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.
Raise your hand if you have been hoarding cherries! [raises hand]
[shoves cherry in mouth, wipes fingers on jeans, raises other hand]
If you’ve ever wanted to make fresh cherry or strawberry cupcakes, you’ve probably run into similar problems: the surprising lack of recipes out there with natural ingredients and real fruit. Because if it’s anything the food industry can do, it’s really process the &^%$ out of something.
(Don’t get me started on Pistachio Muffins that contain absolutely no pistachios whatsoever.) (YOU CAN’T JUST DUMP GREEN FOOD COLORING AND ALMOND EXTRACT INTO MUFFIN BATTER AND CALL IT PISTACHIO MUFFINS.)
[takes deep breath, smooths hair]
There’s no reason to use Jello, extracts, and unidentifiable chunks of [fruit]-flavored not-fruit at the height of cherry season.
I took my favorite cake recipe (the 1234) and folded fresh cherry puree into the batter along with the tiniest amount of almond extract. The result was a fluffy, moist, pink cake using only real cherries and actually tasted like cherries.
Until I dumped a bunch of chocolate glaze on top and then it just tasted like my morning 2-mile run never happened.
Fresh Cherry Cupcakes
Moist, fluffy, and pink cupcakes made with fresh cherries.
1 lb cherries, pitted
Juice of 1 lemon
1/4 cup plain yogurt*
3 1/4 cup flour
1 Tbsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
6 egg whites (can use 4 whole eggs instead but the yolks might slightly affect your color)
*An equal amount of buttermilk or sour cream would also work. I no longer buy buttermilk and just substitute nonfat Greek yogurt in all recipes.
Preheat oven to 350 and line muffin tins with ~30 (sorry) cupcake liners.
Cream butter and sugar together for ~3 minutes until light and fluffy, scraping down the bowl a couple of times.
Place pitted cherries and lemon juice in the blender or food processor and process until mostly smooth.
Stir the yogurt into the cherries.
Whisk the flour, baking powder, and salt together and set aside.
Add the eggs, vanilla and almond extract to the butter and mix until uniform.
Add half the cherry mixture to the bowl and mix, switching the speed to low and adding half the dry ingredients.
Scrape down the bowl and repeat.
If you want to add 1-2 drops of food coloring, here is the time to do that - you don't have to, but if you don't think your batter is pink enough, just add 1 or 2 drops (I added 1 drop of Americolor Red Red).
Scoop the batter into the cupcake liners and bake ~18 minutes, until a skewer inserted into the center cupcake comes out with only moist crumbs attached.
Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.
And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)
But breakfast? TOTALLY DIFFERENT STORY.
Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.
The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.
So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!
Cherry, Blueberry, and White Chocolate Muffins
A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.
21 muffin liners
3 cups + 2 Tbsp all-purpose flour, divided
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup + 2 Tbsp sugar
Zest and juice from 1 lemon
10 Tbsp unsalted butter, cubed and softened
2 large eggs
1 tsp vanilla
1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
1 cup roughly chopped, pitted cherries (~3 dozen cherries)
1 cup blueberries
1 cup white chocolate chips
Preheat oven to 400.
Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~4 days in a covered cake plate, can be frozen.
Yields: ~21 muffins
Base muffin recipe adapted from Cook's Illustrated