I started this little post a while ago and never managed to finish it, since I have a 30 minutes break in between this craziness move, I just wanted to finish it and move on.

Originally I wanted to make savory frittelle with the ricotta I had bought, something with capers and parsley, then I woke up one morning and had nothing to eat for breakfast (like this morning), and that is bad news. It rarely happens, I always make sure I have food for breakfast. No coffee for my Brikka, and no bread for my toaster. (so I had to use the Nespresso that I really don’t like, I have to admit that I am a coffee snob). As much as I have very light dinners, my breakfasts are quite substantial and I really need to eat in the morning. Usually, I don’t get grumpy if I am hungry, I just chew a gum and I can last a couple of hours….except in the morning. Les petit-dejeûners sont sacrés!! Breakfast are sacred!

When you have nothing to eat, then pancake is the solution…I think those are similar to pancakes in terms of texture and consistency even if technically they might not be pancakes (I don’t know I am not a pancake expert). They tend to be tender and soft…

The almond butter adds a little natural sweetness and nutty taste to it. As much as don’t care for peanut butter, I love almond butter.

Those pancakes are completely made with wholewheat flour and a quite healthy little morning treat, if you have nothing else to eat and don’t feel like going out for breakfast.

Ingredients for 10 pancakes

• 2 medium size fuji apples
• 4 tbs light brown sugar
• 2 eggs
• 1 tbs lemon juice
• 5 tbs ricotta
• 7 tbs wholewheat flour
• 1 tbs almond butter
• zest of one lemon
• 2 tbs golden raisins
• 1 tsp vanilla extract
• 1/2 tsp vanilla powder
• 1 tsp baking powder

Preparation

In a mixing container, grate peeled apples, squeeze them in your hand to somehow remove extra juice, then add lemon juice to prevent them from browning. In another container, mix ricotta, eggs and sugar and beat until the mixture becomes smooth. Add lemon zest, almond butter and flour, vanilla extract and powder, raisins and baking powder.

In a non stick pan, place one large tbs of mixture and let it cook on one side, then turn on the other side when they turn golden brown. Sprinkle with powdered sugar and serve hot with a apple sauce on the side.

]]> http://citronetvanille.com/blog/2009/10/apple-games-apple-ricotta-raisins-and-almond-butter-pancakes/feed/ 15 http://citronetvanille.com/blog/2009/10/papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper/?utm_source=rss&utm_medium=rss&utm_campaign=papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper http://citronetvanille.com/blog/2009/10/papillotes-meli-melo-apples-banana-and-pears-with-honey-raisins-pistachios-and-coconut-in-parchment-paper/#comments Fri, 16 Oct 2009 05:42:38 +0000 silvia http://www.citronetvanille.com/blog/?p=4582 Méli-mélo de papillotes – Pommes, poires et bananes au miel, raisins, pistaches et noix de coco en papillotes avec glace vanille

Des pommes, des poires et des….bananes!! I have been thinking about those papillottes for so long. I thought about them kept thinking about them, and always made something else…I kept doing that for weeks. Time to stick to the plan! They’re an express dessert and extremely delicious. We tend to forget that quick meals can be exquisite.  Papillottes are so much fun to make and look great when you give one individually to your guests.

Fruit based desserts are light and cooked fruits go deliciously well with spices. Of course, if you like cinnamon, you can add some. I am a big vanilla fan and could use vanilla everywhere. The only place I don’t like vanilla is in perfume. I think it’s way too sweet as a scent but I could drink it! I brought from France some vanilla powder which is basically vanilla beans and pods ground, so the powder is brown like the bean and not white (I have seen it white here) , if you can’t find it, you can add 1 tsp of vanilla extract.

Those papillotes are perfect with apples and pears because they remain firm, and don’t get mushy like peaches or other summer fruits would. Fall just got here and we can enjoy the beautiful fruits it brings along.

Papillote has different meanings, but traditionally it refers to a chocolate candy wrapped in a golden or silver wrap with a personal message included in it. Supposedly it comes from Lyon and they’re consumed during Christmas.

Ingredients for 2 papillotes

• 1 golden apple, peeled and sliced
• 1 large pear, peeled and sliced
• 1 large banana, sliced
• 1 tbs unsalted pistachios
• 1.5 tbs golden raisins
• 1 tbs honey
• 1.5 tbs grated coconut
• 1 tsp vanilla powder

Preparation

In a mixing bowl, add all fruits together, then add honey, vanilla powder, raisins, coconut and pistachios. Mix well. Place in a parchment paper, wrap tightly so no air can get in and cook in the oven for about 20 minutes at 375F. Serve warm with vanilla ice cream.