Comfort Foods and Indulgences

I always take inspiration from the restaurants where I dine. It's fascinating to see what chefs create especially when it comes to dessert. Last summer I had the opportunity of visiting a number of D.C. Restaurants thanks to Destination DC. As soon as I visited Birch & Barley, run by husband and wife team Kyle Bailey and Tiffany MacIsaac, I was taken by the great food, but even more so by the baked goods and desserts, expertly created by pastry chef MacIsaac. A goat cheese cheesecake particularly stood out.

Until then I had never thought that goat cheese could even be turned into a dessert, but I was wrong. It was there that I had an amazing goat cheese cheesecake with balsamic syrup and cherry sorbet. It was tangy, just slightly sweet, refreshing, and palate-cleansing—all things I look for in dessert. I'm not much of an "only chocolate is dessert" kind of guy, so I always appreciate something different and unique. I knew then at that moment that I'd make my version of the recipe and here it is.

Sometimes you want a gallette instead of a pie.  You’re shocked hearing that from me? Well, don’t be. Apparently I enabled a gallette to be the winning “pie” at the last pie contest.  And you know why?  Because of the increased caramelization possibilities of more exposed crust and the ability to make a really big one for a wow presentation. 

Like this one here which served almost 20.  Also, I find that for bakers who are nervous about the whole cooking fruit inside a crust + thickener thing, cooking the apples separately can be an easy anxiety fix.

To size up the recipe just use more dough to make a bigger circle for your gallette and prep more apples.  For this gallette that was 14″ across I made my Ratio Dough using 15 oz of flour.  I used 10 small apples.  You actually don’t need to use many more apples than for a regular pie, they’re just spread out in a much thinner layer.

I love this cake. I think of it as a dessert for a minor event, like when a couple of girlfriends come over for dinner or I’m celebrating an insignificant birthday, say, turning forty-three. (Okay, fine, so that happened a while ago.)

This recipe is easy and vey forgiving. I am a crabby cook, which is to say that after preparing a couple of courses I am often in a high state of irritability when faced with creating a third, as in dessert.

Once, when making this cake in a fit of impatience, I threw all the wet ingredients in a food processor, even the milk, which actually requires a more gentle, gradual entry. After I hurled in the flour mixture, the batter looked like something you use to make sidewalks but it all turned out beautifully.

I made this one with plums (which I bought way too many of at the Farmer’s Market) but you can use other fruit—peaches, pears, whatever. And if you have any patience left (I didn’t), make some whipped cream to go with it.

I love the sunrises in Edgartown. Our bedroom faces East on the Harbor, and the sunrises are breathtaking - quite powerful. (Red in the Morning; Sailor’s Warning)

But, as a Californian, I am truly addicted to the Golden Light of Sunset, or as some say, Magic Light. The Sun at that short but delicious time of day rests on the horizon line, offering a perfect warm, golden light. Portraits and landscapes become truly magical, but I also love that light as it fades to darkness… It becomes poetic and a bit sad.

I got the End of Summer Blues.

People in Edgartown are always friendly and polite - ditto the dogs, So Bill and I (and our dog Charlie) awaken with the pleasant thought of our walk to town. Our neighbor, Lucy, across the street has two labs (The Black Dogs of Martha’s Vineyard) and we visit on occasion. Today was one of those days. The usual chatter about the lack of rain and the end of summer. I asked our neighbor where her home was off-season and she replied Los Angeles. Where? I demanded! Hancock Park she replied. I went to school in Hancock Park I responded happily. I used to live there... bla bla bla. It finally got down to who do you know and a name - Amy Ephron – came up. Yes I know Amy … I sometime write articles for her E-zine OneForTheTable. (Wait… are you ready for this) So do I she said. So, for the lovely Lucy Dahl, I dedicate my end of summer Vineyard Recipe.