#MEwx Cloudy, rainy and raw with French Apple Galettes

By -

Good Morning Augusta

This morning we have overcastwith patchy fog. We've a chance of drizzle during morning hours, then patchy drizzle this afternoon. Visibility can be one quarter mile or less at times. Highs will be in the lower 40s with light and variable winds.

Tonight we'll have mostly cloudy skies during evening hours, becoming partly cloudy. Lows in the mid 20s with northwest winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 40.8°F, the humidity is 99% the Dew point is 40.6°F with a wind chill of 40.8°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.81, the Absolute pressure is 29.71 and falling with a weather graphic indicating rain/clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with overcast and rain.

The UV rating is  0 out of 16, The moon is 1.9% illuminated, the moon phase is     a NEW MOON, Sunrise is 7:06 am↑ 122° Southeast, sunset is 4:00 pm↑ 238° Southwest, Moonrise is 5:45 am↑ 118° Southeast, Moonset is 3:14 pm↑ 239° Southwest and we'll have 8 hours 53 minutes of daylight today.

We had 0.43 inches of rain and ice/snow melting here over the past 24 hours.

How about a French apple goodie for dessert?

FRENCH APPLE GALETTES

Ina Garten

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.

 

*EASTER EGG NEST CAKE

Nigella Lawson

INGREDIENTS

FOR THE CAKE:

8 tablespoons/114

 

Comments

Post a Comment