by Luis Gutierrez
Photography by Jody Horton
Photography by Susan M. Cashin
Reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café by Rebecca Rather, Pulished by Ten Speed Press
Note: Leche merengada is very simple to make despite its elegant presentation.
Courtesy of Molly Wizenberg, adapted from The Zuni Café Cookbook
“There’s no denying that the recipe has a lot of steps, but each of them is easy, so don’t be tempted to cut corners,” says Molly. “The process of repeatedly blanching and cooling ensures that the pickled onions are softened but still delectably crisp, as a good pickle should be.
By Jesse Griffiths
Photography by Jenna Noel
"This has to be one of my all-time favorite desserts for a holiday or anytime. It’s light and buttery, sweet and slightly boozy. You can add just about any type of fruit or nut. Be sure to use a good dark rum, though, to soak the raisins—you’ll taste the difference. I’ve had many variations of stollen, but this recipe is simple and just about perfect. I learned from my former Austrian pastry chef mentor that the key is to dunk the freshly baked bread twice in melted butter, twice in powdered sugar and then to let it sit for at least three days before eating. And if you really want to go over the top, sauté a slice of stollen in melted butter and top with marmalade (or mincemeat!). That’s how I like to eat it!"
Photography by Jody Horton
Courtesy of Jessica Maher
"Traditional mincemeat can be somewhat intimidating. I admit that I was a bit horrified by it when I was a kid, but that’s because I didn’t know what a lovely, warm fruit and nut flavor it had. There are any number of ways to make mincemeat, which may or may not include suet, but almost all include brandy. This is a variation of a Fergus Henderson recipe made with all local fruits and nuts. It includes suet, which is good for depth and preservation, but it can be omitted if you prefer. Either way is delicious and makes a wonderful pastry or a stuffing for roasted meats."
Photography by Jody Horton
Remember, black walnuts don’t taste like English walnuts at all. These cookies are rich, buttery and full of the perfume-y black walnut flavor.
“We love this classic dish from North Africa because it’s a blend of intense flavors from that area, and a one-dish stew that lends itself to meat, fish or vegetables. Tagine also refers to the dish itself, which is a shallow earthenware dish with a unique conical lid designed to lock in the flavor and moisture.”
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