Everyday Dorie: Miso-Maple-Jammed Sweet Potatoes
October 9, 2020 at 8:18 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 10 CommentsTags: everyday dorie, savory, vegetables, vegetarian
Okay, it’s fall. Time to roast up squash and root veggies. Time to make Miso-Maple-Jammed Sweet Potatoes! Here, a roasted sweet potato gets slathered with a “jam” of butter, miso, maple syrup, ponzu and Sriracha. It’s really more of a soft flavored butter than a jam (maybe that just refers to the consistency?), but it’s sweet and salty and a little funky and great match for a sweet potato. Leftover jam is also really nice on a piece of broiled salmon…I just had that for dinner, so I speak from experience. Dorie gives options for serving these sweet potatoes whole, in chunks or mashed. The only way I haven’t tried them is mashed, but why wouldn’t that be great?
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.
Tuesdays with Dorie DC: Honey-and-Tea Jammers
October 6, 2020 at 2:21 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
These Honey-and-Tea Jammers are pretty close to Dorie’s famous Classic Jammers, but with tea leaves rubbed into the sugar in the shortbread cookie base. I used a loose leaf spiced chai here– which, to tell the truth, was not that noticeable– with cherry jam in the cookies’ centers. I don’t make many pies or tarts, as I’m squarely on team cake and cookies, but I like that these give the effect of a crumb-topped pie in cookie-form. Just like with pies and tarts, à la mode is a encouraged with these Jammers.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll.
TWD BCM Rewind: Vanilla-Bean Sablés (with anise hyssop)
September 29, 2020 at 4:42 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 2 CommentsTags: baking, cookies
I feel like we make sablés right and left, but I realized I’d never made the most basic Vanilla-Bean Sablés from BCM (even though I’ve wondered many times why it’s “vanilla-bean” with a hyphen). Since we are pretty close to finishing off this book, I thought I should get on it. I should also get on with Babas au Rhum and Cannelés, but they are more challenging than I’m up to right now. Cookies for Rewind Week it is!
I had a little bunch of anise hyssop that I was paying around with on the day I made these, so I worked some buds into the recipe’s sugar to release it’s flavor. I put some more buds on top of the cookies before baking, although they sort of wound up looking like mini broccoli florets. Dorie has these as regular slice-and-bake cookies in this book, but I’ve learned some lessons from Dorie’s Cookies and I popped my dough disks into muffin tins, so they’d be uniformly round. These are what I’d expected— nice, buttery, sandy treats.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see other Rewind make-ups!
Everyday Dorie: Salted-Chocolate Hot Fudge Sundaes
September 25, 2020 at 2:13 pm | Posted in everyday dorie, groups, ice creams & frozen, sweet things | 10 CommentsTags: chocolate, everyday dorie, ice cream, sundae
Since I can’t saddle up to the sundae bar at Morgenstern’s right now, I’m bringing the sundae bar home with these Salted-Chocolate Hot Fudge Sundaes. Sure, you can make a sundae with just a scoop or two of ice cream and a glug of sauce on top, and I often do simply that, but why not put a little more care into it on a Friday night? This sundae has a scoop each of coffee and vanilla ice creams, toasted slivered almonds, chocolate bits sprinkled with smoked sea salt and a generous amount of homemade hot fudge sauce. A whipped cream squiggle and a cherry on top finish it off. Where’s my spoon?
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our ice cream treats this week.
Tuesdays with Dorie BCM: Olive Oil and Wine Cookies
September 22, 2020 at 5:38 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies
These Olive Oil and Wine Cookies are kind of a cousin to the Canistrelli we made a few weeks ago. They hail from the south of France, where olive oil is more widely used than butter. I used a sweet white wine in the dough that was actually homemade by someone I know…please don’t tell, but it’s better to bake with than it is to drink…haha. I don’t think I got the dough shaping down here. They are supposed to have chubby middles and tapered, pinched ends but mine look a little wonky. No matter, they baked up crunchy and made good coffee dunking treats anyway (although TBH, I liked the Canistrelli a bit better for their anise flavor).
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Popcorn Streusel Tops
September 15, 2020 at 4:42 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
These Popcorn Streusel Tops are corny little cookies. Actually they are really fun and tasty. A cornmeal-corn kernel shortbread that’s topped with streusel and popcorn makes a cookie dressed for a party. Baked in rings or muffin tins, these reminded me a lot of Dorie’s famous Jammer cookies, but with corn and without jam. I liked them very much, but the wheels in my dessert brain are always spinning, and after tasting them, I am convinced that they can be tweaked very well into the Jammer format. I am imagining making the corn cookie base, adding a bloop of either strawberry or blueberry jam on top of each cookie and then ringing the jam with the popcorn-streusel mix. Sounds good, right? I’ll try this one day and report back.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
Everyday Dorie: So-Good Miso Corn
September 11, 2020 at 7:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 5 CommentsTags: everyday dorie, savory, vegetables
In peak corn season, I’m always looking for fun things to do with the ears I bring home from the market. This So-Good Miso Corn went over well here, especially with the guy in the house who prefers his corn to be cut from the cob. Fresh kernels are sautéed with butter and miso and sprinkled with za’atar and cayenne. On paper, it kind of seems like a mash-up of flavors, but I used a very light miso and it all worked nicely. Dorie suggests a variation with seared squid to make it into more of a main course…while I wanted to keep the corn as a side dish, she did spark an idea. I have a packet of dried shredded squid, a sweet and savory snack that I got at a local Japanese market, and put a little floof of it on top of the corn.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our beet bowls this week.
Tuesdays with Dorie BCM: Caramelized Cinnamon-Milk Chocolate Tart
September 8, 2020 at 12:04 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, chocolate, tarts
This Caramelized Cinnamon-Milk Chocolate Tart was a yummy treat. The ganache filling (made with milk chocolate and cinnamon-infused caramel…I used ground cinny instead of a stick) reminded me of a candy bar, so that made we want to top it with salty peanuts. I’ll make this one again when I have some extra sweet tart dough around. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Classic Brownies
September 1, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, brownies, chocolate, cookies
It’s back-to-school time (or something like that?) and we’re studying the classics…Classic Brownies, that is. No crazy mixing method, no ganache topping, no swirl of tahini, these are straight-up brownies with a nice crust and loads of walnuts, which you can leave out, if you must.
Brownies are perfect for sharing. I packed these up in a takeout container and brought them to an outdoor, socially-distant meet-up with my gym trainer friends in Prospect Park. It was nice to be outside (even though I fear the sun), drinking wine and eating brownies with people I’ve missed.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Everyday Dorie: Blueberry-Buttermilk Bundt Cake
August 28, 2020 at 2:33 pm | Posted in bundt cakes, cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 CommentsTags: bundt, cake, everyday dorie
This Blueberry-Buttermilk Bunt Cake is everything I want in a summer dessert…soft cake that’s just sweet enough, with big pockets of blueberries. It’s simple, but beautiful, thanks to the magic of a Bundt pan. I made a berry glaze to go on top, and while the cake surely didn’t need it, I don’t regret it one bit.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.
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