I have been eating way too much sugar lately and with this past weekend being no different I wanted to make something with some finally ripe plums that have been on the counter for the past week. Keeping in mind that I didn't want to do anything too labour intensive (it was the weekend after all) I settled on making a galette! These are so easy and with a bit of pre-planning earlier in the day they are pretty quick to put together for results that impress anyone who is lucky enough to have this served to them.
Inspiration was drawn from separate dough and filling recipes but this is what I did:
Sweet Summer Plum Galette
~12 inch round = 6 small slices
1 cup organic unbleached all-purpose flour
1/2 teaspoon raw cane sugar
Pinch of salt
3 tablespoons cold Earth Balance vegan butter, cut into small dice cubes
3 tablespoons cold Earth Balance vegan shortening, cut into small dice cubes
1/4 cup ice water
What to do:
Pour 1/4 cup of filtered water in to bowl and add a few ice cubes. Set aside.
In a bowl, sift the flour, sugar and salt together.
Use the best tools you have in the kitchen, your clean hands, and combine the butter and shortening cubes until the mixture resembles coarse sand.
Using a tablespoon measure, collect a tablespoon of water at time and pour over the dough and stir until moistened.
Once the dough is sticking together well gather up the dough and knead it only 2 or 3 times. Avoid overworking it otherwise you'll have a tough dough later.
Flatten the dough into a ~1-inch thick disk, wrap in plastic or an Abeego food wrap (!) and refrigerate for at least 30 minutes.
2-3 cups of quartered plums (amount varies depending on size of plums and obviously remove the pit)
~2 tablespoons organic unbleached all-purpose flour (start with 1 then add more if plums are extra juicy)
1 teaspoon Vietnamese Cinnamon (from The Silk Road Spice Merchant because they are the best!)
2 tablespoons raw cane sugar
1 tablespoon fresh squeezed lemon juice
What to do:
Before you start gathering the filling ingredients pull out the cooled dough from fridge.
In a smallish bowl, combine quartered plums, flour, cinnamon, sugar and lemon juice.
Stir gently to combine until the plums are lightly completely covered in flour.
Simple Shiny Dough Trick
splash of water
What to do:
Crack egg in to small bowl and add a splash of water.
Whisk vigorously until it is well combined.
Get a pastry brush and set aside with egg wash.
Now to put it together!
Set your oven to 425°F/220°C to preheat.
Unwrap dough and place between two sheets of parchment paper. Using a rolling pin or some other rolling/flattening device (hand work too... looks super rustic but it can get annoying) roll the dough until it's quite thin and about 14 inches in across. I figured this distance out by checking the width of the parchment I was using and just not rolling to the edges.
Remove the top sheet of parchment paper and slide the dough on the bottom piece of parchment on to a baking sheet.
Spoon a bit of flour in the centre of the dough and spread around until it lightly covers to about 1 inch from the dough edge.
Pour the floured/seasoned quartered plums in the middle of the dough - try to avoid adding too much of the flour otherwise your plums will be white on top.
Gently fold the edges of the dough up and over the edge of the plum mound now in the middle.
Take your prepared egg wash and brush all around the edges.
Place the galette in the oven for 30-40 minutes. Remove from oven and let cool slightly before cutting otherwise you'll have runny plum jam all over the place (learned this from a previous try of these).
Cut in to slices and eat up! Or serve with a bit of ice cream and really impress!
I'm thinking the next version of this will be a savoury pizza galette!
So - do you think you'll try making a galette?
Going out for breakfast/brunch is really popular in Calgary and I'm definitely on board with the trend.
This past Sunday I ended up at Roni's Kitchen - a new Middle Eastern fusion breakfast/brunch pop-up that uses the Koi restaurant space solely on weekends between 9:00 am to 2:00 pm for filling patron's appetites with an all vegetarian/vegan menu that amazed our group of five friends.
I started off with a Cardamom Mud Coffee - which I was told was a traditional-style of coffee as it had murky coffee grounds which settled on the bottom of the small mason jar cup (making it "muddy") and it was flavoured with deliciously fragrant cardamom. It was a tad more bitter than I prefer so added a bit of sugar and really enjoyed it.
First from the menu - the Full-on Hummus appetizer we shared! When the dish arrived it definitely was not what I expected but something slightly different and totally delicious. With cucumber and pita to dip and scoop the hummus with we all got in to it pretty quickly and had to order more pita for the large amount of hummus served. The dip was unlike any that I'd had before where I've been use to a thicker paste consistency this was more soupy and had some whole chickpeas as well as mushrooms and small bunches of parsley as a topper that quickly was mixed in throughout. Nonetheless - it was amazing and I would certainly order it again.
For my main - I ordered the Burekas and chose the vegan option filling of almond-feta, eggplant, mint & za'tar. Also, chose the quinoa salad as the side. Un-fricken-believable. The presentation was beautiful (although my photos aren't the best at showing this... weird morning angle lighting and all) and the additional sides of house-made pickles, tahini and Schug (a Yemeni hot sauce! Whoa.) really sets this place apart from the rest of the great breakfast places this city has to offer.
Lastly, and of course, we had to have dessert... it was brunch after all and chose the feature popsicle (!) of the weekend - Apricot Nectarine. I didn't get a picture as they were again house-made and had no preservatives to slow the melting process on a warm late-Sunday morning. The only thing I would critique about these would be that the popsicle sticks be a bit longer or just not frozen in to the mixture so deeply leaving maybe an inch to hold on to while enjoying this treat which made it a bit awkward. That's the only thing I could possibly complain about... and I'd still order these again.
Seriously - if you like a variety of Middle Eastern food, going out for weekend brunch and trying something deliciously different get yourself and your friends to Roni's Kitchen as soon as you can. I suspect this may become a very popular place due to it's great menu, super friendly staff and excellent location. Can't wait to visit again and try more of the menu!
With the house to myself and a wrecked shoulder from an earlier bike lifting incident (long story for some other blog posting) I wanted something sweet and delicious to celebrate Thanksgiving. Off to Foodgawker I went to search through some previously found and favourited (Yes, I'm Canadian and add extra u's to words... it's what we do) recipes to try out. Happily I found this apple cheesecake recipe from the Dainty Chef calling my name but, of course, I did not have a few of the ingredients, most notably cream cheese, so then a quick trip to Safeway was in order. While assuming that the only cream cheese brand I would find would be named after an American city... I instead found a new brand that I had never seen before - made with Greek yogurt with probiotics! Strangely though, when I went to find the link for the actual product they didn't have it listed on their website... oddballs. It does exist, I promise!
Since this was a baking experiment I followed the recipe to the letter as previous attempts at changing ingredients and/or methods proved to not be a good idea (wet pancake anyone?). However, even with all instructions followed this cheesecake turned out okay I wasn't sold on it. Perhaps it was my too large of a spring-form pan causing the crust to just be on the bottom instead of up the sides as well... Perhaps it was the pain in my shoulder masking the tastiness... Perhaps I'm not meant to make cheesecake? Whatever the reason - I'll try another recipe another day and this will be filed in the "not a fail but not awesome either" category.
Here's the recipe and details from the Dainty Chef's blog (which I'm not sure if she's updating anymore as it seems the last post was from nearly a year ago but there's lots of good stuff on there!)
Yield: 9 “cake
1 cup of flour (could easily substitute gluten-free flour)
1/4 cup of sugar
1 egg yolk — save the white, room temperature
1/4 lb. of butter, room temperature
1 teaspoon lemon grind grated fine
2 – 8 ounce packages of cream cheese, room temperature
1/2 cup of sugar
2 large eggs, room temperature
1 egg white (saved from the crust)
1 tsp. vanilla
1/2 cup of sugar
4 cups of sliced apples, with or without the skins (I used Gala apples because they're my favourite)
1 tsp. of cinnamon
What you’ll do
For the crust: Combine all of the crust ingredients in a small bowl. Using your hands, mix well and spread mixture on bottom and sides of spring form pan. Push the pastry to within 1/2 inch from the top of pan.
For the filling: Cream sugar and cream cheese. Then add vanilla and eggs, one at a time, blending after each addition. Finally add the egg white and blend until incorporated. Pour into pastry lined pan.
For the topping: Mix sugar and cinnamon and then toss apples into mixture until well
coated. Layer apples over cheese cake. You can add almond slivers on top if desired. Bake at 400 degrees for 12 minutes and then reduce heat to 375 for 30 to 35 minutes. Refrigerate after cooled. Best if cooled overnight.
And that's it! Do you have any special cheesecake recipes out there that I should try? Have you tried making this or any other cheesecake and it didn't quite hit the mark? I'd love to hear from you so please leave a comment below :)