Posts tagged des
Rhubarb, Plum & Rose Petal Galette
Rhubarb, Plum & Rose Petal Galette

I've been on a bit of a baking spree lately. While searching for a job in Missoula, I have been pouring over recipe books, cooking shows and blogs.. like, a lot. One thing that's been popping up on my feed lately are galettes. Galettes are the perfect year round food. They can be fresh and berry filled in the warmer months, or hot and comforting when it's colder. It's surprisingly easy to make and everyone will think you're so fancy if you bring this for your next bbq.

On another note, please let me know if these recipe instructions make sense. I'm starting to bake more and the directions are a lot more complex. If you have any suggestions or feedback, feel free to comment below!! 

Spencre xx

Ingredients 

Crust

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)

Filling 

3 cups rhubarb, peeled and cut into 1 inch pieces
4 plums, pitted and cubed
1 cup dried or fresh rose petals
1 cup raw sugar

Creme

8 oz sour cream or crème fraîche
3 tsp rose
1/2 tsp vanilla extract

Method

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. 

Filling 

Wash and peel rhubarb. Cut the stalks length wise, then in half before cutting inch long pieces. Place rhubarb in a medium size bowl along with rose petals and plums. Mix in sugar, cover and let sit for 30 minutes to an hour. 

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 scoop fruit 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 sprinkle 1-2 tablespoons of raw sugar over the galette. Bake for 1 hour or until crust has browned and started bubbling. While the galette is baking, scoop sour cream into a small mixing bowl and add rose water and vanilla. Place in fridge while galette bakes. Remove galette from oven and let cool for about 20 minutes. Serve hot or cold with flavored sour cream.

 

This recipe was adapted from Bon Appétit.

 

Cinnamon Cider Cordial & Apple Cups
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It's been a while since I posted a recipe, but the past several months have been busy, to say the least. I finished my book, Blotto Botany, which consists of 40 new recipes, materia medica and a section on self care. Needless to say, my recipe mojo was rather dormant. But now that things have seemingly slowed down and my attention is not exclusively devoted to writing the book, I am excited about returning to serving up some new herbal recipes and other plant based offerings. 

With colder days upon us and the holidays rapidly approaching, I've been jonesing for warm spices and comforting tastes. I came across a video on Tastemade with a recipe for boozy apple cider cups and decided to kick it up a notch with a cordial of my own concoction and caramel sauce. These little apple cups are perfect for winter gatherings by candlelight or quiet nights at home with a good book. Plus, how fun and very Wonka world is it to eat your cup!? Who wouldn't love that?

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Cordial

2 large pears, cubed
3 cinnamon sticks
1 TSP allspice
1 TBS cardamom
1/2 TSP whole cloves
1/2 TSP whole allspice
1/4 cup coconut sugar
750 ml brandy or bourbon

Place all ingredients in a quart size jar and completely cover with the whiskey. Stir, cap tightly and shake. Infuse for 2-4 weeks in .cupboard or shelf away from direct sunlight. Shake daily. After infusion period, strain liquid and store in a clean jar.  

Side note :: I usually use a fine mesh strainer to strain my cordials, but a cheese cloth or colander will work as well. 

Apple cups

4 large apples
lemon juice

Using a knife, remove the tops of the apples. Then take a pairing knife and carefully mark the "rim" of your cup, leave about 1/4 of an inch for the rim. Scoop the apple out with a spoon or a melon baller. Once your cups are hollowed out, brush the lemon juice on the inside of the apples to prevent browning. 

To Serve

1/2 gallon apple cider
1 TSP cinnamon powder
1/2 TBS nutmeg powder
OPTIONAL :: maple syrup or caramel to sweeten

In a large pot, heat the apple cider on medium heat. Add cinnamon, nutmeg and sweetener and bring cider to a low boil. Reduce heat to simmer and add 1-2 cups of the cordial (depending on how boozy you want to get). Stir well and remove from heat. 

Using a ladle, transfer your cider into the apple cups and garnish with a cinnamon stick, anise star seed, rose petals or caramel. Serve while hot. 

I use this recipe for caramel sauce from my fave Dulce Delight

Serves 4

Use the #blottobotany on instagram to share your cordial recipes and photos!

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