Apricot + Raspberry Fruit Crisp Recipe | by Nicole Lee

Hey Friends, 

I've been at a loss for words, and almost have felt frozen when it comes to posting in this space as it doesn't feel right. Since the recent tragedies in our Country, first the Buffalo, NY shooting, followed by The Uvalde,Texas elementary school shooting.  Which brought us into a more recent uprising in shootings around the US. It makes you take a real pause about the life in front of you. What I do know is that so much change needs to happen. I recently got an email from a friend Aran Goyoaga who felt similar and posted these words from Sam Sifton's NYtimes column. I feel it's a better segue than I can lead into a fruit crisp recipe… 

“Food plays a central role in our reaction to tragedy, to death and grieving. It’s why casseroles appear on the doorsteps and countertops of those experiencing it, why we feel the urge to roast chickens or assemble lasagnas when the news is grim. Food is comfort of a sort, and fuel as well, for anger and sorrow alike. We cook to provide for those we love and for ourselves. In the activity itself we strive to find relief, strength, resolve.” - Sam Sifton, New York Times

xox Nicole

Apricot + Raspberry Fruit Crisp Recipe

Makes 1 9inch round crisp

STEP 1:

filling:

  • 2 1/2 lbs a mix of washed apricots (quarted + halved) and raspberries
  • 1 ish tablespoon of sugar ( to taste)
  • 1 ½ tablespoon of GF ( or regular flour)
  • 1 teaspoon herbs of provence ( you can find in spice section of grocery store)
  • 2 tablespoons dry white wine, plus 2 splashes of cointreau for good measure
  • 8 or 9inch baking dish

In a bowl toss all of the above ingredients, then transfer to a prepared ceramic deep baking. set aside, preheat the oven to 375F and make your crisp topping.

STEP 2:

  • Crisp topping:
  • 12 tablespoons cold salted butter ( the good stuff) cut into small pieces
  • ( if the butter gets warm pop into the freezer)
  • 1 ¼ cups GF Flour
  • 6 tablespoons of brown sugar
  • 1 ½ tablespoons of granulated sugar
  • ¼ teaspoon of ground cinnamon ( if desired)
  • ⅔ cups rolled oats
  • ( optional add nuts such as chopped almonds or walnuts)

In a bowl add all the dry ingredients and gently whisk. With your fingers work in the butter, gently pinching, until it just comes together, but not too sandy or fine. Be sure to not overwork. Should make about 3 cups, add the topping over your fruit and bake in the oven for about 40-55 min until the top of the crisp is golden and bubbling. Serve warm with cold cream, whipped cream or vanilla ice cream. xo

recipe origianllay adapted from the Art of Simple Food by Alice Waters

RSS Block
Select a Blog Page to create an RSS feed link. Learn more
Source: www.heydear.co

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES | RECIPE | GLUTEN + DAIRY FREE

Hey Dear friends, 

It's been quite the stressful week with the election. How are you holding up? 

I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead. 

I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries. 

I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo

Nicole 

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES

MAKES TWO 9-INCH CAKES

INGREDIENTS:

  • 1 cup olive oil
  • ¾ cup coconut milk, plus ½ Tbsp ACV mixed in
  • 1 ½ Tbsp Vanilla
  • 1 ½ cups granulated sugar
  • Zest of 2 lemons over the mixing bowl
  • 2 tsp fresh grated ginger over mixing bowl
  • 6 large eggs
  • 1 ⅔ cup polenta flour
  • 4 ½ cup almond flour
  • 2 ½ tsp baking powder
  • ¾ tsp fine kosher sea salt
  • Powdered sugar for dusting

For topping:

  • 32 ounces strawberries, cleaned cubed
  • 2 Tbsp granulated sugar
  • Whipped cream

METHOD:

CAKE:

1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.

2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)

TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.

polenta cake recipe



"SUMMER TOMATO GALETTE RECIPE" | Nicole Lee

Hello Friends,

You asked. I listened.. Galette recipe below. Happy baking. PS let me know if you make this!

xox

Nicole

summer galette recipe gluten free

SUMMER TOMATO GALETTE RECIPE | GLUTEN FREE

HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.

PIE DOUGH INGREDIENTS:

2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
1 Tbsp coconut sugar
1 tsp kosher salt ( if using salted butter skip)
1 cup Salted cold grass fed butter (cold cut into cubes) (VEGAN BUTTER works as a sub here)
6-7 tablespoons of ice water

FILLING INGREDIENTS:

2lbs heirloom tomatoes sliced ¼” thick (about 4 large ones)
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
1 pinch of crushed red pepper 1 handful of cured black olives chopped
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Salt and pepper to taste

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan

DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD

  1. Place your butter into the freezer for a min while you measure out all of your dry ingredients.

  2. In a large bowl place your dry ingredients. In a separate cup place your water, add a few ice cubes to keep it cold.

  3. With your hands gently mix the butter and dry ingredients together until grainy. If your mixture is getting warm, finish mixing with a fork. Until the mixture looks like grains of sand. Pop in the freezer for a few minutes if it's too warm. Then, add your ice water mix together until dough forms. On a clean work surface, dump out your mixture and gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if it feels dry add 1 tbsp of more ice water.

  4. When the dough forms, pop some plastic wrap over it and refrigerate for 20ish min while you make your filling.

GALETTE DIRECTIONS:

  1. Preheat the oven to 400 degrees F. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
  2. Drain the tomatoes with strainer, and lay flat onto a paper towel.
  3. Chop your black olives and slice 2 more garlic cloves. Toss in a bowl with the crushed red pepper, set aside. 9.Grab your dough, unwrap.
  4. Prep,a large sheet pan with nonstick spray. Measure out parchment paper to fit your sheet pan, place on COUNTER. Lightly dust with flour and roll your dough out onto it. Sprinkle some flour over the dough and cout a rolling pin. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently pinch together until it combines. You can also dip your fingers in ice water so the dough doesn't get too warm. It should be easy to roll out, but still be gentle. After the dough is rolled into a big rectangle, pop it in the freezer on your sheet pan for 5 min. REMEMBER, IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
  5. When it looks even in shape, finely grated cheese in the middle leaving 1 ½ inch of dough border.
  6. Add your tomatoes, olive mixture and garlic over cheese. Place small pats of butter over the tomatoes. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, (pretend you are handling a newborn baby!)
  7. Crack your egg, and whisk with a fork in a bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a sprig of fresh thyme and place in the middle of the galette.
  8. PLACE on the bottom rack of the oven and BAKE FOR 30-45 min until golden. Let cool or serve warm. Enjoy!

THE PIE DOUGH WAS BASED OFF ARAN GOYOAGA RECIPE FROM HER NEW BOOK https://www.arangoyoaga.com