“Dear Mother Nature,
I’m entirely seduced by this shimmering blanket swathing the earth. Barren trees revealing gnarled branches, tangled and peppered with snow, they soar unbounded into grey clouds. Frozen icicles precariously cemented to ledges make for enough drama on mundane days and snow dusted church rooftops make for visions that for years, I’ve only vicariously lived through books. Playful mists of breath, tiny impressions of pigeon feet on unblemished snow, ripples of water vanishing into rock …..may the enthusiasm never temper, may the joy never recede,may the beauty never fade.
However, there are times when I find myself pining for a slip of sunshine, just a sliver. Wishful thinking, I know. Fortunately, that coerces me to navigate into other avenues. Therefore, at the moment, I will resort to the warm rhapsody of the blood orange. Blood Oranges are peeled are laid on a a sourdough galette base, slathered with blood orange marmalade, baked warm and devoured fresh. This is our slip of sweet sunshine this cold, winter morning. Our golden gild.
O Mother, sprinkle our lives with a smattering of sunshine before I run out of ways to defeat the blues.”
As you can see, I’m desperately scavenging warmth, sunshine and Vitamin D. And, my first-aid this season happens to be blood oranges. On the outside, these gorgeous fruits are disguised as the regular variety, donning a peel exactly like the latter and hence fairly easy to ignore whilst hurriedly hustling a grocery card(Tip:keep your eyes peeled for the name labels). It is only when they are sliced that one discovers how aptly they are christened. They bleed vivacious shades of crimson, sometimes a shimmering maroon, sometimes a rich saffron and at times, they’re adorned in sharp streaks with every shade mentioned above. Undeniably, they are a thing of beauty. A thing of joy.
I first discovered blood oranges in the dreary winter of 2016. I remember juicing them to witness a gleaming red glass of juice. This winter though, I hope to reveal their beauty in a language I’m most drawn to, baking.
To make the galette, very simply, blood oranges are peeled, sliced, laid on a homemade walnut enriched Pâté brisée that is slathered with blood orange marmalade and baked until golden brown. It isn’t an overpoweringly sweet dish but promises to curb the cravings. If you ask me, this galette is best devoured warm. The flavours are fresh and strongly redolent of a warm, summer afternoon picnic. A picnic seems far from reality at the moment but a girl can dream….
A little about the recipe-
The recipe for the Pâté brisée has been adapted from Sarah Owen’s wonderful book, ‘Sourdough’. It does call for a sourdough starter but not to worry because I have made it plenty of times without one and it works just fine. Additionally, the measurements are in grams and therefore demands a weighing machine.
Secondly, I opted for the blood orange marmalade because I stumbled upon a jar in the grocery but feel free to use any jam or spread that you might want to pair with the oranges. Moving on to the recipe….
For the Walnut Pâté brisée
45 gms walnuts
45 gms whole wheat flour
65 gms all purpose flour
15 grams granulated sugar
Half a tsp salt
75 gms cold, unsalted butter chopped into cubes(taken out of the refrigerator just before use)
15-25 gms ice cold water
Other Ingredients –
4-5 medium sized blood oranges
Approximately 3 tsp of blood orange marmalade or any other jam/spread
1 tsp of maple syrup
1 tbsp of milk
-To make the pastry, pulse together walnuts, whole-wheat flour, salt, sugar until the nuts are ground fine.
– Then transfer to a bowl and add the cold, cubed butter and bread it down with your hands it resembles a coarse crumb. Then add ice cold water to combine very gently. Do not over mix or knead. Once it comes together, place in a plastic wrap & refrigerate for 30 minutes.
-Meanwhile, peel your blood oranges and slice them evenly into app. 0.5cm thickness.
– Preheat oven to 375F. Remove the dough from the oven and allow to the dough to come to room temperature.
– The moment it is pliable, roll it out into a large circle( 10 inches).
To roll, I usually place the dough between 2 sheets of plastic wrap and then roll, so it doesn’t stick. Place the rolled pastry on a parchment lined tray. Spread out your choice of jam/marmalade. Place the sliced oranges.
-Fold over the crust edges gently toward the centre. It can overlap as well, the more rustic the better:)
– The crust can then be brushed with milk and maple syrup (replaces an egg-wash) and baked for about 30-35 min until the crust is golden brown.
3/4 cup sugar
1 cup water
a handful of blood orange slices
– Bring the sugar and water to a boil on medium high heat. Then turn down the heat and add the blood orange slices. Remove the fruit slices a few minutes after. Let the syrup thicken on low heat.
-Once cooled, it can be spread on the finished galette.