Posts tagged eatyourflowers
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.

 

Lilac Syrup
Lilac Syrup

It's simple.. I fu**ing love lilacs. I'm not going to be delicate about it. The smell brings me back to my childhood in New England. Early summer in Maine smells of lilacs and the constant rainy days of May and June truly bring that aroma out. I would sleep in a lilac bush if I could, I just love them that much! (I threw my head back and cackled as I wrote that.)

One of my first lilac memories is harvesting them with my aunt Karin. My neighbors lilac bush was overflowing into our backyard, so we figured we could pick some to bring inside. From what I remember, the neighbor wasn't thrilled with our harvest, which I think has instilled a sense of thrill for me whenever I harvest lilacs. I'm always afraid that I'm going to get caught in the act of harvesting lilacs. A few of my friends have witnessed me pulling over to the side of a road, jumping out of the car to run over to a bush and harvest a few bunches of lilacs. I've done it under the cover of night. I harvest and run; escaping my none existent pursuer. Call it paranoia if you want to, but I like to call it "guerrilla harvesting". It's ridiculous but also really fun. (I don't go into peoples yards by the way.. most often there's actually not a need for me to run away.) 

Luckily my mom has a lilac bush in her backyard. So there's not a real need for me to rush while gathering these sweet, purple flowers. I came up to the Flathead Valley to visit my mom and cats this weekend and was thrilled to see that the lilacs were in bloom. Maybe you've seen my recipe for Lilac Wine, but I've never made syrup with them before. Syrups are one of my favorite ways to infuse herbs and flowers into my every day routine. They can enhance fizzy water or your favorite cocktail. Or mix a syrup with powdered sugar to make a glaze for waffles, scones, cookies, etc. Or just drink em straight up, no judgement!

Lilac Syrup
Lilac Syrup

 

Ingredients 

3-4 lilac bunches
3 cups boiling water
1 1/2 cups honey or raw sugar

Method

Gently rinse lilacs and inspect for debris/bugs before removing flowers from stems. Place flowers in a large, heat proof jar and completely cover with boiled water. Cover the jar and let sit overnight or for at least 4 hours. After infusion time, strain flower water and transfer to a pot. Add sugar or honey and bring liquid to a boil. Reduce heat and simmer for 10-12 minutes. You'll be looking for a slightly thick and syrupy consistency. Remove from heat and let cool before pouring syrup into a bottle or jar. Cap tightly and keep in fridge for up to 2 months.

Serve with cocktails/mocktails, lemonade or sparkling water. 

Lilac Syrup