Tag Archives: sweet

Peppermint Bark

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crushed candy caneCome December I go in full kitchen-gift-giving mode.  Along with bottling the limecello and limoncello that have been macerating for the last five weeks, I start making peppermint bark.  It has been a 15 year tradition and everyone looks forward to getting  their peppermint bark for the holidays: friends, family, co-workers and neighbors.  I must admit I look forward to making it, and finding the right container to package it in is a big part of the fun .  Unwrapping the candy canes can however be a sticky mess:  tacky fingers and the static from the cellophane wrapper transforms the kitchen into a battle field. On the other hand, watching the white chocolate melt into a glossy, creamy sauce and the smell of peppermint permeating the kitchen makes the battle worth while.  Truth be told – my peppermint bark is not mine but Martha’s . I found the recipe years ago in a December issue in the “good thing” section of MS Living Magazine. I make a few batches, break the bark into chunks, pack them in pretty containers and give them away!  It is indeed a good thing.candy cane with white chocolate

PEPPERMINT BARK

  • 12 peppermint candy canes (6oz)
  • 2 lbs white chocolate
  • 1 tablespoon peppermint extract

Cover a cookie sheet with parchment or wax paper.stirring peppermint bark

In a food processor coarsely chop (by pulsing) the candy canes.  In the meantime, in a double boiler melt the chocolate until smooth and glossy.  Off heat mix the chopped candy canes and the peppermint extract.spreading peppermint bakr

Quickly pour the mixture on the cookie sheet spreading the chocolate to cover the paper.broken bark

Let sit in the refrigerator or in a very cold room for 30 minutes or until set.

When ready…cut, break, share, give, eat.

NOTE: to all my peppermint bark recipients: don’t worry ! Posting the recipe does not mean I will stop making and giving the bark during the holiday season.bark gifts

From my kitchen to yours

CK, la fille du boucher

Peach Galette

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“You’ll never go back to making pie once you’ve made a galette” that’s what I like to say each time I serve a galette. Well, maybe not but I just want to emphasize how easy and rewarding this dessert is.  I LOVE it’s rustic look and the fruit ratio to the dough.  Eat it as is, with ice cream or whipped cream OR with a mascarpone lemon sauce. The dough and the sauce can be made a day or two before. This recipe serves 6 to 8 people, especially if you serve it with the sauce.

PEACH GALETTE

DOUGH

  • 1cup flour
  • 2 tbs sugar
  • 1/2 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick cold unsalted butter (1/4 lb) cut in small pieces
  • 3 tbs very cold water

Put the dried ingredients in the bowl of a food processor and pulse a few times to blend. Scatter the pieces of butter on top of the mix and pulse until the mixtures resemble coarse cornmeal.  With the motor running pour the water and let the mixture get wet.  It won’t look like “wet” dough but if you rub it between your fingers, it should stick together. If not add another tablespoon.  Invert the mixture onto a clean surface and form into a ball, flatten it into a disk, wrap in plastic wrap and let rest in the fridge for at least 1 hour or up to 2 days.

FILLING

  • 4 peaches (about 1.5 pound)
  • 1/4 cup sugar
  • pinch of salt
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon
  • zest and juice of 1/2 lemon
  • 2 tbs cold unsalted butter cut into small pieces

Peel peaches by dunking them in a pot of boiling water for about 2 minutes or until the skin   comes out easily.  Halve, core and cut the peaches into 1/4 inch slices.  In a large bowl mix the dried ingredients. Gently toss the sliced peaches into the mixture to cover them.  Toss the zest and lemon juice.  Put aside as you are rolling the dough.

ASSEMBLING THE GALETTE

On a piece of parchment paper roll out the dough into a 11 inch round.  Transfer the peach mixture onto the dough leaving a 2 inch border all around. Scatter the 2tbs butter on top of the peaches.  Carefully fold the border into the galette forming the galette as you are folding.  The galette does not need to be perfectly round, that’s the beauty of the galette!  Transfer the whole piece of parchment / galette to a baking sheet and return to the fridge for 20 minutes.  In the meantime preheat the oven at 400 degrees .  Bake 20 to 30 minutes or until the crust is nice and golden and the filling is bubbling.  Serve warm or at room temperature.

MASCARPONE LEMON SAUCE

  • 1 cup mascarpone
  • 2 tbs whipped cream cheese
  • 2 tbs sour cream
  • 1/4 cup dark brown sugar
  • 1/4 tsp cinnamon
  • zest of one lemon
  • 1 tbs lemon juice
  • 1 tbs limoncello (optional)

In a bowl mix all the ingredients and whisk until smooth.

NOTE:  it is very important to make sure the galette goes in the fridge and is cold before baking, that is how you will get a nice flaky crust.

From my kitchen to yours!

CK, la fille du boucher