We’re headed toward the second anniversary of French Fridays with Dorie, but today we’re celebrating another milestone – our 100th recipe together. I think that only Mardi of eat. live. travel. write. has managed to do all 100 so far, but a number of us have come close – my count is 91, currently.
Some of us joined at the beginning and others have joined in along the way. Most are food bloggers, but some of us just like the good food and community that these French Fridays have brought us. It’s the community I appreciate most – the introduction to interesting bloggers across the world who share their stories along with descriptions of their take on our weekly assignments.
That’s not to say that working our way through an entire cookbook, week by week, doesn’t have other advantages. I’ve stretched my culinary wings more than a few times so far and I’ve eaten very well, as have my trusty taste testers – my partner, family, friends, and even our housing co-op neighbours have all tasted a little bit of Dorie’s magic.
This week’s recipe is fittingly celebratory – Peach Melba is visually stunning, delicious, and surprisingly easy to put together. I was going to make ice cream, but didn’t manage to borrow a ice cream maker, so the ice cream is store-bought. I poached the peaches, though, whipped the cream by hand (that sort of makes up for store-bought ice cream, doesn’t it?), and pureed the raspberries. The rest was a matter of assembly. Who knew that giant brandy snifters could actually be useful?
So, consider this Peach Melba (in its giant glass) a toast to all Doristas, past and present. (Thanks, Trevor, for coining that term!) The site is a treasury, not just of great menu suggestions, but of great blogs, too – it’s worth looking through the early entries, as well as the latest ones, as there are some pretty cool bloggers who haven’t kept up with the group, for one reason or another. I’ve appreciated reading through all of them and I’ve especially enjoyed getting to know my fellow Doristas, a little, through their writing.
Thanks to Laurie for creating this group, Dorie Greenspan for her wonderful recipes, and also to Betsy and Mary for taking on admin duties on the site and on Facebook. We (literally) couldn’t do it without you.
I’m looking forward to the next 200+ recipes the group will tackle. I’m also looking forward to seeing the evolution of our little group over that time. I just hope my copy of Around My French Table holds up that long!
You can find many other blogged descriptions of this week’s FFWD recipe here: Peach Melba