Chocolate Pear Galette des Rois

Someone in the neighborhood was selling homemade galette des rois, which I'd never heard of. They looked so beautiful I wanted to try it myself. Plus there was the fun aspect of finding out who would be king for a day. I misread the instructions and missed 1/3 of the nuts in the mixture and the filling oozed out of the crust and came out boiling in butter. However, despite the ugly appearance it tasted delicious and I would make it again with adjustments (following the right ratio as well as changing the baking temperature). It was very fun to see who would be king of the day - it came down to the 11th slice out of 11 to find out! XBD and DBD each made a crown for the winner, who proudly wore it on the 3rd and 4th days.

I used 2 different recipes - 1 for the puff pastry and 1 for the filling. They each had different baking temperatures - next time I would follow the higher temperature as advised by the pastry recipe. The higher temperature is supposed to help the butter steam and make it puff up. The lower temperature just melts the butter slowly and doesn't puff up.

Puff Pastry

• 2 c flour
• 1 t salt
• 1.25 c butter (2.5 sticks) - cold
• 1/2 c - 3/4 c cold water

Filling

• 2 pears, peeled
• tiny amount of coconut oil
• 60 g of dark chocolate (70%+)
• 150 g of almond flour or cashew meal
• 150g butter (or replace up to 100 g applesauce)
• 2 eggs + 1 egg for topping

1. Prepare the pastry: 
1. In a large bowl, combine the flour and salt.
2. Slice in the butter in 1/4" chunks, coating with flour.
3. Stir in the water minimally until a thick dough forms. Do not overmix - just until the flour comes together. The butter should still be in chunks.
4. Shape into a ball and flatten. Wrap in plastic wrap and chill for at least 1 hour in the fridge (or 30 min in the freezer).
2. Form layers in the pastry:
   
1. Place dough on floured surface. Roll into rectangle shape.
2. Fold in thirds. Turn 90 degrees, roll and fold in thirds again.
3. 
   Repeat 4 times.
4. Wrap the dough in plastic wrap and chill overnight (or at minimum 2 hours)
3. Make the filling:
1. Slice each pear into 8-12 pieces.
2. Heat the coconut oil in a pan and saute the pear for several minutes.
3. Add a small amount of sugar to caramelise them, cooking additional minutes.
4. Set aside.
5. In a large bowl, combine the sugar and butter (and optional applesauce).
6. Add the almond/cashew meal and 2 eggs, mixing until combined.
4. Assemble the galette:
1. Divide the pastry into 2 pieces (slightly uneven is ok). Put one back in the fridge.
2. Roll one piece into a circle. Place on parchment paper on baking sheet.
3. Spread the filling in the middle, leaving 1.5 inches clear around the edge.
   
4. Place a whole almond near the filling edge.
5. Place pears on top.
6. Sprinkle with the chocolate chunks. Place in fridge.
7. Take out the other half of the pastry and roll into a circle.
8. take out the bottom and water the edge lightly to help the pastry stick. Place the second half on top and seal the edges, to close it up firmly. Press down on the edges with a fork to ensure it's fully closed.
9. Beat the last egg and brush on top. Use a sharp knife to score a decorative pattern in the pastry. Place in fridge.
5. Bake the galette:
1. Original recipe calls for baking 20-30 min at 350F. However, I would instead try:
2. Preheat oven to 400F. 
3. Take the prepared tray straight from the fridge and into the preheated oven. Bake for 10 min at 400 and then reduce heat to 375 until done.
4. Cool on wire rack. 
5. Serve immediately and save leftovers on the counter for a day, or in the fridge for a couple days. Whoever gets the almond is king for a day!

Gingerbread House

I've bought a kit the past few times we've put together gingerbread houses but with so much extra time at home I figured I'd try making them from scratch. This is a multi-day project. Day 1 make the dough. Day 2 bake the shapes. Day 3+ build and decorate. This was enough to make 4 small houses and 3 cookie people.

12/25/21 Day 1 made half batch of dough (did not have allspice so used nutmeg instead, forgot to add the lemon zest). Day 2 cut shapes for 2 houses and 2 people and 1 snowman, baked - overcooked first batch again - lowered temperature for next batch and was just right. Adjusting below as I recall the first time the first batch burned as well. Made mortar using 1 egg white, 1.5 c powdered sugar, and 1/8 t cream of tartar. Kids and I assembled and decorated. Ate cookies for dessert. 
Jan '23 Made 3 houses and cookies. Used something labeled as blackstrap molasses, but it did not come out as awful as the internet said it would for not being regular molasses. It came from the UK.

• 6.5-7 c flour
• 1 heaping T ginger
  
• 1 heaping T cinnamon
• 2 dashes of allspice
• 3/4 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 2 sticks butter, room temp (1 cup = 227 g)
• 1.25 c dark brown sugar
• 2 eggs
• 1 c molasses
• 1 lemon's zest
• Icing: room temperature egg whites, confectioner's sugar, cream of tartar
• Decorations: candy, sprinkles, chocolate chips, shredded coconut, nuts, wafers

1. In a side bowl, combine the flour, ginger, cinnamon, allspice, soda, powder and salt.
2. In a large mixing bowl, cream the butter and sugar (at least 5 min).
3. Add eggs, 1 at a time. Add molasses.
4. Add half the flour mixture and mix until combined. Add half the remaining and combine again. Add the remainder. Sprinkle zest in and stir, adding more flour to reduce stickiness until the right consistency.
5. Wrap in plastic wrap and refrigerate overnight.

Day 2

1. Cut the dough into thirds (or halves or quarters, depending on the size of your house). Roll each piece to 1/4" thick (no more than 1/3" thick), between 2 pieces of parchment (or parchment and the plastic wrap). 
2. Use a template and cut out two of each: sides, front, roof. Place on parchment paper on cookie sheet. [I explored several templates and decided to try a medium-small size]
3. Bake at 350 for 17-20 min until done 325F/160C for 15-18 min until done.
4. Transfer the parchment paper to a cooling rack. If the shapes have spread or have uneven sides, slice them right away while still soft. Continue to cool on rack. 
5. Repeat with remaining pieces for each house. Roll out any remaining dough into cookies and bake for slightly less (house pieces bake for longer to ensure they are nice and sturdy). 
6. Store on flat surface, separated by parchment paper to continue to dry out overnight.

Day 3 (or 4, 5, 6)

1. Make the mortar icing.
2. If you don't have a tray that isn't needed for a week+, then wrap a piece of cardboard in aluminum foil as a base.
3. Brace yourself and then assemble the pieces using the icing on the tray/base.
4. Decorate with candy and sprinkles (or do this on a later day).   

Garlic Lemon Shrimp

I had a giant lemon and used the juice from all of it - and so this came out super lemony. I think it would have been nice with just a tablespoon of lemon juice instead of what probably amounted to 1/3 of a cup or so. 

• 
  454 g (1 lb) of deveined shrimp (or up to 1.5 pounds)
  
• 5 cloves of garlic, minced
• 1 stick of butter (half a cup, divided)
• salt + pepper
• 1/4 c chicken broth
• some fresh lemon juice (1/2-1 small lemon)

1. Thaw the shrimp and peel, leaving tail on (optional, for extra flavor). 
2. Melt 2 tablespoons of butter in pan. Add shrimp. Salt and pepper. Cook for 2-2.5 min until pink, flipping after 1 min. Remove to bowl.
3. Add 1 more tablespoon of butter and saute the garlic until aromatic. Add the lemon juice and broth. Bring to boil then simmer until reduced. Add remaining butter 1 tablespoon at a time, stirring until incorporated.
4. Add shrimp back to pan and stir. Garnish with fresh or dried parsley.
5. Serve with pasta and vegetables.