Pineapple Galette

If this were an ordinary year, my family would have been planning a trip to some warm location come fall and winter. But due to the current pandemic, we have been staying close to home and plan to do so for quite a while. So, since we can't be in the tropics, we are channeling tropical vibes and flavors in many of our dishes! 

This pineapple galette is one such dish. Filled with fresh pineapple, sweetened coconut flakes in the crust, and a good pinch of nutmeg, it is reminiscent of the homemade pineapple jam of my childhood in Trinidad - one that, as kids, we would slather unto toast for breakfast. As an added touch, I served it drizzled with a bit of caramel sauce, using this very easy recipe. Also, I am very proud to admit that my 5 year old, who is usually by ym side when I'm baking, offered the most helpful tip with the crust. Instead of trying to lift it unto the baking, simply place the baking sheet at the edge of the counter and gently slid the rolled out crust unto it. Easy squeezy, like he would say. 

Pineapple galette 

For the crust:

1 cup whole wheat pastry flour 

1/2 cup sweetened, shredded coconut 

5 tbsp butter, cut into cubed 

2 to 3 tbsp cold water

For the filling: 

2 cups sliced, fresh pineapple

1/3 cup brown sugar

2 tsp cinnamon 

1/2 tsp grater nutmeg 

2 tbsp cold cutter, cubed

To make the crust:

1. In a food processor, pulse the flour and shredded coconut together until you can no longer see whole shreds of coconut flakes. Add the cubed butter and continue pulsing until the mixture becomes crumbly and takes on the texture of course meal. With the motor running, add two to three tablespoons of ice cold water to the mixture, keeping the motor running just until the mixture begins coming together, not more than 20 to 30 seconds. 

2. Turn the mixture out unto a lightly floured surface, and using your hands bring together to form a ball. wrap with plastic wrap and refrigerate for 30 minutes. 

To assemble the tart:

1. Mix the sugar and spices in a bowl and set aside. 

2. On a lightly floured surface, roll the crust out into a 10 inch circle, about 1/4 inch thick. 

3. Carefully transfer the crust unto a lined baking sheet. (Alternatively, since the crust can be a bit soft and tricky to work with,  tape a sheet of parchment paper (the size of your baking sheet) unto your work surface. and roll out the dough onto the paper. Then, remove and discard the tape, and transfer the parchment paper together with the crust unto your baking sheet.)

3. Arrange the pineapple slices on the tart crust, leaving about a 2 inch border all around. Sprinkle the sugar mixture on top of the pineapple and dot with the cubed butter. Fold the border up over the edge of the pineapple filling, making sure to leave much of the fruit uncovered. Bake in a 375 degree oven for about 50 minutes until the crust is golden brown. Cool on a wire rack for 10 to 15 minutes before serving. 

Chocolate Zucchini Cake

This cake has two cups of zucchini nicely hidden in its chocolatey interior. But, please, do not tell that to my four year old. He has devoured may a slice without the slightest idea that his mummy is deceiving him. Obviously, this deception is for his own good - like many four year olds, it is a herculean task to get any sort of vegetables in his diet. Therefore, his mummy will continue to make zucchini chocolate cakes, I mean plain old chocolate cakes, as long as necessary. Not that I mind because this is an absolute cinch to make; simply a matter of adding a mixture of wet ingredients to a mixture of dry ingredients and popping it in the oven. Possibly the hardest part is the one hour it takes to bake plus the few minutes of cooling.

Chocolate Zucchini Cake 
Makes  one 9" x 3" cake

1 cup all purpose flour

1/3 cup white whole wheat flour*

1/2 cup unsweetened cocoa powder

2 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

1/4 salt

2 eggs

1 cup brown sugar

1 cup vegetable oil

1 tsp vanilla

2 cups grated zucchini **

For the glaze

1/2 cup whipping cream

4 oz  semi-sweet chocolate chips

1. Preheat over to 350 degrees F, and spray a 9 x 3 inch loaf pan with cooking spray.

2. Combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl, combine the eggs, vegetable oil, sugar, and vanilla. Mix in the zucchini followed by the dry ingredients.

4. Pour into the prepared loaf pan and bake for about 50 to 60, until a cake tester comes out clean.  Cool thoroughly before glazing.

For the glaze:

Add the cream and chocolate chips to a double boiler. Stir until the chocolate chips have melted and a smooth glaze has formed.

* You can, by all means, use all purpose flour here. I like to substitute a little bit of whole wheat ever I can simply to bump up the fiber content of many of my baked treats, another little trick my four year old know soothing about.

**When measuring out the zucchini, it is important not to tightly pack the measuring cup, as this can result in too much moisture and ultimately your cake batter might over flow in the oven.  I would recommend placing your loaf pan unto a baking sheet to avoid having to do unnecessary clean up.

Summer Berry Pavlova

Almost every pavlova recipe begins with a brief history of the dessert, each one with a reference to its contested origin of either Australia or New Zealand. What is not contested, however, is the beauty and absolute deliciousness of this dessert. 

Making pavlova requires a bit of patience and could entail a few episodes of trial and error (it was not until my third attempt that I began to see decent results). This patience will be rewarded with the most luxurious of desserts that I think you would come back to every summer (to showcase those summer berries) or whenever the mood strikes.  

Summer Berry Pavlova 

Makes about 4 servings 

2 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/2 cup granulated sugar

1/2 tbsp cornstarch 

whipped topping

raspberry sauce 

fresh summer berries such as raspberries, strawberries and red currants

For the whipped topping:

1/2 cup heavy whipping cream 

2 tbsp sugar

For the raspberry sauce:

1 cup fresh raspberries

1/4 cup water

1 1/2 sugar 

1. Set the oven to 275 degrees F. Line a baking sheet with parchment paper, and set aside. 

2. Add the egg whites, salt, and cream of tartar to a stainless steel mixing bowl. Whisk at medium speed for about 3 minutes until foamy. Slowly increase the speed of the mixer to high, while adding the sugar and cornstarch. Continue to whisk until the mixture forms stiff peaks. 

3. Carefully spoon the mixture unto the parchment paper-lined baking sheet to form a raised circular disc of about 1 1/2 inch to 2 inches high. Place in the oven, and reduce the oven temperate to 250 degrees. Bake for 1 hour. Turn off the oven and let the pavlova cool completely. Once cooled, gently lift off from the parchment paper and place on a serving dish. Top with cream, raspberry sauce and fresh fruit, as desired. 

For the whipped topping: Whisk the whipping cream with an electric mixer. As it thickens, add the sugar and continue to whisk until just firm. 

For the raspberry sauce: Place all of the ingredients in a saucepan, and bring to a gentle boil. Stir well, crushing the raspberries as you go. Cook over a gentle simmer for about 3 to 4 minutes until the sauce thickens slightly. Remove from the heat and pass through sieve, discarding the seeds and pulp.