JOYEUX ANNIVERSAIRE À DORIE – CAKES
For all of us belonging to French Fridays with Dorie and Tuesdays with Dorie: Baking with Julie, this is a very special day and opportunity to raise our whisks in celebration of our leader. Today, October 24th, is Dorie Greenspan’s birthday. We are honoring you, dear Dorie, with good wishes and baking efforts and love………..
First, Our Birthday Beauty Makeover
Mary & Dorie, Au Naturel, International Food Bloggers Conference in Seattle
Recently, at the IFBC in Seattle, many FFWD participants were able to meet you, Dorie. Knowing we each dreamed of a photo op to mark the occasion you were ever the good sport and didn’t disappoint. After posting our picture on my blog, Lights on Bright no Brakes, my good friend, artist Dale Hollinger (KarlHollinger), decided a beauty makeover would be a giggle. Since my birthday was October 22 and yours, two days later, Dale got busy and sent us her gift. You and Michael [Dorie’s husband] and I were amazed by the power of rouge, lipstick and airbrushing. We thank you, Dale, for a vision of “us” we never had.
A Birthday Bash and Two Cakes
When my friends discovered your birthday was also this week, Dorie, they included you in my October 22nd celebration. Happy Birthday and a healthy year ahead from (l to r) DonnaDeux (the two Donnas), Charlotte, Bernie, Kathy, Fred and me with Stephen and Michael, behind the lens. All of them have shared many FFWD recipes with me and consider you part of “the” family!
While I will write about my delicious and unique birthday dinner in another post, I did want to show you our birthday cakes. The blonder Donna made me a classic Hummingbird Cake using the same recipe that renown Chef Art Smith made for Oprah’s 50th Birthday Bash. It was a moist, amazing banana cake with a tropical pineapple twist and delicious cream cheese frosting. I’m a Birder. It was the perfect choice.
For you, I made the Classic Banana Bundt Cake from your cookbook, “Baking, From my Home to Yours”. To my eyes (and, I hope, to yours), this little beauty is a thing of wonder and amazement. Dorie, this is the first baking success I’ve had since returning to Aspen and 8,200‘ altitude. Although I haven’t yet made a cut, I just know it’s as ‘dense, moist and extremely banana-y‘ as you describe it to be.
From a loyal member of your flock, Dorie, I wish you a wonderful and happy day and a year ahead filled with good health, continued professional successes, and making more joyful memories with friends and family. To see the birthday greetings of other colleagues who also cook-the-books, go to our French Friday with Dorie and Tuesdays with Dorie:Baking with Julia links.
