Andrea Milstein -
Founder
Apple Galette
The Dough for the Crust
Ingredients:
1) 1 cup Spelt Flour (If freshly milled,
sieve out some of the bran)
2) ¼ cup Yellow Cornmeal
3) 1 tsp. Sugar
4) ½ tsp. Salt
5) 7 tbs. cold unsalted Butter - cut into
pieces
6) 2 tbs. Yogurt or Sour Cream
7) 1 tbs. Ice Water
Preparation:
To make the dough by hand
1) Put flour, cornmeal, sugar and salt
in a large bowl and mix with a
fork. Drop butter
pieces into the bowl and toss to coat them with
flour. Use a
pastry blender or two knives to work the butter into
the flour until
your mix has the consistency of very small peas.
2) Mix yogurt with ice water and add to
the flour-butter mixture.
Stir with a fork
until evenly distributed. The dough should be
moist enough
to stick together when pressed. Form it into a disk,
wrap in plastic
and refrigerate for several hours.
To make the dough in the food
processor
1) Put flour, cornmeal, sugar and salt
into the work bowl of a food
processor fitted
with the metal blade. Pulse to combine. Drop
butter pieces
into the bowl and pulse 10 to 12 times. Lift the lid
and distribute
yogurt-water mix evenly over flour. Pulse 4 to 5
times. Remove
dough from processor and press into disk. Wrap in
plastic and chill
for several hours.
The Topping
Ingredients:
1) 3 Apples (Goldrush, York or Nittany
work very well) - coarsely
chopped
2) ½ Lemon - juiced
3) Cinnamon, Sugar, and 1/2 cup Raisins
- optional
Preparation:
Combine apples with lemon juice as well as raisins,
cinnamon and sugar.
Final Assembly
Ingredients:
1) The Dough
2) The Topping
3) 2 tbs. Butter - melted
4) 2 tbs. Maple Syrup
5) ½ cup Walnuts - chopped coarsely
Preparation:
1) Position rack in lower third of oven
and preheat the oven to
400° F. Line
a baking sheet with parchment paper.
2) Put the dough on lightly floured surface
and roll into a 12-inch
circle. Roll
the dough around your rolling pin and transfer it to
the prepared
baking sheet.
3) Mound the topping in the middle of
rolled out dough leaving a
2- to 3-inch
border. Fold the uncovered border of dough up over
the filling,
allowing the dough to pleat as you lift it up and work
your way around
the galette.
4) Melt the butter in a small saucepan
and brush the edge of the crust
lightly.
5) Bake the galette for 30 minutes. While
the galette is baking, add
maple syrup to
the remaining butter and cook for a minute or two
or until it thickens
slightly. Add chopped walnuts and stir to
combine.
6) Remove galette from oven, spread nut
mixture in the center and
return to oven
for an additional 5 to 10 minutes or until pastry is
crisp. Transfer
the baking sheet to a cooling rack and let the galette
rest for 10 to
15 minutes. Slip a spatula under the galette and
transfer it to
a serving platter. Serve warm or at room temperature
with lightly
whipped cream if you like.
Apple Pancakes
Ingredients:
1) 3 cups Spelt, or Whole Wheat Flour
2) 1 tsp. Salt
3) 3 Eggs - separated
4) 1 cup Milk - approximately
5) 1 Apple - grated
Preparation:
1) Start with beating the egg whites in
a medium size bowl. Put aside.
2) In a slightly larger mixing bowl,
combine spelt or whole wheat
flour with salt,
egg yolks and milk. Mix mix using a hand mixer
or wire whisk.
Add grated apple and stir to combine. Gently fold
in egg whites
until just combined (egg whites provide the lift for
your batter and
should be disturbed as little as possible).
3) Heat non-stick frying pan and melt
a little butter or oil to prevent
pancakes from
sticking. Use a ladle so you can control the amount
of batter used
for each pancake. Cook them slowly and cover with
a lid so they
can rise. Check after a few minutes and turn over as
soon as they
have turned a golden brown.
4) Serve with maple syrup or powdered
sugar.
Some Challah Bread
prepared by Andrea Milstein