Pear Apricot and Cherry Galette
With the rush rush and hurry up pace that is my life most days, I find myself especially appreciative when I awake to find an empty calendar block staring back at me from my computer. Today was one such day. I stayed in jammies, and did what I do most days when I find I have no errands to run, chores to perform, or appointments to keep. I baked.
With a well stocked pantry and a bowl of perfectly ripe pears, I revisited a recipe I dog-earred earlier this month while doing research for Pi Day. I chose this savory tart to post for Pi Day but I knew I would return to this galette recipe at another time. There was no resisting a flaky, buttery crust cradling juicy pears and sweet-tart apricots. Continue reading
Ingredients butter, cherry preerves, dried apricots, pears
An abundance of over-ripe bananas sat staring at me from their perch on the kitchen counter. I over bought fruit in preparation for my girl coming home on spring break. I forgot that she rarely eats a banana, adding one to her morning smoothy being the exception. As for me, well I love bananas, but only in their perfectly yellow state. Once the dark brown freckles of ripening appear, into the freezer they go, kept on ice for another use. 
With Pi Day fast approaching, and St. Patrick’s Day just a few days off, I thought I would kill two birds with one stone and bring you this versatile tart, which technically isn’t a pie, but it is a close relative. The nutty and earthy flavor of Gruyere cheese is added to the trilogy of cabbage, leek and smoky bacon, resulting in a mélange of flavors, one complimenting the other. 
This cookie was born out of a craving for chocolate. It is what I refer to as a ‘raid the pantry’ cookie. I started with some deep dark cocoa and bittersweet chips. I found toffee bits, a lot of toffee bits that were suppose to have gone into holiday cookies. Oh well, they’d go into my pantry cookie instead. The reason I chose cashews comes with a confession. During a buying spree at Costco, I just couldn’t say no to an extra large container of cashew that kept calling my name. They became an obsession and I soon realized I was eating way too many of them on a daily basis. I wanted to make them disappear, so into the cookies they went. Chocolate, and more chocolate, toffee and cashews. Sounded like a winning combination to me. 
The markets are spilling over with lavish amounts of spritely citrus, and I am taking full advantage of the abundance. I love them all but I will admit that I have a secret (or not so secret) love affair with blood oranges. As an artist, I am drawn to their electrifying color, and as a baker I am inspired by their citrusy sweetness. Each time I cut into a blood orange, I am smitten all over again. Just beneath its mottled orange and red peel, segments of crimson pulp burst with vibrant pink juice. If you haven’t experienced a blood orange, you don’t know what you’re missing.