On Friday mornings when I am making Fancy Breakfast Friday and writing my blog post for the week prior, I like to play a little game called, “What did I make last week?” I usually assume it was a dud if I can’t remember it. So it came as quite a surprise when I looked at the photos on my camera and saw this delicious Apple Pie Galette.
Last week I was improvising, and I had an idea to make hand pies. I cut up 4 apples and sautéed them in the cast iron skillet with butter, sugar, and cinnamon. Then I made the dough and put it in the fridge to set while the apples cooked and the oven preheated. Then I pulled the dough out and cut out the shape of the tiny pie I was going to make and I realized that I had way too many apples and no where near enough pie dough. So I made a galette instead! It was very delicious and everyone loved it. Normally I would have served it with a scoop of vanilla yogurt, but we were all out, so we had bacon instead.
4 apples, cored and diced
2 T butter
2 T sugar
2 teaspoons cinnamon
Sauté until apples are softened and a little caramelized, and the butter and sugar have become syrupy.
1 cup all purpose flour (120 grams of King Arthur)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/4 cup cold milk
Preheat Oven to 350.
Add flour and salt to food processor and pulse to combine. Add butter and pulse until butter and flour look kind of sandy. Add milk and pulse until the dough looks like dippin’ dots. Put dough between wax and parchment paper and roll out into a circle. Chill it in the refrigerator for 15 or so minutes.
Take the dough out of fridge and place it on a parchment lined baking sheet. Add the apples to the center. Fold the sides of the dough in. Brush the dough with egg, and sprinkle with sugar.
Bake until crust is golden. I have no memory of how long this took, but let’s say set the timer for 30 minutes and then keep an eye on it.
We had apple cobbler, bacon, yogurt, juice and coffee last week for Fancy Breakfast Friday. I again tried following ye’ olde daycare recipe for apple cobbler. The boys used to get this for snack on Friday afternoons at daycare and everyone loved it. But I don’t 100% trust the recipe for various reasons. I read a million apple cobbler recipes last week trying to put together a frankenstein version of apple cobbler. Jack said, “I love this, even the dusty stuff on top.” Dave said, “Good thing you got your fancy camera back, because good luck getting this to look good.” Then he later admitted that he ate his by mixing it into his daily oatmeal. We had one breakfast, one dessert and then the rest did get mixed into oatmeal because that was a good idea.
This really seems more like a crumble, even though the recipe I “adapted” for the top called it a “biscuit”.
One day I will perfect my apple cobbler and share the recipe.
After last week’s Famous Fancy Breakfast Friday Flop, I decided to redo the recipe at home in my own kitchen. Last week, I blamed the cracker of a pancake on maybe too much flour, or maybe not having the right pan, or maybe not having any measuring spoons or cups. I am sure that the pan had something to do with it, because I dont see how a pancake could have risen like the one above in a 13×9 pan like the one I used last week.
HOWEVER, by redoing the exact recipe, I was able to find my fatal flaw. When I added the milk to the pancake shown above, I realized that I had no memory of adding milk the first time. The milk may have made a big difference in the pancake consistency. The other difference was that I whisked at my parents house, and at home I used the blender for a couple quick seconds to combine everthing. This ended up being a lot like my recipe for apple pie pancakes, with the only difference being that I usually saute the apples in the cast iron skillet and then pour the pancake batter over the apples and bake the pancake. It doesn’t rise like in the picture above, but it does puff up, and it is delicious.
I served this with apples chunks that I sauteed in butter, cinnamon and a little brown sugar. I sliced the pancake into 4 and the boys and I ate it with apples and vanilla yogurt. I asked Dave how he ate his and he said, “I assumed you ate all the caramel sauce, so I was forced to used maple syrup.” I said, “Caramel sauce? I guess the apples were a little carmalized, but no, we had it with yogurt.” He said, “Yogurt. Blech.”
Jack said it was “so good” and “can I have this on my birthday?” which is basically the highest praise to which a meal can aspire. Birthday Worthy.
Last week I was visitng my parents and I decided to treat them to a very special FBF. When I am at my home, I set my alarm extra early to get FBF on the table for my babies. When I am the baby at my parents house, I sleep in so late that they have already left the house for church and the gym, so I planned to have a fancy second breakfast ready for when they got home.
I set out to make what I call “apple pie pancake” because for some reason my mom had 1,000 apples in the fridge and on the counter. I didn’t have my recipe book with me, so I used this recipe from Betty Crocker. Click the link and then compare the picture to mine so you can see how I #nailedit. I call this new creation “Apples on a Cracker.”
The thing about cooking in someone else’s kitchen when they aren’t home is that sometimes you can’t find what you are looking for. The things I couldn’t find include measuring cups, measuring spoons, a spatula, and an oven proof skillet. Minor details. I think my estimates were off.
But I guess if I was going to have a big Fancy Breakfast Friday Failure, I am lucky that it still tasted good, and my mom will forgive me.