2011 New Year & Galette des Rois

As I am typing this 2011 new post, I need to explain why I have been out of the track the last weeks and I could not posted anything.

On December 28, I went ice skating with my husband and Kids in Temecula Old Town, Town Square. It was a lovely night after so much rain. The setting of the Ice skating rink was lovely in front of the new City Hall, the Christmas ornaments, the holiday songs, the hot chocolate the muffin everything was perfect for a lovely evening. Since kids under 8 could not ice skating on their own me and my husband had to go on the ice too with the kids. I was a little reluctant  the last time I ice skated was long time ago,but after 5 minutes I felt good on the ice. My husband and mylsef took turn to skate with each kid. They were doing great. At one point a teenager was on the ice lying in pain and the fire department and ambulance were there shortly, but it took them a while to transport him walking on the ice was not easy for the helpers I guess.We live in Southern California and I have to report that 95 % of the people on the ice Rink that night, did not know how to skate it was scary at some point they could not control themself. Then with my daugter we adventure more in the center of the rink since on the sides all people were holding the fence to not fall and then at one point my daugther lost completly her balance and her ice skating rollers tangled into mine I could not hold her more I did not her to fall but I fall. hard. My right hand took all the chock and instantly I could feel a tremedous sharp pain in my arm then I noticed that I could not move it anymore. I sat on the ice and could not breath. I could not speak, talk or screa. It was like it was the end of the world. As a cooking instructor and a recipe developer I need my right arm badly. I was devastated. i just hoped I DID NOT BREAK IT. Did I mentioned that it was the day of my Birthday? Voila I have been wearing a sling for the last 2 weeks nights and day. Today my arm feels better and I am working on therapy and motion.

But I did not stop conducting cooking classes, actually all my Culinary Camps with kids in Murrieta and my petite Chefs in Temecula are doing great. All the kids are amazing in the kitchen!

For the most part 2010 was good to me, it was busy, interesting, unpredictable and fulfilling. I feel very, very fortunate and proviledged. I have so many new cooking classes coming up and amazing project to finish. On the other side, it was a difficult year for a number of people I know and care about, and to them, I hope 2011 shines brighter and better.

Last Sunday I made my famous Galette des Rois, my kids love it so much and my husband too! Gallette des Rois is a French pie that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the pie. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen. Don’t you love this tradition?

Galette des Rois

• 1/4 cup almond meal ( Trader Joe’s)
• 1/4 cup white sugar
• 3 tablespoons unsalted butter, softened
• 2 Organic  eggs
• 1 pinch salt
• 1 (17.25 ounce) package frozen puff pastry, thawed ( Trader Joe’s has Artisan one, 2 squares)
• 1 dry kidney bean or china feve
• 1 egg, beaten + water

1. In a large bowl  add the almond, sugar, salt mix well.  Add the butter and remaining sugar using and process until smooth, then blend in 1 eggs,  Set aside.
2. Preheat the oven to 375 degree.  line acooking pan with parchment paper, and set aside.
3. Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch.  Place one pastry onto the prepared baking sheet. R
4. spread the almond mixture onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges.  with a brush brush the edge of the pastry with theggwash.Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash,
5. Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. until the top is a deep golden brown. Transfer to a wire rack to cool.
6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold.

BBon appetit

Please leave this field empty

WANT MORE?

SIGN UP TO RECEIVE THE LATEST LIFESTYLE TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES!

We don’t spam! Read our privacy policy for more info.

Check your inbox or spam folder to confirm your subscription.