RUM RUNNERS RECIPE RECIPES

Steps:

• <h3><b>Step 1. Stir Ingredients</b></h3> Select 4 mugs. In a pitcher, stir together the coffee, half-and-half, sugar, cardamom and nutmeg. Pour 3 Tbs. of the rum into each mug and top with the warm coffee mixture. &nbsp; <h3><b>Step 2. Garnish and Serve</b></h3> Stir gently, sprinkle the top with the chocolate and serve immediately. Serves 4.
• Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007)

Steps:

• To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
• Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
• Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
• Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 400&#176;F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.
• To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.
• Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
• Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.
• Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
• Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of whipped cream.