Fall Breakfast

by Elena on October 14, 2014

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There was a chill in the air this weekend in the Hudson Valley.  Because of an open door that led from the kitchen to the backyard, I had never been so cold in a kitchen before.  Finally someone closed the door, no doubt pitying me after they saw me prepping while wearing my jacket over my chef whites.  By the end of Saturday I couldn’t get home fast enough to my cozy apartment and over-sized pajamas.  I spent that thrilling Saturday night wrapped up in my warm crocheted blanket.

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Fall is amazing because it is also the time of year we get to celebrate the best holiday created by man, Halloween.  New York City will turn into a big costume party where everyone is forced to commute with drunken superheroes, over sized Gumbies, sexy cats, Waldo in his striped, red shirt and blue jeans, nerdy wizards with scars on their foreheads, and the Teenage Mutant Ninja Turtles.  Some people use Halloween as an excuse to dress sexy.  Much to my boyfriend’s dismay I don’t follow such traditions, instead favoring to dress in what could only be called less than sexy.  The past couple of years I was Wednesday Adamsthen I was a green faced zombie, a hairy Frida Kahlo, and the most frightening of all…Lady Gaga.

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There is a strange name for a certain weekend activity many New York women like to do in the fall.  Leaf peeping, although more suggestive of a pervy neighbor named Tom, is actually the term for when a person travels to enjoy the fall foliage.  The name itself is enough to consider abandoning this practice, but there is something so alluring about going on a leaf hunt before a day of apple and pumpkin picking.  Maybe there is a part of all of us city girls that wishes we could open our front door and see a mountain full of crimsons and gold, instead of the deli and the nail salon across the street.

This weekend you could literally smell Autumn in the air, the cool scent of falling leaves.  You could sense that the days of eating outside and having a barbecue are over until the coming year.  I had been holding on to summer a little too tightly, but this weekend it became clear it is time to switch gears.  It’s easy because I love the feel of autumn and the opportunity to unpack jackets, scarves and boots in preparation for the crisp weather.  Walking down the street, you can’t go far without seeing decorative gourds for sale.  Apple cider suddenly becomes plentiful at every supermarket and the vendors at the farmer’s market start to sell apple cider donuts.  People become obsessed with pie.  Pumpkin, sweet potato, pecan, apple pie I can taste them all.   I may have already succumbed to most of the Autumn stereotypes this weekend, but I still haven’t participated in the pumpkin spice craze, whether in a latte form or a pie form, although fall has only begun.  It is only a matter of time before I cave.

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Honeycrisp Apple Griddlecakes

Adapted from the Fannie Farmer Cookbook
Makes 10 small pancakes

Ingredients
1 cup AP flour
2 tsp baking powder
2 tbs sugar
1/2 tsp salt
1 egg slightly beaten
3/4 cup whole milk
2 tbs melted butter
1 honeycrisp apple, peeled, cored and thinly sliced

Whisk all dry ingredients in a medium bowl.  Add the beaten egg and melted butter and mix.  Slowly add the milk and whisk until the consistency is like heavy cream.  Add the sliced apples.  Lightly butter a griddle or frying pan.  Using a small ladle add batter to the pan.  Cook on medium heat until bubbles start to form and pop.  Flip and finish cooking on the other side.

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Sauteed Kale, Butternut Squash, and Cremini Mushrooms

Ingredients
2 tbs olive oil
3 cups kale, cleaned and sliced
1/2 butternut squash, sliced
1 cup cremini mushrooms, sliced
1 shallot, small dice
1 tbs apple cider vinegar
salt and pepper

Heat a large cast iron on medium high heat.  Add 1 tablespoon of olive oil and then the butternut squash.  Cook until tender and caramelized.  Set aside.  In the same pan, working in two batches add the mushrooms and saute until golden brown.  Set aside with the squash.  Clean out the cast iron with a damp paper towel.  Add the remaining olive oil and heat on high.  Add the shallot until translucent and then add the kale.  Saute kale until tender.  Add the apple cider vinegar, squash, and mushrooms.  Season with salt and pepper

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Kale and Pepper Frittata

Ingredients
2 tbs olive oil
2 red peppers, diced
1 green pepper, diced
1 small yellow onion, small dice
8 whole eggs
1/4 cup whole milk
1 tsp salt
1/2 tsp pepper
2 cups kale, shredded

Heat oven to 350 degrees.
In a large saute pan heat 1 tablespoon of olive oil on high.  Add the peppers and onion and saute until the onion is translucent and the peppers are soft.
In a medium bowl whisk the eggs and milk.  Add the cooked peppers, onion, and raw kale.  Season with salt and pepper
Using the rest of the olive oil, oil a 9 x 6 baking dish.  Pour your mixture into the pan and bake in the oven for 30-40 minutes or until the center is firm.

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