I am not a morning person. I never have been and, if surgery has not yet succeeded in converting me, I never will be. Getting up so early is difficult, uncomfortable and probably makes me grouchy, but I don’t speak to anyone for the first two hours, so I’m not really sure. The 5am crowd is not something I’m familiar with and every morning feels a little bit like an adventure, exploring a culture that’s not my own.
The middle-age chap walking his golden retriever in the pitch black, holding an actual, ceramic mug of coffee, not a thermos…
The breakfast cart server, sleeping in the corner of his metal box-on-wheels…
The construction workers, already with their catcalls and covered in concrete dust….
The mother, hopping in line at the food truck, as she sees her express bus coming from several blocks away…
The realization, as I head home after a 26 hour shift, that I have been working since before the freshly ironed and neatly brushed people pushing onto the subway car with me were awake yesterday…
Only seeing the sun come up through a patient’s window, because by that point, our team has already been working for several hours…
Knowing, as I eat these apples for dinner, that they would make a fantastic breakfast, but refusing to set my alarm five minutes earlier to actually eat them in the morning…
These apples are a lovely mix of sweet and tart, soft and crunchy, nutty and fruity. They would be equally fine as a rustic dessert, topped with a dollop of unsweetened cream or as the main dish in a friendly, weekend breakfast.
Here, I upped the honey, because I had some fantastic blackberry honey that I wanted to showcase, and I switched out currants for raisins, which would fight less with my honey. I also used a tad more butter. Just because.
Have some friends over for a casual breakfast or brunch, and serve these apples with greek yogurt, along with some simple scones
and a good pot of tea.
Serves 4. Allow 40 minutes.
2 granny smith apples
3/4 roasted hazelnuts, roughly chopped
4 tablespoons honey
2 tablespoons raisins
1/2 teaspoon cinnamon
1 tablespoon butter
Preheat the oven to 350F. Cut the apples in half and scoop out the seeds. Using a melon baller or a teaspoon, scoop out several more balls of flesh, leaving the skin whole, but creating a space in the middle of the apple-half to hold the stuffing.
Stir together the hazelnuts, honey, raisins and cinnamon, then pile into the apples, mounding it well and packing it down as necessary. Place a 1/4 tablespoon of butter on top of the nuts on each apple.
Place the apples in a lightly greased baking dish, and bake until soft when pricked with a fork, about 25 minutes. Serve warm or cold.
Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information, as well as a complete listing of who has participated and links to every recipe we’ve made so far, here.
Mary of One Perfect Bite | Joanne of Eats Well With Others | Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Kathleen of Gonna Want Seconds | Barbara of Moveable Feasts | Linda of Ciao Chow Linda | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen | Annie of lovely things | Claudia of Journey of an Italian Cook | Alyce of More Time At The Table | Amrita of Beetle’s Kitchen Escapades
Posted from: New York