We’ve officially entered holiday baking season. On this episode, Dorie Greenspan joins our editors to share some of her tips and baking expertise. But first, we discuss what new things we are looking forward to doing and making this holiday season.
New for the Holidays
Nancy is looking forward to Bubble & Squeak when she travels to Britain on Boxing Day.
Diana will be ordering in one item of the holiday meal instead of cooking it all.
Sarah is letting go of her inner control freak when it comes to holiday cookie decorating, and letting the kids do the work.
Chris is trying out several new cookie recipes in his holiday baking marathon.
Interview with Dorie Greenspan
Dorie Greenspan’s books include Dorie’s Cookies, Around My French Table, and Everyday Dorie. In our interview, Dorie talks about the process for coming up with 200 cookie recipes, including one inspired by a Bee’s Knees cocktail.
To celebrate our interview with Dorie Greenspan, Chris made her “Mary’s Maine Bars” (though he added the optional blueberries to the batter).
Dorie worked with Julia Child on the cookbook (and TV show) Baking with Julia.
Dorie mentions her tally on Eat Your Books, a blog that indexes recipes from print cookbooks.
Dorie’s Baking Tips
For cutout cookies, roll out dough between parchment as soon as it’s made (rather than refrigerating first) then freeze. Cookies taste much better if the dough is frozen and they’re baked fresh, rather than freezing finished, baked cookies.
Her holiday dinners always include gougeres. As with the cookies, she freezes the scoops of dough before baking, so it’s easy to pop the frozen puffs on a cookie sheet and bake them off just as guests arrive.