BUNDT PAN
CUT CORN OFF THE COB
Insert the bottom of a shucked ear of corn into the center pillar of a Bundt pan. Using a sharp knife, cut off the kernels, turning the ear as you go.
Corn and Barley Salad
Active
25 min;
Total
50 min;
Serves
4 to 6
½ cup pearled barley
¾ cup walnuts
3 cups fresh corn kernels (from about 4 ears)
¾ cup chopped pitted mild green olives
¼ cup chopped dill
¼ cup snipped chives
¼ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
Kosher salt and pepper
1. Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes. Drain well and spread out on a plate to cool completely.
2. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.
3. In a large bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve.
Corn-Studded Corn Muffins with Honey Mascarpone
Active
20 min;
Total
1 hr;
Makes
12
1 cup all-purpose flour
1 cup finely ground cornmeal
½ cup sugar
1 Tbsp. baking powder
Kosher salt
2 large eggs
1 cup buttermilk, at room temperature
1 stick unsalted butter, melted
1 cup fresh corn kernels (from about 1½ ears)
½ cup mascarpone cheese
1½ Tbsp. honey
1. Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
2. Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the centers of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.
3. In a small bowl, whisk the mascarpone with the honey and a pinch of salt. Serve with the muffins.
Whipped Corn Dip with Chili Oil
Total
30 min;
Serves
6
3 Tbsp. unsalted butter
2 cups fresh corn kernels (from about 3 ears)
1 large shallot, minced
1 garlic clove, minced
½ cup fresh ricotta cheese
1½ Tbsp. fresh lemon juice
Kosher salt and white pepper
Chili oil, for garnish
Crudités or pita chips, for serving
In a large skillet, melt the butter. Add the corn, shallot and garlic and cook over moderate heat until the corn is crisp-tender, about 7 minutes. Scrape into a food processor and let cool slightly. Add the ricotta, lemon juice and 1 tablespoon of water and puree until very smooth. Season with salt and white pepper. Transfer the dip to a bowl and drizzle with chili oil. Serve with crudités or pita chips.
MAKE AHEAD The dip can be refrigerated overnight. Serve at room temperature.
ROAST CHICKEN
Roasting chicken upright in a Bundt pan lets the bird brown all over. Plus, the juices can flavor veggies layered beneath so they won’t dry out the way they do in a baking pan.
STEP 1 Cover the center pillar of a Bundt pan with foil so the chicken juices don’t escape.
STEP 2 Toss sausages and vegetables with olive oil in a bowl. Season with salt and pepper. Add to the Bundt pan.
STEP 3 Perch the chicken on the pan by inserting the center pillar into the cavity.
Roast Chicken with Sausage and Peppers
Active
30 min;
Total
1 hr 45 min;
Serves
4
¾ lb. hot Italian sausages, halved crosswise
3 Italian frying peppers or Cubanelles, halved lengthwise and seeded
2 large red bell peppers, cut into large strips
2 large red onions, cut into 1-inch wedges
2 Tbsp. extra-virgin olive oil, plus more for brushing
2 Tbsp. dried oregano
Kosher salt and pepper
One 4-lb. whole chicken
2 tsp. finely grated lemon zest
1. Preheat the oven to 450°. Wrap the center pillar of a 10-inch Bundt pan with aluminum foil.
2. In a large bowl, toss the sausages with all of the peppers, the onions, the 2 tablespoons of olive oil and 1 tablespoon of the oregano. Season with salt and pepper and add to the pan.
3. Brush the chicken with olive oil and season with salt, pepper, the remaining 1 tablespoon of oregano and the lemon zest. Perch the chicken on the pan by inserting the center pillar into the cavity.
4. Roast the chicken for about 1 hour, until an instant-read thermometer inserted in an inner thigh registers 155°. Transfer to a cutting board and let rest for 15 minutes.
5. Transfer the sausages, peppers, onions and pan juices to a platter. Carve the chicken, arrange on the platter and serve right away.
SERVE WITH Crusty bread.
Buffalo-Style Roast Chicken with Potatoes
Active
30 min;
Total
1 hr 45 min;
Serves
4
6 Tbsp. unsalted butter, melted
¼ cup hot sauce, such as Frank’s RedHot
Kosher salt and pepper
2 lbs. mixed baby red and Yukon Gold potatoes
6 large shallots, halved lengthwise
2 Tbsp. extra-virgin olive oil
One 4-lb. whole chicken
1. Preheat the oven to 450°. In a small bowl, blend the butter, hot sauce and 1 teaspoon each of salt and pepper. Refrigerate until spreadable, about 10 minutes.
2. Wrap the center pillar of a 10-inch Bundt pan with foil. In a medium bowl, toss the potatoes and shallots with the olive oil and season generously with salt and pepper. Add to the pan.
3. Run your fingers under the breast and thigh skin of the chicken to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Season with salt and pepper. Perch the chicken on the pan by inserting the center pillar into the cavity.
4. Roast the chicken in the center of the oven for about 1 hour, until browned and an instant-read thermometer inserted in an inner thigh registers 155°. Transfer to a cutting board and let rest for 15 minutes. Carve the chicken and serve with the potatoes and shallots.
MAKE AN ICE RING
Layer fruit in a Bundt pan. Add just enough distilled water to cover, then freeze. Dip the bottom of the pan in a large bowl of very hot water to loosen the ice ring. Invert it onto a plate and add it to any punch or sangria.
SANGRIA ICE RINGS 4 WAYS
The last thing I want to do when hosting a party is to get stuck fixing drinks all night. Instead, I make a big batch of sangria or punch. And since little ice cubes are going to melt quickly, I freeze an oversize ice ring filled with fruit in a Bundt pan. It keeps the punch chilled while also looking gorgeous in the bowl. Serve the sangria in glasses with or without ice cubes.
1. Vinho Verde Sangria with Mint and Cucumber Ice Ring
Thinly slice 3 Persian cucumbers lengthwise. Layer in a Bundt pan with 8 mint sprigs and 2 thinly sliced limes. Add just enough distilled water to cover. Freeze until solid, at least 8 hours or up to 3 days. In a large punch bowl, combine two 750-ml bottles vinho verde, two 12-oz. bottles ginger beer, 6 oz. gin and 1½ oz. fresh lime juice. Refrigerate the sangria until chilled, about 45 minutes. Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water, then invert the ice ring onto a plate. Gently add the ice ring to the sangria. Serves 6.
2. Rosé Sangria with Berry Ice Ring
In a Bundt pan, layer 1 cup sliced strawberries plus 3 cups other assorted berries and ½ cup fresh currants. Add just enough distilled water to cover the berries. Freeze until solid, at least 8 hours or up to 3 days. In a large punch bowl, combine two 750-ml bottles rosé, 8 oz. white rum, 8 oz. simple syrup (equal parts water and sugar boiled until dissolved, then cooled), 4 oz. Campari and 2 oz. fresh lemon juice. Refrigerate the sangria until chilled, 45 minutes. Fill a large bowl with very hot water. Dip the bottom of the pan in the water, then invert the ice ring onto a plate. Gently add the ring to the sangria. Serves 6.
3. Autumn Sangria with Apple and Pear Ice Ring
Cut 1 Bartlett pear into wedges and thinly slice 4 Lady apples lengthwise. Layer in a Bundt pan with 8 cinnamon sticks and 6 star anise pods. Add just enough distilled water to cover. Freeze until solid, at least 8 hours or up to 3 days. In a large punch bowl, combine two 750-ml bottles Sancerre, 16 oz. all-natural apple juice, 4 oz. brandy , 1 oz. fresh lemon juice, ½ tsp. ground cinnamon and a pinch each of ground nutmeg and cloves. Refrigerate the sangria until chilled, about 45 minutes. To serve, fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water, then invert the ice ring onto a plate. Gently add the ice ring to the sangria. Serves 6.
4 Winter Sangria with Citrus Ice Ring
In a Bundt pan, layer wedges of ½ pink grapefruit and ½ Cara Cara or other navel orange with thin slices of 2 clementines, 1 blood orange and 1 lime. Add just enough distilled water to cover the fruit. Freeze until solid, at least 8 hours or up to 3 days. In a large punch bowl, combine two 750-ml bottles fruity red wine, 8 oz. each of fresh orange juice and fresh grapefruit juice, 6 oz. brandy, 3 oz. simple syrup (see Rosé Sangria), 2 oz. Cointreau (or triple sec) and 1½ oz. fresh lime juice. Refrigerate the sangria until chilled, about 45 minutes. To serve, fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water, then invert the ice ring onto a plate. Gently add the ice ring to the sangria. Serves 6 .
BAKE A PASTA PIE
Mix the pasta pie ingredients in a bowl, then bake in a Bundt pan—its grooves give you more crazy-crisp edges than a plain rectangular pan.
Pasta Bundt Loaf
Active
25 min;
Total
1 hr 20 min;
Serves
8
This pasta pie is a fun riff on mac and cheese. I use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
Unsalted butter, for greasing
1 lb. spaghetti
6 oz. Fontina cheese, shredded (2 cups)
6 oz. sharp white cheddar cheese, shredded (2 cups)
1½ cups whole milk
¾ cup freshly grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2½ tsp. pepper
2 tsp. kosher salt
1. Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
2. In a large bowl, mix the pasta with the remaining ingredients. Scrape into the prepared pan. Bake until the cheese is melted and bubbling, 35 to 40 minutes.
3. Transfer the pasta Bundt loaf to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.