Galette des rois aux pommes…and January ambiance at Coin Perdu.

And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.

Last year had seen very little of me here on my blog. Even though blogging is mostly  n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!

Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table  with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.

And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!

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You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.

This is what I did:

  1. Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
  2. Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
  3. Spoon the cool apple filling on top of the almond cream.
  4. Cover with the second circle of pastry and squeeze the ends together.
  5. Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
  6. Leave for 30 minutes in the fridge.
  7. Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.

Serves 6 people

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Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.

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A few images from my garden from this sudden very cold January.  It reminds me how fortunate I am to live in a country which have four spectacular seasons.

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à bientôt

Ronell

coq.NEF

La galette des rois and a slow start.

In France, as I suppose everywhere else in the North, January is a quiet month. Many businesses are closed  up to take their annual congé, now that they have quiet days. The days are long and grey and cold. A highlight of January is la galette des rois(cake of the kings). Epiphany.  On the twelfth day. 6 January.  Although we start eating la galette already on 1 January and the boulangeries are happy to provide les galettes right through the month of January.

…a home baked galette des rois…

A recipe from the book Pâtisseries maison, by Florence Edelmann.

Traditionally a galette was shared around the table, with the youngest  sitting under the table calling the name of each recipient of a slice. That would make the game fair in hoping for the féve(fava bean, but nowadays a trinket). The person finding the féve in his slice, would be king, wear the paper crown and provide the next galette on the table.

The boulangeries bake extraordinary galettes, much better than I could do. So I am happy to buy my galette at the corner up in Montlouis at Aux pains gourmands. The traditoinal galette  was a filling of crème d’amande, which is a mixture of ground almonds , sugar, butter and egg. Modern day finds the galette with a variety of fillings, from frangipane(sort of crème pâtissière with creamed butter and sugar and added almonds, flour and eggs), raspberry to apple to chocolate and more.

Suggestions:

  • Work with cold pastry to have it rise high and flaky.
  • Be careful not to cover with egg on the sides or else the pastry won’t flake.
  • Add a traditinal fava bean instead of a trinket for a real traditional touch.
  • Warm in the oven and not the microwave, to get the pastry crispy.
  • Leave the galette in the fridge for at least 30 minutes to have it very cold, before putting in the oven.

♪..J’aime la galette

Savez vous comment

Quand elle est bien faite

avec du beurre dedans…

tra la la la la la la la lére…♪

Along with the galette des rois come the thoughts and reflections of what to do with this new year. Personal goals and dreams. As for myself, I always feel a bit lost in early January.

With December and family gone and the days cold and grey, I fiddle around, searching for the start-off to take on my goals . It takes me a while to really get going and start moving in a definite direction. But I know time will push me out of the starting blocks soon…hopefully…

So in the meantime, while trusting in patient old Mr. Time, let’s put on our boots and stroll the garden(and the Loire)to find some January greenery for the house. A dried branch. A twig. A branch of bayleaf .

Maybe some rearranging of paintings and prints…moving those upstairs, down and others upstairs. A change is good for inspiration.

The bookshelves can do with some organising too and don’t forget the cleaning closet. I pride myself on a neat and organized cleaning cupboard, but after a houseful of people, even the most tidiest corner can be turned upside down.

Let’s not forget the rearranging and sorting of clothes, linen and adding fresh sachets to the linen cupboards, cleaning out read and unused magazines, freshen up the pantry, oil the wooden cutboards, remove containers with left overs from the fridge and stock  with fresh vegetables , clean out your desk, find a place for all those Christmas cards, reflect on the finances, put a lock on your purse….in short, a lot can be done whilst waiting for inspiration or rather, for Time  to push you off the starting blocks.

Les trucs et astuce de nos grands- méres:

A branch of parsley added to deep frying oil, will soften the heavy smell of fried food.

Ambiance 6/1/12

It is epiphany weekend and here in France we have  “les galettes des rois” tempting us around every corner! I almost gave in, but I held my ground firmly and walked past.

Safely here at home, I can now proudly boast about my steadfast self discipline! After a season of nibbling on all the festive foods, I want to get back on track with healthy eating. Doesn’t that sound quite boring? NOTE TO SELF: Keep the healthy eating exciting! Tall order, since I have become a bit lazy in the cooking department. Proof…I haven’t even baked a galette this this year! But that is no problem. I have links up this lazy sleeve!

First: My own galette des rois from last year…oops…not last year, but 2010!

How did a year pass without me knowing about it?

Ronelle’s (that’s me..)galette des rois

And here is Monique’s galette des rois:

and Chriesi’s galette des rois:

So this is what dictionary.com has to say about epiphany:

“epiphany

   [ih-pif-uh-nee]

noun, plural -nies.

  • 1. ( initial capital letter ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.
  • 2. an appearance or manifestation, especially of a deity.
  • 3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.
  • 4. a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.”

I hope your weekend will be filled with all the meanings of the word epiphany; eat a galette on 6 January, experience a pleasant appearance, receive that sudden insight we all need so desperately, and present your epiphany by means of a piece of work…maybe by baking a galette, even if only this once in your life?

Enjoy the weekend, stay warm in the north, stay out of the sun in the south,  eat “healthy”, and enjoy your epiphany.

“Epiphany”. I have to say it again.

“Epiphany“.

Such a nice word.

ciao ciao!

Epiphanic epiphanist.