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Linzer Sablés

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Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o
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Advocaat Parfait

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Parfaits are a kind of mousse ice cream that don't need churning, so you can make it without an ice cream maker. This one is made with advocaat , a liqueur made with eggs, sugar and brandy. Advocaat here in Holland is very thick compared to the version sold in a lot of other countries, some brands you can get hardly out of the bottle. Advocaat has a kind of old fashioned image here, as it's drank, or rather eaten with a spoon, by old ladies, served in a wine glass, topped with whipped cream. My taste team liked the parfait a lot, it's light, not to heavy on the alcohol and very smooth, great dessert for the first day of Easter! Ingredients: 250 ml whipping cream 50 grams caster sugar 1 sachet vanilla sugar 1 egg yolk 100 ml advocaat Preparation: Beat the whipping cream with the vanilla sugar to stiff peaks In an other bowl beat the egg yolk, caster sugar and advocaat until frothy. Fold the whipping cream through the advocaat mixture, don't overwork it, you want to leav
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TWD: Brioche Raisin Snails

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This weeks recipe for Tuesdays with Dorie , the group has grown to over 80 bakers, was picked by Peabody of Culinairy Concoctions by Peabody , thanks!! Brioche is something I always wanted to try and this recipe had some nice additions, like flambeing and making pastry cream. The first day I made the dough and I can tell you without a stand mixer that is quite a task! I have a lot of respect for all my fellow bakers who did this one without a Kitchen Aid! So with a lot of elbow grease and some work done by my hand mixer the dough came together nicely. After that I tackled the raisins, well the flambeing wasn't the hard part, no that was which dark rum to use from our liquor cabinet, Captain Morgan Spiced Dark Rum, Bacardi Spice or Bacardi 8 after a long thought I decided on the Captain Morgan. The flambeing went smooth and the alcohol in the rum burned of in beautiful red flames. The pastry cream came together very easy too and I had to restrain myself from eating too much of it!
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