As you may have heard, the Northeast endured a freak Nor’easter last Saturday. The view from my apartment window briskly convinced me to cancel all plans for the afternoon.
Instead, I brewed a pot of coffee, fired up the iPod, and spent the late morning in the kitchen. The best dish for an autumn brunch is an Apple Pancake. I’ve tried a few variations of this in the past, but this time (inspired by The Kitchn) takes the…pancake.
Serves four and costs about $8
3 large or 4 medium apples of your choice
4 tablespoons sugar
1/3 cup of brown sugar
1/2 cup of butter
1 cup of milk
5 medium eggs
Just under 3/4 cup of flour
Dash of nutmeg
About a teaspoon of cinnamon
Dash of vanilla
Preheat oven to 400 degrees. Core and chop apples, leaving skin on. Melt butter in an oven-safe skillet, add brown sugar and apples, and gently stir. Sprinkle with three tablespoons of sugar and the cinnamon. Place the skillet in the oven:
Whisk flour, one tablespoon of sugar, nutmeg, and salt. Slowly add milk and vanilla. When combined, add eggs to batter:
Remove skillet from oven and take in a deep smell of goodness. Pour batter over the apple mixture and return to oven. Bake for about 25 minutes or until golden.
After the swirling scents of nutmeg and sugar dissipate, here’s a quick and simple option for a light lunch: roasted butternut squash soup with a side of roasted cauliflower.
Peel and chop one butternut squash and place in a 8x12 baking dish. Peel away greens, wash and chop one head of cauliflower and add to the baking dish. Top with 1/2 chopped onion and drizzle with a few tablespoons of oil and seasonings to taste (be sure to include cayenne pepper). Roast at 425 degrees for about 25 minutes. Remove butternut squash from dish and transfer to a food processor. Add a few chunks of Parmesan cheese to the cauliflower and return to oven. Pour about 1/2 cup of milk to the butternut squash and carefully puree. Pour the butternut puree into a saucepan and heat through. Remove cauliflower from oven and serve.