Decadent desserts for New Year’s Eve

Crème anglaise
Bring the milk and heavy cream to a simmer in a medium-size pot set over medium heat. In a large mixing bowl whisk the egg yolks and sugar until well combined. Carefully pour the hot milk over the eggs, whisking constantly to ensure the eggs do not scramble. Transfer mixture back into the pot and set over low heat. Simmer until mixture thickens, or coats the back of a wooden spoon, approximately 4-5 minutes. Strain the mixture through a find mesh strainer into a clean bowl set over a bowl of ice water. While still hot, whisk in the chestnut paste until well combined and allow to cool fully. Set aside.

Make meringue
Preheat oven to 325° F. Using a KitchenAid mixer fitted with a whisk attachment, whisk all ingredients on high speed until mixture forms hard peaks, approximately 5 minutes. In the meantime line a shallow 8-inch-square ovenproof dish with wax paper. Pour the meringue into the dish, making sure to spread meringue evenly. Bake for 4 minutes. Let cool to room temperature and transfer from the dish onto a baking sheet. Refrigerate the meringue for 3 hours. Once chilled, remove from refrigerator. Using a 1 1/2 X 1 1/2-inch ring cutter, cut the meringue, dipping the ring in warm water between each cut to ensure a clean cut. Cut 18 small meringues. The meringues will resemble marshmallows. Once cut, refrigerate until serving.

Honey-mendiant
Combine all the ingredients in small pot set over low heat and simmer for approximately 2 to 3 minutes, making sure to stir constantly so that the honey does not burn. Remove from heat and set aside.

Make compote
Combine the strawberries, 1 cup of water and sugar in a medium pot set over low heat and gently cook until all the juices from the strawberries are released, approximately 15 minutes. Using a fine mesh strainer, strain the liquid into a clean pot and discard the solid. Heat the liquid from the strawberries and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat. Transfer to a mixing bowl and add the cranberries while the liquid is still hot, cover and refrigerate overnight or a minimum of 8 hours.

Make dough
Preheat oven to 325° F. Using a KitchenAid mixer fitted with the paddle attachment, combine the flour, sugar and salt and mix well. Slowly add the butter and mix until pea-size lumps form. Add the shortening and mix until coarse grains form. Add the water and vinegar and mix until the dough is smooth and uniform. Form dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

Bake tart
Roll out the dough on a lightly floured surface to 1/8-inch thick. Place dough into a 9-inch tart pan and trim any excess dough around the sides with a paring knife. Line the tart pan with parchment paper and dried beans or pastry weights and bake for 20 to 25 minutes or until golden brown and completely cooked through. Let cool.

Make the granola
In a large bowl combine the oatmeal, steel-cut oats, almonds, corn flakes, cinnamon and salt and mix until well combined. Bring the canola oil, honey, maple syrup, orange zest and split and scraped vanilla bean and seeds to a boil in a small pot set over medium heat. Allow to boil for 1 minute. Remove the vanilla bean from the liquid and pour the hot liquid over the dry ingredients. Using a rubber spatula, mix until well combined.

Bake the granola
Preheat oven to 325° F. Line a rimmed baking sheet with parchment paper. Pour mixture onto the prepared baking sheet and spread the granola evenly using a metal spatula. Bake in the oven for 20 minutes, tossing the granola with spatula every 5 minutes, until golden brown and evenly toasted. Remove from the oven. Place the baking sheet on a rack and cool until it reaches room temperature. Break the granola into smaller, bite-size, pieces. Store the cool granola in an airtight container for up to 1 week.

Mandarin sorbet
Combine all ingredients in a large mixing bowl. Freeze in an ice-cream machine according to manufacturer’s instructions.