October Nominations

Over the last few months in the nominations comments, we’ve been throwing around the idea of having “puff month” since there are several recipes in the book designed to use homemade puff pastry..making the dough and a recipe using it one week and then a second recipe using it the next.  October could be a good time to do this, as hopefully it’s (at least relatively) cool in most parts of the world.  What do you think?  If you’re up for that, then please nominate the two recipes you’d like to make using puff pastry (with page numbers).

If you’re not into a month of puff, what do you think we should make in October?  Please nominate one sweet/breakfast recipe and one savory/bread recipe (with page numbers).

You can check out the Completed Recipes page if you need a reminder of all the things we’ve done already.

7 thoughts on “October Nominations

  1. I think it would be fun to do a puff month…I’d like to bake Alsatian onion tart (p. 426-7) and sunny-side-up apricot pastries (p. 192-4.) While I’ve been baking, I haven’t posted in a while (mostly due to camera problems,) so my vote may not carry much weight.

  2. It seems like there is only one sweet option, am I right? The Sunny-Side Up Apricot Pastries, page 192. For savory, I am torn between the Tourte Milanese (page 423) and the Alsatian Onion Tart (page 426), but I think I lean more towards the Onion Tart as it looks a bit easier… since the apricot pastries have several steps involved and making the puff pastry does as well.

    A question – do we intend to do every recipe involving puff pastry in the book? In my opinion, doing one savory and one sweet is appropriate, as it is actually the creation of the puff pastry, not what you do with it, that is the challenge of the book. Thoughts??

    • Hi Sharon. Right now the plan is to do all the recipes using puff. Several of them are intended to make use of the scrap bits that leftover from some of the more substantial recipes, so if we save scrap in the freezer those will be nice, easy recipes for us when we need a break! I personally hope to make the dough myself from scratch once and freeze any scrap and extra dough to make the other stuff down the line (and maybe use store bought if I run out).

  3. we move into our new home next week, my new blogpage is live and i cannot wait to get back to baking! puff pastry sounds like a great way to get back into it. cathleen has the right idea, i agree with her choices!

    tourte milanese p423
    puff pastry pizzettes p428 to use up the scraps

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