This summer was beautiful. We went to plays in parks, on broadway, off-broadway and in our community. It wasn’t too hot, and the air conditioner took care of uncomfortable temperatures that didn’t soar high for too long. We hung out with friends, fine-dined and wined our way around New York City.
If a film could capture this memorable summer, the style would be hazy and warm. Happy sunlight. Him and I. We worked all week. The office was abandoned on Fridays at 5 p.m. Saturday mornings were for running and washing my hair as he trained with friends at a boxing gym. The rest of the weekend was for us.
When it came to developing recipes and writing stories, it was difficult to find the time. Especially, since most of the food blog’s work is done on weekends. Such work was easily shifted to weekdays. Back-end website tasks, writing stories and taking photos were quickly done as recipes were published to let fans know MyLifeRunsOnFood.com is active.
There are juicy tarts, airy cakes, pretty salads and other summery recipes I wish to have time to make. Cooking and planning meals around the clock continue in my home, but they’re recipes meant for less time in the kitchen. Honestly, there are times, in which not every fabulous meal need a photograph. It’s not laziness. Beautiful moments need reality sans vibrant screens.
As summer is winding down, I finally had a weekend of visiting a farmers market and making a quick Plum Galette flavored with fresh ginger and almonds. It was gone in less than 24 hours. Like this beautiful summer with memories on hazy, warm and fuzzy film.
Ginger Almond Plum Galette
- 1 lb. Italian plums; unpeeled
- The zest of half a lemon
- ¼ cup + 1 tbsp. coconut or brown sugar
- 2-inch fresh ginger; finely grated
- ½ cup toasted whole almonds
- 2 small pinches of sea salt
- 1 recipe for flaky pie crust dough
- 2 tbsp. honey
- Garnish: Powder Sugar and Fresh Whipped Cream
- Preheat oven to 425°F. Layer a baking sheet with parchment paper.
- Slice plums about ¼” to ½” thick. Discard pits. Place plum slices in a medium bowl and lightly toss with 1 tablespoon of coconut sugar. Using a large spoon, gently press down on the slices to extract juices. Toss slices with lemon zest. Set bowl aside.
- Place a quarter cup of coconut sugar, ginger, almonds and one pinch of sea salt in the bowl of a food processor. Process until the mixture is crumbly. Set aside.
- Roll dough over the parchment paper.
- Scatter the ginger-almond mixture over the dough.
- Lay plum slices over the ginger-almond mixture in one single row. Repeat this step to create the next few rows until a rectangular shape is formed and no plum slices are left. Set aside the leftover plum juice in the bowl.
- With lightly floured hands, gently bring edges of the dough over the edge of the plums. Pinch dough together if necessary. Shape dough into a rectangular shape. Do not completely cover the plum slices.
- Bake pie in the oven for about 20 to 25 minutes or until the pie crust is a light golden brown.
- Meanwhile, whisk leftover plum juice and honey in a small saucepan over low heat for about five minutes. Cover and turn off heat. Set saucepan aside.
- When the galette is done, remove from the oven. Lightly brush with plum-honey mixture.
- Serve immediately with freshly made whipped cream and a sprinkling of powdered sugar.
Copyright 2009-2017, Recipe by MyLifeRunsOnFood.com by Sanura Weathers. All rights reserved.