Autumn Plum Galette

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.

AUTUMN PLUM GALETTE

Ingredients:

1 prepared refrigerated pie crust

5 ripe plums, pit removed and sliced

1/8 teaspoon cinnamon

1 pinch ginger

1 pinch cloves

1/8 teaspoon nutmeg

4 tablespoons brown sugar

1 tablespoon butter, melted

Ingredients for Almond Filling:

1/2 cup almond flour

5 tablespoons sugar

3 tablespoons flour

3 tablespoons butter, room temperature

1 egg, beaten

Instructions:

Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.

*I only used half the almond filling and reserved the remaining portion for second galette.

Nutmeg Cinnamon Popovers

What’s Cooking in Gail’s Kitchen? Be Our Guest: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”.

NUTMEG CINNAMON POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour

Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers.

Rum Raisin Cookies

Eating My Way Through the Holidays! Festive Foods: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!

RUM RAISIN COOKIES

Ingredients:

2 cups raisins

1 cup dark rum

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped

Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack.

Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Eating My Way Through the Holidays! Yuletide Favs: Nutmeg Cinnamon Popovers!

Eating My Way Through the Holidays! Yuletide Favs: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”.

NUTMEG CINNAMON POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour

Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers.

Eating My Way Through the Holidays! Yuletide Favs: Fabulous Fruit Dip!

Eating My Way Through the Holidays! Yuletide Favs: Fabulous Fruit Dip! Recently I served a delightful fruit cup for breakfast when family came to visit. Because it is made with Greek yogurt and nutmeg, it’s an impressive alternative to ordinary yogurt. Think of it as Fabulous-in-a-Cup. Whether you decide to arrange a generous fruit platter for a crowd or scale it down to individual portions, the results are the same: heavenly delicious!

FABULOUS FRUIT DIP

Ingredients:

1 large orange*

8 ounces of Neufchâtel cheese, room temperature

4 ounces marshmallow Creme

1/4 cup Greek yogurt

1 teaspoon orange extract

1/8 teaspoon orange zest

Smidgen nutmeg

Assorted fresh fruits

Mint Sprig for Garnish

Instructions:

Cut 1/3 off the top of the orange to create a “bowl”. Carefully run a sharp knife around the inside. Do not cut through the peel. Gently scoop out the fruit. Set aside. In a medium bowl, mix together Neufchâtel cheese and marshmallow creme. Beat until smooth. Fold in Greek yogurt. Make the zest by using the top portion of the orange peel. Add orange extract, zest, and nutmeg. Blend thoroughly. Chill one hour. Scoop into the orange “bowl” before serving. Garnish with fresh mint sprig. Place on a serving platter surrounded by fresh fruit.

* For individual servings, choose four small navel oranges.

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 X

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Xingzi Apricot Tartlets! Apricots have a way of turning simple desserts into gourmet treats. Their rich flavor is similar to a peach, but with a more tender outer skin. The juicy tang blends well with spices like nutmeg, cinnamon, ginger, and cardamom for a warm flavorful finish. The buttery dough of puff pastry makes the tartlets as light as air. Guaranteed to impress, and delicious to eat. 
XINGZI APRICOT TARTLETS
Ingredients:

1 sheet prepared puff pastry, thawed

14-ounce can apricots, halved in syrup

2 tablespoons apricot jam, warmed

Nutmeg, Cinnamon, and Cardamom to taste

1 vanilla bean pod, slivered
Instructions:

Preheat oven to 400°. Unroll the puff pastry and cut it into small rectangles. Place on a nonstick baking sheet. Arrange apricot halves on each pastry strip. Brush with apricot jam. Sprinkle with nutmeg, cinnamon, and cardamom to taste. Bake 10-15 minutes until golden brown. Garnish with slivers of vanilla bean before serving. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause! 
RICH RICOTTA CANNOLI 
Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract 

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting
Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.