ALMOND AND APPLE PORRIDGE

What started as an easy breakfast while introducing E to allergens and solids, has turned into one of his morning favourites. It also happens to be one of my favourites, as it’s ridiculously easy to prepare and freezes well - major wins for busy parents. 

MULLED APPLE CIDER

We were recently in Vermont, and as per the recommendation of a friend, we stopped at the Cold Hollow Cider Mill for breakfast dessert and indulged in their famous apple cider donuts. While there, we spotted a giant jug of fresh apple cider and couldn't resist.

The past week has been filled with home-made baked donuts, mugs of warm cider while binging on our new favourite show, brainstorming about how to recreate the epic apple cider sorbet we had in Waterbury, and (naturally) trying to come up with a boozy way to finish off the jug. Mulled wine just felt right, after waking up yesterday to our first snow fall of the season -- filled with all the warmth, aromatics and alcohol one craves this time of year.

(BAKED) BITE-SIZE APPLE DONUTS WITH HONEY GLAZE

Free time has been pretty sparse around here lately -- days have been filled with work and evenings with studying, leaving very little time for the fun stuff. I'm sneaking in family time and friend time as best I can, but things will continue to stay a little quiet around here until November.

That being said, this weekend's unexpected trip to the Abbey to go apple picking was just what I needed: fresh 'autumn is coming' cottage air, a summery sky, and all the apples a girl could dream of. It was perfect. When we arrived home with a 10 lb bag of apples, apples and honey seemed like the only solution (considering I didn't get around to baking last week for Jewish New Year). Last year's apple chips and apple sauce are totally happening this week too.

Happy almost first day of Fall, and Gmar Chatima Tova to those celebrating.

APPLE CHIPS, APPLE SAUCE + ALL THE FALL COLOURS

Unlike last year, we spent Thanksgiving weekend in and around the Collingwood area. I've come to realize, that no matter where you are, Thanksgiving in Canada is absolutely breathtaking. The chill in the air, the colour of the leaves, and the short, yet well spent time with the sun, makes for a truly spectacular landscape and a fantastic way to spend a three day weekend. We consumed enough turkey, pumpkin treats and apple cider to last a while, and came home with half a peck of apples -- leaving me no choice but to whip up an apple extravaganza in the kitchen. Crisp, massive pancakes, compote and maybe even some more granola still to come. And while I'm at it, maybe some butter, a cinnamon roll, a biscuit waffle or donut. Because, why not?

APPLE CHIPS //

Preheat oven to 225.

Ingredients:

2 large, or 3-4 smaller, apples
half a lemon
white sugar
cinnamon

What to do:

Using a mandoline, thinly slice the apples, and toss in a large bowl with juice from half a lemon.

Spread in a single layer onto 2 parchment lined baking sheets, and sprinkle with white sugar and cinnamon.

Bake for 1 hour and check on the chips. Depending on how thin your original slices were, the remaining baking time will vary, so use your judgement. Keep a close watch as they can easily burn.

• If the tops are crisp, flip and bake for an additional 10 minutes;
• If the tops still feel soft, bake for another 15-30 minutes until crispy -  then flip, and finish with an additional 10 minutes.

Allow to cool completely before storing in an airtight container.

CHUNKY APPLE SAUCE //

Ingredients:

3 pound apples, peeled, cut into chunks

2 T water

2 T brown sugar

1 T lemon juice

cinnamon

What to do:

Place apples and water in saucepan; stir over medium-high heat until bubbling. Reduce to low heat, cover and cook, stirring often, for 15-20 minutes. Stir in sugar, lemon juice and cinnamon. Cover and simmer for  another 3-5 minutes.

GRANOLA WITH APPLES + HONEY

The week between Rosh Hashanah and Yom Kippur is intended to be a week of solemn reflection. Quiet time to mull over the events of the previous year, and prepare oneself for the year to come. Time to consider ones wrong doings and resolve how to make amends. My heart feels heavy, and my head full and overwhelmed.

I wasn't quite ready to tackle something new in the kitchen, but knew that cooking (or baking) would be just what I needed. Granola seemed safe and comforting - like throwing on an old cozy sweater. Apples and honey for Rosh Hashanah, symbolizing the sweet year to come, and a sprinkle of poppy seeds, because this time of year, I couldn't leave them out.

GRANOLA WITH APPLES + HONEY // makes 6 cups

Preheat oven to 325.

Ingredients:

3 cups oats
1/2 cup whole almonds
1/2 cup whole cashews
1/2 tsp ground ginger
2 T poppy seeds
1 apple thinly sliced (~1 cup)

1/3 cup olive oil
1/3 cup honey
1/2 tsp vanilla

What to do:

In a large bowl, combine the oats, nuts, ginger and poppy seeds. Toss to combine. Add the apple slices and toss again, being sure to separate all the individual apple pieces.

In a glass measuring cup, whisk together the liquids. Pour over the oat mixture and stir to evenly coat.

Transfer to two parchment lined baking sheets and bake for 15-20 minutes, until golden brown, tossing halfway through. The apples will be a bit soft when you remove the trays from the oven, and will harden slightly as they cool.

Let cool completely before transferring to an airtight container. Will keep for a week.

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES

With Rosh Hashanah just around the corner, it seemed only fitting to post something rammed with honey and doused in apples. Jewish New Year is one of my favourite holidays -- round challah, autumn apples dunked in honey, pomegranates (new fruit you haven't eaten all year) and so many more family classics. I'll be heading home to spend the holiday with my family, and I know that there will be tons of food awaiting my arrival, as well as several long over due hugs and cuddles with my sisters and parents. I can't wait -- count down to Wednesday night is on.

If you're looking for some additional apple recipes to adorn your table for the holidays, try a breakfast pancake, baked apples, crisp, soup or lunch time grain salad.

Chag Sameach & Shana Tova!

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES // 9" round pan

This cake is gluten free, perfectly drenched in honey, and works equally well for breakfast or dessert, warm or cold. Loosely inspired by Vibrant Food.

Preheat oven to 325.

Ingredients:

2 cups almond flour
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda

3 eggs
2/3 cup honey
1/4 oil (vegetable, canola or olive)
knub of fresh ginger, zested/finely grated

sliced almonds, toasted, for serving

ginger poached apples//
4 apples, peeled and cut into 8 wedges
juice from 1 lemon
2 T brown sugar
2 T stem ginger marmalade
3 cups water

What to do:

In a large bowl, combine the dry ingredients and stir until combined.

In a separate bowl, whisk the eggs, honey, oil and grated ginger.

Pour the wet ingredients into the dry and mix just until combined.

Transfer the batter into a greased and lightly floured baking pan. Bake for 25-35 minutes until the top is golden brown, the centre is set and a toothpick comes out clean. Let cool on a wire rack.

To poach the apples, combine the water, lemon juice, brown sugar and marmalade in a saucepan. Bring to a boil, then lower to simmer and gently transfer the apple wedges into the pan. Partially covered, simmer for 15 minutes or until tender. Remove the fruit from the liquid and set aside. Boil the syrup rapidly for 5 additional minutes.

To serve, transfer a cake slice onto a plate, sprinkle with toasted almonds, a few apples slices and an optional spoonful of syrup.

MOLASSES BAKED APPLES

When I was little, I would explode apples in the microwave with my grandparents. Well, not so much explode, as watch them get all soft, gooey and delicious. Ever since then, I've loved baked apples. In keeping with Apple October, I tried to step up a standard baked apple with molasses.

MOLASSES BAKED APPLES // serves 6

Preheat oven to 375.

Ingredients:

6 apples
2 tbsp brown sugar
2 tbsp butter, cubed
1 tsp cinnamon
1/4 cup chopped walnuts
1/2 cup molasses

What to do:

Using a melon scoop, core out the apples. Make sure the hole is large enough to hold the filling.
Lightly grease a baking pan and place the apples in the dish.
In a small bowl, mix together the butter, brown sugar, cinnamon and walnuts.
Fill the apple centres with the mixture and then drizzle with molasses.
Fill the dish with a small amount of water - enough to cover the bottom of the apples.
Bake for about 40 minutes, repeatedly opening the oven and basting the apples with the molasses.

APPLE CRISP

For many people, October is pumpkin season. Don't get me wrong, I do love my annual pumpkin spice lattes, but for me, October is all about the apples. I love all things apples; a daily crunchy afternoon snack, a warm compote on a chilly morning, the list is endless - and the abundance of apples in the fall complements that perfectly.

APPLE CRISP // 9x9 glass dish

Preheat oven to 375.

Ingredients:

8 apples
cinnamon

1/2 cup unsalted butter, room temp.
1/2 cup flour
1 cup rolled oats
3/4 cup brown sugar

What to do:

Peel, core, and chop 8 apples. I typically cut mine into chunks, others slice them into slices; do whatever you prefer.

Place the apples in the dish and sprinkle, generously, with cinnamon.

In a separate bowl, stir together the flour, oats and sugar. Crumble the butter into the bowl, and use your fingers to combine everything - ensuring you maintain a crumble texture. Sprinkle the mixture evenly over the apples.

Bake for about 45 minutes until golden brown.

Enjoy!

BREAKAST APPLE PANCAKE

Weekend mornings have become a time to sleep in, relax and indulge in delicious home cooked food. Some weekends we go savoury, other days, sweet; and it all depends on what we have in the fridge. We made this pancake for the first time back in March when apples were plenty. Since the, we've made it a few times, and it almost always turns out a little bit different, but equally delicious.

photos + recipe updated october 2014

BREAKFAST APPLE PANCAKE // serves 4

Inspired by Love & Lemons

Preheat oven to 375.

Ingredients:

1/4 cup brown sugar
1 tsp cinammon
2 tbsp flour
1/4 tsp baking powder
3 large eggs
1/2 cup almond milk
2 tbsp butter
3-4 apples, sliced (no need to peel)

maple syrup and greek yogurt, for serving

What to do:

In a medium size bowl, combine 2 T brown sugar, 1/2 tsp cinnamon, the flour and baking powder. Stir to combine. 

In a separate small bowl, whisk together the eggs and milk and then add it to the flour mixture. Stir everything just until combined.

In an oven safe skillet, heat the butter. Toss the apples with the remaining 2 T brown sugar and 1/2 tsp cinnamon and transfer to the pan. Cook for about 5 minutes, until the apples begin to soften. 

Pour the batter over the apples and bake in the oven for 20 minutes, until it sets and puffs up. Serve immediately with maple syrup and greek yogurt.