Happy New Year! May it be a sweet one!
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| Chopped apples. |
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| Almonds and rosemary, later mixed with honey for a frangipane. |
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| Apples and sugar. |
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Taking cue from the Kitchen Window series, I gave this year's apples and honey new style in the form of a
rosemary honey apple galette. It would also make a good yuletide dessert—the sugar shimmers like a
Thomas Kinkade scene, and alternating rows of un-peeled Granny Smiths and Galas work in the whole red and green thing.
I opted for the galette because, well, pre-made crusts make them oh so easy. On this one, the nuance of rosemary kicks it up a notch from its core simplicity. For ease of execution, leave the skins on even if you have a monochromatic apple selection. It is, after all, one less step. And since everyone—yes, everyone—agrees galettes are charmingly rustic, why not play it up au naturel?
Simplify your prep with this
apple coring method. Bon appetit!
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| The final thing was garnished with a rosemary sprig. |
oh, this looks excellent! happy new year ms. tarrant! i, for one, am appreciative of your kincaid reference - i think i'll never see his quaint 'home-scapes' again without thinking of shimmering apples.
ReplyDeleteThanks! Happy New Year (or 365 days, new or otherwise) to you, too! I was actually thinking of you as I wrote the Kinkade reference.
ReplyDelete