This weekend we will be changing our clocks over to Daylight Saving Time, a bit earlier in the year than usual, but I don’t think many of us will begrudge that lost hour of sleep after the colder and snowier winter we had! It is a manufactured phenomenon, but one that we try to use to our advantage.
It started with the railroad companies liking the idea of standardized schedules. They adopted the concept of time zones (an idea submitted by a Canadian!) in 1883, but it took a while for the general public to be convinced it was a good idea. Finally the concept took hold, and Newfoundland was a half hour later to learn of the news. (just kidding)
Daylight Saving time was first created as an energy-saving measure during the First World War, and it was so popular that during the Second World War, England jumped ahead two hours to help aid the war effort. After the war, many people thought it should be stopped, but by then everyone was used to having the sunlight later as opposed to earlier. One of the arguments was that it would help the farmers to get their endless field work done; so was born the trend to a longer work day.
Now what, you may ask, does this have to do with food? Why is she giving us this lesson in history trivia?? Well, besides the option to walk the dog in the beauty of a new day, one of my favourite reasons to enjoy daylight saving, or “summer” time, is my garden. This weekend will herald the official beginning to gardening season!
The other thing that occurred to me was the ongoing trend to food awareness, which I also love. We are beginning to understand the importance of buying food grown in our own time zone. Martin was telling me the other day about a fellow starting a business that he was calling “rapid service” – not fast food, for I think perhaps he feared the implications.
So, this Sunday when you drag yourself out of bed one hour more tired than usual, salute the sun and rejoice in the fact that it will be with you longer from now until harvest time.
Martin has shared a recipe this week, to help you enjoy your Sunday morning. If you're interested in learning more, he has lots of recipes and videos on his Chef Instead website. He also offers cooking classes if you want to learn hands-on :)
With the whole changing our clocks over to Daylight Saving Time your breakfast on Sunday morning will be one hour later. Why not try something new for you and your family and make the most of a lazy day! Kids can help with this recipe, too.
RAISIN BREAD STUFFED FRENCH TOAST
Makes enough for 3 to 4 people.
Stuffed part :)
- 2 small loafs of sliced raisin bread
- 1 (8 oz.) pkg. cream cheese, softened
French Toast mixture:
- 4 eggs
- 1 c. coffee cream 18%
- 1/2 cup of milk 2% minimum
- a touch of vanilla
- A pinch of sugar
- a pinch of ground cinnamon
- 1 orange zest
- 6 to 8 apples, peeled, cored, and sliced in wedges ( use some of our wonderful BC apples - I like Ambrosia best)
- 1/2 cup brown sugar
- zest and juice of 1 lemon
- Cinnamon to taste
- if desired, thicken with 1 tsp cornstarch dissolved in 2 tbsp cold water
- Chopped roasted walnuts
Take your slices of bread and make cream cheese sandwiches with about 2 tablespoons of cheese in each or as much as you wish. Cut in triangle or in which ever shape you want and set aside. You could assemble these the night before if you wish.
Meanwhile, heat together your ingredients for your apple goop, and thicken it up with your cornstarch if you like. Any leftovers can be kept in the fridge - it's good on top of yogurt too!
Beat together eggs, cream, milk, vanilla and cinnamon. Dip bread sandwiches in french toast mixture. Cook on lightly greased griddle until golden brown, just as you would for normal boring French toast. Do not over cook. (To keep warm place on baking sheet in warm oven at 200F). Serve with warm apple goop or maple syrup.
P.S. Did you know they moved the date we “fall back” further along so that the kids will have more light on Hallowe’en? It seems to be a sign that we truly can shape the details in our lives…
Read more Happy Gourmand articles
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- Cheers! Oct 4
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- Pork Jam Sep 6
- The dog days of summer Aug 30
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