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BLUEBERRY GOAT CHEESE PIE

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 Blueberry Goat Cheese Pie
You'd be surprised at how the creamy goat cheese and the hint of fresh basil enhances the flavor of the blueberries in this pie.
Course Dessert
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
Course Dessert
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. For the crust: combine 2 cups flour, 1 stick cold butter, cubed, 1 tablespoon of sugar and a pinch of salt in a food processor. Pulse until crumbly. Add ice cold water 1 tablespoon at a time and pulse until the dough comes together in a ball. (about 5 or 6 tablespoons) Wrap in plastic wrap and chill in refrigerator for 30 minutes.
  2. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
  3. For the topping: Mix together the walnuts, brown sugar and melted butter and set aside.
  4. Preheat oven to 350 degrees. Roll out the dough on a floured surface to 18 inch thickness and place into a 10 inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. (this is known as "docking". It keeps the crust from puffing up unevenly and helps it to cook evenly) Par-bake the crust for 15 minutes or until firm. Let cool slightly. Pour the filing into the crust and sprinkle the topping over the top. Bake for 40 minutes until slightly bubbly and the crust is golden brown. Rotating the pie halfway through helps it brown evenly. Let the pie cool for 30 minutes on a wire rack before serving.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

STRAWBERRY RHUBARB PIE

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This is the perfect pie crust.  It’s light, buttery, and flaky.  The sweet strawberries come together with the tangy rhubarb for the perfect bite.

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 Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
  1. In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
  2. Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
  3. Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes

Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved

Recipes

STRAWBERRY TART WITH PASTRY CREAM

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A strawberry tart with Pastry Cream is not only a beautiful presentation for any party, it has a springtime essence that everyone loves.

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 Strawberry Tart with Pastry Cream
Scrumptious fresh strawberries make this a spring-time favorite.
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Course Dessert
Cuisine French
Servings
Ingredients
For the Tart
For the pastry cream
Instructions
For the tart
  1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  2. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
For the pastry cream
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, orange liquor, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yield: 2 cups
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

TIRAMISU (THE BEST TIRAMISU I’VE EVER HAD!)

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Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others.  Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits.  This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.

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 tiramisu
The best tiramisu I've ever had!
Course Dessert
Cuisine Italian
Servings
Ingredients
Course Dessert
Cuisine Italian
Servings
Ingredients
Instructions
  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  2. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  3. Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
Recipe Notes

The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved

Recipes

BASIL MINT LEMON SORBET

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Basil Mint Lemon Sorbet

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients


Instructions
  1. In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine. Transfer to a freezer-proof container with a lid and freeze until ready to serve.


Recipe Notes

© Galley Chef All Rights Reserved

Uncategorized

Turtles

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 Turtles
Chocolatey, chewy and delicious!
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat.
  2. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for an hour to cool.
  3. Meanwhile, line a sheet pan with parchment paper and lay 4 pecan halves in cross-shaped clusters as shown in the picture.
  4. Remove the caramel from the dish and cut into one inch squares. Shape the squares into a ball and press into the center of your pecan clusters. Put them back in the refrigerator and melt the chocolate in a double boiler. When the chocolate is ready, put a tablespoon of chocolate on top of the caramel, add a pecan half and sprinkle with salt. © Galley Chef All Rights Reserved
Uncategorized

APPLE PIE WITH ROSEMARY AND THYME

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 Apple Pie with Rosemary and Thyme
Apple Pie with fresh rosemary and thyme is a heavenly pie. Completely different from traditional apple pie, yet it still reminds me of being with the family at Thanks giving.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
People
Ingredients
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
People
Ingredients
For the filling
Instructions
For the pie crust
  1. Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape. .
  2. Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.
For the filling
  1. Combine apples, sugar, thyme, rosemary, salt, corn starch, lime juice and lime zest in a large bowl and set aside for 1-2 hours. © Galley Chef All Rights Reserved