Author of Lion Heart & Alessio: The Victory Ride Series

Grandma Holt’s Whoopie Pie Recipe

Whoopie-Pies 2

In Mission Patience of Lion Heart & Alessio, Book Two, Grandma and six-year-old Ruthie chef-out in the kitchen. But when they attempt to make Grandma Holt’s Chocolate Whoopie Pies, it becomes a recipe for disaster. Here’s a sneak peek . . .

Ruthie finally got the Velcro to stick on her apron. She hiked up the oversized dress and dragged a chair from the kitchen table to the counter. Climbing onto the chair, Ruthie assumed her position as sous-chef (chef’s assistant). Gaining two whole feet as she stood up, the train of the dress cascaded down to the floor. “Now it fits perfectly!” she shrieked.

“What fits perfectly?” Grandma asked, searching for a towel to dry her face. “Now where’d I put my glasses . . .?”

 Ruthie picked up the wooden spoon and began stirring. “Mama’s dress!”

“Oh here they are!” Grandma found her glasses where she’d left them on the counter and rinsed off the cocoa powder. While she was drying them, she heard Jewel’s car speed up the driveway. The tires screeched as she slammed brakes in the garage. Grandma put her glasses on to inspect Ruthie’s progress. When she finally saw that Ruthie had on Jewel’s silk couture gown, she gasped like a freight train. But it was too late. Grandma knew she was toast when she saw Ruthie covered in chocolate.

Find out what happens next by purchasing your discounted signed copy of Lion Heart & Alessio: The Victory Ride! In Book Two of the sequel, kid’s ages 8-12 will learn about discipline and consequences of their actions in this fun educational adventure. They’ll be inspired to use their gifts and talents to honor God and become superheroes of faith. So don’t just sit there, hop on the ride and order your signed copy today!

Whoopie Pies

Grandma Holt’s Whoopie Pie Recipe

Chocolate Cookie Batter

½ cup shortening

1 cup granulated sugar

1 egg

1 egg yolk

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

¼ teaspoon salt

1 teaspoon baking soda

½ cup hot water

2/3 cup buttermilk (make sure to shake it up before you pour)

Fluffy White Filling

2 cups sifted powdered sugar

1 egg white

1 teaspoon pure vanilla extract

¼ cup butter softened

½ cup shortening (Crisco is best for white color)

½ cup marshmallow fluff


Preheat oven to 350 degrees. For the chocolate batter, beat together the first 1/2 cup shortening and granulated sugar on high speed with an electric mixer. Add egg and egg yolk. In a separate bowl, stir together flour, cocoa powder, and salt. Set aside. In a small bowl, dissolve baking soda in hot water and cool slightly.

Add flour mixture alternately with the soda mixture and buttermilk to the creamed mixture. (I add 1/3 of the flour mixture, soda mixture, and buttermilk to the creamed mixture and blend till incorporated, then repeat two more times until well combined). Drop rounded tablespoons of batter 2 inches apart on an ungreased cookie sheet. A medium cookie scoop works best to create even amounts of batter. Bake 8-10 minutes or until they’re set. Cool cakes immediately on wire rack.

Make sure mixer is free from chocolate so you’ll have a nice white filling. For the filling, combine powdered sugar, egg white, and vanilla. With clean mixer, beat at low speed and gradually add butter and remaining shortening. Beat at high speed until light and fluffy. Beat in fluff. Spread some filling on the bottom side of one cooled cookie and then top with another cookie. Repeat with the remaining cookies and filling. Store in fridge. Makes 20-24.

Goût de France – Lavender Honey Butter

 Lavender Honey Butter

While in Provence, we picked up two small jars of French lavender honey to give away as gifts when we returned home to Hawaii. But they never made it to our friends. The thick golden nectar of lavender love didn’t have a chance after I experimented one day and mixed it with butter. I was making my Spring Veal Stew for a dinner party and wanted something special to serve with French bread. I thought the sweetness  of the honey would pair well with the stew. And it did. So voila! Lavender Honey Butter was born.

I recommend using Miel De Lavande but if you’re in a pinch you can substitute with another raw local honey that you like. Spread the Lavender Honey Butter on bread, biscuits, rolls, or muffins. Bon Appetit!

Lavender Honey Butter Ingredients

Lavender Honey

1/4 cup or more to taste of Miel De Lavande

4 oz. or one stick of softened butter (I prefer salted butter)

Lavender Honey Butter Directions

Bring butter to room temperature so that it’s soft enough to mix. Add honey and mix together. Stores in fridge for several weeks.

Lavender Honey Butter

Related Links

Spring Veal Stew

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France – Spring Veal Stew

Spring Veal Stew

I grew up eating Mom’s Veal Parmesan, Veal Marsala, and Veal Picatta—all good to my mother’s credit. But ordering perfectly cooked fresh veal in most restaurants is hard to find. If veal isn’t properly cooked , it can taste like a leather shoe.

The best veal I’ve ever tasted was in France. While visiting Arles I tried the veal stew at La Chistera and was surprised at the simplicity of the dish—no vegetables, no frills—just small pieces of delicate veal in a thick red sauce. But it tasted very fresh, tender, and flavorful.

When I tried to create a recipe similar to the one I had in Arles, I failed. Although my husband liked it, I thought it tasted too much like beef stew. Veal shouldn’t taste like beef—it should taste like veal. So I tried something different and made a white wine herb sauce instead, and then cooked it in a crock-pot.

The combination of herbs, wine, and vegetables complement the veal beautifully without overpowering the dish. A hint of cream mixed in at the end adds a supporting role of richness while the veal remains the star. I like serving this with French bread and Lavender Honey Butter. Bon Appetit!

Spring Veal Stew Ingredients

2 lbs. veal (stew meat cut into ¾-1” chunks)

¼ cup flour, plus 1 tablespoon

2 teaspoons salt, divided

1 teaspoon pepper, divided

3 tablespoons butter, divided

2 tablespoon extra-virgin olive oil, divided

3 large garlic cloves, chopped

1 onion (2 cups chopped. I prefer Maui sweet)

2 teaspoons Gravy Master or Kitchen Bouquet

1 cup white wine (make sure it is something you like because flavors intensify as you cook)

1.5 lbs. mini potato medley (cut into ¾-1” chunks)

4 carrots (3 cups cut into ¾-1” chunks)

*Reserve 1 extra cup of chopped carrots for last half-hour of cooking

8 oz. button mushrooms (cut into ¾-1” chunks)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 tablespoon fresh rosemary, chopped

2-2 ½ cups chicken stock

1 cup peas (will be added at the end)

1 cup whipping cream (will be added at the end)

Herbs (tied together with kitchen string)

1 handful fresh parsley

3 ribs celery with leaves

1 bay leaf


Spring Veal Stew Directions

Veal Stew Vegetables

Mix ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper inside a large medium sized bowl. Add the veal chunks and toss to combine with the flour mixture.

veal stew preparation

In a heated skillet melt 1 tablespoon butter and 1 tablespoon EVOO over medium high heat. Add ½ of the veal in an even layer.

Veal Stew Preparation

Brown on all sides, careful not to burn. Using tongs is helpful to break up the sticky pieces. Cook about 1 minute per side. It’s OK if it’s still pink since we’ll be adding the veal to a crockpot.

Veal Stew Preparation

Once veal is browned, transfer to a dish. Repeat this process by adding 1 tablespoon of the butter and oil to the pan. Brown the other half of the veal and set aside on dish.

 veal stew preparation

In a food processor, add chopped garlic and onions, Gravy Master, and 1 teaspoon salt and ½ teaspoon pepper and grind ingredients till combined.

Veal Stew Preparation

Melt 1 tablespoon of butter in the same skillet.

Veal Stew Preparation

Add 1 tablespoon of flour, stirring vigorously to combine. Add the gravy mixture from the food processor. Using a spatula, deglaze the pan and pick up all the leftover veal bits, about 2 minutes. Add wine and bring to a gentle boil, stirring about 2 more minutes. Turn off the heat.  Add the reserved veal, along with all the veal juices that have accumulated, back to the skillet and toss to coat.

 Veal Stew Preparation

To a crock-pot  add the veal mixture from the skillet. Then add potatoes, carrots, mushrooms, thyme, and rosemary. Pour in chicken stock and add the tied herbs on top.

Veal Stew

Stir gently to combine all ingredients. Cook slowly for 4-6 hours. *I like to add an extra cup of carrots to the pot in the last half-hour of cooking so they stay vibrant and al dente. Add the peas and cream to the hot crockpot about five minutes before serving so that the peas stay green and the cream doesn’t curdle. Serve with French bread, Lavender Honey Butter, and good wine.

Related Links

Lavender Honey Butter

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Provencal Chicken Sausage

 Provencal Chicken Sausage

Our first three days in France were spent indulging in foods we don’t normally eat on a regular basis—like French sausage and cured meats, fresh from the Farmers Market. The varieties of sausage displayed at the open markets were unbelievable, offering a huge selection of flavors like herb, garlic, fennel, and pepper— just to name a few.

Market Day Sausage

Having our larger meal for lunch, like true Frenchies, we’d usually have a smaller market day meal at night. This usually consisted of cheese, sausage, cured meat, bread, olives, and whatever else looked good to us that day. But after three days of eating this way, my fingers swelled and I wondered if I’d have to have my rings cut off.

I guess the French have cast-iron stomachs or maybe they’re born with a special salt filter. One night my husband had heartburn so bad, we thought he might be having a heart attack! So after a few days of stress and discomfort, we took a break and tried eating a bit lighter for the next few days. Americans.

Although I love the taste of salty cured fresh meats, they’ve become an occasional indulgence. But my Provençal Chicken Sausage is a healthy alternative which eliminates the hard-to-digest sausage casing. I use this recipe all the time in a variety of dishes. It especially works well added as a topping to my Rustic Provencal Pizza, tossed in my Roasted Provencal Tomato Sauce, or in my Market Day Stuffed Mushrooms. No more swollen fingers or fake heart attacks for this crew. Bon Appetit!

Provencal Chicken Sausage Ingredients

1 lb. chicken breasts (about 2 large boneless breasts cut in chunks)

1 lb. chicken thighs (about 4 cut in chunks)

1 tablespoon fresh rosemary, chopped

3 large cloves garlic, chopped

½ -1 teaspoon crushed red pepper

1 heaping tablespoon Herbs de Provence

1 ½ teaspoons salt

½ teaspoon pepper

1 tablespoon freshly ground nutmeg

2 tablespoons pure maple syrup

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 tablespoon fresh sage leaves, chopped

¼ cup chopped shallot (about 1 shallot)

¼ cup extra virgin olive oil (plus 2 tablespoons for sautéing)

Parchment paper for freezing

Provencal Chicken Sausage Directions

Grind chicken chunks in a food processor. Add rest of ingredients and blend until well incorporated, scraping the sides of bowl as needed. Mixture will be sticky.

 Raw Provencal Chicken Sausage

I prefer making this a day ahead and then storing it in the fridge to allow the flavors to marry. You can also store in the freezer to use at a later date.  Just divide the mixture in half, scoop each onto parchment, and then roll into a log. Twist ends of parchment to seal and label the logs. Place logs in a Ziploc and Freeze until needed. Each log should be about 1 lb.

Sausage in Parchment

When you’re ready to cook your sausage, add 2 tablespoons of EVOO to a heated skillet and sauté sausage by breaking it up with a spatula.  If you’re taking the sausage from the freezer, make sure it’s fully defrosted. Cook till lightly browned and heated through.

Provencal Chicken Sausage

Related Links

Rustic Provencal Pizza 

Provencal Tomato Sauce

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Provencal Tomato Sauce

Provencal Tomato Sauce, Ingredients

I’m an Artist-Foodie-Creationista who likes instant gratification. And although I prefer eating fresh, homemade, all-natural foods, I don’t want to spend hours slaving in a hot kitchen. So I’m always seeking ways to simplify my recipes without sacrificing quality and flavor.

For instance, I’m generally against buying premade or packaged sauces. Nothing beats the fresh taste of homemade. But when it comes to making traditional tomato sauce, the extra steps of boiling, shocking, peeling, and seeding makes me want to run for the hills of Les Alpilles.

My Provencal Tomato Sauce recipe using sweet grape tomatoes is easy because there’s no need to spend time removing the skins, and their natural sweetness is unmatchable. Just roast them with some extra virgin olive oil and a little seasoning. Then grind them up in a food processor with some herbs. Don’t let the anchovy paste in this recipe scare you. It adds tons of flavor without a strong anchovy taste. Bon Appetit!

(Step 1) Provencal Tomato Sauce Ingredients

2 lbs. red sweet grape tomatoes cut in half (about 4 cups)

2 garlic cloves in skins

1 tablespoon extra-virgin olive oil

¼ teaspoon sea salt

¼ teaspoons freshly ground black pepper

1 teaspoon sugar

(Step 2) Provencal Tomato Sauce Ingredients

1 tablespoon freshly chopped rosemary

2 tablespoons fresh thyme leaves

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

½ tablespoon anchovy paste

2 garlic cloves, chopped

¼ cup extra virgin olive oil

Provencal Tomato Sauce Instructions

Preheat oven to 425 degrees. Cut tomatoes in half. Toss Step 1 ingredients in a bowl to distribute oil and seasoning. Spread the mixture out evenly on a parchment lined baking sheet.

Provencal Tomato Sauce, Ingredients

Roast for about 15 minutes or until bubbly. Garlic will be soft.

 Provencal Tomato Sauce, Ingredients

When cool enough to handle, remove the skins of the roasted garlic. Transfer roasted garlic and tomato mixture to a food processor and add Step 2 ingredients. Pulse until well combined and smooth, scraping the edges with a spatula as needed. Pour sauce into a small saucepan and simmer on medium heat about 10 minutes, careful not to burn.

Provencal Tomato Sauce

Before serving, make sure to taste your sauce to see if it needs any extra seasoning! Use on top of my Rustic Provencal Pizza or toss with your favorite pasta. Sauce makes about 1 ¾ cup.

Related Links

Rustic Provencal Pizza 

Provencal Chicken Sausage

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Rustic Provençal Pizza


I’m embarrassed to admit that my first meal out in foodie France was pizza. Like typical American travelers on-the-go, we were late. Having slept in and indulged in a large breakfast on our first day—then of course sightseeing and shopping—caused us to miss France’s punctual lunch hour from noon-2 pm. So when we plopped ourselves down in a brasserie  at a few minutes passed 2 and asked for 4 menus, we got a glare down the snauze and a recommendation to try Pizzeria Aldo around the corner.

As we we were leaving the brasserie, the waitstaff snickered amongst themselves, at our expense, and hollered, “Tell him Vinny sent you!”


The good news is that Aldo was quite friendly and happy to have our business. He wore bifocals that made his eyes appear freakishly large and greeted us with a smile.

He served us a rustic looking thin crust pizza that had been baked in a brick oven. The sauce was milder then we’re used to in the States and could have used a bit more kick. But the crust was tender and crispy. My husband prefers my spicier Roasted Provençal Tomato Sauce made with sweet grape tomatoes.

In my recipe remake, the pizza stone ensures a tender crispy crust. And to make it super easy I love using premade Naan bread! In the past I’ve always made my own crust, but once my husband and I discovered Naan, we use them more often.  Bon appetit!

Rustic Provençal Pizza Recipe

2, Naan Mediterranean flat bread
½ cup (divided) of my Roasted Provençal Tomato Sauce
Toppings optional (consider my Provencal Chicken Sausage or sautéed mushrooms)
8 oz. fresh mozzarella cheese, thinly sliced into half-moon discs
Red and yellow sweet grape tomatoes (about ¼ cup per Naan, sliced in discs)
Freshly chopped rosemary (about ½ teaspoon per Naan)
Large pizza stone

Place pizza stone in oven and preheat to 500 degrees. When oven reaches 500 degrees, carefully remove hot pizza stone from oven. Remember it will be very hot so use good oven mitts. Place the Naan’s on the hot stone. Top each Naan with ¼ cup of my Roasted Provençal Tomato Sauce.

Provencal Sauce

If you’re using toppings like my Provençal Chicken Sausage, add them on top of sauce.

Pizza Toppings

Evenly distribute sliced mozzarella over toppings.

Adding Cheese

Garnish with sliced red and yellow grape tomatoes. Sprinkle freshly chopped rosemary on top. *Reduce oven heat to 425 degrees and bake on bottom rack 20-25 minutes or until desired crispness. With a pizza cutter slice each Naan into four pieces (Serves about 4 people with 2 slices each). Serve with a side salad.

Recipe Remakes

Provençal Tomato Sauce

Provençal Chicken Sausage

Related Link:

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Roasted Dijon Chicken with Fingerling Potatoes and Gravy


The chickens we had in France were insanely good. Even the chickens sold in the grocery stores were exceptional. But I especially loved seeing the rotisseries at the farmers markets. I’d literally start salivating as I watched the chicken slowly rotate on the spit while its juices seasoned the potatoes below. And the best part was that the meat in France was always fresh and organic—a major plus. I’m not a fan of antibiotics so try to eat organic as much as possible, especially when it comes to chicken.

So I had to wonder . . . Should I even bother trying to recreate a recipe for French rotisserie chicken? I mean, how can you perfect perfection? But after a little research and many chickens later, I think I may have unlocked the secret to tender, succulent, mouthwatering chicken. But here’s the kicker—you won’t need a rotisserie to achieve it. The secret is brining and butter.

Brining the meat first is key to locking in juices. And don’t judge me— but the ungodly amount of butter in my recipe adds tons of flavor as well. I don’t generally cook with a lot of butter, but if I want to compete with the French, let’s face it—it’s a must. Just follow my easy brining recipe along with the recipe below and you’re on your way to poulet rôti parfait every time. Bon Appetit!

Roasted Dijon Chicken with Fingerling Potatoes and Gravy Recipe

Fingerling Potatoes and Gravy Ingredients
2-2 ½ lbs. fingerling potatoes (or any small potato medley)
2 large garlic cloves, grated
1 teaspoon chopped fresh rosemary
¼ cup extra virgin olive oil
½ teaspoon salt
1/8 teaspoon pepper
1 carrot cut in chunks
1 onion cut in chunks
1 celery stalk cut in chunks
½ teaspoon Gravy Master or Kitchen Bouquet

Roasted Chicken Ingredients
One 4-5 lb. brined chicken rinsed, patted dry, giblets removed
1 stick unsalted butter, softened (the brining adds salt so I recommend unsalted butter)
1 tablespoon Dijon mustard
2 tablespoons minced shallot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 extra sprig of rosemary and thyme for cavity
2 extra sprigs of rosemary for breasts
2 teaspoons Herbs de Provence
½ teaspoon salt
¼ teaspoon pepper
More salt and pepper to taste

Preheat oven to 400 degrees. In a roasting pan, toss the veggie chunks and potatoes with the garlic, rosemary, EVOO, salt, and pepper until evenly coated. Scatter veggies and potatoes into a single layer to create a bed for the chicken.

In a small bowl, mix together the softened butter, Dijon, shallot, rosemary, thyme, Herbs de Provence, salt and pepper. With your fingers, slather the butter mixture under the skin, inside the cavity, and over the top of the chicken. Add the extra sprigs of rosemary under the skin of the chicken breast for added flavor. Add the other sprig of rosemary and thyme into the cavity. With kitchen string, tie the chicken legs together. Place coated chicken breast side up, on top of the veggies and potatoes. Brining the chicken does add salt but I still season the outside with a little S and P—about ½ teaspoon more salt and ¼ teaspoon more pepper.


Place chicken, potatoes, and veggies in oven for about 1 hour for 4 pounds or 1 hour and 15 minutes for 5 pounds. Roast until meat thermometer inserted into the thickest part of the thigh reads 160 degrees F and juices run clear. The potatoes should be soft with a good amount of juice in the bottom of the pan, and the chicken skin should be crispy golden brown.

Transfer the chicken to another dish, cover with foil, and allow it to rest about 15 minutes before carving or eating. I like to transfer my potatoes to another baking dish and continue roasting them until they’re crispy— about 10 more minutes at 425 degrees, but that’s up to you.

To make gravy, transfer the veggies to a food processor along with the strained pan juices. Add ½ teaspoon Gravy Master or Kitchen Bouquet and blend till smooth. Transfer gravy to a small saucepan and keep warm on stovetop. Gravy will be thick so add a little water if needed. Serve your succulent chicken with fingerling potatoes and gravy.


Related Links

Chicken Brine

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Brining Recipe

Brining Chicken

How many times have you roasted a chicken that came out dry? Too many times for me and I’ve finally found the answer to my madness—Brining! Brining is a method of bathing your bird in a salt solution to retain the juices in the meat. During the brining process, the salt dissolves proteins in muscle fibers and the meat absorbs the liquid, yielding a juicier bird.

Brining is key to a juicy flavorful bird every time, and the process is super easy. If you’re anything like me, you’ll be kicking yourself for not trying it sooner. It’s actually so good that you won’t even need gravy.

Once you’ve conquered brining, follow my recipe for Roasted Dijon Chicken with Fingerling Potatoes and Gravy. Bon Appetit!

Chicken Brining Ingredients

1 (4 -5 lb.) Whole chicken
1 gallon warm water
½ cup sea salt
½ cup sugar
½ cup soy sauce
¼ cup extra virgin olive oil
2 garlic cloves, chopped
4 sprigs thyme

Chicken Brining Directions

Add the warm water to a large container or pot. Mix in the salt, sugar, soy sauce, EVOO, garlic, and thyme until salt and sugar have dissolved. Then place the chicken into the brine and cover. Refrigerate whole chicken for 24 hours.

If you’re using the brine for chicken breasts or boned pieces, less time is required for the marinade—they only need to be refrigerated about 4 hours.

Related Links:

Roasted Dijon Chicken with Fingerling Potatoes and Gravy

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Fig Preserves

Fig Preserves

One of the great things about living in Hawaii is our abundance of fruit trees year round. And in my opinion, there’s nothing more satisfying than picking and eating fresh produce from my own yard. I especially love and appreciate the fig trees. Not only did fig leaves clothe Adam and Eve in their time of need, but figs are also one of the oldest and sweetest fruits known to man—and nutritious to boot!

Fig Preserves, Hawaiian Fig Tree

We have figs coming out our ears every Fall and if I’m quick enough I can snag a bunch before the chickens devour them. My husband grew up eating his grandmother’s fig preserves and challenged me to start making them as good as Granny’s from our own bounty.

Before meeting my southern born husband, I’d never even seen a fresh fig let alone eat one, and had no idea what I was missing. So for the past few years I’ve been canning, selling, and eating them.

Fig Preserves

I recommend serving my Fig Preserves over goat cheese with crackers or in my Goat Cheese, Fig, and Prosciutto Galette. I also like using them in spiced bread recipes, but my hubby’s fave is drizzling them over warm biscuits like Granny used to make.

So if you can get your hands on some fresh plump figs, my Fig Preserve recipe is a sure thing. Bon Appetit!

Fig Preserves Ingredients

4 cups fresh stemmed and washed figs, chopped
2 cups sugar
¾-1 cup water
1 pinch salt

Fig Preserves Instructions

Remove stems from figs and wash thoroughly in water. Dry off with a clean towel and then chop figs into quarters.

Fig Preserves Ingredients

Add all ingredients to a large saucepan and bring to a boil until it reaches a thick, jam-like consistency.

Fig Preserves

It should take about ½ hour to reduce down to half and become a rich brown color. Make sure to stir often to prevent burning.

Fig Preserves

Spoon into prewashed, hot sterilized jars and follow canning instructions or if you’re using new canning jars, there’s usually canning directions on the box. For more info on canning tips click here. My recipe makes five 8 oz. jars.

Related Links

Goût de France: Goat Cheese, Fig, and Prosciutto Galette

Read this story from the beginning

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

Goût de France: Goat Cheese, Fig, and Prosciutto Galette

goat cheese, fig, and prosciutto galette

Inspired by Mediterranean cuisine, the pairing of tangy goat cheese, sweet figs, and salty prosciutto has become quite popular in the States. You’ll find tons of recipes on the internet using the trendy trio, so without reinventing the wheel completely, I came up with something a little different using my own Fig Preserves.

My Goat Cheese, Fig, and Prosciutto Galette is so good it’ll make ya wanna slap your granny. At least that’s how my husband describes it. He’s southern (hence the lingo) and grew up eating his grandmothers fig preserves on warm biscuits, so I trust his judgment. But I have to say; the puff pastry along with velvety goat cheese and crispy prosciutto takes this recipe over the top. It works perfectly served as a hors d’oeuvre or dessert. Bon Appetit!

Goat Cheese, Fig, and Prosciutto Galette Ingredients

1 puff pastry thawed 30 minutes
Flour for dusting
1 oz. (about 2 tablespoons) goat cheese, room temperature (this will be added after the galette is cooked)
8 oz. jar fig jam (about ¾ cup) usually found in the specialty food section of your grocery store or try my Fig Preserves recipe. If you make my recipe, make sure to blend the preserves in a food process till smooth or jam-like consistency.
2 slices prosciutto, chopped
1 teaspoon extra virgin olive oil
1 egg
1 tablespoon water

Goat Cheese, Fig, and Prosciutto Galette Instructions

Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In a heated skillet, add olive oil and sauté prosciutto till crisp. Set aside. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep the rolling pin from sticking). Spread the fig jam onto the center of the pastry into a 7” circle. If you live in a warm climate, you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.

goat cheese, fig, and prosciutto galette-step 1

Fold and pinch the edges of the pastry in towards the center so the fig filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen. Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes.

goat cheese, fig, and prosciutto galette-step 2

Crumble the goat cheese on top of the hot fig filling and garnish with crispy prosciutto. Allow the galette to rest at least 10 minutes before cutting and serving. I like to serve this at room temperature. Makes 8 small pie slices.

Goat Cheese, Fig, and Prosciutto Galette

More Galette Recipes

Gouda with Caramelized Onion, Fennel, and Apple Sausage Galette
Brie and Apple Galette
Gruyere, Prosciutto, and Poppy Seed Galette

Read this story from the beginning

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!


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