Rustic Peach Galette

Rustic Peach Galette
By: The Culinary Institute of America

Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar

Roll the pie dough out into a 10-inch round.

Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.

Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”

Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.

“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”

Strawberry Soufflé

Strawberry Soufflé
By: Jo-Anne Clark Brown

2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream

Prepare a 4-cup soufflé dish.

In a blender puree the strawberries on high speed for 30 seconds.

In a small bowl soak the gelatin in cold water until softened.

In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.

In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.

In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.

Decorate individual servings with a whole strawberry.

Serves 6.