Galette des Rois aux Pommes

I meant to make this Galette des Rois on Wednesday for Epiphany but we were so glued to the news of the unrest in Washington DC that I completely forgot. Yesterday morning I woke up in a bit of a panic at my blunder and made one right away.

Galette des Rois is a lovely French tradition that brings the holidays to a sweet close. The cake is served on the 12th day of Christmas (Epiphany) to represent the visit of the three wise men to baby Jesus. Yesterday may have been the 13th day of Christmas (better late than never!), but I quickly whipped together this one using store-bought puff pastry and, for the fève, a (very clean) coin which I wrapped in aluminum foil. The tradition, which goes back to Roman times, dictates that a fève – a little trinket or small, porcelain nativity figurine – is hidden in the filling of the cake before baking. Whoever finds it is crowned King or Queen for the day. As the name suggests, a dry fava bean was originally used; however, last year I baked a real bean into the cake and it was never found. (!!) I’m always on the hunt for antique porcelain fèves but so far haven’t had any luck finding them in the US. Last night, Eva was the lucky fève finder. Her first order of business as Queen was to play a board game with me. 

Continue reading “Galette des Rois aux Pommes”

White Asparagus with Vinaigrette

I often write about visiting my aunt and uncle’s farm when I was a child and how, every spring, we would forage for wild asparagus near the stream on the edge of the apple orchard.  When I moved to Europe at 18 I was enthralled by the assortment and variety of asparagus available.  The only asparagus I had ever known was that wild and wiry green variety that grew beneath the apple trees.  At the markets in Pisa there were crates full of milky white asparagus, thick stalks of green asparagus with purple tips, and even a sweet variety that was entirely purple from tip to toe.  How much fun I had learning to cook with them all! Continue reading “White Asparagus with Vinaigrette”