A is for all the Apples...

A is for all the Apples and A is for Amagansett. I just returned from an amazing Pie Baking Masterclass and Food Styling Workshop in Amagansett and it was all about Apples. I present to you the Amagansett Apple Cheddar Galette which was inspired by my recent travels to the Hamptons. I took this workshop with Susan Spungen and Yossy Areffi and I was inspired beyond belief... We went Apple picking for our second group activity at The Milk Pail Fresh Market in the Hamptons. It was a rainy Saturday and the weather conditions were cold and damp, however, we didn’t seem to mind with all of the excitement and gorgeous bounty of Apples that we quickly gathered. What makes this an Amagansett Pastry inspiration isn’t just the Apple Picking experience but also a few ingredients that I incorporated. I added finely grated New York Sharp Cheddar to the Crust and also Sea Salt that my husband purchased at the Farmer’s Market near our hotel, the Gansett Green Manor. Also, although I didn’t bring Apples back to San Francisco, I did note the varieties available on the East Coast. I chose Honeycrisp Apples which is a variety available at Milk Pail Fresh Market which inspired my choice. It’s a great Baking Apple and also one that I could readily find in San Francisco. Normally I use Granny Smith Apples but I really wanted this to be different and unique.

I love this Galette! I love it because I incorporated a few tricks that I learned and it’s the first time since being home that I practiced the new techniques. I made the dough by using my Mini Food Processor and trusting that I know it’s mixed properly by the sound of the machine and look & feel of the dough. Susan Spungen touched upon this and it is amazing how you start to trust your instincts day by day. Also, a few things I loved that Yossy did is that she added a little flaked Sea Salt to the Crust with the Turbinado Sugar after the Egg Wash. I loved how it plays against the sweet sugar and the Sharp Cheddar Cheese in the Crust. Also, I didn’t add sugar to the dries which is something I have always done for Pâte Sucre hence the name Sucre...

The most absolutely remarkable and life changing event not only happened during the workshop but prior to our journey home... I met a woman at the airport as we waited for a 2 hour delayed flight. This woman looked forlorn and was sitting alone so I quickly befriended her... She then told me after introductions were made that she lived in Sonoma, California. The second she said that I knew and my suspicions confirmed what she was about to tell me... She lost everything in the California Wild Fires. Her positive attitude was it is what it is... “I can’t change what has happened, I have my health, a pair of jeans to wear and loved ones” she said... That changed my life! Truly Apples of Gold wisdom and I will never forget that moment. Literally, going to Amagansett changed my life and I am so grateful to have had that experience...

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