Wannabes

According to my sister, a galette is a "wannabe" pie. As her sibling, I tend to disagree most of her statements, and this is no exception. Galettes are superior to pies in its simplicity and it does look wonderfully rustic in photos (although, that could be my slight francophilia clouding my vision).
Despite her comments, my sister and my friend Alice still scarfed down two slices. I'll take that as a compliment.

The galette below was a manifestation of leftover berries and Apple Ipod Nano commercials.

Black and Blue Galette

I basically free-handed the filling. Measurements are approximate.

Filling:
2 cups blackberries and blueberries
1 tablespoon cornstarch
1 tablespoon sugar (or more to taste)
a squeeze of lemon juice

1 Pate Brisee Crust (Note: This is the best pie crust recipe, hands down, that I have ever used.)
adapted from Sherry Yard's Desserts by the Yard.

8 oz. butter 1 stick butter
1 1/4 cup flour (I used half whole wheat, half white)
1/2 teaspoon salt
1 tablespoon sugar
1/4-1/3 cup ice water
1/2 teaspoon champagne vinegar

1. In a prep bowl, coat berries with sugar and cornstarch. Set aside.
2. Cut butter into 1 inch squares and place in freezer for 15 minutes. In a mixing bowl of a stand mixer, sift the flour, sugar and salt together. Add the butter, and turn the mixer on low speed for 2-3 minutes until butter has turned into marble-sized chunks. Flatten them with your fingers.
3. Combine vinegar and ice water and pour the liquid into the flour-butter mixture at once. Turn the mixer on low for a minute, or mix the dough with your hands/a fork.
4. Wrap and place into refrigerator for 1-2 hours.
5. Roll out the dough into a circle and place filling in center. Fold in the sides.
6. Bake at 400 degrees for 35-40 minutes. Let cool.

The beginning

2011. The start of yet another year. This may seem cliche, but this change of date has always been symbolic of beginnings, purity and perhaps a chance at redemption.
Therefore, as a so called foodie, I shall redeem myself. My first food blog post since 2008 (3 years?! Really?).
February is the cusp of two seasons, balancing the refreshing cold of winter and the sunny windy days of spring.
Like the weather, this dessert is citrusy, but it is complemented by the creamy panna cotta. As an added bonus, it is also in season.



Orange Jello Panna Cotta

Recipe serves 12 (depends on size of ramekins/glasses)

Orange Jello Layer
2 envelopes unflavored gelatin
3 cups of freshly squeezed orange juice
1/2 cup of honey
orange zest

Panna Cotta Layer (Adapted from David Leibowitz)
1 package unflavored gelatin
4 tablespoons cold water
2 cups heavy cream (or half-half)
1/3 cup sugar
1 teaspoon vanilla

Orange Jello:
1. Set aside 1/2 cup of fruit juice to allow the gelatin to bloom. Meanwhile, bring the rest of the juice, sugar and honey to a boil. Add orange zest.
2. Stir in the bloomed gelatin, and pour into ramekins.

Panna Cotta:
3. Again, bloom the gelatin in 4 Tablespoons of cold water. Meanwhile, heat the heavy cream and sugar until the sugar crystals dissolve. Add vanilla.
4. Stir into the gelatin and pour into ramekins.

Recipe Note: It is entirely up to you whether you wish to layer it as I did. If you do, it is a great idea to freeze the layers below before pouring the next one over it. This tip is from Helen Duardjin