Indulge March 2015 : Page 96

GOOD TASTES Whiskey Gingerbread Parfait Makes 15 parfaits • Whiskey Ginger Cookies (recipe follows) • Whiskey Gingerbread (recipe follows) • Mascarpone Cream Filling (recipe follows) 1. Cut the Whiskey Gingerbread into 1-inch circles and crum-ble the Whiskey Ginger Cookies. 2. Pipe Mascarpone Cream Filling into each champagne flute and layer with gingerbread and cookie crumbles, al-ternating cream in between each layer. Top with cookie crumbles. Whiskey Ginger Cookies • 2 2 ⁄ 3 cups all-purpose flour • 2 teaspoons baking soda • 1 ⁄ 2 teaspoon kosher salt • 1 teaspoon ground cinnamon • 1 teaspoon ground ginger • 1 ⁄ 2 teaspoon ground cloves • 1 teaspoon coarse ground black pepper • 2 tablespoons minced crystallized ginger • 1 cup unsalted butter, room temperature • 1 cup dark brown sugar • 2 egg whites, room temperature • 1 ⁄ 4 cup unsulphured molasses • 1 ⁄ 2 teaspoon vanilla • 1 ⁄ 2 teaspoon whiskey • 1 cup white or raw sugar 1. In a bowl, whisk together all dry ingredients. Set aside. 2. In a stand mixer using the paddle attachment, beat to-gether the butter and brown sugar for 2-3 minutes. Start on a slow speed and progress to medium until well incorporat-ed and fluffy. 3. Add the egg whites and beat until completely combined. Scrape down the sides and bottom of the bowl and add molasses, vanilla and whiskey and beat for another 1-2 min-utes. 4. Reduce the mixer speed to low and add dry ingredients. Increase speed and beat until well-incorporated. Put the dough into a bowl, cover with plastic wrap, and refrigerate for an hour. 5. Use a medium-size cookie dough scoop to portion balls of dough. Roll the balls in white or raw sugar to evenly coat. Place on parchment-lined sheet pans, about two inches apart. Bake 8-12 minutes at 350 degrees. Whiskey Gingerbread • 1 ⁄ 2 cup unsalted butter, room temperature • 1 ⁄ 2 cup dark brown sugar • 1 ⁄ 4 cup sugar • 2 eggs, room temperature • 1 ⁄ 2 cup unsulphured molasses • 3 ⁄ 4 cup milk, room temperature • 1 ⁄ 4 cup whiskey • 2 cups all-purpose flour • 1 teaspoon baking soda • 1 ⁄ 2 teaspoon baking powder • 1 ⁄ 2 teaspoon kosher salt • 1 teaspoon ground cinnamon • 1 teaspoon ground ginger • 1 ⁄ 4 teaspoon ground cloves • 1 teaspoon coarse ground black pepper • 1 ⁄ 4 cup minced crystallized ginger 1. Heat oven to 350 degrees. In a bowl, whisk together all dry ingredients. Set aside. 2. In a stand mixer using the paddle attachment, beat to-gether the butter and sugars for 2-3 minutes. Start on a slow speed and progress to medium until well-incorporated and fluffy. 3. Add the eggs, one at a time, and beat until completely combined. Scrape down the sides and bottom of the bowl and add the molasses. Beat for another 1 to 2 minutes. 4. Reduce mixer speed to low and add dry ingredients, milk and whiskey in five additions, beginning and ending with dry and alternating with the milk and whiskey. Beat until well-incorporated. 5. Pour into a 9-by-13 baking dish lined with parchment paper and bake for 25-30 minutes, rotating pan once halfway. Insert toothpick to check for doneness. Cool on a wire rack. Mascarpone Cream Filling • 8 ounces mascarpone cheese • 1 ⁄ 2 cup powdered sugar • 8 ounces heavy cream • 1 tablespoon whiskey • 1 teaspoon vanilla 1. Using a paddle attachment, beat the mascarpone on medium speed for about 2 minutes. 2. With the mixer on low, add the powdered sugar. When the sugar is incorporated, increase speed to medium and beat for an additional 2 minutes. 3. Add the heavy cream, whiskey and vanilla, and beat for 3-4 minutes. Photo by Brandon Wade. Evan Faris Personal Chef and Caterer A fter retiring from a career in education, Evan Faris enrolled in culinary school to pursue his passion for cooking. Now he’s making a name for himself catering in-home parties, small receptions and planning meals for families. Try his signature salted whiskey caramels (which were popular for Valentine’s Day orders last month, he says) at “#latenight Desserts After Dark,” a first-time festival event featuring whis-key-infused sweets and sips from eight pastry chefs and eight craft cocktail mixologists. It takes place 9 p.m.-midnight March 27 at 809 at Vickery ($45). Faris also will serve his whiskey gingerbread parfaits. “Ginger-bread is not overly sweet,” he says. “It’s got a little bite to it and pairs very well with whiskey.” — 817-688-9480, www.chefevanfaris.com 96 INDULGEDFW.COM

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