Strawberry Rhubarb Galette

Galette is just a rustic pie!  Easy to make and you can throw it together in no time at all. I serve ours with Marscarpone cheese mixed with a little powdered sugar.  Or you could just serve it with some vanilla ice cream and whipped topping!  Enjoy

Ingredients
One pie shell, store bought or made ( I have a recipe for pie dough in the "Peach Pie" recipe on this blog.
1 cup sliced fresh strawberries
1 cup sliced fresh rhubarb
1 tsp orange zest
1/2 tsp nutmeg
2 Tbs AP flour
1/4 sugar
pinch of salt
1 egg, lightly beaten
2 tsp sugar for sprinkling on top

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Make you pie dough or use already made pie shell.
3. Using a little flour so the dough does not stick, roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Fold in half  to make it easy to transfer and place the dough on a piece of parchment paper. Unfold and lay flat then slide the paper and dough onto a large flat baking sheet; pastry may hang over edge of sheet.
4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, nutmeg, sugar and salt.
5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with sugar

Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.

Caramel-Butterscotch Buttercream Frosting

Glossy and buttery (it should be buttery with 6 sticks in it!) but with the slightly bittersweet, sophisticated edge of both brandy and Caramel sauce to temper its richness.  It's absolutely dreamy!  It takes a little time and a large stand mixer takes away the pain from the amount of egg beating involved here.

Caramel-Butterscotch Buttercream Frosting

For the Caramel Sauce:

1 cup granulated sugar

3 Tbs water

1 cup heavy cream

For the Butterscotch Buttercream:

6 large eggs

1 1/2 cups firmly packed dark brown sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 pounds ( 6 sticks ) Cold butter

1 tsp of brandy extract

To make the Caramel Sauce:

Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat.  Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color.  Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes.  Watch carefully, as it can burn quickly.  

Immediately remove the pan from the heat and stir in the cream with a wooden spoon.  reduce the heat to medium-low and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes.  Remove the sauce from the heat and let cool.

While the sauce is cooling, prepare the butter cream:  Combine the eggs and brown sugar in the metal bowl of a stand mixer (alternatively, use a metal mixing bowl and handheld electric mixer, but be prepared for a workout)

Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat.  Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.  Use an instant -read thermometer to check the temperature; it should be anywhere between 120 degrees to 140 degrees.

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

While the eggs are mixing, unwrap the individual sticks of butter and re wrap them loosely in plastic wrap.  Pound the butter 5 or 6 times with a meat cleaver or rolling pin, or until the butter is soft and malleable but still cool.  

With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.  When all the butter has been incorporated, slowly dribble in the brandy extract (or you can add 2 Tbs or bourbon)  Don't panic if the buttercream seams to liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in.  Have faith; it's worth it.

When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce.  For a stronger flavor, fold in up to 1/2 cup more caramel sauce.

Chocolate-Mayonnaise Cupcakes

The batter is rich and deeply chocolatey, and results in bouncy little cakes that don't dissolve into a shower of crumbs with the first bite.  You must, must, must try these with the Caramel-Butterscotch Buttercream!  I warn you first that it's not an easy frosting recipe but worth all the work!  Enjoy!

Chocolate-Mayonnaise Cupcakes

Ingredients:

2 cups of AP flour

3/4 cups of cocoa powder

1 tsp baking soda

1/4 tsp salt

2 cups sugar

2 large eggs

1 cup mayonnaise (not low-fat)

2 tsp pure vanilla extract

1 1/3 cups boiling water

Caramel-Butterscotch Buttercream Frosting (or you favorite frosting)

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees.  Line two standard 12-cup muffin tins with paper cupcake liners.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.  Set aside.

In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes.  Eat in the mayonnaise and vanilla just until combined.  Reduce the speed to medium and beat in half of the flour mixture just until combined.  Stop the mixer and scrape down the sides of the bowl.  Add half of the boiling water and beat at very low speed just until the batter is smooth, 5 to 10 seconds.  Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer.  Beat in the remaining water.  The batter will be somewhat thin.

Divide the batter among the prepared cupcake cups, filling them about two-thirds full.  Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes.  Transfer to wire racks and let cool completely.  When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream and serve. 

Tarragon Chicken Salad with Grapes and Walnuts

After working in the yard all day I came into the kitchen thinking that I really didn't want to cook!  I knew I had left over chicken from the night before so I put together this delicious salad with what I had in the fridge!  I have to say this came out so delicious.  The nuttiness of the walnuts and the sweetness of the grapes pair well with the chicken.  mmmmmm....you have to try this!  I just used some olive oil and white wine vinegar for a dressing but you can use whatever floats you boat!!!  Enjoy~

Tarragon Chicken Salad with Grapes and Walnuts

yield: Makes 4 to 6 servings

Ingredients

• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
• 1 cup walnuts,toasted and chopped
• 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
• 2 tablespoons finely chopped shallot
• 2 cups halved seedless red grapes
• 3/4 cup mayonnaise
• 3 tablespoons apple cidar vinegar
• 2 tablespoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Preparation

Toss together all ingredients in a large bowl until combined well.