Stopping to Give Thanks: Ginger Blackberry Apple Mini Galettes

September 6, 2013 by Laura Haugen 2 Comments

Five weeks and 25 posts ago, I started this adventure called The Seasoned Traveler. Having zero knowledge about how to create a blog, limited photography know-how, and little idea what I was getting myself into, I stumbled upon the WordPress site and just began. I had an indescribable drive to cook, write and create. In a flash of boldness, or naivete, or both, I thought I could start the journey and figure things out along the way.

So here’s what happened: I posted a few recipes, stories, and pictures, tried to articulate my point of view, and every once in a while I checked to see if anyone was out there. And before I knew it, the site was registering nearly more than 1,000 views. Granted, that’s nothing compared to lots of other blogs, but it’s, oh, a thousand times more than I’m used to sharing! And I’m finding I like this kind of sharing.

I’ve learned so much in this short time, too: For example, you don’t have to know anything about html coding or have any fancy design skills to start your blog; sites like WordPress can help you (for free!) create a basic framework, and you can add features as you learn how to use them. Another lesson: food photography is hard! I had to make some dishes two or three times before they looked presentable on camera. I peruse other food blogs that make it look so easy, and I’ve come to the realization that it’s necessary, at least sometimes, to style the food and use strategic props, to make it look good. Or just have awesome photography skills. It’s going to be a work in progress for me for a while!

I’m enjoying being a part of a community of bloggers that I didn’t know existed before I began this project. Other bloggers were among the first to visit, comment on, or like my posts. And I’ve taken the opportunity to visit their blogs and do the same and share in this exchange of creative inspiration. What great inspiration, too – so many blogs out there with amazing photography, cooking, writing, and activity that it’s tempting for me as a newbie to let myself feel overwhelmed, but most of all I am inspired by their achievements and aim to keep learning and keep creating in my own way.

So today, if you are visiting this site for the first time or as part of my Seasoned Traveler loyal following, if you are a fellow blogger, a friend or acquaintance, my mom, or someone just stopping by, THANK YOU. I am grateful for each and every one of you taking time to share in my journey. I hope you keep coming back to visit and share your thoughts because it’s been wonderful to connect (or re-connect) here, and I have lots more morsels to share with you on the road ahead.

And now, for some ginger blackberry apple mini galettes, to give thanks and to celebrate the fruits of a season past and a season just coming into its own.

 

Ginger Blackberry Apple Mini Galettes with Honey-Yogurt Topping

• Dough for 2 9-inch pie crusts
• 1 cup blackberries
• 2 apples
• 2 Tbs. raw granulated sugar, plus more for sprinkling on top
• 1 Tbs. lemon juice
• Grated ginger of 1/2 inch stem of fresh ginger
• Sprinkles of ground cinnamon

• 1 Tbs. butter, cold and cut into small slivers
• 1 Tbs. milk
• Optional: dollop of Greek yogurt sweetened with honey as topping

Directions: Preheat oven to 425 F (210 C). Line two baking sheets with parchment paper.

In a small bowl, mix the blackberries with half the lemon juice and 1 Tbs. of the sugar and the ginger. Macerate with a fork or spatula and let the berries sit. Peel the apples and cut into small cubes (about 1 cm. cubed) and in another bowl, combine the apple cubes, remaining lemon juice and sugar, and cinnamon.

Make the dough (I used a mix this time, but you can make it from scratch or buy pre-made dough) and roll out. Trace circles about 4 inches in diameter in the dough using a ramekin or bowl turned upside down, and place these dough circles flat on the parchment paper. (You can combine scraps and roll out again – add a little more water if not sticking, then more flour to roll out again — it should make about 10 little circles.) Leaving a border on the outside of each circle of dough, place the apple cubes in a circle, then spoon in some of the blackberry mixture in the center of them. Gently fold the outside rim of dough against the apples, pinching it and creating a low wall to hold in the fruit juices as it cooks (though it’s okay if it oozes a bit).

Insert little slices of butter between the nooks and crannies of the fruit and in dough pockets, brush outsides with milk, and sprinkle lightly with sugar. Bake for 25 minutes at 425 F, then reduce the heat to 375 and cook an additional 20 to 25 minutes, or until the fruit is bubbly and the crust is golden. If you can wait, let them cool slightly before serving with honey-yogurt topping.

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