cinnamon | Farm & Larder

Buckwheat Groats with Cinnamon-Kissed Apples & Raisins

Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.

Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
4 tablespoons unsalted butter
4 apples, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon
½ cup raisins

Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.

2. Meanwhile, in a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.

3. Divide the warm groats into four serving bowls and top each with a generous helping of the apples, garnishing with a smattering of raisins. Serve immediately.

Sautéed Fall Orchard Fruit

Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.

Ingredients:
4 tablespoons unsalted butter
2 apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
2 tablespoons light brown sugar
Pinch of cinnamon

Method:
1. In a large skillet, melt the butter. Add the fruit slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until the fruit is softened and lightly caramelized, about 10 minutes longer. Serve warm or at room temperature.

Breakfast Barley with Dried Fruit & Nuts

Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Ingredients:
2 cups cooked barley*
1 tablespoon cinnamon
¼ teaspoon cloves
1 pinch salt (if you didn’t salt barley during cooking process)
2 medium apples diced
¼ cup walnuts chopped
¼ cup dried cherries
¼ cup pure maple syrup
Milk, to serve (optional)

Method:
1. Combine all ingredients in a medium sauce pot heated over medium heat.

2. Stir frequently until warmed through, about 2-3 minutes.

3. Pour into four bowls and serve with milk if desired.

*To prep barley, combine 1 cup barley with 3 cups water or stock in a saucepan, adding a generous pinch of salt. Bring to a simmer and cook for approximately 25-30 minutes, or until the barley is tender. Drain and cool until ready to use.

Whole-Poached Seckel Pears

These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

Ingredients:
1½ cups water
⅓ cup sugar
1 cinnamon stick
7-8 ripe, but still firm, Seckel pears, peeled

Method:
1. In a medium-sized saucepan, add water, sugar and cinnamon stick. Dissolve sugar over medium heat.

2. Add pears, making sure they’re completely submerged, and cook at a gentle simmer, partially covered, for 15 to 20 minutes depending on their size and level of ripeness. Turn off heat (don’t worry if they don’t look completely done, the pears will continue softening as they cool), remove from burner, and let cool in the poaching liquid. The pears can be served warm, at room temperature, or chilled.