You get some whole grain, but the crust is not dry or heavy. I have found that the ratio of two parts all-purpose flour to one part whole wheat flour, is a nice blend. ![]() Whole wheat flour brings a nutty flavor to the crust and gives the crust a deeper golden-brown color. Additionally, I add whole wheat flour to the mix. It makes pie crust with a sweet buttery flavor and a delicate and flaky crust. I know practice makes perfect, but the simplicity and informality of a galette appeals to me.įor the crust, I prefer all butter pastry dough. Whenever I try to make a pie, I feel like my fingers just get in the way and I lack the extra-fine motor skills to perform such neat and detailed work. I feel a lot of pressure to present a pristine and detailed pie crust without any flaws. I love pie, but I am never satisfied with how mine look. The free form structure of a fruit galette is just my style. One of my favorite baked fruit dessert is a galette. A simple baked fruit tart is an easy and delicious choice for a summer dessert. I am in awe of Mother Earth and her many nourishing gifts.įresh fruit is refreshing and delicious, but sometimes extra preparation and cooking will reward you with a sweeter and more concentrated fruit-filled flavor. To eat a fresh ripe nectarine, is tasting the fruit at its brightest and sweetest. ![]() As the juice drips down my chin and elbow I forego all good manners just to get every drop of its sweet juice. The bright perfume and one bite will tell you just how ripe the nectarine is. I love the warm colors. Each nectarine has a unique and variegated mosaic of rich sunset colors. Its sweet perfume and the soft give of its’ flesh, informs me that I am holding a delicious and ripe nectarine. There is nothing like eating a fresh ripe nectarine or any ripe fruit for that matter.
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