Archive for the 'breakfast' Category

Browned Butter Cherry & Apricot Slump

Cherry Apricot Browned Butter Bliss 1 Browned Butter Cherry & Apricot Slump

As you may have seen on twitter, we’ve slumped into Tofino for some beach time, family time, book reading and kayaking and eating. I’ve mostly stayed out of the kitchen, although having one here – one that looks out over the water, even – has meant getting my baking fix before we head back to the gutted room that will hopefully be our kitchen once again before the snow flies.

Cherry apricot collage Browned Butter Cherry & Apricot Slump

There are apricots and cherries in the wee one-room Beaches grocery, and I can never resist baking them into something. With browned butter, if possible.

browned butter 2 Browned Butter Cherry & Apricot Slump

This isn’t quite a cake, but it’s not a crumble, either… it most closely resembles a slump – thick batter poured over fruit of any kind, then baked. It’s just enough to hold it together, and the cake part is more sugary-buttery than cakey. You could manage wedges, but it’s more of a spoon dessert, served warm with vanilla ice cream if you can swing it. Or for breakfast with yogurt, natch.

Cherry Apricot Browned Butter Bliss 4 Browned Butter Cherry & Apricot Slump

It’s one of those things you can mix up from scratch and use whatever happens to be within reach – on the counter, at the market, on the bushes out back. (I’ll be making another with blackberries soon. And peaches, maybe? Definitely plums.)

Cherry Apricot Browned Butter Bliss 3 Browned Butter Cherry & Apricot Slump

And there is no better way to warm up, slumping into a cozy couch, after coming in from a chilly, windy afternoon at the beach.

Cherry Apricot Browned Butter Bliss 2 Browned Butter Cherry & Apricot Slump

Browned Butter Cherry & Apricot Slump

6 apricots, pitted and thickly sliced
1 cup cherries, pitted and halved
3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
pinch cinnamon
1/2 cup butter
2 large eggs
1 cup all-purpose flour

Preheat the oven to 350°F and butter a pie plate.

Toss the apricots and cherries in the pie plate with about 2 Tbsp. sugar and the cinnamon; spread into the plate. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden. Pour into a bowl.

Stir the 3/4 cup of sugar into the butter, then the eggs, then the flour. Pour over the fruit and sprinkle with the last tablespoon of sugar.

Bake for 40-45 minutes, until golden and crusty, and the juices are bubbling around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

Serves 8.

button print gry20 Browned Butter Cherry & Apricot Slump

August 05 2014 | breakfast and cake | 7 Comments »

Apricot-Almond & Kidney Bean Breakfast Biscotti

Kidney bean biscotti 4 Apricot Almond & Kidney Bean Breakfast Biscotti

Our basement has become a virtual coffee maker museum. If you were to go down to my basement storage room, you’d find among the spiderwebs a French press, a vintage percolator I rescued from an about-to-be-torn-down house, a standard drip, a Chemex and an Aeropress, half a dozen bags of good beans and still I can’t make a decent cup of coffee. I’ve come to terms with the fact that I must rely on baristas to make them for me on a regular basis, and that yes, if I saved all the money I spent and put it in a jar I could go on a fabulous vacation every year, but I’d rather have all that good coffee.

kidney bean biscotti 2 585x875 Apricot Almond & Kidney Bean Breakfast Biscotti

I’m also coming to terms with the fact that I really like something carby to go with. Generally I like my cookies chewy, with a crisp edge; dry, hard biscotti isn’t my thing, but it turns out crisp, dunkable-in-coffee biscotti totally is. I may even sneak a few in my laptop bag to the coffice.

Kidney bean biscotti Collage Apricot Almond & Kidney Bean Breakfast Biscotti

These biscotti are made with beans, giving them a bit of a protein boost that alleviates some of the guilt associated with eating cookies for breakfast. And if I hadn’t told you, and you hadn’t seen the recipe, you’d never know – beans don’t have a particularly strong flavour, and so they’ll go along with whatever you want them to. Generally I use white kidney beans for aesthetic reasons, but I gave red ones a go out of curiosity and they turned out a lovely pecan colour. I’ll draw the line at black beans.

Related: my kitchen is still intact. But it’s getting close! These home renos are more work than I thought, particularly with a 100 year old house. Oy. Updates soon!

Apricot-Almond & Kidney Bean Breakfast Biscotti

1 3/4 cups all-purpose flour (or any combination of all-purpose and whole wheat)
1 cup oats
3/4 cup sugar (white or brown)
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 cup canned red or white kidney beans, rinsed and drained (half a 19 oz/540 mL can)
1/4 cup orange juice or milk
1/4 cup canola oil
1 large egg
2 tsp vanilla or almond extract
1/2 cup sliced or slivered almonds
1/2 cup chopped dried apricots
coarse sugar, for sprinkling (optional)

Preheat the oven to 350ºF.

In the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt; pulse until the oats are finely ground. Add the butter and pulse to blend. Transfer the mixture to a mixing bowl.

Put the beans, juice, oil, egg and vanilla into the food processor and pulse until smooth; add to the dry ingredients along with the almonds and apricots, or whatever additions you would like to add. Stir just until the dough comes together.

Shape the dough into a log on a baking sheet that has been sprayed with non-stick spray (the dough will be a bit sticky-dampening your hands helps), flattening it so that it’s about 15 inches long and 4 inches wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.

Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2-inch thick slices using a serrated knife. Stand the biscotti upright on the baking sheet, spacing them about half an inch apart, and bake for another 30 minutes, until crisp and dry.

Makes about 2 dozen biscotti.

pixel Apricot Almond & Kidney Bean Breakfast Biscotti
button print gry20 Apricot Almond & Kidney Bean Breakfast Biscotti

May 29 2014 | breakfast and cookies & squares | 8 Comments »

« Prev - Next »