Rustic Rye Apricot & Cherry Gallette

August 11th, 2011 § 0 comments § permalink

Makes 1-2 inch gallette

Ingredients

1 cup dark rye flour
1 cup flour
1 tablespoon turbinado sugar
1 teaspoon salt
1½ sticks unsalted butter, cold and cubed
1 tablespoon apricot puree
1 tablespoon apple cider vinegar
1 cup ice water
10 apricots, sliced
1 cup cherries, pitted and halved
½ cup raw suconat sugar
2 tablespoons lemon juice

Directions

Mix together the flours turbinado sugar and salt, cut in the butter with pastry cutter or fork until a course meal is created. Add the apricot puree, apple cider vinegar and mix. Adding the water a little at a time, slowly and gently combine mixture until a soft dough ball is formed. Place the dough ball in the refrigerator and refrigerate for 1 hour or overnight. In a large bowl combine the apricots, cherries, sugar and lemon juice and let stand approx 30 minutes. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. Place rolled dough on a large, thick, greased cookie sheet or pan with sides or, better yet, a large, greased cast iron pan. Place apricots and cherry mixture in a big pile in the center of the dough, reserving liquid. Fold dough up all around the pile of fruit leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the fruit in the last 5 minutes of cooking.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Cornmeal Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water

Directions

In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe Property of Martha Stewart

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, whole wheat flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Plain Pie Crust

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

DIRECTIONS

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

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