cchristie Food Journal

The Royal Winter Fair is currently on in Toronto and runs through to November 16th. Not only is this the world's largest combined indoor agricultural fair and equestrian show, it's an amazing opportunity to look how our food makes it to the table. I posted several adorable animal photos on my blog yesterday, but realize not everyone can make it to the fair.

My recent walk amongst the pig pens and goat stalls got me thinking about our connection to the land and livestock. Not everyone gets to see barnyard animals close up or dig in the dirt. While this gaping chasm between us and our food can be closed an inch or two by visiting fairs, the hedonist in me loves that I can also accomplish this by going on vacation.

Agri-tourism is on the rise. When I first heard of this travel option, I imagined a form of barnyard boot camp, complete with aching muscles and manure encrusted Wellingtons. But a visit to Black Star Farms, just outside Suttons Bay, Michigan, proved me wrong. This Kentucky-style luxury inn does more than cater to guests. It's an "Agricultural Destination" with a vineyard, winery, CSA farm, livestock, Farmer's Market, creamery and stable.

You can stay for a week, weekend or just drop by for a few hours. You can see cheese being made, pat a pig, sample wine, or -- my favourite -- eat.

When I was there, Jen Welty, the pastry chef, had just made a fresh batch of the best apple galettes I've ever tasted for the Farmer's Market cafe. She generously shared her recipe with permission to pass it onto you. Although Jen usually bakes for crowds, she's reduced this recipe to make a tidy dozen. I've included her original measurements in grams and added my measurements in volume. Since my kitchen scales are not digital, my measurements might not have been as precise as Jen's, but the results were ...

Rustic Apple Galettes with Raisins and Apple Brandy
Yield: 12 individual galettes

For the crust (Pâte Brisée):

4 cups (510 g) all-purpose flour
2 tsp (11 g) salt
1 cup + 2 tbsp (255 g) butter, cubed
1/2 cup (120 g) water
1 large (57 g) egg

1. Combine the flour and salt in the bowl of an electric mixer. Add the cubed butter and mix on low speed with the hook attachment until you reach a course, mealy consistency.

2. Combine the water and egg. Add the egg and water mixture gradually to the flour while mixing on low speed, until it just comes together. The dough should not look smooth or uniform. Tightly wrap the dough in plastic and let rest under refrigeration for at least one hour.

For the apple filling:

2 1/4 pounds (1kg) apples, unpeeled, small diced.
1 tbsp (7 g) cinnamon
1/4 cup (60g.) sugar
2/3 cup (3 oz) raisins
1 tbsp cornstarch
1/2 cup (120 ml) Black Star Farms Spirit of Apple Brandy (or another apple brandy such as Calvados)
6 tbsp butter, divided into 12 equal parts (1/2 tablespoon per galette)

For the glaze:
3/4 cup (180 g) apricot jam
water, as needed

1. In a small bowl combine the apple brandy and raisins. Soak for 30 minutes.

2. In a bowl, combine apples, sugar, cinnamon and cornstarch. Toss to coat evenly.

3. Lightly flour the work surface for rolling out the crust. Gather the pâte brisée and press it together. Roll the dough out very thinly into a rectangle 14” X 42”. (The dough should be no more than 2mm thick).

4. With a sharp knife, cut out 12 circles, about 7 inches in diameter each.

5. Dock (pierce) each circle with a fork a few times. Divide the apple mixture evenly between the circles. Spread the mixture in a circle even with the dough circle until it is 3 inches in diameter. Fold the edges of the dough over the apples. Transfer to a baking sheet lined with parchment paper.

6. Place 1/2 tablespoon of butter in the center of each galette.

8. Bake at 400ºF for 50 minutes, or until the apples in the center begin to brown on the edges. Remove from oven and top with brandy-infused raisins. Drizzle the remaining brandy in the center of each galette. Return to oven and bake for an additional 5-10 minutes.

9. When galettes have cooled to room temperature, heat apricot jam with one tablespoon of water until boiling. Brush the crusts and the center of each galette with the hot apricot mixture.