Sunday, September 23, 2012

Only six recipes to go!

My goal is to finish baking all of the recipes in Dorie Greenspan's book, Baking from my Home to Yours, by the end of the year.  Here's what I have left:
  • Mrs. Vogel's Scherben, p. 157.  I have put off making these little fried cookies because you need to use about 4" of oil.  I never know what to do with leftover used oil.
  • Parisian Apple Tartlet, p. 319.  Now that apples are in season, I ought to be able to make these simple tartlets!
  • Depths of Fall Butternut Squash Pie p. 328 Well.  I'm not a fan of butternut squash, but tis the season so I suspect I'll be baking this soon.
  • Rosy Poached Pear and Pistachio Tart p. 370   Poaching pears in wine sounds delicious!  I have to remember to buy pears and let them ripen.
  • Creme Brulee  p. 393  I don't have a torch to carmelize the top but I should just get on with it and do the best I can with a broiler.
  • Floating Islands p. 401   I need to assemble and eat these right away.  Also need to make it on a non-humid day.  Now that the season has changed, I should be able to make this.

Whittling down: Honey Almond Fig Tart and Chocolate Souffle

I very much want to finish baking all of the recipes in Dorie Greenspan's wonderful book, Baking from My Home to Yours.  

Honey Almond Fig Tart
The reason this recipe is among the final ones is because of the difficulty in finding ripe figs.  When Rich finally bought some, he brought them home and left them on the kitchen counter. The next day they were covered with fuzz!  He took them back for a replacement and here they are, baked up in the Honey Almond Tart.

I think a lovely variation of this tart would be to make it with peaches--and peach season is longer than that of figs!

Tart out of the oven

Tart with the beautiful glaze

Chocolate Souffle
On Rich's birthday, a baked up my first souffle.  Actually, this was not only the first time that I baked a souffle, but also it was the first time that I ever tasted a souffle!  Dorie says souffles are dramatic but they have an undeserved reputation for finickiness.  Her directions were great and the results were wonderful.

Preparing the chocolate

Whipping the whites

Combining the chocolate and meringue

More folding

About ready to put into the prepared pan

The finished souffle