So, what do you need to know? What tips/hints/tricks do you have for us? Here’s the place to chat!
Is this tart your new Thanksgiving tradition? Is it too good to have just once a year? Do tell!
The people have spoken! Here are our two recipes for December:
December 9 – The Rugelach That Won Over France on p. 301
December 23 – Gingerbread Buche de Noel on p. 86
December 30 – while the fifth Tuesday of the month is generally a Rewind (the opportunity to bake a missed recipe) we haven’t had a whole lot to miss. So bake your favorite or missed Dorie recipe from another book.
As with our Thanksgiving recipe, if you are baking the gingerbread for Christmas, please feel free to post at any time after the 23rd.
The Walnut Bread recipe (pages 121-122) is a riff on the Mixed-Starter Bread recipe (pages 113-120), so we think you should be able to take your pick of either (of course you can make both, if you’re really ambitious) for the December 2 posting. Choose your own bread adventure!
Any questions or advice?
Here’s a video of the Mixed-Starter Bread episode.
Let’s see those links!
Here’s what we have coming up next month. There’s an extra Tuesday in December, so you can use it to make something you missed or to take a New Year’s break.
And if any of our BCM members want to join in on the Baking with Julia fun, please do!
December 2, 2014- Mixed-Starter Bread, p 113-120 and/or Walnut Bread, p 121-122
December 16, 2014- Chocolate-Mint Nightcaps, p 309-310
December 30, 2014- Rewind Week!
What two recipes would you like to bake for December? Please note two recipes and include page numbers.
Any tips or tricks? Have you tried this already? Need some advice? Here’s the place to get it!
**Please feel free to post any time after the 27th. We chose this recipe with Thanksgiving in mind. If that’s when you are serving it, leave your link after that.
Can it really be over 6 years and so many hundreds of recipes ago that I wrote to tell Laurie and all you wonderful bakers how excited I was that you were planning to work your way through Baking From My Home To Yours?
Well, guess what? As you start on Baking Chez Moi, I’m just as excited. You never fail to delight me and I can’t wait to see what you do with my recipes chez you.
Merci – lots – for being so enthusiastic and so game. As I collected and created these recipes, I was surprised many times and happy every time. I hope it will be the same for you.
“Bake on,” as Laurie says.
Sweet wishes, xoxo Dorie