Buttered Plum Galette

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.

Lemon Curd French Toast

Eating My Way Through the Holidays! Sweet Celebrations: Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.

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.