Apple Gallette

Dough:
1 cup unbleached all-purpose flour
1/2 tsp granulated sugar
1/8 teaspoon salt
6 tbls unsalted butter, cold, cut into 1/2″ pieces
3 1/2 tbls chilled water

Filling:
2 pounds (Granny Smith or Crispin) apples  peeled, cored and sliced
3 tbls sugar

Glaze:
Lemon sugar

Cream

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the butter cubes with two knives. Make sure that you do this rather quickly, you want to keep the butter as cold as possible to insure a light, flaky pastry dough. Cut it in until the biggest pieces are about the size of large peas.

Add the chilled water one tbls at a time, stirring until the dough just holds together (you may not need all the water, depends on your flour and the humidity of your kitchen).

Dump the dough out on lightly floured counter and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it won’t break into slivers or pieces.

Roll out the dough on a lightly floured counter. Carefully transfer the dough to a greased baking sheet.

Preheat the oven to 400 F. To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. It doesn’t have to look perfect, the beauty of a galette lies in its rusticity.


Wipe the crust and exposed apples with cream and sprinkle lemon sugar on top. 

Place the baking sheet in the center of the oven and bake the galette for 30 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

When the tart is done baking, remove from the oven and slide it off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes before serving.


I picked up these crispin apples this morning at the Elmwood-Bidwell Farmer's Market and their tart juiciness were just what was needed in this pastry!

Rennisance Chicken Stewed in La Fiera Puglia's Moscato, Shallots, Apples, and Dried Fruits

Chicken fried then stewed in La Fiera Puglia's Moscato, dried cherries and currants, a sliced Pink Lady apple, minced ginger and shallots, and freshly grated cinnamon and nutmeg.

 Dredge chicken thighs in flour, salt and pepper and fry in olive oil. Then remove from the pan and drain on paper towels.

Add 1 1/2 cups Moscato to the pan and scrape up the flour bits. Add dried fruits, minced shallots and ginger, sprinkle in the cinnamon and nutmeg.

Stir well and then layer in the apples. Cover and reduce the heat, cooking for 10 minutes. Then add in the chicken and continue to cook for 20 more minutes.

Serve with bread and butter and the the rest of the Moscato.

Mile High Apple Pie

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In a large glass or ceramic bowl, combine flour and salt pulsing 3 to 4 times with a  hand mixer. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Spritz surface of mixture thoroughly with water. Pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F. Chill your pie pan in the fridge.

Remove the dough from the refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pan from the fridge and set the pan on top of the dough. Turn everything upside down and peel plastic from bottom of dough. Set aside the second disk of dough. Trim edges if necessary, and then place back in the fridge for 15 minutes.

Peel, core and cut up 10 to 12 nice sized Ginger Crisp or Golden Delicious apples and pile into the center of pie. Sprinkle liberally with sugar, cinnamon and nutmeg. Add several pats of butter. Layer second crust on top and pinch edges. Make no less that 4 slits. Wash crust liberally with heavy cream, half & half or whole milk and then sprinkle well with sugar. Bake at 375 degrees until golden brown.

Serve warm with whipped cream or vanilla ice cream!

Day 17 - Pork Roast in Stewed Apples, Potatoes, and Onions

 Break down cost of this meal.

2 onions $2.60
5 potatoes $3.00
6 apples $4.64
Pork Roast from Spars $9.19
Honey from Dawes Hill
Apple cider vinegar
"Chinese 5 Spice" $0.80

Total cost for 10 servings = $20.23

Turn your crockpot on high, adding a splash of olive oil. Large chop the onions, then potatoes, then the apples. Add in 1/4 cup of honey and 1/4 cup of apple cider vinegar. Sprinkle in 4 tbls of "Chinese 5 Spice". Place the roast on top. Cover and cook on high for three hours, then leave on warm until ready to serve.

We brought this to a potluck and it was tucked into before I could get a photo. But I can assure you the scent and flavor made the mouth water and everyone took heaping seconds!

Vegetarian/ Vegan Glazed Apple Jelly Turnovers

2 cups flour
14 tbls chilled unsalted butter or vegan spread, cut into 1-inch pieces
1 large egg, lightly beaten (or 1/4 cup applesauce)
2 tbls sugar
1 tbls chilled heavy cream (or a blend of 3/4 cup Silk vegan soymilk, vanilla 1/4 tsp, 1/8 cup vanilla soy powder, 1 tbls rice syrup, 1 1/2 tsp vanilla extract, 1/2 tsp coconut extract, 1/2 cup oil, 1 tbls lemon juice)
2 tsp fresh lemon juice
1 tsp salt

In a large bowl, mix together with a beater, the flour, butter, egg (applesauce), sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

The Apple Jelly recipe can be found here, though you can use any jelly or fruit preserve that has a very thick consistency. Bake at 380 degrees until lightly golden on the bottom.

Mix until smooth, one cup powdered sugar and five tsp of fresh lemon juice. Dribble on top of each turnover until daintily glazed. Avoid drowning them in the glaze or you will loose the flavor of the fruit inside the pastry.