Tag: ingredients

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…

Fruit Flavored Beef Jerky

writ­ten 07/29/2023, updat­ed 07/29/2023

What

Beef Jerky, Fruit Fla­vored, Oven Baked

Ingredients

*Mea­sure­ments are all to your taste

Main: Beef

Mari­nade: Soy Sauce, salt, sug­ar, fruit jam, fruit juice (your choice in fla­vors, I used straw­ber­ry and rasp­ber­ry jam, and mango/strawberry juice), lemon/citrus juice, red wine, Shaox­ing wine

Option­al: fresh-squished straw­ber­ries, pep­per, gar­lic, etc

Sup­plies: Plas­tic zip­per bag, racked bak­ing sheet or air fry­er bas­ket, lin­er to catch drip­pings, tooth­picks

Time

30 min­utes Prep + Overnight set + 45 min­utes Bake = 1 hour, 15 min­utes + overnight (for 350F Bake)

Steps

Prep

  • Pre­pare the beef: Slice to your desired thick­ness and size
  • If thick­er, then poke holes in it
  • Put beef in plas­tic zip­per bag
  • Pre­pare the mari­nade: com­bine soy sauce, red & Shaox­ing wines, salt, sug­ar, lemon/citrus juice, fruit jams, your option­al ingre­di­ents and fruit (to your desired taste), and then pour into zip­per bag
  • Real­ly com­bine them with the meat
  • Add the fruit juice
  • Close and place in refrig­er­a­tor overnight

Cooking

  • Take meat out of refrig­er­a­tor to room tem­per­a­ture
  • Lay the beef slices on the rack OR, using tooth­picks, sus­pend them between the rack slats
  • Make sure to have a drip catch­er under­neath

Route A: 300F for 45 min­utes

  • Pre­heat oven to 300 degrees F (150C)
  • Bake for 45ish min­utes (depend­ing on thick­ness) until desired consistency/hardness

Route B: Low­est Temp for 2–6 hours

  • Set oven to 300F (150C)
  • Low­er to 270F (133C)
  • Add beef
  • Cook for 10 min­utes (to make it safe to eat)
  • Low­er tem­per­a­ture to low­est pos­si­ble tem­per­a­ture of oven (tra­di­tion­al­ly, it’s 145F/63C), prop open oven door with wood­en spoon for ven­ti­la­tion
  • Cook to desired dry­ness

Route C: Use dehydrator/air fry­er

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Notes

  • Cut with the grain for MORE chewi­ness, cut against the grain for LESS chewi­ness
  • Thick­er slices will take more time, thin­ner slices with take less time
  • If you thread the tooth­picks into the ends of the beef strips and then hang those in between the rack slats, it will dry even­ly
  • Don’t mar­i­nate for too long or the meat con­sis­ten­cy will change