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!