Thank you for your report on your Hawaii trip and the latest in dining in Honolulu. My late husband was born and raised in Honolulu, and when we would visit, the dining highlight was Alan Wong's, which is now closed. I still have great memories of it. My husband's food memories went to more local food--malasadas from Leonard's bakery, shave ice, kahlua pig, lomi lomi salmon, and haupia. It is wonderful to read about all the food creativity in the islands, and your description makes me want to go back. It's great that you went on that trip with your family.
Bonne Année, Dorie! Thanks for taking us to Hawaii! (I've never been.) So wonderful that you got to spend it with family and what an honour to see your cake served and credited on the menu!
Thanks for these lovely updates. There's an immediacy and enthusiasm in your writing which I really appreciate especially as I can tell that you're not oblivious to the pain of the world but are able to see it and still be cheery and upbeat. It's a gift and an inspiration.
I baked sugar cookies at Christmas with your do-anything vanilla cookie dough, and they were a hit. The look of sheer pleasure that spread on the face of my 16-month old granddaughter, Layla, was epic. I'll try and post a little video of her eating her first sugar cookie ever in a comment on your FB page.
I haven't gotten any of your books -- austerity oblige -- but faithfully collect all the recipes you publish online.
Thank you - you’ve made my flexibility around baking like learning how to paint outside the lines.
My question: made a KAF recipe for Harvey Wallbanger Bundt cake that called for 3T cornstarch and 1/4 C vodka. This baffled me as vodka is tasteless and burns off. I queried KAF and got a response about the addition being a throwback to the original drink. I queried a friend in London and got a surprise answer: she said he use of cornstarch/vodka was common in Poland and eastern bloc baking in that it added lift to baked goods. I figured you might actually know about this. Thanks again for helping me to enjoy my baking. Byron
Thank you for sharing your food experience in Hawaii. It makes me want to return to try the wonderful foods. I am happy you had a wonderful time, it is a beautiful place.
I have been baking from “ Baking with Dorie”
Blue Cheese Bites, Iced Hermits and chocolate chip cookies…. I add dried apricots to all. Good 2023. Drina
Thank you for your report on your Hawaii trip and the latest in dining in Honolulu. My late husband was born and raised in Honolulu, and when we would visit, the dining highlight was Alan Wong's, which is now closed. I still have great memories of it. My husband's food memories went to more local food--malasadas from Leonard's bakery, shave ice, kahlua pig, lomi lomi salmon, and haupia. It is wonderful to read about all the food creativity in the islands, and your description makes me want to go back. It's great that you went on that trip with your family.
Bonne Année, Dorie! Thanks for taking us to Hawaii! (I've never been.) So wonderful that you got to spend it with family and what an honour to see your cake served and credited on the menu!
I’m sure my 2023 will be happier with you in my life, Dorinha. Thanks for taking us to Hawaii. Loved it!
Happy New Year, dear Dorie! You can buy longan in the stands on Canal Street in Chinatown. That’s where I had it for the first time.
Thanks for these lovely updates. There's an immediacy and enthusiasm in your writing which I really appreciate especially as I can tell that you're not oblivious to the pain of the world but are able to see it and still be cheery and upbeat. It's a gift and an inspiration.
I baked sugar cookies at Christmas with your do-anything vanilla cookie dough, and they were a hit. The look of sheer pleasure that spread on the face of my 16-month old granddaughter, Layla, was epic. I'll try and post a little video of her eating her first sugar cookie ever in a comment on your FB page.
I haven't gotten any of your books -- austerity oblige -- but faithfully collect all the recipes you publish online.
A thousand thanks, as the French would say.
maia
What a lovely 2022/2023 Hawaiian Trip! Thanks for sharing all the details!
How can you eat like a king and stay so slim? Do you just take a few bites and leave the rest?
Dorie:
Thank you - you’ve made my flexibility around baking like learning how to paint outside the lines.
My question: made a KAF recipe for Harvey Wallbanger Bundt cake that called for 3T cornstarch and 1/4 C vodka. This baffled me as vodka is tasteless and burns off. I queried KAF and got a response about the addition being a throwback to the original drink. I queried a friend in London and got a surprise answer: she said he use of cornstarch/vodka was common in Poland and eastern bloc baking in that it added lift to baked goods. I figured you might actually know about this. Thanks again for helping me to enjoy my baking. Byron
Now I have to get over to Oahu. This sounds AMAZING. Mahalo, Dorie! Happier New Year.
Sounds wonderful- what a fantastic trip it must have been.
listening to you (in written form) makes me so happy!
Thank you for sharing your food experience in Hawaii. It makes me want to return to try the wonderful foods. I am happy you had a wonderful time, it is a beautiful place.
I love Dorie’s very chic beach wear. And practical, too – no sunburn!
Mahalo nui Dorie, as always.
Lovely letter. As always, your warmth shines in your prose. Happy new year!