Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

German Apple Pancake

German Apple Pancake

Jill Fergus

My gateway to Fall…

It’s always be happy to receive a scoop of ice cream or a dollop of “schlag.” 

German Apple Pancake

Serves 2, or 1 hungry swimmer

1/4 cup ap flour

1/4 cup Spelt flour

1 Tbs cane sugar

1/2 tsp salt

2 eggs

3/4 cup Greek yogurt (full fat)

1 tsp vanilla

Two large apples, about 1 lb. (Mutsu are great here as are Honey Crisp or Snapdragon), cut into half inch slices. 

1/4 cup turbinado sugar 

1 Tbs brown sugar, gently packed

2 Tbs butter

1/4 tsp cinnamon (more of you like)

Tiny pinch nutmeg (optional)

1 tsp lemon

Preheat oven to 425F 

Whisk together dry ingredients. 

Whisk wet ingredients. Stir to combine the two. Set batter aside. 

Preheat 10” we’ll seasoned cast iron skillet over medium heat, add butter, when melted and sizzling add apples, sugar and cinnamon, raise heat to medium high and cook while stirring until sugar is caramelized and bubbly and apples begin to brown, about 8 minutes. Remove from heat and add lemon juice. Stir and spread apples evenly around pan. 

Pour batter around edges of pan and then over middle of apples. Bake for approximately 15 minutes until edges are puffed up and caramelized and center is golden. Loosen edges and carefully invert onto a serving plate, sprinkle with confectioners sugar (optional) and enjoy!!!

(It’s very forgiving if you need to make substitutions. And, this one comes really close to the one my grandmother used to make. I don’t have her recipe but I always try to nail it.)

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