Is it just me, or is breakfast freaking awesome?
Pastured eggs atop fresh veggies. Crisp (but not too crisp) salty bacon. Hearty Oatmeal and Pumpkin. Toasted bread (aka toast) loaded up with delicious, organic butter. Waffles slathered in low and slow Fall pear butter. Cookies (yes, cookies). Omelets loaded with roasted veggies – my go-to not sure what to do with CSA vegetables. Breakfast skillet potatoes. Breakfast skillet CAKE.
My favourite though? The thing I crave beyond crave for breaky-mc-breakfast? Fluffy, homemade pancakes and fruit. Served up with a side of freshly brewed coffee laced with Baileys.
Like Meghan says, “breakfast is kind of my shit”.
Seriously. I’m a morning person. Like, annoyingly so. As soon as the sun peeks it’s shiny head over the tops of the North Shore mountains, I’m perked up like Madonna’s boobs, circa 1990. Up and at ’em, I always say! Morning’s here!
I bound out of bed, throw on my yoga pants (because I live in Kitsilano, yo), grab my breakfast and get to work! Or, if you’re the unfortunate, slow-to-wake-up soul that happens to be in the vicinity, I get to jabbering your ear off.
Yep, that’s me. I’m that girl.
And I like to think that even though Summer is finished and the fruits of such are quickly being replaced by more solemn, less vibrantly loud (but equally delicious) produce, that I’m in good company. Even if you, my friend, take your time crawling out of bed, I have the Autumn plum to keep my attention all morning long.
Stay with me here. I know this is getting weird.
Think about it. Plums. They’re sweet and juicy – kind of like the first kiss of morning. But they’re also often a bit sour, kind of like the resistance we feel to getting up each morning at the insistence of our alarm clocks (I don’t do that btw… Alarm clocks and I are not friends). They have prickly little pits which if you gently ease out of the core, leave behind nothing but smooth, juicy fruitness. KIND OF LIKE how coffee draws out the morning monster from each of us, replacing it with something a little less volatile. Then you steep em in booze and they’re good to go for the day.
…Kind. Of. Like. Me.
Okay, that analogy may have been a bit far fetched. And stupid. But I really needed a segue to get from point A to point B. So let’s roll with it.
Plums. They’re in season now and we’re getting them weekly in our CSA from Farm City Co-Op. Now there’s only so many plums a gal can eat in a week so I was faced with the dilemma of what to do with them. The solution? With the cooler temperatures blowing in and the ever-pressing need for breakfast, I cooked those babies down in a bit of wine and spices, creating a sweetly spiced preserve reminiscent of – eek – Christmas.
Albeit I kind of obliterated them and they became a sopping mess but man alive they tasted good. Scooped up on homemade pancakes with a bit of fresh whipping cream and you don’t even have to worry whether or not your maple syrup is actually maple syrup. You can just omit the sugar and mow down on the sweet, natural goodness that these plums provide.
Or, you know. Leave them for me. I’m okay with that too.
Wine Spiced Plum Preserves
Yield 4 servings
- 15 Ripe medium sized plums, halved and pits removed
- 2 C Water
- 1 C Dry red wine
- 1/4 C organic local honey
- 1 Cinnamon stick
- 8 Cloves
- Nutmeg, freshly grated
- 1 Vanilla Pod, halved and seeds scraped out (you'll be using the seeds, not the pod. Save the pod for another time)
- 1 Lemon, for juice
- To serve, Saturday Pancakes and fresh whipped cream.
- Chuck everything in a heavy based sauce pan. Bring to a gentle boil over medium-high heat, stirring gently and often. Once it begins to boil, turn the heat down to medium-low and simmer about 12 minutes. Ladle the plums out of the liquid and place in a clean jar or container.
- The plums will keep up to a week in the fridge. If they last that long.
Is breakfast YOUR shit? What’s your go to breakfast during the week? Do you indulge on the weekends? Are you a morning person? Not so much? Can we still be friends? Spill it!