One of the many perks of being on the TSG Editorial Team is that editors occasionally send us notes about special occasions worthy of celebration that we might otherwise not know about, like the fact that September happens to be National Bourbon Heritage Month (thank you, TSG Louisville editors Anna and Diane!). Those who follow The Scouted Life closely may have picked up on the fact that we have a soft spot for Old Fashioneds (see our TSG network-sourced recipes for twists on the classic cocktail here and here), so of course we were eager to do our part to honor the Kentucky-made spirit. When our Louisville editors sent us a recipe for Chef Kathy Cary of the acclaimed Lilly’s Bistro‘s apple and bourbon cherry galette with buttermilk ice cream, we had to give it a try. Combine two of our loves—baked goods and bourbon—and top it all off with ice cream? Yes, please.
In addition to being a James Beard Foundation award nominee, Chef Cary has been called “the pioneer of Louisville’s contemporary farm-to-table movement,” and the menu and many local producers listed on the website for the restaurant that she opened in 1988 illustrate both her talent for preparing inventive southern fare and her dedication to supporting local. With apple picking season in full swing, this galette is ideal for locavores who like to incorporate ingredients sourced from nearby farms (even if you don’t have access to Granny Smith apples, chances are your local orchard has a good substitute). Here’s how to make the delicious dessert:
Apple and Bourbon Cherry Galette with Buttermilk Ice Cream
For the sun dried cherries:
2.5 ounces dried cherries
1/2 cup Kentucky bourbon
For the dough:
2 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon Kosher salt
1/2 cup cold butter, cut into small cubes
2 tablespoons cold lard, cut into small pieces
1/4 cup cold water
For the Granny Smith apples:
3 Granny Smith apples, peeled, cored, and cut into halves
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar
Juice of 1/2 lemon
For the galette:
1/4 cup cherry preserves
Heavy cream for brushing
For the buttermilk ice cream:
1 cup heavy cream
1 cup buttermilk
3/4 cup sugar
1 tablespoon vanilla extract
Pinch of salt
To prepare the cherries: Combine dried cherries and bourbon in a bowl and marinate for 6 hours.
To prepare the dough: Put the flour, sugar, and salt in a food processor. Process to blend. Add the butter and lard and pulse until mixture is in pea-sized pieces. Slowly add the cold water and pulse until the dough forms a ball. Remove and put into a dish and chill in parchment paper for 45 minutes. Remove the dough from the refrigerator and roll out on a floured surface until it’s 1/8-inch thick. Cut dough into six 6-inch circles. Place on parchment-lined baking sheet and chill.
To prepare the Granny Smith apples: Combine butter, sugars, and lemon juice in a skillet. Bring to a simmer and cook until mixture is light brown. Add the apples, cut-side down, and cook for seven minutes, spooning the caramel over them frequently. Flip the apples and continue cooking for about five minutes (apples should be a bit firm to the touch and not mushy). Remove from the skillet and set the caramel sauce aside. Let cool and cut each apple half into 6 to 8 slices.
To assemble the galette: Remove the chilled pastry rounds from the refrigerator. Put two teaspoons of cherry jam in the center of each round. Top with cherry bourbon confit, then sliced apples. Press the sides of the pastry toward the center. Brush with cream, sprinkle with sugar, and chill for one hour. Preheat oven to 400 degrees Fahrenheit. Remove galette from refrigerator and bake for 20 minutes. Serve with buttermilk ice cream (see recipe below).To prepare the buttermilk ice cream: Stir ingredients together in a bowl and chill. Place chilled ingredients in ice cream freezer and follow manufacturer’s instructions.
Above is one of the beautiful galettes Amanda, TSG’s digital director and resident recipe tester, created. It is as delicious as it is pretty.Topped off with buttermilk ice cream, the galette is pure perfection. While the dessert does take some time to create, many steps can be done ahead. And if you choose to sip an Old Fashioned while prepping, we certainly won’t judge. After all, it’s National Bourbon Heritage Month.
Lilly’s Bistro // Louisville, KY // 502.451.0447
Photography by Amanda Powers for The Scout Guide.
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