“Some Like It Hot” Ginger Galettes

Chef Robert Lambert shares his recipe
ginger galette

In case the billboards, movie trailers, or traffic on Hollywood Boulevard haven’t already tipped you off, this Sunday is the Oscars. It’s a night we look forward to: gathering with friends, spending several hours nitpicking celebrity fashions, basking in the charm of Billy Crystal, and drinking several bottles of champagne. We’ve asked Robert Lambert, a former chef and local producer of jams, spreads, and condiments (available at Mr. Marcel, Joan’s on 3rd, Surfas, La Brea Bakery, and Cube Marketplace) to provide us with some easy-to-make recipes so that you can create a gorgeous party spread without spending too much time away from the red carpet. One of our favorites is the “Some Like It Hot” galettes, which pair baked sweet potatoes with a ginger caramel sauce atop a crisp shortbread cookie. We’ve included a host of other quick bites as well, ensuring that you won’t miss a single “And the award goes to…”

“Some Like it Hot Ginger” Galettes

In the bowl of a food processor, pulse to cut together:
3 cups flour
1 tsp. salt
1 cup shortening (or chilled butter if preferred)

Add: ½ cup ice water and pulse to combine, then run until it masses together in a ball. With floured fingers, form into a thick cylinder, then cut into 3 discs, wrap and refrigerate to firm up.

Each will yield six 3 ½” tarts, or one 10” tart. Meanwhile, scrub, prick and microwave: 3 medium size sweet potatoes for 3 minutes each, one potato for every 6 tarts. (NOTE: For those who don’t microwave you can partially bake them for 20 minutes). Roll out pastry on floured board, cut circles to fit tart pans. Peel and slice potatoes (which are partially cooked, but still a little firm).

Place them over the pastry in the tart pans…the slices should overlap. Bake in a pre-heated 400° oven for 20 minutes.

Drizzle with heated: Robert Lambert Hot Ginger Caramel Sauce

Other Oscar Party Possibilties:

Fig Jam Topped Brie – One whole, half, or quarter wheel of Brie Cheese is adorned with Robert Lambert Fig Jam spread evenly across the top. Garnish with a few strategic mint leaves if you’d like. Bread or cracker assortments in a neighboring basket.

Hummus alá Lambert In the bowl of a food processor, combine one-half cup of plain yogurt, one garlic clove, one tablespoon of Robert Lambert Salt Preserved Rangpur Limes or Meyer Lemons, one tablespoon of toasted sesame oil, one half teaspoon of cumin and a dash of Tabasco sauce. When these six ingredients are mixed, add one fifteen oz. can of drained garbanzo beans. Process to a desired texture and transfer the mixture to a serving bowl. Stir in two tablespoons of chopped parsley & smooth. Serve with a basket of pita wedges.

Mixed Tropical Salad –  Combine mixed greens, arugula, julienne carrots, pineapple cubes and grated coconut. Toss with an aromatic Bergamot Dressing (combine an even mix of Robert Lambert Bergamot Syrup and Rice Vinegar).

Salted Meyer Lemon Aspargus Spears: Steam thin or baby asparagus spears until tender. Use a garlic press, or finely chop some Robert Lambert Salt Preserved Meyer Lemon. Add a drizzle of olive oil to the RLSPML & cover the spears. These can be served hot, room temperature or chilled.

Baby Potatoes with Rosemary Sour Cream – Try a combination of baby potatoes! Score the tops, pat with butter. Bake in a shallow pan in a three hundred fifty degree pre-heated oven for thirty five minutes. A bowl of sourcream should be combined with finely minced rosemary and a dash of sea salt. Serve with the potatoes.