Ingredients

• 300g never bleached flour
• 175g Demerara (dark brown) sugar
• ½ cup unsalted butter, cut into cubes
• 4 organic Ontario Spy apples, peeled, cored and cut into 1cm thick apple slices
• 1 teaspoon lemon juice
• 3 tablespoons Demerara (dark brown) sugar
• 4 tablespoons dried cherries
• 3 tablespoons dried cranberries
• 2 ounces / shots spiced rum (can’t go wrong with The Captain)
• 2 tablespoons maple syrup
• 1 tablespoon ground cinnamon

Directions

Preheat oven to 350°F. In a small bowl place cherries, cranberries and rum. Microwave on high for 2 minutes.

Combine flour and 175g sugar. Add cubes of butter and rub in until mixture darkens and looks like dark bread crumbs.

In a 9 inch or similar round casserole, place apples, 4 tablespoons sugar, lemon juice. Mix. Add fruit/rum mixture, maple syrup and cinnamon. Mix. Don’t break up apple slices. Cover in flour/sugar mixture. Cover with glass lid or aluminum foil. Bake for 40-45 minutes. Eat hot for best results.

I get organic groceries delivered each week. it saves me having to own or rent a car, and it’s only a $5-$10 delivery charge for some good produce, most of which is local. Recently I’ve been inundated in apples, a fruit I can only eat peeled due to an allergy. So I got a craving for dutch apple pancakes, made with Ontario organic Cortland apples. I adapted Mr. Breakfast‘s recipe as follows. Turned out great with powdered sugar and lemon wedges!

Ingredients

• 1 cup 2% milk
• 3 large eggs
• ¾ cup never bleached flour
• 4 tablespoons Demerara (dark brown) sugar
• 2 tablespoons salted butter
• 2 medium organic Cortland apples, peeled and cut into 1/4″ thick slices
• 1 tablespoon cinnamon
• ½ fluid ounce (½ shot) cognac
• 3 tablespoons powdered “icing” sugar for dusting
• 4 Lemon wedges

Directions

Pre-heat oven to 375°F. In a medium bowl, mix together the milk, eggs, flour and 3 tablespoons sugar until batter is of consistent thickness (no lumps). Stir in the Cognac.

In a heavy ovenproof (cast-iron) skillet, melt butter. Add apples, cinnamon and the remaining sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.

Dust with powdered sugar and serve with lemon wedges.

Have a great breakfast!!!

Ingredients

• 3 tablespoons lard or bacon grease
• ½ onion, finely choppedg
• 1 clove garlic, pressed
• 1 cinnamon stick
• 1 tablespoon allspice berries
• 4 whole cloves
• 1 teaspoon mexican oregano
• 1 teaspoon epazote
• 3-4 large dried ancho chilies
• 8-10 dried pequin peppers
• ½ cup pitted prunes
• ¾ cup dried black currants
• 1/4 cup brazil nuts (6-8)
• 2 tablespoons pine nuts (40-60)
• 2 tablespoons almonds (~10)
• 1 tablespoon black sesame seeds
• 1 bar Ibarra mexican chocolate (3.1 ounces)
• ¼ cup bread crumbs, unflavoured
• ¼ cup corn meal or grits
• 2 litres chicken or pork broth

Directions

Remove the stems, seeds and pith from the ancho chiles. Cover them and the pequin peppers in hot water and let steep for 15-20 minutes.

Sauté the onion and garlic in the lard/grease in a heavy skillet. Slowly add the spices, fruit and nuts, stirring and sautéing for 10 minutes, or until the nuts are well toasted. Puree in a food processor. Add the bread crumbs and corn meal, and about 500mL broth, and blend thoroughly in a blender or large-capacity food processor.

Place chocolate disk in the center of a sauce pan. Cover with the blended fruit/nut/vegetable paste. Slowly incorporate the rest of the broth. Heat until chocolate is melted and sauce is rich but not too thick. Consistency should be that of good gravy. Pour over enchiladas (chicken or pork), baked chicken, etc. Freezes well.