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Home , Apple cider, Custard tart, Pecan pie

THE COCKTAIL PARTY

THE GIFTS

THE DINNER THE HOLIDAY SURVIVAL GUIDE

The holidays are upon us! It’s a time that brings joy and togetherness—but can also lead to unwelcome stress as you navigate through the season with an ever-expanding to-do list. This year, let The Culinary Institute of America help you “survive” the holidays with easy tips for entertaining and some of our favorite recipes.

ciafoodies.com 1-800-888-7850 THE COCKTAIL PARTY

No matter what the occasion, you’ll want If you are more comfortable offering to have a few beverage options for your just wine and beer, no one will complain. guests. Family gatherings almost always However, it can be fun to offer a house demand great, freshly brewed coffee and that reflects the theme or type of party tea, and some lemonade for the kids. Beer, and celebrates the time of year. If you are wine, and cocktails work for elegant dinner planning a cocktail party, you’ll want to have parties and, depending upon the type of the basics for traditional cocktails. Knowing celebration, you may want to include some your crowd and what your guests like to Champagne or Champagne cocktails. drink is helpful—some groups prefer gin over Brunch almost requires Mimosas and Bloody vodka; others like dark rum instead of light. Marys, and punches and nogs are perfect for your holiday open houses and receptions.

STOCKING YOUR BAR CHECKLIST

Spirits, Mixers Equipment

The Basic Soda water Boston shaker

Unflavored vodka Tonic water Hawthorne strainer

Gin Ginger ale Long-handled

Blanco or Assorted bitters spoon reposado tequila Flavored Muddler White rum Superfine Small knife Bourbon Cutting board Glassware Blended Scotch Hand-held Rocks glasses More Spirits citrus juicer Highball glasses Aged grape-based Mini measuring cup brandy Cocktail glasses

Orange liqueur such as triple sec

Vermouth white and/or red

ciafoodies.com The Culinary Institute of America 1-800-888-7850 Serves 8 Add a shot of brandy, bourbon, or rum to each portion of eggnog before serving it to the adults, if you wish.

2 cups whole milk 2 large eggs

1 2 cups heavy cream ⁄2 teaspoon vanilla extract

3 1 ⁄4 cup granulated sugar ⁄8 teaspoon kosher salt Ground or freshly grated , as needed

1. In a heavy saucepan, combine the milk, 1 cup of the heavy cream, 1 and ⁄2 cup of the sugar and bring the mixture to a simmer. 2. Meanwhile, in a medium bowl, blend the eggs with the remaining 1 ⁄4 cup sugar, the vanilla, and salt. Gradually add about half of the hot cream mixture to the eggs to temper them, then return the egg mixture to the saucepan. 3. Simmer over very low heat until the mixture is heated to 165°F. Continue to simmer, stirring constantly, for 3 minutes more. 4. Strain the eggnog through a wire-mesh sieve into a large bowl and cool rapidly in an ice bath. Transfer to a pitcher or jar, cover well, and chill for at least 2 hours and up to 24 hours before serving. 5. To serve, whip the remaining cup of heavy cream and fold it into the eggnog. Pour into teacups and garnish with a dusting of ground cinnamon or nutmeg.

MULLED MANHATTAN Serves 8 Serves 1 You may be able to find 2 ounces bourbon or whiskey pear cider to use instead of 1 ounce sweet vermouth the more widely available cider. If possible, buy Dash of Angostura bitters cider that has not been 1 brandied cherry pasteurized for the freshest, fullest apple or pear flavor. 1. Combine the bourbon or whiskey, vermouth, and 2 quarts unfiltered apple bitters in a mixing glass or pear cider with ice and stir with a bar 1 cinnamon stick spoon until cold. 3 or 4 whole 2. Strain into a chilled cocktail glass and garnish with cherries. The drink can also 3 or 4 allspice berries be served on the rocks. Freshly grated of 1 orange 8 thin orange slices

1. In a medium saucepan, combine the cider, cinnamon stick, cloves, allspice, and zest. Simmer until the flavor of the and orange zest are infused into the cider, about 20 minutes. 2. Strain the cider and pour into heated mugs. Garnish each portion with an orange slice.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 HERBED MARINATED OLIVES When you choose hors d’oeuvre Makes 1 pound selections for a menu, you should keep (about 3 cups) a few points in mind. If these foods are 1 pound mixed meant to stand in for a full meal, you’ll brine-packed olives need a good variety of options, and 2 tablespoons dried oregano will most likely want to include some 1 tablespoon each dried protein-rich foods. If there is a meal to rose-mary, thyme, and marjoram follow, the number of different offerings 1 teaspoon red pepper flakes can be kept to a minimum. If you are Finely grated zest from 2 lemons simply having a cocktail before a full or oranges

1 dinner, you may just want to set out a ⁄2 cup extra virgin olive oil, or as needed

few types of nuts or a bowl of olives so 1. Spread out the olives on paper towels and blot dry your guests can enjoy the entire meal. to remove most of the brine. 2. Put the olives, herbs, pepper flakes, and zest in a medium bowl. Sprinkle with the olive oil to moisten the mixture; toss to mix well. Add more oil, if needed, to just cover the olives. 3. Marinate the olives in a covered container in the refrigerator for at least 24 hours before serving. They will last up to 2 weeks in the fridge. Serve at room temperature on their own or as part of an antipasti or hors d’oeuvre platter.

CHORIZO-STUFFED MUSHROOMS

1 Makes 12 servings ⁄2 cup minced Serrano ham

1 24 large white button or cremini ⁄2 cup chopped dry-cured chorizo mushrooms, wiped clean with a sausage

damp towel or brush 1 ⁄4 cup chopped fresh parsley, thyme, 6 tablespoons plus 1 teaspoon extra marjoram, or a combination

virgin olive oil, divided 1 ⁄2 cup toasted breadcrumbs 3 6 tablespoons ( ⁄4 stick) , plus 1 ⁄8 teaspoon freshly ground black extra melted butter for basting as pepper, or as needed needed 2 tablespoons grated Manchego or 3 ⁄4 cup finely chopped onions Parmesan (optional) 2 tablespoons minced garlic

1. Remove the stems from the mushrooms and chop browned. Stir in the herbs and breadcrumbs. Season to 1 them finely. Reserve the caps and 1 to 1 ⁄3 cups of taste with pepper. Remember that the ham will give off the chopped stems separately. more salt as it heats. 2. Heat 6 tablespoons of the olive oil in a large sauté pan 4. Preheat the oven to 400°F. With remaining 1 teaspoon over medium-high heat and brown the mushroom caps, olive oil, coat interior of a 13 x 9 x 2-inch baking dish. about 8 minutes, turning halfway through. Set aside. Spoon a scant tablespoon of the mixture into each of the mushroom caps. Place in the baking dish 3. Melt the butter in a small sauté pan over medium heat and bake in the oven for 15 minutes, or until golden and cook the onions until soft, about 5 minutes. Add brown, basting with a little melted butter, if desired. the garlic and the mushroom stems and cook until the Sprinkle each cap with 1 stems have wilted, about 3 minutes. Add the ham and ⁄4 teaspoon of grated cheese, chorizo and cook for 2 to 3 minutes, or until lightly if using. Serve hot or warm. ciafoodies.com The Culinary Institute of America 1-800-888-7850 THE GIFTS

Your holiday gift list seems to get longer very good, with pure and natural flavors. every year. Between teachers, coworkers, If you want a flavor that can be found in and party hosts, there are plenty of people the kitchen, learn how to infuse your own. to celebrate, and what better way to show Invest in a large bottle of everyday vodka, you care than with a gift that’s homemade? gin, or bourbon (anything, really!) and some Holiday cookie plates, homemade jellies or pint-sized Mason jars. Flavor the spirits with preserves, rich chocolate truffles, and even fruit, spices, herbs, vanilla, or whatever you infused spirits are treats that your loved have a taste for. Let sit for several days, ones and friends can enjoy into the new strain, and mix away. Almost everything in year, thinking of you with each bite or sip. the bar can be flavored and/or sweetened to your taste as you learn to experiment. Flavored Spirits There are a million flavored vodkas and Tie the jars with a bow for an easy and other spirits (or so it seems); some of them personalized holiday gift!

Dark Chocolate Truffles Chocolate Cherry Chunk Cookies

Concord Grape Jelly

Amaretti Cookies

ciafoodies.com The Culinary Institute of America 1-800-888-7850 AMARETTI COOKIES Makes about 3 dozen cookies

1 1 2 ⁄2 cups sliced blanched ⁄4 teaspoon salt

1 1 ⁄3 cup plus 1 tablespoon ⁄3 cup + 1 tablespoon

confectioners’ sugar 3 ⁄4 teaspoon 1 1 ⁄3 cups granulated sugar extract

1 1 tablespoon grated lemon zest ⁄2 cup egg whites Coarsely chopped blanched almonds and confectioners’ sugar, as needed, for garnish

1. Line two baking sheets with parchment paper. 6. Bake until evenly golden brown, 12 to 15 minutes. 2. In a food processor fitted with the steel blade, process Rotate and switch the baking sheets as necessary the sliced almonds, , lemon zest, salt, and extract for even baking. until they form a coarse paste, 1 to 2 minutes. 7. Allow the cookies to cool for a minute on the baking 3. Slowly add the egg whites and continue to process until sheets and then transfer, using a spatula, to a cooling the mixture forms a smooth paste. (It should be rack and allow to cool completely. Store the cookies scoopable, not spreadable.) in an airtight container. 4. Scoop the dough onto the prepared baking sheets with Variations a #100 scoop (small ice cream scoop) about 1 1 ⁄ inches 2 Cinnamon Amaretti: Replace the lemon zest with 1 apart. Top with a sprinkling of chopped almonds. teaspoon ground cinnamon. Chocolate Chip Amaretti: Fold Let the cookies dry at room temperature for 1 hour 1 ⁄2 cup mini chocolate chips into the finished batter. Orange (this gives the cookies their crisp crust). Amaretti: Replace the lemon zest with 1 tablespoon grated 1 5. When you are ready to bake, preheat the oven to 400°F. orange zest. Candied Ginger Amaretti: Fold ⁄4 cup finely Dust the cookies with confectioners’ sugar. diced candied ginger into the finished batter.

DARK CHOCOLATE TRUFFLES Makes 60 truffles 1 cup heavy cream 2 tablespoons light corn 1 tablespoon butter, unsalted, soft

1 2 ⁄3 cups dark chocolate, chopped into ½-inch pieces Cocoa powder, for dusting (as needed)

1. Line a 9- x 13-inch baking pan with parchment paper. 6. Using a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature. When all 2. Combine the cream and in a 2-quart of the ganache has been scooped, roll each portion by saucepan and bring to a boil. Remove from the heat. Add hand into a ball and drop into the cocoa. Roll each truffle the butter and chopped chocolate to the cream and stir in cocoa to coat. Chill until firm. until smooth and homogeneous to form the ganache. 7. Transfer the truffles to airtight storage containers and 3. Pour the finished ganache into the baking pan to make separate the layers with parchment or waxed paper. a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm. Keys to truffle-making success: 4. Put the ganache in a mixer bowl and mix on medium • To guarantee the most flavorful truffles, speed, using a paddle attachment, for 30 seconds. Or, use top-quality chocolate. stir vigorouslyin a mixing bowl by hand, using a spatula. • Make sure the ganache has enough time to firm in the 5. Allow the ganache to rest at room temperature for refrigerator. An hour is a good guideline, but it is okay 5 minutes. Meanwhile, line a sheet pan with parchment to leave it in longer, even overnight if desired. paper, sift the cocoa into a bowl, and set aside for • Resting the ganache after mixing allows it to harden later use. slightly, which makes scooping much easier.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 CHOCOLATE CHERRY CHUNK COOKIES Makes about 2 dozen cookies 1 ⁄2 pound (2 sticks) unsalted butter, soft 2 ⁄3 cup granulated sugar 1 ⁄2 cup packed light 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 1 2 ⁄2 cups all-purpose flour 2 teaspoons baking soda 1 1 ⁄4 cups dried cherries 3 cups semisweet chocolate chunks or very coarsely chopped semisweet chocolate

1. Preheat the oven to 350°F. 5. Using a rubber spatula, fold in the cherries and 1 Line a baking sheet with parchment paper. chocolate. Scoop about ⁄4 cup of the dough onto the 1 2. In the bowl of a stand mixer fitted with a paddle prepared baking sheets about 1 ⁄2 inches apart. attachment, gently blend the butter, sugars, salt, and 6. Bake until golden around the edges but still light in the vanilla on low speed until combined, about 2 minutes. center, 15 to 18 minutes. Rotate and switch the baking 3. Gradually add the eggs, scraping down the bowl sheets as necessary for even baking. after each addition. 7. Allow the cookies to cool for a minute on the baking 4. In a medium bowl, combine the flour and baking soda, sheet, then transfer, using a spatula, to a cooling rack and whisk to combine. Add to the egg-butter mixture and allow to cool completely. Store the cookies in an and mix on low speed just until combined. airtight container.

CONCORD GRAPE JELLY Makes 4 pints 4 pounds Concord grapes

1 ⁄2 cup water 7 cups sugar

1 ⁄4 cup (1 packet) liquid

1. In a large pot, crush the grapes with the back of a minutes more. Test the jelly for the proper texture (place wooden spoon. Add the water and bring the mixture a small plate in the freezer; spoon about 1 teaspoon of to a boil over medium high heat. jelly on the plate, and if it runs slowly down the plate when tilted, it is ready). 2. Reduce heat to medium low and simmer, stirring occasionally, until the fruit breaks down, about 10 to 15 5. Pour jelly into prepared jars for canning (see note) minutes. Skim away any foam that rises to the surface or a covered container. as the fruit cooks. Chef’s Note: 3. Strain the mixture through a fine mesh sieve, pressing This jelly can be processed in a hot water bath, if desired. Because to release as much as possible, reserving the juice proper technique is so important to successful and safe canning (this should yield about 8 cups), and discarding the and preserving, make sure to consult instructions in the CIA’s book grape seeds and skins. Return the juice to the pot, Preserving (available at your local bookstore or online at shop. and stir in the sugar. Bring the mixture to a boil over ciaprochef.com) or consult the USDA’s Complete Guide to Home medium high heat. Canning. Processed, this jelly will keep for up to 1 year. Once jars 4. Stir in the pectin and continue to simmer, stirring have been opened, keep them in the refrigerator, where they will frequently, until the mixture thickens, about 2 to 3 last for up to 2 months.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 THE DINNER

Brining (Wet Curing) Curing your holiday The be completely submerged turkey in a salt-and-water solution is known in the brine and refrigerated. Since your as brining or wet curing. It provides depth refrigerator is likely to be stuffed full of of flavor, tenderness, and a moister final and , product. The base of a brine is salt and try placing the container into an ice chest water, and sometimes sugar. Frequently, and surrounding it with ice. Tall 5-gallon other seasonings are included in a brine as water coolers, like you see at construction well. Soaking in this basic solution works sites or ball games, also work well. If it’s cool just fine, but often other ingredients such where you are, you may be able to store it as fruit , herbs, spices, or garlic are outside if the temperature is right. It should also added for flavor. You can tailor the be held between 25° and 40°F. The average flavor added by a brine according to the turkey should brine for about 24 hours. ingredients and seasonings you use.

BASIC BRINE

Makes about 2 gallons

2 gallons water 1 ½ cups kosher salt 1 cup , sugar, or brown sugar 6 dry bay leaves 15 cloves garlic, peeled and lightly crushed 2 tablespoons black peppercorns, cracked 6 sprigs rosemary 12 sprigs thyme 1 bunch parsley 3 lemons, thinly sliced

1. Bring the water to a boil in a large pot over high heat.

2. Add the salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley, and lemons. Stir until the salt is dissolved and remove from the heat. Cool completely before use.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 ROAST TURKEY WITH CHESTNUT DRESSING AND PAN Makes 10 servings 2 tablespoons chopped parsley 1 turkey (about 15 pounds) 1 teaspoon chopped sage 1 apple, quartered 2¼ cups shelled, peeled, and roasted chestnuts, chopped (about 8 1 bay leaf ounces) 1 large sprig thyme 1 teaspoon salt ½ bunch flat-leaf parsley ½ teaspoons 1 to 2 tablespoons fresh lemon juice freshly ground black pepper Salt, as needed Pan Gravy Freshly ground black pepper, ¾ cup small-dice yellow onion as needed ½ cup small-dice carrot Chestnut Dressing ½ cup small-dice celery ½ cup (8 tablespoons/1 stick) butter 5 cups chicken broth

¾ cup minced yellow onion 1 Cornstarch slurry— ⁄3 cup cornstarch 1 1½ pounds day-old bread, cubed combined with ⁄3 cup cold water 1 cup chicken stock, warm Salt, as needed 1 egg Freshly ground black pepper, as needed

1. Preheat the oven to 450° F. 6. Remove the turkey and the rack from the roasting pan, cover the bird with aluminum foil, and allow it to rest 2. Stuff the turkey with the apple, bay leaf, thyme, and for 45 minutes. parsley. Rub the lemon juice over the entire surface of the bird and season with salt and pepper. 7. Pan Gravy: (make while the turkey rests) • Combine the pan drippings with the onion, carrot, 3. Place the turkey, breast side up, in a roasting pan and celery in a saucepan. fitted with a roasting rack. Transfer to the oven and immediately reduce the oven temperature to 350°F. • Add ½ cup of the broth to the roasting pan and stir Roast for 3 hours, basting occasionally with the to deglaze the pan, scraping up any browned bits drippings that accumulate in the bottom of the pan. from the bottom of the pan. Add to the saucepan along with the remaining 4½ cups broth. 4. Remove the turkey from the oven. Transfer the turkey, • Simmer over medium heat until flavorful and slightly on the roasting rack, to a baking sheet. Degrease the reduced, skimming away any fat that rises to the pan drippings by skimming away any excess fat from surface, 20 to 25 minutes. Gradually add the slurry the surface with a paper towel. Return the turkey to the to the simmering broth, whisking constantly, until rack and any juices that have accumulated on the baking the gravy has a sauce-like consistency. Simmer for sheet to the roasting pan. Continue to roast until an 2 minutes more and then strain through a fine-mesh instant-read thermometer inserted in the thickest part sieve. Season with salt and pepper, as needed. of the thigh registers 180°F, 30 to 60 minutes more. 8. Remove and discard the apple, bay leaf, thyme, and 5. Chestnut Dressing: parsley from inside the turkey. Carve the turkey and • Melt the butter in a sauté pan over medium heat. serve with the pan gravy and dressing. Add the onion and cook until tender, about 3 minutes. • Combine the bread cubes, stock, and egg and add to the pan with the onion. Add the parsley, sage, chestnuts, salt, and pepper; mix well. • Transfer the dressing to a buttered baking dish and cover with parchment paper. Bake until browned and heated through, about 45 minutes. Reserve in a warm place until ready to serve.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 CARVING A TURKEY To carve a turkey, have a large cutting board, a sharp slicing knife, and a platter ready on which to place all of the carved bits ready for serving. Then:

Remove the Pull the Make a cut down Use a sharp Shingling wing by cutting thighbone up the keel bone, knife to slice the slices, or through the joint. and away which runs the breast and overlapping from the meat. lengthwise down transfer to the them on the Use the knife the center of the platter with the platter, will help as shown to turkey, to separate wings and legs. prevent the meat separate the each breast. from drying out. leg joint.

BRAISED BELGIAN ENDIVE WITH CARAMELIZED VEGETABLES Makes 4 servings 1 thyme sprig 1 tablespoon olive oil 1 cup chicken broth, warmed 4 Belgian endives, Salt, to taste cut in half lengthwise Freshly ground black pepper, 2 ounces pancetta or smoked bacon, to taste cut into small dice 2 tablespoons unsalted butter, 2 shallots, finely chopped at room temperature 1 carrot, cut into small dice 1 tablespoon finely chopped chives 1 celery stalk, peeled and cut into small dice 1 tablespoon finely chopped parsley 1 bay leaf

1. Lightly heat the olive oil in a large sauté pan. 4. Add the broth and bring to a simmer. Season with Add the endive and brown on both sides, about salt and pepper. Cover the pan with a lid or a piece 5 minutes. Transfer to a plate. of parchment paper and simmer until the liquid has evaporated and the endive is tender, about 4 minutes. 2. Render the pancetta or bacon in the same sauté pan over medium heat until crispy, about 10 minutes. 5. Remove the bay leaf and thyme sprig and transfer Transfer the pancetta to the plate with the endive. the endive to a serving platter. Swirl the butter and herbs into the pan and then pour over the endive. 3. Sauté the shallots in the same pan in the remaining fat Serve warm. until aromatic, about 2 minutes. Add the carrot and cook until lightly browned, about 4 minutes, then add the celery. Return the endive to the pan and add the bay leaf and thyme. ciafoodies.com The Culinary Institute of America 1-800-888-7850 FOCACCIA 1. Combine the water and yeast in the 5. Turn the dough out onto a well-floured bowl of a stand mixer fitted with the work surface and, using your palms, Makes 1 loaf dough hook. Stir until yeast is dissolved. gently stretch it into a rectangle that Sponge Stir in the 1 cup of flour and mix by hand is an even 1 inch thick and nearly the

1 until very smooth. Cover and let rise in same dimensions as your baking sheet. 1 ⁄2 cups room-temperature water (68° to 76°F) a warm place until the sponge is thick, Avoid tearing or puncturing it with foamy, and nearly doubled in size, your fingertips. Transfer to the baking 1 2 ⁄4 teaspoons active dry yeast about 3 hours. sheet, cover, and let rise until the dough 1 cup bread flour springs back slowly to the touch but 2. To make the final dough, add the does not collapse, about 40 minutes. 1 1 2 ⁄4 additional cups bread flour 2 ⁄4 cups bread flour, olive oil, and table plus extra for dusting salt. Mix and knead with the dough 6. Use your fingertips to gently dimple hook on medium speed until smooth the surface of the focaccia and drizzle 4 teaspoons extra virgin olive and elastic, about 10 minutes. with additional olive oil. Scatter with oil, plus extra as needed the coarse salt or other toppings if 2 teaspoons table salt 3. Transfer the dough to a lightly oiled desired. Bake until the focaccia has a bowl, turning to coat. Cover with plastic Coarse salt or salt flakes golden-brown crust and sounds hollow wrap or a damp towel, and let rise in a when tapped on the bottom, 25 to 30 warm place until nearly doubled in size, minutes. Let cool completely on about 40 minutes. wire racks.

4. Fold the dough over on itself by lifting the edges up and over the center. Cover and allow to rest for another 15 minutes. Preheat the oven to 400° F. Coat a baking sheet liberally with olive oil.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 THE PIE

What makes the perfect pie…the crust or Here at the CIA, we make more than 2,000 the filling? When it comes to judging the pounds of pie dough every year in the ideal slice, the deciding vote often hinges on Bakery Café at our Hyde Park, NY the crust. Is it light, flaky, and buttery? Does campus—so you could say that we know our it hold up well to the filling? It’s no wonder dough! Just follow our steps below and you novice pie makers often crumble under the too can build the perfect pie. pressure of producing a noteworthy crust.

CUT THE FAT INTO THE FLOUR ADD COLD WATER ROLL THE DOUGH If you’ve made biscuits, scones, After the fat is added to the Before rolling the dough, place or quick breads, you know dry ingredients, the next step is it in the refrigerator for at least the method for combining adding water. Like the fat, the one hour to rest. This allows ingredients can significantly water should be ice cold. Before the dough enough time for the affect the end result. Over- you start making the dough, fill fat to firm up slightly and the mixing frequently leads to a a glass with ice and water. Add gluten to relax. Chilled dough tough product. Pie dough is no the ice water gradually to the is also easier to roll out and is different—the less you handle dough, about one tablespoon less likely to stick when rolling. it, the better the result. Recipes or so at a time, and stop when To keep the dough extra cool for pie dough use the “rubbing” the dough is just moist enough and easy to handle, you can mixing method to combine the to hold together when a handful use marble boards and fat into the dry ingredients. is squeezed. Instead of stirring rolling pins. Be sure to dust the Whether you use a food the dough, use a table fork to work surface, rolling pin, and processor, a pastry blender, or push and smear the dough, top of the dough very lightly two table knives, the goal is rubbing it against the side of with flour before rolling the to cut the chilled fats—butter the bowl, to keep it tender. dough. Roll in all directions or shortening—into small bits with even, steady pressure to and disperse them throughout make a large circle. Periodically the flour, rather than blending give the dough a quarter turn the fat and flour into a smooth to keep it even and to prevent mixture. sticking.

CONTINUED

ciafoodies.com The Culinary Institute of America 1-800-888-7850 TRANSFER THE DOUGH FIT THE DOUGH INTO THE PAN FINISH THE PIES TO THE PAN Gently lift the edges of the Pinching or pressing a When moving rolled-out dough dough just enough to ease it decorative border into the rim to a pie pan, avoid stretching or into the corners of the pan. of a single-crust pie keeps the tearing it. One way to do this Adjust the position of the dough from slipping down into is to fold the dough loosely in dough if you need to so that the pan as it bakes. A classic half. Lift the folded dough with the overhang extends evenly way to “flute” the pie is to press both hands, position it over around the rim. Use the pads the dough between the index one side of the pan, and then of your fingertips or a small ball finger and thumb of one hand carefully unfold the dough. An of scrap dough to gently push on the inside rim and the index alternative method is to roll the dough into position. For a finger of the other hand on the the dough loosely around the single-crust pie, trim away any outer edge to make a scalloped rolling pin. Position the loose excess dough, leaving a one- edge. When making a double edge of the dough at the edge inch overhang around the pie, crust pie, it’s important to seal of the pan and unroll the dough and tuck the overhang back the edge to keep the top and directly into the pan. under the crust. Place the lined bottom crusts from separating pan in the refrigerator for at as the pie bakes. Simply brush least 20 minutes for one more the edge of the bottom crust rest before baking or topping with water, milk, or egg wash with filling. Whenever you work before setting the top crust in with pie dough, always give place. Trim the excess dough the gluten time to relax before from the top and bottom layers moving to the next step. and seal the crusts together by pressing the dough with the tines of a fork or flute the edges together using your fingertips. The final step for a double-crust pie is to brush the dough with egg wash for a deep golden color and shine. You can also sprinkle a washed crust with sugar before baking. The sugar will caramelize as the pies bakes, making the crust shiny and crunchy. Remember to always check the dough’s temperature before you put it into the oven. If it doesn’t feel cool to the touch, refrigerate the pie 10 to 15 minutes.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 BOILED Makes one 11-inch tart Serve this elegant New England specialty with vanilla ice cream to offset the brightness of the . Pears can be easily substituted for the apple. Vanilla Tart Dough 1 ⁄2 cup (1 stick) unsalted butter, softened 1 ⁄2 cup confectioners’ sugar, sifted 1 large egg 1 teaspoon vanilla extract 1 1 ⁄2 cups all-purpose flour 1 tablespoon cornstarch 1 ⁄2 teaspoon kosher salt Filling 1 2 ⁄2 cups apple cider 2 tablespoons unsalted butter 3 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 ⁄4 teaspoon kosher salt 1 apple, peeled and grated

1. For the Vanilla Tart Dough: In the bowl of a stand mixer 7. Remove the saucepan from the heat and pour the fitted with the paddle attachment, combine the stick cider through a fine-mesh strainer into a medium of butter and confectioners’ sugar. With the mixer on stainless-steel bowl. Add the 2 tablespoons butter and low speed, cream together the butter and sugar until 1 tablespoon of the brown sugar, stirring until the butter well-combined, 4 to 5 minutes. Raise the mixer speed to has melted and the sugar has dissolved. Let the cider medium and mix, scraping down the sides of the bowl as mixture cool for 15 to 20 minutes. necessary, until the mixture is well-combined and light in color, about 5 minutes. 8. Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with 2. In a small bowl, whisk together 1 egg and 1 teaspoon weights. Partially blind bake the crust until it is a matte, vanilla. With the mixer on medium speed, gradually add pale golden color, 15 to 20 minutes. Remove the weights the egg mixture to the butter mixture and mix, scraping and parchment. down the sides of the bowl as necessary, until the mixture is smooth and well-blended, 3 to 4 minutes. 9. While the crust is partially baking, in a medium bowl, 1 combine the 2 eggs, 1 teaspoon vanilla, and ⁄4 teaspoon 1 3. Turn off the mixer and add the flour, cornstarch, and ⁄2 salt and stir with a whisk. Pour the warm cider mixture teaspoon salt all at once. Pulse the mixer until the dry into the egg mixture in a steady stream, whisking ingredients are moistened and then mix on low speed for continuously to combine. 1 minute, or until just combined. Do not overmix. 10. Pour the filling into the warm tart crust. Sprinkle the 4. Turn the dough out onto a lightly floured work surface. grated apple evenly over the filling. Bake until just set, Shape the dough into a 5- to 6-inch disc and wrap it 10 to 15 minutes. tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight, until firm. 11. Open the oven, pull out the rack, and sprinkle the remaining 2 tablespoons brown sugar over the apple. 5. Preheat the oven to 350°F and set the rack Continue baking until the filling is slightly set and the in the lowest position. center is just slightly wobbly and lightly browned, 10 to 15 minutes more. Remove the tart from the oven and 6. In a medium heavy-bottomed saucepan, bring the cider place it on a cooling rack. Let the tart cool for 1 hour. to a rapid boil over medium heat. Continue boiling until the cider has reduced to 1 cup, 40 to 45 minutes. Use 12. Serve slightly warm or at room temperature. a heatproof glass volume measuring cup to check the progress of the cider, as needed.

ciafoodies.com The Culinary Institute of America 1-800-888-7850 PIE DOUGH PIE Makes two Makes one single-crusted 9-inch 9-inch pie pie doughs 1 single crust pie dough 1 2⁄2 cups 1 1 ⁄2 cups toasted pecan halves all-purpose flour 1 ⁄2 cup tightly packed 2 teaspoons light brown sugar kosher salt 2 tablespoons all-purpose flour 1 cup (1 stick) cold 3 unsalted butter, ⁄4 cup light corn syrup cubed 3 large eggs, lightly beaten

1 ⁄2 cup cold water 4 tablespoons (½ stick) unsalted butter, melted and cooled 2 teaspoons vanilla extract

1. Combine flour and salt, put into a food 1 ⁄4 teaspoon salt processor, and pulse for 30 seconds. 2. Add half of the cold butter. Pulse for 1. Preheat the oven to 400°F. Roll out the pie dough 3 to 5 seconds, or until the butter is and use it to line a 9-inch pie pan. Partially blind bake the size of peas. the crust. Let cool to room temperature in the pan on a 3. Add the second half of the butter rack before filling. Keep the oven temperature at 400° F. and pulse for 3 seconds. 2. Spread the nuts in an even layer over the bottom of 4. Pour in the water, 3 tablespoons at the partially baked pie shell. Stir the brown sugar and a time, until the dough begins to form. flour together in a mixing bowl until well-blended. Add 5. Wrap and chill the dough for the corn syrup, eggs, butter, vanilla extract, and salt and at least one hour. blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible. 3. Place the pie on a baking sheet and bake until the center is softly set, 30 to 35 minutes. Let the pie rest for at least 20 minutes before slicing. Serve warm or at room temperature.

HAPPY HOLIDAYS!