Jacks Babka Crunch Recipes

Steps:

• Prepare a grill for medium-high heat.
• For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
• For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
• For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
• Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
• Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.

Steps:

• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Combine all ingredients and mix well.

Steps:

• For the gianduja orange cremeux: Place the gelatin sheets in a cup with ice water to bloom. Put the gianduja in a heatproof bowl.
• Whisk the heavy cream and egg yolks together in a medium saucepan and cook, stirring, until the mixture registers 185 degrees F on a candy thermometer. Add the bloomed gelatin, pour over the gianduja and stir until smooth. Add the orange zest and juice and blend with an immersion blender. Refrigerate the mixture until set up to a thick and smooth consistency, about 30 minutes.
• For the orange hazelnut sponge: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
• Combine the hazelnut flour, confectioners' sugar and cake flour in a large bowl. Mix the cream and milk together in a bowl and add to the dry ingredients.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the dry egg whites and half of the granulated sugar until soft peaks form, then add the rest of the sugar and whip to a stiff-peak meringue. Fold the flour mixture and orange zest into the meringue. Spread the batter on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Allow the sponge to cool to room temperature before refrigerating for 15 minutes.
• For the chocolate whipped cream: Put the dark chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan and then pour over the chocolate. Stir until the chocolate is melted and thoroughly mixed in with the hot cream. Transfer to a container and refrigerate until cold.
• For the coffee ganache: In a medium pot, combine the cream, crushed coffee beans, cardamom and orange zest and bring to a boil over medium heat. Remove from the heat and immediately cover with plastic wrap. Let steep for 10 minutes, then strain to remove the solids. Add additional cream as needed to bring the total amount back to 1 1/3 cups. Add the corn syrup and instant coffee and return the mixture to a boil.
• Combine the chopped dark and milk chocolate couverture in a heatproof bowl. Pour the hot cream mixture over the chocolate and set aside, undisturbed, for 1 minute. Using a spatula, stir in small circles from the middle and gradually moving out in wider circles, making an emulsion. Cool to 94 degrees F on the counter.
• Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88 degrees F.
• To finish the chocolate whipped cream, put the cold chocolate cream in the bowl of an electric mixer and whip to medium peaks.
• To serve: Transfer the chocolate whipped cream, gianduja orange cremeux and coffee ganache to 3 separate piping bags. Cut the sponge into 20 pieces that are the same size and shape as the molds. Pipe some gianduja orange cremeux into each mold and top with a piece of sponge. Pipe a thin layer of the coffee ganache next, followed by a sprinkling of the feuilletine. Place the filled molds in the freezer and allow to set for 3 hours. Remove the cakes from the molds and pipe a squiggle shape with the chocolate cream over the entire top of the cakes to resemble a branch. Embellish the corner of each cake with gold leaf.

Steps:

• Make the dough: Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap. Divide dough into 4 portions, form each into a disk and wrap each in plastic wrap. Refrigerate for 2 hours or up to 5 days.
• Prepare the fudge: In a medium saucepan over medium heat, combine sugar, cream, and salt. Simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes. Scrape mixture into a bowl. Add chocolate, butter and vanilla, and let sit for 5 minutes to soften the chocolate, then mix until melted and smooth. (Fudge can be made up to 2 weeks ahead and stored, covered, in the refrigerator. Let come to room temperature before using; it's too firm to spread when cold.)
• Make the crumb filling: In a small bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and the mixture forms large, moist crumbs. Set aside.
• Line 4 baking sheets with parchment paper or nonstick liners, or lightly butter the pans, if you like. Working with 1 piece of dough at a time, remove it from refrigerator and allow it to sit at room temperature for about 5 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out dough into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to the work surface.
• Using the back of a spoon, evenly spread 2 tablespoons of fudge onto the rolled-out dough. Sprinkle about 1/2 cup of sugar cocoa crumbs over fudge. Sprinkle 2 tablespoons of chopped nuts over the crumbs, and, using your hands, press the filling firmly and evenly into the dough.
• Using a sharp knife, cut the dough circle into 12 triangles, like pieces of a pie. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on a prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape in the oven. Repeat with the remaining dough, fudge and filling. (Clean your work surface before rolling out the next batch of dough.)
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together Demerara sugar and a large pinch of flaky salt. Brush rugelach with milk and sprinkle sugar-salt mix on top.
• Bake, 2 sheets at a time, until lightly browned, 17 to 25 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to a wire rack to cool completely.