#MEwx Warm with rain later on and French Apple GAlettes for dessert!

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Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is foggy in Places with Partly sunny skies. Visibility is one quarter mile or less at times with expected highs in the upper 50s. Winds will be South around 10 mph gusting to 25 mph.

Tonight we’ll have clouds with a chance of showers in the evening, then rain after midnight. Fog after midnight and not as cold with lows in the upper 40s. Southwest winds around 10 mph gusting to 25 mph.

We didn’t receive any rain/sleet/snow here over the past 24 hours.

The wind velocity is between 0.0 MPH and 2.5 MPH from the Southeast.

The Relative pressure is 29.85, the Absolute pressure is 29.65 and falling with a weather graphic indicating rain and clouds.

Our humidity is 99%, the temperature is 39.0°F, the dew point is 38.7°F and it feels like   39.0°F.

Visibility is 10.0 miles / 16.1 kilometers with patches of very dense fog out there.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 83.8W/m2. Sunrise is 6:38 AM, sunset is 4:12 PM and we’ll have 9 hours 33 minutes of daylight today. Moonrise is 11:13 AM and Moonset is  7:37 PM. The moon phase is waxing crescent and is 16% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.

 

You still have some apples in that basket on the kitchen counter, right? Make some of these.

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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