These look wonderful! How'd they taste? Hope you have a wonderful weekend!
I love your studio set up, complete with backdrop. We should have joined forces, I did nothing sweet (unless you count the cranberries). I love the fruit desserts. And the fam's verdict?
tsk, tsk, these look very caloric.and yet, tempting.push ups for everyone reading this!!
Oh jeez, that's crazy gorgeous. When I try out my homemade crust for the first time, I'm totally making a galette instead of a pie. That's so amazingly beautiful.
Beautiful!Happy Thanksgiving Weekend!
Post the recipes, please!
Lisa, they taste AWESOME! You have a great weekend too. Any special plans?Shamy, hehehe. It's just the computer table with the curtain behind it. It's the only place that has good natural light coming in. The fam loved it! If we would have joined forces at least we would have had turkey for Thanksgiving. I went to help Elizabeth with her bath for a few seconds, and then CRASH! Dani's fave polish pottery dish smashed into a million pieces. And Ollie and Kitty were off with the get away turkey. Teamwork is what it's all about. Good Times! :0Dammit Wii Bitch! Go pick on Moi. She made peanut brittle. ;0MS, the galettes are perfect for us girls just learning to bake. Thanks SnB! Hope your weekend is wonderful as well.
Cathy, sure thing. Check back in after while and I'll have it up. Happy Thanksgiving Weekend!
You were busy!
Basic pastry dough1 1/4 cups all - purpose flour3/4 teaspoon kosher salt1/2 cup plus 2 tablespoons cold unsalted butter, cut into cubes1/2 teaspoon distilled white vinegar3-4 tablespoon ice waterIn a bowl, stir together flour, salt. Scatter the butter pieces over the flour and cut in with a pastry blender or two kitchen knives until the butter is the size of peas. Add the vinegar, and then gradually add enough of the ice water, stirring and tossing with a fork, until the dough starts to come together. It should be moist but not completely uniform, and it's texture will be slightly crumbly.Turn the dough onto a lightly floured work surface, press together gently to form a disk 1 inch thick, wrap in plastic, and refrigerate at least 30 min. or overnight.Apple Galette4 cups peeled and sliced applesabout 1/2 cup sugar2-3 tablespoons flourpinch of salt2 tablespoons unsalted butter cut into bitsIn a bowl, toss the fruit with sugar, flour, and salt. Set aside at room temp.Lightly butter a large rimmed baking sheet. On a lightly floured surface, roll out the dough into a 12 inch round about 1/8 inch thick, lightly dust with flour, fold it in half, transfer it to prepared pan, and unfold it in the middle of the pan. Pile the fruit evenly on the round, leaving a 2 inch border uncovered. Dot fruit with butter. Fold the dough up and over the filling, pleating every 2 inches and leaving the center open. Go back and lift each pleat and seal with a little cold water dabbed on with your finger. After the dough has been pleated and sealed, gently press the dough against the fruit to compact it and set the pleats. Chill the galette for 20 minutes before baking to relax the dough and keep it from shrinking. Bake at 425 for 15 min. Reduce the temp to 375 and continue to bake until the crust is golden and the fruit is tender, 50-60 min. Let the galette rest for 5 min. then loosen the edges with a thin spatula. Cool for at least 20 min.Cranberry Orange Galetteuse the same dough recipe as above.3 tablespoons ground nuts. I used walnuts3 tablespoons dry bread crumbs2 cups fresh cranberries1 medium apple,peeled, cored and cut 1/2 inch chunks3/4 cup light brown sugar (packed)1 1/2 inch piece of fresh ginger, peeled and finely chopped3 tablespoons of orange marmaladezest from 1/2 orange and 1-2 tablespoons orange juicepreheat oven to 400Line a baking sheet with parchment paper and roll out the dough as in the apple galette recipe.mix together ground nuts and bread crumbsToss together all the remaining ingredients in a bowl, stirring just to mix.Sprinkle the center circle with the nut and bread crumb mixture and top with the filling. Do the dough pleating and everything else as in the Apple Galette. Bake Galette for 30-40 minutes untilthe crust is brown and the cranberries have popped. Let cool and serve.
Looks great!I'm making a skillet apple pie soon on PF.
AHhahahahahahhaha.WiiBiatch is running into stiff resistance. Of course she will take it out on me...Yeah....puppies and reachable turkey...I should have warned you. OKay, I am giggling though. It's what great memories are made of.Hey did you see Walmart has a ton of that Polish Pottery? If you can't find what you need I have another source. Let me know.
FC, I'll head over as soon as it's posted. :)Shamy, we're kicking ourselves now for not getting a picture of the carnage! That would have been a great Wordless Wednesday post. But we were so frantic to get the two of them put away before one of them got cut bad, or in Ollie's case inhaled a piece of pottery shard. Yep, this will be the Thanksgiving that we'll never forget. And I learned a very important puppy/doggie lesson. Put the food as far back on the counter as you can. Hopefully, turkey number two today will not meet a similar fate.
OMG. That sound you hear is me falling over at just the LOOK of those gorgeous sweets!
Thanks so much for posting the recipe, Dani, I've been wanting to try this and have some yummy apples waiting! (I wonder if you can do a pineapple one?)I'm with Sham and just loooove fruit desserts. I love chocolate too but sometimes it's nice not to have something quite so sweet. Thanks for posting and i loved the story about the dynamic duo!!! (or should I say the gruesome twosome?!)
Diva, gruesome twosome~ BAHAHAHHAHAHA. I love that!
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