Innehållsförteckning för Fall Baking 2021 från Victoria

DEAR FRIENDS There is a richness to autumn’s palette that also seems to influence the palate. As the summer landscape turns from green to gold, my cravings shift from the light and refreshing bounty of the garden to the mellow sweetness of the orchard. Spices of choice, including cinnamon, nutmeg, and ginger, evoke the warm hues of foliage I spy in deepening shades of copper, crimson, and russet. Fall Baking brims with the cozy fare that suits my tastes this time of year. The aromas of homemade granola and shortbread—components of Cranachan Trifle, which also includes ribbons of plump raspberries, clouds of decadent whisky cream, and a generous drizzle of honey—fill my kitchen on a crisp, cool morning. Find the recipe for this Scottish indulgence on page 19. For highlighting…

Dutch Oven Bread Makes 1 (12-inch) loaf 3 cups bread flour*1 cup white whole wheat flour*1 tablespoon kosher salt2¼ teaspoons rapid-rise instant yeast1¾ cups plus 2 tablespoons warm water, (105° to 110°) 1. In a large bowl, place bread flour, white whole wheat flour, salt, and yeast; add 1¾ cups plus 2 tablespoons warm water, and mix by hand until mixture is fully incorporated and forms a sticky dough. (Alternatively, place all dry ingredients in the bowl of a stand mixer, add water, and beat with the paddle attachment until a sticky dough forms, about 30 seconds). 2. Cover and let rise in a warm, draft-free place (75°) for 2 hours. Refrigerate for at least 2 hours, preferably overnight, or up to 7 days. 3. Turn out dough onto a…

Vibrantly hued leaves float gently to the ground and crunch beneath my feet as I cross the parkway to my local farmers’ market. The usually empty lot is alive with vendors and potential customers. The scene before me reveals rows of white canopies and colorful umbrellas covering tables piled high with fresh vegetables and fruit. A vintage pickup and a wooden wagon are filled to the brim with the produce of many hours of labor. Merchants bustle about, displaying their wares for the business of the day. Herbs, flowers, and vegetables still holding the scent of moist earth entice my senses; my spirit is aglow with the warmth and excitement of this Saturday adventure. The voices of the vendors echo as they exchange greetings with early-morning shoppers who wander through…

Mini Chocolate Frangipane Tarts with Wine-Poached Plums Makes 6 individual tarts 2 cups all-purpose flour⅔ cup granulated sugar½ cup unsweetened cocoa powder12 tablespoons butter, cut into tablespoon-size pieces1 large egg, lightly beatenChocolate Frangipane Filling (recipe follows)Wine-Poached Plums (recipe follows)Garnish: sweetened whipped cream 1. In the work bowl of a food processor, combine flour, sugar, and cocoa powder; process until combined. Add butter; process until mixture is crumbly. Add egg and process until mixture forms a ball. 2. Press dough into a disk; wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days. 3. Divide dough into 6 portions, and press into bottom and up sides of 6 (3-inch) removeable-bottom fluted tart pans. Lightly cover and refrigerate for at least 2 hours. Divide Chocolate Frangipane…

Roasted Chicken Thighs with Root Vegetables Makes 6 servings ½ cup lemon juice4 cloves garlic, minced4 tablespoons minced fresh rosemary2 teaspoons Dijon mustard2½ teaspoons salt, divided1½ teaspoons ground black pepper, divided¾ cup olive oil6 bone-in skin-on chicken thighs1 pound Brussels sprouts, trimmed and halved4 carrots, peeled and cut crosswise on the bias into 1-inch coins5 golden beets, peeled and cut into wedges5 cloves garlic, sliced crosswise into ⅛-inch coinsGarnish: rosemary sprigs 1. Preheat oven to 375°. 2. In a small bowl, whisk together lemon juice, garlic, rosemary, Dijon, 1 teaspoon salt, and ½ teaspoon pepper. Slowly whisk in olive oil in a steady stream. 3. Pat chicken dry with paper towels, and pour ½ cup lemon dressing onto chicken; rub in evenly on both sides. Arrange chicken on a baking…

CREDITS CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: pages 17, 25, 52, and 57 MARCY BLACK SIMPSON: pages 35, 38, 43, 45, 56, 63, 67, 71, 74, and 81 CONTRIBUTING STYLISTS ANNE-EMORY BANKSTON: page 35 LINDSAY KEITH KESSLER: pages 17, 25, 28, and 52 YUKIE MCLEAN: pages 43 and 85 EMILY ROWLAND: page 85 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING CHANTEL LAMBETH: pages 17–18, 25–26, 43–44, and 57–58 AIMEE BISHOP LINDSEY: pages 27–28 and 61–62 KELLIE KELLEY: cover and pages 16, 31, 39, 53, and 66 ELIZABETH STRINGER: pages 8, 13, 24, 45, 60, 80, 84, and 92 REBECCA TREADWELL: pages 11–12, 21–22, 29–30, 33–34, 37–38, 45, 49–50, 63, 67–68, 71–77, 81–82, and 87–88 TAYLOR FRANKLIN WANN: pages 47–48 LOREN WOOD: pages 35–36, 41–42, 51–52, 55–56, and 85–86 WHERE TO SHOP &…

Trumpet Mushroom Duxelles Crostini Makes approximately 36 2 tablespoons butter8 ounces trumpet mushrooms, finely chopped2 shallots, finely chopped2 cloves garlic, minced2 teaspoons minced fresh thyme¼ cup dry white wine1 (5-ounce) package garlic and herbs cheeseGarlic Crostini (recipe follows)2 cups baby arugula⅓ cup balsamic glaze 1. In a large skillet, melt butter over medium heat. Add mushrooms, shallots, and garlic; cook, stirring occasionally, until mushrooms are browned and liquid is evaporated, about 8 minutes. Stir in thyme and wine; cook, stirring occasionally, until liquid is evaporated, about 10 minutes more. Set aside to let cool slightly. 2. Spread cheese over Garlic Crostini. Top with desired amount of mushroom mixture and arugula. Drizzle with glaze just before serving. Note: Duxelles may be made up to 3 days ahead. Store, covered, in refrigerator. Serve…

Chocolate-Pumpkin Spice Tart Makes 1 approximately 10-inch tart 1¼ cups unsalted butter, softened and divided⅔ cup confectioners’ sugar1¼ teaspoons kosher salt, divided7 large egg yolks, divided3 cups pastry flour⅔ cup firmly packed light brown sugar4 tablespoons cornstarch3 cups whole chocolate milk7 ounces semi-sweet chocolate, finely chopped1 teaspoon vanilla extract1¼ cups granulated sugar⅓ cup water½ cup pasteurized egg whites, room temperature¼ teaspoon pumpkin pie spice 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar and 1 teaspoon salt, and beat until smooth, about 1 minute. Add 2 egg yolks, and beat until combined, about 1 minute. Add flour to butter mixture in two additions, beating just until combined. 2. Turn out dough…

Almond Fruit Traybake 23 Almond Streusel 23 Apple and Irish Cheddar Scones 50 Apple-Ruffle Tartlets 26 Bacon-Rosemary Dip 36 Baked Vegetable Chips with Bacon-Rosemary Dip 36 Bourbon Whipped Cream 90 Caramel-Orange Cake 14 Caramel-Orange Frosting 14 Caramelized Carrot-and-Ginger Muffins 51 Caramelized Onions and Mushrooms 68 Chocolate Frangipane Filling 11 Chocolate-Pumpkin Spice Tart 79 Cloverleaf Rolls 55 Crab and Havarti Twice-Baked Potatoes 37 Cranachan Trifle 19 Crème Chantilly 15 Dutch Oven Bread 47 Earl Grey Glaze 30 Easy Puff Pastry 73 Elderflower–White Chocolate Swiss Roll 91 Fig and Honey Scones 58 Fig Tassies with Orange Crème 27 Five-Spice Aprium Tarte Tatin with Honey-Orange Mascarpone 22 Garlic Crostini 33 Garlic Knots 54 Hazelnut Cake with Whipped Topping and Plums 87 Herb Gremolata 37 Honey Butter 50 Honey-Orange Mascarpone 22 Kale and Spinach…