

10 Weirdest Places to Dine

From http://top-10-list.org/2009/08/08/most-bizarre-dining-places/
Stumbled upon this when hearing a reference to Nyotaimori - body sushi - and couldn't resist the rest of the list. What do you think?! - The Green Goddess

Fine dining and cooking are always associated to life’s greatest pleasures. This article will break this tradition by presenting to you our interesting list of top 10 weirdest restaurants.
 
1.    Nyotaimori Restaurant
There is this unique practice in Japanese dining scene known as Nyotaimori. This involves the use of naked bodies mostly of women as the food serving medium. This live sushi platter, if you can call one as such, undergoes extensive training before he or she is made to lie down the table for long hours and totally immobilized while diners feast on their favorite food and everything that goes with it.

2.    Hitler’s Cross
The Hitler’s Cross is a famous café located in Mumbai, India. It takes on the Third Reich theme quite seriously and even displays prominently the swastika in the restaurant’s logo. However, because of the intense pressure from Israeli and German diplomats and the ADL, the restaurant’s name was later changed to “The Cross.”

3.    Modern Toilet
There is really a Taiwanese restaurant that goes by the name Modern Toilet. Diners are made to seat on a stylish toilet, with the lid down, which has renaissance, seashells or roses accents. The dishes are served in mini-toilet bowls and drinks in plastic urinal which customers can take home as their souvenir.

4.    New Lucky
The New Lucky Restaurant is the opulent and bustling dining place in Ahmadabad. It is famous for its specialties, the graves, buttered rolls and milky tea in between tables. This unique restaurant was built at the very spot where an ancient Muslim cemetery is sited.

5.    Christian Café
Christian beliefs and practices are still considered novelties in Japan. This is the main reason why a Christian-themed restaurant was established in Shinjuku. The Christian Café makes a striking image of habitués drinking cocktails in a party place predominated by elements that are associated with the Christian faith.

6.    Hobbit House
The brains behind this concept restaurant believed that great things come in small packages and sizes. The Hobbit House is located along the busy Malate district of Manila. The Hobbit Restaurant is managed and operated entirely by midgets.

7.    Dinner in the Sky
The Dinner in the Sky is the perfect choice for those who want to get a new high from their dining experience. The diners of this unique restaurant are seated around an enormous table that is perched at high altitude being suspended from a powerful crane. This is a must for those who want to eat with the adrenaline rush.

8.    Eternity Restaurant
If you like to experience dining while being surrounded by caskets, then your dream can be realized in the famous Eternity restaurant in the Polish border town of Truskavets. If you enjoy this morbid dining experience, then this coffin house must be included in your itinerary.

9.    Dick’s Last Resort
Dick’s Last Resort is a small restaurant and bar in the US which was made famous by its open and liberal use of obscene and obnoxious designs and vulgar staff. If you want some real rough treatment in your dining experience, then nothing can beat Dick’s Last Resort.

10.    Dans Le Noir
The literal meaning of the French term “Dans le Noir” is “in the dark.” This is basically what the experience is all about. You will literally be made to enjoy, if that is possible, your dining experience in total darkness.

Lentil Soup (Mediterranean Style)

This is a wonderful vegetarian lentil soup recipe was learned by the author from the Palestine region. She believes the recipe can also be traced to Lebanon. For any one who is watching their diet or who would like to find more high protein recipes; this recipe is for you!

Ingredients
1 cup red Lentils -You should find this at any store
2 tablespoon salt
1 pinch of Safflower spice (Saffron alternative)
1/2 cup of chopped white onion
2 tablespoons olive oil
1 teaspoon of cumin
1/2 cup of very thin noodles (can omit if on protein diet)
1 lemon
In a 4qt pot, add 5 cups of water - add salt, olive oil, safflower, chopped onions and the lentils. Set the stove to high until boil then reduce to medium.

After 15 to 20 min or so, you should see the lentil starting to get mushy. Once lentil is no longer hard you then add the cumin and noodles. Continue to cook for 5 minutes until noodles are done. Add lemon to soup for extra flavor!

Lemon Cheese Squares with Fresh Berries

Top these bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

Makes 16

By Lisa Zwirn
Photograph by Yoko Inoue

July 2009
Bon Appetite Magazine

Ingredients

CRUST

• 9 whole graham crackers
• 5 tablespoons butter

FILLING

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

Preparation

FOR CRUST

• 
  
  
  Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
• 
  
  
  Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

FOR FILLING

• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  
• Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
•  
( ) I've made this food and 

_____( ) Loved it

_____( ) Thought it was OK

_____( ) Would try it again with changes 

_____( ) Wouldn't make it again

( X ) Haven't made this yet

Chicken Schnitzel with Frisée-Apple Salad

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

6 servings

Recipe by Jeanne Thiel Kelley
Photograph by Patricia Heal

February 2010

Ingredients

• 6 large skinless boneless chicken thighs (each about 5 ounces)
• All purpose flour
• 3 large eggs
• 1 tablespoon minced fresh Italian parsley
• 4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
• 2 1/2 tablespoons unsalted butter, divided
• 2 1/2 tablespoons canola oil, divided
• Frisée-Apple Salad (see recipe)

Preparation

• 
  
  Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
• 
  
  Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
• 
  
  Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad.
• 
  

  What to drink

  A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

• 
  

  Nutritional Information

  1 serving contains the following (Analysis does not include Frisée-Apple Salad.) :
  Calories (kcal) 481.2
  %Calories from Fat 49.8
  Fat (g) 26.7
  Saturated Fat (g) 8.0
  Cholesterol (mg) 226.2
  Carbohydrates (g) 21.3
  Dietary Fiber (g) 1.0
  Total Sugars (g) 2.2
  Net Carbs (g) 20.3
  Protein (g) 36.5

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Tuna Noodle Casserole with Leeks and Fresh Dill

Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère... Not your mother's Tuna Casserole.

6 servings

Recipe by Molly Stevens

Photograph by Levi Brown

March 2010

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill
• 2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation

• Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our One-Dish Dinners Slideshow.

• Nutritional Information

  1 serving contains the following:
  Calories (kcal) 509.4
  %Calories from Fat 45.4
  Fat (g) 25.7
  Saturated Fat (g) 11.2
  Cholesterol (mg) 101.1
  Carbohydrates (g) 46.4
  Dietary Fiber (g) 3.1
  Total Sugars (g) 6.1
  Net Carbs (g) 43.3
  Protein (g) 23.2

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Coconut Shrimp

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Makes 18

Recipe by Lora Zarubin

Photograph by Mitchell Feinberg

February 2010

Ingredients

• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup unsweetened shredded coconut
• 2 teaspoons finely grated lime peel
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined, tails left intact
• Peanut oil (for frying)

Preparation

• Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
• Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

• Nutritional Information

  One shrimp contains the following:
  Calories (kcal) 125.9
  %Calories from Fat 50.6
  Fat (g) 7.3
  Saturated Fat (g) 2.4
  Cholesterol (mg) 134.1
  Carbohydrates (g) 2.0
  Dietary Fiber (g) 0.5
  Total Sugars (g) 0.2
  Net Carbs (g) 1.5
  Protein (g) 12.9

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Mrs. O'Callaghan's Soda Bread

Happy St. Patty's Day from the Green Goddess!

At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.

makes 1 loaf

by Mary O'Callaghan

Photography by Andrew Hetherington

March 2010

Ingredients

• Nonstick vegetable oil spray
• 3 cups all purpose flour
• 3 cups whole wheat flour
• 1/2 cup (packed) brown sugar
• 2 teaspoons baking soda
• 1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
• 2 cups buttermilk

Preparation

• Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
• Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.

TEST KITCHEN NOTE: Based on feedback from readers, we retested this three times and made adjustments to the original recipe that was printed in the magazine. Above is the version of the recipe that works best. We increased the baking soda to 2 teaspoons (instead of 1 teaspoon); shaped the dough to a 9-inch round (instead of a 7-inch round); increased baking time to 55 to 60 minutes (instead of 40 minutes); and clarified certain instructions on doneness. In one testing, we tried adding 1 teaspoon of salt and found that it detracted from the sweetness of the bread. Thank you to our readers for your feedback.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Irish Food for St. Patrick's Day Slideshow.

• Nutritional Information

  One slice contains the following:
  Calories (kcal) 286.3
  %Calories from Fat 14.4
  Fat (g) 4.6
  Saturated Fat (g) 0.8
  Cholesterol (mg) 1.6
  Carbohydrates (g) 54.8
  Dietary Fiber (g) 4.2
  Total Sugars (g) 12.0
  Net Carbs (g) 50.6
  Protein (g) 8.5

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Hummus and Crudités

Pack carrot and celery sticks in a school lunch along with this lemony hummus.

4 to 6 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

September 2009

Ingredients

• 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
• 1 small garlic clove, pressed
• 6 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin

Preparation

• Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD Can be made 1 week ahead. Keep chilled.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

"Pizza" Sandwiches

These kid-friendly sandwiches are perfect for the school lunch box. You'll have enough tomato spread for leftovers when prepared along with our Back-to-School Lunch menu.

4 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 4 tablespoons extra-virgin olive oil plus additional for drizzling
• 4 large garlic cloves, pressed
• 2 6-ounce cans tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 4 ciabatta rolls or other Italian bread rolls, split horizontally
• 2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
• 2 cups arugula or mixed greens (optional)

Preparation

• Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
• Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD Can be made 1 day ahead. Chill.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Trail Mix Freezer Cookies

You can bake the cookies to order, straight from the freezer.

MAKES ABOUT 27 THREE-INCH COOKIES

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1/2 cup unsweetened flaked coconut
• 2 cups trail mix, coarsely chopped

Preparation

• Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
• Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. DO AHEAD For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
• Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Pickled Peppers with Shallots and Thyme

These pickled peppers are great as a pizza topping or served with bread and cheese. They will be on the menu at the restaurant Molly Wizenberg discusses opening in her Cooking Life column.

MAKES 1 QUART

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

Bon Appetit Magazine September 2009

Ingredients

• 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
• 2 large shallots, thinly sliced, separated into rings
• 2 cups white wine vinegar
• 1/2 cup sugar
• 3 tablespoons water
• 5 fresh thyme sprigs
• 2 large garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• Pinch of coarse kosher salt

Preparation

• Place peppers and shallots in medium bowl.
• Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Nearly all of San Francisco's Candybar chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

6 SERVINGS

Recipe by Candybar

Photograph by Jose Picayo

September 2009

Ingredients

PEAR SORBET

• 3/4 cup water
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• Pinch of salt
• 3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

SAKE GRANITA

• 1 1/3 cups coarsely filtered sake
• 2 tablespoons water
• 3/4 teaspoon unflavored gelatin

ASIAN PEAR AND GRAPEFRUIT SALAD

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 ruby red grapefruits or white grapefruits
• 2 large unpeeled Asian pears
• Fresh fennel fronds (optional; for garnish)

SPECIAL EQUIPMENT

• Ice cream maker

Preparation

PEAR SORBET

• Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
• Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD Can be made 3 days ahead. Keep frozen.

SAKE GRANITA

• Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

ASIAN PEAR AND GRAPEFRUIT SALAD

• Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
• Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
• Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD Compote can be made 6 hours ahead. Keep chilled.
• Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.

12 to 16 Servings

• PREP: 20 MIN
• TOTAL: 1 HOUR 35 MIN

Recipe by The Bon Appétit Test Kitchen

September 2009

Ingredients

• 1 cup boiling water
• 1/2 cup natural unsweetened cocoa powder
• 4 teaspoons instant espresso powder, divided
• 2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 1/2 cups (packed) golden brown sugar, divided
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 1/4 cups mini semisweet chocolate chips, divided
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Preparation

• Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
• Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

• Nutritional Information

  One serving contains the following:
  Calories (kcal) 412.2
  %Calories from Fat 46.9
  Fat (g) 21.7
  Saturated Fat (g) 5.5
  Cholesterol (mg) 34.0
  Carbohydrates (g) 55.1
  Dietary Fiber (g) 2.1
  Protein (g) 3.4

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet