haiiiiiii!!! did you all have a nice fourth of july???
i did. i cleaned, and did yoga, and substituted coconut oil for canola oil in challah (which turned out to be surprisingly super gross, but i'm doing yoga now so i'm *letting it go*). and then when it finally started to get dark out, which is so obnoxiously past my bedtime up here in winterfell, we went over to emily's house and mingled in the presence fireworks and live smooth rock from the town square down the road. it was great! side note: emily is getting married in five days and she's still hosting parties and taking down potato chips with generic brand french onion dip like a champ. so much admiration.
in other news: mum is coming for a visit this week! yayayayay! she's going to help me with emily's wedding cakes and we'll probably eat at the blue moose and maybe even take a day trip to bemidji. i'm so excited. every time she visits though i have to get all of the peanut butter out of sight because she's allergic. i make eggboy convert to almond butter for the two days preceding her arrival, (sweat out any remaining peanut residue that might be left in his pores... jk, but srsly), and then bury all the jars in the back of some cabinet or try and use it all up in some baked goods to give away.
so i made a galette over the weekend when my coconut oil challah failed me!
it's a fancy pb + j sandwich. it's the easiest thing in the world. and it's the best warm out of the oven with a big dollop of yogurt or whipped cream.
so if you have a bunch of grapes that are about to go bad, a peanut-allergic mum who is about to come to town, and/or a hankering to bake something simple yet satisfying, then this is a recipe for you. get to it!
peanut butter and grape galette
makes one galette
1/2 c creamy peanut butter*
2 tb honey
1/2 tsp vanilla extract
1/2 lb pie crust
12 oz california grapes, halved
1 egg yolk, lightly beaten
1 tsp sugar
a pinch of flaky salt
*i use all-natural pb that's unsweetened and lightly salted. if you're using unsalted, i'd recommend adding a pinch of salt to the peanut butter mixture.
powdered sugar and yogurt or whipped cream, for serving
preheat your oven to 400f.
mix together the peanut butter, honey, and vanilla extract. roll out your pie dough on a piece of parchment or silpat and then spread on the peanut butter mixture, leaving about a 1-inch border around the edge of the crust. lay down the grapes in an even layer, leaving about a 1-inch border around the edge of the peanut butter (so you have three concentric circles), and then fold up the edges of the crust around the grapes.
brush the crust with the egg yolk and then sprinkle the entire galette with the sugar and a pinch of salt.
bake until the crust is golden brown. begin checking for doneness at 25 minutes. finish with a sprinkle of powdered sugar and serve with yogurt or whipped cream.
thank you so much to grapes from california for sponsoring this post!