NOVEMBER 2019 107
teaspoon pepper. Top with remaining
onion mixture, and drizzle with any
remaining drippings in skillet. Dot cas-
serole with spoonfuls of crème fraîche,
and arrange Fromager d’Affinois
cheese halves (with rind) on top. Place
soufflé dish on a rimmed baking sheet,
and bake in preheated oven until bubbly
and lightly browned, 20 to 30 minutes.
Serve immediately.
MAKE AHEAD Caramelized onions can
be prepared up to 1 week ahead and
stored in an airtight container in the
refrigerator.
WINE D r y, powerful Chablis: 2017
Domaine Laroche Vieille VoyeThe Belmont
PHOTO P. 105
TOTAL 5 MIN; SERVES 1To replicate the flavor of smoked Gal-
liano, which chef Angie Mar creates and
uses at The Beatrice Inn, this version of
the cocktail leans on smoky Islay
Scotch.(^1) / 4 cup (2 oz.) Brenne whisky or Islay
Scotch whisky
2 Tbsp. fresh lemon juice
1 Tbsp. (^1 / 2 oz.) Galliano
1 Tbsp. ginger syrup
(^1) / 2 Tbsp. ( (^1) / 4 oz.) peach liqueur
Lemon wheels and mint sprigs,
for garnish
Combine whisky, lemon juice, Galliano,
ginger syrup, and peach liqueur in a
cocktail shaker. Fill with ice, cover, and
shake vigorously until well chilled,
about 20 seconds. Strain into an ice-
filled rocks glass. Garnish with lemon
wheels and mint. Serve immediately.
Flambéed Candied
Chestnut Cake
PHOTO P. 105
ACTIVE 35 MIN; TOTAL 3 HR 45 MIN
SERVES 12
With a texture like pound cake and stud-
ded with candied chestnuts, this cele-
bratory cake gets doused with flaming
Cognac just before serving. Top slices
with a dollop of crème fraîche or, as they
serve it at The Beatrice Inn in New York
City, with a scoop of white truffle ice
cream and shaved white truffles.
3 cups (about 12^3 / 4 oz.) plus 2 Tbsp.
all-purpose flour, divided, plus
more for dusting pan
1 tsp. kosher salt
2 cups granulated sugar
2 cups unsalted butter (16 oz.), at
room temperature, plus more for
greasing pan
6 large eggs
(^1) / 2 cup heavy cream
1 Tbsp. crème fraîche, plus more
for serving
2 tsp. vanilla extract
61 / 2 oz. drained canned candied
chestnuts in syrup (about 8
nuts), quartered
2 Tbsp. (1 oz.) Cognac
- Preheat oven to 325°F. Stir together 3
cups flour and salt in a medium bowl.
Grease and flour a 10-inch (10- to
15-cup) Bundt pan. Set both aside. - Place sugar and butter in bowl of a
stand mixer fitted with the paddle
attachment; beat on high speed until
light and fluffy, 5 to 6 minutes. Reduce
speed to medium, and add eggs, 1 at a
time, beating until fully incorporated
after each addition and stopping to
scrape down sides of bowl after every 2
eggs. With mixer running on low speed,
add flour mixture in 3 additions alter-
nately with heavy cream, beginning and
ending with flour mixture. Stir in crème
fraîche and vanilla. - Toss together chestnuts and remain-
ing 2 tablespoons flour until well
coated. Spoon half of batter into pre-
pared pan; top with chestnuts. Add
remaining batter, and smooth top. Tap
cake pan on work surface to release
any air bubbles. Bake in preheated oven
until golden brown and a wooden pick
inserted in center comes out clean, 1
hour to 1 hour and 20 minutes. Cool
cake in pan on a wire rack 10 minutes.
Invert cake onto wire rack, and let cool
completely, about 2 hours. - To serve, transfer cake to a heat-
proof rimmed serving platter. Place
Cognac in a heatproof measuring cup
with a spout. Heat a small saucepan
over medium until warm, about 30 sec-
onds. Remove saucepan from heat,
turn off burner, and pour in Cognac.
Using a long match or lighter, carefully
ignite fumes just above surface of
Cognac. Slowly and carefully pour flam-
ing liquid over cake. Allow flames to
extinguish before slicing and serving.
MAKE AHEAD Cake can be prepared 1
day ahead through Step 3 and stored,
covered, at room temperature.
NOTE Clement Faugier canned whole
candied chestnuts can be purchased
from amazon.com.
Tartiflette
PHOTO P. 105
ACTIVE 45 MIN; TOTAL 2 HR 5 MIN
SERVES 8
Buttery and sweet Fromager d’Affinois
is melted over tender potatoes and
jammy caramelized onions; dry white
wine cuts the richness and highlights
the cheese’s mild flavor. Substitute
Brie, Camembert, or Taleggio if Fro-
mager d’Affinois is unavailable.
4 medium russet potatoes (about
21 /^4 lb.), peeled
2 Tbsp. plus^1 / 2 tsp. kosher salt,
divided
(^1) / 2 cup rendered beef fat or unsalted
butter
2 medium-size yellow onions,
thinly sliced (about 5 cups)
11 / 2 tsp. granulated sugar
(^2) / 3 cup dry white wine, divided
11 / 2 tsp. thinly sliced fresh sage
(^1) / 2 tsp. black pepper, divided
(^1) / 4 cup crème fraîche
1 (1-lb.) Fromager d’Affinois round,
at room temperature, halved
crosswise, rind left on
- Place potatoes in a large pot, and add
water to cover. Add 2 teaspoons salt,
and bring to a boil over high. Reduce
heat to medium-low, and simmer until
potatoes are fork-tender, about 20
minutes. Drain and let potatoes cool 30
minutes. Cut potatoes crosswise into
(^1) / 4 -inch-thick slices, and set aside.
- Meanwhile, preheat oven to 400°F.
Heat a large skillet over medium-high.
Add rendered beef fat, and heat until
shimmering, about 2 minutes. Add
onions and 1^1 / 2 teaspoons salt. Cook,
stirring occasionally, until onions begin
to brown, 10 to 12 minutes. Stir in
sugar, and cook, stirring occasionally,
until lightly browned, about 8 minutes.
Add^1 / 3 cup wine. Cook, stirring and
scraping bottom of skillet to loosen any
browned bits, until wine has almost
completely reduced and onions are
golden and soft, about 6 minutes. Add
remaining^1 / 3 cup wine, and cook, stir-
ring occasionally, until onions are rich
brown and jammy, 4 to 6 minutes. Stir
in sage. - Arrange half of potato slices in an
even layer in a 1^1 / 2 -quart oval soufflé
dish or 10- x 7- x 1^1 / 2 -inch baking dish.
Sprinkle with 1^1 / 2 teaspoons salt and^1 / 4
teaspoon pepper. Top with half of the
onion mixture (about^1 / 3 cup). Layer
with remaining potatoes, remaining 1^1 / 2
teaspoons salt, and remaining^1 / 4