By CONTRIBUTORS Liza Hamm Catherine Kast
November 18, 2013 12:00 PM

The Beekman Boys’


Married chefs Josh Kilmer-Purcell and Brent Ridge share a festive dessert


Makes 1 (9-in.) pie

½ (14-oz.) package refrigerated piecrusts

3 tbsp. cornstarch

1 cup granulated sugar, divided

¼ cup firmly packed light brown sugar

1 cup milk

½ cup heavy cream

2 large egg yolks

¼ tsp. salt

1 tbsp. unsalted butter

½ tsp. vanilla extract

2 cups fresh or frozen cranberries

2 apples (9 oz.), peeled, cored and cut into 1-in. chunks

1. Prepare crust according to package directions for a 9-in. pie plate. Cover and chill 1 hour.

2. Preheat oven to 375º. Line pastry with parchment paper, leaving an overhang; top with pie weights or dried beans. Bake 30 minutes; remove parchment and weights. Bake 5 to 10 minutes or until lightly browned. Remove to rack.

3. Prepare custard by whisking together cornstarch, ¼ cup sugar and next 5 ingredients in a large heavy saucepan. Cook over medium-low heat, whisking constantly, 7 minutes or until thickened and bubbly. Remove from heat; whisk in butter and vanilla, and cool.

4. Combine cranberries, apples and remaining sugar in a medium saucepan; bring to a boil over medium heat. Cook, stirring often, 15 minutes or until most cranberries pop and apples are tender. Remove from heat; cool.

5. Spoon custard into pie shell. Top with cranberry mixture.

The Beekman 1802 Heirloom Dessert Cookbook is available now.

Alton Brown’s


The Food Network host – who just launched his Alton Brown Live! national food tour – serves up a side dish


Makes 8 servings

1 cup unsalted butter

2 lbs. green beans, rinsed, trimmed and halved

Kosher salt

1 cup slivered almonds

2 cloves garlic, sliced

1 tbsp. sherry vinegar

1 cup pomegranate seeds

1. To make clarified butter, melt unsalted butter in a heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear. Strain, being sure to leave any solids in the bottom of the pan. Cool completely.

2. Bring 4 qts. of water and 2 tbsp. kosher salt to a boil in a Dutch oven. Add green beans; cook 5 minutes. Drain. Immediately plunge beans into a large bowl of ice water; drain and set aside. Beans may be cooked up to 2 days ahead and stored airtight in the refrigerator.

3. Melt 3 tbsp. cooled clarified butter in a large deep skillet over high heat. Add almonds and cook, stirring often, 3 minutes or until lightly toasted. Add green beans, garlic and salt to taste.

4. Cook, stirring often, 2 minutes or until almonds are golden. Remove from heat, and drizzle with vinegar. Add pomegranate seeds just before serving.

Franklin Becker’s


This New York City chef shares a dish that brings ‘the perfect balance of sweet and heat,’ he says


Serves 6

3 sweet potatoes (about 1½ lbs.)

1 tsp. butter

1 tsp. brown sugar

½ – ¼ tsp. ground red pepper


¼ cup walnuts, toasted

2 Granny Smith apples, cored and diced

1 tsp. lemon juice

1 tbsp. chopped chives

Freshly ground pepper

1 tbsp. olive oil

1. Preheat oven to 350º. Bake sweet potatoes on an aluminum foil-lined baking sheet 35 to 45 minutes until potatoes are tender and skin is crisp; set aside.

2. Melt butter in a small saucepan; stir in brown sugar, red pepper, salt to taste and walnuts. Cook over medium-low heat, stirring often, until mixture caramelizes. Remove nut mixture to a parchment paper-covered wire rack; cool completely. Break into pieces.

3. Toss apples with lemon juice, chives, and salt and pepper to taste.

4. Cut potatoes in half lengthwise; season with salt and pepper. Top potatoes with apple mixture and nuts; drizzle with olive oil.

Becker’s new restaurant the Little Beet will open in New York City this fall.

Douglas Keane’s


The reigning Top Chef Masters champ – and owner of the new restaurant DK Wings – puts a twist on a holiday staple


Serves 8

3 tbsp. olive oil

2 cloves garlic, minced

1 lb. spinach, rinsed and dried

8 oz. mushrooms, sliced

1¼ lbs. rustic bread, diced and toasted

1 cup oil-packed sun-dried tomatoes, chopped (reserve oil from jar)

8 oz. goat cheese

3-4 cups vegetable broth

½-1 tbsp. kosher salt

1. Preheat oven to 350º. In a sauté pan, heat olive oil. Add garlic, spinach and mushrooms and sauté over high heat until liquid is evaporated, 10 to 15 minutes.

2. In a large bowl, combine spinach mixture with bread, tomatoes and goat cheese. Add enough broth to moisten. Add salt to taste.

3. Place stuffing in a greased 3-qt. baking dish and bake for 45 minutes. Drizzle with reserved tomato oil just before serving.