Making Blackberry Galette

Blackberry GaletteHello, friends.

Let’s talk about blackberry galettes, shall we? Way back in the beginning stages of the blog, I was terrified to make a pie. I would dream of one day making a beautiful lattice pie with perfectly cooked apples or berries inside. People would gasp and I would be proud. Unfortunately, my luck with pie crust hasn’t always been great. There has always been something about pies that terrify me. Don’t ask me why. It wasn’t until a year later that I would stumble across this recipe for a thing called a “galette” that I would begin my journey to pie making nirvana.

A galette or a “crostata” if you want to be super fancy, is essentially an open faced pie. The best part about a galette is that the edges can look terrible, even horrid, and once it bakes it will look absolutely stunning. Seriously! The galette works the rustic look quite well. Just like a pie, you can use a plethora of different fruits. I’ve used cherries, grapes, and strawberries in the past. I hope to adapt recipes with peaches and one with apples. Hopefully sooner than later!

Taking that first bite into the galette is a far different experience. You have this perfect combination of warm fruit filling to buttery crust ratio. A galette is definitely my preferred way of making a pastry. In my opinion the presentation is equally as impressive and it doesn’t have to look perfect. If I have no idea what to do with fruit in my fridge, I 9 times out of 10 make a galette. It’s the perfect party good. Easy to serve and even easier to enjoy. Add a scoop of ice cream or a dollop of whipped cream on top and you just can’t beat it.

Blackberry Galette

Ingredients:
For the dough:
1 1/3 c. all-purpose flour
1 Tbsp. sugar
½ tsp. fine sea salt
1 large egg
Heavy cream, as needed
8 Tbsp. unsalted butter, chilled and cubed
Juice & zest of one Meyer lemon
For the filling:
3 cups blackberries
½ cup sugar
Pinch of salt
Juice & zest of one Meyer lemon
3 to 4 tablespoons cornstarch
For the whipped cream:
2 to 3 Tbsp. sugar
1 c. heavy cream

Directions:

Step 1. For the dough: In a medium mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a liquid measuring cup add the egg and lightly beat with a fork. Add enough heavy cream until the mixture reaches 1/3 cup. Whisk together to combine. Set aside.

Mixing Galette Crust

Step 2. Add the chilled cubes of butter to the flour mixture and begin cutting the butter into the dough using a pastry cutter or just your hands (if you’re feeling really rustic). You are looking for pea-sized morals of butter and the for the mixture to look like moist sand. Add in the lemon juice and zest. Slowly drizzle in the egg/cream mixture (up to ¼ cup) and mix to the dough begins to come into shape. Transfer dough to a lightly floured work surface. Flatten into a disc and cover with plastic wrap. Allow the dough to rest in the refrigerator for 1 hour. (Note: dough will last in the fridge up to 3 days.)

Galette Dough Crumbs

Step 3. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. For the filling. In a medium mixing bowl combine the berries, sugar, salt, lemon zest, lemon juice, and cornstarch. Stir to combine. Set aside.

Blackberry Galette Filling

Step 4. Once the dough has rested take it out of the fridge and allow to soften up a bit so it is easier to work with. Roll the dough out until it reaches 12-inches in diameter. Take the filling and place it in the center of the dough. Spread it out, leaving roughly a 1-inch perimeter around the doughs edge. Begin folding the edges of the dough over the berries. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust. Bake for 35 – 45 minutes or until the crust of golden brown and the fruit is bubbly. Allow to cool before serving.

For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

Cheese Puffs: A Rumford Complete Cookbook Recipe

cheese puffs 3

Looking through the Rumford Complete Cookbook again this month, I was looking for a different kind of recipe to try. I found this one on Cheese Puffs and thought it sounded good, so I tried it out. They are yummy!!

A great side to a meal or a fun snack!

The Cheese Puffs recipe is on pages 56 and 57 of the Rumford Complete Cookbook. Below is a photo of the recipe that is in the book.

Here is my version of the recipe with some updates:

Cheese Puffs

Ingredients:
2 eggs
3/4 c. flour
1/2 c. shredded cheese
salt and pepper to taste
1 tsp. Rumford Baking Powder
1/2 cup milk – I decreased from 1 cup in the cookbook recipe, as it was too liquidy to fry.

vegetable oil, for frying
Deep Fryer to fry puffs in

Directions:
In a mixing bowl, beat the eggs and mix together with the milk. In a separate bowl mix together the flour, baking powder, and salt and pepper. Add the cheese and mix. Then add to the egg/milk mixture. Stir everything together well. Drop spoonfuls into deep fryer and fry until golden brown. Drain and serve.

These tasted like a fried cheese bread. The kids loved them too! We enjoyed them with marinara sauce and ranch dressing for dipping!

Classic Biscuits and Gravy

biscuits and gravy 4

This biscuits and gravy recipe is super simple to make and packed full of flavor. It’s perfect for breakfast or breakfast for dinner.

We generally have sausage in the freezer, so its a great meal to make as we have all the ingredients on hand. It also doesn’t take long to prepare or cook, so it works out if you need a meal in a hurry.

What a great combination of biscuits and gravy together. Some people break up the biscuit and pour the gravy over top. Some split the biscuit and half and pour the gravy. Or simply just pour the gravy over the whole biscuit and break it up as its being eaten.

I simply make drop biscuits for the biscuit part of our meal. You can also use biscuits in a can, but once you try homemade biscuits, you won’t want to go back. It only takes a few minutes longer to prepare.

Biscuits and Gravy

For the biscuits:

Ingredients:
2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk

Directions:
Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and mix in so the mixture looks like small clumps. Then add the milk and stir together. Use a hand blender to mix all the ingredients together. Drop the dough on a greased baking sheet and bake at 450 degrees F for 10 minutes or until golden brown. Yields about 12 biscuits.

For the gravy:

Ingredients:
1 lb of ground sausage
1/3 cup of flour
3 cups of milk
Black pepper to taste, about 2 tsp.

Directions:
In a pan, brown the ground sausage until fully cooked. Chop up into small pieces for the perfect size for your gravy. If there is a good amount of grease from your sausage, drain off the grease. If not, skip that step. Once the sausage is cooked, slowly add the flour to the sausage. Gradually stir so that the sausage gets coated with the flour. Add the milk and pepper and stir occasionally until thickens, about 10 minutes. Add more pepper to taste if desired.

What a simple and easy meal for breakfast…..or dinner! For a bigger more complete meal, also serve bacon, eggs, and fruit.