I had an amazing vacation away to celebrate a dear friend’s bachelorette.  No matter how much you miss your kids, husband and family it sure is nice to have a weekend away.  It was bittersweet leaving Friday since this was the first weekend away from Ky in 2 years and my very 1st weekend/night away from Lo; but it was a much needed relaxing weekend to spend with great friends, lying at the pool and enjoying adult company! 

And it was even more amazing to come back to 2 little girls racing, grabbing my legs and a husband with all smiles and kisses when I walked through the door.  

The girls refused to let go of my neck and giggled with excitement for a few hours.  How fun is it to come back to such a loving home?!

I really feel blessed for all that I have, which could be lost in a heartbeat.  Many fellow bloggers have blogged about Jennie Perillo’s husband that lost his life so suddenly and tragically.  It really makes you appreciate how fragile and quick life is.  

Don’t ever forget to kiss your kids, husband and family every minute of everyday.  

Before I left for the bachlorette fun Lo and I went by the Farmers’ Market and bought a few cartons of red currants.  I’ve never cooked with currants and didn’t realize how incredibly tart they are.  I popped one immediately in my mouth and winced.  Ohhhhh, weeeee! Were they sour!  What to make with tart berries??

I’ve always wanted to make a galette.  Not only are they incredibly rustic and different but look absolutely delicious!  Most of the time I will make a pie to only have half of it eaten.  Galettes’ seemed to be the right way to go with these fresh currants!

Red Berry Currant and Raspberry Galette
Recipe by Epicurean Mom

makes 2 – 7-inch galettes

For Crust:
I used Martha Stewarts Pate Brisee

2- 6 oz basket of red currants, stemmed and washed
2-6oz basket raspberries, washed (I halved mine since they were huge raspberries)
1 1/2 tablespoons corn starch
1 1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/8 nutmeg
1 tablespoon fresh lemon juice
1 tablespoon butter, cut into small cubes
Turbinado Sugar (thicker sugar crystals), for garnishing

Preheat oven to 425 degrees.

Combine the first 8 ingredients and gently stir, be careful not to bruise the fruit.  Set aside.

Sprinkle flour on a sil pat, or any clean surface.  With your hands mold 2 discs from the prepared crust (you will have crust leftover.  Form into a disk and freeze for a later use) and roll out 2 7-inch rounds.   Transfer to a baking sheet lined with parchment paper.

Spoon the berry mixture over each 7-inch rounds until the mixture is about 2-inches from the sides.  Fold over flapping edge over edge, pinching off to secure.  Place the butter cubes over the top of the exposed berries.

Use an egg wash (1 egg whisked with 1 tablespoon water) or a butter wash (2 tablespoons melted butter) which I used, since we didn’t have any eggs.  Brush along the top of the crust and bake for about 25 minutes or until the crust is golden brown and the filling is bubbling.

Serve with fresh whipped cream or vanilla ice-cream.