Tag: idea

Fruit Galette

writ­ten 08/07/2023, updat­ed 08/07/2023

What

Fruit galette, veg­an ingre­di­ents

Ingredients

Dough

1 ¾ cup all-pur­pose flour (+ dust­ing)
¼ cup fine yel­low corn­meal
¼ cup sug­ar
1 tsp Kosher salt
13 Tbsp cold unsalt­ed but­ter (cubed)
⅓ cup ice water

Filling

½ cup sug­ar (+ sprin­kling)
¼ cup apri­cot jam
2 Tbsp corn­starch
1 Tbsp fresh lemon juice
1 lb peaches/nectarines (thin wedges)
1 cup mixed berries (halved)
1 Tbsp unsalt­ed but­ter (cut into pieces)

Option­al: Glaze (or equiv­a­lent), Coarse Sug­ar, Egg Wash/Olive Oil/Melted Veg­an But­ter, Ice Cream

Sup­plies: Parch­ment paper, rolling pin, plas­tic wrap, mix­ing bowl, spat­u­la, brush, drip pan/foil

Time

Prep 1 hour + Set 1–2 hours + Bake ~50 min­utes = Total 2–3 hours, 50 min­utes

Servings:

8 Serv­ings

Steps

Prep

  • In mix­ing bowl (or pulse in food proces­sor), whisk flour (1 ¾ cup), corn­meal (¼ cup), sug­ar (¼ cup), and salt (1 tsp)
  • Add cold but­ter (13 Tbsp cubed) and rub until you get coarse crumbs with pea sized bits of but­ter
  • Add ice water (⅓ cup, mix in 1 Tbsp at a time) and mix until large clumps form (until the dough JUST sticks togeth­er)
  • Lay out plas­tic wrap
  • Trans­fer dough and make large mound
  • Shape into ½ in thick disc
  • Wrap in plas­tic
  • Refrig­er­ate at least 1 hour, up to 2 days

Cooking

  • Make Fill­ing: Whisk Sug­ar (½ cup), Jam (¼ cup), Corn­starch (2 Tbsp), and Lemon Juice (1 Tbsp) until smooth, then add pre­pared fruit and toss until cov­ered
  • Unwrap dough and place onto floured parch­ment paper
  • Roll with floured rolling pin (~14in round & ~½ in thick)
  • Slide onto round bak­ing sheet WITH parch­ment paper
  • Spoon fruit onto dough, leav­ing a bor­der (~1½ inch)
  • Fold dough over the edge of the fruit fill­ing (any holes or cracks will allow sauce to escape!)
  • Dot top with but­ter pieces
  • Option­al: Brush crust with egg wash/olive oil/melted veg­an but­ter
  • Bake 350F on low­est rack for 50–55min
  • Place foil lined tray below to catch drip­pings
  • Bake until fruit bub­bles, and crust is gold­en
  • Allow galette to cool
  • EAT
  • Option­al: Serve with ice cream
  • Option­al: Glaze crust with glaze and sprin­kle coarse sug­ar on top

DONE!

Pictures

Pre­pared Fruit
Mak­ing Fill­ing
Whisk
Toss in Fruit
Mix
Lay Out Dough (I used a piz­za pan)
Unwrap
Flat­ten
In ret­ro­spect, don’t dump the juice in
Fold Over
Brush Edges
Bake 350F for 50ish Min­utes
Pip­ing Hot!
Lack of Struc­tur­al Integri­ty Caused Leak
So Good…

Red, White, and Blue Jello Gelatin Dessert

writ­ten 07/15/2023, updat­ed 07/15/2023

What

Jel­lo, Gelatin dessert in patri­ot­ic Red, White, and Blue

Ingredients

Main: Red Jell‑O/gelatin pow­der mix, Blue Jell‑O/gelatin pow­der mix, Thai agar dessert mix (your choice of fla­vor, I like almond), and sup­plies

Sup­plies: Plas­tic cups or glass cups/stems (fan­cy, for serv­ing), lid­ded con­tain­ers (for trans­port or sav­ing), bak­ing sheet

Option­al Top­pings: Straw­ber­ries, Blue­ber­ries, Sliced Star­fruit, Mint Leaf, Whipped cream, etc.

Serving

About 10 cup-like con­tain­ers

Time

Blue (5 min prep + 2 hr refrig­er­a­tion)

+

White (5 min cook­ing + 15 min cool­ing + 2 min dol­ing + 1.5 hr refrig­er­a­tion)

+

Red (5 min prep + 2 hr refrig­er­a­tion)

=

TOTAL: ~ 6 hours, 32 min­utes

Steps

Easy, just time con­sum­ing. Fun for kids!

  • Boil water
  • Mix into blue-col­ored Jell‑O/gelatin accord­ing to instruc­tions
  • Por­tion out into con­tain­ers
  • Set in refrig­er­a­tor to cool (2ish hours, until firm)
  • Make white agar agar dessert per instruc­tions on the stove
  • Let cool about 10–15 min­utes (impor­tant!!) until not hard, but not boil­ing
  • Por­tion into con­tain­ers on top of chilled blue lay­er (test one first to see if it’s too hot or blue Jell‑O has­n’t set all the way yet)
  • Refrig­er­ate until firm (1.5ish hours)
  • Boil water
  • Mix into red-col­ored Jell‑O/gelatin accord­ing to instruc­tions
  • Por­tion on top of white lay­er
  • Set into refrig­er­a­tor to cool (about 2 hours)
  • Add option­al top­pings
  • Serve, enjoy!

Pictures

Por­tion­ing out the blue
Mak­ing the agar
Por­tion­ing out the agar
Messed up on one, being impa­tient
What hap­pens when it’s too hot
Red!
Easy way to stack in the fridge
Ungar­nished, but would look awe­some with cream and fruit top­pings

Notes

  • I was too lazy to gar­nish mine with Cool Whip and fruits but would be very nice!
  • The fla­vors were great! Light with the straw­ber­ry, denser and sweet with the almond agar, and then a bit sour with the blue. Very good!
  • Be care­ful not to lay­er when it’s either too hot or the pri­or lay­er is not yet set… They will seep into each oth­er. Unless that’s what you’re going for.