This week’s French Fridays with Dorie was Peach Melba, which I didn’t really know what it was before I made it. Does it involve toast? No. Not at all. It’s infused, poached peaches, ice cream (or in my case Greek vanilla frozen yogurt), almonds, raspberry sauce and fruity French liqueur. Bring it on, I say.
The only bad thing is that I waited until the last possible minute to make this so I didn’t get around to taking pictures until around 8:30 PM, so my lighting is pretty bad. Bummer.
1. Like I mentioned above, I opted for frozen yogurt to lighten it up a bit.
2. The liqueur I had was Creme de Cassis, so that’s what I used.
3. Oh! In lieu of lemon verbana leaves, I put about a 1/2 teaspoon of lemongrass paste in the poaching liquid. I’m not sure if it made a difference, but it sounded fun.
4. Before I put my peaches in the boiling water, I put a little “x” on each one, to make the skin easier to remove. I’m surprised Dorie didn’t say to do that in the directions…that’s how I always thought you were supposed to do it . . . → Read More: FFwD: Peach Melba
This week’s French Fridays with Dorie was really fun! And even though I didn’t love it quite as much as I wanted to (NEEDS MOAR BLUEBERRY@#!!), I would still make it again and maybe just up the blueberries a bit.
Like most French Friday’s recipes, I chose to halve this one, although it still turned out pretty large. I think maybe I did a bad job of halving my dimensions for my cake (mine was about 8 X 11), probably should have been a bit smaller. Anyway, here are my notes:
1. The blueberries came from our garden, which is pretty awesome.
2. The cake itself was very quick to make. In fact, I came home from lunch, whipped it up, baked it and got it rolled and swaddled into it’s towel and was only about 5 minutes late getting back to work!
3. I think next time, I will put a pinch of salt in the cake batter.
4. Maybe some orange zest in the filling.
5. Leftover blueberry simple syrup will definitely be used for cocktails this weekend. Oh, yes indeed.
6. Completely unrelated, I am in a lamb grilling contest! If you feel so inclined, I would love . . . → Read More: FFwD: Blueberry Marscapone Roulade
Okay, ya’ll — seaweed cookies for French Fridays with Dorie. I’m actually okay with that, in fact, I thought I would even like them. But, I just thought they were too salty. One thing I did do was add a mix of black and white sesame seeds to about half of them and I thought those were kind of good, jwa did too.
But really, this is not one I would probably make again. In fact, just tonight I asked jwa if he wanted another cookie and he was all, “No, that’s okay, I had one at lunch.” When was the last time you skipped an evening cookie (a super small one, even) because you had one at lunch? Exactly. Anywho…
1. I halved the recipe (yes, I halved the egg yolk too) and I only got about 15 cookies. I don’t see how a full recipe could possibly make 70 cookies? Did anyone get even close to that?
2. Like I mentioned above, I added sesame seeds to the tops of about half before baking. Those weren’t too bad.
3. My dough was very crumbly (even after refrigerating for a few hours). I’m assuming I just . . . → Read More: FFwD: David’s Seaweed Sablés
I was really excited for this French Fridays with Dorie as I’m always on the lookout for recipes to make with my fancy-olive oil and also because I’ve had olive oil ice cream before and it’s really good! This recipe was no disappointment, either. Both jwa and I really loved it. The olive oil you use probably makes all the difference, of course.
I decided to go with my Oregon Olive Mill Arbequina Olive Oil, as it’s nice and fruity. And because there’s only two of us, I opted to make a half recipe, giving me about one pint of ice cream. In retrospect, I maybe should have made a full recipe as all of the ice cream is now gone. So sad. Anyway, this was delicious on its own but also with some quick & lazy toasted-kinda-candied almonds*.
Okay, on with the pictures! And here’s a link to everyone’s posts.
The star of the show, the olive oil.
Mostly soft-servish…I was a little impatient.
In a bowl, ready for about an hour of freezer time.
. . . → Read More: FFwD: Olive Oil Ice Cream
This French Friday with Dorie pick, for me this week, was the perfect recipe. It was super quick and chocolatey and aside from the nutella, I actually had all the ingredients already. Perfect!
Instead of brioche, I used challah as the recipe suggested as an alternative. But not just any challah — I had some cranberry challah rolls in the freezer. This was the perfect excuse to defrost one, slice it up, and slather it with goodness. Plus, I thought the cranberries added to the overall flavor.
1. I kind of wish the other side of the bread was toasted too. If I do this again, I’d probably toast the one side, flip it over and then spread the butter and toast up the second side.
2. I had no patience for a double boiler and just gave the nutella two 15-second cycles in the microwave.
3. I used chopped pecans for the top, as I didn’t have any hazelnuts.
That’s pretty much it. Here’s a link to everyone’s posts and my photos below.
The makings of a delicious snack.
Challah buttered and toasted, orange marmalade on.
Here . . . → Read More: FFwD: Nutella Tartine