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Helen's Peach Gallette

8/28/2016

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PictureCopyright 2016. David Gellatly, photographer.
Delicious when peaches are ripe and in season--July and August!

Preheat oven to 350 degrees


Pastry:

2 c. Flour (I use unbleached white)
1 stick butter (1/2 cup)
pinch salt
1 t. Sugar
2 T. ice cold water, mix in gradually until dough forms loose ball
roll out onto wax paper lightly floured, to desired circle size desired.
                                                                                     Place on lightly sprayed cookie sheet.


Filling:

4c. sliced peaches, skin on
1 t. Cinnamon 
1/4-1/2 c. Sugar, depending on sweetness of peaches and your preference
1 T. chopped almonds (for opening)
2 T. Butter


Assembly:

Mix peaches, sugar, salt, cinnamon together. Place on pastry in pile. Fold pastry over peach mixture, dot with butter pieces. Leaving open space, sprinkle chopped almonds in center, and sprinkle sugar and cinnamon over entire top. Serve with lightly whipped cream or vanilla bean icecream.

​From the kitchen of Helen Moorefield and Helen's Taste of Home Catering, Hillsborough, North Carolina, 2015

Picture
Copyright 2016. David Gellatly, photographer.
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Squash Blossom Recipe

8/16/2016

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1 Remove outside green petals and the stamen
2 Stuff with goat cheese (I use honey goat cheese) 
3 Twist the end of the squash blossom to close it or fold ends over
4 Dip in beaten egg and roll in herbed japanese style Panko bread crumbs
5 Bake in 400 degree oven on oiled cookie sheet for approximately 10 minutes
Serve immediately.
Good as appetizer
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Squash Blossoms

8/15/2016

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Picture
Stuffed Squash Blossom appetizer inspired by squash blossoms while hanging out at Talus Wood Farm in the Berkshires.
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    Helen Moorefield, Personal Chef, focusing on seasonal and local ingredients for every dietary preference.

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