September 21, 2013 § 1 Comment
When my sister first passed along this recipe to me, I didn’t ask where it came from, I was just happy to be making my first galette. I won’t lie, this happened just at the beginning of this summer. In the past, I had always made fruit pies or fruit crumbles. My first reaction to her email was, why is this recipe so long? I had read through three paragraphs and I hadn’t even got through the dough portion yet. My sister’s response was, you can always be like mom and use a frozen pie dough. Being that this was a last minute recipe for a birthday dessert that was happening the next day, I opted for the frozen dough option.
My first galette came out just perfect and I was so pleased I have made two more since. You know what’s great about galettes, with very little effort you get a beautiful dessert that people rarely see, so they are not only impressed but also intrigued.
More recently, I thought to ask my sister where her original recipe came from, her response, Tartine. If you haven’t heard of Tartine, it’s a lovely cafe and bakery in San Francisco with not one but two cookbooks out. I am still disappointed that we never made it there on our visit to San Francisco earlier in the year. But maybe that is reason enough to go back.
My sister also had some great advice, when I finally decide to make the dough by hand I can do it in advance. She makes her dough and freezes it. Then, when she wants a quick dessert, she pulls out the dough and she swears it still tastes delicious!
Inspired by Tartine
1 prepared pie dough, defrosted
4 cups of fruit, thinly sliced (if necessary)
1/2 teaspoon vanilla
1/4 teaspoon salt
2 to 4 tablespoons brown sugar
juice of half a lemon
1 tablespoon milk
granulated sugar for sprinkling
Preheat oven to 375 degrees.
In a large bowl, mix the fruit, vanilla and salt. (The combination of fruit is endless. You can really use whatever you would like, just think about color contrast. I really enjoyed the last three combinations I made, strawberries and plums, plums and peaches and, most recently, blueberries and raspberries.)
Ball up your prepared pie dough. On a floured surface, with a rolling pin, re-roll the dough into a large circle. (I found that with prepared doughs, this is the best way to eliminate cracking.)
Lightly flour a baking stone. Fold your dough in half and place it on the prepared stone. Unfold the dough and pour all the fruit in the center, being carefully not to get close to any of the edges. Fold up the edges of your dough, sealing in all the fruit. Be sure you don’t have any holes or gaps where juice could leak out. Depending on how sweet your fruit is sprinkle anywhere from 2 to 4 tablespoons of sugar on top. Then top with a squeeze of lemon juice.
In a small bowl, whisk together the egg and milk. Using a pastry brush, brush the outside edges of the dough. (You will have a lot of leftover egg and milk.) Sprinkle a bit of sugar along all the edges of the dough.
Bake the galette until the crust has visibly puffed, is dark brown in color and the juice from the fruit is bubbling, about 45-60 minutes. Remove from the oven and allow it to cool slightly on the baking stone. The galette can be served hot or at room temperature. (Make sure you run a spatula underneath the galette while still hot to prevent any sticking, expecially if you plan to let it sit for a bit.)
I typically make my galettes one day ahead. Once they have cooled I cover and place in the refrigerator overnight. Then when we are ready to eat it the next day, I pop it back in the oven at 350 degrees for about 15 minutes to warm everything through.
May 3, 2013 § Leave a comment
My chocolate love has no limits, it spreads beyond traditional cookies and chocolate covered anything. So, when I came across this recipe for peppermint hot fudge during the holidays this past year I fell in love. I adore mint with chocolate. It’s one of those combinations that will never get old. I mean who doesn’t like a Junior Mint? I hold it up to the same prestigious standard as peanut butter and chocolate.
What I love about this recipe and post is that the food was packagable and, therefore, sharable. I really love the idea of giving food as a gift. Buying cute jars, making labels and using bright ribbon is right up my alley. I still struggle with actually doing this though. Timing is everything with homemade gifts and during the holidays I find myself doing so much cooking that I loose track of food gifts. But a girl can hope right?
So if I couldn’t make hot fudge as a gift I would make it for myself. The only thing I didn’t like about this recipe was the first two ingredients, heavy cream and corn syrup. I don’t like to use ingredients that I don’t typically keep in my house. I used to follow recipes religiously. I would go out and buy that one ingredient that you needed only 1/2 teaspoon of that cost $10 for the tiniest jar. Now that jar still sits in my cupboard 9/10th of the way full, with no telling when it will get used again. And so I’ve stopped buying ingredients that I know I won’t use again.
Heavy cream is something I rarely buy. I might pick it up during the holidays to make a nice whipped cream but otherwise I find it unnecessary. However, I always have milk in the house, and that’s my go to replacement. I don’t think I have ever bought corn syrup before, I think more on principle then anything else. There are just some items I don’t think are worth putting in recipes. Usually when I stumble on a recipe with these types of ingredients I pass it over. But this hot fudge looked too tasty to pass up, so I improvised and made some substitutions.
I had never actually made hot fudge before my first attempt a few months ago. Yes, I was a Hershey’s jar girl. I mean it’s right next to the ice cream aisle in the market. When I made this hot fudge though it was so easy and still so decadent and I loved that it was freshly warmed to pour right over ice cream. And I even had a cute jar to keep it in. So today I share with you a classic hot fudge recipe to be served over mint ice cream! The only requirement is that it has to be eaten in two weeks. It won’t keep longer than that!
Makes about 1 cup
Inspired by Smitten Kitchen
1/3 cup milk
1 tablespoon cocoa powder
1 tablespoon brown sugar
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1/2 teaspoon vanilla extract*
In a small pot, heat milk, cocoa, and sugar over medium-low heat. Once warmed, add the chocolate chips, butter and vanilla. Turn heat up to medium and cook until it starts to bubble, stirring occasionally. Once it begins to bubble, cook for an additional 3 minutes, stirring constantly. This is where all the thickness will come from.
Remove from heat and allow to cool slightly before serving. Keep in the fridge and reheat when needed.
*This is where you can mix up your flavors a bit by adjusting the extract. Try an almond or peppermint extract for flavor variety.