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Lemon Chiffon Gingersnap Pie

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Lemon chiffon pie is a timeless dessert, filled with rich, tangy pudding lightened by whipped cream. Give this classic a wintry twist with a spicy gingersnap crust. A sealable plastic bag and a rolling pin make short work of crushing the cookies into crumbs.

Lemon Chiffon Gingersnap Pie

1 1/4 cups (4 oz./125 g.) gingersnap cookie crumbs

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted

3/4 cup (6 oz./185 g.) plus 3 Tbs. granulated sugar

2 1/4 tsp. (1 package) unflavored powdered gelatin

1/8 tsp. kosher salt

3/4 cup (6 fl. oz./180 ml.) fresh lemon juice, strained

1 Tbs. finely grated orange zest

4 large egg yolks, lightly beaten

1 1/4 cups (10 fl. oz./310 ml.) heavy cream

1/4 cup (1 oz./30 g.) confectioners’ sugar

Preheat the oven to 350°F (180°C). In a bowl, stir together the crumbs, butter and 3 tablespoons granulated sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23-cm.) pie pan or dish. Bake until the crust is firm, 5-7 minutes.

Pour 1/4 cup (2 fl. oz./60 ml.) cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup granulated sugar, salt, lemon juice, orange zest and egg yolks; the mixture will be lumpy. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in an ice bath until the mixture is cool to the touch.

In a large bowl, using an electric mixer, whip the cream and confectioners’ sugar on medium-high speed until thick, soft peaks form. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth. Pour into the prepared crust, smoothing the top.

Refrigerate the pie until chilled and firm, 3-4 hours. Let stand at room temperature for 20 minutes before serving. Serves 6-8.

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Olive Oil Cake with Cherry Compote

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Olive oil imparts richness and moisture to this simple sponge cake. Choose a subtle and slightly fruity olive oil, and your guests won’t guess your secret ingredient. The cherry compote delivers a splash of color and tart flavor.

 

Olive Oil Cake with Cherry Compote

For the cherry compote:

1/2 cup (4 oz./125 g) sugar

1 lb. (500 g) fresh or thawed frozen cherries, pitted

1 lemon zest strip

2 tsp. cornstarch

For the cake:

1 1/2 cups (6 oz./185 g) cake flour

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

3 large eggs

1 cup (8 oz./250 g) sugar

1/3 cup (3 fl. oz./80 ml) olive oil

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

2 Tbs. fresh lemon juice

To make the compote, in a saucepan, bring the sugar and 1/2 cup (4 fl. oz./125 ml) water to a simmer over medium heat and cook, stirring, until the sugar dissolves, about 3 minutes. Add the cherries and lemon zest strip, return to a simmer and cook until the cherries are tender but still firm, about 2 minutes.

In a small bowl, stir together 2 Tbs. water and the cornstarch. Add to the simmering cherries and cook, stirring gently, until the liquid is slightly thickened, about 1 minute. Transfer the compote to a bowl, discard the lemon zest and let cool to room temperature.

Preheat an oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.

To make the cake, sift the flour, baking powder and salt together into a bowl. In a large bowl, using an electric mixer, beat the eggs on medium speed until thick and pale yellow, about 3 minutes. Continuing to beat, slowly add the sugar in a thin, steady stream.

Then add the oil in a thin, steady stream, continuing to beat constantly. Beat in the vanilla and the lemon zest and juice. Using a rubber spatula, gently fold the dry ingredients into the egg mixture in 3 batches. Do not overmix. Scrape the batter into the prepared pan.

Bake until the cake is golden brown and springs back when pressed in the center, 35 to 40 minutes. Let cool in the pan on a wire rack for about 10 minutes, Remove the pan sides. Serve slices of the cake accompanied by the compote. Serves 8.

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Recipe Roundup: Slow Cooker Favorites

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Preparing comforting fall favorites is easy when you let a slow cooker do the work. Try these hearty dishes, from braises and stews to pastas and tacos — they’re deceptively simple and supremely satisfying.

 

Slow-Cooker Vegetable and Pumpkin LasagnaSlow-Cooker Vegetable and Pumpkin Lasagna
When it comes to serving a crowd, there’s nothing like lasagna. This festive fall version is a snap to prepare, thanks to our pumpkin pasta sauce. Round out the meal with a tossed green salad and crusty bread.
Braised Salmon with Green BeansBraised Salmon with Green Beans
Nutritious salmon becomes melt-in-your-mouth tender after a short braise in a slow cooker. The haricots verts—slender green beans—are cooked just until tender and then tossed with shallot and fresh tarragon, offering a bright counterpoint to the fish.
Slow-Cooker Provençal ChickenSlow-Cooker Provençal Chicken
Enhance the flavor of this dish — featuring chicken braised in a white wine sauce — by topping each portion with fig and olive tapenade. Fresh baby arugula adds a pretty and peppery finish.
Balsamic-Braised Sausages with Grapes and WatercressBalsamic-Braised Sausages with Grapes and Watercress
Browning and slow cooking sausages transforms them, making them surprisingly tender. The fresh, robust flavors of the salad — tart-sweet grapes and peppery watercress — make a wonderful accompaniment.
Short Rib TacosShort Rib Tacos
Avocado-tomatillo salsa brightens the flavors of these hearty beef tacos, which are delicious tucked into warm corn tortillas. Gather friends and family, and set up a self-serve taco bar with all your favorite toppings.
Tuna with Herbed White BeansTuna with Herbed White Beans
Tuna and white beans are a classic combination, but this version takes the dish to a whole new level. The tender braised fish and creamy beans mix with the sparkling flavors of vinaigrette, fresh herbs and lemon zest.
Spicy Red Bean & Chorizo StewSpicy Red Bean & Chorizo Stew
This spicy stew is great served over steamed white rice to soak up all the seasonings. Top with a fresh, crunchy, tangy jicama salad for more contrast of flavors and textures.
Braised Chicken PappardelleBraised Chicken Pappardelle
Tender braised chicken tossed with a tarragon-cream sauce and ribbons of pappardelle makes for a soul-warming meal. The addition of lemon zest and fresh herbs imparts a welcome burst of flavor.
Braised Beef with Autumn VegetablesBraised Beef with Autumn Vegetables
This hearty stew has everything we crave in the cold weather months: tender beef, sweet carrots and pumpkin, and plenty of warm spices.
Asian-Style Pork with NoodlesAsian-Style Pork with Noodles
This sophisticated version of chow mein has been reinvented as a spicy noodle salad. Serve at room temperature, along with sliced cucumbers tossed with a dressing of rice vinegar, Asian sesame oil and sugar.
Slow-Cooker Coq au VinSlow-Cooker Coq au Vin
Here, the traditional dish of Burgundy is prepared in a slow-cooker that allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender. Serve with a scoop of mashed potatoes and a glass of dry Pinot Noir.
Garlicky Pork Shoulder with GreensGarlicky Pork Shoulder with Greens
Pork shoulder is a beautifully marbled cut that emerges fork-tender after long cooking at low temperatures. Seasoned with woodsy rosemary and pungent garlic, this is a boldly flavored, satisfying stew.
Slow-Cooker Curried Chicken SaladSlow-Cooker Curried Chicken Salad
Both curry powder and crisp apples are classic partners for chicken, and here they are combined in a fresh, light salad tossed with a creamy dressing, perfect for a light dinner or lunch.
Pork with Spicy SquashPork with Spicy Squash
This colorful dish dresses up winter squash with bright Asian flavors and combines it with tender shredded pork. The result: a bright but filling dinner that’s sure to please a crowd.
Braised Lamb Shanks with Sweet PeppersBraised Lamb Shanks with Sweet Peppers
Braised lamb shanks make an impressive meal. The topping of quickly sautéed peppers and crumbled feta adds tangy, fresh flavor and color to each serving. Accompany with orzo tossed with olive oil, finely chopped tomato and minced fresh parsley.
Chicken with Lemon and Green OlivesChicken with Lemon and Green Olives
In this simple dish, chicken drumsticks become luscious and tasty in the slow cooker. Serving them with a piquant lemon and olive relish helps to cut the richness of the meat. Accompany with creamy mashed potatoes or a savory herbed rice pilaf for soaking up the flavorful juices.