The Beekman Boys’
Married chefs Josh Kilmer-Purcell and Brent Ridge share a festive dessert
CRANBERRY-APPLE CUSTARD PIE
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.
The Food Network host – who just launched his Alton Brown Live! national food tour – serves up a side dish
GREEN BEANS WITH ALMONDS & POMEGRANATE SEEDS
Makes 8 servings
1 cup unsalted butter
2 lbs. green beans, rinsed, trimmed and halved
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.
This New York City chef shares a dish that brings ‘the perfect balance of sweet and heat,’ he says
BAKED SWEET POTATOES
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.
The reigning Top Chef Masters champ – and owner of the new restaurant DK Wings – puts a twist on a holiday staple
SUN-DRIED TOMATO, SPINACH & GOAT CHEESE STUFFING
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.