First, there was Vera Frances Wright – born 1893
Then there was Vera Frances Wingfield – born 1953
Now there’s Frances Eagle Stewart – born January 28, 2016
Frances was the star of the show at yesterday’s Christening at The Church of The Good Shepherd. The whole family came together to celebrate the occasion and then gather at my home for a festive Sunday luncheon.
All sides of the family were represented from Mallory’s family with the gorgeous Christening gown, to John and our families’ silver and crystal pieces that became part of the buffet. It truly makes me feel that ALL the family was with us when heirlooms serve a function at these sorts of occasions.
The menu highlighted family favorites like Fried Chicken, Pimento Cheese finger sandwiches and Deviled Eggs but introduced some new recipes that showcased recipes from my friend and highlighted guest on the show, Carrie Morey of Callie’s biscuits whose Vidalia Onion Galette and Ham stuffed biscuits made their way to the table.
Let’s keep these grandchildren coming because hosting these events is so special to me. Hope you enjoy the recipe for the Vidalia Onion Galette at your next gathering.
Vidalia Onion Galette
Serves 6 as a side, 24 as an appetizer
- 1 recipe Mama’s Butter Piecrust
- 4 tablespoons butter
- 3 pounds Vidalia onions, cut in half and thinly sliced
- 1 teaspoon minced garlic
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons Dijon mustard
- Optional: 1 1/2 teaspoons fresh thyme leaves
- 1 cup grated parmesan cheese
- 1 egg, beaten
- Optional: 4 slices bacon, cooked, drained, and chopped
Preheat the oven to 400°F.
Roll out the dough to a 12-inch circle. Place the dough on a baking sheet lined with parchment paper.
Melt the butter in a large skillet on low heat. Add the onions and stir to coat with the butter. After 5 minutes, add the garlic. Continue to cook the onions, stirring occasionally. In 20 minutes, the onions will soften and shrink in the pan. In 30 to 40 minutes, they will be golden brown.
Season with salt to taste and the pepper. Stir in the mustard and the thyme, if using.
Sprinkle the crust with 1/3 cup of the Parmesan. Pile the onions in the center and spread to within 2 inches of the edge. Fold the dough up to and over the onions, pleating it as necessary. Brush the crust with the egg.
Place in the oven. Check after 10-15 minutes. When the crust begins to color, sprinkle the top with the remaining 2/3 cup Parmesan and the bacon, if using. Bake 10-15 minutes more. Put the oven rack in the top position. Turn on the broiler and broil 3-5 minutes, until deeply brown. Watch carefully, as ovens vary in broiling intensity.
Mama’s Butter Piecrust
Makes enough for 1 galette
- 2 1/4 cups flour or 2 cups AP flour
- 1/3 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold butter, cut in small cubes
- 5 to 7 tablespoons ice water
Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix in the cold water by the tablespoon with y our fingers until the dough holds together in a rough ball.
Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough “sandwich” on a baking sheet. Refrigerate 2 hours or overnight.
Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper.