No matter the time of year or where you are you can always find a sturdy apple in your local grocery store. Like the stylist who’s been cutting your hair forever, it can sometimes be easy to take her for granted. She’s always been around and you can count on her when you need her to work through the “edgy mullet” you got while vacationing in Spain - so what’s the big whoop-dee-doo right? Not quite. Clearly you need to keep the relationship in line with a bit of repeat contact, TLC, and good tipping. With apples, it’s sort of the same thing. They also need some special love now and again – maybe in the form of a lattice topped cheddar apple pie or stuffed inside a pork loin with ginger and herbs. And really, there’s no better time to do so than in the autumn months.
It’s true - I do enjoy apples year round, but the fact is they do have special moments and they don’t sing any louder than during this ‘leaf peeping’ time of year. Something in the crunch of leaves underfoot must be music to their ears.
It’s true - I do enjoy apples year round, but the fact is they do have special moments and they don’t sing any louder than during this ‘leaf peeping’ time of year. Something in the crunch of leaves underfoot must be music to their ears.
Since my favourite varieties, Macoun and McIntosh are not to be found in the UK (a moment of silence whilst I shed a tear please) I’ve been making do with a number of different varieties. My current favourite at the moment I’m embarrassed to admit actually isn’t native to old Blighty either, but the Kiwi imported Jazz. I realise I need to get out more and sample the vast selection of home-grown varieties. Alas, my farmer’s market tours have been a bit sparse of late due to weekend jaunts to the Continent over the past month.
Still, realising 'tis my favourite season for apples, last Sunday had me cooking pancakes with a mapple* compote and toasted pecans. I used my old standby, the Granny Smith, needing their tartness to balance out the sweetness of the maple syrup**.
Buttermilk Pancakes with a Mapple - Pecan Compote (serves 2)
Pancakes:
I used a standard buttermilk pancake recipe, but doctored it as such:
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup cottage cheese (which if you've read my earlier blog on pancakes you'll remember is the secret ingredient for fluffy pancakes)
Compote:
2 Granny Smith or Braeburn apples (peeled and cut into 1 inch pieces)
1 Tbsp butter
2 Tbsp maple syrup
1 tsp cinnamon
1/3 cup pecans - finely chopped***
1. Melt butter in a small sauce pan over medium heat
2. Add apples, maple syrup, cinnamon - stir until apples are soft and cooked through (about 15 minutes)
3. While the apples are cooking, toast the pecans in a warm oven of 150oC, for about 10 minutes stirring occasionally
* Maple + Apple
** Pure and from New Hampshire (for aficionados of maple syrup this distinction of 'pure' is critical to the entire dish)
***Use a small mini chopper to get the pecans fine, why?
1. It takes up no space on the counter and saves a mess by avoiding you having to pull out and then clean your massive food processer
2. The pancakes and compote need the pecans (I don't know why but they seem to make a world of difference)
