David and Nicole's Recipes

• vegetable oil spray
• 1 large egg white
• 2 tablespoons sugar
• 1 tablespoon golden brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups pecan halves

  Crust

• 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 5 tablespoons butter, melted

  Filling

• 1 cup heavy whipping cream
• 4 ounces bittersweet or semisweet chocolate, chopped
• 3.1-ounce Mexican chocolate (such as Ibarra), chopped
• 1/4 cup butter, cut into 4 pieces, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• pinch salt
• Lightly sweetened whipped cream

1. For pecans:
   Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray.
2. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet.
3. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

   For crust:

4. Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened.
5. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

   For filling:

6. Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth.
7. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
8. Arrange nuts atop tart. Chill until set, about 4 hours. Serve with whipped cream.

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1/2 tsp vanilla
• 1 egg, beaten
• 1 cup flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 apple, pureed
• 1 tbsp heavy cream

1. Preheat the oven to 350 F.  Grease a jumbo muffin tin.
2. Cream the butter with the sguar.  Stir in the egg, and vanilla.
3. Combine the flour, baking soda, powder, satla, cinnamon, and nutmeg.
4. Stir into the butter mixture.  Fold in the apples and the cream.
5. Spoon into 5 of the muffin cups.  Fill the 6th with water.
6. Bake for 20 to 25 minutes.
7. Carefully remove from the oven and let the muffins cool on a baking rack.

• 6 eggs, separated
• 1 cup sugar
• 1 pint light cream
• 1 pint milk
• 1 pint rye
• 1 oz. white rum
• nutmeg

1. Beat the egg whites and then gradually add 1/2 cup sugar.
2. Beat the yolks until creamy, gradually adding 1/2 cup sugar.
3. Fold the whites into the yolks and then stir in the cream, milk, and rye.  Be sure to be continually beating while stirring in the alchol, to prevent the mixture from curdling.
4. After thoroughly mixing, stir in the rum  Chill.
5. Serve with a sprinkle of nutmeg on top.

• 1 onion, minced
• butter
• 2 tbsp flour
• 1 cup scalded milk
• salt and pepper
• 2 tbsp heavy cream
• 6 slices white bread
• 6 eggs
• parmesan, grated

1. Saute the onion in 2 tbsp of butter on low heat until tender.  Stir in the flour.
2. Whisk in the milk and simmer 10 minutes, stirring occaisionally.
3. Stir in the salt and pepper, and the cream.  Keep warm.
4. Spread butter on one side of each piece of bread and then fry in a large skillet.
5. Poach the eggs for 4 minutes in simmering water.
6. Spoon the sauce onto the bread and then top with an egg.  Sprinkle with parmesan.
7. Serve.

• 3 cups sliced almonds (about 10 ounces)
• 1 1/2 sticks (6 ounces) butter, softened 
•  2/3 cup plus 2 tablespoons sugar
• 4 large eggs, separated 
•  1/2 pound bittersweet chocolate, finely chopped 
•  2 large egg whites
• Confectioners' sugar, for dusting
• Lightly sweetened whipped cream
  

1.           Preheat the oven to 350°. Lightly butter eight 3-inch-wide, 2-inch-deep metal rings or cleaned 6-ounce tuna cans, bottoms removed; coat with flour. Butter a large rimmed baking sheet and arrange the molds on the sheet. 2.           Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown. Transfer the almonds to a plate and let cool completely. Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground. Leave the oven on. 3.           In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Fold in the ground almonds and the chocolate. 4.           In a large bowl, beat all 6 egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until firm, glossy peaks form. Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended. Spoon the batter into the prepared molds, filling them three-quarters full. Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center. Let the cakes cool slightly in the molds. 5.           Run a thin knife around the sides of the molds, then lift them off the cakes. Transfer the cakes to individual plates. Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners' sugar. Spoon a dollop of whipped cream alongside and serve.

• 1 pound fettuccine
• 6 ounces thinly sliced bacon, cut crosswise into 1-inch-wide strips
• 3 garlic cloves, pressed
• 3 (14 1/2-ounce) cans diced tomatoes in juice, drained
• 1/2 cup heavy cream
• 1/2 cup coarsely chopped fresh Italian parsley
• 1/2 cup grated Parmesan cheese plus additional for serving

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
   
2. Meanwhile, heat  heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 5 minutes. Transfer  to paper towels.
3. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
4. Add sauce to pasta in bowl; toss to coat. Sprinkle with bacon and serve, passing additional cheese alongside.

SAUCE

• 1/2 pint fresh or frozen raspberries
• 1 cup sugar 
•  1/4 cup water
• 1 tablespoon butter 
•  pinch salt

PASTRY

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 stick cold butter
• 2 tablespoons heavy cream
• 1 large egg yolk
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest

FILLING

• 1 pint raspberries, plus more for serving
• 1 1/2 cups heavy cream
• 4 large egg yolks
• 1/4 cup sugar 
•  1 vanilla bean, split and scraped

1.           Make the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely. 2.           Make the pastry: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes. 3.           On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm. 4.           Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack. 5.           Prepare the filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce.  

• 3/4 cups pecans
• 3/4 cups walnuts
• 6 tbsp butter, melted
• 12 oz. semi-sweet chocolate
• 4 egg whites
• 3/4 cup icing sugar
• 1 tsp vanilla
• 1 1/2 cups heavy cream
• 2 tbsp kahlua
• 1 cup sugar
• 1/3 cup water
• 1 tbsp orange zest
• 1 tbsp lemon juice
• 1/2 cup orange juice

1. Preheat the oven to 350 F.
2. Toast the nuts together for 5 minutes in the oven.  Cool.  Pour into the food processor with the butter and grind.
3. Press into the springform pan.
4. Melt the chocolate.
5. Whip the egg whites with the icing sugar, and vanilla.
6. Whip the cream with the kahlua.  Fold in the chocolate and the egg whites.
7. Spread into the cake and the chill overnight.
8. Combine the sugar, water, lemon juice, and orange zest in a saucepan.  Cook until the sugar dissolves and turns golden.
9. Stir in the orange juice and allow to bubble for 1 minute.
10. Cool to room temperature.
11. Serve with the torte.

• 2 1/3 cups heavy cream
• 2/3 cups milk
• 1/2 cup sugar
• 3 tbsp bourbon
• 1 tsp vanilla
• 2 eggs
• 4 egg yolks
• turbinado sugar

1. Preheat the oven to 300 F.
2. Combine the cream, milk, and sugar in a saucepan.  Bring to a simmer, stirring.
3. Remove from the heat and stir in the bourbon and the vanilla.
4. Whisk the eggs with the yolks and then gradually whisk in the cream mixture.
5. Divide between 6 ramekins.
6. Bake 45 minutes.  Cool.  Chill.
7. Sprinkle with the turbinado sugar and then blister with a blowtorch.  Serve.

•  2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 stick plus 2 tablespoons butter, cut into small pieces and chilled
• 1 large egg
• 1 tablespoon water

FILLING

•  4 tablespoons butter 
•  8 bananas, 4 mashed
• 3 tablespoons honey 
•  1/4 cup fresh lemon juice
• Pinch nutmeg
• 3/4 cup heavy cream
• 1 tablespoon icing sugar
• 1/2 cup granulated sugar
• 1/4 cup light rum

1.           Make the pastry: In a food processor, combine the flour, sugar and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, beat the egg with the water, then add it to the processor and pulse until combined. Transfer the dough to a work surface and gather it into a ball. Divide the dough into 6 equal pieces and flatten each piece into a 4-inch disk. Wrap each disk in plastic and refrigerate for 30 minutes or up to 1 day. 2.           Preheat the oven to 350° and lightly butter six 4-by-1-inch ring molds or tartlet pans with removable bottoms. If using ring molds, line a baking sheet with parchment paper. On a lightly floured work surface, roll the pastry disks into 1/8 -inch-thick rounds and gently ease them into the molds. Trim off any overhang. Bake the pastry shells for about 30 minutes, or until golden all around and cooked through. Let cool completely before unmolding. 3.           Make the filling: Melt half of the butter in a medium skillet. Add the 4 mashed bananas and the honey and cook over moderately high heat, stirring, until hot to the touch and very smooth, about 2 minutes. Add 2 tablespoons of the lemon juice and the nutmeg, then transfer the puree to a bowl to cool completely. In a medium bowl, whip the heavy cream with the confectioners' sugar until firm. Fold the banana puree into the whipped cream and refrigerate. 4.           Up to 1 hour before serving, slice the remaining 4 bananas 1/3 inch thick and toss with the remaining 2 tablespoons of lemon juice. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the granulated sugar and cook over moderate heat, stirring, until an amber caramel forms, about 5 minutes. Remove the skillet from the heat and at arm's length, add the rum. Stir until smooth. Add the sliced bananas and stir to coat with the caramel. 5.           Spoon the banana cream into the pastry shells and arrange the caramelized banana slices decoratively on top. Transfer the tartlets to dessert plates. Spoon any leftover caramel sauce over the bananas and onto the plates and serve.