Surprisingly enough, Urbana-Champaign, Illinois has an impressive collection of Mexican restaurants. My personal favorite Mexican restaurant happens to be the local, Fiesta Cafe. This is not intended to take anything away from the other restaurants.
Personally, I just like a plethora of things about it. For one, I like the hospitality of the place, with the friendliness of the waiters. But most of all, I thoroughly enjoy the refreshing margaritas. Just kidding. I really appreciate the authenticity of the food.

When I go to Fiesta Cafe, I usually either get the Bean Burrito, or the Enchiladas.  Also, I know this sounds ridiculous for a Mexican restaurant, but Fiesta’s Mexican Fries are delicious.

My second favorite local Mexican restaurant is Mas Amigos. Now I’ve only been to this eating establishment a few times, but every time I was there, I heavily enjoyed my self, and I think my stomach would definitely agree.

When I go to Mas Amigos, I usually get the beef tacos or the enchiladas.

The restaurant that comes in my third place is El Toro.  I really enjoy the food, but sometimes it seems that the cooks don’t really take their time with their meals.  But I do enjoy the authenticity of the place.  The waiters and waitresses also seem very nice.

When I go to EL Toro I get the Vegetarian E. That is a Bean Burrito, Enchilada, a Cheese Quesadilla, and a Tostada.

My fourth place is Dos Reales.  And if you dine at Mexican restaurants, you are probably thinking “WHAT?! I LOVE DOS REALES!” I know this because I really only hear positive remarks about Dos Reales.  But I beg to differ.  Even though the atmosphere is nice, the food taste very microwave-type food.  It always looks the same every time I go, and it comes very quickly. And I know that seems like a good thing, but that might be a sign that the food is already made and not very fresh.  Don’t get me wrong, I used to like Dos Reales, in my opinion though, it has gone down hill.

When I go to Dos Reales, I usually order a Beef Burrito, a Bean Burrito, or a Quesadilla.

After a long awaited spring finally starts to appear, soup may not be the dish at the top of your mind, but a good soup isn’t just for winter-time illnesses. There are a variety of broths and stocks completely unique to spring that can quickly add healthy variety into your diet.

Cucumber Dill Soup with Scallions

Inspired by Ingredients

Bill Telepan and Andrew Friedman

This chilled soup has a light tangy texture and doesn’t require a lot of active cooking time. The ingredients are easy to find and as long as you have a food processor, it’s a breeze to make. The authors recommend serving it with a little Tabasco sauce “it won’t register as spicy, but you’ll miss it if it’s not there.”

·  5 large cucumbers, peeled, quartered lengthwise, and seeded

·  1 bunch scallions

·  1 bunch dill, ends picked

·  1 clove garlic, chopped

·  Juice of 3 large lemons

·  4 cups buttermilk

·  1 cup plain yogurt

·  Salt

·  Freshly ground white pepper

·  Dash of Tabasco

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.
Pesto Pea Soup

Gourmet May 2009

Gina Marie Miraglia Eriquez

This is not your typical split pea soup. The combination of fresh basil and green peas bring a “fresh herbal sweetness” according to Eriquez. It takes less than twenty minute to create, and is a surefire ht for any entertaining occasion.

·       1 small onion, finely chopped

·       1 medium carrot, thinly sliced

·       1 medium celery rib, thinly sliced

·       1 3/4 cups reduced-sodium chicken broth

·       2 cups water

·       1 pound frozen peas (3 3/4 cups)

1/4 cup store-bought basil pesto plus additional for serving

Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
Cucumber Gazpacho with Melon and Shrimp

Epicurious 2009

CuisinArt Resort & Spa

Gazpacho, probably the most well known chilled soup, is always better with fresh springtime ingredients. This version uses a cucumber base and a melon garnish to keep the flavor light, and well, springy.

·  3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and diced for garnish (about 1/4 cup)

·  2 scallions (white and green parts), coarsely chopped

·  1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)

·  1 (1/2-inch) piece fresh ginger, coarsely chopped

·  1 small clove garlic, coarsely chopped

·  3 tablespoons extra-virgin olive oil

·  1/4 cup plain low-fat yogurt

·  3/4 teaspoon kosher salt

·  1/4 teaspoon freshly ground black pepper

·  1/4 teaspoon hot sauce

·  1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and diced

·  1/2 cup seedless watermelon or cantaloupe, diced

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.

Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

Roasted Red Pepper Bisque with Shrimp and Romano Cheese

Bon Appetit 2000

Ristorante Grano

A heavier soup than he rest, a good busque can provide a solid meal without feeling overstuffed or gluttonous. This warm red pepper soup would be perfect on its own with a few slices of bread, or it makes a lovely side to a salad or an entrée. The trick to this soup is making sure you cook the peppers long enough that the peels slip right off, without burning them. I personally recommend using a plastic bag that you can seal rather than a paper one as the recipe suggests. It traps steam better and makes the peppers easier to peel.

·       5 large red bell peppers

·       3 1/2 cups chicken stock or canned low-salt chicken broth

·       1 teaspoon paprika

·       1 teaspoon sugar

·       3/4 cup whipping cream

·       1/2 cup grated pecorino Romano cheese

·       Hot pepper sauce
·       1 tablespoon olive oil

·       16 large uncooked shrimp, peeled, deveined, coarsely chopped

·       3 tablespoons thinly sliced fresh basil

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

Fava Bean and Spring Vegetable Soup

Bon Appetit 2000

The title really says it all. Leeks, carrots, and asparagus combine to create a veritable sampling of spring for your taste buds. You can substitute a different sort of bean for the fava. Black eyed peas are another good choice. Following a suggestion, I added a bit of tortellini to the soup and it immediately turned into a full meal.

·  1 tablespoon olive oil

·  2 large leeks (white and pale green parts only), thinly sliced (about 3 cups)

·  1/2 cup chopped peeled carrot

·  4 1/2 cups canned low-salt chicken broth or vegetable broth

·  2 cups shelled fresh fava beans (from about 2 pounds unshelled) or one 10-ounce package frozen baby lima beans, thawed

·  5 ounces green beans, trimmed, cut into 1-inch pieces

·  8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces

·  2/3 cup thinly sliced fresh basil
·  Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

Spring is a great time to cook. There’s an abundance of fruits and vegetables in season, especially compared to the dreary winter selection. So UHS, how about you test your culinary prowess with a spring soup? Just dust off that food processor and get right to it!

Filling
6-8 medium to large apple (I used Braeburn.)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice

Crumble

3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 3/4-inch pieces
Directions:

1. Peel and core the apples. Use a potato peeler, unless you are lucky enough to have an apple peeler. Cut them into 1/2 to 3/4 inch pieces.

2. Preheat the oven to 350F. Make sure there is a rack positioned in the middle of the oven.

3. Put the apples in a ceramic or glass 8 or 9 inch square baking dish or 9 1/2 to 10 inch diameter round dish both with 1 3/4 to 2 inch high sides.

4. Mix the sugar and cinnamon together in a small bowl. Pour the sugar cinnamon mixture and lemon juice on to the apples, then mix it in.

5. Mix the flour, sugar and salt in a large bowl. Add the butter pieces and coat them with the flour mixture.

6. Rub the butter and flour between your thumb and fingertips. Continue doing this until 1/2 to 3/4 inch crumble form and there is no loose flour.

7. Spread the crumbles over the apple mixture.

8. Bake for about 40 minute or until the topping is golden brown with a few darker spots, and the apples are tender.

9. Let cool for 15 minutes and serve warm.

Options:

- Use 6 cups of a different fruit, such as nectarines, berries or pears, in place of the apples.

- Add 1/4 cup of oatmeal to the crumble mixture.

- Serve the crumble a la mode.

Original Recipe by Elinor Klivans at Epicurious.

There are no more clouds in the sky.  The winter sky is clear and blue.  During the coldest season of the year, some people prefer to relax and stay warm inside their houses.  However, there are also some people who choose to be out somewhere exposed in a new environment and do a variety of cool and relaxing activities.  Champaign-Urbana has fun, laid-back places that would be nice to be in, especially in this time of year when people just usually don’t spend a lot of time going outdoors due to the weather conditions.  Instead of feeling bummed because you’re trapped inside the house, enjoy this winter season like never before with this winter lists of places that you can relax and enjoy around the area.  Try to make the time a bit more bearable with worthwhile activities.  Here it is:

Go Bowling-  Bowling is traditionally done indoors.  Though many might not want to drive to the bowling alley in bad weather, neither rain, sleet  nor snow can stop bowlers once they get inside the nice, warm center.  For anyone who is looking for something the whole family can do together, think bowling.  Check out one of the bowling centers around the area at:
Arrowhead Lanes Inc.
1401 North McKinley Avenue
Champaign, IL 61821
(217) 352-5288

Library-  Get lost in a book this winter season.  Winter is a good time to read your novels.  Reading interesting books can get your mind off the cold weather and take you away from the ordinary world for awhile.  They have services that fit people in different age levels.  Check out the local Urbana Free Library at:
210 West Green Street,
Urbana, Illinois 61801
217-367-4057

Ice Skating-  Who wouldn’t want to go ice skating especially in this cold season?  Ice skating is something that you can enjoy with your family and friends.  It provides leisure time, and would really provide you with fun and memorable moments with your loved ones.  Check out one of the ice skating places around the area at:
Ice Arena
406 E. Armory Ave.
Champaign, IL 61820
Phone: (217) 333-2081

Cafes-  Now that winter is here, obviously we are looking at ways to stay warm.  While we can turn up our heaters, put more wood on the fire and curl up in blankets.  There is one thing that can warm us from the inside out.  A hot drink can take away those winter blues and make us feel toasty and warm again.  Now, you don’t really have to go out and get hot drinks, there are many types of hot drinks that you can make on your own.  However, going on cafes and enjoying the mood of the place would probably be good if you’re looking for a new environment.  Check out one of the cafes here in Urbana:
Starbucks
102 N. Vine St,
Urbana, IL 61802
(217) 344-4502

Chocolate-Orange Pots de Crème with Candied Orange Peel (courtesy Bon Appetit)
Rich and creamy chocolate with a hint of orange zest…how could anything that decadent not be delicious?

Candied orange peel
1 orange
1 cup sugar, divided
3/4 cup water

Pots de crème
2/3 cup whole milk
1/2 cup whipping cream
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon vanilla extract
1 teaspoon finely grated orange peel
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 large egg yolks
3 tablespoons sugar

Lightly sweetened whipped cream

For candied orange peel:
Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes.
Place remaining 1/4 cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight. (Can be made 2 days ahead. Keep covered.)
For pots de crème:
Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.
Divide mixture between two ounce custard cups. Place cups in small baking dish. Add enough water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours. (Can be made 2 days ahead. Keep refrigerated.) Top with whipped cream, garnish with candied orange peel, and serve.

Sufganiyot (courtesy Joan Nathan, The Children’s Jewish Holiday Kitchen)

This traditional Jewish recipe has been been modified into a team effort. Make this recipe with younger siblings or other relatives for a holiday bonding experience.

1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Sugar
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal

Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.

Profiteroles (courtesy Thomas Keller, Bouchon)

These traditional Christmas time cream puffs are a real holiday treat. It’s a light and delicate dessert that doesn’t overwhelm if you’ve just had a large meal.

1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream

Preheat the oven to 450°F.
Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don’t have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn’t move at all or is very dry and falls off in one clump, beat in the additional egg.

Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.

Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.

To serve:
Preheat the oven to 300°F.
Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

On November 26, the actual day of Thanksgiving Day, Urbana High School will be hosting a free dinner from 5 p.m to 7 p.m. at the school’s cafeteria.  The school’s student council took part in organizing the dinner and were the ones who made it possible.

“We met during the school days in the past few months to organize the Thanksgiving dinner,” says senior and student council president, Mariah Burgess. “People that have businesses around the area donated a lot from food, napkins to pumpkins.  They all were very willing to help out with making the school’s Thanksgiving dinner happen.”

Burgess says that the main purpose of the school hosting the Thanksgiving dinner is to provide food for the people who couldn’t afford to make a meal for the Thanksgiving.  When the student council president was asked about how this dinner would be different from the last years, she says with a chuckle, “We have better turkey, and we hope that we’ll have more people and more families to come and join us. ”

This is the 38th annual Thanksgiving dinner the school have hosted so far.  “I consider this event as one of the school’s traditions because this started even when I wasn’t born yet, and this has been going on for about 40 years.  It’s something the whole community takes part in,” says Burgess.

“This Thanksgiving dinner provides families from around the area an open and fun atmosphere to celebrate the holiday together,” says Burgess.

While you’re eating your turkey and spending quality time with your family, there will be three football games going on. Did you know that this tradition has gone on for decades? How did this tradition come to pass? Let’s find out!

George Richards, new owner of the Lions, wanted to boost attention and attendance for his team. He came to George Halas, coach of the Chicago Bears and asked for him to have his Bears play the Lions on Thanksgiving. Starting the tradition (side note: he also asked NBC to broadcast the game on radio, the first NFL game to be broadcasted) in 1934.

There’s another team that plays on Thanksgiving regularly, the Dallas Cowboys. Tec Schrieum, General Manager of the Cowboys, wanted to put his team on top. The NFL wanted to keep up with the AFL (the Lions were in that league at the time) and decided, in 1966, to put the Cowboys in along with the Lions.

This year, in order of the time of games, the Packers go to play the Lions at 11:30 a.m. on Fox TV and the Raiders go to play the Cowboys at 3:30 p.m. on CBS. There is also a game on Thanksgiving that is not tradition, but just happens to be Thursday Night Football. The Giants are going to Denver to play the Broncos at 7:30 p.m. on NFL Network.

I believe that the Packers (5-4) will beat the Lions (1-8) 30-14 in part to the Lions still having a struggling defense which won’t be able to stop Aaron Rodgers and Donald Driver.

Next, I predict that the Cowboys (6-3) will crush the Raiders (2-7) 36-13. The Raiders have too much of a dysfunctional team to have much of a chance. They’re offense doesn’t do too much, but commit turnovers. While the Cowboys’ offense is doing just fine without T.O. (Terrell Owens), Tony Romo has reduced his interceptions the last few weeks, and increased his pass completion percentage, making the Cowboys competitive again.

Clearly, the best game of the day (ironically most people can’t watch it, because it’s on NFL Network, which you need to pay for to get) is The Giants (5-4) at the Broncos (6-3). Both teams are struggling mightily. The Giants have lost four in a row, including a great comeback by the Chargers last week. The Broncos have lost three in a row. This is going to come down to which offense can find ways of getting through the other team’s defense, since both of them have great defenses. I’m going with the Giants, 16-14, but should be a great game.

Have a turkey-tastic Thanksgiving, and don’t forget to sit down and watch the football games!

Chocolate, Cashew and Maple Pie (courtesy of Melissa Clark, epicurious.com)

It certainly isn’t for the diet conscious, but Thanksgiving is a time to splurge on calories. Give this delicious, high fat treat a chance. A variation on pecan pie, this is a sure crowd pleaser.

Ingredients

For crust:
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
3 to 5 tablespoons ice water

For filling:
1 1/4 cups pure maple syrup
6 tablespoons unsalted butter, melted
1 cup (packed) dark brown sugar
1/4 teaspoon kosher salt
3 large eggs
2 tablespoons brandy
3 ounces bittersweet (at least 60% cacao) chocolate, finely chopped
1 1/4 cups unsalted roasted cashews

For serving:
2 (8 ounce) containers crème fraîche

Special equipment: 9-inch glass or metal pie pan; pie weights or dried beans

Preparation

Make crust:

In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.

Squeeze small handful of dough: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.

Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)

On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. *** bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)

While shell chills, preheat oven to 425°F.

Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
Make filling and bake pie:

In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.

In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.

Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
To serve:

Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.

Spiced Apple Cake with Eggnog Sauce (courtesy of Rick Rodgers, epicurious.com)

What brings to mind holiday cheer better than eggnog? This is a really simple recipe, that yields extraordinary results.

Ingredients:

1/2 cup raisins or dried cranberries
3 tablespoons Applejack, dark or golden rum, or warm water
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (packed) light brown sugar, sifted
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
3 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups)
1 cup (4 ounces) pecans, coarsely chopped
1/3 cup crystallized ginger, finely chopped

Special Equipment: 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Garnish: confectioner’s sugar for dusting

Accompaniment: 3 cups eggnog, chilled

Preparation

In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour. Drain, discarding rum, and set aside.

Position rack in middle of oven and preheat to 350°F. Lightly butter bundt pan, then dust with flour, knocking out excess.

In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.

Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap.)

Just before serving, sift confectioner’s sugar over cake. Serve accompanied by eggnog.

Pumpkin Cheesecake (courtesy of Martha Stewart, Martha Stewart Living)

You can make as many jailbird jokes as you wish regarding Martha, but there’s no denying her talent for creating decadent baked goods. This is a way to throw in that traditional pumpkin flavor in a not so traditional way.

Ingredients

1 small butternut squash (about 1 3/4 pounds)

Unsalted butter, for parchment and pan

3/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

2 1/2 pounds cream cheese, room temperature

1 3/4 cups sugar

1/2 cup all-purpose flour

3/4 cup sour cream

1 1/4 teaspoon pure vanilla extract

1/4 teaspoon salt

5 large eggs

6 tablespoons unsalted butter, softened

1/3 cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour, plus more for work surface

Pinch of salt

Preparation:

Preheat oven to 350 degrees. Make the filling: Cut squash in half lengthwise; remove seeds, and reserve for another use. Place squash, cut sides down, on a baking sheet lined with buttered parchment paper. Bake until tender, about 45 minutes. Transfer sheet to a wire rack; let cool.

Make the crust: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes and up to 1 day.

On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4 inch thick. Fit into bottom of a 10-inch springform pan. Freeze 15 minutes. Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.

Scoop squash flesh into the bowl of a food processor; process until pureed. Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, allspice, nutmeg, and ginger.

Wrap exterior of springform pan (including base) in 2 layers of foil. Butter sides of pan; set aside. Put cream cheese into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until fluffy. Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt. Mix in eggs, 1 at a time, until just combined; do not overmix.

Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Drop dollops of squash-cream cheese mixture on top. Gently swirl with a butter knife.

Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake. Bake until cake is set but still slightly wobbly in center, 50 to 60 minutes. Turn off oven; let stand in oven with door slightly ajar 1 hour. Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight. Run a knife around sides of cake; unmold.

Tarte Tatin (courtesy Julia Child, Julia’s Kitchen Wisdom)

Though Thanksgiving is a uniquely American holiday, feel no shame giving it a little European twist. Tarte Tatin is a lovely upside down apple tart that can provide a sophisticated end to your meal.

Ingredients

For the Tart Dough:

3/4 cups flour

1/4 cup cake flour

2 tablespoons sugar

6 tablespoons chilled butter, diced

2 tablespoons chilled vegetable shortening

1/4 cup ice water, or as needed

For the Tart Tatin:

6 Golden Delicious apples, cored, peeled and halved

1 lemon, zested and juiced

11/2 cups sugar

6 tablespoons unsalted butter

Whipped cream or vanilla ice cream, as accompaniment

Preparation:

In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.

Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).

Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.

In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.

Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.

On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.

Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.