All Things Foodie

Fresh Fruit Galettes

I was watching The Barefoot Contessa the other day and was inspired to make her Fruit Galette.

The french pastry is super easy to make and I promise your home will smell amazing as they bake. You will need to purchase frozen puff pastry dough and fresh fruit of your choice. I used strawberries and Granny Smith apples. You will also need sugar, cinnamon and butter. I like to use unsalted butter for all of my baking needs. Apricot jam will be used to make a glaze. A knife, measuring cup or a regular spoon, and a cutting board are all needed.

You will need to thaw the puff pastry dough for about 30-45 mins until it is defrosted and ready to use. Then simply cut it into rectangular shapes. When I unfolded mine it naturally had lines to make three long sheets from where it was folded. I cut it along those lines and then halved those so I ended up with 6 small rectangles. Slice your fruit thinly and evenly spread onto the pastry dough in whatever pattern you like. Generously cover the top of the fruit with sugar. The sugar will sweeten the fruit and caramelize upon baking. I sprinkled a bit of cinnamon on the apples to add extra holiday flavor. Cut small bits of butter to dot on the top of the sugar. This will ensure richness and a beautiful color to the top of the pastry. Bake at 350 degrees for 40 minutes or until the pastry is puffed and a nice golden brown color.

Take out of the oven and let cool. While they cool you can make the glaze. Take a cup of the apricot jam and add a bit of water to thin it out and mix in a saucepan to heat through. Take a pastry brush and gloss the tops of the treats with the glaze. The thin layer will leave your pastries looking store bought and add to the depth of flavor.

Let the glaze set and serve!

image

Standard
All Things Foodie

Mom’s Homemade Marshmallows

My parents recently visited me in Los Angeles and my mom brought my sister and I her homemade Toasted Coconut Marshmallows, adapted from the original recipe from The Barefoot Contessa, Ina Garten. These little perfect pillows of sweetness were so light and fluffy,and not overly sweet like the store bought kind.

Gourmet marshmallows have started to be the trend, popping up in every flavor combination you could dream of. These delicacies are usually wrapped in ribbons and fancy cellophane ready to be dropped at your neighbors door or at a place setting for a Willy Wonka-esque tablescape.

My mom graciously showed my sister and I how to make them and used freshly pureed blackberries for this batch. The results were amazing, melt-in-your mouth, fruit laced marshmallows that made me a believer in the craze. You could recreate these for party favors and gifts, even using it warm and unfinished as a marshmallow fluff topping on an ice cream sundae.

I’m looking forward to making a vanilla bean version to use for making s’mores with my friends and family around a fire.

These plush puffs are sure to please. Find the recipe below and let me know your favorite combo.

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Tools needed:

Mixer (we used Kitchen Aid), Silicone Spatula able to withstand heat, marshmallow pan with collapsible sides, candy thermometer

Food processor and a sieve-if you add fruit

Cellophane bags and ribbons if using as a gift

Homemade Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Let cool completely overnight (about 8 hours) and cut with a marshmallow cutter.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/toasted-coconut-marshmallows-recipe2.html?oc=linkback

Chicago Metallic No-Bake Collapsible 8″ x 8″ Pan sells for $11.99 and can be purchased at

http://www.bedbathandbeyond.com

Digital Candy Thermometer is $24.95 and can be purchased at  www.surlatable.com

Chef’n Switchit Spatula is $10 and can be purchased at http://www.surlatable.com

Chef’n Sift’n Sieve is $17.95 and can be purchased at http://www.surlatable.com

Chicago Marshmallow Cutter is $3.99 and can be purchased at http://www.surlatable.com

Standard