Amagansett Apple Cheddar Galette

Amagansett Galette.JPG

Amagansett Apple Cheddar Galette

CRUST
1 1/4 Cup All Purpose Flour
1/4 t Kosher Salt
7 Tablespoons very Cold Cubed Unsalted Butter
4-5 Ice Cold Water
1/2 Cup Finely Grated Cold New York Extra Sharp Cheddar

ALMOND LAYER
1/8 Cup Toasted Sliced Almonds
1 Tablespoon Turbinado Sugar
1 1/2 teaspoons All Purpose Flour
Dash of Cinnamon

FILLING
3 Honeycrisp Apples Peeled, Cored & Sliced
Zest and Juice of 1/2 Lemon
1/4 Cup Light Brown Sugar
1/4 Cup Granulated Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pinch of Kosher Salt
2 Tablespoons Tapioca Flour

CHEDDAR CRUST
In a mini food processor combine Flour and Salt... Add Butter all at once and pulse 15 times... Add Ice Cold Water 1 Tablespoon at a time while pulsing 5 times for each one... After the 4th Tablespoon and last one 1/2 at a time... You might not need a total of 5 Tablespoons so do the last one slowly... Pulse in Cheese and after it is mostly incorporated turn out dough on lightly floured board... Gather together and make a flat disc... Wrap in plastic wrap and chill 1 - 2 Days...

ALMOND LAYER
Pulse together Almonds, Sugar and Flour and set aside...

FILLING
In medium sized bowl toss Apples, Lemon Zest and Juice, Sugars, Cinnamon, Nutmeg, Salt and Flour... Set aside while you roll out dough...

TO DRESS
1 Egg whisked with a drop or two of water
Turbinado Sugar
Sea Salt (optional)

Roll out dough on lightly floured surface and transfer to parchment. With a Pastry Cutter cut an 11 1/2 inch round. Lay down the Almond Filling leaving a 1 inch border...Layer with Apples starting in Center overlapping as you go. Wrap dough around the Apple & Almond Filling folding the same direction until all sides are turned up... Freeze for 1 hour and preheat oven to 400...

With a Pastry Brush give your Galette an Egg Wash... As you brush the egg sprinkle Sugar immediately until entire Galette is sprinkled thoroughly... Try not to get too much sugar on the Parchment close to your Pastry as it could burn and cause darkening issues... I actually Egg wash and Sugar on a different Parchment and also find baking on a Silpat is a breeze... If desired, add a little Sea Salt as well...

At 400 degrees Bake Galette, after 20 minutes rotate... Bake 10 to 15 more after rotating... In my oven I find 33 minutes gets a perfect Golden Brown Crust and a nice Bubbly Center...

Serve with Ice Cream, Whipped Cream or Crème Fraîche...

*Crust recipe adapted from Kim Laidlaw

 

 

 
Nectarine Cardamom Vanilla Galette with Grand Marnier *CRUST 1 1/4 Cups All Purpose Flour 1/4 teaspoon Fine Sea Salt 1/2 teaspoon Cane Sugar 7 Tablespoons Very Cold Cubed Unsalted Butter 5 Tablespoons Ice Cold Water In a Food Processor place Flour, Salt and Sugar and mix together. Add Cold Cubed Butter and pulse until crumbly. You still want to see some pieces of Butter throughout. Slowly, add Ice Water about 1 T. at a time until the dough comes together and forms a ball... Turnout on lightly floured surface and form into a disc. Wrap tightly with Plastic Wrap and place and chill in refrigerator at least 1 hour. I prefer to chill mine overnight... *FILLING 3 Unpeeled Nectarines sliced thin 1 teaspoon Fresh Lemon Zest 1 Tablespoon Fresh Lemon Juice 1 Tablespoon Grand Marnier  1/2 Vanilla Bean Scraped 3 Tablespoons Tapioca Flour 2 Tablespoons Cane Sugar 1/2 teaspoon Ground Cardamom  1/8 teaspoon Fine Sea Salt *TOASTED ALMOND FILLING 1/4 Cup Toasted Almonds 2 Tablespoons Vanilla Demerara Sugar or regular 2 Tablespoons All Purpose Flour Pulse in Food Process or until finely ground. Remove dough from refrigerator and make Nectarine Filling. Place Nectarines, Zest, Lemon Juice, Grand Marnier and Vanilla Seeds in a bowl. Mix with spatula then add Flour, Sugar, Cardamom and Salt. Mix again with spatula and set aside 15-20 minutes. Stir 3-4 times while resting. During this time roll out your dough and keep it as cold as possible. *EGG WASH Whisk one egg with 1 teaspoon of water *ASSEMBLY On lightly floured board or surface, roll out dough on Parchment. This makes it easier to shift and move to get a more circular shape. Work fast because you want to keep your dough chilled. Spoon Almond Filling on rolled out dough and keep a border. Lay fruit down over Almonds still keeping the border. Gently fold up dough around fruit and pastry in a circular motion and keep the same direction as you go until all the fruit is wrapped up. Brush with the Egg Wash and sprinkle with Demerara Sugar. Freeze 45 minutes up to one hour. In the meantime make the glaze and preheat your oven to 425. *GLAZE 1 Tablespoon Peach or Apricot Preserve 1 Tablespoon Grand Marnier Remove Galette from the freezer and place on clean Parchment on Baking Sheet. Place in the oven and bake for 30 minutes at 425. Reduce the heat to 375 and bake another 30-40 minutes until filling is bubbling and crust is Golden Brown. While Galette is still hot, spoon the Glaze over, you may not need all of it. Cool for at least 30 minutes and if desired the remaining glaze can be served over the top with Vanilla Bean Ice Cream... Delicious!!     

Nectarine Cardamom Vanilla Galette with Grand Marnier

*CRUST

1 1/4 Cups All Purpose Flour

1/4 teaspoon Fine Sea Salt

1/2 teaspoon Cane Sugar

7 Tablespoons Very Cold Cubed Unsalted Butter

5 Tablespoons Ice Cold Water

In a Food Processor place Flour, Salt and Sugar and mix together. Add Cold Cubed Butter and pulse until crumbly. You still want to see some pieces of Butter throughout. Slowly, add Ice Water about 1 T. at a time until the dough comes together and forms a ball... Turnout on lightly floured surface and form into a disc. Wrap tightly with Plastic Wrap and place and chill in refrigerator at least 1 hour. I prefer to chill mine overnight...

*FILLING

3 Unpeeled Nectarines sliced thin

1 teaspoon Fresh Lemon Zest

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Grand Marnier 

1/2 Vanilla Bean Scraped

3 Tablespoons Tapioca Flour

2 Tablespoons Cane Sugar

1/2 teaspoon Ground Cardamom 

1/8 teaspoon Fine Sea Salt

*TOASTED ALMOND FILLING

1/4 Cup Toasted Almonds

2 Tablespoons Vanilla Demerara Sugar or regular

2 Tablespoons All Purpose Flour

Pulse in Food Process or until finely ground.

Remove dough from refrigerator and make Nectarine Filling. Place Nectarines, Zest, Lemon Juice, Grand Marnier and Vanilla Seeds in a bowl. Mix with spatula then add Flour, Sugar, Cardamom and Salt. Mix again with spatula and set aside 15-20 minutes. Stir 3-4 times while resting. During this time roll out your dough and keep it as cold as possible.

*EGG WASH

Whisk one egg with 1 teaspoon of water

*ASSEMBLY

On lightly floured board or surface, roll out dough on Parchment. This makes it easier to shift and move to get a more circular shape. Work fast because you want to keep your dough chilled. Spoon Almond Filling on rolled out dough and keep a border. Lay fruit down over Almonds still keeping the border. Gently fold up dough around fruit and pastry in a circular motion and keep the same direction as you go until all the fruit is wrapped up. Brush with the Egg Wash and sprinkle with Demerara Sugar. Freeze 45 minutes up to one hour. In the meantime make the glaze and preheat your oven to 425.

*GLAZE

1 Tablespoon Peach or Apricot Preserve

1 Tablespoon Grand Marnier

Remove Galette from the freezer and place on clean Parchment on Baking Sheet. Place in the oven and bake for 30 minutes at 425. Reduce the heat to 375 and bake another 30-40 minutes until filling is bubbling and crust is Golden Brown.

While Galette is still hot, spoon the Glaze over, you may not need all of it. Cool for at least 30 minutes and if desired the remaining glaze can be served over the top with Vanilla Bean Ice Cream... Delicious!! 

 

 

Malt Cookies.JPG

Malted Milk Ball Malt Cookies Recipe, adapted from Cookies and Cups

  • 2 1/2 C. All Purpose Flour
  • 2/3 C. Malt Powder (I used Carnation)
  • 1 t. Baking Powder
  • 1 1/4 t. Kosher Salt
  • 2 t. Corn Starch
  • 1 C. Butter Melted and slightly cooled
  • 1 1/2 C. Dark Brown Sugar
  • 2 Eggs at room temperature whisked gently
  • 1 T. Vanilla Bean Paste
  • 1 C. Mini White Chocolate Chips or regular size
  • 1 C. Crushed Chocolate Malt Balls

Whisk dry ingredients and set aside. Melt butter on low heat and once complete set aside and cool completely yet not till solid. In a stand mixer on low setting with whisk attachment, mix melted and cooled butter and dark brown sugar. Stream in Vanilla Bean Paste and eggs and thoroughly combine. Switch to paddle attachment and add dries. Add your dry ingredients on lowest setting till soft dough forms. Fold in White Chips and crushed Malted Milk Balls. Dough will be very soft and it is important to chill dough overnight or up to 24 hours. To bake, preheat oven to 350 and scoop with a small ice cream scoop to insure uniformity. Line a cookie sheet with parchment paper or a Silpat. Bake for 9 to 10 minutes. Cool on wire rack completely and of course, enjoy!!