Tuesdays with Dorie


This is one of those desserts I have been wanting to make but just haven’t. No reason. I see recipes all the time but just never have followed through. Imagine how excited I was to see if on the August list for Baking Chez Moi/Tuesdays with Dorie. FINALLY!!!

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This one, and there are a couple of more, is made with mango as the base. And it is lovely when it is all put together. Full of the sweet/tart taste of the mango puree on the bottom and the sweet vanilla panna cotta on top.

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I can see this with lots of other variations – blueberry, strawberry, lemon.

The recipe is on page 270 of Dorie Greenspan’s Baking Chez Moi. We don’t print the recipes but if you buy her book you can join in the baking!

And check with the other Doristas for their Panna Cottas. I am sure there will be some lovely variations.

It’s summer. Officially. Although, here in the deep south our summer started about 2 weeks ago when the rains FINALLY stopped and the sun came out. Talk about HUMIDITY!!

Summer means lots of cold drinks, cool salads, BBQ-ing, and Strawberries. And if you have strawberries then you absolutely HAVE to make Strawberry Shortcakes. I mean, its like a law or something…..

In the US this means using those little round sponge cakes that soak up all the juices. Or using a sweet biscuit. But the star of the show is always the berries. Sweet. Red. Juicy – if you are lucky enough to find them. It doesn’t matter what you serve them on. This weekthe Doristas are using Lady Finger cookie disks. It’s different.

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But different can be good. As these French style sweet treats were. Dorie says we should call the Ladyfinger Disks Indies: Celebrate Independence Day in the US and Bastille Day in France. I’m just gonna call them DELISH!!

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Layers of Indies with sweet berries and sweet cream. Cannot beat that on a hot day in the Deep South.

Check out the other Shortcakes on the Tuesdays with Dorie website where we leave our links for this week’s “assignment”.

The recipe is on page 338 of Dorie’s Baking Chez Moi.

Limencello! I have seen that name several times as ingredients for recipes. I know it is an Italian lemon liqueur but really hadn’t thought about it much. When I saw it was used in this week’s Baking Chez Moi cupcakes I knew I would have to find some. And I did, but it was WAY more than I would ever need. After considering the alternative – NOT making the cupcakes – I decided I would see if I could make some. Fortunately there are LOTS of recipes out there. I made just enough to make these cuppys and have a little left over.

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I have to admint it would not be something I would actually DRINK as many in Italy and France do, but it does make a nice little cupcake and frosting.

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I was really afraid we wouldn’t like the cupcakes since we didn’t like the liqueur at all but it just adds a little kick to the whole treat.

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And then the orange marmalade adds to the sweet side.

The recipe is on page 194 of Dorie Greenspan’s Baking Chez Moi. I am sure the other cupcakes made this week by the Doristas are quite lovely and very tasty so click on over to view all of them on the Tuesdays with Dorie Website.

The limoncello recipe I used – The Kitchen

Move over Rice Krispy Treats! You have a rival! Dorie’s “Rice Krispy Treats” are going to make your Snap! Crackle! Pop! seem plain.

Don’t get me wrong I LOVE Krispy Treats. Especially made with Some Peanut Butter and Chocolate Chips. But These. THESE! Are Really Really Good!!

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How can you beat CARMELIZED crispies on a Buttery cookie bar and chocolate?

Nuff Said!

Except for one thing – Caramelized Rice Krispies are regular krispies coated in a simple sugar syrup and stirred and stirred and stirred until nice and brown. (page 428)

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You can find the recipe on page 324 of Dorie’s baking chez moi.

And visit the other bakers on the BCM website.

Madeleines are such fun to make. So much fun that after missing the first madeleine recipe with the first Tuesdays with Dorie group I bought the pan and looked forward eagerly to each and every Mad recipe. We made them several times and once again with Baking with Julia. No matter how often I make them it never gets old so I was happy to see them for this week’s Baking Chez Moi pick.

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These little sponge cakes had plenty of lemon zest and then to make them even lemony-er we dipped them in a lemon glaze and baked them another two minutes or so. Yes! Please! I think lemon is my favorite citrus to bake with. The taste is always fresh and summery.

These were made a little differently from other Mads we had made. The batter was chilled. Then after filling the molds the batter was chilled again in the molds before baking in a hot (400 F) oven. The recipe says the batter will make 12 I actually came out with 17. I made a batch and made twelve from the batter but they overflowed the molds so I made another batch and made them smaller.

While I didn’t get much of the characteristic hump they are still pretty and tasty.

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I glazed some and left some alone. Definitely something to make again and again. I mean, really, how can you NOT make those pretty little shell shaped sponge cakes??

You can visit with the other Doristas and drool over their madeleines by visiting the Tuesdays with Dorie website. the recipe is on page 212 of Dorie’s Baking Chex Moi. Buy the book. Join the fun!!

I love desserts with interesting names. Basically what it translates into is a Frozen Chocolate Mousse.But that would be doing this dessert a disservice. What you really end up with is chocolate paradise – frozen in a pan. With crunchy stuff!! Well, if you like crunchy stuff. According to Dorie this dessert is from the 17th and 18th centuries when the titled were living the decadent life. This dessert is a testimony to that decadence.

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The ingredients are simple – chocolate, butter, egg yolks, sugar and cream. And while today these don’t sound like decadent ingredients the sugar, and chocolate were NOT that easy to come by then.

One Bonne Idée from Dorie is to add some texture to the some of the marquise with some cookies – mostly Petit Beurre (recipe on page 270 of BCM. I know a good idea when I see one. Cookies it is!

I made small individual marquise. Some round. Some loaf shaped and sliced.

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There was some concern about the raw egg yolks in the mousse. I followed a hint from the ‘gang’ and added the eggs to the warm chocolate mix after whipping with the sugar instead of waiting The temp was warm enough to bring the eggs up the temp (I checked).

We enjoyed one each and the rest are in the freezer waiting to WOW some unsuspecting dinner guest in the near future.

The recipe for the Marquise au Chocolat is on page 357 of Dorie’s Baking Chex Moi.

And if you visit the TWD/BCM page you are like to see all shapes and sizes of the marquise from the creative gang who cake along with TWD.

I will be the first to admit I am easily distracted. If I am cooking or baking I really have to focus. If I don’t then I end up – not so much anymore – with Black overly browned food. Needless to say when I saw the words Brown-Butter I was a little leery. I mean, BROWN butter. Not BLACK butter. Not OVERLY BROWNED butter. Just BROWN enough to give a nice nutty flavor. As Dorie admonished “….a fine line between brown butter and burned butter,…” So I stayed with it. Kept it on low heat and ended up with PERFECT Brown Butter to make this nice not too sweet cake.

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Besides the BROWN butter there is Vanilla Bean and Rum (if you wish) to flavor this cake which is the perfect foil for ice cream or whipped cream, or caramel sauce.

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    PERFECT!!

We liked this nice little ‘weekend’ cake. I think I would add a smidgeon more rum next time and I wish I had had some vanilla beans. The vanilla extract was fine but not as flavorful as the bean.

The recipe for this cake is on page 6 of Dorie’s baking chez moi, which you really need to have on your cookbook shelf.

And for the rest of the Dorista’s cakes visit with them at Tuesdays with Dorie and see if they liked it as well.

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