TWD Nectarine Upside-Down Chiffon Cake

Apologies for the lack of activity these last few weeks.  Work has been crazy busy and it doesn't look like it will ease up any time soon.  However, I am committed to trying to stay current with Tuesdays With Dorie baking assignments.

This week's recipe, Nectarine Upside-Down Chiffon Cake, appeared promising on paper, but in reality turned out slightly disappointing.  Don't get me wrong, the chiffon cake and streusel filling were delicious; my issue was with the fruit topping.  When baked, the nectarine slices leaked too much juice and didn't meld with the butter and brown sugar in to a nice and thick caramel topping.  Instead I ended up with a pool of brown sugar sauce that made the cake soggy in the center.   Maybe next time I should precook it to ensure I get the consistency I want.  

To try the recipe out yourself please go this week's hosts: The Little French Bakery or The Double Trouble Kitchen.

TWD Popovers with Gruyere and Cayenne

Want to easily impress family and friends at your next gathering?  Serve popovers!  You wouldn't believe how easy they are to make and how delicious they taste served with butter and jam for breakfast/brunch or for dinner with a roast.   

I was definitely looking forward to making the Baking With Julia version for this week's Tuesdays With Dorie recipe.   All it takes are ingredients you have in your kitchen: eggs, milk, flour, salt and butter.  I added gruyere and cayenne pepper to give it a more savory vibe.  

Now you don't really need to fork over money for a popover pan, but I think it's worth the investment if you plan on making these often; after one taste, trust me, you will! You can find the recipe here Vintage Kitchen Notes and here Bake With Amy.   

TWD Berry Galette

I was actually "this close" to skipping this week's Tuesdays With Dorie recipe, Berry Galette, which would have been a first for me.   Considering that we tackled Blueberry Nectarine Pie just last week it felt a bit redundant.  Luckily the galette was super easy to put together so I had to put my laziness aside.  

If you attempt this recipe a word of caution that I'm sure you probably already noticed - the berries tend to leak quite a bit during baking.   I used a triple berry combination of strawberries, raspberries and blueberries.  In hindsight I probably should have omitted the strawberries, per the recipes notes, but I had some in my fridge and threw them in.  

Luckily the pastry didn't get soggy from all the juice and actually browned quite nicely.  Next time I'll add a little more sugar to the dough and also the fruit.  Other than that I thought it was a very tasty tart which would undoubtedly be even better with some ice cream!

Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness have posted the recipe on their blog.

TWD Blueberry Nectarine Pie

I would have never thought to combine blueberries and nectarines but for this week's Tuesdays With Dorie recipe they worked so well together.  It's not often I'm pleasantly surprised.

Good thing this pie was a snap to make because I've been engrossed in the Summer Olympics on tv as I'm sure the rest of you are.  I used blueberries I froze a few months ago and also white nectarines.  To ensure that the filling thickened and set properly I added a tablespoon of finely ground minute tapioca.  It did the trick beautifully and my pie sliced like a dream.    

Everyone knows the best part of a pie is going to be the crust and this version was flaky and buttery.  My only issue was that it was almost too tender to roll out, but I could think of worse things to happen.

Head on over to Manchego’s Kitchen or That Skinny Chick Can Bake for this delicious recipe.  It's definitely Olympic medal worthy!

TWD Semolina Bread

This week's Tuesdays With Dorie recipe, Semolina Bread, was unsuccessful and quite disappointing for me.   I should have predicted failure when the dough was still really wet even after I used the entire amount of flour the recipe called for.  On top of that, during it's final proof before going in the oven the dough flattened out like a pancake.

The baked loaf looked more like a squat ciabatta and was a bit too salty.  Unfortunately Baking With Julia didn't include a picture of what the finished bread was supposed to look like.  At least then I could tell if my version was way off base.   Oh well, they all can't be winners I guess.  On to the next challenge!

Renee of The Way to my Family’s Heart and Anna of Keep it Luce are this week's recipe hosts.

TWD Hazelnut Biscotti

I discovered Nutella when I was living in France as an exchange student and subsequently proceeded to overdose on the chocolate-hazelnut spread.  Until recently my aversion of the hazelnut had reached a point where I couldn't even stand their smell anymore.   So you can understand my misgivings when this week's Tuesdays With Dorie recipe was Hazelnut Biscotti.   

Admittedly I was predisposed to dislike the recipe from the outset, but was pleasantly surprised to find that I was premature in my assessment.  The biscotti were crispy and crunchy with a hazelnut aroma that wasn't too overpowering.   They're perfect plain with a cup of coffee but if you really want to gild the lily try dipping them in melted chocolate. 

Head on over to Baking and Boys or Homemade and Wholesome for the recipe.   One thing I found helpful - skip the part in the recipe where it says to remove the hazelnut skins by boiling the nuts in baking soda water.  This caused a huge mess for me.  Instead, toast the nuts in a 350F oven for about 15-20 minutes.   Let them cool and then rub the hazelnuts in a clean kitchen towel; the skins should come off pretty easily after that.

TWD French Strawberry Cake

Here's a fabulous dessert that showcases summer's quintessential fruit.  While this week's Tuesdays With Dorie recipe, French Strawberry Cake, may look and feel decidedly American, the French factor comes from the vanilla genoise cake. 

Unlike most of the genoise I've made or encountered this sponge cake was quite delicious and not dry in the slightest.  The whipped cream is out of this world.  I strayed slightly from the cookbook recipe by adding softened cream cheese.  It's a trick I learned from Cook's Illustrated and provides a slight tang and additional stability to the heavy cream that is truly scrumptious. 

For the cake recipe please make your way over to Sophia's Sweets or Think, Love, Sleep, Dine who are this week's hosts.  I've included the whipped cream recipe below if you'd like to try it for yourself...you won't regret it!

TWD Oasis Naan

Oasis Naan, this week's Tuesdays With Dorie recipe, was the perfect vehicle for my favorite Sabra hummus, roasted red pepper.   I'm the first to admit that Indian food and I don't really get along so I was very hesitant about this recipe.  But my love of carbs, especially breads, trumped any  uncertainty I was feeling.

The Baking With Julia recipe calls for sprinkling the dough with scallions prior to baking.  I don't know about you, but I find the smell and taste of fresh scallions a bit too pungent.  To tone it down I fried them quickly in vegetable oil and then brushed both on top of the naan.  A sprinkle of Maldon sea salt and black sesame seeds and they were good to go. 

The recipe can be found at Always Add More Butter and Of Cabbages and Kings Cake. 

TWD Pecan Sticky Buns

Caveat comedentis: this week's TWD recipe, Pecan Sticky Buns, should probably be saved for special occasions.  Regular consumption of this much butter and sugar will have your doctor prescribing Lipitor and insulin to you in a heart beat, trust me. 

The sticky buns start with a rich, egg-y brioche dough that is laminated with butter.  (Laminate - just a fancy schmancy pastry term for creating layers in the dough with butter.) The dough was a dream to work with and super easy to roll out.  But with its 15 minutes of non-stop kneading I have to tell you it really did test the strength of my Kitchen-Aid professional stand mixer.  I'm happy to report that in the battle of dough versus machine, the machine prevailed.  A true workhorse, I tell you!

Rather than baking the buns on the same day I ended up freezing the cinnamon and nut filled brioche logs to finish at a later time.  Unfortunately I found that postponing the baking inhibited the dough's ability to proof and rise in a timely manner.   It took over 24 hours for the buns to expand enough to fill the entire 9-inch cake pan.

Once baked all was right with the world - the buns puffed and browned beautifully.  Sadly, I found the topping disappointing.  The butter and brown sugar separated and didn't meld in to the thick and gooey caramel that I was expecting.  Next time I think I'll reduce the butter used from 8 tablespoons to 6 tablespoons (per cake pan), substitute dark brown sugar for light and pre-cook it before pouring in the the cake pan.  This recipe wasn't necessarily a home run for me, more like a work in progress.

Head on over to Eat Drink Man Woman Dogs Cat and Cookies on Friday if you'd like to try the recipe for yourself.

TWD Hungarian Shortbread

Any time a recipe is a bit unorthodox, whether it be ingredients or technique, I'm instantly intrigued and perhaps a little skeptical.  Such was the case with this week's Tuesdays With Dorie recipe, Hungarian Shortbread. It didn't make sense - a shortbread that was: a) Hungarian [apparently because of the jam filling] , b) contained eggs and c) grated in to the pan?  Say what?

I'd heard of recipes where cold pastry dough was grated in to a pie pan and pressed in to place, thereby eliminating the need for a rolling pin, but this was different.  The recipe specifically said NOT to press the grated dough in to the pan..just spread it evenly.   Ok, I played along, but I definitely had my reservations.

True to its word, once in the oven the dough settled in to the pan like it was supposed to.  Although the shortbread was tasty I wish it had been crispier, like the traditional cookie.  Perhaps it was the inclusion of eggs that was the culprit since shortbread is normally just made with butter, sugar and flour?  Maybe next time I'll leave it out. 

You can find the actual recipe at 1smallkitchen and the not so exciting adventures of a dabbler.

TWD Lemon Loaf Cake

When I submitted my blog in the drawing to host this week's Tuesdays with Dorie recipe I was really hoping it would be chosen.   I love all things citrus and Lemon Loaf Cake was right up my alley.   

As soon as I found out Treats was one of the two blogs that were randomly chosen I immediately called my sister-in-law to ask for lemons.  A massive meyer lemon bush divides her driveway from the next door neighbor's so an abundance of fruit is literally at her fingertips.

 

As I read through the cake recipe I was pleasantly surprised to learn that its texture was similar to a pound cake but that preparation was all done by hand.  Any recipe where I don't have to bust out the KitchenAid stand mixer is an ideal one to me.

I took a little detour from the cookbook by brushing the baked loafs with a meyer lemon syrup and then topping with a meyer lemon glaze and candied meyer lemon slices - a triple citrus threat if I ever saw one.   Even with the addition of the lemon syrup I found the cake itself to be a tad bit dry but still delicious nonetheless.

Michelle from the blog The Beauty of Life is my fellow co-host for this week's recipe.

TWD Pizza Rustica

Looking for a savory dish to serve at your Easter brunch this Sunday?  You should definitely try Pizza Rustica, this week's Tuesdays With Dorie recipe.  Don't be confused by the name; it's not a pizza you normally think of.  It's actually a deep-dish pie that's similar to a quiche and packed with ricotta, mozzarella, pecorino romano and prosciutto.

The pizza rustica was easy to make because the pastry dough was extremely forgiving.  For my pie I included two more cured meats to make it super flavorful, calabrese salame and capocollo.  Next time I think I'll also add some fresh or dried herbs like basil and oregano to kick it up a notch.  While a slice can be enjoyed cold or at room temperature I preferred it warm with a side of arugula tossed in vinegar and oil.  Delizioso!

Capital Region Dining and The Place They Call Home are this week's hosts and have published the recipe on their blogs.

TWD Irish Soda Bread

Appropriately for March comes this week's TWD recipe for Irish soda bread.  I used to work with an Irish colleague who would bring it in to the office every now and then.  I never managed to partake mainly because it just seemed so dense and heavy.    As I dove in to the Baking With Julia recipe I was hoping my preconceptions were off-base.

Ummm....not quite so much.  Now don't get me wrong, it wasn't terrible and it looked great, but I just wasn't feeling any love for the soda bread.  It sort of reminded me of a spongy communion wafer with fruit.  Apologies if I've offended any Irish folks out there or my devout Mom; maybe I just made a bad batch.   But if you'd like to make the Irish soda bread for yourself you can get the recipe at Chocolate Moosey and My Culinary Mission. 

TWD Rugelach

This week's TWD recipe is rugelach, a Jewish pastry traditionally formed in a crescent shape by rolling a triangle of cream cheese dough around a filling.  Inside you'd typically find cinnamon, nuts, chocolate or fruit.   

I strayed from the published recipe on two fronts: filling and shape.  Personally I'm not really a fan of cinnamon mixed with fruit, the exception being apples, so I skipped the filling recipe and instead used prepared jams: raspberry and mini chocolate chips or apricot and toasted walnuts.  Secondly I shaped my pastry the traditional way, as crescents, rather than rolling and slicing them.  Call me a baking rebel if you must.

I can't honestly say that I fell in love with the rugelach.  My reception to them was lukewarm at best but I did love how flaky the pastry was.  If you'd like to try the recipe for yourself you can find it in the Baking With Julia cookbook or head over to The Urban Hiker or My Baking Heart blogs.

TWD Chocolate Truffle Tartlets

For any chocoholics in your life this week's TWD recipe, Chocolate Truffle Tartlets, would be right up their alley.   How could anyone resist what is essentially a dense brownie, chock full of milk and white chocolate chunks and crunchy amaretti cookies, baked in a chocolate tart shell?  I say proceed with caution - it may be death by chocolate to the extreme!

This week's hosts are A Whisk and a Spoon, Spike Bakes, Good Eats N' Sweet Treats and Cookbook Habit.  You can find the recipe on any of their blogs.

[Note: I used a food processor to make the chocolate dough and had to add an additional tablespoon of water so that it would come together.  Also, the recipe yields more than the stated six 4-inch tartlets - probably more like eight or nine.]

White Loaves and TWD

I recently joined the online baking group Tuesdays with Dorie (TWD) and I'm so excited to be a part of this community!  They became famous for taking on the very Herculean task of making every single recipe in Dorie Greenspan's book "Baking: From My Home to Yours."   It took them four years, but they did it!  When I found out they were accepting bloggers for their next Dorie book, "Baking with Julia," I immediately signed up.    

The first recipe selected was White Loaves, an all-purpose sandwich bread.  As I mentioned in previous posts I've only just scratched the surface when it comes to making yeast breads.  This recipe has given me the confidence to continue.  It's super easy to make and the smells coming from your oven while the loaves are baking are completely hypnotic.

I took a few slices and made grilled cheese, one of my favorite sandwiches.  The bread is nice and sturdy and can hold up to the grilling.  My only caveat is that it may not keep well for too long, two days max.  You're best bet is to freeze any leftovers.  Mine are already earmarked for future croutons or bread crumbs.    

You can find the recipe on Jules' blog Someone's in the Kitchen.   {Sorry for the inconvenience but they ask that only the weekly hosts post the actual recipe.}