Tuesday, October 9, 2018

Bettelman - Tuesdays with Dorie

This week, for Tuesdays with Dorie, we made something that "is sometimes translated as bread pudding, but is unlike any bread pudding most of us know", according to author Dorie Greenspan. 

For this recipe, familiar bread pudding ingredients of stale bread (Abby Dodge's delicious Cinnamon Swirl Bread), milk and eggs were combined to make a homogeneous mixture flavoured with cinnamon, vanilla and rum, lightened with whipped egg whites, with fruit folded in (I used pears and dried cranberries).
I made a half recipe and baked it in 5 ramekins. They emerged puffy and golden from the oven and settled upon cooling, as expected. The flavour was good, reminiscent of cinnamon-vanilla French toast, and the texture was dense and moist, described in the book, Baking Chez Moi, as somewhere between a cake and a pudding. It was fine, but not something I will revisit.

Visit here to see what the others made.

Tuesday, September 25, 2018

Basque Macarons - Tuesdays with Dorie

I love finding quick and delicious ways to use up leftovers - egg whites in this case - and this recipe is one of them. The only other ingredients required are almond flour and sugar, and cinnamon if you wish.
The cookies aren't much to look at but they have wonderful texture with a crisp exterior and a moist chewy centre. I wish I had omitted the optional cinnamon to allow the delicate almond flavour to shine...next time. 

The recipe is from Dorie Greenspan's book, Baking Chez Moi, made for Tuesdays with Dorie.

Tuesday, September 11, 2018

Smoothest, Silkiest, Creamiest, Tartest Lime Tart - Tuesdays with Dorie

The name says it all. This is truly the smoothest, silkiest, creamiest, tartest lime tart I've ever had, and I loved it!
The berry variation included the extra sweetness of plump, juicy blueberries that balanced the tartness of the lime filling perfectly. 
The recipe is from Dorie Greenspan's book Baking Chez Moi, made for Tuesdays with Dorie.

Tuesday, August 28, 2018

Hazelnut, Ginger and Olive Oil Cake - Tuesdays with Dorie

Tuesdays with Dorie's second recipe this month from the book Baking Chez Moi happens to be one of my favourite cakes from the "Simple Cakes" chapter of the book. I first made it a few years ago to use up ground hazelnuts left from Christmas baking. Since then, I've been buying ground hazelnuts just to make it.
It tastes of hazelnuts, fruity olive oil and ginger and is incredibly moist with polenta adding just enough crunch to give it an interesting texture. It's amazingly good. I'm not the only one who thinks that so it will be made again...and again.