![]() He owns and operates Masumoto Family Farm with his wife, Marcy, and daughter, Nikiko. Mas's first book, Epitaph for a Peach, won the 1995 Julia Child Cookbook Award for Literary Food Writing and was a finalist for the 1996 James Beard Foundation Food Writing Award. He is currently a columnist for the Fresno Bee, and has written for the New York Times magazine, USA Today, and the Los Angeles Times. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.ĭavid Mas Masumoto is an organic peach and grape farmer, the author of numerous books, and a member of the National Council on the Arts. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Copyright © 2013 Copyright © 2013 by Marcy Masumoto, Nikiko Masumoto, and David Mas Masumoto photographs copyright © 2013 by Staci Valentine. Reprinted with permission from The Perfect Peach: Recipes and Stories from the Masumoto Family Farm by Marcy, Nikiko & David Mas Masumoto. Let the galette cool on the baking sheet on a wire rack. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow. Step 6īake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. ![]() Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. (If the peaches are tart, you may want to add a little more sugar.) Step 5 Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. ![]() Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. When the dough is well chilled, preheat the oven to 375☏. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Do not overwork the dough to avoid toughness. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. ![]()
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