galette | Olsson Recipes

Cranberry Sauce with Port & Galette

WSJ 2023

2 LBs fresh cranberries

1 bottle Ruby Port

1 3/4 C sugar

zest one orange

In sauce pan, med heat, bring all ingredients to a boil. When cranberries start to burst, reduce heat. Simmer 15-20 minutes. Let cool. Serve immediately or refrigerate up to 1 week.
Make a Galette: on parchment paper roll dough into 7″ circle, 1/4 ” thick. transfer to baking sheet. Strain cranberry sauce, fill dough center – leaving 1 1/2″ border all around folding border up and over cranberries.
Refrigerate 30 minutes. PreHeat oven to 425°
Beat 1 egg and 2 TB milk and brush border.
Sprinkle 1 TB turbinado sugar on top. Bake 50 min/crust golden.
serve with Crème Chantilly: beat 1/2 C crème fraiche & 1 C heavy cream

Posted by olssonrecipes
Filed in Desserts Cakes Cookies, Thanksgiving
Tags: cranberry sauce, galette, port

Brittany package buckwheat crepes: 8.5 oz (75% / 6.4oz buckwheat , 25% / 2.1 oz wheat flour), 2.4 oz butter, 2 C water, 3 eggs

***OR***

1 C/120 g buckwheat, 1/2 C/60 g wheat flour, 2 eggs, 2.5 C buttermilk, 1/2 tsp salt (NYT)

***OR***

7 oz Buckwheat flour

1 3/4 oz wheat flour

1/2 tsp salt

2 eggs

1.5-2 C water

1.5-2 C milk

How to mix: flour into bowl, break eggs into bottom flour bowl, stir to mix, add milk, then add water.

Rest 2 hours or overnight.

cook with butter, fold into squares with cooked center filled with ham, cheese, egg

Posted by olssonrecipes
Filed in Crepes Pancakes
Tags: brittany, buckwheat, crepe, crepes, galette