Adapted from Fine Cooking

We took this super easy one-pot brownie recipe and enhanced it with duck eggs (prized for their richness) and cultured market butter. Regular chicken eggs work well too, just use five instead of four. Twin Post Farm has duck eggs (Dupont); Clear Spring Creamery (Downtown Silver Spring and Dupont) and Blue Ridge Dairy (Dupont) both have amazing butter. 

Makes 24 brownies

INGREDIENTS 
  • 12 oz. (1-1/2 cups) unsalted best quality butter, cut into 9 pieces; more softened to grease the pan
  • 1-1/4 cups unsweetened natural cocoa powder, sifted
  • 2-3/4 cups granulated sugar
  • 1/2 tsp. table salt
  • 4 duck eggs or 5 large chicken eggs 
  • 2 tsp. pure vanilla extract
  • 1-2/3 cups all-purpose flour
  • 4 oz. (1/2 cup) roughly chopped high quality chocolate, milk or dark

METHOD

Position a rack in the center of the oven and heat the oven to 325°F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Switching to a wooden spoon, add the sugar and salt, and stir until blended. Test check the temperature of the batter—it should be warm, not hot. If it’s hot, wait a few minutes before proceeding. 

Stir in the eggs, two at a time, until just blended. Stir in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir until just blended.

Scrape the batter into the prepared pan and spread evenly. Scatter the chocolate on top. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, about 35 minutes, perhaps a few minutes longer. The key to fudgy brownies is to under-cook them ever so slightly. Cool the brownies completely in the pan on a rack, about 3 hours.

When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares. Wiping your knife frequently with a damp cloth helps with slicing. 
 
 
By Cheryl Strasser, Cowbell Kitchen

Cheryl made this dessert for the FRESHFARM Feast, serving it with Dolcezza pumpkin gelato and quince sorbetto. Visit any FRESHFARM market to pick out your favorite varieties of apples. Cheryl recommends getting a mix to get a nice sweet/sour balance!

Makes 6 - 8  individual galettes

Basic Pie Crust

INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

METHOD
In a mixing bowl, whisk flour, salt, and sugar. Drop in super cold butter chunks; working fast with your fingers, combine the butter and flour mixture, breaking up the butter to the size of tiny peas. Add water slowly, mixing until dough comes together. Be careful not to add too much water or over-mix, which will make your dough tough. Less is more. Turn dough out onto plastic wrap and press into a disk. Wrap tightly and refrigerate at least 1 hour.

Apple Filling 

INGREDIENTS
1 apple per galette (approx. 6 oz. per galette)
1/8 cup sugar
cinnamon to taste
1/8 cup all-purpose flour

METHOD
Peel and slice apples and place in mixing bowl. In a separate bowl, combine sugar and cinnamon, adjusting amounts to taste. Sprinkle mixture over the apples and mix. Add flour and toss to coat evenly.
 
Assembling the Galettes

SUPPLIES & INGREDIENTS
Sheet tray with parchment paper
Pastry brush
Apple butter
Egg wash (1 egg whisked with a pinch of salt and water)
Raw sugar
Butter

METHOD
Preheat oven to 350 degrees. Weigh out 2.5 ounces of pie dough per galette (or simply divide dough into 6 to 8 even portions). Use a sharp knife to cut off how many servings you are planning to bake. At this point the dough can be frozen up to a month. Wrap tightly and place in an airtight freezer bag. When you are ready to bake again place in refrigerator the day before.

Lightly flour your rolling surface--cold marble is the best! Place a portioned dough ball in the flour and roll out to approximately a 9 inch circle. Start in the center when rolling and make sure you spin your dough on the floured surface after you roll each time; you don’t want the dough to stick! If you need more flour lightly dust the surface. Don’t be nervous--it’s rustic so even if it looks messy it still will taste amazing. Plus pie dough senses fear!

Place your rolled-out disks on a baking tray lined with parchment paper. Spread a dab of apple butter in the middle of the dough where the apples will be placed. Arrange cut apples in a circular pattern, leaving an outer edge of approx. 2 inches. Build up layers of apples until you get the look you want. Fold up the sides over the outer apples, forming a circular shape and leaving apple slices visible in the middle. Brush the top of the folded edge with egg wash and sprinkle raw sugar on washed edges. Place a dollop of butter in the center of each galette and bake. Check in 15 minutes and rotate your sheet tray to get even baking. Keep checking every 15 minutes, rotating tray each time, until crust is golden brown and firm to touch, about 30 to 60 minutes depending on your oven. The apples get a bit bubbly which is another sign they are ready. Serve warm with ice cream!
 
 
Amanda Cook-Pilkerton, Pastry Chef, Centrolina

Amanda Cook-Pilkerton is the pastry chef at Centrolina, Amy Brandwein’s dual-concept Italian restaurant and marketplace in CityCenterDC. Cook-Pilkerton most recently led the pastry department at the acclaimed Cookshop in New York City’s Chelsea neighborhood. Cook-Pilkerton’s new position at Centrolina marks a return to her hometown, where she previously worked alongside Eric Ziebold as the pastry chef at CityZen. Cook-Pilkerton began her restaurant career at Roberto Donna’s celebrated Galileo. She received a pastry certificate from L’Academie de Cuisine, where she graduated with honors, and also earned a Bachelor of Science degree in Food Science and Technology from Virginia Tech. More at: centrolinadc.com

INGREDIENTS

Mousse:
One 8oz package cream cheese, softened
1/3 cup sugar
Half vanilla bean, scraped or 1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon lemon juice
1 cup whipping cream, soft whipped

Graham crumbles:
1 stick (4oz) cold butter, cut up
1/4 cup brown sugar
1/4 cup all purpose flour
1 cup whole wheat flour
¼ teaspoon cinnamon
Pinch salt
Dash vanilla extract

Raspberry Sauce:
1 pint raspberries
1 tablespoon, or more, sugar
Lemon juice, to taste
Salt, pinch

Topping:
Freshly sliced peaches and raspberries, to taste

METHOD
For Mousse:
Beat cream cheese with sugar until smooth and fluffy. Add flavoring, salt and lemon juice. Fold in soft whipped cream. Scoop into serving dishes and chill until serving time

For Crumbles:
Combine all together in mixer with paddle attachment until crumbly. Spread into a lined baking sheet and bake 350F until golden brown and fragrant. Cool completely, break up into bite sized pieces

For Raspberry Sauce:
Combine all together in a blender or use a stick blender until puréed. Add more sugar if necessary. Strain to remove seeds and chill until ready to use. 

To Serve:
Top cheesecake mousse with fresh sliced market peaches and raspberries, raspberry sauce and graham crumbles