MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Galette
Categories: Cakes, Pies, Desserts, Fruits
Yield: 9 servings

MMMMM---------------------------DOUGH--------------------------------
1 1/2 c A-P flourl more for dusting
2 tb Sugar
3/4 ts Kosher salt
4 oz Cold unsalted butter; in
- small cubes

MMMMM--------------------------GALETTE-------------------------------
3 md Apples; cored, sliced
1/2 c Light brown sugar
1 tb Ground cinnamon
1 lg Egg
+=MIXED WITH=+
1 Tbsp, cool water; for egg
- wash
Sugar; for sprinkling
Vanilla ice cream; for
- serving

MAKE THE PIE CRUST: To the bowl of a food processor, add
the flour, sugar, and salt and pulse to incorporate. Add
half of the butter and pulse until just incorporated,
then add the remaining butter and continue pulsing until
the mixture looks like coarse sand. Slowly drizzle in
1/4 cup of ice water while pulsing just until a shaggy
dough comes together. Lightly flour a clean work surface
and turn the dough out onto it. Press gently together
into a ball, then flatten into an even, 1" thick disk.
Wrap tightly in plastic and refrigerate for at least 6
hours and up to 3 days.

When you are ready to bake, light a wood fire: Use
several large chunks of wood and some kindling to start
the fire. Let the fire burn very hot until the flames
subside and your wood has a nice base of embers beneath
the actively burning wood. Nestle a large Dutch oven
into the center of the embers and cover with a lid.
Preheat for 30 minutes while you assemble the galette.

MAKE THE FILLING: In a large bowl, toss together the
apples, brown sugar, and cinnamon, then set aside.

Line a large rimmed baking sheet with aluminum foil and
set aside. Lightly flour a clean work surface. Retrieve
the dough, unwrap, and using a rolling pin, roll to an
even circle, about 1/8" thick. Transfer the circle to
the lined baking sheet, then add the filling to the
center, leaving a 2 1/2" border all around. Close the
galette by slowly crimping the edges inwards while
rotating the sheet pan, taking care not to cover the
apples completely. Brush the surface of the dough with
egg wash and sprinkle generously with sugar.

Using an infrared thermometer, check the temperature of
the Dutch oven (you’re going for 375ºF/190ºC to
400ºF/205ºC). Carefully transfer the pot to a heatproof
surface, then use the foil to slide the galette gently
into the Dutch oven. Cover with a lid, then return the
pot to the fire and bake until the bottom and sides are
browned and caramelized, 10-15 minutes.

FLIP THE GALETTE: Remove the pot from the fire and
remove the lid. Use the foil to lift the galette out of
the pot and onto a heatproof plate. Place a second piece
of foil over the top of the pastry, then invert onto a
second plate. Slide the pastry, open-side-down, back
into the Dutch oven, cover, and continue baking until
the open side is caramelized and bubbling, 5-10 minutes
more. Remove the pot from the fire, uncover, and cool
slightly. Using oven mitts, carefully invert the Dutch
oven onto a baking sheet, and then transfer the galette
to a wire rack to cool slightly. Serve the galette warm
with vanilla ice cream, if desired.

By: Bryan Ford

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... It passed through death and fire and then I put hot sauce on it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Galette
Categories: Cakes, Pies, Desserts, Fruits
Yield: 9 servings

MMMMM---------------------------DOUGH--------------------------------
1 1/2 c A-P flourl more for dusting
2 tb Sugar
3/4 ts Kosher salt
4 oz Cold unsalted butter; in
- small cubes

MMMMM--------------------------GALETTE-------------------------------
3 md Apples; cored, sliced
1/2 c Light brown sugar
1 tb Ground cinnamon
1 lg Egg
+=MIXED WITH=+
1 Tbsp, cool water; for egg
- wash
Sugar; for sprinkling
Vanilla ice cream; for
- serving

MAKE THE PIE CRUST: To the bowl of a food processor, add
the flour, sugar, and salt and pulse to incorporate. Add
half of the butter and pulse until just incorporated,
then add the remaining butter and continue pulsing until
the mixture looks like coarse sand. Slowly drizzle in
1/4 cup of ice water while pulsing just until a shaggy
dough comes together. Lightly flour a clean work surface
and turn the dough out onto it. Press gently together
into a ball, then flatten into an even, 1" thick disk.
Wrap tightly in plastic and refrigerate for at least 6
hours and up to 3 days.

When you are ready to bake, light a wood fire: Use
several large chunks of wood and some kindling to start
the fire. Let the fire burn very hot until the flames
subside and your wood has a nice base of embers beneath
the actively burning wood. Nestle a large Dutch oven
into the center of the embers and cover with a lid.
Preheat for 30 minutes while you assemble the galette.

MAKE THE FILLING: In a large bowl, toss together the
apples, brown sugar, and cinnamon, then set aside.

Line a large rimmed baking sheet with aluminum foil and
set aside. Lightly flour a clean work surface. Retrieve
the dough, unwrap, and using a rolling pin, roll to an
even circle, about 1/8" thick. Transfer the circle to
the lined baking sheet, then add the filling to the
center, leaving a 2 1/2" border all around. Close the
galette by slowly crimping the edges inwards while
rotating the sheet pan, taking care not to cover the
apples completely. Brush the surface of the dough with
egg wash and sprinkle generously with sugar.

Using an infrared thermometer, check the temperature of
the Dutch oven (you’re going for 375ºF/190ºC to
400ºF/205ºC). Carefully transfer the pot to a heatproof
surface, then use the foil to slide the galette gently
into the Dutch oven. Cover with a lid, then return the
pot to the fire and bake until the bottom and sides are
browned and caramelized, 10-15 minutes.

FLIP THE GALETTE: Remove the pot from the fire and
remove the lid. Use the foil to lift the galette out of
the pot and onto a heatproof plate. Place a second piece
of foil over the top of the pastry, then invert onto a
second plate. Slide the pastry, open-side-down, back
into the Dutch oven, cover, and continue baking until
the open side is caramelized and bubbling, 5-10 minutes
more. Remove the pot from the fire, uncover, and cool
slightly. Using oven mitts, carefully invert the Dutch
oven onto a baking sheet, and then transfer the galette
to a wire rack to cool slightly. Serve the galette warm
with vanilla ice cream, if desired.

By: Bryan Ford

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... I don't see why people don't use it in sex play. That's how good it is
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)