Last month I posted about a Cranberry Custard Pie using my favorite dough recipe. I typically use a deep dish pie plate, but for that recipe I used a shallower one. So I had a lot of leftover dough to make something else with. I grabbed some apples that were on their way to getting old, and made a galette.
An apple galette in and of itself is not that exciting, but this caramel sauce - with bourbon and fleur de sel - so luscious. It really takes a basic tart over the top.
So I got this combination of ingredients into my head and couldn't stop thinking about all the ways I could use them. Pasta, pizza, tarts - the list goes on. I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.
First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet. I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg. Then I roasted them at 400 degrees for 20-25 minutes. I used some right away, and stored the rest in an airtight container in the fridge.
For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil. After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize. This will take anywhere from 20 minutes to 45 minutes. About halfway through, I added a few sprigs of thyme. Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems. Again, I used some right away, and stored the rest in an airtight container in the fridge.
Merry Christmas, y'all! We went on a bit of a crazy roadtrip (which I will tell you about later, because there are restaurants involved) and didn't get back til late on the 22nd, which left us in a bit of a scramble to get ready for Christmas. We managed to get some outdoor decorations up (check out the wreath I made!), but no tree or anything indoors.
We also spent all our holiday money on travel, so no presents this year. But we did have a nice Christmas dinner (I mean, come on - how could I not, right?). Honey Baked Ham (going store bought on the main let me focus on sides); Spinach and Gruyere Strata; Sweet Potato Gratin with Caramelized Onions; and Bacon Popovers.
And a Cranberry Raisin Tart with orange zest and spices for dessert.
Oh yeah, and breakfast! Can't forget Christmas morning sweets! I made these Cranberry Orange Rolls by Smitten Kitchen - yum!
I actually made this the same day as the shrimp galette. Two galettes in one day? Girl. Get a hold of yourself. I can't though, I have a problem.
No seriously, I have a problem. The second pie crust in that package needed a home, though! Right? Bad foodie, using store-bought. I don't care, don't judge me! Oh lordy, somebody please help me.
Fresh blueberries tucked inside pie crust with a smear of sweetened cream cheese - heaven (even if it springs a leak and starts bleeding purple juice)
This is one of those transitional dishes that takes you from one season into another - the last of the summer corn, combined with dark leafy greens in a warm tart. The original recipe didn't have any protein, but it did use feta and dill, so I thought shrimp would be perfect.
If you don't eat shrimp, then no problem - leave them off. The veggies and cheese are hearty enough on their own.
Everybody knows that peaches and cream go well together, so it makes sense to think that peaches would also pair perfectly with creme fraiche. I recently discovered that you can make creme friache at home with just heavy cream and buttermilk - which is way cheaper than buying it! I used the thick, creamy, and tart product in not one, not two, not three, but FOUR peach recipes. So let's dig in!
First up is a pie that I have blogged about before, but am bringing up again because it is just so freaking good. Peaches, creme fraiche, and streusel - layered into tender, flaky pie crust. Definitely one of my favorite pies ever.
Next up we have muffins made moist with the help of creme fraiche, packed with chunks of juicy peach, and with a little kick from both fresh and candied ginger. My husband LOVED these - we went through all 24 muffins in 2 weeks!
What is better in the summer than a lovely bowl of ice cream? This peach sherbet gets it's tart creaminess from (you guessed it!) homemade creme fraiche.
It's pretty easy to make, too, as far as ice cream goes. You do have to cook the peaches first, and then chill them. But after that it is just blend and freeze!
Last, but not least, is a white peach and lemon thyme galette served with sweetened creme fraiche. I, foolishly, did not notice that my peaches weren't ripe before I peeled them and had to get a bit creative, poaching them in honey, lemon thyme, and white wine in order to soften them before baking.
There are many recipes to choose from here, all of them delicious. Enjoy those peaches while they last!
This rustic beauty came about by accident. I had intended to make a cherry pie, but my plans for obtaining cherries fell through. So I ended up with some pie dough and nothing else. I went to the store to see what fruit was available and found some Turkish figs. "This could definitely work," I thought. Then I thought of a creamy smear of mascarpone underneath, and oh! What if I added in some goat cheese, too?
So I dumped a container each of goat cheese and mascarpone cheese into bowl with some honey and mixed them together. Then I got to thinking, "What about some cardamom in here?" So in it went.
I rolled out my pie dough and spread the cheese mixture over it. I only ended up using half of it, but it made a great dip for crackers and fruit so that was fine. I arranged the quartered figs over the spread and then had another thought. "You know what goes great with cardamom? Coconut!" So I dug out some sweetened coconut flakes from the pantry to sprinkle over the top. A brush of cold water and sprinkling of turbinado sugar later, and my masterpiece was ready to bake.
I threw a lot of ingredients into here, but they ended up blending perfectly. The spread sort of merged with the flaky crust to make a creamy base for the figs; and the coconut came out perfectly toasted. Bonus? My husband was out of town and I got to eat the whole thing myself! This recipe may have been an accident, but I will definitely be making it again.
After missing a few months, I am finally back for the September Food 'n Flix movie, hosted by France at Beyond the Peel. The movie for this month was It's Complicated, starring Meryl Streep, Alec Baldwin, and Steve Martin. Streep and Baldwin play a couple that have been divorced for over a decade but fall into an affair with each other after their youngest leaves for college - despite Baldwin being remarried and his cheating being the reason for their divorce in the first place. Martin plays a new love interest for Streep who she could really hit it off with - if her affair with her ex wasn't always getting in the way!
In the film, Streep owns a bakery and is an amazing home cook (her food being one of the things Baldwin misses most about her). I was inspired by her gorgeous vegetable garden and her pastry skills to try a new version of my Squash Galette.