Sunday Breakfast - Royal Foodie Joust Entry

This month's RFJ ingredients seemed to throw several of us for a loop. They are: acorn squash, sage and orange. My first attempt at a submission was truly horrid. I made a dessert acorn squash stuffed ravioli with an orange/sage relish. I actually gagged at first bite. Something about the flavors put together that way just didn't work, but I refused to give up.

This morning I made an excellent breakfast of acorn squash pancakes and chicken sausage with a maple-orange glaze. It was truly delicious!

Acorn Squash Pancakes
Printable Recipe

2 cups flour
1 Tablespoon baking powder
1/2 teaspoon each powdered ginger and cinnamon
1/2 teaspoon salt
1 cup mashed or pureed acorn squash
2 eggs
1/2 to 1 cup milk
1 teaspoon vanilla extract

Combine squash, eggs, and vanilla and blend well. Mix together flour, baking powder, salt and spices. Add flour mixture to squash mixture alternately with milk until a loose batter forms. Drop by 1/4 cup onto a hot griddle and cook until bubbles form on the top and the edges are dry. Flip over and cook for another 2-3 minutes.

Chicken Sausage with Maple-Orange Glaze
Printable Recipe

1 pound ground chicken
1 teaspoon ground sage
1/2 teaspoon freshly ground pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder

Combine all and blend well. Form into small balls or patties and fry until golden. Add the juice of one orange, 1/2 teaspoon orange zest and 1/3 cup maple syrup. Simmer for several minutes and make sure all sausages are coated well.

Veggie Wednesday

Winter Squash Fritters
6 fritters

2 cups peeled, seeded, shredded acorn squash
6 T cornstarch
4 T chopped fresh herbs such as oregano, marjoram, rosemary, chives, parsley
1 garlic clove, chopped
Salt and pepper
2 eggs
1/4 c heavy cream

In medium bowl, toss together shredded squash,
cornstarch, herbs, garlic, salt and pepper to taste.
Stir in eggs, then cream. Mix well.
Heat griddle over medium high heat until drop
of water sizzles. Brush griddle with olive oil.
Spoon squash mixture into 3-inch circles on
griddle, using 1/4 C for each.
Fry about 3 minutes on each side until golden brown.

Serve immediately with Crème Fraîche.

Crème Fraîche

1 c heavy cream (room temp.)
2 T buttermilk (room temp.)

Combine cream and buttermilk in warm glass jar. Mix well.
Cover; let stand at room temperature for 8 hours until mixture thickens.

Cover and store in the refrigerator.

Victoria Magazine September 1990