What book did you choose? What recipe? Was it a new one or a favorite that you wanted to make again? Let us see!
Here’s what we’ll be making from BWJ in October:
October 6, 2015- Tourte Milanese, p 423-425
October 20, 2015- Raspberry Swirls, p 275-276
Good for breakfast or dessert–let’s see those links!
This is also called “bostock.” Any questions or advice?
The tart that made Julia cry…did the deliciousness also bring tears to your eyes? Let’s see those links!
This sounds like it will go well with late summer fruit. Any questions or advice? Here’s a video of the episode.
Okay, September will be Brioche Month! One batch of brioche dough (p 43-45) can be split in half to make our final two recipes using it. I plan to freeze the half that I’m not working with first after the dough’s first rise–hopefully that will work just fine…
There’s an extra Tuesday this month that we can use to make-up a missed recipe, revisit on old favorite, or just take a break.
September 1, 2015- Brioche Tart with White Secret Sauce, p 386-388
September 15, 2015- Twice-Baked Brioche, p 198-200
September 29, 2015- Rewind Week
Here’s a video of Nancy and Julia making the basic brioche dough and the tart (and Julia crying when she tastes the tart…awww).
Did you stuff these? Have them with hummus? Let’s see those links!
Would anyone want to have “Brioche Month” in September? I noticed that we have two recipes that each call for a half-batch of the standard brioche dough: Brioche Tart with White Secret Sauce (p. 386) and Twice-Baked Brioche (p. 198). We could knock out both by making one batch of dough, dividing it in two, and either baking off both recipes at the same time or freezing half the dough after the first rise to make the second recipe later.
If that doesn’t sound any good to you, please nominate one sweet/breakfast recipe and one savory/bread recipe (with page numbers).