I once was lost, but now am found.
I have been a loyal Dorista for years, one of Dorie Greenspan’s merry band of home chefs working their way through her book Around My French Table and reporting about those efforts each week. But it has been over three months since I have participated in one of the French Fridays with Dorie challenges. There are many reasons for my truancy: work, travel, dealing with the Havanese kids, and Dorie challenges that simply did not appeal because they were better suited to temperate climates or I needed access to an array of ingredients not readily available in this godforsaken desert, particularly during the interminable summer months.
I was not without contact with the Doristas, however. I read their comments about the weekly challenges and I found time to rendezvous with Betsy and Susan at The Hungry Cat in Santa Monica and with Alice at Camp Blogaway in the mountains near Palm Springs. It was such a treat to meet my French Friday compatriots in person and I can’t wait to meet those Doristas who will be at IFBC in Seattle this September.
This week my calendar was as empty as a desert restaurant on a summer’s Tuesday. So I decided it was time to steel my girdle and get back in the saddle again. When I read that the challenge was Gâteau Basque, I felt a little uneasy. The title sounds like some fancy-smancy French dessert that is nearly impossible to pronounce correctly and requires a copious amount of atypical ingredients and labor, and at first glance I thought Gâteau Basque would be no different. But my reluctance was short-lived once I actually read the full recipe. I had the ingredients in my pantry and, since the heavily buttered dough needed at least three hours to chill, the dough and filling could be made the night before, stored in the refrigerator overnight, and assembled and baked the following morning before I headed to work. Gâteau Basque seemed a simple challenge and well-suited to one just getting back into the flock. But then fate took over, grabbed me by the hand, and led me down the path to a triumphant rather than modest execution of this dessert.
Sous Chef and I love Manhattan cocktails and, in keeping with our policy about employing only the best ingredients in our libations, use the fabulous Luxardo Gourmet Maraschino Cherries. This product is not available everywhere, so when we see it we grab it. While at Williams-Sonoma one day, Sous Chef saw a Luxardo-labeled jar on a shelf, grabbed it, and proudly brought it home. Unfortunately, he grabbed the Luxardo Amarascata, a deluxe Marasca cherries jam that is a food product we rarely use. So the jar sat lonely and neglected in the pantry, its only human contact occurring when we searched around its shelf for something for current consumption. That is until I needed a cherry jam and I was only too glad to bring the Luxardo cherries jam out of its dark confinement and into the mixing bowl. The difference between a Luxardo gourmet product and a typical brand name product is like comparing Taco Bell to Rick Bayless’s Red O—the difference is literally indescribable. The rich flavor of the Luxardo cherries jam was just perfect for the Gâteau Basque and added a truly elegant touch.
The second serendipitous happenstance was self-created, kind of like a selfie without the photo. I was supposed to take a fork and make a light cross-hatching across the top of the pastry. Let’s just say that I stink at anything that requires decorative work on desserts. So what do you do when your pastry surface looks like plowed snow? Cover it up! And in this case I streuseled it! An almond streusel provided a quick aesthetic remedy and, as an added bonus, its crispiness and almondness imparted a complimentary texture and flavor to the pastry and its cherry jam filling.
This one received thumbs up from my co-workers, Sous Chef, and the “kids.” Simple, delicious, and easily accessible ingredients make this a winner in my book.
Make sure to check out all the posts this week from French Fridays with Dorie!
For recipe:
http://www.npr.org/2009/12/24/121461544/gateau-basque-a-perfect-cake-for-the-holidays
Has it really been 3 months since you played with us? Seems like you’ve been with us all along. I’m glad to see you this week. The streusel topping was a lovely twist on the original. And that cherry jam looks special. Nice job, Christy.
Enjoy Seattle! It was a really great time last year.
Now, those cherries sound wonderful. I love it when unplanned pantry purchases end up as a perfect fit for something else.
So glad to see you back. I love how your Luxardo Gourmet Maraschino Cherries finally met their destiny and the streusel topping… wow… a triumphant return to FFWD.
that looks terrific with the almond topping! and the luxardo cherries are delish…I also have a big bottle of the luxardo liqueur that I like to splash in everything cherry I make.
Your dessert looks wonderful! I’m sure your cherries were fabulous (as I started reading, I thought that you were going to take a bourbon-orangy boozy twist to this!). And the streusel topping looks super pretty! And all of your fun photos. So happy you’re “back”.
Hooray! You’re back! With your FB and SS posts, it doesn’t seem like a 3 month absence. You picked a winner and lucky you having the jam ready to go. And your topping looks terrific…and easier than that darned crosshatching! Happy weekend, my friend!
Good save with the streusel topping! And welcome back to FFwD!
hookin’-n-cookin’!!
hey! there’s pictures of me!! : )
I loved our time at Camp!! So neat! I will be in Cali next year, so count me in on camp!! : ) are you going again?
I love your gateau! Also, I’m making a note to track down those cherries…. Love your topping on it, looks too good to eat…. almost…
It looks like you used the same small pan I did. And it looks just perfect with that almond streussel on top.
Love the photos and seeing all the Doristas. I like your streusel twist. Also, like your idea of peanut butter and strawberry jam but my son is allergic to peanuts.
Love the streusel idea! Looks beautiful. It’s so lovely that you got together with Susan and Betsy. I’d love to meet all of you!
I won’t be going to IFBC, as I got called up for jury duty in September. It may come to nothing, but no out-of-town plans for me, just in case.
Christy, great idea with that Streusel on top of the gâteau basque – and how nice that you are sharing all the wonderful pictures of all of you meeting!
This was really a recipe that all of us seem to have enjoyed tremendously.
Have a great Sunday!
Love your streusled topping! I ripped a couple of holes in mine with the fork when cross-hatching but after baking, they disappeared very nicely.
Oh I love the idea of the streusel topping 🙂 Great job!
This looks divine!
Who would have thought of streusel. Only Christy. I liked this dessert and know that I will make it often so I will remember this version for a change-up. Have never heard of your cherry brand of jam but it looks delicious. I agree with you and your husband – if you’re going to take the time to cook or bake something, why not start with the best ingredients possible. It appears you had a good time with your Dorista meet-ups. Enjoy Seattle. No, I am not attending this year. When the tech people redesigned my Blog and brought over the badges, I think she just pulled the present badge from the site. And, I haven’t changed it. Wish I could be there with you.
You are looking great Christy and that cake looks extraordinary! I am now feeling guilty for letting the book sit on the shelf for longer than six months, ouch, will have to dust in off in a few weeks when I get home from Santa Barbara.
Your almond streusel topping sounds delicious. My favorite cherry pie has an almond streusel topping – it’s really a great pairing. I loved seeing the photos with you and the other Doristas. How fun!
Wow, that looks truly delicious! And what a great way to use that jar of special jam – I’m sure you were happy to find a good use for it
Gateau basque always seemed like such a gorgeous and sophisticated dessert!