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
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
Here’s what’s coming up next month:
May 6, 2014- Scallop and Pesto Purses, page 435
May 20, 2014- Tropical Napoleons, pages 393-394
April nominations seem to have stalled, so we’ll go ahead with the schedule below. There’s a third Tuesday in April– feel free to either make up a missed recipe or take a break for a week.
April 1, 2014- Potato Lefse, pages 165-166
April 15, 2014- Cantuccini, pages 313-314
April 29, 2014- Rewind!
I realized that I had scheduled the Mocha Brownie Cake first for next month, meaning two heavy chocolate desserts back-to-back. I’ve decided to swap the posting dates for March as a result. First up will be Buttermilk Scones on March 4. We still have almost two full weeks before posting, and this is a fairly simple recipe, so hopefully it won’t cause a problem for anyone. I’ll pay better attention in the future!