Hello,
friend.
Autumn
seems to be upon us once more. The Midwest becomes a smeared palette of vibrant
yellows, reds, and oranges. The season of harvest beginning. The weather changing
state. Long, humid days turn to cool, windy
nights. These next months are for soft, wool sweaters, bonfires, and drinking
coffee under a starry night sky. Warm
lattes and jittery bodies roam the quad. Breathes become ocular, resembling the
appearance of exhaled smoke. Leaves fall like student’s willpower to study.
Cold mornings only make it harder to leave the warming embrace of the bed. All
the while, the looming thoughts of
midterms leads everyone to question the reason
pursuing higher education was even a
considerable option in the first place. Welcome to fall, I suppose.
All
joking aside, I love the autumn months. I know I write this down quite a bit,
but I simply cannot get enough of the harvest season. Can I be blamed? What
isn’t completely intoxicating about it all? There are countless pumpkin
patches, apple orchards, and corn mazes to venture and explore. It’s finally
the ideal time to break in those sweaters
you bought on sale last season. Then to top it
all off, pumpkin spice makes everything nice. I think it’s a scientific
fact. Pumpkin spice ice coffee is a gift to the human race. Anyways, everything
about the impending season inspires me. The colors, the smells, the food, the
changing air, the clothing, the food, the festive holidays, the food, FOOD. As someone who obsesses
about food practically daily, autumn never disappoints with culinary
inspiration.
The
minute autumn hits, my Pinterest page becomes a destructive tornado of pumpkin
and apple spiced recipes and ideas. Everything from instructional videos on how
to roast squash to pictures of overly artistic food
photography and warm lattes held by hands in mittens. These and many more are excavated from the culinary overload that is my Pinterest page. I might be the
smallest percentage of men on the site, but I’m content with that statistics.
My obsession with food and photography, plus my complete inability to care
about the opinions of others, outweighs the binding gender norms and
stereotypes associated with it. What’s wrong with ordering your pumpkin spice
latte and drinking it too?
Let’s talk about yogurt again, shall we? I heard about Frog Jam after my most recent trip to the Great Smokey Mountains. I kept seeing roadside signs advertising for “Frog Jam”. I never heard of frog jam before, and assumed it was made from a literal frog. After stopping at a roadside market for boiled peanuts and jam, I quickly learned that frog jam is, in fact, NOT made from a frog, but it’s, in actuality, an acronym. Frog Jam stands for the jam’s ingredients that are; figs, red raspberries, oranges, and ginger.
Being on my own for the past two months, I’ve grown quite fond of yogurt and playing around with the plethora of flavor and topping combinations. A couple weeks back in my Food & Prep class, we learned all about slicing, dicing, and julienning. One of the recipes we attempted was for “Taffy Apple Salad”. After trying the finished product, I was hit by inspiration. “What if you pan-fried the apples?” I thought to myself, masterminding all of the culinary possibilities. Instead of making a taffy salad, I decided to pan-fry simply the apples in some butter with cinnamon + sugar and top it with yogurt. Mixed in a little frog jam and honey and, well honey, you got yourself the perfect autumn breakfast.
Ingredients
- 1 apple, cored and sliced
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon granulated sugar
- 1 ½ packages graham crackers
- ½ cup whole or sliced pecans
- 2 tablespoons cinnamon
- 1 tablespoon salt
- Dash of nutmeg
- 1 cup Plain Yogurt
- 2 tablespoons frog jam, or orange marmalade
- 2 tablespoons honey
Directions
- For pan-fried apples: Core and slice the apples into wedges. In a large skillet over medium heat, melt a knob of butter. Once the butter is melted, add the cinnamon and sugar. Swish the skillet around in a circular motion until the sugar is dissolved and the aroma becomes fragrant. Add the apple slices, and cook on both sides until soft and cooked through, about 7-8 minutes.
- For the toasted graham topping: Preheat the oven to 350°F/177°C. In a food processor, add the graham crackers, pecans, cinnamon, salt, and nutmeg. Pulse until the mixture resembles a fine crumb. Spoon ¼ cup of the mixture on a baking tray. Toast in the oven for 8-10 minutes. Reserve until needed. Hint: Use the excess graham mixture for a refrigerator pie or tart.
- To assemble: In a bowl, add the yogurt, jam or marmalade, and honey. Stir to combine. Top with pan-fried apples, toasted graham topping, and a drizzle of honey. Serve immediately.
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