Turtleneck, Kit and Ace. Pants, Rag & Bone. Shoes, French Connection. Stylist: Talia Brown. Hair and Makeup: Sheri Stroh, greenbeauty.ca, Plutino Group. Nails: Nargis Khan, Tips Nail Bar, P1M.ca. Food and Prop Styling: Victoria Walsh. (Photo: Jaclyn Locke)
The Los Angeles-born Toronto import Meghan Markle is the rarest of celebrity lifestyle bloggers: she actually makes the recipes on her site, thetig.com, and writes much of the content herself—that is, when she’s not playing power paralegal Rachel Zane on Suits or acting as a UN Women’s Goodwill Ambassador. (Markle studied international relations before acting wooed her and is passionate about gender equality and female empowerment.) Inspired by the enduring pyjama-dressing trend, which we spotted on resort runways and such celebs as Selena Gomez and Rihanna, we asked Markle to share her favourite recipe for breakfast in bed. The result? Haute toast topped with her grandma’s apple butter and dollops of lemony ricotta. “This recipe is great because it’s a little bit savoury and a little bit sweet,” she said during our shoot. Finally, a brunch that doesn’t make you choose.
Runway Inspo: Suno (l) and Emanuel Ungaro (r)
Grandma Markle’s Apple Butter Toast
Apple Butter
3 lb apples (about 10), peeled, cored and chopped
2 cups granulated sugar 1 1⁄2 tsp ground cinnamon 1⁄8 tsp ground cloves
1⁄8 tsp salt
Place all ingredients in slow cooker. Toss to mix. Turn to high heat. Heat until bubbling. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook for 8 to 10 hours (perfect to do overnight). Remove lid; cook, uncovered, for an additional hour. Whisk until smooth. Makes 2 3⁄4 cups; leftovers will keep in a sealed container in the fridge for two weeks.
Whipped Ricotta
1⁄4 cup cream cheese, at room temperature
2 cups ricotta cheese 2 tbsp whole milk
1 tbsp honey
2 tsp lemon zest
1 1⁄2 tsp freshly grated ginger
Generous pinches fleur de sel or Maldon salt
Marcona almonds, for garnish
Using a stand or electric mixer with whisk attachment, beat cream cheese until smooth. Add ricotta and milk. Beat over medium until fluffy (4 to 5 minutes). Stir in honey, zest, ginger and salt. Taste and drizzle with more honey, if you like. Makes 2 1⁄3 cups; leftovers will keep in a sealed container in the fridge for one week.
Assembly To prepare, smear Whipped Ricotta over slices of toasted seeded country bread, and then spread each slice with Apple Butter. Scatter with coarsely crushed Marcona almonds. Sprinkle with more fleur de sel, if you like.
Tip: Any apples will do, but McIntoshes break down well during cooking, making for an ultra- smooth butter. (Photo: Jaclyn Locke)
More Cooking With FLARE:
Joy McCarthy’s Chia Strawberry Pudding
Tara O’Brady’s Rhubarb-Rose Gimlet
Heidi and Claudia’s Blueberry Pie
Sid and Chloé’s Runway-Inspired Pasta
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