Apple Pancake Tart for Breakfast: The Simple Pleasures of Country Living…

February 19th, 2010 § Comments Off on Apple Pancake Tart for Breakfast: The Simple Pleasures of Country Living… § permalink

Apple Pancake Tart for Breakfast, Brunch or Dessert. Platter by Aletha Soule

I adore cities: San Francisco; New Orleans; New York; Florence; Munich – in that order. I love urban energy, art, culture, food and people. But as much as I enjoy traveling, I am a homebody at heart. After a day spent struggling through city traffic yesterday, I was more than ready to head home. So this weekend I am planning to enjoy the leisurely pace of my country life, complete with a slow, decadent brunch.

I have mentioned Marion Cunningham‘s delightful Breakfast Book here before, and I am sure I will mention it again. When it comes to creating comfort food, it’s really hard to beat the wisdom of Marion Cunningham. I found Marion’s recipe for apple pancakes one morning a few years back when I had a bag of apples and little else in my kitchen. Although it is categorized under pancakes, I file this delicious cast iron skillet creation somewhere between tart and souffle. But no matter what you call it, it is simply scrumptious, and easy-peasy to make.

Yes, the Big Apple is fun for a day or two, but after getting my fill, I am more than content with a few little apples served warm in an Apple Pancake Tart here on my country hilltop. There’s no place like home…

Marion Cunningham’s Apple Pancake Tart

From the Breakfast Book , (with tasty little adaptations)

Ingredients:

6     Tablespoons Butter

2     Large, tart apples, (peeled, cored and sliced)

3     Tablespoons Lemon Juice

1/4  teaspoon cinnamon

1/4  teaspoon vanilla

1/8  teaspoon nutmeg

5     Tablespoons confectioners sugar (plus or minus, to taste)

3     Eggs at room temperature

1/4  teaspoon salt

1/2  cup all-purpose flour

1/2  cup milk

Directions:

Preheat oven to 425°F.

In a large bowl, mix apples with lemon juice. Sprinkle with sugar, cinnamon, nutmeg and vanilla and toss to mix well.

In a 10 inch skillet, melt butter until just liquified. Remove from heat and reserve 2 Tbs of butter in a separate bowl. Return skillet to stove and bring the heat to medium. Add the apple mixture and cook, (stirring), about 5 minutes. Apples should  retain shape but be cooked through and tender. Test with a fork. Remove from heat and spread them into a uniform layer at the bottom of the pan. Set pan aside.

Place milk, eggs, four salt and 2 tablespoons of reserved butter in a food processor or blender. Combine until smooth. Pour the mixture atop the layer of apples in the skillet.

Carefully place the skillet in the stove and bake for 20 minutes, until puffed up and golden brown.

Wait a few minutes for pan to cool, then flip upside down on a large platter to expose the apple top. Dust with confectioners sugar and serve warm…

Mmmmm…

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Article and photographs © 2010 Michaela at The Gardener’s Eden. All rights reserved.

All content on this site is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Thank you !

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A Golden Cake for the Holidays – Fragrant with Spice and Bartlett Pears…

December 13th, 2009 § 4 comments § permalink

Bartlett Pear Cake

Spiced Yogurt Cake with Bartlett Pears

Bartlett Pears on a Turquoise Plate

Bartlett Pears on a Turquoise Plate

I love getting up early on a winter morning and baking in a sunlit kitchen. To me, the scent of fresh baked goods, coffee and fragrant, warm spices makes a house feel comforting and homey. So this morning, when my cat nudged me awake before the sunrise, I started a fire in the wood stove and began throwing open the cupboards and canisters.

Fruit from the fall harvest is still plentiful at my local orchards and markets, and as you may have noticed, I have been enjoying it ! Although I have been writing a great deal about heirloom apples lately, in truth I have a great weakness for all fall fruit – and I am particularly fond of pears. Simply gazing upon their blushing, golden beauty as they bask in the early morning light on my table, I find them absolutely irresistible. Sometimes I will buy a few pears, intending to poach or bake with them, and then I will eat them all before the weekend. The flesh of this sweetly perfumed fruit has such a beautiful, delicate texture, usually I can not control myself. But this time I bought a dozen Bartlett pears at the market, enough for baking as well as for impulse-pleasure.

Last week I mentioned my fondness for Marion Cunningham’s delightful Breakfast Book. Marion’s collection of recipes includes many delicious coffee and breakfast cakes. Also last week, while visiting one of my favorite cooking blogs, Clotilde Dusoulier’s Chocolate and Zucchini, I found a slightly different twist on a much loved, basic coffee cake from Marion’s book. Gateau au Yaourt is a simple and easily modified French cake recipe. Clotilde posted a variation on this yogurt cake with apples and maple sugar, (in honor of her nephew’s first birthday – we are both new aunts, and I was excited to read that she takes this as seriously as I do!). I tried this cake and I absolutely loved it. So, this morning I decided to combine Clotilde and Marion’s recipes together, adding fresh Bartlett pears atop the cake, and the result is quite delightful, (I am enjoying a slice with coffee as I write to share this with you). I think the subtle, exquisite flavor of Bartlett pears works perfectly with this recipe – it’s a simple, easy-to-make treat for this wintery, holiday season.

I am so enamored of Clotilde’s cookbooks that I have ordered several copies to give as holiday gifts this year. Her blog is fantastic, and I was hoping to attend her book signing in New York in order to meet her, but we were hit with a severe snow storm and I was unable to drive to the city. Sigh. Next time! Clotilde’s Edible Adventures in Paris is her latest collection of wonderful recipes. Her instructions are always easy to follow and her style of writing is both clear and entertaining. I could go on and on, but I am sorry, I need to finish eating my slice of cake !


Spiced Yogurt Cake with Bartlett Pears

(with the French influence of Clotilde Dusoulier and American Marion Cunningham)

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2         eggs

1         cup whole milk yogurt (or use sour cream, as Marion does)

1         cup sugar

1/3      cup butter, melted (or use vegetable oil, as Clotilde does)

1         teaspoon vanilla extract

1         tablespoon light rum (I used Puerto Rican golden rum)

2         cups all-purpose flour

1 1/2  teaspoon baking powder

1/2      teaspoon baking soda

3         ripe Bartlett pears, cored and sliced in thin wedges

dash  fresh ground nutmeg

dash  fresh ground cinnamon

butter for greasing pan

Warm oven to 350 degrees. Melt butter and set aside. Core and thinly slice three ripe Bartlett pears to wedges. Set aside. Grease a 10″ round, ceramic pan or cake dish with butter.  Mix yogurt, eggs, vanilla, rum, sugar and melted butter in a large bowl.  In a smaller bowl, sift together the flour, baking powder and baking soda. Combine the dry ingredients with the wet and blend until just mixed. Pour mix into the greased pan. Arrange sliced pears in a circle atop the cake and sprinkle with fresh ground nutmeg and cinnamon.

Bake for 40 minutes. Remove from oven and test with a stick for doneness. Let the cake sit for 15 minutes before removing from the pan or serving.


Mixing the Yogurt Cake

When mixing the ingredients, remember that a few lumps are OK – best not to overwork the batter…

Slicing the Bartlett Pears

I sliced Bartlett pears into thin wedges and arranged them in a spiral atop the cake. A dusting of fresh ground nutmeg and cinnamon topped things off before I set it into the hot oven…

Bartlett Pears on a Turquoise Plate 2

Bartlett pears look so beautiful on my table, it is almost like having Cezanne to breakfast.

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Two favorite cook books from Clotilde …

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Click here for: Clotilde’s Edible Adventures in Paris

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Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen

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Article and photographs, (with exception of the two book links above), copyright 2009, Michaela at The Gardener’s Eden. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without express written permission. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

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As a matter of personal integrity, all product and book reviews on this site are purely editorial. No payment of any kind is received for mention here. However, The Gardener’s Eden is an Amazon.com affiliate, and any purchases you make at Amazon by accessing the store through links on this site will help support The Gardener’s Eden by netting this site a small percentage of the sale. Thank you !

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Holiday Brunch from the Kitchen Garden and Local Orchard…

November 28th, 2009 § 1 comment § permalink

Heirloom Lady Apple and Yukon Gold Potato Fry…

Anticipation is in the air. Twinkling lights. Aromatic, evergreen boughs. Crackling fires. Stories. There are so many simple things to love about the coming holiday season and winter months. For me, late morning breakfasts always top the December weekend-pleasures list. After a busy year, doesn’t it feel luxurious to enjoy a leisurely morning at the sun drenched table, sipping coffee and lingering over scattered newspapers? Or better yet, how about a half day spent sprawled out upon the king size bed with a tray of warm pastries and a pot of steaming tea?  Oh, the delights of the quiet season ahead. And while it is certainly a feast made for lovers, brunch is also a fun meal to share with family and friends during the holiday season.

This is the time of year when I begin to pull out my favorite, dog-eared cookbooks, returning to the eagerly anticipated smells of homemade brunch. Although there are many fine culinary titles collecting dust on my shelves, there is one that never needs brushing off – Marion Cunningham’s Breakfast Book Marion’s delightful little collection of recipes has long been my secret, brunch-weapon. French toast, eggs, waffles, potatoes, muffins, cakes; Marion has included everything your heart could possibly desire. She even has a brunch-defining recipe called the ‘Sunday loaf’. Exactly what I was thinking Marion – exactly.

Late last night before turning in, I boiled some homegrown Yukon gold potatoes to enjoy in my own, modified version of Marion’s ‘Apple Potato Fry’ this morning. I have altered the recipe a bit to include sweet onion from my kitchen garden and heirloom lady apples, (see photo notes below), from local Scott Farm Orchard. When I got up today, I simply fried the potatoes, added fresh diced apples, a bit of onion, and cooked it for a few minutes while I stoked the fire. When done, I topped the whole thing off with fried eggs and farm-fresh sour cream. It was pretty much heaven –  and since this is the season of giving, I felt I should let you in on it….

Lady Apple (Pomme d' Api, or Roman)Beautiful heirloom Lady Apples, (Pomme d’ Api) – tiny and tart-sweet, these citron-green apples with a rosy blush are delightful to cook with, eat fresh, or enjoy in holiday decorations such as wreaths…

Pan Fried Yukon Gold Potatoes with Heirloom Lady Apples

Adapted from Marion Cunningham’s Potato Apple Fry, in The Breakfast Book

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6    Heirloom Lady Apples, (or 3 regular sized tart apples such as Pippin or Granny Smith)

5    Tablespoons fresh lemon juice

4    Tablespoons fresh butter

3    Tablespoons vegetable oil

12  Small or 6 medium sized left-over, or freshly boiled and dried Yukon Gold potatoes, (or new red potatoes)

1     Small sweet onion, (such as Vidalia)

Salt and fresh ground pepper to taste

6     Tablespoons fresh, whole-milk sour cream, (or whole Greek Yogurt)

Wash, core and dice the heirloom Lady apples, (about 1/8-1/4″ thick). I leave the skin on for color and flavor. Place apples into a small bowl, tossing with lemon juice. Set aside.

Peel and chop the sweet onion, medium dice.

In a small skillet, heat 1 table spoon of vegetable oil over low heat. Raise the burner temp. to medium, add the onion and cook until translucent, (about 5-7 minutes). Remove onion to a plate and set aside.

In a large skillet, (one with a lid), heat the butter and remaining oil over low heat. Meanwhile, cut up the left-over potatoes into 1/8-1/4″ dice, (or use freshly boiled potatoes, patted dry). I always leave the peels on my boiled potatoes for vitamins and texture, (I simply wash and scrub them clean before cooking). As you turn the burner up to medium, slowly add the potatoes, spreading them evenly in the skillet. Add salt and pepper. Cook potatoes on one side until crispy and brown, (5 minutes), turn and brown again, (another 5 or so).

Drain the lemon juice from the apples and pat them dry. When potatoes are a crisp, even, golden brown, add the apples and toss well. Cover with a lid and cook over high heat for two two to three minutes. Uncover, stir and add sweet onion.  Cook uncovered for a few more minutes.

Remove to a serving platter and serve hot with fresh sour cream.

Lady apples diced upLady Apples diced up…

Yukon gold potatoes in panYukon gold potatoes, pan frying to a crispy, warm brown…

Heirloom Lady Apple and Yukon Gold Potato FryLady apples added to the browned Yukon gold potatoes…

Potato Apple Fry with Egg Over-EasyHeirloom lady apple and Yukon gold potato fry with an egg, cooked over-easy, and a dollop of fresh sour cream…

Article and photographs copyright 2009, Michaela at The Gardener’s Eden

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used for any purpose without express written consent. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Thank you.

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