All Things Considered Considers Baking

I'm really happy because once again I get to do something I love doing:  talk baking with Michele Norris, host of National Public Radio’s All Things Considered. This time we’re talking about desserts that show off the wonderful fruits of summer – think berries, berries and more berries, peaches and nectarines, too. I’m not sure yet when the story will air, but it should be either Thursday or Friday, June 21 or 22, just in time for the first official weekend of summer. If you miss it, you can always hear it online (our other baking sessions are archived as well) and get the recipes on the ATC website.

Comments

[Dorie]

Marilynn, I'm so glad you made the Far Breton and liked it - it's a real favorite of mine. Prunes are the traditional fruit for a Far, but, of course, you can use different dried fruits. I think it would be great with dried cherries or apricots. I hope you'll let me know what you make and how you like it.

[Marilynn]

On Martha Stewart's show, you demonstrated a recipe for Far Breton. This past week I made it for my husband and myself. It turned out super! Tres delicieuse!//My question now is can we make it again with other dried fruits rather than prunes & raisins?

[Mary]

My daughter and I listened to the broadcast a little while ago. I enjoyed the recipe descriptions and when got home, jumped online to look for your blog. I'll be making the Strawberry Rhubarb crisp this weekend, it sounds wonderful. Dorie, your recipes are the best.

In the mean time, the discussion of fruit put me in the mood for Pimms, so I am making a nice pitcher of that this evening, w/stawberries, lemon and cucumber.

[Dorie]

Thank you all. And, yes, Laura you're right, the last thing time I was on NPR we talked about brownies.

Allie, about your birthday cake ... The chocolate cakes that travel best are the two tortes: Fifteen-Minute Magic, the chocolate-amaretti cake, and the Chocolate-Armagnac Cake. (Chill them well before you trek with them.) I love both of those cakes, but they're both sleek, low, single-layer cakes and don't look traditionally birthday-cake-ish. Another idea: why not make the Cocoa-Buttermilk Birthday Cake, freeze it for a couple of hours (or two months!), put it in your special cake carrier and let it defrost in there. You'll have to figure out the timing, but you should be able to get it so that by the time you're ready to light the candles, the cake is at room temperature.

[Abby]

Yay! I LOVE that show - looking forward to it. I'll be in D.C. with friends so I'll be sure to download the podcast.

[AA]

Looking forward. A bit off topic, but I made the Hepburn brownies to rave reviews (I had been making Laurie Colwin's version for years, but I like the extra intensity). Any recommendations for a chocolate birthday cake that travels well (I need to travel by subway, though will have a special cake tupperware) and can sit outside for a bit (we are having an outside party)?

[Estelle Rousso]

Teriffic Dorie. I look forward to hearing your voice and talking about what you do so well, BAKING. Summer fruit recipes, yum.

[Laura]

wonderful! I listen to the "food" podcast for NPR (on itunes), and I hear your voice there every so often (was last time brownies?). I love taking advantage of these beautiful summer jewels, can't wait.