The beginning of fall brings a transitional season bursting with a variety of fresh produce and the exciting anticipation of the cozy season ahead, filled with celebration and gathering.
Home cook and food influencer Isabelle Heikens has always loved cooking, and with an early appreciation for all things Food Network and (healthy) obsession with Martha Stewert, she soon began hosting themed dinner parties for friends.
Isabelle firmly believes that “everyone needs a versatile dessert in their back pocket, something simple, but still chic and impressive.” For her, that dessert is a Cardamon Plum Frangipane Galette loaded with seasonal fruit and topped with the most amazing homemade cardamom sugar.
Although this recipe uses plums, you can easily swap out the fruits for whatever is ripe and in season like figs, pears, or cherries to create a galette that suits your dinner menu or palette.
Watch the video below to see Isabelle make her Stone Fruit Frangipane Galette
Ahead, Isabelle shares her love for seasonal produce and some tips for beginner hosts.
S: When did you discover your love for cooking and hosting?
IS: “I was very fortunate to grow up with a mom who loved all things home and cooking. Because of this, I grew up around a ton of cooking and with an appreciation for food and trying new things. Even when I was young, my mom always fed me the same things she and my dad were eating or gave us the adult menu at restaurants, but with the crayons of course!.”
“I loved not only watching her cook but also going grocery shopping. I remember being so excited as a kid to drive the 45 minutes to Highland Farms, a grocery store that carried many different types of fruits and vegetables our local store didn’t have. My sister and I would pick out some fun fruits and stop at the gelato counter before heading home with the latest issue of Martha Stewart Living. My mom collected those magazines and loved flipping through the latest issues to get inspired for the month with ideas for food, home decor, and crafts. She was known in our small neighbourhood as “Martha Stewart,” hosting dinners and brunches, and even helping to plan parties for other families. She would pick out a theme, brainstorm the menu, sketch out what serveware she would use, plan how she would plate the dishes, make DIY decorations, and more. She would (and still does) visit the local Dollarama to purchase items for hosting, transforming them to look incredibly chic and expensive.”
“As I got older, I naturally wanted to try my hand at creating in the kitchen. I started with baking projects in high school and gradually expanded to cooking more and more throughout university. When I graduated and moved out, I couldn’t wait to start hosting!”
What seasonal produce will you be missing most after summer ends?
“I am such a produce gal. The excitement I feel over in-season fruits and vegetables truly feels like Christmas to me (you should see me at the farmers market). Although I love it all, I have a particular affinity for stone fruits, corn, and tomatoes. When I was in high school, I spent my summers working at a little outdoor farmers market stand. My favourite time of summer was always August when we would start getting flats of fragrant, juicy Niagara peaches and local peaches-and-cream sweet corn. The shifts were long, the weather was hot, and I would snack on a cob of freshly picked raw corn (yes raw!) and eat more bruised peaches than I’d like to admit. I would bring home a flat filled with peaches and tomatoes that were too soft to sell. Then my mom and I would make sauce and paste with the tomatoes, and freeze, cook, or bake with the peaches.”
Where do you typically shop for groceries?
“Since moving to Toronto, I’ve loved taking advantage of all the small independent fruit markets throughout the city. Groceries are incredibly expensive, but I’ve found these stores to be a more affordable place to purchase produce. My other go-to for an “all-around grocery store” is Fiesta Farms. The selection of pantry products, meat/dairy and produce is incredible! I swoon over the veggie section, they always have something new or interesting to try. As a weekend treat, I love to stop at the Evergreen Brick Works farmers market to pick up something special and seasonal!”
What tips do you have for beginner home cooks who want to host dinner parties?
“There are two main rules I live by when hosting.”
“Number one is prepping is your best friend. And when I say prep, I mean PREP. I break down every dish into its components, down to the garnishes. I will prepare each element the day before or the day of and store them individually in labelled deli containers so when it comes time to serve it is just a matter of freshly assembling. This also keeps the kitchen looking clean and under control, allowing you to spend more time with your guests!”
“Number two, things do not need to be hot. Hot food can be overrated! I find it so stressful when I have guests over and I am waiting for things to finish cooking, or have 3 pots on the stove and multiple trays in the oven. I did that once, and I don’t ever want to do it again. I plan my menus around dishes that can be served at room temperature or cold. And pick only one or maybe two dishes to be hot – either in the appetizer or the main course.”
Cardamom, Plum & Frangipane Galette
Supplies You’ll Need
Food processor
Plastic wrap
Rolling pin
Electric Mixer (paddle attachment)
Microplane or Zester
Mortar and pestle
12″ baking sheet
Parchment paper
Wire rack
Ingredients
113g (1 stick) cold unsalted butter, cubed
55g (1/4 cup) ice water
170g (1 1/3 cup) all-purpose flour + 1tsp for filling
1 pinch of salt
57g (1/2 stick) room temperature unsalted butter
57g (1/4 cup) granulated sugar, plus extra
57g (1/2 cup) almond flour
2 eggs, (1 1/2 for the frangipane, 1/2 for the egg wash)
1/2 tsp vanilla extract
1/4 tsp almond extract
Zest from half an Orange
1 tbsp Aamaretto (optional)
4 cardomam pods
~8 sliced plums
Directions
1. Prepare the dough
In a small food processor, pulse the flour, salt, and cold butter together until the butter breaks down to the size of peas. Slowly add in the ice water, starting with half the amount, and pulse. Add just enough ice water so the dough just starts to come together. Do not overmix and do not add too much liquid. You may not need the full amount, it is better to do less than too much.
2. Transfer the dough onto a sheet of plastic wrap. Lift the sides of the wrap to press together the dough, then wrap it. Using a rolling pin, roll the wrapped dough to form a disc. Now, your dough should be nice and tightly wrapped disc. Place in the fridge to chill for at least one hour, but overnight is great!
3. Make the frangipane
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Then alternate adding in the flour and 1 1/2 eggs, reserving the other 1/2 egg for later. Once incorporated, sprinkle in the flour, extracts, orange zest, and amaretto if using. Mix to combine and set aside.
4. Make cardamom sugar
Crack open the cardamom pods. Transfer the seeds to a mortar and pestle, discard the husks. Grind with a few good spoonfuls of sugar. Set this aside.
5. Assemble
Preheat the oven to 400°F. Roll out the pie dough on a floured work surface, flipping the dough every so often and dusting it with a bit of flour to make sure it does not stick. Once rolled, transfer to a lined baking sheet.
6. Spread the frangipane on the dough, leaving a 2-inch border. Place the sliced plums on the frangipane. Use more fruit than you would think, the frangipane will puff up between the slices! Sprinkle some cardamom sugar over the plums. Fold the exposed pieces of dough over the plums towards the centre, leaving a significant part of the middle exposed.
7. Add a small splash of cream (or water) to the remaining half of an egg. Mix and brush over the pastry, and sprinkle with sugar (if you happen to have turbinado sugar, that would be ideal, but white will work fine!).
8. Bake for ~40-45 minutes, the frangipane should puff up and the crust a nice deep golden brown.
9. Transfer to a wire rack to cool.
Enjoy!
