#MEwx Rain, Snow and temps dropping for tonight: French Apple Galettes

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Good Morning Augusta

We're under a Wind Advisory until 4 PM tomorrow, the advisory is in the post below this one.           

This morning we have Rain and areas of fog. Highs in the lower 40s with south winds around 10 mph, becoming west gusting to 25 mph this afternoon.

Tonight we'll have partly cloudy skies and cooler temps with lows around 4°F. Northwest winds 15 to 25 mph gusting to 35 mph, increasing to 45 mph after midnight. Wind chill values as low as 16 below after midnight.

The readings from my weather instruments are:

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

The wind direction is northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.60, the Absolute pressure is 29.50 and falling with a weather graphic indicating snow and rain.

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

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

The UV rating is 0 out of 16, The moon is  94.3% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:15 am↑ 100° East, sunset is 5:27 pm↑ 261° West, Moonrise is 8:26 pm↑ 95° East, Moonset is 7:46 am↑ 270° West and we'll have 11 ours 12 minutes of daylight today.

We received 0.08 inches of rain/snow melt here over the past 24 hours.

Feel like something made with apples?

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.

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