Note: This recipe appears in our Gilded Fork: Entertaining at Home cookbook.

One of the most popular little French cakes, perfect financiers are also one of the most addictive. Beautiful in their simplicity, financiers are typically made from a combination of almonds, powdered sugar, flour, lightly whipped eggs and a generous quantity of melted butter, which the French have named Beurre Noisette. The butter is cooked until golden brown and acquires a wonderful nutty aroma. However, this recipe offers an intriguing twist on the classic, with rosemary infused butter and corn flour. With firm, crusty edges and a luscious rosemary-kissed almond interior, these tender cakes are irrestible.

Makes about 12 large or 24-36 miniature cakes

Ingredients

1/2 cup unsalted butter
2 large sprigs of rosemary, cut in half
1 1/3 cups powdered sugar, sifted
1/2 cup almond flour or finely ground blanched almonds
1/3 cup finely ground corn flour
1/4 teaspoon salt
4 large egg whites

Equipment

Financier baking molds
Handheld or electric stand mixer
Medium non-reactive metal saucepan
Pastry brush or non-stick baking spray for buttering molds
Piping bag
Rubber spatula
Whisk

Preparation

Preheat oven to 400 ° F. Grease the financier molds with melted butter or non-stick baking spray.

Place 1/2 cup butter and rosemary in a saucepan over medium-low heat. Once the butter has melted let it come to a boil; as it boils you will notice that a foam will appear on the surface. Continue to cook the butter, whisking every so often, until it looks clear and the milk solids have dropped to the bottom of the pan. At this point, the butter will begin to take on a nutty aroma as it turns a lovely brown color rather quickly. Whisk continuously to prevent the brown bits from sticking to the bottom of the pan, as these contain most of the flavor, until the desired dark brown color is achieved. Remove the pan from the heat and immediately strain to remove the rosemary. Set aside and let cool to room temperature before using.

[Chef's Note: If you omit the rosemary from this recipe, there is no need to strain the brown butter. Just transfer it into a new bowl to allow for faster cooling.]

In a large bowl, whisk together the corn flour, almond flour, powdered sugar and salt. Place the egg whites in a separate clean bowl and whisk until frothy and light. Fold the lightly beaten egg whites into the dry ingredients and mix until an even paste forms. Using a handheld beater or the whisk attachment of an electric stand mixer, gradually add the browned butter, mixing after each addition on medium speed until the butter is completely incorporated and the batter emulsified.

Transfer the batter to the prepared pans, filling them about 2/3 full. Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes. Cool in the pan for about 5-10 minutes, and then serve warm.

Service

A dusting of powdered sugar on the warm cakes is an optional, and lovely, garnish. These are best when served warm from the oven, but will keep fresh for about 3 days when stored in an air-tight container. If they aren’t devoured immediately, that is.

Variations

Cake flour can be substituted for the corn flour; and another nut flour, such as hazelnut, can be substituted for the almond flour. Press a raspberry or blackberry into the center of each mold for a fruity twist. Also try infusing other herbs, spices or vanilla beans in place of the rosemary when making the Beurre Noisette.

Recipe and photo by Monica Glass

Using a popover recipe for a base, we created these dense and savory bread-like bites quite by accident.  Our Test Kitchen was experimenting with ingredient combinations and different types of pans in the hopes of discovering a luscious food platform from which to present cheese.  The mini-muffin pan worked like a charm for this recipe, and yields the perfect finger food for a breakfast, brunch buffet, tea service, or hot hors d’oeuvres.  By dropping chunks of cheese into the batter and allowing it to melt into the batter as it rises, you get subtle but delicious flavor throughout the muffin.

By all means, don’t feel limited by the recipe recommendation with Roquefort cheese; use our handy guide contained in the Savory Cheese Popover recipe for ideas and inspiration.

Makes 1 dozen mini-muffins

Ingredients

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly ground white, green, and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
1 cup milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing mini-muffin tins or a mini-popover pan
1 teaspoon chunks of Roquefort cheese, cut into 1/8” dice

Preparation

Preheat the oven to 450° F.  Brush a nonstick mini-muffin or mini-popover pan with melted butter.  Place in the oven while preheating.

[Chef’s Note:  Feel free to substitute vegetable oil for the butter to prepare the pans, even though you will most likely use a non-stick pan.  Conventional wisdom suggests that non-stick surfaces when exposed to high heat emit potentially harmful fumes, UNLESS there is something applied to the surface to absorb the heat — in this case, the fat.]

In a large bowl, whisk together the flour, salt, pepper, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.

Pour the wet ingredients over the dry ingredients and gently whisk together until just combined.  Your batter will be thick and heavy.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.

Pour the batter into the prepared and heated pan to within about ¼ inch of the rim.  Place the chopped cheese in the center of each filled cup.

Bake for 20 minutes at 450° F.  Make sure you do not open the oven door during this time or the steam collecting inside the pan and batter will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the mini-popovers are brown, crusty and puffed, about 15-20 minutes more.

Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

Recipe and photo by Donna Marie Zotter

Cranberries are a sweet but assertive fruity complement to this moist, yet crumbly golden cornbread. This recipe is a tasty twist to traditional cornbread, combining the best qualities of cranberry sauce and cornbread. It will surely make for an attractive addition to your holiday table!

Serves 8-10

Ingredients

For the topping:
12 ounces (1 bag) fresh cranberries
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup sugar
1 teaspoon vanilla

For the cornbread:
1 1/4 cups flour
3/4 cup cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
2 eggs
1 1/2 cups buttermilk

Equipment

8-cup baking pan (8×8 or 9×9 inch pans, 9×5 loaf pan or 10 miniature loaf pans)
Parchment paper

Preparation

Prepare the topping:
Preheat the oven to 375°F. Grease the pan using butter or non-stick cooking spray, cut a piece of parchment paper to fit the bottom of the pan, and grease the pan again.

Combine all ingredients in a small bowl and toss well to evenly distribute. Spread the cranberry mixture in the pan over the parchment paper. Set aside.

Prepare the cornbread:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together the butter, eggs and buttermilk and another bowl, and then add to the flour mixture. Stir until just combined.

Pour the batter over the cranberries in the pan. Lightly tap the pan against the counter to smooth the top. Bake in the preheated oven until golden or a toothpick or tester comes out clean, about 25 minutes depending on the pan size. Cool slightly for 5-10 minutes, invert and remove parchment paper.

Service

The cornbread can immediately be served warm, but is also delicious when eaten a day or two later at room temperature.

Variations

The best thing about cornbread is that it is so versatile. Everything from savory bacon bits and cheese to sweet blueberries and honey make a terrific addition. Mix cranberries into the batter rather than use as an attractive topping, or bake in a cast-iron skillet to mimic the traditional Southern method.

Recipe and photo by Monica Glass

A simple dessert to warm you up on chilly nights, there is no better way to celebrate the comforting flavors of fall than with this bread pudding. Sweet caramelized apples and toasted bread cubes sing in a warm cinnamon-laced custard. The cider caramel sauce itself is divine, but particularly so when generously poured over the voluptuous pudding.

Find this recipe in our new Gilded Fork Cookbook!

Serves 8-10

Ingredients

For the bread pudding:
4 apples (Braeburn, Gala, Fuji or Empire recommended), peeled, cored and coarsely chopped
1/4 cup butter
1/2 vanilla bean, split and seeds scraped
pinch of salt
1/3 cup light brown sugar, firmly packed

1 loaf of Brioche or Challah bread, cut into 1-inch pieces
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 vanilla bean (optional)
1 teaspoon vanilla (increase to 1 tablespoon if omitting the vanilla bean)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup light brown sugar
4 whole eggs
3 egg yolks
1 cup pecans or walnuts, toasted

For the cider caramel sauce:
1 cup apple cider
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon lemon juice
3/4 cup heavy cream, warmed
4 tablespoons (1/4 cup) butter, room temperature
1/2 teaspoon salt

Equipment

8×8 baking dish
Large saucepan
Non-stick baking spray
Pastry brush
Rubber spatula
Tall non-reactive metal pot
Whisk
Wooden spoon

Preparation

For the bread pudding:
Preheat the oven to 350°F. Toast the bread cubes in the oven until they are crispy, but not burnt, about 10-15 minutes. Place in a large bowl and set aside.

Melt the butter over medium-high heat in a large saucepan. Add the vanilla bean, brown sugar and salt, stir until the sugar is dissolved and then add the apples. Sauté the apples until caramelized and the sugar becomes a thick syrup consistency. Set aside to cool.

Combine the heavy cream, milk, vanilla and salt in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, mix together the eggs, yolks and sugar. Remove the milk from the heat and slowly temper the eggs with the hot milk, whisking as you combine the two. Whisk in the cinnamon and nutmeg and remove the vanilla bean. Pour the liquid over the bread cubes in a large bowl; add the caramelized apples, walnuts or pecans and mix to combine. Let sit for about 1 hour to completely soak all of the bread with the liquid.

Preheat the oven to 350°F. Grease a baking dish with either non-stick baking spray or butter. Place the soaked bread cubes into the prepared baking dish and gently press to create and even layer on the top. Bake in the preheated oven until the custard is set and bread is puffed and golden brown on top, about 45 minutes.

For the cider caramel:
Place the apple cider in a small saucepan. Bring to a low boil over a medium flame and simmer until the liquid has reached a dense syrup-like consistency and has reduced to approximately 1/4 cup. Set aside to cool slightly.

Combine the sugar, corn syrup, water and lemon juice in a tall non-reactive metal saucepan. With one hand work these two ingredients together until it feels like wet sand. With a wooden spoon, stir the sugar constantly over low heat only until the sugar is completely dissolved. This step prevents the caramel from becoming grainy. Remove from heat and using either a pastry brush or your hand, clean the insides of the pan so that there are no stray granules of sugar on the sides. Do not stir.

Return the pot to the stove and bring to a boil over moderate heat. Cook, without stirring but swirling the pan occasionally, until a golden caramel color is reached. In a separate pan or in the microwave, heat the cream to slighlty warmer than room temperature. Remove the caramelized sugar from the heat and carefully whisk in the warmed cream. It will spatter and boil up, so it is best to stand back when adding the cream. Place back on the heat and whisk to remove any remaining lumps of sugar. Quickly pour into a clean glass or metal bowl to cool. Whisk in the butter, salt and reduced apple cider. Let cool to room temperature.

[Chef's Note: We use the "wet method", which when just enough water is added to sugar to make it a sandy texture, to make caramel in this recipe. During the boiling process, any excess liquid evaporates, causing the syrup to thicken, the sugar concentration to increase, and eventually the color to change from opaque to a rich, golden brown. This method takes longer than the "dry method", cooking sugar without the addition of water, but is easier to control and does not burn as easily.

When making caramel, there is always a danger of crystallization, which can give the finished caramel a grainy texture and cause it to cook unevenly. If the pan or spoon is not completely clean, if the syrup is stirred once it boils, or if the sugar is not properly dissolved, you are bound to get lumps of sugar that will agitate and crystallize in the caramel. However, this is easy to avoid by using a clean pot, adding a pinch of an acidic ingredient such as cream of tartar or lemon juice, and taking caution not to stir the sugar once it boils. Swirling the pan during cooking also helps to evenly distribute heat and color to the sugar without stirring.]

Service

Serve the bread pudding warm, drizzled with caramel sauce. Bread pudding is delicious eaten cold, too. For easier slicing, refrigerate the bread pudding for a few hours and then reheat before serving.

Variations

Bread pudding adapts well to improvisation. Try using a variety of breads, if available, and other flavorings such as grated lemon zest, cardamom or star anise. Pears and other fruits can also be substituted for the apples.

Recipe by Monica Glass
Photo by Andrea Meyers

This savory little quick bread is a delicious re-do of the ubiquitous zucchini bread. This time of year those little green squash seem to be everywhere, so this is a great way to put them to use! If you have a food processor with a shredder disk, you can use it to shred the zucchini and sweet potato. Serve this as a snack cake, or toast individual slices and serve it as a savory side to an Autumn Harvest salad.

Makes one large loaf, 4 small loaves, or 12 muffins

Ingredients

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cups sugar
¼ cup brown sugar, packed
¼ cup vegetable oil
1 teaspoon pure vanilla extract
3 eggs
1¼ cups grated zucchini
1¾ cups peeled sweet potato, grated

Preparation

Preheat oven to 350° F.

Prepare a loaf pan or muffin tin(s) by greasing the pan with pure vegetable oil and dusting lightly with flour.

Sift the dry ingredients into a medium bowl.  In a large bowl, combine sugars, oil, and vanilla.  Add the eggs and using a hand mixer, beat for about 1 minute until fluffy.  Mix in zucchini and sweet potato.  Add the dry ingredients to the zucchini mixture.  Stir just until combined.  Pour batter into prepared loaf pan.

Bake for 45 minutes to 1 hour (depending on the size loaf pan or muffin tin you use).  The bread will be done when a cake tester (or knife) inserted into the middle of the bread comes out clean.  Cool bread in pan on rack for 15 minutes.  Run a thin, sharp knife between the loaf and the pan to loosen.  Turn the bread out onto a rack and cool completely.

Serve when cool.

Recipe and photo by Donna Marie Desfor

The sweet aroma of sweet lavender fills the kitchen with a wonderfully relaxing aroma while the biscotti are baking.  These crunchy, nutty cookies will delight your sense of smell as well as your taste buds!  Perfect for dunking in your favorite coffee or tea.

About 4 dozen cookies

Ingredients

1 cup sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
4 medium eggs
3 cups all-purpose flour
1½ teaspoons baking power
½ teaspoon salt
2 teaspoons dried sweet lavender buds, finely ground
½ cup sliced almonds

Equipment

Measuring cups and spoons
Wire whisk
Hand blender
Large and medium bowl
Spatula
Cookie sheet
Parchment paper
Serrated bread knife
Cutting board
Wire cooling rack

Preparation

In a large bowl cream together, sugar, and butter until smooth and creamy. Mix in extracts and eggs and blend until combined. In a medium bowl, combine the flour, baking powder, salt, lavender and sliced almonds and mix with a wire whisk to blend well. Stir into sugar mixture and mix just until combined. Do not overmix or cookies will become tough.

Preheat oven to 350°F. Adjust oven rack to middle position. Halve dough and turn each portion onto the cookie sheet. The dough will be sticky. This is ok. Just rub a bit of vegetable oil or butter onto your hands to make it easier to handle. Without handling the dough excessively, pat the dough into two 13 x 2-inch logs and place them 3 inches apart. Pat and smooth each log. (The logs will not be perfectly round.)

Place in oven and bake for about 20 minutes or until lightly browned. Cool the loaves for about 10 – 15 minutes. Reduce oven temperature to 300°F. After loaves cool, place on cutting board and cut diagonally into ½-inch slices with a serrated knife. Lay the slices about ½ an inch apart on the cookie sheet, cut side up, and return them to the oven for 8 minutes. Turn each slice over, return to the oven and bake another 7 minutes or until golden. Transfer to wire rack and cool completely. Store biscotti in an airtight container for about a month.

Service

Biscotti can be served with your favorite cup of coffee or tea.
Recipe and photo by Lia Soscia

This comforting Autumn soup satisfies the seasonal yearning for earthy comforts with a hint of the sweet playfulness of the harvest.  The dried apples give the soup an interesting textural quality, and intensify the flavor, adding sweet notes to the bright earthiness of the humble turnip.

Makes eight (8) 1½ cup servings

Ingredients

2 tablespoons unsalted butter
3 cups chopped leek
¾ cup chopped shallots
½ teaspoon ground nutmeg
4 cups turnips, peeled and diced (about 1 ½ pounds)
½ cup dried apples, chopped
3 cups apple juice, fresh pressed with pulp
1 cup low sodium chicken broth
½ cup cream (optional)
Crème fraîche, to garnish (optional)
Salt and freshly ground pepper, to taste
Chopped fresh chives, to garnish
Nutmeg Cheddar Breadsticks (recipe below)

Preparation

Melt butter in a large stock pot or Dutch oven over medium-high heat.  Add leeks, shallots, and nutmeg, and sweat for 3-4 minutes.  Do not brown.  Add turnips, dried apples, apple juice, and broth, and bring to a low boil.  Reduce heat, cover, and simmer until the turnips and apples are tender but not mushy, about 30-40 minutes.

Strain off about half the cooking liquid and reserve.  Purée the solids and the remaining liquid with an immersion blender, or in batches in a food processor.  Return the puree to the pot, add back the reserved cooking liquid a little at a time until the soup reaches the desired consistency, and heat through.  If desired, stir in the cream, along with salt and pepper, to taste.

Service

To serve, ladle into individual heated bowls or cups.  Add a dollop of crème fraîche, if desired, and garnish with a sprinkle of chopped chives and freshly grated nutmeg, to taste.  Serve with Nutmeg Cheddar Breadsticks (below).

Nutmeg Cheddar Breadsticks

Makes about eighteen (18) ¼-inch sticks, or a dozen ½-inch sticks

Ingredients

1 cup flour
¼ teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons unsalted butter, lightly chilled
Olive oil, for brushing
3 teaspoons freshly ground nutmeg, divided
½ cup finely grated sharp cheddar cheese, divided

Preparation

Preheat oven to 350° F.

In a food processor, pulse the flour, salt, baking powder, half the cheese, and half the nutmeg together until well combined.  Cut in the butter by pulsing until the mixture resembles coarse meal.  Leave the machine running, and slowly add 1/4 cup ice water until the dough comes together.  If necessary, add another tablespoon or so of water.

[Chef’s Note: To grate a measured amount of nutmeg, grate over a sheet of parchment paper with a crease in it.  Then lift the paper by the ends, and transfer into a container for measuring.]

Turn the ball of dough out onto a lightly floured surface.  Smoothing it out, form it into a rectangle, and gently roll it out into a ¼-inch thick sheet.  Cut the dough lengthwise into ¼-inch wide strips, or ½-inch wide strips if you prefer thicker sticks.

Gently roll each stick over a lightly floured surface.  The sticks will naturally lengthen as you roll them, so be careful not to stretch them too thinly.  Transfer to baking sheets, side by side, but not touching.  Brush each stick lightly with olive oil and sprinkle the remaining grated cheese and nutmeg over the sticks.

[Chef’s Note: It helps to press the ends of each stick down gently onto the baking sheet so the sticks don’t curl up as they bake.  You can also turn these simple sticks into twists by twisting the ends in opposite directions before placing on the baking sheet.]

Bake about 12-15 minutes, until firm and starting to show a little color.  Transfer to racks to cool.  The sticks can be stored in an airtight plastic bag or container for up to 3 days.

Variations

You can replace the nutmeg and cheddar in the recipe with the following spice and cheese combinations:

Cumin and Monterey Jack: 2 teaspoons cumin and ½ cup Monterey Jack
Rosemary and Montasio: 1 teaspoon finely minced fresh rosemary and ½ cup Montasio
Oregano and Manchego: 1 teaspoon dried oregano and ½ cup Manchego
Thyme and Pecorino: 2 teaspoons fresh thyme (or 1 teaspoon dried), and ½ cup Pecorino

Recipe and photo by Mark Tafoya

Maria Elena Bustamante-Bernal talks about the philosophy behind The Treehouse Bakery & Cafe, an organic, sustainable bakery and cafe in Santa Fe, NM. Located on the ground of Plants of the Southwest, Treehouse produces fresh pastries daily, and also creates wedding cakes, including gluten free cakes.

A production of The Culinary Media Network. www.culinarymedianetwork.com

These delicious treats are deceptively easy to make, and can be mixed a day ahead of time. Can I make it any easier for you? Step on into the kitchen with me for another quick holiday recipe.

Don’t forget – use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/)

Sponsors:

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Use code food1 for 10% off your order
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Music:
Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

You may know us for our more refined recipes, but we love pizza here as well!  There’s a reason it’s the most popular food in America.  However, we have to put our own imprint on every recipe, so this sweet and savory pizza will satisfy your craving for a spicy, licorice flavor.  The honeyed apples stay crisp enough to give the pizza some texure, while the ooey-gooey melted cheese blends with the anise seeds to satisfy.

Yields 1 12-inch or 2 8-inch pizzas

Ingredients

For the crust:
½ cup warm water (105 F to 115 F)
½ cup warm milk
1 teaspoon honey
1 envelope dry yeast
2 ½ cups bread flour
1 ½ teaspoons olive oil
1 ½ teaspoons salt
1 teaspoon anise seeds, slightly crushed

Olive oil for greasing bowl
A few teaspoons cornmeal for sprinkling on the pizza stone or baking dish

For the topping:
2 Granny Smith apples, cored, quartered and thinly sliced
2 Tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons anise seeds, divided
¼ cup walnuts, chopped
¼ cup honey
1 cup Gruyère, shredded
A pinch of salt
A pinch of pepper
Honey for drizzling

Equipment

Kitchen stand mixer
Pizza stone or large round baking sheet
Pizza cutter

Preparation

Prepare the crust:
Combine the warm water, milk and honey in a small bowl. Sprinkle the yeast over the liquid; let stand until the yeast dissolves and the liquid begins to appear foamy, about 8-10 minutes. In the bowl of an electric mixer fitted with a dough hook, combine the flour, salt and anise seed. Add the oil and yeast mixture, and mix on low speed until incorporated. Increase the speed to medium and continue to mix, kneading the dough until smooth and it pulls away from the sides of the bowl, about 5 minutes.

Turn the dough out onto a clean work surface, and knead by hand until smooth and firm, about 2 to 3 minutes. Grease a medium bowl with the extra olive oil. Transfer the dough to the bowl, turning to coat in the oil, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise until doubled in volume, about 1 ½ hours.

Chill the dough in the refrigerator for several hours or up to two days.

Prepare the pizza:
Preheat the oven to 450 F.

Remove the dough from the refrigerator about 20 minutes before you are ready to bake. Punch the dough down and lightly form the dough into a ball again and then stretch it out, first, by holding it vertically by one edge and turning it in your hands. Sprinkle some cornmeal evenly over the pizza stone or baking sheet, lay the dough on top and then work the dough into a rough circle, starting by pressing from the center. Be careful not to tear or poke holes in the dough. If the dough springs back, let it rest for a few minutes, then continue to stretch it out to about 1/3 to ½ inch thick. Cover the dough with a damp towel and let rest for 15 to 20 minutes while you prepare the topping ingredients.

Pour the honey into a large bowl and toss with the apples.

Spread the 2 Tablespoons of olive oil over the surface of the pizza crust, then sprinkle with salt and pepper, 1 teaspoon of the anise seeds, and scatter the shallot slices and half of the walnuts on top. Bake for about 5 minutes in the preheated oven. Remove pizza from the oven after 5 minutes and sprinkle ½ cup of the cheese over the shallots; neatly arrange the apple mixture on top of the cheese, layering the apples starting from the outer edge working inward in a circular fashion, then finish by topping with the rest of the cheese, walnuts, and 1 teaspoon anise seeds. Return to the oven, and bake another 10-12 minutes, until the crust starts to brown and the cheese is melted and bubbly.

[Chef’s Note: Keeping the dough in the refrigerator overnight is only an optional step. You can make the pizza after the first rising, but we prefer to let the dough mature in the refrigerator, ripening and relaxing the gluten to obtain the perfect chewy yet crispy crust. The dough also becomes less sticky, easier to stretch, and usually has a better flavor after refrigeration, too. Feel free to substitute store-bought fresh pizza dough if you lack the time to make your own.]

Service

To serve, let the pizza rest for 5 minutes after removing from the oven. If using a pizza stone, slide the pizza onto a cookie sheet or transfer it with spatulas to a cutting board. Cut into even wedge-shaped slices with a pizza wheel, drizzle with extra honey and serve immediately.

Recipe and photo by Monica Glass