Recipes

Moravian Sugar Cake

Moravian Sugar Cake

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Ingredients

  • Makes: 12 To 16 Servings
  • 1 medium-size baking potato peeled and cut into 1″ pieces
  • 1 package ¼ ounce active dry yeast
  • ½ teaspoon plus 1 cup granulated sugar
  • ¼ cup + 2 tablespoons warm potato water 100° to 110°F
  • ½ cup vegetable shortening
  • ¼ cup 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon salt
  • 2 large eggs beaten, at room temperature
  • 3 cups all-purpose flour plus up to ½ cup flour for kneading
  • 1 cup 2 sticks unsalted butter, cut into ⅛” slices
  • 1 cup light brown sugar firmly packed
  • 2 teaspoons ground cinnamon

Instructions

  • Place the potato in a small saucepan, cover with water to a depth of 1″, and simmer, covered, until tender, 10 to 15 minutes.
  • Drain well, reserving the cooking water.
  • Force the potato through a ricer into a small bowl or mash as smooth as possible with a fork.
  • Measure out 1 cup of gently packed potatoes into a small bowl, and stir in 2 tablespoons of the reserved cooking water.
  • Cover and keep warm.
  • In a glass measuring cup, dissolve the yeast and ½ teaspoon of the sugar in ¼ cup of the reserved potato water.
  • Let stand until the mixture bubbles up, 5 minutes.
  • 3.
  • Combine the potatoes, the remaining 1 cup sugar, the shortening, ¼ cup butter, and salt in a large mixing bowl, and beat with an electric mixer on medium speed until the shortening melts, 2 minutes.
  • Stir in the yeast mixture and beat on low speed for 30 seconds.
  • Cover with a kitchen towel and let rise in a warm place (80° to 85°F), free from drafts, until spongy, 1½ hours.
  • Stir in the eggs and flour to make a soft dough.
  • Shape the dough into a ball.
  • Place in a greased bowl, turning to grease the top.
  • Cover with plastic wrap and let rise in a warm place, free from drafts, for 2 hours.
  • The dough will increase in size by one half.
  • Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, 5 minutes.
  • Pat the dough evenly into a greased 13″ × 9″ baking pan.
  • Cover with plastic wrap and let rise in a warm place, free from drafts, 45 minutes to an hour.
  • Place a rack in the center of the oven, and preheat the oven to 375°F.
  • With your thumb or the end of a wooden spoon, deeply dimple the dough.
  • Tuck the slices of butter into the dimples and over the top of the dough.
  • Place the brown sugar and cinnamon in a small bowl and stir to combine; sprinkle this evenly over the dough and down into the dimples.
  • Place the pan in the oven, and bake until the cake is well browned and cooked through, 25 to 30 minutes.
  • Let cool for 30 minutes in the pan before serving.

Notes & Wine Advice

The Moravians
Thought to be one of the oldest Protestant denominations, the Moravian Church was founded in what is now the Czech Republic. Refugees fled to Germany in 1722 for religious freedom, and they first attempted settlement in the American colony of Georgia with General James Oglethorpe in 1735. That attempt was unsuccessful, but what followed on Christmas Eve in 1740 in Bethlehem, Pennsylvania, would not only be a success but would establish the rich Moravian culture in America. A people dedicated to their church, community, schools, and trades, the Moravians were well-known for their baking. They staged “love feasts” in church, passing warm yeast buns and sweetened coffee around the congregation.
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Course; Cake

17th-Century Cheesecake

17th-Century Cheesecake

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Ingredients

MAKES: 12 TO 16 SERVINGS

Crust

Filling

Instructions

  • For the crust, place the flours and salt in a large bowl and stir to combine.
  • Cut the butter into tablespoon-size pieces and distribute on top of the flours.
  • With a pastry blender or two sharp paring knives, cut the butter into the flour until the mixture is the size of small peas.
  • Add the egg white and the ¼ cup cold water, and stir with a fork until the dough comes together.
  • Add more water if needed.
  • The dough will be wet.
  • Wrap the dough in parchment paper and chill for 30 minutes.
  • Meanwhile, make the filling.
  • Place the almonds on a large cutting board, and with a large, heavy knife, chop the nuts into tiny pieces until they resemble fine meal.
  • Set aside.
  • Place the butter and sugar in a large mixing bowl, and cream with a wooden spoon for 60 strokes.
  • Work in the nutmeg, salt, egg yolk, ricotta, and cream, and blend until smooth.
  • Fold in the ground almonds and currants.
  • Set aside.
  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Set aside an ungreased 9″ springform pan or deep pie plate.
  • Scatter the 3 tablespoons flour over a work surface and rolling pin, and remove the dough from the refrigerator.
  • Roll out the dough to about ¼” thickness in a 12″ circle.
  • Slide a thin metal spatula under the dough and wrap it onto the rolling pin, using the rolling pin to transfer the dough to the prepared pan.
  • Press the dough into the pan and up the edges about 1½”.
  • Pour the filling into the crust, and spread to smooth the top.
  • Place the pan in the oven.
  • Bake the cake until the filling is just set but a little jiggly in the center, 1 hour 5 to 10 minutes.
  • Remove the pan from the oven to a wire rack to cool 1 hour.
  • Unfasten the collar of the springform pan, if using, and transfer the cake to a serving plate.
  • Or, if using a pie pan, slice the cake from the pan while still a little warm.

Notes & Wine Advice

A NOTE TO THE MODERN COOK:

The crust and filling can be made in a food processor fitted with a steel blade. Place the flours and salt in the processor and pulse. Cut the cold butter into tablespoons and distribute around the processor. Process until the mixture is the size of small peas, 10 to 15 seconds. Add the egg white and ¼ cup cold water. Pulse until the dough holds together. Add more water if needed. The dough will be wet. Wrap the ball of dough in plastic wrap and chill for 30 minutes. The filling can be made in the same food processor. Wipe it out, add the almonds, and pulse until the nuts are well ground, like fine meal, about 45 seconds. Turn the almonds into a large bowl and set aside. Place the butter, sugar, nutmeg, salt, egg yolk, ricotta, and cream in the processor and blend until smooth. Fold in the almonds and currants to finish the filling and proceed with step 4 of the recipe. Flavor the filling with ½ teaspoon vanilla extract, if desired.
The creamy texture of cheesecake is universally loved. That texture is what the colonists came to know as “cheese,” and they gave that name to desserts that might not contain cheese at all—such as a lemon “cheese” cake, also called jelly cake, of Virginia that contained no cheese but had a lemon curd filling between the sponge cake layers.
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Course; Cake

A Modern Mardi Gras Glaze

A Modern Mardi Gras Glaze

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Ingredients

Instructions

  • Place the sugar in a medium bowl, and whisk in enough milk to make a smooth glaze.
  • Add the extract.
  • Divide the glaze into thirds and tint each third either purple, green, or yellow.
  • Spoon each color over a third of the cooled cake and allow 20 minutes for the glaze to set before serving.
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Course; Basic recipe

New Orleans King Cake

New Orleans King Cake

Gâteau Des Rois
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Ingredients

MAKES: 12 TO 18 SERVINGS

Dough

  • ¼ cup warm water 105° to 115°F
  • 1 package ¼ ounce active dry yeast
  • ¼ cup warm whole milk 105° to 115°F
  • ½ cup 1 stick unsalted butter, at room temperature
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups bread flour plus 2 tablespoons for kneading the dough
  • 2 large eggs lightly beaten

Filling

Instructions

  • For the dough, pour the warm water into a large, warmed bowl.
  • Sprinkle in the yeast and stir until it dissolves.
  • Stir in the warm milk, butter, sugar, nutmeg, and salt.
  • Add 1 cup of the flour and blend well.
  • Stir in the eggs and the remaining 2 cups flour to make a soft dough.
  • At the end of the blending, you may need to use your hands to work in all of the flour.
  • Lightly flour a work surface and turn out the dough.
  • Knead until it is smooth and elastic, about 5 minutes.
  • Add a little more flour if needed if the dough sticks.
  • Place the dough in a large bowl lightly rubbed with soft butter.
  • Turn the dough to grease the top of the dough.
  • Cover the bowl with a kitchen towel or plastic wrap and put in a warm place until the dough doubles in size, about 1 hour.
  • For the filling, punch down the dough with your hands.
  • Transfer it to a lightly floured work surface and, with a floured rolling pin, roll the dough to a 26″ × 9″ rectangle.
  • Brush with the melted butter.
  • Combine the brown sugar and cinnamon in a small bowl and sprinkle this mixture evenly over the butter to within ½” of the edges.
  • 4.
  • Beginning at the long end, roll the dough up tightly, as for a jelly roll.
  • Lightly blot the seam with water so that the dough edges stick together, and pinch them together well.
  • Carefully pick up the rolled dough and place it, seam side down, on a large baking sheet lined with parchment paper.
  • Bring together the 2 ends to make a 12″ circle, seal the ends with a little water, and pinch the ends together.
  • If desired, use a sharp knife to slice open the middle of the circle all the way around, cutting through the layers and almost to the bottom of the dough.
  • Cover the dough with a kitchen towel and put in a warm place to rise and double in size, about 40 minutes.
  • Preheat the oven to 350˚F.
  • When preheated, uncover the dough and place the pan in the oven.
  • Bake the cake until it is lightly browned all over, 25 to 30 minutes.
  • Remove the cake from the baking sheet with a metal spatula to cool for 15 minutes on a wire rack.
  • (If you want to insert “la fève” or a plastic baby figurine, push it into the underside of the cake now.)
  • Slice and serve.

Notes & Wine Advice

CAKE NOTES:
Adapt this wonderful coffee cake to flavors you love. Roll up raisins or cranberries, chopped pecans or sliced almonds, even orange or lemon zest along with the cinnamon and sugar. This cake needs no glaze at all, but if you want to gild the lily, add a sprinkling of confectioners’ sugar or the modern glaze.
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Course; Cake

Mary Ball Washington Gingerbread

Mary Ball Washington Gingerbread

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Ingredients

Makes: 16 To 20 Servings

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Lightly grease a 13″ × 9″ metal baking pan with butter and set it aside.
  • Sift the flour into a large mixing bowl.
  • Stir in the ginger, cream of tartar, baking soda, cinnamon, nutmeg, and mace, and set the bowl aside.
  • Grate the orange zest and set aside.
  • Cut the orange in half and squeeze the juice to yield 4 tablespoons.
  • Add it to the zest in a small bowl.
  • Place the butter in a large bowl, and beat with a wooden spoon until creamy.
  • Add the brown sugar and molasses, and beat until smooth, 1 to 2 minutes.
  • Fold in the flour mixture along with the milk, brandy, eggs, and the reserved orange juice and zest.
  • Beat until smooth, 2 minutes.
  • Fold in the raisins.
  • Turn the batter into the prepared pan, and place the pan in the oven.
  • Bake until the top springs back when lightly pressed with a finger, 35 to 40 minutes.
  • Remove from the oven.
  • Let cool in the pan for 15 minutes, then slice and serve with Vanilla Sauce, if desired.
  • For A Modern Vanilla Sauce: Place 1 cup sugar and 2 tablespoons cornstarch in a small saucepan.
  • Stir in 2 cups boiling water, and place over medium heat.
  • Stir and let lightly boil until thickened, 1 minute.
  • Remove the pan from the heat and stir in 4 tablespoons butter and 2 teaspoons vanilla extract.
  • Serve warm over gingerbread.
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Course; Cake

American Gingerbread

American Gingerbread

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Ingredients

Makes: 8 Servings

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 375°F.
  • Brush an 8″ or a 9″ square baking pan with a little soft butter.
  • In a small bowl, stir the baking soda into the boiling water until the soda is dissolved.
  • Set aside.
  • Place the molasses and eggs in a large bowl, and stir with a wooden spoon to combine and break up the egg yolks.
  • Add the ½ cup butter, sugar, flour, ginger, cinnamon, and allspice, and stir well until the mixture is smooth, 40 strokes.
  • Stir the baking soda and water mixture into the batter until it is smooth, 1 minute.
  • Pour the batter into the prepared pan, and place the pan in the oven.
  • Bake until the gingerbread rises and the top springs back when lightly pressed with a finger, 35 to 40 minutes.
  • Remove the pan from the oven.
  • Let the gingerbread rest in the pan for 20 minutes before slicing.
  • Serve warm with a pour of cream.
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Course; Cake

Buttercream Frosting

Buttercream Frosting

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Ingredients

Makes: About 1½ Cups; Enough For The Top And Center Of A 2-Layer Cake, Or The Top Of A 13″ × 9″ Cake, Or To Thinly Frost 12 Cupcakes

Instructions

  • Place the butter in a medium-size mixing bowl, and blend with an electric mixer on low speed until smooth, about 1 minute.
  • Add the salt and about 1 cup of the sugar, and blend on low until coarse crumbs form.
  • Add the vanilla and almond extract, if using, along with 1 tablespoon of the cream, blending on low.
  • Add ½ cup of the sugar and another tablespoon of cream, and blend on low until smooth.
  • Add the final ½ cup sugar and the last tablespoon cream.
  • When smooth, increase the mixer speed to medium-high and blend for 30 seconds to lighten the frosting.
  • Frost your favorite cake, or store, covered, in the refrigerator for up to 2 days.
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Course; Basic recipe

Modern Buttercream Frosting

Modern Buttercream Frosting

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Ingredients

Makes: 3½ Cups; Enough To Frost A 2- Or 3-Layer Cake Or 24 Cupcakes

Instructions

  • Place the butter in a medium-size mixing bowl, and beat with an electric mixer on low speed until smooth, 30 seconds.
  • Add 3 cups of the confectioners’ sugar, 2 tablespoons of the milk, and the vanilla, and beat on low until the sugar is incorporated.
  • Add the remaining ¾ cup sugar and the remaining 1 tablespoon milk, and beat until smooth.
  • Increase the mixer speed to medium and beat until the frosting is light and fluffy, 1 minute more.
  • If the frosting is too thick to spread, beat in 1 more tablespoon milk.
  • Frost your cake as desired, or store, covered, in the refrigerator for up to 2 days.

Notes & Wine Advice

FOR A PEPPERMINT BUTTERCREAM,

add ½ cup crushed peppermint candy and ¼ teaspoon peppermint extract. For chocolate buttercream, add up to ⅔ cup unsweetened cocoa powder and increase the milk to ⅓ cup.

FOR ORANGE AND LEMON BUTTERCREAMS,

omit the vanilla and add 1 teaspoon grated fresh lemon or orange zest.
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Course; Basic recipe

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

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Ingredients

MAKES: 2 TO 3 CUPS; ENOUGH TO FROST A 2- OR 3-LAYER CAKE

Instructions

  • Place the chocolate and butter in a medium-size saucepan over low heat.
  • Stir and melt the chocolate and butter, about 2 minutes.
  • Remove the pan from the heat and whisk in the sour cream, vanilla, and salt until well blended and smooth.
  • Whisk in the confectioners’ sugar, a little at a time, until the frosting is smooth and all the sugar has been incorporated.
  • Frost the cake of your choice, and keep the cake refrigerated.
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Course; Basic recipe / Chocolate

Chocolate Pan Frosting

Chocolate Pan Frosting

A simple alternative to the more time-consuming way of making fudge icing with a candy thermometer, this frosting requires just a saucepan, some basic ingredients from your kitchen, and a wooden spoon or spatula to stir the frosting together.
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Ingredients

Makes: 3 Cups; Enough To Frost A 2-Layer Cake (See Note)

Instructions

  • Place the butter in a medium-size saucepan over low heat.
  • When the butter melts, stir in the cocoa and milk.
  • Let the mixture come just to a boil, stirring, and then remove the pan from the heat.
  • Stir in the confectioners’ sugar and vanilla until the frosting is thickened and smooth.
  • Spread the frosting over the cake of your choice.
  • Work quickly, because this frosting goes on best while still warm.

Notes & Wine Advice

NOTE:

For a larger amount of frosting to frost the Wellesley Fudge Cake and other 3-layer cakes, increase the butter to 1½ sticks (12 tablespoons), use ½ cup unsweetened cocoa powder, ½ cup milk, 2 teaspoons vanilla, and 5½ cups confectioners’ sugar, sifted.
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Course; Basic recipe / Chocolate