Martha_Stewart_Living_November_2016

meal. Reduce heat to medium

and cook, stirring frequently,

until thickened, 2 to 3 minutes.

Transfer to a bowl and let cool

completely.

2.In a large bowl, whisk yeast

and sugar into ⅓ cup warm water

(110°). Let stand until foamy,

then stir in cornmeal mixture.

Lightly beat 2 eggs; stir into

yeast-and-cornmeal mixture.

Stir in 3½ cups flour until dough

is tacky but not sticky. (If dough

is sticky, stir in more flour.)

Transfer to a work surface dusted

with flour. Knead with floured

hands, dusting more flour onto

hands and surface as needed,

until dough is elastic and springs

back when pressed with a finger,

about 5 minutes.

3.Transfer dough to a large

bowl brushed with butter. Cover

and let rise in a warm spot

until doubled in volume, about

1 hour. The dough can be made

up to this point and left to

rise up to 12 hours in the refrig-

erator; remove from refriger-

ator 1 hour before proceeding.

4.Punch down dough. Form

into a ball and place on a clean,

undusted work surface. Quarter

dough, then divide each quarter

into 4 pieces. Form each piece

into a ball and space evenly on

two rimmed baking sheets

that are generously dusted with

cornmeal (8 per sheet). Loosely

cover and let rise until doubled

in volume, about 45 minutes.

5.Preheat oven to 375° with

racks in upper and lower thirds.

Beat remaining egg. Brush tops

of rolls with egg, then slash

a ¼-inch-deep X in tops. Lightly

dust with cornmeal and sprinkle

with flaky salt.

1.Combine cranberries, pears,

orange peel and juice, sugar,

cinnamon stick, and ½ tea-

spoon salt in a large saucepan.

Bring to a boil, stirring until

sugar is dissolved.

2.Reduce heat to medium-low

and simmer, stirring occasion-

ally, until cranberries begin to

burst and pears are tender,

8 to 10 minutes. Let cool com-

pletely; discard cinnamon stick

and serve.

PRO TIP

Allowing the dough for rolls

like these to slowly rise

overnight in the refrigerator

means that in the morning,

all you have to do is shape

and bake them—freeing up

time for the rest of your

Thanksgiving Day tasks.

YEASTED CORNMEAL

ROLLS

Active Time: 40 min.

Total Time: 3 hr.

Makes: 16

These rolls are best served warm

but can be made one day ahead

and stored in an airtight container

at room temperature.

1 ½cups whole milk

3 tablespoons unsalted butter,

plus more for brushing

4 teaspoons kosher salt

½cup stone-ground cornmeal,

plus more for dusting

1 package (¼ ounce) active

dry yeast

3 tablespoons sugar

3 large eggs

3 ½to 4 cups unbleached

all-purpose flour,

plus more for dusting

Flaky salt, such as Maldon,

for sprinkling

1.Combine milk with butter

and salt in a saucepan and bring

to a boil, stirring until butter

melts. Gradually whisk in corn-

small saucepan. Pour over gela-

tin, stirring until dissolved. In a

food processor, combine gelatin

mixture, pumpkin, cream cheese,

¾ teaspoon salt, cinnamon,

ginger, and cloves. Purée until

smooth. Transfer to a large bowl.

4.In another large bowl, com-

bine 1¾ cups cream and 1¼ cups

sugar; whisk until soft peaks

form. Stir half of whipped cream

into pumpkin mixture, then gently

fold in remaining whipped

cream with a rubber spatula

(do not overmix). Pour filling

into cooled crust, smoothing top

with a spatula. Refrigerate until

set and cold, at least 8 hours.

5.Run a thin-bladed knife be-

tween crust and sides of pan to

loosen, then unlock and remove

sides of pan. Transfer pie to a

cake plate. In a large, cold bowl,

whisk remaining 1½ cups cream

with remaining 1 tablespoon

sugar until soft peaks form. Serve

pie, with whipped cream.

VIRGINIA PEANUT PIE

Active Time: 25 min.

Total Time: 2 hr. 25 min.,

plus cooling

Serves: 12

This pie is inspired by the version

served at the Virginia Diner, a land-

mark restaurant in Wakefield, Virginia,

that’s renowned for this dessert.

3 tablespoons unbleached

all-purpose flour, plus more

for dusting

1 disk Test Kitchen’s Favorite

Pâte Brisée (see recipe,

page 136)

3 large eggs, room temperature

4 tablespoons unsalted butter,

melted and cooled

¾cup packed light-brown

sugar

¾cup golden syrup, such

as Lyle’s

6.Bake, rotating sheets halfway

through, until rolls are puffed,

golden, and hollow-sounding

when tapped on bottoms,

18 to 20 minutes. Transfer to

a basket lined with a clean

towel and cover to keep warm

until ready to serve.

DEEP-DISH PUMPKIN

ICEBOX PIE

Active Time: 40 min.

Total Time: 55 min., plus chilling

Serves: 12

This pie can be made up to two

days ahead and stored, covered,

in the refrigerator.

4 tablespoons unsalted

butter, melted,

plus more for pan

45 gingersnaps (12 ounces)

Kosher salt

⅔ cup sweet Marsala or

other sweet fortified wine

1 tablespoon gelatin

(from two ¼-ounce packets)

1 can (29 ounces) pure

pumpkin purée

8 ounces cream cheese,

room temperature

1 ¼ teaspoons ground cinnamon

¼teaspoon ground ginger

¼teaspoon ground cloves

3 ¼cups heavy cream

1 ¼cups plus 1 tablespoon sugar

1.Preheat oven to 325°. Brush a

9-inch springform pan with butter.

2.In a food processor, pulse

cookies with ¼ teaspoon salt

until finely ground. With motor

running, slowly add butter.

Transfer mixture to springform

pan, pressing it evenly into

bottom and three-quarters of

the way up sides. Bake until

darkened slightly and set, 10 to

12 minutes (crust will become

hard and crisp as it cools). Let

cool completely on a wire rack.

3.Whisk together ⅓ cup wine

and gelatin in a small heatproof

bowl. Let stand until softened,

about 3 minutes. Bring remain-

ing ⅓ cup wine to a simmer in a

132

THE HANDBOOK Recipes