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Christmas Galette

Christmas Galette


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Ingredients

Crust

  • 1 1/2 cups all purpose flour
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
  • 2 tablespoons (or more) ice water

Filling

  • 3 medium Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups)
  • 2 firm but ripe medium Anjou or Bartlett pears (about 18 ounces), peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 cup assorted moist plump dried fruit (such as raisins, cherries, and diced apricots)
  • 7 tablespoons orange marmalade, divided
  • 4 tablespoons sugar, divided
  • 1 teaspoon finely grated peeled fresh ginger
  • 3/4 teaspoon ground ginger
  • Nonstick vegetable oil spray
  • Vanilla ice cream or sweetened whipped cream

Recipe Preparation

Crust

  • Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.

Filling

  • Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.

  • Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.

  • Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.

  • Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil. Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.

  • Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.

  • Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.

Recipe by Dorie Greenspan,Reviews Section

Recipe Summary

  • 4 cups thinly sliced apples
  • 2 tablespoons white sugar, or more to taste
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 (9 inch) prepared pie crust (such as Pillsbury®)

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.

Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.


Pies For Christmas Dinner - Soul Food : Pies For Christmas Dinner - Soul Food / Christmas Dinner .

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Christmas pie with rum gingerbread caramel crust. The 31 best vegan soul food recipes on the internet the green loot tables groan with traditional dishes that may seem odd to the untrained eye. What's more comforting at christmas time than a pie? A time honored soul food christmas menu that will be a hit with family and friends. In some places, if you simply say that you're making a christmas pie, people have we actually still got you thinking about how much you'd love a really satisfying piece of chocolate pie after christmas dinner but you're also. 73 christmas dinner ideas that rival what's under the tree. Photo by chelsea kyle, food styling by katherine sacks.

Pies For Christmas Dinner - Soul Food / Southern Christmas . from lh4.googleusercontent.com Never knew something so simple would make way into our most awaited christmas eve dinner, and be the highlight of the food table. A time honored soul food christmas menu that will be a hit with family and friends. See more ideas about desserts, food, christmas pie. Find christmas 2021 recipes, menu ideas, and cooking tips for all levels from bon appétit, where food and culture meet. Collection by sophie vazansky • last updated 7 days ago. Learn about england and the other countries in britain from the children who live in there. Find here list of 17 best christmas recipes (vegetarian & non vegetarian) like mince pie, glazed ham, christmas brownie, shepherd's pie, rum ball & many more with key ingredients and how to make process. In some places, if you simply say that you're making a christmas pie, people have we actually still got you thinking about how much you'd love a really satisfying piece of chocolate pie after christmas dinner but you're also. From the slight crunch in a pecan pie, to the sweet filling of a sweet potato pie, you just can't go wrong with one of our favorite christmas pie recipes.

Mince pies are a favourite food of father christmas.

Holiday pie recipes to serve at the end of your christmas meal, including pecan, apple, cranberry, pumpkin, and chocolate. An extravagant crown of turkey and duck and all the trimmings for only £. As iceland launches christmas dinner pie filled with turkey, brussels sprouts and so how about if you could enjoy all of your favourite festive food in a single pie? But it encapsulate all the key flavours of one! What do brits eat during christmas dinner? It's the perfect boxing day treat, serving around 6 people and taking just 1hr to prepare and cook. 73 christmas dinner ideas that rival what's under the tree. These christmas pies will be the star of your holiday gathering. Sometimes there are green beans and ham or bacon mixed in, fried okra, beans turnip greens, black eyed peas, and. 30 christmas food traditions from around the world. Best soul food dinner recipes from soul food christmas dinner.

As iceland launches christmas dinner pie filled with turkey, brussels sprouts and so how about if you could enjoy all of your favourite festive food in a single pie? In some places, if you simply say that you're making a christmas pie, people have we actually still got you thinking about how much you'd love a really satisfying piece of chocolate pie after christmas dinner but you're also. Christmas pie with rum gingerbread caramel crust. Learn how to make mince pies using this step by step recipe tutorial. Remarkable food for your freezer. A time honored soul food christmas menu that will be a hit with family and friends. Vegetarian dinner recipes for an elegant dinner party, festive backyard barbecue, or casual tuesday night hang. Christmas dinner in greenland is certainly unique. The typical soul food dinner always includes some southern deep fried chicken, some form of greens (usually collard greens with lots of cajun spices) and some fresh baked cornbread. White christmas pie is best served with a strawberry compote.

Pies For Christmas Dinner - Soul Food : Kūčios, the . from lh5.googleusercontent.com 73 christmas dinner ideas that rival what's under the tree. While the overall price of the basket has gone down, some individual the cheapest christmas cake available will cost you 20p more than 2019 and mince pies will cost. Whether you're looking for a veggie main course or a sweet treat, take a look at our best rated pies. But it encapsulate all the key flavours of one! Homemade apple pies apple pie recipes apple desserts fall desserts fall recipes dinner recipes apple pie crust apple glaze keylime pie recipe. Definitely will be making a few for thanksgiving and christmas dinner!! Whilst concerns over supermarket stock shortages and delivery slots your christmas food shop. Two of the country's most special dishes are whale meat and reindeer meat, and one delicacy that is almost always a popular british christmas tradition you may have heard of is the mince pie. 1000 images about southern sunday dinner on pinterest.

Mince pies are tiny pies that are filled with fruits such as raisins, cranberries, and sultanas, as well as chopped nuts and spices such as cinnamon, sugar, and.

In case you are not a fan of strawberries, you can use any fruit of your liking. Then check out this no bake lemon pudding pie recipe. Never knew something so simple would make way into our most awaited christmas eve dinner, and be the highlight of the food table. Whether you're looking for a veggie main course or a sweet treat, take a look at our best rated pies. 73 christmas dinner ideas that rival what's under the tree. Learn about england and the other countries in britain from the children who live in there. Definitely will be making a few for thanksgiving and christmas dinner!! Sometimes there are green beans and ham or bacon mixed in, fried okra, beans turnip greens, black eyed peas, and. Homemade apple pies apple pie recipes apple desserts fall desserts fall recipes dinner recipes apple pie crust apple glaze keylime pie recipe. An extravagant crown of turkey and duck and all the trimmings for only £.

Looking for a delicious and easy summer dessert recipe?

Soul food dinner favorites that you can cook today.

The 31 best vegan soul food recipes on the internet the green loot tables groan with traditional dishes that may seem odd to the untrained eye.

Then check out this no bake lemon pudding pie recipe.

White christmas pie is best served with a strawberry compote.

Ask several other people about their christmas menu and they would probably somewhat disagree with my christmas dinner menu suggestion based on their personal likes and.

An extravagant crown of turkey and duck and all the trimmings for only £.

Holiday pie recipes to serve at the end of your christmas meal, including pecan, apple, cranberry, pumpkin, and chocolate.

It's the perfect boxing day treat, serving around 6 people and taking just 1hr to prepare and cook.

Learn how to make mince pies using this step by step recipe tutorial.

Mince pies are tiny pies that are filled with fruits such as raisins, cranberries, and sultanas, as well as chopped nuts and spices such as cinnamon, sugar, and.

The 31 best vegan soul food recipes on the internet the green loot tables groan with traditional dishes that may seem odd to the untrained eye.

Enjoy all of your favorite recipes.

But it encapsulate all the key flavours of one!

Remarkable food for your freezer.

Then check out this no bake lemon pudding pie recipe.

Then check out this no bake lemon pudding pie recipe.

Two of the country's most special dishes are whale meat and reindeer meat, and one delicacy that is almost always a popular british christmas tradition you may have heard of is the mince pie.

The 31 best vegan soul food recipes on the internet the green loot tables groan with traditional dishes that may seem odd to the untrained eye.

Kale and cheddar cheese galette.

I've been getting a ton of requests for a homemade soul food style sweet potato pie.

This savory pie is quite the dinner party centerpiece.

Vegetarian dinner recipes for an elegant dinner party, festive backyard barbecue, or casual tuesday night hang.

73 christmas dinner ideas that rival what's under the tree.

Whilst concerns over supermarket stock shortages and delivery slots your christmas food shop.

Mince pies are a favourite food of father christmas.

This recipe is a great italian alternative for a christmas roast pork.

Find christmas 2021 recipes, menu ideas, and cooking tips for all levels from bon appétit, where food and culture meet.

Two of the country's most special dishes are whale meat and reindeer meat, and one delicacy that is almost always a popular british christmas tradition you may have heard of is the mince pie.

Christmas pudding or plum pudding is the main dessert at the traditional english christmas dinner in great britain, ireland, and other commonwealth of nations countries.

Whether you're looking for a veggie main course or a sweet treat, take a look at our best rated pies.


In Our Grandmothers' Kitchens

This entry was posted on Wednesday, January 6th, 2010 at 4:00 am and is filed under Cakes, Pies, and Pastry, Holiday Foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Responses to “The Last Gasp of Christmas”

Oh my, that looks (and sounds) absolutely heavenly (and certainly worth a sabbatical from healthy eating for the day). I’m not so sure I would even get six servings from Marty’s galette ).

It’s always good to be reassured that Marty is still baking in West County!

There are those of us who’ve already taken down the Christmas folderol and are exhausted by the litany of celebrations and required references and symbols – the Saints Days in early December (Lucia, Nicholas and others) herald the oncoming season and the minutiae of allusions. So I’m going to suggest that the Three Kings Cake revert to being a Pithivier and let’s leave it at that. The Pithivier was known as the “cake of kings” and I assumed the kings in question were the legions of male heirs named Louis, Henri or Charles, not Balthazar, Gaspar, and Melchior. On the other hand there is an aspect of the Pithiviers, long associated with the village from whence its name comes, and that is that Pithiviers was the location of a concentration camp during the last World War, and it was there that children and parents were separated and sent to other camps in Germany and France. Perhaps it is unfair to associate this unfortunate aspect of history with the pastry – it is, after all, merely coincidence – but the memory leavens one’s relishing the taste. But is it such a bad thing to be reminded that all is not sweetness and light? At any rate you’ve employed the term galette, and perhaps that is a fine compromise.

You are right, Raoul, in asserting that a Galette des Rois is precisely a Pithivier, the only difference being, I believe, its relation to Epiphany (there’s no prize in a typical Pithivier). But I never tire of the Christmas folderol so I’m sticking to my terminology!

As it turns out there is a prize in certain Pithiviers: Trader Joe’s carry a frozen Pithiviers, that is easily baked, affordable, elegant and quite good. To have a Pithivier available year-round is itself quite a prize! Perhaps the galette can be relegated to the realm of dance: the ballerina performed a series of grands jetés before the ensemble began its galette triomphante.

Thank you , Tinky, for printing this lovely article and the beautiful photos of Chef Marty and his sunny Three Kings Cake. They came from the class he did at Our Lady of Czestochowa on Sunday. Yes, there was indeed a lucky winner of the sacred prize inside….and we brought along a paper crown that she graciously agreed to wear for the rest of the class. The prize in past days of three kings cakedom was a bean, a tiny ceramic crown, and a tiny ceramic baby Jesus.

In our litigious climate of the 21st century, Marty only uses an organic raw almond …. we don’t want any cracked teeth to spoil the day!

He will be doing other puff-pastry classes at our little classroom in Shelburne Falls. The folks at Our Lady of Czestochowa asked that he come back and do a class on the various ways to use that puff pastry dough, both savory and sweet. Will let you know when that one comes up.

In the meantime…recuperating from gorging on the galette will happen soon enough….when Marty makes up for it with his Chinese Herbal Chicken Soup class on January 17th. :–)

Your blog is fantastic, Tinky! I hope you win the contest. I have a spare crown left from the class …with your name on it!

I’m not much of a baker, except for bread. I think I’ll wait and see how yours works out. But, this really does sound lovely. Puff pastry has always been daunting for me (so I buy it already made in the freezer section). I didn’t think I was bad over the holiday, until I tried to zip up my slacks this morning. Yipes! I think the Chinese Herbal Chicken Soup might be just right.

Oh, and do you remember Julia Child’s episode on Pithivier?
Classic.

I missed Julia’s Pithivier episode–which I know I would have enjoyed! With luck, I’ll get through with Marty’s guidance. We’ll all find out……

You have my sympathy with the slacks, Grad. I’m in the same boat……..

Puff pastry is the one thing I have inconsistent performance with. But I have a son who loves almond anything starting with marzipan and running the gamut to almond buttercream frosted chocolate cup cakes! So I suppose I will have to try this.


INSTRUCTIONS

1. Mix flour, sugar, and salt in processor. Add butter and shortening pulse until coarse meal forms. Add 2 tablespoons ice water pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.

2. Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.

3. Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.

4. Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.

5. Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil. Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.

6. Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.

7. Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.


Pear crumble muffins

Pear crumble muffins. Photograph: David Loftus for the Observer

Muffins are satisfying because they are quick to make and fill the house with bakey smells. At Violet we change the fruit with the season: in the summer, strawberries, raspberries, cherries and then plums feature in the moist crumb of the muffin topped with buttery crumble. They are best when made by hand, as overmixing ruins the texture.

plain flour 270g

baking powder 2½ tsp

bicarbonate of soda ½ tsp

caster sugar 170g

unsalted butter 75g, melted

buttermilk or plain yoghurt 140ml

lemon zest of one half

pears 3 ripe medium-sized, such as comice (or about 200g of other fruits in season)

unsalted butter 100g, cold

plain flour 150g

light brown sugar 4 tbsp

Heat the oven to 170C/gas mark 3 and line deep muffin tins with paper cases.

In a large bowl combine the flour, baking powder, soda and salt and use a balloon whisk to mix it all together. I find this much easier than sifting, and it evenly distributes the baking powder and bicarbonate of soda through the flour. Set aside.

In another bowl, whisk together the eggs and caster sugar. Gradually drizzle in the melted butter, and finally whisk in the buttermilk. Zest the lemon right into the bowl so you catch the aromatic oils that are released. Scrape the liquid into the dry ingredients and stir together just until the dry is incorporated into the liquid. The batter will be thick.

Spoon the batter into the 12 paper cases. Quarter and core the pears and cut each quarter into bite-sized pieces. Push about a quarter of a pear into each muffin.

Quickly mash all of the crumble ingredients together and sprinkle generously over the muffins. The topping can be made in advance and kept in the fridge for up to a week and in the freezer for up to a month.

Bake the muffins for 25-30 minutes until a skewer inserted in the middle comes out clean. Serve warm with a fresh pot of coffee.


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This gorgeous free-form tart is packed with sweet cinnamon-spiked apples wrapped in a buttery, flaky crust. For double the apple flavor, it gets bathed in a reduction of the apples—juices spiked with apple brandy. For an easier apple-based dish, try our classic apple streusel.

What to buy: Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar.

Game plan: The dough can be made up to a day in advance let it sit on the counter a few minutes before rolling out.

This galette is best served warm. To reheat, place in a 350°F oven for 15 minutes slice and serve.

For tips on the assembly of the galette, check out this video.

This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients recipe gallery.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Instructions

  1. 1 Combine the flour, sugar, salt, and butter in a medium bowl. Using a pastry blender or your fingers, mix the butter into the dry ingredients until it is in pea-size pieces, about 5 minutes.
  2. 2 Add the egg yolks and 4 tablespoons ice water and mix just until the dough comes together. (Add an additional 2 to 3 tablespoons ice water if necessary, but do not overwork the dough or it will become tough.) Shape into a flat disk, cover in plastic wrap, and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the filling:

  1. 1 Combine all of the ingredients in a large frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apples have begun to release their juices, about 4 minutes. Simmer until the apples are tender on the outside but still firm when a knife is inserted into the middle, about 15 to 20 minutes more.
  2. 2 Remove the pan from the heat. Using a slotted spoon, transfer the apples to a shallow dish to cool for at least 10 minutes. Set the pan with the reserved juices aside for later use.

To assemble:

  1. 1 Once the dough has chilled, place it on a lightly floured surface and, using a floured rolling pin, roll it into a 16-inch circle (about 1/4 inch thick). Transfer to a parchment-lined baking sheet. Loosely fold in the edges of the pastry as needed to fit on the baking sheet, transfer to the refrigerator, and chill at least 30 minutes. Meanwhile, heat the oven to 425°F and arrange a rack in the middle.
  2. 2 Remove the dough from the refrigerator and unfold any edges. Spread the cooled apples in the center of the pastry, leaving a 2-inch border.
  3. 3 Fold the edges of the dough over the filling, covering about 1 inch of the apples and pleating the dough every 2 inches as you go.
  4. 4 Dot the apples with the butter, then brush the pastry edge lightly with water and sprinkle with the coarse sanding sugar. Bake the galette until the pastry is golden and the apples are tender, about 40 to 45 minutes.
  5. 5 While the galette is baking, return the frying pan with the apple juices to medium heat and reduce to 1/4 cup, about 20 minutes. Remove from heat, stir in the Calvados, and set aside.
  6. 6 Transfer the baked galette to a rack and pour the Calvados mixture over the apples. Serve warm with Vanilla Bean Ice Cream.

Beverage pairing: Badia di Morrona Vin Santo, Italy. Made from partially dried grapes, Vin Santo typically has wonderful toasted nut, apricot, and pear flavors with a little vanilla spice. These will complement the apples and cinnamon without stepping on them, while good acidity will lift the dessert.


17 Pretty Canapé Recipes for Last-Minute Holiday Parties

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Christmas Galette - Recipes

Another favorite French treat at Christmas is a sort of sheet pastry called Galette. It is like a crisp puff paste. It is baked in a shallow round or square pan. Sometimes a little metal doll is hidden in the cake to symbolize the Christ child, and to bring a holy year to the lucky one who finds it.

French Galettes are very similar to the Yule Bannocks of the Scotch. Much of the cooking of Scotland, of course, was influenced by the French interchange of kings and men of parts. Because the use of oat flour instead of wheat was a national custom in Scotland, Bannocks were thin round oat cakes that were marked with a cross before they were placed on the griddle. In one section of the Highlands, a Yule cake was made of oat flour and fermented oat water. Bannocks were baked before daybreak on Christmas morning. One was given to each member of the family. They were often flavored with caraway. The cake was marked in quarters by the cross, but, thin as it was, each person had to keep his cake whole through all of Christmas day. If, when the evening feast came, the cake were broken, bad fortune would fall on the careless one's head. If the cake were still Christ's bread, whole and entire, then joy and prosperity would be forthcoming.

DIRECTIONS

Cream butter. Add egg and egg yolk, milk and sugar. Work in sifted flour and salt. Roll into ball. Cover with towel and let stand two hours in a cold place. Roll one inch thick. Place on buttered sheet or in shallow pan. Brush with beaten egg white. Prick with fork to make a Christmas design. Bake in a hot oven (425°) for 20 minutes or until brown.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999


Watch the video: Schnitzel pork fillets with yogurt sauce, lemon and fresh thyme. Alsi Sinanaj Food After Dark (July 2022).


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