Victoria Fall Baking 2019

Against the backdrop of the Blue Ridge Mountains, usher in the Christmas season with the magazine you love. Join Editor-in-Chief Phyllis Hoffman DePiano and the editorial team for an inspiring getaway. EVENT HIGHLIGHTS: Afternoon tea and a holiday tour of the BILTMORE A fabulous stay at the 4-star luxury OMNI GROVE PARK INN Keynote Speakers APRIL CORNELL, KATHRYN GREELEY, and JAN KARON SPACES ARE LIMITED! Visit victoriamag.com for more and information.…

The exquisite character of nutmeg—warm, sweet, and aromatic—appeals to me all year long. Freshly grated over a nourishing bowl of oatmeal, this delicate seed hailing from the East Indies adds subtle notes of flavor that enhance quiet mornings, no matter the time of year. But during autumn, when crisp breezes stir me to create homemade baked goods to share with family and friends, my beloved nutmeg joins allspice, cloves, and other fragrant seasonings to produce an array of treats perfect for pleasing a range of palates. This edition of our popular Victoria Classics issue Fall Baking brims with desserts, breads, and delectable morsels developed to highlight signature tastes of the harvest. Orchard fruits shine in Apple and Date Scones on page 36 and Poached Plums on page 63; dark, rich ingredients…

Orange-Buttermilk Tart Makes 1 (10-inch) tart 1 (14.1-ounce) package refrigerated piecrusts1½ cups granulated sugar3 tablespoons all-purpose flour¾ cup butter, melted4 large eggs1 cup whole buttermilk1 tablespoon vanilla extract1 teaspoon orange extractGarnish: orange sections, raspberries, fresh mint 1. Preheat oven to 400°. Spray a 10-inch tart pan with removable bottom with baking spray with flour. 2. On a lightly floured surface, unroll and stack both piecrusts. Roll into a 12-inch circle. Press into bottom and up sides of prepared pan. Line with parchment paper, letting ends extend over edges of pan. Add pie weights. 3. Bake for 15 minutes. Carefully remove parchment and pie weights. 4. Reduce oven temperature to 350°. 5. In a large bowl, whisk together sugar, flour, melted butter, eggs, buttermilk, vanilla extract, and orange extract until smooth. Pour into prepared crust. 6. Bake until center…

Caramelized Onion, Gruyère, and Poppy Seed Rolls Makes 20 1 tablespoon butter1 sweet onion, chopped1 teaspoon balsamic vinegar1 (0.25-ounce) package active dry yeast2 tablespoons granulated sugar¾ cup warm milk (110° to 115°)1 large egg¼ cup butter, melted1½ teaspoons kosher salt2½ cups bread flour1½ teaspoons poppy seeds1 cup shredded Gruyère cheese 1. In a medium skillet, melt butter over medium heat. Add onion; cover and cook until onion is tender, about 10 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until onion is golden brown. Remove from heat, and stir in vinegar. Set aside to let cool. 2. In a small bowl, stir together yeast, sugar, and warm milk; let stand until mixture is foamy, about 5 minutes. 3. In a large bowl, beat egg, melted butter, and salt with a mixer at medium…

Earl Grey-Infused Crème Brûlée Makes 8 servings 3¼ cups heavy whipping cream⅔ cup granulated sugar4 Earl Grey tea bags½ vanilla bean, split lengthwise, seeds scraped and reserved1/16 teaspoon salt7 egg yolks2½ tablespoons superfine sugar*Garnish: fresh mint, edible flowers 1. Preheat oven to 250°. 2. In a medium heavy-bottomed saucepan, combine cream, granulated sugar, and tea bags. Add reserved vanilla bean seeds, vanilla bean pod, and salt. Bring just to a boil over medium heat; reduce heat to simmer and continue to cook, stirring gently, until sugar is dissolved. Remove from heat. Cover and let steep for 30 minutes. 3. Strain cream mixture through a strainer; do not press solids. Return cream mixture to saucepan and simmer. 4. In a small bowl, whisk egg yolks until smooth. Remove cream mixture from heat, and gradually whisk in egg…

Rosemary Shortbread with Pear Preserves Makes approximately 12 sandwich cookies ¾ cup unsalted butter, softened½ cup confectioners’ sugar¼ teaspoon vanilla extract1½ cups all-purpose flour¼ teaspoon salt2 tablespoons chopped fresh rosemary2 tablespoons granulated sugar¼ cup pear preserves 1. In a large bowl, beat butter, confectioners’ sugar, and vanilla extract with a mixer at medium speed until light and fluffy. 2. In a medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in rosemary. 3. Divide dough in half. Wrap each portion in plastic wrap, and refrigerate for 2 hours or overnight. 4. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 5. On a lightly floured surface, roll half of dough to a ¼-inch thickness. Using a fluted 2-inch round cutter, cut dough. Repeat process with remaining…