Cook Like A Cheesemonger: Thanksgiving Leftovers

I love Thanksgiving food, but I think we all know it’s the day AFTER sandwich that really shines. It’s potentially, dare I say, better than the main event. It’s something that I look forward to every year, is incredibly easy to assemble, and is a delicious way to use your leftovers. The key for my “perfect” post Thanksgiving dinner sando is to press, chill, and sear the stuffing for added texture, as well as soaking a middle layer of bread in gravy for extra richness (If you’ve watched early 2000’s television, you know which F.R.I.E.N.D.S episode I’m referring to). Cranberry mayo makes everything better, and any kind of bread will do, but I love Goodwich’ of the North from Bakersfield Bread and Flour. It’s sturdy enough to handle the weight of all the ingredients, especially when lightly toasted. 

This is an excellent way to get all of those delicious flavors in one bite, and make the best use of all the extra sides you’ve shoved into your fridge the night before. 

(Makes 4 Sandwiches)

2 tablespoons butter, for pan

4 cups leftover stuffing

1/2 cup mayo 

1/2 cup homemade or canned cranberry sauce

2 cups shredded turkey (light or dark, or combo) 

1/2 cup leftover gravy 

2 cups assorted Thanksgiving leftovers (green beans, mashed potatoes, vegetables, sweet potatoes, whatever you’d like!) 

4 teaspoons neutral oil 

12 slices hearty bread (of your choice, I used Bakersfield Goodwich’ of the North) 

Salt and Pepper 

Directions: 

1. Line and 8x8 inch pan with parchment paper and spray with oil or grease with butter. If your stuffing is cold, microwave it for 30 seconds. Press stuffing evenly into pan, and place another piece of parchment over the top, and press down firmly. Refrigerate overnight. You can do this after dinner so it’s ready for the next day!)

2. Make your cranberry mayo. Mix equal parts cranberry sauce and mayo together, set aside.

3. Toast 8 pieces of bread, lightly. Set aside.

4. In a medium sauté pan, melt 2 tablespoons of butter. Crisp your turkey, flipping occasionally, until warmed through. Season with salt and pepper.

5. Take your stuffing out of the fridge, and slice into 4 equal pieces. In the same sauté pan you warmed the turkey, rip up the heat to medium high, adding more butter if needed. Sear the stuffing on each side, pressing down with a spatula, about one minute for each square.

6. Heat your gravy gently, until warm, in a medium sauté pan, and dip 4 pieces of bread on each side into the gravy. Set aside.

7. Time to assemble! Spread even amounts of cranberry mayo on all remaining pieces (8) of toasted bread. Add your thanksgiving leftovers to the bottom layer. Top with your gravy soaked bread. Top that layer with your seared turkey, and more thanksgiving leftovers, more gravy, and the rest of the cranberry mayo, and put your remaining piece of toasted bread on top. Enjoy!

Cook Like A Cheesemonger: Tartiflette

Tartiflette is a traditional French baked dish of potatoes, cheese, bacon, cream, onions, and is truly Alpine gold. I’d be lying if I said I haven’t had something similar to this growing up in the Midwest, but it’s just another reason to celebrate how food unites us all the same. It originates from the Savoy (Savoie) region of France, famous for its beautiful mountains, cheese, and skiing resorts. One would typically enjoy Tartiflette in a chalet or lodge after a long strenuous day on the slopes. 

The traditional cheese used for this gratin is Reblochon, made from unpasteurized cow's milk. Because it’s aged less than 60 days, we’re unable to allocate it in the US, but that doesn’t mean we can’t succeed with this recipe, because we have all kinds of incredible options loaded in our arsenal to substitute for a game changing experience. 

Tartiflette is extremely easy to make. Practically fool-proof, to be honest. You’re literally just layering rich, decadent flavors on top of one another, and the end result will leave you speechless. If you need Thanksgiving side dish ideas, this is the crème de la crème. This is it. A true stunner. 

The first step is to par-boil some potatoes. Yukon gold are ideal. Par-cooking them guarantees even doneness. It also allows you to season the potatoes by salting the cooking water (a very important step!)

Instead of using bacon, I used our house-made F44 pancetta, and I softened all of my sliced onion in its rendered fat and deglazed the pan with a white wine (doesn’t have to be fancy). All you have to do next is toss your sliced potatoes into your cream (I used dollops of crème fraiche, actually, the acidity gives it a little va va-voom! and cuts through the richness) and you top it all off with decadent, thick slices of Camembert, Tallegio, or whatever other luscious melting cheese our mongers would suggest. 

Austin recommended Brie Fermier, Joe literally shouted “Grayson!” at me, but Ogleshield, or even Raclette, would be just fine in place of Reblochon. Take your pick, or go for something else in this general family of soft-rind, cow's milk cheese. 

There isn’t much more comforting than caramelized onions, potatoes, and pancetta, bound together with silky melted cheese and a crisp crust on a cold day. Make it all winter. We’re here to support you. 

Ingredients: 

(Serves 4-6 as a side, but is so easy to double if needed) 

2.5 lbs Yukon Gold potatoes 

1/4 pound slab or thick-cut bacon, or pancetta, cut into 1/4-inch lardons

2 medium yellow onions, thinly sliced

1/2 cup dry white wine

1/2 cup Vermont creamery crème fraiche

1 lb. Camembert Fermier (or similar) sliced into 1 inch pieces 

A handful of fresh thyme 

Salt and pepper 

Cornichons or apples, if you’d like on the side 

Directions:  

1. Peel potatoes and cut into 1/2-inch thick rounds. In a large pot, cover potatoes with cold water. Season generously with salt, add thyme, and bring to a gentle simmer over medium heat. Cook at a bare simmer until potatoes are just tender and can be easily pierced with a paring knife, about 20 minutes. Discard thyme, drain potatoes, return to pot, and set aside.

2. Adjust oven rack to middle position and preheat oven to 350°F. In a cast iron or stainless steel skillet, heat pancetta over medium-high heat until fat begins to render. Lower heat to medium and continue to cook, stirring occasionally, until fat is mostly rendered and pancetta is cooked but not crisp, about 5 minutes. Add onions, season with salt and pepper, and cook, stirring frequently, until onions have softened but not browned, about 6-8 minutes.

3. Add white wine and cook, stirring, until wine has almost fully cooked off, 1 to 2 minutes or so. Add potatoes and toss gently to thoroughly combine.

4. Carefully layer onion, pancetta, and potato mixture into a casserole dish, cast iron skillet, or bakeware of choice, dolloping crème fraiche in between each. If using cream, pour over the top evenly.

5. Top your gratin with your 1 inch slices of cheese on top of your potato mixture, rind side up. Set skillet or baking dish on top of a rimmed baking sheet, and bake until the cheese is melted and bubbling and lightly browned on top, about 30 minutes. Garnish with fresh thyme, and enjoy!

Cook Like A Cheesemonger: Pumpkin Pancakes

Confession: I’ve never had a pumpkin spice latte. I wouldn’t call myself a “PSL” hater, it’s just never something that I’ve craved, despite being a huge squash and gourd fan. However, I would eat these pancakes every single weekend if I could. What a better way to use up your pumpkins from Halloween. (Yes, you can absolutely eat your Jack O’ Lanterns)

Fair warning, they’re pretty decadent. You could eat this for breakfast, brunch, dinner, and absolutely for dessert. 

These pancakes get their substantial rise from the acid in the buttermilk interacting with the leavening agents; lightly beating the egg whites gives them the similar fluffiness you’d get from whipping whites, minus the elbow grease. Because the pumpkin adds extra moisture to the batter, it’s important to cook the pancakes low and slow so they can cook all the way through. 

I topped mine with our house roasted pecans, one of the most delicious cultured butters, and my favorite maple syrup we sell from Runamok. 

Batter Ingredients: 

2 large eggs

1 1/2 cups buttermilk

2 1/2 cups AP flour 

2 tsp. baking powder 

3/4 tsp. baking soda 

1 cup roasted pumpkin, squash, or organic roasted pumpkin puree

1/4 cup organic cane sugar 

3 tablespoons melted unsalted butter 

1 tsp. Vanilla extract

1 2” piece of fresh ginger, finely grated 

2 1/2 tsp. Ground cinnamon

1 1/2 tsp. Kosher salt 

Maple Butter/Garnish and Assembly: 

1/2 cup ploughgate cultured butter, room temperature 

4 tablespoons Runamok Maple Syrup (for whipped butter)

1 cup F44 Moroccan roasted pecans, roughly chopped 

Maple syrup to garnish 

Directions: 

1. Separate yolks from eggs over a small bowl to catch egg whites. Place yolks in a large bowl. Add buttermilk, pumpkin puree, sugar, butter, ginger, and vanilla to egg yolks and mix with a rubber spatula to combine.

2. Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl to combine, then gently add to buttermilk mixture and mix until dry ingredients are mostly hydrated.

3. Briefly beat egg whites lightly with a fork, then add to batter and mix until completely incorporated. Let batter sit for 15 minutes.

4. Make your maple butter! While the batter is resting, heat softened butter in a microwave-safe bowl in microwave 10 seconds. The butter should be extremely soft but still pale yellow in color and not melted. Add 4 Tbsp. maple syrup 1 Tbsp. at a time, whisking vigorously after each addition to fully emulsify before adding more, about 2 minutes total.

5. Heat oil in a griddle or a non-stick pan. I used a 1/3 measuring cup, but you can really make these as big or small as you’d like. They are relatively dense, so low heat seemed to work better for me.

6. Top with your whipped maple butter, Runamok syrup, and pecans. Enjoy!

Cook Like A Cheesemonger: Carbonnade à la Flamande

Classic Flemish beef stew, (Carbonnade à la Flamande) might be the Frankenstein of all dishes. It’s beyond delicious, however, because of the deep layering of robust flavors that develop over time while the beef slowly simmers in onions and Belgiun ale. It’s a melt in your mouth situation, a no brainer, a thank you very much, can I please have some more, can’t stop won’t stop, dish. We’re so fortunate to get such incredible beef from Peterson farms, and it’s simple and very uncomplicated to make. I added espresso and Valrhona cocoa powder to deepen all those rich and delicious flavors. It will make your heart sing, and give you all the “feel goods” you need this time of year.

Ingredients: 

3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide. 

Salt and freshly ground pepper

4 tablespoons unsalted butter 

3 cups thickly sliced sweet onions

1/2 Cup AP or 00 Flour

3 garlic cloves, crushed and minced 

3 fresh bay leaves

1/2 tsp. espresso powder

1/2 cup fresh parsley 

2 tablespoons fresh thyme 

2 tablespoons fresh chives, for garnish

1 tablespoon Valrhona cocoa powder

3 cups any Belgian style beer

Directions: 

1. In an enameled cast-iron pot or Dutch oven, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the pan. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

2. Once you’ve finished browning all of the beef, add your onions, garlic and thyme. Caramelize the onions for 30 minutes until deliciously golden.

3. Add your seared beef, bay leaves, thyme, espresso powder, cocoa, and beer to the pot! Now it’s a waiting game :)

4. Cook on low, for 2 hours or until fork tender!

5. Serve over polenta, egg noodles, or potatoes.

Cook Like A Cheesemonger: Ribeye Cheese Steaks

Sometimes the heart wants, what the heart wants, and it just so happened that I had a massive craving for a cheese steak this week. The universe was completely in my favor, because I have access to some of the best ribeye in the Twin Cities and a vast selection of phenomenal cheese. There was just no way I wasn’t going to make this come to fruition for myself. 

I’d like to be clear, this isn’t a “Philly Cheese Steak.” I’m not going to pretend I’m using an Amoroso roll, or that I work at Pat’s or Geno’s, but that doesn’t mean I’m not completely inspired by this icon of a sandwich. 

Ribeye is the traditional cut of choice, and normally (depending who you ask) it’s topped with caramelized onions and provolone (also cheeze whiz is a contender). 

I did my own slight twist on this American classic.  I used Peterson Farms ribeye, thinly sliced Ogleshield, and grated fontina that I made into a traditional cheese sauce.

Ogleshield, and a English-style raclette, is perfect for this sandwich because of its melting qualities and delicious richness. Add yourself a side of our house made tots, and we’re talking game over, never look back, that’s it, just go home, bye. It’s perfect for game day, an easy week night meal, or you could just follow in my footsteps and cave into your cravings just because you can. You don’t have much to lose. 

Ingredients:

(Serves 2) 

10-12 oz thinly sliced Peterson Farms ribeye steak 

1/2 medium sweet onion, sliced

1/2 green bell pepper, sliced 

1/2 red bell pepper, sliced 

2 hoagie rolls (or baguette, toasted)

1/2 lb Fontina cheese, grated 

.25 lb Ogleshield

1 cup milk 

2 tablespoons flour

2 tablespoons butter 

1/2 tbsp kosher salt 

1/2 tbsp black pepper 

3-4 tablespoons of EVOO 

Directions:

1. Cook your peppers and onions in a sauté pan over medium heat with a tablespoon of olive oil, salt and pepper to taste. Cook until caramelized, and set aside.

2. In order to get your steak cut as thinly as possible, it’s helpful if you put it on a sheet tray in the freezer for 15-20 minutes before you slice it.

3. While your steak is chillin’ out, make your cheese sauce in a small saucepan. Over medium high heat, melt your butter. Whisk in the flour and slowly whisk in the milk. Add in the cheese, and whisk until melted. Set aside.

4. Take your thinly sliced steak and season with salt and pepper. Heat a tablespoon of evoo in a large griddle or pan over medium high heat. Spread your steak out in an even layer, allowing as much surface area as possible. It should only take a minute or two to cook

5. Time to assemble your cheesesteak! Divide your steak in your pan into two even portions. Top your individual portions with your pepper and onion mixture, and cover each with slices of Ogleshield. Let melt, and using a large spatula, put each into your roll of choice. They should be packed full of goodness! Slather that thing in your homemade cheese sauce.

Cook Like A Cheesemonger: Duck Breast

Duck, duck, grey duck? (Not in this kitchen.) Duck is my favorite protein of all time. I’ve been fortunate—spoiled, really—to have worked in fantastic restaurants where I had access to beautiful birds. Duck is uniquely rich and complex—there's just nothing quite like it. Cooking duck at home is always a daunting prospect, we hear this from customers all the time. Achieving that perfect crispy-yet-rare balance is easier than you think.

Lucky for you and me, our Culinary Director, Scott, is here to assist this week. He's spent decades working in some of the country's finest kitchens, where he's prepared more duck breast than he probably cares to remember. He took some time out of his busy schedule this afternoon to school me on cooking my favorite protein. Merci, Chef! (He will 100% hate this shout out, but he deserves it.)

This recipe began, like most, with inspiration from a single ingredient. Earlier this week, the Kamā line of Jordanian spices arrived in the shop, and my eyes shot out of my head Looney Tunes-style. The unassuming jars hold some of the loveliest spices I've had the pleasure to taste, all sourced from independent Jordanian farmers. This recipe features the za'atar and the tahiniyeh, both excellent additions to any pantry.

Ingredients (one serving):

1 whole duck breast, scored, patted very dry and seasoned with salt and pepper. 

1/2 cup full fat Greek yogurt 

0.5 lb slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt and pepper
1/2 teaspoon ground Za’atar seasoning

For the Tahini Glaze: 

⅓ cup extra-virgin olive oil
¼ cup tahiniyeh (or another tahini)
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons maple syrup
¼teaspoon fine sea salt, plus more to taste

Directions for the Duck:

1. Preheat oven to 375. Place duck skin side down in a cold pan. Let skin begin to render and brown over medium-low heat, 5-8 minutes. Once nice and crisped, flip the breast over and move pan to the oven for another 6 minutes for medium rare. Let duck rest while you make the carrots. When ready, flip the duck skin side down, and slice. Salt as desired.

Directions for carrots: 

1. Increase the oven to 425 degrees. Place sliced carrots (quarter and halved) on a large rimmed baking sheet and toss with the oil, salt, and pepper. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender.

2.  While the carrots are roasting, make the glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, maple syrup, za’atar, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like. 

1. Once the carrots have finished roasting, gently toss in the tahini sauce. Garnish with a heavy hand of za’atar seasoning. Plate as you like next to the duck and a smear of yogurt. and enjoy!

Cook Like A Cheesemonger: White Beans

I just returned home from an extended trip overseas with my family to Scotland, which was unbelievably beautiful and fulfilling. We ate our way through the countryside and all over the islands, enjoying every rich bite of culture and history. The trip was amazing, but when I returned home earlier this week after a long day of travel, all I wanted was a taste of home. 

This lemony bean salad is comforting, easy, and packed full of big, bold flavors. Just pop your beans on the stove for a couple hours, and the rest comes together in moments. 

This recipe also features one of my favorite ingredients from the Cheese Shop, haricot tarbais (although you can easily used canned cannelloni, too.) Haricot Tarbais are heirloom beans from France with sweet, milky flesh and thin skin. Certified as beans grown the traditional way in a specific region, these beans are the ideal choice for cassoulet. Tarbais beans are also perfect for salads, such as this one.  It feels good to be home and enjoy something that always brings me total satisfaction. 

Pour yourself your favorite glass of white wine or a crisp beer, and enjoy! 

Ingredients:

1 lb. Haricot Tarbais beans (can sub 2 cans of rinsed Northern or Cannellini beans)

1 bunch rainbow Swiss Chard 

1/4 cup olive oil

1 lemon, halved 

1 small yellow onion, sliced 

2 tablespoons salted capers (rinsed)

4 garlic cloves, thinly sliced

2 anchovy filets

1/2 cup fresh mint leaves 

1/2 cup parsley

Pecorino or Parm to garnish 

Salt and Pepper to taste

Directions: 

1. If you use haricot tarbais beans, they need to be cooked first. Put the beans in a big pot with the water. Bring to a boil, then reduce to a simmer. Cook partially-covered for about an hour, up to 2, until the beans are tender. Add salt to taste during the last 30 minutes of cooking.

2. Heat the olive oil in a pan, add your garlic and onion. Swirl until the garlic starts to “pop” and add your anchovies and capers.

3. Add your beans, and let simmer for 8-10 minutes.

4. Tear or cut the chard off the stem and rip into large pieces. Add the chard to the beans.

5. Move to a large serving platter and top with mint and parsley. Shave as much cheese as you like! Squeeze the lemon over the whole dish.

Cook Like A Cheesemonger: Sheet Pan Chicken

I’d happily invite you to ask anyone in the Cheese Shop about my particular passion for perfectly roasted poultry, and I’m honestly surprised that I haven’t posted a crispy pan-seared duck breast, or a spatchcocked bird yet. (Don’t even get me started on wings, ok!)

Having a meal come together all in one swift, satisfying, delicious motion is exactly what you need when you don’t feel like stressing about what you’re going to put on the table. Crispy roast chicken with caramelized smashed potatoes and gremolata will make your dreams come true, and your dinner won’t only be a massive flavor bomb, but also incredibly stress free. This recipe is inspired by Alison Roman, who has made countless sheet tray dinners look exceptionally beautiful. 

It truly really shines because of the hand ground spices. Coriander seeds, peppercorn, and fennel add such a fantastic depth of flavor. If you don’t have a mortar and pestle, or a designated spice grinder, you can always fall back on a F44 homemade spice rub! Any will do! 

This meal is full of protein and makes fantastic leftovers. (Although, there weren’t any…) Have a delicious week, friends! 

Ingredients: 

1 whole 3-4 lb chicken, broken down into 8 pieces. 

1 lb. Bag of baby gold potatoes

1 head of garlic, peeled and smashed 

1 lemon, sliced into rounds 

1 tbls of coriander seeds

1 tbls of black pepper seeds

2 tbls whole fennel seed

4 cloves of garlic 

Gremolata:

1 bunch of parsley

1 clove garlic, grated

1 tablespoon lemon juice

1 tsp lemon zest 

1/2 cup EVOO

Salt 

Directions: 

1. Make your rub! Toast all the coriander, black pepper, and fennel on the stove until fragrant. Grind in your mortar and pestle until broken down (or in a food processor, blender if need be) and add your garlic and smash into a smooth paste, adding the evoo. Rub all over your chicken, place in a bowl, and let marinate for at least one hour.

2. Wash and boil your potatoes until they are fork tender. Using a glass cup, smash them flat and arrange on a parchment lined tray with your lemon slices. Season with salt and pepper, drizzle with olive oil, and add your chicken, arranging on top.

3. Salt the chicken, and let come to room temp for 15 minutes.

4. Bake in a preheated oven (425 F) for 45-55 minutes. Top with gremolata and enjoy!

Gremolata: 

1. Finely chop your parsley, zest your lemon.

2. Grate your garlic clove, and mix in your olive oil and lemon juice/zest. Add salt and pepper.

Cook Like A Cheesemonger: Spaghetti & Meatballs

Oh, life is busy! I grew up with four lively siblings, and parents that had very busy careers. We were always on the go, whether it was after school events, weekend sports, theatre, camps, social activities, you name it, we were involved. We did it all! In between juggling our crazy schedules, my Mother managed to make sure we had delicious and nurturing dinners, and there is one that I always fall back on when I’ve had a long day. It’s very simple, and extremely satisfying. It’s a variation of Marcella Hazan’s famous tomato sauce, with fresh herbs, and homemade meatballs. Yes! It’s loaded with butter, ok! But the butter really brings you all the “feel good feels,” and gives the sauce an unparalleled velvety richness that you truly can’t beat. France44 Cheese happens to also make some incredibly delicious fresh pasta every week (lucky us!) This is one of the quickest, most satisfying dinners, that will put you in the best state of mind and leave you wonderfully content. 

Ingredients:

1 lb of F44 fresh pasta (I used spaghetti) 

Sauce- 

1 28oz can of San Marzano tomatoes

5 tablespoons butter 

1 tablespoon sugar

1 whole onion, peeled, sliced in half 

Fresh basil to finish

Salt to taste 

Meatballs- 

1/2 cup breadcrumbs 

2/3 cup milk

1 lb F44 House Grind/or Italian sausage 

1/4 medium onion finely diced or grated

2 cloves garlic minced

1 large egg beaten

1 tsp salt or to taste

1/2 tsp black pepper

1/4 cup Parmigiano-Reggiano

1 tbsp fresh parsley

Directions:

1. Make the sauce. Put the canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

2. Put all of your meatball ingredients into a large bowl, and mix by hand. With clean wet hands, shape into whatever size meatballs you’d like! Mine were around 3 ounces.

3. Place meatballs on a parchment lined sheet tray, and broil for 10 minutes. (I finish them in the sauce for another 15)

4. Once your sauuzz has been cooking for close to an hour, take out the onion and discard. Add your meatballs!

5. Bring a large pot of water to a boil, and toss in your fresh pasta. It literally only takes a couple minutes to cook.

6. Put all these things together, and finish with fresh basil. You’ve won. Like, truly. Enjoy!

Cook Like A Cheesemonger: Apple Cake

It’s our favorite time of year, for there seem to be so many things to celebrate: the kids are back at school, the mornings are perfectly crisp, and the holiday season draws ever nearer. For many, next week represents the start of the new year: Rosh Hashanah. We made a traditional apple cake to celebrate, using Zestars from one of our all-time favorite purveyors: Ames farm, based in Watertown, MN. This cake comes together easily using pantry ingredients, and highlights the beautiful fall apples. Whether you're celebrating the New Year, or just a Sunday night, we hope you'll find time to enjoy this deliciously simple recipe. 

Ingredients: 

4 large apples (we used Zestars)

1 tablespoon lemon juice (to prevent apples from browning as you cut)

2 tablespoons margarine (or butter)

1-2 tablespoons sugar

1 cup flour

3/4 cup sugar

2 eggs

1/2 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla

2-3 tablespoons demerara sugar (optional)

Directions:

1. Preheat oven to 350º F. Grease and flour a 9-inch round cake pan or springform, or an 8X8-inch square pan.

2. Peel, core, and cut the apples into 12-14 slices each. Drizzle with lemon juice to prevent browning.

3. Melt 2 tablespoons butter in a large sauté pan. Add 2 tablespoons sugar, and apples. Sauté for 10 minutes until softened.

4. While the apples are cooking, mix all of your other ingredients in a large bowl (except the demerara sugar). The batter will be pretty thick.

5. Add half of your cooked apples (including juice) to your batter and gently mix.

6. Pour batter into prepared pan. Smooth with a spatula.

7. Top with the rest of the apples, and sprinkle Demerara sugar all over the top (optional)

8. Bake at 350 degrees for one hour. Let cool completely. Enjoy!