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Posts from the ‘Baking Chez Moi- Dorie’ Category

Lemon Madeleines | BCM | Tuesdays with Dorie

My youngest walked into the kitchen while I was prepping my work station for the latests Tuesdays with Dorie scheduled treat from her book Baking Chez Moi. Curious, she wanted to know what I was  going to make. “Madeleines!” I said with excitement.  I’ve never made these tasty little treats and I was looking forward to trying something new. I could see she was searching for the image to fit the name in her mind. Then she said, “You know Mom, the name Madeleine is so similar to the name of the character Madeline, the lute Mandolin and the slicer Mandoline I didn’t know at first what it was you were making.”  Now, each time I think of these little shell shaped cakes, my mind scrolls through each of those images and I giggle.

 

A petite Madeline mold buttered and ready for batter

A buttered petite Madeleine mold awaiting the batter…

Later, when she sat down to taste one of the Madeleines, she said she remembered eating these after school for goûter when we lived in France. I am amazed at how our senses bring back memories so vividly. “The sight of the little madeleine had recalled nothing to my mind before I tasted it.” ~ Remembrance of Things Past (À la recherche du temps perdu), Marcel Proust

My youngest was on to something. Indeed those little Madeleines did have a lineage. Historically these little cakes were believed to be named after a young maid, Madeleine, who worked for the Duke of Lorraine, Stanislas Leczinski in the late 1700s from the French town of Commercy. Once these petite cakes were introduced to the court at Versailles they found their place in the heart of the French.

Mother and daughter strolling the Green Carpet- Versailles

The Green Carpet- Versailles

With my first batch of Madeleines, I didn’t notice the “bump” that Dorie described in her recipe but I specifically looked for it on my second batch. The “bump” is the gold seal symbol or as she equates it to the holy grail, that one has decidedly mastered the Madeleine and there it was, a large bump on my petite Madeleines. I wouldn’t say I’ve mastered them but I do thank Dorie for spilling her learned secret with me and the rest of the BCM bakers.  Her long history of making these and then learning the holy grail secrets from Phillippe Conticini of Patisserie des Reves and Fabrice Le Bourdat of Bel Sucre in Paris makes all of us feel great from the start!

Madeleine's with a "bosse/ bump"

Madeleine’s with a “bosse/ bump”

If you would like to try your hand at making Madeleines at home so you may enjoy a little afternoon goûter, here is the recipe. Alternately, she has shared her Lemon Madeleine recipe here.

Tuesdays with Dorie and Baking Chez Moi is an open group of bloggers having fun baking their way through Dorie Greenspan’s books. Go check out what the other Doristas are doing!

 

Crocus the First Flowers of Spring

Spring is here!

Head Shot of Rachelle K Weymuller

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

 

Brown Butter and Vanilla Bean~ Weekend Cake| TWD

 

I would like to share a slice of Brown Butter and Vanilla Bean Weekend Cake with you but there’s none to be had, it was that good. I am not sure how this can be called a weekend cake, I might aptly rename it the 12 hour, if we are lucky, cake. Because that’s how long it lasted in our home before it disappeared.

Buttered black nonstick loaf pan ready for cake mix
Buttered loaf pan awaiting a dusting of flour

The texture of this Brown Butter and Vanilla Bean Weekend Cake reminded me of my grandmother’s pound cakes I devoured as a child. The stand out difference  between the two is Dorie’s addition of vanilla beans, pure vanilla extract and dark rum. These ingredients are an intoxicating combination that had my family sneaking in for just one more paper-thin slice.

Loaf Weekend Cake on Cutting Board

One hour into the life of the Brown Butter & Vanilla Bean Weekend Cake

We found this cake to be the perfect après ski Sunday afternoon goûter/ snack and fitting, because it reminded me of family to be served on my Grandmother Ruth’s china with tea if you are me and bourbon if you are my husband.

Brown Butter and Vanilla Bean Cake Served Up on Maple Leaf China

Sweet Memories Through The Senses

Just today, Tuesday, my daughter asked if I would make this lovely cake again, she suggested, tomorrow. I tried to tell her about how Dorie named it a weekend cake after the French gâteaux de voyage (travel cake) and that it was far from the weekend so she would have to wait the four (well, three now) long days until the weekend and I would mix up another. I won’t mind when I do because the aroma of vanilla fills the house making it feel even more like home.
The butter (beurre noisette) is caramelized to bring out it’s nutty flavors, and I used my homemade pure vanilla extract letting it work its magic as a flavor potentiator. Complete the experience with coffee, tea or rum as recommended by Dorie as an accompaniment. I might make two next time so we can share it with friends on the ski hill and have a picnic.

 

Tuesdays with Dorie Greenspan and Baking Chez Moi is an open group dedicated to baking through Dorie’s latest books. If you would like to learn more about how this recipe turned out for the group you can find them here at Tuesdays with Dorie.

Happy Baking!

Head Shot of Rachelle K Weymuller

 

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

 

Keeping My 2015 Resolutions, How About You?

Did you make a new year’s resolution for 2015? I did. And I’m sticking to them. Yes; them. I made more than one resolution and so far it’s going great! The Doriesta’s must have made a few too or either that, or they figured many of us would be deciding after the holidays we could use a healthy recipe to nourish and energize us into keeping our resolutions.

So as you may have guessed, I am focusing on eating smarter. I think I eat fairly healthy already but I know I could eat smarter. Over time my habit of skipping breakfast and having just a coffee has worn it’s way into my daily routine but then I forget to get a good breakfast going until that crazy clock tells me it’s lunch. In our family we use the term ‘HANGRY’ that I now see popping up on t-shirts and posters so maybe we’re not alone. Do you know anyone who gets HANGRY?

Maybe Dorie does because she has come up with a fantastic and healthy way to keep the “Hangries” at bay with her Granola Energy Bars. Dorie, my family will be writing you a personal thank you card for this one.

These granola energy bars, take no time to make and if stored properly will keep for a week (if not eaten before).  Dorie suggests to cut them up into bite sized pieces and serve them with tea (maybe a way to keep the Hangries in us, civilized). I chose to cut them a little larger and store them in a glass container so I could grab and go. Unfortunately, I didn’t cut them soon enough and could have used them on my ski this morning. At the 8k mark I was sloooowwwig down just as my good friend and I were talking about kids eating habits and helping them to make good choices. Old habits die hard and I had to confess that I hadn’t eaten a fantastic breakfast this morning…hence my slower pace. What a good friend I had who, waited for me and gave me a scolding in a motherly way of course- thanks Stew!

 

Run Boris Run- The B Dog skiing Big Valley Ranch - Methow Trails

Run Boris Run

We know who did eat his breakfast and then slyly got another family member to feed him a second. Dog wisdom, Maybe I should follow Boris’s lead.

Dorie’s bars are pretty close to making granola but instead of spreading out the ingredients on a jelly roll pan or cookie sheet, she instructs to firmly press the granola into a parchment lined pan and then bake it.

I absolutely loved the parchment idea because once the bars had cooled I just popped the whole thing cleanly out of the casserole dish. This was an added bonus since we are still without hot water (long story but the short version is no boiler= not hot h2o) and our “Glamping” is going on week two. Maybe I’ll write about that another time, there are a few gems to tell for sure.

 

Caramelize Life makes Granola Energy Bars with Tuesdays with Dorie

Just out of the oven!

Once out of the dish the bars were ready to be cut. At the time I chose the usual long slices but now that I think about it I could have pulled out my sweet cookie cutters and made some fun shapes. If you have a little one at home they would probably really enjoy a specialized energy bar in their lunch. I wonder if my tween and teen would? Maybe I’ll have to test it out… next time. I do plan to put these into my repertoire since they were super quick and easy to make and the ingredient list can be varied to whatever you might have on hand in the pantry. Keeping with the ratio of two cups oats : two cups of your favorite; seeds, nuts,dried fruits and sweets(chocolate chips, cocoa nibs, crystallized ginger,etc) then a binder of brown rice syrup, honey or maple syrup and butter. If you are dying to know the full recipe check out page 238-239 in Baking Chez Moi. 

 

Granola Energy Bars- Tuesdays With Dorie and Caramelizelife

Yum!

 

Tuesdays with Dorie Greenspan and Baking Chez Moi is an open group dedicated to baking through Dorie’s latest books. To see more of the groups experiences with the Granola Energy Bars click on the link.

 

Head Shot Rachelle Rachelle @ Caramelize Life
Making Life a Little Sweeter through Food, Travel and Community

 

 

Caught by Surprise – Whipped Cream!

Oh, goodness. I had it in my mind that this Tuesday with Dorie was a bye week (they were following the Seahawks schedule right?) But my handy computer reminded me that it’s a pick your own recipe (from either Baking Chez Moi or Baking with Julia) week with the Doristas. Which means this is a great opportunity for those of us who have either missed a recipe in the line up or want to make something fun that’s not on the schedule.
I was on top of it at the beginning of our holiday celebrations but this one snuck up on me. Not to worry; Doire’s books have a fantastic variety of delectable choices to pick from but my timing was the limiting factor. We already had a spiced ginger birthday cake in the works for tonight. So what goes well with cake? Whipped cream of course!

But wait, there’s more!

Are You Hungry for Bûche de Noël?

 

 

Yes, is the answer!

Christmas tree outside

Because making bûche de Noël is not for the light of heart. Yes, it’s true, it takes all day to make and the NY Times’ Melissa Clark doesn’t lie. I had that thought as I was closely following Dorie Greenspan’s recipe and techniques for her new Gingerbread bûche de Noël. I would glance up at the clock and see the hours disappear thankfully, it’s the solstice and I’ve got time and more of it! Good thing I didn’t make this yesterday ;0)

Melissa Clark teams up with Dorie Greenspan here in a NY Times video (I wish I would have watched the video before making mine) the link also includes the recipe just incase you would like to try it out too. Or, you can learn more from NPR and their take on the Yule Log.

Caramelized Almonds

Almonds ready to be caramelized

Despite the fact that this recipe takes a bit of time, it has been a great experience and I am happy to report that I was successful and we will be enjoying a lovely Gingerbread bûche de Noël tonight while we celebrate solstice and my father’s belated birthday.

Solstice, Birthday, Noel

Solstice, Birthday, Noel

continue reading!

The Rugelach That Won Over France – Tuesdays with Dorie

 

This was Eva and my first time making rugelach so of course, I searched google images to get a better idea of what we were setting out to create.
The images were enticing and we both were excited to make a new sweet treat. Once our eyes curiosity had been met, of course we then wondered where, in history, did rugelach originate? Yes, I’m one of those people who own books like A History of Food and The Deluxe Food Lover’s Companion  and those books have been known to take up residence on my nightstand. Silly, I know, but I have found myself laughing out loud to some of past superstitions.  So, of course, I am going to research the roots and cultures who brought this treat to us and to top it off, it’s a great teaching moment for homeschool.

My highlight from the research is learning that rugelach can be spelled so many ways. Sweet news to me so I can stop, rechecking how to spell this word once and for all!  Karen Hochman shares that it’s known to be spelled any number of ways; rugelah, rugalah, rugelach, rugalach, rugulah, ruggelach, and ruggalach. She also gives the best historical view into the land of the European Jewish pastries that I could find. If your interest is peeked even a little you should check it out here .

At first read, I noticed Dorie wrote of peanuts being part of her rugelach, that won over the Air France attendants so I set out peanuts, only later to frantically re-read again and again the ingredient list looking for the peanuts we missed. There are none in this recipe, instead Dorie calls for pecans. Since pecans are not my or any of my family’s favorite nut I swapped them for almonds.

RKW_0605 RKW_0613 Dough at "curd" stage. BCM 12-9-14

RKW_0612

I measured all ingredients meticulously but in the end, I was left with over a cup of unused filling.  I think we may not have rolled the dough thin enough. This was apparent because we only had one revolution making a circle and not multiple spiraling layers as we had seen on google images. We did find, using the Wilson pie mat, like a sushi mat, made the dough easier to roll allowing us to keep pressure on the nut mixture and prevent the dough from cracking. Now all we need to do is make more! Which we’ve already started and there’s another batch chilling in the fridge for later.

RKW_0091

The finished product!

RKW_0090

The texture combination of gooey interior, flakey exterior and crunch made these taste pretty good and yes, even this non-coconut lover had seconds!

If you would like to make these royal treats just like Dorie does you can find the recipe over at Leite’s Culinaria. If you would like to read about how this recipe worked for Dorie’s group Baking Chez Moi here’s the link, maybe you’ll want to join us? Before I finished making my rugelach, I found myself reading the groups posts and found Mardi’s experience to be super helpful thanks Mardi!

Happy Baking!

Next up for Tuesdays with Dorie is a Gingerbread Bûche de Noël.

Rachelle and Eva

p.s. This is unrelated to the post other than I would really like to figure out how to get my smaller photos to line up horizontally rather than vertically. On my edit page they show up beautifully sequentially left to right  If anyone has any info on how to do this I would love to know!  Merci.

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