I couldn’t be happier that we have warm summer days and fresh locally grown produce. My goal is to use as much local produce from the markets and farms that are in close proximity while keeping my kitchen as cool as possible during the hot summer. The solution is keeping my counter decked with Paderno’s new small appliances. So this summer, I’ll be showcasing some of my favourite seasonal recipes using their Slow Cooker and a few of their other products.
To celebrate the start of summer, I made this delicious seasonal fruit filling for my Rhubarb, Strawberry & Raspberry Galette in my Paderno 6-Quart Programmable Slow Cooker. It’s such a versatile appliance and designed with the precision control you need to deliver your best cooking moments. It’s so simple, all you have to do is put the ingredients in the slow cooker and ta-da you end up with a thick fruity filling. To save even more time, I used the Paderno 3-Cup Food Chopper to chop the strawberries. One less thing I have to worry about!
On a side note - I like to buy a whole lot of rhubarb while it’s in season. I wash and cut it in 1/2” slices. Place on a parchment lined pan and freeze in a single layer. Once frozen, transfer to a freezer container to be used when rhubarb isn’t available at the market. I actually do this with a lot of summer fruits. There’s nothing like finding summer fruit in the freezer when it’s not in season anymore and you have the need to bake.
Slow-Cooker Rhubarb Strawberry & Raspberry Sauce
Ingredients
6 cups fresh or frozen rhubarb, sliced
1 cup sugar
1/4 cup unsweetened apple juice
2 cinnamon sticks
1/2 tsp grated orange zest
1/4 tsp ground ginger
1 pint fresh strawberries, chopped
1 pint raspberries
2 tsp cornstarch mixed with 2 tbsp cold water
Galette Dough
Ingredients
1 1/2 cups all-purpose flour
1/4 cup coarse cornmeal
3 tbsp granulated sugar
1/2 tsp salt
4 ounces (113 g) butter, cold cut into small pieces
1/3 cup + 3 tbsp buttermilk, cold
1 egg, lightly beaten (for brushing the galette dough)
Flaked almonds
Turbinado sugar
Brown Butter Frangipane
Ingredients
2 ounces (56.5 g) cold butter
1/4 cup sugar
1/2 cup almond flour
1 egg
Directions
Rhubarb Strawberry & Raspberry Sauce
Place the rhubarb, 1/2 the strawberries, 1/2 the raspberries, sugar, juice, cinnamon sticks, orange zest and ginger in the slow cooker. Cover and cook on low for 4 hours or until rhubarb is tender. Discard cinnamon sticks. Mix the cornstarch with a little water to make a smooth mixture and stir into the fruit mixture. Stir in the balance of the strawberries and raspberries; cover and cook 30 minutes longer or until the sauce has thickened substantially.
Tip: if you’re using frozen rhubarb, measure the rhubarb while still frozen. Allow to thaw, but don’t press out the liquid. You need that liquid to make the sauce.
Dough
In a food processor, pulse the flour, cornmeal, sugar, and salt, until well mixed. Add the cubed butter and pulse until mixture resembles coarse meal, about 10 pulses. Slowly add the cold buttermilk, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to form. Turn out onto a clean surface and form into a disc. Don’t overwork the dough. Wrap with plastic wrap. Refrigerate for at least one hour before rolling out.
Tip: Keep the butter and buttermilk as cold as possible to make a good dough
Brown Butter Frangipane
Brown butter in small saucepan until the milk solids sink and turn dark brown. Stir or swirl occasionally as it browns to keep from burning. In a bowl whisk together, sugar and almond flour. Mix in the brown butter. Allow the mixture to cool down for a few minutes before whisking in the egg.
Preheat the oven to 375º F with the rack in the middle of the oven.
Once the dough has chilled remove from the refrigerator. On a lightly floured surface, roll out the dough to about a 12-inch (30 cm) diameter. Fold the dough and gently lift onto a parchment lined baking sheet.
Spread the frangipane mixture on the dough, leaving a 1 inch edge.
Arrange the fruit filling in the centre of the dough. Fold the outer edges of the dough round over the filling. Use a pastry brush, coat the dough with an egg wash and sprinkle with flaked almonds and turbinado sugar.
Place in the pre-heated oven and bake for about 25-27 minutes, until golden. Remove from the oven and let cool on the baking sheet for 15 minutes. Serve with ice cream of your choice - I always go for a good vanilla bean ice cream.
