#MEwx Mild temperatures, some sun later and French Apple Galettes for dessert

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning we have mostly cloudy skies with snow showers likely, then partly sunny this afternoon. Warmer with highs in the mid 30s and light and variable winds.

Tonight it’s going to be partly cloudy with lows in the lower 20s. winds will be light and variable. 

The readings from my weather instruments are:       

Our outdoor temperature is 21.4°F, the humidity is 73%, the Dew Point is 14.0°F and our wind chill is 21.4°F.

The wind direction is Northwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.03, the Absolute pressure is 29.83 and steady with a weather graphic indicating clouds.

Visibility is 10.0 Miles with partly cloudy sdies.

The UV rating is 1 out of 16, Sunrise is 6:38 A.M. EST, Sunset is 5:09 P.M. EST, today we’ll have 10 hours, 38 Minutes of daylight, Moonrise is at 1:07 A.M., Moonset is at 10:57 A.M. The moon is 43.5% illuminated and is waning crescent.

We received a very light dusting of snow here over the past 24 hours.

You need to go to the store and buy some apples. You’ll need them to make these for dessert tonight.

FRENCH APPLE GALETTES

Taken from Ina Garten on her web site

2 sheets frozen puff pastry, thawed in the refrigerator

6 Granny Smith apples

¾ cup sugar

6 tablespoons (3/4 stick) cold unsalted butter, cut in small cubes

¾ cup apricot jelly or warm sieved apricot jam (really, this is optional but adds a nice touch)

3 Tablespoons water, rum, Calvados, etc.

  1. Preheat the oven to 400F.  Line 2 sheet pans with parchment paper or foil.
  2. Place a sheet of pastry on each pan. 
  3. Unfold the pastry sheets and cut each sheet into 4 quarters.  Refrigerate while prepping the apples.
  4. Peel the apples, core them, and cut in half through the stem ends.  Slice each half cross-wise into 1/4” slices.
  5. Place overlapping slices diagonally across each pastry section and one slice on each side.
  6. Sprinkle all the sugar over all the pastry pieces and dot with the butter.
  7. Bake for 40 minutes until brown and the edges of the apples start to brown.  Rotate the pan once during baking. 
  8. When the galettes are done, heat the apricot jelly/jam with the water (or liquor). 
  9. Brush the apples and pastry completely with the jelly mixture.
  10. Loosen each piece with a metal spatula to prevent sticking.
  11. Serve warm or at room temperature.

Notes:  I used Cortland apples and sprinkled them with a little cinnamon sugar before adding at least a tablespoon of white sugar to each piece.  Enough sugar must be used to caramelize over the apples, but the amount is really to your taste.

I also did not bake for the full 40 minutes because the galettes were brown and the apples soft well before that.  It might depend on the type and crispness of the apples used (mine were not really crisp).

I also used a good margarine, not butter.  Blasphemy, I know.

 

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