This month I feature a Fall Lentil Pate and a quick Apple Breakfast Cake.
The Pate makes for a great healthy snack or Hors D’ Oeuvre served with flatbreads or crackers. The smoked paprika gives a rich, robust flavor to the lentils and shitakes. Any wild or domestic mushrooms will work if shitakes are not available or you prefer another type of mushroom. The Pate is soft and spreads well on breads or crackers. You can also serve the Pate warm for those cooler evenings! The Breakfast Cake is best with Granny Smith Apples and can be made ahead of time. This breakfast cake also makes a wonderful dessert served with whipped cream and or ice cream. Warm the cake slightly and top with vanilla bean ice cream!
ENJOY!!
FALL SHITAKE MUSHROOM AND LENTIL PATE
1 1/2C Red or Green Lentils (cooked very soft)
2TBL Olive Oil
1/2C Shitake Mushrooms
1/2C Yellow Onion
1/3C Roast Red Peppers
1-2 Clvs Fresh Garlic
1 Egg Yolk
2tsp Fresh Parsley
1tsp Kosher or Sea Salt
1/4tsp Black Pepper
1/2tsp Smoked Paprika
Procedure: Preheat oven to 375. Finely dice the mushrooms, onions, and peppers. Mince the garlic and parsley. Heat a medium size skillet, add olive oil and heat. Gently sauté the mushrooms and onions till nice and golden, add the peppers, garlic, and parsley, continue sautéing 2-3 minutes. Remove from heat and place ingredients in mixing bowl. Add Lentils, egg yolk, seasonings, mix well. Spray or lightly oil a 5”x3”x13/4” mini loaf pan. Fill the loaf pan with Lentil mixture and lightly tap loaf pan on counter to remove any air pockets. Place loaf pan in oven and bake for approximately 30-40 minutes. Pate will still feel soft and the top of Pate will lightly golden. Remove from oven and let cool. Store Pate in refrigerator covered once it has cooled. The Pate can be unmolded or served from loaf pan.
CINNAMON APPLE BREAKFAST CAKE
2 Lg Granny Smith Apples (cored and medium diced)
1 XLg Egg (beaten)
1C Sugar
1tsp Cinnamon
1/4tsp Nutmeg
1/4C Oil
1C Flour
1tsp Baking Soda
1/2tsp Kosher Salt
Procedure: Preheat oven to 350. Lightly oil a 9” pie dish. In mixing bowl toss apples with egg. Mix in sugar, oil, spices. Sift together flour, baking soda, and salt. And mix into apples just till combined. Spread batter into pie dish. Bake until picked center comes out clean, approximately 30-40 minutes.
Chef Daggett offers private and group cooking classes and parties, as well as “Lunch & Learn” cooking demonstrations for businesses. For more information contact Chef Daggett at 970-494-4501 or at