Sunday, December 13, 2009

leek and goat cheese galette

Once again I have taken one of Deborah Madison's ingenious recipes and adapted it using ghee. The results: delicous!
I have been somewhat skeptical of using ghee in place of butter for real pastry crust and dough but I have been pleasantly surprised. I find that as long as you keep a jar in the refrigerator for recipes that call for cold butter, it works beautifully...As noted in past posts regarding baking with ghee you must use 25-50% less ghee than you would butter for optimal results...

Leek and Goat Cheese Galette


2 cups all-purpose flour
1/2 tsp salt
8-10 tablespoons cold Ancient Organics Ghee
1/3-1/2 cup ice water as needed

To make the dough:


Flour and salt in a bowl. Cut in the ghee as you add tablespoons. You can use a hand method (such as knife and fork) or a food processor. It will resemble a coarse meal with a few pea sized chunks remaining. Sprinkle the ice water slowly over the top as you pulse the food processor until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15-30 minutes.


6 large leeks, including an inch of the green
2 tablespoons Ancient Organics Ghee
1 tsp chopped thyme
1/2 cup dry white wine
1/2 heavy cream
salt and freshly milled pepper
1 egg, beaten
3 tablespoons chopped parsley
1/2 to 1 cup goat cheese (soft chevre or a harder feta both work well)

To make the topping:

Thinly slice the leeks (after thoroughly washing them). You should have about 6 cups.

Melt the ghee in a medium sauce pan. Add the leeks, thyme, and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg.

To form galette:

Roll out dough ( I find that it's easiest between two sheets of parchment paper) into a 14" irregular circle about 1/8" thick. Transfer to a cookie sheet and proceed with the addition of toppings.

Preheat the oven to 400 degrees. Spread the leek mixture over the dough, leaving about 2" around the edge and then crumble goat cheese or feta over the top. Fold in the dough to make a crust around the filling. Brush the crust with the remaining egg and bake until the crust is browned about 25-30 minutes. Remove and sprinkle the chopped parsley over the top. Serve and enjoy!

Wednesday, December 9, 2009

pumpkin cupcakes



2 cups all purpose flour
1 tsp. baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice
1 cup packed light-brown sugar
1 cup granulated sugar
8 tablespoons ANCIENT ORGANICS GHEE at room temperature
4 large eggs, lightly beaten
1 can organic pumpkin puree

Preheat the oven to 350 degrees.
Line the cupcake pans with paper liners and set aside.

In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.

In a large bowl combine sugars. Then add the eggs and ghee and whisk until incorporated. Add the dry ingredients
and whisk until smooth, don’t over stir the batter. Add the pumpkin puree and combine thoroughly.

Divide batter evenly among liners, filling each a little over halfway. Bake until a cake tester comes out clean and the
tops spring back when touched, about 20-25 minutes for regular cupcakes and 15-20 for minis.

Transfer to a wire rack and cool completely.

For Vanilla Cream Cheese Frosting:

1 package cream cheese
1/4 cup powdered sugar
4 tablespoons Ancient Organics Ghee (chilled and hardened from being in the fridge)
2 tsp. vanilla extract

Pulse cream cheese and Ghee in the food processor until creamy. Add the vanilla and powdered sugar and
mix until thoroughly combined.
Using a knife or a pastry bag, apply frosting to cooled cupcakes and enjoy!