Tag Archive for cherries

Okanagan Stone Fruit Galette

Galette.

I love the word. It’s elegant and French, and makes me think of patisseries in Paris. In reality, though, a galette is the opposite of elegant and refined. French, yes, but more French countryside rustic than fancy French pastries beside the Seine.

I recently got back from the Okanagan. It’s a region in BC known for a few things: desert, heat, wine, and many, many kinds of produce–including stone fruit. Pretty much everywhere you go, you’ll see apricot, plum, peach, and cherry trees.

stone fruit galette

When I was a kid, my parents would drive up there every summer and come home with a backseat full of boxes of stone fruit, and this year, I got to do the same.

Despite its fancy name, a galette is really just a lazy man’s (or gal’s), pie. Lazy, because you don’t need to form the crusts, cut them, flute them. You basically make a pie crust, roll it out, plop your pie filling in the middle, and fold the crust up to make a package to contain the fruit.

The end result is a kind of rustic-looking pie, perfect for taking on a picnic, because you only need a knife to cut it, and your hands to eat it with.

Given that it’s basically a pie, you can pretty much use any fruit pie filling that tickles your fancy. I reckon I’ll try my hand at a an apple on early in the fall. I, however, used my Okanagan booty for mine, and it turned out great.

IMG_0202

Okanagan Stone Fruit Galette

Ingredients: 

  • 2 peaches
  • 2 plums
  • 4 apricots
  • 3/4 cup cherries, pitted and halved
  • 1/4 cup sugar
  • 3 tbsp flour
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • One pie crust (your fave recipe, or mine, even store-bought if you want to be extra lazy with this lazy pie)
  • One egg

Method:

  1. Make the pie crust in advance, and then wrap in plastic wrap and allow to sit in the fridge for a couple of hours. Remove from fridge and allow to warm up a little while you make the filling.
  2. Wash and pit all the fruit. You will want to peel the peaches, but the rest don’t need to be peeled. Or, you can sub nectarines for peaches, which won’t require peeling. Slice up the fruit and place it in a bowl. Toss well.
  3. Add the sugar, flour, cinnamon, and lemon juice, and toss to mix/coat.
  4. Roll out the pie crust on a piece of parchment or a silpat. You want to make it square or rectangular, and about 1/4″ thick. Place the fruit in a pile in the centre, then carefully begin folding up the sides until the pie makes a nice package (with a hole in the top).
  5. Beat the egg in a small bowl, and brush the pastry with it. Sprinkle sugar all over.
  6. Carefully lift the parchment or silpat with the pie on it onto a baking sheet, and bake in a 350 degree oven for 30-40 minutes.
  7. Remove from oven, and, again, carefully remove the pie from the baking sheet using the parchment or silpat, and allow to cool. Slice and serve with a dollop of whipped cream.

Cherry Ice Cream with Dark Chocolate

After making jam last week, I had a few cherries left, but mostly, I had juice.  A lot of juice. My cherries had come from the Okanagan, and had been frozen until I was ready for them, so when they unthawed, the left me with lots and lots of cherry juice. I was not about to let this ruddy gold go to waste, oh, no, not I.

I decided I’d boil it down and make it into a kind of syrup, which I would then add to a custard to turn into an ice cream. Now, I normally make an egg-based ice cream, but much research on the internets, I found a ton of recipes for cherry ice cream which did not call for eggs. So I thought I’d give it a shot. It worked like a dream!

cherry chocolate ice cream

I decided to kick it up a notch by adding dark chocolate, a hit of vanilla, and a tablespoon of the jam. Okay–confession time–not all of my culinary experiments work. In fact, the amount of recipes that aren’t deemed “blog worthy” at the end of the day is probably equal to the amount that are. But this one? Hole in one.

Chocolate Cherry Ice Cream with Dark Chocolate

Ingredients

  • 1 1/2 cups  cherries and cherry juice
  • 1/2 cup sugar
  • 1 tbsp balsamic vinegar
  • 3/4 cup milk
  • 1 3/4 cup whipping cream
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp lemon juice
  • 1 small dark chocolate bar, kept frozen until ready for use
  • 1 tablespoon cherry jam

Method:

  • Place the cherries, cherry juice, balsamic vinegar and sugar in a small saucepan, and cook, over medium heat, until it is reduced by half, and has a syrupy consistency. Allow to cool.
  • In a medium, heavy-bottomed saucepan, place the milk, cream and cooled cherry syrup, along with a pinch of salt. Heat until it is just at the boiling point. It should be steaming, but not boiling.
  • Remove from heat, and add the vanilla. Puree with an immersion blender if you feel that the cherry pieces are too chunky. Put in a bowl in the fridge, covered by saran wrap (make sure you stick the saran wrap onto the surface of the ice cream to keep it from forming a skin) for at least 3 hours, or ideally, overnight.
  • Remove from fridge, and add the lemon juice. Freeze according to your ice cream maker’s directions. I use the Cuisinart one, and it usually takes about 20-30 minutes to achieve a “soft serve” consistency. Once your ice cream is at this point, add the chocolate (which you’ve chopped with a knife) and the jam. Allow to process for a few more minutes until it’s incorporated into the ice cream. Scrape out of the ice cream maker and return to the freezer until it’s ice cream!
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