What you need
- 1 cup sugar
- 1 cup water
- 1/2 cup cold butter (in pieces)
- some salt
- some cream
Pour sugar and water in a pot and heat it up - Do Not Stir
Once it gets nice and brown but not burned toss in the butter and take it off the heat
Throw in some salt
Once it cools a bit throw in some cream
Chill and then pour on things that need a little butterscotch umphhhhh
What you need
- Eggs
- Flour
- Milk
- Butter
- Sugar
Beat together until you have a pancake like batter consistency... wait... this is pancake batter.
OK, it's pancake batter without a leavening agent like baking powder. And a greater butter ratio cause this is more like a Yorkshire pudding. And the ratio should be more egg than in pancake batter. So, I'm going to add some proportions. Per person - 1 egg, 1/4 cup flour, 1/4 cup milk, tablespoon butter, tablespoon sugar... blech... I hate measuring things
Beat together ingredients
Pour into a cast iron skillet that you have lubed with more butter
Put into a an oven that's heated to around 350.
Remove when done (it will be brown and puffy).
Top with honey, lemon, more sugar, berries, peaches, jam, chocolate chips, maple syrup... this is just a platform to carry something on it.
Here's one I made for myself. I dressed it with a bit of salted-butterscotch-caramel-sauce so it's more of a dessert than a breakfast.
Two different types of galettes in france. What we're making here is a rustic tart with crusty crust. A galette can also mean a buckwheat crepe. When I was at Mont St Michel I ordered a galette au fromage thinking I'd be getting a cheese tart instead it was a buckwheat cheese crepe. Ahhhh, c'est bon.
What you need
- flour
- butter (cold)
- water
- sugar
- salt
- strawberries
- almonds
- egg
Mix flour, sugar, salt, (I toss in a pinch of baking powder too) and cut in your cold cold butter. Don't be afraid to leave pea sized chunks of it.
Mix in a couple tablespoons of cold cold water until you have a big firm ball
Put that in the freezer
Grind up some almonds (or you can buy them pre-ground - geesh)
Slice up your strawberries into a bowl and add whatever your heart desires
sugar, a dash of OJ, Cointreau, some different berries, rasins, prunes
Take your cold cold ball-o-dough and start to roll it out on a floured surface
Try to keep it as circular as possible - but hey, it's rustic... it can be any shape it wants to be
When you have it as thin as you can manage without it falling apart, put it on a piece of parchment paper on a cookie sheet
In the centre, away from the edge, pour in your ground almonds and spread kinda flat
On top of the almonds, plop the mound of your strawberry mix
Start folding the edge of the pastry partly covering the mound overlapping as you go until you've made folds completely around the tart
Beat the egg and brush it all over
Pour the remaining part of the egg into the opening on top
Bake it at 350 until it's nice and brown
Let cool before you start to eat this baby
Kla-foo-tee
Ultra simple dessert that makes little cherries oh-so-good.
What you need
- cherries
- flour
- cream
- sugar
- eggs
- butter
Put a layer of cherries in ramakins or a pie dish if you want to make a big one.
Do not pit the cherries! I've seen debates on whether or not to pit. If you don't pit, the cherries hold their shape, plump up to be little explosions of cherry-ness and the pits cook adding an almond like flavour. Sure you have to spit the pits out - so what? Provide your guests with a spitoon, it might be a use for those old ashtrays, encourge them to hork pits on the persion rug. Just do it.
Put a single layer of cherries (sans stems, pits compris) in buttered ramakins or buttered pie dish
Sprinkly with a little bit of sugar
Mix together flour and sugar and beat in eggs and cream until you have a thick pancake mix
you know, nutmeg would be good too... or cinnamon... or both...
Pour the mix over your cherries just covering them a bit
Bake in an oven at around 350 until the tops turn brown
If you cook it longer, it will be more cakey. The batter around the cherries sould be like a creamy custard
Let cool a bit before diving in
