Beruflich Dokumente
Kultur Dokumente
GENEVIEVE KO
PHOTOGRAPHY BY ROMULO YANES
CONTENTS
Introduction
Ingredients
Basic Techniques
Tools
Muffins, Scones, &
Morning Pastries
Crisps
Cookies
Bars
Cakes
Tarts
Pies
Puddings & Custards
Index
BETTER BAKING
CHAPTER TITLE
chards cider doughnuts hot out of the fryer. But Ive always wondered
why they dont taste much like apples or cider. Without the burden of
hewing to an old family recipe or autumnal traditions, I felt free to cap-
bundt pan instead, dividing the batter evenly. If you dont have either,
the doughnut holes are a nice variation. For perfect holes, you can use
a cake pop pan if you have one.
teaspoon salt
3 tablespoons grapeseed or
other neutral oil
1. Position a rack in the center of the oven and preheat to 375F. Coat
2. Whisk the flours, apple pie spice, baking powder, and salt in a
medium bowl. Whisk the oil, egg, granulated sugar, apple cider,
distributed, then add the flour mixture. Stir just until all traces of flour
disappear; dont beat. Divide the batter among the pan cavities,
and vanilla in a large bowl until smooth. Stir in the apple until evenly
MAKE AHEAD
The doughnuts are best
the day theyre made, but
unglazed ones will keep
in an airtight container at
room temperature for up
to 2 days or in the freezer
for up to 2 weeks. Thaw
before serving. Reheat in
the oven or toaster oven.
to just flip the doughnuts out if your pan has a nonstick coating and
youve greased it well. If any stick, gently pry them out with a small
offset spatula. Cool on the rack until warm or room temperature.
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CHAPTER TITLE
Every holiday, Ive baked and given variations on butter-nut balls, from
the Mexican wedding version with pecans to Russian tea cakes with
almonds. These are, hands down, the absolute best. It may seem counterintuitive, but I cut down on the butter, and the olive oil that
fruity notes.) I reduced the sugar too, which actually lets the natural
2. Whisk the whole wheat pastry flour, rye flour, and salt in a medium
bowl. Beat the butter, oil, granulated sugar, and vanilla in a large bowl
with an electric mixer on medium speed until creamy. Scrape the bowl,
turn the mixer speed to low, and gradually add the dry ingredients.
MAKE AHEAD
Beat until the streaks of flour disappear, then beat in the walnuts until
evenly dispersed.
4. Bake until the bottoms are browned, about 15 minutes. While the
first batch bakes, drop the remaining dough onto the second pan.
Bake after the first pan comes out, chilling first if the balls are too soft.
BETTER BAKING
CHAPTER TITLE
Zucchini keeps the cocoa-chocolate chip cake extra moist, and sweet
potato is swirled into a creamy frostingwith no added sugar! Dark
chocolatesemisweet or a lower-percentage bittersweetmakes this
cake more luxurious than any processed dessert and is plenty sweet.
1. To make the cake: Position a rack in the center of the oven and
preheat to 325F. Coat a 13-by 9-by 2-inch cake pan or dish with
cooking spray. If youre using a metal pan, line with foil or parchment
paper with overhang on all sides and spray again.
2. Set a box grater over paper towels and grate the zucchini on the
large holes. Spread out on the paper towels and top with more paper
teaspoon salt
eggs, and vanilla in a medium bowl until very smooth. Make a well
whisk, gradually drawing in the dry ingredients, just until smooth. Fold
in the dry ingredients and pour in the wet ingredients. Stir with the
in the zucchini and chocolate chips with a silicone spatula until evenly
incorporated. Spread in an even layer in the prepared pan.
4. Bake until a toothpick inserted in the center comes out clean and
the top springs back a little when lightly pressed with a fingertip, 45 to
50 minutes. Cool completely in the pan on a rack.
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CHAPTER TITLE
These crackers have a generous dose of anise and sesame and a hint of
orange. The olive oil infuses them with its savory richness and makes
them especially snappy.
SHOPPING TIP: A
fruity Spanish olive oil, such as Arbequina,
4 tablespoons sugar
1 clementine
bowl until the sugar dissolves. Stir in the yeast. Let stand until foamy,
about 5 minutes. Stir in the olive oil. Zest the clementine directly into
2. Whisk the flours, salt, sesame seeds, aniseeds, and the remaining 3
tablespoons sugar in a large bowl. Add the yeast mixture and stir until
a smooth, sticky dough forms. Cover the bowl with plastic wrap and let
stand for 30 minutes. The dough should puff a bit.
MAKE AHEAD
The crisps will keep in an
airtight container at room
temperature for up to
2 weeks.
5. Bake until light golden brown with darker golden brown spots,
5 to 6 minutes. While the first pan bakes, prepare a second pan.
Slide the parchment with the baked crisps onto a wire rack to cool
completely and slide the second pan into the oven. Rinse the first pan
under cold water until room temperature. Repeat until all of the dough
is rolled and baked. Cool completely on the wire racks.
10
BETTER BAKING
CHAPTER TITLE
11
11
L E M O N L AY E R C A K E
GENEVIEVE KO
b
roke into the food business
ISBN 9780544557260
Paper over board 7 1516 x 10 $30.00
288 pages
Full color throughout
hmhco.com/cooking
PUBLICIT Y CONTACT
Brittany Edwards
(212) 592-1112
brittany.edwards@hmhco.com
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