There is a store near me that bundles up the produce that’s about to be replaced by the next shipment and puts it on sale. I have to be careful, because those bags of apples, tomatoes, potatoes or bananas always convince me that it’s time for a kitchen project. When it’s a big bag of tomatoes or potatoes, it’s simple – they go into the oven with some seasoning and do their thing. The large quantity of apples and bananas I picked up last week are another matter altogether. I’ve been baking all week.
So far, my freezer is full of apple cake and I’m going to spend the next day or two dropping off Banana Espresso Chocolate Chip Muffins to friends.
The Apple Matafan I made tonight, though, isn’t going anywhere. It’s going to be breakfast for the next several days, accompanied by yogurt and maple syrup, or perhaps a bit of jam. It’s meant to be eaten within a day, but I enjoy using this kind of pancake as a sort of breakfast trifle. It’s stuffed with apples and flavoured with vanilla and brandy (or apple jack or brandy). It will fortify me as I continue to fill my freezer with apple and banana treats.
Which reminds me, it’s finally time to buy a really big bag of rhubarb. I need to buy a bigger freezer…
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.