Wooden Spoon

If you're going off to college next year and you don't know your way around a kitchen, unless you and your parents consider their credit card a kitchen tool, you'd best get busy. In fact, consider your summer homework to be mastering these three easy recipes. I can't recommend ironing your sandwiches or plugging in banned appliances, but many dorms have communal kitchens with the basics, which is all you really need. Chocolate Chip Cookies Makes 6 dozen cookies You can augment or replace the chocolate chips with any combination of white, semisweet, or mint chocolate chips, M&Ms, nuts, any kind of dried fruit, and...

Serves 8 This is a rich, tangy mousse with fresh, ground, and crystallized ginger creating layers of heat and flavor. It is essentially a lemon curd with ginger-infused whipped cream folded in. 2 cups heavy cream 1 piece (3 inches) fresh ginger, finely chopped ½ teaspoon ground ginger ¾ cup lemon juice 3 tablespoons unsalted butter, cut up 3 eggs plus 3 extra yolks ¾ cup sugar Grated rind 1 lemon ½ teaspoon salt ½ teaspoon vanilla...

Makes about 5 cups You’ll need ricotta molds (they’re perforated), available from www.cheesemaking.com, or use a large colander lined with cheesecloth, set over a bowl. Allow at least several hours, preferably overnight, to drain. 1 gallon whole milk 1 pint heavy cream 1 tablespoon salt 1/2 cup distilled white vinegar 1. In a large pot over medium-high heat, combine milk, cream, and salt.

Makes about 5 cups You’ll need ricotta molds (they’re perforated), available from www.cheesemaking.com, or use a large colander lined with cheesecloth, set over a bowl. Allow at least several hours, preferably overnight, to drain. 1 gallon whole milk 1 pint heavy cream 1 tablespoon salt 1/2 cup distilled white vinegar 1. In a large pot over medium-high heat, combine milk, cream, and salt.

Serves 6 To muddle the mint mixture, use a wooden spoon in an aggressive up-and-down motion. Muddling should dissolve the sugar and bruise the mint. 2 cups loosely packed fresh mint leaves Juice of 2 medium limes 1/2 cup sugar 1 cup ice cubes 9 ounces white rum 2 cups soda water 1. In a small pitcher combine the mint, lime juice, sugar, and about 1 cup ice cubes.

Makes 14 1/2 cup pecans 1/2 cup granulated sugar 1/2 cup light brown sugar 1/4 cup heavy cream 2 tablespoons buttermilk or milk 2 tablespoons butter Pinch of salt 1. Line a baking sheet with parchment...

Makes 12 Canola oil (for the pan) 1 1/4 cups water 1/2 cup canola oil 1 1/2 cups matzo meal 3/4 teaspoon kosher salt 1/4 teaspoon sugar 4 eggs 1. Set the oven at 425 degrees. Have on hand a standard 12-cup muffin pan. Spoon about 1/4 teaspoon of oil into each cup. 2. In a large saucepan, bring the water to a boil.

Serves 2 1/2 cup chocolate pudding mix (see recipe) 1 cup cold water 1/4 teaspoon vanilla extract 8 bittersweet chocolate chips (optional) 1. Have on hand 2 ramekins or small bowls ( 1/2-cup capacity each). 2. In a small saucepan over medium heat, combine the pudding mix and water. Cook the mixture, stirring constantly with a wooden spoon, until it comes to a boil.

Serves 4 3/4 cup whole milk Grated rind of 1 lemon 3 egg yolks 3 tablespoons sugar Pinch of salt 1/2 teaspoon vanilla extract Extra sugar (for sprinkling) 1 pint (2 cups) fresh blueberries 1. In a heavy-based saucepan, combine milk and lemon rind.

Makes 1 9-inch pie Making the lemon curd and baking the pastry separately ensures a crisp, flaky crust -- even on the bottom. The tart curd can be made and refrigerated a day in advance. Make sure to chill it thoroughly so that it sets; the texture will be soft, not firm. 8 egg yolks 1 1/2 cups granulated sugar 1 cup lemon juice (from about 5 large lemons) 2 tablespoons lemon rind 8 tablespoons unsalted butter, cut into cubes ...

Makes 14 1/2 cup pecans 1/2 cup granulated sugar 1/2 cup light brown sugar 1/4 cup heavy cream 2 tablespoons buttermilk or milk 2 tablespoons butter Pinch of salt 1. Line a baking sheet with parchment...

Makes 4 cups Have the pork, veal, and pork fat ground together finely. 2 tablespoons butter 1 onion, finely chopped 1/2 cup port, Madeira, or cognac 3/4 pound each lean pork and lean veal 1/2 pound fresh pork fat 2 eggs, lightly beaten ...

If you're going off to college next year and you don't know your way around a kitchen, unless you and your parents consider their credit card a kitchen tool, you'd best get busy. In fact, consider your summer homework to be mastering these three easy recipes. I can't recommend ironing your sandwiches or plugging in banned appliances, but many dorms have communal kitchens with the basics, which is all you really need. Chocolate Chip Cookies Makes 6 dozen cookies You can augment or replace the chocolate chips with any combination of white, semisweet, or mint chocolate chips, M&Ms, nuts, any kind of dried fruit, and...

Serves 2 1/2 cup chocolate pudding mix (see recipe) 1 cup cold water 1/4 teaspoon vanilla extract 8 bittersweet chocolate chips (optional) 1. Have on hand 2 ramekins or small bowls ( 1/2-cup capacity each). 2. In a small saucepan over medium heat, combine the pudding mix and water. Cook the mixture, stirring constantly with a wooden spoon, until it comes to a boil.

Makes 12 Canola oil (for the pan) 1 1/4 cups water 1/2 cup canola oil 1 1/2 cups matzo meal 3/4 teaspoon kosher salt 1/4 teaspoon sugar 4 eggs 1. Set the oven at 425 degrees. Have on hand a standard 12-cup muffin pan. Spoon about 1/4 teaspoon of oil into each cup. 2. In a large saucepan, bring the water to a boil.

Makes about 3 dozen Gougeres are small cheese puffs made from a savory cream-puff dough. They need to be beaten vigorously, which you can do by hand or in a heavy-duty mixer. To pipe them onto a baking sheet, use a pastry bag or a heavy plastic zipper bag with a hole cut in one corner. 1 cup water 1/2 cup (1 stick) unsalted butter, cut up 1 cup flour Pinch of salt 4 or 5 eggs 1 1/4 cups finely shredded Gruyere cheese 1 egg yolk, beaten with 1/4 cup heavy cream (for the glaze)

Makes 15 to 17 The dough can be made by hand, using a bowl and wooden spoon, or with a mixer and the paddle attachment. Doughnuts rolled from scraps will be a little drier and less crisp than those stamped from the first roll. These are best eaten very warm. 3 1/2 cups flour 1 cup sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 1/2 teaspoons freshly grated nutmeg ...

Makes 4 cups Have the pork, veal, and pork fat ground together finely. 2 tablespoons butter 1 onion, finely chopped 1/2 cup port, Madeira, or cognac 3/4 pound each lean pork and lean veal 1/2 pound fresh pork fat 2 eggs, lightly beaten ...

Serves 6 To muddle the mint mixture, use a wooden spoon in an aggressive up-and-down motion. Muddling should dissolve the sugar and bruise the mint. 2 cups loosely packed fresh mint leaves Juice of 2 medium limes 1/2 cup sugar 1 cup ice cubes 9 ounces white rum 2 cups soda water 1. In a small pitcher combine the mint, lime juice, sugar, and about 1 cup ice cubes.

Makes 15 to 17 The dough can be made by hand, using a bowl and wooden spoon, or with a mixer and the paddle attachment. Doughnuts rolled from scraps will be a little drier and less crisp than those stamped from the first roll. These are best eaten very warm. 3 1/2 cups flour 1 cup sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 1/2 teaspoons freshly grated nutmeg ...