Strawberry Apple Galette

I'm sure I will say this a half a dozen times this season but I LOVE this season. Cool breezes, hot apple cider, fires going in the fireplace, cozy blankets, and all the love and celebrations that go along with the magic of fall and winter. 

This past weekend my husband and I celebrated two years of marriage! Two years ago we chose to have a rehearsal luncheon because my dad's 80th birthday was the day before our wedding. That night we threw an incredibly sweet and fun surprise birthday party for him. It was the night before our wedding, and we were celebrating so many things that weekend. It brought us joy to be able to invite others into "our day" and good for our souls to not make the weekend all about ourselves. 

My dad loves pies, and has been begging me for a blueberry pie for a while. Well, I didn't have blueberries in the house this week (sorry dad!) but did have apples and strawberries. I decided to whip something together with those fruits + the rolled pie crust I had in the freezer for his celebration dinner. The result was divine. 

Ingredients:

1 rolled pie crust (found in refrigerated section at grocery)

3-4 apples (honey crisp, gala, fuji, or similar)

1 cup strawberries

2 tablespoons light brown sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 teaspoon fresh lemon juice 

1/4 teaspoon ground ginger

pinch of salt

Coconut Whipped Cream recipe found here. 

Preheat oven to 400 f

Start by allowing your pie crust to thaw to room temperature. Core and slice apples evenly. Hull and quarter strawberries and add both fruits to a medium size bowl. 

Mix in the remaining ingredients and stir to coat fruit evenly. Allow to sit in the refrigerator for at least an hour for flavors to meld together. 

Unroll pie crust over a round 9 x 11 pie dish. Slowly pour fruit mixture into the middle of the crust and fold edges around evenly, pinching with fingers to secure the crust together. 

Bake at 400 degrees for 20 minutes, then lower the heat to 350 and cook for an additional 15 minutes, checking to make sure crust is golden brown. 

Allow to cool for a few minutes then slice and serve with a dollop of coconut whipped cream! 

Strawberry Tiramisu

I had a miniature vacation in Central Market this weekend when my husband dropped me off to go wander around and find something for dinner. I got a few (surprise: Italian) things and am hoping to post the recipe for that soon. But what I really needed at Central Market was their savoiardi cookies. I can't find them anywhere else. 

Savoiardi, or "lady-finger" cookies are used in tiramisu. They are airy with a light amaretto flavor and a sprinkling of sugar on the top adding a bit of crunch. They soak up moisture wonderfully, making them perfect for this dessert. Traditional tiramisu is made with espresso, cream, marscapone, chocolate and liqueur. 

When I spent a summer in Italy, I prayed that I would make a friend who would share her grandmother's recipes with me. A tiny little prayer in my heart became a reality when a friend and I ran into Sara at one of our favorite cafes. We became fast friends and invited her to come over to our apartment and cook dinner with us. She not only accepted, but came early during her lunch break to make this dessert with me. It is her grandmother's twist to the original and is absolutely divine. 

Ingredients:

1 package strawberries

1 medium tub ricotta

2 small tubs marscapone cheese

2 tablespoons sugar
1 package savoiardi cookies 
Milk

Slice strawberries thinly and set aside. In a separate bowl mix ricotta, marscapone and sugar together until there are no lumps. Fold sliced strawberries in with a spoon. 

At the bottom of a large serving bowl, create a layer of savoiardi cookies. Pour milk over slowly until just covered. Layer cheese mixture on top of the cookies, smoothing out with a rubber spatula. Follow by more savoiardi, milk, cheese mixture, etc. until finished. 

Sometimes it helps to have a visual....cookies, milk, cheese mixture, repeat. 

Let stand in the refrigerator for 4 hours. 

Buon Appetito!

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