crust

Zwieback Crust Peach Pie

What’s Cooking in Gail’s Kitchen? Equal Measures: Zwieback Crust Peach Pie! Icebox dessert pies conjure up sweet memories of dog-day afternoons, sun-burned shoulders, and aluminum tumblers of cherry Kool-Aid that left a bright red mustache stain. Following a stifling afternoon of playing in the yard that made sweaty bangs plaster to my sticky forehead, my brothers and I would run inside, slamming the screen door for what probably seemed like the umpteenth time to Mother who rang the dinner bell. “Wash your hands before you sit down,” she coaxed. “Dessert is something special, if you clean your plate.” Those words alone were enough to turn youthful minds into obedient offspring. Dessert defined those adolescent years. Everyone enjoyed them, guilt-free. Ah, the good old days.

ZWIEBACK CRUST PEACH PIE

Ingredients:

1 1/2 cups zwieback cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

1 cup sugar

2 tablespoons cornstarch

1 cup water

3 ounce-package orange gelatin

3 cups ripe peaches, peeled and sliced; stone removed

Instructions:

Preheat oven to 350°. Combine zwieback crumbs, 1/3 cup sugar, and melted butter. Stir well. Reserve one tablespoon for crumb garnish. Press remaining crumbs firmly over the bottom and up the sides of a 9”-inch pie plate. Bake 10 minutes. Cool. In a saucepan over medium heat, combine 1 cup sugar, cornstarch, and water until smooth. Cook until thick and bubbly, 5-7 minutes. Remove from heat. Stir in flavored gelatin until dissolved. Cool. Arrange sliced peaches in crust. Pour filling over peaches. Sprinkle reserve crumbs on top. Chill for 2 hours, or until set. Serve cold.

Rhubarb Strawberry Galette

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Rhubarb Strawberry Galette! It’s rhubarb season when the long slender reddish-green stalks shoot up from the garden soil. Rhubarb also appears at the Farmers Markets where it is snatched up with ferocity. When I was fortunate enough to snag a couple stalks myself, I already knew they would be paired with fresh-cut strawberries to create a buttery galette. My friend, Ray, must’ve sensed my intention. He promptly arrived at my doorstep as I pulled the piping hot rustic pastry out of the oven. The sugary brown crust and bubbling juices were invitation enough. After all, that’s what friends are for.

RHUBARB STRAWBERRY GALETTE

Ingredients:

1 prepared pie crust

2-3 stalks rhubarb, discard leaves; cut stalks into batons

1 pint strawberries, hulled, washed, and sliced

2/3 cup sugar, divided

3 tablespoons cornstarch, divided

1 teaspoon lemon zest

1 egg, beaten

2 tablespoons sanding sugar

Instructions:

Preheat oven to 350°. Spray a baking sheet with nonstick oil. Line with parchment paper. Roll out pastry shell to form a circle. Set aside. In one bowl, combine rhubarb batons with 1/3 cup sugar and 1 1/2 tablespoons cornstarch. Toss to coat. In the second bowl, combine sliced strawberries, 1/3 cup sugar, and 1 1/2 tablespoons cornstarch. Toss gently to coat. Beginning with the rhubarb, arrange batons to form a circle leaving a 2-inch border. Finish with strawberries over top. Sprinkle with lemon zest. Fold the border over the filling, overlapping the dough where necessary. Press gently to seal the folds. Lightly brush the edge of the dough with the beaten egg. Sprinkle crust with sanding sugar. Bake galette for one hour or until crust is golden brown and filling is bubbly. Transfer galette on parchment paper to a wire rack to cool for 15 minutes. Serve warm.

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? The Color of Food: Impromptu Pretzel Crust Pecan Pie! Sometimes a crunchy pie crust satisfies primal needs. After all, it’s second nature to crave foods that sound good when you bite into them. Admit it, we like different tastes. The desire for crispy and crunchy foods never seems to grow old. Because we associate tastes and aromas with feelings, our brain is already satisfied before the first bite. Combine sweet and salty for the ultimate dessert experience. Crunch away.

IMPROMPTU PRETZEL CRUST PECAN PIE

Ingredients for Crust:

1 1/4 cups pretzel crumbs

2 tablespoons corn starch

3 tablespoons sugar

7 tablespoons butter, melted

Ingredients for Filling:

6 tablespoons butter, cut into chunks

1 cup dark brown sugar, firmly packed

1 cup light corn syrup

1 tablespoon sea salt

3 eggs, lightly beaten

2 cups pecans, chopped

Instructions:

Preheat oven to 350°. Combine pretzel crumbs, corn starch, sugar, and melted butter in a medium bowl. Stir well. Press evenly into a 9” pie plate, making sure the sides and bottom are covered. Put pie plate on a baking sheet and bake 10 minutes until crust is firm. To prepare filling, take a medium saucepan. Combine butter chunks, brown sugar, corn syrup, and sea salt. Bring to a boil, stirring constantly. Remove from heat and cool. Whisk in beaten eggs. Fold in chopped pecans. Pour mixture into pretzel crust. Bake 50 minutes. Cool completely before serving.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? The Daily Special: Impressive Pizza Crust! When it comes to making homemade pizza, two factors are critical to taste: Crust and Sauce. (We’ll address pizza sauce another day.) It becomes personal whether you prefer a thin and crispy crust or a deep dish pizza pie. Fortunately, my husband and I are partial to a thin crust. Choosing your “method of madness” takes practice as well. Experts recommend kneading the dough and getting pretty rough to develop the gluten. Others use a bread machine for maximum results. I found my food processor passed the test with this impressive crust. Later on, I may try another.

IMPRESSIVE PIZZA CRUST

Ingredients:

2 cups bread flour, plus more for work surface

1 tablespoon sugar

1 1/2 teaspoons active dry yeast

1 cup warm water

1 tablespoon olive oil, plus more for work surface

1/3 teaspoon sea salt

Cornmeal for pizza pan

Instructions:

In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube. Process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes. Then add olive oil and salt to dough. Process until dough forms a satiny, sticky ball that clears the sides of the bowl, 30-60 seconds. Remove dough from bowl and knead briefly on a lightly oiled countertop until smooth, about 1 minute. Shape dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

After 24 hours divide the dough into 2 equal portions. (Wrap one tightly with plastic wrap and return to the refrigerator for later use if you are only making one pizza pie at this time.) Shape dough on lightly oiled baking sheet; cover loosely with plastic wrap coated with nonstick cooking spray. Let stand one hour. Preheat the oven to 425°. Then coat the ball of dough with flour and place on a well-floured countertop. Knead and stretch the dough without breaking. Spread olive oil lightly to grease pizza pan. Sprinkle corn meal over the olive oil forming a thin even layer. This keeps the crust from getting soggy and adds a nice crunch to the texture of the crust. Transfer dough to pizza pan. Using fingertips, gently flatten and stretch as you go, until it reaches the edges. Press down around the edges of the pan to create a border, which will keep the sauce and toppings from seeping while baking. Place in oven and bake crust for 10 minutes without toppings. Remove and add pizza sauce plus desired ingredients. Reduce oven heat to 400° and bake an additional 20 minutes until crust is crispy and toppings bubbly.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Home Cooking: Old-Fashioned Blueberry Peach Galette! For a rustic dessert that is sure to please, this classic French pastry is a perfect blend of natural fruit sweetness complimented by a flaky butter crust. No need for a pie plate, it is oven baked on a sheet pan. *Note: Be sure to prep the pan as directed. Otherwise, you may need to replace it.

OLD-FASHIONED BLUEBERRY PEACH GALETTE

Ingredients:

1/3 cup plus 1 tablespoon butter

1 cup flour

1/2 teaspoon sea salt

2-3 tablespoons ice water

3 cups peaches, sliced

1/2 cup blueberries

2 tablespoons sugar

1/4 teaspoon cinnamon

1 tablespoon apricot preserves, melted

1 tablespoon brown sugar

2 tablespoons almonds, sliced

Instructions:

Preheat oven to 425°. Cover a baking sheet with foil. Then line it with parchment paper. Make a 9-inch pie crust: cut butter into flour and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry cleans the side of the bowl. Gather pastry into a ball; shape it into a flattened round on a lightly floured surface. Roll into a 9-inch crust and place on parchment paper. Combine sugar, blueberries, and sugar. Beginning in the center, arrange fruit into a fan, spiraling around the pie. Be sure to leave a border. Fold edges of dough toward the center, pressing gently to seal. The dough only partially covers the fruit. Brush the melted preserves over the fruit and along the edges of the dough. Bake 10 minutes. Reduce the oven temperature to 350° but do not remove the galette. Bake an additional 40 minutes or until lightly browned. Remove the galette from the baking sheet by lifting it with the parchment paper. It needs to cool on a wire rack to keep the bottom from getting soggy. Sprinkle with 1 tablespoon brown sugar. Serve warm.

* Serving suggestion: Top with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Eating My Way Through the Holidays! Yuletide Favs: Quiche Fromage!

Eating My Way Through the Holidays! Yuletide Favs: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Norte Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!

QUICHE FROMAGE

Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled

Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir.

Eating My Way Through the Holidays! Yuletide Favs: Pumpkin Spice Pie

Eating My Way Through the Holidays! Yuletide Favs: Pumpkin Spice Pie! It wouldn’t be the a feast without family traditions, whether it’s a circle of loved ones, heirloom tableware, aromatic side dishes, or pumpkin spice pie. No matter how stuffed we are from the bountiful spread, there’s always room for dessert. Am I right? Indeed! Besides, who can resist a touch of creamy custard sweetness surrounded by a golden, buttery crust, even if it is prepared by someone else.

PUMPKIN SPICE PIE

Ingredients:

1 prepared 9” pie crust

15-ounce can puréed pumpkin

2 eggs

15-ounce can sweetened condensed milk

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

Whipped Cream for garnish

Instructions:

Preheat oven to 425°. Place prepared pie dough in an ungreased pie plate. Crimp edges as desired. Set aside. Combine puréed pumpkin, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, and sea salt. Beat until smooth. Pour into prepared pie crust. Bake 15 minutes. Reduce oven temperature to 350° and continue baking 40-50 minutes until center is firm. If necessary, cover the edges of the pie crust with aluminum foil to avoid over browning. A knife inserted will come out clean. Remove from oven. Cool. Garnish with whipped cream, as desired.

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? The Chow Down: Buttered Plum Galette! You don’t have to be a perfectionist to create the perfect galette. The whole idea is to make it appear rustic and charming. By forming an irregular pie crust, it conjures images of the bucolic countryside we often yearn for in an unpolished way. This is how plain country kitchens capture that homey feeling. You can, too. Indeed, the Buttered Plum Galette is as delicious as it sounds. 
BUTTERED PLUM GALETTE 
Ingredients for Crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water
Ingredients for Plum Filling:

4 medium-size plums, stone removed and sliced thin

1/3-1/2 cup mulberries, or blackberries 

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon 

1/8 teaspoon cardamom 

1/3 cup plum jam, slightly warmed

3 tablespoons butter

1 egg yolk
Instructions:

Recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8” circle. Place on a parchment-lined baking sheet. Beginning in the center, spiral plums like a fan. Be sure to leave a border. Top with berries. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle fruit with lemon juice. Cover fruit with sugar, nutmeg, cinnamon, and cardamom. Spread plum jam over fruit. Dot with butter. Whisk together egg yolk and a little water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove galettes. Bake an additional 45 minutes until lightly browned. Transfer the buttered plum galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream.