Cherry Galette

An abundance of cherries I did have. My eyes were larger than my stomach when I bought them all. I wasn't quite sure what to bake with the extras I had since I rarely bake with fresh cherries. The pitting and the mess are somewhat annoying to me. Even though I have one of those fancy pitters with a splash guard, the juice still tends to splatter quite a bit. Okay, I'll stop complaining about a little juice splatter. This galette ended up being worth the tiny inconvenience of the cherry juice mess. 

Last weekend I made my first galette and I haven't been able to get it out of my head. This particular galette was a savory one that smelled and tasted fantastic, but I figured a sweet one would taste just as swell. This particular cherry recipe ended up being pretty juicy and leaked a bit onto the pan. So, make sure you use a pan with somewhat of a siding on it so it doesn't leak all over your oven. It will make your life easier. Also, let the galette cool completely so the filling can set and be easier to slice. I hope you get a chance to make this cherry galette or any kind of galette for that matter. You won't be sorry! Enjoy.

Cherry Galette

Instructions:

For the galette: 

1 cup all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1/4 pound (1 stick) cold, unsalted butter diced

2 tablespoons ice water

Cherry filling:

3 1/2 cups pitted fresh cherries

4 tablespoons cornstarch

2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)

1/8 teaspoon salt

1/2 tsp cardamom

1 tsp lime

1/4 teaspoon almond extract

1 tablespoon cold unsalted butter, cut into small bits

Egg wash:

1 egg, beaten with 2 tablespoons water

sanding sugar, optional

Directions:

Make the dough: Whisk together the flour, sugar and salt in a large bowl. Sprinkle bits of butter over the flour mixture and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of small peas. Add ice water and with your fingertips, mix in the liquid until large lumps form. Pat the lumps into a ball. Cover with plastic wrap and refrigerate for at least 1 hour.

Cherry filling: Stir together the cherries, cornstarch, cardamom, sugar, salt, lime and almond extract gently together in a large bowl.

Prepare galette: Preheat your oven to 400 degrees. On a floured work surface, roll the dough out into an 11-inch round. Transfer to a parchment lined baking sheet. Spread the cherry mixture around on the galette leaving a 2-inch border. Fold the border over the filling, pleating it to make a circle. The center of the galette will be open. Brush the crust with the egg yolk glaze and sprinkle with sanding sugar if you wish to, which I did.

Bake the galette until it's golden brown, 30 to 40 minutes. Remove from the oven, let stand for about 20 minutes, then slide the galette onto a serving plate. Cut into wedges and serve at room temperature.

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We all scream. Ice cream.

It's that time again. The third Sunday of July is here, which means it's National Ice Cream Day. Last year at this time I was sweating uncontrollably and shaking my ass off making homemade ice cream in a bucket with ice. This year I'm sitting in our comfortably air-conditioned home using an electric ice cream machine. Life is grand sometimes, isn't it? Just so you know, I'm somewhat addicted to my new fancy machine. All you have to do is flip a little switch and it churns the ice cream for you. Genius.

I had this new fancy machine on my hands which meant I needed to find a recipe book. Well, I have found the ultimate ice cream book, man. I have made at least 6 recipes from this particular book and there is no stopping me. I've set a goal to try and make every single one of these ice creams and I couldn't be more excited. Yes, I do realize I'm a giant nerd. Anyway, this book, Jeni's Splendid Ice Creams at Home, categorizes all of the ice cream recipes into groups of the seasons and it includes recipes for waffle cones, which hopefully will be happening for me sometime soon. I just need that waffle cone iron....one day my friend, one day.

Recently I made a beet and poppy seed ice cream as well as a sweet corn and raspberry sauce ice cream and have a few photos to share. I'm also going to share the base ice cream recipe for this book and a link to Saveur magazine which has several links to a few of her recipes. The two I made are both listed on this site so you should take a look!

Jeni's Ice Cream Base

Recipe from Saveur Magazine Article

Jeni's Splendid Ice Creams at Home (buy it!)

INGREDIENTS

2 cups milk

4 tsp. cornstarch

1 1/4 cups heavy cream

2/3 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. cream cheese, softened

Directions for homemade ice cream:

In a bowl, stir together 1/4 cup milk and the cornstarch; set that mixture aside. In a medium to large size saucepan, whisk together the remaining milk and the cream, sugar, syrup, and salt. Bring this to a boil over medium-high heat. Cook for 4 minutes and stir in milk and cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag and seal, and put into a bowl of ice water until chilled, about 30 minutes. Pour mixture into an ice cream maker and process according to your manufacturer's instructions. Transfer ice cream to a storage container and freeze until set, around 4 hours. Makes about 1 quart.

Just a note, when you pour the ice cream mixture into the ice cream maker you can add to it. Chocolate chips, herbs, candies and nuts. Whatever you desire on/in your ice cream will work.

Best of luck.

p.s. my friend, Reba, took that picture on the top of my post. It was rad so I asked to use it.

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