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Brown Butter Apple Loaf

4ounces (1/2 cup) unsalted butter
1/2 cup packed brown sugar
1/2 cup white sugar
2 large eggs
4 1/2 ounces (1 cup) all-purpose flour (See Recipe Notes)
2 1/4 ounces (1/2 cup) whole wheat flour (See Recipe Notes)
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
4 ounces (1/2 cup) crème fraîche
3 tablespoons apple brandy, such as Apple Jack or Calvados
1 teaspoon vanilla bean paste or pure vanilla extract
3 apples, peeled, cored and diced
1/2 cup chopped, toasted pecans

Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.

Place the butter in a medium skillet and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine.

Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick.

Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour. Allow to cool for 20 to 30 minutes before removing from loaf pan.

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Recipes

Arugula and Roasted Chickpea Salad with Feta

1 12-ounce can chickpeas, rinsed, drained, divided
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (or more) fresh lemon juice
2 teaspoons dried mint
1 teaspoon red wine vinegar
5 ounces arugula (about 7 cups)
1/4 cup fresh mint leaves
1/4 cup thinly sliced red onion
3 ounces feta cheese, crumbled

RECIPE PREPARATION

Preheat oven to 400°. Place half of chickpeas on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Let cool; set aside.
Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.

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Recipes

Lemon Chicken with Asparagus

1 lb. boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt, pepper to taste
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1-2 cups chopped asparagus
2 lemons, sliced
2 tablespoons honey + 2 tablespoons butter (optional)
parsley for topping (optional)

Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
Assembly: Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.

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Brown Butter Apple Loaf

Arugula and Roasted Chickpea Salad with Feta

RECIPE PREPARATION

Lemon Chicken with Asparagus

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