Andrea Milstein - Founder
The Dough for the Crust
1) 1 cup Spelt Flour (If freshly milled, sieve out some of the bran)
2) ¼ cup Yellow Cornmeal
3) 1 tsp. Sugar
4) ½ tsp. Salt
5) 7 tbs. cold unsalted Butter - cut into pieces
6) 2 tbs. Yogurt or Sour Cream
7) 1 tbs. Ice Water
To make the dough by hand
1) Put flour, cornmeal, sugar and salt in a large bowl and mix with a
fork. Drop butter pieces into the bowl and toss to coat them with
flour. Use a pastry blender or two knives to work the butter into
the flour until your mix has the consistency of very small peas.
2) Mix yogurt with ice water and add to the flour-butter mixture.
Stir with a fork until evenly distributed. The dough should be
moist enough to stick together when pressed. Form it into a disk,
wrap in plastic and refrigerate for several hours.
To make the dough in the food
1) Put flour, cornmeal, sugar and salt into the work bowl of a food
processor fitted with the metal blade. Pulse to combine. Drop
butter pieces into the bowl and pulse 10 to 12 times. Lift the lid
and distribute yogurt-water mix evenly over flour. Pulse 4 to 5
times. Remove dough from processor and press into disk. Wrap in
plastic and chill for several hours.
1) 3 Apples (Goldrush, York or Nittany work very well) - coarsely
2) ½ Lemon - juiced
3) Cinnamon, Sugar, and 1/2 cup Raisins - optional
Combine apples with lemon juice as well as raisins, cinnamon and sugar.
1) The Dough
2) The Topping
3) 2 tbs. Butter - melted
4) 2 tbs. Maple Syrup
5) ½ cup Walnuts - chopped coarsely
1) Position rack in lower third of oven and preheat the oven to
400° F. Line a baking sheet with parchment paper.
2) Put the dough on lightly floured surface and roll into a 12-inch
circle. Roll the dough around your rolling pin and transfer it to
the prepared baking sheet.
3) Mound the topping in the middle of rolled out dough leaving a
2- to 3-inch border. Fold the uncovered border of dough up over
the filling, allowing the dough to pleat as you lift it up and work
your way around the galette.
4) Melt the butter in a small saucepan and brush the edge of the crust
5) Bake the galette for 30 minutes. While the galette is baking, add
maple syrup to the remaining butter and cook for a minute or two
or until it thickens slightly. Add chopped walnuts and stir to
6) Remove galette from oven, spread nut mixture in the center and
return to oven for an additional 5 to 10 minutes or until pastry is
crisp. Transfer the baking sheet to a cooling rack and let the galette
rest for 10 to 15 minutes. Slip a spatula under the galette and
transfer it to a serving platter. Serve warm or at room temperature
with lightly whipped cream if you like.
1) 3 cups Spelt, or Whole Wheat Flour
2) 1 tsp. Salt
3) 3 Eggs - separated
4) 1 cup Milk - approximately
5) 1 Apple - grated
1) Start with beating the egg whites in a medium size bowl. Put aside.
2) In a slightly larger mixing bowl, combine spelt or whole wheat
flour with salt, egg yolks and milk. Mix mix using a hand mixer
or wire whisk. Add grated apple and stir to combine. Gently fold
in egg whites until just combined (egg whites provide the lift for
your batter and should be disturbed as little as possible).
3) Heat non-stick frying pan and melt a little butter or oil to prevent
pancakes from sticking. Use a ladle so you can control the amount
of batter used for each pancake. Cook them slowly and cover with
a lid so they can rise. Check after a few minutes and turn over as
soon as they have turned a golden brown.
4) Serve with maple syrup or powdered sugar.
Some Challah Bread
prepared by Andrea Milstein