Innholdsfortegnelse for Fall Baking 2023 i Victoria

Dear Friends When glorious autumn comes to call on a bright and cool morning, unfurling shades of russet, ochre, and crimson across the landscape, culinary thoughts turn to the warmth of favorite spices, such as cinnamon, cardamom, and cloves. Orchard gems, from apples and pearsto plums, join pecans, walnuts, and other favorite ingredients to inspire menus brimming with harvest bounty. In this Victoria Classics issue, we present recipes that will serve you well, with selections destined to grace family meals, holiday tables, and special occasions for years to come. Greet the first golden hours of September with a steaming cup of tea and fragrant Orange Cranberry Scones, found on page 11. When planning a gathering, turn to our Harvest Bites chapter, which offers such mouthwatering morsels asMini Prosciutto-Arugula Quiches on…

Baked Brie en Croûte with Apples, Cranberries, and Spiced Pecans Makes 1 baked Brie ½ cup sweetened dried cranberries¼ cup orange juice½ (17.3-ounce) package frozen puff pastry, thawed (1 sheet)¼ teaspoon apple pie spice1 Gala apple, cut into ¼-inch slices, divided1 (8-ounce) wheel of Brie1 large egg½ teaspoon kosher salt½ teaspoon chili powder½ teaspoon ground cinnamon2 cups pecan halves2 tablespoons unsalted butter¼ cup light brown sugar1 tablespoon water Crackers 1. In a small bowl, combine cranberries and orange juice. Set aside until cranberries are rehydrated, about 30 minutes. Drain cranberries and pat dry on paper towels. 2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 3. On a lightly floured surface, roll one pastry sheet to a 12-inch square. Sprinkle apple pie spice evenly over dough. Using…

Orange Cranberry Scones Makes approximately 12 3 cups all-purpose flour2 tablespoons granulated sugar4 teaspoons baking powder½ teaspoon kosher salt½ cup cold unsalted butter, cubed1 cup plus 2½ tablespoons cold heavy whipping cream2 teaspoons orange zest½ teaspoon vanilla extract¼ cup chopped sweetened dried cranberries1 large egg, lightly beatenOrange Glaze (recipe follows)Garnish: orange zest 1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. 3. In a small bowl, stir together cream, orange zest, and vanilla extract. Pour cream mixture into flour mixture, stirring with a fork just until dough starts to come together. Fold in cranberries. Knead by hand 3…

Buttercup Squash Trifles Makes 6 1½ cups heavy whipping cream3 tablespoons confectioners’ sugarMaple Sponge Cake (recipe follows)1 cup plus 2 tablespoons Caramelized Pears (recipe follows)1 cup plus 2 tablespoons Buttercup Squash Purée (recipe follows)Garnish: crumbled gingersnap cookies 1. In a large bowl, beat cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form. 2. Using a small round cutter, cut 6 rounds from Maple Sponge Cake. Using 6 small dessert cups, layer each cup with a sponge cake round, approximately 3 tablespoons Caramelized Pears, 3 tablespoons Buttercup Squash Purée, and ¼ cup whipped cream. Garnish with cookie crumbles, if desired. Maple Sponge Cake Makes 1 (17¼x11¼-inch) cake 6 large eggs2 teaspoons vanilla extract1 teaspoon maple extract1 cup firmly packed light brown sugar1⅓ cups self-rising flour⅛ teaspoon…

Honey-Roasted Grape Trifles with Vanilla Bean–Mascarpone Cream Makes 8 to 10 servings 2 pounds black seedless grapes, stemmed3 tablespoons honey1 tablespoon olive oil1 tablespoon butter, cut into piecesVanilla Bean–Mascarpone Cream (recipe follows)1 (7-ounce) package crunchy ladyfingersGarnish: honey, chopped pistachios 1. Preheat oven to 400°. Line a rimmed baking sheet with foil. 2. On prepared pan, toss together grapes, honey, olive oil, and butter; spread in a single layer. Bake until grapes release their juices, 30 to 35 minutes. Let cool completely. 3. Divide grapes among individual serving dishes. Top with desired amount of Vanilla Bean–Mascarpone Cream and ladyfingers. Drizzle with honey, and sprinkle with chopped pistachios, if desired. Vanilla Bean–Mascarpone Cream Makes approximately 4 cups 2 (8-ounce) containers mascarpone cheese, softened1 vanilla bean, split lengthwise, seeds scraped and reserved2 tablespoons…

CREDITS CONTRIBUTING PHOTOGRAPHERS CHRISTINE CHITNIS: page 2 KIMBERLY FINKEL DAVIS: pages 25 and 38 MARCY BLACK SIMPSON: pages 5, 34, 43, 64, 73, 78, and 91 CONTRIBUTING STYLISTS ANNE-EMORY BANKSTON: page 73 MISSIE NEVILLE CRAWFORD: pages 13, 50, and 86 MARY LEIGH GWALTNEY: pages 43 and 78 LINDSAY KEITH KESSLER: page 91 ROSE NGUYEN: pages 21 and 60 CONTRIBUTING RECIPE DEVELOPERS AND FOOD STYLISTS BECCA CUMMINS: pages 45–46, 81–82, and 93–94 J.R. JACOBSON: pages 23–24, 47–48, and 55–56 CHANTEL LAMBETH: pages 21–22, 59–60, and 69–70 MEGAN LANKFORD: Cover and pages 11–12, 24, 56, and 79–80 AIMEE BISHOP LINDSEY: pages 91–92 TRICIA MANZANERO: pages 27–28, 51–52, and 61–62 ERIN MERHAR: pages 28, 51, 61, and 68 LEAH RASBURY: pages 15–16 and 89–90 JADE SINACORI: pages 29–30 REBECCA TREADWELL: pages 13–14, 17–18,…