Thanksgiving pt 2: the special stuff

These are basically our only recipes that didn't come from Cooks Illustrated. The gallette is from Smitten Kitchen (an awesome food blog). Gabe and I made it last winter and loved it. This year we added craisins, which were perfect in it, and next time I think we will add some chopped walnuts. The best part about it is the crust, which is like the best pie crust you've ever had in terms of crispy flaky butteriness, only savory and with a nice tang to it from the sour cream and lemon juice. it would make an awesome shell for any sort of savory gallete or tart (or even something sweet). Sadly, we failed to get a good picture of it before everyone gobbled it up - I took a quick shaky shot of the last piece.

The chutney is made up after reading a bunch of recipes. Gabe was very apprehensive, particularly because of the jalapeno. he insister we buy the gelatinous canned stuff. but i think it turned out awesome and will be eating it with a spoon throughout the week.



Butternut Squash Gallette
Adapted from Smitten Kitchen

1 1/4 c flour
1/4 tsp salt
8 tbs unsalted butter, frozen and cut into chunks
1/4 c sour cream
2 tsp lemon juice
1/4 cup ice water

1 butternut squash, peeled and cut into small cubes
2 tbs olive oil
1 tbs butter
1 large onion, diced
1/2 tsp salt
pinch sugar
cayenne and black pepper to taste
3/4 c fontina cheese
1 1/2 tsp chopped fresh sage OR 1/2 tsp dried sage
1/2 c craisins

For the dough: combine the flour and salt. Cut in the cold butter until it forms a large meal: you can use a pastry cutter, a fork, your fingers (just work fast so you don't melt the butter, or a food processor (pulse until it looks right - do not just leave it on or it will turn into paste). Make a well in the middle of your flour-butter, and in it mix the sour cream, lemon juice, and ice water. mix this gradually into the flour with your fingertips, just like making pasta. As it comes together, remove the large clumps and push them into a pile, until the whole thing is incorporated - you might need to add a little more water, but it should be quite dry. knead your little mountain on a floured surface just until it holds together, form into a ball, and then flatten into a disk (you know it's good if you can see little flecks of butter throughout, which will make it awesomely flaky when baked). wrap this in plastic wrap and stick it in the fridge for at least an hour or up to two days.

For the filling: Preheat to 375. Toss your squash with the oil and cook it in a roasting pan until tender, about 20 - 30 minutes. Meanwhile, carmelize the onions: Sautee them on low heat with the butter, salt, and sugar until they are totally soft, brown, sweet, and delicious. If you're using dried sage, toss it in at this point and cook a minute longer until fragrant. Mix the onions with the squash, add the fontina and craisins, and season with pepper, cayenne, and more salt to taste. Raise the oven heat to 400.

Roll our your dough on a floured surface until it's a foot in diameter. Spread the filling on it, leaving a 2" border around the sides. Fold up the sides, pleating as you go (the center of the filling should not be covered). Bake until the pastry is golden and you can't stand to wait anymore, about 30 - 40 minutes. Sprinkle a few more craisins on top to decorate.



Spicy cranberry chutney with pears
Makes about 2 cups

3/4 c water
1 c sugar
2 tbs ginger, minced
1/2 large green jalapeno, minced (more or less to taste)
1/2 tsp each cinnamon and cloves
1/4 tsp salt
seeds from about 15 cardamom pods, crushed
2 ripe but firm pears, peeled and cut into small chunks

Bring the water, sugar, ginger, jalapeno, spices, and salt to boil, stirring to dissolve the sugar. Add the cranberries and pears (add pears a few minutes before the cranberries if they're more on the firm side than the ripe side) and cook, stirring, until the cranberries have burst and the sauce has thickened to your liking. Adjust the spices to taste, and partially puree, if desired. Should keep in the fridge, tightly covered, for at least a week.