Nectarine Galette

Nectarine Crostata

Did you know that the Pledge of Allegiance wasn’t written until 1892, 100 years after America became a country? It wasn’t the founding fathers who created it; it’s not in the constitution. Did you know this was the original pledge:

“I pledge allegiance to my Flag and the Republic for which it stands, one nation, indivisible, with liberty and justice for all.”

Notice what’s missing? It’s those two contentious words, “under god,” the source of so much brouhaha these days. Did you know those words weren’t added until 1954? 1954! President Eisenhower encouraged Congress to add those words to help undermine what he thought was a pervasive Communist threat in the US. So when the mandatory-allegiance supporters say, “it’s what the founding fathers wanted,” “it’s what our country stands for,” or “it’s tradition,” they are misinformed.

I believe children should be given the choice of reciting the pledge of allegiance in school. Childhood recitation will not define allegiance to this country as an adult. When you recited the allegiance in school , truly, was there any feeling behind it? As a child, did you understand the words? I recited it for seven years in a hazy half-sleeping monotone. Further, adults (kid’s don’t care) shouldn’t point out or ostracize any child that doesn’t choose to recite it – as long as the student sits or stand respectfully during its recitation. Teaching a child to assert their beliefs, while being respectful of other’s differing beliefs, is a more valuable lesson than daily reciting of a pledge. It’s called Tolerance and it would serve us well now.

Happy Birthday, America!

Stepping off of my soapbox now. This galette is so simple to throw together; it’s perfect for easy entertaining like a backyard bbq. It’s less fussy than a traditional pie, but does just as good of a job highlighting summer’s bounty of stone fruit. Add a dollop of whipped cream or scoop of ice cream and you’re good to go!


Nectarine Galette

  • Servings: about 8 slices
  • Print
Preheating the baking sheet and sprinkling the crust with panko ensures a flaky crust.

Ingredients

  • 3 cups sliced nectarines
  • 2 Tablespoons brown sugar
  • Zest and juice from ½ small lemon
  • ¼ teaspoon cinnamon
  • 1 ⅓ cup flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 3 Tablespoons whole milk
  • 2 Tablespoons panko breadcrumbs
  • 1 Tablespoon butter, cut into small pieces
  • 1 egg, beaten
  • 1 Tablespoon sugar, preferably turbinado, such as Sugar in the Raw

Directions

  1. Preheat a sheet pan in a 375⁰ oven. In a medium bowl, combine nectarines with brown sugar, lemon zest, lemon juice and cinnamon. Toss to coat. Set nectarine mixture aside.
  2. In a medium bowl, combine flour, sugar and salt. Combine oil and milk and gently add to flour mixture. Roll crust between two sheets of parchment paper to about a 10” circle.
  3. Remove top sheet of parchment and sprinkle crust with panko breadcrumbs in a circle, leaving a 1” border. Arrange nectarine slices on crust, overlapping in concentric circles, leaving border. Fold border over nectarines. Dot nectarines with butter.
  4. Beat egg and brush over pastry border. Sprinkle border with turbinardo sugar. Place galette on parchment on preheated sheet pan. Bake at 375⁰ for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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Summer Nectarine Buttermilk Cake

Nectarine Cake

Summer shouts at me through the squeals and laughter of the neighborhood children;
Its scent is Barbacoa de Cordero slowing cooking in the neighbor’s backyard
It passes by on wispy clouds riding rapids through cornflower skies;
I run my fingers through summer’s mane of apple green and fragrant grass
I kiss summer in the ripe, juicy nectarines from my straining tree.

Recipe adapted from Gourmet’s Raspberry Buttermilk Cake.

 

Caramel Nectarine Upside-Down Cake

Caramel Nectarine Upside-Down Cake

I’m enamored by cakes of the upside-down variety and my stack of “to try” recipes is proof of it. There’s something homey and comforting about glistening baked fruit decoratively arranged atop a simply-baked cake. I’m not referring to the kitschy versions with a maraschino cherry winking out from every Dole pineapple ring. The ones I’m interested in focus on thinly sliced citrus, salted caramel, heady spices, nuts or stone fruit – it’s the ubiquitous mid-century dessert, all dressed up.

This adaptation was an attempt to diminish the mounds of the quickly ripening nectarines on my counter.

Caramel Nectarine Upside-Down Cake
Adapted from “Flip for It”, Food Network Magazine, September 2014

Ingredients

¾ c. + 1 c. Sugar
¼ t. + ½ t. Salt
1 ¼ lb. Stone fruit, sliced (I used nectarines)
1 ½ c. All-purpose Flour
¼ c. Toasted almonds, Finely ground (optional)
1 t. Baking powder
½ t. Baking soda
Zest from 1 lemon
½ c. Unsalted butter, room temperature
2 Large eggs
1 t. Vanilla
1 c. Buttermilk
1 t. Flaky sea salt (optional)

 

Directions

Preheat oven to 375 degrees. Combine ¾ c. sugar, ¼ t. salt and 1 ½ T. water in a 10-inch ovenproof skillet until it looks like wet sand. Cook over medium-high heat, swirling pan but not stirring, until sugar is completely melted and amber in color. Remove from heat and arrange nectarines over caramel.

Whisk together the flour, almonds (if using), baking powder, baking soda, ½ t. salt and zest and set aside. Cream butter and 1 c. sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla. Reduce mixer to low, add the flour in three batches, alternating with the buttermilk, beginning and ending with the flour. Mix just until incorporated – do not overmix. Pour batter over nectarines and spread evenly.

Transfer skillet to oven and bake about 50 minutes until golden and inserted toothpick comes out clean. Cover pan loosely with foil if top browns too quickly. Let sit 15 minutes, loosen sides with knife, if needed, then invert onto a platter. If cake doesn’t come out of skillet immediately, do not move skillet, give cake a chance to release. Cool completely. Sprinkle with sea salt before serving (optional).

Pink Promises

Pink PromisesEvery February, hundreds of pink promissory notes arrive at my home, pledging delivery of a summer crop of succulent and honeyed nectarines. The ripened fruit make its way into jams, gelatos, smoothies and even roasted chicken, but these round globes of goodness are finest when consumed sun-warmed and straight from the tree – devoured while juice drips unabashedly down my chin. This summer, again, I was paid in full.

Food Swap – First item up for auction…

Nectarine Preserves 2Nectarine (from my garden) Vanilla Bean preserves.  I swear, if there is a heaven, it smells like Nectarine Vanilla Bean preserves cooking on the stove. My original recipe can be found here.