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At some point you can no longer ignore the copious bags frozen fruit in your freezer. Every time you reach in to grab large ice cubes for the round of Old Fashioneds (or Palermos) you’re making for the girlfriends, the bags of this summer’s raspberries accost you like a pushy teenager in line at an all ages show, falling all over themselves. Fine, I’m on it – let’s bake.

Siiri Sampson Raspberry Galette

Copyright 2014 Siiri Sampson. All rights reserved.

Here’s what happened:

[soundtrack I baked to :: my own playlist]

There was also some leftover pie crust I’d saved from a previous project, hiding behind the gallon bags of raspberries. Dug it out and thawed it while the oven preheated to 400F. Thawed and rinsed the berries, tossed them with zante currants, diced butter, a dusting of flour, brown sugar (how much? SOME.) and a tiny bit of freshly grated nutmeg. Then I recalled there was this super rand-o bag of rhubarb fermenting in the fridge, in vodka and stuff. It’d been in there for a couple of months, in preparation to make Rhubodka. (you can take a guess how far that project went…) so I yanked it out of there, strained off the liquid (which is now labeled and brewing in the pantry for a quiet evening in January or something….) and folded in the rhubarb.

This whole mixture looked weird, runny and borderline dump-it-in-the-trash worthy. But I didn’t because that’s rude and also we don’t waste food at Chez Sampson. It’s few and far between that something is unsalvageable, so I rolled out the dough as thin as I could get it on greased parchment. Land a few dollops of the mixture in the middle (attempting to strain off as much liquid as possible). Folded the sides over. You’ll be glad you had it on parchment so you can peel it off without tearing it too much.

Baked at 400F for about 25-35 minutes – just keep your eye on it. Make sure it’s on a rimmed half sheet pan because it will betray you and run all over the pan. Keep the faith though, pull it when the crust is golden, and let it sit, unmoved, untouched, till it’s room temperature. When you realize you have to make at least 3 more to get rid of what’s in the freezer before you can start other projects, give it away.

What a great way to end a day that started off with a fantastic brisk walk through the gorgeous, sunny city with one of my best friends and a café au lait.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

And to top it off, I took delivery of this insanely fresh baked bread.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Steam actually came out when we cut into it. I tried to remain composed and limited myself to a couple slices (as far as you know). Then shared the rest with a fantastic pair of friends who just had a (totally chill) baby, when I delivered dinner to them the next night. They agreed, the bread is legit gorge-your-face worthy. They texted the next morning to let me know it’s also great toasted with peanut butter for breakfast. Duly noted.

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