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They’re calling it a “Pilgrimage for Apple Lovers“. It’s the annual Salt Spring Island Apple Festival and it’s happening on October 4th. And, if our apple trees out front are any indication of the bountiful crop the local farmers are having, then it’s going to be a very large festival this year indeed!

The festival will also feature many of the same vendors you see at our Saturday market … showcasing and selling their jams, chutneys, soaps, and artwork. And all indoors at the Fulford Community Center you’ll be sheltered from the elements outside. But, of course, it doesn’t matter if it’s raining in Vancouver because we just don’t see half the rain the Vancouver residents do. I know… because when Julie calls us to complain about walking her dog in the rain yet again… we often smile and just say “well, it is overcast here but no rain!”.

Since we’re talking apples again this week (check out Anne’s Apple and Cheese Crepes) , it’s only fitting that we feature another great apple recipe. This recipe is a topping. I usually serve it on top of granola and yogurt. It would be lovely on top of Vanilla Ice cream as well.

apple recipesAnne’s Chunky Apple Topping

What you need:

  • 4 Apples cored, peeled and cut into chunks
  • ¼ cup Apple Juice
  • 1/8 cup Maple Syrup
  • ½ teaspoon Vanilla
  • ¼ teaspoon Cinnamon
  • Dash of Cloves
  • 1/4 teaspoon Rum Flavoring (optional)

What you do:

  1. Cook over low heat for 15 to 25 minutes until apples are soft and become very tender (even mushy).Apple Topping Recipe
  2. Cool.Apple Topping small pot pic
  3. Use as a topping for  granola and yogurt for breakfast or vanilla ice cream for dessert.Chunky Apple Topping Recipe
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Bed of Basil Poached EggSometimes the chef’s creation is not something you really want to eat. If you’ve seen the waffle sausage sandwich or the egg and friend potato things Rick has create and Julie has shared then you know what I am talking about. But this creation was worthy of serving to our guests. It was delicious, healthy and pretty nice to look at too!

Bed of Basil Poached Egg

What you need (Per serving):

  • 3 – 5 large fresh Basil leaves
  • ¼ cup sliced Mushrooms and chopped Green Onions
  • 1 Tomato Slice – warmed
  • 1 Poached egg
  • Paprika
  • Tablespoon of Salsa.

What you do:

  1. In a frying pan, saute the mushrooms and green onions.
  2. Arrange the Basil in a ‘fan’ on the plate
  3. Poach your egg (click here for instructions on poaching eggs)
  4. Place mushroom and onion mix on top of the basil.
  5. Place tomato on mix.
  6. Top with egg.
  7. Sprinkle with Paprika.
  8. Spoon salsa on side.
  9. Enjoy!
Free  Weekly Recipes by Email

Free Weekly Recipes by Email

Although this particular cheesecake was made as dessert for an engagement celebration, I would use it as a breakfast dish topped with Lemon Yogurt, Granola, Blueberries, and garnished with Mint leaves.

Blueberry Lemon Cheesecake Crust:

Blueberry lemon cheesecake smallWhat you need:

  • 1 ½ cups ground Pecans
  • ¼ cup butter/margarine
  • ½ tsp. Cinnamon
  • 3 Tablespoons Sugar

What you do:

1. In a small bowl, combine ingredients.
2. Press into 9″ spring form pan and bake @ 350oF for 10 minutes.

Blueberry Lemon Cheesecake Filling:

What you need:

  • 3 – 250 grams/8 oz. pkg. Cream Cheese at room temperature
  • ¾ cup Sugar
  • ½ tsp. Vanilla
  • 1 tsp. Lemon zest
  • 3 large Eggs
  • 2 cups Blueberries fresh
  • 1/3 cup Blueberry Jam

What you do:

1. (While the crust is in the oven) In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sugar, vanilla, lemon and eggs – one at a time.
3. Scrape sides of the bowl between each addition.
4. After the mixture is well blended gently fold in Blueberries.
5. Pour into spring form pan.
6. Place teaspoons of Blueberry Jam on top of mix and pull through batter with a knife.
7. Bake for 50 – 60 minutes at 350oF or until center barely jiggles when the pan is gently tapped.  Cool to room temperature.
8. Refrigerate for several hours before removing from pan.
Blueberry lemon cheesecake in pan
Top with Blueberry Coulis and Blueberries. Garnish with mint.

Blueberry Coulis

  • 2 cups Blueberries
  • 1 cup Sugar
  • 1 tsp. Lemon Juice

1. In a small pot, bring ingredients to a gentle boil, cook until Blueberries pop.
2. Put through a blender then a sieve.
3. Cool.

268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

apple treeOur apple tree is full of delicious apples … so our challenge is to find as many uses for them as possible. Apple cheesecake … check! Apple pie … check! Apple in our cereal dishes … check! And now, this delicious recipe.  Using our Best Basic Crepe Recipe we’ve created a very special recipe. These crepes were an absolute hit at breakfast this morning and our guests said they’d happily act as testers on any future recipes too!!
 

 

 

Anne’s Apple Cheese Crepes Recipe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Anne's Apple Cheese Crepes Recipe

Anne's Apple Cheese Crepes Recipe

Makes 8-12 Crepes

What You Need:

Filling:

  • 6 Tablespoons unsalted Butter, melted
  • 6 Tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/8 cup water
  • 6 apples – peeled, cored and thinly sliced
  • ½ cup coarsely chopped walnuts, warmed

    Apple Filling

    Apple Filling

  • 1/3 cup light cream cheese, room temperature
  • 1/3 cup goat cheese, room temperature

Sauce:

  • 6 Tablespoons Maple Syrup
  • 12 Tablespoons Whipped Cream

Garnish:

  • ¼ cup walnuts

    Cheese on Crepe

    Cheese on Crepe

  • Mint leaves
  • Fresh thin Apple slices

What You Do:

1. Place first five filling ingredients in a fry pan. Cover and simmer for 4-6 minutes until apples are tender.
2. Remove from heat and add warmed chopped walnuts to the apple mix.
3. Blend two cheeses together.
4. Spread a small amount on each crepe.
5. Spread cooked Apple mix on top of cheese on each crepe.

Rolled Crepe with Sauce

Rolled Crepe with Sauce

6. Roll and plate.
7. Drizzle on sauce.
8. Add garnish and serve warm.

FREE BRUNCH PLANNER

Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

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