I had the most delicious wintry breakfast this morning. I got the idea after visiting Full Quiver Farm on Saturday, where we get our eggs, cream, milk, and cheese. Debbie, the mother of the Mennonite family who runs the farm, was telling me that every morning before milking the cows, they have a big, hearty family breakfast of farm-fresh eggs and sausage and toast (from her homemade bread of course). But on special days, they have oatmeal with fried apples, honey, cinnamon, and fresh, raw cream. I begged her to tell me step-by-step how she did it.
So this morning, I decided to try her oatmeal concoction, except with Pocono Cream of Buckwheat, which I love, and which is also gluten-free.
First, I boiled water in a saucepan and then added enough Cream of Buckwheat for 2 servings with a pinch of salt. I then sliced a Gala apple very thinly, leaving the skin on, and heated up about a tablespoon of butter in a cast-iron skillet. Once the butter was melted, I tossed in the apples and covered them generously with cinnamon. I placed a lid lightly over the pan and let them kinda fry/steam for about 5 minutes.
In the meantime, I retrieved some Medjool dates from the pantry that were left over from my Thanksgiving stuffing. I removed the pits and chopped them up. In the absence of honey or agave or maple syrup, these dates give just the right amount of sweetness, and I love their texture. [Sidenote: they're also a great non-sugar snack for kids!]
Back in the cast-iron skillet, my apples were happily frying/steaming away. You would not believe the aroma that swept through my kitchen when I removed the lid. It was pure heaven, I tell you.
When the buckwheat was done, I split it between two white rustic bowls, my husband peering over my shoulder like a four-year-old kid waiting for some candy. I sprinkled the chopped dates on top, slathered it with fried apples and all the buttery cinnamony sauce, and then poured some raw cream on top.
It kind of looked like this picture, but a million times better. I would have snapped a photo, but Steven and I were too busy eating it up in 3 seconds flat and then begging for more...