Here’s what we’ll be making from BWJ in March. There’s an extra Tuesday next month, so feel free to make up something you missed (from BWJ. BCM or even BFMHTY) or just take a break.
March 3, 2015- Not-Your-Usual Lemon Meringue Pie, p 403-405
March 17, 2015- Pebble Bread, p 152-153
March 31, 2015- Rewind Week!
Here’s what we’ll be making from BWJ in Februray:
February 3, 2015- Salsa Quitza, p. 440-441
February 17, 2015- Crème Bruleed Chocolate Bundt, p 280-281
Here’s what we have to kick off the new year, BWJ-style:
January 6, 2015- Inside-Out, Upside-Down Tiramisu, p. 398
January 20, 2015- Eastern European Rye, p. 98
And if any of our BCM members want to join in on the Baking with Julia fun, please do!
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!
Here’s what’s coming up next month:
November 4, 2014- Alsatian Onion Tart, p 426
November 18, 2014- Amaretti, p 320
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Sounds like we’re on for puff month! Of course you can use store-bought puff pastry dough for these recipes, but hopefully you’re up for the challenge of making you own dough over the next few weekends (on pages 46-49). Here’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries.
October 7, 2014- Sunny-Side Up Apricot Pastries, p 192-194 (feel free to sub canned apricots, which you don’t need to poach, or another fruit)
October 21, 2014- Puff Pastry Pizzettes, p 428 (this is designed to use the scraps from the above recipe)
The Tourte Milanese recipe also had some interest, but with so many steps and a big shopping list, I thought it would be a lot to tackle in one month for those making homemade dough…I’ll float around the idea of making it next month when we have extra dough already made. Here are some tips on saving scraps and freezing extra homemade puff dough:
-Puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” if necessary and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary.
-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.
Here’s what we have coming up next month. There’s an extra Tuesday in September, so use it to make something you missed or to take a break.
September 2, 2014- Oven-Roasted Plum Cakes, p 255-256
September 16, 2014- Classic French Bread, p 123-127
September 30, 2014- Rewind Week!
Here’s what’s what for August:
August 5, 2014- Poppy Seed Torte, p 258-260
August 19, 2014- Baking Powder Biscuits, p 211-212
By popular vote (?), here are July’s recipes. We have three tuesdays in July, so we’ll use the third as a rewind…make-up something you missed, remake a favorite, or just take a summer break.
July 1, 2014 – Leaf-Shaped Fougasse, p 146-147
July 15, 2014 – Vanilla Pound Cake, p 251-252
July 29, 2014 – Rewind Week!
Here’s what’s up for June:
June 3, 2014- Savory Wheat Crackers, p163-164
June 17, 2014- Phylloccine Ice Cream Sandwiches, p405-406
