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

ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE

Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.

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ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE
Crunch asparagus and radishes over arugula with a lemon dill vinaigrette.
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Instructions
  1. Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette. © Galley Chef All Rights Reserved

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