Every year around the end of August I start getting ready for Christmas. Buying gifts is rarely a second thought on my mind, and my fireplace adorns glitter and ribbons most of the months in gitty anticipation of winter bound festivities.
This year, while I waddle around with my ‘premature’ decorations, I’m finding some things are slightly more difficult to do than before. IE. Lugging boxes of ornaments and memorabilia up the stairs..heck, just walking my own body up the stairs is cause for pause. Putting up the tree is another challenge. Rows and rods of twinkling outdoor lights that sparkle and reflect in the cones and rods of awestruck observers? Forget it.
Seems like the Cuban is gonna have a few more merry tasks this season than he’s used to..How can I use my seamless, wifely manipulation tactics to implore his brut strength?
Here’s the likely play:
I sexily slink (or toddle my pregnant pelvis over to him) with a glass of Japan’s finest* over 1 ice cube.
He drinks. We kiss.
I give him the list of tasks.
He protests.
I urge another sip.
He rolls his eyes. And reminds me it’s September.
I tell him, “wait here..”
I bring him a piece of this piping hot, peach, fig & feta galette**.
Pink fills his buccal capillaries. A half smile.
A taste.
A full smile.
I’ve won.
This is how it’s done ladies.
So as you can see, while my body is rapidly expanding, my honey-do list might be too. But making and baking the most festive of treats? Well that my holiday anointed friends, is not too far off the celebratory table.
Feeds 1 happily hungry husband (or 4 people); Takes 25 min
Ingredients for Peach, Fig & Feta Galette
- 1 puff pastry sheet, thawed and cut into a round shape (basketball size)
- 8 small peaches, washed and sliced
- 2 fresh figs, quartered
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- Juice of 1/3 lemon
- Approx. 4 oz feta cheese, crumbled
Method
Preheat oven to 400 degrees Fahrenheit.
In a bowl, carefully mix peach slices, lemon juice, cornstarch and sugar.
Fill the middle of the pastry with this mixture and crimp over the edges. Like this –
Place the figs on top and bake for 18 min.
Remove and crumble over the feta. Serve hot or at room temp.
* I’m referring to Japan’s finest (in my humble hubby’s opinion) – Suntory Yamazaki single malt whisky.
** I understand that some of you may not embrace the Christmas spirit during the summer months, as I do. To each their own. BUT>>> If you would like to make this galette in the cooler season, it would be absolutely delicious if you swapped peaches for bosc pears or even persimmons:)
Here are a few other recipes that always make my hunny’s hunny do list a bit easier to swallow:
- Pomegranate and Raspberry Bread Pudding
- Guava and Cheese Pastelitos
- Brown Sugar Apples with Ginger Snap Crumble and Crème Fraîche Whipped Cream – Recipe coming soon!
