You’d be hard pressed to find a person that doesn’t love the crunch and deliciousness of onion rings. They’re tender on the inside, crispy on the outside and have a fun and novel little shape to boot! I was enjoying onion rings the other day and it got me thinking about what other foods this particular format would work on. What else could be dipped in a delicious batter and fried to the perfect crispness and be completing addictive? The fruit bowl on my counter has been overflowing lately with a veritable myriad of apples – Fuji, Mcintosh and Braeburn to name a few and I got to thinking about these apple rings I used to enjoy as a child at local carnivals. They were always served warm with a side of caramel for dipping! The memory seemed to have whet my appetite for nostalgia and I found myself whipping up these delish apple rings despite my busy afternoon.
You can use any variety of apple that you’d like but try to avoid ones such as Mcintosh which are less able to handle the heat while frying without turning to mush. Granny smith is a good choice because it is crisp and retains its shape, but if that variety is too tart for your liking, stick to a hearty Braeburn or Red Delicious variety.
I used biscuit cutters in graduated sizes to cut the apples into rings. For the smallest inner ring I used an apple corer.
Brunch is more than just a portmanteau of ‘breakfast’ and ‘lunch’ – it is a dance between two meals. It is, no doubt, more social than a typical breakfast and far more enjoyable, in my opinion, because it is served at a socially acceptable hour and no one passes judgement against you for lulling around in bed for hours before having the first meal of the day. Brunch forces you to slow down, enjoy your meal with friends and family and indulge to your heart’s content and who doesn’t love that…really.
If I had a nickel for every time someone asked me for a good brunch recipe, well, I’d have about enough money to host brunch for all of you and still have money left over for coffee! As enjoyable as eating brunch is, the task of creating delicious and creative brunch dishes for company can be daunting. In lieu of resorting to the usual suspects (fried eggs, sausage, bacon…fried eggs), why not offer your guests a completely unique take on an omelette. This Italian omelette is puffy and delicious and the perfect item to put on your brunch menu because it serves up easily and tastes as good at room temperature as it does warm.
A frittata is an Italian egg-based dish similar to an open-faced omelette or quiche. It is often flavoured with herbs and ingredients such as meats, vegetables, and cheeses. The eggs are beaten to incorporate more air than a traditional omelette, which results in a fluffier omelette. The frittata is cooked either over very low heat on a stove or in an oven until the underside is set and the frittata is beautifully puffed up. Unlike an omelette, a frittata is never folded to enclose its contents and served whole, but rather, it is divided into slices and often accompanied by various types of bread.
I love making frittatas because a frittata base is like a blank canvas of sorts, just waiting for you to add to it a dash of this and a pinch of that to create a perfectly delicious and creative omelette.
I used tomatoes, mushrooms and scallions as the vegetables in my frittata and rosemary as the herb, but you could easily use any type of herb (basil, for example, works wonderfully in frittatas as does thyme, parsley or cilantro). I often add roasted red peppers or sun-dried tomatoes to the mix to elevate the frittata’s flavour.