Delectable Dessert Buffets

For the filling:

To make the pastry, combine the flour, brown sugar and salt in a food processor and pulse to mix. Add the butter and process until the mixture resembles cornmeal. Add about 1 Tbs. ice water and mix until the dough just holds together, adding more ice water if the mixture is too dry.

Turn the dough out onto a lightly floured surface and gather into a ball. Shape the dough into a flat 5-inch disk. Cover tightly with plastic wrap, and refrigerate for at least 1 hour or for up to 2 days.

On a lightly floured work surface, roll out the dough to 1/4-inch thickness to fit a 9 1/2- or 10-inch tart pan with a removable bottom. Trim the pastry even with the pan rim. Cover and place in a freezer for 1 hour. Refrigerate the trimmings.

Preheat an oven to 400°F.

Line the pastry shell with aluminum foil and fill with pie weights. Bake until slightly set, 10 to 15 minutes. Remove the tart shell from the oven and remove the weights and foil. Patch any holes with the reserved pastry trimmings. Reduce the heat to 375°F.

To make the filling, in a saucepan over high heat, combine the granulated sugar and water and bring to a boil, stirring until the sugar dissolves. Boil rapidly until the mixture thickens and begins to turn golden, 10 to 15 minutes. When it is evenly golden, remove from the heat and stir in the nuts and butter and then the cream. Return to low heat and simmer until very thick, 15 to 20 minutes. Stir in the honey, remove from the heat and let cool slightly.

Line a baking sheet with aluminum foil. Pour the filling into the pastry shell and place on the baking sheet to catch any spills. Bake until lightly browned, 25 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

Remove the pan sides and slide the tart off the pan bottom onto a serving plate and cut into wedges to serve. Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).

Individual Orange Butter Cakes:

Serve these cakes with an orange Muscat wine. With the mellow flavor and delicate scent of apricots and a light almond aftertaste, orange Muscats complement many fruit desserts, including these individual cakes made from fresh orange segments. Ritche serves this with crème anglaise and a glass of Muscat

Preheat an oven to 350°F. Lightly butter six 1-cup ramekins or custard cups.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.

Sprinkle 2 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.

In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy. Add the eggs one at a time, beating well after each addition.

In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.

Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.

Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top. Serves 6.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

English Trifle with Pears and Dried Cherries

A fortified wine that originated in Spain, sherry is produced in a variety of styles. Fino and manzanilla are dry, pale and crisp and are served chilled. Amontillado is a lightly sweet, caramel-colored sherry, while oloroso, or cream sherry, is darker in color and sweeter in taste; it is traditionally served at room temperature. Many of the firms in the sherry and port trade are British, so both these spirits are classic ingredients in English dishes, including trifle-sponge cake soaked in sherry and topped with fruit and custard sauce. She would serve this with champagne, sherry, or even Madeira

For the whipped cream:

Put the dried cherries in a small bowl and add boiling water to cover. Let stand for at least 30 minutes to plump the cherries. Drain. Reserve about 2 Tbs. of the cherries for garnish.

Peel the pears, halve lengthwise, core and cut the pears crosswise into thin slices. Put them in a bowl, add the lemon juice and toss to coat. In a small bowl, combine the jam with the warm water and stir. Reserve about 2 Tbs. of the almonds for garnish.
Cut the sponge cake into slices 1/2 inch thick. In a 2 1/2-quart trifle dish or deep glass bowl, make a layer of one-third of the cake slices, cutting and fitting them together as necessary. Sprinkle the cake layer with one-third of the sherry. Dollop one-third of the jam mixture over the cake. Sprinkle the jam with one-third each of the pears, cherries and almonds, in that order. Pour 1 1⁄3 cups of the crème anglaise over the top. Repeat to make 2 more layers.

Cover the bowl with plastic wrap and refrigerate the trifle for at least 2 hours or up to overnight.

About 30 minutes before serving, make the whipped cream: In a deep bowl, using a balloon whisk, beat the cream, confectioners' sugar and vanilla until soft peaks form. Spoon the cream over the top of the trifle. Garnish with the reserved cherries and almonds. Let stand at room temperature for about 30 minutes. To serve, scoop out large spoonfuls, going down to the bottom layer. Serves 10 to 12.

Note: To toast the slivered almonds, in a small, dry fry pan over medium-low heat, stir the almonds frequently until they are fragrant and begin to turn golden brown, 2 to 3 minutes. Immediately transfer to a bowl and let cool.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

Bourbon Truffles

The rich flavor of bourbon is a perfect partner to chocolate. Offer these delectable truffles with an assortment of cordials. Ritche said champagne always goes well with chocolate.

For the filling:

For the coating:

To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.

Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.

To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Re-roll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 18 truffles.

Adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998).

Crème Anglaise

French in origin, crème anglaise is a vanilla-flavored custard sauce that is served over cake, fruit or other desserts. It can also be used to create an English trifle (see related recipe at right).

Rinse the inside of a non-aluminum saucepan with water and shake out the excess water. Pour in the milk, place over medium-low heat and cook until small bubbles form around the edges of the pan, about 5 minutes.

In a small bowl, combine the eggs, egg yolk and sugar and whisk just until blended. Gradually whisk in half of the hot milk, then pour the egg mixture into the pan. Set over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow it to boil.

Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or for up to 2 days. Makes about 2 cups.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).