Summer Fruit Galette

Labor day weekend is fast approaching (can you believe it?) and I’m feeling inspired to make rustic dishes that celebrate the last of the summer produce.  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 pie crust. 

* 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).

Ingredients:
* 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!

Watermelon - Feta Skewers

Despite the fact that summer seems to be trying to slip away from us early (hello sweater weather last weekend?!), the sweet summer produce is lingering for a little while more. 

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.

All grown up..

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! 

-Kippy

Fried Goat Cheese Salad with Blackberry Balsamic Syrup

Fried goat cheese.  It's a revelation.

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.

Ingredients:
* Goat cheese rounds (I used a log of Chevre)
* prepared bread crumbs
* flour
* 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!

Focaccia with Tomato & Thyme

Personally, I find bread making to be a rather intimidating task.  I live in fear that the bread won't rise, that the yeast isn't active, that the temperature isn't just right.  But alas, it's really not that difficult.  Especially this Foccaccia.

Focaccia is on the lower end of the intimidating bread scale for me, mostly because it's not terribly fussy.   Since it's actually a flat bread, it doesn't require too much time to rise, and the possibility for toppings is endless.  I went with tomato and thyme, but it would be great with sauteed onions, bleu cheese crumbles, dried figs...anything your heart desires! 

Ingredients:
* 1 package quick rise yeast (if you have active dry, follow the  activation instructions on the package before using)
* 1 c. water
* 1 tsp. salt
* 2 c. all purpose flour, divided
* 4 tbsp. olive oil, divided
* 1 c. whole wheat flour
* 1-2 tbsp. yellow cornmeal
* 1-2 plum tomatoes, thinly sliced (depending on size)
* 1 tbsp. fresh thyme
* sea salt, to taste

In a large mixing bowl, combine the yeast, 1 tsp. table salt, and 1 c. of the flour.  In a small saucepan, combine 1 c. of water and 2 tbsp. olive oil and heat over medium heat until warm.  Once the water mixture is warm, slowly pour it into the flour mixture with a mixer on low speed until just combined.   Once the mixture is combined, beat it for two minutes, then add in another 1/2 c. flour.  Once that is well combined, use a wooden spoon to stir in the whole wheat flour until you have a soft dough.

Knead the dough in a bowl for seven minutes, working in the last 1/2 c. flour as you knead.  Cover the dough loosely with plastic wrap and let rise for 15 minutes.  Meanwhile, preheat the oven to 400, and prepare a 9x13 pan by buttering it and sprinkling cornmeal over it.   After 15 minutes, pat the dough into the prepared pan, pressing it into the corners as needed.   Cover it loosely with plastic wrap and let it rise in a warm place for another 30 minutes.  After the dough has risen, use your fingers to make indentations across the dough, pressing almost to the bottom of the pan.  Drizzle the dough with remaining olive oil and add desired toppings. Bake for 20-25 minutes, or until the bread is golden brown.  Serve warm.  Enjoy!

* Note: if you don't plan to eat all of the bread right away, I would recommend using a sun dried tomato over fresh as the fresh tends to make the dough soggy by the next day.