• Summer Fruit Galettes

    Hello and welcome back! I apologize for being M.I.A. last week, in the midst of spending time with friends I don’t get to see a lot, I realized I had nothing to share with you all and rather than throw something together last minute, I figured I would take some time this weekend to bring you something extra nice. SO, for today’s post, you get not one, but two summer fruit galette recipes!! I went to the farm on Saturday with no recipe ideas or direction and hoped that something would jump out and tell me what to bake, and lucky enough, I immediately found some ripe peaches, blueberries, and the most beautifully colored sweet cherries I’ve ever seen!  To my dismay, the cherries lost a lot of their vibrant color during the baking, but it was still SUCH a good combo. However, if this bothers you, you can use dark sweet cherries, or substitute with tart cherries and add a few tablespoons more sugar to compensate.

    We have finally hit peach season, and I could not be happier about it. In my humble opinion, peach season might be the greatest time of the year, you know?? Naturally, this means that peaches are the star of both of these galettes, which truly could not be simpler. For those who have never made or seen one of these before, a galette is a type of french tart (it can be sweet or savory), where the bottom crust folds up the sides and keeps all the juices ad flavors inside, WITHOUT a pie plate! That’s right, this is a pie that can be baked on a sheet pan! It is the ultimate combination of fancy and rustic in all the right ways.

    As if it couldn’t get any better, this is also probably the quickest pie/tart dessert, since there’s only one crust, a simple filling, and no fussy crimping of edges. Not counting dough chilling time, this galette could be warm out of the oven in less than an hour to satisfy your pie cravings at any time, day or night. Without further ado, let’s get baking!


    Makes: 
    2 galettes, 6-8 servings each
    Prep Time: 30 minutes
    Inactive Time: 1 hour
    Bake Time: 35 minutes
    Total Time: ~2 hours


    Galette Dough (makes 2 galettes)

    2½ cups all purpose flour
    2 tbs white sugar
    Pinch of Kosher salt
    16 tbs (2 sticks) unsalted butter
    ½ cup ice water

    Galette Dough Steps

    1. Using a food processor, blend together the flour, sugar, and salt to incorporate evenly.

    2. Cut the butter into relatively even cubes and add to the processor as well, pulsing 8-10 times until the butter is mixed in and resembles the size of peas in the flour.

    3. Slowly drizzle in the ice water while pulsing another 8-10 times, until the dough is crumbly, but still comes together when you pinch it. If your dough seems to dry, add up to 2 tablespoons more ice water gradually. Divide the dough in half and form 2 discs, slightly flattened on top for easier rolling out later. Refrigerate for at least 1 hour.

     

    Peach-Blueberry Filling Ingredients

    3 peaches, peeled and cut into thin slices
    ½ pint blueberries
    Splash of vanilla extract
    ¼ cup sugar
    1½ tsp cornstarch

     


    Peach-Blueberry Filling Steps

    1. Combine peaches and blueberries in a large bowl.

    2. In a smaller bowl, mix together the sugar and the cornstarch. Add this mixture to the fruits and stir until everything is evenly coated. Let sit for 15 minutes or until the fruits start to release their juices.


    Peach-Cherry Filling Ingredients

    3 peaches, peeled and cut into thin slices
    1 rough cup cherries, pitted
    Splash of vanilla extract
    ¼ cup sugar (1/3 cup if using sour cherries)
    1½ tsp cornstarch


    Peach-Cherry Filling Steps

    1. Combine peaches and cherries in a large bowl.

    2. Like above, mix together the sugar and the cornstarch, then add this mixture to the fruits and let sit for 15 minutes.

     


    Galette Assembly Extras

    1 egg
    1 tbs water
    Demerara sugar

    Galette Assembly Steps

    1. Preheat the oven to 400ºF.

    2. On a floured surface, roll out one of your galette doughs into a rough circle about ¼ inch thick.

    3. Carefully transfer this dough to a piece of parchment paper on your baking tray. In the center of the dough, carefully mound your fruit filling, leaving plenty of room on all sides for folding of the crust. If you’re worried that your fruit filling will be too runny, use a slotted spoon to transfer to control how much of the fruit juices are added in.

    3. Gently fold the sides of the galette up over the fruit, as if you’re pleating the dough. This can be as messy as you like, I promise it will look beautiful no matter what!

    4. Once you’re happy with the look, beat the egg with the water and brush onto the dough and sprinkle generously with the sugar. This will give the crust a nice golden brown color and a beautiful crunch.

    5. Bake the galette for 35-40 minutes, or until the filling is bubbly and thickened, and the pastry is golden brown and crisp.

    6. Allow to cool, at least slightly, before serving. Best eaten with a scoop of vanilla ice cream and a good cup of tea.

    YUM! xoxoxo

  • Strawberry (and Rhubarb) Shortcakes

    OKAY so I know it’s been ages and I’m terribly sorry. Time once again got away from me and I found myself making some of the same things over again without the motivation to write about them, but we are BACK. I hope everyone’s extended weekends were relaxing and full of guacamole, because mine sure was! I don’t know about you guys, but I love a weekend where I don’t have a single plan lined up. Maybe that’s the grandma in me, but I love waking up on a Saturday and having a leisurely breakfast and taking a stroll around some gardens without worrying about what’s coming next, you know? With the weather being pretty disappointing all weekend, I actually found myself being able to sleep late, spend some time with my sisters, and do some low-maintenance cooking, I truly wish all weekends were like this.

    srb10.jpg
    Now anyone who knows me knows that I have been obsessing over rhubarb for weeks now, but I’ve been drawing a blank on what to use it for (I’ll gladly take suggestions below, btw). I made a pie, which came out pretty good, but then after that I felt lost as to what should come next. Enter this recipe. I’ve always associated Memorial Day with strawberry shortcake, so when the time came to make dessert for our barbecue it was the first thing that popped into my head. But, since I can never leave anything alone I HAD to change it up, so I reduced down some of my rhubarb and strawberries into a thick, sweet and slightly tart compote and I will probably never make plain strawberry shortcake again.


    I used my most trusted biscuit recipe for these shortcakes from the cookbook of the incredible Joanna Gaines because they are truly the flakiest biscuits I’ve ever made, so technically I guess these are more Strawberry Rhubarb Biscuits, but let’s all be real, biscuits and shortcakes are almost identical. Anyway, now that I’ve said biscuits five times in two sentences, let’s just get to it.


    Flaky As Heck Biscuit Ingredients
    (adapted recipe from 
    Magnolia Table by Joanna Gaines)

    4 cups self-rising flour
    2 tbs baking powder
    1 tsp baking soda
    1 tbs white sugar
    3 sticks salted butter, grated (I’m telling you, grating the butter is the KEY)
    2 eggs, beaten
    1½ cups Buttermilk
    *1 egg + 1 tbs buttermilk + turbinado sugar for topping the biscuits

    Flaky As Heck Biscuit Steps

    1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. Add in the grated butter and mix with your hands or a pastry blender until the butter is about the size of peas and is evenly incorporated throughout the flour mixture.

    2. Add the beaten eggs and mix with a wooden spoon until the egg is entirely mixed in.

    3. Next, add the buttermilk and carefully mix the entire dough together with your hands until a single large ball can be formed; it should be relatively sticky. If the dough seems too dry, add more buttermilk a tablespoon at a time until the desired consistency is reached. Cover the mixing bowl with plastic wrap and chill for 30 minutes to overnight.

    4. At this point, preheat your oven to 400ºF. To roll out, generously flour your rolling surface (I use a silicone mat), and roll your dough into a wide rectangle about ½ inch thick. Using a large cookie cutter, cut 20-24 biscuits and lay them side-by-side on a parchment paper-lined cookie sheet, it’s okay if they’re touching!

    5. Before baking, brush with the beaten egg and buttermilk, and then sprinkle with turbinado sugar.

    6. Bake for 12-15 minutes or until the biscuits are golden brown and slightly crisp. Allow to cool full before cutting in half and filling.


    Strawberry Rhubarb Compote

    Roughly 2 cups (about 6 large stalks) Rhubarb, chopped
    ¾ cups white sugar
    1 tsp lemon zest
    2 tsp vanilla bean paste (or vanilla extract)
    1 tsp cinnamon (if desired, this is optional)
    2 lbs. (about 2 cups) strawberries, chopped if large, halved if small

    Strawberry Rhubarb Compote Steps

    1. In a large saucepan, add the chopped rhubarb, sugar, lemon zest, vanilla, and cinnamon, and mix to combine. Cook on medium heat until the rhubarb begins to soften and break down into a sauce, about 5-7 minutes.

    2. Once the rhubarb is almost cooked, add in half the chopped strawberries (use the rest to garnish the shortcakes with) and cook for 5 more minutes, until the strawberries become slightly soft. Set aside to cool until serving.


    Whipped Cream Ingredients

    2 cups heavy cream
    2 tbs white sugar
    2 tsp vanilla extract

    Whipped Cream Steps

    1. In the bowl of your stand mixer, whip together the heavy cream, sugar, and vanilla extract until thick but still scoop-able, about 1-2 minutes on medium speed.

    Serving Suggestion

    1. To serve, cut each biscuit in half and top with the compote, fresh strawberries, and a heaping spoonful of whipped cream. Repeat 2 or 7 times. YUM.


    xoxoxoxoxoxD

     

     

     

  • Lemon Meringue Pie (with a broiled top because my dumb torch didn’t have butane)

    Welcome friends! Once again I find myself writing posts a whole week late because my concept of time management is just ridiculous. The weekends come and go in such a flash that I never seem to get anything done. (Also, time really flies when you accidentally sleep until 11:30 on Saturdays.)

    ANYWAYS, today’s recipe is the classic Lemon Meringue Pie, something that I was hesitant to make after a disastrous attempt several years ago made me too afraid to try again. But after buying a fancy new blowtorch I was excited to see how it carefully toasted the peaks to perfection. Well. Of course things didn’t go to plan. BECAUSE after finishing the whole pie and taking out my torch to begin, I discovered to my dismay that it didn’t come with the butane I needed to get going. As you can see based on the title of this recipe, I’m DEFINITELY not still bitter about it and have clearly moved on. In hindsight, it probably should’ve been obvious that it wasn’t in there, and this could all have been prevented by be opening the packaging more than 30 seconds before I was planning to use it, but I’m not perfect so I made do!

    Look at those clean cut lines!!!

    In the end, I used the tried and true oven broiler to get the meringue top brown and toasty and, while this isn’t my preferred method (it starts to make the lemon filling too liquid if it heats up too much), it’s how I always remember my grandma making it, so that’s got to count for something! But I digress, let’s get baking!

    (recipe adapted from The Fearless Baker + my grandma’s recipe cards!)


    Pie Crust Ingredients

    1¼ cups All-Purpose Flour
    ¼ tsp kosher salt
    8 tablespoons (1 stick) salted butter, very cold and cubed
    3+ tablespoons ice water
    1 egg white, beaten

    Pie Ingredient Steps

    1. Preheat the oven to 425ºF. Mix together the flour and salt in a large bowl. Cut in the butter with your hands or a pastry blender until it’s evenly distributed and roughly the size of peas.

    2. In the center of the flour mixture, add the 3 tablespoons of ice water to start and begin kneading with your hands until it comes together as a dough, sparsely adding water if necessary. You know it’s done when it can be gathered into a ball but still feels slightly dry- never wet or sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes.

    3. When ready to blind bake, roll out the crust on a well floured surface until it’s a few inches wider than your desired pie plate on all sides, making sure to check that it isn’t sticking anywhere. Carefully transfer to your pie plate; I like to fold mine in half and then in half again, then unfold in the plate, but some people like to roll the dough around the rolling pin and transfer that way.

    Okay but this is the neatest pie crust I have EVER made

    4. Trim and crimp the edges as desired (I like a fluted crust myself), and prick holes in the bottom of the crust with a fork. Place a square of parchment paper larger than your crust in the middle and fill with pie weights, dried beans, or rice and bake for 15 to 20 minutes, until the crust is just golden.

    It’s high time I buy myself some pie weights I think, I waste a LOT of rice doing this

    5. Remove the parchment paper and weights and brush the whole crust with one beaten egg white, then return to the oven. Bake for another 12-15 minutes- watch your edges and cover if they begin to brown too fast! Remove from the oven and allow to cool completely before filling.

    Lemon Curd Filling Ingredients

    12 tablespoons (1½ sticks) salted butter
    1 cup white sugar
    1/3 cup cornstarch
    1¼ cups lemon juice (fresh squeezed, about 5 to 6 lemons)
    10 egg yolks (save 6 of the whites for the meringue!!)

    Lemon Curd Filling Steps

    1. Melt the butter in a heavy-bottomed pot over medium heat. In a separate bowl, whisk together the cornstarch and sugar, eliminating all lumps. Add this mixture to the melted butter, along with the lemon juice and the egg yolks, mixing until everything is combined.

    2. Turn the heat to medium-low and mix constantly, this time with a silicone spatula so that nothing on the bottom of the pan starts to burn. The mixture will begin to thicken in 5-10 minutes, and is finished when it looks like it’s just about to start bubbling.

    3. Strain this mixture through a sieve to get rid of any accidental cooked egg, and cool in the fridge with plastic wrap pressed directly to the surface to prevent a skin forming. While this chills, make the meringue.

    That YELLOW! So fresh! So summery!

     


    Meringue Ingredients

    6 egg whites
    ¼ teaspoon cream of tartar
    ½ cup white sugar

    Meringue + Pie Assembly Steps

    1. Before you start, make sure the bowl of your mixer and it’s whisk attachment are grease-free. Whip the whites and cream of tartar on medium speed until soft peaks begin to form.

    2. Gradually add in the sugar, allowing it to dissolve and be incorporated, then beat the mixture on high until medium-stiff peaks form.

    3. Fill your cooled pie crust with the chilled lemon curd spread evenly. Generously dollop the meringue on top and spread to the edges. I like mine piled high up and swirled so that when it toasts, the peaks and swirls are highlighted golden brown.

    Obviously with a torch you’ll get a more controlled, even color, but all things considered I’d say this looks pretty delicious!

    4. Once you’re satisfied with the look, you can use a kitchen torch to toast the meringue, or you can place the pie on a high rack in your oven and broil on low for 2-3 minutes- do NOT take your eyes off it, it can go from barely toasted to burnt in two seconds in the oven!

    Now go bask in the glow of the compliments from your friends and family because this pie deserves them! xoxoxoxox

    ALSO while we’re here, it is my dearest mom’s birthday today, so while we won’t be having this pie to celebrate, this post is dedicated to you. YAY!

    Some pretty epic meringue height here!