As I looked at the January recipes for Tuesdays with Dorie, I realized I fell off the TWD wagon a bit this past year. I have always said I would only make the recipes from Baking Chez Moi that sounded good to me, but last year I skipped quite a few that I wanted to make. Ones I had even procured the ingredients for. What’s to blame? Certainly our busy schedule (especially the Fall) takes some of the blame. But some of it is also a lack of deadline (TWD switched to a “do whichever recipe for the month that you want to do each week” approach that apparently doesn’t work as well for me). I have decided that at the beginning of the month I will decide which recipes I am going to make, and then assign the due date for each one. I will also approach the baking and enjoying of each treat as a welcome respite from a busy life. We’ll see how it works!
You may notice that today is Wednesday, so I am starting the year off already a day late. But, I didn’t decide on my new scheduling plan until it was too late to have the recipe made, photographed, and blogged about on time.
The recipe I chose to make to kick off the new year is called Honey-Yogurt Mousse. My family loves any kind of pudding or mousse so it seemed like a good fit. It is also sort of healthy. It doesn’t take much time at all to whip this one together, as long as you allow enough time for the yogurt to drain and the mousse to set.
I thought I was going to love this one. One of my favorite ways to eat Greek yogurt is to sweeten it with a bit of honey. A gussied-up dessert version sounded terrific! There were definitely things I liked about Honey-Yogurt Mousse, like the marshmallowy texture and the richness from the cream. But I thought it was too sweet. If I try this one again (and I might because it has potential) I will use a lot less honey.
If you would like to try Honey-Yogurt Mousse, you can find the recipe on page 352 of Dorie Greenspan’s book Baking Chez Moi.
I hope to join you all for a year full of delicious baking!
Happy Friday! Well, it was a happy Friday until my day fell apart. It all started off well enough. I got some things done around the house while I waited for a yard guy to come and give me an estimate for some work. The guy came, I liked him, I started working on this blog post. While I was eating my lunch I got a call from my daughter’s teacher. There was a minor situation that required me to run up to the school. I had to reschedule an appointment with another yard guy because he was due to arrive before I would have time to get back. On the way to school, my car started acting up. Shaking and the check engine light flashing. I limped back home, and Google tells me it’s a cylinder mis-firing and that I shouldn’t drive the car until it gets fixed. Why do these things happen on Friday?
Luckily I have the memory of this week’s Cook the Book Fridays recipe to keep my spirits up. We made Salted Butter Caramel-Chocolate Mousse, and boy was it good!
The recipe starts off by having you make caramel. David’s instructions for the caramel were excellent; I knew just when to pull it off the heat. Next the chocolate is whisked into the caramel with a bit of fleur de sel. After cooling to room temperature, the eggs are folded in. The hardest part of this recipe is waiting 8 hours before eating it!
The flavor and texture of this mousse is just fantastic. The salted caramel adds wonderful complexity to the flavors. It was a big hit with my family, and may become my new go-to chocolate mousse recipe (sorry, Dorie!).
My day is looking up. My husband is bringing his car home so I can drive my daughter to PT, and we have a fun evening and weekend planned. I’ll just ignore my car sitting out there until Monday…
Have a great weekend, and Happy Mother’s Day to all the mothers!
You can find the recipe for Salted Butter Caramel-Chocolate Mousse on page 258 of David Lebovitz’s book My Paris Kitchen.
Happy French Friday! It’s our 3rd of 4 “celebration weeks” for French Fridays with Dorie. This week we are to share the recipe from the book we have made the most often.
First, a confession: I haven’t actually repeated many of the recipes from
Around My French Table. I have been so focused on completing all the recipes that I forgot to use the book for everyday cooking. Besides, I have all those other cookbooks on my shelves that needed some love, too. After poring through the book during these celebration weeks, I have a long list of recipes I want to make again. Now I just have to remember to actually use this wonderful book!
The Chicken for Lazy People I discussed a couple of weeks ago is one of the few recipes I have made several times. Another is Top-Secret Chocolate Mousse.
The Chocolate Mousse won our hearts when I first made it during the recipe’s assigned week. My husband declared it his favorite recipe yet, and I think he would still place it at the top of his list. I love it because it is delicious. But also because it is quick and easy to make (you can whip it up after dinner!) and doesn’t make a large amount. Perfect for when the two adults in this household want an indulgent treat!
My husband and I don’t generally do much for Valentine’s Day. We consider it a made-up, commercial holiday, and we don’t need a special day of the year to express our love for each other. However, this year my two Dorie groups presented the perfect excuse to make a fancy dinner to “celebrate” the holiday. I will tell you about the main dish on Friday. Today we will discuss the dessert I made: Marquise au Chocolat. This was the Tuesdays with Dorie dessert for last week (I’m posting a week late since I saved it for Valentine’s Day).
Marquise au Chocolat can be described in three words: frozen chocolate mousse. It truly is chocolate mousse packed into a loaf pan and frozen. It is sliced just before serving. The end result is a dense, almost fudgy, chocolatey treat.
I loved pretty much everything about Marquise au Chocolat. The flavor and texture are wonderful. I love that you can make it ahead – perfect for a dinner party.
This dessert was a big hit with my husband. All of his favorite desserts include the words “chocolate” and “mousse”, so I think this will go down as being one of his favorites from Baking Chez Moi.