Not sure what to do with the pounds and pounds of apples I picked and not wanting to make something time-consuming I decided to make a simple brunch recipe. I carefully peeled the apples and cooked them slowly in a lemon juice/Calvados syrup which became the most incredible-tasting apple compote! Rating: 4 out of 5.
Golden Buttermilk Waffles: Martha Stewart - Everyday Food
Ingredients: serves 4
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups low-fat buttermilk
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer's instructions; brush with vegetable oil. Pour batter onto iron (amount depends on iron size), leaving a ½-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Repeat with remaining batter.
Apple Compote: Adapted from MarthaStewart.com
Ingredients: makes 3 cups
- 1 pound apples, such as Granny Smith, Pink Lady, and Rome Beauty, peeled, cored, and cut into 1-inch chunks
- 1 tablespoon fresh lemon juice
- ½ tablespoon Calvados, apple brandy, or Cognac (optional)
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
- Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely. Apple compote can be refrigerated in an airtight container up to 1 week.