12 hours ago
Tuesday, November 16, 2010
This week's TWD recipe is the wonderfully seasonal Cranberry Lime Galette. When I saw that this was on the calendar, I initially thought that I'd make it for our wedding anniversary, which happened to fall on the weekend before the galette was due. It never occurred to me in the first 10 years of our marriage to bake pies to celebrate our anniversary, but then I started baking, and when you bake as much as I do, you make the dessert fit whatever occasion happens to pop up (and you actually invent whole new occasions so that you have an excuse to eat the dessert). As I read the recipe through when still thinking it would be the anniversary pie, I decided to go with the cranberry orange version, which Dorie describes as "a little less edgy but no less enticing" -- that seemed to fit a 12th anniversary just perfectly. But then we were invited to attend the Thanksgiving feast at David's grandmother's retirement home, and the "Baked Good Foisting Opportunity" bells just started blaring furiously in my head; we'd have to find another way to celebrate 12 years of wedded bliss, because this Cranberry Orange Galette would be taking its rightful place on the retirement home dessert table.
I made Dorie's pie crust again, and I think this was my best/most successful pie crust ever. I even rolled something approximating a circle. But I must have been spending too much time congratulating myself on the crust and not enough time concentrating on the filling, because I forgot the fresh ginger (which I think would have added a nice dimension to the other flavors). The rest of the filling was easy - cranberries, apples, dried cranberries, brown sugar, orange zest, orange marmalade.
Top the crust with a ground nut/bread crumb mix and then the filling, fold the edges up, then bake.
This baked up beautifully and was a rustic, yet attractive (in a homely way), dessert. We (the extended family) decided that David and his brother would attend the feast, because we knew the energy level at the party would be high enough without my 8, 5 and 3 year old running around. I packed it up carefully for David and made sure that he knew to tell the person in charge that there were nuts in the dessert (in case of nut allergies) and also sugar, fat, gluten, etc. -- basically, this pie was one big, delicious dietary violation. I also told him that he had to eat a piece and report back to me, and with that, I sent him on his way. When he got back later that evening, he gave me some general positive reviews about the galette, which was fine at the time, but when I sat down to write this post I told him that I needed descriptive adjectives, and "the galette was good" wouldn't cut it. So he told me it was "tart." And then he added "I figured you'd just say that it baked up well. The crust was perfect. All the old people loved it, and there was none left. It was a nice departure from the sea of pecan pies."
Whitney, April and Elizabeth of Celestial Confections chose this galette. Thanks for the crowd-pleading pick, ladies!
Posted by Cathy at 12:01 AM