​Plum Galette
(from Stella Notte)

​For the dough-
1½ cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
9 tablespoons (4.5 ounces) cold unsalted butter, cut into 1/2-inch pieces
3½-4½ tablespoons ice water
1½ teaspoons cider vinegar
 
In the bowl of a food processor fitted with the metal blade, combine the flour, salt, and baking powder. Pulse a few times to combine. Add the cold butter pieces to the flour mixture, pulsing just until the mixture resembles coarse meal with a few larger pieces of butter. Be careful not to over mix. Transfer the flour/butter mixture to a large mixing bowl. Combine 3½ tablespoons ice water with the cider vinegar. Drizzle the liquid over the flour/butter mixture, tossing with your fingers. If the dough is a bit dry and does not hold together add up to 1 more tablespoon of ice water, just enough to create a shaggy dough. Gather the dough together, shape it into a disc, flatten it slightly and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out. On a lightly floured sheet of parchment paper, roll out the chilled dough into a 14” circle, about 1/8” thick. Refrigerate while you prepare the filling. Preheat the oven to 400 degrees F.
 
For the filling- 
(I prefer to use black plums in this -such as the El Dorado- rather than Italian prune plums.)
1/4 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2¼ pounds plums*—rinsed, halved, pitted and cut into ¼” slices (generous 6 cups)
1/3 cup demerara sugar (if the plums are very tart, add 1-2 tablespoon(s) dark brown sugar)
½ teaspoon cinnamon
zest of one small orange
½ teaspoon vanilla
2 tablespoons unsalted butter, cut into small pieces
1/2 cup good-quality plum or raspberry preserves, strained if chunky or seedy
 
egg wash made from 1 egg beaten with 2 tablespoons heavy cream or milk
additional sugar for sprinkling
1/2 cup toasted, sliced almonds
 
In a small bowl, combine ¼ cup sugar with the ground almonds and flour. Set aside.
In a large bowl, whisk together the demerara sugar, (brown sugar if using) cinnamon, orange zest, and vanilla. Add the plum slices, tossing with a rubber spatula to coat thoroughly with the sugar/spice mixture. Retrieve the dough from the refrigerator. Leaving a 2” border, sprinkle the sugar/almond/flour mixture evenly over the dough. Arrange the plum slices decoratively over the sugar/almond/flour mixture, staying within the 2” border. Dot the plums with the butter pieces. Fold the edge of the dough up over the plums, creating a 2” ruffled border. Refrigerate the galette for 20 minutes. Remove the galette from the refrigerator. Brush the pastry edges with egg wash, sprinkle with sliced almonds and sugar and bake on the lowest rack of the preheated oven for 40-50 minutes, rotating halfway through baking. The galette is ready when the fruit is tender and the crust is deeply golden. Warm the jam slightly on top of the stove or in the microwave. Remove the galette from the oven and brush the plums with the melted jam. Let the galette cool to room temperature before slicing. Leftovers can be covered in plastic wrap and kept at room temperature for a day. 

Autumn Icebox Cake

Fills one 6½” x 8½” Pyrex ovenware dish or one 8” square ceramic dish

For the graham crackers-
(from Meg Ray)
makes 15 three inch cookies

1½ cups all-purpose flour
⅓ cup whole-wheat flour
½ teaspoon kosher salt
¼ teaspoon cinnamon
6 ounces unsalted butter, room temperature
½ cup packed dark brown sugar
2 tablespoons honey
2 tablespoons sugar combined with ½ teaspoon cinnamon, for sprinkling
 
In a medium bowl, whisk together the all-purpose and wheat flour, salt, and cinnamon. In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. With the mixer on low, gradually add the dry ingredients to the butter mixture. Scrape down the sides and bottom of the bowl. Turn the dough out onto a sheet of plastic wrap, pat it into a rectangle and wrap tightly in plastic. Refrigerate for at least 30 minutes before rolling out.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

On a sheet of parchment paper lightly dusted with whole wheat flour, roll the dough out to a thickness of about ¼ inch. Cut out squares of dough using a 3” square cookie cutter. Transfer the cookies to the baking sheets, about ½” apart. Use the tip of a skewer to add indentations to the cookies. Sprinkle the cookies with a bit of the cinnamon sugar mixture. Bake until golden, rotating the pans halfway through, for a total of 10 to 12 minutes. Let cool completely before assembling the icebox cake.
 
For the apple sauce-
(I like to add the peels of red-hued apples to give the sauce a rosy color)

3 pounds of apples (use a mix of Gala, Macintosh, Winesap) rinsed, peeled, cored
and cut into quarters
1 tablespoon dark brown sugar OR 1 tablespoon honey
1 or 2 long strips of lemon peel (avoid the white pith)
juice of 1 small lemon (1-2 tablespoons depending on sweetness of apples)
¼ cup good quality apple cider
 
In a heavy bottomed saucepan, place the apples, brown sugar, (or honey) lemon peels, juice and apple cider. Simmer over low heat until the apples soften, about 15-20 minutes. Place the apple mixture in a ricer/food mill and process until you have a smooth sauce. (Alternatively, you can place the apple mixture in a large bowl, pluck out the peels and use a potato masher.) Cover the apple sauce and refrigerate completely before assembling the icebox cake.
 
For the whipped cream-
1 pint heavy cream
2 tablespoons sugar
1 teaspoon vanilla
 
Beat the cream and sugar with a handheld electric mixer until soft peaks form. Add the vanilla, whisking once or twice to combine. Be careful not to over beat the cream. Cover with plastic wrap and refrigerate until you are ready to assemble the cake.

​To Assemble the Cake- 
(Fills one 6½” x 8½” Pyrex ovenware dish or one 8” square ceramic dish)
 
Place a thin layer of whipped cream on the bottom of the dish to anchor the graham crackers. Cut three of the graham crackers in half using a serrated knife. Add a single layer of graham crackers and halves on top of the whipped cream. Top the graham crackers with a layer of applesauce (about ¾ of a cup.) Top the applesauce with whipped cream, the whipped cream with graham crackers, and another layer of applesauce. The top layer of the cake should be whipped cream. (You should have a total of three layers. (There will be extra graham crackers and applesauce which helps to sustain you while you wait for the cake to chill.)
 
Garnish the top of the cake with graham cracker crumbs. Cover with plastic wrap and refrigerate for at least 5 hours, (preferably overnight) before serving. Use a sharp knife to cut neat squares. Cover and refrigerate any leftovers.
 
(Note: You can layer whipped cream, graham crackers, and applesauce in any number of glass or ceramic dishes. The trick is having the patience to allow the layers to meld together; it’s best to prepare this ahead of time and let it sit in the fridge overnight before serving.)

From The Elegant But Easy Cookbook by Marian Fox Burros and Lois Levine
 
(The original recipe was titled “Fruit Torte” and was baked in a 9” springform pan.
Baked in an 8” cast iron skillet results in a pudgier, taller cake. I’ve swapped out the traditional Italian prune plums for a mix of purple plums, and replaced the all-purpose flour with white whole wheat and some finely ground almonds. The ladies Burros/Levine preferred a full cup of sugar in their recipe; I think ½ cup of sugar is sweet enough. I prefer cardamom to cinnamon, but feel free to make the cake your own.)
 
Cake fills an 8” cast iron skillet
 
Preheat the oven to 350 degrees F.
 
¾ cup white whole wheat flour
1 teaspoon baking powder
pinch of salt
¼ cup finely ground almonds
½ cup unsalted butter, room temperature
½ cup sugar
2 eggs
½ teaspoon lemon zest
½ teaspoon almond extract
½ teaspoon vanilla extract
12 oz. plums, rinsed, halved, pits removed, each half sliced in eighths
½ teaspoon cardamom combined with 1 tablespoon sugar
generous squeeze of lemon juice (1 or 2 teaspoons, depending on the sweetness of the plums)
 
In a large bowl, whisk together the white whole wheat flour, baking powder, salt, and ground almonds. Cream the butter and sugar in a bowl. (I like to use a large mixing bowl and a hand-held electric mixer.) Add the eggs, one at a time, mixing until combined. Scrape down the bottom and sides of the bowl. Add the lemon zest, almond and vanilla extract. With the mixer on low, gradually add the flour/almond mixture, beating until well combined.
 
In a medium bowl, place the plums slices and toss with the cardamom/sugar mixture and a generous squeeze of lemon juice. Scrape the batter into a lightly buttered/floured 8” cast iron skillet. Cover the batter with the sugared plum slices; the original recipe asks you to place the plums skin side up on top of the batter. As the torte bakes, the batter snuggles up around the fruit. I like to fan the plum slices over the batter; this boasts a little more plum on top. Either way, the cake bakes up beautifully.
 
Place the skillet on the middle rack of the pre-heated 350 degree F oven. Bake for 45-50 minutes, until the cake tests clean with a skewer or small paring knife. Serve warm with whipped cream or ice cream, or yogurt with a drizzle of honey. Wrap any leftovers tightly in plastic wrap. The cake lasts for up to 3 days at room temperature. 

(from Molly O’Neill and Chez Panisse)
 
Serves 6 to 8
 
For the berries-
 
4½ cups wild blueberries, rinsed, stems removed, patted dry on paper towels
⅓ cup sugar
1 tablespoon all-purpose flour
¼ teaspoon lemon zest
 
For the dough-
 
1½ cups all-purpose flour
½ teaspoon kosher salt
1½ tablespoons sugar
2¼ teaspoons baking powder
6 tablespoons cold, unsalted butter cut into ½-inch pieces
¾ cup heavy cream, plus additional for serving, if desired
 
Preheat the oven to 375 degrees F. Place the berries in a medium bowl, toss with the sugar and flour; set aside.
 
In a large mixing bowl, mix the flour, salt, sugar, and baking powder. Cut in the butter until the mixture resembles coarse meal. Gradually add the cream and mix lightly, just until the dry ingredients are moistened and you have a soft dough. Gather the dough together and pat it into a circle about 8” in diameter and about ½” thick. Use a biscuit cutter to cut out eight 2½” circles.
 
Place the blueberries in a 1½ quart baking dish or a pie plate measuring 9½ inches across x 2 inches deep. Arrange the circles of dough over the top of the berries. Bake on the middle rack of the preheated oven until the topping is golden and the juices bubble thickly around it, about 35 to 40 minutes.
 
Let cool slightly. Serve warm with cream to pour on top, if desired. Cover and refrigerate any leftovers.

makes one 9" pie

For the pie pastry-

1 tablespoon unsulphured molasses
2 tablespoons cold water
1½ cups white whole wheat flour
½ cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground allspice
½ teaspoon kosher salt
1 teaspoon baking powder
½ cup (1 stick) unsalted cold butter, cut into 1/2” pieces
 
In a small Pyrex measuring cup, mx the molasses with the cold water and place in the refrigerator. In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Add the cold butter pieces and use your fingertips to incorporate, squeezing the pieces and gently tossing the mixture until a dough comes together in pea-size pieces with some larger pieces. Retrieve the molasses/cold water mixture from the fridge and pour around the edge of the bowl. Use a fork to incorporate, gently tossing the dough. Lightly dust your hands with flour and gather the dough together shaping it into a disc. Wrap the dough in plastic wrap and refrigerate for at least one hour before rolling out.
 
Roll out the dough on a lightly floured sheet of parchment paper into an even 13-inch circle, about ⅛ inch thick. Lightly flour the circle of dough, fold it into fourths, and transfer it to a 9” pie plate, placing the point of the dough in the center of the pie plate then unfolding the circle. Use your fingers to gently ease the dough (without stretching) to line the bottom and sides of the pie plate. Trim the dough so you have a 1” overhang; turn it under to form a standing rim then use your fingers to crimp the edge decoratively. Cover the bottom crust with plastic wrap and place the pie crust in the refrigerator. Prepare the crumble.
 
For the crumble-
 
6 tablespoons unsalted butter, melted and cooled
⅔ cup old-fashioned rolled oats
½ cup white whole wheat flour
⅓ cup packed brown sugar
⅓ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoons ground ginger
pinch of allspice
¼ teaspoon kosher salt
¾ cup toasted almonds, coarsely chopped
 
In the bowl of a standing mixer fitted with the paddle attachment, place the oats, flour, both sugars, cinnamon, ginger, allspice, salt and almonds. Mix on low speed until ingredients are combined. Drizzle in the cooled/melted butter, mixing just until crumbly. Do not over mix. Transfer the crumble to a small rimmed baking sheet, spreading it out evenly; it should be a mix of small and large clumps. Cover with plastic wrap and refrigerate while you prepare the filling.
 
For the filling- (adapted from Jim Dodge)
 
7 fresh figs, rinsed, stemmed, halved, cut into eighths (2 cups of fruit)
4 medium nectarines, rinsed, halved, pitted, cut into ¾” pieces (4 cups of fruit)
¾ cup raspberries, lightly rinsed, patted dry on paper towel
½ cup sugar
1 teaspoon fresh orange juice
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
½ teaspoon orange zest
2 tablespoons cornstarch
⅛ teaspoon almond extract
 
Preheat the oven to 400 degrees F.
 
In a medium bowl, whisk together the sugar, lemon zest, orange zest, cornstarch, and almond extract. Place the figs and nectarines in a large bowl. Toss with the orange and lemon juice. Add the sugar mixture to the fruit and using your hands or a bowl scraper, gently turn to combine. Retrieve the pie shell and the crumble from the fridge. Scrape the filling into the pie shell, dot with the raspberries and crumble the topping over the fruit. Cover the edges of the pie crust with strips of aluminum foil. Place the pie in the fridge (preferably the freezer if you have the room) for 15 minutes. Place the pie on a parchment lined baking sheet on the bottom rack of the oven. Bake at 400 degrees for 15 minutes then reduce the heat to 375 degrees F and bake the pie on the middle rack of the oven for an additional 50 minutes, covering the top of the pie with aluminum foil towards the last 15 minutes to prevent the crumble from getting a touch too brown. The pie is ready when it bubbles thickly around the edges and the center of the pie has puffed up a bit. (If you test the center of the pie using a small paring knife, when you remove the knife the juices on the knife should be hot. If they are lukewarm, give the pie an additional 5 or 10 minutes.)  Carefully remove the pie from the oven and cool on a rack for at least 2 hours before slicing. Any leftovers can be wrapped in plastic and refrigerated for up to 5 days. (Covered and left at cool room temperature, the pie will keep for up to 3 days.)
 

makes ten 3½” hand pies 
 
For the Cornmeal Crust-

2 cups all-purpose flour
½ cup stone-ground cornmeal
1 teaspoon kosher salt
1 tablespoon granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into ½ inch pieces
1 cup ice cold water combined with 2 tablespoons cider vinegar (you will not use all of this liquid) and ½ cup ice
 
Place the ice cold water and cider vinegar in a Pyrex measuring cup with a handful of ice (about ½ cup) and refrigerate.
 
In a large bowl, stir together the flour, cornmeal, salt, and sugar. Add the butter pieces, using your fingertips to coat the butter with the flour mixture. Use a pastry blender to cut the butter into the flour mixture, until you have mostly pea-sized pieces of butter with a few larger pieces.
 
Retrieve the water/vinegar/ice from the refrigerator. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, tossing it with a fork to incorporate. Add 2 more tablespoons of the water mixture, tossing again, and then additional tablespoons (no more than 12 tablespoons total) until the dough begins to come together. (12 tablespoons of liquid seems to consistently be the correct amount. Depending on the weather, you may need a little more or less.) Gather the dough together, divide it in two discs, flatten them slightly, wrap in plastic wrap and refrigerate for at least 1 hour before rolling out. When ready to roll, retrieve one round of dough from the refrigerator, and let it soften just enough to facilitate rolling. Roll the dough on a lightly floured sheet of parchment paper, to a thickness of about ⅛ inch, approximately 13” in diameter. Use a 3¼” cutter to cut out 5 squares of dough; you can reroll scraps once, if needed. Slide the parchment sheet with the dough squares to a baking sheet. Cover with plastic wrap and refrigerate. Repeat with the second round of dough, then begin the filling.
 
For the filling-
 
Preheat the oven to 400 degrees F (so you don’t forget.)
 
2 cups total, diced peaches and nectarines (I don’t peel the nectarines, just the peaches)
1-2 tablespoons cooled honeyed bourbon caramel (depending on sweetness of the fruit)
1 tablespoon cornstarch
pinch of freshly grated nutmeg
pinch of ginger
2 teaspoons fresh lemon or fresh orange juice
dash of orange bitters (optional)
 
egg wash from 1 egg whisked with 1 teaspoon water or milk or cream
coarse sanding sugar for sprinkling
 
In a medium bowl, toss the diced fruit with the caramel, cornstarch, spices, juice, and bitters. Retrieve the dough squares from the fridge. Brush the edge of half of the squares with a thin border of egg wash. (The other squares will serve as the top of the hand pies.)
 
Spoon one tablespoon of fruit (leaving most of the liquid behind) into the center of half of the squares. Cover each fruit-filled square with one solid square, pinching the edges to seal using a fork. Brush the top of the hand pies with egg wash and sprinkle with coarse sanding sugar. Place the pies on a parchment lined baking sheet, allowing a little breathing room between them, about 3/4 of an inch. Use a fork to prick a few holes in the top of each pie, so steam can escape as they bake.
Return the hand pies to the refrigerator, or preferably to the freezer (if space allows) and let them get good and cold, at least 10 minutes in the freezer, at least 20 minutes in the fridge. This helps the pies hold their shape in the oven. 
 
Bake on the middle rack of the preheated oven for 18-20 minutes, until golden and the fruit softens. Serve with Honeyed Bourbon Caramel.
 
Note about lattice tops:
 
You can certainly top the pies with a lattice made from half of the dough squares. If you decide to do this, you have to cut the dough into ½ inch strips and chill them before assembling the pies. If you try to do this once you’ve placed the fruit on top of the bottom layer, the lattice will get soft and the fruit will seep into the bottom of the pie and you’ll be kicking yourself. It’s a little more fiddle, but the end results are pretty great.
 
For the Honeyed Bourbon Caramel-   makes approximately 1½ cups
 
⅓ cup honey
½ cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
generous pinch of salt
½ teaspoon vanilla
2-3 teaspoons bourbon (depends on the day)
​
In a heavy bottomed medium saucepan, combine the honey and sugar over medium heat, whisking only to dissolve the sugar. Bring to a simmer, carefully swirling the pan occasionally, until the mixture begins to bubble, (first big bubbles, then smaller bubbles) and turns from light brown to deeper amber. Tilt the pan if you see the mixture getting darker on one side. Remove the pan from the heat, carefully add the cream (mixture will spatter!) whisking to combine. Return to low heat briefly, allowing the sauce to thicken a bit. Remove from heat, add butter, salt, and vanilla, stirring until combined. Add bourbon. Let caramel cool in a heat-proof bowl, then refrigerate.
 

​ (adapted from the Gold Medal Flour Cookbook and  Matt Jennings)
makes 13 fritters
 
First prepare the Spicy Sugar-
 
¼ cup granulated sugar
¼ cup raw sugar
1 tablespoon cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
generous pinch cayenne
generous pinch kosher salt
 
In a medium bowl, combine the sugars and spices. Whisk well to combine. Set aside while you prepare the fritters.   
 
For the fritters- (I use a 3/4 oz. ice cream scoop to drop the batter in the oil)
 
½ cup cake flour
¼ cup Wondra instant flour
1 tablespoon packed dark brown sugar
1 teaspoon baking powder
 ¼ teaspoon kosher salt
⅓ cup buttermilk (I use Five Acre Farms)
1 egg
1½ teaspoons olive oil
1½ cups diced fresh peaches, drained in a fine mesh strainer then placed on paper towel to absorb excess moisture
3 cups canola oil, for frying
 
In a large bowl, whisk together the cake flour, Wondra, brown sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, eggs, and olive oil until smooth. Add the wet ingredients to the dry ingredients, using a rubber scraper to combine. Fold in the diced peaches. 
 
Place a candy or deep-fry thermometer within reach. Line a baking sheet with a sheet of parchment paper and a thickness of paper towels. Heat the oil in a large, heavy bottomed pot, making sure the oil registers 350 degrees F before you begin frying the fritters. Using a 3/4 oz. ice cream scoop, carefully add spoonfuls of batter to the hot oil. Fry just until golden, turning the fritters once or twice so they fry evenly, about 5-6 minutes total. Make sure the oil returns to 350 degrees F before you add the next batch of fritters. Toss the warm fritters in the Spicy Sugar and serve at once.