Monthly Archives: April 2016

Jammer Galette, Plus Where I Was When I Wasn’t Blogging

Eat and repeat! Maybe with some salad in between servings.

Eat and repeat! Maybe with some salad in between servings.

And…I’m baaaaaack! Did you miss me? There was radio silence (internet silence?) in my little part of the blogosphere for the past three weeks. Why? I was on vacation in South America! That’s right, I was soaking up the sun in sunny S.A.! The DH and I went to visit family in Venezuela and stopped by Curacao for a little while too. So much sun! So much fun. And so much family! (Also so many family recipes, so keep an eye out for those in the future.)

Today, however, I’m making a recipe from Dorie Greenspan’s Baking Chez Moi, as it’s time for my online bake-a-long group to write up our latest episode. This week’s recipe is Jammer Galette. It’s exactly what it sounds like: a pie crust filled with jam. Except that Dorie calls for us to put streusel on top. Doesn’t it sound yummy?

Me being me, of course I had to substitute something, so today’s substitution is the pie crust. I’m rather tired as I only got back from vacation a few days ago and am still catching up on chores and such, so I’m using a homemade pie crust that I had in the freezer. Close enough, yes? It’s more the idea of the recipe, isn’t it? No? Oh well. To each his own! (And I do like to substitute things! Life is too short to be staid.)

How to made it? Basically, you’re rolling out a circle of pie dough, spreading jam all over it (except for the outer edges, so that there’s a ring of plain pie crust around the outside), and then sprinkling streusel all over. I’m using a plum jam made by a friend of mine, from plums grown in her backyard last year.

Really easy to make: layer crust, jam, and streusel. Bam, done!

Really easy to make: layer crust, jam, and streusel. Bam, done!

Given that I pulled out the pie crust from my freezer, and it wasn’t an exact batch or even half a batch (maybe two-thirds? Ish?), when I followed Dorie’s recipe for the streusel, I ended up with a container of leftover streusel. This is not a problem! I envision lots of yummy berry streusel muffins in my future!

The pie-ish thingy, i.e. galette, i.e. French for pie and usually more of a rough shape, is baking in the oven and smelling super delicious. The DH is relaxing in his man-cave and occasionally popping his head out to see if the galette is ready. Which no, it is not.

I’m trying to eat a bit healthier lately (although, really, yoghurt and salad? Am I not healthy enough?) so I’ve been adding in fresh veggie juices to my diet as well as even more salad, and now I’m trying to cut down on my processed sugar intake. Which means this delicious dessert shall have to stretch to several evenings dessert, as opposed to my usual om-nom-nom-ing. I cut a small slice for the DH and he said (and I quote): “Why so small a piece?” Yes, I may have forgotten to let him know about my, er, our plan for healthier living. Ah well. Another small slice, perhaps? I think yes!

And can I just tell you, this dessert is rather nice! Nothing big and heavy, but just a nice delicate little dessert to nibble on with a post-prandial coffee. I thought it sounded a bit flat and unspectacular when I first read the recipe (yummy, but unspectacular), however this dessert is one that I’ll make again. Mmm…I do love dessert! This does not bode well for my healthy-eating plan. Kale salad for lunch it is! Le sigh.

Next Post: So many delicious things, I’ve got a backlog of recipes to share! Parmesan paprika potato wedges? More Dinner Roll Odyssey? Family recipes from South America? Oh, the options!

April Fool’s Food: Sky High Apple Pie (Fruit-Free Version)!

Pie! For realz. But no realz apples.

Pie! For realz. But no realz apples.

Apple Pie! Is it or isn’t it?

In fact…it isn’t!  It looks like Apple pie (it fooled the DH) and tastes like Apple pie (there’s some serious chemistry behind why), but…it’s not apple pie! It’s actually made out of crackers, with lemon juice, cream of tartar, sugar, and cinnamon. The cream of tartar tastes slightly acidic and fruity, and helps the crackers hold their shape so that they look like sliced apples. In addition to the acidic and fruity cream of tartar, the cinnamon and lemon helps trick our brain into thinking it’s apple pie.
I first came across the recipe in “The Morningside Papers”, a book by Peter Gzowski. Apparently, though, the recipe has been around for over a hundred years in various forms, with some people saying it was developed by pioneers travelling west across North America who didn’t have access to fresh fruit, but did have access to hardtack (a super-hard type of biscuit with a super-long shelf life). How these pioneers had access to lemon juice, I don’t know, but maybe they used apple cider vinegar or some such thing.
almost all put together

Putting it all together. Or should I say…putting on the Ritz! Tee hee hee!

But my recipe is easy! I used Ritz crackers, although saltine crackers can be used too. And of course, I used my always perfect vodka pie crust recipe! It’s an easy pie to pull together, really. Just fill the pie crust with crackers boiled in a sugar solution, pour lemon juice over the crackers, and sprinkle some cinnamon on top. Bam, DONE! Ok, it’s a teeeensy bit more than that, but not much! Want to make some yourself to fool unsuspecting apple pie lovers? Here’s the recipe to make a small (but not tiny) single serving apple pie, made in a fruit tart pan.

Sky High Apple Pie, Fruit-Free Version  

adapted from RITZ Mock-Apple Pie

  • 1/3 of my vodka pie crust recipe
  • 13 Ritz crackers
  • boil:
  • 2/3 c. water
  • 1/4 c. sugar
  • 1/2 and 1/8 tsp. cream of tartar
  • 2 tsp. lemon juice
  • a bit less than 1/2 tsp. cinnamon

Roll out pie crust and fit into two tart pans. Mix water, sugar, and cream of tartar together and boil. Once the mixture has boiled, add in the 13 crackers and simmer for a minute or two. The crackers will start to look fuzzy and possibly disintegrate a bit. That’s ok!

Place sodden crackers into one of the pie crusts. It should fill it to heaping. Poke holes in the filling, and carefully pour a mixture of lemon juice and cinnamon over the pie. Put second pie crust on top and use a fork to press the edges together. Cut some slits in the top for the steam to escape. If you want a fancy looking pie, you can brush a beaten egg over the top, and then sprinkle it with large grain sugar. It’ll give it that fancy-pants look!

Bake in a 350 degree oven for 15 minutes or until golden on the outside.

Sing a song of...crackers?

Sing a song of…crackers?

And…does it taste like apple pie? It really does!

I gave a slice to the DH, and he agreed that it was good apple pie. Even though he had seen me taking photos with the Ritz cracker box, and even though I had been telling him that I was going to bake with the crackers, he still didn’t believe me when I told him the apple pie was actually cracker pie.

DH: What? Really? No! Look, I see apple!

Me: No, sweetie, that’s a cracker.

DH: No, it’s apple! *pokes at it with fork* See? It’s apple!

Eventually he believed me, but ha ha ha! I managed to trick him! So I think you’ll be able to trick your friends and family too! If you do make this pie and share it with people, post in the comments what their reactions are; I’d love to hear about them!

Close-up of the apple-icious action!

Close-up of the apple-icious action!

And a Happy April’s Fool’s Day to you all!

Next Post: Potato, Potahto…or Buns? That’s right, I’m carb-loading because…carbs are tasty and that’s all there is to say. And one last thing, I’m trying to go viral by linking up with Christy Jordan’s Southern Plate website. It’s an awesome site, by the way!

Linking up at Meal Plan Monday.