We rang in a quiet but lovely New Year’s Eve this year here on Orcas Island. A little food and drink at our local favorite wine and tapas bar, The Barnacle, in Eastsound and then a drive past a couple options of music and dance. Pausing near the front entrance, with the music escaping and small groups of people laughing, milling in, out and about, filled our social card for the night. A movie and a split of champagne would fulfill our needs.
But the following week… we had friends over to share a lovely meal, wine, specialty brews and an herbal Schnapps we brought back from Germany that is made by the family of one of Ollie’s former students. We hope to see it someday imported to the US. We stayed up far past our bedtimes, chatting, laughing and exchanging thoughts, advice and ideas. It was so Kinfolk… except most of us that night had maybe fifteen years on their median target. Don’t get me wrong, I love the magazine and really it has no age limit. Casual entertaining with style and purpose. And wouldn’t you know the new issue is appealing to the elders (which I don’t believe I have earned the title of just yet). Love it!
I’m sharing with you our appetizer.
I used my favorite crust recipe that always starts with sifting.
250g of all purpose onto a piece of parchment paper makes a snowy little mound.
In cooking school we rarely used machines. We had to know how to use our hands, knives and manual tools. Now I use a processor to add and cut in 125g of unsalted butter and 1 tsp salt. But I still take it between my hands after and work out the bits till the butter is all incorporated.
1 egg yolk and 50ml cold water. Here I doubled the recipe to make 2 crusts.
I couldn’t tell you how many times we made this simple pate brisee. Puff pastry was regularly made as well. I think to remove the fear and mystery.
Now turned out onto the counter, I add finely chopped, fresh thyme.
The filling consisted of the Hempler’s pre-cooked, uncured ham I had bought for New Year’s Day eggs benedict (which was eaten with homemade english muffins) after we went to the annual Polar Bear Plunge. Maybe someone will be taking photos of us jumping in next year. Have to slip in a couple pics…
And here’s our mascot.
Where was I… gray mists, freezing water, plunge, eggs benedict, oh yes… ham.
Hempler’s ham (no pic as it was leftover) fresh chèvre- I get this in the big log.
This savory galette was delish to nibble on with our apps but also carried over to breakfast and snack.
And for that reason, among other recipes I tend to snack on all day, I’m just finishing up a three day juice cleanse… but more on that later- I’ve gone off enough for one post.
I have to mention what a fellow blogger, Celi, said in a post that I think is so true. Sometimes it’s hard to stay on topic and not divert a tad here and there. And life is like that, it often goes off topic. It’s how I think, how I write and how I relate.
JMJ it’s hard to keep up!
- 250g all purpose flour
- 125g unsalted butter
- 1 tsp salt
- 50ml cold water
- 1 large yolk
- 2 tsp fresh chopped thyme
- 3 leeks, cut in half then sliced
- 6 oz chevre
- about 2 cups diced ham
- drizzle of olive oil
- sprinkle of fresh thyme
- sour cream diluted with a little heavy cream in a squirt bottle… a dollop would do fine!