Ingredients

¼ cup (½ stick) butter
8 eggs
1½ cups 2% milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
¼ teaspoon ground cinnamon
2 apples, peeled, cored and thinly sliced
2 to 3 tablespoons light brown sugar
maple syrup

Directions

Preheat your oven to 425 degrees.

Add the butter to a 10-inch cast iron or oven proof skillet and melt in the oven for about 5 minutes. In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. Batter will be slightly lumpy. Add the apple slices to the skillet and return to oven until the butter sizzles. Pour batter over the apples and sprinkle with the brown sugar. Bake the pancake 15 to 20 minutes or until puffed and browned. Serve immediately with maple syrup.

Serves 4

Variations
Substitute sliced pears.
Bake in a 9 x13-inch baking dish.
Dust with confectioners’ sugar.

Ingredients

for the galette dough:
3 tablespoons sour cream
⅓ cup cold water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon granulated sugar
½ teaspoon sea salt
7 tablespoons cold unsalted butter, cut into pats

for the filling:
3 to 4 apples, peeled, cored, halved and sliced crosswise into ¼-inch-thick slices (about 3 cups)
2 tablespoons lemon juice
3 tablespoon light brown sugar
3 tablespoons maple syrup, divided
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour, plus extra for rolling
1 tablespoon butter, diced

egg wash:
1 egg yolk mixed with 1 teaspoon
water

2 tablespoons raw sugar

Directions

make the dough:
Whisk the sour cream and cold water together in a small bowl, set aside. Mix the flour, cornmeal, sugar and salt in a bowl. Using a pastry blender, blend in butter until the mixture resembles small peas. Drizzle evenly with the sour cream mixture and gently stir until incorporated. Dough should be soft and moist. Remove the dough from the bowl and press into a disk. Wrap in plastic wrap and refrigerate for thirty minutes.

make the filling:
Toss apples with the lemon juice, brown sugar, maple syrup, cinnamon and flour.

Preheat your oven to 400 degrees. Unwrap dough and place on a 16-inch piece of parchment paper that has been dusted with flour. Roll dough into a 14-inch circle. Place dough and parchment on a rimmed baking sheet, (dough will hang over the parchment) arrange apples in center, leaving a 2-inch border around the edges. Dot apples with butter. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. Brush the outside edges with egg wash and sprinkle with raw sugar. Bake for 45 minutes or until crust is golden, filling is bubbly and apples are tender. Cut into wedges and serve.

Serves 4-6

Filling ideas
To be honest, you could pretty much use anything with a galette, as long as it’s not too much liquid. Here are some ideas: plums, pears, peaches or nectarines.

Variations
Wow your dinner guests with simple, bite-size pastries. Serve each slice with a scoop of vanilla ice cream. Substitute one 9-inch unbaked pie crust.

Ingredients

for the vinaigrette:
2 tablespoons orange juice
2 tablespoons lime juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons shallot, minced
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

8 ½-inch baguette slices
1 tablespoon olive oil

for the caramelized walnuts:
1 cup walnut halves
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
2-3 teaspoons granulated sugar
pinch freshly ground black pepper
pinch ground cinnamon

for the salad:
½ cup red onion, thinly sliced
8 cups baby spinach (washed) or spring salad greens
2 crisp apples, cored and thinly sliced
¼ cup dried cranberries
¼ cup crumbled blue cheese

Directions

Preheat your oven to 350 degrees.
make the vinaigrette:
Whisk together all vinaigrette ingredients. Set aside.

Lightly brush the baguette slices with the olive oil. Place in the oven and toast until golden and crisp, 3 to 5 minutes.

make the caramelized walnuts:
Toss walnut halves with all ingredients to coat. Place on a baking sheet in an even layer and roast until lightly toasted, about 10 minutes. Remove from oven and let cool.

make the salad:
Just before serving, place the onion, spinach and apple in a large bowl. Drizzle with the vinaigrette, tossing lightly to coat. Place about 2 cups of greens on each plate and sprinkle the cranberries, blue cheese and walnuts on each salad.

Nestle two baguette slices onto each plate and serve.

serves 4

Yum

Ingredients

4 (6-ounce) wild salmon fillets, skin and pin bones removed
salt and freshly ground black pepper
¼ cup apple butter
1 tablespoon lemon juice
½ teaspoon allspice
1 shallot, diced (about ¼ cup)
3 tablespoons slivered almonds

Directions

Preheat the oven to 400°F.

In a small bowl, whisk the apple butter, lemon juice and allspice until smooth.

Place the salmon fillets skinned side down on a parchment lined baking sheet. Sprinkle both sides of each fillet with salt and pepper. Brush the apple butter mixture over the fillets and pour remaining glaze over them. Sprinkle with the shallots and almonds. Bake for 15 to 20 minutes or until fish flakes easily when tested with a fork.

Makes 4 servings

Note: Removing skin from a salmon fillet doesn’t have to be a chore, here’s an easy tip for removing the skin without any hassle.

If you are baking the salmon, place a sheet of parchment on a shallow baking pan. Do not use any oil or cooking spray. Season and bake according to taste. This should be about 15 to 20 minutes. Remove salmon from the oven. Slide the spatula between the skin and the salmon fillet. The salmon will easily lift off the parchment and you can move it to the serving plate. (The skin will stick to the parchment.)