Raspberry Cinnamon Galette
Sugar and Salt A Year at Home and at Sea by Annie Mahle is quite the cookbook. My favorite cookbooks tell a story and Annie’s story makes a really good read. You see, along with her husband they own a Schooner, the J. & E. Riggin, where they take passengers on a 4 to 10 day sailing vacation through Maine’s Penobscot Bay. Annie does the cooking and she does it well.
Annie creates her comforting meals from local, sustainable ingredients when possible. What she does on a boat is impressive. We are talking 30 people to feed without electricity, with little water and refrigeration and she cooks on a wood stove!
This cookbook is filled with great recipes that I want to try like the Chicken & White Bean Chili, Root Vegetable and Mushroom Soup, and Chicken, Asparagus and Dill Pot Pie. Be sure to check out the author interview at Diabetic Foodie and all of the other Virtual Potluck sites for more reviews and recipes.
Now who wants their very own copy?
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I am sharing the Raspberry Cinnamon Galette with you. I thought I had a bunch of raspberries but instead I had a few raspberries and a bunch of blueberries so I combined the two and this was one of the best things I’ve ever made! I am not kidding, it took all of my willpower not to eat the whole thing myself!
The Galette crust is so amazing. If you are intimidated by pie crust you have to give this a try. It came together so easily and it was really easy to work. Sometimes I have a hard time getting pie crust rolled evenly and this was a snap. The crust was tender and honestly just perfect! My pies never turn out pretty so I’m think the galette is the perfect answer! The crust recipe makes two crusts so I threw a peach galette together after I put the blueberry-raspberry galette in the oven. Yes I made 2 pies today. Somebody help me!
Raspberry Cinnamon Galette
from Sugar & Salt A Year at Home and at Sea
- 2 cups raspberries (blueberries or mixed berries)
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon milk
- 1 tablespoon large grain such such as turbinado
- 1 galette crust
Preheat oven to 350°. Line a baking sheet with parchment paper and place the galette crust onto the sheet. In a medium bowl, combine raspberries, sugar, flour, and cinnamon. Toss together and place in the middle of the galette dough leaving a 2 to 3-inch border. Fold the border up and let the pleats fall naturally. Pinch them together where they fold. Dot the raspberries with little bits of the unsalted butter. Brush the edges of the dough with milk and sprinkle with large grain sugar. Bake for 30 to 35 minutes or until the raspberry center is bubbly and set up some and the crust is golden brown. Serve warm or cool, cutting with a pizza wheel or sharp knife.
This crust is a rustic one made so by the addition of cornmeal. It is not as flaky as you think of a perfect pie crust, but is instead supported by the structure that the cornmeal provides. Makes enough for 2, 8-inch galettes.
- 2 cups all-purpose flour
- 3/4 cup teaspoon salt
- 1 tablespoon sugar
- 1/4 cup cornmeal
- 1/2 cup butter (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup ice water
- 1/4 cup buttermilk
Combine all of the dry ingredients. Add the butter and either press with your thumbs or use a pastry knife to incorporate. The mixture should look something between bread crumbs and small peas. The smaller the pieces, the more tender and flakier the crust. Add the ice water and buttermilk. If you need more liquid, add 1 teaspoon at a time until the mixture forms a ball. Divide into 2, cover well and put in freezer for 30 minutes. Lightly flour the counter top and roll out 1 disc into an 11-inch circle to receive the raspberry filling. Reserve 1 disc for another galette.