Yesterday I woke up to the sound of my husband's trombone and although he rarely rehearses at home it did not strike me as unusual. It felt nice actually. Deep, resonant notes, slightly muted as they came through the floor and walls. I immediately recognized the melody of "our" song, "Can't give you anything but love". The trombone stopped, the pupps rushed down the steps toward the bedroom and when they saw the door open, the immediately jumped on the bed to give me a good round of morning licks. Nice..although not earth shaterring new.
The unusual part was they were spotting brand new heart shaped name tags and a love poem was tucked inside a notch of their collars. Ah! Love Day! A serenade, two pimped up furry fuzz balls and the man whose love is more beautiful than anything I have ever known. Love and the little funny things in life, as we try to live them everyday. Except he tied it all up in a virtual red bow and I had extra butterflies in my stomach. Singletons out there, do not despair!
Hidden from him were my breakfast plans. I know B. and I know he loves and enjoy eating and one thing we share is our love for pies, tartlets or galettes and a good ice cream, separate, together, one after the other, etc....Granted this breakfast was a little richer than what we usually have but B. is playing music, serenading others this lovely night, so it was like starting the day the way we would have ended it if we had been together, with dessert. I had made blackberry and apple galettes as a thank you gift for a neighbor and kept one for us to share and topped ours with a scoop of burnt sugar ice cream. Come to think of it, we had all the major food group covered!
The beauty of these galettes is that you can use any combination of fruits that strikes your fancy and you don't have to worry about tart pans and sizes, blind baking, etc... The pate sucree dough gets just a little rolling, filling, crimping and you're almost there. I like to add a pinch of fresh cracked pepper to the fruits to enhance their flavor as they bake. The burnt sugar ice cream is one of my favorites from Dorie Greenspan, almost enough to make any man or woman swoon it is that good, creamy and tasty.
Breakfast that is enough make you want to give your mate an extra hug or kiss today and for the days to come...And for those of you who inquired about my friend Linda who was proposing with a ring and a box of heart macarons, I just got a text message that her partner said "yes!" and then there were pelnty of these "!" and a bunch of smileys....
Blackberry Apple Galettes And Burnt Sugar Ice Cream Recipe:
Makes three 5-inch galettes
For the Pate Sucree:
2 cups (250gr) all purpose flour
2 tablespoons (25gr) sugar
pinch of salt
1 stick (113gr) butter, cut in small dices
2-4 tablespoons cold water
In a large bowl, combine the flour, sugar and salt and cut in the butter with a pastry cutter or two forks until the mixture ressembles forms pea size crumbs. Make a well in the center and add the egg. With a fork, start working the flour in a little at a time and when most of it is incorporated, quickly mix the dough into a coherent and smooth mass, adding some cold water, a tablespoon at a time, if necessary (this varies depending on the humidity or altitude of where you live). Wrap the dough in plastic and let it rest in the refrigerator for 30 minutes.
For the fruit filling:
1 small apple (I chose Granny Smith, peeled, cored and diced
3 tablespoons lemon juice
2 tablespoons (25gr) sugar, divided
1 tablespoon (10gr)cornstarch
3 tablespoons water
1 cup (200gr) blackberries
pinch of frech cracked black pepper
egg wash to brush the crust with before baking
In a medium saucepan set over medium low heat, cook the apple with one tablespoon of sugar and the lemon juice until fork tender. Add the blackberries and let them cook for a couple of minutes. Dilute the cornstarch in the water and add it to the fruits along with the cracked pepper. Cook until the mixture is not cloudy anymore from the cornstarch. Remove from the heat and let cool to room temperature.
Preheat the oven to 350F.
Roll the dough onto a lightly floured surface to 1/4 inch thick and cut three 6-inch rounds in it and place them on a parchment paper lined baking sheet. Fill the center of each round with the filling and crimp the edges towards the center. I don't like to cover the fruit that much with the dough but that is a personal preference. Brush the crust with egg wash and sprinkle with the remaining sugar over the galettes. Bake for 15-20 minutes or until golden brown.
Burnt Sugar Ice Cream, adapted from Dorie Greenspan:
1/2 cup (100gr)sugar
2 tablespoon water
2 cups(500ml) whole milk
1 cup (125ml) heavy cream
5 egg yolks
pinch of salt
Stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Increase the heat and cook until it becomes a caramel of deep amber color. Lower the heat and add the milk. It will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. Add the cream and stir until combined.
In a large bowl, whip the egg yolks and salt until pale and thick. Slowly pour the hot milk mixture over it and whisk to temper the yolks. Put the mixture back into the saucepan and cook until it coats the back of a spoon (creme anglaise consistency or 170 degrees F).
Let cool completely and refrigerate until very cold (preferably overnight. Process the ice according your ice cream maker manufacturer's instructions. Freeze for 2 hours or more or until firm to scoop.