1/2 inch. It should be cooked enough so that meringue can hold its shape for unmolding; its rise indicates this. Let cool for 30 minutes, then refrigerate for at least an hour so that it will settle. Set cover or plate askew over mold and drain accumulated caramel liquid into a small bowl. Unmold dessert onto serving plate. Sprinkle top with remaining almonds, and pour the caramel around. Pass optional custard sauce separately.
“This is obviously my fave holiday recipe! Martha Stewart’s version is the most delish, but I sex it up by doubling the vodka, and that’s a good thing!” —Joanna Coles, editor-in-chief, Cosmopolitan 1.5 oz. cranberry and orange vodka (sex it up by doubling it!) 1/2 oz. cranberry juice 1/2 oz. freshly squeezed lime juice 1/2 oz. orange flavored liqueur (Cointreau works best) Ice cubes Orange peel, for garnish Cranberries, for garnish In a cocktail shaker, combine vodka, cranberry juice, lime juice, orange liqueur, and ice; shake until well combined. Strain into a chilled martini glass. Twist orange peel over cocktail and add to glass. Garnish with skewered cranberries; serve immediately.
Sweet Potatoes with Toasted Marshmallows
“I grew up eating this dish for Thanksgiving. I love anything with marshmallows: they’re white fluffy perfection!” —Lisa Perry, designer 1 kilo sweet potatoes, boiled and pureed 3 eggs 3/4 cup golden sugar 1/2 cup of butter 1/2 teaspoon of salt 1 teaspoon vanilla 1/2 cup chopped nuts 2 cups marshmallows Powdered sugar Cinnamon powder Boil sweet potatoes until done. Remove peeling from hot potatoes and mash well, removing all strings. Add all ingredients except marshmallows and cinnamon sugar; mix well. Spray or grease lightly a Pyrex or corning dish. Alternate layers of potatoes, and marshmallows until dish is filled. Sprinkle cinnamon sugar for added flavor. Bake at 350°F until dish is hot. Remove from oven and put marshmallows on top. Place again in oven to brown lightly.
Perfect 10 Kookies
“Heaven! They melt in your mouth.” —Karlie Kloss, model 9/10 cups almond flour 2/5 cups gluten free whole oats 1/5 teaspoons baking soda 2/5 teaspoons baking powder 2/5 teaspoons kosher salt 1/10 teaspoon xanthan gum
1 oz. slivered almonds, lightly toasted 4 1/3 oz. mini dark chocolate chips 2 4/5 oz. olive oil 3 1/5 oz. agave Heat oven to 300°F. In a stand mixer, with the paddle attachment, mix the dry ingredients together. Add the liquid ingredients; paddle until well combined. Scoop cookies firmly with an ice cream scoop onto a parchment paper-lined sheetpan. Flatten each mound of cookie dough with your palms. Bake cookies at 300°F for eight minutes, or until golden brown.
Oysters with Champagne Sauce “It is truly a holiday dish!” —Catherine Malandrino, designer 4 1/4 oz. champagne 1 French shallot, finely chopped 4 1/4 oz. thickened cream Freshly ground white pepper Rock salt 1 dozen natural oysters (ie. Sydney rock oysters) on the half shell Chopped fresh chives to serve
Place champagne and shallots in a saucepan over medium heat; bring to boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add cream and season with white pepper. Simmer for 3-4 minutes; sauce should be thick and creamy. Preheat grill on high. Scatter rock salt over the base of two heatproof serving dishes. Arrange oysters on the rock salt; pour cream mixture on them evenly. Cook under grill for about 2 minutes, or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
Lela Rose Lisa Perry Veronica Miele Beard Veronica Swanson Beard
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