Victoria Fall Baking 2022

Dear Friends The fiery hues of autumn foliage bring to mind some of the most beloved spices, from ruddy saffron and golden ginger to tawny coriander and deep brown star anise. When cold winds blow, the rustling of leaves kindles within me a desire to seek the welcoming refuge of my cozy kitchen, where the tantalizing aromas of fresh-from-the-oven treats promise warmth and nourishment. This special edition of Fall Baking offers a treasury of our most cherished recipes—those signature dishes that become deeply rooted in our memories of hearth and home. Over the past five years of producing this popular Victoria Classics issue, we have offered a tempting array of breads, cakes, pies, cookies, and more. Find such favorites as Pumpkin-Chocolate Hazelnut Babka on page 17, Cardamom-Coffee Crème Brûlée with Caramelized Figs…

Garlic Knots Makes 14 rolls ¼ cup warm water (105° to 110°)1 (0.25-ounce) package active dry yeast1 cup sour cream¼ cup unsalted butter¼ cup granulated sugar½ tablespoon kosher salt2 large eggs, room temperature, divided3¼ cups bread flour1 tablespoon water½ cup grated Parmesan cheese, divided¾ teaspoon garlic salt, divided3 tablespoons unsalted butter, meltedGarnish: chopped fresh parsley 1. In the bowl of a stand mixer fitted with the paddle attachment, combine ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In a medium saucepan, heat sour cream, butter, sugar, and salt over medium-low heat, stirring constantly, until butter is melted. Let mixture cool to 110°, 5 to 10 minutes. Add 1 egg, whisking to combine. Add sour cream mixture to yeast mixture, whisking until combined. 3. Add flour and beat…

Poached Pear Cream Tart Makes 1 (9.5-inch) tart ½ cup plus 3 tablespoons unsalted butter, softened and divided⅓ cup confectioners’ sugar¾ teaspoon kosher salt, divided6 egg yolks, divided1½ cups pastry flour2 cups whole milk⅔ cup granulated sugar, divided1 vanilla bean, split lengthwise, seeds scraped and reserved5 tablespoons cornstarchCrème Chantilly (recipe follows)Mulled Wine–Poached Pears (recipe follows)Mulled Wine Reduction (recipe page 40)Garnish: pomegranate arils, blackberries, orange zest, star anise 1. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar and ½ teaspoon salt; beat until smooth. Add 1 egg yolk and beat until combined. Add flour to butter mixture in two additions, beating just until combined. 2. Turn out dough onto a work surface, and gently knead 3…

Candied Cranberry Tartlets Makes 8 2 cups all-purpose flour1¾ cups granulated sugar, divided¼ teaspoon salt8 tablespoons cold butter, divided⅓ cup ice-cold water2 cups milk1 vanilla bean, split lengthwise, seeds scraped and reserved1 large egg2 egg yolks3 tablespoons cornstarch1 cup heavy whipping cream¼ cup confectioners’ sugar1 teaspoon lemon zest1 teaspoon lemon juice1½ (12-ounce) packages frozen cranberries 1. In the work bowl of a food processor, pulse together flour, ¼ cup granulated sugar, and salt. Add 6 tablespoons cold butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, gradually add ⅓ cup ice-cold water in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly with plastic wrap, and refrigerate for at least 1 hour. 2. Preheat oven to 350°. Line a baking…

Perfect Pumpkin Pie Makes 8 to 10 servings 1 (14.1-ounce) package refrigerated piecrusts1 (15-ounce) can pumpkin¾ cup firmly packed light brown sugar1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon ground cardamom¼ teaspoon freshly grated nutmeg¼ teaspoon salt¼ teaspoon ground cloves3 large eggs1¼ cups heavy whipping cream1 tablespoon vanilla extractGarnish: whipped topping, ground cinnamon 1. Position rack in lower third of oven, and preheat to 350°. 2. On a lightly floured surface, unroll one piecrust. Brush lightly with water, and place remaining piecrust on top. Using a rolling pin, roll both piecrusts together to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under and crimp, if desired. 3. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake for…

CREDITS CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: pages 25, 39, and 82 KATE SEARS: cover and page 60 MARCY BLACK SIMPSON: pages 5, 16, 20–21, 29, 32–33, 50, 54, 65, 73, 75, 83, 86, 90–91, and 94 CONTRIBUTING STYLISTS ANNE-EMORY BANKSTON: page 20 MISSIE NEVILLE CRAWFORD: pages 5, 16, 29, 32–33, 51, and 73 MARY LEIGH GWALTNEY: pages 54, 57, 68, 91, and 94 MARY BETH JONES: pages 61 and 79 LINDSAY KEITH KESSLER: pages 25 and 39 YUKIE MCLEAN: pages 43, 46, and 78 EMILY ROWLAND: page 78 KATHLEEN COOK VARNER: page 65 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING MARY-CLAIRE BRITTON: pages 5, 15–16, and 29–34 SARAH FOOTE: cover and pages 59–60 NANCY HUGHES: pages 49–50, 61–62, and 79–80 KELLIE KELLEY: pages 11–12 and 37–38 CHANTEL LAMBETH: pages 39–40, 57, 67–68, and 91–94 JADE SINACORI: pages 6 and 41–42 ELIZABETH STRINGER: pages 6, 17–18, and 87–88 REBECCA TREADWELL: pages: 6, 13–14, 21–22,…