There are two things of which I am certain:
1) God intended a ripe, bruise-it-just-by-looking-at-it peach to be consumed in the heat of July, straight from the tree and
2) Plums get the shaft when it comes to pretty internet recipes.
But if God didn’t want something like this to happen, surely he wouldn’t have let the Pilgrims invent buttery, flaky pie crust to share with the natives on the First Thanksgiving*
*That is possibly not historically accurate.
We’ve talked before about how “galette” was just a fancy French word for throw &^%$ together (as well as another way to consume wine). And if this recipe doesn’t exemplify throwing *&^% together, man, I just don’t know what does.
I took three of the ripest peaches I could get my hands on and three of the juiciest plums I could swipe before Landry ate them all. I sliced those up, piled them into a rolled-out pie crust that I found at the bottom of the freezer (while I was making room for another bag of pitted cherries, naturally), and then hit it with an egg wash and a sprinkling of sugar.
What went into the oven was an almost-pretty pile of improvisation. What came out of the oven was a beautiful, bubbly concoction wrapped in a flaky, buttery pastry crust. And at about the same temperature if I had grabbed a peach off the tree in the backyard.
I used as little sugar as possible. I could tell you that this was to let the natural sweetness of the fruit shine. But that’s kind of a load. What I was really trying to do was save the carby carbs for the ice cream I planned to serve on top. The creamy vanilla ice cream cut the slightly tart galette perfectly for dessert on the patio.
Not too shabby for a barely-a-recipe recipe.
Peach and Plum Galette
A quick and easy fruit tart highlighting two of summer's best fruits: peaches and plums.
You know what’s better than eating cherries straight out of the bag for lunch?
These individual galettes are not your average dessert. The rustic pie/tart/pastry-thingies are filled with red wine-soaked cherries, glazed with a red wine reduction, and then topped with a scoop of vanilla ice cream. It tastes like someone (me) spiked a cherry pie with wine (because I did).
And they couldn’t be easier. You take a dough circle (full disclosure: more like rounded squares and octagons), fill it with drunken fruit, and then fold the edges in.
Imperfection is the key here – because I’m almost positive that “galette” is French for “just throw that crap together because no one GAF what it looks like and pour me more wine.” (Gosh, the French are insanely concise. And bossy.)
And sure, you need 2 hours for the recipe. But 90 minutes of that is actually you just drinking wine while watching Top Gear reruns.
I used my all-time-favorite forever-and-ever-amen pie crust recipe for the perfectly flaky base. You could just grab one from the freezer section… but you might as well just make your own. Because what else are you going to do while the cherries are soaking? (Besides drink wine.)
Drunken Cherry Galettes
A buttery, flaky galette filled with red wine-soaked cherries.
For the pie crust:
11 Tbsp cold butter, cut into small chunks
2 cups flour
2 Tbsp sugar
1/2 tsp salt
4-6 Tbsp ice cold water
For the filling:
~1 1/4 lb cherries, (pitted to yield 1 lb)
1 cup red wine (I used a merlot - anything you like to drink will work)
1/4 cup sugar
Juice and Zest of 1/2 lemon
1 tsp cornstarch
1 egg whisked with 1 tbsp water
Coarse sugar for sprinkling
Vanilla ice cream, for serving
Whisk together the flour, sugar, and salt.
Cut in the butter (by hand or machine) until the mixture is crumbly and the butter is mostly the size of peas.
Add 4 Tbsp water and mix, adding the last of the water 1 tablespoon at a time only if needed to make the mixture hold together when pinched between your fingers.
Turn out onto a sheet of plastic wrap and pat it together into a disc.
Wrap tightly and refrigerate for an hour.
Pit the cherries and place in a shallow dish (I used a pie plate).
Pour over the wine, lemon juice and zest, and sugar, stirring to mix well.
Let sit one hour at room temp (longer is fine).
Set a strainer over a sauce pan and pour the cherries into the strainer, scraping any undissolved sugar from the bowl, and drain well.
Remove 1/4 cup of wine and set aside.
Simmer the wine mixture in the pot until thickened and reduced to about 1/4 cup.
Preheat oven to 375 and line a baking sheet with parchment.
Sprinkle cornstarch over the cherries and add the reserved 1/4 cup wine, stirring until well mixed.
Divide the dough into 4 equal pieces, roll out on a floured surface into a circle, and mound 1/4 of the cherries in the center of each circle of dough.
Fold the edges towards the center and drizzle 1 Tbsp of the liquid left in the bowl over each dessert.
Brush with egg wash and sprinkle with coarse sugar.
Bake for 25-30 minutes, until bubbly and golden brown.
Brush wine reduction over the fruit in each tart, top with a scoop of ice cream, and drizzle with more wine reduction.
Remember that pecan pumpkin butter? Today I’m going to how you to use half of it and, at the same time, take care of breakfast (or dessert) for the week.
These non-cinnamon “cinnamon” rolls use pecan pumpkin butter, brown sugar, and roasted pecans for the filling. After baking, the warm rolls are topped with a cream cheese icing spiked with bourbon, vanilla, and molasses. They’re sweet, they’re rich, and they’re intense.
Just like the Apple Cinnamon Rolls we made a couple of weeks ago, the recipe is simply our favorite “plain” cinnamon roll recipe dressed up with a different filling. And a little booze. You assemble them the evening before, let them rest in the fridge overnight, let them rise the next morning, and then bake.
If booze for breakfast isn’t your thing, replace it with milk. If you’re thinking “I’m going to have the bourbon out pouring a glass anyway…” then you and I were likely separated at birth.
Just kidding. I don’t drink bourbon. For breakfast.
Pecan Pumpkin Butter Rolls with Bourbon Cream Cheese Icing
Dress up a plain cinnamon roll for fall with pecan pumpkin butter and an icing spiked with bourbon and molasses.
For the dough:
4 large egg yolks
1 large whole egg
1/4 cup sugar
2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
6 Tbsp unsalted butter, melted
3/4 cup buttermilk
4 cups flour (20 oz), plus more for dusting surface
Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.
Add additional flour by the spoonful if necessary - you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).
Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.
Just before the dough is finished, preheat the oven to 375.
Spread the pecans on a baking sheet and roast 5-7 minutes, until brown and fragrant.
Set aside to cool.
Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12x18 rectangle with the long edge nearest to you.
Spread the pecan pumpkin butter over the dough, leaving the top 1-inch bare. Spinkle the pecans and brown sugar over top.
Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.
Cut the roll into 1 1/2-inch slices and place in the baking dish (you'll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.
Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.
Remove the water pan and rolls from the oven and preheat the oven to 350.
Bake rolls on the middle rack for 25-30 minutes, until golden brown.
While the rolls are cooling, beat the cream cheese, bourbon, molasses, vanilla, and powdered sugar together until smooth. Drizzle over the rolls and serve.
Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.