Apple Galette

This is the easy version of pie; galette!  It also has a higher crust to filling ratio.  So, if you love pastry and hate the work required for pie, this is the dessert for you! Start with the pastry ingredients: flour, fat and ice water (and a pinch of salt).  I use the 3:2:1 ratio 300g flour; 200g EarthBalance and/or coconut oil; 100ml ice water.

Combine the four, salt and fat in a food processor and pulse until combined in a bread crumb consistency.  Then add in the water and pulse just until combined.  Scoop out the dough and press it together in a flattened-ball. Refrigerate for 15-30 minutes. *Coconut oil sets up completely ridged when refrigerated, so getting the temperature just right can be tricky.  Using More EarthBalance can make the dough more workable while it's cold.

While the dough is resting in the 'fridge, peel and thinly slice two or three medium apples.  I used two apples because I really love the tasty pastry - I wanted it to be almost equal in portion to the apples.

Mix the really tasty parts: the sugar and spices.  I like brown sugar and cinnamon to be the primary flavours, but a dash of salt, a bit of nutmeg and vanilla bean created a sublime rounded flavour.  I also used a bit of granulated sugar and cornstarch to help gel any runniness the apple juice might create.  All of this, of course is based on your palate:  I use about 1/2 cup of brown sugar; 1/4 cup granulated sugar; 2 teaspoons of ground cinnamon; a pinch of nutmeg and a pinch of salt.  One teaspoon of cornstarch/cornflour and a splash of vanilla work well, too.  I prefer vanilla bean, but, ya know, whatever you got works.

Roll out the dough on a floured surface and - this may be "controversial" - trim the edge.  Most galettes are rustic - that's their essence.  All the same, I like a tidy edge.  I also like to sprinkle a bit of oatmeal on the pastry before adding the apples to make double sure that the juice from the baking apples gets absorbed, rather than making a soupy mess.

Evenly pile the apples across the dough, leaving an inch or two for folding space.  Then carefully work around the circle of dough, folding a few inches inward until the edge is fully formed.  How much dough is used for the fold-over is a personal choice.  Again, I like that chunky pastry so I fold-over a lot!

I keep seeing all my heroes on the Instantgramz using stamped and cut dough.  So, in my attempt to be like the cool kids, I got these autumnal dough stamping/cutter combos.

Bake at 350˚F until the apples are soft and the pastry is browned - about 30-45 minutes.  Allow to cool and dig in! I like to serve mine with nondairy ice cream.  To add a whisper of extra sweetness, drizzle with a good maple syrup.

Apple Cobbler

It's apple season!  I kicked off the season with this simple apple cobbler.

I like to use a blend of apples to get nuanced flavour from each cultivar.  Peel, slice and add to a skillet with a bit of oil.  Saute on low heat until they begin to soften.  Add a bit of sugar, cornstarch, orange juice, orange zest, cinnamon, nutmeg and vanilla extract.  I also added a bit of molasses.  When they're soft, place in a greased cast iron skillet.

I ground a bit of organic red wheat and used it for a basic biscuit dough recipe.  I didn't add any sugar, but probably would next time - sugar helps the dough brown as it bakes.  It's easy to cover the apples with the dough by using a dough scoop to parcel out the topping.

Bake at 350F until the top is done.  I sprinkled a bit of rolled oats on top because oats, brown sugar and cinnamon are amazing together.

Berries in a Basket

Strawberries in a chocolate basket!

Cream, sugar, a couple of grates of nutmeg, and vanilla bean.  Whipped by hand to perfection:

A few tiny berries:

Chocolate basket: instructions here

Pipe in the whip and top with berries:

Garnished with apple mint.  Outrageously decadent.

Doughnuts

Fried carbs!!!!

Regular dough recipe with the addition of more sugar, barley malt powder, a whisper of cinnamon and nutmeg.

Mix, let raise and roll to 6mm (.25 inch).

Use a doughnut cutter or, simple ring cutters.

Peel the sheet of dough away leaving the cutouts.  Re-roll the dough or form to other shapes.

Peanut oil is one of the best frying oils.

Use a deep fryer, or a pan and thermometer.  175C or 350F seems to work best for me.

Place gently in the oil and flip them as needed when they're that magical golden brown colour.

Remove from the oil and drain on paper towels.  I also place newspaper underneath the paper towels to absorb more oil.

Make a glaze of icing sugar, vanilla, salt and water (or soy milk).

Mmmmm, sugar...

Dip the fried dough in glaze.

I also added cocoa powder and coffee to glaze and make a nice mocha drizzle.

Indulge, doughnuts are vegan ;) Mind = blown.

Strawberries and Fried Shortcake

Happy Valentines Day from jLAmode! [vegan]

Here's a vegan and dairy version of a classic - with a twist.  Rather than baking a shortcake, fry it!

First, add sugar to diced strawberries to begin the maceration process - it draws the liquid out of the berries making a natural, flavourful syrup.

Combine flour, malt, sugar, coconut oil, salt, baking powder and nutmeg.

Add soy milk and vanilla extract and mix just until combined.

It should be a very thick batter.  Scoop spoonfulls into medium hot oil and fry until golden brown.

Drain and allow to cool for a few moments.

Plate with strawberries and soft-whiped cream (or omit for vegan)

[dairy]

Sweet Potato Souffle

This is a "souffle" not a genuine soufflé.  It's also vegan.

Seasoned with cinnamon, ginger, nutmeg and salt.  Garnished with brown sugar and pecans.

Personally, I think yams taste like puke so I try to make them edible.  Perhaps I'll get ambitious and try my hand at a genuine soufflé made with sweet potatoes.

Citrus stack cake

Layers of zippy lemon cake and mellow whipped cream; topped with lemon and tangerine zest.  Served with a dash of nutmeg and a kumquat slice.