On My Way to Strawberry Galette

Bonjour my friends! Today I am on my way to Strawberry Galette. And lucky you! You are going to join me on this little food adventure. So buckle up and enjoy the ride. Here, hold the whipping cream, and don’t spill it, we are going to need it later!

Strawberry Galette. I found a great recipe for strawberry galette in the 2021 April/May edition of Cooks Country. Seriously friends, if you can get a subscription coupon for 40% off this is an excellent magazine to put some spark into your cooking and baking! Give it a try.

Matthew Fairman was the recipe author and article writer of the “Strawberry Galette” article. I would have like to have given you a link to the recipe as it is copyrighted, BUT… not only do you have to pay for the magazine subscription, but in order to access it online, you must pay for that too. Sniff, sniff… so sorry. But I will link you to another recipe close to it that you can use with great success!

What is a galette?

Image by Free-Photos from Pixabay

“What in the world is a galette?”, so glad you asked me! First and foremost it is French. Oo la la! A galette is pronounced gǝ-let’. Be sure to practice that well and get some Parisian hat and wear that to coffee. They will be talking a great deal about the new you… or at least your “look” and snooty dialect.

A galette is a flat French pastry made of pastry dough or bread. It can take on many forms from a thin pancake-like galette to a thick pie-looking galette. The fillings can range from fruit-filled to meat, but the galette is mostly known for being served around the celebration of Epiphany. Epiphany commemorates Jesus’s birth and his meeting with the three wise men. The galette has traveled the world and Mardi Gras has adopted it as their “King Cake”.

Here we go

I thought that the recipe from Cook’s Country was relatively simple, and I like simple. That’s why I thought I’d give the recipe a try. I will enclose a link to a Land O’ Lakes® here. It was relatively close to the Cook’s Country. Remember I told you to hold the whipping cream? If you haven’t spilled it, make some Tangy Whipped Cream here. That’s to put on top after the galette has baked and cooled. YUMMY!

The pastry dough was fun and simple to make. I like dough recipes. For most dough recipes, you get to take out your frustrations on the dough by kneading and smooshing. It’s like physical therapy and counseling all in one. You get to talk and squeeze the daylights out of dough instead of the person or situation. Plus, you’ll stay out of jail and that’s always a good deal! This recipe called for a food processor to help “process” your ingredients, which was fun as well. My grandson found it entertaining but a bit loud.

The filling was simple as well. The Cook’s Country recipe had you cut up your strawberries, add some sugar, and let them sit. This sitting allowed time for the berries to make a juice which you will use to make the filling. The Land O’ Lakes recipe did not do this. The Land O’ Lakes had you make the filling by boiling the ingredients and Cook’s Country has you throwing the filling ingredients together into the pastry dough and letting the oven do the thickening.

End results?

Photo by Michele Bruxvoort

While the galette was baking it smelled delicious, but thinking about warm strawberries was hard to get past. I’m used to cold strawberries on Angel Food, ice cream, hot shortcake, and so on. This probably led to me disliking the taste of the galette filling. However I had to remind myself that my American taste buds are set for sugary sweet and this galette is NOT so sweet, and that is very okay. We all need to cut back our sweets anyway.

After cooling the galette I tasted a slice. I liked the flaky crust, and the filling wasn’t sugary or overly thick; almost jam-like consistency. The whipped cream added a tangy spark. I like the galette even better the next day, cold from the refrigerator. It was something very different from my “Midwest usual” and I would try it again. Maybe a rhubarb galette!

Till next time! Here is to good food, good friends and a good life.

New Year New Dessert Challenge

Writing New Year’s resolutions inspires me and helps me grow. If I don’t accomplish one, I don’t get down on myself. I just add it to next year’s list. This new year I wanted to inspire you to try one new dessert a month. I call it our “New Year New Dessert” challenge.

Each month I will post a new dessert recipe. I will be posting a recipe that I feel may be uncommon, yet achievable for most, ingredients easily available and deliciosity.

And the first recipe is…

The very first recipe that popped into my head was Tiramisu. Tiramisu sounded like a great Christmas dessert, so I gave it a shot and was quite surprised by how authentic it was. I liked this recipe because:

  • Trying something “exotic” like this challenge my rural baking
  • The recipe looked fun
  • I wanted to expand my culinary repertoire

I stumbled upon this recipe will searching the internet. This recipe will make a great kick-off recipe for our “New Year New Dessert” challenge. Chef Dennis instills confidence, grows your culinary vocabulary and covers all the bases with some great “What ifs” within the recipe, as well as tips and tricks. All credit is due Chef Dennis Littley for this wonderfully authentic and delicious dessert recipe.

Image by pastel100 from Pixabay

The Best Tiramisu You Will Ever Make

Author: Chef Dennis Littley

Ingredients

  • 6 large egg yolks (approx. 1/2 cup of yolks)
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese ( room temperature
  • 1 3/4 cup heavy whipping cream
  • 2 7 oz. packages Italian ladyfingers (Savoiardi style)
  • 1 cup cold espresso or strong coffee
  • 1/2 cup coffee-flavored liqueur optional
  • 1 ounce unsweetened cocoa for dusting

Instructions

  • Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon.
  • Remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow to cool briefly before mixing in mascarpone.
  • Add Mascarpone to whipped yolks, mix until well combined.
  • In a separate bowl, using an electric mixer whip cream to stiff peaks.   (hand mixer or stand mixer is fine)
  • Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.  Take it out of the refrigerator as you gather ingredients to make the recipe.
  • Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
  • Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
  • Spoon half the mascarpone cream filling over the ladyfingers.
  • Repeat process with another layer of ladyfingers 
  • Add another layer of tiramisu cream
  • Refrigerate at least 4 hours. Overnight is best.
  • Dust with cocoa before serving

Notes

***If you can’t find Mascarpone in your stores.  You can make this substitute.  It won’t be exactly the same but it will come close.8 ounces full fat cream cheese, 1/4 cup whipping cream and 2 tablespoons softened unsalted butter, whip until it’s just blended. This will give the equivalent of around 1 1/4 cups mascarpone.

  • Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
  • Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin. 
  • Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
  • Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS)  Cake style ladyfingers will get too soft.
  • Allow Tiramisu to set up for at least 6 hours before serving.  Overnite is best.
  • Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.

Chef Dennis Tip***If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.

A few notes from Michele:

  • Most of the ladyfingers come with a hard white frosting on top and what looks like cinnamon sugar sprinkled on them- don’t fret over that, just make sure they are crunchy ladyfingers.
  • I used the Dutch Droste Cocoa… excellent taste
  • They say you “soak” the lady fingers… BE WARNED! The ladyfingers are like sponges and will be soggy in seconds. Lay it in a small container with a little espresso in it, flip and quickly remove.  You’ll see what I mean with the first ladyfinger!
  • You can make your own espresso at home- it’s just very strong coffee.

You now have your assignment for the “New Year New Dessert” challenge. Go ahead and make yourself a three-ring binder, or at the very least a folder of this year’s twelve “New Year New Dessert” recipes. Get ready to have some fun and expand your dessert repertoire. I can’t wait to hear from you! Contact me with your results at madyandmichele.com.