summer

Peach Galette

It is Stone Fruit month at the Farmer's Market! My favorite fruit in the entire world is peaches..I mean come on, fleshy, sweet, juicy, colorful..DEEELISH! Now that we are at the peak of the season for peaches, plums and apricots, it was time to make a pie.  Now this is not any pie, this is a galette which is essentially a buttery, flaky pie dough that you fold around fresh fruits...no pie pan or tart mold needed! Once you get the hand of this simple dough recipe, you can stuff anything your heart desires inside, based on what is in season.  At the start of the summer you can do strawberries and rhubarb, in the middle of the summer you can do blueberries and in the Fall you can do Apples.  When you take a few extra minutes to nicely arrange the fruit in an elegant pattern inside the dough, you are left with a work of art! Top this warm galette with your favorite flavor of gelato like vanilla, strawberry, or even something unique like green tea and enjoy! For more culinary inspiration follow me on @Gotroomformore !

Filling:

  1. 3-4 medium Peaches, ripe but not overly ripe
  2. ¼ cup sugar
  3. 2 Tbsp all-purpose flour
  4. ½ tsp ground cinnamon
  5. ½ tsp pure vanilla extract
  6. 1 Tbsp butter

Crust:

  1. 1¼ cup flour 
  2. 1½ tsp sugar
  3. 1/3 tsp salt
  4. 8 Tablespoons (1 stick) very cold unsalted butter 
  5. 4 to 6 Tbsp ice water
  6. 1/2 Teaspoon Almond Extract (optional)
  7. 1/2 Teaspoon Vanilla Extract
  8. 1 egg
  9. A Sprinkling of sugar in the raw (large granule sugar) and cinnamon for the crust
  10. 1 Tablespoon Dark Brown Sugar

Steps: 

  1. In a large food processor with the blade attachment or in a bowl by hand, pulse 1¼ cups flour, 1½ tsp sugar and ½ tsp salt 
  2. Cut cold butter into small (1/2-inch) cubes and add it to the food processor. If doing it by hand use a pastry cutter or two butter knives and cut the butter into the flour until it is the size of peas. If using the food processor, push the pulse button 8 times until the butter is pea size. Add the 1/2 teaspoon of almond extract and 1/2 teaspoon of vanilla extract to the ice water  and add 1 Tbsp at a time to the flour mixture and pulse between each addition. If doing by hand just stir together with a fork until you see the dough is starting to come together. Your dough should be ready when it just begins to clump. It should take about 4-6 tablespoons of water.
  3. Form the dough into a disk. Don’t overwork it with your hands because the texture of the dough will get tough.  Just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes.
  4. Preheat the oven to 425°F.
  5. In a small bowl, beat the egg and set aside.
  6. Slice peaches into ½″ thick slices. Place peaches in a bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently being careful not to break up the peaches. 
  7. In between 2 sheets of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet. Remove the top piece of parchment. 
  8. Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1 Tablespoon of  butter and sprinkle the top of the peaches with the 1 Tablespoon Dark Brown Sugar. 
  9. Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. If there are any tiny holes patch them up with dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar in the raw.  Bake for 18-22 minutes until the crust is golden brown on the sides and the bottom. Let sit 15 minutes before serving. Serve with you favorite vanilla ice cream..or even green tea ice cream is fabulous with this too!

Strawberry Basil Shortcake

It is June which means it is the start of Strawberry season! In NY we can buy berries all year long, but there is a drastic difference between the berries in the winter and the berries in the early summer.  Strawberries in June are deep red throughout, they are extremely juicy and fragrant and they are as sweet as sugar! This easy recipe really showcases summer fruits, and the best part is you can use whatever you have on hand! Use strawberries, blueberries, raspberries or fresh or grilled peaches! The basic buttermilk biscuit recipe is super flaky and buttery and if you want savory biscuits you can even leave out the sugar and cinnamon and add chives and cheddar or leave them plain! My strawberry filling is brought to a whole new level with the addition of fresh chopped basil...my favorite smell in the world is basil.  I always say if I could walk around with sprigs of basil under my armpits I would ;) My whipped cream filling has a little vanilla and a little almond extract which really compliment the strawberry flavor. This is the perfect 4th of July treat or for any summer night for that matter ;)

 

Shortcake (Sweet Buttermilk Biscuits)- You can leave out the sugar and vanilla for a delicious savory biscuit! Use them for egg sandwiches, biscuits and gravy and more!

Ingredients-

  1. 2 cups all purpose flour
  2. 3 tablespoons sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 7 tablespoons cold butter
  7. 3/4 cup buttermilk
  8. 1/2  teaspoon vanilla
  9. 2 Tablespoons Melted Butter
  10. Sugar in the Raw (white sugar is fine too but large granule is better)- All you need is a few teaspoons
  11. Cinnamon (a sprinkle)

Steps-

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Whisk flour, baking powder, sugar, salt, and baking soda together in a large bowl.
  3. Cut butter into flour mixture with a pastry cutter or using an electric stand mixer with a paddle attachment until the mixture resembles coarse crumbs.  You want the butter to be tiny pea size pieces in the flour mixture. Make sure the butter is super cold because it will only make the biscuits more flaky.
  4. Make a well in the center of butter and flour mixture. Pour in the buttermilk and vanilla extract; stir until just combined.
  5. Turn dough onto a floured work surface, pat together into a rectangle.
  6. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  7. Gently roll dough on a floured surface to about 1/2 inch thick.
  8. Cut out 10-12 biscuits using a 2 1/2-inch round biscuit cutter.
  9. Transfer biscuits to the prepared baking sheet and brush the tops of biscuits with melted butter and sprinkle a decent amount of sugar in the raw on top as well as some ground cinnamon.
  10. Bake in the preheated oven until browned, about 15 minutes.

Strawberry Basil Filling

Ingredients-

  1. 1 Lb Fresh, Ripe Strawberries sliced in 1/4 inch slices (tops removed)
  2. 2-3 Tablespoons Granulated White Sugar
  3. 4-5 Basil Leaves Chiffonade (cut into thin ribbons)
  4. 1 Tablespoon Lemon Juice 

Steps-

  1. Stir together the ingredients and set aside for at least 30-45 mins. You want the juice to slightly extract a little.  If it doesn't have enough juices, add a few drops of water.

Vanilla Almond Chantilly Cream- (You can use store-bought whipped cream as well)

  1. 1 1/2 cups heavy cream, chilled
  2. 3 tablespoons confectioners sugar
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon almond extract

Steps-

Whip all the ingredients vigorously with a whisk or use hand beaters or a stand mixer with a whisk attachment until it is fluffy and forms peaks.  Do not over whip or it will get grainy or even turn into butter!

To Assemble the Cakes-

Cut each warm biscuit in half, top with a heaping scoop of the strawberry basil mixture, top with the chantilly cream and then place the top of the biscuit on top.  You can even place another dollop of cream on top and then sprinkle some toasted slivered almonds over the top. 

Summertime Crostini

In the summertime we tend to have parties and celebrations to go to every weekend, whether they be graduation parties, summer BBQs, 4th of July bashes etc.  Here are three crostini recipes that are full of fresh, bright flavors, colors and textures.  If you bring any of these to your next get-together, your friends and family will think you paid a high-end caterer to make them..they look  and taste that impressive!  The best part is they are pretty darn easy! 

Fava Bean Ricotta Crostini-

Ingredients-

  1. Fresh Ricotta Cheese
  2. Baguette or 7 grain or Ciabatta (whatever you like!!)
  3. 1  1/4 Cups Shelled Fava Beans
  4. Extra Virgin Olive Oil
  5. 7-8 Fresh Mint Leaves (washed thoroughly)
  6. The Juice of Half a Large Lemon
  7. 2 Small Garlic Cloves (or 1 Large Garlic Clove)
  8. Salt & Pepper
  9. Sugar Snap Peas for Garnish
  10. Parmesan Cheese or Manchego Cheese (Using a vegetable peeler make little shavings of the cheese)

Steps-

  1. Remove and discard the stem and natural "string" from each Sugar Snap Pea Pod. Set aside. 
  2. Fill a large bowl of water with ice and water and set aside. Bring a large pot of heavily salted water to a boil and then drop the Sugar Snap Peas in the water.  Boil them in the water for 2 minutes only and then using a slotted spoon remove them from the water and place them in the bowl of ice water to shock them.  This helps them retain their color and crunch and cooks them ever so slightly.  Once they are cooled in the ice water remove them and dry them off on paper towels (set aside in fridge for garnish).
  3. Do the same thing with the shucked Fava Beans but for about 3-4 minutes or until tender. Drain and shock in the ice water then remove the outer skin gently.  Try not to break up the beans you want them to hold their beautiful shape.
  4. In a food processor, blend together the Fava Beans, Mint Leaves, Lemon Juice, Garlic, about 2 Tablespoons of Extra Virgin Olive Oil and a dash of Salt and Pepper.  You want everything to combine and become a soft, creamy, thick spread.  If it is too thick add more OIive Oil and a drop more Lemon Juice.
  5. Put in a small bowl or tupperware and squeeze a little lemon juice over the top, cover tightly and place in the fridge until you are ready to use it.  Tip: If you are gluten free or don't want the carbs you can each this like a dip with sliced raw veggies!
  6. Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet.  Place them in the oven on 400F and toast them up until they are golden.  You want them to get crunchy but not so hard that they turn to stone.
  7. When you are ready to serve your guests, assemble your crostini by spreading about a teaspoon of ricotta on each slice of bread, then spread a little Fava Bean spread, then a few shavings of parmesan cheese (or manchego) and then top it with the Sugar Snap Pea.  Finish them with a tiny drizzle of Extra Virgin Olive Oil and a sprinkle of sea salt (or regular salt if you have no sea salt).

 

Tomato Mozzarella Crostini 

Ingredients- 

  1. Fresh Salted Mozzarella
  2. Heirloom Tomatoes Diced Small (I use a mixture of red, orange and yellow but if they are out of season the red will be just fine)
  3. Extra Virgin Olive Oil
  4. Fresh Tarragon ( f you don't like Tarragon just use Basil but Tarragon has a unique flavor that I find is refreshing and delicious!)
  5. Minced Garlic
  6. Salt and Pepper
  7. Baguette (or any bread you like)
  8. Balsamic Vinegar (optional)

Steps-

  1. Mix the diced tomatoes, some chopped tarragon and a little minced garlic in a bowl.  Drizzle some extra virgin olive soil over the top along with some salt and pepper.  I didn't put amount here because it depends on how much you are making and it depends on taste!  Jus taste and season accordingly.  If you like a lot of garlic then put more, if not then just put a drop.
  2. Let the tomatoes marinate covered in the fridge for at least a half an hour or overnight if you are prepping ahead.
  3. Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet.  Place them in the oven on 400F and toast them up until they are golden.  You want them to get crunchy but not so hard that they turn to stone.
  4. When you are almost ready to serve, slice the fresh mozzarella into thin slices that fit perfectly onto each slice of toasted bread.  
  5. Place one slice of mozzarella on each piece of bread and then top with a heaping spoonful of the marinated tomatoes. Finish with a drizzle of balsamic or balsamic reduction if you would like (I like to use the fig balsamic that is discussed in the next recipe below).

Balsamic Fig & Havarti Crostini

Ingredients-

  1. Fresh, Ripe Black Mission Figs
  2. Balsamic Vinegar (good quality)
  3. Havarti Cheese
  4. Fresh Sage (chiffonade- chopped in very fine slices)
  5. Salt & Pepper
  6. Baguette (or whatever bread you like)

Steps-

  1. Slice the figs into 1/4 inch slices starting at the top by the stem.  Place the figs in a small bowl and pour the balsamic vinegar over the top so that they are soaking in the vinegar.
  2. Cover and place in the fridge for at least 3 hours or overnight.  I even like to do this step 2 or 3 days in advance because the figs really marinate in the vinegar and also end up infusing the vinegar which is great for drizzling over your crostini or on your salad.
  3. Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet.  Place them in the oven on 400F and toast them up until they are golden.  You want them to get crunchy but not so hard that they turn to stone. Leave the oven on.
  4. When you are almost ready to serve, slice the Havarti cheese into thin slices that fit perfectly onto each slice of toasted bread.  Place a slice of cheese onto each piece of bread and then put them on a sheet pan and place them back in the oven just until the cheese melts.
  5. Take them out of the oven and sprinkle each one with a little of the fresh chopped sage.
  6. Place one slice of marinated fig onto each crostini and drizzle each one with a little more of the fig infused balsamic.  Sprinkle with salt and pepper and you are ready to serve!