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.

Baklava Tartlets

Baklava is a delight, but it takes a while to get all the layers put together. This recipe doesn't completely eliminate the hassle of laminating the filo dough, but it reduces it by 50%. Start by melting down a portion of refined coconut oil. Take a sheet of thawed filo dough and brush it with the melted coconut oil. Repeat, ya know, about a dozen times.  Then, using a small cookie cutter, cut circles of dough and press them into a mini-cupcake tin.

To prepare the filling, start by coarsely chopping equal portions of pistachios, almonds, walnuts and pecans.  Add a pinch or two of salt to counterbalance the sweetness of the syrup.  Place a spoon of the chopped nuts into each cup.

Bake at 180˚C (350˚F) until the shell is golden brown.

Then, prepare the syrup by adding turbinado sugar to a heavy medium-sized pan.  Add to that, 25% by mass, water (25mL water for each 100g sugar).  Then add a few cloves, a cinnamon stick and a whisper of orange blossom water - or - rose water.  Bring to a boil and ensure all the sugar has melted.  Then strain out the cloves and cinnamon stick.

* The syrup needs to be hot when it's poured on the tartlets, so be sure to keep it toasty.

When the shells have reached that perfect golden brown colour, remove them from the oven and immediately pour a bit of syrup on each one.  It should basically cover the chopped nuts, but it shouldn't drown the pastry.  About a tablespoon should be enough.

Allow them to cool and carefully remove them from the muffin tin.

Enjoy these with a piping hot cup of coffee.

Vegan Chocolate Chip Cookies with Sea Salt

So often vegan cookies taste "healthy."  That is, they're unfit for human consumption. Since it's my mission to make delicious vegan food, here's my composition of plant based chocolate chip oatmeal cookies.

The beauty of this method is that the substitutions work for most cookie recipes.

• The most important substitution is egg, replaced by blended flax seed and water.  I use the ratio found at King Arthur Flour and blend using this immersion blender.
• Butter is swapped out easily for refined coconut oil.

You know my craziness in the kitchen.  Not much for a recipe; I mixed things together until they looked right.  In any case, it's important to add the flour after all the sugar and liquid ingredients have been thoroughly incorporated.  Otherwise, with a lot of mixing, the gluten in the wheat begins to form, making a tough cookie.  The very last step is to stir on the oats and chocolate chips.  I used a nice vegan Belgian dark chocolate.

It's easiest to portion the cookie dough using a scoop.  Onto a silicone baking mat (or parchment paper), flatten the lumps of dough and top with a square of chocolate.  Add another dimension of flavour by garnishing the chocolate squares with a couple crystals of Maldon Salt.

Bake at 350˚F until the edges are just browned.  This yields a crispy border and a chewy center.  Allow the cookies to cool and enjoy!

Poached Pear Frangipane

Happy Christmas! This is something I just recently discovered: frangipane. And, I'm addicted! It's a simple mixture of almonds, sugar, egg and butter, but I veganized it (with delicious result). It follow the typical frangipane mix of almond meal, white sugar and a bit of vanilla. I substituted flax seed and xanthan gum instead of egg and refined coconut oil for butter.

This is my favourite vegan hack: ~2T flax seed to 3T water (or almond milk) blend until creamy with an immersion blender. It makes a decent egg replacer. I've made vegan chocolate chip cookies with this trick and nobody could tell the difference.

Place the ingredients in the food processor and blitz until creamy.

The next part to this dish adds a festive nature to it: pears poached in pomegranate juice. First, peel and core the pears and place in a shallow skillet with a portion of pomegranate juice. Over low heat, allow the juice to begin simmering, and spoon over the pears.

When they're a nice colour, remove from the pan and allow to cool. Then, slide lengthwise and place in a prepared tart shell. I already had one in the fridge.

If I had to do it again, I'd have made the frangipane thicker, and I'd have put the pears on top of the filling. It was delicious all the same.

Bake at 350F until the filing is set, ~45min. I like to dust it with icing sugar and serve it with pomegranate kernels and a sprig of mint.

Vegan Karelian Pastry

I've found a great new Youtube channel!   http://www.youtube.com/frenchguycookingIf you want to expand your taste in French food and international cuisine, this is a great channel!

Recently, French Guy made a video about Karelian, a Finnish rye pastry:  http://youtu.be/MzOtBft2vRY  Watch the video and Subscribe!

First, make a rice pudding: half cup of rice and a litre of almond milk; a bit of sugar and salt. I also added vanilla and almond extract for a bit of extra flavour.

While the rice is cooking, prepare the dough. Two cups of rye flour, one cup of all-purpose flour, a bit of salt and a cup of water. So simple! Work the ingredients into a dough, roll flat (half centimeter thickness). Cut out circles, and roll out extra thin.

Then, place a bit of rice pudding in the middle of the pastry.  Fold in two of the sides and begin pinching the sides.  It should cause the pastry to form an oval shape.

Place the pastry on parchment and bake at 500F until golden brown (~10 minutes). When it's done, remove from the oven and brush with vegan-butter spread.

French Guy added a twist by adding fruit and seeds. I liked it! I thought, "what else can I do?" So I made a savoury karelian pastry: sauteed oninon and chopped pecan. Such flavour!

Give it a try! It's sure to delight. Remember to subscribe to French Guy Cooking!