This peach chutney galette has all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar and spice.
I love chutneys and find that just about any fruit can be made into one. Each chutney is a balance of sweet, sour, savory and spice with endless variations. When it comes to the ways you can eat or serve it, a few that come to mind are:
- Add it to a chicken sandwich
- Serve with cured meats & cheese
- Serve on the side with empanadas or meat pies
- Eat it with any cooked pork meal
- Serve with grilled sausages or roasted poultry
- Serve it with pate
- As a topping for warm Brie cheese
- Mixed into Greek yogurt
- Puree it & use as a dipping sauce
- Served on a burger
Peaches are one of those fruits that make their way into summer chutneys so why not put some in a galette and see what develops?!
Peach Chutney Galette
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, star anise, cloves, pepper, cardamom & sea salt. When mixture starts to bubble, fold in about 2 cups sliced peaches. Bring the mixture to a boil; turn down heat to a lively simmer. Cook, stirring often, 20-30 minutes, or until mixture has thickened enough to easily coat a spoon. Set aside to cool.
When chutney is cooled, preheat oven to 350 F. On a large sheet of parchment paper, roll or press out chilled pastry into a 12-inch circle.
In a large bowl, stir to combine remaining peaches, cooled chutney, 1/4 cup sugar & cornstarch.
Spread mixture evenly over dough, leaving a 1 1/2-inch border. Gently fold pastry over peach chutney filling, pleating to hold it in. Brush with egg wash (if using); sprinkle with sugar.
Bake 35-45 minutes until filling bubbles up & crust is golden. Chill at least 2 hours to prevent the filling from running out. Serve as is or with a scoop of vanilla ice cream.
Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year.
Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Saskatoons ripen in late June or early July. They grow in many conditions from sea level to mountain peaks and are less picky about soil conditions than blueberries. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!
Throughout North America, saskatoon berries have a variety of names including: prairie berry, service berry, shadbush or juneberry.
Saskatoon berries work equally good in sweet treats as well as savory recipes. This pork tenderloin entrée is a good example of the latter.
Honeyed Saskatoon Balsamic Pork Tenderloin
In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
Remove silverskin from tenderloin & 'butterfly'. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with 'stuffing'.
Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.
Although there are many variations of this dish, Austria’s apricot growing tradition has made apricot dumplings (marillenknodel) an emblematic dish of Austrian cuisine. Each spring, some 100,000 apricot trees transform Wachau Valley into a fragrant pink-white sea of blossoms.
There are two types of dough that can be used to make apricot dumplings …. potato dough (made with cooked & mashed potatoes) and cheese dough. Topfen is the Austrian cheese traditionally used as its ‘sour’ taste gives the dough a nice ‘tang’. Other alternatives would be either Quark or cream cheese.
To prepare the apricots you need to slice them in half and remove the pit, then place a cube of sugar in the cavity. A few other alternatives for the centers of the apricots would be chocolate or a nougat cube.
Once the dough has been chilled, it is divided into balls and stuffed with the filled apricots. These dumplings are then boiled in salted water and while they are still hot, coated in cinnamon-flavored, buttered breadcrumbs.
Apricot dumplings are most often served just sprinkled with powdered sugar. Soft apricots provide enough liquid so they don’t taste too dry. If you wish, you could serve them with: vanilla ice cream, apricot coulis, whipped cream, vanilla or chocolate sauce.
Austrian Apricot Dumplings
In a bowl, whisk together butter, sugar, vanilla & salt; add the egg & cheese & whisk until combined. Add flour; stir until combined. Don't overmix, the dough should be slightly sticky but not dry. Form into a disk & wrap in plastic wrap. Refrigerate for at least 30 minutes.
Slice each apricot in half & remove the pit. Place a sugar cube in the cavity & press the two apricot halves together until the apricot closes. Set aside.
In a small saucepan, combine milk, sugar, salt, cornstarch & vanilla; stir well until combined. Cook over medium heat stirring constantly. Lower heat & continue to cook, stirring constantly until mixture thickens & coats the back of a spoon. Remove from heat; cover with plastic wrap & chill. When sauce is cool, whisk it until it becomes smooth.
Cook & Coat Dumplings
Cook dumplings in a large amount of salted water, half of them at a time. Cook for about 12 minutes from the moment you've put them in the water. Reduce the heat to medium-low as the water should only simmer. Do not allow the dumplings to stick to the bottom. Take cooked dumplings out of the water with a slotted spoon, drain well.
Place the hot dumplings in the breadcrumb topping. Roll the dumplings around to coat completely, the place on a platter.
At serving time you can place them atop some vanilla sauce or just simply sprinkle with powdered sugar (or any of the other suggestions listed in the main article).
- Other fruit alternatives for the dumplings would be: plums, cherries or strawberries.
Fresh fruit in the summer is one of life’s simple pleasures …. juicy, sweet and/or tart …. they’re like summer jewels.
The saskatoon berry is one of North America’s great unappreciated fruits. Although its easy to confuse them with blueberries, the two fruits are quite dissimilar. The most distinctive feature of saskatoon berries is their almond-like flavor. Saskatoons are in the same branch of the rose family that includes apples, pears, hawthorn and quince.
These little gems are a truly wonderful Canadian fruit with the bulk of their natural range being in British Columbia and the prairie provinces. Come July, many of the U-Pick farms in our area have fresh saskatoons ripening on their trees.
Pairing sour cherries with saskatoons in this dessert is a perfect match. One is tart and juicy, the other is sweet and plump making a good balance.
The (sour) ‘prairie’ cherry was developed in Canada for colder climates. It was cross pollinated with a Mongolian cherry resulting in very hardy, trees producing a sweet-tart cherry.
Our little cherry tree is about 12 years old now. Since I have both of these fruits on hand right now, there is no reason to not make this galette!
Sour Cherry & Saskatoon Galette
In a large bowl, whisk together flour, cornmeal, salt & sugar. Add butter & with fingertips, blend until mixture resembles coarse meal. Add ice water & combine only until blended, do NOT overmix.
Divide pastry into 8 equal portions & press into mini galette pan cups. Place in refrigerator until filling is ready to use.
In a large bowl, combine berries, cherries & sugars. In a small dish, mix lemon juice with cornstarch & add to berry mixture.
Remove pastry from fridge. Mound the berry mixture in each galette cup. Bake for 30-35 minutes until golden brown & bubbly.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
- Don't hesitate to make this into one round galette instead of individuals or to use frozen puff pastry. It will all taste just as good, believe me!
When it comes to pie/tart making, you have two basic types of crust to choose from: pastry or crumb. The decision will ultimately come down to what you’re planning to fill your crust with.
Classic pastry crust consists of a combination of flour, shortening and liquid whereas a crumb crust is comprised of pre-existing food items such as cookies, crackers or nuts, made into crumbs, tossed/coated with melted butter and pressed into a baking dish to form a shell. Both crusts offer unique strengths, which make them especially suited for certain types of pie fillings and utterly incompatible with others.
Pastry pie crust is your best choice for pies or tarts, sweet or savory, that require a relatively long baking time. Pastry of this nature is a labor of love but none the less it gives you the opportunity to create a ‘work of art’.
The major appeal of a crumb crust is, ‘its easy’. There’s no real pastry technique required to make a crumb crust. Its simply a matter of selecting what you want to make your crust from, pulverizing it and combining the crumbs with enough melted butter to make it stick together when you press it into your baking pan.
For this glazed tropical fruit tart, I chose to use some gingersnap cookies for my crust. The colorful fruit makes such a nice presentation as well as a refreshing taste.
Glazed Tropical Fruit Tart
In a small saucepan, melt butter & stir in sugar. Add crushed gingersnap crumbs; mix well. Spread evenly into a tart pan. Press onto bottom & up the sides to form an even crust. Bake 4-5 minutes or until the edges are lightly browned. Cool on a wire rack before filling.
In a small saucepan, combine juice & cornstarch; cook & stir until thick & bubbly. Cook & stir for 2 minutes more. Transfer to three bowls. Cover each with plastic wrap & cool for 30 minutes.
Fold each type of fruit (mango, papaya & kiwi) into one of the bowls of fruit juice mixture. Spoon the fruit into the tart shell, arranging it as desired; press the fruit down lightly with a rubber spatula.
Cover with plastic wrap & chill for 3-4 hours. Serve with whipped topping if desired.
- I found it necessary to drain off any excess fruit juice that came from the cut fruit before putting it in the juice/cornstarch mixture.
Chicken Katsu is simply a Japanese version of chicken cutlets. While it is great to enjoy a good dish, its worth knowing where the idea originated.
Katsu was first created in the late 1800’s by a restaurant in Tokyo that wanted to offer a European style meat cutlet. Now, katsu can be found everywhere from convenience store takeaway bento boxes to Western style Japanese food restaurants. The name ‘katsu’ comes from the English word ‘cutlet’. It is typically made from either chicken breasts or thighs coated in panko breadcrumbs.
Frying or baking chicken cutlets is simple, but its like cooking pasta, when you get it right, it changes everything. Breading helps to seal in moisture during the cooking time. Its a basic process that’s used for making everything from chicken to onion rings. Japanese panko crumbs are lighter and crispier, the secret to ultra-crunchiness which yields to the kind of crust that you can actually hear when you bite into it.
Since its ‘Saskatoon Berry‘ time here on the prairies, I wanted to make some saskatoon chutney to have with these crispy cutlets.
Chicken Katsu w/ Saskatoon Chutney
Combine all chutney ingredients in a large saucepan.
Bring to a boil over medium heat, stirring frequently, cook until mixture is the consistency of runny jam, about 3-5 minutes. Remove from heat & cool completely.
Place chicken breasts between plastic wrap & carefully pound to 1/4-inch thickness. Season with salt & pepper. Coat with flour then dip in beaten eggs & lastly coat with Panko crumbs. Cover with plastic wrap & place in fridge for 15 minutes to chill before cooking.
In a large skillet, over medium heat, melt butter & add oil. Place cutlets in a single layer in skillet & fry on both sides. When no longer pink inside & golden on the outside remove from skillet & blot on paper towel.
Serve immediately with Saskatoon Chutney.
- The standard breading technique includes three steps: dredging in flour, moistening in egg wash, then coating in crispy panko crumbs. The flour helps the egg wash adhere & the egg helps the breadcrumbs adhere.
- Once you have all the food coated, you will want to place it in the refrigerator for about 15 minutes. This will ensure the breading actually sticks to the food instead of falling off in the hot oil.
- If baking, put breaded food on a rack set over a baking sheet, drizzle with a little oil & place in the oven. Bake until golden brown & cooked through.
Pudding cake is kind of a magical concept that lies precisely at the intersection of cake and pudding. When you mix it, it looks like a very light cake batter. But, as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom (in this case) is an intense lemon pudding with some fresh ‘seasonal’ saskatoons.
Of course, overtime, there have been many versions of this classic dessert developed, all of which are no doubt delicious. You have to love a dessert that practically garnishes itself, right?! Sometimes, old recipes really are the best.
Lemon Saskatoon Berry Pudding Cake
Saskatoon Berry Compote
In a small saucepan, combine berries, sugar & 1 tsp lemon juice; heat until bubbling. In a separate dish, combine cornstarch & water; pour into berry mixture. Stir until thickened & remove from heat.
Preheat oven to 350 F. Butter 6 ramekins (or a 10-inch glass dish). Divide the saskatoon compote between the ramekins; set aside.
Grate 1 Tbsp of lemon zest. Squeeze 1/3 cup lemon juice. Set aside.
In a bowl, whisk together flour, salt & 2/3 cup sugar. In another bowl, whisk together YOLKS, milk, lemon zest & juice. Add to the flour mixture; whisk until completely blended.
In a bowl, beat WHITES until soft peaks form; add the 1/4 cup sugar slowly & beat until medium peaks form. Whisk 1/4 of the whites into flour mixture; our this mixture over the remaining whites. Whisk together using a folding technique to keep from deflating egg whites.
Pour the batter into ramekins & place them into another larger pan. Fill the bottom pan with water as high as it can go without floating the ramekin dishes.
Bake for 25-30 minutes depending on the size of ramekin dishes. Serve warm or at room temperature.
- I flipped my little puddings over so all those pretty saskatoon berries could sit on top.
Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.
To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!
Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
- This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.