I buy summer produce with a buy now, figure out what you’re going to do with it later mentality, and that’s how this galette came to be. I loved it so much that I actually made it two days in a row.
The best thing about this galette (besides the taste) is that you can pick
and choose your favorite fruit, or go with whatever is in season. I went
with blackberries, raspberries, blueberries, and peeled peaches. The
combination of sweet and tart was fantastic in contrast to the buttery, flaky
* For this recipe, I used half of the recipe for Simply Recipes Perfect Pie Crust (keep the other half in the freezer until you need it).
* 1 pie crust
* 3 c. fruit
* 3 tbsp. sugar, divided.
* 2 tbsp. heavy cream
Preheat oven to 425. Combine all of the fruit and 2 tbsp. sugar in a bowl, set aside. Meanwhile, roll out the pie crust on a floured surface. When the crust is about 1/4 inch thick, transfer it to a parchment lined baking sheet. Use a slotted spoon (so any excess liquid drains) to scoop the fruit into the center of the pie crust. Gently fold over the edges of the crust, lightly pressing together any creases. Brush with heavy cream and sprinkle with the remaining 1 tbsp. sugar. Bake for 35 minutes, or until golden brown. Let cool slightly before serving. Enjoy!
Tuesday, August 20, 2013
I tend to eat SO much fruit in the summer, whether for a snack, in a smoothie, on salads, or even on the grill, I just love it. One of my favorites this year has been the sweet, juicy watermelon, so of course I've been trying to think up new ways to use it.
Watermelon and feta are such a classic combination, and with the help of a sharp knife, this simple pairing can easily be transformed into an impressive, light, and refreshing appetizer. The pop of freshness from the mint, paired with the sweet, sticky balsamic syrup makes for a winning flavor combination.
To assemble these, I purchased watermelon that had been pre-cut into strips (of course, you can do this yourself if you prefer). After I cut it into cubes, I placed each on top of a block of feta and cut so the slices were even (wiping the knife with a damp paper towel in between slices will help make a neat cut). Drip balsamic syrup on top, then garnish with chopped fresh mint and skewer with a toothpick.
*You can find balsamic syrup in most stores now, but if you would prefer to make your own, you can do so by boiling 1/2 c. balsamic vinegar with 1 tbsp. sugar until it's reduced to a thick, syrupy consistency.
Monday, August 12, 2013
I can't thank you all enough for tuning into my little project here, Young and Entertaining. Blogging still feels new to me, but I'm excited I made it through a full year and plan to keep going strong. I hope you have tried a recipe or two and loved it as much as I've loved writing, eating, serving, and photographing it. Here's to another great year! Cin Cin!
Tuesday, August 6, 2013
If you've been following along this blog, you're probably well aware of my love affair with goat cheese. Frying it to a crispy golden brown and drizzling it with sweet blackberry balsamic syrup .. it really brings the goat cheese to a whole new level of perfection.
This recipe could not be simpler -if you're preparing it for guests, make the blackberry balsamic syrup in advance and keep it at room temperature. The goat cheese can be prepared up to the frying stage in advance and kept in the refrigerator.
* Goat cheese rounds (I used a log of Chevre)
* prepared bread crumbs
* 1-2 eggs, beaten (depending on how many you want to make)
* olive oil, for frying
Blackberry Balsamic Syrup:
* 1/4 c. balsamic
* 1/2 c. blackberries
First prepare the syrup. Add the balsamic and blackberries to a small sauce pan and bring to a boil. As the blackberries break down, smash them with a fork to release the juices. Reduce the heat to medium high and simmer the mixture until reduced by about a third (about 3-5 minutes). Remove the sauce from the heat, let it cool slightly, then pass it through a fine strainer. Set aside until ready to serve.
Prepare the goat cheese by first slicing it into individual rounds (I popped it in the freezer for about ten minutes, which makes it easier to slice). After the goat cheese is sliced, coat it in flour, tap off any excess, then dip it in the beaten egg, followed by the breadcrumbs. If you're making these in advance, store them in the refrigerator. When you're ready go fry the goat cheese, transfer the rounds to the freezer to 5 minutes or so. Heat 1/4 inch of olive oil over high heat and fry the goat cheese in batches until golden brown (just before melting). Serve over baby greens with tomatoes and the balsamic syrup. Enjoy!