The Boozy Baker: 75 Recipes for Spirited Sweets (8 page)

Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively. Prick the bottom several times with a fork. Freeze the crust for 30 minutes.

Preheat the oven to 350°F and position a rack in the lower third. Bake the piecrust for 15 to 20 minutes, or until it is pale golden. Remove the crust from the oven and allow it to cool completely.

TO MAKE THE FILLING
,
combine the sugar, cornstarch, cinnamon, salt, rum, and ⅓ cup of water in a medium saucepan. Stir in 1½ cups of the blueberries and bring the mixture to a boil over medium heat. Boil for a minute or two, until the mixture is very thick and has turned from cloudy to clear. Remove the saucepan from the heat, add the butter, and stir until melted.

Add the remaining 2½ cups of blueberries to the saucepan and stir to combine. Pour the blueberry mixture into the piecrust and refrigerate for about 2 hours, or until set.

SHAKE IT UP:
To make a blueberry sangria pie, substitute fruity red wine for the rum.

Spiced Blueberry Mojito

½ ounce freshly squeezed lime juice

1 teaspoon superfine sugar

5 or 6 fresh mint leaves

8 to 10 fresh blueberries

1 ounce light rum

1 ounce dark rum

Club soda

Lime wedge, for garnish

Combine the lime juice, superfine sugar, mint leaves, and blueberries in a tall glass. Muddle them until the sugar dissolves. Fill the glass halfway with ice and add both the rums. Top with club soda and garnish with the lime wedge.

M
AKES
1
DRINK

Coconut-Sweet Potato Pie

M
AKES
8
SERVINGS

LOTS OF PEOPLE TAKE ADVANTAGE OF THE WINTER HOLIDAYS
and head to the Caribbean for vacation, eschewing itchy wool sweaters, irritating TV specials, and crazy relatives. If you can’t escape this year, at least you can bake this pie. The coconut milk provides a taste of the tropics, and the rum will soothe your frazzled nerves.

FOR THE CRUST:

1½ cups all-purpose flour

1 tablespoon granulated sugar

¼ teaspoon salt

¼ teaspoon baking powder

2 tablespoons shredded unsweetened coconut (optional)

¼ pound (1 stick) unsalted butter, well chilled and cut into ½-inch cubes

1 teaspoon coconut rum

4 to 6 tablespoons ice water

FOR THE FILLING:

2 large sweet potatoes (about 1¾ pounds)

¼ cup packed light brown sugar

⅔ cup canned, unsweetened coconut milk (do not use light coconut milk)

3 tablespoons coconut rum

3 large eggs

½ teaspoon ground cinnamon

¼ teaspoon salt

TO MAKE THE CRUST
,
combine the flour, sugar, salt, baking powder, and coconut, if using, in the work bowl of a food processor and pulse to combine. Add the cubes of butter and pulse until the mixture looks like wet sand. Add the coconut rum and then the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour.

Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges with a fork. Transfer the crust to the refrigerator and chill while you make the filling.

Preheat the oven to 350°F.

TO MAKE THE FILLING
,
pierce the potatoes several times with a fork. Bake the potatoes until they are tender and yield easily when pierced with a knife, about 1 hour and 15 minutes. Remove from the oven and cool slightly. Increase the oven temperature to 400°F, and position the rack in the lower third of the oven.

Cut open the potatoes and scrape the flesh into a large bowl. Discard the skins. Mash the potatoes with a fork until very smooth. You should have about 1½ cups.

Whisk the brown sugar, coconut milk, coconut rum, eggs, cinnamon, and salt into the mashed sweet potatoes. Pour the mixture into the chilled crust and bake for about 45 minutes, or until the pie is barely set in the center. Transfer to a wire rack and cool.

SHAKE IT UP:
Substitute dark or light rum for the coconut rum. Substitute 1½ cups canned pumpkin purée (not pumpkin pie filling) for the sweet potatoes.

Margarita Meringue Pie

M
AKES
8
SERVINGS

O
NE PART LEMON MERINGUE
,
one part key lime, and one part margarita, this tequilaspiked pie is incredibly refreshing and perfect for backyard summer cookouts. As meringue pies can sometimes “bleed” at the edges, it’s best to keep it chilled until just before serving. Unfortunately, that means you can’t take it with you to the beach!

FOR THE CRUST:

1½ cups all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, chilled and cut into ½-inch cubes

1 tablespoon tequila

2 to 4 tablespoons ice water

FOR THE LIME FILLING:

1¼ cups sugar

1¼ cups water

5 tablespoons cornstarch

5 large egg yolks

2 tablespoons tequila

¼ teaspoon salt

½ cup freshly squeezed lime juice (from about 3 limes)

Zest of 1 lime

2 tablespoons freshly squeezed orange juice

Zest of 1 small orange

2 tablespoons unsalted butter

FOR THE MERINGUE:

⅓ cup sugar

1 tablespoon cornstarch

5 large egg whites

½ teaspoon cream of tartar

TO MAKE THE CRUST
,
combine the flour, sugar, and salt in the work bowl of a food processor and pulse to combine. Add the cubes of butter, and pulse until the mixture looks like wet sand. Add the tequila and then add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Roll the dough out on a floured work surface into a 12-inch circle. Transfer it to a 9-inch pie plate and crimp the edges decoratively with a fork. Prick the bottom of the crust a few times with a fork. Transfer the crust to the freezer and chill for 30 minutes.

Preheat the oven to 350°F and position a rack in the lower third. Bake the crust until it is pale golden, about 15 minutes. Remove the crust from oven and allow it to cool completely on a wire rack.

TO MAKE THE LIME FILLING
,
whisk 1¼ cups sugar, 1¼ cups water, 5 tablespoons cornstarch, egg yolks, tequila, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to cook 2 to 3 minutes, or until the mixture thickens. Remove from the heat and stir in the lime juice, lime zest, orange juice, orange zest, and butter, and whisk until smooth. Allow the filling to cool completely, and then pour it into the piecrust and refrigerate for at least 2 hours or overnight.

TO MAKE THE MERINGUE
,
preheat the oven to 350°F. In a small bowl, mix ⅓ cup sugar with 1 tablespoon cornstarch. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and beat until the egg whites hold soft peaks. Add the sugar mixture, one tablespoon at a time, beating constantly. Beat until stiff peaks form.

Spoon dollops of meringue over the chilled pie, covering the filling completely. Bake the pie until the meringue is lightly toasted, about 12 minutes. Transfer to a rack to cool. Chill the pie for 1 hour in the refrigerator before serving.

Beer Margaritas

M
AKES
6
TO
8
DRINKS

4 (12-ounce) light-flavored beers, such as Tecate or Corona

1 cup tequila

½ cup orange liqueur, such as Grand Marnier

1 cup frozen limeade concentrate, thawed

Lime wedges

Kosher salt

Combine the beer, tequila, orange liqueur, and limeade in a large pitcher and stir to blend. Rub the rim of each glass with a lime wedge and dip the glasses in the salt. Fill the glasses with ice and divide the beer margaritas among them.

Cranberry, Chocolate, and Pecan Pie

M
AKES
6
TO
8
SERVINGS

A
T HOLIDAY MEALS, PECAN PIE
always seems to be the last dessert to go—everyone gravitates to the apple and pumpkin pies first. I think it’s because some pecan pies can be dense, heavy, and taste a bit monotonous. I guarantee this isn’t one of them! The cranberries, chocolate, and bourbon add contrasting tart, rich, and smoky flavors. There won’t be a single leftover slice.

FOR THE CRUST:

1½ cups all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, well chilled and cut into ½-inch cubes

1 tablespoon bourbon

2 to 4 tablespoons ice water

FOR THE FILLING:

1½ cups fresh cranberries

1 cup sugar

¼ cup bourbon

1 cup light corn syrup

2 tablespoons butter

2 ounces unsweetened chocolate

3 large eggs

TO MAKE THE CRUST
,
combine the flour, sugar, and salt in the work bowl of a food processor and pulse to combine. Add the cubes of butter, a few at a time, and pulse until the mixture looks like wet sand. Add the bourbon and then add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for at least 30 minutes.

Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively with a fork. Chill the crust in the refrigerator while you make the filling.

Arrange a rack in the lower third of the oven and preheat the oven to 350°F.

TO MAKE THE FILLING
,
combine the cranberries, sugar, bourbon, and corn syrup in a medium saucepan. Bring to a simmer and cook until the cranberries soften and the mixture thickens, 6 to 8 minutes. Add the butter and chocolate and stir until melted. Remove the saucepan from the heat and allow the mixture to cool for 10 to 15 minutes, or until just warm.

In a small bowl, whisk the eggs until frothy and well blended. Add the eggs to the cooled cranberry mixture, and stir to combine.

Remove the piecrust from the refrigerator and arrange the pecan halves over the bottom. Pour the cranberry filling over the pecans. Bake until the filling is slightly puffed and barely set, about 45 minutes. Cool the pie completely on a wire rack.

SHAKE IT UP:
Substitute scotch or whiskey for the bourbon.

Irish Cream Pie

M
AKES
8
SERVINGS

I
N THE 1970S, THE
N
EW
Y
ORK
T
IMES
published a recipe for a brandy Alexander cream pie. A man named Dick Taeuber read the article, took the idea, and ran. He devised more than fifty boozy variations (using a basic ratio of 3 eggs to ½ cup booze to 1 cup of heavy cream) and gave them wacky names like the Pink Squirrel and the Midnight Cowboy. I streamlined my version by using only one type of booze. This recipe is a must for Saint Patrick’s Day.

FOR THE CRUST:

32 chocolate wafer cookies, such as Nabisco, slightly crushed

4 tablespoons unsalted butter, melted

¼ teaspoon salt

FOR THE IRISH CREAM FILLING:

½ cup water

1 (0.25-ounce) envelope unflavored gelatin

⅔ cup sugar, divided

¼ teaspoon salt

3 large eggs, separated

½ cup Irish cream liqueur, such as Bailey’s

FOR THE WHIPPED CREAM TOPPING:

1 cup heavy cream

1 tablespoon sugar

Preheat the oven to 350°F.

TO MAKE THE CRUST
,
pulse the chocolate cookies in a food processor until finely ground (you should have about 1½ cups). Add the melted butter and salt and pulse until the crumbs are moistened. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake the crust until set, about 10 minutes. Cool completely on a wire rack.