cinnamon apple french toast

weekend breakfast treat

Last Saturday Ryan made this for breakfast and it definitely hit the spot.  You can use any fruit to substitute the apples but the tartness of a granny smith with the sweetness of brown sugar works really well.


what you need:
*serves 2

• 4 thick cut slices of bakery multigrain bread (or cinnamon raisin for a sweeter treat)
• 2 large eggs
• splash of milk
• 2 granny smith apples, peeled and cut into bite-size cubes
• ~1 tbsp unsalted butter
• 1/4 cup dark brown sugar
• 1 pinch salt
• 1 1/2 tsp cinnamon
• butter (for cooking)
• icing sugar (optional)

what to do:

1. In a small saucepan on medium heat, melt butter and brown sugar together, then add apples, cinnamon and salt.  Cook for about 15 minutes, stirring occasionally, reducing apples to soften slightly and create a sauce.
2. In a shallow bowl, beat eggs with milk.  
3. In a non-stick pan on medium, add a small amount of butter.  Dip sliced bread into egg mixture, allowing absorption of the eggs.  Place into pan and cook both sides until browned.
4. Serve with apple mixture on top of french toast and dust with icing sugar.  Enjoy!

apple fennel salad

 crunchy!

Fennel is such an interesting vegetable - when you cut it you might be surprised at how strong it smells (like black licorice!) - but it's quite mild and adds great crunch to a salad.  I made this salad for Ryan's birthday BBQ and it was received well!  The sweetness of the apples, subtle flavour of fennel and brightness of ginger in the dressing make this salad delightful.  If you don't like asparagus, leave it out! Or replace with any other veggie you dig.  Tip: frozen ginger is easier to grate, so pop some into the freezer for dressings, ready to use.


what you need:

• 1 large fennel bulb
• 1 large apple (Granny Smith or McIntosh best)
• 1 orange pepper (red or yellow work too)
• 1/2 bunch of asparagus
• large bowl with lots of ice and cold water

      dressing:

• 1 tbsp grated fresh or frozen ginger
• 1 lemon's zest and juice
• 1 tbsp or so of honey
• 1/4 cup apple cider vinegar
• 1 tsp mirin (a sweet Japanese cooking wine) - optional
• 1/4 cup olive oil
• pinch each of salt & pepper

what to do:

1. Trim off tough ends of asparagus, then cut into about 1 1/2" sticks.  Blanche them in boiling water for about 1-2 minutes, until they are bright green.  Remove from hot water and immediately immerse into the ice bath.
2. Combine dressing ingredients and taste.  You may find that you want more acidity or sweetness - so you can add more lemon juice, vinegar, or sugar - but if you find it too acidic add a little more olive oil.
3. With a mandolin or sharp knife, thinly slice fennel (remove the top layer - tends to be tough) and bell pepper and save a few sprigs of the fennel fronds for garnish.  Thinly slice apple and squeeze some lemon juice on slices to prevent browning.   
4. Drain asparagus, then toss vegetables together with dressing and allow it to marinate in the fridge for about 10 minutes before serving (stays good in the fridge for about 3 days!).  Garnish with fennel fronds and enjoy!

Even the boys liked it:)