Make This Warm Huckleberry Galette

Where we live it is Huckleberry season, which means these sweet little berries are now available at Albertson’s on Broadway, who I have been working with on several tasty projects this summer. Huckleberries look quite similar to blueberries but their taste is more intense with more juice which makes these intensely delicious once baked as the juices release and mix with he sugar/flour mixture to make a syrup.
This is another simple and quick recipe that appears and tastes more labor intensive than it actually is! Check out the recipe below.


Ingredients:

pie crust (make your own or purchase one ready-made)
fresh Huckleberries, about 5 oz
3 fresh figs
2 tlb flour
2 tlb light brown sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom
pinch of salt
zest from 1/2 lemon
1 egg, beaten
coarse sugar or honey for garnish

Directions:

Roll out your pie dough into a circle, approx 12″ wide. Rinse your Huckleberries and figs and drain. Mix your sugar, flour and spices together and gently toss your fresh berries in them. Now fill the center of your crust with the dusted berries and then top with quartered figs and lemon zest, being careful to leave about 1 1/2″ of dough to folding over the edges. Pleat your edges as you fold them up, brush edges with the beaten egg and then sprinkle with coarse sugar. Bake at 350ºF/176 C for 40 minutes. Once galette is removed a cooled slightly you can drizzle it with a bit of honey. Serve with fresh vanilla ice cream or mascarpone cheese!

*

This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

MAKE / Milk Jello

When I was a girl I remember eating Arroz con Leche, which is basically a Latino version of rice pudding, at my grandmother’s house or made by my mom. Sometimes she’s ruin it with raisins but mostly it had this sweet condensed milk and cinnamon flavor, the flavors of which is still incredibly nostalgic for me.

So last week I came across a recipe that is pretty much the jello version of this called Gelatina de Leche or Milk Jello. Wait, jello?! Who makes desserts from jello anymore? This isn’t the 1960’s!
Well maybe lack of trendiness made it all the more intriguing for me to try and when I showed the recipe to my mom she said my grandmother used to make this. Of course she did!

In part because my family-isa recipe to resurrect and after buying 2x the supplies, just in case the first effort didn’t turn out, along with three stops at thrift stores for old copper jello molds, I was ready to give it a try. If you follow my Stories on Instagram then yesterday you saw Elin helping me and part of the process, ending with my son jiggling the set and unmolded yellow creation.

It tastes like my childhood and so I thought I’d share because, being a cold dish, it just might be the perfect dessert for a summer night. The recipe I used was found here, where their flawlessly bright white jello doesn’t resemble my own in the slightest! Even though I removed the cinnamon sticks after 4 mins, part of them separated and then sunk to the bottom of the mold while chilling. I’m sure straining the mixture before refrigerating would have prevented this, but the recipe never called to do so. Also, how is theirs so white?! I used the table cream, just like the recipe asked for, and it has a very oyster white color that keeps this from being a true, stark white.

Regardless of the aesthetics I thought it was good, so here you are with the directions:

Ingredients
1 cup cold water
5 tbsp unflavored gelatin
4 cups of milk
2 large mexican cinnamon sticks, broken in half
28 oz condensed milk
1½ cups crema mexicana (table cream)
2 tsp vanilla extract

/Start by blooming 4 or 5 tbsp of unflavored gelatin (reduce the amount to 4 tbsp if you don’t want it as firm) in the cup of cold water.
/Then in a medium saucepan add milk and bring to a boil. Once the milk reaches boiling point, add the cinnamon sticks, reduce the heat and simmer for about 4 minutes. Remove from heat.
/Using a slotted spoon, remove the cinnamon sticks, add in the unflavored gelatin and whisk gently until completely dissolved. Mix in the condensed milk, crema mexicana and vanilla extract, stirring until everything has been fully combined.
/Pour your mixture into your mold and refrigerate for about 4-5 hours until firm.
/Unmold your jello by dipping in a larger bowl of hot water for 3 seconds. Place a plate ontop of your jello and invert. Garnish with fresh berries, or not.


MAKE / cinnamon ornaments

With Thanksgiving now over here in the States, it’s officially Christmas time. Yesterday the kids and I made these simple DIY ornaments that made the house smell like heaven. The recipe or how-to is incredibly simple and you might already have everythi…

MAKE / warm Autumn toast with

Mmm, chanterelle mushrooms! These came home with me during one of my recent trips to the market though I had no initial plan for them because with mushrooms, when all else fails you can just cook them in butter. Though that is true for a lot of other foods too!
I wasn’t always fond of mushrooms, in fact it hasn’t been until the last few years that I’ve grown a fondness for them. If you’re vegan they’re like nature’s meat, savory with a hint of wildness and each variety with it’s own distinct flavor, shape and color.
So, now that the weather is colder I thought this would be the perfect time to enjoy these on warm toast as the perfect Autumn snack. I searched Pinterest for recipes and found only a lovely photo, no instructions, with cambozola and chanterelles with pear. To me that trio is the perfect gathering of autumn colors and flavors, a little sweet and a little buttery.

Toast some sourdough bread, brush with a little olive oil or fig preserves then top with sliced pears and a generous slice of cambozola. The sautéed mushrooms go right on top that to allow the heat from the mushrooms to melt the soft cheese quickly.

If you give it a try post a picture and tag me, I’d love to see!

make / banana bread with greek yogurt

Lately I have not been in the mood to cook or bake. This is partly due to the kids being picky eaters and it normally feels like a waste of time and effort. Other times the kitchen is a mess and I despise cooking in a messy kitchen, those are nights wh…

make / pescado rodrigo

Wouldn’t it be nice to peer into other homes during dinnertime and see if their food is really as beautiful in real life as it is on Instagram? Secretly I hope they’ve also just settled for cereal and milk like me.

Alright, I can’t actually remember the last time I had cereal for dinner but there have been many a night when the kids won’t go to sleep and I haven’t had time or energy to make something proper. I knew I wanted fish for dinner, Sunday night, but I was in the mood to try something different. This recipe caught my eye and appeared to be the perfect antidote to my need for something easy and fresh. We grilled corn on the cob in stead of putting the fish in tortillas so we ate the fish with the sauce alone.

I’m pasting the directions below for you.

the sauce/
1/2 cp scallions thinly sliced
1/2 cp cilantro leaves
1/4 cp freshly squeezed lime juice
1/4 cp olive oil
2 tlbs chopped jalapeño
1 tlbs soy sauce
coarse sea salt to taste

the fish/
6 ounces mild white fish fillets (I used Cod), rinse and pat dry
1/4 tsp kosher or coarse sea salt
Pinch of freshly ground black pepper
all-purpose flour to coat fish fillets
vegetable oil
12 corn tortillas store-bought or homemade

In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.

Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.

Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

/recipe from Pati Jinich / photo by me

MAKE / creamy coconut & pineapple mini popsicles

For me, Summer food is all about easy and fresh. I love eating fruits and greens when it’s hot but the kids usually ask for ice cream, even though they don’t get it too often. I’ve made fruit popsicles before and they were never too popular with the li…

floral chandelier DIY with DLK

Today I have one last post in collaboration with Design Life Kids sharing a simple DIY using this beautiful brass candleholder from Ferm Living. You can easily imagine this as a centerpiece during Christmas or New Year’s dinners but adding some fresh g…