I had so much fun with this weeks recipe. Thank you Michelle of michelle in colorado springs for your pick.
I probably spent about 40 dollars in summer fruit at the Farmer’s Market in Union Square. I decided I wanted to really push the experiment factor with this recipe; exploring different crusts, fruits, herbal additions and textures. For the fillings I went with gooseberries & apricots, peaches & plums and peaches & apricot. For the crusts I also attempted 3 variations including fresh thyme and cornmeal and a standard plain version of the recipe. Then with the custard I pushed it even further integrating some fresh herbs from our garden; one custard was infused with lemon verbena, another, lavender, and the 3rd with some almond extract (obviously not from the garden).
As I was making these galette’s, mixing and matching fresh and dry ingredients, I thought how wonderful it would be to open up a bakery that only specialized in galette’s!
The final results were all very different in taste and texture. The galette with the lavender in the custard was way too overpowering but would probably be just fine if I used half the amount. The version with the thyme was hearty and filling, it had a really great bold, yet balanced, taste to it and my husband said it would have gone perfectly with a nice tall Guinness—it was also delicate enough to taste the fruit, and so different as to leave a trail of questions on your taste buds after each bite. And lastly the lemon verbana custard was nice and light and airy, the crust was rough and crumbly and the nice balance allowed for a strong taste of the wonderful fresh summer fruit.
Now, who wants to open up that Galette Shop with me?!
This weeks TWD recipe was chosen by, Amanda of Like Sprinkles on a Cupcake. I have to skip out on this weeks recipe. I will be back with a new post next Tuesday. Though, you may want to check back this weekend for my One Girl Cookies post. In the meantime, make sure to take a look at what the wonderful bakers around the world and U.S. are baking! Tuesdays with Dorie
I must thank Melissa of It’s Melissa’s Kitchen for picking such a great recipe for this week. This is a very simple recipe you can make in almost anyone’s kitchen, as long they have a food processor.
I was able to make this recipe from start to finish in about 15-20 minutes. Be weary, as soon as it’s ready to pour make sure you have your ramekins ready to go. The pudding begins to form a skin instantanously. Though as Dorie noted, some do appreciate a good skin.
My hungry family couldn’t to wait the minimum 4 hours to eat it. Excited to serve it, I sauteed some chopped bananas mixed with cinnamon, sugar, and butter until caramelized. They went nuts!
I hate to sound like Sandra Lee at the moment but, this is a great recipe to whip up at a moments notice for any last minute guests or a dinner party! I think this recipe might have been the easiest pudding I have ever made. It’s a no brainer and a keeper. Oh! In addition to the bananas, I just had the idea to swirl some melted down peanut butter! mmmmm…..next time.
This weeks Tuesdays with Dorie recipe was brought to you by: Amy of South in Your Mouth
There was a lot of drama that went on with making this pie. My husband and I are out in LA visiting family and my sister happened to be here as well. For starters, my sister-in-law has a beautiful kitchen, porcelain sinks, viking stoves, etc. etc. it’s truly gorgeous. Though, when it comes to baking, she doesn’t have much; no zester, no glass pie plate, just the bare essentials. But, we made do with the tools available and everyone seemed extremely happy with the end result.
I made only a couple of changes. For the filling, in place of the sugar, I used agave nectar. I am experimenting with this sweetener to try and develop low sugar desserts. The nectar did not change the texture of the berries as if I were using sugar, it was about the same.
The second change I made was a good move, serendipity in an improvised kitchen. There were no breadcrumbs available, but I made a quick decision of using crushed amaretto cookies. An ingredient I will undoubtedly add to future pies.
The amaretto below the blueberries.
I’m really happy with the end result of this weeks recipe. Although I was posed with more than a few (fun) challenges in the kitchen, cooking with my family and sharing great dessert with them was thoroughly enjoyable.
Special thanks to Nick Bilton and Nathalie Marin for being such great photo assistants. Thanks also to Leanne and Michael for their kitchen (now will you PLEASE get some baking utensils!).
Strawberry Shortcake Revisited (back)
Market Strawberry Sorbet
with Muscat Zabaglione &
Rosemary Roasted Strawberries on
Toasted Almond Shortcake
Pistachio Spice Stuffed Nectarine (front)
with Sweet Mascarpone
Tarragon Ice Cream
Bete Noir with Caramel
Lavender & Bananas
Flourless Chocolate Cake with
Banana Lavender Sorbet and
Dark Caramel Drizzle
As simple as it sounds, the strawberry shortcake was my favorite. I loved that they used the muscat zabaglione in place of the whipped cream. Very light, nutty, and tasty. Of course Nick loved the Bete Noir, with the warm dark caramel drizzle.
This weeks Tuesdays with Dorie recipe was chosen by, Karina of The Floured Apron
Nick and I love cheese. Especially cheddar. He suggested I split the dough and do three different types of cheddar.
We went and picked out these three different cheddars:
Once out of the oven we held a tasting.
The Cahill’s Porter Cheddar was ok, an aquired taste or perfect for the beer lover in your family. Next was the Vintage Irish Cheddar, it didn’t really stand out, it kind of melted into the scone. Although the last cheese, the 2 Year Aged Cheddar was our favorite. This cheese held up in the scone and had a sharp cheddar bite to it. By far the best part of this study, was nibbleing on each with a nice cup of warm tea.