peach + red onion & ricotta mini galettes

sweet baby sage is two weeks old today and it really feels like we are settling in to our new life as a family of three. we took her for her two week check up today and she is chubbing up nicely and is the picture of baby health.

it has been nice taking a break from teaching, catering and cakes to truly slow down and enjoy this new phase of life, but our little nugget sleeps pretty long stretches until she parties hard from eight to midnight. plenty of time for me to stretch my legs in the kitchen.

of course my first trip out of the house was to my local produce store. i picked up some gorgeous summer peaches to cook up with some leftover homemade ricotta i had made. these galettes are great to bring to those end of summer parties you are headed to as an appetizer or a dessert.

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

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start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper.

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place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen.

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in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze.

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fold over the edges of your dough rounds containing the filling.

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bake for 25-30 minutes, until the edges of your galettes are golden.

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sprinkle them with thinly slice basil.

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serve hot or at room temperature.

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xo, a

peach + red onion & ricotta mini galettes

serves: 24 mini galette

prep time: 10 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45-50 minutes

ingredients: 1 large yellow peach, quartered and sliced thin. 2 frozen pie crusts, thawed (usually you can purchase them in a pack of two). .25 of a red onion, thinly sliced. ..5 cup whole milk ricotta (you can make it yourself or purchase from the store). 2 tbs balsamic glaze. 5 large basil leaves, thinly sliced. 5 tsp kosher salt. .25 tsp freshly ground pepper. 1 cup of all purpose flour for dusting. parchment paper. baking sheet. rolling pin. large round cookie cutter (mine was 4 inches in diameter).

start by preheating your oven to 375 degrees f. dust your working surface with flour and roll out the dough to about an eighth of an inch thick. use a large round cookie cutter to cut out 24 rounds. you may need to roll out the excess dough a couple of times to get as many rounds as you can. line your baking sheet with parchment paper. place the dough rounds on your baking sheet. you can use two baking sheets if you have them, or you can bake your galettes by the dozen. in the middle of each dough round, place a teaspoon of ricotta in the center of your round. top with 3 slices of peach, 3 slices of red onions, season with the salt and pepper and a drizzle of balsamic glaze. fold over the edges of your dough rounds containing the filling. bake for 25-30 minutes, until the edges of your galettes are golden. sprinkle them with thinly slice basil. serve hot or at room temperature.

friyay happy hour: summer stonefruit cooler

we are ten days in to parenthood and we are starting to settle in to our new normal.

i was so prepared for chaos, that i have been pleasantly surprised with how mellow things are at the moment. i know it won’t always be this simple, but right now it is pretty much just eat, sleep, repeat.

sweet sage is sleeping hours at a time, so i have had the chance to get back in the kitchen. and more importantly, back to my once a week cocktail consumption.

other parents are talking about the end of summer because their kids are headed back to school, but as far as i am concerned, summer is just hitting its full stride. the produce store is PACKED with gorgeous stone fruit and my garden is pumping out basil. they just happen to make a beautiful marriage of summer flavors. but don’t take my word for it, whip one up for yourself!

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

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start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it.

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then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice.

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strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them.

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serve and enjoy.

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xo, a

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it. then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice. strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them. serve and enjoy.