Today I was inspired by the cranberry sauce my daughter made for Thanksgiving, tangy yet sweet wonderful cranberry sauce. As many of you may know or not know, Wisconsin is the largest cranberry producer in the U.S., supplying 57 percent of the nations cranberries. So I decided to make cranberry apple crepes, with a mixture of ricotta & cream cheeses mixed with some citrus sugar, orange juice and orange marmalade in the center of the crepes, with the glorious cranberry apple mixture spooned over the top. A fabulous combination, and bonus, our guests really enjoyed them, served with a side of Niemuth’s bacon, of course. Our fruit course was pears with a maple cream sauce and toasted almonds, paying homage to my absolute favorite fruit. All in all a good mix of textures and tastes for this mornings breakfast.