Fig and honeyed mascarpone galette

Fig season! Who can complain? Well obviously I can, because you know what sucks about figs? Because of their delicate nature, they’re so often in those horrible plastic clamshell packages to protect them during shipping. If you buy prepackaged figs, you’re going to end up with at least a couple that were picked too early. It’s my understanding that when you pick a fig too early, it will “ripen” on the counter in the sense that it will get softer. But that complex, oozy, honey-sweet taste? Not gonna happen.

So when my friend Laura told me that there’s a fruit bearing fig-tree in a park near my house? Shut the front door!

At the earliest opportunity, I rode my bike over there with a grocery-bag lined backpack, a vision of fig-filled galette running through my head. And then? I couldn’t find the damn tree if my life had depended on it. I texted Laura for further clarification of the location (what I actually asked was “uhhh, can you send me the Google Maps coordinates?”). I rode around for a bit waiting for a reply, and then remembered, oh yeah. She’s in Tanzania.

She hopped on the internet that weekend to email me a screenshot of the Google Map (and presumably do other things). But for this galette I had already filled my cart at the grocery store. It was still delicious, and, I must warn you, almost tooth-achingly sweet. It’s perfect for a brunch spread, especially since it can be made ahead of time and will hold in the fridge for several days. If you wanted it to, it could function as a dessert — seriously, all those figs make it fit for the most hardcore sweet tooth.

fig and honeyed mascarpone galette

Fig and Honeyed Mascarpone Galette
Crust from Sweet Galette Dough by David Lebovitz for Fine Cooking

Serves 6-8

11 1/4 ounces (2-1/2 cups) all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 ounces very cold water

8 ounces mascarpone cheese
1 tablespoon honey
1/4 teaspoon orange blossom water
1/8 teaspoon salt
1 1/2 pounds fresh, ripe figs
1 tablespoon unsalted butter, melted
super flaky sea salt, to garnish

Stir flour, sugar, and salt in the bowl of a food processor. Add chilled butter and pulse until crumbly, but distinct chunks of butter remain — really, big chunks are good!Add ice water, then process just until dough comes together, no more than 30 seconds. Turn dough onto work surface and gather and knead together just slightly. If is fine if you see streaks of butter on the surface, as this is what will give you delightful flakiness. Divide into two equal pieces and shape into discs. Wrap in plastic wrap and chill in refrigerator for at least 1 hour. (This galette only requires one disc of dough. Wrap the other very well and freeze for later use, thawing in the fridge for one day before using.)

While dough is chilling, stir honey and orange blossom water into mascarpone until fully combined. Then slice figs into quarters.

Preheat oven with baking sheet or pizza pan in it to 400 degrees.

On a floured surface, roll one disc of chilled dough out into an approximate circle about 13 inches in diameter. Transfer to a piece of parchment paper.

Spread mascarpone mixture on the dough, leaving a 2-inch border. Layer fig quarters in concentric circles on top of the mascarpone. Don’t worry about being perfect — it’s rustic! Fold the excess dough over the edge of the filling, pleating as you go. Brush the melted butter along the exposed crust with a pastry brush.

Slide the galette, parchment paper and all, onto preheated baking sheet. Bake for 45 to 50 minutes. When edges are browned, remove pan from oven. Slide the parchment paper and galette onto a wire cooling rack to prevent it from getting soggy while it cools.

Enjoy while slightly warm or at room temperature. Or, store covered in the fridge for up to 4 days and let come to room temperature before serving. Sprinkle with a bit of super flaky sea salt just before eating for added flavor and crunch.

Guest post: strawberry honey ricotta muffins

The other week I wrote a guest post for my friend Ann Marie at her blog Let’s Give Peas a Chance. As a fellow Baltimorean vegetarian I was happy to share a recipe with her. She was kind enough to return the gesture and use her CSA bounty to whip up a little somethin’ for me. Someone is jealous that she’s not getting any.

I want to preface this guest post by letting you know two things about me: I love low-energy, high-taste cooking and I am terribly good at procrastinating. As you may know, Martine was so kind to do an amazing guest post for me over at my blog. I told her, “yeah, I will totally write one for you too and I’ll get it to you right away.” So, naturally, here we are, two weeks later and I am only now sitting down to write this. Luckily, I will be sharing these strawberry honey ricotta muffins with Martine, so she can’t be too mad. [Ed. note: Aww yee, muffins!]

strawberry honey ricotta muffins by Ann Marie

The whole thing about the low-energy, high-taste is totally relevant to this recipe, by the way. First off, I made a variation of this recipe about a year ago (you can see my ricotta basil muffins here), so I didn’t have to search too hard for a base recipe. I am part of a CSA with Baltimore’s own One Straw Farm, and we’ve been receiving strawberries because it’s that magical time of year. (Side note: if you didn’t know that you can only get fresh strawberries for a short period of time throughout the year, step away from the grocery store and head down to your lovely local farmers’ market. Trust me.)

strawberry honey ricotta muffins by Ann Marie

Strawberry Honey Ricotta Muffins

Makes about 12 fluffy muffins

2 cups all purpose flour
1 tablespoon baking powder
2 small handfuls fresh strawberries, halved
1 teaspoon salt
1 cup ricotta cheese
1 cup milk (I used almond milk)
1 large egg
4 tablespoons olive oil
3 tablespoons honey
1 tablespoon cinnamon

Preheat your oven to 275F degrees. Toss the strawberries in there for about 45 minutes to dehydrate them. If you decide to skip this step, add less liquid to the overall mix because the strawberries will leak. Once the strawberries are mostly dried, remove them and preheat your oven to 375F degrees for the muffins.

In a large mixing bowl, mix all of the dry ingredients (flour, baking powder, salt, cinnamon, dried strawberries). Use a whisk to sift and mix everything.

In a smaller mixing bowl, mix all of your wet ingredients (ricotta, milk, egg, oil, and honey). Once they are blended, slowly stir the wet ingredients into the bowl with the dry ingredients.

Once everything is blended, pour the batter into a lined muffin pan. Bake for 25 minutes or until done.

If you want, top with cinnamon sugar or butter when they come out of the oven. Let cool and enjoy!

Ann Marie is a Baltimore-based blogger, freelance writer, and social media addict. She regularly blogs meatless recipes at Let’s Give Peas a Chance and tweets at @annmariebrok. When she’s not online, you can find her with a book in one hand and a beer in the other.

Pride rainbow flag cookies

It’s almost Baltimore Pride!

My friends Liz and Kendall are tailgating in the Lesbian Lot tomorrow, and sometimes I think I am physically incapable of going somewhere without making something to eat or drink. I wanted to make something properly festive and queer, and I figured Pride is as good of an excuse as any to ingest a bunch of no-good-for-you but oh-so-cute artificial food coloring.

Hello rainbow flag cookies!

pride rainbow flag cookies

Layered cookies are nothing new — I’d be impressed if you haven’t yet seen the Cinco de Mayo piñata cookies that took the internet by storm a few years ago. Luckily, a flag shape doesn’t require any special cookie cutters. All you need is a sharp knife and a rainbow of gel food colors to transform these basic, buttery cookies into pride flags.

In order to make perfect little flags, you have to trim some dough off the edges. Don’t toss it! Pinch off equal sized portions of the scraps, then roll into balls and flatten for little tie-dye cookies.

tie-dye scrap cookies

Please note: it’s hot outside right now, so pretty much every other step in this recipe is “put it in the freezer!” If it is cold in your kitchen while you are making these, you may not have to do as much chilling. But for me, the slightly warm kitchen combined with the pound of butter (yep) and I had to chill a lot.

Happy Pride!

Pride Rainbow Flag Cookies
Adapted from Slice and Bake Cookies by smitten kitchen

Makes 30 – 35 cookies

4 sticks (1 pound) unsalted butter, at room temperature
1 1/3 cup powdered sugar, sifted
4 large egg yolks, at room temperature
pinch of salt
1 teaspoon vanilla extract
2 teaspoons almond extract
4 cups all-purpose flour
gel food color — red, orange, yellow, green, blue, and purple

In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until smooth. Add powdered sugar and beat again until combined. Add egg yolks, extracts, and salt and beat again until smooth. Add the flour, then beat on low until almost combined. Fold the rest of the way with a spatula and work into a rough ball. Put dough into a storage container and freeze for 10 to 15 minutes.

Turn dough onto counter and divide into 6 equal portions. I used my food scale to make sure everything was pretty darn close. Put one ball on a parchment-lined surface, and wear powder-free latex gloves if you don’t want to potentially stain your hands. Use a toothpick to transfer a small amount of one gel food color from the container to the piece of dough. Knead dough in your hands until the color is fully integrated and no longer streaky. Add more color as desired to increase saturation, but start small and move up. A little goes a long way!

Once dough has achieved desired color, roll into a ball and wrap in plastic wrap, then place in the fridge. Repeat the process with the remaining colors. Chill dough balls for at least 30 minutes, longer if you can stand it.

Prep a small baking sheet (I use a quarter size baking sheet) with a piece of plastic wrap to build up your cookie loaf on.

Remove the purple dough ball from the fridge and place on a piece of parchment paper or Silpat. I also use a piece of plastic wrap on top to prevent sticking to the rolling pin. Roll out and shape into a roughly 4″ x 10″ rectangle. Place on plastic wrap covered baking sheet and carefully peel back Silpat/parchment to remove.

Place the whole pan in the freezer while you prepare the blue rectangle. Then repeat, centering the blue one over the purple one. Repeat, repeat, repeat, repeat with green, yellow, orange, and red, keeping the pan in the freezer whenever you’re not using it.

Once your loaf is complete, wrap the whole thing in plastic wrap, then in a freezer bag, and freeze for at least 2 hours and up to 1 month.

Preheat oven to 350 degrees, and line two baking sheets with parchment paper or Silpats.

Remove dough loaf from fridge or freezer. Using a very sharp knife, trim about 1/3 of an inch on each side to even up the edges.

Cut 1/4-inch slices from the loaf, then place on baking sheets with about 2 inches between each cookie. (I was able to fit 10 cookies per half-size baking sheet. While I was waiting for one of my baking sheets to free up, I put the loaf — surprise — back in the freezer.)

Bake for 10 to 12 minutes, until they are firm but not yet brown. Remove from oven and transfer to a wire cooling rack.

Store baked cookies in an airtight container for up to 5 days.

Old Bay cheese crackers at Let’s Give Peas a Chance

Today I wrote a guest post for my friend Ann Marie, another Baltimore-based vegetarian food blogger, at her blog Let’s Give Peas a Chance. As a fellow Baltimorean, I knew Ann Marie would appreciate a snack highlighting everyone’s favorite Chesapeake-region seasoning. Hop on over today to find my recipe for Old Bay Cheese Crackers and say hello to Ann Marie!

Old Bay cheese crackers

Summertime drinkin’ with the Leland Palmer

If there’s one thing I like to do in the summer, it’s going to the park to drink outside and play cornhole. Of course everybody brings loads of beer. But I like to make a big jug of something liquory, but not too liquory; because let’s be real, you’re going to be drinking all day.

My friend Laura posted this recipe on my Facebook wall recently. An adult version of an Arnold Palmer with jasmine tea and gin, with a Twin Peaks-inspired name to boot? Sign me up. She said that she had made it, and that it was delicious! Oh but by the way she substituted Iron Goddess of Mercy oolong for the jasmine, agave for the honey, and homemade kaffir lime liqueur for the limoncello.

So yeah, she totally made a different drink. Which also sounds amazing! But as a fan of jasmine tea and honey, I wanted to make this drink.

However, like Laura, I am a little incapable of trying a recipe without futzing with it in some way. One of my favorite gin cocktails involves lemon juice, honey, and peppercorns; I found myself drifting to peppercorns again when thinking of this drink. That said, I don’t want to rehash the same thing over and over. And pickled peppercorns or black pepper both seem not quite right. Black peppercorns are too bold, pickled green peppercorns are too… pickled. But what about pink peppercorns? Fruity, citrusy, with just a hint of spice?

the Leland Palmer

Aww yeah.

The Leland Palmer
Adapted from The Leland Palmer by Damon Boelte for Bon Appétit

Serves 6

3 cups freshly brewed jasmine green tea (I used 4 teaspoons of DAVID’sTEA Dragon Pearls in 3 cups water) *
1/3 cup honey (or agave nectar for a vegan drink)
3/4 cup gin
1/2 teaspoon pink peppercorns
3/4 cup limoncello
3/4 cup freshly squeezed lemon juice
1/3 cup freshly squeezed grapefruit juice
1 12-oz can seltzer, chilled
ice cubes, for serving
lemon slices, for garnish
pink peppercorns, for garnish

Stir pink peppercorns into gin and set aside to infuse for at least an hour.

Brew jasmine tea, then stir in honey until fully dissolved. Set aside to cool completely.

In a large pitcher combine cooled sweetened tea, infused gin (including peppercorns), limoncello, lemon juice, and grapefruit juice. Chill until ready to drink.

Just before serving, stir in seltzer. Pour over ice, then garnish with lemon slice and/or a few additional pink peppercorns sprinkled on top if desired (they’ll float).

* If you are using high quality tea, consider making two half-batches of tea with the same leaves (or making a double batch of the cocktail and making two 3-cup batches of tea with the same leaves, which is what I did).