Marie Cooks Skyrim: “Snowberry Crostata”

One of the challenging things about trying to cook some of the food items from Skyrim is that, well, some of them don’t actually exist. For example, the snowberries. Real snowberries are poisonous, and don’t actually look anything like the bright red berries in the north of Skyrim. Cranberries, however, do bear a resemblance. As I was flipping through cookbooks the other day, I saw a recipe for a cherry and almond galette and thought that was exactly the sort of thing I wanted to try to adapt as a “Snowberry Crostata.” I found a bunch of recipes that looked promising, took the crust from one, the frangipane from another, and improvised a cranberry filling based on one or two more. The result smelled perfectly autumnal (cranberries were easy to find, given that Thanksgiving is coming up!), and tasted tart – similar to a rhubarb pie. Also, now that I have tasted frangipane and know how simple it is to make, I have a feeling I am going to try to find plenty of excuses to use it in recipes going forward!

Thanksgiving Cranberry Almond Galette

For the Crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, very cold
1/4 cup ice water

For the Filling:
3 cups cranberries
1/2 cup sugar, divided
1/3 cup blanched almonds
1 tablespoon flour
3 tablespoons butter, room temperature
1/4 teaspoon almond extract
1 egg
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground cloves

1 egg yolk to finish

  1. Make Pastry: In a large bowl, stir together flour, sugar, and salt. Cut the butter into a medium-sized dice and scatter the pieces over the flour. Using a pastry blender (or two knives) work the butter into the flour mixture until the larges pieces of butter are the size of tiny peas. Drizzle water over the flour-butter mixture and use a spatula to gently stir it together until a loose mass forms. Knead all the loose bits together. Wrap the dough and chill it in the fridge for at lease 1 hour before rolling out.
  2. Make Filling: Rinse the cranberries, then them with 1/4 cup sugar in a bowl and set aside. Next, in a food processor, finely grind almonds and flour. Mix in remaining 1/4 cup sugar, butter, and extract, then egg. Blend until smooth. Add the spices and thoroughly stir into the frangipane. Cover and chill until needed.
  3. Prepare Galette: Preheat oven to 400 F. On a floured work surface, foll the dough out into a 12 inch round, then transfer to a parchment-lined baking sheet. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2 inch border. Pile the cranberries evenly on top. Fold the border over the filling, pleating the edge – the center will be open. Whisk egg yolk with a splash of water and brush the crust with egg wash.
  4. Bake the galette until the filling is puffed and the crust is golden brown, about 30-40 minutes. Cool, and serve dusted with powdered sugar.

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