Storm of Thoughts

Wordless Wednesday: You Can Call Me the Nannerpus

Pete loves the Nannerpus.

So much so that we had him for breakfast.

(Pete loves pancakes too.)

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Harvest Recipes

Yesterday, even though the weather was actually warmer (in the 60’s), we were in a decidedly fall mood. For breakfast (which, based on the time we finally decided to get up, was really brunch), we had pumpkin pancakes and, for dinner, harvest ravioli. In between, we actually went shopping for sweaters. The only thing missing from our fall day was some football and leaf raking. Here are the recipes:

Pumpkin Pancakes with a Topping of Warm Apples and Candied Pecans and Apple Cider Syrup

For Syrup:

3/4 cup apple cider
1/2 cup brown sugar, packed
1/2 cup corn syrup
2 tablespoons butter
1/8 teaspoon cinnamon

For pancakes:

1 cup flour
1-2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil

For topping:

One apple, peeled, cored, and diced
1/2 - 1 cup pecans
2-3 tablespoons butter
2-3 tablespoons brown sugar

In a large saucepan, combine all syrup ingredients over medium high heat and bring to a boil, stirring a few times. Then turn heat to low and let simmer and reduce for about 25 minutes.

In a small skillet, toast pecans over low heat. Add butter and brown sugar while toasting and stir to coat. Then set aside.

Put apple in microwave-safe bowl and cover tightly with plastic wrap. Microwave on high for two minutes and set aside (still covered).

For pancakes:

In large bowl, combine all dry ingredients. In a medium bowl, whisk the egg yolks, milk, pumpkin, and oil until just smooth. Stir gradually into dry ingredients until moistoned. In a small bowl, beat egg whites until soft peaks form, then fold gently into batter.

Pour batter by large scoops onto a hot greased skillet or griddle. (We use a Griddler!) Turn when bubbles start to form at edge and cook until golden brown.

Place pancakes on plate, then top with apple, nuts, and syrup.

Harvest Ravioli

One package butternut squash or pumpkin ravioli.
1 cup butternut squash, cubed and pre-cooked (or frozen and microwaved slightly).
1/2 cup walnuts, toasted
1/2 cup dried cranberries
about 5 pieces bacon
1 tablespoon oil

For sauce:

3 tablespoons butter
3 tablespoons flour
2 cups milk
salt and pepper, to taste
2/3 cup grated parmesan cheese

Boil water for pasta while cooking bacon and toasting walnuts. (I cooked the bacon in the oven while toasting the walnuts in a large skillet, but the same skillet can be used for each ingredient.) Set walnuts and bacon aside.

In medium saucepan, melt butter over low heat. Whisk in flour and let cook for about 2 minutes. Slowly add in milk while whisking. Raise the heat to medium low and bring to a boil, whisking somewhat frequently. Then return to low and simmer until thickened (check how it coats the back of the spoon). Stir in the parmesan until smooth/

Add a tablespoon of oil to the same skillet and cook butternut squash until warm or starting to brown. Remove from heat and add in craisins, walnuts, and crumbled bacon.

Cook pasta according to package, then drain, but save about 1/3 cup liquid to add to skillet with squash. Add ravioli to same skillet and stir. Then place in serving bowl and top with sauce.

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