Tag Archives: walnut

Apple-and-Pear Galette with Walnut Streusel

2 Jan

I made mini brown sugar pumpkin cheesecakes with oreo crust this past Thanksgiving as one dessert per my uncle’s request for something with pumpkin. And my mom wanted something fruity, so I figured it would be great to take advantage of pears being in season.  However, I don’t like it when cooked pears get mushy.  I came across this recipe on Food & Wine magazine, and thought the addition of the apple and streusel would keep the galette’s texture interesting.

I was also super excited to roll out the dough on our gorgeous new countertop!  Thanks Johnny and the Expert Hardwood Flooring team!  These small joys are what life is all about.  At our old apartment, Kev and I didn’t have a lot of kitchen counter space and what little we had was right next to the sink and really the only prep space we had.

On the New Countertop!

On the New Countertop!

INGREDIENTS:

Crust:

  • 2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1/2  cup ice water

    Crust Ingredients

    Crust Ingredients

Streusel:
  • 2/3 cup walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
Filling:
  • 2 Granny Smith apples, halved, cored and thinly sliced lengthwise
  • 2 firm Bartlett pears, halved, cored and sliced lengthwise 1/4 inch thick
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 large egg beaten with 1 teaspoon water
  • Confectioners’ sugar, for dusting (optional)

DIRECTIONS:

  1. MAKE THE CRUST In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas. Sprinkle the water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until well chilled, 1 hour.

    Crumbly with Pea Size Clumps of Butter

    Crumbly with Pea Size Clumps of Butter

  2. MEANWHILE, MAKE THE STREUSEL Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop.
  3. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
  4. MAKE THE FILLING Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.

    Ready for the Oven

    Ready for the Oven

  5. Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool. Dust with confectioners’ sugar, if using, before serving.
    Apple-and-Pear Galette with Walnut Streusel

    Apple-and-Pear Galette with Walnut Streusel

     

Sliced!

Sliced!

This was a big hit at Thanksgiving.  The tart crispness of the apple really complimented the sweet pear. My aunt hosted this year, so I had to let it cool and bring it over at room temp, but I would definitely recommend serving it a little warm with ice cream if you make it at home!

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Thomas Keller’s “Ad Hoc at Home” Chocolate Chip Cookies

14 Feb

Alex, Lingie, and I made the trek up to the Pacific Northwest back in December to visit our beloved Andrew. The four of us, being the laid back yet eccentric group that we are, decided that the first bullet point on our itinerary was for us all to cook a meal together. Nothing else was planned til less than week before our departure date.

Seattle!

Seattle!

Here’s what we came up with!

Andrew's Salmon Prep

Andrew’s Salmon Prep

Andrew taught us how to do a pan-fried salmon, and Lingie helped prep.  We liked the recipe so much, we made it again the next night.

Ain't Nobody Got THYME Fo Dat...

Ain’t Nobody Got THYME Fo Dat…

Andrew also made a linguini vongole with bacon lardons.

Linguini Vongole with Bacon Lardons

Linguini Vongole with Bacon Lardons

We all contributed to a salad consisting of julienne pink lady apples, grated pecorino, and candied walnuts all topped with a homemade balsamic vinaigrette.

Salad with Grated Pecorino, Julienned Pink Lady Apples, and Candied Walnuts

Salad with Grated Pecorino, Julienned Pink Lady Apples, and Candied Walnuts

At the request of our gracious host, I made a batch of Thomas Keller’s Ad Hoc Chocolate Chip Cookies in Andrew’s oven, which had convection capabilities at the flip of a switch (which I used, obvi).  I live quite an exciting life.  Alex helped me with the cookies.

Alex is Great with Balls

Alex is Great with Balls

I liked these cookies because they used two kinds of dark chocolate, so they weren’t too sweet (which is my issue with most chocolate chip cookies).

Gorgeous Lighting

Gorgeous Lighting

However, if I made these again, I would use the organic chocolate I’ve recently discovered at Trader Joe’s.  It’s deliciously 85% dark and cocoa buttery smooth.  It’s also quite bitter… like me!  You are what you eat, right?

Thomas Keller's "Ad Hoc at Home" Chocolate Chip Cookies

Thomas Keller’s “Ad Hoc at Home” Chocolate Chip Cookies

We paired the cookies hot out of the oven with pints (yes, PINTS) of Ben and Jerry’s “Pistachio Pistachio” ice cream, and I used the dust remnants of the chocolate I chopped to sprinkle over the ice cream.

Not going to lie – pistachio and dark chocolate were made to be together.  The beauty of pistachio ice cream with any form of dark chocolate (bars, warm cake, cookies, anything!)  brings me tears of joy every time.

This recipe was also my inspiration for what I ended up baking yesterday in preparation for Valentine’s Day… which I probably won’t post about for another 3 months at this rate.  More to come on that front!

Martha Stewart Cookie Boxes

26 Jan

Sadly, I’m already caught-up on my backlog of holiday baked goods.  I thought I’d wrap-up with a short ditty on how I packaged the treats. I typically opt for a cellophane bag, some festive Glad Tupperware, or a little Christmas bag or box. However, I am quite the sucker for all things Martha Stewart, as well as cute paper goods.  Naturally when you combine the two, I’ll wreak all kinds of domesticated havoc.

Such a Sucker for Cute Paper Goods

But seriously, is this Martha Stewart Cookie Box not the cutest?  It seemed like a great way to showcase my Grinchmas Cookies, S’mores Cookies, Walnut Butterscotch Oatmeal Cookies, and Martha Stewart’s Snickerdoodles.  And it even has a freaking window on it for Pete’s sake.

Close-Up of the Nomness

I didn’t create a separate post for the Snickerdoodles because I made them at night-time and the photos were just awful. Plus, no one would be impressed by the process of making a Snickerdoodle… not that anyone is impressed by anything on this blog anyway.

Getting excited to bake this weekend!  My hiatus is drawing to a close!

As an aside, I usually take a lot of pride in carefully selecting things to hyperlink to throughout my posts to shed a little light on certain situations. Well, I’m shamelessly swallowing that pride and am admitting to having absolutely no tie-in to the one I’m about to share.  It just plum made my week.  Hell, it’s made my year so far and I couldn’t find a clever way to include it.  So here it is.  #nerd

Walnut Butterscotch Oatmeal Cookies

15 Jan

These Walnut Butterscotch Oatmeal Cookies were another part of my 2011 Holiday Bake-A-Thon.  Not much else to say other than they came out looking NOTHING like the photo in the recipe I got from SheWearsManyHats.com. The photos from the recipe were flatter and less textured than mine.  I wouldn’t categorize this as a disaster though – they seemed perfectly fine and were still tasty!

Walnut Butterscotch Oatmeal Cookies

If you’re not a walnut fan, you will not like these.  They were very walnutty.

Close-Up

I’ve been slacking in the creative department.  I have a ton of crafting/sewing things I started before the holidays that I never finished but want to.  No baking adventures in the foreseeable future, save for a batch of Apple Pie Cookies I’m baking for a baby shower that my old roommate is attending.  It’s my first “order”!  However, I won’t be posting on that since I’ve already posted about those twice.