Cherry-lemon shortbread with lemon curd

Curd
Butter, unsalted, room temperature	½ cup
Sugar, granulated	1 cup
Eggs, separated	2 large + 2 yolks
Lemon juice, fresh	½ cup + 2 tablespoons
Salt, kosher	1/8 teaspoon
Shortbread
Flour, all-purpose	2 cups
Lemon zest	1 tablespoon
Salt, kosher	1 teaspoon
Butter, unsalted, room temperature	1 cup
Sugar, confectioners’	¾ cup
Vanilla extract	2 teaspoons
Cherries, dried, coarsely chopped	¾ cup

Curd

1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. 
2. With the mixer running, add the eggs, one at a time. 
3. Beat in the juice and salt; the mixture will curdle. 
4. Transfer the mixture to a saucepan, and cook over moderately low heat, stirring constantly, until it is thickened and read 180F on an instant-read thermometer, about 10 minutes. 
5. Strain the curd through a fine sieve into a medium bowl. 
6. Press a sheet of plastic wrap directly onto the surface of the curd, and refrigerate until firm, at least 3 hours. 

Shortbread

1. Line two baking sheets with parchment paper. 
2. In a medium bowl, whisk the flour with the zest and salt. 
3. In another medium bowl, using a handheld mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. 
4. Beat in the vanilla, then beat in the dry ingredients until combined. 
5. Stir in the cherries. 
6. On a lightly floured surface, roll out the dough ¼-inch thick, then cut into 2-inch squares. 
7. Transfer to the baking sheets, and refrigerate for 1 hour. 
8. Preheat 350F. 
9. Bake the shortbread for about 20 minutes, rotating the pans halfway through, until golden. 
10. Transfer to a rack and cool completely. 
11. Serve with the curd.

Recipe adapted from Food&Wine Magazine, November 2015

Pumpkin parfaits

Pumpkin puree	1 cup
Mascarpone	8 ounces + 8 ounces
Sugar, confectioners’	¾ cup + 1 cup
Pumpkin spice	1 teaspoon
Salt	¼ teaspoon
Cream, heavy	1 cup
Cookies, chocolate wafer, crushed

1. In a large bowl, whisk together the pumpkin puree, 8 ounces mascarpone, 3/4 cup sugar, spice, and salt.
2. In another bowl, beat 8 ounces mascarpone, 1 cup sugar, and cream until soft peaks form.
3. Layer in a tall glass with the crushed cookies.

Recipe from Food&Wine Magazine, November 2015

Berry pie

Strawberries, blueberries, blackberries, raspberries or another juicy berry	3 to 4 pints
Sugar	1 cup
Cornstarch	3 tablespoons
Water	½ cup
Graham crackers, well crushed
Butter, melted	4 tablespoons
Cream, heavy, whipped	½ cup

1. Preheat to 375°F. 
2. Inspect and clean the berries well, and then purée enough of them to make 1 cup of liquid. 
3. In a medium saucepan, whisk together the sugar and cornstarch. 
4. Add the water and puréed berries, and bring to a boil, stirring constantly, until thick and bubbly; set aside for about 30 minutes to cool. 
5. In a small bowl, combine the cracker crumbs and melted butter, and then transfer to a glass pie plate, pressing into the bottom and sides. 
6. Bake for 10 to 12 minutes to brown; set aside and cool completely. 
7. Arrange the remaining berries in the crust, and pour the sauce evenly over the top; shake gently to work out any air bubbles. 
8. Refrigerate for at least 3 hours, and top with the whipped cream before serving.