Mid Week Treats

It's too bad we get cheated out of a long weekend this year with Canada Day falling on a Wednesday.
It is still nice to have a vacation day and enjoy a leisurely brunch, a real treat in the middle of the work week.

We recently had brunch at my in-laws. They served this wonderful dish that they have been making for years. It was so memorable I decided to recreate it at home.
You could substitute the apples with pears, peaches or plums.

Served alongside warm pancakes this brunch will be the perfect start to your day off.

Happy Canada Day!

Caramelized Apples and Sausages

• 1 package of breakfast sausages
• 3 apples cored peeled and sliced
• 1/2 cup each of brown sugar and maple syrup
  
• 1 tsp of cinnamon

In a frying pan cook the sausages until golden and done in the centre.
Remove and set aside.
Slice sausages in half if too long.
Add the remaining ingredients to pan.
Cook over low heat until sauce begins to thicken.
Return sausages to pan and cook on low for about 10 to 15 minutes until sauce has caramelized and apples are soft and golden.

Serve alongside warm pancakes.


Cheers!

Easy as Pie

I have said it before, Fall is my favorite time of year.

One of my favorite things to do is to go apple picking. We were disappointed this year when our favorite orchard was not offering pick your own this year due to a bad season of rain and wind..
Has anyone else encountered this at your local apple orchards?
Thank goodness I was still able to purchase some apples as they had a few varieties on sale.

In my previous recipes I have used store bought pie crust because I have said I am not good at making my own. That is until my friend shared her pie crust recipe with me. I had no idea it could be so easy and if you own a food processor it is even easier.
This crust is the flakiest lightest I have ever had. It is so much better than commercial store bought types.
Look out, I will be making pie from scratch much more often now!
This is a wonderful alternative pie to top off your Thanksgiving dinner as it is much lighter than pumpkin pie.

Thank you Adriana for sharing your recipe with me.

Happy Thanksgiving Everyone!

Easiest Ever Apple Pie

Pie Crust Pastry

• 21/2 cups of flour
• 1 cup of cold hard butter
• 1 tbs sugar
  
• pinch of salt
• 1/2 cup or so of ice water

In a food processor add the flour, sugar,salt and butter.
Pulse until crumbly and course.
Slowly add water and pulse until dough forms a ball.
Remove and divide in half (top and bottom crust).
Wrap in plastic wrap and chill in the fridge for 1 hour or overnight.

Pie Filling

• 6 to 8 apples ( Granny Smith, Macintosh or Royal Gala are good)
  
• 1/2 a cup of sugar ( brown if you prefer a less sweet pie)
• 1 tsp each cinnamon and nutmeg. (You can use more if you like.)

Peel, core and slice apples.
Combine in a bowl with spices.
Roll out pie crusts on a floured surface with a rolling pin.
Place one crust in the bottom of a greased pie pan.
Place apples on top and cover with second crust.
Crimp or twist edges together with fingers.
Cut vents in the top to let steam escape.
If desired you can brush a beaten egg over top and sprinkle with sugar.
Bake in preheated oven at 400F for 20 minutes.
Reduce to 350F heat and bake for a further 35 minutes.
Cool on wire rack.


Cheers!

Peachy Keen

If you have been to any type of market lately you will know that peaches are in full season right now.

This extremely versatile fruit can be used for canning, baking and incorporated into main dishes.

I have been  coming across a lot of recipes for Peach Chicken in magazines and newspapers.

I have tried a few and  haven't been too impressed with the end result. 

So I played around and came up with my own version and I think it is the best one I have tried so far.

Plan ahead for about an hour of marinating time for the flavors to really blend together.

This company worthy dish would go well with couscous or wild rice.

Perfect Peach Chicken 

• 4 boneless skinless chicken breasts
• 3 or 4 sliced peaches  
•  1 cup of orange or mango blend juice
• 1/2 cup maple syrup
• 1 tsp cinnamon
  
• 1 tbsp butter  

Divide the juice, syrup and cinnamon between two zip lock bags.

Place the chicken in one and the peaches in the other.

Marinate in the fridge for about one hour.

Remove chicken breasts and discard marinade. 

Grill on th barbecue until springy to touch and golden brown.

Pour the all the contents of the bag with the peaches into a sauce pan and heat to medium.

Add the butter and simmer stirring until liquid begins to thicken.

Serve over grilled chicken breasts.

Wine Suggestion: Riesling

Cheers!

Mango Tango

Canada's food guide says that we are to have 7 to 8 servings of fruits and vegetables a day.
That seems like a lot doesn't it?
I am embarrassed to admit this but I am not huge fan of raw fruit.
I mean I know fruit is good for you and all that but honestly, with the exception of bananas I just don't like the texture and taste. However I just love fruit when incorporated into main dishes. Favorites that come to mind are Apple Pork Chops and Peach Chicken.

Mangoes are an extremely versatile fruit. They go with just about any meat, seafood and quite a few vegetables. This salsa is a great accompaniment to grilled meats or fish or is great just on its own with pita or tortilla chips.
I placed some on top of Rainbow Trout as pictured here and baked it it the oven.
The flavors really blended together beautifully.

What a great way to fit in those 7-8 servings of fruit and vegetables.

Mango Salsa

• 2 ripe mangoes peeled and diced
• 1 ripe tomato diced
• 1/2 red or Spanish onion diced
• 1 tsp each of minced garlic, basil, parsley, sugar and chili powder.
• 1/2 tsp each of salt and pepper
• juice of 1 lime
• 1/4 cup lemon juice

Mix all ingredients together in a bowl and let stand for 15 minutes to let the flavors blend. Serve as a condiment or spoon over meat or fish and bake in the oven.

Cheers!

Apple of your Eye

Finally, as promised, here is the Apple Crisp recipe.

I have to admit though, we have been to busy to go apple picking, so I used store bought apples that I had in the fridge.
You can peel the apples if you like. I don't bother as it is a healthier option to leave the skins on.
Apple Crisp is a great alternative to the labour intensive apple pie. No pie crusts to roll out and shape!
Sometimes simple is better.



Ultimate Apple Crisp

• 4 large apples of your choice sliced
• 1 cup of brown sugar
• 1/2 cup of flour
• 1/2 cup oats
• 1/2 cup of butter softened
• 1 tsp each of cinnamon and nutmeg
• 1/4 tsp allspice
• 4 tbsp maple syrup

Preheat oven to 375F
Place sliced apples in a greased 8x8 pan.
In a bowl combine all other ingredients except the maple syrup
Mix until crumbly. (I find it easier to mix it with my fingers)
Spread evenly over top of the apples
Drizzle maple syrup over the top
Bake in oven for 35 min until golden brown on top and apples are soft.
Serve warm with ice cream or cream on the side.
Enjoy..


Cheers!

Dad's Delight

Fathers Day..a day to pamper Dad with gifts, some quiet time and delicious food.
This brunch dish is one of my husbands favorites. He made it for me this past Mother's Day. (Think he had an ulterior motive there? )
As it bakes in the oven it is quite impressive as it puffs up.
You can substitute just about any fruit such as peaches or strawberries.
We used apples here.
This is so decadent it could also be used a a dessert with a dollop of ice cream on the side.


Deep Dish Apple Oven Pancake.

• 2 Tbsp. Butter
• 2 eggs
• 1/2 cup flour
• 1/2 cup of milk
• 1/4 teaspoon salt
• 1 cup of fruit of your choice mixed with sugar if desired to taste.
• Icing sugar

Preheat oven to 400 F

Melt the butter in a round deep round pie plate. Brush up and around sides.
Beat eggs in a bowl and then add remaining ingredients except fruit and combine.

Pour into pie plate and top with fruit.
Bake about 30 minutes until puffy and golden brown.
Sprinkle with icing sugar and serve with syrup and whipped cream.


Wine Suggestion: Bellini (Champagne with orange, peach or mango juice)

Cheers!