Few days ago we had a special occasion. Good reason to get away from the bustle and hustle of the city, and have our computer-locked heads unwind in a fresh air and wilderness. We’ve selected Ausable Chasm Grand Canyon, NY
for a destination: the nearest major powerful nature spot that works magic for body and soul to help restore the spirit somehow lost in translation. Four hours of driving (Montreal-Plattsburgh round trip with pit stops), 30 minutes of border crossing, four hours of hiking in the majestic canyon, few hours of chilling in Plattsburgh after: one wonderful day of a powerful natural healing activity equal to a week of vacation!
With rafting on the agenda it would be even better although we didn’t do it at this time. If you’ve never been there, check here
to see what kind of experience you are missing.
The silence of the enchanted forest interrupted by mighty gushing roaring waters of the waterfalls whoosh all the thoughts away almost instantly, leaving you feeling serene and irrelevant tiny particle of the whole picture. I wish I could just have clipped myself to one of the rocks and stay there forever… But there are only so many hours in the day, huh?
A short picnic was a great idea to take on a trail to the Secret Vista.
We brought a few gourmet sandwiches with homemade meatloaf, garden tomatoes and avocado; our staple zucchini corn bread (I can’t believe I still didn’t post the recipe) and an absolutely decadent, totally grown up style rhubarb-apple-raisin-walnut braid that appeared to be the highlight of the little feast.
If you can imagine a dessert that can replace a good quality wine (not allowed in the park) this would be a great pick.
For an impromptu recipe made a night before the travel, lo and behold, this braid turned out to be extraordinary. I wanted to use the fresh rhubarb longing on the fridge shelf in a pack of newspapers, to be eventually claimed.
Without a question, the puff pastry was going to wrap anything that would come out as a dessert from the oven that night. There are some ingredients I prefer to buy ready-made and the pastry dough is one of them. Why wasting time on the elaborate pastry dough-making process if the one from the store has proven to be your best friend on so many occasions (PS: this grand recipe
The filling made of fresh rhubarb, green apples, sultana raisins and toasted walnuts tastes really multi-dimensional: with the mild tartness of the rhubarb and its astringency of the hazy summer evening (when mixed with brown sugar, apples, raisins, walnuts and cooked together ); with the piquancy of nutmeg, cinnamon, vanilla and crumbled gingersnap cookies that’s reminiscent of Christmas holidays… To me it has a bouquet that can easily be compared (or even better, when paired with), to a nicely bodied Tempranillo with the nose enticing marmalade, hints of smoke, vanilla and figs (yes, figs!). As usually, you’ll never know till you try, right? And if you do, please tell me after if I wasn’t the last fine gueule to appreciate it.
RHUBARB APPLE WALNUT BRAID
1 ½ cup fresh rhubarb, peeled and cut in ½ inch pieces
1 cup green apple, peeled, cored and cut in small cubes
½ cup sultana raisins
1 cup packed light brown sugar
1 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon pure vanilla extract
¾ cup toasted walnuts, ground
½ cup gingersnap cookie, crumbled or crushed
1 package (397 g) puff pastry, thawed overnight in refrigerator
1 egg, beaten, for egg wash
1 tablespoon water, for egg wash
1 teaspoon icing sugar for dusting (optional)
Mix together chopped rhubarb, apples and raisins in a small bowl. Mix together brown sugar and corn starch in a medium sauce pan. Stir in rhubarb, apples, raisins and vanilla. Cook over low to medium heat until bubbling and thickened. Add cinnamon and nutmeg and cook, stirring occasionally for 8-10 minutes. Remove from heat. Cool completely. Add walnuts and mix.
Preheat the oven to 450°F.
Whisk together egg and water in a small bowl and set aside.
Roll out pastry on a lightly floured surface into 12” x 9” (30 cm x 22 cm) rectangle. Place pastry onto a parchment lined baking sheet.
Spread half of the crumbled ginger cookies along the middle third of the pastry. Spoon the rhubarb-raisin-apple-walnuts mix over. Top with the rest of the ginger cookie crumbles.
Cut 1-inch (2.5 cm) wide strips on either side of the filling. Fold strips on each side alternately over filling to create a braid. Brush pastry with egg mixture.
Bake the braid for 20 to 25 minutes or until pastry is golden.
Remove baking sheet from oven and let cool slightly. Dust with powder sugar if wish be. Cut carefully into slices with the bread knife. Serve warm or cold with fresh berries on a side and ice cream if you wish.