Must-try July 4th potluck recipes from America's Test Kitchen
As the countdown to the Fourth of July begins, America's Test Kitchen hosts are joining "Good Morning America" throughout the week to share regional recipes inspired by states across the country.
From California fish tacos and West Virginia pepperoni rolls to fresh Delaware peach pie, Maine lobster rolls and Philadelphia pork sandwiches, there's something for every holiday cookout or potluck.
Check out the recipes below to try at home.
Vidalia Onion Dip
Yield: Serves 6 to 8
Time: 1 hour
Ingredients
2 cups finely chopped Vidalia onions
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
3/4 cup mayonnaise
2 ounces American cheese, chopped (1/2 cup)
1/4 cup thinly sliced scallion greens, divided
Directions
Adjust oven rack to middle position and heat oven to 375 F. Combine 2 cups finely chopped Vidalia onions, 1 1/2 cups shredded sharp cheddar cheese, 3/4 cup mayonnaise, 1/2 cup chopped American cheese, and 2 tablespoons thinly sliced scallion greens in bowl. Transfer to 1-quart casserole dish.
Bake until browned and bubbly, about 25 minutes. Let cool for 10 minutes. Top with remaining 2 tablespoons scallions. Serve.
Oklahoma Onion Burgers
Yield: Serves 4
Time: 30 minutes, plus 30 minutes draining
Ingredients
1 large onion, halved and sliced 1/8 inch thick
1 teaspoon, plus 1/8 teaspoon table salt, divided
1/2 teaspoon, plus 1/8 teaspoon pepper, divided
12 ounces 85% lean ground beef
1 tablespoon unsalted butter
1 teaspoon vegetable oil
4 slices American cheese (4 ounces)
4 hamburger buns, buttered and toasted
Directions
Combine 1 large onion, halved and sliced 1/8 inch thick, and 1 teaspoon salt in bowl, and toss to combine. Transfer to colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with 1/2 teaspoon pepper.
Divide onion mixture into 4 separate mounds on rimmed baking sheet. Form 12 ounces 85% lean ground beef into 4 lightly packed balls and sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.
Melt 1 tablespoon unsalted butter with oil in 12-inch nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice American cheese on each bottom bun. Place each burger on 1 hamburger bun, add desired toppings and serve.
Seattle Chicken Teriyaki
Yield: Serves 6 to 8
Time: 2 hours
Ingredients
1 cup soy sauce
1/2 cup sugar
2 tablespoons mirin
2-inch piece ginger
5 garlic cloves
3 pounds boneless, skinless chicken thighs, trimmed
Directions
Bring 1 cup soy sauce, 1/2 cup sugar and 2 tablespoons mirin to boil in small saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat and let teriyaki sauce cool completely.
Peel and thinly slice a 2-inch piece of ginger. Peel 5 garlic cloves.
Combine 3/4 cup teriyaki sauce, ginger, and garlic in blender and process until smooth, about 20 seconds. Set aside remaining teriyaki sauce for serving (you should have about 1/2 cup).
Place 3 pounds chicken thighs, trimmed, into 1-gallon zipper-lock bag and add teriyaki sauce-ginger mixture. Press out air, seal bag, and turn bag to evenly coat chicken with marinade. Refrigerate for at least 1 hour or up to 24 hours.
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Place chicken on grill and cook (covered if using gas) until chicken is lightly charred and registers at least 175 F, 6 to 8 minutes per side, rearranging as needed to ensure even browning. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.
Slice crosswise 1/2 inch thick and serve with reserved teriyaki sauce.
Whoopie Pies
Yield: Serves 6
Time: 1 hour, plus 1 hour cooling and 30 chilling
Ingredients
For the cakes:
2 cups (10 ounces/283 grams) all-purpose flour
1/2 cup (1 1/2 ounces/43 grams) Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup packed (7 ounces/198 grams) light brown sugar
8 tablespoons unsalted butter (1 stick), softened but still cool
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
For filling:
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/4 cups (5 ounces/142 grams) powdered sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon table salt
2 1/2 cups Marshmallow Fluff
Directions
For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low, and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.
For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in airtight container for up to 3 days.)
New England Best Lobster Rolls
For the boiled lobster:
Yield: Serves 4 or yields 1 pound meat
Time: 45 minutes
For the lobster roll:
Yield: Serves 6
Time: 25 minutes
Ingredients
For the boiled lobster:
Four 1 1/4-pound live lobsters
1/3 cup salt
For the lobster roll:
2 tablespoons mayonnaise
2 tablespoons minced celery
1 1/2 teaspoons lemon juice
1 teaspoon minced fresh chives
1/8 teaspoon table salt
Pinch cayenne pepper
1 pound lobster meat, tail meat cut into 1/2-inch pieces and claw meat cut into 1-inch pieces
6 New England-style hot dog buns
2 tablespoons unsalted butter, softened
6 leaves Boston lettuce
Directions
For the boiled lobster: Place lobsters in large bowl and freeze for 30 minutes. Meanwhile, bring 2 gallons water to boil in large pot over high heat.
Add lobsters and salt to pot, arranging with tongs so that all lobsters are submerged. Cover pot, leaving lid slightly ajar, and adjust heat to maintain gentle boil. Cook for 8 minutes, then, holding lobster with tongs, insert thermometer through underside of tail into thickest part; meat should register 140 F. If necessary, return lobster to pot for 2 minutes longer, until tail registers 140 F.
Serve immediately or transfer lobsters to rimmed baking sheet and set aside until cool enough to remove meat, about 10 minutes. (Lobster meat can be refrigerated in an airtight container for up to 24 hours.)
For the lobster roll: Whisk 2 tablespoons mayonnaise, 2 tablespoons minced celery, 1 1/2 teaspoons lemon juice, 1 teaspoon minced chives, 1/8 teaspoon salt, and a pinch of cayenne pepper together in large bowl. Add 1 pound lobster meat, tail meat cut into 1/2-inch pieces and claw meat cut into 1-inch pieces, and gently toss to combine.
Place a 12-inch nonstick skillet over low heat. Butter both sides of 6 New England-style hot dog buns with 2 tablespoons softened unsalted butter and sprinkle lightly with salt. Place buns in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer buns to large platter. Line each bun with 1 Boston lettuce leaf. Spoon lobster salad into buns and serve immediately.
Tart Cherry Crumb Pie
Yield: Serves 8
Time: 2 hours, plus 6 hours thawing, chilling, and cooling
Ingredients
For the filling:
2 pounds frozen tart cherries
1/4 cup (1 ounce) cornstarch, divided
2 tablespoons lemon juice
1/2 teaspoon almond extract
2/3 cup (4 2/3 ounces) granulated sugar
1/2 teaspoon table salt
For the crust:
3 tablespoons ice water
2 tablespoons sour cream
1 1/4 cups (6 1/4 ounces) all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
For topping:
1 1/4 cups (6 1/4 ounces) all-purpose flour
2/3 cup packed (4 2/3 ounces) light brown sugar
8 tablespoons unsalted butter, melted
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Directions
For the filling: Let 2 pounds frozen tart cherries sit at room temperature in large metal bowl until completely thawed, about 2 hours. Transfer cherries and any accumulated juices to fine-mesh strainer set over 8-cup measuring cup or large bowl. Press fruit with rubber spatula to release 1 cup juice; reserve juice and fruit separately.
For the crust: Meanwhile, combine 3 tablespoons ice water and 2 tablespoons sour cream in bowl. Process 1 1/4 cups (6 1/4 ounces) all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon table salt in food processor until combined, about 5 seconds. Scatter 8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces, over top and pulse until butter pieces are no larger than peas, about 10 pulses. Drizzle ice water mixture over top and pulse until dough forms clumps and no dry flour remains, about 12 pulses, scraping down sides of bowl as needed.
Transfer dough to counter and knead briefly until dough comes together. Form dough into 5-inch disk, pressing any cracked edges back together. Wrap dough in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit on counter to soften slightly before rolling, about 10 minutes. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while evenly pressing dough into plate bottom and corners with your other hand.
Trim overhanging dough to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is well chilled, about 1 hour.
For the topping: Meanwhile, stir 1 1/4 cups (6 1/4 ounces) all-purpose flour, 2/3 cup packed (4 2/3 ounces) light brown sugar, 8 tablespoons melted unsalted butter, 1/2 teaspoon table salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use (mixture will firm up as it chills). When ready to bake, adjust oven rack to lower-middle position and heat oven to 375 F. Line rimmed baking sheet with parchment paper.
Combine 2 tablespoons cornstarch and 2 tablespoons reserved cherry juice in small bowl. Bring 2/3 cup reserved cherry juice to boil in small saucepan over medium-high heat. (Discard remaining cherry juice or save for another use.) Whisk in 2 tablespoons lemon juice, 1/2 teaspoon almond extract, and cornstarch mixture, and cook, whisking constantly, until thickened and glossy, about 1 minute. Remove from heat.
Whisk 2/3 cup (4 2/3 ounces) granulated sugar, 1/2 teaspoon table salt, and remaining 2 tablespoons cornstarch together in large bowl. Add reserved drained cherries and toss until evenly coated and no dry sugar remains. Add thickened cherry juice mixture and toss to coat. Transfer mixture to dough-lined plate and spread into even layer. Break chilled topping into pea-size crumbs and distribute evenly over cherry mixture.
Bake pie on prepared sheet until top is golden brown and juices are bubbling, about 1 hour. Let pie cool on wire rack for at least 4 hours. Serve.
Philadelphia Pork Sandwiches
Yield: Serves 8
Time: 3 1/2 to 4 hours, plus 2 hours cooling and refrigerating
Ingredients
For pork and jus:
1 tablespoon kosher salt
2 teaspoons minced fresh rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
4-pound boneless pork butt roast, trimmed
2 cups chicken broth, plus extra as needed
8 garlic cloves, peeled and smashed
For broccoli rabe:
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt
Pinch red pepper flakes
For sandwiches:
Eight 8-inch Italian sub rolls, split lengthwise
12 ounces sliced sharp provolone cheese
Directions
For the pork and jus: Adjust oven rack to lower-middle position and heat oven to 300 F. Combine 1 tablespoon salt, 2 teaspoons minced rosemary, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 2 teaspoons fennel seeds, and 1 teaspoon red pepper flakes in a bowl. Tie 1 trimmed boneless pork butt roast with kitchen twine at 1-inch intervals. Transfer pork to large Dutch oven and sprinkle all over with salt mixture. Pour 2 cups chicken broth around pork and add 8 peeled and smashed garlic cloves to pot. Cover, transfer to oven, and cook until meat registers 190 F, 2 1/2 to 3 hours.
Transfer pork to large plate. Transfer braising liquid to 4-cup liquid measuring cup; add extra broth, if necessary, to equal 3 cups. Let pork and liquid cool completely, about 1 hour. Cover and refrigerate both for at least 1 hour or up to 2 days.
For the broccoli rabe: Heat 2 tablespoons extra-virgin olive oil and 3 thinly sliced garlic cloves in Dutch oven over medium heat until garlic is golden brown, 3 to 5 minutes. Add 1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces; 2 teaspoons salt; and a pinch of red pepper flakes. Cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to bowl.
About 20 minutes before serving, adjust oven rack to middle position and heat oven to 450 F. Remove twine and cut cooled pork in half lengthwise to make 2 even-size roasts. Position roasts cut side down and slice each crosswise as thin as possible.
Spoon solidified fat off cooled jus and discard. Transfer jus to Dutch oven and bring to boil over high heat. Reduce heat to low, add pork, cover, and cook until pork is heated through, about 3 minutes, tossing occasionally. Cover and keep warm.
For the sandwiches: Arrange 8 split Italian sub rolls on 2 rimmed baking sheets (4 rolls per sheet). Divide 12 ounces sliced sharp provolone cheese evenly among rolls. Bake, 1 sheet at a time, until cheese is melted and rolls are warmed, about 3 minutes. Using tongs, divide pork and broccoli rabe evenly among rolls (about 1 cup pork and 1/3 cup broccoli rabe per roll). Serve.
Funeral Potatoes
Yield: Serves 8 to 10
Time: 1 3/4 hours
Ingredients
3 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup half-and-half
1 3/4 teaspoons table salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese
8 cups frozen shredded hash brown potatoes
1/2 cup sour cream
4 cups sour cream and onion potato chips, crushed
Directions
Adjust oven rack to middle position and heat oven to 350 F. Melt 3 tablespoons unsalted butter in Dutch oven over medium-high heat. Add 2 finely chopped onions and cook until softened, about 5 minutes. Add 1/4 cup all-purpose flour, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in 1 1/2 cups chicken broth, 1 cup half-and-half, 1 3/4 teaspoons table salt, 1/2 teaspoon dried thyme, and 1/4 teaspoon pepper, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat, whisk in 2 cups shredded sharp cheddar cheese until smooth.
Stir 8 cups frozen shredded hash brown potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in 1/2 cup sour cream until combined.
Scrape mixture into 13-by-9-inch baking dish and top with 4 cups sour-cream-and-onion potato chips, crushed. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
To make ahead: Casserole (without potato chip topping) can be covered with aluminum foil and refrigerated for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.
California Fish Tacos
Yield: Serves 6
Time: 1 1/4 hours, plus 30 minutes pickling
Ingredients
1 small red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon table salt
For the cabbage:
3 cups shredded green cabbage
1/4 cup pickling liquid from pickled onions
1/2 teaspoon table salt
1/2 teaspoon pepper
For the white sauce:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
2 tablespoons milk
For the fish:
2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
1 1/2 teaspoons table salt, divided
1/2 teaspoon pepper
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup beer
1 quart peanut or vegetable oil for frying
24 (6-inch) corn tortillas, warmed
1 cup fresh cilantro leaves
Directions
For the pickled onions:
Combine 1 small red onion, halved and sliced thin, and 2 thinly sliced jalapeños in medium bowl. Bring 1 cup white wine vinegar, 2 tablespoons lime juice, 1 tablespoon sugar, and 1 teaspoon salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)
For the cabbage:
Toss 3 cups shredded green cabbage, 1/4 cup pickling liquid from pickled onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl.
For the white sauce:
Whisk 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons lime juice, and 2 tablespoons milk together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.)
For the fish:
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cut 2 pounds skinless whitefish fillets crosswise into 4-by-1-inch strips. Pat fish dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and remaining 1 teaspoon salt together in large bowl. Add 1 cup beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.
Add 1 quart peanut oil to large Dutch oven until it measures about 3/4 inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish.
Divide fish evenly among 24 warmed corn tortillas. Top with pickled onions, cabbage, white sauce, and 1 cup cilantro leaves. Serve.
Delaware Peach Pie
Yield: Serves 8
Time: 2 hours, plus 4 1/2 hours macerating, freezing, chilling, and cooling
Ingredients
Pie dough for lattice top pies
3 cups (15 ounces/425 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
7 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
10 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 30 minutes
10 - 12 tablespoons ice water
Peach pie filling
3 pounds (1,361 grams) peaches, peeled, quartered, and pitted, each quarter cut into thirds
1/2 cup (3 1/2 ounces/99 grams) plus 3 tablespoons sugar, divided
1 teaspoon grated lemon zest plus 1 tablespoon juice
1/8 teaspoon table salt
2 tablespoons low- or no-sugar-needed fruit pectin
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon cornstarch
Directions
For the pie dough:
Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl.
Sprinkle 5 tablespoons ice water over flour mixture. With rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of your hand, adding up to 2 tablespoons remaining ice water if necessary. (Dough should feel quite moist.) Turn out dough onto clean, dry counter and gently press together into cohesive ball. Divide dough into 2 even pieces and flatten each into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.
For the pie:
Toss 3 pounds quartered peaches, 1/2 cup sugar, 1 teaspoon lemon zest and 1 tablespoon juice, and 1/8 teaspoon salt in medium bowl. Let stand at room temperature for at least 30 minutes or up to 1 hour. Combine 2 tablespoons pectin, 1/4 teaspoon ground cinnamon, pinch nutmeg, and 2 tablespoons sugar in small bowl and set aside.
Remove pie dough from refrigerator. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Transfer to parchment paper–lined baking sheet. With pizza wheel, fluted pastry wheel, or paring knife, cut round into ten 1 1/4-inch-wide strips. Freeze strips on sheet until firm, about 30 minutes.
Adjust oven rack to lowest position and heat oven to 425 degrees. Roll other disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
Meanwhile, transfer 1 cup peach mixture to small bowl and mash with fork until coarse paste forms. Drain remaining peach mixture through colander set in large bowl. Transfer peach juice to liquid measuring cup (you should have about 1/2 cup liquid; if liquid measures more than 1/2 cup, discard remainder). Return peach pieces to bowl and toss with 1 tablespoon cornstarch. Transfer peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved (liquid should become less cloudy), 3 to 5 minutes. Remove skillet from heat, add peach pieces and peach paste, and toss to combine.
Transfer peach mixture to dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Lay 2 longest strips across center of pie perpendicular to each other. Using 4 shortest strips, lay 2 strips across pie parallel to 1 center strip and 2 strips parallel to other center strip, near edges of pie; you should have 6 strips in place. Using remaining 4 strips, lay each one across pie parallel and equidistant from center and edge strips. If dough becomes too soft to work with, refrigerate pie and dough strips until dough firms up.
Trim overhang to half-inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and fold under. Folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Using spray bottle, evenly mist lattice with water and sprinkle with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly at center, 30 to 40 minutes longer. Let cool on wire rack for 3 hours before serving.
West Virginia Pepperoni Rolls
Yield: Makes 16 rolls
Time: 2 hours, plus 2 hours rising
Ingredients
4 (7-to-8-ounce/198-to-227-gram) sticks pepperoni, 8 inches long
1 1/2 cups plus 1 tablespoon water, divided
1 cup whole milk
2 tablespoons plus 2 teaspoons sugar
6 2/3 cups (33 1/3 ounces/945 grams) plus 1 tablespoon all-purpose flour, divided, plus extra as needed
1 tablespoon instant or rapid-rise yeast
2 teaspoons table salt
1 large egg
4 teaspoons sesame seeds
Directions
Cut 4 pepperoni sticks in half crosswise, then cut each half in half lengthwise. Slice each quarter lengthwise into four 4-inch wedges. (You should have 64 wedges.) Place pepperoni in large bowl and microwave until fat is rendered, about 3 minutes. Using tongs, transfer pepperoni to paper towel–lined plate; reserve 3 tablespoons pepperoni oil. Do not wash bowl.
Combine 1 1/2 cups water, 1 cup whole milk, and 2 tablespoons plus 2 teaspoons sugar in 4-cup liquid measuring cup. Microwave until temperature registers 110 degrees, 1 to 2 minutes. Stir in reserved pepperoni oil.
Using stand mixer fitted with dough hook, mix 6 2/3 cups (33 1/3 ounces) all-purpose flour, 1 tablespoon instant yeast, and 2 teaspoons table salt on low speed until combined, about 30 seconds. With mixer running, slowly add water mixture until incorporated. Increase speed to medium and mix until dough is shiny and smooth and pulls away from sides of bowl, about 8 minutes. (If dough appears wet, add additional flour 1 tablespoon at a time.) Turn dough onto lightly floured counter and knead briefly to form cohesive ball. Transfer dough to reserved bowl and turn to coat with residual pepperoni oil in bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 50 to 60 minutes.
Transfer dough to lightly floured counter and divide into 16 equal (3½-ounce) pieces. Working with 1 piece at a time (keep remaining pieces covered with plastic), form dough into balls, cover with plastic, and let rest for 5 minutes.
Line rimmed baking sheet with parchment paper. Toss pepperoni wedges with remaining 1 tablespoon all-purpose flour to coat. Working with 1 dough ball at a time, use hands to press ball into 6 by 4-inch rectangle. Starting along short side of rectangle, lay 4 pieces of pepperoni side by side, half-inch apart, and roll into tight cylinder, pinching seam to seal. Leave ends of rolls open. Arrange rolls seam side down on prepared baking sheet, end to end, half-inch apart, and 4 per row. Cover with plastic and let rise until doubled in size, 50 to 60 minutes. Adjust oven rack to middle position and heat oven to 375 degrees.
Beat 1 large egg with remaining 1 tablespoon water in small bowl. Brush rolls with egg mixture and evenly sprinkle with 4 teaspoons sesame seeds. Bake until golden brown, 24 to 28 minutes. Transfer baking sheet to wire rack and let cool for at least 15 minutes. Serve. (Baked and cooled rolls can be wrapped in plastic, placed in a zipper-lock bag, and frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and wrap each roll in foil. Bake directly on oven rack until heated through, 35 to 45 minutes.)
Black & White Cookies
Yield: Makes 12 cookies
Time: 1 hour, plus 2 1/4 hours cooling
Ingredients:
For the cookies:
1 3/4 cups (8 3/4 ounces/248 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon table salt
10 tablespoons unsalted butter, softened
1 cup (7 ounces/198 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup sour cream, divided
For the glaze:
5 cups (20 ounces/567 grams) confectioners' sugar, sifted
7 tablespoons whole milk, divided
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/2 teaspoon table salt
3 tablespoons Dutch-processed cocoa powder, sifted.
Directions
For the cookies:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine 1 3/4 cups (8 3/4 ounces) flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/8 teaspoon salt in bowl.
Using stand mixer fitted with paddle, beat 10 tablespoons softened unsalted butter and 1 cup (7 ounces) granulated sugar on medium-high speed until pale and fluffy, about 2 minutes. Add 1 large egg and 2 teaspoons vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 1/3 cup sour cream in 2 additions (about 2 1/2 tablespoons each), scraping down bowl as needed. Give dough final stir by hand.
Using greased 1/4-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
For the glaze:
Whisk 5 cups (20 ounces) confectioners' sugar, sifted; 6 tablespoons milk; 2 tablespoons corn syrup; 1 teaspoon vanilla; and 1/2 teaspoon salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk 3 tablespoons Dutch-processed cocoa powder, sifted, and remaining 1 tablespoon milk into remaining glaze until combined.
Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)
Recipes reprinted with permission from "America's Test Kitchen."
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