Carmel Apple Smoked Gouda Galette

I love galettes. It's the crust. And in this case, it's the crust and the apples and the cinnamon.

And... I'll be honest the whole thing.

Plus galette sounds so fancy when it's really easy as pie (well, easier, really!)

When Chuck talks about the perfection of pear and gruyere in Pushing Daisies, I could be convinced that she was actually talking about this apple and gouda galette.  And her aunts have good taste in flavor combinations.

(Here's the trailer if you haven't seen it. It's a pretty cute show.)

"Energy" by The Apples in Stereo

From Joanne Eats Well With Others

Ingredients

For the crust

• ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour

• 2 tbsp stone-ground yellow cornmeal

• 1½ tbsp sugar

• ½ cup grated smoked Gouda

• 3.5 oz unsalted butter, cubed and chilled

• 1-2 tbsp ice water

For the caramel

• 1⅓ cups sugar

• ¾ cup heavy cream

• ¼ cup light corn syrup

• 4 tbsp unsalted butter, cubed

• ½ tsp kosher salt

For the galette

• 1½ lb Pink Lady apples, peeled, cored, and thinly sliced

• ½ cup light brown sugar

Directions

For the crust, in a food processor, pulse together the flour, cornmeal, and sugar to combine. Add in the smoked Gouda and pulse for another second or two. Add in the butter and pulse until the butter is in pea-sized crumbs. Add in the water, a tablespoon at a time, just until the dough starts to come together. Pat the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

For the caramel, put the sugar into a heavy saucepan and heat over medium heat. In a separate saucepan, heat the heavy cream and corn syrup over medium low heat to a low simmer.
As the sugar warms, it will start to melt and turn golden. Stir it using a wooden spoon to evenly distribute the sugar as it melts, just until it is all melted and a medium amber color. Add the heavy cream mixture and remove from the heat. When it settles down, return to the heat and stir just until it comes together and is smooth. Add in the butter and salt and stir until smooth. Remove from the heat and pour into a heatproof jar to cool.

When ready to bake the galette, line a baking sheet with parchment paper. In a medium bowl, toss together the apples and brown sugar. Heat oven to 325.

Roll the refrigerated pie crust out into a 13-inch circle on a floured, cool surface. Arrange the apples on the dough, leaving a 1½-inch border around the edges. Drizzle ½ cup of the caramel over the apples.

Lift one side of the dough so that it partially covers the apples and press it down. Repeat around the galette, making 5-6 large pleats, pressing firmly so that they stick together. Refrigerate or freeze for 15 minutes.

Bake for 45-55 minutes, or until the crust is golden and the apples are tender. Let cool completely before serving.

Butternut Squash, Brussel Sprouts and Bread Stuffing with Apples

We're usually Pepperidge Farm stuffing people. Last year, we finally expanded to adding celery. So a vegetable stuffing is really moving up for us.

"Tainted Love" Soft Cell

From Food52

Ingredients

• 1 pound butternut squash, cubed
• 1 pound brussels sprouts, halved
• 1 medium gala apple, cut into a 1/2 inch dice
• 2 shallots, thinly sliced
• 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 1 cup onion, diced
• 1 cup celery, diced
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1 1/2 cup vegetable broth (plus extra as needed)
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh sage
• 1/3 cup dried cranberries
• 1/3 cup pecans or walnuts
• Sea salt and pepper to taste

Directions

Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.

Nut Crunch Apples

Not going to lie, I got these from Samantha's Friendship Fun, yes the American Girl book. But trust me, if you look beyond their childish beginnings these are actually really good.

I made them while watching the new The Great Gadspy. Whoo, that film is so cool. Perfect example of how a book should be made into a film.

The snowflake/letter thing and the windows popping up so cinematic!

"Wake Me Up" Avicii

Ingredients 

• 4 medium apples
• 4 tbsp currants
• 4 tbsp walnuts, chopped
• 2 tbsp brown sugar
• 2 tbsp butter, softened
• 2 cups apple juice
• Cinnamon (optional) 

Directions

Halve and core apples.

Mix currant, walnuts, sugar, and butter. Spoon mixture into apples and place apple halves in a skillet, stuffed sides up.

Add the apple juice to the skillet. Cover and simmer the apples for 15 minutes, or until they are tender. Spoon some of the juice over the apples when you serve them. Sprinkle with cinnamon if desired.