Summer Cooking, Have fun with it!

Posted in Blog by neufelds

When summer finally arrives, everything changes! Socks & shoes are replaced with flip flops, comfort foods are replaced with BBQ dinner, and apples & bananas are replaced with farm fresh fruits & veggies! 

We carry a variety of chicken breasts that are marinated and ready to grill!  Choose from Teriyaki, Honey Garlic, Sundried Tomato Basil,  or Caribbean. If you like to experiment with sauces and marinades, start with our boneless skinless chicken breasts and prepare your own marinade! Since all of these items are IQF, you can take out as many as you need! Never be unprepared for drop in company again!  Add some grilled summer veggies and a strawberry spinach salad and for a quick and perfect summer meal!

In our Berry Barn, you will find the freshest fruits and berries of the season!  Change out your average salad for a summer berry salad! Switch up dessert by grilling fresh peaches and plums drizzled with local honey and topped with vanilla ice cream! Find a new recipe or go with one that’s ‘tried and true’!

 RUSTIC BERRY GALETTE

For the dough:

2 1/2 cups all-purpose flour, plus more for surface

1 1/8 teaspoon salt

1 teaspoon sugar

1 cup cold unsalted butter, cut into small pieces

1/3 cup plus 2 tablespoons ice water

For the Galette: 

1 pound strawberries, hulled

1/4 cup plus 1 tablespoon sugar

2 teaspoons cornstarch

1 large egg yolk

1 tablespoon water

DIRECTIONS:

Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined. If you don’t have a food processor, cut cold butter into dry ingredients with pastry cutter or forks and then gently mix in water until just combined. (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight). 

Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, or  divide the dough into four equal parts and roll out individual rounds. Transfer to a parchment-lined cookie sheet. Refrigerate for 30 minutes.

Make the galette: Cut strawberries into quarters. Toss with 1/4 cup sugar and the cornstarch, and divide berries equally among dough rounds.  Fold edge of dough over berries. Refrigerate for 15 minutes.

Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes.

 

Mix things up and try the variety of fruits that each season has to offer!  You can adjust the sugar and cornstarch accordingly.  Try making a Bumbleberry Galette by combining Strawberries, Apples & Raspberries. Wow your guests by pairing peaches with blackberries! If pastry scares you, pick up some of our ready-made Chocolate Lined 8” Tart Shells when you stop in for berries and surprise your guests with an elegant presentation.

It’s Summer, have fun with it!