Bourbon Persimmon Galette

Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food

Hi again! I’m currently zooming in the air, somewhere between San Francisco and Los Angeles. Lets see if I can write this whole thing within the 57 minutes it take to land in LAX. I’m stopping by the blog for a second time this weekend because it seems like a lot of people really want to bake this Bourbon Persimmon Galette for Thanksgiving.  Or maybe you’re just really dying to use up the Fuyu Persimmons sitting in your kitchen. Either way, I’m giving the people what they want!

I’ve probably mentioned this to you before, but I’ve never really made a pie before. I’m definitely a cake person. But there is just something so beautiful and simple about making galettes. Galettes are sort of like open face pies and they have a much better piecrust to filling ratio. Plus there’s no stressing about whether or not your latticework is going to turn out all wonky. To make your life super easy, you could buy store bought pie dough, but I recommend trying your hand at some homemade dough. It’s so easy and satisfying to work the butter into the flour and then you end up feeling like an Ina Garten-esque domestic goddess for making buttery and flakey piecrust in no time! The persimmons could easily be tossed in some brown sugar and thrown on top of your crust to get all juicy and tender, but since it’s the holidays let’s add some bourbon to it and dress it up a little!  This is best served warm with a scoop of ice cream or freshly whipped cream. But I also have a huge suspicion that it would taste excellent as a leftover dessert turned breakfast situation straight out of the fridge. Detailed pie work is probably something I should get some practice in eventually. That and buttercream florals are on my list of “Things to Learn to Up My Food Game.”

 I went to a Bob’s Red Mill Holiday baking event the other night and it was a lot of fun! However, I for sure felt like a very teensy tiny fish in a giant pod. The other attendees were all other food bloggers and then Reuben, lol. As always, he’s the only male at these events because he so sweetly likes to attend these with me.  At least to me, everyone all seemed so professional and actually did food blogging as a full time career. They had business cards, cookbooks in the works, and like a billion followers on Instagram. When I introduced myself, I automatically said, “Hi, I’m Kristina, I’m a designer!” and then I would get a bewildered look that felt like they were thinking, “Oh… wait… so why are you here?” I then quickly realized the context I was in and then blurted out “but I also cook and bake a lot and have a food blog!” It’s still so weird and unnatural for me to say that I’m a food blogger… I guess I am. But it won’t feel REAL until I can wake up everyday and roll into my kitchen while wearing pajamas to whip up all the crazy recipes I thought up before I went to bed. That’s when I get my best ideas : )

Okie dokie. I think the pilot just told us to stow away our electronic devices. Hooray! I wrote this all during the flight and I’m about to be reunited with my BFF, Kate! We are going to be a bunch of Ohio girls and get Jeni’s ice cream after dinner! Or we will probably be a bunch of old ladies and just go to bed and pillow talk for hours.

Happy Galetting!

Bourbon Persimmon Galette

Pie Dough:

2 cups all purpose four
1/2 tsp salt
12 tbsp butter - chilled and cut into cubes
1/3 cup ice water

Bourbon Persimmon Filling:

4 fuyu persimmons
1/2 cup bourbon
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
flakey sea salt

egg wash (1 egg + 1 tbsp water)

make pie dough:

  1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand. You still want to be able to see the chunks of butter. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

assemble galette:

  1. While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half. Then with the cut side flat against the cutting board, cut the persimmon in 1/8” thick slices. Try to keep the slices together for a neat arrangement. Repeat with remaining persimmons.

  2. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of  liquid remaining. Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved. Remove from heat and allow to cool.

  3. Preheat the oven to 425 degrees. Roll out pie dough on a sheet of parchment paper until it is about 1/8” thick and large enough to cut out a 12”x10” rectangle. Cut out the rectangle and set the scraps aside for optional decoration. Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges. Fold the edges over the persimmons. For a more decorative edge, you can knead together the dough scraps, roll out until it is 1/8” thick and stamp out small circles using piping tip. Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge. Brush the edges again with egg wash. Pour bourbon and sugar mixture over the persimmons.

  4. Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender. Remove from the oven and allow to cool. Top with some flakey sea salt. Serve warm ice cream, whipped cream, or as is.

Mini Salted Caramel Cheesecakes


Okay, let's talk about the big news of the week... HAVE YOU SEEN CHIP AND JOANNA'S NEW TARGET LINE?! It's so cute. I want to give them all my money. I've been making a prop wish list for Christmas and it has essentially doubled. Ah, I need to buy more instant ramen. 

I haven't actually gone to Target yet though, just cyberstalking here. Why? Well it's like the plague has fallen on San Francisco. Sorry, I'm being dramatic. But riding the bus is like swimming in a germ pool. Gross. Reuben and I have both fallen victim to whatever cold is floating around, so we have the combined energy level of a 4th year architecture student the night before her final critique. That's pretty dire. But we are persevering! Just not going to Target or doing any outside activities anytime soon. 

Honestly, being forced to stay put, drink soup, and watch Netflix has been much needed. Sometimes, I need to remind myself to just slow down. Now I have a real excuse to sleep for 10 hours.

Alright, it's almost my new bedtime... 9pm. Should we talk about these mini cheesecakes?! This recipe was handed down to me at my last job. When I worked at BAR Architects there was this amazing woman, Lillian. She was a badass architect and knew everything you needed to know about building code. She was also the keeper of this amazing cheesecake recipe. Lillian's cheesecake was super light, just sweet enough, covered in fruity pineapple, and sooooo addictive. I sat right by the kitchen, so I would always be one of the first to know if Lillian plopped down her famous cheesecake. I would quickly scurry over for a slice before everyone else knew. Suckers. JK : )

When I left, I finally got her recipe! 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽 

It turns out that Lillian's Cheesecake was actually called Betty's Cheesecake. LOL! And it is stupid easy to make. I believe the recipe was passed down to her from an old neighbor. You know its a great recipe if it keeps getting passed down from person to person. Food is so great isn't it? You know, Connecting people and all. I don't know who Betty is, but I'm really thankful that she passed it down to Lillian and then she passed it down to me! Now I'm passing it on to you! Does this make it Kristina's Cheesecake?

I've adjusted it just slightly. First of all, I miniaturized it. The recipe is originally meant for an 8" round or square pan, which you can still do, but there are many pros to making mini cheesecakes.

1. They bake quicker.

2. You don't need to worry about the surface cracking.

3. You can eat a whole mini cheesecake on your own.

4. They are easy to share with friends or you can hoard all of them in your freezer for when you're feeling like life is being a real bitch and you just need a damn mini cheesecake.

Also, who doesn't love those small cheesecake squares you can buy at Costco? Mini things are always good!

I also switched up the topping. It seemed a little off season to put pineapple on it so I decided to whip up some dreamy salted caramel instead. Can I get a faucet of salted caramel installed? OMG it's so good. You can honestly top it with whatever you like! Drained canned pineapple, peaches, berry compote, sour cream, or your favorite jam. Make it YOUR Cheesecake!

Mini Salted Caramel Cheesecakes

makes 12 mini cheesecakes

Cheesecake Materials:

1 1/4 cup crushed graham crackers 

1/3 cup melted butter

1/2 tsp salt

16 oz cream cheese - room temperature 

1/2 cup sugar

2 eggs - room temperature

2 tsp vanilla

Salted Caramel - I used this recipe!


1. Preheat your oven to 350 degrees. Crumble your graham crackers in a food processor or in a ziplock bag with a rolling pin. Combine crushed graham crackers with butter and salt, give it a good mix. 

2. Line the cupcake tins with liners and divide the crust mixture evenly between each cup. Pat down the mixture until firm.

3. Combine the cream cheese, sugar, eggs and vanilla in a large bowl and mix with a hand mixer until smooth. You can also use a stand mixer of course. The key to a smooth cheesecake is making sure the cream cheese is at room temperature.

4. Pour the cheesecake filling into each cupcake tin. Smooth out the tops with a spoon or offset spatula. Bake for 20-25 minutes. Remove from the oven and allow to cool in the tin for 5 minutes. Remove the mini cheesecakes from the tins and allow to cool on a wire rack. The cup-cheesecakes will poof and then deflate once cool, which make for perfect pools to pour the caramel into.

5. Pour the salted caramel over each mini cupcake and top with a generous sprinkle of flakey sea salt.

Beef + Caramelized Onion Mini Pies


Hi Hi Hi! How are your eye balls? I hope you're not blind from staring too hard at the Sun during the Solar Eclipse. We had a few pairs of the NASA rated sunglass to share in the office, but I got a little impatient and sneaked in a peak through my fingers... which I probably should not have done. But I'm okay! I can still see! Good thing too, because my eye balls need to be ready to watch Game of Thrones this Sunday! Last Sunday's episode was incredibly stressful for me. I could hardly sleep after watching it. The poor dragon! I have so many questions...

Why didn't Daenerys just do a fly-over in the first place?

How far did they walk North of The Wall? It seemed like they were walking for days...

How did that guy run so fast in the cold to get back and send a raven?

Where's Bran? Why is he not helping?

Why is Littlefinger such a freaking sneak?

Why is Arya going crazy?

How far do you think Jon Snow and Daenerys are going to get before they realize they are Aunt and Nephew?

Where did the Whitewalkers get those chains?

Why didn't the fire dude make a fire for the group when they were literally chilling on the rock?

Is Jon going to ride a dragon?

This list makes me stressed. It just seems like everything is rushing and all happening at once. Probably because there are only 6 more episodes left until we have nothing to talk about anymore during Monday lunch breaks. I miss the painfully long storyline developments of Game of Thrones from years past. Did you see the preview for the next episode? It looks like it's going to be the WORST conference call/meeting in the history of meetings. 

If you're going to a watch party this weekend, I think you need to make these meat pies. They are super cute, quicker to bake than a whole meat pie, and everyone is going to thing you are sooooooo clever! Isn't that the goal of themed parties anyways?? The pies are #freyfree and full of salty meat and cheese. It essentially tastes like a cheeseburger pie, which gave me the idea to make cheeseburger potstickers! So stay tuned for those. I think everyone in Westeros needs one of these pies to stress eat, plus Winter is here for like 10 years or however it works over there. I have some in the freezer waiting for me to defrost and stress eat too on Sunday!

Beef + Caramelized Onion Mini Beef Pies

makes 12 mini pies

Pie Dough:

2 1/2 cups all purpose flour

1 tsp salt

2 sticks of chilled unsalted butter (16 tbsp) - cubed

1/2 cup ice water


Meat Filling:

1 medium white or yellow onion

1/2 lb ground beef

2 mild Italian sausages - removed from casing

1/4 cup chopped parsley

1/2 cup grated provolone

1/2 cup grated parmesan

Olive Oil

Salt + Pepper 


Egg Wash:

1 egg

1 tbsp water


1. Begin by caramelizing your onions because it's going to take awhile! Peel and chop your onion in 1/4" to 1/2" wedges. Heat 1 tbsp of olive oil in a skillet over medium-low heat. Once warm, add onions to the skillet and season with salt and pepper. Let them cook low and slow, stirring every few minutes until they have a deep golden color, about 30-40 minutes. Remove from pan and allow to cool.

2. While your onions are cooking, start your pie dough. Keep an eye on your onions though! Start by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hand or with a pastry cutter, break down the butter into the flour until they are the size of peas or slightly larger. You still want to be able to see the chunks of butter.

3. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Divide dough in half and wrap in plastic and chill in the fridge for at least 30-45 minutes.

4. Heat 1 tsp of oil in the same skillet your onions were cooking in, over medium high heat. Add beef and italian sausage to the skillet. Use a spatula or the back of a wood spoon to help break the meat apart. Season with salt and pepper. Brown the meat for 4-5 minutes. The meat will continue cooking in the oven. Remove from skillet and add to a bowl to briefly cool.

5. Combine onions, meat, chopped parsley, and cheeses in a medium bowl. Set aside.

6. Preheat your oven to 400 degrees. Spray a cupcake tin with nonstick spray and set aside. Take out one ball of dough. Lightly flour your work surface and rolling pin. Roll out the dough until it is 1/8" thick. Use a 3" diameter  (or one large enough to fill your cupcake tin) cookie cutter to cut out 12 discs. You will need to re-knead your dough scrapes and roll it out again to get all 12 discs. Line the tins with the one disc each. Gently pinch and stretch the dough to fill the edges of the tin. Fill each pie with your meat filling, you can pack them in a little.

7. Roll out the second ball of dough until it is 1/8" thick and use a 2" to  2 1/2" diameter (or one large enough to cover the top of your mini pies) cookie cutter to cut out 12 discs. Top each pie with a disc of dough and pinch with edges closed with a fork. Poke a few holes in the top crust to allow steam to escape. Whisk together egg and water and brush the tops of the pies with the egg wash.

8. Bake the pies in the oven for 25-30 minutes until golden brown. Allow to cool and then serve!

Stone Fruit Rose Tart


Alright, alright, alright. Before I really get started with this post, I'll say it. The Cavs lost. It's very hard to be a Clevelander in San Francisco these days. I did not cry this year though! In 2015, the Warriors won. I cried and had to immediately leave the watch party I was at because it was very hard for me to process my emotions. Everyone was so happy and popping champagne and I was a sad dumpling (a soup dumpling as Reuben likes to refer to me in my sad state). Then in 2016, The Cavaliers broke the curse!!! I cried because I was so happy and full of feelings for my home state. I was yet again the only Cavs fan in the house, but it didn't matter. I was filled with so much joy! This year... I was disappointed, but mostly just "meh". I'm just ready for everyone to stop gloating. 

Despite the unfortunate events of Monday evening, this week has been pretty bright and sunny! For me at least, poor Reuben is working a deadline and I feel like I've barely seen him 😔 .  On Tuesday I got to go to the grand opening party for the project I spent like 3 years working on at my last job. It is 2 mix-used residential buildings in San Mateo. People live in it now! And it's so so so crazy to see real people walking around the building and introducing themselves to their neighbors. It's like real live Sims!!! I was soaking up the experience and also stuffing my face with cheeseburger sliders, tuna poke, ceviche, and Tin Pot Creamery ice cream. I also stuffed my purse with some Blue Bottle iced coffee cartons. The inner old Chinese woman in me can't pass up free things. I also got to see some of my old coworkers, engineers, and contractors! Solid night.

It's hard to not be in a good mood when the weather is as beautiful as it's been. I'm a Leo, and I'm probably making this up, but I feel like I am powered by the sun. My mood and energy levels are so up! Give me all the vitamin D and 70+ temperatures! This weekend Reuben and I are heading out for a long hike and some sweet time out in nature. My Babes Brunch group is also meeting up this Sunday for a picnic edition in Golden Gate Park! I'm making the soba noodles from my last post and I can't wait to laugh until my cheeks hurt with some babes. On a supportive girlfriend note: I'm hearing such great life updates from my girlfriends all around the world that it makes my heart burst! So it's been hard not to feel sunny this week.

Should we talk about this sunny little fruit tart now? For the last couple weeks I've been seeing all the food bloggers that I envy making incredible buttercream flowers, flower cakes, flower cookies, so many flower sweets. To be honest, it intimidates me. I have very distant goals of being able to pipe buttercream roses and write "Happy Birthday Mom!" in frosting. Last weekend I had made it my goal to make a floral something. I can paint flowers with my eyes closed, so that should count for something right? I went to the Clement Street Farmers Market, as I do every week, and picked some sweet plums and peaches for a tart. I brought them home and took a deep breath. Am I being dramatic? Turns out, this floral tart is really not that hard. If you have a sharp knife and a peaceful mind, making these fruit roses was actually quite relaxing. This fruit tart is such a pretty and delicious dessert. It's sweet and brightly acidic. I won't tell anyone if you add a scoop of vanilla ice cream too.

It sort of looks like a pepperoni pizza though in the post oven pictures, doesn't it? I noticed while I was editing the photos and now I can't un-see it lol. Eh, I ain't mad about that. 

Stone Fruit Rose Tart

1 - 11" tart


1 1/2 C + 2 tablespoons all-purpose flour

3/4 tsp salt

3/4 C + 1 tsp sugar

1/4 C vegetable oil

1/4 C olive oil

2 tsp milk

1/2 tsp almond extract

2 Tbsp cold unsalted butter

5-6 small ripe stone fruits (peaches, plums, pluots, etc)


1. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just until it starts to come together. Then, transfer the dough to an 11-inch tart pan. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge.

2. In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. Set aside.

3. Preheat your oven to 425 degrees.

4. Cut and pit your stone fruit of choice. Make sure to maintain either quarter or half segments of your fruit. Cut into thin slices, about 1/16 to 1/8 of an inch. You don't want them paper thin because they need structure to maintain the rose shape. Keep your slices in segments, this will make forming the roses easier. You can get about 2 small roses out of a 1/4 segment. Take a few adjacent slices and gently pinch them into a long segment, make sure the slices are still touching. Then slowly curl on end of the slices and form a rose. Place in your tart dough and gently push down to keep it in place. Repeat until the tart is full. Alternatively, you could also lay out the slices into whatever pattern your heart desires!

5. Once the tart is full of fruit, sprinkle your sugar mixture over the fruit. Take in the oven and bake for 35-40 minutes, until the crust is slightly brown and the fruit is juicy. Allow to cool on a cooling rack and enjoy!

Mini Bourbon Apple Galettes


Hey! Happy Saturday! I wish I had one of these mini galettes for breakfast this morning. Before I give you the recipe for these cuties, I have a few things that I need to confess to you guys... 

1. I've never made my own coffee 😣

2. I've never made a pie 😧

Are you going to unfollow me? I feel semi-embarrassed and slightly confused about how this happened. I will address the coffee issue first. To be honest, I've spent an exorbitant amount of money buying coffee and I've always been around people who are really great at making coffee. I love the ritual of stopping by the coffee shop 30 seconds from my apartment or the Peet's on my way in to work. Reuben takes his coffee making seriously and I always just ask him to make a half cup of coffee for me (that's all I really need anyways to get pepped up). I've also jumped on the Matcha Latte bandwagon and have been focusing my caffeinated desires towards making a good cup of matcha. I NEED to learn how to make my own coffee. It's just plain silly that I don't know how. Reuben will give a crash course in grinding and brewing soon. That wasn't meant to sound weird.

Pie. I am most definitely on Team Cake. It's my favorite dessert and it's been my 2017 goal to be able to bake a mean cake with little stress. Growing up, my parents would always buy a banana cream pie for either my Dad's or Brother's birthday. That and sweet potato pie are the the only pies that I could ever get behind. I may have just never had a great fruit pie... the fruit pies that I've had are always so sugary sweet and the fruit tastes like it's from a can. If there was an occasion that pie was the only sweet option, I'd just go for the crust.

I don't want to feel this way about pie forever though. Which is why I am making baby steps towards making and enjoying pie. Mini Galette Steps, if you will. The list of things that I've never done or don't know how to do is infinite. But I'm the type of person that wants to figure out how to do it and how to do it well. I taught myself hand lettering and how to make stationery! I can figure out how to make a damn great pie. Although, there are a few things that I'm totally okay with not being good at. Like skiing. I'm perfectly fine with not being able to ski. Reuben tried to teach me how to ski 2 months ago and I was a dead starfish laying in the snow, cursing at the sky, as 4 year olds zoomed passed me. It was a new low for me.

These mini galettes almost made me switch to Team Pie. They were so effing good. Reuben and I ended up eating all of them throughout the weekend. Sorry, co-workers. I miniaturized the Bourbon Apple Galette recipe from Food52. I thought that by making them mini it would prevent us from eating the whole thing... what was I thinking? The recipe features a super easy all butter pie crust that is INCREDIBLE. I don't think I need to find another pie crust recipe for the rest of my life. In the following months, I'm hope to make my first fruit pie of some sort and maybe a purple sweet potato pie! I'll also need to be a good daughter and sister by learning how to make a killer Banana Cream Pie. Papa Cho and T.Cho will be very very happy : )

Mini Bourbon Apple Galettes

makes 6 mini galettes or 1 large galette

Steps :

1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hand, rub the butter into the flour until they are the size of walnut halves. You still want to be able to see the chunks of butter.

2. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Wrap dough in plastic  and chill in the fridge for at least 30 minutes.

3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

4. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 2 tablespoons of  liquid remaining. Stir in butter until melted.

5. In a small bowl, mix together brown sugar, cornstarch, and cinnamon. Stir in the bourbon butter mixture and let cool.

6. Cut your apples into quarters and remove the core. Slice each quarter into thin slices. Try to keep the quarters together when you slice.

7. On a lightly floured surface, give your pie dough a quick knead. Divid your dough into 6 equal pieces. 

8. Roll out one of your pieces into roughly a 4"x6" rectangle. Dust with a little bit of flour if the dough starts to stick. Transfer the rectangle to your baking sheet. Layer apple slices in the middle of our dough, leaving about a 1/2" border of dough around the filling. Fold the edges over the apples. Pinch the edges a little to secure the edges. Repeat 5 more times with the remaining dough and apples.

9. Carefully spoon the bourbon-sugar mixture over the apples. Egg wash the edges of the dough for a golden color.

10. Bake the galettes for 24-28 minutes, until golden brown and the apples are tender. Bake for 28-33 minutes if making one large galette.

11. Let cool and enjoy with some ice cream!

Pie Dough:

1 1/4 Cup All Purpose Flour - Sifted

Pinch of Salt

8 Tbsp Unsalted Butter - Chilled and Cut into 1/2" Cubes

1/4 Cup Ice Water - more as needed

Galette Filling :

1/3 Cup of Bourbon - The mini bottle is only about 1/4 cup!

3 Tbsp Unsalted Butter

1/3 Cup Brown Sugar

1 Tbsp Cornstarch

1 tsp Cinnamon

3-4 Medium Apples

Egg Wash (1 egg whisked with 1 Tbsp Water)