Lavender Souffle Pancakes with Persimmon and Plum Compote

This is the perfect morning breakfast for a sunny, autumn Sunday. These pancakes are light and airy (not to mention low in calories) and the persimmon and plum compote offers a seasonally sweet alternative to syrup. Try adding fresh blackberries to the mix. 

What You'll Need

For the Pancakes:
2 eggs, separated
3 teaspoons sugar
2 tablespoons butter
1 teaspoon dried lavender flowers
1 tablespoon flour
1/8 cup milk (I like to use Vanilla Almond milk)
1/4 teaspoon cream of tartar

For the Compote:
1 persimmon
1 plum
2 teaspoons turbinado (raw) sugar

1. Let's make the compote first. Peal the persimmon and the plum. Cut the plum in half and remove the pit. Chop the top off of the persimmon. Dice each fruit into small 1/4" cubes. Add the cubes and sugar to a small saucepot and heat over medium heat for about 2 to 3 minutes. Remove from the heat and place in a bowl. Set aside.
2. On to the pancakes. Add the butter and the lavender flowers in a microwave safe bowl and cook in the microwave until the butter is melted, just about 1 minute. Let the butter cool. Once cooled, strain out the lavender flowers.
3. Using an electric mixer, beat the egg yolks and 2 teaspoons of the sugar on medium high speed until they are light in color and thick.
4. Add the butter mixture and the flower to the egg yolks and continue to beat at medium high speed. Beat in the milk until all ingredients are fully incorporated. Set aside.
5. In a separate bowl with the egg whites, add the cream of tartar and the last teaspoon of sugar. Using and electric mixer, beat on medium high speed until stiff peaks form. (Note: if you are using the same electric mixer, be sure that the beaters are completely free of any egg yolk whatsoever. The presence of egg yolk will prevent your egg whites from fluffing)
6. Add 1/4 of the whites to the egg yolks and fold in, just to lighten the yolks. Once that is fully incorporated, add the rest of the egg whites and gently fold in. Be sure not to fold too rigorously else the batter will lose air and your pancakes will not puff when cooking.
7. Place a non-stick skillet over medium heat. Use either a light cooking spray or butter to grease the pan. Scoop out 1/4 cup full of batter onto the pan. Let cook until you see little bubbles appear in each pancake. Once the bubbles appear, flip the cake over to cook the other side. Remove the cake once each side is golden brown and the puffed sides are cooked through. 
8. Remove pancakes from heat and arrange on a plate. Serve with the Persimmon and Plum Compote. 

Serves 2

Roasted Acorn Squash and Andouille Kale

Hello again!

First, I want to apologize to my readers for my long summer break. I am back and ready with more delicious recipes and fun crafts for the fall season... so let's jump right in!

I have been on a huge kale kick recently. It's delicious when prepared in the right way and it is extremely healthy, often referred to as a super food. As most of you know, fall is my favorite season - I love the abundance of color and rich flavors that are associated with autumn. This is a hearty meal perfect for a crisp fall evening. I may even try to serve it with oven roasted rabbit. Enjoy!

What You'll Need

1 acorn squash
2 teaspoon olive oil
1 tablespoon brown sugar
2 tablespoons butter
2 andouille sausages
2 medium trimmed leeks
10 ounces kale
1/4 cup red wine
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Cut the squash in half, lengthwise, and scoop out the seeds. Brush 1 tsp of olive oil on each half. Salt and pepper each half to taste. Place the squash on a cookie sheet or in a roasting dish and roast in the oven for 35 minutes.
3. After the squash is done roasting, remove from oven and let cool slightly for about 5 minutes. Carefully remove the green skins, watching out for escaping steam. Chop the squash into large chunks and return to the sheet or dish. Sprinkle the brown sugar over top and return to oven for another 10 to 15 minutes. 
4. Next, heat a large skillet over medium heat. Melt the butter in the skillet.
5. Cut the leeks and sausages into rounds and add the skillet. Cook until they start to brown, about 5 minutes. Add the kale, red wine, and salt and pepper to taste. Cover with a lid and let sit on medium heat for about 5 minutes. 
6. Remove the squash from the oven and serve the kale on top of the squash.