Christmas Preparations...

I'm getting into the holiday spirit this week...I promise.  I've got the tree...

Sadly, Pierre was the only "kid" that came with us this year!

I'm making the "All American" Buckeye Candies...ugly yet so delicious.

BUCKEYE RECIPE:
Courtesy Frances Prochaska
1 1/2 cups peanut butter
1/2 cup butter, room temperature
1 teaspoon vanilla
3 cups powdered sugar
6 ounces semi sweet chocolate (I used Callebaut 50%)
2 Tablespoons vegetable shortening

Blend peanut butter, butter, powdered sugar & vanilla until smooth.  Shape into balls about an inch round and place on waxed paper.  Refrigerate until set, about 3 hours.  In a double boiler melt chocolate and shortening, stirring until completely melted.  Dip peanut butter balls into chocolate until about 3/4 covered.  Place on waxed paper to cool.  Refrigerate until hard.  Stores in refrigerator about 3 weeks. (Yeah right...they will be gone in 3 days)

I put together a few gifts.  I'm sending some of my preserved blueberries, lemon balm jelly, Molasses cookies and more to England with our daughter for the holidays.  I hope it brings her a taste of home (molasses are her favorites) and she enjoys sharing with Lewis' family.  I LOVED these paper covered boxes!  I bought a selection of ribbon that coordinate and some fun vintage paper tags.  I also found these initial stickers at Target for $1!!!  Super cute and holds ribbon well while looking sleeker than a bow.  Fussier than I usually get...but what the hell, it's the holidays!  Plus I got a Christmas card like the DAY after Thanksgiving from L's folks....I feel the need to "appear" organized!

 
The shelves are all stocked at The Market with care...in hopes that the economy won't be bare....

The beauty of Italy will keep us well fed if nothing else!  Cheers!

Fig Galette

A galette is really just my lazy way to make a pie or tart! I can whip one up from frozen dough in just a few minutes and it isn't an ugly little pie, it's transformed into a "RUSTIC" Galette! I adore figs...growing up in Michigan it wasn't until I was an adult that I was introduced to fresh figs. I now have a list of which varieties are in season!

Mission are my favorite for any types of baking. I love the vibrant purple skins and that odd little green layer just below with the fleshy colored insides!

This dough I adapted from other recipes with just a bit of cornmeal or polenta to sop up the juices from the fruit and cheese. This dough can be frozen, tightly wrapped, for 3 months. When thawing, bring just to refrigerator temp and roll out.

Mascarpone is a triple creme cheese from Italy that is naturally sweet because of the cream content. It is famous for tiramisu, but actually does quite well in baking, or whip it with a bit of superfine sugar and use as a frosting or fruit dip!

The only thing I will caution is the use of honey in this recipe. While 2 tablespoons doesn't seem like much, I felt anymore made it too sweet and cloying. If you like it sweeter (I have been accused of liking really tart stuff!) then feel free to drizzle some extra on while still warm or serve with a really interesting Spanish honey in a funky clay jar. (We sell them at The Market!) It will be a conversation piece amongst your friends!

DOUGH:
1/3 cup all purpose flour
2 Tablespoons cornmeal or Polenta
1 Tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 Tablespoon shortening
1-3 Tablespoons cold water or enough to bind

Mix dry ingredients in a medium mixing bowl. Using 2 forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 Tablespoons honey

1 quart of fresh figs, remove stems and quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.

You can totally use this dough for a savory crust by omitting the sugar and adding fresh or dried herbs, garlic or freshly ground black pepper and sea salt! It tastes great!