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Recipes that include sour cream

Peach and Cherry Galette

Sunday, August 2, 2009

Do you remember when Carla won all those Top Chef rounds with a simple galette? I thought that was a bit ridiculous considering how easy a galette is to make.

Peach and Cherry Galette - slice 2

There is so much great fruit around now that I was thinking about making a Peach and Cherry Galette. The next day,  I saw the Peach and Raspberry Galette on Dr. Food, who had adapted hers from Use Real Butter, making it this week’s double Weekend Shout Out!

Peach and Cherry Galette 2

Jennifer, at Use Real Butter, has insanely good photos on her site, food porn heaven! Erin at Dr. Food took the sugar and butter down just a bit, which I thought wise, especially because I was going to use cherries which are not as tart as raspberries. The crust they used interested me because it was different from my go-to recipe. I was bit nervous when it looked pretty wet but the result was so incredibly delicious, flaky with a little pull. I will find it hard not to make this every day. So thank girls for giving me the basis for this Peach and Cherry Galette.

Note: Using good ripe fruit is essential!

peach and cherry filling 3

Peach and Cherry Galette
~makes two 8-inch galettes

  • 3 tablespoons sour cream
  • 1/2 cup ice water
  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoons salt
  • 7 tablespoons cold unsalted butter, cut into small pieces


  • 2 cups sliced ripe peaches (peeled and pitted)
  • 1 cup cherry halves (pitted)
  • 1 tablespoon sugar
  • 1 tablespoon cold unsalted butter
  • water for brushing
  • 1/2 tablespoon turbinado sugar

Instructions –

1. To make the dough, mix sour cream with water and set aside. Combine flour, cornmeal, sugar, and salt in a large mixing bowl. Cut in butter until it looks like coarse sand.

cutting in butter

2. Add sour cream water mixture 1 tablespoon at a time and toss with a fork. Only add what you need to get the dough to come together. (Doing this on a humid day, I found that I did not need all the liquid and it was still a bit wet compared to most doughs I am used to.)

3. Bring the dough together and separate into two balls. Flatten into discs and save each in plastic wrap. Chill for 3 hours or up to 2 days.

4. Preheat oven to 400 degrees F and cover two baking sheets with parchment paper.

5. Roll out dough to 11″ circles, using a generous amount of flour to prevent sticking. Let dough hang on rolling pin to transfer to parchment covered baking sheets. Split fruit among the two pieces, arranging nicely in the center, leaving a 3″ rim.

peach and cherry filling 5

6. Sprinkle 1/2 tablespoon of sugar on each (mainly over fruit part). Dot both with thin slices of butter (1/2 tablespoon each).

peach and cherry filling

7. Folding the dough is easy. Just pick up any side and fold over. Take the low corner it made and fold that towards the center. Now a new lower corner is created. Fold that towards the center and repeat until you’ve gone all the way around.

folding galette dough  2
folding galette dough  3
folding galette dough  4
folding galette dough  5
folding galette dough  8
folding galette dough  9
folding galette dough  10

8. Brush dough lightly with water and sprinkle turbinado sugar over crust (1/4 tablespoon over each). Bake for 35-40 minutes, or until pastry is golden and fruit is bubbling. Remove from the oven and cool for 10 minutes before serving. Best eaten as soon as possible.

Peach and Cherry Galette - before baking Peach and Cherry Galette 4

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Fiesta Egg Roll

Sunday, June 21, 2009

For our Reader’s Choice: Egg Roll, you voted and the Black Bean Burrito Roll won. I changed the name but it’s basically the same concept. It has a couple of different components, so feel free to just use parts of this recipe. The Chipotle Rice that Lon made, is a nice side dish with some heat. The Black Bean Corn Salsa is an easy and colorful accompaniment for any barbecue or picnic. If you have time, put it all together, and have a fun Tex-Mex inspired Egg Roll. The Cotija Cheese, which I first heard about at The Duo Dishes, was a perfect match for this dish. It’s crumbly and doesn’t melt, but softens nicely, adding a nice salty milkiness.

Fiesta Egg Roll 4


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White Chocolate, Banana, Cherry Bread

Thursday, May 21, 2009

Staring at my pile of over-ripe bananas, some sort of banana bread/banana muffin idea was tumbling about in my head. I spotted an interesting combination of flavors in Nigella’s book, How to Be a Domestic Goddess. It was cupcakes made with banana, dried cherries, and white chocolate. Not wanting cupcakes at the moment, I married the idea with Nick Malgieri’s Banana Bread and out popped this baby. I didn’t think banana bread could get better, and with white chocolate no less? I’m not even a big fan of white chocolate, but here it melts into the bread and adds a wonderful creaminess that makes bananas even more comforting.

piece of banana bread


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Chocolate Cupcakes with Earl Grey Frosting

Saturday, May 16, 2009

For Tim’s birthday, I asked Sarah, what flavor(s) should his cake be? When she responded with chocolate and Earl Grey, I was ecstatic. I would be happy to make that (and eat that)! They turned out great if I do say so myself, and Lon backs me up.

Chocolate Cupcakes with Earl Grey Frosting 2

* I made these cupcakes again for Liza’s birthday so I updated the finished product photos. 12/09/10


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Drunken Cupcakes Two Ways

Tuesday, March 31, 2009

Chocolate Frosted Drunken Cupcakes 5

I saw a Chocolate Stout Cake on 1Family Friendly Food, who had adapted their recipe from Closet Cooking, so I decided to have a little version of our own. We don’t have stout around but still have plenty of that Blackened Voodoo Lager from when we made Crawfish Gumbo and I just had to make them into cupcakes. (I tried really hard not to, but I did end up making two sizes again, regular and minis.)


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Dark Chocolate Cupcakes with Mocha Mascarpone Frosting

Friday, March 20, 2009

Borrowing a little here and a little there, and with a few tweaks, I created these scrumptious cupcakes. When I made the Matcha Green Tea Cupcakes, I had so much fun making two sizes that I decided to do that again.

Frosted Minis 3


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Winter Feta Dip and Pear Crudite

Wednesday, February 4, 2009

The concept of crudite and dip is an old classic. It’s irresistible for parties because it’s easy, you can make it ahead, and some call it healthy. For a new twist, try my version. I happen to think the flavor of the dip pairs (pun-intended) well with pears, but of course it will still be great with a more classic crudite, like carrots, celery, and bell peppers. Of course, you could dip chips too.


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Banana Birthday Cake with Cream Cheese Frosting

Saturday, January 31, 2009

It’s my friend Monica’s birthday and of course I made a cake. I went through the massive list of recipes I have bookmarked and decided on a banana cake. I made a few changes: I omitted the nuts (Monica doesn’t like nuts), opted for a cream cheese frosting, and threw in some chocolate shavings for decoration.



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Blueberry Coffee Cake

Sunday, January 18, 2009

I love blueberries but they’re out of season. Luckily frozen blueberries are available year round. While I will still really miss popping fresh blueberries (one of my favorite snacks), I’ll have to settle for blueberries in baked goods for now. Oh, the suffering….hehe


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Thanksgiving 2008 Series: Upside Down Cranberry Pumpkin Cake

Monday, November 24, 2008

Lon’s not a big fan of pumpkin. I like pumpkin but I don’t like pumpkin pie. So, for Thanksgiving, I had to come up with an alternative. This is a beautiful cake and perfect for those who don’t like things too sweet. The light cake, mildly pumpkin flavored, is topped with tangy cranberries and crunchy pecans, a very adult cake (but I bet kids will like it too).


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