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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Attended a love and light-filled Solstice potluck gathering this evening at the home of our dear friends Katherine and Andy. So grateful for the fellowship and community this place offers. As those of us in the northern hemisphere shift into winter, and a return to light-filled days, sincerest wishes from our home to yours for health, happiness, and abundance in the months and new year ahead.
  • A winter's day, in a deep and dark December. Enjoyed a walk down our driveway earlier to gather holiday cards and gifts from the mail with my little fella. Happy almost solstice, friends.
  • Local friends-whatever your plans are for this evening, change them! Come join me instead at @rhubarbavl for their
  • Great burger and transcendent frites with a charred onion aioli at @kingjamesavl. Great vibe and an exceptional waitstaff, which deftly caught that Huxley was nearing meltdown mode, and saved the day with a lightening fast, perfect grilled cheese. Wonderful seeing Steven Goff and @samlg87!
  • Livin' in an Appalachian paradise. ??(view of Mt. Pisgah, from the top of our road).
  • The finale at last night's Sunday Supper @rhubarbavl was this Chocolate Coffee Tart with Vanilla Orange Marmalade from my book
  • What a surreal experience last night @rhubarbavl, being served your own recipes! Shown here: Chimichurri Deviled Eggs (
  • So much delicious decadence on display yesterday afternoon at my 7th Annual Ladies Cookie Exchange. Thanks to all you lovelies (and your littles!) that made it out! Such a wonderful community of women I'm surrounded by. We three Englishes won't have to bake any more this holiday season! *That's your girl waiting patiently for the sugar frenzy to begin, @littlecoffeebeans !
  • Put this down as a night to remember. Immeasurable gratitude to @rhubarbavl for hosting recipes from all 7 of my books at tonight's Sunday Supper. @glennbenglish couldn't have been more thrilled. Our favorite restaurant in Asheville now feels even more like our dining room away from home.
  • Asheville and vicinity friends, I want to let you in on a secret. @oldworldlevain is a baked goods goddess, a fascinating woman (she bakes AND teaches tango lessons!), and simply a lovely human being. This medley of deliciousness is a mere sampling of the tastiness she had on offer today at her pop-up inside of Wood & Spoon in west Asheville. You can order regularly from her though, and you should. Her goods are creative, imminently flavorful, and clearly lovingly made. Obviously, I am smitten.
  • All kinds of magic percolating up in here.
  • Last night this sweet, tiny elf wanted me to pick him up, and then asked
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She’s My Cherry Pie

It seems that cherries are everywhere lately. In this amazing food blog, quickly becoming one of my favorites, and in this magazine, cherries abound! For those lucky enough to live in cherry territory, like Michigan, Washington, Oregon or California, cherry bliss is yours for the picking, literally. Because of my profound and relentless love of the cherry (“tastes great AND great for gout”-what more could you ask for from your fruit?), I think Glenn and I will be planting a cherry tree or two. I’d actually been thinking an ideal way to celebrate each anniversary would be by planting a tree, each one growing and maturing along with us. My friend, Ric Scalzo, founder of Gaia Herbs, clued me in to this amazing nursery in Virginia that ships organic fruit and nut trees nationwide. I’ve been eyeballing Joel and Jan for some time now and it might be time to finally make my move. Locally, Reems Creek Valley Nursery in Weaverville has several cherry trees available, along with pear and apple. It’s dangerous for me to go there, though. I seem to couch my capacity for self control in the car and surrender to “Extreme Plant Lust” (E.P.L. for short) with reckless abandon. Glenn knows this to be true.
But I digress. Where were we? Oh, swooning over cherries. And so it was, succumbing to my cherry passion, that “Cherry Almond Galette” came into being. This can be made with either fresh or frozen cherries (I opted for the latter as, one, they were organic, and two, fresh cherries at my local natural food store are going for $7.99/lb. and I needed a lot of cherries). The flavor will be the same.
Was it good, you ask? Good doesn’t do it justice. Let’s just say, it had to be hidden away, out of view, lest the passion of the cherry overcome us both and we devour everything but the parchment. It was a rough lesson in self-discipline, folks. Be forewarned.

Cherry Almond Galette
Filling:
-3 c. pitted cherries (fresh or frozen; if using frozen, allow to thaw, then drain off juice)
-4 Tbsp. kuzu or cornstarch (I used kuzu here, yes, the same vine that rapidly covers up cows and small children; it’s an awesome thickener, but cornstarch will work just as well)
-1/2 c. sugar (I opted for Florida Crystals so I can feel good about eating sugar!)
-2 Tbsp. amaretto (the alcohol burns off in cooking; a non-alcoholic option would be 1 tsp. almond extract)
-pinch of salt
-Juice of 1/2 lemon
-1 Tbsp. butter, cut into tiny bits
-1 egg, beaten with 2 Tbsp. heavy cream
-Sugar for sanding

-Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper and set aside.
-Stir cherries, kuzu (or cornstarch), sugar, amaretto, salt and lemon juice in medium size bowl. Set aside.

Galette Dough:
-adapted from Vegetarian Cooking for Everyone, by Deborah Madison
-2 c. all-purpose flour
-1/2 tsp. salt
-1 Tbsp. sugar
-10 Tbsp. cold butter, cut into small pieces
-1/3 c. ice water

-Mix flour, salt, and sugar together in food processor (or in mixing bowl if not available). Add butter and pulse until incorporated into pea-sized bits (cut in with pastry cutter with not using processor). Slowly add ice water in 2 Tbsp. increments, just until dough forms a ball. Wrap ball in plastic wrap, press into a disk and refrigerate 15 minutes to firm up.
-On a lightly floured counter, roll dough out to a 14 inch circle, about 1/8 inch thick. Fold in half and transfer to baking sheet.
-Add cherry filling, pouring off any excess juice first.
-Beginning at any point on the edge of the dough, fold dough up and to the left to form overlapping edges (refer to photo
above for visual guide).
-Top filling with 1 Tbsp. chilled butter bits.
-If any dough is left over, feel free to cut out shapes for topping. I used stars from an aspic set.
-Beat egg with heavy cream (from cherry filling ingredients list). With pastry brush, paint edges of crust and any dough
cut-outs. Sprinkle all liberally with sugar.

-Bake at 400F for 25 minutes. Reduce heat to 350F and bake an additional 25 minutes, or until crust is golden.