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MASTER PLATERS

YIELD:  1  X  10�  GALETTE,  FEEDS  6       native.is/master-platers

CHOCOLATE HONEY ALMOND GALETTE Don’t  let  this  be  a  repeat  of  last  year’s   Valentine’s  Day.  Shame  on  you  for   trying  to  pass  off  Duncan  Hines  Confetti   Cupcakes  as  homemade.  No  nookie   for  you,  right?  This  February,  use  your   head  and  you  might  just  get  some.  But   what  do  you  do  when  you’ve  already   made  everything  that  can  be  made   for  your  honey  on  Valentine’s  Day?   Need  not  worry  or  get  those  panties   in  a  bunch—we’ve  got  you  covered,   thanks  to  Claire  Meneely,  the  baking   mastermind  at  Dozen  Bakery.  She’s   whipped  up  the  perfect  little  something   special  for  your  sweet-­toothin’  sweetie   pie—the  Chocolate  Honey  Almond   Galette.        GALETTE  DOUGH:

ÛCUPSmOUR TBSPSUGAR ½  tsp.  salt OZBUTTER CUTINTOSMALLPIECES COLD TBSPICEWATER DIRECTIONS:  DOUGH

)NABOWL MIXmOUR SUGAR ANDSALT Using  a  pastry  blender,  cut  butter  into   mOURMIXTUREUNTILBUTTERISCUTINTOPEA sized  pieces.  Can  also  be  done  with   a  food  processor  or  mixer.    Just  make   sure  all  the  ingredients  are  cold.  Add   ice  water  and  mix  until  dough  comes   together.  Press  the  dough  into  a  disk,   wrap  in  plastic  wrap  and  refrigerate. 22 / / / / / / / /

      FRANGIPANE: OZALMONDPASTE TSPSUGAR ÛTSPmOUR OZBUTTER SOFTENED ÛTSPALMONDEXTRACT TSPVANILLA EGG TBSPBUTTER MELTED FORBRUSHINGONCRUST TBSPSUGAR FOR SPRINKLINGONCRUST OZQUALITYDARK CHOCOLATE TBSPSEASALT ORmEURDESEL TBSPLOCALHONEYWELOVE4RU"EE  DIRECTIONS:  FRANGIPANE

In  a  bowl,  mix  almond  paste,  sugar,   mOUR ANDBUTTER!DDEGG VANILLA and  almond  extract,  and  mix  until   smooth—increasing  the  mixer  speed   if  necessary.    Can  be  made  ahead   of  time.  Refrigerate  until  ready  to  use,   then  warm  up  just  enough  to  spread. DIRECTIONS:  GALETTE  ASSEMBLY

/NAmOUREDSURFACE ROLLOUTCOLD galette  dough  to  a  12�  circle.    Spread   frangipane  on  galette  dough,  leaving   a  2�  border.  Fold  the  border  of  dough   over  frangipane,  folding  dough  onto   itself  every  couple  of  inches.    Any  

breaks  or   blemishes  can  be  called   “rustic.�    Brush  crust  with  melted  butter   and  sprinkle  with  sugar.     Bake  at  350  for  25-­30  minutes,  until   lLLINGANDCRUSTAREGOLDENBROWN Remove  from  oven,  let  cool  for  5   MINUTESlLLINGWILLPUFFDURINGBAKING  and  collapse  during  cooling).  Sprinkle   chocolate  over  frangipane  and  bake   for  2  minutes,  until  chocolate  is  melted.   Depending  on  desired  look,  you  can   smooth  the  melted  chocolate  into  an   even  layer,  or  leave  in  melted  chunks.   Sprinkle  with  sea  salt  and  drizzle  with   warm  honey.    Slice  and  serve.   Once  galette  has  cooled  to  room   temperature,  you  can  also  put  it  in  the   fridge  for  5  minutes  to  set  chocolate,  if   desired. -Photo by Emily Spence

Profile for Native

Native | February 2013 | Nashville, TN  

Featuring Nashville's Justin Townes Earle, Karoake Cab, Kangaroo Press, Poetry Sucks, Odessa Rose, The Stone Fox, No. 308, Chucklet and Hone...

Native | February 2013 | Nashville, TN  

Featuring Nashville's Justin Townes Earle, Karoake Cab, Kangaroo Press, Poetry Sucks, Odessa Rose, The Stone Fox, No. 308, Chucklet and Hone...