Recipe Corrections

While we aim for perfection with each of our recipes, we do make the occasional mistake. Here are recipe corrections from our past issues.

Fall 2015:
 
 
Gougères, p. 13: In Step 2, when bringing 1 ¼ cups water and next 4 ingredients to a simmer over medium heat, add flour, stirring with a wooden spoon, until mixture pulls away from the pan, about 2 to 3 minutes.
 
 
 
 
Pâte Brisée, p. 30: In Step 1, with food processor running, add water and eggs in a slow steady stream until dough just comes together.
 
 
Chocolate Buttercream Frosting for Basic 1-2-3-4 Cake, p. 78: In Step 1, whisk together sugar and cocoa in a separate medium bowl from the beaten butter. Then gradually add sugar mixture to butter, beating until smooth. Gradually add milk and vanilla, beating until smooth.
 
 
 
One-Pound Chocolate Brownies, p. 82: In Step 3, four large beaten eggs should be stirred in with melted chocolate mixture and vanilla until moistened.
 
 
 
Malbec Fig Brownies, p. 82: In large saucepan, add 2 cups Malbec wine, and cook over high heat until reduced to 1/3 cup.
 
 
 
  
Blood Orange Loaf Cake, p. 34: In Step 4, bake until golden brown and a wooden pick inserted in center comes out clean, about 35 to 40 minutes.
 
  
 
 
 
Pear Almond Cake, p. 99: Use 2 cups (250 grams) all-purpose flour.
 
 
 
 
 
Brie en Croûte, p. 98: At the end of Step 2 of the procedure, turn Brie over so folded pastry edges are on the bottom. Place on prepared pan. Continue with Step 3.
 
 
 
 
Glazed Lemon-Thyme Poppy Seed Cake, p. 35: Use 2 cups (200 grams) cake flour.
 
 
 
Champagne Cake with Fluffy Strawberry Frosting, p. 54: For frosting: use 2 1/2 cups heavy whipping cream.
 
 
 
 
Brown Sugar Vanilla Bean Ice Cream, Deep Dark Chocolate Ice Cream, and Roasted Pistachio Ice Cream, p. 75-76: In Step 3, cover with plastic wrap, and freeze for at least 8 hours or overnight (instead of refrigerating).
 
 
 
Strawberry Buttermilk Ice Cream, p. 75: In Step 6, cover with plastic wrap, and freeze for at least 8 hours or overnight (instead of refrigerating).
 
 
Quick Strawberry Jam and Quick Blackberry-Blueberry Jam, p. 47: The ripeness of berries can affect the cook time. it could take 20 minutes for very ripe berries or 45 minutes for less ripe berries. To test for doneness, scrape the bottom of the saucepan with your spoon—if the jam parts for a few seconds, it is ready.
 
 
 
Buttermilk Drop Biscuits, p. 29: In Step 2, whisk only ¼ teaspoon (1.25 grams) baking soda together with dry ingredients and gradually add only 1 cup plus 2 tablespoons (270 grams) buttermilk.
 
 
 
Cream Biscuits, p.29: In Step 2, gradually add only 1 ½ cups heavy whipping cream. In Step 4, bake for an additional 3-4 minutes.
 
 
 
Basic Focaccia Dough, p. 59: In Step 1, add 2 cups water (instead of 2 1/2 cups plus 2 tablespoons water.)
 
 
 
Lemon Ricotta Poppy Seed Scones with Poppy Seed Streusel, p. 86: For streusel, add 1/2 cup (63 grams) all-purpose flour.
 
 
 
 
Vanilla Bean Marshmallows, p. 57: In Step 3, in a large saucepan, combine granulated sugar, corn syrup, and remaining 1/3 cup water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F, about 6 minutes.
 
 
Grand Marnier Poppy Seed Cake, p. 79: In Step 1, when removing orange slices from the sheet of parchment paper, be sure to let excess syrup drain off before adding to loaf. In Step 4, bake for 30 minutes, and then cover with foil. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. 
 
  
 
Shoofly Pie, p. 109: Go to link for the updated Shoofly Pie recipe.
 
 
 
 

Banana Cake with Brown Sugar Hazelnut Buttercream, p.91: In Step 2 of the Brown Sugar Hazelnut Buttercream recipe, use a stand mixer fitted with the whisk attachment (instead of the paddle attachment).

 
 
 
 
Blood Orange Loaf Cake, p. 37: For loaf cake, use ¼ cup (60 grams) blood orange juice (instead of ½ cup). In Step 3, gradually add flour mixture to sour cream mixture. There is no butter in this recipe.
 
 
 
 
 Double Chocolate Spice Bundt Cake, p. 60: To coat your bundt pan in Step 2, you may either use baking spray with flour or the reserved 2 tablespoons (28 grams) unsalted butter and ¼ cup (31 grams) all-purpose flour called for in the ingredient list.  You will use 1 cup (227 grams) unsalted butter and 3 cups (375 grams) all-purpose flour to make the cake.
 
 
 
 
 
 
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