Apple Kuchen ~ Baking Chez Moi

Per Nana ~

The recipe for this week was interesting and not something I had 

tried before.  I love pie crust and this one was no exception. It was 

easy to make, as most of Dorie's crusts are, and using graham cracker 

crumbs as the first layer definitely added another level of flavor.  

I baked the kuchen for 70 minutes and after I tested it I added another 

10 minutes, then another 20 minutes.  In all I had baked the cake for over

 two hours and finally removed it from the oven, hoping it would set up 

while it cooled.  After a few hours (when it had reached room temperature) 

I cut into it and found it had a soft, pudding like texture and was a bit 

messy but so delicious.  

I chilled the leftovers and thought it was even more delicious when cold.  

I will definitely add this to my collection of pie recipes. 

Per Tricia ~

I can honestly say the change in weather has made it a delight to be back

 in the kitchen. With the oven actually turned on :) The air is crisp and the 

days are shorter and making an "apple anything" is as full of seasonal 

memories as it is full of taste. And calories, but we will not speak of these with 

Dorie's delicious recipe that includes butter, sugar and heavy cream. 

Yup- it had to be good with that line up.

 And it was. 

 Even though the recipes describes what appears to be a long process, 

as usual I ended up doing it one evening after work. It was not the game 

plan, but such is life. It turned out to be a great "filler" activity as we prepared 

dinner, ate it and then popped the kuchen in for the long bake afterward. 

In addition to gaining a great new recipe this week, the kuchen served

 as a wonderful reminder that you don't need special occasions to enjoy a 

homemade dessert or new recipe. In fact, I think I appreciate them even

  more on a typical weeknight when they are the star and get all the attention.

                       
This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Jam Filled Sandwich Cookie ~ Baking Chez Moi

Per Nana ~

This week's recipe reminds me of shortbread, but a lot sweeter. I did find the 

dough a bit difficult to work with but in the end it all came together beautifully.

Since I only had a 2-1/2" cookie cutter my yield was only 9 

cookies instead of the dozen or so that Dorie mentioned.

I filled a few with cherry jam and the rest of the cookies with marmalade. 

Both were delicious.  I added additional time to the baking (because

 of the size) but they turned out pretty good. 

Per Tricia ~

I am very much looking forward to baking in the COOLER weather 

(whenever it arrives...) but I managed to make these delicious cookies even 

though it was in the mid 80's in my kitchen.  I am a fan of jelly cookies,

 well truthfully - most cookies, and was curious to try this French version.    

I used delicious Michigan Damson Plum jam that my in-laws brought us. The cookies
 were so good I don't think it would not have mattered what I filled them with :) 

I do find working with the dough that has so much confectionary sugar in it 

to be more challenging, but the texture/flavor of the finished product is worth it. 

I added more cane sugar to the outside but next time will use confectioner's.

So while I will not likely be making these often, I am making a note to find

 my heart cookie cutters and plan to make a batch for Valentine's Day.

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com

Cherry Crumb Tart ~ Baking Chez Moi

Per Nana ~

This week's selection for "Baking Chez Moi" is a delicious Cherry Crumb Tart. 

 I couldn't believe that the cherries were so gorgeous in the market just when

 I needed them. Hubby loves cherries so I knew he would love this tart. 

I prepared the sweet tart pastry and gave it a quick freeze 

while I pitted the cherries.  A messy job for sure.....

For the filling I substituted a package of almond flavored pie filling that 

was purchased on one of my travel adventures. It worked well with the

 fruit and had a delicious taste.  Almond filling is a favorite of mine. 

I made the streusel per the instructions but it did not get as 

clumpy as I had hoped, or as dark, but it was good all the same. 

We enjoyed the cherry tart although I personally picked out the fruit because it is 

not a favorite (hubby got the extra share) -  but the rest of the tart was delicious.

Per Tricia ~

No one should be surprised that I subbed out blackberries, the "gift 

that just keeps giving" from my yard, for cherries in this tart. 

While my family was simply pleased the results tasted great, 

I was delighted to find a new use for the berries...

Knowing how sweet Dorie's crust is I chose not to add sugar to the tart blackberries. 

 I took 3/4 of a pound and whirled them through the Cuisinart and then finished 

with last quarter pound 1/4 of the berries whole. After preparing the filling with 

almond flour I spread the berry paste on top and then put on the whole berries. 

As per the recipe, this was baked for about 40 minutes and then the streusel 

was added and it went back in for another 35. My husband kept raving about 

how delicious it was. Not sure we have ever met a recipe involving streusel that 

we didn't like -  the crumb topping really took this tart over the edge. 

My son said it was the best dessert he's had in a long time, proclaiming 

it "outstanding". Wow. My goal was simply use up some of the berries :)

 The "Baking Chez Moi" success story continues ~

Vanilla Mango Panna Cotta

Per Nana~

Panna Cotta is something that I am not familiar with. 

I don't think I've come across it in my travels, but then again, 

I am usually in search of crème brûlée or a good mille-feuille. 

That said, this was a lovely dessert - very pretty and quite refreshing. 

Unfortunately, when I made it on Sunday I accidentally grabbed a package of 

yeast instead of gelatin. I could not understand why it was still not firming 

up after 4 plus hours. It wasn't until that evening that I noticed the unused 

package of gelatin as I reached into my pantry for something else.  

I did a makeover on Monday and was very pleased with the results. 

Jim and I both enjoyed this dessert. I prepared two glasses with the mango

 pureed base and then used two ramekins for a plain, fruit free version.

 Both desserts were delicious. 

Per Tricia~

We are deep into our first blackberry season at the house and with the 

abundance of this fruit I naturally opted out of the mango version of this 

dessert. Frankly I was delighted to find a new recipe for using up the 

blackberries and this one was utterly delicious. No surprise since it

 consists of vanilla bean, cream and sugar among other things.....

Quick and easy, the most challenging part of the preparation was giving 

the cream enough time to adequately cool so that it was not melting and

 co-mingling with the blackberry base.

My taste testers loved this recipe and it is a keeper. 

I also look forward to preparing this for company since guests always seem

 to get a kick out of the individual portions created especially for them. 

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com 

Apricot Raspberry Tart ~ Baking Chez Moi

Per Nana ~

When I first read over the recipe for this tart I did not understand the

 addition of the ladyfingers.  As a matter of fact, I thought they would make 

the tart a bit too high.  After mulling it over for a while I decided to follow 

the instructions and trust Dorie's judgment.  She hasn't let us down yet.  

I used a square pan because it was the only 9" one I had available. 

My other tart pans all seem to be about 10 1/2" and I am never
 able to spread the tart dough without it being skimpy. 

Everything came together perfectly and although I did not use the pistachios

 on top, we didn't even miss them.  This tart was so perfect, so delicious 

and so typically French. I definitely plan on making this recipe again. 

Per Tricia ~

I have never met a fruit tart that I didn't like. 

And I didn't meet one this week either :)  

We first cook with tart with apricots, then add the raspberries half way through ~

Dorie's tart recipe was lovely and I was glad it called for apricots since I seem 

to always reach over them for peaches, but they are simply delicious.  I also
 went with a square pan and it filled the low side of the suggested apricot "quota" 

symmetrically, so I went with that. I think this ended up with a dryer tart as

 opposed to a pile of overlapping circles that I am sure I could have stuffed a few

 more pieces of fruit onto (and which likely produced more juice). I had exactly 

1 sleeve of unopened Trader Joe's ladyfingers so no homemade ones this time. 

I also can not rave enough about the pastry recipe of Dorie's. 

I have made it many times and it is one of my favorite things 
to eat - anything piled on top is going to be delicious ! 

Happy summer indeed, this recipe is going 
to get some serious play this season ~

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com 

Strawberry Shortcakes, Franco American Style ~ Baking Chez Moi

Per Nana ~

This week's recipe for strawberry shortcakes could not have come at a better time. 

We were celebrating Jim's 84th birthday and this seemed perfect. 

The recipe for the ladyfinger batter was extremely easy to prepare. I started 
to pipe the batter onto the penciled circle design but it turned into a big mess 
so I used a spoon instead. I have to work on that piping technique a bit more.  
I made the roasted strawberries for the filling but I am not sure what went 
wrong so I omitted them and used fresh berries instead. The flavors of 
balsamic vinegar and lemon did not work for me. 

The little cakes were delicious with the homemade whipped cream 
and fresh strawberries - a definite repeat. 

Per Tricia ~

Having enjoyed these a bit early at my Dad's birthday,

 I knew the recipe was a winner and they would be delicious. 

Like Nana, I went with the fresh berries though I have heard amazing things about 

grilled and roasted strawberries so need to play around with those myself. The 

piping Gods had pity on me as I prepared this one morning early before work

 (5:30 am is not a time to fill a piping bag.....) and I lucked out on that front. We have 
been having a heat wave and I could not bear to turn on the oven in the evening. 

I have to admit that I loved being able to prepare Ladyfinger batter from

 scratch (never thought I would tackle this) but since I enjoy biscuit type

 shortcakes I was not prepared to like this one so much. I was wrong. The prep 

was not as bad as I anticipated and the cakes were so lovely it was well worth it. 

Another winner from this amazing cookbook. 

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com 

The Grand Finale

Per Nana~

When Tricia signed us up for "French Fridays with Dorie", I knew nothing
 about the world of blogging. Four and a half years ago I had no idea what a
 blog was.I was skeptical about this - cooking and posting for other people to
 see my results. However, it didn't take me long to get in the swing of things 
and I have loved the experience it has brought me. 

Each week Tricia and I did our own cooking, sharing ideas and thoughts about the

 week's recipe and had a lot of laughs at our disasters.  A few times we even worked 

on a recipe together (really, how many eclairs does a family really need ?)

Many times we shared our results, especially when she was still living next door. 

Back then I knew if I made the full recipe there were plenty of taste testers to 

help me out. Once the boys left for college and Tricia moved away, I had to 

start cutting the recipes in half for the two of us. 

After our wonderful trip to Seattle, where we met so many Doristas face to face, 
we realized it was like meeting old friends.  A great time for all and I know we
 all felt the friendships immediately. As for meeting Dorie and her husband
 Michael,it was quite a thrill. They are so nice, so gracious and the both make 
you feel so very special. If you were fortunate enough to go to one of Dorie's 
book signings, Dorie remembered you and made you feel welcome.

These are the special moments that make us all Doristas.

This is a sad time for all, posting for the last time in FFWD, but I know we 

will continue to keep in touch and be friends. 

A special thank you to Mary and Betsy for all their hard work keeping this journey

 going. For Trevor, whose interesting blog is filled with humor, thank you for your 

work designing the Dorista tote bag, our diploma, etc- I am sending you a big hug.  

Thank you Alice, for your wonderful idea of a Christmas Card exchange, which is 

something that Jim and I look forward to each year.  To Laurie W. for organizing 

this whole project. And a thank you to all our Dorista friends, past and present, 

who have left comments, posted results and otherwise shared their lives as well as

 their recipe results with this group on French Fridays.

For my final recipe I decided to show my true French colors and
 prepare crepes, something I think would make my mother proud.

 They were delicious and I don't know why I don't make them more often. 
Yes, I do remember - they are fattening :)

Per Tricia~

I echo my mother's sentiments about our involvement and our gratitude.

She said it beautifully.

 One additional and key thank you that I must share is to send a huge 

THANK YOU 

to my Mother- for agreeing to go on this (and many other....) adventures, 

for always being game to try something new, for not being afraid to fail and

 even post pictures of a kitchen disaster on the internet. For agreeing to learn

 how to take photos and get them posted to a blog. For making sure I knew we 

had a "weird" ingredient coming up and either running reconnaissance to
 Wegman's or even ordering it weeks ahead of time from Amazon. 

For preparing perfect little blue tupperwares of "mise en place" for me when you 
know I likely did not have the ingredient, or the time, that week. For being patient 
when I explained "we'll be posting late tonight Mom -it's still Friday" on more
 than one occasion. For believing in the good of people, even when the "internet"
 gets such a bad wrap for establishing relationships. For being known as "Nana", 
with the greatest endearment, by so many people who are not her grandchildren. 

And for continuing to teach me discipline, perseverance and commitment by 
example - not just by word. I could not have done it without you and 
 on this fun little lark has turned into the adventure of a lifetime, filled with 
priceless memories that expanded to include family and friends. 
Thank you. 

And so I will end where I began. 

While I am the first to admit some of the recipes during this time have been a blur,

 I can still vividly recall our first recipe - Marie-Helene's Apple Cake.  Excited for

 this new adventure, we took a trip to our local "Sur la Table" to find the requisite 
8 inch springform pan...like kids buying school supplies for a new school year. 

 We have since learned that you make due with whatever is on hand and adapt

 accordingly. You see, we didn't just learn recipes. We learned to trust -  trust in
 ourselves, in others, and in the outcome being perfectly ok no matter what
 happened. The fact that the cake was so delicious gave us a lovely introduction 
to "Around My French Table" . While we don't publish the recipes as a rule,

 since this is one that Dorie has posted on the web I am happy to share it now. 

Just follow the link  below and enjoy ~ 

http://www.epicurious.com/recipes/food/views/marie-helenes-apple-cake-361150

Happy French Friday ~