It’s one of those rare months when I’ve had the opportunity to make everything on the schedule for this month’s Tuesdays with Dorie picks. I even managed to post about them, twice!
Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs
The first dessert is one I’ve been meaning to try since I got the book. Cherry season is fleeting, though, and I’ve never managed to get ’round to this one until I had the extra prompting of having it on the Baking Chez Moi schedule. I’ve been missing out. All the components of this dessert are delicious in their own right and together they make a beautiful and delicious treat. I made this dessert on the same day as I made the Babas with Pineapple for Cook the Book Fridays. I gave some of each to my parents, with the following instructions:
Baba + pineapple + whipped cream.
Crémeux + cherries + cocoa crumbs.
They quite happily followed (then flouted) my instructions and loved every bit of them.
As did I. The crémeux was a joy to make and managed to be perfectly smooth and creamy without straining. I love the texture that gelatin gave the pudding, which was so rich and chocolatey that it could pass for ganache. The cherries were wonderful poached in wine and I made extra, which gave my morning yogurt a little sophistication once the crémeux was gone.
The crumbs, though. I’m not sure how happy I am to know how easy it is to make them. They were incredible in the dessert and could easily be added to, well, almost everything. It reminds me of whenever I’ve made the caramelized Rice Krispies for Dorie’s Crispy-Topped Brown Sugar Bars. Everyone wants them in everything.
The best part of this week’s dessert is how easy it was to schedule and make an impressive multi-part dessert. I’m considering organizing a neighbourhood dessert party this winter, mostly because it helps me distribute my baked goods. I’d love to have a dessert bar loaded with components of desserts that people can mix and match, as my parents did with the desserts I left for them.
I’ve been procrastinating about this one, even though I was the one who suggested it for the schedule. My rosemary plant is prolific, I’ve got all the ingredients on hand, and I can’t wait to try them. What I haven’t had is a good occasion for them. These are cookies I want to pass around, seeing what everyone thinks. So, I’m making them as I write this post – something I do quite a lot, come to think of it. My compromise was to divide the dough into three, one small one to bake off tonight and two larger disks for when the occasion calls for some adventurous cookies.
The dough itself comes together beautifully and my hands and my kitchen are still fragrant with rosemary-sugar. I love Dorie’s trick of rubbing aromatics into sugar more than just for its effectiveness at distributing flavour. It’s a soothing process that engages the senses, making me more attuned to the texture and fragrance of the dough as I work it in turn. The perfume it leaves behind makes its hour-long rest in the refrigerator seem longer, though.
My impatience was warranted, by the way. These cookies are sandy in the best sablé cookie manner, they’re flavour is both delicate and earthy, barely sweet and just a touch salty. The rosemary and Parmesan don’t overwhelm, while the pecans give a nutty undertone rather than taking centre stage.
It’s a balanced, pretty, delicious little cookie and I’m looking forward to taking out the remaining discs of dough when it’s time to share.