Cooking from "Dining In," "Nothing Fancy," and "Sweet Enough" by Alison Roman

[FrogPrincesse]

I made the deep-dish apple galette from sweet enough for New Year's dinner. Instead of making a traditional pie with 2 disks of dough, the recipe calls for a giant disk (18 inches!) that is placed in a 9 inch springform with the edges folded over the filling. Other than the fact that it's a lot of dough to roll which is somewhat of a workout, this is very simple recipe. The apple filling uses honey and sugar for sweetness, apple cider vinegar for acidity, and a healthy dose of ground cinnamon which is essential for a good apple pie (1.5 teaspoons in the printed recipe). I replaced about 20% of the apples (I used gala) with poached quince (the coral-looking fruit pieces in the pictures). 

 

 

 

 

 

 

I liked the impressive presentation, and it tasted great!

[Smithy]

I wish I could lay my hands on good quince! Good for you on the substitution, @FrogPrincesse! It looks like a wonderful dessert.

[FrogPrincesse]

Thank you @Smithy. I am very lucky to live close to Specialty Produce which has (local) quince in season. I get some every year, and usually use it in jelly or marmalade. This time I decided to try something different and it worked out very well!

[FrogPrincesse]

I didn't love a cobbler I made from another cookbook (here), but really like this one from Dining In. It also has the advantage of being a lot less finicky and quick to put together. It is presented as a strawberry shortcake cobbler which is an accurate description. It was a good use of strawberries that were starting to be past their prime, and I liked the use of cornmeal in there which gave some texture and a nice flavor that went well with the strawberries. 

 

Strawberry shortcake cobbler

 

Before the oven

 

After

 

Plated