Recipe By: ©2000 eric villegas
Ingredients:
3 cups all-purpose flour , organic preferably from Michigan
1 cup or 2 sticks unsalted "sweet" butter, cold, and cut into thin slices or coarse shavings
1/2 teaspoon sea salt
3/4 cup apple cider, fresh and very cold
Directions:
Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
Add the ice-cold cider and mix very fast with your hand just enough that the dough masses. Cut the dough in half. The pieces of butter should still be visible. It's best to allow the dough to rest chilled for 1 or 2 hours but can be used right away.
Notes:
Wrapped properly, it can be kept in the refrigerator for 2 or 3 days, or it can be frozen.
One Comment
I saw your show for the first time on tv (I live on the west coast now in Vancouver B.C.) and was just taken with the recipe. I am from Sault Ste. Marie Ontario and I remember the sugar beets and some of the items that you have on your website in the recipes.
Please keep up the great work. I enjoy cooking and trying new items so I tried the recipe for the double apple galette and my company said it was the most wonderful apple dessert they had ever had.
Regards and thanks for bringing back some wonderful memories I have of upper Michigan and home. And I will continue now to be an avid watcher of your show/website.
Regards
Lori
Disano
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