Five Marys Family Style by Mary Heffernan & Jess Thomson

Author:Mary Heffernan & Jess Thomson [Heffernan, Mary & Thomson, Jess]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2022-09-27T00:00:00+00:00

In a medium mixing bowl, whisk together the lemon juice, olive oil, tahini, water, yogurt, sugar, and salt and pepper to taste. Stir in the herbs, then add the peas, radishes, and carrot. Stir to blend, adjust the seasoning as needed, and serve.

Sour Cherry Cast-Iron Galette with Lemon and Thyme

SOUR CHERRY CAST-IRON GALETTE WITH LEMON AND THYME

one of my best friends growing up, Janna Mariani, has a cherry farm in Northern California, near Brentwood. They have a u-pick orchard with fresh sweet and sour cherries. My godson, James, helps manage the operation in the summers, and somehow his cherries taste better than anyone else’s. There may be some bias involved, but I’m sure if you bake up this cherry galette—an extra-large and lemony version, made in a big cast-iron pan so it serves a crowd—it will be almost as good as the one I make using my favorite fruit from James.

Makes one 12-inch galette

1 recipe All-Purpose Double Pie Crust (recipe follows)

½ cup all-purpose flour

½ cup sugar, plus more for sprinkling

Zest and juice of 1 large lemon (about 1½ teaspoons zest plus 3 tablespoons juice)

1 tablespoon chopped fresh thyme leaves, plus more chopped leaves and sprigs for garnish

½ teaspoon kosher salt

2 pounds fresh or frozen pitted sour (pie) cherries

1 large egg beaten with 1 tablespoon water

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