These apple pancakes are my favorite Sunday morning breakfast. They look beautiful and have a sort of special occasion air about them. The flavor of the apples and walnuts really shine through and juxtapose the texture of the egg batter that surrounds them.
They are delightfully different from everyday pancakes and perfect for a pampered Spring morning. So, thanks to Uncle Steve (who first taught me how to make them!) I have the perfect breakfast in bed meal for my mom on Mother’s day. Pair them with a cappuccino, vase of fresh flowers and a hug to let mom know how much you love her.
German Apple Pancakes
From: Chrissy Esposito
2 apples (pick firm, sweet apples that are a little tart like Honey Crisp, Braeburn, Pink Lady, Gala and Empire)
1/3 cup chopped walnuts
4 Tbs butter
½ tea cinnamon
2 Tbs sugar
1 cup flour
¼ tea kosher or sea salt
1 cup milk
First, prepare the apple filling. Peel and dice the apples and place in a small pan with 2 tablespoons of butter. Add 1 tablespoon sugar and ½ tea cinnamon. Sautee on medium heat for about 10 minutes (the apples will begin to soften and will develop a sort of cinnamon/sugar syrup)
While the apples are softening, sift together the flour, salt, and remaining tablespoon of sugar.
Add the eggs and milk into the flour mixture, being careful not to over mix (a few lumps are okay).
When the apples are done stir in the walnuts and take off the heat.
Grease two 9 inch cake spans (spring-form pans are ideal) by putting one tablespoon of butter in each pan and placing the pans in the oven for a few minutes until the butter melts. Swirl the butter around so it covers the entire bottom of the pan and goes up the sides of the pan too.
Pour the flour and egg batter into the pan. Spoon on the apples and walnuts so they are evenly dispersed.
Bake for about 25 minutes at 425°until the edges start to become golden brown and curl up. The eggs will fluff and rise in the process.
Now, this part is a bit tricky. If you used the spring-form pans, release the spring and with a spatula transfer the pancakes to a place. If you used a normal pan, trace the edges of the pancake with a knife before transferring it to a plate.
I probably shouldn’t, but I’m just going to say it. I am not a baker. I can fake it, but it isn’t my thing. Okay, I said it. I feel better.
My mom, known as Oma to the girls, came over this week to start teaching us her time honored yeast cakes, tarts, and strudels. We’ve been meaning to pick her brain for a few years and I kid her all the time when I say we need to get these recipes on paper before she gets too old. I can say this because my mom at 78 is totally youthful and awesome, and has all her marbles. Lucky girl.
Gabrielle has been dying to learn Oma’s chocolate yeast cake, an absolute must every Easter and Christmas morning at our house. She labored for several hours and of course it was perfect. Gabrielle, you might guess, loves to bake. She was smiling from ear to ear with when her creation came out of the oven. [Edit from Gabrielle – it was, in fact, perfect. Read post here!] I decided to make another venerable favorite – a German cake made with tart dough, but baked in a rectangular form. The dough recipe was in German so that meant translating the directions and measurements, which Oma faithfully did. We were doubling a basic recipe and adding new ingredients that have been added over the years. I unfortunately did the conversions from grams. Big mistake. It seemed like it was going well until I took the dough out of the fridge after the compulsory “resting” phase, and tried to roll it out. It seemed very moist, which it was because I forget to double the flour! You can’t do that baking. If a savory recipe calls for 4 cloves of garlic and you only add two, oh well. If you don’t double the flour in a cake, it’s a disaster. Lesson learned, new bakers, you can’t really add 2 more cups of flour after the “resting” phase.
And that is why I like to cook so much more. I can make mistakes and no one will know. In fact, mistakes often make dishes better, but more on that another day. My mother refused to give up on the dough. We DO NOT waste ingredients, she said. So she worked her magic and somehow added the missing flour to the finished dough. I don’t know how she did it, but the cake was very good and it didn’t get all weird and gluten-y, which is supposed to happen when you overwork dough. So here is the Correct recipe and the final product, a delicious cake, with almost perfect texture (firm but a bit crumbly) and the just the right amount of cinnamon and sugar. Mutti, you’re a genius.
Below you’ll find my mothers perfect recipe, free from my silly mistakes! Let us know if you decide to make it! And do you have any time honored family traditions? Tell us about them below!
Oma’s German Apple Cake
From: Heide Lang
4 cups (250 grams) flour
2 sticks plus 2 tablespoons (250) grams unsalted butter
6 tablespoons sugar
1 teaspoon vanilla
2 eggs lightly whisked
4 Granny Smith apples cored and peeled
Scant ¼ cup plain bread crumbs
3-4 tablespoons cinnamon sugar
Place the butter in the freezer for a least one hour before.
Cut the butter in one-inch slices.
Place flour in a large bowl. Add butter and sugar.
Using a pastry blender or food processor, blend until mixture is crumbly and much of the dough is in pea size pieces.
Add the vanilla, eggs and a pinch of salt. Mix until just well blended.
Divide the dough in half and roll each into a ball. Flatten the ball to create a disc and wrap them each in wax paper or plastic wrap. Place in the refrigerator for at least 30 minutes.
Slice the apples 1/8 inch thick, preferably using a mandolin so all the pieces are the same size. Set aside.
Take the dough out of the refrigerator and roll out both halves to fit a 13 X 9 pan, preferably with a one-inch rim.
Sprinkle bread crumbs evenly on the bottom of the pan.
Add the apples, being sure to evenly distribute them on the bottom of the pan.
Sprinkle 3 or 4 tablespoons of cinnamon sugar evenly over the apples.
Take the second rolled out dough and carefully place it on top of the apples. Tuck in the dough on all the sides so an even crust will form.
Bake for 30 minutes, or until brown. Let cool in pan and cut into squares.
I love everything about college, but I’ve spent a lot of time missing home. And it’s probably horrible to admit, but I miss my kitchen almost as much as my family. I miss the tiny white hexagonal tiles on the floor, and the shelves stuffed with cookbooks, from Giada to Thomas Keller. I miss the overflowing glass jars of cooking equipment for when mom teaches, and the pots and pans hanging from the farm table-turned-island in the middle. My kitchen has ambient lighting and a sturdy, old kitchenaid mixer. It has plates, silverware and an oven. I have been truly spoiled for the past few years. I have none of those things here. I have no glass backsplash, no chalkboard to write the day’s menu on, and no fancy pepper grinders. I do have tile countertops, a dingy, two-burner electric stove, and a microwave. The end. But despite all this, in recent days I’ve come to love my 5th floor substitute.
It all started the day I first realized the dining hall was killing me, in body and in spirit. I was so distracted by classes and awkward social encounters that I didn’t notice it for a few weeks. The warning came, rather suddenly, when I stepped on the scale, for the first time in a month. To my shock and horror, I was losing my Freshman 15.
“You’re crazy, Gabrielle,” you are undoubtedly saying. “Isn’t that a good thing?”
Yes. It is. But it turned me on to a much more serious problem: dining hall food is disgusting. Like, the other day, they were serving a tofu meatloaf… and it was orange. Bright orange..
It was the color of this pumpkin. But it was tofuloaf.
I tried to estimate the number of cucumbers I had eaten instead of dinner over the preceding weeks, and when I’d finished calculating (about a bazillion), I realized I had take matters into my own hands. Fortunately, the shelves on my desk are furnished with almost as many sauté pans as books. So I grabbed my cooking friends, put my eaters on standby, and ran like a madwoman towards the kitchen.
In the spirit of fall, I made caramelized apples. In the spirit of needing somewhere to put the apples, I made crepes. And in the spirit of crepes, I made a Nutella cream sauce. Because one of life’s little known secrets is that there is nothing better than caramelized apples and chocolate. And, as everyone knows, there is nothing better than Nutella with anything.
This recipe is simple, but spectacular, and is best made with lots and lots of friends. As people came and went, Chelsea, Theresa and I flipped the crepes, Gaby and Soyeon assembled the fillings, Hila entertained us, and we all took turns eating our creations as they came off the stove. We had no fancy equipment, but it was just like being back in the Test Kitchen.
So grab some apples and nutella, and enjoy! This recipe can be made without a blender or even mixing bowl, and eaten without forks, knives and plates. It makes 15-20 crepes, so invite lots of people. It’s simple, cheap, vegetarian, kosher, and delicious. They, whoever they are, say the best ideas are born out of necessity. So when you make these fall treats and love them more than anything you’ve ever tasted… don’t thank me, thank my college and its terrible dining hall.
Note- we had a lot of extra heavy cream (and so will you) so we made homemade butter. By hand! It’s a classic fall activity. We most certainly did it on purpose. We were not trying to make whipped cream.
3 tablespoons butter, melted and slightly cooled, plus extra for greasing pan
Whisk ingredients together in a mixing bowl (or, if you’re me, 2 large tupperwares) until smooth and lump-free
Cover, and allow to sit at room temperature while you make apples and nutella sauce
When apples and nutella are made, heat an 8-inch skillet over medium to medium-high heat (depending on your stove) and melt just enough butter to lightly grease bottom
Pour 1/4 cup of batter and tilt to evenly coat bottom of pan. Your first crepe will be a disaster, so don’t despair over it. It has nothing to do with your crepe making abilities. Just discard it (preferably in your tummy).
Cook for 1.5-2 minutes, until bottom begins to lightly brown, and flip. Feel free to do this with a spatula or chopsticks or whatever moves you, but I recommend you try doing in the air. It’s not hard, and you’ll feel much more accomplished if you do it the fun way.
Cook for 30 seconds-1 minute, until second side begins to brown, and glide onto plate. Repeat process with remaining batter. Eat immediately.
From: Gabrielle Siegel
3-4 tbsp heavy cream
3-4 tbsp nutella
In small saucepan, heat cream and nutella over low heat until blended and heated.
As I started thinking about Cityseed’s fabulous farmer’s market in New Haven’s Wooster Square and as I looked through the hundreds of pictures I’ve taken in recent weeks, I was struck not only by the vibrant colors, the luscious fruits and vegetables, but the remarkably diverse and colorful people who come to this special place Saturday mornings.
We’ve met so many wonderful people at our booth who genuinely care about food and are meticulous about the quality of ingredients they use in their everyday lives. My hats off to them. For those of us who live in or near New Haven, we owe a lot to market manager Rachel Berg, and her tireless staff for running this market so perfectly week after week and making these local and organic foods accessible.
I will be posting a photo essay on the market seasonally since it is such an integral part any foodie’s life; here are some moments of this past glorious summer and just a hint of autumn.
One of the things I just love about the market is that it is one-stop-shopping; you can and should pick your menus for the week based on what the local Connecticut farmers are harvesting that week.
I fell in love with beets this summer since they were so plentiful and were offered in so many colors; orange, white and of course that beautiful dark purple that turns a gorgeous pinkish lavender color when pureed with a bit of cream. We ate them in chilled borschts, we caramelized them for salads with avocado and goat cheese, and sometimes we just ate them roasted with a just a sprinkle of sea salt and coarse pepper.
There is also no better place to buy so many other herbs, vegetables and fruits as well.
Or ingredients for a refreshing salad of arugula, lettuce, tomatoes and red onions.
You can also pick up gorgeous wild flowers, sunflowers and the most spectacular dahlias to decorate your table with too. And while you’re at it, don’t forget to pick up some of the finest baked goods in Connecticut at the Sono Bakery.
One of the reasons to go to the market, of course, is the people watching. It’s some of the best in New Haven. The shopkeepers and the customers have a lot of pizzaz and personality.
People find many ways of transporting their goods home too; most, of course, are environmentally friendly; You see re-usable bags and wheels of every kind.
Of course, pampered pets enjoy the morning at the market too. And why not?
I hope I’ve whet your appetite to visit the market, or one nearest your home. But I’m warning you; they’re addictive. Supermarket produce will never look the same again.
If you live nearby and plan to visit the Wooster market, please be sure to come by and say “Hi” to us next time you’re there. We’d love to see you. If you live far away, find your local market and get to know your local growers. They are wonderful people who care about the land and the food we eat.
For now, enjoy these last pictures of autumn’s beginning; I love all things apples and pumpkins, and I promise to have some recipes for you in the coming weeks. In the meantime, get out there and pick some apples or pumpkins. It’s good for you.
I’m going back into the test kitchen right now so I can come up with some great pumpkin recipes. I’ll be back soon!