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Raspberry and Apricot Galette. Galettes?

28 Sep

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So summer is over…

How did that happen and didn’t it just start?

Am I the only one that feels ripped off, seeing as summer decided to show up late (and not fashionably, I might add). Phooey. Well, as much as I enjoy the sights and smells of fall, I’ll admit I am bummed to the max.

What happened to all of the wonderful things I had planned for the baskets and baskets of fruit and vegetables I bought at the market or grew myself, you may wonder. Where are all the tasty baked treats? In my belly. Simple. I ate everything.

The strawberries, raspberries, cherries, plums (oh wow how I love plums), peaches, apricots, grapes and finally apples – they didn’t even make it to the oven. They barely touched an ounce of butter or sugar. Just straight into face. Down the hatch. Gone-zo!

All we can do my friends is reminisce and trust that I enjoyed thoroughly.

We could reminisce about probably the only thing I baked this summer- a couple of galettes.

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Thyme in one for good measure. Raspberries in the other.

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Galettes are a lazy man’s pie in my opinion and that’s most likely why I love them so!

Dough. Fruit. Sugar. Bake. Reap rewards of deliciousness.

Hey, apples are still around for a while and it’s not too late to galette-ify those!

Raspberry and Apricot Galette 

This recipe is for 1 large galette, you can divide dough into two as I did for a couple smaller versions

Inspired and adapted from Martha Stewart

Crust

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon sugar

1 cup chilled and cubed unsalted butter

1/4 to 1/2 cup ice water

Put flour, salt and sugar in food processor and add butter. Process until you have pea sized butter pieces. Add water slowly until the dough comes together.

Press into a disc and refrigerate for at least an hour. (I have rushed the process by using the freezer for emergency galette baking purposes with relatively good results)

Filling and Assembly

4 cups sliced apricots (approximately)

1 cup raspberries (or just add 1 cup apricots more if not using raspberries)

1-2 sprigs of thyme (optional)

1/2 cup sugar

1 teaspoon lemon juice

1/4 teaspoon kosher salt

1 tablespoon cornstarch

1 egg for brushing

Roll out dough into large circle about 1/8 inch thick.

Combine fruit with sugar, salt, lemon juice and cornstarch before arranging in the middle of the dough.

Fold dough up towards the centre.

Brush with egg wash and sprinkle lightly with sugar.

Bake at 375F until bubbling in centre, around 1 hour for a full size galette.

Cool slightly and serve with ice cream or whipped cream. Or enjoy on it’s own. No judgement here.

Cranberry Apple Pie

6 Feb

 

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I would like to confess that sometimes, I lie.

If you’d like to tell me you are 100% honest I’d like to call bullshit on that, please and thank you.

However, I can’t say I’m the best liar…most of the time my face is a dead giveaway…or the guilt I feel leads to me confessing; but I still try.

I began to lie in this blog post and gush about how easy it was to put this together and hide all the shame that happened behind the scenes.

I could not follow through. I’ll just tell you the facts…SONY DSC

The apples I was planning on using froze while sitting in our sunroom.

The butter I measured out fell on the floor. (No, I did NOT call upon the 5 second rule and save it).

There was a flour explosion.

The crust was being a tool bag and refused to stay in one piece.

Fuck lattices.

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What I can say though, is that the outcome (even appearance-wise) surprised the heck out of me! It was a lovely slice of pie. Flaky crust and delicious filling.

So there, kitchen gods, you can try to smite me but I’ll always persevere.

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Here’s the recipe. I hope the kitchen gods bless you with the tastiest of pies.

 

Cranberry-Apple Pie

compliments of Martha Stewart

Crust:

2 1/2 cups all-purpose flour

1 teaspoon coarse salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Filling:

6 apples

1-2 cups cranberries, thawed or fresh

2/3 cup sugar

a dash of vanilla and cinnamon

1/3 cup flour

Toss together.

Take the first round of dough and roll out to make the base. Pour the filling into the base, and then cover with the second round that has been rolled out and cut into strips for a lattice top, or left whole. Brush with egg wash and sprinkle with sugar.

Bake at 400F for 40 minutes to an hour until filling is bubbling and pastry is a healthy golden brown.

 

Peachy Earl Pockets

29 Aug

There is nothing quite like a pocket of peachy goodness…am I right? Especially when that pocket is made of butter and sugar and all that fun stuff. Let’s be real: any kind of food item that relies on butter and sugar is good in my books.

The awesome thing about pie pockets is that you don’t have to worry about the messy awkwardness of sharing. Grab your own, fool! A personal pie. Portable, at that. Although…funny story about these pies and being portable…I don’t recommend trying to bring them along to work if you’re riding a bicycle. I baked them fresh one morning and proudly rode to work. I was strutting around (cycling around) just knowing what was inside my carry bag. Or did I know? Upon my arrival, I discovered that they had been crushed. Crushed peach pie morsels! At that point…sharing was indeed a little awkward. Most people never ventured into the container of pie rubble. Their loss. I gobbled most of it up myself.

What I’m trying to say is…make these…just don’t pull a Fabi. Keep them flat and safe. I do recommend eating them fresh though, as the dough is delicate and smooth, but it tends to lose it’s texture as the days go by.

Oh…and I did indeed throw a few generous teaspoons of ground loose leaf Earl Grey tea in there. How could I not?

Peachy Earl Pockets

Dough

adapted from the Loveless Cafe

2 cups all purpose flour

1/2 icing sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup butter (6oz)

2 egg yolks

2 tbsp cold milk

Place the flour, sugar, baking powder and salt in a food processor and pulse briefly to mix.

Add the butter and pulse until it is cut in and resembles coarse meal.

Add the egg yolks and milk and process until the dough is smooth and evenly moistened. Remove from processor and form into two disks, wrap well and chill for at least 30 minutes before working with it.

Filling

2 large peaches, diced

1 tbsp cornstarch

2 tbsp sugar

1 tsp vanilla

2 tsp chopped loose leaf Earl Grey tea (optional)

Roll out the dough, and cut into 6 rounds per disk. Place a spoonful of filling in the middle and fold the dough over, pressing the edges with a fork. Place on a baking sheet and poke a fork in the top to allow air to escape. Brush with milk and sprinkle with sugar, then bake at 375 F until they are golden brown.

Peach Streusel Tart

9 Aug

Peach season is upon us.

This makes me feel shame; shame because the summer of 2012 was not the summer of Fab. Fab went through some rough patches, a move, a severely drastic lifestyle change, and several other super fun events that I like to categorize as “real life.”

Baking hasn’t really happened. I frequent the local farmer’s market (which, golly gee, is a mere hop skip and a jump from my new humble abode) every week and I do purchase many things that lead to yummy goodness for breakfast, lunch and dinner. Baked yummy goodness, on the other hand, has not made an appearance. Shame.

These peaches were sitting at the farmer’s market last Thursday. I said hello; they blushed and smiled back. It made me realize that summer is almost over and I have barely taken advantage…and I have let you down. I purchased said peaches, and took them home with baking on the brain.

I have a smaller sized oven and a smaller kitchen in general. It was a slight adjustment to my last apartment. Counter space has been challenging…pantry space: an improvement (thank the kitchen gods). It shall take me some time to get accustomed to this new kitchen dance but I feel that this tart was a good place to start.

The tart just kinda happened. I just happened to make a simple pie crust and just happened to slice up those beautiful niagara peaches and throw in some sugar and spices for good measure.

This tart can happen to you too. The streusel topping is optional….but encouraged. Ice cream is a requirement. Sharing…..permitted.

Peach Streusel Tart

Crust:

adapted from Joy the Baker

2 1/2 cups all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

Combine all the dry ingredients and butter into a food processor. Pulse until butter has been incorporated. Slowly drizzle the water and cider vinegar just until dough comes together.

Chill.

When chilled, roll out dough and press into a tart shell. You can also use a pie plate if you so desire.

Filling:

3-4 large peaches, sliced

1/2 cup sugar

1 tsp vanilla

1/4 tsp fresh grated nutmeg

1/2 tsp cinnamon

1/4 cup minute tapioca

Combine all ingredients together. Boom.

Streusel:

1/2 cup butter, cold

1 cup sugar

2/3 cup flour

Combine in a food processor.

Pour the peaches into the tart shell, top with streusel and bake at 375F until streusel is just starting to get colour, and filling is bubbling slightly.

Apple Tarte Tatin Bread

27 Nov

Things I do before I go to bed:

1. Engage in some minor snackage.

2. Moisturize.

3. Brush teeth. More recently, rinse out the holes where my wisdom teeth once lived. (TMI?)

4. Write a to do list for the next day.

5. Set my alarm clocks. Not a typo. I have several.

6. Read a book or magazine.

7. Fantasize about upside down apple-y bread things.

Yes, it’s true. I fantasized about some sort of love child between an apple tarte tatin and bread.

I clearly had no choice but to make it come true….otherwise I’d be losing sleep over it for days.

This came out so beautifully, I think I might have outdone myself.

Picture this as some sort of amazing breakfast treat….a half sweet, chewy but fluffy bread semi-soaked in apple/caramel sauce. Does that not sound like the greatest thing? It was.

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Nano Apple-Pear Pies

2 Nov

This is the post that doesn’t make me look good. It makes me look bad. It makes me look like I have a lot of time on my hands. Which I don’t. Which makes that worse….right?

I made little pies. Itty bitty little pockets of apple and pear goodness, although the fruit to pie crust ratio is way out of proportion. It’s more like a pie cookie I suppose. Whatever you want to call them, there’s lots of them, they took me a long time and I’ll probably never make them again.

Oh, and when I brought them in to work, someone ate three of them in less than one minute and it made me cry a little. I brought it on myself.

The awesome part is the fact that I have tons of unbaked nano pies in my freezer now that I can bake off at any given time and I can indulge in a nano treat and suffer nothing but miniscule amounts of guilt.

I’m not going to encourage you to make these unless you’re a crazy fool like me that just happens to also enjoy pie. They were really freakin’ good though.

Actually, no. You SHOULD make these. You know why? Because think about how awesome you’d look if a friend came over unexpectedly and you pulled a couple of these out of your freezer, popped them in the oven, served them warm with a hot beverage and maybe even some spiced whipped cream if you’re into that. Boom! You look like a superstar. Hot nano pies on command.

If anything you should at least admire how cute they are!

Wanna see how I made them?

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Cheesy Sweet Potato Pockets

16 Oct

So, I made this cake.

Turns out, sweet potatoes don’t come in convenient measurements. You pretty much have to cook whatever mother nature decided to give you. That is why, I had leftover sweet potatoes. I see this more as a blessing than a nuisance. How else would I make these amazing pastry pockets of goodness?

After we had baked the cake, my mom and I decided that the only solution would be to team up, yet again, and attempt to make my grandmother’s specialty. They’re actually called “bourekas.” She would show up with a greasy-bottomed paper bag full of them every Friday night, without fail. Sometimes she’d surprise us with something more amazing, like her spinach-parmesan rolls (boulemas) or meat filled pastries (pastelikous sp?). But these were a staple. I truly miss all of her amazing treats. She was a damn good cook.

We tried to do her justice!

When we broke into one and I took a bite, I knew she would have approved. They were mighty fine eatin’ I’ll tell you that much.

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