This Sunday after church the sisters, along with some invited guests, enjoyed a sumptuous southern breakfast, the perfect holiday treat especially for those who have southern roots.
The menu was extensive……..baked ham, grits, sausage, bacon, buttermilk biscuits and gravy, scrambled eggs, sticky buns and more than anyone could sample at one sitting. My favorite of all the dishes was a fabulous fruit platter consisting of a combination of roasted fresh and dried fruits and nuts that had been coated with a rich glaze of brown sugar, butter and Calvados.
This winter fruit and nut combination was “Out of this world”…and not only for a southern breakfast, but as a wonderful accompaniment to any number of other meals, especially at this time of year.
Cut fruit to desired size and shape. Spread out on sheet pan and brush with a little oil and cover with foil and roast about 15-20 minutes at 350 degrees Fahrenheit or until softened.
Uncover and sprinkle with nuts and generously brush with glaze. Return to oven uncovered at 50 degrees higher and cook until nice and golden.
Sprinkle with pecan and walnut halves and serve.
Glaze
To make glaze melt butter and brown sugar together until sugar is thoroughly dissolved. Add cider, cinnamon, nutmeg, and Calvados and simmer till thick enough to spread.
Notes
If dried fruit needs softening soak in warm cider to reconstitute before roasting.
We used firm pears and apples, and pineapple for fresh fruit, along
with dried figs and apricots. Craisins could also be an interesting addition.
I seem never to tire of anything that made from apples. This fruit is delicious in all its forms…cold and crunchy, or hot and spicy baked in desserts, sautéed, or simmered into a sauce. Apples are one of the most versatile fruits that lend themselves to most any form of preparation.
I am always eager to try any new apple recipe, such as the one that follows. I have named these Fantastic Apple Pecan Fantans, and that is absolutely what they are!
With practice one can become adept at producing perfectly shaped fans. However first attempts often result in irregular shapes, which I personally prefer. No matter what shape they turn into, they taste so fantastic that shape becomes incidental. The fact that they include whole wheat flour is comforting and always makes me feel like I’m enjoying a “healthy treat!”
Prepare Dough: Combine first three ingredients in bowl of a heavy-duty mixer; let stand 5 minutes. Stir in egg, next three ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment for one minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º Fahrenheit), free from drafts, 45 to 55 minutes or until doubled in bulk.
Meanwhile, prepare Filling: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add apples and brown sugar, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 tablespoons softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º Fahrenheit), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
Preheat oven to 375º Fahrenheit. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
Optional: Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.
Countless stories surround the origin and the history of hot cross buns. Suffice it to say they are eaten as a simple little sweet during Lent after weeks of abstinence and looking towards the crucifixion. It is our tradition to serve them here at the Community of Jesus every Good Friday.
There is one little saying about them that I particularly like. It is said that a bun baked on Good Friday and hung in one’s kitchen will guarantee the success of all baked goods prepared in that kitchen. Worth a try?
As I write this, it is snowing again. Wow,what a winter it has been, and continues to be. I begin to wonder if spring is truly going to come. But like any issue of faith, one just has to believe. Spring has always come, with its promise of new beginnings and life, and it will be all the more special this year when it does.
Usually I would be starting to think of things like asparagus and lemon, lamb and baby beets–but it’s just a little too chilly still for the spring forerunners. I’m still thinking about hot stews and soups, lovely warm desserts like apple crisp in little ramekins with ice cream melting on it. So, to keep us warm through these last chilly days of winter, here is a recipe for orange-tinged mini apple crisps.
My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.
Today was another beautiful snowy day. I love the snow. I also love the smell of something cinnamon baking, especially on a snowy day. And I have an affinity for small ramekin-sized servings of breakfast, dessert, or whatever. So today I thought it would be fun to try out an individual french toast souffle. It was so easy! Perfect to serve to friends or family on a wintry morning.
