Happy June everyone! It’s a lovely day here in SEMI, especially since it was mid-nineties hot here for the past couple of days. Just wanted to give everyone a little heads up on what we can celebrate this month.
This year, Father’s Day and Juneteenth are both on the 19th. But culinarily speaking, June is: National Candy Month (here’s a nice nutritional link from Kansas State University’s Dining Services), National Dairy Month, National Fresh Fruit and Veggies Month, National Papaya Month (which is also in September for some reason), and National Iced Tea Month to just name a few. Here are some days of interest:
1 Hazelnut cake day
2 Rocky Road day
3 Chocolate Macaroon day
7 Chocolate Ice Cream day
9 Strawberry Rhubarb Pie day
12 Peanut Butter Cookie day
14 Strawberry Shortcake day
22 Chocolate Eclair day
26 Chocolate Pudding day
I will try to keep these in mind for this month’s postings. I still have to post some things for National Hamburger Month and National Salad Month which was last month. Maybe I’ll save them for next year.
Quick review — my last post was for a custard pie. And if you remember, one of the steps involved trimming the edges of the crust to fit the pan. If you’re like me, you don’t like to waste things, so hopefully you didn’t just toss the extra away. Just take all the trimmings and reform them into a ball, refrigerate, and re-roll them out. This is so quick and simple; honestly, this took me five minutes to do (not counting cooking time). It’s the perfect little treat that you can have for yourself after a long day of toil and labor, or your honey when said honey comes home from work (if they are lucky enough to have a job cuz in this economy it seems like everyone is out of work). Or this can be a treat for just one of those do-nothing days where changing your underwear can seem like a task! But I digress. . . you really shouldn’t have to do any shopping for this one cuz all this stuff can come from your pantry.
Now I was on the fence with this one — sweet or savory? I did have a jar of roasted peppers that I could have used and then crumbled some cheese on top. I settled on being lazy (it is a galette, of course!) and went with the black currant galette. For some reason, dealing with cheese was too labor intensive; keep in mind that I was dealing with that custard pie at the same time. Plus it was getting late in the day and the dogs were wanting to go out for a little running around / bathroom time. So lazy it is!
Here’s what you need:
- trimmings from a pie crust gathered into a ball and chilled
- flour for dusting
- about 1/4 c. black currant jelly
- 1 T. chopped walnuts
- 1/2 T. shredded coconut
1. Preheat oven to 350. Dust rolling surface with flour. Roll out your trimmings into a round about 1/8 inch thick. Transfer to a lined pan.
2. Spread the black currant jelly over the round, leaving about a 1/2 inch border around the edges. Sprinkle the walnuts and coconut over the jelly.
3. Fold the edges over, pleating as you go. Bake in the oven until the filling is bubbly and the crust is slightly browned, about 20 – 30 minutes. Let the galette cool before serving. Dust with confectioners’ sugar if you wish.
Well, it’s May and you know what that means. Lots of things apparently. First of all, all those April showers have brought in the May flowers. But since it still feels a little chilly up here, maybe those flowers will come in June.
So what’s in store for this month? There’s Cinco de Mayo, which is not the Mexican Day of Independence (that’s in September). Mother’s Day and Memorial Day, too. Culinarily speaking, it is also National Hamburger Month, National Barbeque Month, National Salad Month, and National Chocolate Custard Month, just to name a few. There are a whole jumble of National ____ Days which I could do stuff on, but that’s really no different from any other month. So this will be the some of the various themes that I’m going to try to focus on this month. Stay tuned!
Just wanted to say a “Happy National Glazed Ham Day“! Not exactly sure how that came to be, but who doesn’t like a nice glazed ham? Well, vegetarians, I guess. . . And vegans. . . And those with certain religious obligations. . .
Hello everyone. Just bear with me cuz I’m just learning how to work this blog. But I wanted to give y’all a brief introduction into what this site will be about. Cooking and baking for me (and for lots of folks) is an evolutionary process. Everything is always changing — new ingredients, new techniques, new tools of the trade, and all that jazz. So nothing is really static.
Whenever I see a recipe, I see it as just a starting point. Many times, I already know what I want to change (usually in regards to flavor profile) and go from there. Hopefully what I’ve done and what I’ve learned can help others. I can share what works, what doesn’t work, what really doesn’t work, and then post all the chronicles on-line. Just stay tuned in and watch the magic happen 🙂