potatopancakes

Potato and Leek Pancakes with Applesauce

Potatoes and leeks go too well with each other to not make another recipe that highlights them. My husband grew up in Germany as a kid and a lot of the treats from the winter CSA shares scream to made into something German. Today we have what is called, Kartoffelpuffer Mit Apfelmus. I swapped out the traditional inclusion of onions with leeks since I had a few laying around from the recent CSA share. Frankly, I enjoy leeks far better than onions but you can easily switch the recipe around if you feel so inclined.

Recipe by: Mirinda @ Boistfort Valley Farm
Potato and leek pancakes with applesauce
Servings
6 pancakes
Servings
6 pancakes
Potato and leek pancakes with applesauce
Servings
6 pancakes
Servings
6 pancakes
Ingredients
Applesauce
Potato Pancakes
Servings: pancakes
Instructions
Applesauce
  1. Peel, core and chop your apples into 1/2" chunks.
  2. In a small sauce pan, add apples, juice, lemon and cinnamon. On medium heat, cook for about 15 minutes until apples become soft and mushy.
  3. Add apples from pan into a food processor and puree until smooth. Add sugar to taste.
Potato Pancakes
  1. Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut the light colored part of your leek into into 1/16 inch thin slices. Use a mandolin or a knife for this. (your choice)
  2. In a small fry pan, add your leek slices and cook on low heat for about 20 minutes until leeks are caramelized and golden. Set aside.
  3. Peel and grate your potatoes and add to a bowl of cold water with the lemon juice. This will help remove some of the starch from the taters and keep them from turning brown.
  4. Strain the potatoes and press as much liquid out as you can.
  5. In another bowl, whisk the egg, flower, baking powder and salt. Add the potatoes, leeks and mix well.
  6. In a medium sized fry pan, add 1/2 cup of oil (or more if needed - try to get your oil about 1/4 inch high) Drop 1/4 cup of potato mixture into the hot oil and press down. Heat until golden brown on each side.
  7. Serve with chopped parsley and applesauce.
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frenchtoast

Almond French Toast with Maple Butter Pears

French Toast is not actually French by any means. The recipe for fried bread soaked in a mixture of milk and eggs predates France itself and was created by the Romans sometime in the 5th century AD.  The next time you see French Toast on a menu of a fancy French brunch cafe, stand up and yell shenanigans! Now that we’ve had our little history lesson for the day, lets get on with the recipe.

Recipe by: Mirinda @ Boistfort Valley Farm
Almond French Toast with Maple Butter Pears
Servings
6
Servings
6
Almond French Toast with Maple Butter Pears
Servings
6
Servings
6
Ingredients
Almond French Toast
Maple Butter Pears
Whipped Cream Cheese
Servings:
Instructions
The Pears
  1. In a medium pan, heat butter and syrup on medium heat. Add pears and cook for about 10 minutes. I prefer my pears to be firm but you can always cook them a little longer. Remove from heat and allow to cool while you prepare your toast.
The Toast
  1. Preheat oven to 375 degrees.
  2. Whisk together eggs, cream, milk, almond extract, spices and the liquor and pour into a shallow container such as a casserole dish. Dip bread in egg mixture and allow to soak for about 3 minutes on each side.
  3. In a large skillet, melt butter over medium heat. Fry slices in batches until golden brown, then flip to cook the other side. Place bread onto a large cookie sheet and finish baking them in the oven for about 10 minutes. The toast should rise slightly.
The topping
  1. In a cold stainless steel bowl, beat cream cheese, heavy cream, sugar and vanilla on high until thickened and set aside.
The finale
  1. Serve your French Toast topped with pears, whipped topping, maple butter (from the pear pan) and sliced almonds. Enjoy! Sorry for not including the almonds in the photo. I didn't have my coffee this morning and forgot to add them before the display platter was eaten by my husband.
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apples0

Baked Apples with Granola

Apples, granola and brown sugar oh my. The Salish apples we included in your recent Winter CSA share are a fairly new breed of apple. Also know as the Pinova, the Salish Rose is a cross between a Splendour apple, selected for heartiness, and a Gala apple, selected for texture and taste. Aside from being delicious raw, it’s pretty darn good when you throw it in the oven with a few other tasty ingredients. Here’s a quick and easy breakfast recipe that included these wonderful little apples topped with our very own honey from The Woogie Bee!

Recipe by: Mirinda @ Boistfort Valley Farm
Baked Apples with Granola
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Baked Apples with Granola
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees
  2. With a pairing knife or apple corer, remove stem and seeds making a v-shaped space where your granola will call home. Try not to cut all the way through the apple otherwise you'll wind up with a little granola leak.
  3. Place your apples on a baking sheet lined with parchment paper.
  4. Combine the granola, brown sugar and cinnamon in a small bowl. Once combined, pack the apples with the granola mixture. Any leftovers can be spread around the apples to bake along with them.
  5. On the top of each apple, place a tablespoon of butter.
  6. Place your apples in the oven and cook for about 15 minutes if you would like them to remain firm. Adjust the time depending on soft and cooked you want your apples.
  7. After they're done cooking, remove from oven and drizzle with honey and top with whipped cream.
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