Tuesday With Dorie» we were making Nancy Silverton's brioche and pecan sticky buns from Baking With Julia.
I was impressed with how painting the dough with egg wash helped to hold the nuts into the layers, but there was not enough cinnamon or sugar for flavor--and believe it or not, it could have used butter combined with the sugar/cinnamon. All that butter in the dough did not impart flavor [maybe salted butter would have worked better] and the dough itself seemed flat in taste. I have half a recipe of the brioche left in the freezer and I plan to make a savory product at week's end--maybe the savory filling will make up for the flat taste of the dough itself.
Friday, May 11, 2012
French Fridays With Dorie. I did not use olives nor fresh rosemary, but the taste is still very good. Broken chunks would be wonderful spread with rillettes or paté and eaten with cornichons.
Sunday, January 22, 2012
Two very different tastes, two scrumptious flavors. On the left, orange flower water flavored almond paste stuffed date. On the right, grilled turkey bacon wrapped parmesan cheese stuffed date. Sweet and sweet-salty morsels of goodness for a treat or an addition to an appetizer tray. Serve with a glass of port or Vin de Noix.