Blueberry Galette

Well, I am still clearing out the freezer, and I found a zip lock bag of ground almonds and some blueberries. This is what I came up with! Pretty tasty for freezer berries! My dad thought it was a giant cookie when he first saw it. Almonds add an extra crunch to the pastry, really improving the overall texture. If you don't have blueberries, peaches, apples, or any kind of berry would do. You could also combine different fruits. Be sure to keep it to 1 1/2 cups of fruit, or your galette will be hard to fold up!

First, you need to make the pastry dough. I made the full batch, and used the other half for a pie filled with instant chocolate pudding. I know, it doesn't sound very appetizing, but easy is sometimes just as yummy. Ask my brother. He ate half of it! Plus, I am one less box in our overstocked pantry! Anyway, back to the pastry dough:

Enough for 2 galettes:
2 c. all purpose flour
1 c. shortening
pinch of salt
1 tsp. sugar
1 c. ground almonds
1/4 c. ice water


In a large bowl, mix together the flour, salt, sugar, and almonds. Add the shortening. Cut the shortening into the fl our mixture with a fork, 2 knives, or a pastry blender. When the shortening is the size of peas, add the water. Mix it all together until it forms a ball. Turn onto a floured surface, and divide into 2 balls. Form each half into a small, fat disk and wrap in plastic. Refridgerate for 1-2 hours or overnight.

When your dough is satisfactorily chilled, roll it out into a 12 inch circle. Use lots of flour! It is sticky stuff. [Tip: Parchment paper would also help this process tremendously!] Carefully transfer your rolled out dough onto a sheet pan, and proceed to make the filling:

Combine:

• 1 1/2 c. blueberries, frozen or fresh
  
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 3 tbsp sugar
• 1 tsp cinnamon
  

Dump your filling into the middle of the dough and fold up your edges. Brush the dough with milk or a whisked egg yolk and sprinkle with extra sugar. Bake in a 400 degree oven for 30-40 minutes. Serve warm with vanilla ice cream!

Blueberry Cobbler

Blueberry Buttermilk Pancakes

These are the fluffiest blueberry pancakes I've ever produced. Adapted from the Joy of Cooking.

Stir together in a large bowl:

• 1 1/2 c. all purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
  

Whisk together in a small bowl:

• 1 1/2 c. buttermilk
• 2 eggs
• 3 tbsp. brown sugar
• 1/2 tsp. vanilla
• 1/2 stick melted butter

Preheat a large skillet or griddle to medium heat. Spray with oil (I find this creates a prettier pancake than melted butter). Pour wet ingredients over dry. Stir until only slightly lumpy. As you dollop the batter into your skillet, sprinkle in your blueberries. Use as many berries per pancake as you like. Turn when bubbles form and pop, leaving empty dimples in the pancake. Serve hot with syrup and extra pats of butter, or freeze for later.

If you don't have buttermilk, no problem! Just add about 1 tbsp. vinegar or lemon juice to 1 1/2 c. milk and let sit for 5 minutes. This will create the acid you need for that tender, distinct "buttermilk" flavor.