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Nectarine, Blueberry and Fresh Ginger Galette

26 Aug

This is one of those times where I kinda just want to say….I’m awesome. One of those times where I want to pat myself on the back…give myself a thumbs up in the mirror….go out and buy some gold stars and stick one on my forehead like the good ol’ elementary school days. Want to know what I did to deserve this praise?

I made dessert.

I know, I know, impressive right? Your socks totally just got knocked off didn’t they (do people use that expression? I do.) Would it be more impressive if I told you that I had an hour from start to finish? How about if I told you that there was nothing to work with except for forgotten blueberries and nectarines? No recipe.

I had just gotten in from a long drive, when a dinner invitation presented itself. Obviously, I had to go. Obviously, I could not show up empty handed; my mother taught me this. Fact is, I had an hour until I had to leave and no ideas.

I did have some fruit. I had some flour. Butter was no problem because I’m a loser and I keep 5 pounds of butter in my fridge at all times.

The reason why a galette was such a perfect idea, was because they’re fast, they can be served warm (no cooling time necessary), and they can look awesome even when a little “rustic” looking. This is a “real life”- friendly dessert. A dessert that you don’t need to fuss over. It’s just awesome by its own accord. Kinda like me….

You make some dough, and chill it. I chilled my dough in the freezer as I had limited time. Make sure you chill it for at least an hour in the fridge before rolling it out. Trust me, the texture definitely benefits. I could tell that my dough hadn’t rested long enough.

Mix the fruit of your choice with a touch of sugar, spices, and flour.

Roll out the dough into a rough circle, place fruit in the centre, and fold the edges up slightly.

Bake until bubbling and yelling “eat me!”

Serve with homemade vanilla ice cream. Just saying.

Blueberry, Nectarine and Fresh Ginger Galette

1 1/4 cup flour

1 tbsp sugar

1/4 tsp kosher salt

1/4 cup unsalted butter (1/2 stick), cold and cut into cubes

1/3 cup ice water

4 small (or 3 large) nectarines, sliced

1 cup blueberries

1/4-1/2 cup sugar, depending on how sweet the fruit is

1 tbsp flour

1/2 tsp cinnamon

3 tbsp grated ginger, fresh.

Mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk – don’t worry if you see large streaks of butter – they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.

Cut each disk into 2 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick.  Settle each circle of dough onto a baking sheet lined with parchment paper. (I was able to fit 2 per baking sheet.)

Mix the sugar, flour, cinnamon, and nutmeg in a medium bowl. Toss with the nectarines and blueberries until they’re coated. Divide the nectarines and blueberries amongst the dough rounds leaving about a 1/2 inch border. Fold the borders of dough up slightly over the filling, allowing it to pleat as you work your way around.

Bake at 375F for 30 to 35 minutes, or until filling is bubbling and crust is slightly browned.

p.s. You see that? Up there? Leakage. It’s real life baking. It’s gonna happen. But it’s also going to taste incredible….so…there you have it.


Annual Cherry Pie

14 Aug

Fun Fabi Fact # 347: I make two cherry pies a year.

Why two? The first one is out of excitement; I go cherry picking, I pit hundreds and hundreds of cherries…what better way to reward myself and those around me who had to listen to my tales of cherry pitting. The second one is directly related to the fact that after baking a cherry pie I realize that I still have too many cherries, and the fact that more cherry pie is never a bad thing.

The first pie, is always a nerve racking experience for me. I always doubt my pie making abilities. I always second guess the crust recipe. I always fear that my filling will be too thick, or too runny. The second is always made with confidence; kinks are worked out, recipe perfected.

The cherries I used in this particular recipe are sour cherries. My friend and co-worker picked them herself and left them in a bucket in front of my car. It totally made my day. No…week. No…..pie.

Fun Fabi Fact# 61: Cherry pie is my favourite kind of pie. Next comes peach, then comes blueberry. At the bottom of the list? Apple…I actually dislike apple pie. YEAH I SAID IT! Shall we take this outside?

Let’s take a look at Cherry Pie the First.

The crust is a buttermilk-spelt pie dough. Why buttermilk? I needed to use it up. The expiry date was rapidly approaching. Why spelt flour? I ran out of all purpose. How does one who bakes so very often run out of all purpose flour? Don’t ask…I don’t know. All I know is that I hung my head in shame the whole time.

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Rhubarb Meringue Pie

27 Jun

Photos for this post are brought to you by Yours Truly.(Fabi)

Oh please, you should have been able to see this coming. Leftover rhubarb curd sitting around? Nothing else makes sense.

I must admit, I have not made lemon meringue pie since my college days. It’s not that I don’t love lemon meringue pie…in fact if lemon meringue pie were a person, and my tummy were a person, my tummy would want to be best friends with lemon meringue pie, and give him a really really big hug.

I haven’t even eaten lemon meringue pie in a while either. I came pretty close a few months back in New York City…but alas, there was no lemon meringue pie to be found at midnight on a weekday; not any worth eating, anyway.

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Blueberry Pop Tarts

29 May

Do you like Pop Tarts? Did you grow up eating them? Do you still eat them? Would you think less of me if I said I’ve only eaten Pop Tarts once at a friend’s house? Would you still believe me if I told you these put Pop Tarts to shame? Would you think it was weird if I told you that I once gave some to my personal trainer?

One of the rules in Michael Pollan’s Food Rules is “Eat all the junk food you want as long as you cook it yourself. This is something I believe in, which is why I don’t buy any processed foods and I don’t eat cookies that come from a box. If you don’t want to make it yourself, then you can’t have it! Plain and simple. That’s my two cents anyway.

So I give you homemade Pop Tarts. The first time I made these, I used pumpkin. And spices. And maple brown butter icing (No big deal). This time, however, I decided to try a blueberry filling instead and I must say the result was highly addictive.

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