DAY Recipe

When we were taking our baby steps as chefs, one of our favorite teachers was
Lydia, queen of the soup pots at the Strathallen Hotel in Rochester, New
York. She grew up in Austria, so, of course, she knew plenty about baking.
When we got to work in the morning, we’d taste that day’s “zoop” (as she’d
say in [...]

Begin at least a day before you plan to serve the vacherins. (Don’t make them on a humid day; moisture prevents meringues from drying properly and staying crisp.) Use a 3 1/2-inch round cookie cutter or a 3 1/2-inch round can to trace the bases.

[...]

8 Servings

INGREDIENTS
2 1/2-pint baskets fresh raspberries

2 tablespoons sugar

1/2 cup plus 2 tablespoons raspberry liqueur

1/4 cup cognac or other brandy8 sugar cubes

1 750-ml bottled chilled brut champagne

fresh raspberries

lemon peel strips
DIRECTIONS
Combine 2 baskets raspberries and 2 tablespoons sugar in [...]

INGREDIENTS

DIRECTIONS
Line 3 buttered baking sheets with parchment paper or foil and trace an 11-inch circle on each sheet of parchment.
Make the meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the salt, [...]

A fall favorite that’s topped with vanilla ice cream or lightly sweetened whipped cream.

Makes 6 servings.

INGREDIENTS
1cup (packed) golden brown sugar
1tablespoon plus 1/2 cup all purpose flour
2 1/2pounds granny smith apples (about 5 large), peeled, quartered, cored, thinly sliced
1cup [...]