Peach & Chai Spice Galette and a spring in my step

She’s late but she is finally here. After months of drawing comfort from hefty parkas, hyggeligt cafes and unrestrained mugs of hot chocolate, Mother Nature graces us with her warm caress. The harbingers of spring: pansies, tulips and the ever so coveted sakura flowers are erupting and prowling the city and we, mere witnesses can’t help but immerse in their thrall. The kitchen witnesses a vibrant metamorphosis as well; the chocolate spreads and cocoa powders have been brushed aside to the far corners since fresh bounties are demanding more room than usual. As I pledge my reverence to nature’s sweet manifests, there’s an undeniable spring in my step. Hence, I celebrate & present to you, a warm-hued, Peach & Chai Spice Galette. This is an ode to the effulgence & magic of sunshine, a gratitude to the changing seasons.
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if you’re an old friend of this blog, you’re familiar with my obsession with chai spices. A while back, they were pounded and made to transform cupcakes; my Masala Chai cupcakes were conjured as a tribute to the humble Masala Chai which in my opinion, may very well be the lifeline of many Indian homes. This time however, I borrow the gentle, summery flavour of Peaches and pair them with a myriad of spices: Cardamom, Ginger, Fennel Seeds, Cinnamon and Tulsi Leaves. The result is quite akin to an affectionate hug, one that we’ve waited long to experience.
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The galette like any other adorns a rustic charm, highlighting the beauty of these plump fruits. An Almond Pate Brisee is slathered with Peach Jam and sprinkled with chai spices. Sliced peaches then take their positions and they’re quickly painted with a sweet glaze before they resume a beautiful dance in the oven. This simple dessert makes for a fancy addition to an already bonhomie summer afternoon especially when there’s a bottomless tub of homemade icecream involved.
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RECIPE FOR PEACH AND CHAI SPICE GALETTE
*The recipe is actually a doubled recipe and makes a very large galette. It can be reduced in half to make a smaller one. 
-Additional Equipment needed: Weighing scale
-See notes
INGREDIENTS
For the Almond Pâté brisée
90 gms almonds
220 grams of Pastry flour
30 grams granulated sugar
1 tsp salt
150  gms cold, unsalted butter chopped into cubes(taken out of the refrigerator just before use)
3-4 tbsp ice cold water

Other Ingredients –
8-9 fresh peaches
1/2  cup peach jam/spread + extra for glaze
A handful of sliced almonds
2 tbsp of maple syrup
1 tbsp of milk
Chai Spice: I combined approximately-
6 cardamoms, powdered
1 tsp of fennel seeds, powdered
1 tsp of  cinammon,
half a tsp of ginger powder
1 tsp of tulsi leaves powder(optional)

METHOD
-To make the almond pastry, pulse together almonds, pastry flour, salt, sugar until the nuts are ground fine. Add the cold, cubed butter and pulse for very short intervals 1 or 2 times until you achieve a coarse crumb and the butter has reduced to the size of peas. Then add ice cold water in parts to combine very gently. Be mindful of the amount of water added because it can be too much sometimes. Always add tablespoon by tablespoon. Do not over mix or knead. Once it comes together, place in a plastic wrap & refrigerate for 30 minutes.
-Meanwhile, prepare the peaches. Half them and discard the pit. Slice the halves neatly and keep aside.
-To make the chai spice, mix all the powders together and keep aside.
-Preheat the oven to 400F.
-Once the pastry dough has chilled, remove from the plastic wrap. Once it is pliable, roll out the dough between 2 parchments until the thickness of the rolled pastry is 1/4th of an inch. ( I prefer to roll it between parchments since it prevents sticking and ensures that no extra flour is used.) Once rolled, remove the parchment on the top. Place the rolled pastry with the parchment below on a large cookie sheet.
-Spread the jam on the rolled pastry taking care that about 1-1.5 inch of the border is untouched. Sprinkle the chai spice and spread it along the surface of the jam.
-Place the peaches, skin side up and gently fold over the crust edges gently toward the centre. It can overlap as well, the more rustic the better:)
-In a small bowl, mix a teaspoon of the jam with 1 tbsp of maple syrup. Use a pastry brush to glaze the peaches.
-In another small bow, combine 1 tbsp of maple syrup with a tbsp of milk. Using a pastry brush, brush the borders of the crust with the mixture. Scatter the sliced almonds on the crust and bake for 30-35 minutes or until the crust is golden brown.
-Serve warm and with icecream if you prefer.

Notes
*Feel free to play around with the quantities of spices in the chai spice. Mine are approximate as well. A little increase or decrease in the quantity will not affect the deliciousness of the galette. Same for the jam.

*Approximately 10 minutes before removal from the oven, I like to brush the crust once again with the maple syrup-milk mixture.

Summer Dreams- Rose Water and Champagne Cake with Blood Orange Curd

Suddenly, I’m longing for the fragrance of floral notes, pining for those bewitching perfumes pervading bounteous gardens. Hankerings for hot chocolate and cinnamon laced apple tarts are long gone replaced entirely by a reverie of Spring and all the floral joy it so mercifully brings with it. They implore me to suffuse my desserts with a hint of that flower-laden aroma. Perhaps it is an attempt to cheat myself, into believing that the season of wind and frost has made its journey south, leaving us, Northerners, with warm, languid breezes, the murmers of lush trees and sweet scented hugs. The musing doesn’t end there. The truth is, I also yearn for a luminous summer afternoon, drenched under a burgeon of sunshine, canopies of shade drifting in and out, biting into succulent segments of oranges, a glass of Pinot Grigio in hand, the air chiming with carefree laughter.

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Blood Orange and Basil Cupcakes (Eggfree)

I’m drawn wildly to the scarlet hued blood oranges that have been gracing the hallowed aisles of the grocery this winter. Stowing them away endlessly and stacking the refrigerator to the brim; the result of an odd fear that soon they will be replaced by a bounty of summer fruits. Much like a moth is drawn to the flame, I’m too drawn to this rouge radiance; a flame too, just a tad different.
But, selfishly stocking them (read hiding them) without justifying their presence is much too foolish. My mind bubbles with ideas and concoctions, day or night(read deep into midnight). The very reason the past month or so have sped by in a flash. Fortunately, these citrus cousins blend as well with savory dishes as they do with sweet courses. My kitchen witnesses peels strewn around the counter and a deep hued juice gently trickling down edges of the cutting board fairly often and I find myself enticed every single time.

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To list the sweet creations that my kitchen and my very trusted knife have witnessed-
Blood Orange Galette: sliced blood oranges rest on blood orange marmalade and a walnut enriched pâte brisée(the recipe made its way into the blog as well)
Blood Orange Sourdough Boule: The deep crimson from the oranges softened into a pale orange but the citrus aroma lingered all the way, right down to the last crumb! We devoured the slices with jam spilling on the sides and lots of herbal tea.
Blood Orange and Raspberry Brownies(Vegan): Another homage to the magic that is the orange and chocolate. Admittedly, the pair transpires into a beautiful symphony but what I failed to recognize initially was the friendly cheer that the raspberries lent. Together, it was all an elegant soiree of flavours.
Blood Orange Upside Down Cake(Eggfree): This one was too hard to ignore. The cake is flooded with orange juice and makes for a citrus-lover’s dream but it’s the mandala-like pattern of candied oranges that steal the show.
Blood Orange Pavlova(Vegan) – Aquafaba. The result of every vegan and vegetarian’s ardent prayers. After my fiasco with the vegan macaron, I was possessed by a silly vexation towards this innocent ingredient. But all anger melted when I trotted out a magnificent pavlova the other night. It was slathered generously with a Praline and Mascarpone Cream(adapted from Ottolenghi’s ‘Sweet’), deluged with the darkest, deepest hued blood oranges and finally drizzled with a honey and pistachio syrup.( I yearn to share the recipe soon on the blog)

Continue reading “Blood Orange and Basil Cupcakes (Eggfree)”

A slip of sunshine: Blood Orange Galette

“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.

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A Letter to the Elusive Vegan French Macaron

An Overworked Kitchen
Toronto, Canada
February 13th, 2017

Dear Vegan Macaron,
Bonjour!
You have seemingly become one of the most profound culinary discoveries this decade, much to the delight of enthusiastic vegans & vegetarians such as myself. A riveting creation with bloggers and foodies responding maniacally(again,such as me). Stalwarts in veganism have challenged & battled the ‘Egg’ to recreate the delicacy that bears little forgiveness to it’s maker. You surprisingly imitate not just the supremely elegant,tantalizing looks of your non- vegan friend but thoroughly infatuate the taste buds too. The chewy goodness and melt in the mouth factor have indubitably been captivated. You are no fake my dear, rather, an identical twin…
Allow me to abate the flattery so I can come to the point. It is of my opinion that no baker is satiated well enough until he/she masters or at the least, attempts the task of conjuring the glorious French Macaron. With this, I  begin this intense, heartfelt and veritable account of my journey with you. Please allow me to bare my heart and I pray you take no offence. I have no intention of appearing impertinent or petulant. I’m just a mad, incorrigible baker that has discovered an authentic, calming remedy for insomnia,  a learner that is on a tranquil quest to decipher the cryptic myths & mysteries of baking, and, at the bottom of it all, I’m just a soul that loves insanely, to eat, experience & live….

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Embracing Winter…

Glass Half Empty
There were days when my whiny cantankerousness welcomed winter. Admittedly, I was a brat then. Unappreciative of Mother Nature’s simplistic attire. I coveted sunshine, my ignorant mind misconstruing rays for happiness. Floral bounties and barefoot walks along the beach became the sole harbingers of joy. I succumbed to an intense yearning for warmth, failing to accept uncertainty & more so, change. A change that is entailed by the necessity for balance. I was blinded by my own stubborn resolve. I visioned winter to be a scorned witch on a broomstick, armed with unbridled blustery winds in one hand and frigidity in the other, constantly battle ready. I wasn’t one to surrender, I fought hard, cursed and complained. If seasons had sounds then summer was synonymous with Mozart’s harmonious symphonies while winter screamed of dissonance screeching like a  rockstar’s broken electric guitar.

Continue reading “Embracing Winter…”

Masala Chai Cupcakes, served with a bout of nostalgia…

Let’s take a break from the Italian adventures. I promise not for long. Today, I invite you on a different kind of journey, a trip down memory lane, as I dive deep into the depths of many memories back home. Come, travel with me as I make short stops and immerse in chunks of my past…

♦While the smoldering sun seeped through iron-grilled window panes, the kitchen is ridden with the rattle of pots & pans and infused & bursting with the scent of aromatic spices. It’s 4 pm & amma needs her usual cup of Chai. Dried tea leaves are brewed in hot water & enriched with Ginger, Cardamom, Tulasi, Star Anise & Cloves. The heat leaches out all the goodness in these spices & although subtle they wind up revamping it into royalty.Then comes the milk that our milk-man has delivered fresh in the morning. Boiled again for good measure, strained and served. But for her, Masala Chai is more than just tea-time. It’s a time to immerse in herself, albeit for a few minutes. A time to wash away monotonous responsibilities( although I highly doubt a mother’s heart lends her permission to do that), a time to submerge in calm & forget the challenges of life or at the least keep them aside for a short while. I like to think it’s a rudimentary nectar she takes assistance from to keep herself sane from the obligations & madness that perpetually surround her.

♦Maybe I should share with you my earliest memory of drinking Chai. It was the time when I metamorphosised into a night owl owing to the pressures of student life. Yes, dentistry changed me plenty and that can occupy a whole new blogpost in itself but gulping cups of warm milk-tea was a routine confined only to certain nightmares called internals. I say “drinking” because it was certainly not something I relished. Never an indulgence, just an infaliable drug that I yielded to in order to pull an all nighter.

♦Like my father, I have failed to fantasize tea in this form, unable to dwell in it’s glories & rhapsodize it’s greatness. However, I still label myself a teophile because I happen to admire it in it’s simplest attire. Black or green with a squeeze of lemon or orange. Maybe some mint, seldom a shred of chocolate or ginger! The husband unlike me is enraptured by the kick, power & sweetness of Masala Chai. He is beyond devoted. Those rare days when my parents visited us, mother & son-in-law were able to toss out awkward formalities, all over a warm cup of Masala Chai.

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My tea collection at home

♦I realise I still haven’t made a mention of the 6 foot, 22 year old baby we had with us over weekends while in Bangalore, my youngest brother. He like my mother considers this drink an essential, a staple. I remember nudging him to get to his books whilst tempting with a cup of Chocolate Chai. Worked like a charm, every time.
His passion extends beyond the seclusion of home. Like when he excitedly told us about bustling mornings in Old Hyderabad where he woke up to Chai, Bun & Osmania biscuits. Or when he suggested I try an Iced Chai Spice Latte with condensed milk & whole spices after religiously learning it from a You Tube video.

While I sing songs of nostalgia, I hate to admit that I’m still learning & compelling my tastebuds to render itself to it’s grandeur. Let me clarify, that doesn’t mean I lack appreciation. I do and a special one at that when the Rain Gods pay a visit! Despite the little detests, I am thankful & Masala Chai has invariably become a big part of my life. This recipe is an homage to this warm beverage, an attempt to fall in love with the magic it exudes. Because we all know, if there’s one drink that stands in equal might with Filter Kaapi, it’s this!

My Masala Chai Cupcakes are dedicated to people like me who prefer desserts to pretty much anything else. To people like me who don’t particularly love Chai but are open to similar flavour profiles.
To the ones who’ve already proclaimed their love for Masala Chai because every bite of this rich cupcake is synonymous with a sweet, fragrant sip of warmth. 
And lastly to the brave ones who are willing to experiment & surrender to something new.
Whoever you are and whatever category you find yourself in, I urge you to try these cupcakes, you will not be disappointed.
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As always these cupcakes are egg free, and suffused with freshly ground lavanga (cloves), elaichi (cardamom), Chakra Moggu (Star anise) & freshly grated ginger. They remain the true stars of this show. As the mortar & pestle did their bit, it was almost calming to drink in whiffs of these magical spices and not to forget, redolent of many special times.Tea decoction is added in good measure as well and topped with a generous amount of Chai infused buttercream.
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RECIPE FOR EGGLESS MASALA CHAI CUPCAKES (Makes 6)

INGREDIENTS
MASALA CHAI CUPCAKES:
3/4th  cup All Purpose Flour + 1 tbsp

1/2 cup Granulated sugar
1/2  tsp Baking Soda
3 tbsp oil
1/2 tbsp white vinegar
1/2 cup milk + 1 tsp white vinegar to make buttermilk
2-3 tbsp of Tea Decoction ( I used Tetley tea bags.)
1.5 tsp of Chai Spice- 

2 cloves
4-5 Elaichi/Green Cardamom pods
2-3 small pods of Star Anise

1- tsp of Fresh grated Ginger
1/4 tsp of powdered Ginger

CHAI SPICE BUTTERCREAM:
1/2 cup unsalted butter, softened at room temperature
1 1/2 cup of Icing sugar
4 tsp of heavy cream/milk
A pinch of salt
1- 1.5 tsp of Chai Spice

Others:
Crumbled cookies or biscuits

METHOD:
MASALA CHAI CUPCAKES
◊ Make the Chai Spice by grinding Cardamom, Cloves, Star Anise. Add powdered ginger as well.
◊ Preheat oven to 350 F and place cupcake liners in the tray.
◊Make Tea Decoction by boiling 1/4 cup of water and immersing 2 tea bags. Allow it to brew.
I used Tetley bags but tea leaves can be used too. The Cardamom peel can be added to this decoction as it brews.

◊Mix the dry ingredients in a bowl .(All purpose flour, Granulated Sugar, Baking Soda, Chai Spice)
◊Incorporate the wet ingredients-Oil, White vinegar & Grated ginger
◊Make buttermilk by incorporating 1 tsp white vinegar into 1/2 cup milk. Add this to the remaining ingredients. Whisk well to ensure there are no lumps.
◊ Add 2 tbsp of tea decoction and stir it into the batter.
◊ Next, taste! And I consider this the most important step because if the batter needs any extra spice or tea, then it’s important to add it at this point. The batter should taste like Masala chai

◊ Bake for 17-22 minutes or until toothpick comes out clean.
◊ Cool completely.

CHAI SPICE BUTTERCREAM
◊ Beat softened butter and heavy cream for a minute until creamy.
◊ Add the icing sugar in parts and beat well.
◊ Incorporate the Chai Spice according to taste. I added a teaspoon.

TO ASSEMBLE-
Frost the completely cooled cupcakes with the Chai Spice Buttercream and top with a dollop (or more!).
Crumble Almond Biscotti or any cookie/rusk on top.
NOTE:
1) Don’t restrict yourself to just these ingredients. Cinnamon, Tulasi etc can be added too. Experiment with individual proportions as well.

2)The quantity of chai spice in the cupcakes & the buttercream can be varied depending on your taste buds.
3) If you’re curious about the flower deco – It’s a buttercream blossom made using Wilton tip #104
4) I apologize for this very , very long post!

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