Wintry Honey Orange Galette

I’ll never stop marveling at the fact that citrus grows best in winter. Living in Montana, it’s so nice to see such bright and colorful plant friends when it’s nothing but grey skies and snowy floors outside. This orange galette is the perfect winter go to when you want a light, sweet and simple desert. It’ll also make all your friends smile simply by looking at it ✨ 



1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


5-7 oranges - use a mix of blood orange, Cara Cara and clementines, or whatever you have on hand!
1/4 honey, runny enough to drizzle  



Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.


Using a small paring knife, carefully cut the skin off your oranges. Once skin is removed, slice the fruit, making each slice about a quarter of an inch thick.  

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and layer orange slices onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and drizzle honey on orange slices and dough. Bake for 40 minutes or until crust has browned. 

Serve warm with yogurt or ice cream.

Fire Cider
Gingertooth & Twine Fire Cider Recipe

When I was in herb school, we gathered around a table in the medicine making studio and laid out the ingredients for our first batch of fire cider. The moon was full over head as we peeled and diced. Laughing and chatting along the way and gently tossing handfuls of cut roots and veggies into a large jar at the center of the table.

Once the jar was full, we covered its contents with earthy California honey and apple cider vinegar, shaking out the bubbles every now and then. Our teacher grabbed a lid and capped the jar before leading us out to the garden, instructing one of us to grab a shovel from the shed. We selected a soft spot near some evening primrose and began to dig. Once the hole was wide enough, we gingerly placed the jar in it and said a small prayer of gratitude for the earth and the nourishment she provides before covering the jar with dirt. ✨

A full moon cycle later, we returned to the garden to unearth the jar and press the fire cider out. I had never tasted a medicine so satisfying and I savored that little 1 ounce bottle for as long as I possibly could. 

This recipe is my own take on fire cider. Add whatever you have lying around in your kitchen. (I also recommend adding fresh horseradish and mushrooms!) The point of this old folk remedy to keep sickness at bay or improve digestion. So whatever works for you and makes you feel good will be perfect for infusions!

To learn more about the upcoming court date to keep Fire Cider un-trademarked, head over to Tradition Not Trademark.


1 small blood orange
1/4 cup chopped red onion
4 garlic cloves, minced
1 lemon, sliced with peel on
2 tbsp minced ginger
2 tbsp minced fresh turmeric
1 sprig rosemary
1/2 tsp black pepper
1 jalapeno, chopped (optional)
3-4 cups apple cider vinegar
Honey to taste


Place ingredients in a quart size jar. Cover with honey and apple cider vinegar. Cap tightly and infuse in a cupboard or bury it in your yard for 2-4 weeks. Place a scrap of cloth between the jar and the lid to prevent sticking. Strain before use and keep fridge for longer use.

Gingertooth & Twine Fire Cider Recipe
Spencre McGowanComment