Hello again Monday. I can’t say I’m happy to see you, but I understand its your job to terrorize us after the weekend. How was y’all’s weekend? Mine was pretty fun. On Friday The Hubs and I attended the San Diego Beer Week preview party at The Lodge at Torrey Pines. It was a great event full of local craft beers, and delicious food concoctions. My favorite was the beef cheek, prepared by The Grill at Torrey Pines chef, paired with Alesmith Wee Heavy beer. I also liked the Lamb Chorizo, prepared by the chef of the Blind Lady Alehouse, paired with Coronado Brewing Co’s Black Pearl Scharz beer. If you ever make it to San Diego, be sure to seek out some local brews. We have a great local beer community here! Also, I can’t say enough nice things about the staff at The Lodge. We weren’t even hotel guests and they treated us like royalty! Its great to see that level of customer service these days!
Saturday I got acupuncture for the first time which turned out to be AMAZING!! I’m going back today because I liked it so much. I then “did lunch” with my fave ladies, which was followed by lots of champagne drinking, and ended with a Xbox 360 dance party. Good times!
The Hubs and I laid low on Sunday, but I did manage to get out to Staples to purchase a Kindle which I am pretty stoked about since I’m going to be traveling so much the rest of this year! Keep those carry-on’s light! Also very exciting news from Sunday, I was named Foodista’s featured blogger of the day! I was so excited about this! It feels great to know that there are really people out there reading and appreciating this blog besides my mom and The Hubs. Thank you Foodista! You totally made my day!
Of course no weekend is complete without some sort of baking project! I read this recipe LAST summer in Cooking Light magazine and never got around to making it. This year, I was determined to take advantage of apricot season. Ok, actually, I planned to make this using loquats from my tree, but I missed that window, so apricots it is! I was also able to use fresh thyme from my garden which was totally excellent!
Apricot and Thyme Galette recipe from Cooking Light
- 6 1/5 ounces all-purpose flour (about 1 1/4 cups plus 2 tablespoons), divided
- 3 tablespoons ice water
- 1/2 teaspoon cider vinegar
- 1/8 teaspoon almond extract
- 1/3 cup turbinado sugar, divided
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into pieces
- 1 1/2 tablespoons cornstarch
- 2 pounds firm ripe apricots, pitted and cut into quarters
- 1/4 cup apricot jam
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1. Preheat oven to 400°.
- 2. Lightly spoon 1.1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1.1 ounces all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
- 3. Combine remaining 5.1 ounces (about 1 cup plus 2 tablespoons) all-purpose flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
- 4. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper; remove remaining plastic wrap.
- 5. Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
- 6. Combine jam and honey in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
I love making galettes because they are like a sloppy pie. If you have a good pie crust recipe like I do, you can whip up a sweet or savory galette in no time! The more “rustic” looking the better in my opinion!
I’m staring down another short, but super busy work-week. I’ll be heading to Indianapolis on Thursday for a wedding which I’m very much looking forward to. Hope you all have a great week!