Braised Red Cabbage with
 Maple-Glazed Chestnuts

“Braised red cabbage not only has a delicious subtle sweetness but also a
gorgeous color. It needs acidity – provided here by apple cider and wine
vinegar – to bring out that magenta hue.”

Serves 8

1 pound fresh chestnuts
1 head red cabbage (about 2 pounds), shredded
4 cloves garlic, minced
4 large shallots, cut into thin slices
1/2 pound Canadian bacon, cut into 1/2-inch dice
1 teaspoon caraway seeds
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 cups apple cider
1/2 cup red-wine vinegar
[We use red wine instead.]
2 cups milk
2 cups water
1 teaspoon vanilla extract
3 tablespoons butter
1/3 cup maple syrup

1. Heat the oven to 350 degrees F. Cut an “X” through the shell on the flat end of each of the chestnuts. Put the chestnuts on a baking sheet. Bake the chestnuts until the shell at each “X” lifts away from the chestnut, 10 to 15 minutes. Peel the chestnuts while they are still warm.
2. In a large pot, combine the shredded red cabbage, the garlic, shallots, Canadian bacon, caraway seeds, nutmeg, salt, pepper, apple cider, and vinegar [or wine]. Bring to a boil over moderately high heat. Reduce the
heat, cover, and simmer, stirring occasionally, until the cabbage is tender
and the liquid is reduced to 1/2 cup, about 2 hours.
3. Meanwhile, in a medium saucepan, combine the chestnuts with the milk and water, Bring to a boil. Reduce the heat, add the vanilla, cover, and simmer until the chestnuts are just tender, about 40 minutes. Drain well,
rinse under warm water, and drain again.
4. In a large frying pan, melt the butter. Add the chestnuts and the maple syrup and cook over moderately high heat, stirring frequently, until the chestnuts are glazed and light brown, about 8 minutes. Serve the chestnuts over the hot cabbage.

Make it ahead: You can complete the recipe through Step 3 at least 3 days
ahead [this will enhance the flavor of the cabbage]. Refrigerate the cabbage
and chestnuts separately. Reheat the cabbage and proceed with the recipe.

Ali Baba

“A light yeast cake soaked with Grand Marnier syrup, decorated with
candied fruit, and served with whipped cream, this dessert resembles a
large version of the more familiar individual rum babas. It’s a specialty
in France for Christmas and New Year’s.”

Makes one 9-inch cake

1/4 cup lukewarm milk, plus 1 tablespoon cold milk
1/3 cup plus 1 1/2 cups sugar
2 teaspoons dry yeast
2 large eggs, at room temperature, beaten to mix
7 tablespoons unsalted butter, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups water
1/4 cup plus 4 teaspoons Grand Marnier, or other orange liqueur
1/2 cup chopped mixed candied fruit, for decoration
Grand Marnier Whipped Cream (recipe follows)

1. In a large bowl combine the 1/4 cup lukewarm milk, 1 teaspoon of
the sugar, and the yeast. Let stand until the mixture bubbles, about 5
minutes. Add the eggs and butter and stir until well combined.
2. In another large bowl, combine the flour, 2 tablespoons of the sugar,
and the salt. With a wooden spoon, gradually stir the flour mixture into
the yeast mixture, 2 to 3 tablespoons at a time. The dough should be
loose and sticky. With the spoon or with your hands, beat the dough
against the side of the bowl until smooth and elastic, about 5 minutes.
Alternatively, you can mix and beat the dough in an electric mixer:
Make the yeast mixture in the bowl of a standing mixer fitted with a
dough hook. Add the flour mixture, 2 to 3 tablespoons at a time, and
beat on low speed, scraping the bottom of the bowl occasionally.
Increase the speed to medium and continue beating until the dough
is elastic, about 5 minutes.
3. Cover the bowl with plastic wrap and set in a warm place until the
dough has doubled in bulk, about 1 1/2 hours.
4. Heat the oven to 400 degrees F. Butter a 1-qiart ring mold and coat
the bottom and sides with 1 tablespoon of the sugar. Punch down the
dough. Divide the dough into six even pieces and put them, evenly
spaced, in the prepared ring mold. Cover the mold and set in a warm
place until the dough rises to the rim, about 45 minutes.
5. Sprinkle the dough with 1 tablespoon of the sugar. Bake the cake in
the middle of the oven until golden brown, about 20 minutes. Let cool
in the pan for 5 minutes.
6. Meanwhile, in a small pot, combine 1 1/2 cups of the sugar and the
water. Bring to a boil over high heat, stirring to dissolve the sugar.
Remove from the heat and add 1/4 cup of the Grand Marnier.
7. Unmold the cake; if necessary, loosen the edges with a small knife.
Return the hot cake to the mold. Prick the top of the cake all over with
a fork and gradually drizzle 1/2 cup of the warm syrup over the cake.
Invert the cake onto a serving plate, remove the mold, and prick the
top of the cake with a fork. Drizzle the cake with another 1/2 cup of the
syrup. Let cool. Add the remaining 4 teaspoons Grand Marnier to the
syrup left in the pan and let cool.
8. In a small pot, combine the 1 tablespoon cold milk and the remaining
1 tablespoon sugar. Bring to a boil over moderate heat, stirring to dissolve
the sugar. Brush this glaze all over the cake. Decorate the top with the
candied fruit. Just before serving, fill the center of the cake with the
whipped cream. Pass the remaining syrup.
- Lydie Marshall

Grand Marnier Whipped Cream

Makes about 3 cups

1 1/2 cups heavy cream
2 tablespoons sugar
2 tablespoons Grand Marnier or other orange liqueur, more to taste

In a large bowl, whip the cream, sugar, and Grand Marnier just until
the cream holds firm peaks when the beaters are lifted.

Make it ahead: You can whip the cream up to 3 hours in advance. Keep it
covered in the refrigerator. You may need to whisk it for 30 seconds just
before serving if it has separated slightly.

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