Fall is the time for new beginnings. Kids go back to school and their parents go back to work; thousands of students start at colleges and at universities eager to get to know new people, to learn, and to dream big. As nature is getting ready to face winter, we're getting back to the everyday routines or are just creating new ones.
For me, this fall started with a new full-time job. I've really enjoyed my first weeks, although I've often feeled rather exhausted when getting back home. It's been a challenge to manage both work, the blog, and my free-time. It has meant to be kinder to myself, to endure unfinished projects, and the fact that I can't be at more than one place at a time. As much as I've liked my new work and getting to know my colleagues, I've also got into decorating my office (it's one of the most fun parts, right?). I'm still looking for a picture to hang on the wall and am dreaming of a succulent terrarium, one of RK design's gorgeous wall hangings, and/or a minimalistic swag wreath. But still, I think that already a pot or two of something green really makes the whole room feel cozy and welcoming. They fill the space with life.
Weekends are more important than ever. They're spend loading up batteries and forgetting about work stuff. I've spent as much time as possible in the woods and in the kitchen, as those are the places where I find peace. Those are the places where I feel connected to myself and to my surroundings. When I'm in the woods, the words of Terry Tempest Williams come to my mind: "To be whole. To be complete. Wildness reminds us what it means to be human, what we are connected to rather than what we are separated from." That women. If you haven't read her work, you should.
I've enjoyed roaming in the woods but sadly fall harvest doesn't look that good. Lingonberries are plenty and there are still wild blueberries to be picked. However, although chanterelles were plenty in summer, the woods are now short of mushrooms. I really hope that this will change soon! Maybe the weather will be more favorable in September and October; there are so many wild mushroom recipes that I'm eager to test and possibly share with you guys. Well, it's raining today, so I still have hope ;) Mushroom foraging trips are one of the best parts of fall.
At least there are plums (not in the woods but anyway)! Those juicy, delicious fellas are always worth waiting for; Zwetschgendatschi, plums with portwine, Kaiserschmarrn with plum compote (I hope to share the recipe with you this fall/early winter), rice porridge with caramelized, cinnamon-spiced plums... Gosh, how I cherish this season! So today, I want to share a recipe that's close to my heart. This galette is a long-time favorite; I've baked it every year for at least a decade. I still remember how I used to come back home from school only to find leftovers on the kitchen counter. I would reheat a slice and enjoy it with a dollop of whipped cream. It's a simple galette with a short ingredient list and easy to follow steps. The taste, however, is decadent. It's the kind of recipe I come back to again and again, that I share with family and friends, and that will surely be handed down through generations.
Please feel free to share your favorite plum recipes in the comment section below! One can never have too many.
P.S. I did a fun interview with the German Food & Travel magazine Speisen + Reisen this summer. I feel honoured to be featured in a 4-page-long (!) article as well as being able to share 5 recipes. The issue is out now, so be sure to get your copy! *crazyhappy*
makes 6 small or 1 large galette
for the crust
220 g (4 dl; 1 ⅔ cups) all-purpose flour + more to dust
1 large pinch of fine sea salt
2 tbsp granulated sugar
150 g cold, unsalted butter, cut into cubes
4 tbsp ice cold water
for the filling
~ 400 g plums, cut into 6-8 wedges
45 g (½ dl; 3 ⅓ tbsp) granulated sugar
powdered sugar, to finish
whipped cream or vanilla ice cream, to serve
To make the crust
In a medium-sized bowl, combine the flour, salt, and sugar. With your fingers, quickly rub the butter into the dry ingredients until well incorporated and crumbly. The dough should now resemble coarse bread crumbs with plenty of pea-sized pieces of butter remaining. Add water gradually just until the dough holds together when pinched. Work as fast as possible to avoid over-working the dough. Alternatively, you can make the dough with a pastry cutting tool or in a food processor.
Form the dough into a disk and wrap in plastic. Refrigerate for at least an hour.
To assemble and bake
Preheat the oven to 180°C (355°F). Line a baking sheet with parchment paper. Set aside.
Lightly dust the chilled dough with flour. If you're making small galettes, cut the dough into 6 equally-sized portions. Roll the dough out on a well-floured work surface into about 3 mm (0.1") thick circles. If the dough cracks, don't worry; just pinch it back together. Transfer to the prepared baking sheet. Arrange the plum wedges in the centre and be sure to leave a 4–5cm (1.5–2") border. Fold up the edges.
Bake on the middle rack for about 40 minutes, or until edges are golden brown and the filling bubbles.
Dust with powdered sugar and serve warm or at room temperature with whipped cream or vanilla ice cream. I always reheat any leftovers; the flavors are so much better and the galette seems to simply melt in your mouth.