oz. dried apricots
2 pounds cream cheese, softened
1/4 cup crystallized ginger, finely diced
1/3 cup honey
Procedure:
Place the apricots in a pan and just cover with water. Bring to a boil and then lower heat to a simmer and cook the apricots for 5 minutes. Drain the apricots, chill them for an hour and then dice them. Place the cheese in the bowl of a mixer. Use the paddle attachment. Mix the cheese until very soft, scraping the bowl down occasionally. Add the honey and mix to blend. Add the apricots and ginger in on low speed and blend well for about one minute. Chill covered until ready to use.
Pumpkin Pancakes with Apple Compote and Honey Mustard Bacon
I demonstrated these pancakes and accompaniments for a Halloween breakfast class one year. Not many people had tasted pumpkin pancakes, but they really like these. Kids like them too and it is a good way to get them to eat pumpkin, which is so nutritious. The apple compote goes great with the pancakes instead of maple syrup, and the bacon adds a nice salty note. The compote can be made ahead of time and then warmed up when served with the pancakes. The bacon can be laid out on the pan the night before covered with plastic wrap. Just top it with the mustard and sugar and it can bake while the pancakes are being made. This would be a great brunch menu also.
Serves four
Ingredients:
Pancakes:
2 large eggs, separated
1/4 cup vegetable oil
1 3/4 cups milk
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup solid pack pumpkin
Procedure:
Whisk the egg yolks until fluffy. Stir in the vegetable oil and milk.
Sift the dry ingredients together. Stir the dry ingredients into the egg mixture and mix just to blend. Gently stir in pumpkin.
Whip the egg whites until stiff, but not dry. Fold into the pumpkin mixture.
Lightly grease a griddle or fry pan. Pour about 1/4-cup batter per pancake, onto the hot griddle. Cook until the pancakes puff up and look dry around the edges. Flip the pancakes and cook until they are a deep gold color. Keep the finished pancakes warm until you have used up all the batter Repeat this process with the remaining batter. Serve at once with Chunky Apple Compote.
Chunky Apple Compote:
4 medium tart apples, such as Pippin or Granny Smith, peeled and cored
1/2 cup sugar
1/4 cup water or apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cut the apples into a large dice. Place the apples and remaining ingredients in a heavy medium saucepan. Cook over medium heat until the apples are just tender.
Honey Mustard Bacon:
8 slices Canadian bacon slices
3 tablespoons honey mustard
1/2 cup light brown sugar
Place the bacon slices in a roasting pan. Spread 1/2-teaspoon mustard on each piece of bacon. Portion 1 tablespoon of the sugar over the mustard. Bake the bacon at 400 degrees for 10 minutes.
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