Samantha Potter » Vancouver Food Blog

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My most favourite thing to do during cold winter days is cook a meal that is hearty and comforting.  This gooey, crispy, and aromatic (well rounded) galette did the trick.   The sweetness of the apples complimented the nutty taste of the butternut squash and, if you’re like me, you think that cheese compliments everything but in this case it really does work well.  If you’re craving that warmth and comforting feeling, you really can’t go wrong with this galette.

Galette Crust
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Ingredients
  1. 2 cups flour (gluten-free or not) plus more for dusting
  2. 2/3 cup butter, at room temperature
  3. 1/4 cup granulated sugar
  4. 1/2 cup confectioner’s (icing) sugar
  5. 1/2 cup ground almonds
  6. 1 egg
  7. A pinch of salt
Instructions
  1. In a large bowl mix together all ingredients using a wooden spoon, or, your hands. Kneed together until the dough sticks together and forms a uniform mixture.
  2. Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!). On a large floured piece of parchment paper, roll out the dough.
  3. This dough keeps well in the freezer for about a month if you do not wish to use both halves at once.
Notes
  1. I only make this crust using gluten-free flours due to a wheat allergy and if you want to go all-in with the gluten, all-purpose flour will work. I’ve tired and tested a few different options and have found that when making a more savory dish I like to use Cloud 9 all-purpose gluten-free flour (found at Costco) and when making a sweeter dish I like to use Bob’s Red Mill.
Adapted from Mimi Thorisson
Adapted from Mimi Thorisson
Samantha Potter http://samantha-potter.com/

 

Butternut Squash and Brie Galette
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Ingredients
  1. 1 butternut squash
  2. 1 honeycrisp apple
  3. 1 cup grated aged white cheddar
  4. 1 oz Whiskey (optional)
  5. 2 Tbsp olive oil
  6. A pinch of salt (like with the bourbon salted caramels, I used bourbon vanilla flavored sea salt)
  7. Fresh ground pepper to taste
  8. Freshly Chopped Summer Savory Herbs
  9. 1 egg and a dash of milk (for the egg wash)
Instructions
  1. Preheat oven to 400°F.
  2. Peel and slice the butternut squash into desired shape (flatter is easier to work with inside the crust). Place the sliced butternut squash into a medium sized bowl, add whiskey, olive oil, salt and pepper and mix well together. Let stand for 10 minutes (if you want the whiskey flavor to soak in a bit). Place on a baking sheet and bake in the oven for approximately 20 minutes, until it is not quite cooked all the way.
  3. While the butternut squash is cooking, grab your apple and cut into desired shape (again, flatter is easier to work with inside the crust).
  4. Once you crust has been sufficiently chilled, roll it out using a rolling pin into a circular shape on a piece of parchment paper.
  5. Once the butternut squash is done cooking, turn the oven down to 350°F.
  6. Place cooked butternut squash flat on the bottom of the crust in a circular shape. Leave approximately 1.5-2 inches of uncovered crust. Place sliced apples over top of the butternut squash. Sprinkle summer savory and aged white cheddar cheese on top of the apples. Fold edges of crust over the filling.
  7. Whisk the egg and a dash of milk together. Brush egg wash mixture onto exposed crust. Bake for 25-30 minutes until crust is golden brown and the cheese is bubbling a little bit.
  8. Let cool and enjoy this fall treat!
Adapted from Happy Yolks
Adapted from Happy Yolks
Samantha Potter http://samantha-potter.com/

When I saw this recipe in the December 2013 issue of Bon Appetite’s  magazine I instantly knew that I would be making these for two reasons: the first being bourbon is my weakness and the second being that I just bought an Emile Henry caramel pot in while I was France (trust me, I’ve been making a point of ensuring it was a practical purchase.  I mean, it was half-price and who can resist a deal that good?!).  My past experiences with caramel making have been… moderate successes… I had never actually used a candy thermometer (I’d recommend it!) and somehow I’ve only burnt 50% of the caramel I’ve attempted thus far!  As you can imagine, I was relatively paranoid I was going to burn these bourbon salted caramels so, I took care to put a LOT of tlc into them; I am talking constant stirring and doting over the pot of sugar and corn syrup tlc.  I’ve got to say, all that effort for these little packets of goodness was well worth the time.  My best advise to you if you’re going to take a stab at these is that being patient is worth it!

Bourbon Salted Caramels
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Cook Time
1 hr
Total Time
1 hr
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 2 cups sugar
  2. 1/2 cup light corn syrup
  3. 14 oz sweetened condensed milk
  4. 1/2 cup butter (cubed)
  5. 3 tablespoons bourbon
  6. 1 teaspoon (plus more for the top) bourbon vanilla sea salt (Sea to Sky Seasonings makes this, I got mine at Edible Canada on Granville Island)
Instructions
  1. Line a baking pan with parchment paper.
  2. In a heavy bottomed pot (make sure it's a pot as when you add condensed milk and butter the caramel will boil), heat sugar and corn syrup over low-medium heat. Stir often and heat until the mixture becomes a dark amber color and has a nutty smell. Remove pot from heat and add in condensed milk and butter, whisk until smooth.
  3. Now is a good time to pop your thermometer into the mixture. Return pot to heat and whisk until your thermometer registers 116°C (240°F). Once your thermometer reaches 116°C, remove pot from heat.
  4. Whisk bourbon and 1 teaspoon of bourbon vanilla sea salt in well.
  5. Pour mixture onto lined baking pan, sprinkle with sea salt until sufficiently covered and let cool.
  6. Cut into bite sized pieces and wrap them in parchment paper if you desire. Alternatively, you could just cut them as you eat them.
Notes
  1. I high recommend using a candy thermometer rather than eyeballing it (unless you're really good at that)
Adapted from Bon Appetite December 2013
Adapted from Bon Appetite December 2013
Samantha Potter http://samantha-potter.com/
  • December 8, 2013 - 12:27 am

    Sunny Shum - Love this and I’m going to attempt this, next week. These make great little hostess gifts. Just a few questions:

    1. Can I sub BOURBON with something else? I don’t drink a lot and would be a waste for me to just buy a bottle for this recipe.

    2. What size baking pan should I be using? How many pieces (approx) will this make?

    3. Candy thermometer – are there specific ones? Or can any old cooking thermometer do?

    Thanks so much!ReplyCancel

    • December 8, 2013 - 6:32 pm

      spotter - Hi Sunny,

      Thanks for the questions!

      1 – I’d imagine that you can leave the bourbon out entirely when you do this and not substitute it for anything. Because you need to mix in the bourbon so well the consistency before and after it has been added looks about the same. If you want to replace it with something, I would suggest trying vanilla. However, because the flavor can be so intense I would probably only add one tablespoon.

      2 – I chose to use a 9 inch x 13 inch baking sheet as I wanted a thinner caramels. Bon Appetite recommends using an 8 inch x 8 inch baking sheet. It really depends on how thick you like your caramels. Depending on how small or large you cut them (be prepared for a lot of cutting!) it will make in the range of 100-150 caramels.

      3 – Make sure its a candy thermometer but aside from that I believe any one will do – I got a relatively inexpensive one at Home Sense and I believe Target has inexpensive ones as well.

      I hope that helps. Let me know how they turn out!ReplyCancel

  • December 9, 2013 - 7:07 am

    Butternut Squash and Apple Galette » Samantha Potter - […] grated aged white cheddar 1 oz Whiskey (optional) 2 Tbsp olive oil A pinch of salt (like with the bourbon salted caramels, I used bourbon vanilla flavored sea salt) Fresh ground pepper to taste Freshly Chopped Summer […]ReplyCancel