Most chefs choose savoury or pastry. Brad Smoliak was an anomaly in that he was equally happy (and very good at both) baking and cooking. Here are three classic Brad recipes for the holidays that we guarantee will become part of your repertoire too.
Italian Espresso Shortbread with Hazelnuts
Yes, you need another shortbread recipe.
| 2 c | flour |
| 1 c | packed brown sugar |
| 3 T | cornstarch |
| 1 T | instant espresso powder |
| ¼ t | kosher salt |
| 1 c | very cold butter, cut in 1-inch cubes |
| 1 t | vanilla extract |
| ⅔ c | hazelnuts, husked and coarsely chopped, or cocoa nibs |
Preheat oven to 325ºF.
Blend flour, sugar, cornstarch, salt and espresso powder in a food processor.
Add the vanilla and the butter and pulse until it resembles coarse meal. Add the nuts and pulse until they are chopped fine. Press mixture into a 10-inch diameter tart pan with removable bottom or a non-stick cake pan. Bake for 25-30 minutes.
Let cool 5 minutes before cutting into diagonals.
Makes 16 cookies.
Chocolate Ginger Snaps
Start these deliciously soft and chewy snaps in the morning, so you have time to rest the dough in the fridge. The rolling can be a fun group project too, if you have little ones helping.
| 3 c+1 T | flour |
| 2 t | ground ginger |
| ½ t | ground cloves |
| 2 T | cocoa powder |
| 8 oz | butter, softened |
| 1 c | brown sugar, packed |
| 1 c | molasses |
| 2 t | baking soda |
| ¼ c | granulated sugar for rolling |
| 3 c | chocolate chips (or equivalent, semi-sweet chocolate, chopped) |
Sift together flour, ginger, cinnamon, cloves and cocoa. In a separate bowl, cream the butter until light and fluffy then add the brown sugar, continuing to cream it together. When it’s light and fluffy, incorporate the molasses, scraping down the bowl as needed. In a small bowl, dissolve 1 t baking soda with 1 t boiling water. Slowly add the flour mixture, then the other teaspoon of baking soda, then the rest of the flour. Mix in the chocolate chunks/chips. Refrigerate for two hours.
Heat the oven to 300ºF. Line baking sheets with parchment.
Roll the dough into balls, roll in granulated sugar, then bake for 10-15 minutes.
Makes about 36 cookies depending on size.
Brad’s Gingerbread Cake with Caramel Butterscotch Sauce
Yes, this is the legendary Hardware Grill gingerbread cake. They served it with mango ice cream, but the caramel butterscotch sauce with a little crème fraîche will do nicely.
| 8 oz | butter |
| 1 c | brown sugar |
| 1 c | molasses |
| 1 c | sour cream |
| 4 | eggs |
| 2 t | baking powder |
| 2 t | baking soda |
| 1 t | salt |
| 1 T | dry ginger |
| 1 T | freshly grated ginger |
| 2 t | cinnamon |
| 1 t | allspice |
| 1 t | cloves |
| 1 t | nutmeg |
Preheat convection oven to 325ºF (350ºF in a standard oven). Grease a deep 10-inch cake pan or two 9-inch cake pans.
Cream butter until light yellow, add sugar and beat until fluffy, add molasses, beat until incorporated. Add sour cream and mix until creamy. Add eggs one at a time, beating after each addition. Scrape down the bowl, add the dry ingredients and mix just to combine. Bake 45-60 minutes depending on pan size or when top springs back when touched.
Caramel Butterscotch Sauce
| 2½ c | brown sugar |
| 1½ c | whipping cream |
| ¼ t | salt |
| 1 T | Scotch |
Place all ingredients except Scotch in large heavy-bottomed saucepan and simmer over low heat for 25 minutes, stirring frequently to prevent scorching. At the 20-minute mark add the Scotch.
Use a large pot as this can boil over if you are not watching carefully.
Store in refrigerator and warm slightly in microwave prior to using.
Makes one cake, serves 8-12.
