cinnamon | Farm & Larder

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.

Honey-Cinnamon Crème Fraîche

This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!

Ingredients:
1 cup crème fraîche
2 tablespoons honey
2 teaspoons cinnamon

Method:
1. Combine crème fraîche with honey and cinnamon in a bowl; chill until use.

Rustic Apple Galette

This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Ingredients:
Farm & Larder galette dough, chilled
4 Granny Smith apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces

Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.

2. On a lightly floured work surface, roll the pastry into a 10-12 inch circle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within two inches of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1 ½-inch border.

3. Bake the galette for 45 – 60 minutes or until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.