Okay kids, this is how Recipe Nominations will work:
We ask for nominations. An executive committee will review the nominations. One simple and one more difficult recipe will be chosen to be featured the following month. Then, we will ask for volunteers to host said recipes. A host for each recipe will be chosen by random number generator from the list of volunteers. Once you have hosted, you move to the back of the line to give others the same chance.
Easy enough, right?
Enter your recipe nomination for March in the comments below. Please include page numbers. Recipe Nominations will close on 2/12/12.
Please leave Recipe Nominations only. This is a NO CHAT post.
Let the games begin!
I would like to nominate the Vanilla Pound Cake on page 251-252 :)
I know my “partner in crime” will vote for this. She’s addicted to Pound Cake! However, it is something we bake all the time in the South.
Croissants — plain or filled with chocolate or almond
I have always wanted to make croissants!
I am up for any of the recipes in the book, just wanted to make one observation/comment. Many of us who baked in BFMHTY have had a lot of experience baking/posting/commenting so it might be nice if we started off with recipes that were a little easier to manage for the people who are new to this whole process…sort of a little time for them to get their feet wet, have a chance to make some recipes that we feel will be successful for even the most novice of bakers, before we tackle some of the more complicated ones in this book. Just a thought.
Good observation, Kayte. We will not be tackling anything too difficult in the first few months. The wedding cake is not on the agenda. ;)
Whew…we are all breathing a deep sigh of relief on that whole Wedding Cake not in our near future deal…lol! xo
Thank goodness! :)
Wait–there is a wedding cake?
I nominate Irish Soda Bread for st. patrick’s day!
Irish Soda Bread on page 214.
Always a great choice to do something seasonal at the appropriate time!
Ditto! Irish Soda Bread!
I love that idea!
Perfect for march
I don’t see Maple syrup in the index, but that is the time for fresh syrup!
I think this is a good choice. Anyone have a good corned beef and cabbage recipe?
I second the soda bread. Very timely, and a good ‘easy’ recipe for us to cut our teeth on. Figuratively speaking ;)
I was going to nominate the cantuccini but now I think the Irish Soda Bread would be perfect for St. Patty’s!
Leaf-Shaped Fougasse Page 146
Great choice as well…love, love, love making Fougasse and love eating it even more…always a crowd pleaser and makes one feel so accomplished.
Okay, Laurie, now that you tweeted for someone to go nominate something “bread,” here’s my suggestion: Pebble Bread (page 152). It doesn’t involve anyone’s mixer (so no hassles there and will bring comfort to those who stressed over that), it looks like a lot of fun playing with dough, it’s not hard or difficult (just read one line at a time and do as stated), it’s something different that not a lot of us have made (so will be attractive to the bread bakers in the group), it gives you so many different techniques to try (making a sponge, which is easy and fun and exciting to see it come alive), spreading the process over two days (just a few minutes the first day), dealing with rise times, shaping, baking stovetop (whoa, fun!) and under a broiler (whoa, scary fun), etc. Ingredients fairly easy to find…and if you can’t find barley flour, then you can google a good substitute and learn from that. After it is all finished, you get to figure out what kind of meal you want to make to serve it with…what’s not fun about all that? When you are finished, you will feel like you really did something new and different and exciting and it will be fodder for chatting with your friends who have possibly never done or heard of anything like this, so you look like a baking star with very little effort! Okay, case made…or not. lol Pebble Bread…something to be considered! :-) xo
It will (hopefully) be the last winter month – so how about the Cranberry-Walnut Pumpkin Loaf on p. 108 to use up the last bag of cranberries and can of pumpkin puree lying around…
From past experience, one cannot find fresh cranberries or even frozen ones here in spring/summer/early fall…so this is a very good point…and I do have one can of pumpkin puree just staring at me each time I open that pantry door.
I’d like to nominate the cantuccini (313-314).
The cantuccini is great! I made it once and would definitely make it again, this time with regular sugar and not Sugar in the Raw (which did not break down at all.)
Cantuccini are ALWAYS a good choice! easy and dalicious!
I don’t have the book in front of me but my general mood this spring is for viennoisserie (sp?), croissants, sticky buns, danish, etc…
I’m with you.
Persian Naan page 147!
Hmm, I’m in the mood for something decadent like the Chocolate Mascarpone Cheesecake on pages 256-257. Cheers!
Cornmeal-Currant Biscotti
Finnish Pulla
Brie en Brioche
Alsatian Onion Tart
(I’ll leave a reply with the page numbers later when I have the book here)
I agree with Irish Soda Bread (pg 214) and the Cranberry Pumpkin Walnut Loaves (pg 108).
Yeah, I second that Cristine!
Both of these sound great and the timing is good. I saw fresh cranberries at the grocery store just last week.
Trowing my vote in for both of these as well. I too have half a bag of cranberries to use from the holidays, and pumpkin puree.
The Berry Galette on Page 377 looks good to me! I also vote for the Irish Soda Bread and the Pebble Bread!
I second this! The Irish Soda Bread and Berry Gelette.
I would like to nominate the Merigue on page 37. Simple, yet a good skill for
us beginners to learn. Soda Bread would be great too, especially for March!
I second this. I’ve been wanting to make meringe, but just haven’t gotten around to attempting it yet, so it would be another good one for us beginners to build our confidence (and competence). :)
I was thinking the Meringue (pg 37) as well.
We will have all those leftover egg whites after using 8 egg yolks in the Chocolate Truffle Tartlets. So, for those who don’t mind double baking in a weekend we could put those leftover egg whites to good use!
I absolutely agree with Erin! What a great way to use up those eggs. :) Waste not, want not!
Berry Galette – 377
Savory Brioche Pockets – 421
I think the Irish Soda Bread (pg 214) and the Cranberry Pumpkin Walnut Loaves (pg 108) would be lovely choices for March.
Amaretti, page 320
fairly easy cookie recipe, but gives practice with some fun techniques, including piping if desired (it’s optional)
The Cranberry Pumpkin Walnut Loaves were the first recipe I bookmarked when I bought the book, but I think it might be better saved for October, when pumpkin + cranberries seem perfectly seasonal.
The Cheese and Tomato Galette on page 429 looks like what I’d like to eat right now.
I’m seeing some beautiful strawberries in the stores so how about page 273, French Strawberry Cake.
I agree with the French Strawberry Cake–we are just heading into strawberry season.
Where do you live?
I live in Florida and it is getting to be Strawberry season down here, which is ahead of the summer Strawberry season that I grew up with in the North East. We have had gorgeous ripe tasty strawberries in the stores for the past two weeks or so.
I would love to make Croissants (185) to get over the fear of them
Oasis Nan Page 149
I would go for the Cheese and Tomato Galette (page 429), it seems easy and it looks fantastic!
I think this should wait for tomato season. I’ve made these types of things before (even going so far as to confit some tomatoes) and they almost always look better than they are! I do agree, though, that my body is getting hungry for good tomatoes–but it’s too early for the really good ones.
My sister-in-law and I are avid tomato canners and make unimaginably good green tomato pickles. North Florida/Southwest GA is one of the largest tomato growing regions of the country. Our tomatoes won’t be in until around July 4th.
Well, here in AZ I’m picking fresh tomatoes in my back yard and I just returned from doing my marketing and found bins of beautiful, freshly picked tomatoes selling for 5 pounds for $1…went with my daughter who bought bags of tomatoes that will be made into salsa for a big dinner tonight….guess it all depends on where you live.
we’re in tomato season here in FL, too!
I would say the whole wheat loaves (p. 85) for a healthier version of this week’s :)
Irish Soda Bread page 214
Vanilla Pound Cake Page 251
Ditto, sounds perfect to me!
Colleen
1. Irish Soda Bread for St. Patty’s Day (p. 214) – I’ve never made soda bread so this will be a fun challenge for me
2. French Apple Tart or Baked Yogurt Tart (pp. 379-378)
In that order.
Irish soda bread 214
Assorted meringue cookies 311
Sweet Ricotta Pie, pg. 376
Irish soda bread 214
Vanilla Pound Cake Page 251
Irish soda bread, page 214 and meringue cookies, pages 37 and 311 would be great. The soda bread would be related to the month; the meringue is a technique we will use all through this baking journey. It would be good to learn it early.
How about Best-Ever Brownies? Simple, and… chocolate!
Irish Soda Bread (St. Patrick’s Day and Marion Cunningham’s recent passing) p.108
Fresh Rhubarb Upside-down Baby Cakes p. 244
Irish Soda Bread for the holiday!
Hi,
I would like to nominate Baking Powder Biscuits, pg. 211 and Pecan Sticky Buns, pg. 190.
Boca Negra, p. 253. The description of this chocolate cake sounds scrumptious!
Pizza and onion confit
Should have stated Pizza and Onion Confit page157
French Apple Tart page 379
Baking Powder Biscuits – Pg 221
Cranberry Pumpkin Walnut Loaves – Pg108
Certainly Irish Soda Bread. After that any dessert, Vanilla Pound Cake or Mocha Brownie Cake (pg. 282) maybe.
Fruit focaccia (196)
Hazelnut biscotti (315)
Challah p. 93
Best Ever Brownies p. 331
My choice: Brioche Tart with White Secret Sauce p 386-388
Had a version of this at The French Culinary Institute at a pastry class techniques I was taking. It was absolutely ‘heavenly’!
~ Carmen
I nominate the cornmeal currant biscotti and croissants!
Definitely Irish Soda Bread (pg. 214) for the holiday!
Rugelach (pg. 325) This sounded like a good cookie to make this time of year. It uses dried fruits & nuts.
French Apple Tart (pg. 379)
Buttermilk Scones (pg. 210)
Perfect Génoise (pg. 39) I know this is just a plain cake, but the idea of mastering the base recipe before moving onto more complicated cakes using this batter seems like a smart idea to me. Plus, it says you can soak it in syrup and spread jam over it. Sounds good!
Actually, I think that’s a great idea in general. For instance, the recipe for Brioche on pg. 43 says that the techniques learned in this recipe will help you better understand how to make other breads of this type including the Cranberry Walnut Pumpkin Loaves & the White Loaves.
(Do the recipes in that first chapter count? I’m not sure if we’re actually baking them.)
Seconded (or thirded or fourthed, I’m really not sure!) on the Genoise. I have some jam I need to use up!
Irish Soda Bread
French Apple Tart
Irish Soda bread
Boca Negra
Irish Soda Bread (for sure!)
Chocolate Croissants!
Onion Bialys (pages 90-92)
Mocha Brownie Cake (pages 282-283)
It sure looks a little intimidating, but I would love to make the
Chocolate Ruffle Cake (page 263) &
Leaf Shaped Fougasse (page 146)
For the fruit desserts, I hope we are waiting for a while, since right now nothing is really in season over here.
Would it make sense- or be of interest – to consider the next month’s “event/s” in selecting recipes?
Each month will have a wide variety of religious holidays, and national remembrance days/holidays (ie St Patrick’s Day, Easter, Purim, etc, etc.). In my case, I celebrate Easter, so making an Easter treat in March would allow me to polish off the skills ahead of time for the holiday in early April. When time rolls around, then, I can be confident/more confident that my menu choice will succeed. Or go to “plan B”…
This is definitely the case with getting comfortable with pie crusts, etc- practice regularly to boost confidences and get the troubleshooting done well before the Thanksgiving preparations.
I vote for the Irish soda bread – I’ve been wanting to make a guiness stew for awhile, and this would be the perfect incentive!
And anything chocolate……
I would nominate the Perfect Génoise (p 39). I like the Fougasse too (p 146). It seems interesting and you can be very creative in terms of form and flavoring. What is the difference between Fougasse and Focaccia? :)))
I like the Irish Soda Bread (p 214) idea, and I was thinking the same thing about using up the egg whites from our tarts with the Meringue Cookies (p 37 & 311). The whites can be put in a bag or container and frozen until March, too!
I vote for:
Irish Soda Bread page 214
and
Hazelnut biscotti page 315
vanilla hazelnut cheesecake! :)
Irish soda bread
Perfect genoise
#1 Danish braid- 205 (it looks beautiful!)
#2 Berry galettes- 377 (comfort food at it’s finest!)
#3 Irish soda bread- 214 (holiday appropriate)
SO many amazing recipes, too little time!
Gingerbread Baby Cakes ~ page 247
Cornmeal-Currant Biscotti ~ page 316 (or any of the Biscotti’s)
By the way, what is BHMHTY?
I’m guessing it’s Baking: From My Home to Yours…
Vanilla Pound Cake
Gingerbread Baby Cakes
Cranberry pumpkin Loaf
or, the one I REALLY want to tackle-BAGELS!
Irish soda bread!
I love the idea of making Irish soda bread in March, but please, be easy on my Irish heart and stop calling it St. Patty’s Day – it’s Saint Paddy’s Day! :)
I also like the idea of the Cranberry Pumpkin Walnut Loaves or the French apple tart, too.
I also think making Irish Soda Bread would be a great March recipe (p. 214)
I have always wanted to bake rugelach so that is my second choice (p. 325-326)
Vanilla pound cake is another classic that I have not baked yet (p. 251-252)
:)
I would very much like to try out the bagel recipe p. 87.
My second nomination would be for the Tourte Milanese p.423
Thanks,
Jackie
Our vote is for 1) chocolate mascarpone cheesecake pg 256 and 2) espresso profiteroles pg 411.