BWD: Caramel-Apple Crisp

 

 

Caramel-Apple Crisp from Baking with Dorie, by Dorie Greenspan. 

This is definitely a make-ahead dish, perfect for a small gathering.  I made the caramel sauce one day; made the crumble the next day; assembled the dish the following day, and then put it in the freezer.   Two days later, all I had to do was bake it on the morning of the meeting.  Served with a scoop of vanilla ice cream, it was the perfect dessert, enjoyed by all.  There was even a bit leftover for an after dinner treat.

Even the leftover caramel sauce found its way as a topping for the leftover vanilla ice cream. 

The other bakers at Tuesdays with Dorie also shared their October treats.

 

BBB: Fig and Walnut Flatbread

 

 

 

The Kitchen of the Month for October is Elle from Feeding My Enthusiasms.  Elle came across an interesting cookbook, More Cooking in Wine Country, by Joanne Weir, from which she chose one of the recipes for us to bake:  Fig and Walnut Flatbread.

The crust was wonderful, soft and tender from the potato water and fragrant from the fresh rosemary.  It would taste equally well just on its own, perhaps with a sprinkling of cheese.  

Instead of using figs, I substituted dried apricots, soaking them in the Marsala wine.  To complement the apricots, I used almonds instead of walnuts.

It was as delicious on the day it was made as it was the next day.  Definitely, a crust worth making again.

For the recipe, go to Elle's website.

To see what the other Babe's made, follow these links:

 

• Blog from OUR Kitchen – Elizabeth
  
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly  
• My Diverse Kitchen – Aparna 
• Bread Experience – Cathy                                           
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle (Kitchen of the Month)

 

 

World Bread Day: Green Onion-Sesame Rolls

 

Each year, for World Bread Day, I search for a new bread recipe to make.  This year, I found one in the current issue of Bake From Scratch (Sept/Oct 2022):  Green Onion-Sesame Rolls.  This recipe uses my favorite bread-making technique (Tangzhong) combined with a new, fun shaping technique.  The resulting rolls have a soft, tender texture with a hint of onion and sesame.  They stay that way for several days because of the way they’re made, but they rarely last that long!  As for the shaping method, I’ve seen it used for other types of rolls, so I will definitely use it for future bakes.  

 

  I look forward to see all the delicious breads in this year’s roundup.   

Thanks to Zorra for hosting again!