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The Willows Raised Apple Pancake |
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Yield: 4 Servings
Ingredients:
4 jumbo eggs, separated
2 Tbs. sugar
4 oz. buttermilk
4 Tbs. oat flour
2 Tbs. cake flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2 large apple, peeled and grated (I use Golden Delicious)
2 Tbs. Lemon juice
2 Tbs. butter
cinnamon sugar
4 Tbs. walnuts, chopped
confectioner's sugar
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Method:
Preheat oven to 375F. Separate eggs. Add flour, baking powder, salt, cinnamon and nutmeg together in a small bowl.
Peel and grate apple in separate bowl. Add lemon juice to apple.
Whisk egg yolks until foamy. Add buttermilk to the egg yolks and mix thoroughly. Add dry ingredients to the yolk/buttermilk mixture.
Mix the batter into the grated apple. Whip egg whites to stiff peak, adding the sugar to sweeten the meringue. Gently fold in the egg whites to your apples.
In a 10" non stick fry pan, melt the butter. Pour in your batter. Sprinkle with cinnamon sugar.
Toss on your chopped walnuts. Bake for 20 minutes. Remove from oven and dust with confectioner's sugar.
Cut into four wedges and serve immediately.
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The Willows Poached Pears |
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Yield: 2 Servings
Ingredients:
2 Bosc Pears
2 Dried Figs - Chopped
2 Tbs. Dried and Sweetened Cranberries - Chopped
2 Tbs. Dried Currants
2 Tbs. Lemon Juice
2 Tbs. French Pear Liqueur
2 Tbs. Brown Sugar
1 12 Fl. Oz. can Goya Pear Nectar
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Method:
The night prior mix chopped figs, cranberries, and currants into a small bowl.
Add lemon juice, liqueur, and brown sugar into fruit mixture. Mix thoroughly.
Cover with plastic wrap and set out over night. Any liquid will be absorbed by the dried fruit.
Preheat oven to 350 F.
Using a small melon baller, remove the seed cavity from the blossom end of the pear.
Using a peeler, remove the skin of the pear.
Stuff the pear with the fruit mixture.
Place pears in a ovenproof saucepan. Add pear nectar and heat on stove top until nectar is to a boil. Place cover on saucepan.
Put saucepan in oven and cook for 30 minutes or until flesh is easily pierced with a toothpick.
Remove pears to a warming oven.
On high heat reduce remaining nectar down to a thick sauce.
Plate pears into a small bowl and then ladle sauce over pears.
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