MOPPED RECIPES

Steps:

• Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
• Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
• Add ice water one tablespoon at a time, pulsing until dough forms.
• Remove dough from food processor then, using your hands, form dough into a ball.
• Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
• Combine strawberries, sugar, vanilla and cornstarch in a large bowl. Stir until well combined.
• Whisk together egg and heavy cream in a small bowl until combined. Set aside.
• Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
• Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll out on a floured surface until circle is 14 inches in diameter.
• Transfer dough to your baking sheet. Spoon strawberry filling and juices into the center leaving a 2 inch boarder around the perimeter.
• Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.
• Brush dough with egg wash then sprinkle dough with turbinado sugar.
• Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
• Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
• Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
• Cover and store leftovers at room temperature up to 2 days.

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.