Tag Archives: apples

Apple Galette with Creme Fraiche

DSC_3867This past weekend we took a little ride up to the mountains to do a bit of hiking, catch some early fall foliage  and pick apples at a nearby orchard.

Before heading up the trail, we stopped at a few of our favorite shops to pick up some goodies to take with us…

DSC_3878With a picnic lunch in tow, we hiked to the top of Crabtree Falls and enjoyed the views with every step…

DSC_3864DSC_3843We arrived at the apple orchard late in the afternoon, ready to fill our bags with fresh apples…and boy did we pick some apples….I think about 45 pounds of Rome, Fuji, and Stayman (a local Virginia apple).

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So now it’s time to make everything I can think of with all of these apples… apple pancakes for breakfast, Cookin’ Canuck’s Family Apple Sauce, and this…

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Apple Galette with Creme Fraiche

I really like the light and flaky texture of the sugary crust…very  similar to an Elephant Ear Cookie, or Palmier. Add a dollop of creme fraiche if you like, to add a little bit of tanginess.

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Apple Gallete with Creme Fraiche
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water

1 1/2 pounds firm apples , peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup  peach apricot preserves
Whole milk

Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add ice water and blend just until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.

Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

8 Servings

Creme Fraiche

1 cup heavy whipping cream

2 tablespoons buttermilk

Combine heavy whipping cream and buttermilk in a small saucepan over medium heat. Heat until just warm to the touch, then transfer mixture to a glass jar and cover. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well and refrigerate. Use within 10 days.

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Arugula Salad with Apples, Champagne Mustard Vinaigrette, and Point Reyes Blue Cheese

applesI have read several posts this week where apples were featured baked  into warm and tempting desserts, added to soulful squash soups, and pureed into applesauce…so many options with this versatile fruit as we complete the passage into autumn.

I am going to add to the collection of recipes this week with a salad…after all, here in Richmond I am still stoped by people who say “Hey, you’re the salad lady…I have your book” (It’s a small town). As I’ve mentioned before, I eat salad in one form or another almost every day. My Arugula Salad with Apples, Champagne Mustard Vinaigrette, and Point Reyes Blue Cheese is a nice accompaniment to all of the comforting dishes we seek during this time of year. This salad is full of flavor packed ingredients such as Point Reyes Blue Cheese, made by Point Reyes Farmstead Cheese Company whose very lucky Holstein cows graze on certified organic green pastures overlooking Tomales Bay…a place I miss very much…happy cows=delicious cheese. You may find Point Reyes blue where fine cheese is sold or through their website.
DSCF0089Arugula Salad with Apples, Champagne Mustard Vinaigrette, and Point Reyes Blue Cheese

Dressing:

3  tablespoons champagne

3  tablespoons champagne vinegar

1  tablespoon sugar

11/2  tablespoons Dijon mustard

1  tablespoon pasteurized eggs (Egg Beaters)

1  tablespoon heavy whipping cream

1/2  teaspoon kosher salt

1/2  teaspoon freshly ground pepper

2/3 cup extra-virgin olive oil

Salad:

6  cups baby arugula

1  small head radicchio, cut into a chiffonade

2  apples, cored and thinly sliced

1/2  cup toasted almonds

1  cup crumbled Point Reyes blue cheese

For the dressing: Place all the ingredients in a blender or food processor and blend until

smooth. Refrigerate until ready to use.

For the salad: Combine the arugula, radicchio, apples, and toasted almonds in a large

salad bowl. Add the desired amount of dressing and toss well. Divide among plates and

sprinkle with blue cheese and freshly ground pepper, to taste.

8 servings

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