Monday, May 25, 2015

Happy Memorial Day!

























My father grew up in a country where people were afraid to speak their minds. They were even afraid of the neighbors. They never knew who might turn someone in for having an opinion against the government. Or just an unpopular opinion. He learned early on that he had to be careful what he said and to whom he spoke. Consequently, he was always amazed by the friendliness of Americans. He shushed me more than once for having the audacity to speak to a stranger, but I grew up in the United States, where I never felt the fear he knew too well.

When I see what's happening in the Middle East, I have to think of my dad and his caution. The horrid pictures of innocent people suffering unimaginable acts of cruelty remind me how much we have to be thankful for in the United States. The people who deserve our thanks for protecting our freedoms are the brave men and women of the armed forces and their families, who sacrifice so that we can live free.

We should say it every day, but especially on Memorial Day, we send our appreciation and thanks to you.



Happy Memorial Day from all of us at 
Mystery Lovers' Kitchen!

When I posted my mother's recipe for cookies made with cottage cheese, I started wondering if the same basic recipe would work in a galette. With that in mind, I bought cottage cheese and fresh berries. And then I saw Smitten Kitchen's brilliant red and blue galettes. Perfect for Memorial Day!

I switched things up, though, because while Smitten Kitchen used ricotta, I wanted to try the cottage cheese. I revisited my mom's recipe and adjusted the quantities accordingly. My version is also a step easier because I was lazy and used the food processor to make the dough. Seriously, putting in the ingredients and pulsing the dough took all of about seven minutes.

I was so impressed with the star shape that Smitten Kitchen made! Sheer genius! And really not all that hard to do. Instead of different colors, though, I mixed raspberries and blueberries. At Smitten Kitchen, they said not to worry about the juices running. So to save some of those yummy juices, I used my mother's strudel trick and crumbled up half a graham cracker over the middle where the berries would go. You don't even notice that graham cracker, but it helps keep the juices inside.

On top, I drizzled a little bit of lemon sugar icing to add the white of the stars in our flag. This is a super easy recipe. The only caveat (because I always forget!!!) is to move your dough to the baking sheet BEFORE filling it. 


Star Berry Galette
inspired by Marianne's Windmills and Smitten Kitchen's star galette

1/2 cup cottage cheese
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 stick cold unsalted butter, cut into 8 pieces (1/2 cup butter)
1/2 a graham cracker sheet 

2 cups berries (raspberries and blueberries)
3 to 4 tablespoons sugar
2 tablespoons cornstarch
half a lemon
pinch of salt

1 egg, whisked
coarse sugar (optional)

1/2 lemon
powdered sugar

Preheat oven to 400. Prepare a rimmed baking sheet with parchment paper.

Place cottage cheese, flour, salt, sugar, and COLD butter into food processor (use pastry blade if you have one) and pulse until it forms a ball. Wrap in wax paper and refrigerate for one hour.

Roll out the dough to about 15 inches. Trim the dough into the shape of a pentagon. Make a short slit in the middle of each of the long sides. Fold gently and MOVE DOUGH TO BAKING SHEET. Crumble the graham cracker as finely as you can over the middle of the dough.

In a bowl, mix the berries with the sugar, cornstarch, lemon juice, and salt. Pour the mixture in the middle of the prepared dough and spread to within 1 1/2 or 2 inches of the edge. Fold the first part of the dough (with a point) over the berries. Follow with the next point, adjusting the edges as you go so that the berries show in the shape of a star. Brush the dough with the egg. Sprinkle with coarse sugar.

Bake for 25-30 minutes, until golden brown.

When the galette has cooled, whisk the lemon and powdered sugar together into a drizzling consistency and drizzle over top.

Serve with ice cream, whipped cream, or gobble it plain!

Dump the ingredients in and pulse.

So quick to make in the food processor.

 
Trim into a pentagon and make a little slit in the long sides.
 
Pour the berries in the middle and spread.

Fold the points inward so that the berries are in the shape of a star.

Make Windmills with the scraps!


Stop here, or -

Add a lemon sugar drizzle!




I can't believe that we're only a week and a day away from the release of 
THE DIVA STEALS A CHOCOLATE KISS!
I'm giving away a copy today. Leave a comment to enter. 
And don't forget to leave your email address so I can notify you if you win!
Good luck!

120 comments:

  1. Wonderful Memorial Day tribute and backstory. This Galette is a delicious, beautiful treat for the long weekend. And hooray for the book's release soon!! So excited!! EMS591@aol.com

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  2. Thanks for that story and reminder Krista--I didn't know that about your dad. And the galette is a stunner!

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  3. Happy Memorial Day! I am very thankful I live in the USA (we have so many freedoms that other countries don't allow), and for the our brave military.

    The Star Berry Galette looks so yummy! Thank you for the recipe. I am waiting patiently for THE DIVA STEALS A CHOCOLATE KISS to be released.
    myrifraf(at)gmail(dot)com

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  4. I'm so looking forward to "visiting" the Diva again. It's been too long!

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  5. Love the star shape--what a smart idea. And another pie crust recipe to try. One of these days I'll get one right.

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  6. Your father's story is meaningful, Krista, and a powerful reminder of the freedoms we have and how important it is to maintain them, even at great sacrifice. Thank you for the moving post, and for your fantastic recipe. Congratulations on the new Diva, and enjoy your Memorial Day.

    ~ Cleo

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  7. Thank you for sharing your father's story, Krista. We all need a reminder to appreciate and defend the freedoms we have. And thanks for the recipe - that sounds yummy! bunkielisa at gmail dot com

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  8. Thank you for sharing and for the giveaway!

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  9. This recipe is making my mouth water! Can't wait to try it and read the next Diva book :) lilflynracer @ msn.com

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  10. Looks lovely...wish I had one here now. Thanks for the giveaway. Kuzlin at AOL.com

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  11. this recipe sounds so easy and good. Thanks for the chance to win.
    nlb1050@yahoo.com

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  12. I would love to win this book!
    Joannlowehunter@aol.com

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  13. A beautiful story about your dad and a good reminder of our freedom that we so often take for granted. Can't wait for your book to come out - congrats! kimdavishb@gmail.com

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  14. Thanks for sharing you dad's story. I would love to win this book.
    Spedmiller@aol.com

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  15. Happy Memorial Day! Thank you for the recipe and the wonderful giveaway! areewekidding@yahoo.com

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  16. What a beautiful tribute! Yes, for freedom! Yes, for the freedom to express ourselves!! And what a gorgeous pastry! Love it.

    Daryl / Avery

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  17. Thanks so much for sharing the story about your father. And that galette looks lovely! I love the food processor technique.
    harbingerdc(at)gmail(dot)com

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  18. Perfect patriotic treat! Looks oh so yummy! =_

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  19. Sounds like a great recipe and book...I would love to win

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  20. The galette looks wonderful! And I'd love to win the book. Thank you.

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  21. Looks so yummy trichieATwindstreamDOTnet

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  22. What a lovely treat which looks like a winner. elliotbencan(at)hotmail(dot)com

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  23. Thank you, Krista for sharing your story about your father. I served in the Army from 1968 - 1970. I was stationed in Okinawa during the time that Japan wanted control of the island. The was rioting in the streets, curfews. It was a very trying time for the military families. And, now, almost 50 years later, there's rioting in our streets. Will there ever be peace in our world? Thanks for sharing the recipe. I wish Icould have a piece with my morning coffee.Also, thanks for this giveaway. j_mazur@msn.com

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  24. That's a nice looking galette.
    sgiden at verizon(.)net

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  25. A great tribute and beautiful galette. Thanks. saubleb(at)gmail(dot)com

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