Beverages

If we had a family drink, this would be it. (Underage kids excepted, of course.) It’s my older daughter Louise’s favorite, and she makes this margarita perfectly for all of us on the weekends. I love the heat of the ginger balanced by aged tequila. Be sure to use high-quality aged tequila here. Otherwise, the drink will taste like spring break gone wild.

This is easily my favorite party drink. I combine the white wine of my native Alsace with the tropical fruit flavors I first came to love when I cooked in Thailand. It’s a natural pairing and tastes amazing with just about anything. Best of all, it’s meant to be made ahead of time, leaving me free to finish up dinner prep.

The Beauty of the Manhattan is its smooth simplicity. That’s why it’s so important to use the best ingredients available. For the vermouth, I prefer Antica Formula Carpano, which has a fresh and complex herbaceousness. Near my country house is the Tuthilltown Spirits whiskey distillery, and their New York Whiskey tastes great in this drink. To embellish on the original, I add just a touch of brandied sour cherries and their juices. You can buy them at a specialty foods store.

Poached pears always make a lovely dessert, but what makes this extra pleasing is the addition of glazed pecans.

This recipe is based on one of my favorite Chinese take-out dishes. The problem with the restaurant version is that it is often rather oily. I’ve devised this low-fat version as a way to satisfy my craving for it.

Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle.

Try this with Chocolate-Pecan-Bourbon Pie (page 83).

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

Coffee infuses a bit of sophistication to the rich, sweet flavor of this pie. The toffee and cookie crumb crust add a lovely crunch, which intermingles perfectly with the smooth coffee cream filling and sophisticated Kahlúa Whipped Cream topping.

This is not only our signature pie but, more than that, I consider it my “lucky” pie. In addition to its being our first National Pie Championships winner, our customers voted it into Good Morning America’s “Best Slice Challenge” contest. The segment aired just a few days before my first Thanksgiving in the shop, making it nearly impossible to keep this pie stocked for the holidays. To really blow your guests away, I recommend serving this pie warm with a drizzle of Bourbon Sauce (page 190) or a scoop of vanilla ice cream on top.

This cake, with its alternating white and pistachio-flavored layers, was originally created for the wedding of Fraser Lewis and Matthew Edwards. All components of the cake—the cake layers, pastry cream, and buttercream—can and probably should be made at least a day in advance. If you plan to transport the cake, assemble the individual tiers first, giving them their final coat of buttercream, then stack them. Place the bottom tier (still on its cardboard round) on a wooden cake board at least four inches wider than the tier. To keep the cake from slipping, line the wooden board with a rubberized nonslip mat, or secure the cardboard round to the board with hot glue. If possible, pipe the decorations once you have reached your location; wait to garnish the cake with the flowers until it is positioned on the serving table.

Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.

This was inspired by a favorite ice cream, rum raisin. For the deepest flavor, use a dark rum, such as Myer’s; light rum just won’t taste the same.

These cakes are traditionally served with unsweetened, fresh whipped cream. You can top them with fresh berries, if you like. The recipe is easily doubled.

Prepare the mousse at least four hours or up to two days in advance. Refrigerate, covered with plastic wrap.