DAY Recipe

DIRECTIONS

Make cake: Preheat oven to 350°F.

Line bottom of a buttered 9- by2-inch round cake pan with a roundof wax paper, then butter paper.

Sift together flour, baking powder and soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs1 at a time, beating well after each addition, then, with mixer at low speed, beat in all of buttermilkuntil just combined. Add flourmixture in 3 batches, mixing aftereach addition until just combined.

Spoon batter into cake pan, smoothing top, and bake in middleof oven until golden and a tester comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes,then run a thin sharp knife around edge of cake to loosen. Invert onto rack, then slide cake onto a cake plate.

Make topping: Bring wine, 3 tablespoons sugar,and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.

Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).

Stir together reserved syrup, preserves, and remaining tablespoon sugar in small saucepan andsimmer, stirring occasionally, until thickened slightly, about 1 minute(it should be the consistency ofa thick syrup). Put blackberries ina large bowl, then pour preserves mixture over berries. Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.

Serve warm or at room temperature.

Cooks’ note:
• Cake can be made (without syrupand topping) 1 day ahead, cooled completely, then kept at room temperature, wrapped in plastic wrap.

DIRECTIONS

Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.

Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.

Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter underskin and massage skin from outsideto spread butter evenly over breastsand onto legs.

Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string. Brush birds with melted butter and season with salt and pepper.

When fire is medium-hot (you can hold your hand 5 inches above rack3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer insertedin fleshy part of a thigh registers 170°F, 45 to 55 minutes. Transfer birds to a platter and discard string, then let stand 10 minutes.

Cooks’ note:
• Poussins may be roasted in upper thirdof a 450°F oven 30 to 40 minutes. Use a shallow baking pan large enough to hold them without crowding.

DIRECTIONS

Make pastry: Blend together flour, butter, shortening, parmesan, pepper, andsalt in a bowl with your fingertips ora pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughlypea-size lumps. Drizzle 2 tablespoons ice water over and gently stir witha fork (or pulse in food processor)until incorporated.

Gently squeeze a small handful: Ifit doesn’t hold together without falling apart, add more water, 1 tablespoonat a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, orit will become tough.)

Turn out dough onto a work surface and divide into 2 portions. With heelof your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of doughinto 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 375°F.

Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of panto trim dough flush with rim. Lightly prick tart shell all over with a fork.

Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.

Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

Cooks’ note:
• Tart shell can be made 1 day ahead and kept, covered, at room temperature.

DIRECTIONS

Finely grind coriander and allspicein an electric coffee/spice grinderor with a mortar and pestle.

Heat oil in a 12-inch heavy skillet over moderately high heat untilhot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender,10 to 12 minutes. Stir in lemon juice,1 teaspoon of each herb, and salt and pepper. Remove from heat and coolto warm or room temperature.
Stir in remaining herbs.

DIRECTIONS

Preheat oven to 350°F.

Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.

Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.

Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter. Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter. Starting at end with log, roll up pastry to resemble a cigar.

Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.

Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.

Cooks’ note:
• Phyllo rolls can be formed 1 day ahead and chilled on baking sheet, covered with plastic wrap. Bring to room temperature before baking.