Farm to Table: Strawberry Summer

To kick off the summer we are taking advantage of strawberry season and baked a strawberry galette and of course had to use up some extra strawberries to make a strawberry cocktail!

We loosely followed Bon Appetit’s Strawberry Galette recipe.

Ingredients

Dough

• 1/2 cup unsalted butter
• 3 oz greek yogurt (recipe calls for cream cheese)
• 1 1/2 cups of flour
• 1/2 tsp salt
• if using cream cheese add 2 tsp apple cider vinegar

Filling

• zest of lemon
• 2/3 cup plus 1 1/2 tsp sugar
• 1 1/2 lb fresh strawberries
• 2 tbsp cornstarch or potato starch
• 1 egg

Dough Prep

To start off we prepped the dough by cutting the butter into half-inch cubes and mixing with yogurt. Combine the flour and salt and mix the wet into the dry mixture. You can use a food processor and pulse or go the old fashion way with a pastry blender.

Getting the right consistency can be difficult, it’ll look sandy, but give it a pinch and see if it holds together. If it doesn’t you can add some water. Transfer the dough to plastic wrap, kneed the dough a bit, then form a circle 8″-disc and chill in the fridge for 2 hours or truly, whatever your heart desires (we did less than 2 hours).

You can leave the dough in the fridge for a few days before you make the galette but since we did it all in one day, we used the chill time to chop up all of the strawberries.

Galette

Preheat the oven to 400 degrees and let the dough sit at room temperature for around 5-10 minutes. Roll it out on a floured surface to around 13″ round then transfer to a baking sheet.

For the filling, rub the lemon zest with 2/3 cup of sugar. Then add 1 1/2 lb of fresh strawberries and toss to coat the berries. Let the strawberries sit for around 20 minutes until their juicy.

Next, drain the berries and save that juice! Combine 2 tbsp of the juice with 2 tbsp of cornstarch to make a slurry and pour it over the strawberries.

Mound the berries into the center of the dough and leave a 2 inch border to fold over the mixture. Beat the egg and use it to brush over the dough. We also topped it off with some raw sugar for a little extra crunch.

Bake the galette for 40-50 minutes until the crust is a deep golden brown.

Strawberry Smash Cocktail

As we waited for the galette to bake and were cleaning up some of the dishes we didn’t want to waste any of the strawberry sugar juice! We saw a great opportunity to make a fun cocktail with the syrup.

Ingredients

• basil
• leftover strawberry quick sugar
• bourbon (we used the Bright Lights, Big Bourbon from Hudson Whiskey NY)
• lemon sparkling water to top (we used Spindrift!)

Depending on how you like your bourbon, you can adjust the ratio between the syrup and bourbon. For 2 servings we mixed 5 tbsp of the syrup with 7 tbsp of bourbon. We shook the mixture with ice and some basil then strained into glasses, topped with sparkling lemon seltzer, and garnished with more basil.

They were so refreshing! Let us know if you give either of these recipes a go!