PREPARATION

For the pie crust:
• In a mixing bowl, whisk together the flour, sugar and salt. Cut the cold butter into cubes and add to the flour mixture. Using a pastry cutter, fork or your hands, cut the butter into the flour mixture until chunks of butter are about the size of a pea.
• Add Œ cup ice-cold water and gently combine. Continue to add water a little bit at a time until the dough just comes together. (You may not use the entire Ÿ cup ice water). The dough should not be sticky – if you added too much water, add a little more flour but try not to overwork the dough!
• Form the dough into 2 equal discs, wrap in plastic and refrigerate 30 minutes or overnight.

 For the filling and pie:
• Preheat the oven to 350 degrees.
• On a lightly floured surface, roll out one of the refrigerated pie dough discs into a 12-inch circle, reserving the other for another use. Gently transfer to a pie pan and crimp the edges as desired. Refrigerate at least 20 minutes.
• Line the pie crust with parchment and fill with pie weights or dried beans. Bake until the edges are beginning to brown, about 15 minutes. Remove the parchment and weights and bake until the bottom of the pie just begins to brown, about 5 more minutes. Set aside and let cool.
• In a medium bowl, whisk together the melted butter and maple syrup. Add the brown sugar, cornmeal and salt and whisk until well combined.
• In a separate bowl, whisk together the eggs and egg yolk until well combined. Whisk in the heavy cream and vanilla extract.
• Slowly pour the egg mixture into the maple mixture and whisk until well combined.
• Pour the filling into the par-baked pie crust and brush the crust with heavy cream.
• Bake until the pie is puffed in the center and still slightly jiggly, about 55 minutes, rotating the pie halfway through.
• Let cool and set 4 to 6 hours or overnight. Top with flakey sea salt and serve.

PREPARATION

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced apples and strawberries. Add the sugar, brown sugar, cornstarch, vanilla and salt and stir gently to combine. Transfer the fruit mixture into the pie crust and set aside.
• Make the streusel topping by combining the flour, sugar, brown sugar and salt in a medium bowl. Work the butter into the flour mixture until combined.
• Top the pie with the streusel topping, transfer to a baking sheet and bake until the top is golden brown and the filling is bubbling, about 1 hour.
• Let cool completely, then serve topped with whipped cream.

PREPARATION

For the crust:
• In a large bowl, combine the flour, salt and sugar. Add half the very cold butter and work it into the flour mixture by hand until a cornmeal texture is reached. Add the remaining cold butter and rub it into the flour mixture until pieces are the size of hazelnuts.
• Add the cold water and vinegar and gently toss together using a fork to create a rough, shaggy dough. The dough should still be dry and crumbly, but will form together when squeezed. Divide the dough in half for the next stage, called fraisage.
• On a lightly floured work surface, smear one half of the dough with the heal of your hand, ball it up and repeat 2 to 3 more times until a cohesive dough has formed. This little trick makes the flakiest crust. Form each half into a round, wrap in plastic and chill 2 hours or up to 2 days.

For the filing:
• In a large bowl, whisk together the flour, salt, ginger, cinnamon, clove, cardamom, nutmeg, allspice and brown sugar until no lumps remain. Whisk the eggs into the flour mixture, then the pumpkin puree and sweetened condensed milk. Use immediately or refrigerate the filling overnight or up to 4 days for superior texture.

For the pie:
• On a lightly floured work surface, roll one of the chilled dough rounds into a 12-inch circle, about ?- to Œ-inch thick. Reserved the other half of the dough for another use.
• Lay the dough into a 9-inch or 10-inch deep dish tart or pie pan, form a crimped edge and thoroughly dock the bottom with a fork. Freeze the pie shell 20 minutes (or up to a month).
• Preheat the oven to 400 degrees.
• Line the frozen pie crust with parchment and fill with dried beans or raw rice. Bake 15 minutes, remove the weights and continue baking until golden brown, another 5 to 10 minutes. Remove from oven.
• Pour the prepared pumpkin pie filling into the par-baked crust and bake on a sheet tray until the top is starting to brown around the edges and the center is slightly puffed, about 45 minutes. The pie will be a bit jiggly, but don’t be tempted to bake until firm or the custard will curdle. Baked pie keeps at room temperature for several days.

PREPARATION

• In a stand mixer with a paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed until smooth, stopping occasionally to scrape down the bowl. Add the pumpkin puree, 1 tablespoon cinnamon, the vanilla, clove, ginger and nutmeg and mix to combine.

• Switch to a whisk attachment and add the heavy cream on low speed. Increase the speed and whisk until the mousse is light and fluffy.

• In a small bowl, combine the graham cracker crumbs, sugar and the remaining 1 tablespoon cinnamon. Stir, then add the melted butter and stir until combined.

• Divide the graham cracker mixture evenly among 8 to 10 little serving cups (or add to 1 pie pan for a full-size pie) and press firmly into the bottom to form the crust. Spoon the mousse evenly among the cups (or into the pie pan) and smooth the top. Top with whipped cream and serve.

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat. As the syrup cools, stir in the peppermint extract. 

• Pour the syrup into a gift bottle and seal tightly.

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool.
• Pour the syrup into a gift bottle, then add the vanilla bean and seal tightly.

PREPARATION

• In a small saucepan over medium heat, combine the sugar, water and brown sugar. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool. 

• Pour the syrup into a gift bottle, then add the cinnamon stick and vanilla bean and seal tightly.

PREPARATION

• In a medium bowl, whisk together the flour, hazelnut flour, salt and pepper. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal, then stir in the gruyere. Add the egg and cream and mix with a fork until ingredients are fully incorporated and the dough comes together.

• Divide dough in two. Using plastic wrap, form each half into a compact square log, about 5œ-inches long and 1œ inches wide. Freeze until thoroughly chilled, at least 45 minutes to 1 hour. The dough will keep in the freezer up to two months. If made in advance and frozen, allow the dough to thaw slightly before slicing. 

• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. 

• Using a sharp knife slice the dough into ¹?8-inch thick squares using even, downward pressure. Turn the log after each cut to keep its shape. If the dough breaks when sliced, let thaw slightly before continuing. 

• Space the squares evenly on the parchment-lined baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with the flaky salt.   

• Bake until crisp and golden around the edges, 12 minutes. Let cool completely on a wire rack.

PREPARATION

•  Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

• Using an electric mixer on medium, beat the butter and sugar together until creamy, about 4 minutes. Add the eggs, orange zest and vanilla extract. Mix on low until incorporated and then increase speed to medium, and continue beating until well combined, about 2 minutes.

• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients and mix on low speed until combined, scraping down the sides of the bowl as needed. Stir in the dried cranberries.

• Divide the dough in half and shape each half into a ball. Use your hands to shape each ball into an 8-inch log. Place the logs on the prepared baking sheet and use your hands to gently and evenly flatten them to about Ÿ-inch thick. Sprinkle the logs with turbinado sugar, if desired.

• Bake until lightly golden and the center of the logs are almost firm but bounces back when touched, 20 to 25 minutes. Let cool on the baking sheet 30 minutes.

• Use a sharp knife to cut the logs crosswise on the diagonal into Ÿ-inch thick biscotti, pressing straight down with the knife rather than sawing. Place the biscotti cut side down on the baking sheet (they should all fit on one sheet). Bake until dry, 12 to 16 more minutes. The centers of the cookies will still be slightly soft, but will crisp as they cool. 

PREPARATION

• In a medium bowl, stir together the sugar, corn syrup, butter and water until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth and no longer sticky, dusting the dough with more sugar as necessary. 

• Spoon 1 teaspoon dough into your palm and flatten into a 1-inch round. Place a cherry in the center and wrap the dough around the cherry, pressing with your fingers to seal. Gently roll between your palms until smooth. Repeat the process with the remaining dough and cherries. 

• Transfer the wrapped cherries to a parchment-lined baking sheet. Let sit uncovered until hard and dry, at least 2 hours and up to 1 day.

• In a medium glass bowl, microwave the chocolate on low heat until melted, 1 to 2 minutes.  Check the bowl every 30 seconds to make sure you don’t scorch the chocolate. 

• Using a fork, dip each cherry into the chocolate, then lift and let excess chocolate drip back into the bowl. Transfer the coated cherries to a parchment-lined baking sheet and let sit until the chocolate is hard and dry, about 1 hour.