Happy Galentine’s Day! What’s Galentine’s Day? Well, apparently it’s “only the best day of the year,” according to Leslie from Parks & Recreation. The Galentine’s Day episode is in the second season of the series and I’m only in the first, so I’m not totally in the loop. However, the internet seems to be doing a pretty good job of filling in the blanks with all kinds of fun memes, such as the one over at Neighborfood.com.
Actually, Courtney from Neighborfood was the person who first mentioned Galentine’s Day to me. She decided to bring a whole bunch of lady food bloggers together to post recipes for a special Galentine’s Day blogger party.
Below are a the links for all the fabulous goodies these lady bloggers have made for Galentine’s Day. I made Fruit Dessert Pizzas, which gave me another excuse to make some more homemade ricotta cheese, and you know how I love homemade ricotta cheese. And if I had to pick a favorite amongst the pizzas, it would have to be the strawberry pizza. Something about the roasted strawberries just fills my heart with joy.
So anyway, Happy Galentine’s Day. May you go forth and appreciate all your lady friends.
Galentine’s Day Drinks
Blood Orange Bourbon Fizz with Fried Sage from Lauren of Climbing Grier Mountain
Chocolate Dipped Strawberry Martini from Shanna of Pineapple and Coconut
Ladies’ Night Rum Punch from Lindsay of The Live In Kitchen
Galentine’s Day Brunch
Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter from Susan of Girl in the Little Red Kitchen
Chocolate Dipped Donuts from Angie of Big Bear’s Wife
Lemon and Ginger Scones from Lauren of Healthy. Delicious.
Beet, Blood Orange, and Chèvre Salad from Lori of Foxes Love Lemons
Galentine’s Day Desserts
Piña Colada Cupcakes from Courtney of Neighborfood
Strawberry Chocolate Dessert Bars from Marly of Namely Marly
Banana Peanut Butter Cupcakes with Peanut Butter Chocolate Frosting from Nancy of Gotta Get Baked
One Layer Fudge Cake from Liz of That Skinny Chick Can Bake
Double Strawberry Angel Food Cake with Whipped Vanilla Creme Fraiche from Cynthia of Two Red Bowls
Dark Chocolate Pistachio Ice Cream with Candied Bacon Bits from Steph of Girl Versus Dough
Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from Karen of The Food Charlatan
DIY Cheesecake Parfait Bar from Heather of Heather’s Dish
- Crust Ingredients
- 2 C Bread Flour
- 1 tsp Sugar
- ¾ tsp Salt
- 1 Packet Yeast (2¼ tsp)
- ¾ C lukewarm Water
- 3 Tbsp Olive Oil
- Cornmeal, for dusting baking sheets
- Port Reduction Ingredients
- 3 C Ruby Port
- ½ tsp Black Peppercorns
- 1 Cinnamon Stick
- ½ Vanilla Bean (bean cut lengthwise)
- A few strips of Orange Peel
- Pizza Toppings
- 1 C Homemade Ricotta Cheese (or strained store-bought)
- 1 Pint Strawberries, thinly sliced
- A few Mint Leaves
- 1 tsp Cinnamon
- 1 Tbsp Sugar
- 2 Pears, thinly sliced
- 4 Plums, thinly sliced
- Start out by making the pizza dough: combine the bread flour, sugar, salt, olive oil and almost all of the water in the bowl of a stand mixer fitted with a dough hook. Mix on medium low for several minutes until the dough comes together and pulls away from the sides of the bowl.
- Turn the mixer up to med-high and let the machine kneed the dough for about 10 minutes. Check the dough periodically. If it seems excessively sticky, try adding a tablespoon of flour.
- Put the dough into an oiled bowl and cover. Let the dough rise in a warm (and preferably moist) spot for 30 minutes or until about doubled in size.
- At the end of the 30 minutes, turn the dough out onto a very lightly floured surface. Take hold of two sides of the dough and fold it in on itself like a trifold wallet. Turn the dough 90 degrees and repeat the folding. Return the dough to the bowl, cover and let rise for another 30 minutes.
- Preheat the oven to 500 degrees F.
- Combine all of the port reduction ingredients in a pot and bring to a simmer. Continue simmering the port until it has reduced to a syrupy consistency and will thickly coat the back of a spoon. This will likely take 20 to 30 minutes.
- When the dough has finished its second rise, divide the dough into 4 equal portions and roll them into balls. Let them sit, covered, for a minimum of 15 minutes. If you are making the dough a day in advance, this is the time to put the covered balls in the refrigerator for the night.
- Roll out the first ball of dough and put it on a baking sheet with cornmeal sprinkled on it. Arrange the strawberries on the dough and sprinkle some of the cinnamon and sugar over them. Dot the strawberries with small clumps of ricotta cheese and a few mint leaves. (basil also works nicely) Lightly brush the exposed edges of the crust with water.
- Place the baking sheert with the pizza in the oven and let it bake for 10 to 12 minutes, or until the crust is browned and crisp. Remove the pizza to a wire rack.
- Repeat the rolling out process for each of the subsequent pizzas. For the pears, omit the mint. For the plums, try brushing them with just a little of the port reduction before cooking. There should be enough strawberries for a second strawberry pizza.
- When the pizzas are ready to be served, drizzle some of the port reduction over each of them.