Category Archives: TWD. Tuesdays with Dorie

Too Hot for Brioche…

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Let’s face it. I was tempted to turn the oven on and make my own brioche…but I couldn’t bring myself to do it. This week’s Tuesdays with Dorie recipe is Brioche Plum Tart.

But I live in South Florida. In July.

It’s hot.

It’s way too hot to be making bread of any sort.

So please read about my brioche making experience (at least it’s Dorie’s) Here, here and here.
Should it not be too hot where YOU live, get the recipe and read all about it at Chez Us by Denise, who picked the recipe (and a nice job she did, too).

And my definition of brioche, after all that baking and eating (I posted this in April, 2008):

Brioche, noun. (bree-osh) Butter held together by bits of flour, yeast and egg.

When I toasted a slice this morning, it sizzled all on its own.

That’s all. Just an observation

Too Hot for Brioche…

Leave a reply

Let’s face it. I was tempted to turn the oven on and make my own brioche…but I couldn’t bring myself to do it. This week’s Tuesdays with Dorie recipe is Brioche Plum Tart.

But I live in South Florida. In July.

It’s hot.

It’s way too hot to be making bread of any sort.

So please read about my brioche making experience (at least it’s Dorie’s) Here, here and here.
Should it not be too hot where YOU live, get the recipe and read all about it at Chez Us by Denise, who picked the recipe (and a nice job she did, too).

And my definition of brioche, after all that baking and eating (I posted this in April, 2008):

Brioche, noun. (bree-osh) Butter held together by bits of flour, yeast and egg.

When I toasted a slice this morning, it sizzled all on its own.

That’s all. Just an observation

A Make-Up Session: Honey-Peach Ice Cream from Dorie

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It’s not a Tuesday, but I recently had a chance–and a good reason–to make Dorie’s Honey Peach Ice Cream (you can find the recipe on Brown Interior, since it was Tommi’s TWD pick recently). It is prime PRIME peach season right now, and I happen to still have lots of premium Tupelo honey still from my Apalach trip, so Peaches and Tupelo Honey Ice Cream it was.

I’ve kept my ice cream freezer ready and waiting in the freezer, so it was no big deal. Peaches get peeled and chopped then briefly cooked with the honey, bringing out tons of flavor. Blend it up (with my handy Kitchenaid stick blender. I’ve said it before, I’ll say it again: Best. Kitchen. Tool. Ever.)…cool. Make a quick custard of egg yolks, sugar, cream and milk. Mix with peaches. Chill all then pour it into the freezer.

The peach flavor in this is just incredible, and the honey comes through, too…what complementary flavors those two are…

As for the photo? I couldn’t snap quickly enough. This is what was left when I finally managed to break out the camera.

This is a keeper of a recipe.

A Make-Up Session: Honey-Peach Ice Cream from Dorie

Leave a reply


It’s not a Tuesday, but I recently had a chance–and a good reason–to make Dorie’s Honey Peach Ice Cream (you can find the recipe on Brown Interior, since it was Tommi’s TWD pick recently). It is prime PRIME peach season right now, and I happen to still have lots of premium Tupelo honey still from my Apalach trip, so Peaches and Tupelo Honey Ice Cream it was.

I’ve kept my ice cream freezer ready and waiting in the freezer, so it was no big deal. Peaches get peeled and chopped then briefly cooked with the honey, bringing out tons of flavor. Blend it up (with my handy Kitchenaid stick blender. I’ve said it before, I’ll say it again: Best. Kitchen. Tool. Ever.)…cool. Make a quick custard of egg yolks, sugar, cream and milk. Mix with peaches. Chill all then pour it into the freezer.

The peach flavor in this is just incredible, and the honey comes through, too…what complementary flavors those two are…

As for the photo? I couldn’t snap quickly enough. This is what was left when I finally managed to break out the camera.

This is a keeper of a recipe.

Tuesdays with Dorie: Tiramisu Cake

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Dear Dorie,

Thank you for ruining my resolve. All those laps I’ve put in at the pool? Gone. I thought I didn’t like cake. You’ve proved me wrong yet again.

Sincerely yours, Babette

Okay. Maybe not. But…well, what is not to like here? My heart fell a bit, because I am, if nothing else, a lazy baker and this had step after step after step..but not really. Not if you really read the thing (and hey, I’ve made Dorie’s brioche. If I can stick with it through all that, surely I can make a little cake, right?)….The steps are simple ones. The cake bakes up lovely (even without the vanilla. Trust me on that one. A little thing I forget all too often.)…The frosting is a really nice combo of mascarpone and whipped cream..I love how you soak the layers (I used rum…Love me some rum.)…And then build the cake.

This is a killer cake. A cake to take to parties. People will really think you worked all night on this.

Head over to TWD to check out the other blogs, and special thanks to Megan of My Baking Adventures for picking this cake, which I would have avoided (thinking it too complicated) otherwise.

Look: The mark of a well-loved book:
(or a sloppy cook!)

Tuesdays with Dorie: Tiramisu Cake

Leave a reply

Dear Dorie,

Thank you for ruining my resolve. All those laps I’ve put in at the pool? Gone. I thought I didn’t like cake. You’ve proved me wrong yet again.

Sincerely yours, Babette

Okay. Maybe not. But…well, what is not to like here? My heart fell a bit, because I am, if nothing else, a lazy baker and this had step after step after step..but not really. Not if you really read the thing (and hey, I’ve made Dorie’s brioche. If I can stick with it through all that, surely I can make a little cake, right?)….The steps are simple ones. The cake bakes up lovely (even without the vanilla. Trust me on that one. A little thing I forget all too often.)…The frosting is a really nice combo of mascarpone and whipped cream..I love how you soak the layers (I used rum…Love me some rum.)…And then build the cake.

This is a killer cake. A cake to take to parties. People will really think you worked all night on this.

Head over to TWD to check out the other blogs, and special thanks to Megan of My Baking Adventures for picking this cake, which I would have avoided (thinking it too complicated) otherwise.

Look: The mark of a well-loved book:
(or a sloppy cook!)