Reap the Harvest & Get Cozy in the Kitchen

Autumn is a time of harvest, reflection, change and gratitude. The season comes quickly and marks a pivotal shift of energy which is visually obvious at every turn, as we notice all of the efforts of the growing season come into fruition. The land becomes abundant with ripened fruits, like figs, apples and pears. Grapes in the wine producing regions get picked for the new wine production. Fall represents remarkable results of spring and summer growth and evidence of Mother Nature’s fierce activity all around. Farmer’s markets begin to overload racks of brussel sprouts, rosettes of cabbage, and piles of fragrant onions. It’s the end of the growing season, so naturally we grieve and begin to decompress. We may have to clean the cobwebs from the corners and put the garden beds to rest, as we say goodbye to summer once again. We begin to consume more food to prepare our bodies for winter, as we let go of things that no longer serve us and ground ourselves to earth, much like how the trees drop leaves and refocus their energy to their roots.

The cooler breezes that first sneak upon us are gentle reminders to ease off the cooling foods, like stone fruits and salads and reconnect with heartier ingredients. Magazines and food bloggers overload us with images and recipes with root vegetables and warming spices and herbs, like acorn squash, pumpkin, cauliflower, parsnips, carrots, rutabagas, beets, sweet potatoes, garlic, cinnamon, cayenne, and ginger. Our yearning for comfort food and excitement for holiday meals grow with anticipation. We can’t help but start to crave roasts, glazes, gravies, and of course fruit baked pastries.

If you’re lucky enough to be stuck with a bounty of apples after a beautiful day of apple picking, there’s a slew of goods that can keep you busy in the kitchen for days on end. When it comes to apples, whether they are Granny Smith, Empire, Fuji or Mcintosh, they shine as the perfect indulgence and star ingredient for dessert recipes during the autumn months. Some folks prefer to keep it American as apple pie, or they take a cue from the French and bake a galette.

In honor of October and harvest time, here’s my favorite French-style galette recipe, with pictures included. This recipe shows an authentic love for seasonal goodness, while still being easy and delicious. Plus it spotlights those delectable flavors that autumn calls for like apples, cinnamon and maple. To stir the pot even deeper, this recipe is vegan, which only sets the stage for what’s to come on November 1st, “World Vegan Day”. Reap the harvest and be thankful for change!

 

Pastry Crust (V)

Yield: 1 nine inch crust

Ingredients:

Dry:

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

2 tablespoons maple crystals

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

pinch of sea salt

Wet:

1/3 cup coconut oil (room temperature, partially solid and not liquefied)

1 tablespoon vanilla extract

2 tablespoons grade A maple syrup

3-5 tablespoons ice cold water

Procedure:

1. In medium bowl, sift together dry ingredients. Use a whisk to fully combine.
2. Add oil to bowl, Using pastry cutter; blend oil into flour. Dough should have a consistency of coarse sand.
3. Add vanilla, 1 tablespoon of water and maple syrup to dough using a wooden spoon. Mix to combine.
4. Slowly add water to dough one tablespoon at a time. Dough should just hold together and be wet (but not dripping).
5. Place dough in plastic wrap. Flatten to a disc shape and refrigerate 10-15 minutes only.
6. Remove dough and allow to rest until workable.
7. Roll out dough between layers of parchment paper. Dough should be about 9” round and no more than 1/8” thick.

Galette Filling

Yield: fills a one 6” diameter galette

Ingredients:

2 large Granny Smith apples, peeled and thinly sliced (1/8” thick)

1 tablespoon lemon juice in 1 cup of water

1 tablespoon coconut oil

2 tablespoons maple crystals

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

Toasty Breadcrumb Mixture:

2 tablespoons maple crystals

1 tablespoons bread crumbs

pinch of cinnamon

Procedure:

1. Placed sliced apples in bowl with lemon juice and water
2. In medium sauté pan, heat oil. Add apples and cook until slightly tender but not mushy.
3. Placed cooked apples in bowl. Add maple crystals, cinnamon and vanilla. Mix thoroughly and set aside.

Galette Assembly:

1. Pre-heat oven 10 to 375 degrees. Roll out dough to 9” circle, 1/8” thick.
2. In small bowl, combine breadcrumbs with remaining 2 tablespoons of maple crystals and pinch of cinnamon.
3. Scatter toasty breadcrumb mixture into center of the circle leaving 1 1/2” border.
4. Fan apples in concentric circles over area covered with breadcrumb mixture.
5. Score (into shapes) and fold OR just fold dough over apples. Place in refrigerator for 30 minutes.
6. Bake your galette 30-35 minutes until crust is brown and firm to touch. Allow it to cool before slicing and enjoying. Add a scoop of your favorite ice cream, if you desire.