Apple Ginger Galette

Apple Ginger Galette

It’s Fall.

As if you didn’t already know that.

Ingredients

  • But it is, for some of you anyway.
  • In other parts of the world, you’re starting Spring and I don’t know what else.
  • So, in keeping with the Fall theme, because apples are so awesome here in the States this time of year AND because we had a wonderful guest for dinner last night, I created this galette.
  • When having a guest or guests for dinner, I like to do as much as the prep work as possible beforehand so that I can spend time with our company as opposed to spending the majority of my time in the kitchen.  It only seems logical.
  • I suppose I could make a party out if it and have them join me in the making of their meal, but I’ve never been one to do that.  I don’t want people to feel as if they have to help, and would rather they sit and relax.
  • Hmmm…although come to think of it, maybe they would enjoy the kitchen bonding time.
  • Ok, next time I’ll accept the help when they offer.
  • I guess that’s an issue for me ~ accepting help when it’s offered.
  • Alright, it is an issue for me.  Not gonna lie.  Always has been.  I don’t accept help well.
  • I’ve thought it would be a sign of weakness, that people would think less of me for not being strong enough to “handle” whatever it is I’d be dealing with.
  • I’m an only child.  I’m Miss Independent.  I should be able to handle whatever life throws my way.
  • Yes, here I go…
  • I started talking about having people help me in the kitchen preparing a meal and I made it into a blog post deep booming voice ALL ABOUT ME!
  • Wait, isn’t that what this blog is anyway, all about me?  Hee hee
  • Ok, time to knock off the narcississississism.
  • So my dear, dear aunt (my father’s only sibling) came to visit us last night.
  • It’s been a few years since we’ve seen her and she was in town for a reunion, so I really wanted to have her over for dinner.
  • Because that’s what I do.
  • Make food.  And feed people.
  • We had a MOST WONDERFUL visit (well, at least I thought so, but I’m sure she did, too) and I must say that it was probably one of the best times I’ve ever spent with her.
  • I know she reads my blog and she may be thinking that I’m sugar-coating it, but Carol, I’m being completely honest.
  • At the end of the night, I brought her back to her friends’ who live in a gorgeous part of Phoenix where they are nestled in the desert on a golf course and don’t have any streetlights in their neighborhood.  We got out of the car and stood in the driveway for about 5-10 minutes completely soaking in the brilliance of the moon and the millions of stars.  It was absolutely breathtaking and the perfect way to end an extremely special evening with family.
  • I walked her inside, gave her a couple huge hugs, saying goodbye and returned to the car.
  • Driving away, the tears began to roll down my cheeks.
  • And as I looked out at the stars, I felt completely blessed that I was able to spend such quality time with a woman who has been such an important part of my life, continually keeping in touch with me, supporting and loving me for who I am.
  • My mother has passed, I have no brothers or sisters, and for various reasons, I am not in contact with my father, so despite having the love and support of Mr. 365’s mother and siblings, I sometimes feel like an island.
  • But my aunt has been there, as has my grandmother, her mother.  Time and time again.
  • And for that, I am extremely grateful.
  • I apologize for the pictures, they aren’t my best and certainly aren’t ones that I’m happy with, but the natural light was nearly down to nil in the kitchen.
  • Crust adapted from Two Peas & Their Pod.
  • Apple Ginger Galette – serves 6
  • Crust
  • 1 3/4 cups flour
  • 1/3 cup granulated sugar
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup buttermilk (I used 1/3 cup milk mixed with 1 teaspoon vinegar and let it sit for 15 minutes before using.)
  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
Read the whole recipe on 365 Days of Baking